Mini Memorial Day Cheesecakes

By Lynne Thomas, Maryland Dairy Princess

It’s time to start planning your Memorial Day cookout! Mini Memorial Day Cheesecakes, which feature Neufchatel cheese and Greek yogurt, will make a delicious and colorful addition to your celebration.

The process for making regular and Greek yogurt is the same. Greek yogurt is made when regular yogurt is strained to remove the liquid whey, resulting in thicker, creamier, tarter yogurt. Compared to regular yogurt, Greek yogurt on average contains twice the protein. Just like traditional yogurt, Greek yogurt contains a powerful nutrient package that includes essential nutrients like calcium. Some Greek yogurts contain live and active cultures, which may be good for your health.

I hope you will serve these sweet dairy treats at your Memorial Day cookout or enjoy them anytime of the year!

Mini Memorial Day Cheesecakes
(makes 12 servings)

1 cup crushed graham crackers
3 tablespoons melted butter
1 (8-ounce) package Neufchatel cheese
1 cup non-fat vanilla Greek yogurt
1/2 cup sugar
1 large egg
1 teaspoon vanilla extract
1/2 lemon, zest and juice
1/4 cup strawberries
Garnish: Your choice of berries (blueberries, red raspberries, blackberries and/or strawberries)
Whipped cream

Graham Cracker Crust:

Preheat oven to 350 degrees F.
In a bowl, combine crushed graham crackers and butter. Using pre-lined muffin tins, press 1 heaping tablespoon of mixture into bottom, creating a crust.
Bake for 10 minutes or until golden brown.

Cheesecake:

Reduce oven to 300 degrees F.
In a mixer, beat cheese, yogurt and sugar on medium-high speed until well combined. Reduce mixer speed and incorporate egg. Flavor with vanilla extract, lemon zest, and lemon juice. If mixture appears thin, add additional 1-2 tablespoons of yogurt.
Fill muffin tins with cheesecake mixture and bake for 25-30 minutes, or until centers are almost set and slightly jiggle. Refrigerate 3 hours to set before removing mini cheesecakes from muffin tins.

Toppings:

In a blender, puree 1/4 cup of strawberries and spread on top of each cheesecake.
Garnish with fresh berries and whipped cream. Enjoy!

On May 22, 2019 By umebaltimorecountyfourhIn 4-H, Agriculture, Cooking, Dairy, Dairy Goats, Life Skills, Uncategorized, Youth Cooking

National Nutrition Month – a recipe

Baked Mozzarella Sticks
by Lynne Thomas, Maryland Dairy Princess

March is National Nutrition Month! Celebrate this month by making a reduced-fat, baked version of a finger-food favorite – Mozzarella sticks. Cheese can provide calcium for people who do not meet dairy recommendations and risk poor bone health. It also can help a person meet their protein needs. Cheese contributes high-quality protein as well as phosphorus, vitamin A, and zinc. Baked Mozzarella Sticks are a great snack for National Nutrition Month and the rest of the year too!

Baked Mozzarella Sticks
12-ounce package of reduced-fat Mozzarella string cheese
1 egg
1/2 cup panko bread crumbs
1 teaspoon Italian seasoning
cooking spray
1/2 cup prepared marinara sauce, warmed

Position rack in upper third of oven and preheat it to 350º F. Line a baking sheet with foil and spray lightly with cooking spray. Remove cheese from packaging and set aside. In a small bowl, whisk egg until foamy. In a small non-stick skillet, mix bread crumbs and Italian seasoning and place over medium heat. Cook and stir bread crumbs until lightly browned, about 5 minutes.

Dip one piece of string cheese in egg until coated and then into toasted bread crumbs, coating completely. Re-dip the string cheese in egg and again in bread crumbs, if desired. Place on baking sheet. Repeat with remaining string cheese and place on baking sheet 1 1/2 inches apart. Spray string cheese lightly with cooking spray.

Bake 5 to 6 minutes or until heated through. Note: Cheese may melt slightly and loose shape. Simply press it back into place. Serve with warmed marinara sauce for dipping.

