Archive for October, 2009

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Ohio 4-H Dairy Advisory Committee Meeting

Thursday, October 29th, 2009
Attend and help plan programming for 2010.
New ideas are developing and your input is needed!
Send your thoughts my way (before the meeting) to help develop an organized agenda.

Where: Richland County Extension Office
1495 West Longview Avenue, Mansfield,OH
(lower level) 419-747-8756 (office number)

Time:    10:00 am to 2:00 pm

Lunch will be potluck style with the main dish provided.
Just bring along a simple covered dish or dessert and your beverage of choice.

RSVP by Nov. 13 to: Bonnie Ayars,  Dairy Program Specialist
Phone: 614-688-3143
FAX: 614-292-1515
ayars.5@osu.edu

2009 4-H Dairy Advisor

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Winter Butternut Squash and Sweet Pepper Soup

Monday, October 26th, 2009

Usher in the cooler weather and shorter days with this velvety butternut squash and orange bell pepper soup. Enjoy this comforting soup with the whole family or in a thermos for lunch. This versatile vegetable soup adds garlic and paprika to round out the flavors, which makes it both savory and satisfying.

Ingredients:
1 T. extra virgin olive oil
1 medium leek, white part only, chopped
1 large orange bell pepper, seeded and diced
4 cups diced butternut squash
1 tsp. chopped garlic
1 tsp. sweet Hungarian paprika
3 cups fat free, reduced-sodium chicken broth1/4 cup orange juice
salt and freshly ground black pepper, to taste
1/4 cup raw pumpkin seeds, crushed (for garnish)
1/8 tsp. Spanish paprika, smoked or dulce (sweet), optional, for garnish

Directions:
1. Heat oil in medium Dutch oven or heavy, large saucepan over medium-high heat. Sauté leeks until translucent, 4 minutes.
2. Add bell pepper, squash and pinch of salt, stirring to coat with oil.
3. Reduce heat, cover and cook vegetables gently to release juices, 10 minutes.
4. Stir in garlic and paprika for 30 seconds, until fragrant. Add broth, increase heat and bring liquid to a boil. Reduce heat, cover and simmer soup until vegetables are soft, about 20 minutes. Uncover, and let soup cool for 10 minutes.
5. Transfer soup to blender, cover and whirl soup to a velvet puree. Blend in orange juice and season to taste with salt and pepper.
6. To serve, divide soup among four soup bowls. Place pumpkin seeds in a dry skillet over medium-high heat and cook, shaking and swirling the pan, until seeds are plump and mostly golden. Crush seeds and add to soup as garnish. If using, sprinkle Spanish paprika. Serve immediately.

Makes 4 servings.

Per serving: 250 calories, 10 g. total fat (1.5 g. saturated fat), 37 g. carbohydrate,
9 g. protein, 7 g. dietary fiber, 430 mg. sodium.

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NE Ohio Academy Riders Winter Academy Tournament Series

Monday, October 26th, 2009

NE Ohio Academy Riders Winter Academy Tournament  Series
2/22/09 3/15/09
9:00 Start
Crystal Springs Equestrian Center
5073 West Streetsboro Rd.
Richfield, Ohio
NE Ohio Academy Tournament Schedule

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H1N1 and the New School Year

