Archive for September, 2009

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Spaghetti Squash with Fresh Tomato Sauce

Tuesday, September 22nd, 2009

If you’re having trouble working vegetables into your meals have no fear–this pasta look-alike is here to help. Spaghetti squash, a winter variety, is actually quite mild-tasting on its own. This recipe uses tomatoes and onion to impart rich flavor without taking away from the unique texture of the squash. And squash is a nutritional powerhouse, containing Vitamin A, potassium and fiber.

Ingredients:
1 small spaghetti squash (about 2 lbs.)
2 lbs. vine-ripe tomatoes (small beefsteak, Early Girl or plum varieties)
1 Tbsp. extra virgin olive oil
1/2 cup finely chopped onion
2 garlic cloves, finely chopped
Pinch of dried red pepper flakes
1/2 tsp. salt
1/2 tsp. dried basil
1/2 tsp. dried oregano
Freshly ground black pepper

Directions:
1. Preheat oven to 375 degrees. Pierce squash in half dozen places with a thin knife. Bake squash on a piece of foil in oven until it yields slightly when firmly pressed, about 50-60 minutes.
2. Meanwhile, peel tomatoes using a swivel-bladed vegetable peeler with serrated blade. Halve, seed and dice tomatoes.
3. Heat oil in medium skillet over medium-high heat. Add onion and sauté until translucent, about 4 minutes. Mix in garlic and cook another 2 minutes, stirring constantly. Add tomatoes, red pepper flakes, salt, basil and oregano. Cook, stirring until tomatoes are tender (but still hold their shape), about 5 minutes. Season to taste with black pepper.
4. Halve the baked squash horizontally. Scrape out and discard the seeds. Using a fork, scrape out the squash in strands. Divide four cups of the squash among four deep pasta bowls. Spoon one-fourth of the sauce over the squash in each bowl. Serve immediately.

Makes 4 servings.

Per serving: 140 calories, 5 g. total fat (less than 1 g. saturated fat), 25 g. carbohydrate,
4 g. protein, 6 g. dietary fiber, 347 mg. sodium.

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French Baked Beets

Monday, September 21st, 2009

Liven up your dinner table with a deep-hued dish of beets, baked French-style. With only 80 calories per serving this colorful dish makes an excellent addition to any meal. Rich in folate and potassium, beets are also a good source of fiber. Plus those vivid colors aren’t just for show; the pigments are actually full of potent antioxidants.

Ingredients:
1/4 cup balsamic vinegar
2 cloves garlic, peeled, crushed
1/2 tsp. herbes de Provence
1 tsp. fresh rosemary, chopped
6 fresh medium beets, peeled, cut into 1/8-inch thick slices
1 Tbsp. extra virgin olive oil
Salt and freshly ground pepper, to taste

Directions:
1. Preheat oven to 375 degrees.
2. To avoid staining your hands and workspace, wear rubber gloves and use plastic wrap to cover the counter.
3. In medium bowl, mix vinegar, garlic, herbes de Provence and rosemary. Place beets in mixture and marinate for 30 minutes.
4. Place beets and marinade in 7 x 11 glass baking dish. Cover with foil and bake 35-40 minutes, or until beets are tender. Remove beets, place on a serving dish and drizzle with olive oil. Season with salt and pepper.

Note: You can reserve the extra sauce and blend with olive oil for a tasty salad dressing.

Makes 5 servings.

Per serving: 80 calories, 3 g. fat (0 g. saturated fat), 12 g. carbohydrate,
2 g. protein, 3 g. dietary fiber, 80 mg. sodium

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Spinach and White Bean Pizza

