HAPPY NEW YEAR~! JANUARY,

HAPPY NEW YEAR~! JANUARY, 2016 Dates to Remember: January 8- Begin registration for 4-H Camp, 4 th, 5 th and 6 th graders ONLY! 4-H Camp will be the week of July 4-8, 2016. Call now to get on registration mailing list and reserve your spot! 8- Award of Excellence for Jr 4H ers (under 15yrs old) & Key Club (16 yrs old+) apps due to 4H Office 15- Senior Honor Cord applications due to 4H office for graduating seniors 18- Tangipahoa Parish 4-H Pet Parade at Chappapeela Park, email for registration forms. 26- Egg, Poultry, Bento Cookery, Ambassador Talks, Ponchatoula Lions Club, 6pm, (see rules next page) 29 Junior Leader Conf $150 Registration Deadline (Camp March 13 th -15 th ) spots very limited 29 Honey Bee Essay due (rules emailed to leaders) 30 Tangipahoa Parish livestock show, Florida Parish Arena, 9 a.m. -exhibitor letters mailed to you. 30 FOR POULTRY EXHIBITORS: Bleeding of Chickens will be at 7:30 a.m. before show. February 2 Spring Garden Day poster due to 4H office by 4 p.m. (Rules attached) 2-5 - Southeast District Livestock Show, Covington Fairgrounds (exhibitor info mailed) 13-20 - LSU AgCenter State Livestock Show, Lamar Dixon in Gonzales (rules lsuagcenter.com) 19-4H Night w/ The Pelicans -- 4p.m. early access, 7p.m. game time (Ticket Info attached) {By purchasing a ticket to this game, 4-H members will have exclusive access to a pregame party on the concourse of the arena. They will also get a 4-H Pelicans shirt, available at the pregame party. The party will include games, activities, pictures and autographs with dancers, and much more.} Deadline to order tickets is February 4, 2016. 22-8th thru 12 th grades fashion show garments & scripts due to 4-H office by 4 p.m. 23 - Ready-to-Wear forms with scripts are due to 4-H Office by 4 p.m. 23-4th thru 7 th grade Fashion Show scripts are due in the 4-H office by 4 p.m. 25 - Garments can be picked up at the 4-H office 26-4-H State Foundation Scholarships due to 4-H Office by 4:30 p.m. ***OR Apply Online at http://www.lsuagcenter.com/en/4h/4h_foundation/scholarships/ 27- EBR District Shooting Sports Match, Baker, LA, (registrations due March 12) March 1 Beef & Sugar Cookery / Ambassador Talk & Fashion Show 6p.m. at Amite Elementary 11-13- Junior Leadership Conference 9 th 12 th graders (Registration deadline Jan 29, 2016) TBA- Ascension District Shooting Match, Sorrento, LA info emailed, early reg due, reg Due. 18 Parish Scholarship applications due to 4-H office by 4 p.m. 21- Record books & Portfolios due to 4-H Office by 4:30 p.m. (or turn in at March meetings). 19-20 - Food & Fitness Camp, Camp Grant Walker, $75 (registration deadline is Feb 25, 2016). April 6-10- Southern Regional Shooting Sports Match, Gonzales & Port Allen, LA 19 State Ambassador Contests, Baton Rouge, LA 10:30a.m, LSU 19-4-H Fest, Florida Parish Arena 9-2, more details to come in next month s Clover 20- Ag Wonders, Florida Parish Arenas, Jr. Leader volunteers needed. 18-22- State Youth Wetlands Week, kits available in March for those pre-ordered / signed up. 20-24- State Shooting Sports Match, Gonzales & Port Allen, LA May 17 Southeast Culinary Arts Contest, Ponchatoula Lions Club, 11:00 a.m. for overall winners June TBA- 4-H Day at the Capitol has NOT been set yet 21-24- 4H University, LSU, Baton Rouge for 14-19 year olds July 4-8- 4-H Summer Camp for 4-6 graders, Camp Grant Walker, Pollock, LA (call now to get on mail list) July 5-9- State Horse Show, Burton Complex, Lake Charles, LA CONGRATULATIONS to our Overall Winners from the Ambassador Talks, Seafood Cookery, and Talent Show held on Dec 8, 2015: Talent Show Winners- Collia Tobias, Amite Elementary; Aofie Bridgeman, Tangi Youth Community club; Rusty Conger, Sumner High; Ambassador Winners- Jordan Mazzeno, Ponchatoula Jr HS; Garrett Lirette, Loranger Elementary; Seafood Cookery Winners- Shrimp Division, Gabrielle Pfisterer, Martha Vinyard Elementary; Crab Division, Samuel Terry, Tangi Youth Community club; Oyster Division, Garrett Sanders, Hammond Elementary Magnet; Crawfish Division, Wyatt Bailey, Loranger Elementary, and Fish Division, Nicholas Raney, Loranger Elementary

