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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: sarahm72@vt.edu
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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.