Monday, September 21st, 2009
The Healthy Pizza
Pizza is a classic dinner go-to when you need a cheap, easy meal. But heavy amounts of high-fat cheese and toppings usually push the calories through the roof. Try something different with this healthy bean-based pizza, featuring a fiber-rich whole-wheat crust. Done in less than 30 minutes, you can enjoy the benefits of nutrient-packed spinach and tomatoes faster than a deliveryman could even arrive.
Spinach and White Bean Pizza
1/2 cup sun-dried tomatoes (not packed in oil)
1 (15 oz.) can navy beans, drained and rinsed
2 cloves garlic
1 package (12-inch) pre-baked thin Italian pizza crust, preferably whole wheat
1/2 cup (firmly packed) baby spinach leaves, torn into small pieces
1/4 cup freshly grated Parmigiano-Reggiano cheese
1 tsp. dried Italian seasoning
Set oven rack in lowest position and pre-heat to 425 degrees.
Cover sun-dried tomatoes with boiling water, let stand for about 12 minutes.
Drain tomatoes and cut into thin strips, set aside.
Place beans and garlic in food processor and blend until smooth.
Place pizza crust directly on oven rack and crisp for 10 minutes. Remove crust and place on ungreased cookie sheet. Spread bean mixture evenly over crust. Top with spinach and sun dried tomatoes. Sprinkle with cheese and seasoning.
Bake 10 minutes. Slice and serve.
Makes 5 servings.
Per serving: 260 calories, 5 g. total fat (2 g. saturated fat), 44 g. carbohydrate,
15 g. protein, 9 g. dietary fiber, 530 mg. sodium.

Pizza is a classic dinner go-to when you need a cheap, easy meal. But heavy amounts of high-fat cheese and toppings usually push the calories through the roof. Try something different with this healthy bean-based pizza, featuring a fiber-rich whole-wheat crust. Done in less than 30 minutes, you can enjoy the benefits of nutrient-packed spinach and tomatoes faster than a deliveryman could even arrive.

Ingredients:
1/2 cup sun-dried tomatoes (not packed in oil)
1 (15 oz.) can navy beans, drained and rinsed
2 cloves garlic
1 package (12-inch) pre-baked thin Italian pizza crust, preferably whole wheat
1/2 cup (firmly packed) baby spinach leaves, torn into small pieces
1/4 cup freshly grated Parmigiano-Reggiano cheese
1 tsp. dried Italian seasoning

Directions:
1. Set oven rack in lowest position and pre-heat to 425 degrees.
2. Cover sun-dried tomatoes with boiling water, let stand for about 12 minutes.
3. Drain tomatoes and cut into thin strips, set aside.
4. Place beans and garlic in food processor and blend until smooth.
5. Place pizza crust directly on oven rack and crisp for 10 minutes. Remove crust and place on ungreased cookie sheet. Spread bean mixture evenly over crust. Top with spinach and sun dried tomatoes. Sprinkle with cheese and seasoning.
6. Bake 10 minutes. Slice and serve.

Makes 5 servings.

Per serving: 260 calories, 5 g. total fat (2 g. saturated fat), 44 g. carbohydrate, 15 g. protein, 9 g. dietary fiber, 530 mg. sodium.

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Equine E-News is now online

Monday, September 21st, 2009

The Fall 2009 issue of Equine E-News is now online!
http://equineenews.osu.edu/

In this newsletter:

  • OSU Equine Program Open House & Silent Auction
  • REINS (Regional Equine Information Network System)
  • “So, You Want to be a Vet?” – Presentation at QH Congress
  • Upcoming Equine CE Classes at the OSU College of Veterinary Medicine
  • 4-H State Horse Committee Meeting
  • American Horse Council News
  • Horses Needed for Equine Behavior & Training Classes
  • Complimentary Tickets to Dennis Reis “No Dust Tour”
  • Molly the Pony Visited Ohio State
  • Buckeye Bonanza 2010

Equine E-News highlights equine-related news and information as well as upcoming events.  The purpose of this electronic newsletter is to share information with horse owners across the state of Ohio.  This is a free public service offered by The Ohio State University Extension.  Any information provided in this newsletter does not imply affiliation, support, or endorsement of any kind from The Ohio State University or its employees.

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Chow Line: Many Children Low in Vitamin D

