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News:The Fallowfield Lifeskills Club: Chicken and Egg Project

2020 Fallowfield Lifeskills Club and the Carleton Cluckers

Carleton Cluckers

The Fallowfield Lifeskills Club is well underway with the chicken and egg project. The club calls themselves the Carleton Cluckers. We have been doing a variety of cooking recipes with chicken and eggs and are also incubating fertilized eggs. We started with 36 eggs, and learned to candle the eggs to see the progress of the growing chicks inside. In the end we ended up having 18 baby chicks hatch these last couple days. In the coming weeks we will be watching the chicks grow, judging eggs, making Easter crafts, and continuing to make delicious recipes. Missing from the photo is Club President is Preston Bartley and Press reporter Jess Sample.

2020 Richmond Community Chocolate Project

Achievement Day

Richmond Chocolate Club 2020 Thanks Farm Credit

On February 20, 2020, the Richmond Community 4H Chocolate Club celebrated our Achievement with a superb Chocolate Buffet!  Everything was delicious!  We ate Chocolate Dipped Strawberries, homemade Chocolate Cake, Beans Mole (say mol-ay), Chicken Mole, Oreo Bombs, homemade Brownies, homemade Chocolate Chip Cookies, Tiger Bars, Chocolate Marshmallow Squares, Chocolate Zucchini Cupcakes, handmade Truffles, Chocolate Nachos!  Congratulations to all the 4H members who, over the last few weeks, learned about the history of chocolate, how cacao is grown and harvested, how to bake and cook with chocolate, and how to work together in groups while using our kitchen skills and bake-safe skills.  Many thanks to our volunteer helpers: Miss Jenn; Miss Nancy; Miss Bethany; Miss Amy; Mr. Pat; and Mr. Brummell!   
Congratulations to our members: Sophie, Ivy, Julia, Xavier, McKenna, Ellie, Melia, Caris, Tyler, Carter, Neves, Kalina, and Bronte.
Special Thank You to Farm Credit Canada for their generous donation to our club to help us pay for the ingredients for us to bake and cook our chocolatey treats!  We made 10 recipes in 6 weeks!
Special Thank You to St. Andrew's Presbyterian Church in Richmond for allowing us to use the church hall and kitchen each week for our meetings

Week 4 Report

Everyone is hard at work

Our fourth week of chocolate club was very busy and productive! Our night started off with everyone in the kitchen to make Fudge Pops, along with 5 minute Fudge and Chocolate Pudding. In order to get all 3 recipes done we had to divide and conquer. This went really well in a short amount of time, because we practiced all the skills we have been learning.

Next up was making moulded chocolate. We melted different colours and kinds of chocolates to be painted and filled into the moulds. This was a great project because it was art and food mixed together. First we painted the coloured chocolate into the bottom of the moulds, then topped it up with dark, milk or white chocolate. They turned out professional looking. We would love to do this again.

McKenna and Ellie Buda MacDonald

Week 3 Report

media report written by McKenna and Ellie MacDonald

Richmond Chocolate Club Meeting 3 2020

In our third week of Chocolate Club, we were fortunate to have 3 exchange students from Columbia give us a presentation. The students shared with us information about the farming and processing of the cacao bean. They also introduced us to the importance of fair trade chocolate. While we watched the presentation we tasted raw cacao beans. They tasted bitter. We understand why sugar is added to make chocolate taste good.
We once again split into two groups to make chocolate fondue and do a chocolate tasting. We made dark, milk and white chocolate fondue, to eat with croissants, fruit and marshmellows. It was delicious!! We learned that the ratio between percentages of cacao and sugar effects how shiny and how loud chocolate snaps when broken. We tried chocolate bars of 75%, 81% and 95% cacao. Some of us liked the 75% and some others did not. Some of us thought the 81% was OK, but most did not. Only one of us thought the 95% was good, because it is very bitter, similar to the raw cacao bean. We thanked the exchange students for their time and presentation, we cleaned up and went home with VERY full bellies.

