Thursday, December 20, 2012

Spring Forage Conference and Heart of America Grazing Conference Feb. 25 and Feb. 26 in Springfield

The annual Southwest Missouri Spring Forage Conference and the annual Heart of America Grazing Conference have partnered to present an informative and educational two-day event in 2013.

This year marks the 29th annual Southwest Missouri Spring Forage Conference and the 12th Heart of America Grazing Conference which is held annually throughout a five-state region of Illinois, Indiana, Kentucky, Ohio, and Missouri.

The conference will be held Monday, Feb. 25 and Tuesday, Feb. 26, 2013 at the University Plaza Hotel in Springfield, Mo.

“Each year this conference attracts an increasing number of people interested in learning more about management strategies for forages and livestock and 2013 should draw even more attention with the two annual conferences teaming up,” said Dr. Gordon Carriker, an agriculture business specialist with University of Missouri Extension.

This year there will be three different main speakers, along with a local humorous speaker.

Monday afternoon starts with Richard McConnell from Hand N Hand Livestock Solutions, providing four hours of training on “Low Stress Livestock Handling.”

Monday evening, Dr. Garry Lacefield, State Forage Specialist from the University of Kentucky, will present a talk titled “Forages: Change-Challenges-Opportunities.”

Local beef producer and humorist Dr. Jerry Crownover will round out the evening with his topic- “Life is Simple.”

During Tuesday’s luncheon, Kathy Voth from Livestock for Landscapes LLC will give a presentation entitled “Training Your Cows to Eat Weeds.”

On Tuesday, the conference will feature several 45-minute breakout sessions. Topics will include fescue toxicity management, grazing system layout, alfalfa management, forages and wildlife, novel endophyte fescues, selecting livestock to fit your environment, evaluating potential of different livestock enterprises, taxes and farm records, native warm season grasses, direct sales of grass-fed beef, inter-seeding annuals into pasture, and pasture renovation with livestock.

More than 30 companies and organizations will have exhibits and booths, with representatives available to discuss their products and services. Ample time is provided throughout the conference to visit with the vendors.

For the Monday sessions, registration begins at noon and the first session begins at 1 p.m. Monday’s events conclude at 9 p.m. On Tuesday, registration begins at 7:30 a.m. and the conference adjourns at 3:30 p.m.

Multiple options are available for attendance of this event. Participants have the option to attend Monday’s “Low Stress Stock Handling” session only ($25), all of Monday only ($50), all of Tuesday only ($35), and the whole 2-day conference ($75). These rates are for advanced registration (pre-registration by Feb. 19).

Registration fees will increase by $10 for late registration. A prime rib dinner will be served Monday evening and is included in the $50 or $75 attendance options. A sliced beef luncheon will be served Tuesday, and included in the $35 or $75 attendance options.

To pre-register or for more information, contact the Greene County Soil and Water Conservation District at (417) 831-5246, extension 3 or visit the website at http://springforageconference.com/ for more conference information, maps, lodging information, biographies on the main speakers and a registration form.

Why is Greene County Extension Located in the Springfield-Greene County Botanical Center?

Specialists and volunteers representing Greene County Extension have been involving with the Springfield-Greene County Parks Department’s Botanical Center project from the very start.

“MU Extension specialists were involved with other groups in the original planning of building and fundraising for that building because of Extension’s agriculture and horticulture programs,” said David Burton, county program director for Greene County Extension. “Our horticulture specialist Gaylord Moore worked with Parks and the Close family early on in the development of this park as well.”

Overall, it was at least a 10-year project that involved several different Extension specialists.

Toward the end of the fundraising project, members of the Greene County Commission also transferred $400,000 to the parks department for use on the Botanical Center. Those final monies were added to private gifts raised by volunteers, funds from the City of Springfield and monies for the parks sales tax.

“The money from Greene County got things moving for the construction of the building,” said Burton. “The Commission got involved and made a large commitment because the building was going to allow the Greene County Extension Center to move out of a challenging building downtown owned by the County.”

Typically, Extension offices are located in county courthouses around Missouri because Extension is a program funded locally by County Commissions according to Missouri law.

“In Greene County, the Commission made a big commitment to future of Extension by being a big partner in providing a functional work and meeting place,” said Burton.

Now, Extension is more than just a resident of the Botanical Center. Extension is the "heart" of university research based information available to residents of Greene County plus others from outside the county.

For example, there are many people calling and visiting MU Extension’s Master Gardener Hotline in the Botanical Center (nearly 2000 last year alone) looking for answers to questions that come up regarding horticulture.

Other contacts with the Extension office deal with 4-H, agriculture, community development, family nutrition and other issues. The Extension office is where people wanting a soil test or to have a plant analyzed for disease, come to leave their samples for processing.

In addition, other Extension programs on parenting, entrepreneurship, and personal finance use the meeting rooms to present many topics of interest to the public, all of which bring large visitors to the Springfield Botanical Gardens.

“Once visitors are exposed to the Botanical Center they typically come back and spend some time exploring the grounds or return to visit the 114 acres and the 36 gardens and other features later,” said George Deatz, Friends of the Garden member and new member of the Greene County Extension Council.

All of this activity leads to more potential members for organizations like Master Gardeners of Greene County, Friends of the Garden, Greater Ozarks Hosta Society, Friends of the Gray-Campbell Farmstead, Ozark Daylily Society, Federated Garden Clubs and the other park partners.

“The organization is working to provide Extension with the needed financial support from the Greene County Commission. Over the last few years their office operating budget has been reduced to the state mandated minimum of $10,000, which is not enough to sustain ongoing operations,” said Deatz.

There is a Giving Form link that can be used to join and help save Extension operations in Greene County. Make your tax deductible check out to University of Missouri and just write "Friends of Greene County Extension" on the memo line of your check and the front of the Giving Form: http://extension.missouri.edu/greene.

Ornamental Grasses Bring Variety to Winter Landscape

Landscapes can be just as exciting during the winter as they are during the rest of the year according to Patrick Byers, a horticulture specialist with University of Missouri Extension.

“During the winter, texture and movement become as important as color, and ornamental grasses have much to offer,” said Byers.

