Non-Animal/ Livestock Projects

The 4-H Aerospace project provides youth with educational information and hands-on learning about aerospace that develops skills and knowledge such as principles of flight, physics, model rocket construction, attention to detail, creativity, and critical thinking.

COUNTY & STATE PROJECT
Project Leader: No Current Project Leader, Call JP to volunteer 260-358-4826

Objective: This project allows youth to learn about Beef Cattle using the 4-H Beef Project Manuals or other resources without the need to own an animal. Youth who presently own and exhibit Beef Cattle are also encouraged to prepare a poster exhibit as a means of learning more about beef cattle. Ownership of Beef Cattle is not required. 

Exhibit Guidelines & Levels: 

Create an educational poster, notebook, or display about any manual activity or on any specie related topic of choice that is age/grade appropriate. Check with the Purdue Extension Office in your county to determine if enrollment is required in the species project you want to learn about.
Suggested Topics: The following suggestions are ideas for development of an educational cat poster. 4-H'ers are not limited to the topics mentioned.

Level 1 Beginner (Grades 3, 4, & 5) : Beef Breeds & Origins, Cattle Byproducts, Care of Animals, Beef Anatomy, Types of Beef Cattle, Proper Grooming, Shelter, and Nutrition.

Level 2 Intermediate (Grades 6, 7, & 8) : Feed Rations & Digestion, Identification, Cattle Behavior, Diseases, Animal Safety, Retail Beef Cuts, Cost of Raising Beef Cattle, Beef Showmanship, National or International Beef Associations

Level 3 Advanced (Grades 9, 10, 11, & 12) : Beef Promotion, Breeding & Selection, Biotechnology, Sire Summaries, Careers Related to Beef, Beef Enterprise Budget Keeping

Artificial Intelligence (AI) may be used, with parents permission, when creating this exhibit and is to be documented as a reference. Most of the work to create this exhibit is to be the 4-H member's original work. All posters, notebooks, and display boards must include a reference list indicating where information was obtained, giving credit to the original author, to complete the 4-H members' exhibit. This reference list should/might include web site links, people and professionals interviewed, books, magazines, etc. It is recommended this reference list be attached to the back of a poster or display board, be the last page of a notebook, or included as part of the display visible to the public. A judge is not to discredit and exhibit for the way references are listed. 

Posters are to be 22" x 28" and displayed horizontally and placed in a clear plastic sleeve or covered with clear plastic to protect contents. The poster must be mounted on a firm backing to add stiffness to the exhibit, for example, a foam core board. Display boards should be designed to sit on a table using no more than 36" of tabletop space. Space should be left in the lower right-hand corner to place an exhibit tag provided by Purdue Extension Staff.

Judges evaluating exhibits should recognize individual differences and creativity, therefore using information this document as a guide rather than a requirement. 

State Fair - 1 Beef Entry per County 

COUNTY & STATE PROJECT
Project Leader: No Current Project Leader, Call JP to volunteer 260-358-4826

Objective: This project allows youth to learn about Cats using the 4-H Cat Project Manuals or other resources without the need to own an animal. Youth who presently own and show in the Cat Show are also encouraged to prepare a poster exhibit as a means of learning more about Cats. Ownership of a cat is not required. 

Exhibit Guidelines & Levels: 

Create an educational poster, notebook, or display about any manual activity or on any specie related topic of choice that is age/grade appropriate. Check with the Purdue Extension Office in your county to determine if enrollment is required in the species project you want to learn about.
Suggested Topics: The following suggestions are ideas for development of an educational Cat Poster. 4-H'ers are not limited to the topics mentioned.

Level 1 Beginner (Grades 3, 4, & 5) : Cat Care, Cat Breeds, Litter-Training, Treating My Cat with Care & Respect, Cat Responsibilities, Grooming Skills, Training My Cat, Neutering / Spaying, Determining Cat Costs, Traveling with My Cat, My Cats Safety.

Level 2 Intermediate (Grades 6, 7, & 8) : National Cat Fancier Associations, A Cat Clinic, Training with Extra Praise, Careers Related to Cats, Should My Cat Have Kittens?, Feeding My Cat, Things I've Learned, Insect Pests, Symptoms of Ill Health, My Visiting Pet Therapy Program, Cats Get Old too, Saying Good-Bye.

Level 3 Advanced (Grades 9, 10, 11, & 12) : Understanding A Cat Show, Planning a Cat Business, Cat Genetics, Cat Organs and Systems, Exploring Careers, Learning About Leadership, Teaching Others, Having Fun Learning, Protecting Our Environment, Issues of Animal Welfare / Rights.

Artificial Intelligence (AI) may be used, with parents permission, when creating this exhibit and is to be documented as a reference. Most of the work to create this exhibit is to be the 4-H member's original work. All posters, notebooks, and display boards must include a reference list indicating where information was obtained, giving credit to the original author, to complete the 4-H members' exhibit. This reference list should/might include web site links, people and professionals interviewed, books, magazines, etc. It is recommended this reference list be attached to the back of a poster or display board, be the last page of a notebook, or included as part of the display visible to the public. A judge is not to discredit and exhibit for the way references are listed. 

Posters are to be 22" x 28" and displayed horizontally and placed in a clear plastic sleeve or covered with clear plastic to protect contents. The poster must be mounted on a firm backing to add stiffness to the exhibit, for example, a foam core board. Display boards should be designed to sit on a table using no more than 36" of tabletop space. Space should be left in the lower right-hand corner to place an exhibit tag provided by Purdue Extension Staff.

Judges evaluating exhibits should recognize individual differences and creativity, therefore using information this document as a guide rather than a requirement. 

State Fair - 3 Cat Entries per County; 1 per level

COUNTY & STATE PROJECT
Project Leader: No Current Project Leader, Call JP to volunteer 260-358-4826

Objective: This project allows youth to learn about Dairy Cattle using the 4-H Dairy Project Manuals or other resources without the need to own an animal. Youth who presently own and exhibit Dairy Cattle are also encouraged to prepare a poster exhibit as a means of learning more about Dairy Cattle. Ownership of Dairy Cattle is not required. 

Exhibit Guidelines & Levels: 

Create an educational poster, notebook, or display about any manual activity or on any specie related topic of choice that is age/grade appropriate. Check with the Purdue Extension Office in your county to determine if enrollment is required in the species project you want to learn about.
Suggested Topics: The following suggestions are ideas for development of an educational Dairy Cattle poster. 4-H'ers are not limited to the topics mentioned.

Level 1 Beginner (Grades 3, 4, & 5) : Dairy Breeds & Origins, Cattle Byproducts, Care of Animals, Dairy Anatomy, Types of Dairy Cattle, Proper Grooming, Shelter, and Nutrition

Level 2 Intermediate (Grades 6, 7, & 8) : Feed Rations & Digestion, Identification, Cattle Behavior, Diseases, Animal Safety, Retail of Dairy Products, Cost of Raising Dairy Cattle, Dairy Showmanship, National or International Dairy Association

Level 3 Advanced (Grades 9, 10, 11, & 12) : Dairy Promotion, Breeding & Selection, Biotechnology, Sire Summaries, Careers Related to Dairy, Dairy Enterprise Budget Keeping 

Artificial Intelligence (AI) may be used, with parents permission, when creating this exhibit and is to be documented as a reference. Most of the work to create this exhibit is to be the 4-H member's original work. All posters, notebooks, and display boards must include a reference list indicating where information was obtained, giving credit to the original author, to complete the 4-H members' exhibit. This reference list should/might include web site links, people and professionals interviewed, books, magazines, etc. It is recommended this reference list be attached to the back of a poster or display board, be the last page of a notebook, or included as part of the display visible to the public. A judge is not to discredit and exhibit for the way references are listed. 

Posters are to be 22" x 28" and displayed horizontally and placed in a clear plastic sleeve or covered with clear plastic to protect contents. The poster must be mounted on a firm backing to add stiffness to the exhibit, for example, a foam core board. Display boards should be designed to sit on a table using no more than 36" of tabletop space. Space should be left in the lower right-hand corner to place an exhibit tag provided by Purdue Extension Staff.

Judges evaluating exhibits should recognize individual differences and creativity, therefore using information this document as a guide rather than a requirement. 

State Fair - 1 Dairy Cattle Entry per County

COUNTY PROJECT ONLY
Project Leader: No Current Project Leader, Call JP to volunteer 260-358-4826

Objective: This project allows youth to learn about Dairy Beef using the 4-H Dairy Beef Project Manuals or other resources without the need to own an animal. Youth who presently own and exhibit Dairy Beef are also encouraged to prepare a poster exhibit as a means of learning more about Dairy Beef. Ownership of Dairy Beef is not required. 

Exhibit Guidelines & Levels: 

Create an educational poster, notebook, or display about any manual activity or on any specie related topic of choice that is age/grade appropriate. Check with the Purdue Extension Office in your county to determine if enrollment is required in the species project you want to learn about.
Suggested Topics: The following suggestions are ideas for development of an educational Dairy Beef poster. 4-H'ers are not limited to the topics mentioned.

Level 1 Beginner (Grades 3, 4, & 5) : Breeds & Origins, Cattle Byproducts, Care of Animals, Anatomy, Types of Cattle, Proper Grooming, Shelter, and Nutrition

Level 2 Intermediate (Grades 6, 7, & 8) : Feed Rations & Digestion, Identification, Behavior, Diseases, Animal Safety, Retail of Beef Cuts, Cost of Raising Cattle, Dairy Beef Showmanship, National or International Beef Association

Level 3 Advanced (Grades 9, 10, 11, & 12) : Promotion, Breeding & Selection, Biotechnology, Sire Summaries, Careers Related to Dairy Beef, Beef Enterprise Budget Keeping 

Artificial Intelligence (AI) may be used, with parents permission, when creating this exhibit and is to be documented as a reference. Most of the work to create this exhibit is to be the 4-H member's original work. All posters, notebooks, and display boards must include a reference list indicating where information was obtained, giving credit to the original author, to complete the 4-H members' exhibit. This reference list should/might include web site links, people and professionals interviewed, books, magazines, etc. It is recommended this reference list be attached to the back of a poster or display board, be the last page of a notebook, or included as part of the display visible to the public. A judge is not to discredit and exhibit for the way references are listed. 

Posters are to be 22" x 28" and displayed horizontally and placed in a clear plastic sleeve or covered with clear plastic to protect contents. The poster must be mounted on a firm backing to add stiffness to the exhibit, for example, a foam core board. Display boards should be designed to sit on a table using no more than 36" of tabletop space. Space should be left in the lower right-hand corner to place an exhibit tag provided by Purdue Extension Staff.

Judges evaluating exhibits should recognize individual differences and creativity, therefore using information this document as a guide rather than a requirement. 

COUNTY & STATE PROJECT
Project Leader: No Current Project Leader, Call JP to volunteer 260-358-4826

Objective: This project allows youth to learn about Dogs using the 4-H Dog Project Manuals or other resources without the need to own an animal. Youth who presently own and show Dogs are also encouraged to prepare a poster exhibit as a means of learning more about Dogs. Ownership of a Dog is not required. 

Exhibit Guidelines & Levels: 

Create an educational poster, notebook, or display about any manual activity or on any specie related topic of choice that is age/grade appropriate. Check with the Purdue Extension Office in your county to determine if enrollment is required in the species project you want to learn about.
Suggested Topics: The following suggestions are ideas for development of an educational Dog poster. 4-H'ers are not limited to the topics mentioned.

Level 1 Beginner (Grades 3, 4, & 5) : Dog Care, Dog Breeds, Preventing a Dog from getting Lost, How a Dog Communicates

Level 2 Intermediate (Grades 6, 7, & 8) : Responsible Dog Ownership, Uses of Dogs, Disease/Parasite Prevention, Careers with Dog

Level 3 Advanced (Grades 9, 10, 11, & 12) : Learning Life-Skills with the Dog Project, Your Dog & the Law, Nutrition, Service Dogs, Dog Over-Populatiuon Problems, Animal Health, Animal Welfare

Artificial Intelligence (AI) may be used, with parents permission, when creating this exhibit and is to be documented as a reference. Most of the work to create this exhibit is to be the 4-H member's original work. All posters, notebooks, and display boards must include a reference list indicating where information was obtained, giving credit to the original author, to complete the 4-H members' exhibit. This reference list should/might include web site links, people and professionals interviewed, books, magazines, etc. It is recommended this reference list be attached to the back of a poster or display board, be the last page of a notebook, or included as part of the display visible to the public. A judge is not to discredit and exhibit for the way references are listed. 

Posters are to be 22" x 28" and displayed horizontally and placed in a clear plastic sleeve or covered with clear plastic to protect contents. The poster must be mounted on a firm backing to add stiffness to the exhibit, for example, a foam core board. Display boards should be designed to sit on a table using no more than 36" of tabletop space. Space should be left in the lower right-hand corner to place an exhibit tag provided by Purdue Extension Staff.

Judges evaluating exhibits should recognize individual differences and creativity, therefore using information this document as a guide rather than a requirement. 

State Fair - 3 Dog Entries per County, 1 per Level

COUNTY & STATE PROJECT
Project Leader: No Current Project Leader, Call JP to volunteer 260-358-4826

Objective: This project allows youth to learn about Goats using the 4-H Goat Project Manuals or other resources without the need to own an animal. Youth who presently own and exhibit Goats are also encouraged to prepare a poster exhibit as a means of learning more about Goats. Ownership of a Goat is not required. 

