WSU Extension – something old, something new

By Karen Robertson, WSU Extension Program Assistant

Since the early 1900’s Extension, supported by tax dollars, has linked Lincoln-Adams residents with WSU research. Today, we still link you to education. We still conduct and share research. We still use Federal, State, and County funding to operate. A large proportion of our outreach is still related to agriculture and 4-H youth development.

What’s new?
Adequate government funding, frequently delivered through competitive grants, is not a sure thing. Extension programs often depend on the availability (and winning) of outside grants, donations, endowments, and cooperation with other community organizations and businesses. Lincoln-Adams Extension has been innovative and successful in garnering outside funding over the last few years. This has allowed us to bring new programs to the area.

Society and life styles have changed. It’s now the norm, rather than the exception, for both parents to work outside the home. And, blended families or single parent households are common instead of rare.  Adults now change careers – not just jobs - six to eight times in their life times. The economies of Lincoln-Adams communities, while still strongly linked to agriculture, are also dependent on recreation and tourism, and the reputation of positive life styles attractive to new residents and businesses.  Modern technology allows for the possibility of residents to enjoy the benefits of a non-urban existence while connected to the whole world for work or personal interests.

With a higher percentage of the population not involved in growing or raising food, WSU now “extends” education from all colleges of the University, not just the College of Agriculture, Human, and Natural Resources.

So what?
Even if you aren’t a farmer or rancher, most likely you do eat. So, agricultural research and education is a critical benefit to you, your family and the local economy.
Not a kid anymore? Don’t have children at home? Regardless, there are most likely youth and young adults in your neighborhood. They are part of your community today – and may be your elected officials, doctors, service providers, or other business leaders tomorrow.  Or they may end up taking from, rather than giving to, the system.

Today’s 4-H program emphasizes life skill development with hands-on learning; incorporating communication skills, math, and science.  Topics from pets to robotics “hook” kids and volunteers into the program.

“Club” 4-H remains one of the best ways to provide continued positive adult/youth contact and opportunities for leadership development and instilling a sense of responsibility and community involve-ment. 4-H curricula and resources are increasingly used in schools, after-school programs, camps, day or weekend events, individual families, and by other community and youth organizations. In order to connect with youth, Lincoln-Adams WSU Extension faculty connect adult volunteers, schools, grant funded programs, and other community organizations  with research and education.

Instead of “Agents,” WSU Extension Faculty are now described as “Extension Educators.” Their day to day routines are very different than 20 and even 10 years ago due to changes in funding sources, broadening of program delivery methods, expansion of geographical areas, and technology.

Our Lincoln-Adams Extension Offices in Davenport and Ritzville may not have a “local” Extension Educator with expertise on every topic. However, faculty and staff utilize modern technology to connect the public with research based resources from across the region, state, country, and the world. 

We recognize that not everyone in the Lincoln-Adams area has or is comfortable with computers or the latest gadgets. So we also continue to communicate via traditional print, phone, and face-to-face methods.

Whether or not you are comfortable with new technology, we can connect you with the resources and information you need.

This new Lincoln-Adams Extension Newsletter will be available in print and electronic formats. Current plans are for publication four times a year - Summer, Fall, Winter, and Spring. Future issues will each include a feature article by one of our Lincoln-Adams Extension Educators. Other topics will be determined by current requests for information, trends, research, and issues likely to be of interest to Lincoln-Adams residents.
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Garden Spot

http://www.spokane-county.wsu.edu     
Go to Garden-Lawn-Landscape

Q - Every one of my tomatoes has a dark blemish on the bottom of the tomato fruit. Some of the areas are sunken.  What caused that? 
A - It sounds like damage from by tomato blossom blight, which is caused by uneven moisture supply that results in a lack of calcium in the plant during fruit formation. It begins as light tan water-soaked lesion on the blossom end of the fruit.

The lesions enlarge and turn dark and leathery. The problem may be very severe where the soil has a high salt content, is sandy, or has poor drainage. Container or pruned plants are more likely to suffer. Apply a two-inch layer of organic mulch under plants and water consistently. For more info on tomato problems see Growing Tomatoes in Home Gardens (Spokane County Extension Master Gardener Bulletin)

Q - When is my squash ready to pick? 
A - If you’re growing summer squash (zucchini, patty pan, etc.), pick when the fruit is small to moderate in size, the color is good and the rind is easily dented with your thumbnail. Pick winter squash (butternut, acorn, etc.) when the color is typical for the variety and the rind is firm enough it cannot be easily punctured by thumbnail. For tips on harvesting other vegetables see When Vegetables are Ripe  (Spokane County Extension Master Gardener Bulletin)

