Our Know Your Government Delegates had a great time in Olympia! Watch for more pictures of their political adventure next week.

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1 4-H Friday Update February 24, 2012 Friday Update Archives Grant-Adams Area 4-H Calendar 4-H Publications & Projects Catalog Hello Everyone, WSU Grant-Adams Area Extension I hope none of you blew away this last week with all the wind. It was tricky walking in the gusts at times. Sounds like the crew that went to KYG had a blast. I challenge you to me of your adventures. I would like to post them on next week s Friday Update. Congrats on winning the best dressed delegation at the theme dance. 4-H Equine members had an experience in radio broadcasting last week. Good work. Perhaps Pam will share some of her pictures? We have an exciting opportunity if you are interested in Beekeeping. Mathew Shakespear would like to start a Beekeeping 4-H Club. There is a great 4-H curriculum out there as well as his experience. I think it sounds fun. Please contact him at or shakespear2b@gmail.com. Diane Interactive Records & Forms Our Know Your Government Delegates had a great time in Olympia! Watch for more pictures of their political adventure next week. Youth Livestock Producers 4-H Volunteer Hours Reporting System E-Learning for 4-H Volunteers Often Asked for Materials & Forms Cooperating agencies: Washington State University, U.S. Department of Agriculture, and Grant and Adams Counties. Extension programs and employment are available to all without discrimination. Evidence of noncompliance may be reported through your local Extensions office.

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3 Fun Fact from 2010 Puyallup Fair: 2012 State 4-H Fair Information from Tom Gwin, State 4-H Fair Manager The Washington State 4-H Fair Board is pleased to announce the following special exhibits and activities for the 2012 fair, September 7-23, 2012 in Puyallup: Creative Kids Projects featuring Recycled Clothing, Bird Houses, Quick Breads, Poetry, and 4-H Promotional Photos Commodity Presentations 2012 topics are Asparagus, Fish/Seafood, Honey, Lentils, and Peaches Iron Chef Competition revised rules for our 2 nd annual contest to be held on September (middle fair weekend) Flyers for each of the above programs are attached. Please announce these programs to your members as much of the preparation can be done now, rather than just before the fair. Questions should be directed to the State 4-H Fair Office at or to st4hfair@wsu.edu. The Washington State 4-H Fair Board is pleased to send the following information for equine Western Games Participants at the 2012 State 4-H Fair, (See attached flyers.) Equine Western Games events will be held September (seniors) and September (intermediates) at the 2012 fair. Western Games Ribbon Breaks for the 2012 Fair Western Games All Time Records (revised since the 2011 fair) Check out whose names still hold records for Western Games from the Grant- Adams Area. Good work Ashley Moberg and Vicki Dillman. They were great runs. Now you current western games have a good goal to work toward. Have fun Theme and Colors Grant County Fair - August 14-18, 2012 Theme: Lasso the Future Colors: Brick Red, Sage Green, Silver

4 4-H Shooting Sports Leader Training 4-H Shooting Sports Leader Training sessions which will be held in Coeur d Alene, Idaho on the weekend of April 28 & 29, Download informational flyer (4h.wsu.edu/news/Tues/attachments/ ShootingSportsFlyer.pdf). 4-H volunteers are welcome from surrounding states (Montana, Oregon, Washington) to participate. It is an excellent opportunity to obtain certification in two disciplines in just one weekend. Training Disciplines Offered: Archery, Pistol (Handgun), Rifle, Shotgun. Contact information: Jim Wilson, jwilson@uidaho.edu. Grant-Adams Area 4-H Leaders Council meets the first Monday of every other month at 7:00 p.m., alternating between the Grant County Fairgrounds, Fuller Building (December, April, August) and the Othello Fairgrounds, 4-H Building (October, February, June). (NOTE: subject to change - please watch the Friday Update or the 4-H Calendar of Events for any location or time changes)

5 2012 TIMES FOR RIBBON PLACINGS WASHINGTON STATE 4-H FAIR WESTERN GAMES SECTIONS INTERMEDIATES RIBBON PLACING SENIORS TEXAS BARRELS OR LESS BLUE OR LESS RED OR MORE WHITE OR MORE POLE BENDING OR LESS BLUE OR LESS RED OR MORE WHITE OR MORE TWO BARREL FLAGS OR LESS BLUE OR LESS RED OR MORE WHITE OR MORE IDAHO FIGURE OR LESS BLUE OR LESS RED OR MORE WHITE OR MORE POLE KEY RACE OR LESS BLUE OR LESS RED OR MORE WHITE OR MORE INTERNATIONAL FLAGS OR LESS BLUE OR LESS RED OR MORE WHITE OR MORE D:4-H FILES/HAM/FORM 1.67H

