2020 Agriculturist Magazine - Texas Tech University

College of Agricultural Sciences and Natural Resources Texas Tech University 2020

Servant Leadership David Weaver leaves lasting impact on South Plains Food Bank, Lubbock community

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by Hannah Van Der Schans

TTU Vet School: 50 years in the making

by Katelynn Butler

Caviness Beef Packers: Connecting with the community

by Haleigh Erramoupse

ALSO IN THIS ISSUE Street’s Light

Unleashing Creativity A Passion for People, Policy & Cotton

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MEET THE AGRICULTURIST STAFF

Top Row (L to R): Haleigh Erramoupse (editor), Katelynn Butler (associate editor), Maeley Herring (associate editor), Hannah Van Der Schans (advertising manager), Sherrie Ray (associate advertising manager), Auden McBeath (digital content editor), and Dylan Davidson (video editor). Second Row: Lauren Akers, Jessica Barrett, Mallory Bothun, Jaycee Caldwell, Ashtyn Carr, Jett Carson, Codi Clark, Jordan Conner, Ashlee Corns and Tanner Drennan-Keeton. Third Row: Jacey DuBois, Brooke Duncan, Hayden Echols, Anna Gomez, Monica Haugen, Darbey Havens, Caleb McDowell, Jared McMakin, Bret Leigh Nance and Julia Pope. Fourth Row: Emmy Powell, Case Scott, Colton Snedecor, Shelby Spielman, Kylee Syra, Ellora Vela, Elizabeth Wacha, Shanel Waggoner, Cherub Whittington and RaeLeigh Wilborn. Fifth Row: Campbell Williams, Giovana Zamorano, Dr. Lindsay Kennedy (publisher), Dr. Erica Irlbeck, Dr. Courtney Meyers, Dr. Courtney Gibson, Nellie Hill, McKenna Johnson, and TaylorAnn Washburn.

B:11.25”

T:11”

LETTER FROM THE EDITOR DETERMINATION FROM A DISTANCE

The spring semester of 2020 is not one college students or professors will ever forget. This historical event has left a mark on our college careers that will continue to shape us for a lifetime.

I won’t go into the things we’ve all heard so many times this spring. We all know it was unexpected. We all know it was unprecedented. We all know it was challenging in almost every way. You know it, and I know it, because we have all lived through it. What I will discuss is the tenacity and resilience I saw in my classmates and professors this semester. When Texas Tech made the dreaded announcement that classes would be moved online indefinitely after spring break and we met for in-person classes for what we now know was the last time, we had what seemed like a million questions. When would we get to come back to class? Would we still have graduation? How were we going to move our classes online?

One question that was never asked was: Will we produce a magazine? Over the next two months I watched as my classmates stepped up to the plate and produced content for this publication that exceeded even my highest expectations.

From across the country, my classmates and I never failed to stay connected. We found new and innovative

ways to solve the problems presented by learning from a distance. We conducted interviews over the phone instead of in person. We created compelling graphics to stand in place of photos we were not able to take. We met through Zoom and shared digital edits instead of meeting in person. We pushed cloud storage to the maximum as we uploaded the stories and images you will see in this magazine.

The COVID-19 pandemic took away many moments of our semester. For some of us it was walking across the stage for graduation, saying a final goodbye to friends and relishing in our last moments as a Texas Tech Red Raider.

For others it was an internship experience or a job opportunity that was put on hold; but we were not going to let it take away the publication of the The Agriculturist.

The magazine you are now holding in your hands is a product of determination from a distance.

From the ACOM Block of 2020, thank you to our professors, advertisers, story sources and all those who HALEIGH ERRAMOUPSE have supported us throughEditor | Corona, NM out the semester. Because of you, this was possible. Thank you, and wreck ‘em!

The Agriculturist is a student publication of the Department of Agricultural Education and Communications at Texas Tech University.

Students enrolled in ACOM 4310: Development of Agricultural Publications produce this magazine from start to finish as part of their degree requirement. The magazine is funded solely by advertisers and sponsors and is a non-profit publication.

The Agriculturist | 2020

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Texas Tech Equestrian Center 5712 CR 1500 Lubbock, TX 79407

806.792.4682 OOce

Home of Champions Kim Lindsey | Center Director kimberley.lindsey@ttu.edu

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Lyndi Starr | Assistant Director lyndi.starr@ttu.edu

Jessica Stanton | Lead Specialist jessica.l.stanton@ttu.edu

The Agriculturist | 2020

IN THIS ISSUE

THE AGRICULTURIST | 2020 ISSUE

ON THE COVER

David Weaver takes a final curtain call at the South Plains Foood Bank

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DEPARTMENTS

CAMPUS HIGHLIGHTS

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LETTER FROM THE EDITOR

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ROOKIE ON THE RISE

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ADVERTISING INDEX

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GROWING GOLD

AROUND LBK

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REDUCING THE WATER FOOTPRINT

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SERVANT LEADERSHIP

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HANK’S NEW VOICE

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A CUP WITH KERRY

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GRAPE TO GLASS

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MENTALLY TOUGH

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BLIND, BOLD & BRILLIANT

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AGRICULTURE FOR ALL

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FOLLOW ME TO TURKEY, TX

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GROWING SOYBEANS, GROWING FUTURES TEXAS TECH VET SCHOOL: 50 YEARS IN THE MAKING

AG INDUSTRY 24

CONNECTING WITH THE COMMUNITY

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A PASSION FOR PEOPLE, POLICY AND COTTON

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MEAT: IS IT WHAT’S FOR DINNER?

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STREET’S LIGHT THE SORGHUM INDUSTRY’S JOHN OF ALL TRADES

KIRK MARTIN: YOUNG FARMER HERE TO STAY

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DAY OF THE HEREFORD

The Agriculturist | 2020

EDITORIAL STAFF EDITOR

HALEIGH ERRAMOUSPE Corona, New Mexico

ASSOCIATE EDITOR

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MAELEY HERRING Archer City, Texas

ASSOCIATE EDITOR

KATELYNN BUTLER Stephenville, Texas

ADVERTISING MANAGER

HANNAH VAN DER SCHANS Frisco, Texas

ASSOCIATE AD MANAGER SHERRIE RAY Albert, New Mexico

DIGITAL CONTENT EDITOR

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CASNR PROFILES

A GREATER PURPOSE

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ALL ROADS LEAD TO WEST TEXAS

PHOTO STORIES

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EVAN JOHNSON, AEC

HALEY HUDSON, AAEC

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WILLIAM RAFTIS, AAEC

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CAPTAIN COMEDY

JESSICA MARSH, AFS

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UNLEASHING CREATIVITY

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MIHAIL TSAPOS, LA

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BIG BUSINESS, BIG HEART

KRISTEN HALES, AFS

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BUCKY JACKSON, AFS

MCKENNA KEELE, PSS

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FILLING GLASSES WITH WEST TEXAS WINE

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PLANT TALK

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THE FAMILY DAIRY, REIMAGINED

The Agriculturist | 2020

READ ONLINE AT ttuagriculturist.com

AUDEN McBEATH Wimberley, Texas

VIDEO EDITOR

DYLAN DAVIDSON Childress, Texas

PUBLISHER

DR. LINDSAY KENNEDY

GRADUATE ASSISTANT NELLIE HILL

GRADUATE ASSISTANT MCKENNA JOHNSON

Read all of the stories produced by students in the 2020 ACOM Block online at ttuagriculturist.com. The ACOM block is a combined course structure that includes campaign development, magazine production, advanced layout, and advanced web design. The ACOM block was created to integrate four senior-level courses each spring semester to give students a real-world communications experience that incorporates course-level objectives, strategic communications, management, critical thinking, and problem solving.

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Member FDIC

The Agriculturist | 2020

Growing Opportunities for Young Agriculturists Through the state’s corn checkoff & association, Texas Corn Producers proudly supports the future of agriculture.

Get details and apply for youth opportunities online:

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SERVANT LEADERSHIP

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rowing up in Lubbock and being more interested in theater than cotton, this CEO has had the opportunity to direct his own play – except instead of on a stage – his actors are staff members at the South Plains Food Bank.

Earning a bachelor’s in sociology and a master’s in theater from Texas Tech University, David Weaver said he has always had a passion for nonprofits. Meeting the director of the South Plains Food Bank in the ‘90s through affiliation with the Lubbock Community Theater, Weaver said he quickly fell in love when he began doing part-time work at the bank.

“She asked me to come out to the food bank like 28 years ago and start helping with some basic bookkeeping,” Weaver said. “We were converting from a manual accounting system to an automated system – and I just fell in love with the place.”

Having a specialty in nonprofit management and a heart for volunteering, Weaver soon started working full time, and in 1997, became the executive director of the food bank.

cessful because of so many people behind me. And so when people talk about, ‘Oh, you’ve done a great job’ and things like that, I say, ‘Well, you know, it’s really our staff and our people – we’re all committed.’”

Jenifer Smith, interim chief operations officer, said she and other staff at the South Plains Food Bank find it more enjoyable to be committed to their work because of Weaver’s philosophy of putting staff first.

“He kind of has a routine when he comes in every day,” Smith said. “He kind of makes a round and stops in everyone’s office, just kind of checks in; and you may have a 30-second conversation or a 10-minute conversation, just depending, but he’s very personable.”

But for others at the food bank, such as Lyn Garcia, SPFB chief development officer, Weaver does more than put his staff first. Garcia said the food bank is like a family to her, and thanks to Weaver, she was able to realize why she is so dedicated to SPFB’s mission.

“David Weaver, he kept telling me, ‘Why do you feel so connected? You need to think about your story,’” Garcia said. “That’s why I feel like he’s the one that really made me stop and think about really connecting with the organization.”

Beyond making a personal connection to the bank and being a great mentor, Garcia said Weaver always showcases what it means to be a genuine leader.

