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August 2014 4-H GROWING SCIENCE Points of Interest: VIRGINIA COOPERATIVE EXTENSION 2014 4-H STEM INSTITUTE, TEXTILES HEALTHY EATING TIPS COMMUNITY ENGAGEMENT MASTER GARDENER PROGRAM REGISTRATION INFO JR MASTER GARDENER PROGRAM PHCS SUMMER STEM REFLECTION Bedford 4-H Agent, Beth Hawse engages our participants during her hands on demonstration of Virginia animal pelts, skulls, and skeletons. Weaving STEM Applications into Fashion By: Dr. Dana Legette-Traylor Virginia State University’s College of Agriculture partnered with 4-H Growing Science STEM Institute to facilitate Textiles and Make for 2014. Students were introduced to all aspects of the fashion, apparel, and merchandising pathways. With specificity, the foundation of these pathways is Science, Technology, Engineering and Mathematics (STEM). Student educators were selected from VSU’s College of Agriculture, with concentration in Family Consumer Science (FCS) and Textiles, Apparel, and Merchandising Management (TAMM). The institute began with an introduction to fibers through the science of natural fiber production, color science and textile design. Basic math applications were utilized to learn: the anatomy of the sewing machine, garment construction, garment design, fabric engineering, and color exploration. Students were guided to produce a fashionable tote bag, paracord bracelets, duct tape wallets, jewelry, and pin cushions. A culminating activity challenged the students to apply their skills to create a new fashion product from existing garments through tie-dying. These activities become a valuable platform to promote the importance of recycling and sustainability. VSU’s Textile, Apparel and Merchandising Management program is honored to take part in this STEM institute. VSU student educators are given the opportunity to demonstrate their skills and serve the community. Acquired skills gained from this experience include: lesson planning, classroom management, activity development, experiential learning, skill mastery, and facilitation. This experience has proven beneficial both for the participants as well as VSU student practitioners. Dr. Dana Legette-Traylor Assistant Professor Textiles, Apparel and Merchandising Management (TAMM) Program Coordinator Page 2 RI CHMOND CI TY Stop the Salt, Sugar and Fat! Start the Herbs and Spices! By: Twandra Lomax-Brown (Below) Instructor Mr. Woodard assists with the egg drop experiment during science through design. The inclusion of salt, sugar and fat in our diets prove to be factors in the deterioration of our health. Frying along with the addition of salt and sugar to our recipes contribute to obesity, heart disease, diabetes and other chronic diseases. Adding a little herb and spice to recipes will give it a “kick” and will also make it healthier. Herbs and spices not only season food, but many of them are good for the prevention of diseases. Garlic is a great example of this. Garlic is used for many conditions related to the heart and blood system. Using garlic to season your food provides a great healthy alternative to salt, especially using garlic powder. Cooking collard greens for instance, instead of using pork and salt, use turkey bacon, onions, garlic and low sodium chicken broth. The addition of these elements will guarantee a flavorful dish and will be healthier option. Ginger is another great seasoning. It is sweet and has a strong hot and spicy flavor that gives food a boost. Ginger can also be used to treat a wide range of health problems, from simple nausea to arthritis. It can lower cholesterol and help with aches and pains. Add ginger to vegetable dishes, meats and even some fruits for a different twist of flavor. A number of recipes are available on the internet. Herbs such as cilantro, oregano and basil are great additions to Italian and Mexican dishes. Some spices that can be used in Mexican dishes are chili powder, anise and clove. There are also Mediterranean spices that can liven up your culinary creations such as cumin, nutmeg and paprika. These usually enhance the flavor of lamb, marinades and sauces. When preparing a fresh fruit summer salad, use a mixture of orange juice, honey, chopped mint and cinnamon instead of adding sugar. These components compliment the fruit and give it a refreshing taste. Although, we are accustomed to using some basic spices, fats and oils to cook and season our foods, try to experiment with some new herbs and spices that not only enhance flavor, but are also beneficial to your health. We pledge our Health to better living! PHCS SUMMER 4-H STEM INTERSESSION By: Scott Woodard Science through Design program, students were asked to build a container that could not only hold supplies but keep them from breaking when dropped from high distances, similar to the egg-drop engineering projects. Each container was designed and built to protect twenty pieces of bowtie pasta, ten glass marbles, and one hard-boiled egg. Students got the chance to explore and test multiple different materials to find what suited their design the best. Once all containers were built, each project was dropped from at least twenty feet above ground and results were recorded for future redesigning. Exploring Your Environment program allowed students to learn about the varying ecosystem services and total capacity for providing life different habitats can provide. These services discussed topics in culture/recreation and production. After learning about the different ways ecosystems can