6 WASHINGTON STATE 4-H FAIR WESTERN GAMES SECTION RECORD TIMES POLE BENDING INTERMEDIATE ALL TIME RECORD 2002 ASHLEY MOBERG GRANT SENIOR ALL TIME RECORD 1985 NIKKI WOGMAN LEWIS PAULHAMUS ARENA RECORD 1992 KATY MILLER GRANT IDAHO FIGURE EIGHT INTERMEDIATE ALL TIME RECORD 2001 ASHLEY MOBERG GRANT SENIOR ALL TIME RECORD 2002 TASHINA ANDERSON STEVENS TWO BARREL FLAGS INTERMEDIATE ALL TIME RECORD 1983 LEAH TODD KING PAULHAMUS ARENA RECORD 2005 VICKIE DILLMAN GRANT SENIOR ALL TIME RECORD 2009 KENZIE VAN BEEK WHATCOM POLE KEY INTERMEDIATE NEW COURSE ALL TIME RECORD 2011 KALI KING KING OLD COURSE ALL TIME RECORD 1986 TRICIA LIEN KING PAULHAMUS ARENA RECORD 1994 STEPHANIE LENZZEN SKAGIT SENIOR NEW COURSE ALL TIME RECORD 2009 RASHEL PENNA SNOHOMISH OLD COURSE ALL TIME RECORD 1995 DARLA HERNANDEZ CLARK TEXAS BARRELS INTERMEDIATE ALL TIME RECORD 2011 KATI JO LESTER MASON SENIOR ALL TIME RECORD 2009 KENZIE VAN BEEK WHATCOM INTERNATIONAL FLAGS INTERMEDIATE ALL TIME RECORD 2011 KATI JO LESTER MASON SENIOR ALL TIME RECORD 2009 LAURA JOHNSON SNOHOMISH D:4-H FILES/HAM/FORM 1.68H

7 The Commodity Public Presentation program is designed to teach your ideas and thoughts to other people effectively. We have taken the typical public presentation program and combined it with some of the common agricultural commodities produced in Washington State. Commodities are rotated to allow our 4-H members to learn about multiple commodities throughout their 4-H membership. The 4-H member will: -choose one of the commodities listed for the current 4-H year -present a public presentation, making a dish utilizing the selected commodity -research the historical and cultural aspects of the commodity and present this data as a part of the presentation -promote the use of the commodity throughout the presentation -research the economic impact of the selected commodity upon the State of Washington and present that data as a part of the presentation SPECIFIC GUIDELINES FOR COMMODITY PRESENTATIONS Participation is limited to one intermediate and one senior from each county. Individual presentations only are allowed. Easels, tables, power cords, and microphones will be provided. All participants will use electronic sound equipment. Other electronic equipment, including screens, projectors, etc. are the responsibility of the participant. Participants are responsible to bring all equipment and supplies necessary to complete their presentation. Use of the fair kitchens is not possible. The recipe used in the presentation must be turned in to the superintendent. It is recommended that participants serve the judges a sample of the food prepared. There will be at least two judges. Commodity presentations must be given at the county level, and receive a blue ribbon placing before advancing to the state level. Commodity presentations must be scheduled in advance and may be given at the State 4-H Fair on any day of the fair, between 11 am and 6 pm. The time limit for each presentation is minutes. The time includes setting up, giving the presentation, answering questions, judge s comments, and clean up. Safe food handling procedures should be used. Participants should be enrolled in either the foods or a project related to the commodity (i.e. beef presenters should be enrolled in the foods or beef projects). AWARDS Cash awards of $ for the Champion and $50 for the Reserve Champion will be presented in each age group for each commodity. Sponsors will be announced at a later date. All cash award winners must be blue ribbon winners FAIR September 7-23, 2012 Western WA Fairgrounds - Puyallup

8 2012 COMMODITY TOPICS The Fair Board has chosen the following topics for the 2011 WA State 4-H Fair: WA STATE 4-H FAIR ASPARAGUS FISH OR SEAFOOD (ANY TYPE) HONEY LENTILS PEACHES COMMODITY PUBLIC PRESENTATION PROGRAM POSSIBLE SOURCES OF INFORMATION WA State Department of Agriculture US Department of Agriculture WA State Commodity Commissions Grower and Producer Websites 2012