Ornamental grasses are grown for their ornamental value, like showy leaves and showy seed heads. They generally are of interest anytime of the year and can range in size from less than 12 inches to over 20 feet.

Examples of ornamental grasses include: Maiden or Japanese silver grass (Miscanthus), fountain grass (Pennisetum), giant reed grass (Callimagrostis) and prairie dropseed (Sporobolus).

There are both perennial and annual types of ornamental grasses available.

“It is best to plant ornamental grasses in the spring,” said Byers. “Then cut them back in the later winter before growth begins.”

In the Springfield area, there are two places to view ornamental grasses: The Master Gardener Demonstration Gardens at the Springfield-Greene County Botanical Center and the Xeriscape Garden on south National Ave.

“Ornamental grasses make ideal garden plants. Most are vigorous, require minimal care and tolerate a wide array of exposures and soil types. Most are winter hardy in Missouri's climate, which makes annual replanting unnecessary. It is no wonder that ornamental grasses enjoy great popularity in the gardening world today,” said Byers.

An MU Extension guide sheet entitled, “Ornamental Grasses” is available online at extension.missouri.edu or at the nearest MU Extension Center.

Since 1914, Greene County residents have sought help from Extension in areas related to agriculture, gardening, 4-H youth, nutrition, families, business and community development. Members of “Friends of Greene County Extension” contribute financially to make it possible for Extension to continue having a positive impact on the quality of life in Greene County. To learn how you can help go online to http://extension.missouri.edu/greene or call (417) 881-8909. The Greene County Extension Center is located inside the Springfield-Greene County Botanical Center, 2400 S. Scenic, Ave., Springfield, Mo.

Extension Nutrition Programs Resume at Price Cutter’s Culinary Arts Classroom in Springfield During 2013

University of Missouri Extension’s Family Nutrition Education Program and Price Cutter grocery stores have expanded their joint effort to help teach customers about nutrition, food safety and food budgeting.

According to Jenni Nevatt, a nutrition program associate with MU Extension who teaches the classes at Price Cutter, the monthly series of classes will resume in 2013.

Classes will be held in the state-of-the-art Taste Culinary Arts classroom located inside the Price Cutter Store on the corner of Republic Road and Kansas Expressway in Springfield

Classes are about 90 minutes and will consist of a lecture, discussion and a food demonstration with samples provided. Upcoming scheduled classes are as follows:

January 14, 9 a.m.: “Eating Smart: Healthy Habits for a Healthy Weight.” Participants will identify their daily calorie needs, discuss healthy food choices, and will explore USDA’s Super Tracker for managing foods eaten. Tips for making physical activity fun will also be provided. Menu: Skinny oven French fries and baked tortilla chips.

February 20, 9 a.m.: “Eating Smart: Meal Planning.” Participants will learn how to use resources and work with what they have on hand to plan nutritious and affordable meals for themselves and their families. Menu: “What I have on Hand” Casseroles

These scheduled classes are free but pre-registration is required and seating is limited to 18 per session. Anyone interested in attending can sign up on the Price Cutter website at http://www.pricecutteronline.com/blog/topics/events.

"MU Extension aims to educate and empower people in the community, so a partnership between MU Extension’s Family Nutrition Education Program and Price Cutter just makes sense,” said Nevatt. “This will allow us to be able to reach a large audience and make a bigger impact as we work to teach families how to make healthier choices."

Since 1914, Greene County residents have sought help from Extension in areas related to agriculture, gardening, 4-H youth, nutrition, families, business and community development. Members of “Friends of Greene County Extension” contribute financially to make it possible for Extension to continue having a positive impact on the quality of life in Greene County. To learn how you can help go online to http://extension.missouri.edu/greene or call (417) 881-8909. The Greene County Extension Center is located inside the Springfield-Greene County Botanical Center, 2400 S. Scenic, Ave., Springfield, Mo.

Beef Cattle Winter Water Needs Complicated this Year

Many area ponds are low due to the short rainfall during 2012. As cold weather approaches and shallow ponds freeze, there is concern among cattle producers about meeting the water needs of their cattle.

“Some farmers are already hauling water so it’s a good idea to know how much water different classes of cattle need each day,” said Eldon Cole, a livestock specialist with University of Missouri Extension.

Water requirements vary depending on the cattle’s size, lactation status, ration they are eating and ambient temperature. Growing heifers, steers and bulls weighing 600 pounds require 5.3 gallons of water a day when the average ambient temperature is 40 degrees Fahrenheiht.

As the temperature goes up to 50 degrees, water needs increase slightly to 5.8 gallons per head per day. Intake at temperatures below 40 degrees does not change much.

Pregnant cows need 6 to 6.5 gallons at 40 degrees. Following calving, those same cow’s intake for water jumps to roughly 11.5 gallons per day at 40 degrees and 12.6 gallons at 50 degrees.

Mature bulls require around 8.5 gallons per day at 40 degrees and below needs increase to 9.4 gallons per head at 50 degrees.

According to Cole, the moisture level of an animal’s diet varies and that can influence actual water intake.

“A lot of high moisture haylage and silage will be fed in the coming months. The haylage may contain 50 percent moisture and an animal eating 25 pounds of it per day will consume about 12.5 pounds of moisture. This reduces the actual water need by about 1.5 gallons,” said Cole.

Silage contains around 65 to 70 percent moisture and intake by cows may run in the 40 to 50 pound per day range, or even more. That adds up to over 30 pounds of moisture which amounts to nearly 4 gallons of water.

“In some areas cattle may be grazing pasture that contains around 50 percent moisture that helps reduce the actual gallons per day required,” said Cole.

Cattle are sometimes given a supplement containing 10 to 30 percent plain white salt that allows them to be self-fed. Under these conditions, cattle may drink 50 percent or more water so be certain ponds, streams or other water sources provide ample water.

“Frozen water is less a concern now than in years gone by, thanks to the large number of automatic waters we now see in pastures. If you still rely on ponds, make sure after a cold snap that cattle have access to water daily,” said Cole.

For more information, contact any of the MU Extension livestock specialists in southwest Missouri: Eldon Cole in Mt. Vernon, (417) 466-3102, Andy McCorkill in Dallas County at (417) 345-7551 or Dona Goede in Cedar County, (417) 276-3313.

