University of Wyoming Extension News

UW professor explores Wyoming producer 2014 Farm Bill participation

farm billThe 2014 Farm Bill eliminated prior farm safety net programs and introduced a suite of new ones.

A new publication from the University of Wyoming Extension reviews how the new programs work and possible benefits to producers.

Author Nicole Ballenger, a professor in the Department of Agricultural and Applied Economics, looks at safety net program elections by Wyoming producers. She also examines whether or not Wyoming growers are taking advantage of these programs to provide some degree of price or revenue protection for their businesses.

“Price and revenue protection in the 2014 Farm Bill: Update for Wyoming,” B-1274, is available by going to www.uwyo.edu/uwe and clicking on Publications on the left-hand side of the page. Type the bulletin name or number into the search field to access the bulletin. Clicking on the title provides access to the bulletin’s website or pdf.

Reducing processed, packaged foods from diet Riverton program focus

Laura Balis

Laura Balis

Those in the five-week University of Wyoming Extension REAL FOOD program in Riverton will learn how to reduce and even eliminate processed or packaged foods and sugar from their diets, said the course instructor.

All classes meet 5:30-7:30 p.m. Wednesdays Jan. 13 to Feb. 17, except Feb. 3, at Riverton High School, 2001 W. Sunset Dr., said Laura Balis, extension nutrition and food safety educator.

The course includes learning how to plan meals shop, and cook using whole, natural ingredients, and to read labels and decipher ingredient lists, said Balis.

“Half of the class time will include hands-on, healthy cooking in the home-ec room,” she said.

Cost is $35, which covers books and materials. To register, call 307-857-3654 or email lbalis@uwyo.edu.

BodyWorks in Wyoming program team wins UW Extension creative excellence award

A collaborative team received extension's Creative in Excellence Recognition Award for its Body Works in Wyoming program. From left, Melissa Bardsley, Vicki Hayman, associate director Mary Kay Wardlaw, Mary Louise Wood, Kimberly Fry, associate director Kelly Crane

A collaborative team received extension’s Creative in Excellence Recognition Award for its Body Works in Wyoming program. From left, Melissa Bardsley, Vicki Hayman, associate director Mary Kay Wardlaw, Mary Louise Wood, Kimberly Fry, associate director Kelly Crane

Team members who launched a program that gets youth and parents working together to improve family eating and activity – with one youth earning dinner at the White House – were recognized with the UW Extension Creative Excellence Recognition Award.

BodyWorks in Wyoming program collaborators Melissa Bardsley, Vicki Hayman, Mary Louise Wood and Kimberly Fry received the honor in Riverton Wednesday, Nov. 11, during extension’s annual training.
The team developed the program to teach Wyoming youths and adults strategies to build lifelong healthy habits.

Bardsley is the extension food and nutrition specialist; Wood is the 4-H youth educator in Albany County; Hayman is the nutrition and food safety educator in Weston County; and Fry is a 4-H youth educator in Campbell County.
They have led the BodyWorks program since 2012 in Campbell and Albany counties –with one 12-year-old participant, Dillon Andrews, of Albany County garnering dinner at the White House after his recipe for Indian tacos (http://bit.ly/recipebydillon) was selected in the 2015 Healthy Lunchtime Challenge. His mother related, “Before participating in BodyWorks, he would not have been able to identify the best ingredients to create such a balanced meal.”

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Turkey preparation, roasting information available from UW Extension

turkey talkUW Extension nutrition and food safety educators offer Turkey 1.0 information for newbies and those who haven’t prepared the Thanksgiving meal for a while.

The 10-page “Turkey Talk” provides buying and thawing information, roasting timetable and instructions, safe handling of turkey dinners to avoid bacterial growth, food storage guides and recipes for leftovers.

The bulletin can be viewed or downloaded free at http://bit.ly/turktalk.

UW equine program seeks to expand opportunities throughout state

Jenny Ingwerson

Jenny Ingwerson

The University of Wyoming has a pony mascot (Cowboy Joe), a bucking horse logo and a new charge to expand its equine studies program.

Enter Jennifer Ingwerson. Ingwerson joined the UW College of Agriculture and Natural Sciences in August 2014 to take the reins of the equine program within the Department of Animal Science.

The program encompasses academic teaching, UW Extension and coaching the Collegiate Horse Judging and Ranch Horse Versatility teams, activities that roughly define the seasons.

“Fall is competitive season,” said Ingwerson.

The Versatility Ranch Horse competition raises awareness and appreciation of the working stock horse with ranch trail, reining, ranch pleasure and working cow horse events. 

This year, UW Ranch Horse team members compete against other collegiate teams in two shows in Colorado.

Unlike the Ranch Horse Team, which is a club, Collegiate Horse Judging Team members enroll in the advanced equine evaluation and selection course. Ingwerson coaches students to evaluate horses on breed standards for conformation and performance.

The ideal is not, however, a collection of standards. Students learn how conformation relates to overall function and longevity of the animal. For example, team members must know arm from elbow, pastern from poll and be able to recognize a trappy (choppy) or rope-walking stride (both undesirable). Competitive horse judging develops skills in observation, organization and verbal communication. Continue reading