Wells County
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Wells County Happenings
Enrollment for the 2025-26 4-H Program year begins October 1st!
Summer Intern Applications now open! Applications are also available in the Purdue Extension...
Join us for 5 Essentials to Healthy Living in this spring's Senior Snippets program!
Discover new skills at Gardening 101, part of this spring's Senior Snippets!
Don't miss this award-winning program designed to manage falls and increase activity levels!
2026 Wells County 4-H Rule Book
Check out the 2026 Wells County 4-H Rule Book for updated information about your 4-H projects.
2026 Wells County 4-H Rule BookPurdue Extension Wells County Summer Intern Application
Looking for a unique and hands-on summer internship? Consider joining our team! Download our application or stop by our office - applications are due March 31! This position is ideal for college students with an interest in education, agriculture and natural resources, youth development, and/or health and human sciences!
Apply Today!ServSafe Classes Offered
For more information and a list of available training's and exams in our area visit the Purdue ServSafe link below.
Learn More HereWells County Newsletters
Check out Health and Human Science Newsletters with helpful articles on health, nutrition, family and finances.
The March/April 2026 edition includes the following articles:
can diet help with inflammation?
Did you know there may be a link between inflammation and increased risk for chronic diseases? Some studies have found an association between chronic inflammation and conditions such as heart disease and Type 2 diabetes.
Inflammation Is a Normal Body Response to Promote Healing
Typically, we think of signs of inflammation as redness, swelling and pain. However, inflammation can be
both a sign that the body is fighting infection or trying to heal from injury. Signs of inflammation may not always be obvious, like with a respiratory condition. Other signs might be easy to see, like a wound on the skin. Whatever the cause, long-term chronic inflammation may damage the body’s DNA, increasing the risk for other chronic conditions.
Foods and Inflammation
While various anti-inflammatory diets are promoted online, researchers are still exploring how the foods we eat may affect inflammation. However, eating a variety of nutritious foods may help manage inflammation in the body by providing nutrients that help keep your immune system working well:
Fruits and vegetables contain natural components called phytonutrients that may help protect against inflammation. Healthy fats that help boost brain and heart health, such as monounsaturated fats and
omega-3 fatty acids, may help reduce inflammation. Foods high in saturated fats may increase inflammation. Plus, highly processed foods and other foods with trans fat also may be inflammatory.
Are There "Anti-inflammatory Foods”?
Dark chocolate (more than 70% cocoa), red wine, green tea, turmeric and ginger are thought to help reduce inflammation. But, much of the research on anti-inflammatory effects of these foods comes from studies done with lab animals. We cannot form conclusions about how these foods impact inflammation in people at this time. And, it is not yet known how much and how often “anti-inflammatory” foods must be eaten to combat inflammation. For now, the best advice is to adopt a healthy eating style.
Five Dietary Approaches That May Help Reduce Inflammation
Step 1: Make Fruits and Vegetables Half Your Plate
Aim to include vegetables and fruits with every meal. Eat a variety of brightly colored vegetables and fruits. All forms count — including fresh, frozen, canned and dried. Just be sure to look for products with no added sugars and lower amounts of sodium. Focus on vegetables from each subgroup weekly. Include dark green, red and orange vegetables, as well as beans and peas.
Step 2: Be Smart about Protein
Five to six ounce-equivalents per day is appropriate for most people who are moderately active. An ounce-equivalent is equal to about 1 ounce of cooked animal-based protein like beef, poultry or fish; 1 egg; ¼ cup of cooked beans; 1 tablespoon of nut butter; or ½ ounce of nuts or seeds. Enjoy meatless meals with tofu, tempeh, beans, peas and lentils. Choose leaner protein foods, such as skinless chicken or turkey or lean cuts of beef and pork. Include low-fat or fat-free dairy products, like skim milk and yogurt, which are lower in saturated fat. Minimize highly processed foods such as deli meat, bacon and sausage.
Step 3: Choose Healthy Fats
Use monounsaturated fats, including olive, safflower, sunflower, canola, peanut and avocado oils. Eat omega-3 rich foods. Enjoy salmon or another fatty fish two to three times per week. Snack on nuts, such as walnuts. Toss ground flaxseed, chia seeds and hemp seeds into salads and other dishes. Minimize highly processed foods that contain partially hydrogenated oils and high amounts of saturated fat.