MU Extension Family Nutrition Education Program Reaches Over 41,200 in Greene County During 2012

University of Missouri Extension Family Nutrition Education Programs (FNEP) reached 41,200 low-income participants with direct nutrition education in Greene County during 2012.

The goal of direct teaching in FNEP is to conduct an average of six classes with each client, to promote behavioral change. A significant number of Greene County residents (44,981) also participated in these Extension programs through indirect teaching methods at venues like food pantries and school and community health fairs.

Nutrition education for youth provides information in kid-friendly terms and lessons with hands-on activities. Activities include opportunities for taste-testing healthy foods and practicing skills that lead to good health. Education for adults includes nutrition, food safety, physical activity, and food resource management.

“FNEP reached Greene County youth and adults by partnering with Greene County schools, community groups and agencies,” said Pam Duitsman, nutrition and health education specialist with University of Missouri Extension.

Programs offered in the county during 2012 included a variety of curricula, methods and tools that provide programming specific to a client’s needs considering age, culture, reading level and abilities; supports Missouri’s School Wellness Policies; and aligns with the Department of Education’s (DESE) grade level expectations.

“Our lessons with hands-on activities are designed for youth and the adults that support them, pregnant teens, and immigrant populations,” said Duitsman.

MU Extension nutrition programs were held at the following Greene County locations during 2012: Pregnancy Care Center; Springfield/Greene County WIC Clinic; Southwest Missouri Office on Aging; Price Cutter Grocery Store Classroom; and Victory Mission Family Ministries.

In-classroom education was also offered by MU Extension at Logan Rogersville Elementary and Primary schools; Messiah Lutheran Church; Ash Grove Elementary; Bois D’Arc Elementary; Campbell Small Wonders; Carver Middle School; Fair Grove Elementary; Fair Grove Middle School; Grant Head Start; Stewart Head Start; Hope Child Care Center; Jarrett Middle School; Messiah Lighthouse Child and Family Development Center Preschool/Daycare; Reed Middle School; Safe N Sound Playground Child Care Center; Shady Dell Early Childhood Center; Smart Start Daycare and Preschool; South Elementary; Study Middle School; Sunshine Elementary; Walnut Grove Elementary; Willard North, Central Elementary, East, South and Orchard Hills elementaries; and the following elementary schools in Springfield: York, Bissett, Boyd, Cowden, Holland, Horace Mann, Jeffries, Mark Twain, McGregor, Pittman, Price, Robberson, Sequiota, Shady Dell, Sherwood, Sunshine, Watkins, Weaver and Westport.

Show-Me Nutrition educational displays that incorporate different nutrition messages were also maintained at the following Greene County locations: Central Assembly of God Food Pantry; Crosslines Food Pantry; Fair Grove Farmer’s Market; Southwest Missouri Office on Aging; Hand Extended Ministry; Hood United Methodist Church; Southwest Missouri Indian Center, Greene County SNAP Office; Fassnight Creek Farm, Willard Community Food Pantry, Midtown Library; and for teachers at Amazing Kidz Daycare; Carver Middle School; Jarrett Middle School; Reed Middle School; and Study Middle School.

School nutrition efforts included a variety of in-school programs, educational displays, handouts for teachers and handouts that are taken home for the entire family.

“Evaluation data collected across the state reflects the positive impacts that occur in every county with FNEP,” said Duitsman. “Our statewide research shows positive impacts with youth in areas like nutrition awareness, making healthier food choices, willingness to try new foods, and increased physical activity.”

Adults who participate in FNEP show improvements in eating more vegetables and fruits, exercising more, planning meals ahead of time, and making healthy food choices for the family.

The goal of FNEP is to assist Missourians with limited resources in achieving lifelong health and fitness. In southwest Missouri, programs for youth and adults provide nutrition, food safety and tasting opportunities that allow participants to learn about healthy food choices and regular physical activity. Partnering with other agencies -- like schools, after-school programs, summer youth programs, WIC, Head Start, health departments, Food Stamp offices and other social service agencies providing services to limited–income families -- is a key to FNEP’s success.

Since 1914, Greene County residents have sought help from Extension in areas related to agriculture, gardening, 4-H youth, nutrition, families, business and community development. Members of “Friends of Greene County Extension” contribute financially to make it possible for Extension to continue having a positive impact on the quality of life in Greene County. To learn how you can help go online to http://extension.missouri.edu/greene or call (417) 881-8909. The Greene County Extension Center is located inside the Springfield-Greene County Botanical Center, 2400 S. Scenic, Ave., Springfield, Mo.

End of the Year a Great Time to Work on Convincing Business Plan

A business plan can be useful for both new and existing businesses and year-end is a great time to start planning for upcoming years. However, many people who own a business or those interested in starting a business say getting a business plan written is their most daunting task.

According to Chrystal Irons, business development specialist with University of Missouri Extension, a business plan doesn’t have to be long. It should be simple and direct and encompass the vital sections to tell your business idea and story in a convincing fashion.

One way to do that is to add an appendix, show publication clips, pictures, graphs, drawings, principals' resumes, letters of intent from prospective customers, job descriptions, tax returns, contracts, licenses, leases, client testimonies, personal financial statements, credit reports, letters of reference and other such documents that lend credibility to your product or service.

The organization of a business plan is also important.

“You will need a cover sheet and a one-page executive summary that captures the reader's attention and serves as a summary for the plan,” said Irons.

According to Irons, accuracy is critical and there are several other sections that every good business plan needs.

First, a basic description of the business, including an explanation of the business concept, a history of the business, a list of growth possibilities and an explanation of why it will succeed.

“The marketing plan should include potential customers and how you plan to attract and hold them,” said Irons. “This part of the plan includes benefits of your product or service, pricing strategy, sales promotion plan and potential, distribution methods, purchasing plan and competitors.”

Other important elements include information describing how the business will be managed, the organizational roles, and personnel needs. The plan must include financial information such as needs, revenue and cost projections as well as a break-even analysis.

“The sections will vary depending on the readership and type of business,” said Irons.