“I think that he’s just very genuine about how he feels and how he cares for people and the staff at the food bank,”

“We touch 58-60,000 people here, but you always remember those are 58-60,000 individual stories.”

The Stories

Translating his passion for storytelling from theater into his work, Weaver makes it a priority to tell the stories of the food bank’s patrons.

“We touch 58-60,000 people here and that’s kind of cool to think of,” Weaver said, “but you always remember those are 58-60,000 individual stories.”

For Weaver, the best part about working at the food bank is having the chance to build good relationships and get to know the staff, volunteers and clients.

“It’s really gratifying to just make that connection,” Weaver said, “and to catch up with people and to be a part of their lives at a time when they’re stressed out.”

Beyond making a connection with the people at the food bank, Weaver said his success there can be attributed to the staff.

“I think from my vantage point,” Weaver said, “I see that I’m sucThe South Plains Food Bank, located off of Martin L. King Boulevard in Lubbock, Texas, serves 20 counties in West Texas.

The Agriculturist | 2020

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Garcia said. “He genuinely cares and wants to help them succeed and mentor them – he’s just very genuine.”

Similar to Garcia, Smith said Weaver has also served as a mentor in her life — teaching her that people are the most important thing.

“Anybody that comes into our food bank for help,” Smith said, “he takes the time to say, ‘Hello, how are you?’ He sees them as people, it’s not just somebody coming in to get food. There’s a story behind every person that walks in the door, so he looks for that story – he wants to know that person.”

Smith said in addition to Weaver caring about every person that comes into the food bank, he has found the one thing he was drawn to do.

“I think his personality; I think his educational background; I think the fact that he grew up in this town,” Smith said, “all of that really shaped him into really David Weaver loves going in the warehouse to talk and work with the more than 9,000 volunteers the perfect person to run this food bank. who work at the SPFB throughout the year.

“I’m sure if you’d ask him when he was in college, ‘What do you want to be when you grow up?’ he would not have said the director of “For various reasons, there will be kinks in the supply chain a food bank, but as you go into life and jobs, circumstances as products move from fields to the grocery stores, but I have faith that our food system remains safe and secure.” lead you down paths and he found his perfect path.”

While food availability remains constant, Weaver Having found his calling, Weaver said he was ready to anticipates as unemployment rates rise, so will the level pass the torch after being at the bank for 27 years, and was of food insecurity.

Weaver said the food insecurity rate in excited for the next stage of life.

Lubbock is around 15% and could increase to more than 20% as the poverty levels increase due to COVID-19.

The Unexpected Despite the rapidly changing environment of the As he prepared for retirement, however, the world had COVID-19 era, Weaver said he feels there continues to be other things in mind. Taking off in March of 2020, news of strong support from the Lubbock community for the South the coronavirus began to spread.

Plains Food Bank.

“As I learned about the spread of COVID-19,” Weaver “I have been amazed by the response of donors as events said, “I experienced the same range of emotions many of are unfolding,” Weaver said. “Their generosity has allowed us us experienced – moving from disbelief, to fear, to what do to respond quickly and to be flexible in that response.” we need to do?”

Putting his retirement on hold, Weaver and the staff at the South Plains Food Bank began to converse with other The Future food banks around the state and country to figure out how Grateful for his community and all members of the to proceed.

South Plains Food Bank, Weaver said he would not want to They shifted into what Weaver calls “COVID mode” be anywhere else during this time. and started serving food to 60% more families.

“I enjoy the work that I do and the people – the board, Making adjustments to all operations at the food bank, the staff and the volunteers – that I get to work with every Weaver said they have moved to an online process that day,” Weaver said. “At a time like this, I can’t think of any allows people at the food bank to receive food through a other place I would want to be than with them. They are curb-side pickup or home delivery. Everyone that comes fearless and amazing.” into the food bank has to answer screening questions and Looking ahead, Weaver is excited to see what the fuhave their temperature checked, in addition to wearing a ture holds and is fortunate for one last curtain call. mask, maintaining social distancing, and washing their hands frequently.

While Weaver said he misses the one-on-one contact HANNAH VAN DER SCHANS with the people the food bank serves, he is thankful for the agricultural presence available in the South Plains.

FRISCO, TX “The United States is blessed with a robust capacity to grow and process many agricultural products,” Weaver said.

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The Agriculturist | 2020

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The Agriculturist | 2020

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Hank’s New Voice

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s the importance of agricultural education increases, the National Ranching Heritage Center continues to provide educators with innovative classroom tools and has future plans that will bring Hank the Cowdog to life.

Merely three years ago, author John R. Erickson partnered with the NRHC to publish an informative series of children’s books narrated by his witty character, Hank. The books, known as the Ranch Life Learning series, incorporate ranching, agriculture and wildlife into public school curriculum and casts Hank in his new role as a teacher.

Julie Hodges is the Helen DeVitt Jones Endowed director of education at the NRHC. Hodges is devoted to the message behind the Ranch Life Learning series and has worked closely in the development of a corresponding curriculum guide.

“We’ve done some really cool things that I’m pretty proud of,” Hodges said.

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In the last three years, Hodges and the NRHC have implemented the Ranch Life Learning series into 60 school districts across the nation, printing more than 45,000 copies.

With the original plan of a three-book series, Hodges was ecstatic to announce the publication of two additional books in the series, which will focus on ranch weather and prairie fires.

Erickson, the series author, lost his own ranch to prairie fires in 2017. He hopes to depict prairie fire management techniques in book five by reflecting on his own experiences.

“It’s a really interesting book and will hopefully help students in this area understand prairie fire more clearly,” Hodges said, “because there’s a lot of mystery to it.”

Based on the success of the first three books, the Ranch life Learning series has been developed into a multi-faceted curriculum plan.

It’s the only place in the world you’ll be able to see Hank the Cowdog.

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The Agriculturist | 2020

This carefully developed curriculum includes classroom activities, reading strategies, and teaching guides.

The series covers topics such as economics, business, geography and animal breeds.

The Ranch Life Learning curriculum is implemented into courses in social studies, science, reading and more.

By frequently updating curriculum and developing new activities, the NRHC is leading a progressive trend in agricultural education. Hodges said training and providing educators with curriculum guides has been very successful.

“It gives teachers the flexibility of when and how to incorporate it into their curriculum,” Hodges said.

Using a cross-curriculum approach allows educators to utilize activities and lessons across many different courses.

With the help of exceptional educators, Hodges said agricultural education will continue to impact and engage with young minds.

“I see it as a project that will never be finished,” Hodges said, “and it’s something that we can always find ways to enhance.”

Jim Bret Campbell, NRHC executive director, is also closely involved with the Ranch Life Learning series.

Campbell said curriculum developers work hard to create educational and engaging content.

“They mostly focus on horses, wildlife and ranch livestock,” Campbell said.

Campbell said the NRHC has big plans for the future of Ranch Life Learning. These plans include the development of the Ranch Life Learning Center exhibit, located on the NRHC property.

The purpose of this interactive exhibit is to answer the frequent question: What is a ranch?

“The Ranch Life Learning Center will be an indoor-outdoor permanent exhibit that will answer questions with the help of Hank the Cowdog,” Hodges said.

Hodges said when the NRHC opened its doors, the community was still very in touch with the meaning of agriculture. But times have changed, and an interactive exhibit will not only bring the Ranch Life Learning series to life, but also encourage agricultural education of the public.

The exhibit will be large-scale and feature interactive technology and activities. The NRHC has been awarded a grant for planning the project but will require additional funding for the building process.

“We’ve made progress raising about a quarter of the funds needed,” Hodges said as she flipped through a binder, “and we are actively pursuing the rest.”

The Ranch Life Learning Center is currently in the planning phase. By utilizing the skills of professional designers and architects, the NRHC hopes for the exhibit to be inclusive to all ages and levels of agricultural education.

“We are partnering with various experts to make sure that we can build a wonderful exhibit that would be appropriate for a small child all the way to a seasoned rancher,” Hodges said.

Inclusivity is important at the NRHC. By creating age-friendly exhibits and activities, they are able to broad-

The Agriculturist | 2020

(Opposite) This illustration by Texas Tech senior, Auden McBeath, depicts the Ranch Life Learning series resting upon a patch of bluebonnets beyond a cattle ranch. (Above) Julie Hodges standing next to the historic Hoffman Barn that was constructed by Lawrence H. Jones in 1906.

en demographics and reach a larger audience. Hodges said the NRHC expects a drastic increase in the number of visitors on site when the Ranch Life Learning Center opens.

“It’s the only place in the world you’ll be able to see Hank the Cowdog in a realistic way,” Hodges said.

The exhibit will include topics of cowboys, livestock nutrition, prairie ecology and the basics of ranch life. From wildlife to native plant species, this exhibit will cover a broad spectrum. The NRHC is aiming to spread agricultural awareness while preserving the beloved voice of Hank the Cowdog.

“We’re building something that’s real and telling a real story with the help of a fictional character,” Hodges said.

Within the next two to five years, the Ranch Life Learning Center will be much more than the plans and blueprints on Hodge’s desk.

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The Agriculturist | 2020

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Captain Comedy

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itting in an office surrounded by taxidermy, maps of Texas and legal documents, Captain Aryn Corley gives a flawless impersonation of Superman amidst countless jokes and belly laughter that can be heard down the hall.

Originally from San Angelo, Texas, Corley moved to Levelland, Texas, five years ago. Here, he works full time as the Texas Game Warden Captain for Region 6, District 2 of Texas and teaches Wildlife Law in conjunction with the College of Agricultural Sciences and Natural Resources.

Corley has a part-time gig as well. He is a stand-up comedian, and his humor never turns off. Corley said he has always had a sense of humor and the inability to stop making jokes ever since he was a boy.

“I was almost voted the funniest person in my senior class of high school,” Corley said. “I lost by one vote!”

