The Federation group worked hard all last week painting the auditorium. They have done a wonderful job. The Building & Grounds paid for the supplies and the Federation kids provided the volunteer hours. Hope Kirwan and Paris Hamm took the lead for directing the group. The members who worked were: Madison Barker, Collin Anderson, Phillip Barnett, Britain Hamm, Malcolm O'Donnell, Ashley McEwen and Natalie Kirwan. Please notice their handiwork and let them know that you appreciate all of their hard work and time!
Monday, July 11
8:00-9:00 General Show Conference Judging Check-in
9:00-finish Conference Judging
11:00 am Cat Show-Shelter House
1:00 pm Dog Show-Shelter House
General Show Exhibits Open to Public
6-9:00 pm Livestock arrives & check-in-Barns
Tuesday, July 12
8:00 am Sheep Show-Show Barn
1:00 pm Goat Show-Show Barn
5:30 pm Bucket Calf; 4-H Master Showmanship Contest; McDonough Co 4-H & Extension Foundation Auction-Show Barn
Wednesday, July 13
8:00 am Swine Show-Show Barn
9:00am-Noon Farmer for Day-Auditorium
2:00 pm Quiz Bowl-Show Barn
3:00pm Ag Olympics-Shelter Hse
5:00pm Poultry Show-Poultry Blg
6:30 pm Rabbit Show-Show Barn
Thursday, July 14
8:00am Beef Show-Show Barn
2:30pm Fashion Revue & Awards Program—Auditorium
Heather Roberts Humanitarian Award; Cloverbud Graduation; Legislative Recognition
Release of General Show Projects and Livestock after conclusion of Awards Program
Friday, July 15
9:00 am Horse Show-Horse Arena
Federation will provide the following dates & times: Face Painting-Monday, 11am-1 pm; Tuesday, 9 am-11 am; Wednesday 9:00am-11 am
*All times are tentative if they have a preceding show in same area*
Reminder-Fair pictures will be on our website after the fair!
10-1 Homemade Clovers
4-8 Bushnell Busy B's
8-12 4-H Goal Diggers
12-4 McDonough County Mounties
4-8 Scotland Clever Clovers
8-12 Bushnell Busy B's
4-8 Active Good Hopers
4-8 Blandinsville Blue Ribbons
8-12 Scotland Clever Clovers
12-4 Town & Country Clovers
4-Finish All Clubs
8-12 All Clubs
12-Finish McDonough County Mounties
"Unfortunately, it's not possible to accurately predict the specific day after planting or emergence when weed interference begins to reduce corn yield," Hager said. "This interval is influenced by many factors, and can vary based upon the weed spectrum, density of certain species, available soil moisture, etc."
Weed scientists generally suggest an interval, based either upon weed size (in inches) or days after crop/weed emergence, during which post emergence herbicides should be applied to avoid crop yield loss via weed interference. In corn it is often recommended to remove weeds before they exceed about 2 inches tall. The longer weeds are allowed to remain with the crop the greater the likelihood of crop yield loss, Hager said.
"It's important to remember that the labels of most post emergence corn herbicides allow applications at various crop growth stages, but almost all product labels indicate a maximum growth stage beyond which broadcast applications should not be made, and a few even a state minimum growth stage before which applications should not be made," he said.
These growth stages are usually indicated as a particular plant height or leaf stage or both. For product labels that indicate a specific corn height and growth state, Hager advises growers to follow the more restrictive of the two.
"Application restrictions exist for several reasons, but of particular importance is the increased likelihood of crop injury if applications are made outside a specified growth stage or range," he said.
Corn plant height is commonly used on many herbicide labels, but plant height may not always provide an accurate indication of the plant's true physiological maturity. Hager said determining plant height may seem relatively straightforward, but using different benchmarks for measurement can lead to different plant heights.
