January 2026 Edition

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Dates to Remember: 
Jan. 7: Cloverbud Cooking, 4 pm* 
Jan. 8: Fair Project Series: Collage, 5:30-7 pm*
Jan. 9: Fair Project Series: Collage, 9:30-11 am*
Jan. 15: Livestock Club, 6 pm
Jan. 29: Achievement & Recognition, 6 pm*
Feb. 4: Cloverbud Cooking, 4 pm*
Feb. 5: Fair Project Series: Wire Sculpture, 5:30-7 pm*
Feb. 6: Fair Project Series: Wire Sculpture, 9:30-11 am*
Feb. 13: Poultry Club, 6 pm
Feb. 19: Livestock Club, 6 pm
Feb. 23: Homeschool Club, 5 pm
*must RSVP to attend

Achievement & Recognition  
Join us for some good food and to help us recognize our hard working 4-H volunteers, 4-H Scholarship winner(s), and graduating seniors on Thursday, January 29. Food will be served starting at 6:00 pm, and recognition will begin at 6:30 pm. Everyone is welcome! Please RSVP by noon on Monday, January 26.

4-H Speech Contest
Thank you to Evelyn, Abigale, Fiona, and Cade for participating in 4-H Speeches this year! The champions in each age category are eligible to attend the Multi-Area Communications Event in Grayson County on May 5. Results are as follows: 
     Evelyn Harralson, 11-year-old, 1st and Champion
     Abigale Geralds, 15-year-old, 1st and Champion
     Fiona Rykwalder, 15-year-old, 2nd and Champion
     Cade Quisenberry, 16-year-old, 1st and Champion
 

Mock Interview Contest 
The Mock Job Interview Contest is a Public Speaking contest for Senior 4-Hers (ages 14-18 as of January 1, 2026) that gives them an opportunity to practice the real-life skill of applying for a job. To enter the Mock Job Interview Contest the member must: pick one of the four job descriptions for a job the member feels qualified for and interested in (vet technician, coffee bar attendant, photographer, or retail sales associate), develop a resume of their real-life education and experiences that they feel make them a good candidate for that job selected (bring this resume with you to the mock job interview, please do not put your actual address or phone number on resume), prepare for the interview, and participate in an actual interview where they are judged on all of the key elements in the process. The Daviess County 4-H Mock Interview Contest is tentatively scheduled for late February/March. 
One winner from each age category (14-15 and 16-18) will advance to the W5/W6 Area Communications Contest in May to compete for a spot at the State 4-H Communications Contest in July.

Jacket & Vest Award
The Daviess County 4-H Vest and Jacket Awards are intended to recognize outstanding youth based upon their overall 4-H participation and achievements. Senior winner (age 14 - 18 as of 1/1/26) will be awarded an embroidered jacket. Junior winner (age 9-13 as of 1/1/26) will be awarded an embroidered fleece vest. You may win only one time as a junior and one time as a senior. To apply, fill out the 4-H Achievement Application which is available on our 4-H website. The application is due to the Extension Office by January 9. If you already turned in your achievement application, simply call to let us know you would like to put your name in to be considered for the jacket or vest award.  
 

Scholarship Information
The Daviess County 4-H Council sponsors up to $1500 in scholarships for 4-H’ers who are graduating high school this spring and will be entering college or technical school next fall or who are already in college but have not received a 4-H scholarship in the past. The amount awarded varies upon the number of qualified applicants, but the most one applicant can receive is $1000. The application for the Daviess County 4-H Council Scholarship will require the 4-H Achievement Application. Read below for more information. The 4-H Scholarship Application is due January 9, 2026. Do not wait until the last minute, this will take some time!! The application can be found on the Daviess County 4-H website at https://daviess.mgcafe.uky.edu/4h-scholarship
 

Written Communications Contest
If you enjoy writing, consider participating in the 4-H Written Communications Contest. Categories include: poetry, “What 4-H Means to Me” essay, song writing, original monologue, press release, and Public Service Announcement. Additionally, there is a new Digital Media category, which includes infographics, podcasts, and flyers. County winners will advance to state. County deadline – March 6. Details/rules/prompts can be found on our website.

County Fair Books
The 2026 4-H fair exhibit books are available for pick-up at the Daviess County Cooperative Extension Office. Stop by to pick one up or call for us to mail one to you. The Daviess County Lions Club Fair will be held in July.

White Chicken Chili
Ingredients:

• 1 pound boneless skinless, chicken breasts
• 1 small onion, diced
• 2 cans (15.5 ounces each) white beans such as cannellini or great northern, drained and rinsed
• 1 can (4 ounces) diced green chilies
• 1 cup fresh or frozen corn kernels
• 1 teaspoon garlic powder
• 1 teaspoon cumin
• 1 tablespoon chili powder
• 1 teaspoon salt
• 1 box (32 ounces) low-sodium chicken broth or water

Directions:
     Optional slurry to thicken: 
     2 tablespoons cornstarch
     1/4 cup cold nonfat milk 
     Optional additions: a pinch of dried or minced fresh cilantro, a tablespoon of nonfat yogurt, your favorite salsa, shredded          cheese, pumpkin seeds, or sliced jalapenos.

1. Wash hands with warm water and soap, scrubbing for at least 20 seconds.
2. Place the chicken in the slow cooker. Wash hands after touching raw poultry.
3. Add onion, beans, chilies, corn, garlic powder, cumin, chili powder, and salt.
4. Carefully, pour broth or water over top to cover all ingredients.
5. Cook on high for 4 hours or on low for 8 hours.
6. When ready to serve, carefully remove chicken breasts from the slow cooker and place on a plate. Shred with two forks and carefully place back in the slow cooker.
7. For a thicker soup, mash some of the beans with a potato masher or a fork.
8. If you want to thicken the soup without mashing any beans, mix cornstarch and cold milk together in a separate bowl. Turn the slow cooker to high, stir the cornstarch slurry into the soup, and replace lid. Cook for an additional 20 minutes on high.
9. Ladle into bowls and add desired toppings.
10. Store leftovers in the refrigerator within 2 hours.

Nutrition facts per serving: 
250 calories; 3.5g total fat; 1g saturated fat; 0g trans fat; 60mg cholesterol; 610mg sodium; 28g total carbohydrate; 8g dietary fiber; 3g total sugars; 0g added sugars; 27g protein; 0% Daily Value of vitamin D; 6% Daily Value of calcium; 15% Daily Value of iron; 25% Daily Value of potassium 
 

See PDF version of the newsletter for flyers about:
4-H Camp
Weather Policy 
4-H Fair Project Series
Shooting Sports Info Session