On March 18, 2019 By umebaltimorecountyfourhIn 4-H, afterschool, afterschool activity, afterschool programs, Agriculture, Baltimore County, Cooking, Food and Nutrition, Home School, Life Skills, Youth Cooking

2018 Champion Chow Food Challenge

Reported by 4-H’ers Colby, Mikayla and Della

The Champion Chow Food Challenge is a program for 4-H youth ages 5-18 to compete in creating a themed menu, a place setting and preparing one food item from their menu. They meet with judges either as a team or as individuals and answer a range of questions about how and why they selected the menu and food they prepared. They are judged on their menu. How well was it nutritionally planned, texture contrast, flavor contrast, suitable for age, youth’s verbal nutrition knowledge, was the recipe correctly written, eye appeal, flavor, properly cooked, seasoning, complexity, overall neatness, proper placement of utensils, attractive, decorations, speaks distinctly and correctly, shows enthusiasm and sincerity and appears neat and poised.

This year’s Champion Chow Food Challenge competition had a full house of participants and family members. This program has grown by 75% over the last 8 years.

During this year’s competition 4-H’ers who were either a reporter for their club or a photographer gathered questions and answers from their peers. The following is the result of their investigation. Many thanks to all who contributed to this post.

Colby is an 8 year old 4-H’er in the Chestnut Ridge 4-H Club. He is the club photographer. Colby eagerly took many photos of all of the place settings and food that was made. Colby interviewed Jake also from Chestnut Ridge 4-H Club and he is 8 years old.

Q: Have you done this event before?

A: No, this is my first time.

Q: What did you make?

A: Beef tenderloin

Q: What was your inspiration?

A: Living on a farm, and playing in the backyard.

Next Colby interviewed Kailyn who is 12 years old and in the Chestnut Ridge 4-H Club as well.

Q: Have you done this event before?

A: Yes, about five times.

Q: What was your favorite of your themes?

A: Making patterns

Lastly Colby spoke with Shelby. She is 11 years old and is a member of Chestnut Ridge Club.

Q: What was your inspiration for your food?

A: Charlotte’s sister’s birthday.

Q: What was the hardest part of making your cake?

A: Keeping the ingredients in the bowl.

Mikayla is the Baltimore County 4-H Dairy Goat Club reporter. She is 10 years old and she meticulously interviewed several people. First, she spoke with Kiera from the Sparks 4-H Club.

Q: What’s your theme and why did you choose it?

A: My theme is a traditional Irish dinner.

Q: What did you make as your dish?

A: Roasted salmon with butter sauce

Q: What is your favorite part of your setting?

A: The centerpiece

Mikayla also interviewed Grace who is a member of the Greater Loch Raven 4-H Club and she is 11 years old.

Q: What’s your theme and why did you choose it?

A: The theme is summer picnic. I like to have summer picnics.

Q: What were the challenges you had with making your dish?

A: I ran out of mustard a lot. Each steak test cooked differently and I didn’t know how long to cook it.

Q: What is your favorite part of your setting?

A: The tablecloth

Lastly, Della a 7 year old from the Greater Loch Raven 4-H Club who strategically interviewed several people starting with Niamh who is a member of the Sparks 4-H Club.

Q: Why did you make your dish?

A: I made Irish Nachos because I had them at the Stihl after dancing and I learned to make them.

Della interviewed Kailyn from the Chestnut Ridge 4-H Club.

Q: What did you make?

A: I made fruit kabobs.

Q: Why did you make it?

A: Peeps are a good candy.

Q: Where did you find your recipe?

A: On Pinterest

Then finally Della interviewed 7 year old Alexandra from Liberty 4-H.

Q: What did you make?

A: Baked cinnamon chips with applesauce.

Q: Where did you find your recipe?

A: It is from a princess cookbook I got at Christmas.

On April 11, 2018April 11, 2018 By umebaltimorecountyfourhIn 4-H, Baltimore County, Building children's confidence, children's communication skills, Communication skills, Cooking, Food and Nutrition, Food Challenge, Leadership, Public speaking, Youth Cooking

Liberty 4-H Club

Savannah Williams, Reporter
Peyton Jaeger, Photographer

March 9, 2018

Wow! Let me paint a picture of our night at the Liberty 4-H club, where there was a lot of fun cooking! We had a meeting to start off the night talking about the many events that are coming up. We also got to talk about who had attended some of the recent events.

