4-H Learning Day Brings Smiles, Opportunities
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Participants in the 4-H Learning Day tried leather crafting for the first time. |
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"If you provide it, the youth will come."
That's what Pat Willis has noticed.
Willis and Darsy Schaal both work in 4-H youth development for the OSU Extension Service in the metro region. They welcomed 85 youth and a multitude of adult and youth volunteers who hosted a Washington County 4-H Learning Day in April. Doors were open to both children curious about starting 4-H and those experienced members looking to expand their activities -- and everyone in between.
The day offered presentations on everything from showing goats and cows to gardening, leather craft and fashion classes. "It exposes kids to what 4-H has to offer in case they want to give it a try," Willis said. "Kids can be involved in any number of projects. They can raise a pig and do photography."
Adult volunteers and more experienced 4-H members led the event, which is important, Willis said, because younger children really look up to the older youth.
It was a chilly, rainy day, so some of the newly sheared goats were shivering, Willis said, but everyone seemed to have a great time.
Braylin Soon, 11, tried leather crafting for the first time at the learning day. She shows dairy cows and goats as part of the Contented Munchers 4-H group and wanted to try something new.
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Diana Lewis made crab ravioli with a hazelnut pesto from scratch. |
Tommy Kittle, 12, thought leather crafting would be a natural fit. A hunter, Kittle wants to make use of his pelts instead of throwing them away. He
enjoyed making something from the leather but breaks were important to shake out his hand from pushing so firmly on the leather tools.
Diana Lewis and Piper Stewart, a high school junior and freshman respectively, teamed up and created a gourmet Pacific Northwest menu. From the menu they prepared two items for the judge. Lewis made crab-filled ravioli with a hazelnut pesto while Stewart concocted a lemon-raspberry tart both from scratch. The team, Cook Line & Sinker, received a blue ribbon from judge Kathleen Huston for their efforts.
While the ribbons are ideal, being the perfect chef or raising the perfect sheep isn't the entire goal. These activities "are vehicles to learn and grow and thrive as adults in a safe environment with positive role models," Willis said. "Kids gain a sense of mastery and when they're learning skills and accomplishing things they feel good about it and gives them the grit to keep going and try something else."