Full Circle

 

Calm before the judging - The judge's tables and books are ready to go!

Today, I'll be at the Stafford County Fairgrounds for the 4-H foods judging. It will be like coming full circle. 

In July 1994, a little pony-tailed, solemn-faced girl sat down for her first 4-H foods judging. For the record, Jill was never that solemn or silent in subsequent years. But neither she or I knew what we were doing. I look at the photo of the judge evaluating her microwave cake and think we should have left it at home. Yes, a microwave food product was a 4-H foods class at the time - believe it or not. 

The building was hot, and the microwave cake was not her finest moment in the foods competition. But, honestly, I think that's what 4-H is all about anyway. It's all about learning and growth. (For the record, parents learn a whole bunch, too!)

By the time she was veteran 4-Her, she was teaching others, and she, too, was leading foods meetings and also serving as a foods superintendent at the county fair.

As a senior in high school, Jill was the state winner for the 4-H Foods and Nutrition project. (She actually met her future husband at the Emerald Banquet state awards ceremony that year, though neither she or Eric remember it.) All that - despite a red ribbon microwave cake in her 1st 4-H foods competition.

The old Quonset hut building on the Stafford County Fairgrounds

I started Kim's County Line in 2010. In my July 14 post that year, I said I would be volunteering in the hot old building at the Stafford County Fairgrounds that day. Both my 4-Hers had already aged out. So I wrote about my "why" for still putting "sweat equity" into the county 4-H program. Here's some of what I wrote:

So why do I – or the multitude of other volunteers – continue to show up year after year – some of us after our 4-Hers have left the nest? For me, the answer is easy. And I suspect it’s the same for most people who volunteer at their county fair – whether it’s in Stafford, Cloud, Harper, Rice, Finney, Haskell or any other fair in Kansas. It’s because we believe in the 4-H program.

I have evidence of the 4-H programs’ power. I grew up as a Pratt County 4-Her. My husband continues to volunteer in Stafford County where he was a 4-Her longer ago than he likes to admit. ... I think 4-H helped shape us into the people we are today - people who care about and work for their community.

Both our children benefited from 4-H – with everything from project knowledge, leadership skills, goal setting and completion, record keeping and social networking long before there was anything like Facebook or Twitter. Our daughter’s career choice as a dietitian is directly related to her long-time participation in the 4-H foods and nutrition project. Our son’s choice as a college public relations major came – in part – because of tours he took while a delegate at the 4-H Global Conference in Kansas City.

I witnessed my children's growth from the time they were 7-year-old, first-year 4-Hers to the time they were confident, committed 4-H veterans.

Equal time: Brent was a Corn Valley 4-Her, too.

Here we are 30 years later. And I'll be at the Stafford County Fairgrounds today. Though I wasn't the foods superintendent for 4-H foods Jill's first year, it wasn't long after that I became one of the department's superintendents and have been ever since.

I was at the fairgrounds yesterday afternoon, setting up the area for foods judging today. And hallelujah, this year the judging will be in the brand new, air-conditioned building. (In reality, if they hadn't moved judging for several years to the Church of Christ basement and the Stafford Recreation Commission, I'm not sure I would still be doing it. I need air-conditioning in my old age!)

The brand-spanking new facility is a wonderful addition to our county. But the reasons for doing the job are the same as back when we were in that stifling-hot old Quonset hut. It's all about the kids and the 4-H program. 

Ironically, Sunday afternoon I was getting photos via text and offering suggestions for 4-H baking for the Shawnee County Fair. Last evening, I got photos of decorated cookies from Kinley, who's entering that category in her upcoming fair. 

The pony-tailed little girl from 1994 has now taken on the role of 4-H mama. We'll be heading to Topeka for Kinley's and Brooke's 4-H fair next week. We are equal opportunity 4-H supporters. 

