Garments

Make it with Wool

On the first real fall, Saturday of the season an appropriate competition was taking place, “Make it with Wool.” This event took place at the Ag Center in Baltimore County Maryland on October 13, 2018. It attracted people from all over Maryland and from ages 6-7 to over 25.

_DSC1321The day started with all of the youth gatherings in the main room to hear their instructions for the day’s activities. First, they colored creative thank you notes to all of the many wonderful donors and sponsors. Then the youth would have an opportunity to practice walking in and showing their garment in traditional fashion show manner. They were given pointers, and each youth took to it like they have been doing it all of their life.

While the youth were practicing their garments were being judged on three main areas; Presentation/Fit/Appearance, Marketability/Wool Promotion and Materials/Construction. Each garment is carefully looked at by the judges and a score sheet with comments for improvements.

Lunch was provided thanks to the many sponsors and donors, and it gave the youth a chance to socialize with others that have a passion for sewing. Afterward, the participants changed into their garments they created. They would now be judged on how well they fit, and contestants were asked many questions about what they created, why they chose it and how did they go about doing this project.

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While waiting, Baltimore County 4-H caught up with several of our 4-H’ers who entered this contest. First, we spoke with Alexandra Frank, an 8-year-old club member of Liberty 4-H. This was her first time competing. She chose to create a pink skirt and a gray and pink plaid poncho. When asked why do like wearing what Alexandra made she said: “it is comfortable and goes with my flow.” She also said she “liked having fun with the contest and making new friends.”

_DSC1439The other 4-H’er we spoke with was Kailyn Donahue who is a member of Chesnut Ridge 4-H Club. The project she decided to make was a dress with black and white polka dot wool with a black lace zipper on the back. Which in keeping with current _DSC1443 trends the zipper is a highlight rather than hidden. When asked if she would recommend this event she said, “I would recommend it because it is a very unique experience.” She thought this outfit was very comfortable and yet stylish. The judges must have agreed with her as she was awarded the title of Grand Champion of the Preteens division.

After the contestants were finished with the personal judging, they lined up for the fashion show. Here they demonstrated their runway techniques to best show how their ensembles fit and how it moved and flowed as they walked about in front of the crowd. It was during this part that we learned of the many activities most of these participants took part in. Some were involved in sports, 4-H, band, they showed animals or were good students. One of the contestants flew in from Ohio State University to take part in the competition. Many of them are planning to wear their outfits to various social engagements, interviews, church or professional situations.

Each garment reflected its maker’s unique lifestyle.

As awards were presented, each participant received a large bag full of sewing equipment given generously by donors and by some very smart shoppers on the planning committee. It was so lovely to see so many excited and talented youth participate in “Making it with Wool.”

Next year’s contest has already been set for October 12, 2019. And you get some of your wool at the Sheep and Wool Festival on May 4-5, 2019.

 

 

 

 

 

 

 

 

Liberty 4-H Club Gets Ready for Fair Season

by Savannah Williams
girlJune 8, 2018
Photos by Peyton Jaeger

Well, the Liberty 4-H Club enjoyed a night at 4-H, with Bird-houses,  Tie-dye, String art…Whew! That’s A LOT of FUN stuff.

The Clovers built bird-houses and added a bottom that spins upside-down  so they can clean out the house for birds, once they move out! Also, the Clovers learned All about Bluebirds (about washingtheir environment and diet and more)!

Everyone enjoys color, don’t they? Well, the Juniors and Intermediates Tie-dyed some white shirts, and they look AMAZING! A lot of people did cool designs and some original!

The Seniors did cool String art. Some people did horses and deer skulls, and some did cow skulls! They had fun looping and stretching the strings from nail to nail. string art

At the end, we all had snacks such as: Strawberry-short cakes, brownies and C-C Cookies! We all enjoyed our night at 4-H.
Good luck at the county and State fair.

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.

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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.

Peeps

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

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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.

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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

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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

irish nachos

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

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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.

 

 

 

 

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.