Exhibit Guidelines & Levels: 

Create an educational poster, notebook, or display about any manual activity or on any specie related topic of choice that is age/grade appropriate. Check with the Purdue Extension Office in your county to determine if enrollment is required in the species project you want to learn about.
Suggested Topics: The following suggestions are ideas for development of an educational Goat poster. 4-H'ers are not limited to the topics mentioned.

Level 1 Beginner (Grades 3, 4, & 5) : Goat Breeds & Origins, Goat Byproducts, Care of Animals, Goat Anatomy, Types of Goats, Proper Grooming, Shelter, & Nutrition

Level 2 Intermediate (Grades 6, 7, & 8) : Feed Rations & Digestion, Identification, Goat Behavior, Diseases, Animal Safety, Retail of Goat Products, Cost of Raising Goats, Goats Showmanship, National & International Goat Associations

Level 3 Advanced (Grades 9, 10, 11, & 12) : Goat Promotion, Breeding & Selection, Biotechnology, Sire Summaries, Careers Related to Goats, Goat Enterprise & Budget Keeping

Artificial Intelligence (AI) may be used, with parents permission, when creating this exhibit and is to be documented as a reference. Most of the work to create this exhibit is to be the 4-H member's original work. All posters, notebooks, and display boards must include a reference list indicating where information was obtained, giving credit to the original author, to complete the 4-H members' exhibit. This reference list should/might include web site links, people and professionals interviewed, books, magazines, etc. It is recommended this reference list be attached to the back of a poster or display board, be the last page of a notebook, or included as part of the display visible to the public. A judge is not to discredit and exhibit for the way references are listed. 

Posters are to be 22" x 28" and displayed horizontally and placed in a clear plastic sleeve or covered with clear plastic to protect contents. The poster must be mounted on a firm backing to add stiffness to the exhibit, for example, a foam core board. Display boards should be designed to sit on a table using no more than 36" of tabletop space. Space should be left in the lower right-hand corner to place an exhibit tag provided by Purdue Extension Staff.

Judges evaluating exhibits should recognize individual differences and creativity, therefore using information this document as a guide rather than a requirement. 

State Fair - 1 Goat Entry per County

COUNTY & STATE PROJECT
Project Leader: No Current Project Leader, Call JP to volunteer 260-358-4826

Objective: This project allows youth to learn about Horse & Pony using the 4-H Horse & Pony Project Manuals or other resources without the need to own an animal. Youth who presently own and exhibit Horse & Pony are also encouraged to prepare a poster exhibit as a means of learning more about Horse & Pony. Ownership/lease of Horse or Pony is not required. 

Exhibit Guidelines & Levels: 

Create an educational poster, notebook, or display about any manual activity or on any specie related topic of choice that is age/grade appropriate. Check with the Purdue Extension Office in your county to determine if enrollment is required in the species project you want to learn about.
Suggested Topics: The following suggestions are ideas for development of an educational Horse & Pony poster. 4-H'ers are not limited to the topics mentioned.

Level 1 Beginner (Grades 3, 4, & 5) :Horse Care, Horse Breeds, Barn Management, How a Horse Communicates, Horse Disciplines, Tack/Use of Equipment

Level 2 Intermediate (Grades 6, 7, & 8) : Responsible Horse Ownership, Use of Horses, Diseases/Parasite Prevention, Careers with Horses, Showmanship, Hippology

Level 3 Advanced (Grades 9, 10, 11, & 12) : Learning Life-Skills with Horse Projects, Your Horse & The Law, Nutrition, Animal Health, Animal Welfare, Horse Judging, Proper Seating, Equitation

Artificial Intelligence (AI) may be used, with parents permission, when creating this exhibit and is to be documented as a reference. Most of the work to create this exhibit is to be the 4-H member's original work. All posters, notebooks, and display boards must include a reference list indicating where information was obtained, giving credit to the original author, to complete the 4-H members' exhibit. This reference list should/might include web site links, people and professionals interviewed, books, magazines, etc. It is recommended this reference list be attached to the back of a poster or display board, be the last page of a notebook, or included as part of the display visible to the public. A judge is not to discredit and exhibit for the way references are listed. 

Posters are to be 22" x 28" and displayed horizontally and placed in a clear plastic sleeve or covered with clear plastic to protect contents. The poster must be mounted on a firm backing to add stiffness to the exhibit, for example, a foam core board. Display boards should be designed to sit on a table using no more than 36" of tabletop space. Space should be left in the lower right-hand corner to place an exhibit tag provided by Purdue Extension Staff.

Judges evaluating exhibits should recognize individual differences and creativity, therefore using information this document as a guide rather than a requirement. 

State Fair - 1 Horse & Pony Entry per County

COUNTY & STATE PROJECT
Project Leader: No Current Project Leader, Call JP to volunteer 260-358-4826

Objective: This project allows youth to learn about Llama / Alpaca using the 4-H Llama / Alpaca Project Manuals or other resources without the need to own an animal. Youth who presently own and exhibit Llama / Alpaca are also encouraged to prepare a poster exhibit as a means of learning more about Llama / Alpaca. Ownership of Llama / Alpaca are not required. 

Exhibit Guidelines & Levels: The following suggestions are ideas for the development of educational posters and not limited to the topics mentioned. 

POSTER OPTION IDEAS 

Level 1 Beginner (Grades 3, 4, & 5) : 
Llama / Alpaca breeds & origins, care of animals, llama / alpaca's anatomy, types of llama / alpaca's, proper grooming, shelter, and nutrition.

Level 2 Intermediate (Grades 6, 7, & 8) : 
Feed rations & digestion, identification, llama / alpaca's behaviors, diseases, animal safety, retail of llama / alpaca's products, cost of raising llama / alpaca, llama / alpaca's showmanship, national or international llama / alpaca's association

Level 3 Advanced (Grades 9, 10, 11, & 12) : 
Llama / Alpaca's promotion, breeding & selection, biotechnology, careers related to llama / alpacas, llama / alpaca's enterprise & budget keeping

CRAFT OPTIONS

1. Youth may exhibit any art or craft using llama or alpaca fiber.
2. Exhibitors should be considerate of space. Exhibits to large to safely move or requiring lots of space should be exhibited using photographs and a description of work in a notebook.
3. All art & craft exhibits must include a 4-H Craft Information Card, 4-H 618A. This information card is to describe work completed so the judge can more accurately evaluate the exhibit. Craft information cards are for judging purposes only and will not be returned to the exhibitor. 
4. If multiple pieces make up the exhibit, a photograph of the completed exhibit should be attached to the exhibit so the total exhibit can properly be displayed. For safety purposes any craft exhibited that resembles a sword, knife, or look-a-like weapon will be judged but will not be displayed. 
5. Judges evaluating exhibits should recognize individual differences and creativity, therefore using information in this document as a guide rather than a requirement. 

Level 1 Beginner (Grades 3, 4, & 5)
Create and exhibit one age/grade appropriate artwork.

Level 2 Intermediate (Grades 6, 7, & 8)
Create and exhibit one age/grade appropriate artwork.

Level 3 Advanced (Grades 9, 10, 11, & 12) 
Create and exhibit one age/grade appropriate artwork.

Artificial Intelligence (AI) may be used, with parents permission, when creating this exhibit and is to be documented as a reference. Most of the work to create this exhibit is to be the 4-H member's original work. All posters, notebooks, and display boards must include a reference list indicating where information was obtained, giving credit to the original author, to complete the 4-H members' exhibit. This reference list should/might include web site links, people and professionals interviewed, books, magazines, etc. It is recommended this reference list be attached to the back of a poster or display board, be the last page of a notebook, or included as part of the display visible to the public. A judge is not to discredit and exhibit for the way references are listed. 

Posters are to be 22" x 28" and displayed horizontally and placed in a clear plastic sleeve or covered with clear plastic to protect contents. The poster must be mounted on a firm backing to add stiffness to the exhibit, for example, a foam core board. Display boards should be designed to sit on a table using no more than 36" of tabletop space. Space should be left in the lower right-hand corner to place an exhibit tag provided by Purdue Extension Staff.

Judges evaluating exhibits should recognize individual differences and creativity, therefore using information this document as a guide rather than a requirement. 

State Fair - 3 Llama / Alpaca Entries per County; 1 per level

COUNTY & STATE PROJECT
Project Leader: No Current Project Leader, Call JP to volunteer 260-358-4826

Objective: This project allows youth to learn about Poultry using the 4-H Poultry Project Manuals or other resources without the need to own an animal. Youth who presently own and exhibit Poultry are also encouraged to prepare a poster exhibit as a means of learning more about Poultry. Ownership of Poultry is not required. 

Exhibit Guidelines & Levels: 

Create an educational poster, notebook, or display about any manual activity or on any specie related topic of choice that is age/grade appropriate. Check with the Purdue Extension Office in your county to determine if enrollment is required in the species project you want to learn about.
Suggested Topics: The following suggestions are ideas for development of an educational Poultry poster. 4-H'ers are not limited to the topics mentioned.

Level 1 Beginner (Grades 3, 4, & 5) : Poultry Breeds & Origins, Poultry Byproducts, Care of Animals, Poultry Anatomy, Types of Poultry, Proper Grooming, Shelter, & Nutrition

Level 2 Intermediate (Grades 6, 7, & 8) : Feed Rations & Digestion, Identification, Disease, Animal Safety, Retail of Poultry Products, Cost of Raising Poultry, Poultry Showmanship

Level 3 Advanced (Grades 9, 10, 11, & 12) : Poultry Promotion, Breeding & Selection, Biotechnology, Careers Related to Poultry, Poultry Enterprise & Budget Keeping

Artificial Intelligence (AI) may be used, with parents permission, when creating this exhibit and is to be documented as a reference. Most of the work to create this exhibit is to be the 4-H member's original work. All posters, notebooks, and display boards must include a reference list indicating where information was obtained, giving credit to the original author, to complete the 4-H members' exhibit. This reference list should/might include web site links, people and professionals interviewed, books, magazines, etc. It is recommended this reference list be attached to the back of a poster or display board, be the last page of a notebook, or included as part of the display visible to the public. A judge is not to discredit and exhibit for the way references are listed. 

Posters are to be 22" x 28" and displayed horizontally and placed in a clear plastic sleeve or covered with clear plastic to protect contents. The poster must be mounted on a firm backing to add stiffness to the exhibit, for example, a foam core board. Display boards should be designed to sit on a table using no more than 36" of tabletop space. Space should be left in the lower right-hand corner to place an exhibit tag provided by Purdue Extension Staff.

Judges evaluating exhibits should recognize individual differences and creativity, therefore using information this document as a guide rather than a requirement. 

State Fair - 3 Poultry Entries per County; 1 per Level

COUNTY & STATE PROJECT
Project Leader: No Current Project Leader, Call JP to volunteer 260-358-4826

Objective: This project allows youth to learn about Rabbits using the 4-H Rabbits Project Manuals or other resources without the need to own a Rabbit. Youth who presently own and exhibit Rabbits are also encouraged to prepare a poster exhibit as a means of learning more about Rabbits. Ownership of a Rabbit is not required. 

Exhibit Guidelines & Levels: 

Create an educational poster, notebook, or display about any manual activity or on any specie related topic of choice that is age/grade appropriate. Check with the Purdue Extension Office in your county to determine if enrollment is required in the species project you want to learn about.
Suggested Topics: The following suggestions are ideas for development of an educational Rabbit poster. 4-H'ers are not limited to the topics mentioned.

Level 1 Beginner (Grades 3, 4, & 5) : Rabbit Breeding & Origins, Rabbit Byproducts, Care of Animals, Rabbit Anatomy, Types of Rabbits, Proper Grooming, Shelter & Nutrition

Level 2 Intermediate (Grades 6, 7, & 8) : Feeding Rations & Digestion, Identification, Disease, Animal Safety, Retail of Rabbit Products, Cost of Raising Rabbits, Rabbit Showmanship

Level 3 Advanced (Grades 9, 10, 11, & 12) : Rabbit Promotion, Breeding & Selection, Biotechnology, Careers Related to Rabbits, Rabbit Enterprise & Budget Keeping

Artificial Intelligence (AI) may be used, with parents permission, when creating this exhibit and is to be documented as a reference. Most of the work to create this exhibit is to be the 4-H member's original work. All posters, notebooks, and display boards must include a reference list indicating where information was obtained, giving credit to the original author, to complete the 4-H members' exhibit. This reference list should/might include web site links, people and professionals interviewed, books, magazines, etc. It is recommended this reference list be attached to the back of a poster or display board, be the last page of a notebook, or included as part of the display visible to the public. A judge is not to discredit and exhibit for the way references are listed. 

Posters are to be 22" x 28" and displayed horizontally and placed in a clear plastic sleeve or covered with clear plastic to protect contents. The poster must be mounted on a firm backing to add stiffness to the exhibit, for example, a foam core board. Display boards should be designed to sit on a table using no more than 36" of tabletop space. Space should be left in the lower right-hand corner to place an exhibit tag provided by Purdue Extension Staff.