The clovers had a BLAST learning about Aerospace! They enjoyed making paper rockets and shooting them in a friendly competition.

The Juniors & Intermediates ShamROCKED, making chimes out of various sized flower pots! They painted each and worked with each other to tie string between the pots. This project ended up as themed chimes for the St. Patrick Day holiday!

The Seniors pushed their cooking skills to the limits for their Top Chef competition! They all made a finger food or an appetizer, with vegetables as the main ingredient. Some of the items made were Spinach Cheese dip, an original recipe called “My Everyday Breakfast”, Tea Sandwiches and vegetable roll-ups.

On March 12, 2018 By umebaltimorecountyfourhIn 4-H, areospace, Baltimore County, Cooking, Food and Nutrition, Food Challenge, New frontiers, Youth Cooking

Liberty 4-H Club

by Savannah Williams, Club Reporter
February 9, 2018

Tonight, members of the liberty 4-H club were judged on foods they had made themselves. The clovers were to make a cookie recipe; they made things such as, Peanut Butter Cookies, S’mores cookies and even some were lollipop cookies! After the judging, the clovers played games like stack the marshmallows! Every Clover got to take home one of each cookie!

For the junior’s, they had to make appetizers. They were judged on their food and their presentation. Everyone worked really hard. The top three appetizers were, the Glazed Meatballs, Bang Bang Shrimp and Fruit and Veggie Crackers.

The senior’s got creative! They were to make Veggie Animal sculptures. Some made things such as ducks, birds and more. The top two senior’s made a sheep out of cauliflower and cucumbers . The second choice was a bird in its nest, this was made from pineapple, carrot’s, celery and more! These seniors got very creative!

At the end, everyone got to taste each others food, almost none was left when everyone was done eating! Every one enjoyed testing their cooking and creativity to their limits!

On March 7, 2018 By umebaltimorecountyfourhIn 4-H, Cooking, Food and Nutrition, Youth Cooking

George Washington Carver Day

On an unseasonably warm day in February about 200 high and middle school youth experienced the life of George Washington Carver. On February 15, 2018, University of Maryland Extension, Baltimore County 4-H Educators Vernelle Mitchell-Hawkins and Dwayne Murphy led the day with the help of many supporting partners. The morning was set aside for high school youth to simulate key points from Carver’s career. Students from Benjamin Franklin High School and George Washington Carver High School were in attendance for the morning session.

Coming off of buses, students were excited to be in a beautiful open space of pastures, grass, barns at the Baltimore County Center for Maryland Agriculture and Farm Park, fondly known as the Ag Center. This facility was used on this day as a learning space filled with hands-on activities, animals, books, teachers, scientists, and volunteers. The groups were divided and some went to the Horse Arena to learn from University of Maryland Extension Soil Nutrient Management Advisor Erika Crowl as she shared Agri-science concepts about the dairy industry. Erika began by teaching the students that Extension is the community education portion of the Land-Grant Universities like University of Maryland. She then related the Extension concept to George Washington Carver’s work with the traveling Jesup Agricultural Wagon. This wagon was known as a “movable school” used for teaching and sharing knowledge from the local University with the community to improve farms.

Shaking the cream up

Erika teaching about the uses of dairy products.

Explaining the process for making butter from dairy.

Making butter.

Calves just a few weeks old.

Two dairy calves greeted the youth at the entrance of the arena – just like what may have been seen in the 1800’s when Carver was traveling to farms. In Erika’s session, students learned about the components of milk and what products can be made from cows. They also got to make butter using real cream and conducted a taste test of the final product. Interestingly, Carver has been credited for making a milk type product from peanuts and as a substitute for cow’s milk.

Next, the youth went to the Romney Cheviot Mix sheep that live at the Ag Center to learn about other products that Carver would have helped farmers produce. This included a discussion about the importance and uses for wool. They also learned about animal behavior and how to take care of sheep. From the sheep they went on to a session presented by University of Maryland Extension Plant Pathologist, Andy Kness who talked about what he does as an Agricultural Agent. Much like Carver, Andy is our “Plant Doctor” as George Washington Carver was also fondly called. The students got to play a plant vs. pathogen simulation game and learned all about how plant cells work to fight against bacteria. Andy discussed the impact of disease on plants and how it affects other parts of the food chain.

