Join the Dr. Toby Lepley as he talks about the Texas 4-H Opportunity
Scholarship Program and answers any last minute questions 4-H families
or County Extension Agents have about the 2013 Scholarship Application
Process.
The "Tweet-Up" will be held on January 10, 2013 from 7 pm to 8:30 pm. This
“tweet-up” will use twitter and to join the conversation, just tag each
of your post with the hash tag of #TX4HCONVO and @texas4h. Using this hash tag as
you post will then let everyone know your questions and thoughts and we
can respond back.
Friday, December 21, 2012
4-H Has Talent
Thursday, December 20, 2012
Holiday Season for Your Pets ~ by Katlin Lumpkin
This months Tid Bits is from Katlin Lumpkin, Teen Leader for the 4-H Dog Project in Kaufman County
The holiday
season is the busiest time of the year, not only for Santa, but for everyone
else as well. This time of year brings lots of fun festivities, but we still
have a responsibility to be good dog owners and protect our dogs health and safety.
The holiday season may be the best time of the year, but it also comes with a
taxing toll of many hazards.
Throughout all
the busy schedules you may have, it is vital that your dog sticks as near to
their feeding and bathroom schedule as possible. There is sure to be other
added stress factors and the stress of a change to their schedule shouldn't
have to be an added toll on top of the large stack of stress.
No matter how
tempting, do not feed your dog table scraps. A change in diet could make your
dog sick, not to mention all the hazards of the kitchen. For instance, turkey
bones are extreme choking hazards for dogs.
Poisons are
lurking everywhere. Holly,mistletoe, and poinsettias are all very poisonous to
dogs and are all very popular during the holiday season.
The Christmas
tree is a large factor in protecting your dog. The needles on live and
artificial trees are indigestible. Be mindful of lights and ornaments on the
lower layers of the tree. Avoid glass ornaments as much as possible, especially
toward the bottom. Don't decorate with edible ornaments or things like popcorn
string, dogs will knock over the tree and attempt to reach food.
Electrical cords
should be strategically placed so dogs are not capable to chew on them and get
electrocuted.
Be mindful when
hosting a large crowd, your dog maybe put out of it's comfort zone. Making
things as comfortable for your furry friend as possible should be your main
priority. If your dog is uncomfortable with large crowds, seclude a room for
your dog to stand until there are less people.
Waggin tails are
no friend of Candle flames. Candles should be placed in high places to protect
your pal.
Winter weather,
especially in Texas is unpredictable, dogs should not be left outside for long
periods of time during the cold weather. A dog whom is groomed, there coat will
grow properly and properly insulate the dog to keep them warm. Dogs also need
additional calories during the winter in order to regulate body heat.
Rock salt, which
is used to melt ice,irritates dogs footpads. Though in Texas, rock salt may not
being needed, but if comes in contact needs to be washed from the dogs pads to
avoid cracking and irritation.
Be cautious of
fireplaces and heaters. Proper precautions are in order to be able to enjoy the
warm by the fire and your dogs company.
Just like people,
dogs are more susceptible to illnesses during the winter. Be observant watch
your dog's behavior, and be aware of symptoms of illnesses.
Considering all
of his factors and doing the necessary precautions to keep your dog safe and
healthy, you should have happy holidays with your furry friend.
Lazy T Ranch, Kaufman County 4-H Boer Nanny Giveaway
Lazy
T Ranch, Kaufman County 4-H Boer Nanny Giveaway
WHO & WHEN:
The 4-H
Kid Giveaway Program, sponsored by the Lazy T Ranch, Terrell, Texas, David and Penny Thompson of the Lazy
T Ranch, Kaufman County, is making a donation of a young Boer Nanny to the 4H members
of Kaufman County. The young person receiving nanny
will enjoy the responsibility of owning a goat!
This will be a continuing project each year as long as
the Lazy T Ranch raises goats.
WHAT:
The 4-H Boer Nanny Giveaway Program was formed to promote Breeding
Boer Goat 4-H project in Kaufman County.
WHY:
The purpose of the 4-H Boer Nanny Giveaway Program is most
importantly, to help the youth who receive kids to develop such important life
skills as responsibility, commitment and social interaction. The program also benefits
the youth by teaching skills such as animal care, health and safety, as well as
helping develop their awareness of potential career areas related to
agriculture.
