Millard County Fair

Will be here soon!

August 10-13

Aug 8 - Bring Entr ies

Aug 9 - Judging Day

Aug 10 Bring Vegetables

and flowers

Watch for the small ani-

mal shows ***New this

year!

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MCExtension

Upcoming Events

MILLARD COUNTY EX-

TENSION WEB SITE

Keep connected and updated

on activities, events, and infor-

mation through the Millard

County Extension web site:

extension.usu.edu/millard

Extension

Connection

April/May 2016

MILLARD COUNTY

1ST ANNUAL SMALL ANIMAL SHOW

MILLARD COUNTY FAIR

The Millard County Extension & 4-H are excited to let everyone know

that this year we will be having the Millard County Small Animal Show at

the County Fair August 10th-13th. There will be awards, ribbons, prize

money, and belt buckles awarded to the participating contestants. Listed

are several dates and times contestants and family members need to be

aware of:

Wednesday August 10, 2016 - 10:00 a.m. Sheep Shearing Contest.

Wednesday August 10, 2016 - 11:00 a.m. Herding Stock Dog Demonstra-

tion.

Thursday August 11, 2016 – Rabbit Show – Check-in 9:00 a.m. Show be-

gins 10:00 a.m.

Friday August 12, 2016 – Poultry Show - Check-in 9:00 a.m. Show be-

gins 10:00 a.m.

Saturday August 13, 2016 – Goat Show - Check-in 9:00 a.m. Show begins

10:00a.m.

All Animals will need to be removed by 5:00 p.m. each day.

We will be posting further information about each animal specie and class

for each day, please stay tuned or updated on the Millard County Exten-

sion website https://extension.usu.edu/millard/. We are planning on hav-

ing an incredibly fun time at this year’s County Small Animal Show. We

would like to thank the Millard County Fair Committee for allowing this

Small Animal Show to take place. All family members are invited and en-

couraged to attend and cheer on their contestants as they show their small

animals.

Mary Anna Henke—Nutrition Educator June/July 2016

Food $ense Nutrition Education is a FreeFreeFreeFree program to help individuals and families eat better on a tight budget. If you would like to attend classes call to sign up. If you are unable to attend classes in person but would like information, Food $ense has online classes that you could do at home on your own time. Please call to arrange lessons. For information call 864-1484, 864-1480 or 743-5412 or please check out our county web page at: www.extension.usu.edu/millard. Food $ense Millard County has an amazing Facebook page with lots of healthy ideas and recipes for your family to try. Check out our Face-Check out our Face-Check out our Face-Check out our Face-book pagebook pagebook pagebook page at: https://www.facebook.com/millardcountyfoodsensehttps://www.facebook.com/millardcountyfoodsensehttps://www.facebook.com/millardcountyfoodsensehttps://www.facebook.com/millardcountyfoodsense

FREE Classes:FREE Classes:FREE Classes:FREE Classes:

• Delta Sands Apartment Complex - Thursday, June 2nd - 4:00 PM: Food $ense How to Create a Smoothie and The Facts About Caffeine.

• Delta Sands Apartment Complex - Thursday, July 7th - 4:00 PM: Food $ense - How to Create a Fruity Dessert and Shopping for Fruit.

• Fillmore’s Mt. Catherine Manor Complex - Thursday, June 9th - 4:00 PM: Food $ense How to Create a Smoothie and The Facts About Caffeine.

• Fillmore’s Mt. Catherine Manor Complex - Thursday, July 14th - 4:00 PM: Food $ense - How to Create a Fruity Dessert and Shopping for Fruit.

• Kanosh Paiute Band Building - Tuesday, June 7th - 4:00 PM: Food $ense How to Create a Smoothie and The Facts About Caffeine.

• Kanosh Paiute Band Building - Tuesday, July 12th - 4:00 PM: Food $ense - How to Create A Fruity Dessert and Shopping for Fruit.

Heart Healthy FatsHeart Healthy FatsHeart Healthy FatsHeart Healthy Fats

Fat is a necessary and essential nutrient in a healthy diet. However, it is all too easy to get too much fat and this can lead to heart disease, obesity, and cancer, especially when you eat too much of the wrong kind of fat. The goal should be to use as little added fat as possible. There may be some confusion over what is considered a healthy fat and what is not. There are 4 major kinds of dietary fat. Monounsaturated FatsMonounsaturated FatsMonounsaturated FatsMonounsaturated Fats: These are mostly oils, meaning they are liquid at room temperature. More familiar monounsaturat-ed include olive oil, and canola oil. These are considered “heart Healthy”. Polyunsaturated fats: Polyunsaturated fats: Polyunsaturated fats: Polyunsaturated fats: These are also liquid at room tempera-ture. These include corn oil, safflower oil, sunflower oil, and soybean oil (more commonly known as vegetable oil). Saturated fats: Saturated fats: Saturated fats: Saturated fats: These are fats that are solid at room tempera-ture and are usually animal fats such as butter, lard, and the fat in meats. These fats have been linked to heart disease. Palm and coconut oils (both Plant oils) are also saturated fats. Trans fats: Trans fats: Trans fats: Trans fats: These are fats that start out as liquid oils but are processed to become solid at room temperature. The pro-

cessing of the fat is called hydrogenation. Trans fats contrib-ute more to heart disease than saturated fats and are known as the really bad fats. Examples of these fats are margarine and shortening. Look for the words “hydrogenated” or “partially hydrogenated” on food labels and eat as few of these as you can.