Andy Kness Plant Pathologist

Youth playing plant vs pathogen game.

A close up of the game board.

Everyone had a chance to be a plant or a pathogen.

Did the plant win this time?

As the group moved from the Arena to the Exhibit Barn, students stopped and saw the week old chicks that are also in residence at the Ag Center. This provided a valuable teachable moment about life cycle as well as proper growing conditions of animals.

Baby chicks — Newly born chicks offer an opportunity to see the cycle of life.

These are all concepts that would have been discussed on the Jesup Wagon in Carver’s day. Inside the Exhibit Barn the Baltimore County Library conducted a discussion about the life of George Washington Carver and the many books written about him. In addition, to his work in the sciences, Carver was a gifted artist and studied art at Simpson College in Iowa in 1890. It was through this experience of drawing and painting botanical samples that he was encouraged to enroll in the Botany program at the Iowa State Agricultural College. The youth enjoyed examples of his artwork. As a memorial to his artistic life and belief in reusing materials, the participants made flowers from recycled comic books. This craft was chosen to represent and remember the fact that Carver always work a flower in the lapel of his jacket.

Students working with used comic books.

Reproductions of George Washington Carver’s artwork.

Creating a lapel flower.

The final product.

Everyone had a chance to make a flower.

As the students moved into the main room of the Ag Center’s main building, they had many stations to choose from to learn more about agricultural science and George Washington Carver’s contributions to society. One of the stations featured real cotton still on the plant. At this station students learned about King Cotton and how the Boll Weevil devastated the crop in the 1800’s. Carver actively promoted alternative crops to cotton and taught several methods to prevent soil depletion. The youth got to see microscopic samples of various fibers from cotton to wool to synthetics to learn about their different properties. Leading this station was Alex Smith, a volunteer for the day from Tree Baltimore.

Youth trying a source for protein, insects.

Cotton was a major crop during the time of Carver.

Over 250 insects were eaten at the event.

Alexa Smarr teaches all about insects and what we can do with them.

There was also a station headed by Alexa Smarr, University of Maryland Extension Horticulturist and Master Gardener Coordinator. She taught students about the nutritional benefits of eating insects for a low cost high yield form of protein. Students had the opportunity to try from a number of different kinds of insects including such as pizza flavored crickets, mango silkworms, basil mealworms, and others. Over 250 insects were eaten during the event. As a plant doctor Carver worked to help plants that were infested with various kinds of insects. He also worked to help people find food sources that were affordable and nutritious.

Kelsey Brooks shows youth about storm water run off and pollutants.

Making their own storm water experiment.

Taking a closer look at what happens to pollutants on the ground.

The dye was used to simulate pollutants.

Another favorite station was the storm water runoff simulation. Youth working with University of Maryland Extension Watershed Restoration Specialist Kelsey Brooks learned how the various layers beneath the ground are affected by both water and pollutants. A hands-on experiment was conducted by all the youth that went through this enlightening station. George Washington Carver was a steward of the land and was instrumental in educating southern farmers on the practice of crop rotation. He was especially known for teaching about rotating the cotton crops with peanut plants to aid restoring nitrogen to the soil.

There was a beekeeper station that was taught by MARC volunteer Devra Kitterman, who shared about honey making, pollination and the value of bees in agriculture. She had honey bee boxes on site and shared how bees play a part in the larger ecosystem.

Additionally, there was also a soybean station set up for students to explore. At this station they learned in a “shell game” style activity that soybeans have become a major crop in the food system and is found in many common food items. Wes Jamison, Gayle Ensor and Mimi Colson Leaning from Maryland Agricultural Resource Council volunteered at this station. They also shared information about how Carver conducted research on the soybean plant and created dozens of new uses for the plant including plastics for cars, foods, home products and plant based gasoline. They also offered samples of Wow Butter, a peanut butter substitute made from soybeans butter.