Egg Cookery Rules: 1. Bring to the contest a prepared egg dish. This dish must be cold and you must bring only one (1) serving of your dish. The egg dish must utilize a minimum of four (4) eggs. This can be four (4) whites, four (4) yolks, or four (4) whole eggs. For instance: If a recipe contained 2 whole eggs in the custard and 2 egg whites in the topping, it would be allowed because the recipe contained a total of four (4) eggs. NO RAW EGGS will be allowed in the final product. The recipe with 4 eggs must make only one standard size dish. For example, a recipe with 4 eggs that makes two pies of standard size will not qualify. The Egg Divisions are: Appetizer / Salad; Main Dish and Dessert. 2. Bring a copy of the recipe with the dish. Your name, school / division should be on the back. This must be written in recipe form and placed under the dish. 3. A contestant may enter as many divisions as he or she wishes, but may only enter one dish per division & can win overall in only one division. All parish contestants will receive ribbons. Overall winners will receive a trophy and represent the Parish in the District competition at Ponchatoula Lions Club, May 17, 2016. 4. Egg Scoring Factors: 1. Recipe - correct format and requirements - 15 points 2. Appearance / Presentation- 35 points 3. Taste - 50 points Poultry Cookery Rules: 1. Bring to the contest a prepared poultry dish. This dish must be cold and you must bring only one (1) serving of your dish. 2. Bring a copy of the recipe with the dish. Your name, school / division should be on the back. This must be written in recipe form and placed under the dish. 3. A contestant may enter as many divisions as he or she wishes, but may only enter one dish per division & can win overall in only one division. All parish contestants will receive ribbons. Overall winners will receive a trophy and represent the Parish in the District competition at Ponchatoula Lions Club, May 17, 2016. 4. Scoring Factors: 1. Recipe - correct format and requirements - 15 points 2. Appearance / Presentation- 35 points 3. Taste - 50 points There are three divisions: 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 chicken strips, chicken nuggets, chicken franks, smoked chicken, canned chicken, etc.) Chicken includes any of the following: Broiler, Baking Hen, Capon, Cornish or Game Hen, Fryer or Roaster 2. Processed Poultry Products a dish which includes a minimum of 12 ounces of processed (valueadded) poultry precuts. Value-added poultry products are poultry meats which have undergone special processing. Marinated, breaded, seasoned and reformed products are examples of special processing techniques. Special Note: All dishes containing any Turkey item (whole, part or processed) should be entered in this division. Some product examples are: Canned Chicken, Chicken Franks, Chicken Nuggets, Chicken Strips, Ground or Smoked Chicken, Ground or Smoked Turkey, Turkey Bacon, Turkey Ham, Turkey rolls and Turkey Sausage. 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: Dove, Duck, Emu, Goose, Grouse, Guinea, Ostrich, Pheasant, Pigeon and Quail Bento Cookery Rules: Bring a prepared Bento to the contest. A bento lunch is a compact, balanced, visually appealing meal packed in a box. Bento is Japanese for packed lunch or meal. Each competitor will create a lunch to be eaten at school by a student ages 9 to 12. The beverage to accompany the meal will be water (do not need to include). Examples of Bento Meals can be found on online. It should be representative of MyPlate recommendations which can be found at www.myplate.gov. 1. There can be no raw eggs in the final product. 