Young people in 4-H are three times more likely to contribute to their communities than youth not participating in 4-H. 4-Hers all across the nation are empowered to take on the leading issues of their towns, counties and states and make a lasting difference. ... 4-H youth get the hands-on, real-world experience they need to become leaders and to make positive differences in their communities.

"The 4-H Study of Positive Youth Development"

 from Tufts University 

 Good luck to Stafford County 4-Hers this week ... and to other 4-Hers across the state who are sharing their hard work with the public this week. Come eat at the concession stand in air-conditioned comfort:

 

Pratt - my home county - also has its fair this week. If you're near a county fair, I encourage you to go and support the kids and your community!

My Trouble with Pigs (and Covid-19)

My cleaning binge has uncovered a fairly valuable book. It may not be a bestseller, but it was definitely good for some deep belly laughs from the author's parents.

Jill was 10 at the time, so we'll excuse her spelling of "troubles." And the challenges of spelling out "Fritzemeier" are clearly evident on her book cover. With a name that's 11 letters long, you may have to drift onto the next line to complete the word.

It even had an ISBN number on the Stafford School library. It was classified as nonfiction because it chronicled Jill's journey with her 1994 4-H swine project., her first year in the project. Here is most of it (illustrated with photos from her 4-H book):

One day, I went over to Jeremiah's house with my family to get a pig. I hated the smell! I got a girl and a boy and then we weighed them. I named my pigs Pork and Beans. Leonard pulled them by the ears; I hated that.

Finally, we took them home. I loved them! I fed and watered them every day for a week.  Then I got tired of doing that. But I still had to water them. Once my dad left the water running. I did not have to water them that day. I left the water on too long and the whole pen was wet. ...

Two to three weeks later, dad broke his leg, so Grandpa, Mom and Brent helped me with the pigs. Sometimes, dad did, too. One day, I ran screaming up to our house. My mom thought my pigs were dead. I thought they had run away because I did not see them. They were behind the boards, and we had to fix the pen. It made us late for swimming.

Six weeks later, we took them to the fair; Dad still had his broken leg. I got a red ribbon, which I was not happy with. I sold Beans to the Farmers National Bank for about $150.00. Plus I got $80 for being in 4-H. 

Pork was slaughtered, which I was not happy about. When we had a meal from him, I did not eat it unless my mom and dad said I had to. I have not bought much with my money, but I have put half in the bank because mom and dad made me.

Our kids were never the most successful exhibitors in the Stafford County Fair swine show. But those red ribbons didn't mean there weren't valuable lessons learned along the way ... like feeding and watering an animal - even if you got tired of doing it. Or completing a job - even if it meant you were late to something fun like swimming.

We were mean parents. Yes, mom and dad made her put half in her account to begin a college savings fund. Her 4-H livestock projects ultimately helped her go to college. Same goes for her brother. And, in her teen years, some of the other funds she generated went toward jeans (or other clothes) that Mom might have deemed too pricey. She could make up the difference with her own money, if she so chose. And there was a lesson there, too.

It's been a long time since we've had 4-Hers at our house now. But we still provide money for awards. I continue to serve as the 4-H foods and nutrition superintendent at the county fair (and I've lost count of how many years I've done that, but probably for a quarter of a century - yikes!).

 It wasn't business as usual this year. With Covid-19, we didn't do conference judging for foods.

All the fun extras - like the concession stand, kiddie tractor pull and other entertainment - were sidelined in an effort to social distance and keep people safe. There were no open class entries, so I didn't have my normal armload of 8 x 10 photos to enter.

Conference judging teaches 4-Hers - and parents - a whole lot. A sheet of comments can't compare, but that's all we could do this year.

I witnessed my children's growth from the time they were first-year 4-Hers to the time they were confident, committed 4-H veterans.
This photo was from Jill's very first year for foods judging. She looks a little scared by the whole process. But year after year, she got better and better at it, and the judges eventually probably wondered if she'd ever quit talking.  And by the time she was veteran 4-Her, she was teaching others, and she, too, was serving as a foods superintendent at the county fair.