"Generally, corn plant height is determined by measuring from the soil surface to the arch of the uppermost leaf that is at least 50 percent emerged from the whorl," he said. "Be sure to measure several plants in a given field and average the numbers. Plant height is obviously influenced by many factors, including genetics and the growing environment. Adverse environmental conditions, such as cool air/soil temperatures, hail, etc., can greatly retard plant height and result in corn plants that are physiologically older than their height suggests."
Many agronomists agree that leaf number is a more accurate measurement of corn developmental stage. Counting leaves and counting leaf collars are the two primary techniques used. Leaf counting begins with the short first leaf (the one with a rounded tip) and ends with the leaf that is at least 40 to 50 percent emerged from the whorl.
Counting leaf collars also begins with the short first leaf, but includes only leaves with a visible collar (the light-colored band where the leaf joins the stem). Leaves in the whorl or those without a fully developed collar are not counted. The leaf collar method quite often stages a corn plant at one leaf less than the leaf counting method, he said.
For more information, read The Bulletin at http://bulletin.ipm.illinois.edu/.
Central Illinois continues to receive excessive spring rains, which have resulted in waterlogged soils and flooding. Rhonda Ferree, University of Illinois Extension horticulture educator, says "It is important to understand what is happening to plants growing in these conditions and what to expect later." Ferree describes this as "a wait-and-see situation." Many herbaceous plants are experiencing injury symptoms now. Visible injury symptoms on trees and shrubs may not occur for a year or more.
Injury symptoms, which vary according to several factors, include slower shoot and root growth, leaf yellowing, leaf twisting, leaf drop, root death, increased susceptibility to attack by insects and disease, absence of fruiting, and death.
The main reason injury occurs is related to oxygen availability in the soil. In flooded or waterlogged soils, roots are robbed of oxygen. When roots cannot "breathe" they cannot provide needed nutrients to upper plant parts.
Although survival is directly related to a species' tolerance of waterlogged soils, other factors are important including the soil type; the time, duration, and depth of the water; the state of the floodwater; and the age and size of woody plants.
Tolerant species such as bald cypress, littleleaf, linden, redtwig dogwood, mulberry, silver maple, and willow can live on sites in which the soil is saturated for indefinite periods during the growing season.
Moderately tolerant species such as green ash, hawthorns, honeylocust, pin oak, red maple, river birch, sweetgum, and sycamore can stand saturated soil for a few weeks to several months during the growing season, but they die if waterlogging persists or reoccurs for several consecutive years.
Weakly tolerant species such as American holly, balsam fir, black walnut, bur oak, catalpa, hackberry, Douglas fir, eastern cottonwood, and red oak can stand relatively short periods of soil saturation—a few days to a few weeks—during the growing season but die if waterlogging persists for longer periods.
Intolerant species such as American beech, black locust, crabapples, eastern hemlock, flowering dogwood, paper birch, pines, redbud, spruces, sugar maple, tuliptree, white oak, and yews die if subjected to short periods (1 or 2 weeks) of soil saturation during the growing season.
Unfortunately, little can be done to prevent damage to plants growing in waterlogged soils. If a woody plant shows injury symptoms, such as leaf drop, do not immediately replace it. Some plants will show initial injury symptoms and then recover. Many woody and herbaceous plants, including turf areas, will not recover. Be patient. Whether your plants are simply waterlogged or actually growing in flood areas, it will take a while to see the full extent of plant damage.
For more information on this or other horticultural issues, contact your local University of Illinois Extension office by visiting www.extension.illinois.edu. You can also post questions on Ferree's facebook page at www.facebook.com/ferree.horticulture.
The Illinois State Fair dates are Friday, August 12th—Sunday, August 21st. McDonough County Day at the Illinois State Fair is Saturday, August 13th.