2. Bring one copy of the recipe/instructions of assembly to the contest. This recipe must have your contestant name, dish division-category, and school on the BACK upper right hand corner. The copy of the recipe is to be placed under the dish. Recipes must be typed on a sheet of 8 ½ X 11 paper. Recipes may be used in publicity and printed in publications. 3. The food should be exhibited in a disposable serving container, not to exceed 18 To allow adequate space for all entries. Baskets or metal containers in which casserole/serving dishes fit exactly will be allowed but must be disposable. Non-edible items are not to be used as

garnish. No serving utensils will be allowed. Food is to be dropped off chilled and will be disposed of after judging. DISHES NOT CHILLED WILL BE DISQUALIFIED! (SEE SCORING FACTORS BELOW) 4. Scoring Factors: Meal - (100 Points) divided by: Theme suitable for age group, creative (5 points) Proper Container portable, reusable, lock-top, and leak proof (5 points), Preparation Techniques neat, interesting, unique (5 points), Appearance colorful, inviting (5 points), Texture - chewiness, juiciness, variety (5 points), Taste pleasing, variety (5 points), Affordable - $5.00 or less per serving (5 point), Nutrition (65 points), Half box is fruits and vegetables, Lean protein included, Low fat dairy included, Fruit for dessert, Portions correct size for one serving. Commodity Ambassador Program: Egg, Chicken/Turkey- open to any age, see rules attached, see leader for details and questions. Livestock Show: The Tangipahoa Parish 4-H Livestock Show will be held on January 30, 2016 at the Florida Parishes Arena in Amite. It will begin at 9 a.m. with beef, dairy, and poultry, 1:00 p.m. with lambs and goats and 3:00 p.m. with hogs. All 4-Hers are invited to come watch the activities. We also have 4-Hers who will be participating in the District and State Livestock Shows. Bleeding of Chickens will be at 7:30 a.m. before show. 4-H Night with the Pelicans 4-H Night with the Pelicans vs the 76 ers will be held on Friday, February 19th. By purchasing a ticket to this game, 4-H members will have exclusive access to a pregame party on the concourse of the arena. They will also get a 4-H Pelicans shirt, available at the pregame party. The party will include games, activities, pictures and autographs with dancers, opportunities to participate in exclusive on-court fan experiences and much more. (Order forms attached). Ticket order forms are due to the New Orleans Pelicans office on Wednesday, February 4, 2016. For information, please contact Leslie Moran at lmoran@agcenter.lsu.edu or call 225-578- 2196. Food and Fitness Camp Food and Fitness camp is just around the corner! The camp will be held March 21-22, 2016 at Camp Grant Walker. The registration period ends February 25, 2016. Family teams composed of 4th-6th graders with an accompanying adult (must complete overnight chaperone training) are invited to attend the camp. The registration fee is $70 per family (one camper, one adult) and $40 per additional family member. JoAnna T. Pesson Extension Agent Tangipahoa Parish Megan Roberts Associate Extension Agent Tangipahoa Parish Email: jpesson@agcenter.lsu.edu or mroberts@agcenter.lsu.edu Visit our website page: www.lsuagcenter.com/parish/tangipahoa Cooperative Extension Service, Tangipahoa Parish, P.O. Box 848 / 305 E Oak St. Amite, LA 70422 985-748-5462 office / 985-748-3787 fax