For more information or assistance related to a current or future business, contact either of the MU Extension business specialists in the Ozarks: Chrystal Irons at (417) 417-546-4431, Kathy Macomber at (417) 682-3579 or one of the two Small Business and Technology Development Centers in southwest Missouri: Missouri State University in Springfield at (417) 836-5685 or Missouri Southern University in Joplin at (417) 625-3128.

Since 1914, Greene County residents have sought help from Extension in areas related to agriculture, gardening, 4-H youth, nutrition, families, business and community development. Members of “Friends of Greene County Extension” contribute financially to make it possible for Extension to continue having a positive impact on the quality of life in Greene County. To learn how you can help go online to http://extension.missouri.edu/greene or call (417) 881-8909. The Greene County Extension Center is located inside the Springfield-Greene County Botanical Center, 2400 S. Scenic, Ave., Springfield, Mo.

Friday, December 14, 2012

Work of Extension Livestock Specialists is not Mysterious, But is Full of Secrets

The work done by University of Missouri Extension specialists seems mysterious to some outside observers.

Eldon Cole, a livestock specialist with over 40 years of experience with MU Extension, says a good way to unravel the mystery is give a review of his recent activities and some of the questions he has received.

“The basic goal for extension workers is to provide unbiased, research-based information that allows clientele to make decisions that help them solve a problem,” said Cole. “We may be a mystery or secret to some but we do not intentionally plan it that way.”

Here are a few of recent questions that Cole has been asked.

• I checked my cows this morning and apparently 12 have been stolen. What can be done to stop cattle theft?

• My elderly sister lost her husband recently. Her children are taking care of her 35-cow herd. What’s a fair way to reimburse the children for their efforts?

• Where can I buy hay? What’s a fair price for “big” bales of grass hay?

• Tell me about the Show-Me-Select Beef Heifer Development program.

• Help me understand expected progeny differences (EPD) when I’m buying bulls.

• I took a forage test on ryegrass baled in early April. Look at the lab results, it seems it should have been higher in protein and total digestible nutrients (TDN).

• How do I price corn silage in big plastic bags?

• I have questions regarding the synchronization protocols for fixed-time artificial insemination.

• Here are pictures of bulls in Texas I’m considering buying. What do you think of them?

• Is it safe to use a pour-on insecticide on heifers I’m synchronizing?

• I have 40-acres of pasture, all open, good grass as it’s not had cattle on it. What’s a fair rental rate on a per head per month basis? I heard the University of Missouri conducts a periodic survey to see the average and range in rent rates.

• Can I go on-line to see the Missouri Brand registrations?

• I have 2 cows and don’t want to buy a bull. Where can I learn artificial insemination?

• How can I control pinkeye in my herd?

• Does Missouri Extension have a simple computerized record program that’s compatible with the Redbooks we use for field data gathering?

• Is there University research on which big bale feeders have the least waste?

Cole says this is a sampling of the questions extension livestock specialists in southwest Missouri are likely to have on any given day.

“As an extension specialist, I can answer many of them but more importantly, if I can’t answer them, I have fellow extension faculty in the region or at Columbia who can address the issue more competently,” said Cole. “Sometimes I may even contact a specialist in another state for answers.”

These questions come from large and small operators, accomplished cattle producers and novices. Cole says in some cases there may not be a research-based answer, like with the theft issue, but it is important to listen to the problems.

“If you have livestock questions, you might contact the local University of Missouri extension center nearest you. I guarantee we do not try to be a best-kept-secret,” said Cole.

For more information, contact any of the MU Extension livestock specialists in southwest Missouri: Eldon Cole in Mt. Vernon, (417) 466-3102, Andy McCorkill in Dallas County at (417) 345-7551 or Dona Goede in Cedar County, (417) 276-3313.

A Little Knowledge About Diabetes Can Help with Prevention and Understanding

According to the American Diabetes Association, nearly 26 million children and adults in the United States have diabetes. Another 79 million Americans have prediabetes and are at risk for developing type 2 diabetes.

Diabetes is a disease that affects the way a human body uses energy from food. Normally, carbohydrates are digested as glucose, or sugar, when food is eaten. Human cells need glucose for energy.

Insulin, a hormone produced by the pancreas, acts as a key to open cells and allow glucose to enter the cells. When this happens, glucose is being moved out of the blood and into the cells, which lowers blood sugar levels.

“In someone with diabetes, glucose builds up in the blood because it is unable to enter the cells, leading to high blood sugar. This is caused by either a lack of insulin or the insulin does not work the way it should,” said Christeena Haynes, nutrition and health education specialist, University of Missouri Extension.

Symptoms of diabetes include frequent urination, unusual thirst, excessive hunger, unusual weight loss, extreme fatigue, numbness in hands and feet, and frequent infections.

TWO TYPES

Type 1 diabetes is an autoimmune disease in which the pancreas cannot make any insulin so one must take insulin. It is typically diagnosed during childhood and only accounts for about 5 to 10 percent of diabetes cases.

Type 2 diabetes is the most common form of diabetes. With type 2, insulin cannot properly unlock the cells to allow glucose to enter (insulin resistance) or the body does not produce enough insulin. Treatment may include taking diabetes medication or insulin.

Pre-diabetes occurs when blood glucose levels are higher than normal but not high enough to be diagnosed with diabetes. Most people will have prediabetes before they develop type 2 diabetes.
DELAY OR PREVENTION

Pre-diabetes and Type 2 diabetes can often be prevented or delayed by making the following diet and lifestyle changes:

• Eating a healthier diet that is high in vegetables, fruits, whole grains, lean meat, and low-fat dairy.

• Being physically active for at least 30 minutes most days of the week.

• Maintaining a healthy weight by exercising and eating right. Studies have shown that losing even 5 to 7 percent of body weight prevents or delays diabetes by almost 60 percent if you are overweight.

• Stop smoking.

CLASS AVAILABLE

“Eat Well, Be Well with Diabetes” is a four-class series designed for adults with Type 2 diabetes or pre-diabetes. The series will be held from 9:30 a.m. to 11:30 a.m., Thursdays, Jan. 24, Jan. 31, Feb. 7, Feb. 14 at Greene County Extension Center inside the Springfield-Greene County Botanical Center, 2400 S. Scenic Ave., Springfield, Mo.
The program will be facilitated by Christeena Haynes and Dr. Pam Duitsman, both nutrition and health education specialists with University of Missouri Extension.

