Page 9
December 12, 2012
Spilyay Tymoo, Warm Springs, Oregon
Targeted grazing workshop provides information on restoring weedy areas
how animals forage or graze, how
to target graze to reduce fire risk,
and what to consider in a contract
using a targ eted grazier. Fara
taught about the nutritional needs
o f livestock and how they have to
tem to restore an annual grass
weedy system into a thriving dry
land pasture, and increased cattle
production.
The workshop was well at
tended by range planners and
technical and agricultural special
ists, most o f whom currently work
or have worked with the Tribes.
The workshop earned them six re
certification credits as a Certified
Professional in Range M anage
A Targeted Grazing work
shop held at KahNeeTa on the
13 th. o f N ovem ber provided a
day’s worth o f information on re
sto rin g w e ed in fe s te d area s
through the use o f animal impact.
The m ain instructors were Craig
Madsen o f Healing Hooves and
Claudia Ingham o f Ecological and
A gricultural Consulting. Craig
Madsen founded Healing Hooves
LLC in 2002, after 14 years o f ex
perience with NRCS working on
range and pasture m anagem ent
issues. He is a Targeted Grazier;
ie: one who uses his animals to
selectively graze areas depending
on m anagem ent goals. Claudia
Ingham is also an Instructor at
Oregon State University Depart
m ent o f Anim al Sciences. Fara
B rum m er o f OSU E xtension,
Warm Springs was the host and
facilitator for the workshop, and
a co-instructor.
Targeted grazing is a m an
agement tool for systems where
herbivores, plant eating animals,
are used to specifically graze an
area to remove one type o f plant
while preserving or encouraging
another type. Targeted grazing is
m ost often used to improve or re
store w eed infested areas. It in
volves understanding the plant
community you are dealing with
as w ell as the anim al you are
choosing to get the job done.
C raig shared inform ation
from his business operation which
consists o f using a goat herd to
Planning &
planting with
Holly:
What do i do to
prepare my plants
for winter?
Hand washing in the cold and flu season
Mulching means applying a
layer o f organic material (straw
or dry leaves) to the soil surround
ing plants and shrubs.
Perennial plants, those that
come back year after year, can
benefit from mulching during Cen
tral Oregon’s harsh winters, par
ticularly if this is their first winter.
Strawberries, grapes and raspber
ries can also benefit from winter
mulching.
T he p u rp o se o f w in te r
m u lching is to p ro tec t plan ts
against dryness, w ind and cold
temperatures. Straw, not hay has
which has seeds, is preferable to
use for winter mulching. Some
people use grass chippings or
wood chips, but these can leach
too much nitrogen into the soil and
hurt plants.
To start, allow moisture and
fro s t to p e n e tra te th e so il
before applying m ulch. Pile up
m ulch to a height that is a little
greater than your plant’s roots are
deep. For shrubs like rhododen
drons you can use chicken wire
to m ake a circle that is a little
larger than the shrub, then fill it
loosely with straw or leaves. The
rule o f thumb is to remove winter
mulch in the spring, when all dan
ger o f a hard frost is past, in order
for the soil to warm up and plants
start their spring growth.
If you have any question
for Holly about your garden
or plants you can contact
her at the OSU Extension
office on Tuesdays
à
jH fi*
f „
Agriculture and
Natural
R esources
Fara Brummer
Rosanna Sanders
Holly Hutton
Prep Class for Private Pesticide
Applicator Exam/Core Credits
target graze problem areas for
landowners, as well as city and
county projects. He also talked
about Integrated Pest M anage
ment (IPM), toxic plants and how
to avoid them, and how to choose
the right animal to target graze.
Claudia talked about the use o f tar
geted grazing, how a plant grows
and responds to animal impact,
be considered when target graz
ing. She discussed Body Condi
tion Scoring (BCS) and informa
tion on specific nutritional needs
based on livestock age and stage.
At lunch, a case study video
on rangeland targeted grazing was
shown. The video discussed how
a local cattle operation has used a
very precise managed grazing sys
Cold and flu season is here
again. Proper hand washing is
one o f the best ways to prevent
the spread o f illness. Center for
D isease and Prevention states
“K eeping hands clean through
improved hand hygiene is one o f
the m ost important steps we can
take to avoid getting sick and
spreading germs to others.” CDC
2012
♦ AFTER using the bathroom or
changing a diaper
♦ AFTER blowing your nose
♦ AFTER playing with your pets
♦ AFTER sneezing or coughing“
into your hands
♦ AFTER coming into contact
with someone who is sick
♦ AFTER handling garbage or
touching something dirty
When to Wash Your Hands:
It is usually best to wash
your hands with soap and warm
running water. Thoroughly rub
your hands together (make sure
to get in between your fingers,
♦ BEFORE you prepare or eat
food
♦ BEFORE caring for someone
who is sick or treating a wound
Winter Mulching
Tips
m en t th ro u g h th e S o c iety o f
Range Management.
