Tangipahoa Parish 4-H Clover January 2020 Dates to Remember: January 16- Jr Leader Meeting 5:30 pm BBQ Station, Indy20- Martin Luther King Day, 4-H Office Closed, No school. 23- Due date for 2020 4-H Honor Cord qualification information and application link for graduating seniors: Apply online only at https://www.lsuagcenter.com/topics/kids_teens/events/awards/honor-cord

23- Golden Clover Award applications due (formally Award of Excellence) for 4-H'ers 14 yrs. old & younger 23- Emerald Achievement Award applications due (formally Key Club Award) for 4-H'ers 15 yrs. old & older 25- Tangipahoa Parish Livestock Show, 9am, Florida Parishes Arena, Amite, LA 27- Egg, Poultry & Bento Cookery, Egg & Poultry Ambassador talks, Ponchatoula Lions Club, 6pm 27- Turkey, Beef & Sugar Ambassador talks also, Ponchatoula Lions Club, 6pm 30- Feb 1st- Southeast District Livestock Show, Covington Fairgrounds 30- Southeast Regional Shoot Registration Forms due to 4-H office, (forms emailed out) February 4- Registration deadline for Junior Leadership Conference (March13-15) 9th 12th graders (email for forms) 8-15- LSU AgCenter State Livestock Show, Lamar Dixon Expo Center, Gonzales, LA 10 – Co-op Camp registration forms due by 4pm (or use night drop box) see attached flyer for more info. 11-12- State Ambassador Commodity Contests, at State Livestock Show, Gonzales, LA 14 – All Fashion Show Entrant’s Scripts & Ready to Wear forms (can be emailed) due to 4-H office by 4 pm 18- Beef & Sugar Cookery/ Fashion Show, Amite Elementary cafeteria, 6 p.m. (Beef posters due) 19 - State Rabbit Show entries due to Amite 4-H office by 4 pm or drop in drop box on the door. 28- 4-H Night with the Pelicans vs Cleveland Cavaliers see attached flyer and on 4-H Facebook page March 2- 4-H Summer camp down payments/deposits due to 4-H office to reserve your spot for 4th - 6th graders 2- Honey Bee Essays Due, more info included on this newsletter 2- State Scholarships due to 4-H, email agents for more details and new forms 3 - ALL project books and portfolios DUE for grading/points calculation to 4-H office by 4pm 7- State Rabbit Show, Alexandria, LA 13-15- Junior Leadership Conference 9th 12th graders (Deadline Feb 3, 2020 to register) 16 - 4-H Fest registration forms due faxed or emailed by 4pm from leaders 17-22- Southern Regional Shooting Sports Match, in West Baton Rouge / St James Parish 25- 4-H Fest, Florida Parish Arena, Amite, LA 9 a.m.-1:30 p.m. (contests and awards) 26-28- Co-Op Camp open to 8th -12th graders, registration fees due Feb 10, 2020 by 4pm (or use drop box) April 1-Jr Leader Raffle drawing for one side of fresh pork from Cutrer’s Slaughter House $5.00 ticket or 5 for $20.00 10 - Easter Holiday office closed 15 - All Remaining summer camp fees / balances due to 4-H office by 4pm. (May use drop box after hours) 14-19 - State Shootings Sports Match in West Baton Rouge / Ascension Parish May 12- Southeast Regional Culinary Arts Competition - Ponchatoula Lions Club for parish cookery winners. 27-4-H Day at the CapitolJune 15-19- 4-H Summer Camp for 4th - 6th graders, Camp Grant Walker, Pollock, LA (accepting registrations beginning in January) email or call 985-748-9381 all payments due no later than April 15, 2020 at 4pm 23-26 - 4-H University, LSU, Baton Rouge, (registration begins in February) 30- July 1- Southeast District Horse Show, FPA Amite, LA July 7-10- State Horse Show, Lamar Dixon Expo, Gonzales, LA 26-29 Lost Camp at Camp Grant Walker for 7th-8th graders CONGRATULATIONS to our Overall Winners from the 4-H Seafood Cookery, and Talent Show held on December 9th at Amite High: Seafood Cookery overall winners: Crab Division-Parker McNabb, Loranger Elem.; Oyster Division-Rilee Sharkey, Sumner Middle; Shrimp Division-Abigayle Forrest, Sumner Middle; Crawfish Division-Beau Pellot, Loranger High; Fish and other Division- Daja Kinchen, Independence Middle Talent Show overall winners: 4th Grade Div- Claire LeSaicherre, Halle Stanga, St Joseph; Elem Div. - Callie and Tyler Arthur, Champ Cooper, Jr High Div - Braeden Spatafora, Champ Cooper, SR High Division Matthew Hilton, Sumner High; Seafood Ambassador winner: Gabriella Cieutat, St Joseph