Step 4: Select Whole Grains
Choose whole-grain flours and cereals more often, rather than those made with refined flour. Include a variety of whole grains, such as brown rice, quinoa, millet and wheat berries.
Step 5: Experiment with Fresh Herbs and Spices
Infuse flavor into your dishes by adding fresh herbs. Spice up your recipes by experimenting with spices.
Other Lifestyle Factors
While what you eat is important, it's not the only factor that impacts chronic inflammation. Some healthy habits to include in your lifestyle: Get adequate sleep — both quality and duration of sleep impact inflammation. Be active — regular physical activity has anti-inflammatory effects. Aim for 30 to 60 minutes of moderate-intensity physical activity per day on most days of the week. Achieve and maintain a healthy weight — excess body fat may contribute to increased inflammation.
Source: Academy of Nutrition and Dietetics (eatright.org)
calendar of events
March 2026start walking for exercise
There are many benefits to leading an active lifestyle. Participation in regular physical activity decreases the risk of many chronic diseases, including heart disease, type 2 diabetes, osteoporosis, and breast, colon, bladder, kidney, and lung cancer. In addition, an active lifestyle can improve your cholesterol, lower your blood pressure, improve your sleep, and increase your energy. But you don’t have to join a gym or buy expensive equipment to get these benefits. Walking is a great way to increase your physical activity.
Why walking?
Walking is one of the best types of physical activities because it is accessible to almost everyone, doesn’t require specific skills or equipment, is inexpensive, can be done in a variety of settings (in your neighborhood, at the mall, around a track), and can be performed at any chosen intensity.
How much walking and physical activity do I need?
The current U.S. Physical Activity Guidelines recommend that adults get at least 150 minutes (2 hours and 30 minutes) each week of moderate-intensity physical activity, such as brisk walking. This activity should be spread throughout the week.
How to get started
• Start slow and easy. If you haven’t gone for a walk in a while, walk 10 minutes to start.
• Do some gentle stretching before, during, and after your walk.
• Pay attention to your posture. Walk with your head lifted, eyes forward, and tummy pulled in.
• Focus on breathing. If you can’t talk during your walks, you are trying to do too much. Slow down and take a few deep breaths. If you can sing, you are doing too little. Pick up your pace a bit.
• Bring water and wear a hat on sunny days.
• In the cold, wear layers, a hat, and gloves. Your base layer should fit snugly to keep you warm and wick away moisture. Your outer layer shouldblock the wind.
• Wear a comfortable pair of gym shoes. If your shoes are new, break them in before starting your walk.
• Slowly increase the pace, distance, and/or frequency of your walks.
Set goals
• Set short-term and long-term goals. If you currently don’t have a walking routine, try setting a short-term
goal of 10–15 minutes of walking 4–5 times a week. After you have met this goal for a few weeks, gradually increase the time and frequency of your walks.
• Set a long-term goal of walking 30-60 minutes, 5-7 days a week.
• Track your progress by recording how long and how far you walked each time and how you felt during
your walks. This could be done with paper and pen or by using a smartphone app such as MapMyWalk or Walkmeter. Over time, you will see how your walks add up, and the next day’s walk won’t seem as intimidating when you see how much you’ve already done.
• Add your walks into your calendar or to-do list. This helps make your walks part of your daily routine instead of an extracurricular activity.
Tips to add walking into every day
• Park farther away from your place of work, the grocery store, the mall entrance, etc.
• Walk during your lunch break.
• Instead of having coffee with friends, take a walk with them.
• While at work, instead of emailing a colleague, walk to that person’s desk.
• Whenever you are on your cellphone, stand up and walk around.
Note: Doing a moderate amount of activity, such as brisk walking, is generally safe for most people. However, if you have any health concerns or medical conditions, be sure to check with your health-care provider for advice on starting your walking program.