Corley loves making people laugh and regularly couples that with his love of law enforcement in order to maintain sanity despite the stress of the job.

Many people do not realize game wardens are state police officers and first responders and often in more extreme situations than other first responders when on the job. Game wardens are called for disaster relief, murder cases, drug cases, and to act as border patrol agents in high-risk areas.

“Humor and levity certainly help in a high stress job,” Corley said. “In a way, you could say I’m a dopamine dealer.”

His team agrees, including Drew Spencer, a Texas game warden stationed in Lubbock and Crosby counties.

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“Corley, in general, makes us realize our job is fun,” Spencer said. “He isn’t always business, so it helps us stay calm, relaxed and not so serious.”

Corley said his favorite part of the job originally was ‘catching bad guys doing bad things.’ Now it is seeing personal growth in the people he interacts with. Whether it is watching his own team hit their milestones or taking kids on youth hunts, it does not matter to Corley.

“I never get tired of sharing that experience with that person,” Corley said. “Getting to be involved in that is indescribable.”

Corley said he believes comedy offers a conduit of sorts for relationships and experiences. He said connecting with your audience with humor, whether it is a crowd of people at a comedy club or a team member that had a hard day, allows you to be entertaining while providing an experience they will not forget.

“Getting to put my time and energy into making people better,” Corley said, “it’s just totally worth it.”

CODI CLARK HONEY GROVE, TX

The Agriculturist | 2020

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Getting to put my time and energy into making people better; it’s just totally worth it.

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(Opposite) Corley stalks his prey- a taxidermized, animatronic deer in the ditch outside of the Lubbock County Texas Parks and Wildlife Department headquarters. (Top Left) A “Wall of Shame” resident joins Corley for a picture. (Top Right) Corley works to set up a taxidermy deer for photos while explaining different educational events he takes it to.

(Second Row Right) Aryn Corley brings laughter into hallways of the Texas Parks and Wildlife Department with silly antics; he often draws cartoons and always has a joke. (Second Row Left) Captain Corley said he has always loved law enforcement. Beginning as a military police officer in the ‘90s, Corley learned more about being a game warden in college. (Third Row Right) Whether he’s teaching, being interviewed, on the job or being photographed, laughter is a constant part of Corley’s demeanor. (Third Row Right) The “Wall of Shame”, part of Operation Game Thief, is home to illegally claimed hunting trophies. (Bottom Right) Oh deer! Corley came up with countless poses for me to take of him. Each idea led to more laughter.

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Rookie on the

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Rise

hush settles over the crowd. The dust falls. All eyes point to the south side of the rodeo arena. Backed into the roping box is a tensed-up bay horse ridden by 36-inseam Cinch Jeans and an attention-getting shirt patched with some of the biggest brand names in the rodeo industry. With all the confidence in the world, the 7-inch brim of Resistol cowboy hat nods forward.

With a bang, the chute gates release; 1,200 pounds of built-up intensity from the bay horse releases after the calf.

Shouts of, “You’re out!” echo in the background to give the cowboy an extra dose of confidence.

Seven and a half seconds later, the flag drops on the

short round run. The cowboy adds ‘Texas Tech Collegiate Rodeo Tie-Down Champion’ to the extensive list of accomplishments this freshman phenom has already built for himself.

Leaving Las Vegas with a trophy saddle in his back seat and a victory lap around the Thomas and Mack is merely a fantasy for almost anyone who’s ever sat in the saddle.

For 19-year-old Texas Tech University student and rodeo athlete, Chet Weitz, his first taste of Vegas came at the ripe age of three. With surprised pre-teens watching, he walked away with a trophy saddle for winning a dummy roping; he was barely strong enough to carry it himself.

(Left) Weitz leaves the chute to head a steer that would qualify him for the Texas High School Rodeo Finals. (Right) Weitz dismounts to tie a calf during a rodeo in Gallup, New Mexico. (Photos courtesy of Chet Weitz)

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“I have been rodeoing for 16 years,” Weitz said. “Ever since I can remember I have been on the back of a horse.”

Weitz’s childhood was spent traveling back and forth from his home in Mason, Texas, to rodeos around the country. After claiming the Texas high school state team roping championship, Weitz attracted offers from universities just like any NCAA division one athlete prospect would expect.

Texas is a petri dish for producing champions, and heading to Lubbock was always the plan for the second-generation Tech rodeo team member.

“I have wanted to go to Tech since I was little,” Weitz said.

“After I toured campus for the first time, I knew it was where I was supposed to be.”

Texas Tech Rodeo Coach Jerrad Hofstetter said having Weitz join the team was a win in itself.

“Finding a kid who wants to take rodeo seriously and go to a major university is harder to find than people realize,” Hofstetter said. “Chet is that kind of person. We worked hard to get him and his family here, and we are thankful they chose our program.”

The former National Finals Rodeo qualifier and rookie of the year said because the rodeo team is 100% self-funded, he focuses on recruiting students who are self-motivated and driven both inside and out of the arena.

The average day for Weitz starts off with a cup of coffee and a Bible to take in the calm before the storm of work.

From his dorm, he heads to the Texas Tech Equestrian Center

to feed his horses and makes it back to campus before his morning classes.

After class, he knocks out his homework and then drives his white Ford dually back to his stalls where he practices until the sun goes down.

“There isn’t a ton of down time with being a full-time student and being on the rodeo team,” Weitz said. “But it has all been beyond worth it to me.”

In just one year, the true freshman’s motivation to work secured him a spot in both the team roping and tie-down events at the College National Finals Rodeo held in Casper, Wyoming, in June 2020. This is no easy feat, according to Hofstetter, considering Texas Tech’s home region is the most difficult in terms of numbers and land mass covered.

Looking ahead, both Hofstetter and Weitz have big dreams for his rodeo career.

“Chet has the potential to go some places with his rope, and there is no doubt he will get there,” Hofstetter said. “He has a gold buckle mindset and the skills to match. All he has to do is continue to work like he already does.”

“He has a gold buckle mindset and the skills to match.”

The Agriculturist | 2020

COLTON SNEDECOR FREDERICKSBURG, TX

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CASNR Profiles

EVAN JOHNSON

HALEY HUDSON

TEXAS TECH UNIVERSITY SCHOOL OF LAW

AGRICULTURAL AND APPLIED ECONOMICS

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ative to the South Plains, Evan Johnson is a Texas Tech University School of Law student and alumna of the Department of Agricultural Education and Communications.

Her roots in agriculture have molded her to focus on water law, which has been dear to her heart from a young age.

“Growing up,” Johnson said, “I met and cultivated relationPhoto Credit - Evan Johnson ships with many agriculturists, farmers and ranchers.

“I listened to them reflect on their lives of service in agriculture and the successes they realized in addition to the struggles they endured. After years of conversations with these men and women, I realized the importance and need that existed to represent and communicate the mission of these producers.”

Johnson said her agricultural communications degree gave her many diverse, hands-on experiences that prepared her for law school.

“Agricultural communications allowed me to develop many skills, such as writing, design, photography and a general sense of professionalism that I have implemented in my professional journey,” Johnson said. “The professors in agricultural communications truly care about their students, and I think that makes a huge difference when you are receiving an education and striving for success.”

Johnson said the decision was easy when it came to where she would study law; the Texas Tech University School of Law was her No. 1 choice.

“Tech Law puts students first and teaches the practical skills that make good lawyers,” she said. “In addition, I remain passionate about agriculture and the culture of West Texas; I hope to remain here and serve the people of the area.”

She encourages students to get involved and to voice future goals and dreams to professors.

“You should work hard now, listen to your ag communications professors, and talk to them about your career goals, because they want you to succeed,” Johnson said.

“Law school is hard, but it is worth it!”

22

I

nterning, studying abroad, and working while obtaining a degree is not something the average college student thinks can be accomplished, but one Texas Tech University student is proving it can be done.

Haley Hudson, from Lubbock, Texas, is a senior majoring in agricultural and applied economics and minoring in psychology and political science.

Photo Credit - Haley Hudson She is a student assistant in the Office of the President for the Chief Compliance and Security Officer, a member of President’s Select, and the Congressional Internship Coordinator. Her schedule may seem full, but Hudson has also been accepted into Texas Tech Law School.

“While sometimes I may feel extremely busy, it is definitely manageable,” Haley said. “It is good to diversify your portfolio and resume by getting involved.”

Students at Texas Tech have the option to become a part of multiple clubs, organizations, teams, and jobs while earning their degree. Haley said she thinks these opportunities can set students up for success in the future by giving them world experiences.

“Finding one or two things that you are passionate about and can put your all into is advice I would give every student,” Haley said. “But, don’t make yourself miserable by becoming a part of too many things.”

Darren Hudson, Ph.D., is not only a professor and Larry Combest Chair of the Department of Agricultural and Applied Economics, but he is also Haley’s dad. He said he is proud of how well she represents the AAEC department, not only in academics, but in her involvement outside of the department.

“Haley represents the idea that you can learn a lot in your education,” Darren said, “and then you can use those skills to push outside of the classroom environment to do great things.”

Haley is an accomplished individual inside and out of the classroom. She attributes this to her experiences at Texas Tech.

“My experiences at Texas Tech have helped me develop as a person, both professionally and interpersonally,” Haley said. “That is why I think Texas Tech is great.”

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The Agriculturist | 2020

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Connecting with the

Community

From left, Terry, Regan and Trevor Caviness start their days early, either at the plant or in the corporate office. (Photo courtesy of Caviness Beef Packers.)

24

The Agriculturist | 2020

B

uilding long-term relationships is a key mission of Caviness Beef Packers. From the rancher to the dairy manager, from the food distribution service to the local university, the Caviness family works to create meaningful relationships in their industry and community.