Week 2 Report

Chocolate Pizza

Once everyone arrived at the 2nd week of chocolate club, we began with the 4-H pledge. We divided ourselves into groups, one made chocolate brownie pizza and the other group made 4-H brownies. While the pizza and brownies were baking, Cindy taught us about judging brownies. So we know how our brownies well be judged at the Richmond fair. Then we all put dry ingredients into a bag to take and make brownies at home. Our President then gathered us in the kitchen to decorate our chocolate brownie pizza with ice cream, chocolate sauce and fruit YUM! After eating and clean up, we all got to take brownies home to practice judging. Then we closed the meeting.

McKenna and Ellie Buda MacDonald, Media Reporters

Richmond Community Chocolate Club

Tiger Bars, taste tested and enjoyed by all!









On January 16, 2020 we met at St. Andrews Presbyterian Church in Richmond, for our first chocolate club meeting.First thing we did was play a game to get to know our new 4-H buddies, at the same time we played 4-H bingo.

After that we held the elections for President, Vice President, Secretary, Treasurer and the two Media positions.

After the elections were held, we split into two groups.

One group went to the kitchen. The other went with our 4-H leader Cindy.

The group that went to the kitchen made chocolate tiger bars.

The other group went over kitchen safety rules and the history of chocolate. Then we switched. When the tiger bars were ready we ate some and had some apple juice for our snack.

We closed with the 4-H pledge. 

Richmond Community Club and the Christmas Parade 2019

December 7 was a cold, crisp but clear evening for the Richmond Santa Claus Parade.  The Richmond Community 4H Club had lots of fun decorating and riding on the float.  Melia’s goat were a huge hit for the parade-watchers!

Decorating the Christmas Float
Decorating the float for the Richmond Christmas Parade

Goats on a Float!


2019 Richmond Club Community Garden Boxes

On April 24th  2019, the 4th week of garden club, we cut up fruit and vegetables to dehydrate in a dehydrator.  Dehydrating food is one method of food storage.  We ate dehydrated apple, pear, peppers, banana, sweet potato, and zucchini.  The dehydrated bananas were really good!


We also classified plants as fruits, vegetables or herbs.  We learned that many vegetables are actually fruits, however, we might classify them as vegetables because of how we prepare them and at which meal we usually eat them.

What's the Difference Between a Fruit and a Vegetable? ... Botanically speaking, a fruit is a seed-bearing structure that develops from the ovary of a flowering plant, whereas vegetables are all other plant parts, such as roots, leaves and stems.

For our snack we had zucchini bread, thumbprint cookies and berry pie bars.


We are also looking after our seedlings that we planted at our first meeting and transplanting, if necessary, in to bigger pots.  Our terrariums will be on display in the Ag Awareness Building during Richmond Fair.


On May 22, 2019  we planted the Community Garden Boxes.  At the last meeting the members determined a theme for each of the 4 boxes: Italian; Mexican; Salad; Herbs.  Chris King, from the YIG in Richmond, and Bailey Mowat of 4B Farms in Ashton, have donated vegetable plants for us to use.  The boxes will be maintained by our club throughout the summer with the produce being donated to the Richmond Lodge.  Many thanks to Carol Demjan for helping us plan the boxes, which plants should go where, and teaching us about space for growing and looking after our soil.


The Richmond Fair Board offered the Richmond Community 4H Club the opportunity to volunteer at the 2nd Annual Richmond Sled and Tractor Pull on June 7 and 8 at the Richmond Fair Grounds.  Our job was be to pick up garbage and recycling during the event.  We kept the grounds free of garbage and kept cans clean both days.  We collected the empty beer cans and turned them in to use the money to help fund our activities instead of parents having to pay extra for supplies.


