2014 Fall Ag Roundup Sept. 27 at Ag Heritage Park Fall Ag Roundup and Taste of Alabama Agriculture, easily the biggest tailgate party on the Auburn University campus, is set for Saturday, Sept. 27, at Ag Heritage Park, before the 2014 homecoming football game between the Auburn Tigers and the Louisiana Tech Bulldogs. As of mid-August, game time had not been announced, but the everpopular Ag Roundup—now entering its 35th year—will open four hours before kickoff and wrap up an hour prior to. Co-sponsored by the Auburn Agricultural Alumni Association and College of Agriculture, Ag Roundup aims to increase awareness of agriculture’s importance to Alabama’s economy by spotlighting the multitude of foods and food products produced by the state’s farmers. And at Ag Roundup, there is food aplenty, with items typically running the gamut from corndogs and fried catfish to collards greens and cornbread. For a $5 admission fee, fans can enjoy all they care to eat, along with musical entertainment by the College of Ag’s own Jessie Lynn, children’s games, educational displays and live and silent auctions that raise money for scholarships. Ag Roundup tickets can be purchased at the gate; children 6 and under are admitted free. This year’s corporate Ag Roundup sponsors are John Deere, SunSouth LLC, TriGreen Equipment, Snead Ag and Milo’s Tea Co. Ag Heritage Park is located on South Donahue Drive, between Lem Morrison Drive and West Samford Avenue. The main Ag Roundup entrance will be next to the Alabama Farmers Pavilion, 620-A S. Donahue. For more Ag Roundup information, or to donate auction items or reserve display space, contact Amanda Martin at amanda.martin@ auburn.edu.
LIVE AND IN PERSON Providing musical entertainment during the 2014 Ag Roundup will be the College of Agriculture’s own Jessie Lynn Nichols, a sophomore majoring in agricultural communications. Nichols, who hails from Prattville and goes by Jessie Lynn, has been singing in public venues since she was 3 and currently is working with a producer to record an album, set for release in early 2015, that includes several songs she wrote and co-wrote. Country is her musical genre of choice, but she’s apt to throw in a little pop, R&B, soul or soft rock when she’s performing.
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A Winning Combination New Man on Development Team Scores Big with Stellar Tailgate Recipe Behind every irresistible culinary sensation lies a list of irresistible ingredients. Such is the case with Conecuh Bites, the signature gameday dish of veteran Auburn tailgater and new College of Agriculture development officer Jordan Moseley. “These are always a big hit at tailgate parties, because who can resist Conecuh® Sausage? Or bacon? Or brown sugar?” Moseley says. Those are the three lone ingredients in the recipe Moseley gladly shares here with readers. And while bacon is bacon, and brown sugar is brown sugar, Moseley says only the Conecuh County brand of sausage will do. Specifically,
Jordan Moseley's Conecuh® Bites 1 (16-ounce) package Conecuh® Sausage 1 to 2 (12-ounce) package(s) bacon ½ cup plus 2 tablespoons packed brown sugar, divided Cut sausage into 1-inch pieces. Cut bacon in half lengthwise. Wrap a piece of bacon around each piece of sausage to cover, and secure bacon with a toothpick. Place 1/2 cup packed brown sugar in a shallow bowl; roll each wrapped sausage bite in sugar. Place on a foil-lined baking sheet. Cover and refrigerate at least 4 hours, or overnight. Remove from refrigerator and sprinkle with 1 tablespoon brown sugar. Bake at 350 degrees for 40-45 minutes, or until bacon is crisp. Remove from oven, and sprinkle with remaining 1 tablespoon brown sugar. Makes 48. Editor's Note: If desired, place baked sausage bites on a double layer of paper towel for a few minutes to absorb excess grease.
he recommends using Conecuh’s less-plump hickory-smoked sausage, in either the mild or spicy version. A Selma native and 1994 Auburn marketing alumnus, Moseley joined the college in March after working three years as a development coordinator in the Samuel Ginn College of Engineering and the 15 years before that in sales and management with a major industrial distributor. He says it didn’t take him long to feel right at home in the College of Ag. “Everybody I’ve met has been great and very welcoming,” he says.