General Admission (13+) is $5.00; Children (5-12) is $2.00, Seniors (60+) is $2.00. Vehicles (single day) is $7.00, Exhibitor's Auto Sticker is $30.00
Daily Events are:
Fri, August 12 Co Fair & Horse Racing Day
Sat, August 13 City of Springfield & Local Officials Day
Sun, August 14 Veteran's Day
Mon, August 15 Senior Citizens Day
Tues, August 16 Agriculture Day
Wed, August 17 Governor's Day
Thurs, August 18 Republican Day
Fri, August 19 Futures for Kids Day
Sat, August 20 Park Dist Conservation
Sun, August 21 Family Day
Lorie Schwerer has been selected as a "Class of 2011" inductee for the Illinois 4-H Hall of Fame. On Saturday, August 13 Lorie will be presented in the 4-H Hall of Fame during the 4-H Family Event at the Illinois State Fair. Lorie has been a long time supporter of the University of Illinois Extension McDonough County Unit. She served over 20 years as a 4-H Leader for the Blandinsville Blue Ribbons. In addition, to serving as a leader she also was on the 4-H Committee for 2 terms and the University of Illinois Extension Council. She also worked for the University of Illinois Extension McDonough County Unit in many capacities: Food and Nutrition Programmer, 4-H Community Worker, and 4-H Support Staff. Even though she isn't functioning in her role here with Extension she continues to be relied upon by community members. Lorie and her husband Scott have three children, Adam, Erin, and Abigail who were all very active in 4-H. I am honored to recognize Lorie as the McDonough County inductee into the Illinois 4-H Hall of Fame.
Save-the -Dates! 2011 North Central Region Volunteer e-Forum will be held Nov, 7, 17, and 22, 2011 via distance technology. There will be three theme categories: Positive Youth Development, 4-H Program Management, and New and Emerging Curriculum. Two hour sessions will be offered from 6:30 p.m. – 8:30 p.m. CST. All 4-H volunteers in the 12 North Central states are welcome to attend. 4-H leaders will go to their local Extension office to participate. More information coming soon about this first time ever e-forum event!
· July 1: State Fair Entries due to State Fair (NOT the Extension Office).
Award applications are due in the Extension office as follows and late applications will not be judged at all, so get started soon! Check with your Extension office if you have questions about these forms. Award application forms may be picked up at the office, but the best way to get the form is online:
Club/Group Report due August 15th:
4-H Award Applications due August 31st:
Standards of Excellence Members
Standard of Excellence Clubs
Rules and guidelines for completing Award Applications are found in the back section of the 4-H Show Book. Award winners from these applications will receive awards at the Achievement Program during awards program.
You have received your entry tags in the mail.
· IMMEDIATELY check your entry tags & livestock entries for errors. This is your responsibility.
The next Shooting Sports Training is set for Saturday, July 30th. The committee is having members who haven't had a chance to participate contacted for first for this shoot.
Premium books and entry forms are available online at www.agr.state.il.us/isf/premium. Entry forms will NOT be processed through the McDonough County Extension Office this year; signatures from Extension staff are not required on entry forms. Deadlines for entry forms:
· All other Livestock Entries—July 1
· Dog Entries—August 1 (with qualifying score sheet signed by judge)
· General Project Entries—we will continue to submit
Please help Tessa and the staff in welcoming Beth Chatterton to the 4-H Program Coordinator Position. Beth isn't new to Extension for she has been serving as your SNAP Ed Work Participant. Starting July 1st she will transition into the 4-H Program Coordinator Position. Beth has a history working with youth and coordinating programs. She will be full-time in the McDonough County Office. Tessa will continue to be your educator and provide programs and services as before. Beth will work with Tessa to enhance the 4-H program here McDonough County. She is eager to learn more about the 4-H program and how she can provide additional support to the 4-H members and families. During the 4-H fair please take time to introduce yourself to Beth. Together Tessa and Beth want to offer programs of interest to the youth in the 4-H program so, please email or share ideas that you have in mind. This is great news for McDonough County.