Grow Your Own Garden Club 2019 - Richmond Community 4H Club

First week at Grow Your Own Garden Club in Richmond Ontario










The very first week at Grow Your Own Garden Club, we planted seeds in egg cartons. We also studied seeds growth. We learned what good soil feels like, how much water we should give our plants, and how often we should water them. For snack, we ate homemade zucchini cake.


?The second week at 4-H garden club, we planted more vegetable seeds. We made newspaper pots, and planted flowers in them. We also made terrariums using succulents. All the kids brought glass containers, and we decorated them with coloured sands and figurines. For snack, we had carrot cake.

On April 10, 2019, the third week of garden club, we made rain gages out of tin cans. We also played a fun game to get to know the other members’ names. The elections were held that week, as well.  Elected to the role of President is Aida Attar; Vice-President is Sophie Maheu; Secretary is Caris Sparling; Treasurer is Tyler Sparling; and Media Reporters are Julia Andrechek and McKenna Buda MacDonald.  The snack was blueberry muffins.


Written by

Julia Andrechek and McKenna Buda MacDonald

Media Reporters, Richmond Community 4H Club


2018 Carleton County Goat Club

Proud Carleton County Goat Club Members!

The first year of the Carleton Goat Club was a success!  Showing goats was a first for all of the members.  Our club consisted of nine girls 10-14 years old.  The girls showed Commercial Boer Goats.  During our meetings we toured  both meat and milking goat operations.  The club learned a lot and had some fun along the way.

The clubs achievement day was held at the Carp Fair.  The 4-H goat show was completed minutes before the tornado warnings were issued.   Lots of excitement!  The members were able to put all of the skills they learned during meetings to work.  It was a very rewarding experience for the club members to show their goats after all the hard work that lead up to achievement day.

We look forward to the Carleton Goat Club starting again this summer.  New members are always welcome.

Richmond 4H Community Club

The Richmond 4H calf club has done quite a bunch of things in the past few weeks.

In our first meeting we met up to play archery tag. First we learned how to aim and fire the bows and put on the safety gear. Then we played a bunch of different mini-games.

Let the Archery Games Begin!

Then in our second meeting we elected the president, vice president, secretary, treasurer, and the press reporter. As president we have Aida Attar, vice president is Tyler Sparling, secretary is Caris Sparling, treasurer is Victoria Ritchie and the press reporter is Adri Kavanagh.  Other club members are Bethany Mowat, Dayton Potvin, Nathan Black, and Carter Hawkins. We also brainstormed ideas we want to learn about.

Then for our third meeting, we had Brian Pepper come in and teach us about the weather, different clouds and how to tell what kind of weather is incoming. The different kinds of clouds we learned about are stratus, cirrus, cumulus and cumulus nimbus. The stratus clouds are known for bring rain. The cirrus and cumulus clouds mean that it will be sunny. Finally, cumulus nimbus clouds bring huge amounts of rain, thunderstorms and even hail. They are huge clouds that have a distinct anvil shaped top. Another thing we learned about was a barometer. A barometer helps you tell what weather is incoming based on the air pressure. That is what we learned about the weather. 

The Richmond Community 4H Club has members between the ages of 9-21 who come together to learn about agriculture and other selected topics through fun and mentorship.  Our club encourages building youth leadership skills, confidence, and supports volunteering in our community.