Wednesday, October 21st, 2009
EMERGENCY MANAGEMENT TIP OF THE MONTH:- H1N1 and the New School Year
Aletha I. Reshan, Emergency Management Planning and Education Program Coordinator
Safety and health is at a heightened level of concern this year as students of all ages begin a new school year. Students, their parents, and school administrators are inundated with media reports of the H1N1 flu virus that is expected to have an increased impact in the U.S. and around the world as cold weather approaches.  Thus, it is important to maintain perspective regarding H1N1 and its position within the larger framework of flu viruses in general.
Early reports are estimating that approximately 30,000 – 90,000 Americans could possibly die from H1N1 complications this season.  However, the Center for Disease Control cites that flu-related complications in general result on average in 200,000 hospitalizations and 36,000 deaths annually in America (www.cdc.gov).  <http://www.cdc.gov). />  The populations at greatest risk for H1N1 are children, pregnant women, and individuals with chronic health conditions such as asthma, diabetes, and heart and lung disease.
H1N1 is a variant of seasonal flu and has symptoms similar to those of seasonal flu.  Symptoms include fever, cough, sore throat, runny or stuffy nose, body aches, headache, chills and fatigue.   A difference that has been recognized between seasonal flu and H1N1 is that a significant number of those diagnosed with H1N1 reported experiencing diarrhea and vomiting in addition to the seasonal flu symptoms.  If these symptoms are experienced, it is important to notify medical staff prior to arriving at the medical facility.
The Center for Disease Control urges everyone to take three main actions to prevent the spread of H1N1:
Step 1 – Vaccinations: Receiving an annual season flu shot is recommended as a first line of defense because it protects against the three most common flu viruses.  The seasonal flu vaccine does not protect against H1N1.  The H1N1 flu vaccine is expected to be in the marketplace in October.
Step 2 – Everyday Prevention Techniques: Adhering to good personal hygiene standards such as frequent handwashing with soap and water and the use of alcohol-based cleansers when soap and water are unavailable is key to stopping the spread of viral germs. It is also important to keep hands away from eyes, nose, and mouth which are warm, moist parts of the body that help germs spread.  It is best to cover your nose and mouth with a tissue when coughing or sneezing and then discarding the tissue in the trash after use.  Disinfect surfaces such as countertops, doorknobs, handles, and toys frequently with antibacterial sprays and wipes.  If you do become sick, stay home.  Your fever should be gone without the use of fever-reducing medication for 24 hours before coming into contact with other people.
Step 3 – Antiviral Drugs:  Prescription medications are available from your physician for the treatment of diagnosed H1N1.
While the start of the new school year is an exciting time, it is also a cautious time.
Students, their parents, and school administrators are increasingly vigilant in the prevention of communicable diseases such as H1N1. Following basic hygiene techniques is a tried and true prevention strategy.  For more information on H1N1, please visit the Center for Disease Control’s H1N1 website at http://www.cdc.gov/h1n1flu/.

EMERGENCY MANAGEMENT TIP OF THE MONTH:- H1N1 and the New School Year

Aletha I. Reshan, Emergency Management Planning and Education Program Coordinator

Safety and health is at a heightened level of concern this year as students of all ages begin a new school year. Students, their parents, and school administrators are inundated with media reports of the H1N1 flu virus that is expected to have an increased impact in the U.S. and around the world as cold weather approaches.  Thus, it is important to maintain perspective regarding H1N1 and its position within the larger framework of flu viruses in general.

Early reports are estimating that approximately 30,000 – 90,000 Americans could possibly die from H1N1 complications this season.  However, the Center for Disease Control cites that flu-related complications in general result on average in 200,000 hospitalizations and 36,000 deaths annually in America (www.cdc.gov).  <http://www.cdc.gov). />  The populations at greatest risk for H1N1 are children, pregnant women, and individuals with chronic health conditions such as asthma, diabetes, and heart and lung disease.

H1N1 is a variant of seasonal flu and has symptoms similar to those of seasonal flu.  Symptoms include fever, cough, sore throat, runny or stuffy nose, body aches, headache, chills and fatigue.   A difference that has been recognized between seasonal flu and H1N1 is that a significant number of those diagnosed with H1N1 reported experiencing diarrhea and vomiting in addition to the seasonal flu symptoms.  If these symptoms are experienced, it is important to notify medical staff prior to arriving at the medical facility.

The Center for Disease Control urges everyone to take three main actions to prevent the spread of H1N1:

Step 1 – Vaccinations: Receiving an annual season flu shot is recommended as a first line of defense because it protects against the three most common flu viruses.  The seasonal flu vaccine does not protect against H1N1.  The H1N1 flu vaccine is expected to be in the marketplace in October.