Judges evaluating exhibits should recognize individual differences and creativity, therefore using information this document as a guide rather than a requirement. 

State Fair - 3 Rabbit Entries per County; 1 per Level

COUNTY & STATE PROJECT
Project Leader: No Current Project Leader, Call JP to volunteer 260-358-4826

Objective: This project allows youth to learn about Sheep using the 4-H Sheep Project Manuals or other resources without the need to own an animal. Youth who presently own and exhibit Sheep are also encouraged to prepare a poster exhibit as a means of learning more about Sheep. Ownership of Sheep is not required. 

Exhibit Guidelines & Levels: 

Create an educational poster, notebook, or display about any manual activity or on any specie related topic of choice that is age/grade appropriate. Check with the Purdue Extension Office in your county to determine if enrollment is required in the species project you want to learn about.
Suggested Topics: The following suggestions are ideas for development of an educational Sheep poster. 4-H'ers are not limited to the topics mentioned.

Level 1 Beginner (Grades 3, 4, & 5) : Sheep Breeds & Origins, Sheep Byproducts, Care of Animals, Sheep Anatomy, Types of Sheep, Proper Grooming, Shelter, & Nutrition

Level 2 Intermediate (Grades 6, 7, & 8) : Feed Rations & Digestion, Identification, Sheep Behavior, Diseases, Animal Safety, Retail of Sheep Products, Cost of Raising Sheep, Sheep Showmanship, National & International Sheep Associations

Level 3 Advanced (Grades 9, 10, 11, & 12) : Sheep Promotion, Breeding & Selection, Biotechnology, Sire Summaries, Careers Related to Sheep, Sheep Enterprise & Budget Keeping

Artificial Intelligence (AI) may be used, with parents permission, when creating this exhibit and is to be documented as a reference. Most of the work to create this exhibit is to be the 4-H member's original work. All posters, notebooks, and display boards must include a reference list indicating where information was obtained, giving credit to the original author, to complete the 4-H members' exhibit. This reference list should/might include web site links, people and professionals interviewed, books, magazines, etc. It is recommended this reference list be attached to the back of a poster or display board, be the last page of a notebook, or included as part of the display visible to the public. A judge is not to discredit and exhibit for the way references are listed. 

Posters are to be 22" x 28" and displayed horizontally and placed in a clear plastic sleeve or covered with clear plastic to protect contents. The poster must be mounted on a firm backing to add stiffness to the exhibit, for example, a foam core board. Display boards should be designed to sit on a table using no more than 36" of tabletop space. Space should be left in the lower right-hand corner to place an exhibit tag provided by Purdue Extension Staff.

Judges evaluating exhibits should recognize individual differences and creativity, therefore using information this document as a guide rather than a requirement. 

State Fair - 1 Sheep Entry per County

COUNTY & STATE PROJECT
Project Leader: No Current Project Leader, Call JP to volunteer 260-358-4826

Objective: This project allows youth to learn about Swine using the 4-H Swine Project Manuals or other resources without the need to own an animal. Youth who presently own and exhibit Swine are also encouraged to prepare a poster exhibit as a means of learning more about Swine. Ownership of Swine is not required. 

Exhibit Guidelines & Levels: 

Create an educational poster, notebook, or display about any manual activity or on any specie related topic of choice that is age/grade appropriate. Check with the Purdue Extension Office in your county to determine if enrollment is required in the species project you want to learn about.
Suggested Topics: The following suggestions are ideas for development of an educational Swine poster. 4-H'ers are not limited to the topics mentioned.

Level 1 Beginner (Grades 3, 4, & 5) : Swine Breeds & Origins, Swine Byproducts, Care of Animals, Swine Anatomy, Types of Swine, Proper Grooming, Shelter, & Nutrition  

Level 2 Intermediate (Grades 6, 7, & 8) : Feed Ration & Digestion, Identification, Swine Behavior, Diseases, Animal Safety, Retail of Swine Products, Cost of Raising Swine, Swine Showmanship, National & International Associations

Level 3 Advanced (Grades 9, 10, 11, & 12) :  Swine Promotion, Breeding & Selection, Biotechnology, Sire Summaries, Careers Related to Swine, Swine Enterprises & Budget Keeping 

Artificial Intelligence (AI) may be used, with parents permission, when creating this exhibit and is to be documented as a reference. Most of the work to create this exhibit is to be the 4-H member's original work. All posters, notebooks, and display boards must include a reference list indicating where information was obtained, giving credit to the original author, to complete the 4-H members' exhibit. This reference list should/might include web site links, people and professionals interviewed, books, magazines, etc. It is recommended this reference list be attached to the back of a poster or display board, be the last page of a notebook, or included as part of the display visible to the public. A judge is not to discredit and exhibit for the way references are listed. 

Posters are to be 22" x 28" and displayed horizontally and placed in a clear plastic sleeve or covered with clear plastic to protect contents. The poster must be mounted on a firm backing to add stiffness to the exhibit, for example, a foam core board. Display boards should be designed to sit on a table using no more than 36" of tabletop space. Space should be left in the lower right-hand corner to place an exhibit tag provided by Purdue Extension Staff.

Judges evaluating exhibits should recognize individual differences and creativity, therefore using information this document as a guide rather than a requirement. 

State Fair - 1 Swine Entry per County

COUNTY PROJECT ONLY 
Project Leader: No current Project Leader  - Contact JP to volunteer 260-358-4826

Objective: The 4-H Aquatic Science project is designed to help youth learn about raising and caring for aquarium fish. The project provide guidance with aquarium set-up, maintenance, and fish selection. 

Exhibit Guidelines:

1. Complete the General Project Record Sheet for the current grade level (one per person). Turn it into your 4-H Club Leader by June 30th or earlier date announced by your club for grading.
2. Completed project 3-ring binder must be turned in at project entry time and judged with exhibit. 
3. Care for a minimum of one (1) pair of fish or another aquatic animal with a simple, appropriate environment. If you raise guppies, you will need a minimum of three (3) fish. Do NOT overcrowd your tank. Do NOT pair fish species that are not tank compatible. Do NOT pair fish that need to be kept separate (i.e. Beta fish).
4. Tank size needs to be a minimum of five (5) gallons for exhibit at 4-H Fair completed with appropriate amount of water and an appropriately sized water filter. At least one side of the tank must be flat for proper viewing of the fish displayed. 
5. Please have your tank display "well balanced" with 4-H appropriate and fish safe decor (i.e. gravel, rocks, plants, etc.). A "balanced" tank includes a reflection of a natural setting as closely related to the species of fish being displayed. 
6. Please make sure ALL fish being brought and displayed at the 4-H Fair are healthy and free of disease, and damage (torn fins etc.).
7. You are responsible for the daily care (feeding, etc.) for your fish/aquatic animal during the fair when displaying your tank.

The 4-H Arts & Crafts project allows youth to grow and practice self-expression and self-reflection while expressing creativity in a wide range of mediums such as painting, drawing, models, and craft work.

The 4-H Beekeeping project allows youth to learn about bees and the art of beekeeping. Youth will learn about the types of bees, the honey and wax that they produce, what plants and flowers attract bees, and the equipment that beekeepers use.

COUNTY ONLY PROJECT
Project Leader: Evan Birchmeier 317-306-5867

Objective: 4-H Bowling provides youth with fun and interactive opportunity to learn about the sport of bowling, techniques, equipment, and sportsmanship.

Exhibit Guidelines:

1. 4-H Bowling Project is scheduled for April/May. Schedules will be mailed to those enrolled in the project. 
2. Members must bowl a minimum of 9 games and participate in the bowling tournament to determine ribbon placing.
3. Results will be posted at the 4-H Fair.
4. Classes: Beginner (Grades 3-5), Intermediate (Grades 6-8), Advanced (Grades 9-12)

Cake Decorating Project Example Photo

The 4-H Cake Decorating project introduces youth to the art of making and using icing as decoration for cakes, cookies, etc. This activity, which can be enjoyed by family and friends, is also an introduction to an entrepreneurial skill and career.

Cake Decorating Skills and Technique Sheet: 

Indiana 4-H Cake Decorating Skills and Techniques, 4-H 710A 

Beginner (Grades 3-5): 

• A minimum of five beginner level skills are to be demonstrated.  A list of skills to choose from can be found on the Indiana 4-H Cake Decorating Skills and Techniques, 4-H 710A sheet.
• Cakes must be on a cake board strong enough to support the cake (approximately 3/8” thick) and 2-4” larger than the cake. For example, if the cake is 8” in diameter, then the cake board must be 10-12” in diameter. 
• The cake board must be neatly covered and well taped or otherwise attached underneath.  Cakes exhibited in the beginner level are to be a single tier/layer, no more than 5” tall, and may be round, square, or rectangular and the cake board is to be no more 12”x12”. 

Intermediate (Grades 6-8):

• A minimum of five intermediate level skills are to be demonstrated and the cake may include additional skills from the beginner level.  A list of skills to choose from can be found on the Indiana 4-H Cake Decorating Skills and Techniques, 4-H 710A sheet.
• Cakes must be on a cake board strong enough to support the cake (approximately 3/8” thick) and 2-4” larger than the cake.  For example, if the cake is 9”x13” rectangular, then the cake board must be 11”x15” to 13”x17” rectangular.
• The cake board must be neatly covered and well taped or otherwise attached underneath.  Cakes exhibited in the intermediate level are to be a single or double layer, no more than 12” tall and may be any shape.  The cake board is to be no more than 24”x24”. 

Advanced (Grades 9-12):

• A minimum of five advanced level skills are to be demonstrated and the cake may include additional skills from the beginner and intermediate levels.  A list of skills to choose from can be found on the Indiana 4-H Cake Decorating Skills and Techniques, 4-H 710A sheet.
• Cakes must be on a cake board strong enough to support the cake (approximately ½” thick) and 4” larger than the base cake.  For example, if the cake is 26” in diameter, then the cake board must be 30” in diameter.   
• The cake board must be neatly covered and well taped or otherwise attached underneath.  Cakes exhibited in the advanced level may be multiple layer and/or tiered and may include multiple cakes, like a wedding cake. 
• Youth may choose to create a character or 3-dimensional cake by cutting-up pieces of Styrofoam, foam, or other solid material to create a new shape.  Dowel rods, plates, etc. should be used to support multiple layers and tiers.  Fondant icing, gum, and sugar paste is permissible. 
• Cakes may be any shape, no more than 36” tall and the cake board is to be no more than 36”x36”. 

More questions about this project? Please contact the Extension Office at: 260-358-4826 or email JP at jpietrow@purdue.edu 

The 4-H Child Development project teaches youth about developing young children at different ages of life (ex. Infants, toddlers, pre-school). Youth will learn about personal safety, responsibility, well-being of others, and resourcefulness.

COUNTY ONLY PROJECT
Project Leader: Tara Bischoff 260-413-4452

Objective: The 4-H Collections project allows youth to explore why individuals collect various items and discover how to start their very own collection. Youth will practice record keeping and attention to detail while gain first-hand experience. 

Exhibit Guidelines:  

1. Complete the General Project Record Sheet for the appropriate grade level (one per person). Turn it into your 4-H Club Leader by June 30 or earlier date announced by your club for grading.
2. Start or add to a collection you have. Collected items may include, but not limited to: buttons, coins, spoons, bottles, dolls, rocks, rocks, models, pencils, stamps, antiques, etc.
3. Exhibit: Notebook or scrapbook showing photographs of your collection or actual items if collection will fit into standard 3-ring notebook (binder type). MUST include the questionnaire as found in the 4-H Collections Manual. (Once notebook is started, new information is added each year.)
4. In order to exhibit the same collection the following year, you must add at least 5 items acquired since August of the previous year. If the value of your collection prohibits you from adding 5 items, you must obtain prior approval from the Huntington County Extension Office before exhibiting. 
5. Classes: Beginner (Grades 3-5), Intermediate (Grades 6-8), Advanced (Grades 9-12)
6. You may have the option to neatly and attractive arrange in a container/case a sample of your collection not to exceed 24" x 24" (width & depth), no taller than 36" high in a securely covered case at both judging and displayed at the county fair. Not providing a sample of the collection WILL NOT hinder your entry's judging or placing.  

The 4-H Communications project youth will learn about the process of communications and different modes of communication as they strengthen their own communication skills. The project builds self-confidence as youth explore their social skills, planning, and goal setting.

The 4-H consumer Clothing project teach youth clothing selection, wardrobe planning, care of clothing, and personal grooming. Youth implement resourcefulness, record keeping, and decision making.

The 4-H consumer Clothing project teach youth clothing selection, wardrobe planning, care of clothing, and personal grooming. Youth implement resourcefulness, record keeping, and decision making.

COUNTY ONLY PROJECT
Project Leader: No Current Project Leader. Call JP to volunteer 260-358-4826.

Objective:  The 4-H Alfalfa Crops Project allows youth the opportunity to explore hands-on crop production with the opportunity to grow a wide variety of crops. Youth will learn about the different components of agriculture production while applying practices to control insect, disease, harvesting, storage, and marketing. Youth will gain valuable life skills such as problem solving, personal safety, record keeping, and use of resources.

Exhibit Guidelines:

1. Complete the General Record Sheet for the appropriate grade level (one per person). Turn it in to your 4-H Club Leader by June 30th or earlier date announced by your club for grading.
2. All exhibit samples must come from the 4-H Member's Project Field(s).
3. Containers will be provided for your exhibit.

