Achievement Day

4-H Day at the Capitol

4. 4-H members will be

allowed to complete applica-

tions to attend 4-H Camp.

Applications will be given in

January.

5. Parents interested in at-

tending 4-H Camp as chaper-

ones need to notify the 4-H

office. Space is limited.

6. Junior Counselors- should

be in 10th-12th grade. If inter-

ested, the 4-H member must

contact the 4-H Agents to

complete an application.

Note: If you attend a

state 4-H function, make sure

to contact the 4-H office to let

them know you participated.

Each summer, approximately

70 boys and girls from Terre-

bonne Parish attend 4-H

Camp Grant Walker for one

week.

Quotas are filled based on the

following:

1. Must be in 4th, 5th, and

6th grade and be 12 years old

or younger.

2. Must have good charac-

ter. 4-H members who have

been suspended or have

been to TAPPS are not

allowed to attend camp.

3. The Outstanding 4-H

Members (the top 25 4-H

Members) will be invited to

attend first.

**To Become an Out-

standing 4-H Member, partici-

pate in as many parish/state

4-H events as possible. The 25

4-H members who have the

most points are named the

Outstanding 4-H Members.

Activities/Events all equal one

point.

Seafood Cookery, Sugar Cookery,

Egg Cookery, Beef Cookery, and

Poultry Cookery ( 1 point for enter-

ing each cookery, not a point for

each category)

Livestock Projects (Broiler, Swine,

Horse, Goat, Cattle, Sheep)

Pet Show

Honey Bee Essay Contest

Poster Contest

Workshops

Fashion Club Workshops

Beef Poster Contest

Camp Catch Phrase

Achievement Day Theme

Contest

Cajun Chronicles

4-H Camp Selection Process Terrebonne October 2012

OCTOBER

October 6

Clover Race

October 7-13

National 4-H Week

October 10

4-H Amazing Race

October 16

Junior Leader Meeting

October 20

Seafood Cookery

November 2

Broiler Orders Due

November 10

Poultry and Egg Cookery

November 13

Junior Leader Meeting

November 16-18

Challenge Camp

National 4-H Week October 7-13, 2012

To properly enter your

dish, place no more than

4 servings of your

prepared recipe in ONE

SMALL covered

container. Containers

must be picked-up after

awards have been

given. Place name and

school name under the

dish/container. Bring

ONE copy of the recipe.

Please write your name

and school name on the

back of the recipe. The

recipe should include a

complete list of ingredi-

ents in the order which

they are used in the reci-

pe. Provide clear

instructions for every step

of combining and cook-

ing the ingredients,

which include cooking

procedures, the size of

the pot or pan, tempera-

ture and cooking time

and number of servings.

The prepared food

samples will be judged

on taste, appearance,

originality and food

safety.

All dishes receive ribbon awards. Grand Champion dishes selected in each cate-gory will receive awards.

Please help us pro-

mote our Poultry and

Egg Commodities by

participating in the 4-H

Poultry and Egg

Cookery.

Poultry Cookery

Guidelines

Three Categories

*Chicken – Chicken

includes fryer, broiler,

baking hen, Cornish hen

or game hen, roaster, or

capon. The dish should

contain at least 2

pounds bone-in chicken

or 1 pound de-boned

chicken.

*Turkey & Turkey

Products – Dishes should

contain at least 12

ounces of turkey or

turkey products. These

products may include

turkey (whole, de-boned

or parts), ground turkey,

turkey bacon, turkey

ham, turkey franks,

turkey sausage or

smoked turkey.

*Other Poultry & Wild

Game – This includes

duck, quail, pheasant,

pigeon, goose, emu,

dove, and other game

birds. The dish should

contain at least 2

pounds bone-in or 1

pound de-boned other

poultry meat or wild

game.

The cooked poultry

dish may be any type

appetizer, soup, main

dish, salad or snack in

any of the above cate-

gories.

Egg Cookery Guide-

lines

1. The cooked egg

dish must use a minimum

of 4 eggs. This can be 4

egg whites, 4 egg yolks

or 4 whole eggs or a

combination of these

2. Three Categories:

*Appetizer or

Salad

*Main Dish

*Dessert

3. No raw

eggs will be

allowed in

the final product. Dishes

must be prepared the

night before—warm/hot

dishes will not be

judged.

Transport serving

samples in an ice chest

and on ice to keep them

cold. Samples of the

dish will be reheated for

judging if needed. Dish-

es not entered cold/

chilled will be given a

participation ribbon and

will not be tasted by

judges. Food safety is

important.

1 point will be

given to each mem-

ber for entering the

cookery regardless of

the number of dishes

entered. 4-H members

will also be given a

point for participating

in each educational

workshop.

Poultry and Egg Cookery

Page 2 CAJUN CHRONICLES

Saturday,

November 10,

2012

Village East

School

315 Lafayette

Woods

Houma, LA

Registration:

9:30—10:30 a.m.

Judging:

10:30-12:00 noon

Educational

Workshops

10:30—12:00

Awards:

12:00 noon

unteers. 4-H members can

work together to complete

their books, but must each

complete a book.