Step 2 – Everyday Prevention Techniques: Adhering to good personal hygiene standards such as frequent handwashing with soap and water and the use of alcohol-based cleansers when soap and water are unavailable is key to stopping the spread of viral germs. It is also important to keep hands away from eyes, nose, and mouth which are warm, moist parts of the body that help germs spread.  It is best to cover your nose and mouth with a tissue when coughing or sneezing and then discarding the tissue in the trash after use.  Disinfect surfaces such as countertops, doorknobs, handles, and toys frequently with antibacterial sprays and wipes.  If you do become sick, stay home.  Your fever should be gone without the use of fever-reducing medication for 24 hours before coming into contact with other people.

Step 3 – Antiviral Drugs:  Prescription medications are available from your physician for the treatment of diagnosed H1N1.

While the start of the new school year is an exciting time, it is also a cautious time.

Students, their parents, and school administrators are increasingly vigilant in the prevention of communicable diseases such as H1N1. Following basic hygiene techniques is a tried and true prevention strategy.  For more information on H1N1, please visit the Center for Disease Control’s H1N1 website at http://www.cdc.gov/h1n1flu/.

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Beware!! Halloween Treats are in Season

Wednesday, October 21st, 2009
By: Martha Filipic
filipic.3@cfaes.osu.edu or 614-292-9833
Source: Julie Shertzer, OSU Extension, Human Nutrition
Halloween is coming up and my children love to go trick or treating. Afterwards, I want to help them figure out a reasonable amount of candy to enjoy on a daily basis. Where do I start?
Candy is one of those easily classified foods in the Food Guide Pyramid — it’s in the “discretionary calories” category, and the first thing to figure out is how many discretionary calories your children can consume on a daily basis.
Discretionary calories are the “extras” in your diet. The bulk of your calorie intake should be designed to get you the nutrients your body needs — healthful foods such as lean protein, low-fat dairy foods, healthful oils, fruits, vegetables and whole grains. Discretionary calories are the extras — the added sugars, fats or alcohol that don’t add many (or any) nutrients but do add calories.
Discretionary calorie allowances are generally very small, and they depend on age, sex and level of physical activity. For children between the ages of 9-13, the allowance ranges from 130 to 410 calories a day (go to http://www.mypyramid.gov/ and search for “discretionary calories” for details.)
Luckily, most Halloween candy comes in miniature-sized bars, which helps with portion control. For example, while a regular size Snickers bar has 270 calories, a “fun” size Snickers has just 70. Check specific calorie counts by looking at the Nutrition Facts labels. Some snack-sized candy bars contain just 50 calories; some have up to 90 calories.
Once you have a good idea of how many discretionary calories your children should be consuming and have estimated the calories in their candy, it’s just a matter of doing some math to determine how much to allow them to eat per day — for most children, it will be two to three pieces a day. Here are some other things to keep in mind:
Discuss in advance about how much candy your children can eat at a time, and when they can eat it.
Talk with your children about donating at least some of their candy to senior centers or organizations serving the needy.
Store the candy out of sight so it’s not a constant temptation.
If you think your children will be eating too many discretionary calories during the time, plan meals to compensate. Center meals on leaner options, such as baked fish, chicken or turkey breast, or broth-based soups, and load plates with salads and vegetables that your children enjoy. Refrain from fast food, fried foods, and other meals that tend to be higher in calories.
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.

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

Halloween is coming up and my children love to go trick or treating. Afterwards, I want to help them figure out a reasonable amount of candy to enjoy on a daily basis. Where do I start?

Candy is one of those easily classified foods in the Food Guide Pyramid — it’s in the “discretionary calories” category, and the first thing to figure out is how many discretionary calories your children can consume on a daily basis.

