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There are still five spaces available for the 4-H Online Record Book (ORB) training on March 26. State 4-H Office Pro - gram Representative Scott Mautte will teach the class, which will be limited to 30. 4-H members and commu - nity and project leaders are welcome to attend. Prior to the class, students should log on to https://4horb.ucanr. edu/login.cfm using their 4-H online password. ORB training will be held in the library of the Tehama County Department of Edu - cation at 1135 Lincoln St. in Red Bluff 5:30-8:30 p.m. Call the 4-H office at 527- 3101 for more information, or register at http://cetehama. ucanr.edu/4-H_Program/4- H_Events/. Leader's Council location change The 4-H Leader's Council meeting at 6:30 p.m. Tues- day, March 25 will be held at the Tehama County Depart- ment of Education Board Room, 1135 Lincoln St. in Red Bluff. A reminder no- tice and map will be posted at Wetter Hall that evening. 4-H news Record book training offered Jean Barton Cattlemen's Field Day nixed The 2014 Te- hama County Cat- tlemen's Field Day on March 29 at Crystal Rose Cow Dog College has been cancelled for this year. Due to the drought many of the ranchers have sold their cattle or, af - ter feeding hay all winter, they have turned out the remaining cattle to graze on the green grass. Without cattle, we couldn't have the after - noon events of paint brand- ing, stock horse and ladies calf branding. I wish the reason was rain, since Salt Creek has stopped running under 99E and this is still March. Second time to be cancelled since 1965, since 2012 was too wet. As Bob Kerstien's wrote years ago, "Tehama Cat - tlemen are most likely the only group that has this type of cooking crew of vol- unteers, that has been to- gether this many years." I asked Phyllis Men- donca about Angelo's Krew, and she told me that "Uncle Tony," Tony Alva- res used to do pit barbe- cues and when Angelo got out of the service in 1955 he would help Uncle Tony. Since he was the youngest, Mendonca was the one to get in the pit. It didn't take long for Angelo to convince Un - cle Tony that Dutch Ovens were the way to cook, in- stead of pits. The California Beef Council had a booklet "Pit Barbecue for Large Groups" when Walt Rod - man was CBC Manager. Preparing the Pit. "The soil should be solid clay type soil, Sandy soil will cave in and not hold heat as well. Cut the walls of the pit straight down 42 inches, and not sloping in any manner. In digging the pit, the dirt should be thrown well back on just one side of the pit, and 42 inches wide. The fire should be started 16 to 18 hours before serv - ing time." About the same time in the '50s Kack Bon- ham, Doug's father was head of the Red Bluff Elks Lodge kitchen crew, this was when the lodge was located on Main Street. When Bonham and Al - vares retired, Angelo with the same group of people became the KP crew. They did many events besides the Cattlemen and Sheep - men Field Days. There was the Tri- County Field Day in Las- sen or Plumas Counties each summer. Many wed- ding receptions at the Elks Lodge, Lana Seco Ranch, the Tehama Co. Jr Fat Stock presale dinner, La - dies night at the city park, steaks Saturday night dur- ing Round Up in Pauline Davis Pavilion, Wheeler Arabians, and the Dia- mond 100 mile endurance ride at Lassen Camp, plus the Elks events. In the '60s and '70s the Elks had a trail ride for their members, and the kitchen crew furnished the meals. They camped at Conard Grove and rode from Mineral to Childs Meadows. In later years the trail ride was at Duck and Frank Moore's Nunes Ranch near Viola at Mc - Cumber Lake. The menu was usually Top Sirloin steak or Clod Roasts in the Dutch Ov - ens. If it was chicken, there was potato salad , French bread, green salad, and Portuguese beans. I asked Phyllis how they made Portuguese beans, and this is what she said. Pink beans – don't soak, don't salt, don't stir, don't boil. Simmer until done. You don't want them to break. The garlic, onions and bacon were chopped and fried together. When beans are done, you add the fried garlic, onions and bacon. Season with salt and pep - per, cumin, adding more garlic if necessary. A dash of Allspice and-or cinna- mon. The cattlemen's win- ter dinner and dance had prime rib and horserad- ish, baked potato with butter and sour cream, string beans, green salad, crisp crust or sour dough French bread buttered with garlic when it was moved to the fairgrounds. There used to be 600 or more attending , and one year they ran out of every - thing. The cattlemen sent the kitchen crew to eat at the Green Barn. My gen- eration remembers Betty Alford and Geri Cox mak- ing everyone sit where they told them to sit, because they needed every chair filled. The tables were in long lines the length of the room. The winter dinner dance started in 1952, in the" Mt. Lassen Room of the Trem - ont Hotel. Ozzie Johnson and His Sons of the Fron- tier, one of the West's top Western swing bands will provide special entertain- ment and music for danc- ing. The musical organiza- tion is well known to cat- tlemen in this area." RBDN Dec. 2, 1952. There was always a 1,000 or more at the Wool Growers Field Day. The lamb chops always had Charlotte Wolf's barbecue sauce, Phyllis remembers. I remember the gallon jugs of red wine on the tables and the delicious riblets. The CowBelles and the Bo-Peeps brought desserts for their events. John Deming of The Crystal had the bar at the field days and dinners, and even went to Tri-County. When Deming retired Doug Reed and The Palomino Room had the beverages. Na me s f ro m t he pa st Elks and KP Krews in - cluded Jack Alford, Don Cox, Jim Davis, Duck Moore, Ken Hill, Leland Da- vis, John Grim, Jim Mc- Donald, Tim Valentine, Bob Hill, Larry Alvares, George Erbes, Lee Shope, John Owens, Russell Williams, Lou Raggensees, Kack Bon - ham, Ken Ellis, Robin Bar- ley, Bob Hill, Ron Judson, Steve McKenna, Jim Kim- berlin, Jerry Kennedy, Pete Moritz, Harry Dudley, Les Scott, Charlie Smith, Russ Demo, George Smith, Pat Bonham, Ron Mesker, Mike Stevens, Lou Bosetti, Leroy Freemeyers, Tony Alvares and Angelo Mendonca. The men came early and did the cooking, while the wives came closer to serv - ing time since they were the ladies that served the food to the hungry folks. There was Phyllis Men - donca, Betty Alford, Shir- ley Davis, Geri Cox, Ber- tha Erbes, Betty Dud- ley, Dione Davis, Pat Hill, Carol Grimm, Sally Mc- Donald, Candy Owens, Kathy Barley, Sue Ken- nedy, Bea Bonham, Jo- Anna Scott, Rosemary Mesker, Joanne Bosetti, Pam Alvares, Shirley Jud- son, Donna McKenna, Viv- ian Williams, Margaret Ellis and Marge Smith. Great memories of de- licious meals. Unfortu- nately, no TCCA Field Day this year. Jean Barton has been writ - ing her column in the Daily News since the early 1990s. She can be reached by e-mail at jbarton2013@gmail.com. Jean Barton Tony Alvares, sheepman without peer, co-operator, steward of the land, good and close friend, a great man. CourTesy Smog Check (MOST CARS & PICK-UPS) 527-9841 • 195 S. Main St. starting at $ 29 95 + $ 8 25 certificate SERVICES AT LOWER PRICES All makes and models. 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