HOW:
The 4H member who receives the Boer Nanny goat is carefully
selected by a committee of reviewers. The youth will need to fill in the
application that allows them to describe their commitment and service to their
community, to the 4-H program in general, and the goat project in particular.
The application also gives details of their caretaking arrangements for the
goat. Letters of reference will also help the panel to select the recipient
youth. The selected youth will be
expected to attend and participate in the 4-H Goat Project. Here, they learn
the basics of care for their goat both through provided hand out material and
hands-on experience.
REQUIREMENTS TO BE
ELIGBLE
1. In 4 H for 2 years.
2. Not past the 9th grade.
3 Involved in showing goats in the previous years.
4. Has a place to keep the nanny year around.
5. Has exhibited leadership in 4 H club.
COMMITMENT:
The
commitment doesn’t end when the animal goes home. The youth are responsible for
a number of things that help to insure that the goat is being well taken care
of. All participants are required to
submit quarterly reports on the progress of the goat. The reports detail the
growth of the goat, health records, show records and breeding records. The
recipient youth also make a commitment to exhibit the goat at least once in the
following year at their county fair, major livestock show or breed association
sponsored private show. Finally, the youth contributes to the growth of the program
by agreeing to return an offspring of their goat (or a suitable replacement)
within two years. This reduces the reliance on adult breeders for animals to
keep the program going. The Lazy T Ranch will breed the
nanny for 2 consecutive years in December, for May kidding. The
kids, along with their mother (the original nanny goat) will be shown in the
Kaufman County Jr. Livestock Show the following year.
FOR AN APPLICATION CONTACT:
Carrie Sharp, Texas AgriLife Extension
Kaufman County 4-H and Youth Development
2471 N St Hwy 34, Kaufman, TX
75142
Phone: (972) 932-9069 Fax: (972) 932-9073
2013 County Food Project Workshop and Show
-The Workshop
When: January 5th, 2013 Time: 9:00-12:00pm
The workshop this year will focus on
fun and testing your skills. We will
start with knowing “Your Plate” then
move into “Testing
Your Kitchen Skills” and onto the
“World of
the Mini Pizza”!! Come and have fun learning some new
and fun ways to cook at home or with your friends.
You will need to bring an apron if
you have one (to keep your clothes clean) and a smile.
-What is the Food Show
Kaufman County 4-H 2013 Food Show
- To realize the importance of nutrition in one’s daily diet
- Practice recommended food preparation skills including food safety
- To emphasize the need to conserve nutrients through proper food preparation
- To develop skills in meal management practices
- To create consumer awareness in purchasing food products and food safety
- To encourage the use of locally grown, produced, or made in Hawaii food products
- To provide an opportunity for 4-H members to demonstrate their knowledge and skills
- Understand connection of foods to holidays, while also learning about how to make them healthier thru substitutions or limiting to healthy portions
- Learn the nutrients in your dish and the health benefits they provide to your body
THIS YEAR’S THEME - The theme for the 2013 Food Show is “Healthy
Holidays.” This gives you an opportunity to pick your favorite holiday – think
of foods typically served during that holiday – and improve on a recipe to make
it healthier. Good luck and enjoy!
ENTRY FORMS ARE BEING SENT OUT ON THE 4H CONNECT EMAIL SYSTEM AND POSTED ON THE 4H CONNECT PAGE WHERE YOU CAN USUALLY FIND THE NEWSLETTERS.
ENTRY FORMS ARE BEING SENT OUT ON THE 4H CONNECT EMAIL SYSTEM AND POSTED ON THE 4H CONNECT PAGE WHERE YOU CAN USUALLY FIND THE NEWSLETTERS.
-Different Classes to Show
off Your Talents
RECIPE CATEGORIES
The recipes submitted should reflect this year’s theme, Healthy Holidays. Also, the four food
categories now align with MyPlate: protein, fruits and vegetables, grains and
dairy.