Source: Purdue Extension - Health & Human Sciences (extension.purdue.edu/hhs)
upcoming events
preserve smart: a 5-session virtual food preservation series
The series will be offered on Mondays in March LIVE from 6:00 PM-7:00 PM EST, all sessions to be recorded. Visit our Events page for more information. Register here.
senior snippets: 5 essentials to healthy living
All Programs Held At: Washington Park Indoor Pavilion, 710 S. Mulberry St. Bluffton, IN, 46714. To register, please contact Bluffton Parks Department, 260-824-6069 or e-mail events@blufftonindiana.gov. Visit our Events page for more information.
Hydration for Health - April 14, 2026, 2:00 PM
Sleep for Health - April 21, 2026, 2:00 PM
Eating for Health - April 28, 2026, 2:00 PM
Nature for Health - May 5, 2026, 2:00 PM
Physical Activity for Health - May 12, 2026, 2:00 PM
wells county extension homemaker's events
Volunteer Community Work Day - April 20th, 2026
1:30-3:30 at Wells County Community Center, 4-H Park, Bluffton. Open to all! Please bring fabric scissors.
Annual Extension Homemaker's Festival - May 14th, 2026
Wells County Community Center, 4-H Park, Bluffton. Registration information to come.
purdue day of giving
All donations stay in Wells County and benefit Purdue Extension programming. Watch for more information on our Facebook page: Purdue Extension Wells County.
dial gauge pressure canner testing
Pressure canner testing is available at the Wells County Extension Office. Drop off your dial gauge pressure canner at the Extension Office M-F, 8 AM-4:30 PM. We will call you to pick it up once it has been tested. Canners can be dropped off at the Wells County Community Center, 1240 4-H Park Road, Bluffton. Cost of inspection is $5.00.
News Notes for Parents is a newsletter geared towards parents with children ages 8 and under. You will find articles about parenting, early childhood education, nutrition and much more.
In the March 2026 issue of News Notes for Parents, you will find the following articles:
green, green, the more you eat...
March is the month I begin to think about green again after going through winter without. March is the start of Spring, the month of St. Patrick’s Day, and when some folks begin thinking about planting seeds for their gardens. Speaking of green and gardening, leafy greens are generally a cool season crop with short growing periods. They can be planted in late spring and again in early fall because they thrive in more mild temperatures.
There are many varieties of leafy greens offering assorted flavors and textures. Using a few different types of greens can help make a salad much more interesting and enjoyable. More than that, leafy greens can be incorporated into eggs at breakfast, casseroles, pastas, soups, and stews towards the end of their cooking process.
Creating a mix of colors, textures, and shapes can help turn the vegetable dish into something to get more excited about. Romaine lettuce provides a crisp texture and is often used when making Caesar type salads. Arugula is actually a part of the mustard family and gives a distinct peppery flavor that can be a nice addition to a sandwich. Mizuna is recognized for its fringed leaves and tangy flavor that is sometime incorporated into salad mixtures. Spinach is one of the more well known, dark green varieties. Spinach has a fairly mild flavor that becomes increasingly savory as the leaves turn more wrinkled and curlier. Red leaf lettuce gives the salad more color making it more aesthetically pleasing and nutrient dense. Red offers different nutrients than its green counterparts.
The more colorful our plates and the richer those colors are, the more nutrients we gain. The darker the green, the richer in nutrients. This concept makes spinach a great choice. The flavors are mild and it’s pretty versatile in its uses. Spinach can be eaten raw or cooked. Cooking methods include sautéing, cooking in the microwave, and steaming on a stovetop. Remove any large, tough stems from the leaves. For best cleaning practices, soak leaves in a bowl of lukewarm water and leave them for several minutes to remove dirt. Drain the water and rinse the leaves again under a light stream of cool water. Allow spinach leaves to dry almost completely on a paper towel prior to storage. Store in a plastic bag with a damp paper towel in the refrigerator for 4-5 days. Spinach can be frozen for up to 5 months.
Tip: Salad dressing is great! Vinegar and oil, regular, or reduced fat are all ok! Dressing can actually be beneficial when used in portions of 1-2 tablespoons at a time. Vitamins A, D, E, and K are all fat-soluble vitamins. Vitamins A and K are often found in lettuce and greens and will be better absorbed in our bodies when we add a little fat to the mix. Other sources of fat that can be added to a salad are avocados, shredded cheese, egg, sunflower seeds, and walnuts.
