State 4-H Website: http://www.uwyo.edu/4-h/; 4-H Enrollment: https://4h.zsuite.org; or Lincoln Co. Extension: https://wyoextension.org/lincolncounty/

Afton Office – 307-885-3132 October 2021 Kemmerer Office – 307-828-4092

Lincoln County

Chit Chat

Upcoming Events

PER GOVERNOR GORDON’S COVID-19 GUIDELINES FOR SOCIAL DISTANCING, EXTENSION EVENTS AND CLUB MEETINGS MUST FOLLOW THE SANITARY GUIDELINES FROM THE PUBLIC HEALTH.

Oct 3-9 National 4-H Week

Oct 04 SV Awards Night, 6 pm

Oct 05 Kemmerer Awards Night, 6 pm

Oct 06 Cokeville Awards Night, 7 pm

Oct 12 Trick or Treat Bag Workshop, Kem Events Ctr., 6 pm

Oct 19 4-H Record Book Clinic, 6 pm, Afton Civic Ctr.

Oct 19 Experience 4-H Night, Kem Events Ctr., 6 pm

Oct 21 National 4-H STEM Activity, 4 pm, Afton Civic Center

Oct 25 SV 4-H Halloween Festival, 5-8 pm, 4-H Exhibit Bldg.

Oct 28 SV Cloverbuds, 3 pm, Afton Civic Ctr.

Inside This Issue

1 Upcoming Events & Notices

2 4-H Program Information

3 Club News

3 State & Regional 4-H Events

7 Character Counts

8 Cent$ible Nutrition Program Nutrition & Food Safety Information

9-10 Extension Calendars

4-H Awards Nights

Star Valley: Oct. 4 at 6 pm 4-H Exhibit Building

Families with Last Name: A-L, Desserts Families with Last Name: M-R, Grated Cheese

Families with Last Name: S-Z, Sour Cream

Kemmerer: Oct. 5 at 6 pm South Events Center

Food Provided

Cokeville: Oct. 6 at 7 pm Elementary

If you have questions, please contact Afton Office, 885-3132 or Kemmerer, 828-4092

Online 4-H Registration Starts October 1

https://4h.zsuite.org

Returning Families— Follow the instructions on page 5-6 of this newsletter.

New Families—Follow the instructions on page 4 or Contact either Extension Office help.

Contact Afton (885-3132) or Kemmerer (828-4092) Extension Office for questions

2

4-H Program Information To Empower Youth to Reach Their Ful l Potent ial Working & Learning in Partnership with Caring Adults

We are on to a new year in 4-H!! You know what that means, time to re-enroll in 4-H! Leaders, volunteers, members please don't forget to enroll before meetings start happening again for the new year! I hope everyone had an awesome summer and is ready for a new year in 4-H. We have a lot of fun and exciting things planned for the new year that you don't want to miss, but first we will be having our end-of-year award nights! Star Valley area will be October 4 at 6 pm. Kemmerer area will be October 5, at 6:00 pm. Cokeville area will be October 6 at 7 pm. We really hope all you 4-H families will join us.

Shaily

National 4-H Week—October 3-9 Watch for National 4-H Week activities on social media.

Kemmerer Trick or Treat Bag Work-shop—October 12 On October 12, 7 pm in the Kemmerer Events Center, there will be a workshop demonstrating making your own trick or treat bags. Contact Shaily for more information.

SV Record Book Clinic—October 19 Shar will present a record book clinic on October 19, 6pm, in the Afton Civic Center. Get questions answered about 4-H record books. Please contact the office, 885-3132, to let us know you are coming.

Kemmerer Area Experience 4-H Night—October 19 Shaily will have an “Experience 4-H” night on October 19, 6pm, in the Kemmerer Events Center. Get questions an-swered about 4-H. Please contact Shaily, 828-4092.