provide services for humans, the students created their own “minicommunity” on school grounds. Each student took on a roll that would benefit their (Above) Students experiment with open and closed circuits in electricity class using batteries, wire, light-bulbs and electricity snap kits. Rocketry - Students built one of their own (Above) PHCS Students work together to construct catapults in junk drawer robotics community using the services the ecosystem provided. With Junk Drawer Robotics program focused on designing an object with multiple moving parts that had to work together in order to function. The students used their engineering design and building skills to create a marshmallow catapult using weights to launch a projectile over six feet. The students experimented with different materials, using them in different ways to figure out the best possible catapult design. Students had to work in teams of three to four to build one catapult. This approach allowed the students to experience some of the authentic difficulties working with others on one design can bring. Skills used by the students included leadership, listening to others, teamwork, and compromise. Electricity - students were able to learn about open and closed circuits, static electricity, and different sources of electrical power through hands-on, authentic building of actual circuits rockets using 20 ounce soda bottles, poster board, foam board, modeling clay, and a little hot glue. These rockets are designed to launch into the air using water and air pressure as a propellant. After designing, decorating, and branding each rocket, the final day was used to launch every rocket built. Every rocket ended up flying over 50 feet in the air with a few that went over 100 feet. The collaboration and effort between 4-H Youth Development and PHCS allowed for a seamless transition from week to week. We gathered steam and participants with each passing week. PHCS administration, teachers, students, and parents were very pleased with the overall program and the multitude of learning experiences provided. “My favorite activity was building a rocket. Although my rocket didn’t look like others, it still flew very high!” ~ PHCS summer STEM participant RI CHMOND CI TY Page 3 What’s New with Richmond City Urban Gardening Master Gardeners training registration is currently open for all interested volunteers. Richmond City is currently accepting applications for their fall training classes. Classes are scheduled to meet on Monday and Wednesday from 6:00p.m. to 9:00p.m. from late September to early December. Application deadline is September 15, 2014. You will be notified if accepted by September 16, 2014. The training class and certification is $150.00. Master Gardeners help Extension better serve the community by answering questions, speaking to groups, working with the 4-H and community projects as well as maintaining demonstration gardens and learning labs. Return Application by September 15, 2014 to: Richmond City Extension Office 701N. 25th Street Richmond, VA 23223 Junior Master Gardener Program ~ MSIC Partnership Math Science Innovation Center Our Junior Master Gardeners were hard at work during their two week program at the Math Science Innovation Center this July. They not only got to enjoy several guest speakers who brought the subject matter to life, but also learned hands on what it was to test soil, transplant plants, landscape, and germinate. We pledge our Hands to larger service! (Right and above) Students conducting water erosion scenarios (Above, right, and below) Students transplant plants, landscape, and weed (Above and below) Students examine the soil and water. (Right) Dr. Smock leads a tour of the VCU Rice Center on the lower James River RICHMOND CITY 4-H WATERMELON-CUCUMBER SALAD Ingredients: Sarah Morton, Richmond City 4-H Urban STEM Program Director 2500 W. Broad Street Richmond, VA 23220 Phone: 804-229-5627 Email: [email protected] 3 cups diced seedless watermelon 1 1/2 cups diced cucumber 1 bunch sliced scallions 1/2 cup chopped cilantro 1 seeded and minced jalapeno 2 limes (juiced) 1 1/2 Tbsp olive oil Pinch of salt Preparation: (Prep Time: 15 minutes) Engaging, Educating and Empowering Youth! ~Toss watermelon, cucumbers, scallions, cilantro, jalapeno, lime juice, olive oil and salt. ~Serve on a bed of watercress and sprinkle with feta cheese ~Drizzle with olive oil and pepper to serve Courtesy of the Food Network Kitchen Community Engagement STEM Institute Showcase RTC, Aug. 5 & 6, 2014 DIY/YA Steampunk Recyclable Crafts, Main Library Aug. 8, 2014 3:00 PM We Care Community Day, Hotchkiss Field Sat. Aug. 23, 2014 CAPUP 50th Anniversary Community Celebration Jefferson Park Sat. Oct. 11, 2014 The Salvation Army Boys and Girls Club Capital One Boys and Girls Club 4-H Growing Science, after school programs start October 2014 Hickory Hill Summer Camp Southside Boys and Girls Club Broad Rock Summer Camp Westover Summer Camp Randolph Summer Camp “Make the Best Better” Jen Care 3rd Anniversary, Fri. Sept. 12, 2014 (date change) Master Gardener Program, applications due by Sept. 15, 2014 VA Pre-School Initiative Family Wellness Day, Arthur Ashe Center Sat. Sept. 20, 2014 State Fair of Virginia, Sept. 26 -Oct. 5, 2014 VCE 4-H Youth Family Nutrition Programs are being conducted at the following facilities and Parks and Recreation sites thru August 15, 2014! (Above) Aquaculture and Hydroponics students are “wowed” by Mr. Jones and the nutrients plants provide for the fish in their homemade fish tank.