Monday, September 21st, 2009
By: Martha Filipic
filipic.3@cfaes.osu.edu or 614-292-9833
I recently read that many children are low on vitamin D. How can I be sure my children are getting enough?
This is a great question for your pediatrician the next time you take your children to the doctor. If your health care team has concerns about a vitamin D deficiency, it can take steps to diagnose the problem and offer insight on whether a daily vitamin D supplement is in order.
The problem appears to be more common than previously thought. Two recent studies in the Journal of the American Academy of Pediatrics examined blood levels of vitamin D, using a measure of 30 nanograms per milliliter of blood as “desirable.” One study, including children and young adults ages 1 to 21, found that 9 percent had blood levels under 15 nanograms per milliliter, and another 61 percent had levels between 15 and 29 nanograms per milliliter.
The other study looked at adolescents and found an average vitamin D blood level of 24.8 nanograms per milliliter. Adolescents with darker skin tended to have lower levels, with an average of 15.5 in blacks and 21.5 in Mexican Americans, compared to 28 in whites. That is likely because darker skin has more of the pigment melanin, which makes it more difficult for the skin to produce vitamin D when exposed to sunlight.
Some authorities say that fair-skinned people need as little as 15 minutes in the sun each day (without sunscreen) to allow the body to make the vitamin D it needs; people with darker skin may need three to five times that much. But before sending your children into the back yard, it’s important to know that the American Academy of Dermatology recommends always using sunscreen — going without, even for short periods, increases the risk of skin cancer. Talk to your pediatrician about what’s best for your children.
The recent studies on vitamin D deficiency also uncovered a sobering finding: Low levels of vitamin D are associated with factors, such as high blood pressure, that could lead to heart disease.
Last year, the American Academy of Pediatrics recommended increasing the daily intake for vitamin D for children from 200 International Units (IUs) to 400 IUs. Child-friendly foods containing a substantial amount of vitamin D include milk (100 IUs in each cup); tuna canned in oil (200 IUs in 3 ounces); and fortified cereal (levels vary; check the Nutrition Facts label). On food labels, vitamin D is listed as a percentage; the goal should be to get 100 percent of the Daily Value each day.
Read more about the issue in Ohio State University Extension’s “Eat, Save, and Be Healthy” web blog, at http://osufcs.wordpress.com.
Chow Line is a service of Ohio State University Extension and the Ohio Agricultural Research and Development Center. Send questions to Chow Line, c/o Martha Filipic, 2021 Coffey Road, Columbus, OH, 43210-1044, or filipic.3@cfaes.osu.edu.
Editor: This column was reviewed by Julie Shertzer, registered dietitian and program specialist for Ohio State University Extension in the Department of Human Nutrition, in the College of Education and Human Ecology.
Source: Julie Shertzer, OSU Extenson, Human Nutrition

By: Martha Filipic
filipic.3@cfaes.osu.edu or 614-292-9833

I recently read that many children are low on vitamin D. How can I be sure my children are getting enough?

This is a great question for your pediatrician the next time you take your children to the doctor. If your health care team has concerns about a vitamin D deficiency, it can take steps to diagnose the problem and offer insight on whether a daily vitamin D supplement is in order.

The problem appears to be more common than previously thought. Two recent studies in the Journal of the American Academy of Pediatrics examined blood levels of vitamin D, using a measure of 30 nanograms per milliliter of blood as “desirable.” One study, including children and young adults ages 1 to 21, found that 9 percent had blood levels under 15 nanograms per milliliter, and another 61 percent had levels between 15 and 29 nanograms per milliliter.

The other study looked at adolescents and found an average vitamin D blood level of 24.8 nanograms per milliliter. Adolescents with darker skin tended to have lower levels, with an average of 15.5 in blacks and 21.5 in Mexican Americans, compared to 28 in whites. That is likely because darker skin has more of the pigment melanin, which makes it more difficult for the skin to produce vitamin D when exposed to sunlight.

Some authorities say that fair-skinned people need as little as 15 minutes in the sun each day (without sunscreen) to allow the body to make the vitamin D it needs; people with darker skin may need three to five times that much. But before sending your children into the back yard, it’s important to know that the American Academy of Dermatology recommends always using sunscreen — going without, even for short periods, increases the risk of skin cancer. Talk to your pediatrician about what’s best for your children.

The recent studies on vitamin D deficiency also uncovered a sobering finding: Low levels of vitamin D are associated with factors, such as high blood pressure, that could lead to heart disease.

Last year, the American Academy of Pediatrics recommended increasing the daily intake for vitamin D for children from 200 International Units (IUs) to 400 IUs. Child-friendly foods containing a substantial amount of vitamin D include milk (100 IUs in each cup); tuna canned in oil (200 IUs in 3 ounces); and fortified cereal (levels vary; check the Nutrition Facts label). On food labels, vitamin D is listed as a percentage; the goal should be to get 100 percent of the Daily Value each day.

Source: Julie Shertzer, OSU Extenson, Human Nutrition

Read more about the issue in Ohio State University Extension’s “Eat, Save, and Be Healthy” web blog, at http://osufcs.wordpress.com.