National 4-H STEM Activity—Oct. 21 There will be a STEM activity on Thursday, October 21 at 4 pm in the Afton civic Center. Plan to attend and be part of the National 4-H STEM Day.

SV Cloverbuds—Oct. 28, 3 pm The SV Cloverbuds will be on Thursday, October 28 at 3 pm in the Afton Civic Center. Cloverbuds are for kids ages 5-7. It is an activity program that introduces 4-H to younger kids. Must be enrolled in ZSuite to attend. Please contact Shar, 885-3132, to let her know you are planning to attend.

Harper A. Ella C. Keston J. Shane P. Rylie R. Malia A. Kayden C. Louie J. Micah P. Joshua S. Hyrum A. Emileen D. Evelynn K. Emily P. Isabella S. Isabell A. Josh F. Carly M. Madison R. Melodie S. Jace B. Whitli G. Kendyl M. West R. Paisley S. Sara B. Cashlee H. Brinckley M. Stedson R. Stockton W. India B. Oakley H. Daisy O. Treydon R. Mesa W. Sid C. Kalder W.

Monday, October 25, 2021

4-H Exhibit Building, 5:30 – 8:30 pm

$5 per person & 10 tickets Come Join the Fun!

3

(More information online at: http://www.uwyo.edu/4-h/)

National 4-H Congress—Youth ages 15 and older are invit-ed to be part of the 2021 Wyoming 4-H National Congress delegation. National 4-H Congress is back and will be held in person November 27-December 1, 2021! Application deadline has been extended through Sunday, August 8. Adult chaperones will be selected by the Wyoming State 4-H Office. For more information, visit the National 4-H Congress web-site. National 4-H Conference—The 2021 National 4-H Confer-ence will be held virtually. Youth with an interest in attending should contact the Wyoming State 4-H office.

4

5

Returning Member Enrollment

Yearly Re-enrollment of Family Members

Enrollment must be done annually to stay active in 4-H.

1. Go to https://4h.zsuite.org/ (open in Google Chrome,

not Internet Explorer). You will see a screen like this.

2. Use the same email and password you used to sign up

for zsuite.

3. Click - if you forgot your password, click the Forgot Pass-

word? And you will be prompted to enter another pass-

word.

4. You MUST be signed in as the PRIMARY account to enroll

members.

5. Once you log into your PRIMARY account, you will see a

list of all the household members and their current en-

rollment status. - Note the background color—Red signi-

fies inactive profiles , while green signifies a member is

currently enrolled. (NOTE: Each year, all profiles are

made inactive.)

6. Click the picture besides the member you want to up-

date. You can easily update inactive profiles by clicking

7. This will take you to the enrollment wizard form.

Complete all information. (NOTE: Required fields will

have an asterisk * behind it. The system will not go to

the next section until all required fields are completed.)

8. If you need to leave, prior to finishing your enrollment,

click the 'SAVE FOR LATER' link at the bottom right of the

form so you will not have to re-enter the data you've al-

ready completed.

9. Click at the bottom of the Personal Information

section to go to the Waivers section. Click the Next

button to go to the Clubs section

6

10. The 'CLUBS' section allows you to choose the clubs

you'll be participating in for the year. You can

choose more than one club, if desired, by selecting

a club from the drop down menu and then clicking

the orange ADD CLUB button. The clubs appear in

their own box. NOTE: Do not click the “X” in the

upper right hand of the club box unless you are

not participating in that club.

11. You can add projects by clicking the green ADD

PROJECT button and selecting it from the drop

down menu.

12. You can delete projects by clicking the “x” next to

the project you want deleted.

13. If your county has an enrollment fee, you will han-

dle this on the 'CHECKOUT' tab. Any payment

methods chosen by your state will appear as op-

tions on the page. If your state does not have an

enrollment fee, simply click the 'SUBMIT' button

to submit your enrollment.

14. Once your enrollment is completed, your county

administrators will be contacted regarding your

enrollment. Your enrollment will be in a 'Pending

Approval' state until approval from your county

staff.