To me, that's the value of 4-H. It's not the ribbons, though, of course, the kids want the blue ribbon at the time.

Instead, it's the "sticktoitivness" that keeps kids feeding, watering and walking their animals or trying that recipe yet again or ripping out a crooked seam - the list goes on and on.

Runaway the bucket calf and Jill both being stubborn

You sometimes have to dig in your heels and keep practicing - day after day after day so that - eventually - you can persevere.

Runaway and Jill at the fair.

It means building things - whether physically building a woodworking project or a craft or a cattle pen - or building relationships between kids from other communities and adults who volunteer their time to help.

No, the county fairs around Kansas - and elsewhere in the U.S. - are a shadow of themselves this year. The Kansas State Fair has been canceled, as have many other state fairs across the U.S. But 4-H is still standing tall in what's important - To make the best better.

Growing through 4-H isn't like magic (though that self-determined project was one of Brent's favorites when he was a little guy.) 

 

There's no sleight of hand. It requires putting in the time and effort - as an individual, as a family and as a community.

 I pledge my head to clearer thinking,

My heart to greater loyalty

My hands to larger service

And my health to better living for my club, my community, my country and my world. 

Now if we could just get adults to do the same - especially that "clearer thinking" part.

   

Eating: The Newest Spectator Sport

Have you ever had people intently watching you eat? It's a little disconcerting. Is there a smear of chocolate on my lip? Has my smile become obscured with chocolate frosting?

With rides on the midway and beautifully crafted quilts just steps away, you'd think people would have better things to do than watch a couple of home economists eat cake. But food judging is a spectator sport every year in the Domestic Arts Building at the Kansas State Fair.

I got to judge the C&H Chocolate Cake special contest at this year's Kansas State Fair, along with fellow judge Lois Schlichau. I try to keep my glances toward the crowd at a minimum. I'm not the best at keeping a poker face. (That's probably not the best quality for a judge.)

Wendy Rowe was one of the observers intently watching our every move. Her husband Jimmy was so nervous he didn't sit down the whole time. But the wait was worth it for Wendy, whose Dark Chocolate Cake with Raspberry Filling took home the second prize the special contest.

It was a tough choice, and Wendy's cake was definitely in contention for the top prize. Like the first-place winner, she had added some elements to her chocolate cake and filling to make it stand out in the crowd.

She says she's trying to build a cake business, so getting a nod from judges at the state fair is another building block toward her goal. Jimmy is her best PR guy. At his job at Siemens Wind Energy, he's helping her build a client base of customers.

Someday, Wendy would like to open a storefront bakery. For now, she bakes to relax after long days as an assistant manager at Sirloin Stockade in Hutchinson.

If you're looking for something special, try Wendy's cake. Enjoy!

Dark Chocolate Cake

2 cups C&H sugar
1 3/4 cups all-purpose flour
3/4 cup dark cocoa
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 tsp. vanilla
1 cup boiling water

Heat oven to 350 degrees. Grease and flour three 9-inch-round pans. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of electric mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

Bake 30 to 35 minutes for round pans or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.

Raspberry Filling
1 8-oz. whipped cream
1 8-oz. pkg. raspberry gelatin

Combine gelatin and whipped cream. Mix until evenly blended. Refrigerate until ready to use.

Chocolate Buttercream Frosting
1/2 cup butter
1/2 cup shortening
1 tsp. vanilla
1 tsp. raspberry extract
1 lb. C & H powdered sugar
1 tbsp. milk
3/4 cup dark cocoa

Cream together butter and shortening. Add vanilla and mix well. Slowly add powdered sugar and cocoa. Continue to blend all ingredients until well mixed. Add milk as needed until icing is smooth and creamy.