The 4-H Federation will have a survey available during the fair requesting your input. They want to know if you think the first Friday in May continues to be a good time for the BBQ. So, make sure that you complete a survey during the fair. We need your input so we can continue to make the BBQ a success.
The Superior Young Producer State Fair Award contest is open to any youth 14 or older (16 or older for horses) who is a
bonafide exhibitor at the State Fair Junior Show in the species for which he/she is entering. This is a skill-a-thon competition, with various stations of quizzes, judging, etc. There is a chance to win one of 25 $1,000 college scholarships that will be awarded. Register by July 1, 2011. For more details and form go to:
http://www.agr.state.il.us/isf/premium/junior.pdf, pages 41-44
Share what you have learned about your enrolled 4-H project through a video or map exhibit online—open to any Illinois 4-H member who meets state fair age requirements. All exhibitors are eligible to participate in awards luncheon and "Illinois 4-H Film Festival and Map Gallery" at the State Fair in Springfield on August 20th. Register to participate by August 1st. All exhibits must be posted online by noon, conducted online through interactive website (August 12th-18th). Winners announced August 20th in conjunction with showcase events on state fairgrounds. "My 4-H Project: video and map exhibits are not pre-qualified and may be submitted in addition to any state fair eligible exhibits. See 2011 State Fair 4-H Exhibit guidelines for more details. You can start posting your exhibit online June 15th.
What is Conference Judging?
Conference judging is the process used for all non-livestock exhibits at state fair and by many units to evaluate 4-Her's exhibits.
Conference judging is a learning experience. An exhibit does not measure all that you've learned, but is an example of what you have done. From conference judging, you can learn what you did well and how you can improve, feel good about what you've done, learn how to evaluate your own work, and set new goals. Of course you also receive recognition for the work you've done to complete the exhibit.
During Conference Judging
During conference judging, you'll be asked questions about the exhibit, so you need to be prepared to tell what you were trying to do in this project. What were your goals? You'll also need to be able to describe what you did. What were the methods and processes you used to make or produce the exhibit? As you describe what you did, tell of some of the successes you've had. It's also OK to tell about mistakes and how you learned from them. You may also want to tell how completing this project exhibit may affect your future.
Listen carefully to the judge so you can understand and learn from any suggestions he/she might have. Though you may not always agree with the judge's comments, they can be very helpful and help you learn about your project.
When your 4-H exhibit is judged, it is judged against quality standards, not compared with other 4-Hers' projects. For example, if the exhibit was marshmallow cereal treats; the judge would look to see if you had mixed all the ingredients together so no cereal is without marshmallow covering and if the three squares were of equal size. It doesn't matter how your cereal treats compare to others. All 4-H'ers that enter could receive an "A" rating if they all had measured, mixed and carefully prepared their cereal treats. The judge evaluates your exhibit against these quality standards, not his/her personal whim or taste. The standards are high, but attainable. Ask the extension office for a copy of the standards for your particular exhibit. This will help you understand what the judge is measuring your exhibit against. Exhibits that meet standards receive a blue rating, those that need improvement receive a red rating, and those exhibits that need much improvement receive a white rating.
What questions might the judge ask?
· What was your project goal, and how did you achieve it?
· What was the most important thing you learned?
· How did you do it (processes, steps, plans)?
· What changes would you make if you could do this again?
· What was the most difficult part? What was the easiest part?
· Why did you choose this?
· What caused you the most problems?
· How did you improve your skills?
· What would you like to do next year?
Many questions will be specifically about the project area/subject matter.
Don't forget to have fun!
When it comes to retirment planning, most people think about their investments and expected income during retirement.People think less often about including where they will live as part of their retirement planning. "Florida and Arizona are generally popular destinations for retirees looking to relocate to a warmer climate. For those who choose to remain in their local area, decisions about whether to stay in their current home or move into a retirement community have to be made," says Kimberly Nute-Jones, University of Illinois Extension.