Written by
Adri Kavanagh
Press Reporter
Richmond 4H Community Club

Richmond Community 4-H Club completes the Celebrate – Party Planning Project

Members were asked to plan, organize and execute the Richmond Agricultural Society’s (RAS) Volunteer Appreciation Breakfast to take place on Saturday, October 21, 2017.  The purpose of the breakfast was for the RAS to thank and show their appreciation to all of the volunteers who
help make Richmond Fair a success in our community.
The Party Planning club members held several meetings where they determined a budget for
this event to host 80 - 100 people at the Dining Hall in Richmond.  They presented their ideas
and suggestions to the Directors of the RAS for approval before moving ahead with their plans.
They contracted a caterer, determined a menu, created invitations, formed an agenda, acted as
MCs' and greeters, solicited donations for a prize table and door prize draws, created
decorations, centrepieces for tables, invited notable special guests, wrote thank you notes to
helpers and donors, managed a money float, organized student volunteers to assist with set up,
clean up, bus tables, wash dishes and serve food.
The club members chose to hold a Toonie Toss to win a bottle of maple syrup that was donated.
They also sold tickets to win a pair of Senators tickets, car detailing package, and a beer fridge.
All of these items were generously donated as well.  The members decided to donate all of the
proceeds from these games to a local charity – Big Sky Ranch.  The games were a tremendous
success and the members were so proud of the support they received from all the people who
attended the breakfast and played the games.  The Party Planning members were able to
donate $413.75 to Big Sky Ranch.
The Volunteer Appreciation Breakfast was a big success, with a wonderful breakfast served to
90 people.  The Party Planning members learned to work together, distribute tasks, present
ideas to the RAS, determine a float, make change, account for funds, write proper thank you
notes, and be hosts with smiling faces to many guests.
The members of the Richmond Community Party Planning Project 4-H Club
The members from left to right are:  Bethany Mowat, Megan Lennstrom, Kristen Kelly,
Stephanie D’onfrio-Findlay, Aida Attar, assisted by Nolan Arthurs.  Missing from the picture is
Alyssa Mowat.  These enthusiastic, energetic members are also Junior Directors with the
Richmond Agricultural Society.  Their involvement in 4H, their commitment to working hard and
volunteering their time in our community has enabled them to become members of the Society
and develop into future leaders.


Richmond Community 4H Club

The Richmond Community 4-H Club is a group of keen young people! They worked together and entered scarecrows in the Richmond Agricultural Show. The club won first place! They met one night at the barns on the fairgrounds and built these great figures. They had so much fun working together!

The Team!

The scarecrows!


Richmond Community 4H Club

Caris Sparling   Press Reporter

The Richmond Community 4-H club planted tomatoes at the Dining Hall in Richmond! Once the tomatoes were ready they were then donated to the Richmond Food Bank.  The Richmond Food Bank is located in St.Paul’s United Church.  They require any non-perishable food items. If you would like to donate, please drop off your donations at King’s Your Independent Grocer or at the church, which is open on Tuesday mornings 9-11:30.

Tomatoes ready for sharing



 Some of our tomatoes ready for sharing!





Crop of Tomatoes planted at the Dining Hall in Richmond

Even though our tomatoes did not like the cool wet summer, they managed to produce!













Fallowfield 4-H Club Learning About Agriculture

4H gives youth an opportunity to learn about various aspects of farming.

This can include learning about animals such as market lambs and draft horses, as well as learning about the qualities of good hay.

Fallowfield 4H Club members recently gathered at Kyle Seguin’s sheep farm at North Gower, where they learned how to judge market lambs, hay and draft horses.

The Fallowfield 4H Club wishes to thank Kyle Seguin and his family, along with Chris Kelly — who provided the light draft horses to judge — for making this May 16 meeting so informative.

The Fallowfield 4H Club’s next meeting will take place at the farm of Laura and Paul Naismith in Arnprior, where members will learn how to judge beef cattle. In addition, Paul Sullivan will be doing a crop demonstration.

In June, club members will be taking a field trip to Stirling, Ont., travelling by bus to the Water Buffalo Co. and the Ivanhoe cheese factory.

Fallowfield 4H Club members will also be attending the 4H judging night at Richmond in July.

The Fallowfield 4H Club is a community club that has 33 members who show in either dairy, beef or crops. The club generally holds several meetings a month, trying to visit and learn about different segments of agriculture.

Fallowfield 4H Club leaders this year are Janet Arthurs, Brittany Jackson, Spencer Hill and Louise Hill.