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Your Lincoln-Adams WSU Extension Team

Aaron Esser
WSU County Director, Adams County,
Area Extension Educator
Office: Ritzville*
Phone: (509) 659-3210
Email: aarons@wsu.edu

Ann K Hennings
Area Extension Educator
Office: Ritzville*
Phone: (509) 659-3213
Email: hennings@wsu.edu
Expertise:
adult education
  experiential education curriculum
  group facilitation
  volunteer leadership development

*  WSU Extension, 210 W Broadway, Suite104. Ritzville, WA  99169
**WSU Extension, PO Box 399 (303 6th St.), Davenport, WA  99122

All four faculty members have neighboring county or state level responsibilities in addition to Lincoln-Adams  area roles.

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Mindful meetings

Tips from Ann Hennings’ tool box –
Does your organization plan summer activities? Will you be involved in a transition of group leadership this fall? Consider the important tool of “Agenda Building.” A little thought ahead of time can help your meetings be more productive – and may even encourage better participation.

Most people are familiar with the basic list of agenda items – that may or may not be shared prior to the meeting. But a little different approach, using an Agenda Building Worksheet could be just the thing to make your meetings more meaningful.
Below is an excerpt from the Agenda Building Worksheet hand-out. The tip? START with your “expected outcomes” and build your agenda from there. Even if you’re not “in charge” of the meetings you attend – encourage the “what do we want to achieve” early in your discussion or event planning. This may help determine other details more efficiently.

Agenda Building hand-out is available on:
www.lincoln-adams.wsu.edu/Community.html   
or from the Extension Office – 659-3209

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Enjoy your summer food fare!

Have you ever put the meat hot off the grill on the plate that you used to carry the raw meat to the grill? Have you ever bit into a thick hamburger that was dark brown, even charred, on the outside – and discovered it was lukewarm and raw tasting on the inside? No? Lucky you!

But food safety isn’t just luck.
Foodborne illnesses can fool you. When you're sick and up half the night with a headache, nausea, vomiting and/or diarrhea, you probably blame it on what you ate last. You may be blaming the wrong food, however, for it can take 24 or 36 hours, even up to several days, for you to get sick from some of the pathogens (disease-causing microorganisms) that cause foodborne illness.
Foodborne illnesses affect millions of Americans each year. The Centers for Disease Control and Prevention Estimate that in the United States alone there are 76 million cases of foodborne illnesses each year, and that these result in 325,000 hospitalizations and 5,000 deaths.
You can reduce your risk of getting foodborne illnesses by following basic food safety guidelines.

• Practice Personal Hygiene
• Cook Foods Adequately
• Avoid Cross-Contamination
• Keep Foods at Safe Temperatures
• Avoid Risky Foods and Water

Burger Flipping 101
What’s the quickest way to cook a burger to 160ºF throughout? When WSU and UI researchers studied the matter, the double-sided, clam-shell-style grill smoked the competition, cooking a burger in just 2.7 minutes.
In pans or single-sided grills, the secret to speedy and even cooking turned out to be frequent turning. Burgers flipped every 30 seconds were uniformly done in 6.6 minutes.
Burgers flipped just once during cooking, in contrast, took a full 10.9 minutes.

Precooking food partially in the microwave, oven, or stove is a good way of reducing grilling time. Just make sure that the food goes immediately on the preheated grill to complete cooking.

End-point temperatures for thin meats Note: All bad bacteria die by 160ºF. The higher end-point temperatures recommended for poultry have to do with palatability, not safety.
The USDA has yet to study fish temperatures, so for salmon, and other fish, flaky texture and opaque look remain the best gauge.
160ºF Ground beef, lamb, veal, and pork
          Pork
          Ham
          Game meat
165ºF Ground turkey and chicken
170ºF Chicken and turkey breasts

Using instant-read thermometers for thin meats
Instant-read dial thermometers are inserted 2 to 3 inches into the meat. Instant-read digital thermometers are inserted at least 1/2 inch into the meat.
STEP ONE
Insert the probe into the side of the meat. (You may need to pick up the meat with a spatula or tongs to take its temperature.)
STEP TWO
Wait 15 to 20 seconds for the temperature to stabilize.
STEP THREE
Clean the thermometer between uses by rinsing it under hot running water for 5 seconds and wiping it with a clean paper towel.

So What
You may or may not know how your food was raised or processed. So, remember that prevention of foodborne illness for you and your family starts when you buy food, and continues when you store, prepare, cook and serve the food at home.