Tangipahoa 4-H has a Facebook Page! Please go like our page so you can keep informed on 4-H events!

https://www.facebook.com/Tangipahoa-Parish-4-H

“It is the policy of the Louisiana Cooperative Extension Service that no person shall be subjected to Discrimination on the grounds of race, color, national origin, gender, religion, age, or disability.”

Egg, Poultry & Bento Cookery, Egg, Poultry, Turkey, Beef & Sugar Ambassador Talks, Ponchatoula Lions Club, 6pm, Jan 27th Egg Cookery Rules: The 3 Egg Divisions are: Appetizer / Salad; Main Dish and Dessert. 1. Bring to the contest a prepared egg dish. This dish must be COLD, and you must bring only one (1) serving of yourdish. The egg dish must utilize a minimum of four (4) eggs. This can be four (4) whites, four (4) yolks, or four (4) whole eggs. For instance: If a recipe contained 2 whole eggs in the custard and 2 egg whites in the topping, it would be allowed because the recipe contained a total of four (4) eggs. NO RAW EGGS will be allowed in the final product. The recipe with 4 eggs must make only one standard size dish. For example, a recipe with 4 eggs that makes two pies of standard size will not qualify. 2. Bring a copy of the recipe with the dish. Your name, school / division should be on the back. This must bewritten in recipe form and placed under the dish. Recipes must be typed / written on a sheet of 8 ½ X 11” paper. 3. A contestant may enter as many divisions as he or she wishes but may only enter one dish per division & can winoverall in only one division per cookery. All parish contestants receive ribbons. Overall winners will receive a trophy and represent the Parish in the District competition at the Ponchatoula Lions Club, May 12, 2020 4. Egg Scoring Factors: A. Recipe - correct format and requirements - 15 points, B. Appearance / Presentation- 35 points,C. Taste - 50 points

Poultry Cookery Rules: DISHES NOT CHILLED WILL BE DISQUALIFIED! Bring to the contest a prepared poultry dish. This dish may be COLD, and you should bring only one (1) serving of your dish. 2. Bring a copy of the recipe with the dish. Your name, school / division should be on the back. This must bewritten in recipe form and placed under the dish. Recipes must be typed / written on a sheet of 8 ½ X 11” paper. 3. A contestant may enter as many divisions as he or she wishes, but may only enter one dish per division& can win overall in only one division per cookery. All parish contestants receive ribbons. Overall winners will receive a trophy and represent the Parish in the District competition at the Ponchatoula Lions Club, May 12, 2020 4. Scoring Factors: A. Recipe - correct format and requirements - 15 points, B. Appearance / Presentation- 35 points,C. Taste - 50 points There are three divisions: Chicken – a dish which contains a minimum of 2 pounds bone-in chicken or 1-pound deboned chicken meat. Contestants should purchase whole chicken or identifiable chicken parts, such as wings, thighs, legs or breasts. (This dish should NOT include special processed chicken, such as chicken strips, chicken nuggets, chicken franks, smoked chicken, canned chicken, etc.) Chicken includes any of the following: Broiler, Baking Hen, Capon, Cornish or Game Hen, Fryer or Roaster Processed Poultry Products – a dish which includes a minimum of 12 ounces of processed (value-added) poultry precuts. Value-added poultry products are poultry meats which have undergone special processing. Marinated, breaded, seasoned and reformed products are examples of special processing techniques. SPECIAL NOTE: ALL dishes containing any TURKEY ITEM (whole, part or processed) should be entered in this division. Some product examples are: Canned Chicken, Chicken Franks, Chicken Nuggets, Chicken Strips, Ground or Smoked Chicken, Ground or Smoked Turkey, Turkey Bacon, Turkey Ham, Turkey rolls and Turkey Sausage. Other Poultry Meat – a dish which contains a minimum of 2 pounds bone-in or 1-pound deboned meat from a bird other than chickens or turkeys. You may choose poultry meat from any of the following: Dove, Duck, Emu, Goose, Grouse, Guinea, Ostrich, Pheasant, Pigeon and Quail

