University of California - Cooperative Extension
March 2010
It looked a great deal like the Olympics..........
Flashing their
custom gold and
silver belt buckles,
the Senior Avian
Bowl Champions
posed in front of
their Coach, Mrs.
Shar Rice (left).
There was no Canadian
snow near the winners’
platform in Ventura, but the
Junior Champions look a
little chilled as they pose
between their Coach, Mrs.
Jan Johansen, and Dr.
Bradley. Maybe it was the
cold, hard championship
buckles they were caressing
(right).
The 2010 Avian Bowl Qualifier was full of
ringing buzzers, fast thumbs, and suspenseful
games. Coming out on top of Junior Avian Bowl
were the Yolo Chickens. The very knowledgeable
trio of Elizabeth Allen, Isabel Barichievich, and
Henry Campbell defeated all their competition.
Capturing the Senior Avian Bowl title were
Tracey Rice, B.J. Bender, Sea Jay Bates, and
Lauren Foy. They made up the team of H5N1 - The
Tour from Orange County. The Tour was coached
by Mrs. Shar Rice of Placentia. As of this writing,
the team is already engaged in fund raising for their
trip to Louisville and the National 4-H Poultry and
Egg Conference this coming November.
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Seen in the crowd: proud 4-H moms rooting on
the San Diegito Sultans from the far south.... Avian
Bowl fans from central and southern California.4-H
alumna Samantha Downey (now at UC Santa
Cruz)...Dr. Tom Johansen from Trinidad on the
north west coast. Dr. Johansen flew his own plane
as far as Salinas and then landed due to predictions
of stormy weather ahead. He was picked up by
Mrs. Johansen (Coach of the Yolo Chickens) and
driven down to Ventura. Your editor wishes to
express her deep appreciation to Mrs. Kitty
Beckmann and friends at the Ventura County Small
Animal Science Field Day. These volunteers made
all the arrangements for the Avian Bowl venue and
as always, were wonderful hosts. Special gratitude
is extended to 3-time National Avian Bowl
Champion Coach, Dr. Linda Teagle and 4-H
alumna and National Avian Bowl Champion, Elise
Rodriguez. The two made the wet, 10 hour round
trip drive from Santa Clara County to assist with the
Bowl.
Olympians may do their “carbo-loading” prior to
competition, but Avian Bowlers carbo-load AFTER
competition. Contestants, coaches, officials, friends,
and family members consumed seemingly record
quantities of carbohydrates at Rusty’s Famous
Pizza. The post-Bowl dinner ended with Mrs.
Beckmann cutting a delicious cake (designed by her
husband, Butch Beckmann) and your Editor
scooping on the ice cream.
Eggs on TV
A recent episode of Modern
Marvels on the History Channel
was dedicated to Eggs. This egg
edition
contained
excellent
footage of commercial egg
production and processing facilities. You may have
even spotted your Editor being interviewed for
some of the segments.
A number of you have asked me if it is possible
to buy this episode for use at Club meetings. It can
be ordered for $24.95 through the History Channel.
The number to call is 1-800-933-6249.
Incubators and brooders are
warming up
For those of you who opt not to produce your
own fertile eggs for incubation, you may currently
be looking for a source of fertile eggs. If at all
possible, buy your eggs (and chicks as well) from a
supplier who is a member of the National Poultry
Improvement Plan (NPIP). “NPIP” is not just the
answer to several questions in Avian Bowl. It also
guarantees you, the buyer, that the stock you are
buying was produced by breeders tested clear of
several important poultry diseases.
It took more than shamrock luck to win the
Avian Bowl Qualifier, but all were
champions when it came to consuming this
delicious cake.
Egg Preparation
Demonstration Qualifier
Egg Preparation Demonstration is another
contest that is held at the National 4-H Poultry and
Egg Conference in Louisville. It is NOT a team
event. The 4-H member does the presentation alone.
At the 2009 Nationals, only 9 states sent Egg Prep
contestants. Awards (with cash) go to 10th place; so
anyone who went to Louisville in Egg Prep last year
came home with an award and money!
How can you become involved in Egg Prep? Our
California State Qualifier is open to Juniors (so they
can start learning their way around the contest) and
Seniors (the top Senior represents California in
Louisville). Each contestant needs to select a recipe
that utilizes eggs (see National Rules in this
newsletter under “9.” for the number of large eggs
needed in each portion). This varies whether you
are preparing an egg drink, an entree, dessert, etc.).
It does NOT need to be an original recipe - use a
cookbook or your Grandmother’s recipe file. You
need to prepare a twelve (12) minute demonstration
that includes a variety of information on eggs (see
Qualifier description in this newsletter under “4.”).
Information on the visuals the contestant can use are
also described in the Rules.
For the California Qualifier, the contestants will
prepare their dishes AT HOME. They are on their
honor to have done the cooking themselves. At the
National competition, there is a complete kitchen
set-up and the contestants will cook their dishes onsite.