Christine Allred, a 4-H Educator from St. Mary’s County shared about beans, their anatomy and growth. Youth had a chance to do their own discoveries with beans using iodine to bring out the characteristics of the beans. This experiment illustrated to students how Carver’s work to prove that beans are a good source of starchy nutrition. Martha Pindale from American Landscape Institute was also on hand to share information about Landscaping and Horticulture as a viable career path for anyone interested in following in the footsteps of Carver.

The results of adding iodine to beans.

Students added iodine to better see the parts of the bean.

Christine Alfred talking about the parts of the bean.

Getting a closer look.

Last but not least was food preservation. George Washington Carver also did work in the area of home economics and safe food preservation. To simulate this area of his research, youth made their own strawberry preserves. Dr. Shauna Henley, Family and Consumer Science Educator for University of Maryland Extension taught the youth many aspects of food safety and preservation of food. She taught almost 200 people how to safely make jam using fresh strawberries and research based canning techniques.

Mixed bowl of strawberries and sugar getting ready to preserve.

High students from George Washington Carver were a big help in the afternoon with middle schoolers.

Students had an opportunity to lean about what you can do with a harvest of fruits and vegetables.

Dr. Shauna Henley helping the youth make strawberry preserves.

One of the most important ingredients, pectin is being mixed together.

Mixing the preserves together.

Setting up tasting cups.

Fresh strawberries.

The high school youth at George Washington Carver were student mentors in the afternoon sessions with middle schoolers helping out in the various stations. They gave hands-on support to our educators and help make the afternoon run more smoothly. Just as Carver himself, who took his experiments and teaching on the road to farmers with the “Jesup wagon” the students that helped to bring agricultural education and the life of Carver to youth from around the area came out away from their school to share their new found knowledge.

On February 22, 2018February 23, 2018 By umebaltimorecountyfourhIn 4-H, Agriculture, Animal Science, Baltimore County, Black History Month, Carver, College, Community Service, Cooking, Food and Nutrition, Leadership, Life Skills, preserves, science, sheep, Youth Cooking

4-H Winter Wonder Lab

On a cold winter morning, the youth of Baltimore County engaged in hands-on experiments to explore more about how agriculture and science are interconnected. Investigations were conducted to determine how advances in agriculture can help solve human issues surrounding food security and health. There were four stations for each group to rotate to perform a new experiment.

Leading the youth on the question of how does DNA look and can it be removed from foods was Vernelle Mitchell-Hawkins, 4-H Educator. At this station, youth were given a banana to mash and to filter to extract the DNA from the fruit.

Lynne Thomas, a senior 4-H’er with the Baldwin 4-H Club in Baltimore County, taught the class on flower dissection at the Winter Wonder Lab workshop. At this station, Lynne showed the students how to dissect flowers and identify the different parts. They discussed the process of pollination and why pollinators, such as bees and butterflies, are so crucial for food production.

Lynne said she volunteered to help with this workshop because she plans to major in agriculture education in college. “I enjoy teaching people about where their food comes from and dispelling misinformation about the agriculture industry,” says Lynne.

At another table was Santana Mays, 4-H alumni and the college student studying to become a teacher. Santana lead workshop on how to judge meats. She had a station of four cuts of pork and beef. The youth were taught about what makes a good cut of meat. Next, they each had an opportunity to judge which was the best. Many of the kids commented that they didn’t know that there was a competition for meat judging and that it was something they could participate in through 4-H.

At Dwayne Murphy’s station, the youth had the opportunity to use a refractometer to determine the concentrations of liquid solutions. Each person tested the amount of sugar in fresh fruit as compared to a fruit drink. Which do you think had more sugar? You guessed it; the fruit drink had a higher concentration of sugar than the fresh fruits. The youth also explored the benefits of eating a healthy diet.

In the closing project, each of the participants made butter from scratch and got to eat their production on pretzels. Yum.

As a result of this workshop, youth were interested in pursuing a career in science because they thought it was cool, interesting and you can solve problems. Many of the kids never thought about how agriculture and science were connected and had never heard of jobs that involve agriculture and science too.