“A goal that drives our business is building longstanding relationships with our suppliers, our customers and our employees,” said Terry Caviness, CEO of Caviness Beef Packers. “That’s been our primary goal, and we want them to grow with us and continue to be progressive in the industry.”

Building the Beef Business

Terry graduated from Texas Tech University in 1969 with a degree in industrial management. He immediately returned to work the family business at Caviness Beef Packers. Years later, his sons Trevor and Regan followed suit, coming back to work for the family business after earning their degrees at different institutions. Trevor now serves as the company president and Regan the vice president.

Creating relationships, giving back to the community and operating as a family have been the driving forces for Caviness Beef Packers since Terry’s father, Pete, opened the doors of the packing plant in Hereford, Texas, in 1962.

That first day, Terry said they had around 15 employees and harvested about six head. Now, 58 years later, Caviness Beef Packers harvests up to 2,000 head a day and employs some 1,100 people. What was once a budding business, has turned into a thriving, third-generation family operation in the “Beef Capital of the World.”

“Really, if you’re not growing, you’re falling behind,” Trevor said, “so we’ve always invested capital back into the business. As long as I’ve known or been around, we’ve been building, improving, changing or modifying something.”

The operation outgrew the original plant and moved to a newly constructed facility in 2005. In 2010, they added rendering and hide operations, and they will finish a 130,000-square-foot addition in 2020 that will allow them to add a second shift to their operations.

Products from Caviness Beef Packers are distributed to more than 40 states in the U.S. and exported to at least 13 countries. Trevor said most of their product goes to food service distributors of varying sizes, while the rest is split between retail services and quick service restaurants.

As a family-owned business, Trevor said they can maintain an open-door policy with both their suppliers and customers to encourage open and honest communication about supply and demand in the industry.

Knowing the needs of the industry allows Caviness Beef Packers to respond to consumers wants and needs. Another aspect that helps them respond to shifting demands is the size of their operation. As a smaller operation, Trevor said, they can be agile and maneuver to meet the desires of the consumers with the supply they have.

“We’ve always kind of had the motto of, ‘If the consumer is willing to pay and we can do it, then we’ll jump through hoops to provide him or her with what they want,’” Trevor said. “Our ultimate goal as an industry is to satisfy the consumer.”

Cows and bulls currently make up 90% of the cattle harvested at the Caviness Beef Packers’ plant, while the other 10% are cattle younger than 30 months from area feed yards. Terry said the cattle are all procured from within a 600-mile radius of the packing plant. They work with area ranchers and dairy operations to procure cattle for their bull and cow processing and strive to add as much value to the operations of their suppliers as possible.

Investing in Education

As the Caviness family has invested in their relationships with those in the local industries and community, they have been able to give back to the community in very meaningful ways. Supporting higher education initiatives in the West Texas region is one way the Caviness family helps foster their community.

With their deep roots in the agriculture community and a vested interest in the continued advancement of agriculture in the region, the Caviness family said they feel it is especially important to support higher education in that field. This is what led their family to be one of the philanthropic trailblazers for the Texas Tech School of Veterinary Medicine.

“Whoever supports the area ranches, feed yards and dairies – we’re with them,” said Terry.

“They’re our life blood.”

Dr. Guy Loneragan, BVSc, the dean of the Texas Tech’s new School of Veterinary Medicine, said the Caviness’ investment has made the vet school possible.

“When you look at the vet school you can look at it in a number of ways,” said Loneragan. “It’s an educational program, it’s a workforce program, but above all else, it’s a program that is engaged in the community. So when people like the Caviness family step up to contribute to those activities, it means that the community’s invested in that engagement as well.”

Loneragan said there are two main goals guiding the recruitment strategy, admissions structure and curriculum design for the new vet school: serving rural and regional communities and increasing access to affordable education in Texas.

The school will recruit and admit students from rural and regional communities Loneragan said. They will also encourage students to not only go back and work in those rural and regional communities, but really invest in their communities in a similar way as the Caviness family has invested in their community.

This Texas Tech model of veterinary education is what really moved the Caviness family to invest in this initiative.

They want to see the university educating students from rural and regional communities, Trevor said, and giving

” ”

We just want to fill the needs so the community prospers.

The Agriculturist | 2020

25

(Left) In September 2018, Texas Tech leadership honored the Caviness family for their contributions to the School of Veterinary Medicine. (L to R: Chancellor Tedd Mitchell, Regan Caviness, Janette Caviness, Terry Caviness, Trevor Caviness and President Lawrence Schovanec). (Below) Caviness Beef Packers ensures safety and quality throughout its facilities. (Photos courtesy of Texas Tech University and Caviness Beef Packers, respectively.)

those students the tools necessary to send veterinarians back to help advance rural communities.

Trevor said his family and the company believe education is critical to developing young people and advancements in the industry. He said the relationship Caviness has developed with the Texas Tech School of Veterinary Medicine will help bring bright people into rural communities to help advance their industry and the community.

“You have to look at Tech’s model of looking at more than just paper scores,” said Trevor, “and it’s modeled to get folks back to rural communities. You have to find someone with a passion for ag, teach them skills and give them the tools needed to go and invest in those rural communities.”

Supporting the Community

The Caviness spirit of building relationships and investing in the community has truly shone during the challenging times caused by COVID-19. As the coronavirus pandemic takes its toll on the meat packing industry and the Caviness’ West Texas community, Trevor said they have done their part to make sure their employees are safe and fill the needs of their community.

Caviness Beef Packers has followed all federal guidelines and taken over 40 additional protective measures in their plants to ensure employee safety said Trevor. Led by their health and wellness team, along with their safety team, they have also provided education to their employees about safety measures at work and home to help protect the health of their employees and their families. Because of this, Caviness Beef Packers has had a very small number of employees test positive for coronavirus, and they have been able to continue to keep their plant running at 100% capacity.

“Our number one priority is doing an effective job of educating on best practices to keep people COVID free,” said Trevor. “That is our main focus today.”

26

Trevor said they have also been able to use their industry relationships to help fill needs in the community during the pandemic through donations to nonprofits in the area.

Caviness Beef Packers partnered with Cactus Feeders and others in the local agriculture community to support the High Plains Agriculture Pop-Up Pantry where 2,000 farmfresh family food packs of beef, milk, cheese and other items were provided to people in need in the local community.

They have also financially contributed to an emergency fund created by the Amarillo Area Foundation and have provided a total of $300,000 in bonuses to their employees.

“We’ve been helping out nonprofits and others with good initiatives to help those in need,” said Trevor. “We’ve been giving out ground beef, contributing to food pantries and providing dollars to help those with true needs. We’ve been there.”

Building relationships and investing in the community have been key initiatives at Caviness Beef Packers for the past 58 years. From early childhood education to senior citizen initiatives, from higher education to nonprofit support, Trevor said their family works to give back to their community in any way they can. They want their communities to grow to create a healthy and prosperous environment for all who live there.

“We do what we can to enhance all their life initiatives,” said Trevor. “We feel like it’s our civic duty to do that. We just want to help fill the needs so the community prospers.”

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27

A Passion For People, Policy and Cotton

hether he is walking the halls of Capitol Hill advocating for the southern plains cotton industry or driving a tractor through the red dirt of Crosby County, Texas, Steve Verett has left his footprint on the ag industry.

Originally from Crosby County, Texas, Steve Verett, chief executive oďŹƒcer of Plains Cotton Growers Inc., has spent his entire life in agriculture. “It’s the greatest job in the world for a guy like me,â€?

Verett said, “that I get to work for an industry that I care about greatly.�

Although farming was not his long-term goal after graduating from Texas Tech University with a degree in accounting, Verett returned home to the family farm where he worked with his brother, Eddie. “Over the years, my brother and I have had excellent working and personal relationships,� Verett said. “We complemented each other very well and it enabled me to do a lot of things outside of the farm.�

While he loves working closely with his brother, Verett said he knew if he was ever going to make a move away from the farm to something like policy, his involvement within other organizations would matter greatly. In 1993, Verett was given an opportunity to work for Texas Food and Fibers Commission, a state agency that conducts agricultural research contracted

for research with four dierent universities in the state, Texas Tech being one of them.

With a growing a passion for policy working with the Texas Food and Fibers Commission, Verett said this opportunity has continued to contribute to his career today. “I really got a completely dierent perspective that has served me well since then,â€? Verett said.

After being oered his current position as CEO, Verett has been leading PCG since 1997. PCG is a non-proďŹ t producer organization composed of cotton producers in the Texas High Plains.

The organization focuses on legislation, research, promotion and service to assist the needs of their members, volunteers and producers. “Now, you know, the fact of the matter is that while we may come up with some ideas and we may work on some things, it’s our volunteers that are the heart of this organization and that’s what makes us what we are today,�

Verett said.

Verett said their sta is guided by their volunteers, and it is just the organization’s job to carry out the volunteers’ goals. While PCG only represents cotton growers in the 42 counties surrounding Lubbock, Verett and other sta members work with producers and legislators all over the country represent cotton farmers in Austin, Texas, and Washington, D.C.

28

The Agriculturist | 2020

(Left) Verett takes pride in the production of their family farm’s cotton. (Above) In 2016, Ted Cruz visited the Hub City to meet with Mr. Verett and other leaders in the agriculture industry. (Photos courtesy of Plains Cotton Growers, Inc.)

Barry Evans, a cotton farmer from Kress, Texas, and former president of PCG, has advocated for the industry alongside Verett for many years.

“Steve is incredible,” Evans said. “He is the go-to guy for anything to do with cotton in West Texas and anywhere in the country.”

Verett’s role as CEO varies, but his most important job is contributing to agricultural legislation. Verett has had the opportunity to work on all farm bills since 1997, experiencing many highs and lows for the cotton industry.

“Well, you know, [farm bills] are all unique and some have certainly been disappointments,” Verett said. “Some we’ve been elated about.”