At the club’s first meeting for this year, members elected an executive. Mark Ruiter was elected president while Shannon Arthurs is the vice-president. Caroline Nixon is the secretary with Nolan Arthurs serving as treasurer. Emerson Jones is the press reporter.

4H is a youth development organization that can be found in 70 countries around the world. This includes all the provinces in Canada. For over a century, 4H in Ontario has been building youth as leaders in their communities. 4H in Ontario is open to all youth. In 4H, youth aged six to 21 come together to learn about topics through hands-on activities and mentor ship. Volunteer leaders lead them in this journey of discovery and learning. The 4H pledge is as follows: “I pledge my head to clearer thinking/my heart to greater loyalty/my hands to larger service/my health to better living/for my club, my community and my country.” The 4H program tries to build effective leaders, develop life skills, bring communities together and create opportunities for youth.

This story is compliments of Community News and was written by John Curry. John Curry is the news editor of the Stittsville News. He can be reached at john.curry@metroland.com



Let’s get planting: 4-H Horticulture Club kicks into a new season

Justine Styles,  Horticulture Club Press Reporter

Horticulture Club









The second season for the West Carleton 4H Horticulture Club has begun. The first meeting was held May 14th.  A group of 13 boys and girls between the ages of 9-18 will be meeting once a month throughout this summer.  They will be learning how to grow their own vegetable gardens and many other valuable gardening techniques.  Gardens are to be planted by each individual using seeds agreed upon by the group.  Carrots, beets, yellow beans, zucchini, and snap peas.  There was discussion of ways to set up a vegetable garden; one new idea to the group was Straw Bale gardening. The group viewed and felt different soil samples and learned which types are better for a successful garden.

The first meeting had the kids giving back to the community.  As a thank you to the Galetta Community Association for letting the West Carleton 4H Club use their facilities, the 4H Horticulture Club raked, weeded and cleaned up the grounds and front gardens of the Galetta Community Center. 

Fun and games were had as well as good hard work with a refreshing snack to end the evening.   Our next meeting will be held at Brantim Country Gardens.  Thank you to our leaders Carolyn Styles, Melody Rochon, and Annette Cousins.

Local 4-H Winner of the Ram Canada Scholarship

Jessica Wood from the Ashton Horse 4-H Club was awarded one of the Ram Canada Scholarship. Ram Canada offered 100 scholarships of $1000 to members across Canada.
Ram Canada 100 Scholarships for 100 years of 4-H Scholarships

In recognition of 4-H Canada’s 100th anniversary, the Chrysler Foundation offered 100 scholarships, valued at $1000 each, to 4-H members from across Canada who will be attending a Canadian college or university in September 2014.  Winners were selected based on confirmation of active membership, their essay and their reference letters.

A big thanks to The Chrysler Foundation for their generous support.

Here is a list of the 100 winners:

Here is the link with the list of members who got them across Canada

The West Carleton 4-H Breadventure Club report  #2:

By Lauryn Rochon-Kaiser, Club Press Reporter
The West Carleton 4-H Breadventure Club held its fourth meeting on March 30th.  The meeting began with Megan and Justine Styles introducing our bread guest, Mrs. Margaret Purdie.  Mrs. Purdie explained how to prepare her famous dinner rolls and discussed many other useful baking tips. The members then entered the kitchen where we prepared a pre-made batch of Sweet Roll Dough from the Breadventure handbook. Once the dough was complete, the members created different types of rolls, such as the Clover Leaf, Bow Knots and Pull Aparts.  Members also used the Sweet Roll Dough to create deliciously sweet cinnamon buns and kolacky.  While the treats were rising and baking, the members to played some strategic games and races with bananas and marshmallows.  Next, the members selected their final projects to prepare for the upcoming Achievement Day.  Mrs. Purdie was thanked for sharing her wealth of baking knowledge. The meeting was adjourned and members and parents enjoyed the final outcome of the delicious rolls and desserts. 
The fifth West Carleton 4-H Breadventure Club meeting was held Sunday April 13th at the Galetta Hall. The meeting quickly began with the preparation of homemade pizza dough. The dough was mixed, kneaded, rolled and shaped to perfection.  Members added their favourite toppings to the dough and set the pizzas into the oven to bake. The members then turned their attention to Annette Cousens, a leader of the West Carleton 4-H Go for Gold Club.  This fun 4-H trivia game was played with a bread theme.  The members were put to the test with many questions about everything they had learned throughout the past five meetings. The game ended in a close win and was a great hit with all of the members. The first place team was given tea towels and the second place team received a set of wooden spoons.  The club leaders, Carolyn Styles and Melody Rochon then presented each of the members with a personalised 4-H apron to wear to the upcoming Achievement Day.  Each member was also given a starter kit to make an “Amish Friendship Bread”.  The meeting was then adjourned.  Parents and members feasted on the freshly baked homemade pizza. 
  Each member’s final project will be presented at the Breadventure Club Achievement Day scheduled for Sunday April 27th at the Galetta Hall.  Family and friends are invited to stop in and sample some homemade baked goods.  Upon completion of the Achievement Day, members will receive their Breadventure Club project completion. 

The West Carleton 4-H Breadventure Club

By:  Lauryn Rochon-Kaiser, Breadventure Press Reporter            

The West Carleton 4-H Breadventure Club held their first meeting on February 8th at the Galetta Hall in Galetta.  4-H leaders, Carolyn Styles and Melody Rochon started the meeting with a quick introduction to the new club.  There are 14 members who will be participating in this new club.  In order to get to know each other, we played an ice- breaker game where half the participants had to guess what type of bread they were by taking clues from the other participants.  We taped cards depicting different types of bread on the members’ foreheads, and others had to give them clues and answer any questions until they guessed their bread type.  We then went into the kitchen to start making whole wheat twist loaves. We mixed the ingredients, kneaded the dough, rolled it out, twisted the dough into shape and put it into the bread pan. We then placed it in a cold oven with a pot of boiling water for 45 minutes to help it rise. While the bread was baking we held the elections for the Executive. Victoria Eastman was voted President, Robyn Rochon-Kaiser was voted Vice President and Lauryn Rochon-Kaiser was voted Press Reporter.  It was decided that a different club secretary would record the minutes for each meeting, which would allow for 6 different secretaries to record the events, letting more members have a chance to be an executive member.   After the elections we sampled the warm breads with some fun butter spreads. The bread was a great hit with all of the members and parents. The meeting was then adjourned.

                The second Breadventure Club meeting was held February 23rd at the Galetta Hall. The meeting began right away with the creation of a simple white bread.  This bread was very time consuming to make.  The dough was prepared ahead of time. We were taught some tricks about rising and kneading. The bread dough was prepared and placed in the oven to bake. While the bread was baking, the members were divided into two groups to create our second bread project, French bread. While letting the dough rise and bake, the members played some ice-breaker games including a brain teaser game. We all enjoyed warm, fresh white bread and French bread before adjourning the meeting.

                March 9th was the date for the third West Carleton Breadventure Club meeting at the Galetta Hall. The meeting began right away by creating the dough for our meeting bread. The meeting project was to make buns and refrigerator crescents rolls. After making and kneading the dough, we all had an opportunity to create the crescent rolls.  While the bread was baking, we played an ice breaker game where we were divided into teams of two.  We played a game that had a creative twist on a three legged race. After the game and a quick discussion about the Achievement Day expectations, set for April 27th, we took a quick test to see how much we had learned from the meeting. We returned to the kitchen to sample our homemade crescent rolls.  Carolyn Styles had quickly prepared some store bought crescent rolls to compare with the homemade rolls that we had just prepared. All of the members agreed that the homemade rolls were much better, even though they took more time to prepare. The meeting was then adjourned and the members and parents feasted on the buns and rolls.