Credit: Jessica Riffle, HHS Educator Purdue Extension–Fulton County. Photo Credit: Canva.
fix it and forget it: basic tips for crock pot success
To test a crock pot’s accuracy, heat two quarts of water on Low for eight hours and check the temperature immediately after removing the lid. It should be between 180°F and 200°F. Temperatures above 200°F may overcook food, while temperatures below 180°F are unsafe and indicate the crock pot should be replaced.
Low cooking temperatures range from 180–200°F and High is about 300°F. One hour on High equals two to two and a half hours on Low. Crock pots should be filled halfway to three-quarters full, with vegetables placed on the bottom and meat on top. Do not remove the lid during the first quarter of cooking. Cooked food should not be stored in the crock pot.
For easier cleanup, use a liner or spray the crock pot. Juices can be thickened by cooking uncovered on High at the end or by stirring in a cornstarch and cold-water mixture. Food must reach 140°F within four hours for safety. Frozen food should not be cooked or reheated in a crock pot; reheat by other methods first, then keep warm on Low. In the event of a power outage, discard food if you are not home, or finish cooking immediately by another method if you are home. Store leftovers in shallow containers and refrigerate within two hours, reheating by other means before holding warm in the crock pot.
Credit: Linda Souchon - Purdue Extension-Johnson County Office
slow cooker salsa chicken
Ingredients:
2 lbs. boneless, skinless chicken thighs
1 tsp. salt
1/2 tsp. black pepper
2 (16-oz.) containers medium salsa
8 cups hot cooked rice
Directions:
1. Place chicken in a 6-quart slow cooker; sprinkle evenly with salt and pepper. Add salsa.
2. Cover and cook on HIGH until a thermometer inserted in thickest portion of thighs registers 165°F, about 2 hours. Turn off slow cooker. Transfer chicken to a large heatproof bowl and let cool 10 minutes.
3. Shred meat into bite-size pieces. Add liquid in slow cooker to chicken; toss to coat. Serve over hot rice.
Credit: Slow-Cooker Salsa Chicken Recipe
Molly Hoag, Health & Human Sciences Educator www.extension.purdue.edu/wells
News Notes To Parents is a product of Purdue Extension—Wells County. If you have comments or need information, call (260) 824-6412. The office is located at 1240 4-H Park Road, Bluffton, IN 46714. Tell someone about us!
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Wells County 4-H Newsletter
September/October
2026 Enrollment
Enrollment for the 2025-2026 program year begins Wednesday,
October 1st! This enrollment period applies to all 4-H participants
including Mini 4-H (grades K-2), traditional 4-H members (grades
3-12), and all adult volunteers. Brief instructions are listed below,
but a detailed version will be sent in the mail and is available
online at www.extension.purdue.edu/wells
ENROLLMENT INSTRUCTIONS:
- Go to https://v2.4honline.com
2. Enter your email and password, then click “Sign In”. Do not
create a new account. If you have forgotten your
username/password please call the Extension Office.
3. Continue to Youth & Mini 4-H Member Enrollment
4. Select the member you wish to enroll and update grade level.
5. Continue on to “Select Club”, then “Select Projects”
6. Once complete, click “Select Questions” and fill out correctly.
7. Pay member dues. Enrollments will not be approved until
payment is complete.
2026 WELLS COUNTY 4-H FAIR
Saturday, July 11th - Thursday July 16th
September
September 1: Labor Day - Extension Office Closed
September 8: Association Meeting, 7:00PM, Meeting Rooms
September 10: Project Round Tables, 6:30PM
September 22: Council Meeting (1st Rule Change Review), 7:00PM, Meeting Rooms
September 16-20: Bluffton Street Fair
September 27: Jr Leader Officer Training
September 28: Horse & Pony Banquet (5:30PM) and Fun Show, 2:00PM, Grandstand
Arena
October
October 1: Enrollment Opens for the 2026 Wells County 4-H Fair
October 13: Columbus Day - Extension Office Closed
October 13: Association Meeting, 7:00PM, Meeting Rooms
October 25: Wells County 4-H Association Spooktacular, 6:00-9:00PM, 4-H Park
November
November 10: Club Leader Meeting, 6:00PM, Meeting Rooms
November 10: Council Second Rule Change Meeting and Elections, 7:00PM, Meeting
Rooms
November 17: Association Meeting, 7:00PM, Meeting Rooms *Elections*
Adult Volunteer
Enrollment
Adult volunteers must re-enroll in 4-H Online to be a volunteer for the 2025-2026 year. This means completing all of the volunteer training. It does have to be done each year. Any new volunteers will also need to complete the enrollment process.