Chow Line is a service of Ohio State University Extension and the Ohio Agricultural Research and Development Center. Send questions to Chow Line, c/o Martha Filipic, 2021 Coffey Road, Columbus, OH, 43210-1044, or filipic.3@cfaes.osu.edu.

Editor: This column was reviewed by Julie Shertzer, registered dietitian and program specialist for Ohio State University Extension in the Department of Human Nutrition, in the College of Education and Human Ecology.

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Smart Stuff with Twig Walkingstick: All the Colors of the Tomatobow!

Monday, September 21st, 2009
By: Kurt Knebusch
knebusch.1@osu.edu or 330-263-3776
Q. Dear Twig: How many colors of tomatoes are there?
A. The easy answer is, more than one. Tomatoes come in colors besides red.
One seed catalog lists red, pink, green, brown, black, orange and purple as the main ones.
A second catalog lists red, pink, yellow-orange and purple-black as the main ones plus seven more ? blue, peach, white, orange-red, olive-green, yellow-green and lemon-yellow ? in a cool group of “others.”
And that’s not counting tomatoes that have two colors on them, such as red with yellow stripes, yellow with red stripes and pink with gold stripes, which would make a nice Baja shirt, except for the wet squishy glop in the pocket. In other news, a red one with White Stripes would rock.
That said, commercial processing tomatoes, grown in big fields and made into ketchup and so on, stick to a standard color: red, like my face when I sit on a tomato, which, yes, it would seem I just did.
Next: What’s behind the colors? My own behind is on top of them.
Twig
P.S. Got tomatoes? Get tips on using them at http://ohioline.osu.edu/hyg-fact/5000/5532.html.
-
Notes:
The link is to an Ohio State University Extension fact sheet called “Selecting, Storing and Serving Ohio Tomatoes,” which if you want to you can print it and share it with one of your parents, or you can print it and sneak it onto their desk or the kitchen counter if you don’t want to look like you’re volunteering to help or something, though if you did they’d probably appreciate it, unless you happen to “serve” a tomato at your little brother’s head.
Also try http://ohioline.osu.edu/5-a-day/tomato.html.

By: Kurt Knebusch
knebusch.1@osu.edu or 330-263-3776

Q. Dear Twig: How many colors of tomatoes are there?
A. The easy answer is, more than one. Tomatoes come in colors besides red.
One seed catalog lists red, pink, green, brown, black, orange and purple as the main ones.

A second catalog lists red, pink, yellow-orange and purple-black as the main ones plus seven more ? blue, peach, white, orange-red, olive-green, yellow-green and lemon-yellow ? in a cool group of “others.”

And that’s not counting tomatoes that have two colors on them, such as red with yellow stripes, yellow with red stripes and pink with gold stripes, which would make a nice Baja shirt, except for the wet squishy glop in the pocket. In other news, a red one with White Stripes would rock.

That said, commercial processing tomatoes, grown in big fields and made into ketchup and so on, stick to a standard color: red, like my face when I sit on a tomato, which, yes, it would seem I just did.

Next: What’s behind the colors? My own behind is on top of them.

Twig

P.S. Got tomatoes? Get tips on using them at http://ohioline.osu.edu/hyg-fact/5000/5532.html.

Notes:
The link is to an Ohio State University Extension fact sheet called “Selecting, Storing and Serving Ohio Tomatoes,” which if you want to you can print it and share it with one of your parents, or you can print it and sneak it onto their desk or the kitchen counter if you don’t want to look like you’re volunteering to help or something, though if you did they’d probably appreciate it, unless you happen to “serve” a tomato at your little brother’s head.

Also try http://ohioline.osu.edu/5-a-day/tomato.html

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Tuscarawas County General Livestock & Dairy Judging Contest

Monday, September 21st, 2009

WHEN: Saturday, September 26, 2009, 9:00 a.m.
(during Tuscarawas County Fair)

WHERE: Tuscarawas County Fairgrounds, Dover, Ohio

WHO: Any AND all 2009 4-H and FFA members, clubs, and chapters in Ohio

DEADLINE FOR ENTERING IS SATURDAY, SEPTEMBER 26 AT 8:30 AM
 This will serve as your pass onto the fairgrounds.