This workshop was funded
by a western Sustainable Agricul
tural R esearch and E ducation
(SARE) grant.
How to Wash Your Hands:
OSU Open Campus will conduct a training to prepare for the
Private Pesticide Applicator License from 8:30 to 12:00 pm Decem
ber 7,2012 at the Madras COCC Campus. If you need a new license
or your license expires at the end of the year, this is a good opportu
nity to prepare for and take the exam. If you need “Core” or “Other”
continuing education credit before the end of the calendar year, the
class will provide 4 hours. Registration is $49; Oregon Pesticide
Safety education manuals are available at the Central Oregon Agri
cultural Research Center (541-475-7107) for $22.50. For those wish
ing to take exams, Kelly Smith with COCC will be proctoring tests
starting at 12:30. There is a $25 fee per exam and photo ID is re
quired. It is strongly recommended that you be familiar with the
Oregon Pesticide Safety education manuals. The work shop will be
a good review of the manual, but personal study time is also recom
mended. The manual and a self-administered practice exam are avail
able at the Central Oregon Agricultural Research Center.
Contact Information: Jennifer Oppenlander (541-550-4133)
under your finger nails and your
wrists and both the tops and bot
toms o f your hands) for at least
20 seconds. You can teach chil
dren to sing the ABC song one
time while washing their hands,
since this takes about 20 sec
onds. D ry your hands w ith a
clean towel. If soap and water
are not available use a hand sa n f
tizer.
Some Other Ways to Stay
Healthy:
♦ Cut down on sugary and fatty
foods
♦ Eat more vegetables and fruits
♦ Eat whole grains
♦ Choose low-fat m ilk
♦ Be physically active every day
December 25 is National Pumpkin Pie Day
Pum pkins are an amazing
food with great health benefits.
They are very low in fat and salt,
but high in fiber and vitamin A.
Vitamin A is a powerful natural
anti-oxidant and is required by the
body for maintaining the integrity
o f skin and mucus membranes. It
is also an essential vitam in for
good visual sight.
R esearch studies suggest
that natural foods rich in vitamin
A help a body protects against lung
and oral cavity cancers. Getting
enough fiber in our diets is impor
tant for a healthy digestive sys
tem.
Celebrate National Pumpkin
P ie D ay w ith a “C rustless
Pumpkin P ie” re c ip e from
FoodHero.org
Crustless Pumpkin Pie
Ingredients:
♦ % cup sugar
♦ 2 eggs
♦ Vi cup b a k in g m ix ( lik e
Bisquick™)
♦ 1 can (15 ounce) pumpkin
♦ 1 can (12 ounce) non-fat evapo
rated milk
♦ 3 */2 teaspoons pum pkin pie
spice
■
♦ 2 teaspoons vanilla
•
Directions:
♦ Preheat oven to 350 degrees.
Lightly oil or spray a 9 X 10 inch
pie plate.
♦ Combine all ingredients in a
medium bowl or blender.
♦ Beat 2 minutes with mixer
until smooth, or blend one minute
on high.
♦ Pour into pie plate.
♦ Bake 55-65 minutes, or until
knife inserted into center comes
out clean.
♦ Cool slightly and refrigerate.
Serve cold.
♦ Refrigerate within 2 hours.
Notes:
*If you don’t have baking mix
on hand, substitute 14 cup flour,
% teaspoon baking powder, 14
teaspoon salt and 1 14 teaspoons
oil.
*If you don’> have pumpkin
pie spice, use 2 teaspoons cinna
mon, 1 teaspoon ground ginger
and 14 teaspoon nutmeg.
* Serve with w hipped top
ping or low fat vanilla yogurt
Oregon-State University Extension Service offers
educational programs, activities, and materials without dis
crimination based on age; color, disability, gender identity or
expression, marital status, national origin, race, religion, sex,
sexual orientation, or veteran’s status. Oregon State Univer-
sity Extension Service is an Equal Opportunity Employer.
- -nr
| Xriits irom a ja r
Dec 19th 1:30-2:30
1 Learn how to make gifts
r in a Jar
Like us and Facebook and
see current ac
tiv ities
for '
OSU E xten-
3
sion 4-H!
™
■
A ge:
6-8 yrs
9-10 yrs
11-12 yrs
J 8 -18 yrs
■K
MISSING!!!
w
4-H is missing a
teepee from camp
Naimuma. Call OSU
Ext 541-553-3235 if
K
you have any
information
RaAlto Prfaw
io b r ie t y B y T r a d it io n