ALFALFA HAY - Exhibit ONE of the following

1 Cured Slice from the bale (approximately 6" thick) 
OR 
Create an educational poster, notebook, or display about any alfalfa topic of choice that is age/grade appropriate.

MIXED ALFALFA / GRASS HAY - Exhibit ONE of the following 

1 Cured slice from bale (approximately 6" thick)
OR
Create an educational poster, notebook, or display about any alfalfa topic of choice that is age/grade appropriate.

Poster Guidelines:
Posters are to be 22" x 28" and displayed horizontally and placed in a clear plastic sleeve or covered with clear plastic to protect contents. The poster must be mounted on a firm backing to add stiffness to the exhibit, for example, a foam core board. Display boards should be designed to sit on a table using no more than 36" of tabletop space. Space should be left in the lower right-hand corner to place an exhibit tag provided by Purdue Extension Staff.

COUNTY ONLY PROJECT
Project Leader: No Current Project Leader. Call JP to volunteer 260-358-4826.

Objective:  The 4-H Corn Crops Project allows youth the opportunity to explore hands-on crop production with the opportunity to grow a wide variety of crops. Youth will learn about the different components of agriculture production while applying practices to control insect, disease, harvesting, storage, and marketing. Youth will gain valuable life skills such as problem solving, personal safety, record keeping, and use of resources.

Exhibit Guidelines:

1. Complete the General Record Sheet for the appropriate grade level (one per person). Turn it in to your 4-H Club Leader by June 30th or earlier date announced by your club for grading.
2. All exhibit samples must come from the 4-H Member's Project Field(s).
3. Containers will be provided for your exhibit.

Exhibit ONE of the following:

1. Market Corn - 1 Peck*  
2. Feeding Corn - Bushel Basket 
3. Show Corn - 10 Ears
4. Create an educational poster, notebook, or display about any manual activity or on any topic of choice that is age/grade appropriate. Refer to the 4-H Corn Manual for suggested activities.

Poster Guidelines:
Posters are to be 22" x 28" and displayed horizontally and placed in a clear plastic sleeve or covered with clear plastic to protect contents. The poster must be mounted on a firm backing to add stiffness to the exhibit, for example, a foam core board. Display boards should be designed to sit on a table using no more than 36" of tabletop space. Space should be left in the lower right-hand corner to place an exhibit tag provided by Purdue Extension Staff.

* = A "peck" is equal to 8 dry quarts. (http://www.britannica.com/science/peck)

COUNTY ONLY PROJECT
Project Leader: No Current Project Leader. Call JP to volunteer 260-358-4826.

Objective:  The 4-H Small Grains (Oats, Wheat, Etc.) Crops Project allows youth the opportunity to explore hands-on crop production with the opportunity to grow a wide variety of crops. Youth will learn about the different components of agriculture production while applying practices to control insect, disease, harvesting, storage, and marketing. Youth will gain valuable life skills such as problem solving, personal safety, record keeping, and use of resources.

Exhibit Guidelines:

1. Complete the General Record Sheet for the appropriate grade level (one per person). Turn it in to your 4-H Club Leader by June 30th or earlier date announced by your club for grading.
2. All exhibit samples must come from the 4-H Member's Project Field(s).
3. Containers will be provided for your exhibit.

Exhibit ONE of the following:

1. One gallon container or seeds
2. Create an educational poster, notebook, or display about any alfalfa topic of choice that is age/grade appropriate. Refer to the 4-H Small Grains Manual for suggestions.

Poster Guidelines:
Posters are to be 22" x 28" and displayed horizontally and placed in a clear plastic sleeve or covered with clear plastic to protect contents. The poster must be mounted on a firm backing to add stiffness to the exhibit, for example, a foam core board. Display boards should be designed to sit on a table using no more than 36" of tabletop space. Space should be left in the lower right-hand corner to place an exhibit tag provided by Purdue Extension Staff.

COUNTY ONLY PROJECT
Project Leader: No Current Project Leader. Call JP to volunteer 260-358-4826.

Objective:  The 4-H Crops Project allows youth the opportunity to explore hands-on crop production with the opportunity to grow a wide variety of crops. Youth will learn about the different components of agriculture production while applying practices to control insect, disease, harvesting, storage, and marketing. Youth will gain valuable life skills such as problem solving, personal safety, record keeping, and use of resources.

Exhibit Guidelines:

1. Complete the General Record Sheet for the appropriate grade level (one per person). Turn it in to your 4-H Club Leader by June 30th or earlier date announced by your club for grading.
2. All exhibit samples must come from the 4-H Member's Project Field(s).
3. Containers will be provided for your exhibit.

Exhibit ONE of the following: 

1. One peck* of Market Soybeans
2. Create an educational poster, notebook, or display about any manual activity or on any soybean topic of choice that is age/grade appropriate. Refer to the 4-H Soybean Manual for suggested activities.

Poster Guidelines:
Posters are to be 22" x 28" and displayed horizontally and placed in a clear plastic sleeve or covered with clear plastic to protect contents. The poster must be mounted on a firm backing to add stiffness to the exhibit, for example, a foam core board. Display boards should be designed to sit on a table using no more than 36" of tabletop space. Space should be left in the lower right-hand corner to place an exhibit tag provided by Purdue Extension Staff.

* = A "peck" is equal to 8 dry quarts. (http://www.britannica.com/science/peck)

The 4-H Electric project provides youth with educational information about electricity and how it can be used to benefit our lives. The electric project helps youth understand safety practices, proper use of fuses and circuit breakers, proper lighting techniques, and proper wiring techniques.

The Entomology project helps members study insects and their relationships with people and the environment. In addition, members will learn how to collect, preserve, and identify various insect species.

The 4-H Floriculture project youth learn the basic information and skills needed to grow healthy plants and flowers. Plant selection, symmetry color, and focal points are all areas of importance as youth create their floral exhibits. This project is also an introduction to an entrepreneurial skill and career.

COUNTY & STATE PROJECT
Project Leader: Regenna Lahr 260-224-1395

Objective: The 4-H Foods project is designed to allow youth to have fun in the kitchen as they prepare different foods, do fun experiments, and go on fact-finding missions. The provided curriculum is designed around six main categories: healthy food selection, smart food purchasing, food safety and science, food preparation, food preservation, careers, and food around the world.

State Fair Entry:
2 - Level A Entries
2 - Level B Entries 
3 - Level C Entries
3 - Level D Entries 

Further Help & Guidance: http://extension.purdue.edu/4-H/projects/4-h-projects-foods.html
Recipe Card Example (see tab names "Forms"): http://extension.purude.edu/4-H/projects/4-h-projects-foods.html

* The following statement is true for all levels of this project going to State Fair. *
Choose one or more of the baked products below, or a similar baked product of choice. It is suggested a participant chooses a different option each year, but this is not a requirement. Exhibits entered at State Fair will be donated to local homeless shelters after being judged and not displayed. 

Exhibit Guidelines& Levels:
Level A (Grades 3 & 4) 

• Three united snack sized cookies.
• Three standard sized unlined muffins.
• Three standard sized unlined muffins containing an ingredient that is a source of Vitamin A or C.
• Three snack sized granola bars.
• Three snack sized brownies or blondies.
• An educational poster, notebook, or display about a food or nutrition topic of choice that is age/grade appropriate.
• Any other similar baked item.

Level B (Grades 5 & 6) 

• A single layer cake without frosting.
• A single layer reduced-fat cake without frosting. Reduce the amount of fat in the recipe by using a fruit puree or baby food fruit product that does not contain yogurt.
• A standard loaf-sized quick bread. 
• A standard loaf-sized quick bread containing an ingredient that is a source of Vitamin A or C.
• A coffee-cake.
• A coffee-cake containing an ingredient that is a source of Vitamin A or C. 
• Three biscuits or scones that are plain, sweet or savory.
• Three biscuits or scones that are plain, sweet or savory using a whole grain flour mixture.
• Three biscuits or scones that are plain, sweet or savory containing an ingredient that is a source of Vitamin A or C.
• Three no-yeast, any shape pretzels (shaped, stick or nugget).
• Three no-yeast, any shape pretzel with a whole grain flour mixture (shaped, stick or nugget).
• Three no-yeast breadsticks.
• Three no-yeast cinnamon rolls or other flavored roll without icing or glaze.
• A no-yeast sweet bread without icing or glaze.
• An educational poster, notebook, or display about a food or nutrition topic of choice that is age/grade appropriate. 
• Any other similar baked item.

Level C (Grades 7, 8, & 9) 

• Three yeast bread sticks or yeast rolls (any shape, medium size - not a sweet roll).
• Three yeast bread sticks or yeast rolls (any shape, medium size - not a sweet roll), using a whole grain four mixture. Participants are expected to learn how to knead bread dough by hand and allow it to rise appropriately. It is NOT acceptable to use a home bread maker. 
• A yeast bread loaf or braid. Participants are expected to learn how to knead bread dough by hand and allow it to rise appropriately. It is NOT acceptable to use a home made bread maker. 
• Homemade Pizza using yeast dough. Judges are not expecting this item to be presented hot out of the oven.
• One package of an, invented healthy snack (such as a granola bar, popcorn snack, trail mix, etc.). Your snack must include at least 2 food groups from MyPlate. Exhibit must include your snack product and a separate folder containing a marketing plan with product name, recipe, how it will be packaged, a package deign, where it will be sold, and a suggested selling price. Style your snack for a photo shoot and include the picture in your marketing plan. Label should include product name, date, quantity, and serving size.
• Prepare an entree casserole that meets three MyPlate requirements for a meal. Use care when transporting to prevent spoilage. Judges are not expecting this casserole to be presented hot out of the oven.
• An educational poster, notebook, or display about a food or nutrition topic of choice that is age/grade appropriate.
• Any similar baked item.

Level D (Grades 10, 11, & 12)

• A single or double crust baked fruit pie (no graham cracker crust). (**NOTE: Custards, cream, cream cheese frosting, and fillings, and raw egg white frosting are not acceptable in an exhibit because they are highly perishable when left at room temperatures.)
• A baked food product for a catered meal or special event in which organizers have requested low fat and/or reduced sugar items. Exhibit will include your food product and a notebook outlining how this product is to be used at the event, menu, supplies to buy, preparation schedule, equipment, table layout, etc. A table display is optional. 
• Select a condition in which people have to specifically modify their eating habits (diabetes, heart disease, Celiac disease, food allergies, etc.) Prepare a baked food product appropriate for someone with this condition. Exhibit will include your food product and a notebook summarizing the condition or allergy, nutrition considerations involved with the condition, a description of your baked item, and an explanation of how it fits within the nutrition considerations. Make sure to note any ingredients of your baked item, and an explanation of how it fits within the nutrition considerations. Make sure to note any ingredients that could cause an allergic reaction.
• Prepare en entree casserole that meets four MyPlate requirements for a meal. Use care when transporting to prevent spoilage. Judges are not expecting this casserole to be presented hot out of the oven. 
• A specialty pastry.
• Create a baking mix and provide a sample of the baked product. Include an index card with instructions, wet ingredients needed, and baking instructions. 
• An educational poster, notebook, or display about a food or nutrition topic of choice that is age/grade appropriate. 
• Any similar baked item.

Exhibit Guideline:
Artificial Intelligence (AI) may be used, with parents permission, when creating this exhibit and is to be documented as a reference. Most of the work to create this exhibit is to be the 4-H member's original work. All posters, notebooks, and display boards must include a reference list indicating where information was obtained, giving credit to the original author, to complete the 4-H members' exhibit. This reference list should/might include web site links, people and professionals interviewed, books, magazines, etc. It is recommended this reference list be attached to the back of a poster or display board, be the last page of a notebook, or included as part of the display visible to the public. A judge is not to discredit and exhibit for the way references are listed. 

Posters are to be 22" x 28" and displayed horizontally and placed in a clear plastic sleeve or covered with clear plastic to protect contents. The poster must be mounted on a firm backing to add stiffness to the exhibit, for example, a foam core board. Display boards should be designed to sit on a table using no more than 36" of tabletop space. Space should be left in the lower right-hand corner to place an exhibit tag provided by Purdue Extension Staff.

Purdue Extension Food Safety Policy (revised  10/2022):
For Food Competitions: Fillings, frostings, glazes, meringues are not permitted to contain cream cheese, sour cream, heavy cream, or whipping cream if they are not fully cooked/baked. These items are allowed as ingredients in food products IF the final product is cooked/baked. Additionally, raw milk, raw milk products or uncooked eggs/egg whites are not permitted. Eggs/Egg whites that have been cooked to 160 degrees F (i.e. pasteurized or included as part of a batter and baked) are acceptable. No home-canned fruits, vegetables, or meats are permitted as ingredients in food products. 

Foods should be transported to the competition in a way that minimizes contamination and maintains the quality of the food. (i.e. foods that are judged as frozen should should always remain frozen.)