Protein - All foods made from meat, poultry,
seafood, beans and peas, eggs, processed soy products, nuts, and seeds are
considered part of the Protein Foods Group. Beans and peas are
also part of
the Vegetable Group. o EX: Dishes that contain meat or meat
alternative such as eggs, dry beans, peas or peanut butter.
Fruit and Vegetable - Any fruit or 100% fruit juice
counts as part of the Fruit Group. Fruits may be fresh, canned, frozen, or
dried, and may be whole, cut-up, or pureed. Any vegetable or 100% vegetable
juice counts as a member of the Vegetable Group. Vegetables may be raw or cooked;
fresh, frozen, canned, or dried/dehydrated; and may be whole, cut-up, or
mashed. Vegetables are organized into 5 subgroups, based on their nutrient
content. o EX: Dishes that accompany a main dish (salads,
relish trays, cooked fruits and vegetables)
Grains - Any food made from wheat, rice,
oats, cornmeal, barley or another cereal grain is a
grain
product. Bread, pasta, oatmeal, breakfast cereals, tortillas, and grits are
examples of grain
products.
Grains are divided into 2 subgroups, Whole Grains and Refined Grains. Whole
grains
contain the
entire grain kernel ― the bran, germ, and endosperm. o EX: Quick, yeast, bread mixes, rice, pasta
Dairy - All fluid milk products and many
foods made from milk are considered part of this food
group. Most
Dairy Group choices should be fat-free or low-fat. Foods made from milk that retain
their calcium content are part of the group. Foods made from milk that have
little to no calcium, such as cream cheese, cream, and butter, are not.
Calcium-fortified soymilk (soy beverage) is also part of the Dairy Group. o EX: Dishes selected must contain a minimum of
a half serving of dairy (macaroni and cheese, drinks, custards, cheese logs,
etc.)
WHO CAN PARTICIPATE? DIVISIONS**
All participants must be registered as a 4-H member with the
Kaufman County 4-H Program.
Senior Division (14 – 18 year olds)
Intermediate Division (11 – 13 year olds)
Junior Division (8 years old and in 3rd grade – 10 year olds)
Cloverbud Division (5 – 8 year olds in second grade)
**Age as of August 31st, 2012
Intermediate Division (11 – 13 year olds)
Junior Division (8 years old and in 3rd grade – 10 year olds)
Cloverbud Division (5 – 8 year olds in second grade)
**Age as of August 31st, 2012
AWARDS AND RECOGNITION
All Junior, Intermediate, and Senior participants are
eligible for the following awards: (Food Show registration forms and
youth enrollment forms must have been submitted by the due date.)
Individual Entry Ribbons
– All Junior, Intermediate, and Senior participants who submit an entry will
receive a flat 2 inch x 8 inch blue, red or white ribbon. The score will
be based on total points received from three judges. There are 500 points
possible per judge. All Cloverbud participants will receive positive
comments on their accomplishments and a flat 2 inch x 8 inch green
participatory ribbon. They will not be judged by a score.
DEADLINES
All
registration and entry forms, e-mail and hard copy of recipes, and payments
listed below are due by Friday, December 28th, 2012, to the Extension
Office. Entries will be accepted by e-mail, fax, or by mail if postmarked
by the above date.
Texas A&M AgriLife
Extension Service: Nutrient Needs at a Glance
American Diabetes
Association: Holiday Meal Planning
University
of Illinois Extension : Modifying Recipes for Better Health
American
Heart Association: Nutrition Center – Healthy Cooking
http://www.heart.org/HEARTORG/GettingHealthy/NutritionCenter/He
American Heart
Association: Smart Substitutions
Dietary Guidelines for
Americans 2010
-Completing and Improving
Application
Food Show Forms
If needed, please call the Kaufman County Extension Office at
972-932-9069 for additional forms. All forms must be submitted to either
the Kaufman County Extension Offices on or before Friday, December 28, 2012.
(The Extension Office have various office hours. Please call ahead to
ensure someone is there to accept your entry forms or if you have any questions
about submitting the forms. You may also email them to Carrie Sharp, 4-H and
Youth Development at cl-sharp@tamu.edu)
Individual Entry Food Show Forms– Please answer only in the space provided on the form
and do not add additional pages.
Cloverbud participants will submit the Cloverbud Entry
Form with the class and recipe attached only. The rest of the form does not need to be
filled in.