Food Safety Guidelines:   http://www.foodsafety.wsu.edu/
You Can’t Judge a Burger by its Color:  http://info.ag.uidaho.edu/magazine/winter2004/burger.html
Outdoor Grilling Flavor Secrets: http://web.extension.uiuc.edu/clinton/news/news10752.html
Hot Ideas for Grilling Fruits & Vegetables:  http://www.ext.colostate.edu/Pubs/columncc/cc990806.html
Prevent Grilling Accidents: http://msucares.com/news/print/fcenews/fce05/050609grill.html
Grilling Safety -12 page publication from U of Tennessee: http://www.utextension.utk.edu/publications/pbfiles/PB1753.pdf
Summertime Food Safety:  http://counties.cce.cornell.edu/tompkins/nutrition/foodline.html

 Information for this article from Extension sources
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Beat the heat

Help yourself and others avoid HEAT DISORDERS by following simple safety rules.

Think About Yourself

• Avoid the Heat. Stay out of the heat and indoors as much as possible. Spend time in an air conditioned space.
• Dress for the heat. Wear loose-fitting, light colored clothes that cover as much skin as possible. Protect your face and head by wearing a wide-brimmed hat. Use a sunscreen lotion with a high SPF (sun protection factor) rating.
• Drink FOR the Heat. Drink plenty of water and natural juices, even if you don't feel thirsty. However, if you have epilepsy or heart, kidney, or liver disease; are on fluid-restrictive diets; or have a problem with fluid retention, you should consult a doctor before increasing liquid intake.
• Do not drink IN the Heat. Avoid alcoholic beverages and beverages with caffeine, such as coffee, tea, and cola. Alcohol and caffeine constrict blood vessels near the skin reducing the amount of heat the body can release.
• Eat for the Heat. Eat small meals more often. Avoid high protein foods because they increase metabolic heat.
• Living in the Heat. Slow down. Reduce, eliminate, or reschedule strenuous activities such as running, biking and lawn care work when it heats up. Take cool baths or showers and use cool, wet towels.
• Learn the symptoms of heat disorders and know how to give first aid.

• Do not leave children in a closed vehicle, even for a few minutes. This is a "No-Brainer". Temperatures inside a closed vehicle can reach 140°F-190°F within 30 minutes on a hot, sunny day.
• When outdoors, protect small children from the sun. Their skin is sensitive.
• Help your pets keep their cool. If you "feel" hot, so will they. Do not leave your pets in a closed vehicle. Be sure your animals have access to shade and cold, clean water. Dogs don't tolerate heat well because they don't sweat. If you would not walk across a hot surface barefoot, don't make your dog walk on it either.
• Learn the symptoms of heat disorders and know how to give first aid.

• Protect windows. Hang shades, draperies, awnings, or louvers on windows that receive morning or afternoon sun. Outdoor awnings or louvers can reduce the heat entering the house by as much as 80%.
• Conserve electricity. During periods of extreme heat, high power use for air conditioning can lead to a power shortage or outage. Vacuum air conditioner filters weekly during periods of high use.
• Keep lights turned down or turned off.
• Avoid using the oven. 

Information from National Oceanic And Atmospheric Administration   -http://www.noaa.gov/
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Feeding for fall sales

Excerpts from Tom Platt’s: Feeding Market Steers, Feeding Market Lambs, & Feeding Market Hogs.

BEEF

A calf expected to finish at 1250 pounds for a fall Fair sale will do well on quality alfalfa-grass hay in the winter. He should be started on feed about the first of April.

The finishing ration consists of about 85% grain mix and 15% hay. The grain mix generally has a protein and mineral supplement added. Steer finishing rations contain about 11% protein. The grain mix can be purchased complete with supplement or supplement can be added to rolled or cracked grain on the farm, usually at the rate of 1 to 2 pounds per day according to the directions. It is extremely important that steers be brought up on feed (finishing ration) gradually over a 3-week period. If they are given too much grain too fast they will develop stomach problems and will perform poorly from then on. Steers should be fed regularly twice a day. Irregular feeding can also cause stomach distress and permanent stomach damage.

Steers will eat about 2.75 percent of their body weight every day. Bring him up on feed in four steps. Substitute finishing ration for 25% of his hay (about 5 pounds) for the first week. Substitute an additional 5 pounds of finishing ration for hay during the second week. Repeat this substitution during the third week. He should now be getting 15 pounds of finishing ration and 5 pounds of hay. The beginning of the fourth week, give him another 5 pounds of finishing ration. His hay should remain at 3 to 5 pounds, or more if he tends to go off feed. As the steer grows, gradually add more grain mix to his ration. An 1100 pound steer that is still gaining rapidly will eat about 25-28 pounds of grain mix plus hay daily. Your steer should be receiving enough feed so that he just cleans up his feed bunk between meals.