Recipes must be provided that identify all ingredients that were used in each part of the product. Any ingredients that could be a potential allergen must be clearly identified. Potential food allergens include, but are not limited to, milk, egg, peanuts, tree nuts, fish, crustacean shellfish, wheat, soy and sesame. Each food product must be labeled with the following information:

• Name 
• Date the food product was made

Contestants should carefully wash their hands and make sure that their hands do not have any open cuts before preparing foods. If cuts are present, the wound should be bandaged and a single use food service glove worn on the hand during all stages of food production. Contestants should not be preparing food exhibits for competition within  48 hours of recovering from any illness. People experiencing symptoms of vomiting, diarrhea, fever, and/or jaundice should not be allowed to prepare food. 

Judges and individuals who consume products from county and/or state competitions should be informed that they are at risk for foodborne illness since the established policy cannot guarantee than an entry has been properly prepared or handled before, during or following the competition. The food products for competitions are home products and processed, and then production area is not inspected by the Indiana Department of Health. Tasting of a food product is solely at the discretion of the judge and consumers. Judges are NOT to taste any home preserved foods such as low-acid or acidified foods like greenbeans, tomatoes, or tomato products, jams/jellies/fruit preserves or fermented products produced in the home. 

Baked Food products may be from a boxed mix following the instructions, a boxed mix with added ingredients, or ingredients combined from scratch. Youth are to place their name, county and club on the bottom side of their plate, pan, or other container and the official entry tag provided will be placed with the exhibit. 
A completed recipe card is to be submitted with each exhibit. Recipe cards are for judging purposes only and will not be returned to the exhibitor. Laminating, wrapping the recipe in plastic, or placing it in a clear plastic bag is optional. Since it is illegal in the State of Indiana for youth under the age of 21 to purchase or consume alcoholic beverages, 4-H members are to use recipes that do not include alcoholic beverages as an ingredient. A suitable non-alcoholic or imitation product may be substituted.

Baked food products should be covered during transport and displayed on a paper or foam plate, or another type of disposable container. Pies, casseroles, and other similar items are to be baked in a disposable pan. Cakes and sticky items may be displayed on cardboard strong enough to support it item and covered in foil, plastic, wax paper, or similar substance.

Judges evaluating exhibits should recognize individual differences and creativity, therefore using information in this document as a guide rather than a requirement. 
Perishable baked exhibits entered for State Fair Competition will not be displayed and instead will be donated to a central Indiana homeless shelter. 

Labeling Suggestion:
Cover project card and recipe card with clear plastic wrap so that it will not become grease stained. 

COUNTY ONLY PROJECT 
Project Leader: 

Objective: The goal of the Homemade Ice Cream project is for youth to learn to use safe food handling methods, follow a recipe, and exercise creativity in making different types of homemade ice cream or similar frozen desserts.

Exhibit Guidelines & Levels:
Beginner (Grades 3, 4, 5) - Make vanilla or chocolate ice cream, frozen yogurt, non-dairy dessert, or similar frozen dessert. Exhibit one pint of this dessert along with your recipe card. 

Intermediate (Grades 6, 7, 8) - Make any flavor of ice cream, frozen yogurt, non-dairy dessert, or similar frozen dessert OTHER THAN chocolate or vanilla. Exhibit one pint of this dessert along with your recipe card.

Advanced (Grades 9, 10, 11, 12) - Make any flavor of ice cream, frozen yogurt, non-dairy dessert, or similar frozen dessert with increasingly complex recipes which may include the use of real fruits, nuts, or other added ingredients such as candy. Exhibit one pint of this dessert along with your recipe card. 

Purdue Extension Food Safety Policy (revised 10/22):
For Food Competitions: Fillings, frostings, glazes and meringues are not permitted to contain cream cheese, sour cream, heavy cream, or whipped cream if they are not fully cooked/baked. These items are allowed as ingredients in food products IF the final product is cooked/baked. Additionally, raw milk, raw milk products, or uncooked eggs/egg whites are not permitted. Eggs/egg whites that have been cooked to 160 degreed F. (i.e. pasteurized or included as part of a batter and baked) are acceptable. No home - canned fruits, vegetables, or meats are permitted as ingredients in food products. 
Foods should be transported to the competition in a way that minimizes contamination and maintains the quality of the food (i.e. foods that are judged as frozen should always remain frozen.

Recipe Card Example: 
Recipes must be provided that identify all ingredients that were used in each part of the product. Any ingredient that could be a potential allergen must be clearly identified. Potential food allergies include, but are not limited to, milk, eggs, peanuts, tree nuts, fish, crustacean shellfish, wheat, soy, and sesame. Each food product must be labeled with the following information:
NAME
DATE THE FOOD PRODUCT WAS MADE

Contestants should carefully wash their hands and make sure that their hands do not have any open cuts before preparing food. If cuts are present, the would should be bandaged and a single-use food service glove worn on the hand during all stages of food production. Contestants should not be preparing food exhibits for competition within 48 hours of recovering from any illness. People experiencing symptoms of vomiting, diarrhea, fever, and/or jaundice should not be allowed to prepare food.
Judges and individuals who consume products from county and/or state competitions should be informed that they are at risk for foodborne illness since the established policy cannot guarantee that an entry has been properly prepared or handled before, during or following the competition. The food products for competitions are home produced and processed, and the production are is not inspected by the Indiana Department of Health. Tasting of a food product is solely at the discretion of the judge and consumers. Judges are NOT to taste any home-preserved foods such as low-acid or acidified foods like green beans, tomatoes, or tomato products, jams/jellies/fruit preserves or fermented products produced in the home. 

Youth are to place their name, county,  and club on the bottom side of their plate, pan, or other container and the official entry tag provided will be placed with the exhibit. 

A completed recipe card is to be submitted with each exhibit. Recipe cards are for judging purposes only and will not be returned to the exhibitor. Laminating, wrapping the recipe card in plastic, or placing it in a clear plastic bag is optional. Since it is illegal in the State of Indiana for youth under the age of 21 to purchase or consume alcoholic beverages, 4-H Members are to use recipes that do not include alcoholic beverages as an ingredient. A suitable non-alcoholic or imitation product may be substituted. 
Ice cream should be covered during transport and displayed in a paper, foam, or reusable pint dessert container. Note: Please bring your ice cream in a cooler for judging. 

Judges evaluating exhibits should recognize individual differences and creativity, therefore using information in this document as a guide rather than a requirement. 

Labeling Suggestions: Cover project card and recipe care with clear plastic wrap so that it will not become grease stained. 

Raw milk, raw milk products or uncooked eggs/egg whites are not permitted. No home canned fruits my be used. 

COUNTY ONLY PROJECT
Project Leader: 

Objective: The 4-H Foods Microwave Project is designed to allow youth to have fun in the kitchen as they prepare different foods, do fun experiments, and go on fact-finding missions.

Exhibit Guidelines & Levels:

1. Complete General Project Record Sheet for the appropriate grade level (one per person). Turn it in to your 4-H Club Leader by June 30 or earlier date announced by your club for grading. It is suggested that you do activities in the manual to increase your knowledge of the project. This is recommended for optimal participation in this project. 
2. Champion and Reserve Champion will be awarded for each grade level.
3. Recipe cards need to have 4-H members' name listed. Project cards and Recipe cards are to be covered with plastic and are to be typed. The Extension Office will provide the recipe cards.
4. All Microwave Foods Projects must be exhibited in or on disposable containers (including disposable aluminum foil pie pans.) No glass bakeware is accepted. (with exception to Microwave Grades 7,11, & 12; see grade level for more information.) 
5. Preserved Foods - Members need to use the most recent canning resources USDA or the Ball Blue Book. Note on the recipe card your source of your recipe. All canning jars must have the ring on for judging or exhibit. Use permanent marker in labeling exhibit. 
6. Exhibit Options (Please see insert in project manual for more detailed information about the project.

Level A (Grade 3) - Snack Mix (in a package, ex: sandwich bag or small box)
Level A (Grade 4) - Three (3) squares or bars of Fudge

Level B (Grade 5) - Three (3) bars of Cookies or Brownies 
Level B (Grade 6) - One (1) Upside Down Cake

Level C (Grade 7) - One (1) Fruit Crisp (if sticky on the bottom it may be left in a microwave container in which it was microwaved. Containers must be marked so they can be returned after judging)
Level C (Grade 8) - One (1) Coffee Cake 

Level D (Grade 9) - One (1) package of Candy Product
Level D (Grade 10) - One (1) Double Layer or Bundt Cake (Note: custard, cream, and cream cheese fillings or frostings are not acceptable.)
Level D (Grade 11) - One (1) Fruit and/or Nut Pie (Note: custard, cream, and cream cheese fillings or frostings are not acceptable.)
Level D (Grade 12) - One (1) jar of Jam or Jelly. Label with name of product, quantity and date made. (Note: on recipe card include how you processed in the water bath canner.)

For Food Competitions: Fillings, frostings, glazes and meringues are not permitted to contain cream cheese, sour cream, heavy cream, or whipped cream if they are not fully cooked/baked. These items are allowed as ingredients in food products IF the final product is cooked/baked. Additionally, raw milk, raw milk products, or uncooked eggs/egg whites are not permitted. Eggs/egg whites that have been cooked to 160 degreed F. (i.e. pasteurized or included as part of a batter and baked) are acceptable. No home - canned fruits, vegetables, or meats are permitted as ingredients in food products. 
Foods should be transported to the competition in a way that minimizes contamination and maintains the quality of the food (i.e. foods that are judged as frozen should always remain frozen.

Recipe Card Example: 
Recipes must be provided that identify all ingredients that were used in each part of the product. Any ingredient that could be a potential allergen must be clearly identified. Potential food allergies include, but are not limited to, milk, eggs, peanuts, tree nuts, fish, crustacean shellfish, wheat, soy, and sesame. Each food product must be labeled with the following information:
NAME
DATE THE FOOD PRODUCT WAS MADE

Contestants should carefully wash their hands and make sure that their hands do not have any open cuts before preparing food. If cuts are present, the would should be bandaged and a single-use food service glove worn on the hand during all stages of food production. Contestants should not be preparing food exhibits for competition within 48 hours of recovering from any illness. People experiencing symptoms of vomiting, diarrhea, fever, and/or jaundice should not be allowed to prepare food.
Judges and individuals who consume products from county and/or state competitions should be informed that they are at risk for foodborne illness since the established policy cannot guarantee that an entry has been properly prepared or handled before, during or following the competition. The food products for competitions are home produced and processed, and the production are is not inspected by the Indiana Department of Health. Tasting of a food product is solely at the discretion of the judge and consumers. Judges are NOT to taste any home-preserved foods such as low-acid or acidified foods like green beans, tomatoes, or tomato products, jams/jellies/fruit preserves or fermented products produced in the home. 

Labeling Suggestions: Cover project card and recipe care with clear plastic wrap so that it will not become grease stained. 

COUNTY ONLY PROJECT 
Project Leader:

Objective: Youth learn how to cook outdoors. They will learn about safety, selection of equipment, selection of entree and develop a menu around the outdoor cooked entree.

Exhibit Guidelines & Levels: 
All posters, notebooks, and display boards must include a reference list indicating where information was obtained, giving credit to the original author, to complete the 4-H members' exhibit. This reference list should/might include web site links, people and professionals interviewed, books, magazines, etc. It is recommended this reference list be attached to the back of a poster or display board, be the last page of a notebook, or included as part of the display visible to the public. A judge is not to discredit an exhibit for the way references are listed. 

Posters are to be 22" x 28" and displayed horizontally and placed in a clear plastic sleeve or covered with clear plastic to protect contents. Display boards should be designed to sit on a table using no more than 36" of tabletop space. Space should be left in the lower right-hand corner to place an exhibit tag provided by Purdue Extension staff.

Level A (Grades 3, 4, 5) Exhibit a 22" x 28" poster showing you cooking an entree and a side dish outdoors that includes a menu.

Level B (Grades 6, 7, 8) Exhibit a 22" x 28" poster showing you cooking an entree, a side dish and a dessert outdoors that includes your menu. 

Level C (Grades 9, 10, 11, 12) Exhibit a 22" x 28" poster showing you cooking an appetizer, an entree, a side dish, and a dessert outdoors that includes your menu.

Methods of patio cooking include, but are not limited to, stick cooking, grilling, foil packets, Dutch oven, smoking, spit, skillet or griddle cooking.
Judges evaluating exhibits should recognize individuals differences and creativity, therefore using information in this document as a guide rather than a requirement. 

COUNTY & STATE PROJECT 
Project Leader: 

Objective: The 4-H Preserved Foods project is designed to allow youth to have fun in the kitchen as they prepare different foods, do fun experiments, and go on fact-finding missions.  

Exhibit Guidelines & Levels:
Choose one or more of the preserved products below, or a similar preserved product of choice. It is suggested a participant chooses a different option each year, but this is not a requirement.

Artificial Intelligence (AI) may be used, with parent permission, when creating this exhibit and is to be documented as a reference. Most of the work to create this exhibit is to be the 4-H members original work. All posters, notebooks, and display boards must include a reference list indicating where information was obtained, giving credit to the original author, to complete the 4-H members exhibit. This reference should / might include web site links, people and professionals interviewed, books, magazines, etc. It is recommended this reference list be attached to the back of a poster or display board, be the last page of a notebook, or included as part of the display visible to the public. A judge is not to discredit an exhibit for the way references are listed.

* The following statement is true for all levels of this project that go to State Fair *
Exhibits entered at State Fair will be donated to local homeless shelters and not displayed. 