9 The 4-H Iron Chef Competition is a new opportunity for 4-H members to show their food preparation skills and creativity by working as a team of three members in a State 4-H Fair competition. Members will prepare at least three dishes that incorporate a mystery ingredient provided at the contest. A panel of judges will evaluate the final project for taste, plating (appearance of presentation), originality, and food safety. Teams will be made up of three senior 4-H members who have participated in a 4-H foods activity at the state fair in the past three years. CONTESTANT SELECTION AND SCHEDULING The 2012 contest will be held on September 15-16, The initial contest has room for 8 teams. Counties may submit one or more teams made up of eligible members. The first round of head-to-head competition will be on Saturday, September 15. The semi-final and final round of head-to-head competition will be on Sunday, September 16. Pre-registration must be received no later than September 1. Each team will consist of 3 4-H members in the senior and intermediate age group. There must be at least one senior 4-H member on each team. Participants may come from more than one county if a county has too few participants. If more than 8 teams are submitted, the State 4-H Fair staff will use a lottery to select those teams who will participate. Alternate teams will be named at that time so they may be prepared to compete if another team cancels. Selected teams will be contacted by phone and to receive details on times, two possible mystery ingredients and to be sure the team is still planning to participate. IRON CHEF COMPETITION RULES Participants will have a total of 2 hours for the entire activity. Suggested time allotments are: 10 minutes receive secret food, move into kitchen, set-up 80 minutes prepare the foods 15 minutes serve the three judges 15 minutes clean kitchen and move out The fair will provide the secret ingredient, range, microwave oven, and refrigerator. Participants may use kitchen equipment as listed on WS4HF 1.52b. Participants must provide all other ingredients, recipes, and other equipment. For food safety reasons, finished dishes prepared at home may not be brought and served at fair. The challenge of this competition is to select recipes to prepare three foods in the designated time frame. Each team will prepare three plated courses (i.e. appetizer, soup, salad, main entrée, dessert, side dish). Each of the prepared foods must be from a different category of the six listed categories. Each course should emphasize/showcase the secret ingredient. Foods will be served when the timer rings after 90 minutes. Each course must use the secret ingredient for that round of competition. Teams should prepare at least 3 servings of each food. Samples will not be served to the public. The use of alcoholic beverages in preparing the foods is not permitted as it is unlawful for minors to possess these items. The names of two possible secret ingredients for each round of competition will be announced to the teams prior to September 1 when contacted by the State Fair Staff for scheduling time. The secret ingredient will be announced to the judges and team just prior to entering the kitchen. The food prepared must be plated for the three judges and served to each at the same time. Each item must be served on a separate plate for each judge. Competition will be head to head with another team. The higher scoring team will advance to the next level of competition. Each of the three judges will award up to a maximum of 50 points to each team: 20 points maximum for taste 15 points maximum for plating (appearance of presentation) 10 points for originality 5 points for food safety

10 AWARDS Cash awards of $ for each member of the Champion Team and $50 for each member of the Reserve Champion Team. Sponsors will be announced at a later date. All cash award winners must be blue ribbon winners FAIR September 7-23, 2012 Western WA Fairgrounds - Puyallup CONTEST REGISTRATION There are no county qualifying events in this contest. Participants must be regularly enrolled 4-H members in a foods and nutrition project. Pre-registration will be accepted beginning August 15 and close on September 1. The registration form must be completed and returned to the WA State 4-H Fair, 2606 W. Pioneer, Puyallup WA ADDITIONAL INFORMATION For additional information or questions regarding the Iron Chef competition, please contact the WA State 4-H Fair Office at or at st4hfair@wsu.edu IRON CHEF REGISTRATION FORM County Name Check if: Contestant #1: individual (we will put teams of individuals together by random draw) Name Address Telephone Age Contestant #2: full team Name Address Telephone Age Contestant #3: Name Address Telephone Age WA STATE 4-H FAIR IRON CHEF COMPETITION 2012