The cost of the program is $30 and requires pre-registration before Jan. 18, 2013. Contact the Greene County Extension by calling (417) 881-8909 for more information and to pre-register. The number of participants is limited to 15.

MORE INFORMATION

Since 1914, Greene County residents have sought help from Extension in areas related to agriculture, gardening, 4-H youth, nutrition, families, business and community development. Members of “Friends of Greene County Extension” contribute financially to make it possible for Extension to continue having a positive impact on the quality of life in Greene County, Mo.

To learn how you can help go online to http://extension.missouri.edu/greene or call (417) 881-8909. The Greene County Extension Center is located inside the Springfield-Greene County Botanical Center, 2400 S. Scenic, Ave., Springfield, Mo.

Extension Specialist Offers Care Tips and Facts about America’s Most Popular Flower: Christmas Poinsettias

Go ahead and enjoy poinsettias this winter and forget about the myth of them being poisonous according to Patrick Byers, a horticulture specialist with University of Missouri Extension.

“While poinsettias are not good for you and have a horribly bitter taste, the poinsettia is not poisonous to humans or pets,” said Byers. “Most pets or children, if they ever tried a leaf, would spit it out and go no further.”

If a new puppy got overzealous and ate most of the leaves on a plant, it would probably get a stomach ache and throw it all back up, according to Byers, but the plant is not deadly.

Research conducted by Ohio State University found ingesting large amounts of any part of the plant to be non-toxic. The American Medical Handbook of Poisonous and Injurious Plants states that ingestion of the poinsettia plant may produce vomiting but no toxic effects.

SELECTION AND CARE

When selecting a poinsettia, be sure to avoid plants with bracts that are blackened or dry (cold inured).

“Check out the true flowers at the center of the bracts,” said Byers. “If they are fresh, the plant will be in display for a long time.”

A poinsettia will keep best in an area with ample sunlight and limited air temperature fluctuations. It is also important to keep poinsettias away from heater vents.

“Poinsettias will decline quickly when the roots are too wet. Only water when the soil surface is dry, and don’t let the pots stand in water,” said Byers.

It is possible to keep a poinsettia through the spring and summer so it will bloom again next fall but it is a challenge, according to Byers.

MOST POPULAR

The Christmas poinsettia is the most popular potted plant in America.

It is named in honor of Joel Roberts Poinsett (1779-1851), who was the first United States ambassador to Mexico.

“He failed in his assignment to secure the purchase of Texas, but he did bring home colorful plants that Franciscan priests in the town of Taxco used in nativity processionals,” said Byers.

The red “petals” are actually bracts – the true flowers are found in the center of the bracts

MORE INFORMATION

For more information contact the Master Gardeners of Greene County hotline at (417) 881-8909.

Since 1914, Greene County residents have sought help from Extension in areas related to agriculture, gardening, 4-H youth, nutrition, families, business and community development. Members of “Friends of Greene County Extension” contribute financially to make it possible for Extension to continue having a positive impact on the quality of life in Greene County, Mo. To learn how you can help go online to http://extension.missouri.edu/greene or call (417) 881-8909. The Greene County Extension Center is located inside the Springfield-Greene County Botanical Center, 2400 S. Scenic, Ave., Springfield, Mo.

Economic Security Head Start in Joplin Achieves Advanced Level on Eat Smart Guidelines

Monday, December 17 at 1 p.m., Economic Security Head Start will be recognized for achieving the Advanced level of the Eat Smart Guidelines. The event will occur at Joplin North Head Start, 1200 North Main in Joplin.

The Missouri Department of Health and Senior Services established the Eat Smart guidelines to help child care facilities work toward anticipated changes in child care meal eating patterns. Economic Security chose to adopt these guidelines before it is required because it is the best thing for the children.

“Children can receive between 50 percent and 75 percent of their daily calories while they are in our care,” said Bebe Schaeffer, Nutrition Coordinator for Economic Security Head Start. “Adopting the Eat Smart Guidelines at the Advanced level assures that the foods we provide are the healthiest possible.”

A major goal of Head Start is to help children develop healthful lifelong eating habits. When the Missouri Department of Health and Senior Services established the three levels of the Eat Smart guidelines, Bebe decided that she wanted to adopt the level that offered the best nutritional value for the children they serve, Advanced.

“We did this for the children,” said Bebe. At the Advanced level, children receive more whole grains, more fresh fruits and vegetables, low-fat milk, less processed foods, and fewer sweets.

Bebe said that she would never have been able to reach the goal of achieving Advanced Eat Smart status without the help of her food supplier, Marrone’s of Pittsburg, Kansas and Travis Roach from Hiland Dairy. These suppliers worked with her to provide whole grain breads and pasta, fresh fruits and vegetables, and fat-free milk to the 665 pre-school aged children Economic Security serves at 16 sites in Jasper, McDonald Newton and Barton Counties.

“I have observed the children eating the meals with whole grains and fresh fruits and vegetables,” said Tammy Roberts, a nutrition specialist with University of Missouri Extension. “They enjoy the variety of food offered. Complaints are rare.”

“Our children are developing nutritional habits that can last for a lifetime. We are thrilled to be able to provide the highest level of nutrition possible for them,” said Bebe.

Dry Summer Makes it Important for Farmers to Know Best Way to Meet Protein Needs of their Cattle

Normally, energy for livestock is more critical than protein according to Eldon Cole, livestock specialist with University of Missouri Extension.

“Most years, when I’m asked about the need for protein tubs, blocks, cubes, by-product feeds or high protein hay, I stress that energy is more critical than protein,” said Cole. “This year I’m more concerned about protein knowing the types of hay, silage or balage many are feeding.”

Cole has seen several laboratory tests at the Lawrence County Extension Center which lends reinforcement to the potential need for crude protein.

Farmers in southwest Missouri had an unusually early spring with decent haying weather. Many harvested early, high quality hay in April and early May. That grass hay likely contains 12 percent protein which should take care of most classes of cattle on protein.