• A package of 3 baked or unbaked, snack-sized (approximately 2" - 3" individual size) frozen cookies. Display in freezer bag or freezer container. Include index card with recipe and instructions for defrosting or baking. Label with name of product, quantity, and date frozen. 
• One package of frozen berries. Display in a freezer bag or freezer container. Include index card with recipe and instructions for cooking or defrosting. Label with name of product, quantity, and date frozen. 
• One package of dehydrated fruit or vegetables. Display in an appropriate bag or container. Include index card with recipe and instructions for cooking or defrosting. Label with name of product, quantity, and date dehydrated. 
• An educational poster, notebook, or display about a food or nutrition topic of choice that is age/grade appropriate. 
• Any similar preserved item.

Level B (Grades 5 & 6) 

• One uncooked frozen mini-pizza using whole-grain pita bread, English muffin, bagel, or already prepared crust (no larger than 7" in diameter) with toppings of your choice. Include at least 4 MyPlate food groups on your pizza. Meat toppings such as hamburger, sausage, bacon, etc. must be cooked. Display on covered cardboard inside freezer bag. Include index card with recipe and instructions for cooking. Label with name of product, quantity, and date frozen. 
• One package of any frozen vegetable or combination vegetables. Display in freezer bag or freezer container. Include index card with instructions for defrosting and cooking. Label name of product, quantity, and date frozen. 
• One container of frozen fruit juice or vegetables juice. Include index card with instructions for defrosting and cooking. Label with name of product, quantity, and date frozen. 
• One container of frozen soup. Include index card with recipe and instructions for defrosting and cooking. Label with name of product, quantity, and date frozen. 
• A frozen ready-to-eat breakfast sandwich, burrito, or similar item. Display on covered cardboard inside a freezer bag. Include index card with recipe and instructions for cooking. Label with name of product, quantity, and date frozen. 
• An educational poster, notebook, or display about a food or nutrition topic of choice that is age/grade appropriate. 
• Any other similar preserved item. 

Level C (Grades 7, 8, 9)

• One (1) container of freezer jam. Include index card with recipe and instructions for storing. Label with name of product, quantity, and date frozen. 
• One jar of canned tomato product using the Hot Pack Method for a boiling water bath canner, such as tomato juice, catsup, barbecue sauce, or salsa. Include index card with recipe and instructions for cooking or using the product. Label with name of product, quantity, and date canned. Canned products must have the ring on the jar top to protect the seal. NOTE: Only food preservation products made using USDA approved recipes and techniques are acceptable. 
• One jar of canned pickled product or canned pickles. Include index card with recipe, processing, and storage instructions. (Products using fancy pack are not accepted.) Label with name of product, quantity, and date canned. Canned products must have the ring on the jar top to protect the seal. NOTE: Only food preservation products made using USDA approved recipes and techniques are acceptable. 
• Frozen yeast dough (bread loaf, roll balls, sticks, pizza, etc.). Include index card with recipe and instructions for defrosting and cooking. Label with name of product, quantity, and date frozen.
• An educational poster, notebook, or display about food or nutrition topic od choice that is age/grade appropriate.
• Any similar preserved item

Level D (Grades 10, 11, 12)

• One jar of pressure canned vegetables, meat or combination product, such as a soup, stew, spaghetti sauce with meat, etc. Include index card with recipe and instructions for cooking or using the product. (Products using a fancy pack are not accepted.) Label with name of product, quantity, and date canned. Canned products must have the ring on the jar top to protect the seal. NOTE: Only food preserved products made using USDA approved recipes and techniques are acceptable. 
• One package of combination food frozen entree in freezer container. The combination food should contain 3 food groups from MyPlate. Exhibit should include an index card with recipe and instructions for reheating. Display in disposable containers. No containers will be returned. Label with name of product, quantity, and date frozen.
• A jar of cooked jam or a reduced-sugar fruit spread. Include recipe card. Label with name of product, quantity, and date made. NOTE: Only food preservation products made using USDA approved recipes and techniques are acceptable. 
• One container of a thaw and eat frozen prepared dessert. Include index card with recipe and instructions for defrosting. Label with name of product, quantity, and date frozen.
• An Educational poster, notebook, or display about the food or nutrition topic of choice that is age/grade appropriate. 
• Any other similar preserved item.

Refer to the Purdue Extension Food Preparation website for resources and Purdue Extension educators trained to answer food preservation questions. 

STATE FAIR ENTRIES:
2 - Level A Entries
2 - Level B Entries
3 - Level C Entries
3 - Level D Entries

Posters are to be 22" x 28" and displayed horizontally and placed in a clear plastic sleeve or covered with clear plastic to protect contents. The poster must be mounted on a firm backing to add stiffness to the exhibit, for example: a foam core board. Display boards should be designed to sit on a table using no more than 36" of tabletop space. Space should be left in the lower right-hand corner to place an exhibit tag provided by Purdue Extension Staff.

Purdue Extension Food Safety Policy (revised 10/22):

For Food Competitions: Fillings, frostings, glazes and meringues are not permitted to contain cream cheese, sour cream, heavy cream, or whipped cream if they are not fully cooked/baked. These items are allowed as ingredients in food products IF the final product is cooked/baked. Additionally, raw milk, raw milk products, or uncooked eggs/egg whites are not permitted. Eggs/egg whites that have been cooked to 160 degreed F. (i.e. pasteurized or included as part of a batter and baked) are acceptable. No home - canned fruits, vegetables, or meats are permitted as ingredients in food products. 
Foods should be transported to the competition in a way that minimizes contamination and maintains the quality of the food (i.e. foods that are judged as frozen should always remain frozen.

Recipe Card Example: 
Recipes must be provided that identify all ingredients that were used in each part of the product. Any ingredient that could be a potential allergen must be clearly identified. Potential food allergies include, but are not limited to, milk, eggs, peanuts, tree nuts, fish, crustacean shellfish, wheat, soy, and sesame. Each food product must be labeled with the following information:
NAME
DATE THE FOOD PRODUCT WAS MADE

Contestants should carefully wash their hands and make sure that their hands do not have any open cuts before preparing food. If cuts are present, the would should be bandaged and a single-use food service glove worn on the hand during all stages of food production. Contestants should not be preparing food exhibits for competition within 48 hours of recovering from any illness. People experiencing symptoms of vomiting, diarrhea, fever, and/or jaundice should not be allowed to prepare food.
Judges and individuals who consume products from county and/or state competitions should be informed that they are at risk for foodborne illness since the established policy cannot guarantee that an entry has been properly prepared or handled before, during or following the competition. The food products for competitions are home produced and processed, and the production are is not inspected by the Indiana Department of Health. Tasting of a food product is solely at the discretion of the judge and consumers. Judges are NOT to taste any home-preserved foods such as low-acid or acidified foods like green beans, tomatoes, or tomato products, jams/jellies/fruit preserves or fermented products produced in the home. 

Youth are to place their name, county,  and club on the bottom side of their plate, pan, or other container and the official entry tag provided will be placed with the exhibit. 

Recipe cards are required with exhibits of all grade levels. A completed recipe card is to be submitted with each exhibit. Recipe cards are for judging purposes only and will not be returned to the exhibitor. Laminating, wrapping the recipe card in plastic, or placing it in a clear plastic bag is optional. Since it is illegal in the State of Indiana for youth under the age of 21 to purchase or consume alcoholic beverages, 4-H Members are to use recipes that do not include alcoholic beverages as an ingredient. A suitable non-alcoholic or imitation product may be substituted. 

Preserved food products should be displayed in an appropriate container, preferably disposable. Containers will not be returned to the exhibitor. Perishable baked exhibits entered for State Fair competition will not be displayed and instead will ne donated to a central Indiana homeless shelter. 

Judges evaluating exhibits should recognize individual differences and creativity, therefore using information in this document as a guide rather than a requirement. 

The 4-H Forestry project helps youth learn how to identify trees, uses of trees, the benefits of trees, and the importance of our woodlands. A better understanding of our woodlands leads to a greater enjoyment of the outdoors.

COUNTY AND STATE PROJECT
Project Leader: No current Project Leader, Call JP to Volunteer 260-358-4826

Objective: The 4-H Garden Project introduces youth to the benefits of growing food for personal consumption and/or for profitable ventures. Youth will get hands-on experience planning garden space, planting, managing, and harvesting vegetables. Youth implement wise use of resources, goal setting, problem solving and personal safety.

NOTE: Anyone who takes this project at the county level can show garden exhibits at State Fair.

COUNTY AND STATE PROJECT
Project Leader: No current Project Leader, Call JP to Volunteer 260-358-4826

Objective: The 4-H Garden Project introduces youth to the benefits of growing food for personal consumption and/or for profitable ventures. Youth will get hands-on experience planning garden space, planting, managing, and harvesting vegetables. Youth implement wise use of resources, goal setting, problem solving and personal safety.

COUNTY AND STATE PROJECT
Project Leader: No current Project Leader, Call JP to Volunteer 260-358-4826

Objective: The 4-H Garden Project introduces youth to the benefits of growing food for personal consumption and/or for profitable ventures. Youth will get hands-on experience planning garden space, planting, managing, and harvesting vegetables. Youth implement wise use of resources, goal setting, problem solving and personal safety.

Exhibit Guidelines: 
Create a 3-Plate, 4-Plate, or 5-Plate collection display of vegetables you have grown and cared for from the single vegetable list. Display each vegetable on a disposable plate. Inclusion of flowers is optional. 

• Single Vegetable - One single plate of a vegetable. 
• Garden Collection Three (3) Plate - Collection of 3 plates of different vegetables. 
• Garden Collection Four (4) Plate - Collection of 4 plates of different vegetables.
• Garden Collection Five (5) Plate -  Collection of 5 plates of different vegetables.

• Asparagus - Asparagus (5 spears)
• Beans - Cowpea, Black-Eyed Pea, Southern Pea, etc.  (10 Pods or 1/2 cup shelled)
• Beans - Snap, Green or Waxed (10 Pods)
• Beans - Lima, large or small (10 pods or 1/2 cup shelled)
• Beans - Navy, Kidney, Shell out, etc. (1/2 cup shelled)
• Beets - Round, Flat, & Long Types (3) 
• Broccoli - Broccoli (1 head)
• Broccoli Raab - Broccoli Raab (3 heads)
• Brussel Sprouts - Brussel Sprouts (5 heads)
• Cabbage - Chinese Type - Bok Chouy or Pak Choi  (1 head)
• Cabbage - Chinese Type - Napa Cabbage (1 head)
• Cabbage - Round, Flat or Pointed Type (1 head)
• Carrots - Carrots (3) 
• Cauliflower - Cauliflower (1 head)
• Celery - Celery (1 bunch)
• Chard - Chard (10 bundled leaves)
• Collards - Collards (10 bundled leaves)
• Corn  - Sweet-Yellow, White or Bicolor (3 ears)
• Cucumbers - Dill, Pickling (3)
• Cucumbers - English or Hothouse (1)
• Cucumbers - Slicing with Seeds (3)
• Eggplant - Eggplant (1)
• Kale - Kale (10 bundled leaves)
• Kohlrabi - Kohlrabi (3)
• Muskmelon - Muskmelon, Cantaloupe (1)
• Okra - Okra (3 pods)
• Onions - Green (5 onions in a bunch)
• Onions - Red, Yellow, or White (3)
• Parsnip - Parsnip (tops off 3)
• Peas - Peas, edible pods such as snow peas (10 pods)
• Peas - Peas, unshelled (10 pods)
• Peppers - Bell type (3)
• Peppers - Chili Type (3)
• Peppers - Serrano Type (3) 
• Peppers - Banana / Long / Wax / Hungarian Type (3)
• Peppers - Pimiento Type, Red (3)
• Peppers - Cayenne Type (3)
• Peppers - Jalapeno Type (3)
• Peppers - Cherry Type (3)
• Peppers - New Mexican, Long Green, Anaheim Type (3)
• Peppers - Ancho Type (3) 

COUNTY AND STATE PROJECT
Project Leader: No current Project Leader, Call JP to Volunteer 260-358-4826

Objective: The 4-H Garden Project introduces youth to the benefits of growing food for personal consumption and/or for profitable ventures. Youth will get hands-on experience planning garden space, planting, managing, and harvesting vegetables. Youth implement wise use of resources, goal setting, problem solving and personal safety.

Exhibit Guidelines: 
Must include a label with both common name and Latin name. One herb plant (edible type) in an 8" pot (maximum size).
Display from the list below a single herb plant you have grown and cared for in an appropriate size pot that has a saucer on the bottom. 

Resource - HO-28, 4-H 970-W

HERB NAMES AND DESCRIPTIONS

• Basil (Ocimum Basilicum) "all edible types"
• Catnip (Nepeta Cataria) "all edible types"
• Chamomile (Chamaemelum Nobile) "all edible types"
• Chives (Allium Schoenoprasum) " all edible types"
• Coriander or Cilantro (Coriandrum Sativum) "all edible types"
• Dill (Anethum Graveolens) 
• French Tarragon (Artemisia Dracunculus)
• Lavender (Lavendula sp.) "all edible types"
• Mint (Mentha sp.) "all edible types"
• Oregano (Origanum Vulgare) 
• Parsley (Petroselinum Crispum) "all edible types"
• Rosemary (Rosemarinus Officinalis)
• Sage (Salvia Officinalis)
• Sweet Marjoram (Origanum Majorana)
• Thyme (Thymus Vulgaris) "all edible types"
• Any Other Herb 

COUNTY ONLY PROJECT
Project Leader: No current Project Leader, Call JP to Volunteer 260-358-4826

Objective: The 4-H Garden Project introduces youth to the benefits of growing food for personal consumption and/or for profitable ventures. Youth will get hands-on experience planning garden space, planting, managing, and harvesting vegetables. Youth implement wise use of resources, goal setting, problem solving and personal safety.