15. Once you're approved, your status will change to

'Active'.

Please log into your zSuite account weekly to check

for announcements from your county and club leaders.

If you have questions, please contact us

7

What Is Character? RESPECT • Is friendly and cooperative when asked to take on respon-

sibilities.

• Listens to and acknowledges the viewpoints of others.

• Treats everyone with respect and dignity to maintain a positive working environment.

• Models listening and maintains an open mind.

• Works to establish a respectful and working relationship with mentor.

• Accepts constructive criticism and modifies behavior when necessary.

• Is courteous and polite to others.

• Doesn't use, manipulate, exploit or take advantage of others. Works well as a team member.

CITIZENSHIP • Maintains an active role in school and community activi-

ties.

• Follows company policies, regulations, and procedures.

• Shows initiative by becoming helpful and resourceful. Indi-cates a positive and enthusiastic work attitude.

• Ensures compliance with legal and reporting procedures and regulations.

• Accurately reports hours worked according to required procedures.

• Takes care of equipment and resources.

• Demonstrates a knowledge and interest in ethical, political economical, and environmental issues that impact the career and the country.

RESPONSIBILITY • Accepts responsibility and is accountable for quality of

work.

• Perseveres and gets the job done.

• Recognizes what needs to be done.

• Pays attention to detail.

• Dependable in fulfilling commitments.

• Takes pride in work. Takes responsibility and is accounta-ble for his or her own actions and mistakes.

• Strives to improve abilities learns new skills and takes on broader responsibilities.

• Asserts own views in a reasonable manner.

TRUSTWORTHINESS • Gives proper notice of absences. arrives on time.

• Works scheduled hours.

• Provides honest feedback on progress and problems.

• Works well with little supervision.

• Keeps confidences and honors a person's right to privacy.

• Develops honest, open and ethical in relationships with others.

• Stands by his or her commitments.

• Earns trust and confidence through honesty and hard work.

• Does not steal, misuse or abuse company property or equipment.

FAIRNESS • Uses tact and fairness in dealing With others.

• Is Flexible in coping with different expectations, situations, and diverse leadership styles.

• Completes tasks in a timely manner.

• Contributes knowledge, ideas, and skills to others.

• Contributes to the team or organization in seeking solu-tions to improvements.

• Gives people a reasonable benefit of the doubt.

• Concentrates on the positive.

• Demonstrates sound communication skills in conflict situa-tions by using openness, flexibility, and a win-win attitude.

CARING • Builds positive relationships with others.

• Shows kindness and is sensitive to the feelings of others.

• Takes time to help others.

• Attends to details.

• Does quality work.

• Gives accurate self-evaluation of work performance.

• Works harmoniously with others on a daily basis.

• Respects the property of others.

• Takes the time to talk with people face-to-face about is-sues.

8

Cent$ible Nutrition Program - Kemmerer Area - Next series of classes will be starting in January. The classes will be fun hands-on classes about food and nutrition, food safety, the new MyPlate guide, and other food topics. The class is hands-on cooking with a great cookbook. The class is free to those who qualify. If you are interested in participating in a class or have any questions, please contact Beth Barker at the Uinta Co. Exten-sion Office at 307-783-0570. SV Area - If you are interested or would like more information about the CNP program, please contact Shelley Balls at 307-885-3132 or by email sheap@uwyo.edu. Classes take place at the Afton Civic Center and around the valley. Each class has hands-on activities and you will make a recipe from the CNP cookbook. A new class series starts in Thayne on September 13 at 6:30 pm.

Mincemeat Pie Mincemeat Pie, have you heard of this traditional treat? Let’s delve into the history of this unique dish. Mincemeat was developed as a way of preserving meat with sugar rather than the common ways such as salting or smoking many years ago. Mincemeat pie was tradi-tionally a main dish served warm during the cold weather with more meat than fruit, but as fruit and spices became more accessible the pies adapted as well. Mincemeat pie has also been known as mutton pie and Christmas Pie. Some individuals continue their families tradi-tion by having their children leave mincemeat pies for Santa on Christmas Eve.