Cole says for wintering calves or yearlings, the 12 percent should cover their needs unless farmers are aiming for gains over two pounds per day on the calves weighing under 600 pounds.

“The dry summer forced many to use up that better quality hay and now they are left with hay or silage with protein values well below eight percent on a dry matter basis,” said Cole.

As cattle producers review the nutrient requirements for both dry and lactating cows as well as for wintering calves, eight percent crude protein on a dry basis is required as a minimum. Lactating cows may have needs as high as 10.5 percent if their milk production levels are above average. Cole says young, lightweight calves will be even higher.

Protein supplementation may be provided in many forms and price ranges. Managers of beef farms are challenged to find the most economical, yet adequate, protein for their herds.

“One of the rules of thumb when price comparing is the higher the level of protein in a feed, the less the cost is per pound of protein,” said Cole.

For example, a 20 percent protein feed contains 400 lbs. of protein. If it costs $450 per ton, divide the cost by the pound of protein ($450 ÷ 400 = 11.25 cents) to arrive at the cost per pound of protein.

“Determining the cost of a protein feed becomes more difficult when you try to assign a value to the convenience factor. This often results in the farmer paying more than necessary for protein,” said Cole.

Some proteins may have other valuable nutrients or additives in them which will enhance its value. An example would be additional fat for energy, an ionophore to improve efficiency or additional minerals like magnesium for winter tetany protection on older beef cows around calving and early lactation.

“Stockpiled fescue can even be considered a source of added protein so long as it remains green and has adequate height to meet the cattle’s daily dry matter requirements. A mild winter makes this an even better protein source,” said Cole.

Turnips seem to be everywhere this year and protein values are listed in references as 18 percent on the tops and 12 percent on the roots on a dry matter basis. They could serve to reduce supplemental protein needs.

“The surest way to properly supplement the forage you’re feeding is to test it and know the needs of the class of animal you’re feeding,” said Cole.

For more information, contact any of the MU Extension livestock specialists in southwest Missouri: Eldon Cole in Mt. Vernon, (417) 466-3102, Andy McCorkill in Dallas County at (417) 345-7551 or Dona Goede in Cedar County, (417) 276-3313.

Dec 28 Deadline to Register for Extension “Stay Strong, Stay Healthy” Program in Forsyth

University of Missouri Extension will be offering “Stay Strong, Stay Healthy,” an exercise program designed for older adults, starting Jan. 3, 2013, at the Forsyth Community Presbyterian Church in Forsyth, Mo.

The first and last class last will start at 10 a.m. and continue until about noon to allow time for a brief orientation to the program and health assessments. The remaining classes start at 10 a.m. and last about an hour.

The program was developed by Tufts University. It is designed to help older adults improve strength, flexibility and balance. According to research conducted by Tufts, strength training improves bone density, can help reduce falls, improve arthritis symptoms, increase flexibility in older adults and can lead to a healthier, more active lifestyle.

The exercises are low-impact/low weight. All needed equipment is provided during the class.

“If you have been thinking about signing up for an exercise program this class is a great way for older adults to learn some basics and get develop a routine. Past participants reported that they noted a definite change in their strength, balance and flexibility,” said Renette Wardlow, a human development specialist with University of Missouri Extension.

The program is limited to 12 participants. The fee for the 10 session program is $25. Registration deadline is Dec. 28. Some participants may have to obtain their physician’s permission before taking part in the class.

For more details or to register, contact Renette Wardlow at the MU Extension Center in Christian County, (417) 581-3558 or call the Taney County Extension Center at (417) 546-4431.

Register by Dec. 31 for 89th Lawrence County Soils and Crops Conference Scheduled for January 3

The 89th Lawrence County Soils and Crops Conference will be held from 6 p.m. to 9 p.m., Thursday, Jan. 3, at the Southwest Research Center located at 14548 State Hwy H, southwest of Mt. Vernon, Mo.

“This long-running conference continues to support farmers as they strive for profitability in today’s farm economy,” said Tim Schnakenberg, an agronomy specialist with University of Missouri Extension in Galena.

The planning committee, which was made up of Lawrence County farmers, has planned topics that should be of interest to both livestock and crop producers in 2013.

Topics this year will include a farmer panel discussing the benefits and challenges of growing alfalfa. Dr. Kevin Bradley, state weed specialist with MU Extension, will address herbicide-resistant weeds in cropping systems.
Tim Schnakenberg, agronomy specialist with MU Extension, will focus on five major weeds that are showing up on Lawrence County farms this year: thistle, Johnson grass, poison hemlock, spotted knapweed and plantain.

A meal will be provided courtesy of Mid-Missouri Bank of Mt. Vernon, Ozark Electric Cooperative, Southwest Missouri Cattlemen’s Association and the Mt. Vernon Chamber of Commerce.

There is no charge to attend but attendees must call before Dec. 31 to the Lawrence County Extension Center at 417-466-3102 to reserve a meal.

A Few Tips Can Help with Holiday Stress Reduction

Now is the time to get started if you want to be relaxed during this holiday season according to Dr. Jim Wirth, a human development specialist with University of Missouri Extension.

“It is never too late to set some priorities. Get the family together and distribute the workload for the holidays,” said Wirth.

To deal with shopping stress, Wirth suggests making lists of what you would like to do and buy. Then, keep this list handy so you can take advantage of sales and unexpected shopping opportunities.

“Set a realistic budget by considering how much money you have to spend for everything,” said Wirth.

Here are some additional tips to consider if you want a hassle free holiday:

• Attend special plays and music programs during the holidays.

• Assist a charitable organization in your community with their holiday projects.

• Rent a classic holiday video, like “Miracle on 34th Street,” “White Christmas” or “It’s a Wonderful Life.”

• Visit with neighbors or old friends in the neighborhood where you grew up.

• Donate part of your gift budget to a favorite charity.

• For low-cost fun, organize friends for an old-fashioned evening of neighborhood caroling. Then come back for hot chocolate and carols around the piano.

• Keep parties small. Go potluck, or try the nontraditional such as a soup supper.

• Shop by mail, but be sure to order as early as possible. Keep track of what has been ordered. Save receipts and canceled checks until you’re sure the merchandise is satisfactory.