Exhibit Guidelines:
Complete the General Project Record Sheet for the appropriate grade level (one per person). Turn it in to your 4-H Club Leader by June 30th or earlier date announced by your club for grading.

Exhibit 1 item in any or all of the classes listed below. Exhibits need to be cleaned and displayed according to the garden produce guidelines, except for the specifications of size and number of produce. It is highly suggested that each exhibitor brings aluminum foil and a paper plate for your projects display. 

Vegetable entries must be labeled with common name and variety or cultivars of vegetable. Latin names are NOT required for Jumbo Garden.

CLASSES:

1. Largest Pumpkin (by weight and appearance) 
2. Largest Squash (by weight and appearance)
3. Largest Tomato (by weight and appearance)
4. Largest Cabbage (by weight and appearance)
5. Largest Onion (by weight and appearance)
6. Largest Sunflower Head (by circumference and appearance)
7. Unusually shaped produce. Any produce from the garden produce list may be entered and should be odd or interesting in shape and / or appearance.

COUNTY AND STATE PROJECT
Project Leader: No current Project Leader, Call JP to Volunteer 260-358-4826

Objective: The 4-H Garden Project introduces youth to the benefits of growing food for personal consumption and/or for profitable ventures. Youth will get hands-on experience planning garden space, planting, managing, and harvesting vegetables. Youth implement wise use of resources, goal setting, problem solving and personal safety.

Exhibit Guidelines:
Potato Tray Options
Display from the list below approximately 30 potatoes you have grown and cared for in a 12 1/2" x 18" tray. Each exhibitor must bring aluminum foil to line display box.

POTATO DESCRIPTION 
Red - Norland, Triumph etc.
Russet - Haig, Norgold, Superior, etc.
White (Long Type) - Kennebec, etc.
White (Round Type) - Katahdin, etc.
Other - Yellow, Blue, etc.

A tray will be provided when checking in potato exhibits at State Fair. 

COUNTY ONLY PROJECT
Project Leader: No current Project Leader, Call JP to Volunteer 260-358-4826

Objective: The 4-H Garden Project introduces youth to the benefits of growing food for personal consumption and/or for profitable ventures. Youth will get hands-on experience planning garden space, planting, managing, and harvesting vegetables. Youth implement wise use of resources, goal setting, problem solving and personal safety.

Exhibit Guidelines: 

Complete the General Project Record Sheet for the appropriate grade level (one per person). Turn it in to your 4-H Club Leader  

Classes:
Beginner (Grades 3, 4, & 5) Pick One of the following: 

• Create an educational poster about Strawberry Plant Varieties, Diseases, Planting Layouts, Use of Strawberries OR on any strawberry topic of choice that is age/grade appropriate. 
• Exhibit 2 Quarts of fresh berries at the Extension office in June. Results will be posted at the 4-H Fair. 

Intermediate (Grades 6, 7,& 8) Pick One of the following:

• Create an educational poster about Strawberry Plant Varieties, Diseases, Planting Layouts, Use of Strawberries OR on any strawberry topic of choice that is age/grade appropriate. 
• Exhibit 2 Quarts of fresh berries at the Extension office in June. Results will be posted at the 4-H Fair. 

Advanced (Grades 9, 10, 11, & 12) PIck One of the following: 

• Create an educational poster about Strawberry Plant Varieties, Diseases, Planting Layouts, Use of Strawberries OR on any strawberry topic of choice that is age/grade appropriate. 
• Exhibit 2 Quarts of fresh berries at the Extension office in June. Results will be posted at the 4-H Fair. 

Poster Guidelines: 
Posters are to be 22" x 28" and displayed horizontally and placed in a clear plastic sleeve or covered with clear plastic to protect contents. The poster must be mounted on a firm backing to add stiffness to the exhibit, for example, a foam core board. Display boards should be designed to sit on a table using no more than 36" of tabletop space. Space should be left in the lower right-hand corner to place an exhibit tag provided by Purdue Extension Staff.

COUNTY AND STATE PROJECT
Project Leader: No current Project Leader, Call JP to Volunteer 260-358-4826

Objective: The 4-H Garden Project introduces youth to the benefits of growing food for personal consumption and/or for profitable ventures. Youth will get hands-on experience planning garden space, planting, managing, and harvesting vegetables. Youth implement wise use of resources, goal setting, problem solving and personal safety.

Exhibit Guidelines:
Display from the list below tomatoes you have grown and cared for on a disposable plate. 

TOMATO DESCRIPTION 

• Pink or Purple, 3
• Red (for canning), 3 
• Red ( for market), 3 
• Roma or Paste type, 3 
• Intermediate type, 10
• Small Cherry or Pear, 10
• Yellow or Orange, 3

The 4-H Genealogy project provides youth educational materials to help document their heritage through ancestral listing. The project can be done with a parent, grandparent, or other family members. Genealogy guides youth to learn about where their ancestors resided, traveled, and even developed family traditions.

The 4-H Geology introduces youth to the hobby of rock hunting. Geology involves studying the earth’s crust, its layers, and their history. Youth will learn to identify Indiana rocks, minerals, and fossils.

COUNTY ONLY PROJECT
Project Leader: No Current Leader. Call JP to volunteer 260-3589-4826

Objective: The 4-H Gift Wrapping project allows youth to wrap beautiful gifts in various styles and express creativity.   

Exhibit Guidelines:
Complete the General Project Record Sheet for the appropriate grade level (one per person). Turn it in to your 4-H Club Leader by June 30th or earlier date announced by your club for grading. 

For all Divisions, attach a 3x5 index card to the bottom of your package with the following information:

1. Occasion
2. Age of person receiving the gift
3. Gift for Male or Female
4. What would be in the gift?

Create a gift-wrapping display of choice that is age/grade appropriate. Some suggestions are but are not limited to:

Beginner Level (Grades 3,4,& 5) 
Wrap one Rectangle shirt box including a self-made bow without accessories
Wrap one Rectangle shirt box including a self-made bow with accessories
Wrap a deep box at least 6 inches deep with or without accessories

Intermediate Level (Grades 6,7, & 8) 
Wrap one Cylinder. Decorate the outside of the package to accent the content. 
Wrap one Cylinder bottom and top of box separately and decorate accordingly. We should be able to see the inside of the box and the bottom of the box should be covered. 
Wrap 2 boxes into a theme. Example: Drum set, Train, Truck, House, Castle, etc. Bows are not necessary if it does not go with your theme.

Advanced Level (Grades 9, 10, 11, & 12)
Wrap any size box using something other than a paper product (e.g. towels, material, clothing, felt etc.) Self-made bow may be used.
Wrap 3 boxes into a theme. Example: Drum Set, Train, Truck, House, Castle, etc. Bows are not necessary if it does not go with your theme. 
Your Choice! Be creative! You may do any of the previous divisions over or you may create your own idea. Self-made bows may be used if it enhances your gift. Accessories may also be used. Have fun with this division! 

The 4-H Health project is designed for youth who are interested in basic first aid, health, well-being, and/or career in the medical field. Youth will explore hygiene, nutrition, and physical fitness, then put that knowledge gained into practice as they develop their own personal plan and making decisions. Disease prevention, decision making, and healthy lifestyle choices are a few skills that this project will help youth develop.

The 4-H Home Environment project provides youth the opportunity to apply principles of design, texture, and color as they develop design elements or functional pieces for home use.

COUNTY PROJECT ONLY - GRADES 6-12
Project Leader: JP Pietrowski 260-358-4826 & Kassy Willcox 260-519-0393

Objective: The Junior Leader project allows 4-H members in grades 6-12 the opportunity to provide their Adult 4-H Volunteers with additional assistance in their 4-H Clubs and related activities. Volunteering and community involvement are some of what Jr. Leaders focus their work on throughout the year. Jr. Leaders also serve as mentors and role models to the younger 4-H members by sharing their experiences with them.

Junior Leaders are to complete at least 20 hours of volunteering throughout the program year in order to complete the Junior Leader Project. We encourage a minimum of 10 hours given to 4-H volunteering. Proof of volunteer work is done by getting signatures or initials of the volunteer event leader. (i.e. 4-H Leader, Teacher, Coach, etc.) 

Sign ups start October 1st  and Junior Leader activities and events run year-round especially leading up to fair.

The project shall be open to any and all 4-H Members of Huntington County, who is in grades 6 - 12 during current calendar year.

All 4-H Members in grades 6 - 12 are eligible to join the Huntington County 4-H Junior Leader Club as well as being a practicing Junior Leader in their local 4-H Club. 

COUNTY ONLY PROJECT
Project Leader: No Current Leader, Call JP to Volunteer 260-358-4826

Objective: This project is designed to help youth practice life skills by creating a resume that they can use later in life. 

Exhibit Guidelines: 4-H Members are encouraged to begin this project after their first year of 4-H. Select a project category and list life skills acquired in all of the related project areas. Under each skill describe examples of the use of this life skill in your 4-H Projects. You may enter up to 3 separate resumes, each in a different category. 4-H'ers will learn how to develop documentation that can be used to apply for various 4-H Scholarships in their advanced 4-H years. This project is especially helpful in preparing 4-Her's for the Achievement Resume Scholarship.

All posters, notebooks, and display boards must include a reference list indicating where information was obtained, giving credit to the original author when using outside sources, to complete the 4-H member's exhibit. This reference list should/might include website links, people & professionals interviewed, books, magazines, etc. It is recommended this reference list be attached to the back of a poster or display board, be the last page of a notebook or included as part of the display visible to the public. A judge is not to discredit an exhibit for the manner in which references are listed. Space should be left in the lower right-hand corner to place an exhibit tag provided Purdue Extension Staff.

Categories:

1. Animal Science - Any livestock, Cat, Dog, Veterinary Science, Wildlife, etc.
2. Citizenship - Action of doing with/for others through Junior Leaders, or any other project or activity
3. Communication - Public Speaking, Demonstration, Creative Writing, or any other project in which you apply communication skills
4. Engineering and Technological Science - Aerospace, Electric, Woodworking, etc.
5. Healthy Living, Food, and Nutrition - Foods, Health, etc.
6. Leadership Development - Junior Leaders and any other project where you have exercised leadership
7. Plant and Environmental Science - Crops, Geology, Garden, Floriculture, Plant Science, etc. 

For all Levels: Only 4-H Projects experience should be included. Although all of your cumulative life experiences are important to capture in your resume for college applications and employment applications, this project will only focus documenting experiences and life skills from you 4-H Journey.

NOTE: You may enter up to three (3) project exhibits; i.e. 3 cover letters/resumes in ONE BINDER using tabs or page separators to separate the different resumes.
NOTE: You may enter in the same category every year.  Your resume will reflect growth because you  have added more life skills and examples. 

Exhibit Requirements / Levels:
Beginner Level - (Grades 3, 4, & 5) 
Exhibit a notebook (3-ring binder, soft or hard cover) with the required items presented in the order listed below. Protect each page in your binder with a plastic sleeve.Seperate items with tabs, Create a cover or title sheet with your name and project category.

1. Pictures - Add a minimum of 2 pictures each year. Your pictures must show you engaged in a 4-H project. Under pr beside each picture, describe a life skill that you were developing in one to three sentences. We suggest one picture per life skill example. (See sample list of life skills in the project manual. These pictures will be a great reference for you as a Senior 4-H Member to recall some of the details about the activities you have completed. 
2. Each year you will build on your collection of pictures and Life Skills examples. Separation of pictures by year, using tabs, is recommended. Most current pictures should be in the front. 

Intermediate Level - (Grades 6, 7, & 8) 
Exhibit a notebook (3-ring binder, soft or hard cover) with the required items presented in the order listed below. Protect each page in your binder with a plastic sleeve.Seperate items with tabs, Create a cover or title sheet with your name and project category.

1. Resume highlighting your life skills. (See instructions and sample provided in the project manual.) The resume should be a maximum of 1 1/2 pages. If you are in 6th grade you should include 1 skill; 7th graders should include 2 skills; and 8th graders should include 3 skills.
2. Pictures - Add a minimum of 2 pictures each year. Your pictures must show you engaged in a 4-H project. Under each picture, describe a life skill that you were developing. We suggest one picture per life skill example. (See sample list of life skills in the project manual.) These pictures will be a great reference for you as a Senior 4-H'er to recall some of the details about the activities you have completed. Each year you will build on your collection of pictures and life skills examples. Include pictures from previous years if applicable. Separation of pictures by year, using tabs, is recommended. Most current pictures should be in the front. 

 Advanced Level - (Grades 9, 10, 11, & 12)
Exhibit a notebook (3-ring binder, soft or hard cover) with the required items presented in the order listed below. Protect each page in your binder with a plastic sleeve.Seperate items with tabs, Create a cover or title sheet with your name and project category.

