HAPPY NEW YEAR~! JANUARY, 2017

Dates to Remember: January HAPPY NEW YEAR~! JANUARY, 2017 9 Begin interest list for 4-H Camp, 4 th, 5 th and 6 th graders ONLY! 4-H Camp will be the week of June 5-9. Call now to get on registration mailing list and reserve your spot! 17- Award of Excellence for 4-H ers (14-15 yrs. old) & Key Club (16 yrs. old+) apps due to the Office 17- Senior Honor Cord applications for graduating seniors due to 4-H office 21-22 Fashion Camp, $80 Camp Grant Walker (registration completed) 24 Egg, Poultry & Bento Cookery, & Ambassador Talks- Ponchatoula Lions Club, 6pm 28 Tangipahoa Parish livestock show, Florida Parish Arena, 9 a.m. -exhibitor letters mailed to you. 28 FOR POULTRY EXHIBITORS: Bleeding of Chickens will be at 7:30 a.m. before show. NO EXCEPTIONS! February 1 JLC REGISTRATION fees & forms DUE to Amite Office (for Junior Leaders March 10-12, 2017) 1 Honey Bee Essay Email - Date due in State 4-H Office: see leaders for rules or see our FB page. 2-4 - Southeast District Livestock Show, Covington Fairgrounds (exhibitor info completed) 10 Tie-Dye Workshop at 4-H Office at 5:00 p.m, call or email to sign-up by February 3 rd 11-18 - LSU AgCenter State Livestock Show, Lamar Dixon Expo Center (rules at lsuagcenter.com) March 3-4-H Night with the Pelicans game will be Friday, March 3rd vs the San Antonio Spurs info on last page. Deadline to order tickets from Pelican office is February 17 th. 3-8th thru 12 th grades fashion show garments & scripts due to 4-H office by 4 p.m. 3 - Ready-to-Wear forms with scripts are due to 4-H Office by 4 p.m. 3-4th thru 7 th grade Fashion Show scripts are due in the 4-H office by 4 p.m. 4 - EBR District Shooting Sports Match, Baker, LA, (registrations due Feb 15 th ) 4- State Rabbit Show, Alexandria, LA, (registrations due Feb 17 th, contact Mrs. Megan if interested) 6- Garments can be picked up at the 4-H office 6-4-H State Foundation Scholarships due to 4-H Office by 4:30 p.m. ***OR Apply Online at http://www.lsuagcenter.com/topics/kids_teens/4-h_members/scholarships_awards 7 Beef & Sugar Cookery/ Ambassador Talk & Fashion Show, Amite Elementary, 6 p.m. 10-12- Junior Leadership Conference 9th 12th graders (registration due by Feb 01, 2017) 15 Deadline to register for Co-Op camp, April 7-9, 2017, email for forms TBA- Ascension District Shooting Match, Sorrento, LA info emailed at a later date 20- Record books & Portfolios due to 4-H Office by 4:30 p.m. (or turn in at March meetings) April May June July 7-9 Co-op Leadership Camp at Camp Grant Walker for 8 th 12 Graders $ 30, transportation on your own. 12-4-H Fest, Florida Parish Arena, 9 a.m.-2:30 p.m. more details to come in next month s Clover 13- Ag Wonders, (Jr Leaders please let us know if you can volunteer.) 14 Good Friday, 4-H Office closed 18 - State Ambassador Contests, LSU-A Evac Center and DeWitt Livestock Facility in Alexandria, LA 16 Southeast Regional Culinary Arts Contest for overall cookery winners, Ponchatoula Lions Club TBA - Dairy Day, Dairy Foods Contest 5-9 - 4-H Summer Camp for 4-6 graders, Camp Grant Walker, Pollock, LA (registration begins in Feb) 20-23 4-H University, LSU, Baton Rouge, (registration sign up beginning in February for 14-19 year olds) TBA - State Horse Show CONGRATULATIONS to our Overall Winners from the Ambassador Talks, Seafood Cookery, and Talent Show held on December 6, 2016 at Amite Elementary: Seafood Cookery overall winners. Fish Division-Colt Short, Loranger Middle; Oyster Division-Emilee McCain, Roseland Elem Montessori; Crawfish Division-Olivia Puls, Loranger Elem; Shrimp Division-Samuel Terry, Tangi Youth Club; Crab Division-Troy Faust, Loranger Elementary; 2016 Seafood Ambassador Talk overall winners. Grayson Wallace, Oak Forest; Mary Hanks, Tangi Youth Club; 2016 Talent Show overall winners, Loranger Elem 4 th grade group; Avery Sale, Oaks Montessori; Claire O'Neill, Tangi Youth Club; Chelsey Kent, Sumner High. Egg Cookery Rules: The Egg Divisions are: Appetizer / Salad; Main Dish and Dessert. 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. 