Housing decisions cannot be made lightly. Retirees have to think about more than location when considering housing choices. The cost of living, proximity to relatives and friends, state and property taxes, as well as access to services need to be carefully considered before final selections are made.
As the housing market continues to move in a downward spiral, retirees have important decisions to make concerning their housing options. If they decide to sell their homes, they may not get what they believe it's worth and in some cases, what they owe. Some retirees decide to take out a reverse mortgage to receive additional income to support their living expenses. Seniors need to be aware that the amount they receive from a reverse mortgage is tied to the market value and age of their home, as well as the cost of the loan and the payment option they choose.
Deciding to move to a different area is another option that some retirees select. Whether it's moving to a warmer climate, moving closer to the grandchildren, or any other reason, the
Decision to move away from familiar surroundings must be thought out carefully. Here are some factors to consider before you decide where to live in retirement.
If you decide to remain in your home:
· Make updates to your home for more accessibility (i.e. redesign hard to reach cabinets).
· Obtain government assistance for maintenance and repairs; income guidelines apply.
· Determine if a reverse mortgage or a home equity loan is a viable option for you.
If you decide to move in with family or friends, discuss expectations of all involved:
· Will you pay rent, utilities or buy your own food?
· What happens if you become ill and cannot care for yourself?
Planning where to live in retirement ideally should start before its time to retire. Talk with family and friends about the options you are considering. If you are considering relocating, visit the state's website or visit www.retirementliving.com to get a state by state breakdown of taxes and other expenses. For more information on senior housing options, visit the State of Illinois Department on Aging at http://www.state.il.us/aging/ and University of Illinois Extension's Long-Term Care: Talking, Deciding, Taking Action website at ww.longtermcare.illinois.edu
With gas prices hovering near or above $4.00 per gallon across the state of Illinois, many people are wondering how to cut back on spending. Unfortunately, the rise in gas prices often means a rise in many other goods and services. The United States Department of Agriculture (USDA) says that food prices will rise 3 to 4 percent this year. Jenna Hogan, University of Illinois Extension nutrition and wellness educator, says, "It is imperative that consumers practice smart shopping when buying groceries for the family."
The USDA reports that consumers will see the biggest price increase for meat, poultry, and fish, with beef and pork climbing almost 8 percent. If your taste buds are demanding meat, Hogan recommends buying the least expensive cuts of meat, such as beef brisket, chuck steak, or round steak. While these cuts are tougher, they handle well to slow cooking techniques, such as braising or stewing. Bone-in meats are generally less expensive than boneless so buying a whole chicken is often cheaper than buying its parts separately. Buying in bulk may also save money. For instance, a 3-pound package of ground beef usually costs less per pound than a 1-poundpackage. Simply divide the meat, wrap what you are not going to use immediately in heavy duty aluminum foil, place in a plastic freezer bag or airtight container, and freeze up to four months for best quality.
Hogan recommends looking for other protein sources that are less costly than meat. The new 2010 Dietary Guidelines suggest eating 1 1/2 cups of beans per week. Beans offer a great value when it comes to cheap nutrition. A typical, 16-ounce bag of dried beans sells for approximately $1.96 and will yield 10 quarter-cup servings (about 17 cents per serving). Even canned beans can be a bargain, but it takes about three, 15-ounce cans of beans to yield the same amount as a 16-ounce bag of dried beans. When comparing prices, look at unit pricing, which is usually in smaller print just underneath the overall price. The unit price is the package price divided by the number of units, generally shown in price per ounce. For example, a 16-ounce can of soup that costs $1.39 has a unit price of 9.0 cents per ounce. Meanwhile, the same Soup in a larger can (19-ounces) cost $1.49 and has a unit price of 8.0 cents per ounce. Therefore, the larger can of soup would be the better bargain because it has a lower unit price.