Healthier Bean BrowniesHealthier Bean BrowniesHealthier Bean BrowniesHealthier Bean Brownies

3 tablespoons cocoa powder 1/3 cup canned pureed black or white beans, drained******** 1 tablespoon + 1 teaspoon canola oil 2 eggs, lightly beaten 1 cup sugar 1/2 teaspoon vanilla 1/2 cup whole wheat flour 1/2 teaspoon salt 1/2 teaspoon baking powder Preheat oven to 350 degrees F. Spray an 8X8 inch pan with cooking spray. Mix the cocoa, beans and oil. Add eggs, sugar, and vanilla; mix well. In a separate bowl, mix flour, salt and baking powder. Add dry ingredients to the bean mixture; mix well. Pour brownie mixture into pan and bake 25-30 minutes or until toothpick inserted in center of mixture comes out clean. Cool on a wire rack before cutting. Dust with powder sugar if desired. ********To puree the beans, drain the liquid off the canned beans. Place beans in a food processor or blender. Add 3 table-spoons water back not the beans. Process until smooth. If you do not have a processor or blender, the beans may be mashed well with a vegetable masher or fork. Left over pureed beans can be frozen for later use or added to casseroles or soup reci-pes to boost nutritional value. This recipe was converted to alleviate solid fats especially trans-fats. The orginal recipe called for 2/3 cup shortening. Sorce: Food $ense Creates Curriculum—Lesson Resources pg.

112-113; Utah State University Nutrition, Dietetics, and Food Sciences/Extension) The U.S. Department of Agriculture (USDA) prohibits discrimina�on against its customers, em-

ployees, and applicants for employment on the bases of race, color, na�onal origin, age, disabil-

ity, sex, gender iden�ty, religion, reprisal and, where applicable, poli�cal beliefs, marital status,

familial or parental status, sexual orienta�on, or if all or part of an individual's income is derived

from any public assistance program, or protected gene�c informa�on in employment or in any

program or ac�vity conducted or funded by the Department. (Not all prohibited bases will apply

to all programs and/or employment ac�vi�es.) If you wish to file a Civil Rights program com-

plaint of discrimina�on, complete the USDA Program Discrimina�on Complaint Form, found

online at h,p://www.ascr.usda.gov/complaint_filing_cust.html, or at any USDA office, or call

(866) 632-9992 to request the form. You may also write a le,er containing all of the informa�on

requested in the form. Send your completed complaint form or le,er to us by mail at U.S. Depart-

ment of Agriculture, Director, Office of Adjudica�on, 1400 Independence Avenue, S.W., Washing-

ton, D.C. 20250-9410, by fax (202) 690-7442 or email at program.intake@usda.gov. Individuals

who are deaf, hard of hearing, or have speech disabili�es and wish to file either an EEO or pro-

gram complaint please contact USDA through the Federal Relay Service at (800) 877-8339 or

(800) 845-6136 (in Spanish). Persons with disabili�es who wish to file a program complaint,

please see informa�on above on how to contact us by mail directly or by email. If you require

alterna�ve means of communica�on for program informa�on (e.g., Braille, large print, audi-

otape, etc.) please contact USDA's TARGET Center at (202) 720-2600 (voice and TDD). USDA is

USU Extension

83 So. Manzanita Ave.

Delta, Utah 84624

Address Service Requested

Other Contact Information Phone: 435-743-5412 or 435-864-1480 Fax: 435-743-4221 or 435-864-1488 E-mail: millardextension@usu.edu

Bulk Rate

U.S. Postage

Paid

Delta, UT

Permit No. 1201898

Non-Profit

www.extension.usu.edu/millard

Millard County

Mon/Wed/Fri Tues/Thurs

83 South Manzanita Dr. Deric Despain –Millard County Director/ Ag 50 South Main

Delta, UT 84624 Karen Banks– 4H Educator Fillmore, UT 84631

(435) 864-1480 Jamie Hair—4H Coordinator (435) 743-5412

Fax (435) 864-1488 Mary Anna Henke– FSNE Educator Fax (435) 743-4221

millardextension@usu.edu Sharal Young– Office Manager millardextension@usu.edu

Jenna Aldrich—4-H Horse & Livestock Coordinator

Marinda Willoughby—4-H Livestock & Horse Coordinator

“Practical solutions for a complex world”

Utah State University Extension is an affirmative action/equal opportunity institution