I had personally never heard of this dish until a few years ago when a co-worker of mine made his mother’s recipe, and was kind enough to share a taste. It is a very unique dish with the meat, spices and fruit. If you’ve tried it yourself, you probably know just what I’m talking about.

Traditional Ingredients Traditional mincemeat pie is made with finely chopped meat such as beef, mutton, or wild game, and shredded beef suet. Fruit is also a major component of this dish, and common varieties include raisins, currants, tart apples, and citrus peel. Nuts can also be included if desired. Spices make this pie very flavorful and the common ones used include cinnamon, nutmeg, cloves, allspice, mace, ginger and coriander. Optional, but in some traditional recipes brandy and rum are also included.

Serving to Impress Mincemeat pies are traditionally enjoyed during holiday get togethers, but they can also help satisfy that sweet tooth any other time through-out the year. Many people enjoy mincemeat pie served warm, but it can also be served cold. The recipe below features both mini pies or you can make two nine-inch pies. You can pair mincemeat pie with ice cream, custard, or low-fat Greek yogurt for a sweet treat that’s sure to impress! Mincemeat Pie Yield: Makes ~1 quart Recipe Source: https://www.daringgourmet.com/traditional-mince-pies/#wprm-recipe-container-43405 Ingredients Mincemeat Mixture 1 pound finely chopped beef steak (or other meat such as wild game) 1 ¼ cups raisins 1 ¼ cups currants ½ cup golden raisins 2 cups finely chopped tart apple 7 ounces shredded beef suet 2 cups packed brown sugar 2 tablespoons candied lemon peel

2 tablespoons candied orange peel 1 ½ tablespoons finely chopped blanched almonds 1 lemon, it’s zest and juice 2 tablespoons apple cider vinegar 1 ½ teaspoons ground cinnamon ½ teaspoon ground nutmeg ¼ teaspoon ground cloves ¼ teaspoon ground allspice ¼ teaspoon ground mace ¼ teaspoon ground ginger ¼ teaspoon ground coriander 2 tablespoons brandy or brandy flavoring 2 tablespoons dark rum, or rum flavoring

Mincemeat Pie Pie crust dough (enough for two crusts) or homemade crust as follows: 3 ½ cups all-purpose flour 1 ½ tablespoons granulated sugar 1 teaspoon salt 10 tablespoons very cold unsalted butter , diced in 1/2 inch cubes 5 ounces lard, lard will produce the flakiest crusts (substitute butter if you prefer) 2/3 cup ice water 1 batch mincemeat (see above) 2 tablespoons milk, for brushing powdered sugar for sprinkling Instructions

Mincemeat 1. Combine all ingredients except for the brandy and rum in a medium-

sized pot and bring to a boil. Reduce heat to LOW and simmer uncov-ered for about 2 hours, stirring occasionally, more towards the end to prevent burning. (If the liquid reduces too soon and the mincemeat starts to stick/scorch on the bottom, add a little bit of apple juice or water.) Stir in the brandy and rum. Remove from heat and set aside to cool. (Note: If you prefer to have the alcohol cooked out, add them at the same time as the other ingredients.)

Mincemeat Pie 1. If making your own pie crust, combine flour, sugar, and salt in a large

bowl. Add butter (or lard/tallow) and use a pastry blender or two knives to cut into the flour until you get pea-sized crumbs (alternatively use a food processor). Stir in water gradually (or pulse with a food processor) until dough holds together when you pinch it between your fingers. Wrap dough with plastic wrap and chill for at least 30 minutes.