The first farm bill Verett worked on as a professional with PCG was the milestone 2002 Farm Bill. During this time, all of agriculture was coming off tough times with disaster and disaster programs, but with surplus dollars in the government, they were able to make some improvements within crop insurance and Title One programs critical to the area.

With the next farm bill taking place in 2008, Verett said this one was a status quo bill. With pressure coming from all sides, he considers it to be a victory nowadays. His experience with the 2014 Farm Bill varied greatly.

“Farm bill ‘14 was a very tired and disappointing farm bill from a cotton perspective,” Verett said. “As it turned out, we were lucky probably to maintain what we did.”

Cotton was removed from Title One for the first time in the history of farm programs in the 2014 Farm Bill, creating frustration for cotton farmers within the Texas High Plains and nationwide.

“The cotton industry decided that, in order to clear the decks, we had to do something completely different to clear this case up,” Verett said.

The Agriculturist | 2020

While working for cotton farmers during this trying time, the Stacked Income Protection Program was implemented. Although it had its benefits, Verett said it was never going to be able to take the place of the price support program they had to give up.

“The ‘14 Farm Bill was really a low point for cotton from the standpoint that we weren’t like the rest of the commodities,” Verett said. “But you know, it was kind of one of those deals, you think that you got to make lemonade out of lemons and that’s what the industry did, and the leadership of the House Ag Committee helped us do.”

Verett said there were many attempts to get cotton back into the farm bill, but it wasn’t until February 2018 when the Balanced Budget Act was passed that cotton was put into the bill as seed cotton rather than just lint—even before the farm bill was being discussed for the new authorization.

“So, it was a joyous day, when that was finally accomplished,” Verett said. “I shudder to think where we would be today if we didn’t have that in place. It is absolutely critical at this point.”

Verett continues to fight the good fight, putting cotton farmers first. He said he attributes the success of the organization to those he surrounds himself with.

“I’m really not all that smart,” Verett laughed. “But I recognize talented people I think, and I’ve surrounded myself with talented people that have that fire in the belly for this industry.”

LIBBY WACHA SUGAR LAND, TX

29

g n i h s a e l Un y t i v i t Crea

R

einventing Goodwill purchases with fashionable paint and horse-shaped sponges was the norm for Andrea Glenn in college. Glenn, owner of The Rusty Rose southern boutique, always found unique ways to channel her creativity into crafty creations, but she never thought she would carry her creativity into starting her own business. What started as weekend sales at home shows, rodeos and festivals, transformed into a successful long-term career.

Glenn, residing in Plainview, Texas, worked for a local chemical company where she gained valuable field experience in corporate sales before establishing her business in 2010.

“I’m one of those people that I think you just have to get out and get experience,” Glenn said. “Real world experience is important.”

Glenn graduated with a bachelor’s degree in agricultural communications from Texas Tech in 2007.

She says the skills she learned through the degree program gave her an advantage to establishing a strong brand for her business. Although technology evolves, Glenn said key skills such as photography, videography, website design, writing and marketing all remain extremely relevant to her business today.

“I think I definitely had an up because of my ag communications degree and the classes I took as opposed to somebody that hadn’t,” Glenn said. “There was a lot (of skills) we learned I could really apply and use.”

Glenn said she utilizes the skills she learned from her degree to maintain her website and social media pages. She

uses her own equipment to capture photos and update her online platforms to help increase her audience base.

Glenn stressed the importance of marketing. She said it is vital to portraying her brand to her audience members. Glenn’s successful marketing efforts have allowed her business to be featured in magazines.

In 2017, The Rusty Rose was recognized by Forbes Magazine as the winner for Best Paid Marketing.

Glenn’s Panhandle boutique was also recognized in the 2017 Western Runway Magazine for being a trend-setting business. The Rusty Rose was also featured on the international list of the 20 Best of the West Boutiques.

Glenn said she thinks the agricultural communications degree is extremely versatile and provides a wide variety of avenues to pursue.

“With agricultural communications, there’s a lot of different places that you can go and jobs you can get,” Glenn said. “It’s amazing how many people I meet that have an ag degree and may be doing something different, kind of like me.”

“I think I definitely had an up because of my Ag communications degree.”

30

ELLORA VELA PENITAS, TX

The Agriculturist | 2020

(Opposite) Andrea Glenn takes pride in her big, small business. (Top Left) Earrings and other accessories are very popular at The Rusty Rose. (Top Right) Forbes Magazine recognized Andrea Glenn’s paid marketing efforts for her boutique in 2017. (Middle Left) Andrea Glenn prepares her display and greets customers as they enter. (Middle Right) Andrea Glenn continues to build The Rusty Rose’s online presence after receiving the Best Paid Marketing Award from Forbes Magazine. (Bottom Left) The Rusty Rose’s trendy fashion helps attract new customers. (Bottom Right)The Rusty Rose’s caps reflect western fashion trends.

The Agriculturist | 2020

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33

a

Cup with

Kerry CASNR alum turns appreciation for good coffee into a business

W

ith one deep breath, the fruity citrus aroma of the coffee ignites your senses. The warmth of the mug on your palms and the steam rising from the cup take you to a pleasant memory. The noise around you begins to fade, and the world seems to stop for a second. As you take the first sip, a blend of flavor dances across your taste buds, and you ask yourself: What makes the perfect cup of coffee?

The Founder

“...it’s all about community and what we can use to bring people together.”

Kerry Mayfield, who earned a bachelor’s in agronomy and crop science at Texas Tech University in 1997 and master’s and doctorate degrees in agricultural and horticultural plant breeding from Texas A&M in 2006 and 2011, spent a good portion of his career studying and researching a variety of crops throughout the state of Texas. However, a new passion led to a different business opportunity.

In April 2018, he founded Tierras Planas Roasters and transitioned into a full-time coffee roasting career, an occupation that started as a personal interest.

Snowballing

“My roasting started because we had terrible coffee at the office,” Mayfield said. “So, that’s what really start-

34

ed the personal side of roasting; I just wanted a better cup of coffee.”

So, Mayfield purchased his first coffee roaster and begin learning how to make the perfect cup.

Mayfield found himself having to roast beans one to two times a week to share with family or friends.

“I was pulling out almost two pounds of coffee,” Mayfield explained, “and I was like, ‘I can spread that out and everybody can have great coffee for a while.’ Then it started snowballing.”

In April 2018, Mayfield began marketing his products through face-to-face retail at the Wolfforth Farmers Market, an event where he has continued to develop relationships and encounter new clients every Saturday.

Then, in December of that year, Mayfield attended the Coffee Connection, a networking event hosted by the Texas Tech Club. Although he was out of his comfort zone, Mayfield introduced himself and his new business to the group.

With a humble smile, Mayfield recalled the marketing director of the event approached him about needing better coffee. This new connection became Mayfield’s first commercial account.

The Agriculturist | 2020

(Opposite) Tierras Planas Roasters’ Founder and Owner, Kerry Mayfield, eagerly awaits the opportunity to engage with customers at the Wolfforth Farmers Market. (Top Left) Tierras Planas Roasters is the brand name of Mayfield’s coffee. (Bottom Left) The perfect cup depends on clients’ taste buds, explained Mayfield.

“Kerry and I met through a mutual acquaintance at the Chamber of Commerce,” Wood said. “It was a referral.”

Both Mayfield and Wood are members of the Lubbock Small Business Network. At most gatherings, ribbon cutting or meeting, this group generally ends up congregating around Mayfield’s truck for a cup of coffee, Wood shared.

“Kerry almost always has a pot of coffee in his truck,” Wood said. “I don’t mean like a cane pot, I mean, he actually has brewed coffee he carries around with him in his truck.”

Wood said Mayfield’s cup of coffee is a tool to build community and start conversations.

“He wanted to promote having a cup of coffee and a conversation,” Wood said, “and how important it is to just enjoy that moment.”

Reflecting

Pouring it On

Getting in front of crowds did not come naturally to Mayfield, yet he did not shy away from the challenge as a change in profession presented itself.

“The Lord said, ‘No, no, this is your time to start this,’” Mayfield said. “So, we started Tierras Planas Roasters.”

Someone who once spent hours in research and development now devotes his time gathering in community at networking events and meetings.

Although getting to drink phenomenal coffee daily is a high point of his job, Mayfield’s passion focuses on the chance to impact others.

“It’s all about community,” he emphasized. “Jesus was about bringing people together.”

A personal interest for better coffee revealed a calling to meet and develop relationships with people in the Lubbock community.

“I just wanted something that would hopefully pull people together to where they can sit down and have a conversation about life,” Mayfield said. “What life is for that person, I have no idea.”

Amy Wood is CEO of Flint Avenue Marketing and works with Mayfield on Tierras Planas Roasters marketing efforts.

The Agriculturist | 2020

Mayfield said regardless of how his coffee gets into someone’s cup, he hopes it will somehow have an impact.

“Hopefully, if they’re having a great day, it adds to it,” he said. “Hopefully, if they’re having a bad day, it gives them maybe a bright spot, maybe a level of comfort, or maybe a memory.”

Almost 26 years ago, coffee provided Mayfield with the same comfort and memories he now hopes to provide to others. After Mayfield’s grandfather passed, he recalled having a conversation with friends of his grandparents. He said one couple always felt welcomed at his grandparents’ house because there was always a cup of coffee there for them.

As Mayfield reflected on the conversation he had with the couple, he developed a new perspective on coffee.

“And it’s a different culture now,” Mayfield said. “But it’s still the same thing; it’s all about community and what we can use to bring people together.”

Mayfield said some people use a cup of coffee, others use a glass of beer, whiskey or scotch.

“These things, when used properly, are all about community, all about bringing people together for some reason,” Mayfield said. “For, hopefully, building each other up on some levels.”

What makes the perfect cup of coffee?

“It’s all about the person holding the cup.”