Discretionary calories are the “extras” in your diet. The bulk of your calorie intake should be designed to get you the nutrients your body needs — healthful foods such as lean protein, low-fat dairy foods, healthful oils, fruits, vegetables and whole grains. Discretionary calories are the extras — the added sugars, fats or alcohol that don’t add many (or any) nutrients but do add calories.

Discretionary calorie allowances are generally very small, and they depend on age, sex and level of physical activity. For children between the ages of 9-13, the allowance ranges from 130 to 410 calories a day (go to http://www.mypyramid.gov/ and search for “discretionary calories” for details.)

Luckily, most Halloween candy comes in miniature-sized bars, which helps with portion control. For example, while a regular size Snickers bar has 270 calories, a “fun” size Snickers has just 70. Check specific calorie counts by looking at the Nutrition Facts labels. Some snack-sized candy bars contain just 50 calories; some have up to 90 calories.

Once you have a good idea of how many discretionary calories your children should be consuming and have estimated the calories in their candy, it’s just a matter of doing some math to determine how much to allow them to eat per day — for most children, it will be two to three pieces a day. Here are some other things to keep in mind:

Discuss in advance about how much candy your children can eat at a time, and when they can eat it.

Talk with your children about donating at least some of their candy to senior centers or organizations serving the needy.

Store the candy out of sight so it’s not a constant temptation.

If you think your children will be eating too many discretionary calories during the time, plan meals to compensate. Center meals on leaner options, such as baked fish, chicken or turkey breast, or broth-based soups, and load plates with salads and vegetables that your children enjoy. Refrain from fast food, fried foods, and other meals that tend to be higher in calories.

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.

Source: Julie Shertzer, OSU Extension, Human Nutrition

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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Ohio Horseman’s Council Silent Auction

Wednesday, October 21st, 2009
Hay all
Wanted to have you all put the 21st on your calenders… that is the night of the OHC (Ohio Horseman’s Council) silent auction.. hope that each of you can attend …
It’s at the Charleston town Hall on Rock Springs Rd.  in Ravenna  We have a good variety of things up for bidding… and it’s not ALL horse related…We’ll even feed you donuts and cider!!!
Come on out and have a fun night and help us raise money for our trails.. we need gravel and geo cloth, culverts and such.. the money we raise goes to purchacing these materials.

Hay all

Wanted to have you all put the 21st on your calenders… that is the night of the OHC (Ohio Horseman’s Council) silent auction.. hope that each of you can attend …

It’s at the Charleston town Hall on Rock Springs Rd.  in Ravenna  We have a good variety of things up for bidding… and it’s not ALL horse related…We’ll even feed you donuts and cider!!!

Come on out and have a fun night and help us raise money for our trails.. we need gravel and geo cloth, culverts and such.. the money we raise goes to purchacing these materials.

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NEW CLASS FOR 2010 STARK COUNTY JUNIOR FAIR BEEF PROJECTS!

Tuesday, October 20th, 2009

The beef committee has added a new class for the 2010 fair! It is called BORN & RAISED IN STARK COUNTY MARKET BEEF CLASS!!

The class will be for cattle that are born and raised in Stark County. This means you can purchase a calf from a Stark County breeder or have the calf born on your own farm! Here are some of the particulars for the class:

  1. The calf must be from a breeder that resides in Stark County and the animal must have been born in Stark County

  2. There will be a class just for the born and raised. They will be judged by weight classes—not breeds!

  3. At tag in on December 5, 2009, you must declare whether the animal is a born and raised animal.

  4. A verification form must be filled out and brought to tag in on December 5, 2009.

  5. You may tag this animal in the born and raised class, but it does not have to be shown in the class. You can show this animal in the junior fair market class.

  6. There will be more to come on this class.

PLEASE REMEMBER—IF YOU ARE THINKING OF ENTERING THIS CLASS, YOU MUST HAVE THE VERIFICATION FORM FILLED OUT BY THE BREEDER AND BRING THIS FORM TO TAG IN ON DECEMBER 5, 2009.
Click here for the verification form.