• Get holiday stamps early to avoid long lines. Then, address cards and envelopes while watching television or waiting for an appointment or in line.

• Set deadlines for yourself to avoid putting everything off until the last minute.

• Help family members with their shopping. Make a list of gifts you would like to receive.

For more information, contact either of MU Extension’s human development specialists in southwest Missouri: Renette Wardlow at (417) 581-3558 or Dr. Jim Wirth, (417) 881-8909.

Since 1914, Greene County residents have sought help from Extension in areas related to agriculture, gardening, 4-H youth, nutrition, families, business and community development. Members of “Friends of Greene County Extension” contribute financially to make it possible for Extension to continue having a positive impact on the quality of life in Greene County, Mo. To learn how you can help go online to http://extension.missouri.edu/greene or call (417) 881-8909. The Greene County Extension Center is located inside the Springfield-Greene County Botanical Center, 2400 S. Scenic, Ave., Springfield, Mo.

Friday, December 07, 2012

Food Safety Reminders for the Holidays

The holidays are a time for fun parties and family get-togethers that often revolve around tasty food. However, if certain precautions are not taken, food-borne illness could quickly ruin your festivities according to Christeena Haynes, a nutrition and health education specialist with University of Missouri Extension.

“The steps are simple and easy to do but it is worth having a reminder this time of year on the guidelines you need to follow to prevent your family and friends from getting sick,” said Haynes.

When preparing food:

• Wash your hands with warm water and soap before and after handling food.

• Prepare food in a clean kitchen using clean utensils, plates, and cutting boards.

• Keep raw meat, fish, and poultry separate from other foods. Wash hands and kitchen surfaces/utensils that have been used with raw meat before preparing other foods.

When serving and holding food at room temperature for longer than two hours:

• Keep cooked foods hot (at least140 degrees Fahrenheit) using chafing dishes or slow cookers.

• Keep cold foods at 40 degrees or below by placing them in bowls of ice or on small serving platters that are replaced frequently so they are not left sitting at room temperature for more than two hours.

• Store foods containing dairy, such as eggnog, cheesecake, cream pies, and cakes with whipped cream or cream cheese frostings, in the refrigerator until serving time.

When storing leftovers:

• Refrigerate within 2 hours of being left at room temperature.

• Store them in a refrigerator that is set at a temperature of 40°F or below

• Divide large portions of hot food into smaller portions and store in shallow containers in the refrigerator to help them cool quickly.

• Keep leftovers in the refrigerator for up to 3 to 4 days.

• Reheat cooked leftovers to 165 degrees.

• If microwaving food, cover food, stir, and rotate to ensure even cooking.

For more information on nutrition issues, go online to http://extension.missouri.edu or contact one of the nutrition and health education specialists working in the Ozarks: Christeena Haynes, in Dallas County, (417) 345-7551; Dr. Lydia Kaume in Barton County, (417) 682-3579; or Dr. Pam Duitsman, in Springfield, (417) 886-2059.

A Few Tips Can Help with Holiday Stress Reduction

The upcoming holiday season can be a time of joy and peace. It can also be extremely stressful according to Dr. Jim Wirth, a human development specialist with University of Missouri Extension.

Holiday parties, social gatherings, gift-giving, family commitments, and personal responsibilities all require attention, planning, and energy. These stresses can quickly damper your enjoyment of the holidays.

‘There are several simple things a person can do to make the holiday season more relaxing, meaningful, and stress-free for you and your family,” said Wirth.

Here are some tips to cope with the stresses of the holiday season.

• Focus on what is really important to you and be aware of unrealistic social and personal pressures.

• Accept your own limitations and commit to only what you can comfortably handle.

• Don’t expect everything to go well (holiday perfectionist). Things can go wrong and avoid the blame game when they do.

• Don’t expect that “past conflicts” will magically disappear.

• Don’t expect young children to be “perfectly” behaved when routine is changed and they are tired.

• Don’t expect other people to feel exactly like you do.


Don’ts:

• Don’t ignore the problems that you can talk through.

• Don’t ignore feelings of sadness or the unpleasant memories of past holidays.

• Don’t cope with stress through excesses of food or alcohol. Maintain healthy routines.

Do’s:

• Make a budget of what you are going to spend: Money can be a real stressor during the holiday. Enjoy free activities

• Start shopping early in the season. Go at off-peak times.

• Establish holiday plans with your family and friends early.

• If traveling, make sure you depart with plenty of time to spare.

• If you’re on a restricted diet, consider hosting the holiday meal. That way you can stick to your diet. Also plan some easy meals and double batch your favorites.

• Develop family rituals and traditions. You can change traditions. It could be fun with a new, better tradition.

• Avoid experiencing stress resulting from your inability to effectively communicate your wants. Be assertive and make your wishes regarding holiday plans clear to those around you—and do it early.

• Some of us need time just to ourselves every day. If so, plan in advance how you’re going to get this time alone during the holidays.

• If you live alone, try to make plans early to celebrate with others. Being alone at the holidays can be extremely stressful.

• If you have no one to share the holidays with, consider volunteering at a nursing home, shelter, hospital, etc.

For more information, contact either of MU Extension’s human development specialists in southwest Missouri: Renette Wardlow at (417) 581-3558 or Dr. Jim Wirth, (417) 881-8909.

No-Cost or Low-Cost Gifts Can Create Cherished Memories

Simple Christmases that are low on cost but high on meaning are extra special and less painful in January according to Janet LaFon, a family financial education specialist with University of Missouri Extension.

“The first step to achieving a small holiday limit is to make the decision to hold down spending. Tell relatives and friends that you are doing no-cost or low-cost gifts. This can be hard but it can pay off in some unexpected ways,” said LaFon. “There is a good chance those inexpensive and thoughtful gifts will bring out the best in everyone and be more meaningful.”

LaFon says no-cost or low-cost gifts like photos, recipes or plants can be very meaningful. Photo albums of events (like a vacation), photo collages (even of childhood photos), photos with handwritten poems, or calendars with family photos have become very popular.

Food items from the kitchen or recipes, even a collection of family recipes assembled together by family members, can be a meaningful, low-cost gift.