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GRAPE GLASS

ni, swirl, sip, repeat. It’s a sunny evening on the Texas High Plains. You are with your family enjoying a glass of Cabernet Sauvignon and a savory meat and cheese board at the newest tasting room location in downtown Lubbock, Texas. Surrounded by friendly people, tumbleweeds, pump jacks, cowboys, livestock and ...wine?

The South Plains has become one of the most notorious hot spots in the wine production industry. The old saying, “wine brings people together,� rings true at Burklee Hill Vineyards.

Burklee Hill Vineyards is a family-owned and operated vineyard that produces locally grown wine from grape to glass. Chace Hill, a horticulture graduate from Texas Tech University, applied his knowledge to the care of vines.

Chace and his wife, Elizabeth, began growing wine grapes on the Texas High Plains in 2002 when they planted their ďŹ rst ďŹ ve acres on their family land.

Burklee Hill was founded in 2018 and is named after Chace’s grandfathers “Burk� and Eddie “Lee.� The vineyard is seen as a tribute to their ancestors who grew their passion for wine production. “We always loved the family heritage as the vineyard is on land owned by the family for at least 100 years and farmed by six generations,� Chace said.

The grapes are harvested in the summer and early fall and are taken to a facility for the crush and press process.

During the process, the grape skins are removed for white

wines and are left on to produce red wine. Then, the fermentation process begins where the juice is converted into wine. It is a natural process but is monitored and aided by Burklee Hill’s desired winemaker.

After fermentation, the skins are removed from the red wine and the wine may be aged for a short to long-term time depending on the wine. Sometimes, wines are aged in tanks and sometimes, they are aged in barrels, especially for reds.

After aging, Chace and Elizabeth determine when they believe the wine is ready to bottle, and the wine is ďŹ ltered and ďŹ nalized for bottling.

Burklee Hill Vineyards, since established, oers several varieties of homegrown and produced wine, including dry reds, such as Malbec, Tempranillo, Cabernet Sauvignon, Sangiovese, and blends. They also produce dry whites, including Pinot Grigio, Roussanne, Sparkling Pinot Meunier and blends. Additionally, they have a dry rose’ and several sweet whites.

Since its opening in 2002, Burklee Hill introduced two wine tasting rooms located in Levelland and Lubbock.

While the Levelland location is the original location, the Hill family wanted to establish a new and improved atmosphere for wine connoisseurs.

History and wine collided when Burklee Hill decided to renovate the nationally known Kress Department Store building. Each Kress building was known to be elegant

38

The Agriculturist | 2020

(Opposite) Chace and Elizabeth Hill have realized their dream of opening a winery in the historic Kress Building in downtown Lubbock. (Above) Burklee Hills offers wine tastings as well as a full menu. (Right) The renovation of the historic Kress Building gives visitors another reason to experience the downtown Lubbock renaissance. (Photos courtesy of Burklee Hill Vineyards)

and aesthetically pleasing. Built in the 1800s, the Lubbock Kress building was listed on the National Register of Historic Places.

Chace and Elizabeth knew it was the right place to share the authenticity of Texas wine with a historic twist to honor their family in past generations of viticulturists.

“We’ve always had a passion for downtown. Recently, we were intrigued by the revitalization efforts directed at downtown Lubbock,” Elizabeth said.

Each day is a learning process for the new tasting room owners. Two years of planning later, they named the Lubbock location as their new location for Burklee Hill Vineyards.

In addition to the tasting room, they offer a bistro and have an in-house chef that crafts dishes paired with Burklee Hill wine.

“We believe that wine is best enjoyed with food and hopefully, with friends and family,” Elizabeth said.

Burklee Hill’s mission is to provide an exclusive experience for families to enjoy during special occasions. Food, wine, and entertainment. What more could you want?

Burklee Hill also has a large event room at the location that can accommodate up to 97 people for parties, anniversaries, small weddings, showers, meetings, etc. They feature live music on the weekends and will soon be offering various events, such as wine dinners, wine education, and markets.

The Agriculturist | 2020

Chance said his favorite part about working in the wine industry is the wine tasting process with people that are new to Burklee Hill wines. It is rewarding to discuss the development from grape to glass with individuals that are unfamiliar with grapes grown in the High Plains.

Chace and Elizabeth wear different hats along with running the tasting room. Elizabeth incorporated the study of wine and agricultural law into her school projects. She later wrote a Law Review article for Texas Tech Law Review concerning the Texas Wine Grape Industry and has spoken at several conferences.

“I enjoy seeing friends, families, couples and groups enjoy a fabulous experience in the gorgeously renovated building, while pairing our local wine with good food and great company,” Elizabeth said. “We want our place to be a destination.”

BROOKE DUNCAN SAN ANTONIO, TX

39

Growing GOLD W

enwei Xu’s face lit up with joy as he held a sample of one of his many ground-breaking projects, Hi-A corn. This year, he and his colleagues will handle over 10,000 different corn materials in order to give superior genetics to corn farmers across the South Plains.

Xu, who has a doctorate in genetics, has a joint appointment as a professor in plant genetics at Texas Tech University and as a leading corn scientist at Texas A&M AgriLife Research. He is currently working on multiple projects that will transform the corn industry. His current projects are directed toward improving drought-tolerance, reducing infestation, and creating high-quality crops.

“We are always developing new corn lines and hybrids that did not exist before,” Xu said.

Xu grew up on a farm in China where his family raised corn, wheat and sugar beets. He said he came to the United States in 1987 as a visiting scientist at the University of Missouri-Columbia where he eventually pursued his Ph.D. After graduation, Xu moved to Lubbock, Texas, in 1993 to work as a postdoctoral researcher at Texas Tech before joining Texas A&M AgriLife Research in 1998.

Xu said developing a new variety of corn is like developing two different crops because geneticists must devel-

40

op an inbred line then create hybrids. He said it takes a minimum of 10 seasons to develop a new variety, but he has found a way to expedite the process. Each year, he and his coworkers will hand-pollinate over 10,000 ears then go to Puerto Rico for two weeks with samples, so they can evaluate two seasons in one year.

“Corn breeding is different from other crops like cotton and wheat,” Xu said. “It takes an additional three to five years to develop a corn variety.”

Xu said the difficulty with plant breeding is different genetics do better in separate places. A corn species that thrives in Minnesota will not do well in Lubbock because the land has different limiting factors.

“That’s the difference between agriculture genetics and the cell phone,” Xu said. “The best cell phone in Lubbock is also the best cell phone in California, but with agriculture, the best variety in Lubbock may not even be the best variety for Bushland, so we have to find the best variety suitable for a certain environment.”

He said in Lubbock, the biggest limiting factor for corn production is water. There are three ways to address water limitations: improving drought-tolerance of crops, producing the same amount of crop with limited water, and producing a higher quality crop which brings more mon-

The Agriculturist | 2020

(Opposite) Wenwei Xu is a leading plant scientist for Texas A&M AgriLife Extension where he has worked for over 20 years. (Top Left) “Specialty corn” contains important antioxidants and anthocyanins. Its colors include red, maroon and black. (Bottom Left) Xu and his colleagues will hand pollinate over 10,000 ears of corn in one year (photo provided by Wenwei Xu). (Middle) Corn samples are brought into the lab to be evaluated for yield and disease presence. (Top Right) Different varieties of corn seeds are packaged to be planted in research fields. There are 45 seeds in each bag. (Bottom Right) Corn breeding takes place in a controlled lab before new lines are tested in the field.

ey per bushel. Two of his current projects are focused on developing a higher quality crop, so farmers can plant less and still meet their bottom-line.

“This land is a challenge,” Xu said, “but it also offers several opportunities.”

Xu said one of his current projects does not have a name yet, but he refers to it as specialty corn. It comes in a variety of unique colors including red, maroon and black. Xu said the compounds in this corn are different from yellow or white corn. They have more antioxidants and contain anthocyanins, making the corn’s contents like a blackberry. The darker they are, the more antioxidants and anthocyanins they have.

“A strawberry or blackberry will rot,” Xu said, “but these will not. They are easy to store and transport.”

According to data from a peer reviewed article published by Food and Nutrition Research, anthocyanins are a type of antioxidant used commonly as a natural red and blue food dye. They offer many health benefits including enhanced antimicrobial activity, improved visual and cognitive health, and resistance to non-communicable diseases.

The project Xu said he is most excited about is his development of Hi-A corn. He said this corn is like specialty corn; however, the antioxidants and anthocyanins are present in the cob instead of the kernel.

Xu said a common practice in the corn industry is to harvest the kernels then discard the cob as waste, left to rot in the field. The purpose of Hi-A corn is to add extra antioxidants and anthocyanins to the cob so it can be used

as a high-quality livestock feed. He said he is working on a research study to determine how the Hi-A corn cob does as a feed supplement.

“We have a cob that can produce lots of anthocyanin,” Xu said, “and potentially we can use the corn cob as a valuable animal feed so that trash becomes treasure.”

Thomas Marek is an engineer for Texas A&M AgriLife Research who works in irrigation water conservation and management. He is stationed out of Amarillo and has worked with Xu for over 20 years in the field. He said Xu creates the genetics, and he properly cares for the crop.

“You can develop the best genetics in the world and put them in a bag,” Marek said, “but you can’t see the full potential of a crop without proper management.”

Marek said he enjoys the partnership he has developed with Xu over the years and has respect for his research.

“Wenwei came over here looking for an opportunity,” Marek said. “He is well-respected across the state and country. He has saved producers not only in this area, but across the country.”

This land is a challenge, but it also offers opportunities.

The Agriculturist | 2020

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t r a e h big

Big Business, I

n 1979, Wesley Spurlock was determined to open a restaurant in Amarillo, Texas. He had just graduated from West Texas State and was excited about starting his own business – until he got a call from his mother.