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. Recipes must be typed / written on a sheet of 8 ½ X 11 paper. 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 per cookery. All parish contestants receive ribbons. Overall winners will receive a trophy and represent the Parish in the District competition at the Ponchatoula Lions Club, May 16, 2017. 4. Egg Scoring Factors: 1. Recipe - correct format and requirements - 15 points 2. Appearance / Presentation- 35 points 3. Taste - 50 points Poultry Cookery Rules: DISHES NOT CHILLED WILL BE DISQUALIFIED! 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. Recipes must be typed / written on a sheet of 8 ½ X 11 paper. 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 per cookery. All parish contestants receive ribbons. Overall winners will receive a trophy and represent the Parish in the District competition at the Ponchatoula Lions Club, May 16, 2017. 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 (value-added) 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. 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 should state all ingredients and exact quantities of each, cost under $5 notated, and full instructions on assembly. 3. The food should be exhibited in a disposable serving container, not to exceed 18 (inches). (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) 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. FOR ALL COOKIES NON-edible items are NOT to be presented as part of your dish or as garnish. Only edible items can be used as garnish. Dishes are not allowed to be displayed with any type of decorations or items not directly related to the dish such as placemats, trays, flowers, or figurines. 4-H Commodity Ambassador Program: 4-H Recipe Guidelines for ALL COOKERIES DISHES NOT CHILLED WILL BE DISQUALIFIED! Please follow these guidelines when writing your recipe. * Recipe must be on an 8 ½ x 11 size paper (preferably typed) * Name of recipe * List of Ingredients (must be listed in the order they are used in the instructions) * Measurements are given in common fractions (1/2, 3/4, 1 cup) * No abbreviations are used (tablespoons, not tbsp) * No brand names are used (Sweetened condensed milk, not Eagle Brand milk) * Directions for combining ingredients * Clear instructions for every step in combining and cooking the ingredients * Short, clear concise sentences * Correct food preparation terms to describe combining and cooking process * Size of pan stated * Temperature and cooking time stated * Yield of Recipe: Number of Servings (and calories per serving, if possible) (Public speaking contest) open to any age, see rules below: 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. COMMODITY AMBASSADOR DIVISION DESCRIPTIONS: Division I (4-H club members in the 4th, 5th, and 6th grades.)- 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)- 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 Jan 1 of the calendar year of the state contest) 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. Costumes based on theme are acceptable. No notes or outlines, other than wording on the poster are to be used while giving the presentation. COMMODITY AMBASSADOR CATEGORIES TO USE 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 Livestock Show: The Tangipahoa Parish 4-H Livestock Show will be held on January 28, 2017 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-H ers are invited to come watch the activities. We also have 4-H ers who will continue on to participate in the District and State Livestock Shows. FOR POULTRY EXHIBITORS: Bleeding of Chickens will be at 7:30 a.m. before show, NO EXCEPTIONS! Tie-Dye Workshop: Shaylee Puls, State 4-H Fashion Board member is again hosting a Tie-Dye Workshop on Friday, February 10 th at 5:00 p.m. at the 4-H office. The cost is only $5 per participant to attend and you should bring a pre-washed (no fabric softener) white cotton item for best results. Please call the 4-H office to sign-up by February 3rd and don t forget to bring your pre-washed white cotton garment and $5 cash with you to workshop.