1. All contestants will be limited to students enrolled in 4-H or FFA program over the state of Ohio.
2. An entry fee of $4 will be charged per team, or $1 per individual entry.
3. There will be a Junior Team & Individual (age 8-13) Divisions and Senior Team & Individual (age 14 & older) Divisions. If teams are mixed (Junior & Senior) the team will compete in the Senior Division (age as of January 1).
4. A team will consist of at least 3 but not more than 4. Three highest scores will be used to determine the team score. Individual entries may compete for the individual awards.
5. Each entry form must be signed by the 4-H Educator or FFA Advisor.
6. While the contest is in progress, there shall be no communication between contestants and anyone else, except the person in charge of the ring.
7. People helping with each ring are not to give instructions or to help contestants fill out judging cards.


General livestock contest will consist of the following classes:
1. Market Steer
2. Beef Breeding Heifers
3. Market Lambs
4. Breeding Ewes
5. Market Hogs I
6. Market Hogs II
7. Dairy Classes
Each class will consist of placing a class of four animals and answering five questions.

Please feel free to copy the entry blank to pass on to any interested persons.

TUSCARAWAS COUNTY JUNIOR FAIR LIVESTOCK JUDGING CONTEST
NAME OF CLUB OR CHAPTER:
ADDRESS OF CLUB OR CHAPTER:
COUNTY:

Please enter the following teams or individuals:
Number:
Teams in General Livestock @ $4 =
Teams in Dairy Judging Contest @ $4 =
Individuals in General Livestock @ $1 =
Individuals in Dairy Contest @ $1 =

Signature of 4-H Educator or FFA Advisor:

Please make checks payable to: Tuscarawas County Livestock Committee

To PRE-REGISTER, mail the completed entry form and fee to:
OSU Extension Tuscarawas County
419 16th Street SW
New Philadelphia, OH 44663-6403

Registration will begin at 8:30 a.m., Saturday, September 26, 2009.
The contest will begin at 9:00 a.m.

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College Day at The Ohio State University

Monday, September 21st, 2009
College Day at The Ohio State University
College of Food, Agricultural, and Environmental Sciences
If you are in high school and exploring universities that prepare students for exciting careers in food, environmental sciences or agriculture, we have a perfect day planned for you. On Friday, October 16, 2009 the College of Food, Agricultural, and Environmental Sciences (CFAES) will be hosting College Day for students interested in exploring majors, meeting current students and participating in hands-on sessions with faculty members.
This visit day will include activities beginning at 9:00 a.m. on the Columbus campus. Activities will include hands-on major sessions, a current student panel and out of class sessions. The out of classes sessions will cover programs such as honors and scholars, financial aid, study abroad, multicultural student services, and learning communities. Optional campus tours and tours of our dorm will conclude the program at 3:30 p.m.
Come learn about our majors like Animal Sciences, Food Science, Agribusiness & Applied Economics, Environmental Science, Landscape Horticulture, Construction Systems Management, Agricultural and Extension Education, Plant Pathology and more.
For more information or to register for College Day call (614) 688-4659, e-mail tyson.46@osu.edu or visit our website at http://cfaes.osu.edu/visit . Registration is suggested as space is limited.

Friday, October 16, 2009
College Day at The Ohio State University
College of Food, Agricultural, and Environmental Sciences

If you are in high school and exploring universities that prepare students for exciting careers in food, environmental sciences or agriculture, we have a perfect day planned for you. On Friday, October 16, 2009 the College of Food, Agricultural, and Environmental Sciences (CFAES) will be hosting College Day for students interested in exploring majors, meeting current students and participating in hands-on sessions with faculty members.

This visit day will include activities beginning at 9:00 a.m. on the Columbus campus. Activities will include hands-on major sessions, a current student panel and out of class sessions. The out of classes sessions will cover programs such as honors and scholars, financial aid, study abroad, multicultural student services, and learning communities. Optional campus tours and tours of our dorm will conclude the program at 3:30 p.m.

Come learn about our majors like Animal Sciences, Food Science, Agribusiness & Applied Economics, Environmental Science, Landscape Horticulture, Construction Systems Management, Agricultural and Extension Education, Plant Pathology and more.

For more information or to register for College Day call (614) 688-4659, e-mail tyson.46@osu.edu or visit our website at http://cfaes.osu.edu/visit . Registration is suggested as space is limited.

