Wednesday, October 17, 2018 - Everyone is Invited Place: 4-H AgCenter Facility, 119 Robin Street, Napoleonville Time: 6:00 p.m.-8:00 p.m. Cost: $1.00 and we ask that everyone bring a bag of candy for Trick or Treating. October 4-H Club Meetings As per Schedule October 7-13 National 4-H Week October 10 Jr. Leader Meeting The Pumpkin Decorating Contest will be held on Wednesday, October 17, 2018, at the 4-H facility. Registration will be held all day from 8:00 am - 6:00 pm. All pumpkins must be registered for 6:00 p.m. Doors will be closed at 6:00 p.m. and not open for late registrations. This contest will be open to all 4-H ers regardless of what projects they are enrolled in. Real Pumpkins must be used! The categories are: 1) Funniest (humorous, amusing, causes laughter, etc.) 2) Prettiest/Cutest (nice looking, attractive, beautiful, etc.) 3) Scariest (fright, shock, alarming, etc.) 4) Unusual (odd, strange, rare, etc.) 5) Creative (imaginative, innovative, artistic, etc.) 6) Carved (engraved, cut, etc.) October 17 Spook Night and Pumpkin Contest At 4-H Office October 25 Shooting Sports Mandatory Parent Mtg. 6:00 p.m. November 3 Ground Beef, Egg, Poultry & Sweet Potato Cookeries November 9 Recycled Art Contest Nov. 14-15 Challenge Camp Awards will be given to: Division winners per category and Overall Pumpkin. Ribbons will be awarded to Blue, Red and White placing in each category: Division CB - Clover Buds Division I - 4th grade Division II - 5th and 6th grade Division III - 7th and 8th grade Division IV - High School Dear Parents, Members and Leaders, I look forward to seeing everyone at Assumption 4-H Family Spook Night. I encourage the whole family to come out and enjoy a night of fun. Thanks for your continued support. Margo L. Castro 4-H Extension Agent 119 Robin Street Napoleonville, LA 70390 (985) 369-6386 www.lsuagcenter.com
The Parish 4-H Ground Beef, Egg, Poultry and Sweet Potato Cookery Contests will be held on Saturday, November 3rd, in the AgCenter Warehouse. Registration will be 8:00-9:00 a.m. Rules: Only one dish may be exhibited in each cookery contest. Dishes are to be brought in a disposable dish. Dishes should contain servings enough for five-six samples. A copy of the recipe for the entire dish with title of recipe at top. Place 4-H ers initials and grade only on back of recipe for easy identification by the 4-H agent. DO NOT write 4-H ers name or school on recipe. 4-H ers do not stay for the judging. The dishes will be judged and ribbons will be distributed at the club meetings. Ground Beef Cookery Contest 4-H ers will exhibit a prepared main dish using at least one pound of ground beef. Please note: Ground Beef dish may be entered in only one of the three categories: 1. Low-Calorie Main Dish - a dish which provides less than 300 calories per serving. 2. Quick & Easy Main Dish - a dish that is ready to serve in less than one hour. 3. One Dish Meal - a dish that provides food from at least three of the main food groups. Page 2 No appetizers unless it can be served with rice, noodles, bread or crackers. Soup is an entrée as long as it has ground beef. Egg Cookery Contest 4-H ers will exhibit a prepared egg dish using at least 4 eggs. Please note: Egg dish may be entered in only one of the three categories: 1. Appetizers and Salads 2. Desserts 3. Main Dish Dishes with raw eggs in the final product will not be judged for food safety reasons (and will receive the lowest ribbon). Example: raw eggs in dip or ice cream. Poultry Cookery Contest Please note: Poultry dishes may be entered in only one of the three categories: 1. Chicken 2. Processed Poultry Products 3. Other Poultry Meat Bring to the contest a prepared poultry dish. It may be any: Appetizer Soup Main dish Salad Snack 1. Chicken a dish which contains a minimum of 2 pounds bone-in chicken or 1 pound deboned chicken meat. Contestants should purchase whole chicken or identifiable chicken parts, such as wings, thighs, legs or breasts. (This dish SHOULD NOT include special processed chicken, such as marinated chicken strips, chicken nuggets, chicken franks, smoked chicken, canned chicken, etc.) Chicken includes any of the following: Fryer Capon Roaster Broiler Baking Hen Cornish or Game Hen 2. Processed Poultry Products a dish which includes a minimum of 12 ounces of processed (value-added) poultry products. Value-added poultry products are poultry meats which have undergone special processing. Marinated, breaded, seasoned and reformed products are examples of special processing techniques. Some product examples are listed below: SPECIAL NOTE: ALL DISHES CONTAINING ANY TURKEY ITEM, (WHOLE, PART, OR PROCESSED) SHOULD BE ENTERED INTO THIS DIVISION. Ground Turkey Turkey Bacon Turkey Sausage Smoked Turkey Turkey Ham Turkey Rolls Ground Chicken Chicken Nuggets Chicken Franks Smoked Chicken Chicken Strips Canned Chicken 3. Other Poultry Meat a dish which contains a minimum of 2 pounds bone-in or 1 pound deboned meat from a bird other than chickens or turkeys. You may choose poultry meat from any of the following: Duck Quail Pheasant Pigeon Guinea Goose Grouse Ostrich Emu Dove Cookery Contest Continued on Page 3