On December 31, 2017 By umebaltimorecountyfourhIn 4-H, afterschool, afterschool activity, afterschool programs, Agriculture, Animal Science, Baltimore County, Food and Nutrition, Home School, science, STEM, Youth Cooking

What do 4-H’ers do with a bountiful harvest?

It is that time of year when harvesting fruits and vegetables is an everyday occurrence. Which begs the question what do you do with all of the extra produce you grow? Well if you are like some 4-H’ers you learn to preserve your extra bounty. One such 4-H’er is David Thomas. David is a Senior 4-H’er and an avid canner. “I can pickles, relishes, and jellies for my family because we think that these homemade products taste better than store-bought ones! By canning, I am continuing a family tradition that goes back many generations. In fact, the grinder and slicer I use to make relish and pickles are the same ones that my great-grandmother used when she made these products. In 2013, my sister, Lynne, and I taped a story about canning which aired on Fox 45 television. Can you believe that when we went to the Orioles game the next week, one of the ushers recognized us from this television segment?” says David.

David’s prize winning preserves.

Lynne making preserves for Channel 45.

David’s prize winning Sweet Cucumber Pickles

David preparing preserves for Channel 45.

There are many types of food preservation one that Ian Moore recently learned how to do is jams. Ian is the President of the Dairy Goat Club and shares the following; “Jelly, jam, preserves, conserves, and marmalades are alike. All are fruit commodities that are thickened to some extent. Most are preserved by sugar. Their characteristics depend on the kind of fruit used and the way it is prepared, the proportions of ingredients in the mixture and the method of cooking. The finished jar will differ in clarity, color, consistency, and flavor.”

Pouring the jam into the hot jar.

Measuring the head of the jar.

Wiping the jar to clean up any extra jam on the top and sides.

Mashing the raspberries for the jam.

Measuring the amount of berries.

Stiring the mixture on the stove.

Ian took an adult food preservation class with Dr. Shauna Henley a Family Consumer Science educator for the University of Maryland Extension and learned safe preservation techniques. Some of our 4-H’ers learn through our project guides from the Home Food Preservation set which follow the USDA food preservation guidelines. Go to this web page if you would like to find out more about 4-H food preservation http://ter.ps/foodpreserve . And the USDA’s canning website and the National Center for Home Food Preservation website are http://nchfp.uga.edu/publications/publications_usda.html
http://nchfp.uga.edu/

So, if you have been growing your fruits and vegetables and would like to enter a preserved jar of your own in the fair here are some helpful tips.

What makes a prize winning preserve?

Start with quality fruits and vegetables
No bruised or blemished products
Over or under ripe products can result in less desired final product
Use new rings – no rust
Filling your container neatly and with the proper amount of head space
Do not add colors to enhance the appearance of your product
Use the proper size jar to match the size of the fruit or vegetable
Avoid particles and cloudiness
Use enough of the liquid to cover the product
Good consistency for jams and jellies
No large chunks of fruits
Have a clean lid

On July 27, 2017August 1, 2017 By umebaltimorecountyfourhIn 4-H, Agriculture, Baltimore County, Building children's confidence, Cooking, Fair preparation, Food and Nutrition, Food Challenge, Home School, Life Skills, Youth Cooking

Baltimore County 4-H… “It’s not just cows and cooking.”

By Jennifer Coroneos

I grew up in 4-H, my parents grew up in 4-H, and even my grandparents were in 4-H and were active 4-H volunteers for almost 70 years. Needless to say, I am a third generation 4-her. While growing up, I would hear stories of how things used to be when my parents were in 4-H. It is always interesting to hear how things have changed since they were kids. Over the years many parts of 4-H have changed and developed as time goes on. Change is good though, over the years 4-H has expanded to cover new areas and increased programs.

But, I am getting ahead of myself. First, let me share with you a brief history of 4-H. (If you read my blog post last month and just want to know my thoughts on the way 4-H has expanded just skip to the section called “Good Part” now.)