While working calves, Spurlock’s father had suffered a bad knee injury.

Though he would never ask, Spurlock knew his dad needed help back on the farm while recovering from surgery.

After the call, Spurlock moved home to Stratford, Texas, to help take care of his dad and keep the farm running. He never left. Spurlock, who has now farmed for 40 years, said once he came home, he was there to stay.

“When I got back on the farm, there was no leaving,” Spurlock said.

The business side of the farm pulled him in, he said. Spurlock Farms has grown from 900 acres in 1980 to a 17,000-acre operation today between Sunray and Stratford, Texas. They grow corn, cotton, triticale, alfalfa and milo.

“It’s just big business, and I enjoy the business,” Spurlock said, “and how it developed in growing the farm from small to a large farm and a big business.”

He also purchased a feed yard five years ago, and after two years of rebuilding, Early Settlers Farm LLC began operations in 2017. They now run 4,500 head of cattle and are certified for up to 6,000 head.

While Spurlock likes big business, he also has a big heart. Spurlock said he enjoys helping others, which is evident in his many leadership roles and activities.

“I just like taking care of people and working with them,” he said.

He said roles in small communities such as being a t-ball coach, a church leader or a member of Farm Bureau are what push people down the path toward leadership. These opportunities spark passion which drives them to the next leadership role, creating a cycle of passion and leadership.

Spurlock’s passion for agriculture and taking care of people has led to his position as a leader in various organizations. He is an active board member of Texas Corn Producers, First State Bank and his church. In 2015, after serving on the National Corn Growers Association board for five years, Spurlock was elected to serve in an officer rotation. The rotation involves a year as first vice president, a year as president and a year as chairman.

In August 2016, Texas Corn Producers hosted their first Field to Fork event at Spurlock’s feed yard, Early Settlers Farm LLC. Stephanie Pruitt, communications director at Texas Corn Producers, said they chose the Spurlocks’ feed yard because of the family’s agricultural history, their knowl-

“

I just like taking care of people.

”

Wesley Spurlock stands at their sign for the feed yard. They named it Early Settlers as a tribute to the Everett and Spurlock families who were two of the earliest families to come to the area.

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The Agriculturist | 2020

(Top Left) Spurlock’s two dogs, Coco and Raider, happily ride in the back of the pickup. (Top Center) Spurlock plays with Coco and Raider, who tag along with him wherever he goes. (Top Right) At their feed yard they have Jersey and Charolais crosses as well as Holstein and Angus crosses. (Middle Left) Wesley Spurlock demonstrates how he uses My Operations, the John Deere app, to monitor activity on the farm and feed yard. (Middle Right) Calves typically stay at the feed yard for 45 to 60 days before being moved to Cactus Feeder’s land to graze. (Bottom Left) Spurlock laughs as one of the curious calves smells his hand. (Bottom Center) The Spurlock Community Chapel was established in 1903 by Wesley Spurlock’s great grandfather, who was a Methodist preacher. (Bottom Right) Spurlock has a contract with Cactus Feeders, who operate a 70,000 head yard just down the road from Early Settlers.

edge of different aspects in the industry, and their position as leaders in agriculture.

“Field to Fork is designed to connect food influencers and decision makers with the farmers that grow their food,” Pruitt said, “and so it highlights Texas crops, Texas products – it connects attendees with farmers who make it all possible.”

Spurlock said he wants people to know that although their operation may be under a corporate structure, they are still a family farm. He said seeing his grandson and other young generations running around the farm is what makes it all worthwhile.

After Spurlock rotated off from his officer positions with the National Corn Growers Association, he stepped into another leadership role as president of the Texas Corn

The Agriculturist | 2020

Producers. He said after a few years, he will likely step down and then look for the next leadership opportunity.

Spurlock’s passion for agriculture, business and taking care of people has brought him to a point where he says he will always be in a position of leadership, even without a designated role.

“I don’t think that leadership ever really goes away completely,” Spurlock said. “You are always that leader.”

MONICA HAUGEN PULLMAN, WA

45

Broiling down the facts of traditional meat and imitation products

A

juicy, thick cut hamburger patty sizzling on the seasoned bars of a smoky grill has long been an American staple. Topped with a slice of sharp cheddar, watery lettuce, and succulent tomato slices, what meat eaters have always known as a hamburger is changing as the market landscape is innovating to meet consumer demands.

Meat analogues are an increasingly popular alternative to meat products. According to a 2014 article in the Meat Science academic journal, plant-based products are not a new idea, nor do they represent a new food category. However, modern imitation meat products are diffusing into grocery stores and the food service industry. Additionally, there is a justifiable debate on whether or not these analogue foods are nutritionally dangerous. As the expansion of meat analogues captivates markets, consumers should be made aware of the choices they have when making a purchase, whether in the grocery store or at a restaurant.

“We believe what’s going on is ultimately about choice,” said Alec Winfrey, Texas Tech alumnus and account manager at Cargill Protein. “We need to keep all protein options on the table when many consumers want choices at the center of their plates.”

Meat analogues can be defined as food products made to simulate conventional meat on an aesthetic and nutritional basis. Typically, meat analogues are combinations of products derived from plants, fats and oils, flavor additives, and color additives. Due to the nature of imitation meats, they are classified as ultra-processed foods. Ultra-processed foods are those that are not made of whole foods. They also go through a further handling process, such as curing or adding an ingredient. Flour and ground beef can both be classified as ultra-processed products.

Although ultra-processed has a negative connotation, it doesn’t necessarily mean a food is not healthy. Dale Woerner, Ph.D., the Cargill Endowed Professor in Meat Science Sustainability in Texas Tech University’s Department of Animal and Food Sciences, claims processed is an overblown term that does not imply an item is unhealthy or lacking in nutritional value.

“What people are most referring to processed foods is that we’ve refined the food to a point where it’s more digestible,” Woerner said. “Digestibility... means that it is converted to calories quicker. There are more readily available energy units, like glucose, stored and utilized as a result of that.”

The Meat Science journal article suggests visual appearance characteristics, such as color, are elementary quality cues in relation to consumer expectations.

Similarly, the study concludes that consumers associate red and purple to freshness and brown to aged, lack of freshness. Due to meat having natural color, there isn’t a need to add coloring agents. However, a 2019 article from Food Science and Human Wellness states that meat analogues should have similar color characteristics before, during, and after cooking.

(Left) Dale Woerner, Ph.D., processes a cut of meat. A processed meat can be anything that has been cut, grinded, marinated, cured, and more. (Photo courtesy of Dale Woerner, Ph.D.)

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The Agriculturist | 2020

Consumers associate freshness with red coloring and brown color to a lack in freshness. Imitation meat products (left) typically come prepared while real meat (right) is commonly bought raw.

Though coloring agents will vary between products, research shows that ingredients frequently used in meatless products elicit naturally occurring color attributes, such as beet juice or tomato paste. Another way meat substitutes simulate a natural color is the use of sarcoplasmic proteins, which have similar chemical structures to the proteins that are responsible for color in meat. Typically, coloring agents do not affect the nutritional value of a food.

“Artificial coloring agents, or flavoring agents aren’t necessarily detrimental to human health,” Woerner said.

“They’re not natural, but in most cases, they don’t have a nutritional contribution.”

From a nutritional standpoint, there are many factors that come into play in both conventional meat and imitation meat products. Number of ingredients, carbohydrates, oils and fats, protein content and other additives are things that are considered when evaluating the nutritional value of a food product, both real and analogous. While meats are whole foods made of one ingredient, the Food Science and Human Wellness article states that meat analogues are made with ingredients in the double digits. These added ingredients were proven to be foodstuffs such as spices, coloring agents, binding ingredients, proteins derived from plants, and starches.

“Our focus is on ensuring that both our animal- and plant-based protein products meet the nutritional needs and expectations of our customers and consumers,” Winfrey said. “Plant-based protein products can be formulated to address specific nutrition requirements. Nutritional requirements and preferences may vary based upon the region, customer and even consumer.”

The article from Food Science and Human Wellness also concludes that more research needs to be conducted on the nutritional effects of the extra ingredients in meat analogues, whether they are positive or negative. In like

“

manner, traditional meats, particularly red meat, has been suggested in epidemiological research to have elevated risks leading to cancer. That being said, there is risk associated with real meat and meat analogues alike.

“Essentially everything that we do, everything that we eat has some risk associated with it,” Woerner said. “Pertaining to health or cancer or what have you is just to what point is that risk negligible.”

The verdict in the dispute between traditional meat products and meat analogues can’t be made up without further research. Both sides share the same story. Though there are risks associated with meat and simulated products, there needs to be more research conducted to determine what these risks mean to consumers. Even then, Woerner suggests consumers eat a balanced diet.

No matter what dietary choice they make between meat analogues and conventional meat.

“An overabundance of anything leads to imbalance... over consuming meat, over consuming plants and over consuming carbohydrates,” Woerner said. “All can be bad if they are over consumed.”

With the demand for a variety of products, the market is becoming a competitive place. The Meat Science journal article proposes that understanding the complexity of consumer behavior and increasing knowledge of meat culture will boost market competitiveness. In the meantime, consumers can take the facts, interpret them, and make their own decision on which food product they prefer.

“It’s exactly the same on both sides,” Woerner said.

“That’s why moderation is key. Period.”

Essentially everything that we do, everything that we eat has some risk associated with it.

”

The Agriculturist | 2020

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49

Street’s Light Recognizing alumnus Barry Street’s undeniable gift of serving

I

t is said that everyone has a gift. Whether it be a physical talent, mental strength or distinct expertise, there is something special planted in every person.

Agriculture’s Seed

Barry Street, a 1979 agricultural economics graduate of Texas Tech University’s College of Agricultural Sciences and Natural Resources, spent countless hours working on the family farm growing up.