Bento Cookery Rules: Bring a prepared Bento Box to the contest. A bento lunch is a compact, balanced, visually appealing meal packed in a box. “Bento” is Japanese for packed lunch or meal. The beverage to accompany the meal will be water (do not need to include). Examples of Bento Meals can be found online. It should be representative of “MyPlate” recommendations which can be found at www.myplate.gov. DISHES NOT CHILLED WILL BE DISQUALIFIED! There can be no raw eggs in the final product. This dish may be COLD and be only one (1) serving. Bring one copy of the recipe/instructions of assembly to the contest. This recipe (which should be instructions on how to put together your box and the cost of foods broken down by item) must have your contestant name, dish division-category, and school on the BACK upper right-hand corner. The copy of the recipe is to be placed under the dish. Recipes must be typed on a sheet of 8 ½ X 11” paper. Recipes should state all ingredients and exact quantities of each, cost under $5 notated, and full instructions on assembly. The food should be exhibited in a disposable serving container, not to exceed 18” (inches).

(To allow adequate space for all entries. Baskets or metal containers in which casserole/serving dishes fit exactly will be allowed but must be DISPOSABLE. Non-edible items are not to be used as garnish. No serving utensils will be allowed. Food is to be dropped off chilled in a disposable container and will be disposed of after judging.)

Scoring Factors: Meal - (100 Points) divided by: Theme – suitable for age group, creative (5 points) Proper Container – portable, reusable, lock-top, and leak proof (5 points), Preparation Techniques – neat, interesting, unique (5 points), Appearance – colorful, inviting (5 points), Texture - chewiness, juiciness, variety (5 points), Taste – pleasing, variety (5 points), Affordable - $5.00 or less per serving (5 point), Nutrition – (65 points), Half box is fruits and vegetables, Lean protein included, Low fat dairy included, Fruit for dessert, One serving portion.

4-H Commodity Ambassador Program (Public Speaking Contests) - General Rules and Regulations: The 4-H Commodity Ambassador Program is designed for education and enhancement of 4-H members in various areas of agricultural commodities including sugar, egg, chicken, turkey, and seafood, which will be held the same time as each cookery. Each Commodity (sugar, egg, chicken, turkey, and seafood) Ambassador Program consists of five categories to choose from for presentations. Choose 1 of these speaking topics: 1) Production of commodity, 2) Food preparation and nutritive value, 3) Food safety practices 4) Processing or Marketing of commodity.

4-H COMMODITY AMBASSADOR DIVISION DESCRIPTIONS: (Egg, Poultry, Turkey, Beef & Sugar) on January 27th

Division I (Grades 4-6) Prior to the contest, the contestant must design one standard poster sized 22” X 28” relating to one of the five following categories: (1) Production, (2) Food preparation and nutritive value (3) Food safety, (4) Processing, (5) Marketing. For the contest judging they must present a 3-5-minute explanation of the subject using their poster and respond to questions from judges. No Dish is required. Costumes based on theme are acceptable. No notes or outlines, other than wording on the poster are to be used while giving the presentation. Division II (Grades 7-9) The contestant will present a 5-8-minute oral presentation following current guidelines of the national commodity illustrated talk contests. Posters or PowerPoint presentations may be used. Costumes based on theme are acceptable. No notes or outlines, other than wording on the poster are to be used while giving the presentation. No dish is required. Division III (Grades 10-12), Contestants must be 15 years of age by January 1 of the calendar year of the state contest) The contestant will present an 8-10-minute oral presentation following current guidelines of the national commodity illustrated talk contests. (Only Egg Illustrated Talk requires a dish). Posters or PowerPoint presentations may be used. Costumes based on theme are acceptable. No notes or outlines, other than wording on the poster are to be used while giving the presentation. The 2020 State Competition brings with it some exciting changes!