4-H Night with the Pelicans 4-H Night with the Pelicans vs the San Antonio Spurs will be held on Friday, March 3 rd. 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). Tickets must be purchased from the Pelican s office. Order forms are due to the New Orleans Pelicans office on Friday, February 17 th. For information, please contact Leslie Moran at 225-578-2196 or lmoran@agcenter.lsu.edu or Chase McVay at Chase.McVay@pelicans.com or call 504-593-4722. Fashion Show Guidelines: All contestants will be interviewed prior to modeling garments. 4-H ers may enter one sewn garment, one Tie Dyed garment, and one one Ready To Wear for parish fashion show competition. Contestant must not enter a garment that was entered in any previous 4 H Fashion Show. Home Sewn Items: 4-H ers may enter one sewn garment for parish competition. There will be only 3 categories for 4 th - 7 th graders: Item must be aprons, skirts, or pajama bottoms only. 4-H ers in grades 8 thru 12 must make a complete outfit. 8 th 12 th grade garments along with script (describing yourself and the garment) will need to be turned into the 4-H office no later than March 3 rd. The garment will be judged on construction and then the item can be picked back up the day before the fashion show. All entries must be complete outfits. They can be any number of pieces but may not contain more pieces that can be worn at any one time. 4-H er must do all construction on garments and accessories for construction judging. Accessories such as belts, scarves and purses that are purchased ready made should not be submitted for construction judging, but will be allowed during the fashion show. Contestant must be present for judging of appearance in complete outfit for the Fashion Show. Contestants will model their garments in the Fashion Show. Tie Dyed Items: (For all grades) 4-H ers may enter one tie dyed garment made by 4-H er for parish competition. Ready To Wear Items:. Where contestants purchase an entire outfit and are judged on selection and appearance. 4-H ers in grades 8 thru 12 may enter one Ready-To-Wear entry. The Ready to Wear Selection should be an outfit suitable for any occasion and could be purchased for $100 or less. The outfit pieces may be all ready to wear or a combination of home sewn and ready to wear. They will be judged on overall quality of appearance and construction details based on standards for finished durable garments, fiber and care, label information, and price of garment in relation to situation. Each contestant must also submit a completed Ready To Wear Form to the 4H office by March 3rd. Email office at jpesson@agcenter.lsu.edu for ready to wear forms or with any questions. ****ALL 4-H ERS ENTERING THE FASHION SHOW MUST TURN IN A 30-40 WORD SCRIPT DESCRIBING THEMSELVES AND THEIR GARMENT. This script will be read aloud while the 4-H er models their garment and will be due to the 4-H office no later than March 3rd. All contestants will be interviewed prior to modeling garments. All Project Books & Portfolios due March 20, 2017 All Record books & Portfolios due to 4-H Office by 4:30 p.m. on March 20 th (or turn in at March meetings) Portfolio Update: When filling out the awards section of the portfolio, please don't write several, multiple or a couple of blue/red/white ribbons as we will not know exactly how many that entails. Therefore to get points for your awards you must specify EXACTLY how many and what type/color ribbon or award you received for each event/project. Membership and participation in activities and events are open to all citizens without regard to race, color, national origin, gender, religion, age, veteran status, or disability. JoAnna T. Pesson Megan Roberts Extension Agent Associate Extension Agent Tangipahoa Parish 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 Visit our website page: www.lsuagcenter.com/parish/tangipahoa

4-H NIGHT WITH THE PELICANS FRIDAY, MARCH 3rd PELICANS VS. SPURS Pre-game party: 5-6:30pm Tip-off: 8:30pm 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: Chase McVay 5800 Airline Drive, Metairie, LA 70003 No later than February 17th 4-H Club: FOR MORE INFORMATION, CONTACT: Leslie Moran, Louisiana 4-H 225.578.2196 lmoran@agcenter.lsu.edu Address: City: State: Zip: Phone: New Orleans Pelicans Group Sales 504.593.4722 or Chase.McVay@Pelicans.com Email Address: 4-H NIGHT METHOD OF PAYMENT LOCATION CREDIT CARD MC VISA AMEX DISCOVER Credit Card #: Exp. Date: Billing Zip: Name on Card: Signature: Credit Card orders may be faxed to 866.261.8817 CHECK MONEY ORDER # OF SEATS BALCONY $25 LOWER LEVEL $60 TOTAL $105 CLUB $10 PARKING (Please make Checks payable to New Orleans Pelicans) Check Number: PRICE TOTAL ENCLOSED $