NOTE– some books are

1year books, 2 or 3 year

books. What does that

mean? In the front of the

project book it should tell

you how much of the book

should be complete per

year. For example, Discov-

ering 4-H is a 1 year book,

so the entire book should

be completed in 1 year.

Focus on Photography can

be a 2 year book. That

means that half of the les-

4-H mem-

bers will be re-

ceiving their

project books throughout the

month of October. Again this

year, project books are not a

requirement, but members

who complete them do re-

ceive activity points which

will help for 4-H camp selec-

tion.

4-H members should

begin working in their project

books when they receive

them. They work on these

books at home with the help

of parents or interested vol-

sons and activities can be

completed the first year

and the rest will be com-

pleted the second year.

*Project books are due to the 4-H office by March 6,

2013 by 4:30 pm.

* 4-H members who selected

more than one book will only

receive one. If they complete

the first book and would like

another, please turn in the

completed project book to

the 4-H office and we will is-

sues another book.

Please contact the 4-H

office if you have any ques-

tions (985)873-6495.

Project Clubs

4-H Project Books

Page 3 TERREBONNE OCTOBER 2012

Pet Pals

4-H members interested

in joining the 4-H Pet

Pals are invited to

attend the first fun-shop on October

18, 2012 at the 4-H office (511 Roussell

Street) from 6:00 pm-7:00 pm. Please

preregister by calling the 4-H office

(985)873-6495 . Please leave your

name, school, phone number, and

e-mail address. The Pet Pal Club will

meet once a month to focus on pet

education as well as community

service projects.

SET

4-H members interested in joining the 4-H

SET (Science, Engineering, and Technolo-

gy) Club are invited to attend the first fun

-shop on October 24, 2012 at the 4-H

office (511 Roussell Street) from 6:00 pm-

7:00 pm. Please preregister by

calling the 4-H office (985)873-6495 .

Please leave your name, school, phone

number, and e-mail address. The SET

Club will meet

once a month to

conduct FUN sci-

ence experiments

and challenges.

Page 4

We would love for you to become a 4-H Junior Leader.

If you are in 7th-12th grade this might be the club for

you. If you like making new friends, participating in

many FUN community service activities and trips. Then

you’ll want to Join!

Come find out more!

Tuesday, October 16, 2012, 6:00 p.m.—7:30 p.m.

Where: Houma Municipal Auditorium, 880 Verret Street

4-H Broiler Project Interested in raising chickens for

4-H?

Join the 4-H Broiler Project!

Broiler project order forms will be

distributed at the October club

meetings. The deadline to order

the baby chicks is :

Friday, November 2, 2012.

Information about the Broiler

Project and workshop dates will

be given to those 4-H

members who order 4-H chicks.

We will be selling Ter-

rebonne 4-H t-shirts. Shirts are

grey with Terrebonne 4-H writ-

ten in white and purple and

gold paint splotches. You can

purchase your shirt at the 4-H

office, 511 Roussell Street. Order

forms can be found on our

website at

www.la4h.org/terrebonne

Terrebonne 4-H Junior Leader Club

Sweet Potato/Rice Sale

The 4-H Junior Leader Club will be having a sweet potato/rice sale through October 15th.

These #1 select sweet potatoes, grown in Iota, Louisiana, have been kiln-cured to meet the rigorous

standards of today’s demanding agricultural market. Creole Rose is 100 percent natural aromatic long

grain rice. It’s physical and aromatic qualities are derived from Indian Basmati rice crossed with Ameri-

can extra-large long grain rice. A delicate popcorn-like aroma combined with a pleasant nutty flavor

makes it excitingly captivating. Orders must be turned in by October 15th. Potatoes and rice will be in

on October 23rd.

Sweet Potatoes Rice

_____ 25 lb. Bakers $18.00 _____2 lb. bag $4.00

_____ 40 lb. Bakers $26.00 _____ 5 lb. bag $7.00

_____ 10 lb. bag $14.00

_____ 20 lb. bag $22.00

_____ 50 lb. bag $40.00

All potatoes are packaged in a sack (with dirt on potatoes). Bakers are 4-8 oz. potatoes.

Please contact the 4-H office at 985-873-6495 to order.

TERREBONNE OCTOBER 2012

Terrebonne Parish 4-H Youth Development

COOPERATIVE EXTENSION SERVICE Terrebonne Parish

511 Roussell Street Post Office Box 511

Houma, LA 70361 (985) 873-6495

Fax: (985) 850-4620 Email: croger@agcenter.lsu.edu

apitre@agcenter.lsu.edu Web Site: www.lsuagcenter.lsu.edu

Research and Extension Programs

Agriculture Economic/Community Development

Environment/Natural Resources Families/Nutrition/Health

4-H Youth Programs

“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

MAKING THE BEST

BETTER!

Page 5

4-H University

Horse Shows

Pictured below Megan

Trosclair and Anna

Dupre– High Point

winners

Summer Camp

State Record Winners

7th & 8th Grade Achievement

State Winner-

Madeline Babin

7th & 8th Grade Achievement –

Blue Ribbon Winner—

Melanie Babin

6th Grade Achievement—Blue

Ribbon Winner—

Sarah Green