Ground Beef Cookery, Egg, Poultry, and Sweet Potato Cookery Contest Continued from Page 2 Sweet Potato Cookery Contest Bring to the contest a prepared sweet potato dish. Please note: Sweet Potato dishes may be entered in only one of two categories: 1. Dessert Dish 2. Any Other Sweet Potato Dish Dish must contain a minimum of 1 cup fresh, frozen or canned sweet potatoes For food safety reasons, please remember to keep "Hot Foods" hot and "Cold Foods" cold. November 17, 2018 Join Louisiana 4-H for a tailgate in Parker Coliseum. Enjoy free food, games giveaways, and more! TO PURCHASE TICKETS FOR THE GAME VISIT: tinyurl.com/4hgame18 After you purchase tickets, send a personalized link to friends and family so they can purchase tickets next to yours. Tickets are available on a first come, first serve basis. For More Information contact: Leslie Moran LMoran@agcenter.lsu.edu Your entry must be made from used items that would otherwise be thrown away or recycled such as metals, paper, rubber, glass, plastics, or cloth to name a few. Rules are: 1. Open to all 4-H Members. 2. All entries due to 4-H Office by November 9, 2018. 3. One entry per 4-H er. 4. Projects should be 4-H er created. 5. All entries must be labeled with 4-H ers name, grade, and school. Recycled Art Contest items are due at the November meetings or can be brought to the 4-H Office by November 9, 2018. All items will be returned. Ribbons of blue, red, and white will be awarded. Champions in each category in each division will be awarded. Page 3
Calcium consumption among tweens and teens is especially important during the ages of 11-15 which is a time of critical bone growth. It is also important to remember that milk matters to all age group. The new Dietary Guidelines for Americans recommends an increase to 3 daily servings of non-fat and low-fat milk and milk products. Dairy products like milk, cheese and yogurt contain 9 essential nutrients: calcium, Vitamin D, protein, potassium, Vitamin A, Vitamin B 12, riboflavin, niacin and phosphorus. These nutrients help manage your weight, reduce your risk of high blood pressure, osteoporosis and certain cancers. Remember when choosing milk, yogurt, cheese, ice cream or other dairy product; select those that are low in fat or fatfree. To help you include more milk and dairy in your diet try one of the following: 1. new flavored milk drinks 2. top your favorite vegetable or baked potato with low-fat shredded cheese, lowfat or fat-free sour cream or yogurt 3. mix fruit and low fat granola with low-fat or fat free yogurt for a crunchy treat or add cocoa or fresh fruit to low-fat or fat-free plain yogurt 4. choose cereal, milk, and fruit as a snack as well as for breakfast 5. cook oatmeal in milk instead of water 6. low-fat or fat-free yogurt can be used as a substitute for sour cream in dips If you can t drink milk because of the lactose (sugar), choose lactose-free products or other calcium sources such as fortified foods or beverages. Robin Landry, Area Nutrition Agent The 4-H Club Pledge I pledge-- my head to clearer thinking my heart to greater loyalty my hands to larger service and my health to better living for my club, my community, my country and my world. It is the policy of the Louisiana Cooperative Extension Service that no person shall be subjected to discrimination on the grounds of race, color, national origin, gender, religion, age or disability. If you have a disability which requires special assistance for your participation in any of our activities, please contact Margo Castro at 985-369-6386 or mcastro@agcenter.lsu.edu. Page 4
2018-19 4-H Calendar of Events October 7-13 National 4-H Week 8-9 Fall Break (School) 10 Jr. Leader Meeting, 4-H Office 17 Pumpkin Decorating Contest, 4-H Office 17 Spook Night, 4-H Office 31 4-H Dues and Enrollment Cards Due November 3 Ground Beef, Egg, Poultry & Sweet Potato Cookery, 4-H Office 9 Recycled Art Contest Items Due 14-15 Challenge Camp 17 4-H Tailgate Day with LSU Tigers 19-23 Thanksgiving Holiday (School) 22-23 Thanksgiving Holiday (4-H Office) 29 Ag Career Day December 1 Seafood, Rice, and Sugar Cookery,4-H Office 1 Pet Show, 4-H Office 14 Beef Poster Due 21-Jan 3 Christmas Holidays (School) 24-Jan 1 Christmas Holidays (4-H Office) January Club meetings as per schedule 11 Dairy Poster Due 21 Martin Luther King Holiday (School & 4-H Office) 25 Duct Tape Contest Items Due 25-27 Fashion Camp 26 Parish Livestock Show 31-Feb 2 District Livestock Show February No Club Meetings 9-16 State Livestock Show 15 Character Education Posters Due March Demonstration Days-at Club Meeting 2 State Rabbit Show 4-8 Mardi Gras Holiday (School) 5 Mardi Gras Holiday (4-H Office) 5-10 Southern Regional Shooting Sports Match (West Baton Rouge) 8-10 Jr. Leadership Conference 21-22 Ag Day 22 Sew with Cotton Garments Due Food & Fitness Camp April No Club Meetings 12 Project/Record Books Due 15-20 State Shooting Sports Match (Desoto Parish/Caddo Parish) 18-23 Easter Holiday (School) 19 Easter Holiday (4-H Office) 26 Garden Contest Entries Due 4-H Area Cookery 4-H Awards Banquet May June 4-H Day at the Capitol Jr. Leader Meeting, 4-H Office 10-14 4-H Camp, Camp Grant Walker 25-28 4-H University July 4 Holiday (4-H Office) Summer District Horse Show Jr. Leader Awards Trip State Horse Show To Be Announced Page 5