4-H’ers showing their dairy cows

Float for fair

Tractor Engine Competition

Showing at fair

Baltimore County youth at the Maryland State Fair

HISTORY OF 4-H

In the late 1800’s, researchers discovered that adults in the farming community did not readily accept new agricultural developments on university campuses, but found that young people were open to new thinking and would experiment with new ideas and share their experiences with adults. In this way, rural youth programs introduced new agriculture technology to communities. Building community clubs to help solve agricultural challenges was the first step toward children learning about the industries in their community. A. B. Graham started a youth program in Clark County, Ohio, in 1902, which is considered the birth of 4-H in the United States. The first club was called “The Tomato Club” or the “Corn Growing Club.” T.A. Erickson of Douglas County, Minnesota, started local agricultural afterschool clubs and fairs that same year. Jessie Field Shambaugh then developed the clover pin with an H on each leaf in 1910, and by 1912 they were called 4-H clubs.

The passage of the Smith-Lever Act in 1914 created the Cooperative Extension System at USDA and nationalized 4-H. By 1924, 4- H clubs were formed, and the clover emblem was adopted. The Cooperative Extension System is a partnership of the National Institute of Food and Agriculture (NIFA) within the U.S. Department of Agriculture (USDA), the 109 land-grant universities, and more than 3,000 county offices across the nation.

So what does all that mean? Well, 4-H was originally designed as a way for kids who grew up on farms to get agriculture information from the universities to share with their parents. This concept of 4-H, an information tunnel from universities to families is still the key component of the 4-H program. However, today, 4-H has expanded to include many more project areas outside of agriculture.

THE GOOD PART!

I wrote a blog last month about our 4-H afterschool programs here in Baltimore County. Hopefully, you read it, if not I encourage you to do so. Anyway, like I already said 4-H has changed over the year especially in Baltimore County. Now, don’t think of “change” with a negative connotation while you read this; rather think it of it as a positive. Things have to change to keep up with times. That being said our traditional community clubs are still a critical part of the 4-H program. Our clubs meet about once or twice a month and are located all around the county. Clubs are a great way to get involved in the 4-H program and allow you to participate in County and State Fair, Champion Chow (a cooking competition), Public Speaking Contest, and so much more. However, our traditional clubs might not work for everyone’s busy schedules. Not to mention our traditional clubs have to compete with school and rec sports teams, video games, TV, the stigma that “4-H is just about agriculture”, and so much more.

Public Speaking Contest

Champion Chow Food Challenge

Fashion Revue

Meat Goat Champion at the County Fair

That being said, How does 4-H stay relevant? Well, that’s why 4-H has had to develop and change over the years. 4-H can no longer be just about “Cows and Cooking” anymore. 4-H offers so much more. There are summer camps, after school programs, weekend workshops just to name a few. Baltimore County 4-H even partners with PAL centers and local Libraries to set up activities and workshops so that more 4-H curriculum can be taught to even more youth. That’s the other thing; there is so much 4-H curriculum out there, and it’s all homeschool certified. It allows parents, teachers, club leaders, and really anyone to bring 4-H into their homes. The curriculum covers every topic from aerospace to veterinarian science. I am telling you any subject you want 4-H has something for it. (A little secret we have lots of these curriculum books at our office, some are for sale so stop by and look)

4-H Curriculum

Soil Science Experiments

4-H Day Camp

4-H STEM Camp Leader

4-H STEM Camp

In regards to 4-H, there is one last point I want to make. The 4-H Pledge, we say it before every meeting, at the start of workshops, and even every day at the onset of camp. “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.” Nowhere in this pledge does it say anything about agriculture, cooking, or fair. The 4-H program is about teaching youth “To Make The Best Better.” Our program creates leaders who go out into their communities, their country, and their world to be a catalyst for change.

4-H is so much bigger than just a single 4-H program/event. It is the combination of programs and events that shape our 4-Hers into the wonderful, well-rounded, inclusive and world changing humans they are.

Yes, 4-H has changed with the times, but it has also stayed true to roots.

4-H’ers reciting the 4-H Pledge

The 4-H Rabbit Club visiting places at spring events

4-H’ers teaching the public about animal science

4-H’ers working on their health

4-H Dairy Club members learning to show goats.

So if you haven’t figured it out yet…

WHY SHOULD YOUR CHILD BE IN 4-H?