To assemble: Put one layer on the serving platter. Top with half the raspberry cream. Top with next cake layer and the rest of the raspberry cream. Top with third cake layer. Cover all with Chocolate Buttercream Frosting. Pipe design and decorate with washed, well-drained raspberries, if desired.

Note: If I were making this cake, I wouldn't use the raspberry flavoring in the frosting.

It's a Tough Job ...

It's a tough job, but someone has to do it. I realize that judging scrumptious chocolate cakes doesn't sound like a daunting task. The tasting part is certainly easy enough. It's just picking the winner that's the trouble.

Fellow judge Lois Schlickau and I chose the winners in the Kansas State Fair C&H Sugar Chocolate Cake contest last Friday. I'm glad there weren't more than seven cakes. It would have made the decision even more difficult.

Denise Pounds of Hutchinson had the winning combination of yummy cake and unusual frosting. She is a perennial fair entrant. She wasn't at the judging to bask in her "crowning" with the first-place ribbon. (The third-place winner was a 15-year-old girl, so there's a wide range of people participating - from experienced fair entrant to novice!)

In a nationally-sponsored contest, I think judges are looking for something a bit unusual and not just a standard chocolate cake. The espresso powder in the cake enhanced the chocolate taste without overpowering it. Using C&H brown sugar in a meringue-style buttercream frosting was an unusual and tasty choice, which set Denise's cake apart from others.

Your mom told you not to judge a book by its cover. Same goes for state fair food contests. The contest isn't solely about outward appearance. In fact, that only counts 10 percent. (Scoring criteria for the cake is 40 percent aroma and flavor and 25 percent each for texture and grain. The frosting is split down the middle with consistency and flavor.)

Randy is eventually hoping for a taste test of his own on this cake. (OK, he'd be happy tasting any of these beautiful cakes! More recipes to follow ...)

Mocha Almond Toffee Cake

Cake:
18 tbsp. unsalted butter, softened but still cool
1 3/4 cups plus 2 tbsp. C&H granulated sugar
3 large eggs at room temperature
2 cups & 2 tbsp. cake flour, plus more for dusting pans
1 1/4 tsp. baking soda
3/4 tsp. salt
3/4 cup dutched cocoa powder
2 tsp. espresso powder
1 cup milk
3/4 cup buttermilk
1 tbsp. pure vanilla extract
1 tsp. pure almond extract

Filling
3/4 cup Heath English Toffee baking bits, divided

Garnish
1 1/4 cups sliced almonds

Preheat oven to 350 degrees. Generously grease and flour three, 8-inch cake pans (Denise used square pans). Beat the butter at medium-high speed until smooth and shiny, about 30 seconds. Gradually sprinkle in sugar; beat until the mixture is fluffy and almost white, approximately 3 to 5 minutes. Add the eggs, 1 at a time, beating 1 full minute after each addition.

Whisk together the dry ingredients. Combine the milk, buttermilk and flavorings in a separate measuring cup. With the mixer at the lowest speed, add about a third of the dry ingredients followed by a third of the milk mixture; continue until all the ingredients are incorporated. Scrape sides of bowl and mix 15 seconds longer until the batter is satiny.

Divide into 3 pans. Spread the top smooth. Bake for 23-30 minutes. Check for doneness with a toothpick or when cake springs back in the center when pressed lightly. Let cakes cool in the pans for 10 minutes. Loosen sides from the pans and invert on wire racks to cool completely.

Brown Sugar Swiss Meringue Buttercream

5 large egg whites
1 2/3 cups packed C&H dark brown sugar
1/4 tsp. salt
2 cups unsalted butter, room temperature

Put egg whites, sugar and salt into a heatproof bowl set over a pan of simmering water. Whisk until mixture registers 160 degrees, about 4 minutes.

Beat on high speed until stiff, glossy peaks form, about 6 minutes. Reduce speed to medium-low. Add butter, 2 tablespoons at a time, beating after each addition. (Meringue will deflate slightly as butter is added.) Beat until frosting is smooth and glossy, 3 to 5 minutes.