Hispanic Heritage Month

September 15 – October 15, 2017

Vernelle Mitchell HawkinsBy Vernelle Mitchell-Hawkins

Hispanic Heritage Month is a time to celebrate the many contributions of Hispanic and Latin people to the world.  This is true in 4-H as well since the organization seeks to provide a “supportive and inclusive setting for all youth to reach their fullest potential in a diverse society”.  Many Hispanic scientists have added to the body of knowledge that we now enjoy.  Did you know Dr. Mario Molina is a chemist who received the Nobel Prize for Chemistry in 1995?  He was recognized for his work in helping to identify the man made compounds that contribute to the destruction of the ozone layer?  Dr. Luis Federico Leloir also won the Nobel Prize for Chemistry in 1970.  He is known for his discovery that sugar nucleotides help the body turn some sugars into energy.  We salute these and all Hispanic scientists this month and every month because in Baltimore County 4-H Grows Here!

 

 

Source:
https://www.biography.com/
people/groups/hispanic-
scientists-and-educators

4-H Fair Prep has a Different meaning for each 4-H’er

By Santana Mays

Every year 4-H’ers look forward to the Baltimore County 4-H Fair. For those four days, endless work goes into making the fair a success throughout the year. Many people are involved; 4-H’ers, families, parents, farmers, board members, extension educators…Whether it is from getting projects ready for the fair or setting up there is a lot of work.

The fair board meets every month to make sure everything is in order so when move in the day comes around everything can run as smooth as possible. At meetings, the topics can range from costs to the schedule. Each person has a significant role to make the fair a success. Lynne Thomas from Baldwin 4-H club is the Fair Board Youth Director. As the Youth director, Lynne provides feedback to what the 4-H’ers liked about the fair and gave a suggestion for new activities as soon as the fair is over so they can start planning for the next year.

Rishi, a teen Council member, not only was a fair tour guide this year but helped along with many other 4-H’ers to get goodie bags together. Rishi says that the fair set up “involves the efforts of many dedicated 4-H’ers and it cannot be done all at once”. The fair to Rishi is worth all the work because he gets to introduce new people to 4-H and learn about new talents and interest. Rishi along with many other 4-H’ers helped me with the fair tours and AgroLand.

For David Thomas of Baldwin 4-H, AgroLand is an activity that he and his family are involved in. AgroLand is a way for the general public to learn about agriculture. AgroLand “is very critical to the success of our fair because it teaches children and adults where their food comes from!” says David. David was Grand Champion in a lot of baked goods.

Even though the planning behind the fair is an important and big part of the fair, sometimes the time the 4-H’ers put into getting ready for the show is overlooked. The week before and during the fair 4-H’ers are running around doing last minute clipping, baking another cake, or trying to put together one final painting. However, to make the best better, there is work that is done months and maybe even years before the fair.

Gabrielle Fisher of Silver Stirrups 4-H club, who got Senior Champion in hobbies and crafts, works year round to make sure that her real potential is shown through her work. Like Gabrielle, other 4-H’ers will spend a lot of time on a craft, painting, or a clothing project. This may range from putting it together, taking classes, and even doing some research on it. Like Gabrielle, 4-H’ers who show livestock spend a lot time with their animals getting ready for the fair.

As a past 4-H’er, I showed dairy cows, steers, market hogs, sheep and many other critters. These projects were sometimes the most time-consuming. For my cows and steers, I would have to start halter breaking them when they were very young. This would also include getting them used to being touched and around new sights and sounds. Then the week before the fair, the cows had to be clipped and washed. By the end of the day, I was so hairy that I could pass as a cow myself. Then the night before move in day halters was polished, tact box filled, hay, straw, and feed loaded and whites were washed and ironed.  While this may seem not very chaotic keep in mind that I still had to take care of the other animals on the farm and it was not a process that could be done the day before the fair. However, when show day comes, all the hard work is worth it.

At our Baltimore County fair we may not be the biggest. But the hard work of everyone who is involved is huge. Each year the fair is a success due to the dedication and work of our people. Already the planning for the 2018 fair is started and I cannot wait for another successful fair.

Food preservation

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.

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.”

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?

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

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