2. Preheat the oven to 400°F. Grease a standard 12-cup muffin tin or mini tart tins.

3. Roll 2/3 of the pie crust out onto a floured surface to 1/8 inch thickness. Cut circles out of pie crust to fit into tins. Roll out the remaining pie crust to the same thickness and cut out circles for lids, or star shapes, or lattices (whichever you prefer). If using circles/lids to fully cover the pies, cut a slit in each pastry lid to allow hot air to escape.

4. Carefully press the pie crusts into the tins and fill them with mincemeat then top with the pie crust lids, stars, or lattices and press the edges together to seal them. Lightly brush the tops with milk or an egg wash.

5. Bake the pies for 10-15 minutes or until golden brown. Carefully re-move them from the muffin or tart tins, transfer them to a wire rack and sprinkle with powdered sugar.

6. IF MAKING A FULL SIZE PIE: Preheat to 375 F and bake it for 15 minutes, then reduce the heat to 350 F and bake for another 30 minutes or so.

7. Mince pies are best served gently warmed. They can be eaten with your hands or with a spoon if served with cream or even ice cream if you like.

8. Store in in the fridge in an airtight container. Note: These pies freeze well. Freeze in an airtight container or Ziplock bag, will keep for up to 3 months.

University of Wyoming Extension- Nutrition and Food Safety Educator Shelley Balls, MDA, RD, LD

Cent$ible Nutrition Program

H e l p i n g F a m i l i e s E a t B e t t e r f o r L e s s

9

SUN MON TUE WED THU FRI SAT

1 New 4-H Year Starts

2

3 National 4-H Week

4 SV Awards Night, 6 pm, 4-H Exhibit Bldg. National 4-H Week

5 Kemmerer Awards Night, 6 pm, Events Ctr. National 4-H Week

6 Cokeville Awards Night, 7 pm, Ele-mentary National 4-H Week

7 National 4-H Week

8 National 4-H Week

9 National 4-H Week

10 11 12 Kemmerer Trick

or Treat Bag

Workshop, 6 pm,

Events Ctr.

Help Move 4-H

Halloween Festival

Decorations, 5 pm

13 14 15 16

17 18 19 4-H Record Book

Clinic, 6 pm, Af-

ton Civic Ctr.

Experience 4-H

Night, 6 pm,

Kemmerer Events

Center.

20 21 National 4-H

STEM Activity, 4

pm, Afton Civic

Ctr.

22 23

24 25 Halloween Festival, 5:30-8:30 pm, 4-H Exhibit Bldg.

26 27 28 SV Cloverbuds, 3 pm, Afton Civic Ctr.

29 30

31 Halloween

10

SUN MON TUE WED THU FRI SAT

1 2 3 4 5 6

7 8 9 10 11 12 13

14 15 16 17 18 19 20

21 22 23 24 25 Thanksgiving—Extension Offices Closed

26 Thanksgiving Holiday —Extension Offices Closed

27

28 29 30

11

IMPORTANT

Lincoln County Extension

NEWSLETTER

Issued in furtherance of Cooperative Extension work, acts of May 8 and Jun 30, 1914, in cooperation with the U.S. Department of Agriculture. Extension Service, University of Wyo-ming, Laramie, Wyoming 82071. Persons seeking admission, employment, or access to programs of the University of Wyoming shall be considered without regard to race, color, na-tional origin, sex, age, religion, political belief, disability, veteran status, and marital or familial status. Persons with disabilities who require alternative means for communication or program information (Braille, large print, audiotape, etc.) should contact their local UW Extension Office. To file a complaint, write the UW Employment Practices/Affirmative Action office, University of Wyoming, Laramie, WY 82071. The University of Wyoming, United States Department of Agriculture, and Lincoln County cooperate.

LINCOLN COUNTY EXTENSION PO BOX 309 AFTON WY 83110

CHANGE SERVICE REQUESTED

PLEASE READ EACH PAGE

CAREFULLY! Don’t miss out on any

Important announcements