AND THE WINNERS ARE … Numerous awards were given out at the annual 4-H Achievement Ceremony at the Rockland House in Roscoe on Nov. 9. Zoey McGee photo

CCE celebrates local 4-Hers

By Zoey McGee | Manor Ink

Roscoe, NY – On Nov. 9, the Cornell Cooperative Extension Sullivan County 4-H program held its annual Achievement Ceremony at the Rockland House. The event brought together members, families, volunteers and staff to recognize the work completed throughout the past 4-H year. New 4-H Program Director Barbara Moran opened the program by welcoming attendees from all seven clubs and independent members.

Early in the ceremony, the recipients of the Community Service Olympics ribbons were announced. This year, 36 members received Gold Ribbons for completing all service categories, as reported in record folders handed in at the end of each 4-H year, which runs from Oct.1 to Sept. 30.

The winner of the National 4-H Week Display Contest was also announced. This year’s theme was “Beyond Ready,” and the Moo Juicers were awarded the best display.

Members then received barnsmanship awards for their participation in the 4-H Fair. Awards were given according to animal type, including horses, cows, sheep, rabbits, goats, chickens and pigs. These acknowledgments recognize the care and preparation members put into showing their animals during fair season.

Several leadership recognitions followed, including the presentation of the Norman F. Gabriel Award, which is given annually to a senior 4-Her, aged 14 or older, who demonstrates strong leadership and commitment to the Sullivan County 4-H program. It recognizes a member who consistently reflects the core 4-H values of improving their skills and learning through hands-on experience. This year’s recipient was Kadence Everett.

In addition to the planned program, the ceremony included the distribution of fair awards that had not been handed out earlier in the year, which is not typically part of Achievement Night, but was added this time to ensure all recognitions were completed.

After the formal program concluded, attendees were invited to stay for snacks, which were made by the kitchen.

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