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Buffalo Chicken Salad

Tuesday, October 13th, 2009
Wings Change-up
The fall sports season is here in full force and with it comes greasy hot wings and a range of fried foods. Try something different for your favorite game with this healthy twist on a game time favorite. Hot sauce and creamy dressing top this chicken and potato-based recipe, but they don’t drive up the fat totals like breaded wings.
Buffalo Chicken Salad
Ingredients:
2 medium red or white potatoes
2-1/2 cups diced skinless roast chicken breast, in 1″ pieces
1 large celery rib, cut in 3/4″ pieces
1/2 cup diced red onion
4-inch piece seedless cucumber, peeled
1/4 cup low-fat buttermilk
2 Tbsp. canola-based mayonnaise
5-6 drops hot sauce
1/8 tsp. ground black pepper
Salt, to taste
4 cups chopped romaine lettuce
1/4 cup (1 oz.) crumbled blue cheese
Directions:
Place potatoes in deep saucepan and cover to a depth of 2 inches with cold water. Cook potatoes over medium-high heat until thin knife easily penetrates center of potatoes, about 15 minutes. Drain and set potatoes aside until cool enough to handle. Peel potatoes and cut into 1-inch pieces.
Place potatoes in mixing bowl. Add chicken, celery and onion. Cut cucumber lengthwise into 4 pieces. Cut each piece crosswise into 3/4-inch chunks and add to salad.
For dressing, whisk together buttermilk, mayonnaise, hot sauce, black pepper and salt. Pour dressing over salad and toss with fork to combine.
On serving plate, arrange bed of lettuce. Mound salad on top of lettuce. Sprinkle on blue cheese. Serve immediately.
Makes 4 servings.
Per serving: 250 calories, 8 g. total fat (2 g. saturated fat), 14 g. carbohydrate,
31 g. protein, 2 g. dietary fiber, 330 mg. sodium.

The fall sports season is here in full force and with it comes greasy hot wings and a range of fried foods. Try something different for your favorite game with this healthy twist on a game time favorite. Hot sauce and creamy dressing top this chicken and potato-based recipe, but they don’t drive up the fat totals like breaded wings.

Ingredients:
2 medium red or white potatoes
2-1/2 cups diced skinless roast chicken breast, in 1″ pieces
1 large celery rib, cut in 3/4″ pieces
1/2 cup diced red onion
4-inch piece seedless cucumber, peeled
1/4 cup low-fat buttermilk
2 Tbsp. canola-based mayonnaise
5-6 drops hot sauce
1/8 tsp. ground black pepper
Salt, to taste
4 cups chopped romaine lettuce
1/4 cup (1 oz.) crumbled blue cheese

Directions:
1. Place potatoes in deep saucepan and cover to a depth of 2 inches with cold water. Cook potatoes over medium-high heat until thin knife easily penetrates center of potatoes, about 15 minutes. Drain and set potatoes aside until cool enough to handle. Peel potatoes and cut into 1-inch pieces.
2. Place potatoes in mixing bowl. Add chicken, celery and onion. Cut cucumber lengthwise into 4 pieces. Cut each piece crosswise into 3/4-inch chunks and add to salad.
3. For dressing, whisk together buttermilk, mayonnaise, hot sauce, black pepper and salt. Pour dressing over salad and toss with fork to combine.
4. On serving plate, arrange bed of lettuce. Mound salad on top of lettuce. Sprinkle on blue cheese. Serve immediately.

Makes 4 servings.

Per serving: 250 calories, 8 g. total fat (2 g. saturated fat), 14 g. carbohydrate, 31 g. protein, 2 g. dietary fiber, 330 mg. sodium.

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Revised Club Officer Books Now Online

Tuesday, October 13th, 2009
Revised Club Officer Books Now Online
Final versions of the revised club officer books are now available on the Ohio 4-H web site. Check out the Club Officer Resources page at www.ohio4h.org/members/officers <http://ohio4h.org/members/officers>  for the handbooks and for additional downloadable forms. Offices with revised books include vice president, secretary, treasurer, news reporter, health officer, safety officer, and recreation leader. (A revised President’s handbook is a work in progress.)