To enroll, log in to your 4-H Online account. Enrollment begins October 1st
Returning members will choose “Adult Enrollment”, and new members should click “Adding New Members”. You will then follow the instructions until enrollment is complete, making sure to watch all the video trainings.
4-H Benefit Auction
January 23, 2026
As a big look ahead, we want to keep in everyone's mind the 2026 Wells County 4-H Benefit Auction.
Come be part of a night full of community spirit, delicious food, and an exciting auction. It’s a wonderful way to support youth development and the continued growth of the Wells County 4-H Park.
Meal 5:00PM-7:00PM
Silent Auction 5:00PM-6:30PM
Special Features start at 6:00PM
Live Auction starts at 7:00PM
Pick Up Projects:
The Extension Office is currently housing
SEVERAL county and state fair projects that need to be reunited with their rightful owner. Although we have enjoyed their company, it is time for them to make their way back to their forever home. If you are missing a project from either the county or state fair, more than likely we have it! Please come pick it up ASAP from the office.
Our office hours are Monday - Friday from 8:00AM-4:30PM. If you are unable to come during those hours please call 260-824-6412 to make other arrangements. Your projects miss you and want to come home!
Cash Your Checks!
This is a reminder to all 4-H Auction Participants that your checks from the auction should be cashed by November 30th or funds will be forfeited. If you have yet to pick up your check, please do so ASAP!
Make sure to bring in your thank you cards addressed, stamped & sealed. Checks will not be handed out until thank you cards have been turned in.
Wells County 4-H Association Spooktacular
October 25, 2025
from 6:00-9:00PM
Wells County 4-H Park
Volunteers Needed: Please look out for
sign-up sheet to come
More information To come : info will be posted on Facebook and flyer will be sent out
Spooktacular Volunteers:
The Wells County 4-H Association is hosting their Spooktacular festival again this year! Check out page 6 for date and details. They are looking for adult and youth volunteers to help with the carnival games, concessions, and the spooky forest. If you are interested in helping out please contact Brandon at 765-499-7042 or Janet at 260-273-1123.
Pancake Booth Sign Up:
4-H Pancake Booth will once again be at the Bluffton Street Fair this year! The Booth is a great fundraiser for 4-H, as these funds help sponsor our ribbons at the Fair and various 4-H Trips that our youth get to attend.
Volunteers are needed for various shifts throughout the week. Each township is responsible for finding 12-16 people to work during their assigned shift.
Volunteers will be cooking food, taking orders, and help deliver food to guests. It really does take several people to run the booth smoothly. Shift days are listed below. Sign up online at:
https://bit.ly/PancakeBooth2024
TUESDAY, SEPT. 16TH 5PM TO CLOSE
Liberty Township
WEDNESDAY, SEPT. 17TH 7AM - 5PM
Community Volunteers
WEDNESDAY, SEPT. 17TH 4:30PM TO CLOSE
Chester Township
THURSDAY, SEPT. 18TH 7AM - 5PM
Community Volunteers
THURSDAY, SEPT. 18TH 4:30PM TO CLOSE
Jefferson Township
FRIDAY, SEPT. 19TH 7AM - 5PM
Jackson Township & Shooting Sports
FRIDAY, SEPT. 19TH 4:30 TO CLOSE
Nottingham Township
SATURDAY, SEPT. 20TH 7AM - 12PM
Rockcreek Township
SATURDAY, SEPT. 20TH 11:30AM - 5PM
Lancaster Township
SATURDAY, SEPT. 20TH 4:30PM TO CLOSE
Harrison Township
Upcoming Wells County and State Extension Events
State Extension Events
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Since 1904, 4-H programs in all 92 Indiana counties have invested in and empowered...
When Terry Briscoe’s doctor recommended the Food Is Medicine program led by Purdue...