Be sure the steer has clean water and trace mineral salt with selenium free choice. Weigh his ration ingredients weekly to make sure you know how much he is eating, and be sure to keep him on a regular feeding schedule.


LAMB
A spring born lamb, destined for fall sale, and weighing 50 to 60 pounds when selected in May should be just right in September. This lamb shoud be fed to gain at about 0.6 pounds per day during the summer. At this rate, it will gain a total of 63 pounds (0.6 x 105 = 63) from selection until show time.

Be sure your lambs were castrated as babies. Worm and vaccinate them for type C and D enterotoxemia (overeating disease) before you start your feeding program. Check for keds and treat them if necessary.

Lambs should have fresh water and trace mineralized salt with selenium available at all times. Use sheep salt because it has less copper in it than cow salt, and lambs are more sensitive to copper toxicity. Weigh your lambs again and record their weight every other week before their morning feeding and calculate daily gain since the last weighing. A wall chart record of these weighings will tell you at a glance if your lambs are performing as expected and that they are being fed and cared for properly. If daily gain falls off, ask your club advisor, vet, or Extension Educator for help to determine why.

Rations for young lambs contain 85% grain mix and 15% hay. For older lambs, the rations contain 60% to 75% grain mix and 25% to 40% hay. Lambs unaccustomed to this much grain should be started out at about 1/3 of the recommended amount of grain and the difference fed in hay. Over a three week period, the grain can be slowly increased and the hay decreased
until the desired amount of each is being fed.

Lambs should be fed twice daily at the same time every day. Keep their pen, feeder, and water trough clean. The hay in the ration should be good quality alfalfa or alfalfa-grass mix. Grain for sheep can be fed whole; it does not need to be ground or rolled. A protein supplement such as soybean meal or a commercial protein supplement containing at least 35% natural protein should be mixed with the grain at the rate of 1 pound of protein supplement for every 3 to 4 pounds of grain, depending on the protein content of the supplement. Alternatively, a commercial grain mix can be used that already has a crude protein content of 14% to 16%. Using a commercial mix is certainly more convenient, and there is less chance of mixing error. Make sure the commercial feed is labeled for feeding sheep or general livestock.

Remember, these are only guidelines. Watch your lambs closely and make feeding adjustments as necessary. Your lambs should be full fed, meaning they will just clean up everything offered them between feedings and aren’t standing around hungry during the day or night.

SWINE
A healthy, good quality pig gains about 1.72 pounds per day from 44 to 270 pounds. Some finish at 240 pounds, and some finish at 280 pounds.

Your pig should be treated for lice and mange and de-wormed 10 to 30 days after weaning. It should be vaccinated for erysipelas as well. The ideal temperature for young pigs is 70-75 degrees, so provide protection from the sun and heat in the summer months.

Pigs can be self-fed in free choice feeders or they can be hand-fed twice a day. Hand feeding offers the advantage of accurate feed monitoring. Pigs should be fed enough feed so they just clean up their feed trough before their next feeding. Self feeding is more convenient and the pigs can eat whenever they are hungry. Pigs should always have fresh feed and free access to clean water.

Growing rations have more protein, calcium, and phosphorous than finishing rations to allow the young pig to development bone and muscle.
Most producers feed their pigs either a complete mixed ration that contains all the grain, vitamins, minerals, and protein supplement their pigs require, or they mix ground or rolled grain with a commercial supplement that contains vitamins, minerals, and protein. It is important that the mixing instructions on the supplement’s label be followed carefully.
Pigs will consume about 3.3 pounds of feed per pound of gain throughout the feeding period.

A pig will gain an average of 1.72 pounds per day over the feeding period. Three pounds of feed are  needed for each pound of weight gain. So, to take a  44 lb pig to a finish weight of 270 pounds, approximately 689 pounds of feed will be required.
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SURVEY

PDF Survey        Word Survey

Help Us to Help You!
Return this short survey to:     WSU Extension, 210 W Broadway, Ritzville, WA  99169
Or email to Karen Robertson

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Slow Internet?
If you would like more information or materials referenced in this newsletter, and are unable to find or open, please e-mail Karen or call 509-659-3209. Leave a detailed message on voice-mail if you call after office hours.