11 CREATIVE PHOTO PROJECT 4-H PROMOTIONAL PHOTOS 1. Photos must be either 5 x7 or 8 x All photos must be firmly mounted on matte board. Minimum matte margin is 1 in all sides. Maximum matte margin is 2 ½ on all sides. 3. All entries must be printed on photographic paper. 4. Photos may be of 4-H projects and/or activities and should tell a 4-H story. 5. Photo Label (CO890) should be completed and attached to the entry. 6. Framed entries and non-mounted entries will not be accepted. 7. Photos must have been taken by the 4-H member. 8. All photos must be captioned. 9. WA State 4-H reserves the right to retain possession of photos for 4-H promotional purposes. Class 45: Creative Kids Photos Lot 1 Juniors, grades 3-5 Lot 2 Intermediates, grades 6-8 Lot 3 Seniors, grades 9+ Some things judges consider in photos: Quality of photo Interest Story Telling Ability Composition/Creativity Presentation Mounting GENERAL GUIDELINES FOR ALL CREATIVE KIDS PROJECTS 1. All participants must be properly enrolled 4-H members in the State of Washington. 2. Creative Kids Projects are open to all 4-H members, regardless of 4-H project enrollment. 3. There is no pre-qualification at the county level for Creative Kids Projects. It is not required that entries be exhibited at the county level. 4. One entry is allowed per 4-H member in each class. 5. Regular State 4-H Fair Still Life Entry Forms and Tags should be completed for all entries. 6. All Creative Kids Projects are due to the State 4-H Fair on Sunday, September 2 (1-6 pm) or on Monday, September 3 (10am-5pm). 7. Judging will take place prior to the fair and entries will be on display throughout the fair. 8. Entries will be release on Monday, September 24 (1-5 pm) and on Tuesday, September 25 (9am-5pm). 9. All remaining general rules for the WA State 4-H Fair apply to all Creative Kids Projects. 10. Special activity ribbons will be awarded to all participants. There will be no premium money for Creative Kids Projects. 11. Cash awards and rosettes will be awarded in each age group of each class as follows: First Place - $25; Second Place - $15; Third Place - $10. Cash awards will be sent with mailed with fair premium checks following the fair. WASHINGTON STATE 4-H FAIR CREATIVE KIDS PROJECTS SEPTEMBER 7-23, 2012 For More Information: Website: st4hfair@wsu.edu Telephone: (until Aug 15) (after Aug 15)

12 CREATIVE RECYCLING PROJECT RECYCLED CLOTHING 1. You may use any type of clothing. 2. Recycle the clothing for another use..a centerpiece, a different piece of clothing, decoration, or anything that comes to the imagination. 3. Maximum size of the entry is 18 x18 x You may use any type of decorative material in your project. Class 41: Creative Kids Recycled Clothing Lot 1 Juniors, grades 3-5 Lot 2 Intermediates, grades 6-8 Lot 3 Seniors, grades 9+ Some things judges consider in recycled clothing creations: Creativeness Design Workmanship Craftsmanship CREATIVE ENVIRONMENTAL PROJECT BIRD HOUSES 1. Build a bird house suitable for a species native to WA State. Native species include chickadees, nuthatches, wrens, swallows, bluebirds, wood ducks, hooded merganzers, etc. 2. On the entry form, please name the bird you hope to attract to the bird house. 3. Kits and pre-built structures are not suitable for entries. 4. The 4-H member must build the bird house. It is permissible for younger members to have an adult help saw the wood. 5. Maximum size of the entry is 18 x18 x18. Class 42: Creative Kids Bird House Lot 1 Juniors, grades 3-5 Lot 2 Intermediates, grades 6-8 Lot 3 Seniors, grades 9+ Some things judges consider for bird houses: Dimensions suitable for species Creativity Craftsmanship CREATIVE CULINARY PROJECT QUICK BREADS 1. Entries must be made from scratch. 2. No mixes, or items that require refrigeration will be allowed. 3. Items containing raw eggs will not be allowed. 4. All entries must include the recipe used in preparing the item. 5. An entry will consist of ½ loaf of standard size bread. Bring your entry on a sturdy disposable plate. 6. Alcoholic items may not be used in the preparation of entry. Class 43: Creative Kids Quick Breads Lot 1 Juniors, grades 3-5 Lot 2 Intermediates, grades 6-8 Lot 3 Seniors, grades 9+ Some things judges consider in quick breads: Appearance size, shape, browning Texture soft crumb, tender or chewy depending upon variety Flavor and Aroma pleasing blend of ingredients, no off flavors CREATIVE POETRY PROJECT NATURE 1. Entries must be original work completed within the past year. 2. Each entry is limited to one 8 ½ x 11 page. 3. Printing must be 12 point or larger (easily read font) or hand printed. 4. Illustrations are permitted, but must be contained within the one page. 5. Entries may be metered, free verse, haiku, or any other style of poetry. Class 44: Creative Kids Poetry Lot 1 Juniors, grades 3-5 Lot 2 Intermediates, grades 6-8 Lot 3 Seniors, grades 9+ Some things judges consider in writing poetry: Ideas and content Organization Word choices Fluency Grammar, punctuation, spelling, etc. Neatness