1. NEW COMMODITY CATAGORYa. The Louisiana Cattlewomen’s Association is sponsoring a Beef Cookery Demonstration division (mirroring

the egg demonstration)2. Division III Chicken BBQ and Turkey BBQ changes

a. Participants will be required to both give an oral speech and participate in the sensory grilling portion ofthe contest (cooking)

3. New LOCATION and TIMEa. The 2020 Commodity Ambassador Contests will be held in conjunction with the 2020 LSU Livestock Show

in Gonzales, LAb. Chicken BBQ, Turkey BBQ, and Egg Demo will be on February 11th (more detailed day-of-event

information will come later)c. Beef Demo, Sugar, and Seafood will be held on February 12th (more detailed day-of-event information

will come later)

Livestock Show: The Tangipahoa Parish 4-H Livestock Show will be held on January 25, 2020 at the Florida Parishes Arena in Amite. It will begin at 9 a.m. with beef, dairy, and poultry, 1:00 p.m. with lambs and 1:30 for goats and 4:00 p.m. with hogs. All 4-H’ers are invited to come watch the activities. Several 4-H’ers will continue on to participate in the District and State Livestock Shows. POULTRY EXHIBITORS: Bleeding of Chickens will be at 7am. January 25th before parish show.

Honeybee Essay Contest: Louisiana 4-H'ers put your writing skills to the test and compete in the 2020 HoneyBee Essay Contest. This year's topic is "Bee Survival through the Cold Season." Essays must be submitted online at

http://bit.ly/4HBeeKeeping no later than March 2, 2020.

Fashion Show is Feb 18th, 6 pm at Beef Cookery at Amite Elementary Fashion Show Guidelines: All contestants will be interviewed prior to modeling garments. 4-H’ers may enter one sewn garment, one Tie Dyed garment, and one Ready To Wear for parish fashion show competition. Contestant must not enter a garment that was entered in any previous year’s 4‐H Fashion Show. Homemade Sewn Items: 4-H’ers may enter one sewn garment for parish competition. There will be only 3 categories for 4th - 7th graders: Item must be aprons, skirts, or pajama bottoms only. 4-H’ers in grades 8 thru 12 must make a complete outfit. 8th – 12th grade garments along with script (describing yourself and the garment) will need to be turned into the 4-H office no later than Feb 14th. Thegarment will be judged on construction and then the item can be picked back up the day before the fashion show. All entries must be complete outfits. They can be any number of pieces but may not contain more pieces that can be worn at any one time. 4-H’er must do all construction on garments and accessories for construction judging. Accessories such as belts, scarves and purses that are purchased ready‐made should not be submitted for construction judging but will be allowed during the fashion show. Contestant must be present for judging of appearance in complete outfit for the Fashion Show. Contestants will model their garments in the Fashion Show. Tie Dyed Items: (For all grades) 4-H’ers may enter one tie dyed item made by 4-H’er for parish competition.

Ready To Wear Items: Where contestants purchase an entire outfit and are judged on selection and appearance. 4-H’ers in grades 8 thru 12th may enter one Ready-To-Wear entry. The Ready to Wear Selection should be an outfit suitable for any occasion and could be purchased for $100 or less. The outfit pieces may be all ready‐to‐wear or a combination of home sewn and ready‐to‐wear. They will be judged on overall quality of appearance and construction details based on standards for finished durable garments, fiber and care, label information, and price of garment in relation to situation. Each contestant must also submit a completed Ready To Wear Form to the 4H office by Feb 14th. Email office at tangipahoa@agcenter.lsu.edu for ready to wear forms or with any questions. ALL contestants who wish to model garments must let 4-H office know by Feb 14th. ALL 4-H’ERS ENTERING THE FASHION SHOW MUST TURN IN a (2-3 short paragraph) SCRIPT DESCRIBING THEMSELVES AND THEIR GARMENTS. This script will be read aloud while the 4-H’er models his/her garment and will be due to the 4-H office no later than Feb 14th.