-The Recipe
RECIPE CHECKLIST
It
is strongly urged that 4-Hers choose recipes that are relatively simple (i.e.
less than 7 ingredients, 1 dish meals, etc.). For Seniors who qualify for State
Food Show, all four categories may use ovens during food preparation. However,
oven time is limited to 75 minutes in all categories.
Contestants
are encouraged to select recipes that follow sound dietary practices.
Participants should consult with the website http://www.choosemyplate.gov when
selecting a recipe category.
Tips for Success
I.
Does Your Recipe Have All of These Parts? Yes
No
a. Name of Recipe _______ ______
b. Complete list of ingredients _______ ______
Size cans, packages, cans, etc. given
EX: 10 oz box chopped frozen spinach NOT
Spinach,
box of spinach or frozen spinach
c. Description for
combining all ingredients _______ ______
II. List of Ingredients
a. Ingredients are
listed in order in whichthey are used _______ ______
b. Ingredients
listed as they are measured,
i.e. the word
describing is in the correct
place. EX: ¼ cup
chopped onion, not ¼
cup onion chopped.
EX: 1 green
pepper, chopped, not 1 chopped _______ ______
green pepper
c. Measurements
given in common fractions _______ ______
i.e. ¼ cup, 2 tablespoons,
1 teaspoon
d. All
measurements are spelled out, not abbreviated.
EX: cup, teaspoon,
tablespoon, size can, etc. _______ ______
(i.e. 4-ounce can)
e. Avoid brand
names. Include complete description
of ingredients,
i.e. low-fat, packed in syrup, reduced _______ ______
fat, etc.
III. Directions
I have……….
a. Used clear
instructions for every step of combining _______ ______
and cooking the
ingredients
b. Used short,
clear sentences _______ ______
c. Used the
correct word to describe combining
and cooking
processes _______ ______
d. Stated the size
of pan _______ ______
e. Give temperature
and cooking time _______ ______
f. Included the
number of serving or how _______ ______
Much the recipe
would make
Recipe Example
4-H Shamrock Salad
6
ounce package lime gelatin (not just 1 package lime gelatin)
2
cups boiling water
1
cup lemon-lime soda
8-ounce
package cream cheese, softened (not just 1package/what kind?
Low fat, Fat free, etc.)
½
teaspoon vanilla
½
teaspoon lime juice
6-ounce
can mandarin oranges, drained (always include size)
8-ounce
can pineapple tidbits, drained
2
cups green grapes, halved, seeded (not just grapes also color/kind?
Red, concord, green)
2
cups chopped celery (not 2 cups celery chopped – you must
chop the celery to measure it, so
chopped must be written first)
½
cup chopped pecans (are you measuring the pecans before
or after chopping? The way it is written
here indicates chopping first)
8
ounce carton frozen low-fat whipped
Topping,
thawed (indicate low-fat, fat-free, etc.)
3-ounce
package lime gelatin
1
½ cups boiling water
Dissolve
the 6-ouce package lime gelatin in 2 cups boiling water. Stir in 1 cup
lemon-lime soda. Combine this with cream cheese, vanilla, and lime juice in
blender, and process until smooth. Pour blended mixture into bowl. Stir in all
fruit, celery and pecans. Fold in three-fourths carton whipped topping. Pour
into 13x9x2 inch pan. (Note size of pan is listed) Chill until firm; then cut
whole pan into 8 equal sized portions.
To
make the 4-H Shamrock gelatin jigglers, dissolve the 3-ounce package lime
gelatin in 1 ½ cups boiling water. Pour into shallow pan, 24x16x1 inches. Chill
until set. Cookie cut the jiggler gelatin into 4-H Shamrock shapes. Serve salad
squares on lettuce-lined plate. Top with 4-H Shamrocks. Garnish with remaining
whipped topping. Chill until serving time. May add other garnishes to serving
try for color variety. Yield 8 ½ cup
servings. (note number of servings is listed)
-The Interview
RECIPE PRESENTATION AND JUDGING
Contestants
will be interviewed in a room near the kitchen. The Preparation Center
Supervisor will
inform
each contestant when and where to take his/her dish to be judged The order in
which each district will be judged has been randomly selected and is included
in this document.
