Cajun Chronicles. Terrebonne October H Camp Selection Process

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1 Cajun Chronicles Terrebonne October H Camp Selection Process Each summer, approximately 70 boys and girls from Terrebonne Parish attend 4-H Camp Grant Walker for one week. Quotas are filled based on the following: 1. Must be in 4 th, 5 th, and 6 th grade and be 12 years old or younger. 2. Must have good character. 4-H members who have been suspended or have been to TAPPS are not allowed to attend camp. 3. The Outstanding 4-H Members (the top 25 4-H Members) will be invited to attend first. **To Become an Outstanding 4-H Member, participate in as many parish/state 4-H events as possible. The 25 4-H members who have the most points are named the Outstanding 4-H Members. Activities/Events all equal one point. Seafood Cookery, Sugar Cookery, Egg Cookery, Beef Cookery, and Poultry Cookery ( 1 point for entering each cookery, not a point for each category) Livestock Projects (Broiler, Swine, Horse, Goat, Cattle, Sheep) Pet Show Honey Bee Essay Contest Poster Contest Workshops Fashion Club Workshops Beef Poster Contest Camp Catch Phrase Achievement Day Theme Contest Achievement Day 4-H Day at the Capitol 4. 4-H members will be allowed to complete applications to attend 4-H Camp. Applications will be given in January. 5. Parents interested in attending 4-H Camp as chaperones need to notify the 4-H office. Space is limited. 6. Junior Counselors- should be in 10 th -12 th grade. If interested, the 4-H member must contact the 4-H Agents to complete an application. Note: If you attend a state 4-H function, make sure to contact the 4-H office to let them know you participated. National 4-H Week October 7-13, 2012 OCTOBER October 6 Clover Race October 7-13 National 4-H Week October 10 4-H Amazing Race October 16 Junior Leader Meeting October 20 Seafood Cookery November 2 Broiler Orders Due November 10 Poultry and Egg Cookery November 13 Junior Leader Meeting November Challenge Camp

2 Page 2 CAJUN CHRONICLES Poultry and Egg Cookery Saturday, November 10, 2012 Village East School 315 Lafayette Woods Houma, LA Registration: 9:30 10:30 a.m. Judging: 10:30-12:00 noon Educational Workshops 10:30 12:00 Awards: 12:00 noon To properly enter your dish, place no more than 4 servings of your prepared recipe in ONE SMALL covered container. Containers must be picked-up after awards have been given. Place name and school name under the dish/container. Bring ONE copy of the recipe. Please write your name and school name on the back of the recipe. The recipe should include a complete list of ingredients in the order which they are used in the recipe. Provide clear instructions for every step of combining and cooking the ingredients, which include cooking procedures, the size of the pot or pan, temperature and cooking time and number of servings. The prepared food samples will be judged on taste, appearance, originality and food safety. All dishes receive ribbon awards. Grand Champion dishes selected in each category will receive awards. includes fryer, broiler, baking hen, Cornish hen or game hen, roaster, or capon. The dish should contain at least 2 pounds bone-in chicken or 1 pound de-boned chicken. *Turkey & Turkey Products Dishes should contain at least 12 ounces of turkey or turkey products. These products may include turkey (whole, de-boned or parts), ground turkey, turkey bacon, turkey ham, turkey franks, turkey sausage or smoked turkey. *Other Poultry & Wild Game This includes duck, quail, pheasant, pigeon, goose, emu, dove, and other game birds. The dish should contain at least 2 pounds bone-in or 1 pound de-boned other poultry meat or wild game. The cooked poultry dish may be any type appetizer, soup, main dish, salad or snack in any of the above categories. *Appetizer or Salad *Main Dish *Dessert 3. No raw eggs will be allowed in the final product. Dishes must be prepared the night before warm/hot dishes will not be judged. Transport serving samples in an ice chest and on ice to keep them cold. Samples of the dish will be reheated for judging if needed. Dishes not entered cold/ chilled will be given a participation ribbon and will not be tasted by judges. Food safety is important. 1 point will be given to each member for entering the cookery regardless of the number of dishes entered. 4-H members will also be given a point for participating in each educational workshop. Please help us promote our Poultry and Egg Commodities by participating in the 4-H Poultry and Egg Cookery. Poultry Cookery Guidelines Egg Cookery Guidelines 1. The cooked egg dish must use a minimum of 4 eggs. This can be 4 egg whites, 4 egg yolks or 4 whole eggs or a combination of these Three Categories 2. Three Categories: *Chicken Chicken