All Record books & Portfolios are due to 4-H Office by 4 p.m. on March 3rd (or turn in at February meetings)

Portfolio Update: NOTE: When filling out the awards section of the portfolio, please don't write several,

multiple, or a couple of blue/red/white ribbons as we will not know exactly how many that entails. Therefore, to

get points for your awards you must specify EXACTLY how many and what type/color ribbon or award you

received for each event/project. Thank you for your help.

JoAnna T. Pesson Megan Roberts

Extension Agent Associate Extension Agent Tangipahoa Parish Tangipahoa Parish Email: jpesson@agcenter.lsu.edu or mroberts@agcenter.lsu.edu

4-H Recipe Guidelines for ALL COOKERIES NOTE: DISHES NOT CHILLED WILL BE DISQUALIFIED! Please follow these guidelines when writing your recipe. * Recipe must be on an 8 ½ x 11 size paper (preferably typed) * Name of recipe * List of Ingredients (must be listed in the order they are used in the instructions) * Measurements are given in common fractions (1/2, 3/4, 1 cup) * No abbreviations are used (tablespoons, not tbsp.) * No brand names are used (Sweetened condensed milk, not Eagle Brand milk) * Directions for combining ingredients * Clear instructions for every step in combining and cooking the ingredients * Short, clear concise sentences * Correct food preparation terms to describe combining and cooking process * Size of pan stated * Temperature and cooking time stated * Yield of Recipe: Number of Servings (and calories per serving, if possible)

Membership and participation in activities and events are open to all citizens without regard to race, color, national origin, gender, religion, age,

veteran status or disability. Tangipahoa Parish 4-H 305 East Oak St., Amite, LA 70422 Phone: 985-

748-9381

www.lsuagcenter.com/parish/tangipahoa

Important: Parking will increase to $20 cash day of game & Bus parking will increase to $40 cash day of game

4-H Night Pre-Game Access

4-H Night Pelicans T-Shirt

Lucky members have opportunity to

participate in on-court fan experiences

Post-game photo on court with your 4-H club

(for groups of 10+ only)

4-H Night

LOCATION # OF SEATS PRICE TOTAL

Club $170

Lower Level $70

Balcony $31

Parking $10

Bus Parking $25

TOTAL ENCLOSED $

FOR MORE INFORMATION, CONTACT:

Renee Castro Louisiana 4-H

225.936.7327 or rcastro@agcenter.lsu.edu

New Orleans Pelicans Group Sales

504.593.4736 or Lauren.Sims@Pelicans.com

YOUR PACKAGE INCLUDES:

A portion of the ticket sales will benefit 4-H!

Call Lauren Sims to purchase tickets!

Reserve your seats now!

Limited seats available.

DEADLINE EXTENDED-

FRIDAY, FEBRUARY 1ST

Link:

www.pelicansgroups.com/Louisiana4-H

Co-Op Youth Leadership Conference March 26-28 2020 Camp Grant Walker 8th – 12 GradersShare and learn techniques and resources from professionals working in cooperative forms of businesses. Registration Deadline is February 10th by 4pm or drop off in night drop box. Call or Email for registration forms.• Form and run a co-operative business.• Be on the board of directors or help manage the business.• Be a valued employee of the business operation.• Market and create a successful membership drive.• Learn interviewing and marketing skills.• Feel the thrill of victory when your business makes a

profit.• Educational trip and cash awards presented to top

leaders.

• Transportation will be on your own. Call or emailfor registration forms.

Only $90 plus separate transportation

TBD

• JLC is a conference for potential leaders in your parish. Members are taught workshops by Executive Boardmembers to bring back to their parish.• The conference is open to all 4-H Members 14 years and older. • Each parish may send a maximum of eight (8) delegates with preference being four (4) males and four (4)females. • Workshop tracks are filled as registration is received by earliest date. • Changes in registration pass the deadline or late registrants cannot be guaranteed workshop choices or T-shirts.

Junior Leadership Conference will be held March 13-15, 2020 at Camp Grant Walker. This year’s theme is “JLC Under the Big Top”.Only $90 plus separate transportation fee TBD

Call or email for registration forms. 1st come, 1st reserved. Limited spaces

Registration Deadline is February 4th by 4pm or drop off in night drop box. Call or Email for registration forms.