Final versions of the revised club officer books are now available on the Ohio 4-H web site. Check out the Club Officer Resources page at www.ohio4h.org/members/officers for the handbooks and for additional downloadable forms. Offices with revised books include vice president, secretary, treasurer, news reporter, health officer, safety officer, and recreation leader. (A revised President’s handbook is a work in progress.)

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OSU Offers Cow/Calf School

Tuesday, October 13th, 2009
By: Candace Pollock
pollock.58@cfaes.osu.edu or (614) 292-3799, @CommTechMedia on Twitter
Source: Clif Little, OSU Extension
little16@postoffice.ag.ohio-state.edu or (740) 732-5681
BELLE VALLEY, Ohio ˆ Get the latest on pasture management, herd health, grain outlook and other livestock related topics at an Ohio State University Cow/Calf School being held in November.
The school will take place on Mondays throughout November (Nov. 2, 9, 16 and 23) at the OSU Extension Belle Valley Regional Office, State Rt. 215, Belle Valley, Ohio. The school will begin at 6 p.m. each day.
Topics being covered during the Cow/Calf School include:
Nov. 2 ˆ Water systems, pasture and grazing, presented by Clif Little and Mark Landefeld, OSU Extension.
Nov. 9 ˆ Herd health, vaccinations and health-related issues, Phil Lowe, DVM.
Nov. 16 ˆ Mineral supplementation and cow winter supplementation, presented by Steve Boyles, OSU Extension; Grain outlook, presented by Matt Roberts, OSU ag economist.
Nov. 23 ˆ Feeding options for wintering calves and yearlings, presented by Francis Fluharty, OSU Extension and the Ohio Agricultural Research and Development Center.
The cost for the event is $5 per person for all four classes. For more information, contact Steve Schumacher at (740) 695-1455, Mark Landefeld at (740) 472-0810, or Clif Little at (740) 732-5681, or the OSU Extension South Central Regional Office at southcental@ag.osu.edu.
The event is sponsored by OSU Extension offices in Belmont, Guernsey, Monroe and Noble counties.

By: Candace Pollock
pollock.58@cfaes.osu.edu or (614) 292-3799, @CommTechMedia on Twitter

BELLE VALLEY, Ohio ˆ Get the latest on pasture management, herd health, grain outlook and other livestock related topics at an Ohio State University Cow/Calf School being held in November.

The school will take place on Mondays throughout November (Nov. 2, 9, 16 and 23) at the OSU Extension Belle Valley Regional Office, State Rt. 215, Belle Valley, Ohio. The school will begin at 6 p.m. each day.

Topics being covered during the Cow/Calf School include:

Nov. 2 ˆ Water systems, pasture and grazing, presented by Clif Little and Mark Landefeld, OSU Extension.

Nov. 9 ˆ Herd health, vaccinations and health-related issues, Phil Lowe, DVM.

Nov. 16 ˆ Mineral supplementation and cow winter supplementation, presented by Steve Boyles, OSU Extension; Grain outlook, presented by Matt Roberts, OSU ag economist.

Nov. 23 ˆ Feeding options for wintering calves and yearlings, presented by Francis Fluharty, OSU Extension and the Ohio Agricultural Research and Development Center.

The cost for the event is $5 per person for all four classes. For more information, contact Steve Schumacher at (740) 695-1455, Mark Landefeld at (740) 472-0810, or Clif Little at (740) 732-5681, or the OSU Extension South Central Regional Office at southcental@ag.osu.edu.

The event is sponsored by OSU Extension offices in Belmont, Guernsey, Monroe and Noble counties.

Source: Clif Little, OSU Extension
little16@postoffice.ag.ohio-state.edu or (740) 732-5681

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