3 TERREBONNE OCTOBER 2012 Page 3 Project Clubs Pet Pals 4-H members interested in joining the 4-H Pet Pals are invited to attend the first fun-shop on October 18, 2012 at the 4-H office (511 Roussell Street) from 6:00 pm-7:00 pm. Please preregister by calling the 4-H office (985) Please leave your name, school, phone number, and address. The Pet Pal Club will meet once a month to focus on pet education as well as community service projects. SET 4-H members interested in joining the 4-H SET (Science, Engineering, and Technology) Club are invited to attend the first fun -shop on October 24, 2012 at the 4-H office (511 Roussell Street) from 6:00 pm- 7:00 pm. Please preregister by calling the 4-H office (985) Please leave your name, school, phone number, and address. The SET Club will meet once a month to conduct FUN science experiments and challenges. 4-H members will be receiving their project books throughout the month of October. Again this year, project books are not a requirement, but members who complete them do receive activity points which will help for 4-H camp selection. 4-H Project Books unteers. 4-H members can work together to complete their books, but must each complete a book. NOTE some books are 1year books, 2 or 3 year books. What does that mean? In the front of the project book it should tell you how much of the book should be complete per year. For example, Discovering 4-H is a 1 year book, so the entire book should be completed in 1 year. Focus on Photography can be a 2 year book. That means that half of the les- 4-H members should begin working in their project books when they receive them. They work on these books at home with the help of parents or interested volsons and activities can be completed the first year and the rest will be completed the second year. *Project books are due to the 4-H office by March 6, 2013 by 4:30 pm. * 4-H members who selected more than one book will only receive one. If they complete the first book and would like another, please turn in the completed project book to the 4-H office and we will issues another book. Please contact the 4-H office if you have any questions (985)

4 Page 4 We would love for you to become a 4-H Junior Leader. If you are in 7th-12th grade this might be the club for you. If you like making new friends, participating in many FUN community service activities and trips. Then you ll want to Join! Come find out more! Tuesday, October 16, 2012, 6:00 p.m. 7:30 p.m. Where: Houma Municipal Auditorium, 880 Verret Street 4-H Broiler Project Interested in raising chickens for 4-H? Join the 4-H Broiler Project! Broiler project order forms will be distributed at the October club meetings. The deadline to order the baby chicks is : Friday, November 2, Information about the Broiler Project and workshop dates will be given to those 4-H members who order 4-H chicks. We will be selling Terrebonne 4-H t-shirts. Shirts are grey with Terrebonne 4-H written in white and purple and gold paint splotches. You can purchase your shirt at the 4-H office, 511 Roussell Street. Order forms can be found on our website at Terrebonne 4-H Junior Leader Club Sweet Potato/Rice Sale The 4-H Junior Leader Club will be having a sweet potato/rice sale through October 15 th. These #1 select sweet potatoes, grown in Iota, Louisiana, have been kiln-cured to meet the rigorous standards of today s demanding agricultural market. Creole Rose is 100 percent natural aromatic long grain rice. It s physical and aromatic qualities are derived from Indian Basmati rice crossed with American extra-large long grain rice. A delicate popcorn-like aroma combined with a pleasant nutty flavor makes it excitingly captivating. Orders must be turned in by October 15 th. Potatoes and rice will be in on October 23 rd. Sweet Potatoes Rice 25 lb. Bakers $ lb. bag $ lb. Bakers $ lb. bag $ lb. bag $ lb. bag $ lb. bag $40.00 All potatoes are packaged in a sack (with dirt on potatoes). Bakers are 4-8 oz. potatoes. Please contact the 4-H office at to order.

5 TERREBONNE OCTOBER 2012 Page 5 4-H University State Record Winners 7th & 8th Grade Achievement State Winner- Madeline Babin 7th & 8th Grade Achievement Blue Ribbon Winner Melanie Babin 6th Grade Achievement Blue Ribbon Winner Sarah Green Horse Shows Pictured below Megan Trosclair and Anna Dupre High Point winners MAKING THE BEST BETTER! Terrebonne Parish 4-H Youth Development Summer Camp COOPERATIVE EXTENSION SERVICE Terrebonne Parish 511 Roussell Street Post Office Box 511 Houma, LA (985) Fax: (985) croger@agcenter.lsu.edu apitre@agcenter.lsu.edu Web Site: Research and Extension Programs Agriculture Economic/Community Development Environment/Natural Resources Families/Nutrition/Health 4-H Youth Programs 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