Assemble the cake:
Put the first layer on a serving platter or cake stand. Spread some frosting on the first layer. Sprinkle with half the toffee chips. Top with second layer of the cake. Put on additional frosting. Sprinkle with the rest of the toffee chips. Top with final layer of the cake. Spread remaining frosting over the top and sides of the cake, gently swirling on top.

Garnish: Toast almond slices in 350-degree oven for 8 to 10 minutes or until they are just starting to brown. Cool completely. Carefully push the almonds onto the sides of the cake.

Hot for 4-H

I will invest a little sweat equity in the 4-H program today. On second thought, make that a lot of sweat equity.

Today is the first day of the 2010 version of the Stafford County Fair. For much of the day, I’ll be in the 4-H building at the fairgrounds. I’ve lost track of exactly how many years I’ve been a foods superintendent for the fair in Stafford, but it has to be approaching 15 years. Today is another day of battling the heat in the un-airconditioned exhibit building and watching the frosting on unsuspecting cakes puddle around the bottom of the plate.

There will also be perceptible wilting experienced by the children and adults who come into the building to enter or help with 4-H displays today and throughout the rest of the week.

I was at the fairgrounds yesterday afternoon setting up the 4-H foods area. Let's put it this way. I won't be spending much time on my hair this morning because it won't matter one iota after being in that metal building for about 10 minutes. That is definitely where the sweat equity comes in.

So why do I – or the multitude of other volunteers – continue to show up year after year – some of us after our 4-Hers have left the nest?

For me, the answer is easy. And I suspect it’s the same for most people who volunteer at their county fair – whether it’s in Stafford, Cloud, Harper, Rice, Finney, Haskell or any other fair in Kansas. It’s because we believe in the 4-H program.

I have evidence of the 4-H programs’ power. I grew up as a Pratt County 4-Her. My husband continues to volunteer in Stafford County where he was a 4-Her longer ago than he likes to admit. He's still helping, too. This morning, he's helping one 4-H family haul their animals to the fairgrounds. Tomorrow, he'll help with the hog show.

I think 4-H helped shape us into the people we are today - people who care about and work for their community.

Both our children benefited from 4-H – with everything from project knowledge, leadership skills, goal setting and completion, record keeping and social networking long before there was anything like Facebook or Twitter. Our daughter’s career choice as a dietitian is directly related to her long-time participation in the 4-H foods and nutrition project. Our son’s choice as a college public relations major came – in part – because of tours he took while a delegate at the 4-H Global Conference in Kansas City.

I witnessed my children's growth from the time they were 7-year-old, first-year 4-Hers to the time they were confident, committed 4-H veterans.

This was Jill's very first year for foods judging. She looks a little scared by the whole process.

But by the time she was veteran 4-Her, she was teaching others, and she, too, was serving as a foods superintendent at the county fair.

It’s a busy world we live in today. There are definitely more options for families and kids than there were when I was a child – whether that’s playing MAYB ball during the summer or other activities. But I contend that 4-H gives kids – and their families – more benefits than any of those other activities.

I hope you’ll go to the county fair nearest you. See what your local 4-Hers have been up to.

I always get a little misty eyed as I watch a pony-tailed girl talk the judge’s ear off during bucket calf judging.


The same goes for watching a little boy’s exasperated face when his pig reaches the show ring and exuberantly celebrates its freedom from the hog barn by running around the ring – instead of the more sedate pace of other barrows in the class.

These are the mental scrapbook photos all 4-H parents have. And, yes, it’s those things that keep us working in buildings that hover at 100 degrees on hot July and August days. Because we believe kids today should have the same opportunity to grow that we did – or our kids did.

So thanks to all those extension agents, fair boards and volunteers who keep the 4-H program growing into its second century of impacting the lives of Kansas youth and their families.