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Smart Stuff with Twig Walkingstick: Hawk Makes a Splash

Monday, September 21st, 2009
By: Kurt Knebusch
knebusch.1@osu.edu or 330-263-3776
Q. Dear Twig: I saw a big hawk in my grandmother’s bird bath.
A. Cool.
Q. What was it doing there?
A. Probably getting a drink of water, taking a bath or both.
Q. Why?
A. Likely it was thirsty, dirty, hot or all three. A hawk is a bird. And birds need water. They drink it to stay hydrated (“HI-drayt-ed”; supplied with enough water) and healthy. They bathe in it to keep their feathers clean. Sometimes they sit in it just to cool off.
Q. Why not go jump in the lake?
A. Me? The hawk. Well, there might not have been one around ? nor a pond, creek nor puddle ? especially in the summer, especially in a city, especially if the big hawk’s feathers had gotten dirty and gritty. Plus hawks and other land birds prefer shallow water, like in a bird bath, to deep water, like in a lake. They can’t swim like a duck can. They tend to need to tippy-toe into it.
Twig
P.S. We tend to see birds such as robins and cardinals in bird baths more often than hawks.
–
Notes:
“Nothing has a more potent attraction for birds during hot weather than drinking and bathing places,” says a great old Farmer’s Bulletin by the U.S. Department of Agriculture called “How to Attract Birds” (1918).
“Providing a water source for birds,” a more recent Cornell Lab of Ornithology fact sheet says, “should provide you with a fantastic opportunity to observe bird behavior”
( http://www.birds.cornell.edu/netcommunity/bbimages/gbbc-email/ProvidingWater.pdf <http://www.birds.cornell.edu/netcommunity/bbimages/gbbc-email/ProvidingWater.pdf> ).

By: Kurt Knebusch
knebusch.1@osu.edu or 330-263-3776

Q. Dear Twig: I saw a big hawk in my grandmother’s bird bath.
A. Cool.

Q. What was it doing there?
A. Probably getting a drink of water, taking a bath or both.

Q. Why?
A. Likely it was thirsty, dirty, hot or all three. A hawk is a bird. And birds need water. They drink it to stay hydrated (“HI-drayt-ed”; supplied with enough water) and healthy. They bathe in it to keep their feathers clean. Sometimes they sit in it just to cool off.

Q. Why not go jump in the lake?
A. Me? The hawk. Well, there might not have been one around ? nor a pond, creek nor puddle ? especially in the summer, especially in a city, especially if the big hawk’s feathers had gotten dirty and gritty. Plus hawks and other land birds prefer shallow water, like in a bird bath, to deep water, like in a lake. They can’t swim like a duck can. They tend to need to tippy-toe into it.

Twig

P.S. We tend to see birds such as robins and cardinals in bird baths more often than hawks.

Notes:
“Nothing has a more potent attraction for birds during hot weather than drinking and bathing places,” says a great old Farmer’s Bulletin by the U.S. Department of Agriculture called “How to Attract Birds” (1918).

“Providing a water source for birds,” a more recent Cornell Lab of Ornithology fact sheet says, “should provide you with a fantastic opportunity to observe bird behavior”
http://www.birds.cornell.edu/netcommunity/bbimages/gbbc-email/ProvidingWater.pdf

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2009 Celebration of Youth 4-H-I-O

Monday, September 21st, 2009
2009 Celebration of Youth
4-H-I-O
Celebrating and Supporting the Ohio 4-H Foundation with Buckeye Pride!
Saturday, October 3, 2009
12 p.m. to 3 p.m.
Nationwide & Ohio Farm Bureau 4-H Center
Tickets- $75 for Adults
$25 for Students
Free for children 5 and under
For more information on sponsorships, silent auction items or tickets visit our website at http://www.ohio4h.org/foundation/celebrationofyouth.html
<http://www.ohio4h.org/foundation/celebrationofyouth.html> or contact the Ohio 4-H Foundation office at 614-292-6943 or george.274@osu.edu.

Celebrating and Supporting the Ohio 4-H Foundation
with Buckeye Pride!

Saturday, October 3, 2009
12 p.m. to 3 p.m.
Nationwide & Ohio Farm Bureau 4-H Center
Tickets- $75 for Adults
$25 for Students
Free for children 5 and under

For more information on sponsorships, silent auction items or tickets visit our website at http://www.ohio4h.org/foundation/celebrationofyouth.html
or contact the Ohio 4-H Foundation office at 614-292-6943 or george.274@osu.edu.

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