“There are a number of gifts that can be made in the kitchen,” said LaFon. “Some popular ideas include spiced teas in a jar, a basket of apples with your favorite recipe for apple pie, sweet bread in a new loaf pan, or themed gifts like an apron with recipes.”

A handmade coupon or certificate for labor is another popular idea, especially if the person getting the gift is older. An offer to wash and vacuum a car, or help wash windows, clean the home, do laundry or even ironing can be appreciated.

“Any type of offer for free labor can make a great gift,” said LaFon. “Offering to watch children, housesit or pet sit is great. Lawn mowing, yard work, wood cutting, painting or even fun outings together like a picnic you provide can be helpful and create memorable experiences.”

Plants can be another low-cost gift item, especially if a family member or friend is able to provide a start from their own plants. Even handmade tree ornaments, an original poem or song, or a homemade soup or cookie mix can be appreciated.

“Families who have tried this low-cost gift-giving have found it was the nicest they've ever had. Then when January and February arrive, you won't feel so overwhelmed by the bills that appear in your mailbox. You may even feel a sense of pride in sticking to your budget and perhaps giving of yourself rather than the bounty found on the stores' shelves,” said LaFon.

For more information, visit your local University of Missouri Extension center and request a copy of guide sheet GH3600 “Money Management: Living on Less.” A brochure about no-cost and low-cost gift ideas is also available on the Jasper County Extension website at extension.missouri.edu/jasper.

“Eat Well, Be Well with Diabetes” Series in Springfield First Part of 2013

“Eat Well, Be Well with Diabetes” is a four-class series designed for adults with Type 2 diabetes or pre-diabetes. The series will be held from 9:30 a.m. to 11:30 a.m., Thursdays, Jan. 24, Jan. 31, Feb. 7, Feb. 14 at Greene County Extension Center inside the Springfield-Greene County Botanical Center, 2400 S. Scenic Ave., Springfield, Mo.

The program will be facilitated by Christeena Haynes and Dr. Pam Duitsman, both nutrition and health education specialists with University of Missouri Extension.

The cost of the program is $30 and requires pre-registration before Jan. 18, 2013. Contact the Greene County Extension by calling (417) 881-8909 for more information and to pre-register. The number of participants is limited to 15.

“Spouses and other family members of those with diabetes will also benefit from the classes,” said Haynes.

“Eat Well, Be Well with Diabetes” provides participants with practical information and skills needed to self-manage diabetes and promote optimal health. The series teaches the many aspects of diabetes self-care with a strong focus on nutrition.

The program includes demonstration and tasting of easy recipes as well as hands-on activities to encourage discussion and sharing among all participants. Participants will also receive copies of all recipes used in class plus many more for home use.

Council Launches “Friends of Greene County Extension”

The Greene County Extension Council has officially launched a fundraising effort known as “Friends of Greene County Extension.”

During November, Council members and a few county residents donated $4,500 to kick-start the campaign. Over 4,000 Greene County residents then received letters by mail with donation forms and information the first weekend of December. Corporate sponsorships are also being sought as part of a goal to raise $40,000 in 2013.

A giving form is also available on the Greene County Extension website at http://extension.missouri.edu/greene. By January, a name listing of those who are “Friends of Greene County Extension” will be posted and made public.

The fundraising campaign has become necessary due to a 90% cut in local support provided by the Greene County Commission. Since MU Extension is considered a core function of county government as outlined in state law, County Commissions statewide provide support for a local office. MU Extension then provides a specialist to the county according to Carl Allison, chairman of the Greene County Extension Council.

“In Greene County, the numbers of Extension staff and specialists have been cut since Commission funding has been dropped to 1961 levels. This lack of local support makes it very difficult, nearly impossible, to provide local programming,” said Allison.

George Deatz, a community volunteer and past president of Friends of the Garden, served on the Greene County Extension business plan committee. He says the importance of direction provided by the plan cannot be overstated.

“Greene County Extension is an important Park Partner and has a huge impact on the Springfield Botanical Gardens,” said Deatz. “Helping keep Greene County Extension as a strong partner is very important long term to residents of Greene County and the Botanical Center and gardens.”

The Greene County Extension Council is an elected governing body established in Missouri state law as a function of county government.

Keeping Critical Business Data Safe a Key Part of Any Business Disaster Preparedness Plan

Even though employees and business owners all realize the importance of business data, and can recognize the impact data loss could have on business operations, only 30 percent of businesses have some kind of disaster preparedness plan for business data.

“Business critical data includes information your business could not recover if it were lost. As a basic rule, if losing the data will interfere with doing business it should be backed up,” said Chrystal Irons, business development specialist, University of Missouri Extension.

This can include: customer information, email correspondence, financial records, HR records, procedures and policies, certificates and licenses, passwords and software.

There are many backup software programs available that allow a business owner to set a schedule that will archive their data automatically. There are also several options for backup media according to Irons.

CD-ROMs are inexpensive but may be the most unreliable. Tape backups are more reliable but are more expensive. External hard drives are cheap compared to tape drive systems and offer a low failure rate. The emerging online backup services are easy to use and require no additional hardware.

According to Irons, a final consideration is where the backup data should be stored, if not using an online service. Adhering to a regular data backup schedule won’t help if all your data backup copies are in one place and that place is struck by disaster.

“It may also be wise to practice redundancy, picking more than one way to preserve your data and have the backups at more than one location,” said Irons.

For example, some copies of backups might be stored in off-site like the business owner’s home, a family member’s home, safe deposit boxes, or even storage facilities.

No matter which method a business chooses to keep their business critical data safe, one thing is evident, it is important to have a disaster preparedness plan for business data in place.

“Disasters aren’t always hurricane sized; a poorly timed server crash can do as much damage and is more likely to occur. Once a plan is in place it should be used and monitored often to ensure that your business critical data is safe in any type of disaster,” said Irons.

For more information or assistance related to a current or future business, contact either of the MU Extension business specialists in the Ozarks: Kathy Macomber at (417) 682-3579 or Chrystal Irons at (417) 682-3579 or one of the two Small Business and Technology Development Centers in southwest Missouri: Missouri State University in Springfield at (417) 836-5685 or Missouri Southern University in Joplin at (417) 625-3128.