Before you start thinking that this sounds too
difficult...a Californian won the National Egg Prep
in 2003 and Californians came in 3rd in both 2006
and 2007.
4-H EGG PREPARATION
DEMONSTRATION
CONTEST - CALIFORNIA
QUALIFIER
Saturday,
May 15, 2010
Palm Springs
Senior Division winner to represent California at
the National 4-H Poultry and Egg Conference in
Louisville, Kentucky. Entries must be postmarked
on or before April 30, 2010. Please send all
completed Entries to:
Dr. Francine Bradley
1775 E. Palm Canyon Dr., Suite 110-129
Palm Springs, California 92264
Entries may be FAXed to 760 699-7056, but you
must also leave a voice message on 760 699-5078
that you have faxed an entry.
The 2010 Qualifying rounds for the National 4-H
Preparation Demonstration Contest will be held in
Palm Springs.
Rules for the 4-H Egg Preparation Demonstration
Contest Qualifier
1. Juniors (under 14 years of age as of January 1,
2010) will be allowed to enter for experience, but
cannot represent California in Louisville. There will
be awards for Juniors, as well as Seniors.
2. To be in Senior Qualifier, you must be a Senior
4-H member between the ages of 14-18 years as of
January 1, 2010.
3. Submit a typed copy of your recipe.
4. The demonstration must be no more than 12
minutes in length. An additional 3 minutes will be
provided for the judges to ask questions. Bring the
prepared dish from home and be ready to
demonstrate the preparation of this dish in front of
the judges. The demonstration must include the
following: a. Information on eggs: nutritional value,
preparation, and storage, functional properties,
grading and sizing, production, versatility and
economics of cooking with eggs. b. Steps in
preparation of the dish. c. A finished dish (prepared
at home). Judges will sample each finished product
at the conclusion of each demonstration.
As part of your Egg Prep Demonstration you
will need to provide accurate information. Here are
a few good sources of information to learn more
about eggs, the industry, and how eggs are
produced.
5. The egg dish may utilize prepared packages of
food ingredients (i.e. grated cheese) or canned items
(i.e. tomato paste).
1. Animal Care Series: Egg-type Layer Flock
http://www.vetmed.ucdavis.edu/vetext/INFPO_Egg
CarePrax.pdf
6. Each contestant will furnish all supplies for the
demonstration.
2. Eggcyclopedia, 3rd Edition. Free paper copies
may be obtained by contacting the American Egg
Board, 1460 Renaissance Drive, Park Ridge, IL
60068.
(847) 296- 7043 Online version:
http://www.aeb.org/LearnMore/Eggcyclopedia.htm
7. Easels will be provided for the demonstration.
Only table top displays will be allowed. No slides or
videos will be allowed. All props and visuals must
be displayed on the demonstration table or on
easels. No additional tables will be allowed.
8. Posters displayed must be the work of the
contestant.
9. No contestant will be allowed to have any means
of identification as to his/her name on clothing,
posters, or demonstration materials.
10. Contestants will work alone.
11. Contestants will be assigned a 6 ft work table
for use in the preparation area. A 6 ft table will be
assigned for the presentation of the prepared dish. A
6 ft table will be available as a back work area in
the presentation room.
Recipe and portion size rules as well as
decoration information are in the rules of the
National Contest.
Egg Prep Demonstration Resources
The American Egg Board main website is:
http://www.aeb.org/
3. National 4-H Avian Bowl Manual. See January
2010 issue of Avian Science Notes for ordering
information.
4. The Egg Nutrition Center.
http://www.enc-online.org/
5. The United Egg Producers.
http://www.unitedegg.org/
6.
Mississippi State Cooperative Extension
Service’s website contains information that could be
utilized in the Demonstration.
http://www.msstate.edu/dept/poultry/4heggs.htm
7. Georgia Cooperative Extension Service also has
a 4-H Leader’s Guide for planning Egg Prep
Demonstrations and using eggs at project meetings.
http://pubs.caes.uga.edu/caespubs/pubcd/4Hpubs/E
ggPrep-LG.htm
CALENDAR
March 27
Shasta County 4-H Poultry Show
Poultry Show, showmanship, knowledge quiz.
Shasta College Farm.
Information from Leeann Stearns
530-226-0413
April 9-11
Orange County 4-H Youth Expo
Poultry Show
Showmanship, Egg Judging, Knowledge Tests.
Information and entry forms online at
http://www.oc4h.org/ye/index.html
May 15
Egg Preparation Demonstration
Qualifier
The Women’s Club
314 South Cahuilla Rd.
Palm Springs, CA 92262
July 21
Orange County Fair, Avian Bowl
Judged by Dr. Bradley. Information
http://www.ocfair.com
Dr. Francine A. Bradley, Editor
Extension Poultry Specialist
1775 East Palm Canyon Dr.
Suite 110 - #129
Palm Springs, California 92264