1. Cover Letter addressed to My 4-H Resume Judge
2. Resume highlighting your life skills. (See instructions and sample provided in the project manual.) The resume should be a maximum of 2 pages. If you are in  9th grade you should include 4 skills; 10th grade should include 5 skills, 11th & 12th grade should add additional supporting statements to each of your 5 skills.
3. Pictures from your Basic and Intermediate projects if applicable. No additional pictures are required at this level, but can be included if desired. Additional pictures added will not be judged.

The 4-H photography project helps youth practice taking quality photographs with cameras and cell phones. Youth experiment with color, lighting, shadows, and perspectives with every photo. The project provides a creative outlet for self-expression and innovation.

COUNTY PROJECT ONLY 
Project Leader: No Current Project Leader. Call JP to Volunteer 260-358-4826

Objective: The 4-H reading project is designed for youth to explore the world of literature and books. Reading holds unlimited potential and possibilities.

Exhibit Guidelines:

Complete the General Project Record Sheet for the appropriate grade level (one per person). Turn it into your 4-H Club Leader by June 30th or earlier date announced by your club for grading. 
Each Member will display their eight (8) book report forms in booklet or file form. 4-H Members can use books read in school as part of their eight (8) books. Additional guidelines on book selection is found in the manual or on the web page. Be sure to follow the guidelines for selecting your books.

Each 4-H Member will also display the special project they have selected from the special project sheet. Any posters made are to be 22" x 28" and displayed horizontally and placed in a clear plastic sleeve or covered with clear plastic to protect contents. The poster must be mounted on a firm backing to add stiffness to the exhibit, for example, a foam core board. Display boards should be designed to sit on a table using no more than 36" of tabletop space. Space should be left in the lower right-hand corner to place an exhibit tag provided by Purdue Extension Staff.

Grade requirements are listed in the project manual and the Huntington County 4-H Reading webpage - 4-H Members in grades 3-12 as of January 1, 2025.

COUNTY PROJECT ONLY 
Project Leader: No current Project Leader, Call JP to Volunteer 260-358-4826.

Objective: The 4-H Recycling project provides an opportunity for youth to learn more about recycling and/or to use their creative talents in designing/making an item to use at home or a piece of artwork from all recycled materials.

Exhibit Guidelines:

1. Complete the General Project Record Sheet for the appropriate grade level (one per person). Turn it in to your 4-H Club Leader by June 30th or earlier date announced by your club for grading.
2. Exhibits should not be larger than 5' x 5' x 5'. A person may enter an article in one of the following categories. 
   1. Clothing Item (example: hats or purses made from blue jeans)
   2. Furniture Item (example: Coke cases made into end tables)
   3. Bottles or Can (example: Canister set made out of these) 
   4. Discarded Mechanical Parts & Equipment (example: Yard Art
   5. MIscellaneous (example: greeting cards as baskets, etc)
3. Attach an Arts & Crafts Project Card 

COUNTY PROJECT ONLY 
Project Leader: No current Project Leader, Call JP to Volunteer 260-358-4826

Objective: The 4-H Scrapbooking project allows youth to creatively express themselves through the design of a scrapbook, highlighting moments and memories that are important to them. Youth will learn planning, organization, and presentation skills as they work on their project.

Exhibit Guidelines: 

Level A (Grades 3-4) - Complete pages. Include 4 different skills or techniques.

Level B (Grades 5-6) - Complete 6 pages. Include 6 different skills or techniques.

Level C (Grades 7-9) - Complete 8 pages. Include 8 different skills or techniques.

Level D (Grades 10-12) - Complete 10 pages. Include 10 different skills or techniques. 

Complete the General Record Sheet for the appropriate grade level (one per person). Turn it in to your 4-H Club Leader by June 30th or earlier date announced by your club leader for grading. 

Each scrapbook album must have a front and back cover with pages firmly attached between the covers. The album cannot be larger than 12" x 12" (the most common). It must have archive safe plastic sleeves or covers. No spiral bound books

Each scrapbook album must have a skill card attached with the required number of skills checked.

Each scrapbook must have the required number of pages per your level completed for the judges. Completed pages must contain photos or memorabilia, documentation, declaration, etc. Incomplete or unfinished pages will not be judged or count toward the required number of pages. 
Each scrapbook album must have a label attached with a string or ribbon (Do not use tape). This label must also include the page numbers which the 4-H Member wishes to have judged. The page numbers need not to be written on the actual page - rather, the Member should count the first pages as page 1 and proceed onward. If you do not indicate the pages you wish to have judged, the judge will start at page 1 and continue through the page numbers required for your level. The pages may also be listed by the page title, if desired.

Photos and memorabilia must be included in each scrapbook, but not necessarily on each page. Some pages may contain only photos, while others may contain only memorabilia. Be sure to include a variety in your list of pages to be judged. At least one piece of memorabilia should be included in your required pages. The following are suggestions to ensure the integrity of your scrapbook memorabilia:

• Memorabilia can be encased in a separate plastic sleeve if added to a page with photos.
• If a photo is included on a page with lots of memorabilia, the photo can be encased in a separate plastic sleeve.
• It is recommended that newspaper articles be photocopied onto acid free paper or sprayed with archival paper. 

Exhibit clean pages (i.e. no smudges, spills, limited crossing out, etc.)

Keep in mind the proper placement of photos, etc. in your album. Your scrapbook is telling a story. Use chronology (putting things order of occurrence) and/or themes to organize your scrapbook. 

Photo quality will NOT be a factor in judging. Try to use good photographs; however, this is NOT the photography project.

Be creative - all work should be your own. 

Be sure materials you use are safe for your photos. Do not use ball-point pens and/or pencils, crayons, markers, magnetic albums, construction paper, or any adhesives that are not photo safe. 

The 4-H Sewing project encourages youth to sew garments or non-wearable items of increasing difficulty as the progress within the project overtime. The garments range from simple items to a tailored suit or coat. Non-wearable items range from simple items such as pillows to duffle bags. Youth in the sewing project implement attention to detail, problem solving, and critical thinking.

The 4-H Sewing project encourages youth to sew garments or non-wearable items of increasing difficulty as the progress within the project overtime. The garments range from simple items to a tailored suit or coat. Non-wearable items range from simple items such as pillows to duffle bags. Youth in the sewing project implement attention to detail, problem solving, and critical thinking.

The 4-H Sewing project encourages youth to sew garments or non-wearable items of increasing difficulty as the progress within the project overtime. The garments range from simple items to a tailored suit or coat. Non-wearable items range from simple items such as pillows to duffle bags. Youth in the sewing project implement attention to detail, problem solving, and critical thinking.

The 4-H shooting Sports project teaches youth how to safely operate firearms and archery equipment. Youth learn about physics and practice a high level of focus and concentration as they work to achieve their goals. These fun-filled, hands-on learning experiences are provided under the direction of qualified caring adults. We offer 4 different disciplines:

Archery: Grades 3-12

Rifle: Grades 4-12

Shotgun: Grades 4-12

Pistol: Grades 6-12

Note: Safety is our biggest concern. All of the disciplines are led by certified volunteers.

COUNTY ONLY PROJECT 
Project Leader: Machelle Suchcicki 260-413-9123

Objective: The 4-H Small Animal project provides youth a fun and hands-on experience that is directly related to animal care, feeding, housing, and managing various small animal species.Youth will gain life skills such as record keeping, time management, and decision making 

Exhibit Guidelines - 

1. Complete the General Project Record Sheet for the appropriate school grade (one per person). Turn it on your 4-H Club Leaders by June 30th or earlier date announced by your club for grading. It is suggested that you do activities in the manual to increase your knowledge of the project. This is recommended for optimal participation in this project. 
2. Select and care for a small animal or household pet.See project manual for suggestions. 
3. Classes:
   Beginner - Grades 3, 4, & 5
   Intermediate - Grades 6, 7, & 8
   Advanced - Grades 9, 10, 11 & 12 
4. Exhibit a notebook showing what you have learned (photography of pet, length of time cared for your small animal, and cost of project), record sheet and project manual showing activities you have completed. The notebook will be continued and information added to it in following years. 
5. 4-H Members may exhibit two (2) species areas (ex. one small mammal and one bird). A notebook must be made for both species. 
6. Your small animal may be presented for judging (travel size cage is required) Not having your small animal present will not count against your placing or judging. 

NOTE: Indiana residents over the age of 17 may not collect amphibians or reptiles from the wild in Indiana unless they have a valid hunting or fishing license, unless otherwise excepted from the law.  For all collectors, there is a possession limit of 4 on all nongame species except endangered species and eastern box turtles. Collection of endangered species and eastern box turtles is prohibited. 

State Health Rule for Ferrets: All ferrets more than 3 months old in Indiana are now required to be vaccinated annually against rabies and distemper. Please be able to provide proof. 

The 4-H Small Engines project creates youth the opportunity to identify and discover the function of different engine parts, compression rations, and safety issues as they deconstruct and rebuild an engine. The project emphasizes critical thinking, problem solving, and goal setting. This project is also an introduction to an entrepreneurial skill and career.

The Soil and Water Science project teaches youth about soil, water, and the environment. Youth learn about soil and water quality, how they both interact with each other, and how we can project and preserve our natural resources.

The 4-H Sportfishing project teach youth that fishing can be both a hobby and a source of study for an entire lifetime. Youth learn about a wide variety of fish species, types of equipment, and different aquatic habitats.

COUNTY PROJECT ONLY
Project Leader: Currently no Project Leader, Call JP to Volunteer 260-358-4826

Objective: The 4-H Sports and Performing Arts project allow youth to express their creative side while gaining valuable life skills and confidence in themselves through sports, dance, music and drama.

Exhibit Requirements: Choose 1 or more of the following.

1. Participate actively with any organization band, choir, etc. of which you are a member.
2. Participate in a performing art activity with your 4-H Club 
3. Participate on your own, if the performing art you selected is individual-centric.

Project Requirement: Choose at least 1 sport or performing art that you enjoy.

THIS APPLIES TO ALL SPORTS & PERFORMING ARTS DIVISIONS

• You should select a different topic about your sport or performing art or a different topic to exhibit each year.
• Exhibit a poster that includes information and illustrations about your chosen sport or performing art, or other illustration that explains the benefits of your sport or performing art. Posters are to be 22" x 28" and displayed horizontally and placed in a clear plastic sleeve or covered with clear plastic to protect contents. The poster must be mounted on a firm backing to add stiffness to the exhibit, for example, a foam core board.
• Included pictures can be of yourself, equipment needed for the chosen sport or performing art, or other illustration that explains the benefits of your sport or performing art. 
• Learn what the basic skills are for your chosen sport or performing art. 
• List the resources you used (i.e., books, magazines, websites, newspapers, interviews) on the record sheet. 
• Your Huntington County Fair exhibit is a poster board about the sport and performing art you have participated in or researched. 
• Suggestions & Tips 
• Examples of performing arts included, but not limited to: 
  Acrobatics, Acting, Band, Choir, Comedy, Dance, Disc Jockey, Film, Improvisation, Juggling, Magic, Music, Opera, Storytelling, Sports Teams, and Theatre
• If you participated in more than one performing art, choose only one for your poster exhibit. You can select a different performing art or topic each year.
• Live demonstration can be performed during judging that will last no more than 3 minutes. This is optional and will not count against you in placing or judging. If you decided to do a live performance you are responsible to provide everything needed to demonstrate your live performance.

Exhibit Requirements

Beginner - (Grades 3, 4, & 5) May choose one of the following suggested topics for your project:

• "Important Tips for Starting In... " (i.e. Theatre, Music, Comedy, Juggling, Sports, etc.)
• "Equipment Needed For..."
• "Basic Skills to Develop For ..."

Intermediate - (Grades 6, 7, & 8) May choose one of the following suggested topics for your project:

• The history of a sport or performing art (i.e. The History of Football)
• Research an important person who has influenced a sport or performing art. Tell how he/she has helped shape the topic to be what it is now. 
• Research how a particular sport or performing art was created (i.e. The Origin of Jazz Music)

Advanced - (Grades 9. 10, 11, & 12) May choose one of the following suggested topics for your project:

• Research a present or past athlete or performing artist. Include a description of his/her career. 
• Research the major changes of a particular sport or performing art. Start from history to present day.
• Research National, State, and/or Local policies on the availability and accessibility of your sport or performing art.

The 4-H Veterinary Science project provides youth to learn about the veterinary science profession and opportunities for careers in animal health. The project covers subjects like general health care, anatomy, and careers are presented in the provided materials. Youth will develop skills like responsibility, decision making, and communication as they participate in the project.

The 4-H Weather and Climate Science project youth will learn the basic information about weather and climate science, including what causes variations in weather and why we experience different season and climates on earth. Youth will observe and record weather conditions and learn weather symbols.

The 4-H Wildlife project helps youth learn to identify wildlife, basic wildlife needs, and how wildlife interacts in various environments. Observing and studying wildlife can provide a lifetime of enjoyment.

The 4-H Woodworking project provides youth with educational information about wood and how it can be used for both construction and decorative items. The project emphasizes safe operation of power and hand tools, and teaches skills like planning, organizing, critical thinking, and problem solving.