Hogan also suggests taking a close look at grocery store ads, which are generally available online or in the grocery store. Many grocers will now match prices that their competitors offer. So it can pay to save those ads, and take them with you to your grocery store. Do not forget to search for coupons in newspaper ads, magazines, in the store, on packages, and online. Organize them by putting them in a small folder that you can take to the store, but do not spend money just because you have a coupon! If it is not something you would normally buy, chances are you will not use it, and it will be money wasted. Do not drown in the rise in food prices; fight back with smart shopping!
Nothing beats that first smell of summer when the neighbor lights up the charcoal grill. Of course, an invitation would be nice; but, hey, grilling is easy to do yourself! Jenna Hogan, University of Illinois Extension nutrition and wellness educator, offers some great grilling information and food safety tips.
"Always remember safety first," says Hogan. Place the grill always from buildings, bushes, and dry leaves. Also make sure it is sitting on a level surface. Keep a spray bottle of water handy to extinguish any flare-ups and prevent burning the food. You should clean the grill after each use, and if you are using charcoal, remember to empty the ashes to allow air to flow. Good care will extend the lifetime of your grill.
If you use charcoal briquettes, advance preparation is necessary to have a fire that is at the right temperature when you are ready to cook. A "starter" box or pyramid of briquettes will help get the fire started. Saturate the briquettes with charcoal lighter fluid, and let then sit for about 5 minutes before starting the fire with a match or lighting elements . Leave the lid off, and allow the briquettes to burn until they are covered with gray ash. This could take up to 30 minutes. Then, spread the briquettes in a layer so the heat will be distributed evenly. Place the grill rack 4 to 6 inches above the coals and begin grilling.
Rubs and marinades can be wonderful flavoring agents to grilled meats. Hogan reminds you to always marinate food in the refrigerator. In general, most meat and poultry need to be marinated for 1 to 3 hours; seafood needs 15 to 30 minutes. If you need part of the marinade for sauce, be sure to reserve some before placing it with raw meat. Never reuse marinade from raw meat or poultry to use on cooked food.
Make sure the proper temperatures are reached in the foods you are cooking to protect against food borne illness. Ground beef should be cooked to 160 F, poultry to 165 F, beef, veal and lamb (chops, steaks and roasts) to at least 145F, and all cuts of pork to 160 F. Visual signs cannot re relied on to assure that bacteria are destroyed, so be sure to use a meat thermometer. To grill that perfect burger and prevent loss of juices, do not salt the meat until it is nearly done, and avoid flattening the burgers with a spatula.
Once the meat is done, place it on a clean dish or platter-not the dirty dish that held the raw meat. This will help prevent cross-contamination. Remember to refrigerate leftovers promptly. Food that has been left out of refrigeration for more than 2 hours should be thrown out.
As the weather gets warmer and the major grilling holidays (Memorial Day and Fourth of July) come and go, remember to have fun, be safe and enjoy a successful grilling season!
4 to 8 Servings
4 medium bananas, unpeeled 1/4 cup semi-sweet chocolate chips
1/4 cup butterscotch or peanut butter chips (careful of food allergies)
1/2 cup miniature marshmallows
Cut alongside inside curve of each banana; press ends of peel to open. Fill each banana evenly with chocolate chips, butterscotch or peanut butter chips and marshmallows. Wrap each banana in foil. Place over heat, and cook for about 5 minutes until bananas are heated through and chips and marshmallows are melted.
Nutrient analysis per serving (8 servings): 145 calories, 4 grams fat, 26 grams carbohydrate, 30 milligrams
1 - State Fair Entries Due
2 - General Show & Evening Livestock Check-in
3 - Sheep, Goat Shows; Evening Bucket Calf, Master Showmanship, Foundation Auction
4 - Swine Show, Farmer for a Day, Quiz Bowl, Ag Olympics, Evening Poultry & Rabbit Shows
5 - Beef Show, Afternoon Fashion Revue & Awards Program; Release of projects & livestock after awards
6 - Horse Show
30 - Shooting Sports Training