1. Introduction/Presentation
Each
contestant will start with a maximum two-minute presentation to introduce
themselves and
their
dish, and may describe briefly their inspiration in choosing that dish, or
their experience in 4-
H
and the Food and Nutrition Project. This
is your chance to SHINE!!! So… PRACTICE, PRACTICE, PRACTICE….
2. Question and Answer
Judges
will have the opportunity to spend up to five additional minutes asking
questions applicable to the attached scorecard. It includes but is not limited
to basic nutrition, food safety, preparation and project experiences.
Food Show
Questions
– The attached questions are to be used simply as a guideline for all age
groups. The judges are not required to stick to this set of questions nor will
participants necessarily be asked any of the listed questions. It is best for
the 4-Hers to know the steps necessary to prepare their dishes, the nutrient
content of their dish and possible recipe substitutions. Participants will also
be expected to know all information listed on their Food Show paperwork. Judges
will have an additional 5 minutes to ask questions. At the conclusion of the
question & answer period, you will serve the judges a portion of your dish.
3. Serving
At
the conclusion of the question and answer period you will have one minute to
serve the judges
a portion of your dish. Their dish should be presented
in a serving dish, or if appropriate, the dish in which the food was cooked or
baked. The single serving will be
served on a small dish (appropriate to the food), it may be garnished with
edible items and you may include an eating utensil (i.e. fork, spoon, etc.).
This
will allow them to visually evaluate the dish you have prepared. Due to food safety issues, the judges may not
taste the entries. Contestants are
encouraged to practice proper food handling techniques when presenting food to the
judges.
In
some instances, it is not necessary to present to the judges the entire recipe.
For example, if a recipe makes two loaves of bread, only one loaf needs to be
presented for judging. Serve judges only a small portion of food. Serving trays
will be provided if needed.
Fancy
or elaborate placemats, linens, centerpieces, candles, etc., are not to be
included with the dish as it is presented for judging interviews. Contestants
should use only serving dishes and utensils appropriate and necessary to
present and serve the dish to be judged. Agents and leaders are encouraged to
use discretion regarding this manner when counseling 4-H participants, members
or contestants for the state show.
DISTRICT IV and COUNTY 4-H FOOD SHOW
JUDGES’ QUESTIONS
Note: These questions are to
be used simply as a guideline for all age groups. The judges are not required
to stick to this set of question nor will participants necessarily be asked any
of the listed questions. It is best for the 4-Hers to know the steps necessary
to prepare their dishes, the nutrient content of their dish and possible recipe
substitutions. Participants will also be expected to know all information
listed on their Food Show paperwork.
Cloverbud
Questions:
1. What is the main ingredients in your dish?
2. How did you make your dish?
3. What are some of the things
you learned (or did) in your foods and nutrition project?
Junior Questions:
1. What are the food groups
included in “MyPlate”? How many servings do you need from each food group in
MyPlate?
2. What are the key nutrients
you would get from your recipe? Why do you need these nutrients?
3. What are the preparation
steps in your recipe and why are they important?
4. What changes have you made
in your diet as a result of what you have learned in your foods and nutrition
project?
5. What are some of the things
you learned (or did) in your foods and nutrition project?
Intermediate Questions:
Questions 1 – 5 above plus:
6. Give one example of a food
from each MyPlate group and a key nutrient found in that food group.
7. Other than MyPlate, what
should you consider when planning a meal?
8. What was the one thing you
learned in your foods and nutrition project that you thought was most
important?
Suggestions for Senior
Participants: Questions 1-8 above
plus:
9. What preparation
principle(s) did you use or what critical step(s) did you take in preparing
your dish?
10. What are the functions of
the various ingredients in your dish?
11. What ingredient
substitutions did you make, if any? What substitutions could you have made?
12. Explain the nutrients and
nutrient functions as they relate to the food groups and your dish.
13. What is the relationship of
your dish to the Dietary Guidelines?
14. What is the approximate
calorie content for a serving of your dish?
15. Explain your food safety
concerns during the purchasing, preparing, serving and storing of the entry
dish.
16. What menu ideas would
complement your dish?
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