4-H is the largest youth development organization in the United States with over 6 million participants!! The Maryland 4-H Youth Development Program provides a supportive setting for young people to reach their fullest potential. Children learn beneficial cognitive and life skills through community-focused, research-based, experiential educational programs. Participation is open to all youth ages 5-18. The Clover Program is open to youth ages 5-7 years, and the 4-H Program serves 8-18-year-old participants. 4-H has an over 100-year tradition of voluntary action through strong public-private partnerships at federal, state, and community levels. Local volunteer leaders and youth practitioners partner with county Extension staff from the University of Maryland to provide direct leadership and educational support to young people in urban, suburban, and rural communities. 4-H is more than just fun. 4-H can help your child grow in leadership, new skills, citizenship, friendship, and self-esteem! 4-H projects help children learn about things like animals, plants, science and nature. But, that’s not all! The project work and being part of a 4-H Club also helps a child learn life skills. Members learn to look at all sides of a problem or task, and they learn to decide on the best solution. 4-H helps reinforce what children learn in the classroom. 4-H uses more informal, hands-on teaching methods and enables children to excel in new areas and take new roles in a group.

I know my 4-H experience has molded me into the woman I am today. 4-H has opened so many doors I never would have even thought existed and it continues to guide my future.

4-H Afterschool programs

4-H Science Day

4-H Engineering Camp

4-H STEM Camp

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On June 4, 2017 By umebaltimorecountyfourhIn 4-H, afterschool, afterschool activity, afterschool programs, Agriculture, Animal Science, Baltimore County, Building children's confidence, children's communication skills, College, Community Service, Cooking, Food and Nutrition, Food Challenge, Home School, Leadership, Leadership, Life Skills, pets, rabbits, record keeping, Robotics, Showing animals, Steers, STEM, Uncategorized, Youth Cooking

4-H Champion Chow Food Challenge

Each year Baltimore County 4-H holds an event that is unique. The Champion Chow Food Challenge gives the 4-H’er the opportunity to present their food preparation, menu planning, table setting and other diet and nutrition skills at one single event. Youth may enter as an individual or as a team (consisting of 2 members). Individuals and teams plan and submit a menu for one balanced meal (breakfast, lunch, and dinner). The event is an excellent opportunity to enter something that cannot be entered at the County Fair, such as a main dish, soup or salad.

Our youth prepared their menus and food item for the April 2nd event. Most were dressed to match their themed table setting while others were dressed in their best attire. It was a beautiful spring day so while some of our youth were waiting to talk to the judges, they could play outside or enjoy crafts inside. Grace McMullen, a member of the Greater Loch Raven 4-H Club, reflected that Champion Chow gave her the opportunity to see what everyone else makes so you could do the same thing at home. This year, Grace made microphone cupcakes because she decided on a music theme.

There is some youth who like to cook while others like the combination of crafts and food at one single event. One such 4-H’er is Sam Jones from Liberty 4-H Club. Sam made Cinnamon Ice Cream for his summer theme. Terry Fields, of the Greater Loch Raven 4-H Club, on the other hand, enjoys cooking. He made Brownie S’mores for his theme of camping. He hopes to become a chef one day. Ben McMullen, thinks cooking is cool and thinks it is a very significant talent. He made a delicious chili. This was Ben’s first time browning meat. He picked a Star Wars theme because that is his favorite movie.

Other youths seek their inspirations from sources beyond Baltimore. One such 4-H’er was Kailyn of Chestnut Ridge 4-H Club. Kailyn is going to New Orleans soon and decided to research King cakes. The King cake is a cake that is made during Mardi Gras. It is decorated with the colors Purple for Justice, Green for Faith and Gold for Power. Baked inside the cake is a baby. Whoever gets the piece with the baby in it will have good luck all year. That person will bake the cake for the next year including the baby, and so the tradition continues.

This food challenge brings youth from 5-18 together to enjoy the art of setting the table, creating a theme, planning a healthy meal and learning to cook a delicious dish. As part of the competition each youth meets with the judges individually to talk about what they made, how they prepared it and why they selected the items in their theme. It is through this type of competition that each child increases their confidence and communication skills. I can’t think of a better way to spend a Sunday afternoon.