4-H NIGHT WITH THE PELICANS FRIDAY, FEBRUARY 19 PELICANS VS. 76ERS Pre-game party: 3:30-5pm Tip-off: 7pm Package includes: 4-H Night pre-party access 4-H Night Pelicans T-shirt Opportunity to participate in on-court fan experiences Post-game photo on the court with your 4-H Club (for groups of 10+ only) A PORTION OF THE TICKET SALES WILL BENEFIT LOUISIANA 4-H! Orders filled on a first-come, first served basis. No exchanges or refunds after the order has been filled. Lost, stolen, or damaged tickets cannot be replaced. YOUR INFO Name: RETURN TO: New Orleans Pelicans, attn: Lynne Firmin 5800 Airline Drive, Metairie, LA 70003 No later than February 4th 4-H Club: FOR MORE INFORMATION, CONTACT: Leslie Moran, Louisiana 4-H 225.578.2196 lmoran@agcenter.lsu.edu Address: City: State: Zip: Phone: Lynne Firmin, New Orleans Pelicans 504.593.4747 or Lynne.Firmin@Pelicans.com Email Address: 4-H NIGHT METHOD OF PAYMENT CREDIT CARD MC LOCATION VISA AMEX Credit Card #: Exp. Date: Billing Zip: Name on Card: Signature: Credit Card orders may be faxed to 866.289.6538 CHECK # OF SEATS DISCOVER MONEY ORDER (Please make Checks payable to New Orleans Pelicans) Check Number: PRICE BALCONY $23 LOWER LEVEL $45 PARKING $10 TOTAL ENCLOSED TOTAL $

4-H Commodity Ambassador Program General Rules and Regulations Purpose: The 4-H Commodity Ambassador Program is designed for education and enhancement of 4-H club members. Each ambassador program will emphasize specific Louisiana agricultural commodities including seafood, egg, chicken, turkey, seafood, and sugar. Eligibility: Any bona fide 4-H club member is eligible. Contestants may enter only one category in each Commodity Ambassador Program. Example: one seafood, one turkey, one chicken, one sugar, and one egg. COMMODITY AMBASSADOR DIVISION DESCRIPTIONS: Division I (4-H club members in the 4th, 5th, and 6th grades.)- (Grades 4-6) The contestant designs (a) standard poster 22" X 28" relating to one of five categories (1) production, (2) food preparation and nutritive value (3) food safety, (4) processing, (5) marketing; (b) presents a 2-3 minute explanation of poster subject; (c) responds to questions from judges (see attached scorecards). No dish required. Costumes based on theme are acceptable. No notes or outlines, other than wording on the poster are to be used while giving the presentation. Division II (4-H club members in the 7th, 8th, and 9th grades)- (Grades 7-9) The contestant designs (a) standard poster 22" X 28" relating to one of the five categories (1) production, (2) food preparation and nutritive value (3) food safety, (4) processing, (5) marketing; (b) prepares an essay not to exceed 500 words or 3 typed pages, (12-14 spaces per inch) double spaced, about the selected subject; (c) presents a 2-3 minute explanation of subject; (d) responds to questions from judges (see attached scorecards). No dish required. Costumes based on theme are acceptable. No notes or outlines, other than wording on the poster are to be used while giving the presentation. Division III (4-H club members in the 10th, 11th, and 12th grades. Contestants must be 15 years of age by January 1 of the calendar year of the state contest)-(grades 10-12) The contestant will present a 5-8 minute presentation following current guidelines of the national commodity illustrated talk contests. (Only Egg Illustrated Talk requires a dish). Posters or PowerPoint presentations may be used. Rules for the use of PowerPoint presentations are in "Appendix I for the State 4-H Ambassador contests". Costumes based on theme are acceptable. No notes or outlines, other than wording on the poster are to be used while giving the presentation. *** Note: Failure to follow contest rules will result in the contestant being placed in last place. COMMODITY AMBASSADOR CATEGORIES FOR PRESENTATIONS: Each Commodity (sugar, egg, chicken, turkey, and seafood) Ambassador Program consists of five categories for presentations. 1) Production of commodity 2) Food preparation and nutritive value 3) Food safety practices 4) Processing 5) Marketing