His background in agriculture paved the way to where he is today and the impact he is making within the Texas Tech and West Texas communities.

Street quickly learned the value and importance of hard work and family. By the age of 11, he was driving tractors and setting irrigation pipe with his older brother, Trent Street.

“There were seven of us—mom and dad, and there were two boys and three girls,” Barry said. “We lived in a little three-bedroom house. It was busy.”

Barry recalls the long days of working on the farm with his brother, Trent.

“I’m sure if Dad were here, he would say, ‘Well now, did you boys really work that hard?’” Barry said. “We felt like we did. I mean we left early in the morning, and we came in late.”

Even though their parents never went to college, Barry said he and Trent always knew they wanted to pursue a college education.

“We started saving money for a college education, and I really don’t know how that got instilled into us because my mom and dad, neither one got to go to college,” Barry said. “They both graduated there in Kress. But we kind of had that instilled in us somehow or another.”

Barry decided to attend Texas Tech, where he studied agricultural economics with plans to become a banker.

“There was no intention of going back to the farm,” he said. “And of course, those plans changed when I met my future wife.”

Barry and his wife, SuDeline, a 1979 graduate from Texas Tech with a bachelor’s degree in elementary education, were both members of Block and Bridle.

“I serve because of

what this university has done for me.”

50

The Agriculturist | 2020

“My wife came to Texas Tech from Fort Worth to be a small animal vet,” Barry said. “She and I met during the Little International [Showmanship Contest], an event put on by Block and Bridle.

“I won the showmanship in the pig show and got a trophy,” Barry said. “SuDe asked me, ‘Can I borrow your trophy?’ She had her picture made with the trophy and her pig. Anyway, that’s how that started.”

Barry said SuDeline had always wanted to live on a farm.

“I thought, ‘Well, you know, this is the girl that I’m going to marry,’” he said. “‘If she wants to live on a farm, I know how to farm.’ So I blame her for us going back to the farm.”

Barry and SuDeline moved to the Street family farm in Kress, Texas, and eventually purchased a cotton ginning facility in 1988.

Texas Tech’s Deep Roots

Barry’s passion for Texas Tech is evident in how he serves and gives back to the university.

“I love this university,” Barry said. “I serve because of what this university has done for me. Heck, if it hadn’t of been for Texas Tech, I’d never have met my wife, and I probably wouldn’t be back farming.”

The Streets have three children who also graduated from Texas Tech. Colton, who received a B.A. in chemistry in 2004; Chase, who earned a B.S. in agricultural and applied Economics and a B.B.A. in general business in 2005; and CassiDe, who received a B.S. and M.S. in agricultural communications in 2007 and 2009, respective, and a Ph.D. in agricultural communications and education in 2015.

CassiDe, the youngest of the siblings, said her dad’s hark work ethic and dedication goes back to his parents, her grandparents.

“Hard work was just instilled in him; that’s it,” she said.

CassiDe said she admires many of her dad’s qualities.

“I love his giving nature, his hardworking attitude and his kindness,” she said with tears welling up in her eyes.

“He believes Texas Tech helped him out so much.”

CassiDe currently works for Texas Tech as the section manager for the Human Research Protection Program and credits her dad for inspiring her career path.

“My research area is in recruitment and retention,” she said. “I think my dad’s giving nature is the reason I went into that research area. There are kids out there that want to go to college, but they don’t have the resources or the means to. Because of my dad, I want to make sure that these kids know how to go to college, they know the financial plan, and they know how to navigate college once they get there.”

Barry and SuDe established an endowed scholarship in 2013, available to students of all majors within CASNR. “This is their way of not only helping Texas Tech,” CassiDe said, “but also, incoming students. My dad knows how hard it is to get to college. He knows everybody’s got challenges to get to college, so if he could make it easier for somebody to get to college, he’s going to do it.”

Barry said his love for the university and for serving grows as he gets older.

The Agriculturist | 2020

“That love continues to grow, especially being involved in organizations like [the Texas Tech Alumni Association],” he said. “I get to meet graduates from all over the United States who I would have never met before. There are some really neat people who have gone to this university.”

Barry currently serves as the past chair of the Texas Tech Alumni Association National Board of Directors. He has been on the board since 2009, serving in many different roles.

“Barry is a servant leader,” Curt Langford, CEO and president of the TTAA, said. “He has been a tremendous asset to our association. His humility and genuine love for God, his family and his alma mater are very inspiring.”

Street’s Undeniable Gift

Barry continues to make an impact in the Texas Tech, agriculture, and West Texas communities. In addition to his service to TTAA, he has also served as president of the Texas Cotton Ginner’s Association and remains active in the industry.

Barry leaves an impression on everyone he meets.

“I will always think back fondly of my first year on the job with Barry on the board,” Langford said. “Barry’s

(Opposite) Barry, pictured inside Street Community Gin, did not always imagine himself going back to Kress to farm after college; however, he said he and his wife really enjoy the farming lifestyle. (Above) Barry Street and his wife proudly own Street Community Gin in Kress, Texas. More than 40,000 bales of cotton are processed at the gin annually.

51

(Above) Not only does Barry have a passion for farming and the ginning business, but he also raises cattle. (Left) The Street family poses for a picture at Grand Cayman Island. Because ginning season is in full swing during Christmas, Barry and his wife, SuDeline, enjoy taking their family on an annual vacation in the early spring as a Christmas gift. (Photos courtesy of CassiDe Street). (Right) From the field to the gin, the Street family continues its legacy in West Texas cotton production.

support, wisdom and constant willingness to help were very encouraging.”

Langford said he was looking to purchase pumpkins in October to decorate the entrances of the Texas Tech McKenzie-Merket Alumni Center. He reached out to Barry in search of a local contact in Floydada selling pumpkins.

Barry’s answer to Langford was, “Let me work on it.”

“That’s a common response from Barry,” Langford said. “Early on, I didn’t fully grasp what that meant. I’m thinking he’ll simply get me a name of somebody in that area to contact.”

When Langford followed up a couple of days later, Barry’s reply was, “It’s taken care of.”

“I go to work the next day, and Barry had purchased a pickup-load of pumpkins and had already arranged them at each of the three alumni center entrances. That’s an example of Barry’s servant leadership.”

52

CassiDe said her dad’s welcoming spirit and determination inspire her and everyone he meets.

“Whatever my dad does, he’s going to be the best at it,” CassiDe said. “He’s going to go 110% and give it his all. That applies to helping people in any way possible. If someone is in need, he’s going to give everything he can to support them.”

Barry claims he does not have a gift.

“But maybe that’s the gift God gave me,” he said, “just to know how to go out and work and put in a long day.”

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53

Blind, Bold and Brilliant

T

he air was warm and filled with the sound of laughter as the Snapp family sat around their living room.

Show banners hung near the fireplace while Prim and Grit, Faith and Caleb’s guide dogs, played noisily in the background. Ambitious determination, resilience and love imbue the room with the feeling of home.

“It’s been a very cool ride,” said Angie Snapp, Faith and Caleb’s mother.

Faith and Caleb Snapp are fraternal twins who are both seniors at LubbockCooper High School. Born 13 weeks premature and visually impaired, all while their father, Brent Snapp, was critically ill, Angie said the beginning of their lives was difficult. She said all three of them were on life support and times were hard, but in a family built on Christian values, she said both she and Brent drew on their beliefs.

“I was able to talk to Brent,” she said. “We knew that we would need to have the faith of Caleb if we were going to get through this.”

With the goal to make their childhood as normal as possible, Angie said she did everything she could to accommodate Faith and Caleb’s disability. So long as their teachers provided them with things like large print,

magnifying devices, and seated them in the right place, she said the twins excelled.

Faith said academically, it was a struggle at first. The twins had to learn to advocate for themselves by speaking out for what they needed to be successful, and that’s when they began to find their passions.

Caleb, a music lover and goat showman, plays six instruments. He said he plays the piano, guitar, ukulele, bass drum, marimba and timpani.

He won the Lubbock District FFA Talent competition, and he’s continued to defy the odds at every intersection, showing the world his disability doesn’t define him.

“I’ve always had a love for music,” he said. “That’s where my passion is… that’s what I’ll be pursuing when I go to SPC.” Faith, on the other hand, said she has a calling for agriculture. She’s the chapter president for the LubbockCooper FFA and first vice president for the Area 1 FFA Association. It’s obvious she’s been successful in the goat ring as the banner for the Reserve Grand Champion Market Goat from the “Keep it Weird” goat show hangs above her bed after Rodeo Austin was canceled. She said she’s so thankful she and her brother have been able to grow up in the agriculture industry.

“

The only thing worse than being blind is having sight, but no vision.

54

”

The Agriculturist | 2020

(Opposite) The San Antonio Livestock Exhibition is always an event in the Snapp family; 2020 was no different. (Top Left) Caleb Snapp has shown nearly all of his career at the Houston Livestock Show and Rodeo. He and Faith are both allowed a spotter in the ring. (Top Right) Faith Snapp’s crowning moment of her show career was winning Reserve Grand Champion Market Goat at the “Keep it Weird” Goat Show after Rodeo Austin was canceled. (Bottom Right) Caleb Snapp, a visually impaired musician and agriculturist, continually proves that anything is possible. (Photos courtesy of Angie Snapp and Jacey DuBois.)

“It’s been the one thing we’ve been involved in that has never placed limitations on us or our disability,” Faith said.

Both Faith and Caleb started exhibiting market goats in the third grade. After their first year, their mother said they helped pave the way for students who need accommodations in the show industry. Both are allowed one person to accompany them in the ring as a spotter. The spotter simply acts as their eyes, telling them where the judge is and how their goat is set up. Angie said Faith and Caleb take care of the rest. Faith said it makes her happy when she sees other students with spotters.

“It’s really been an incredible thing to see,” Faith said. “I’m so thankful that we’ve helped make it easier for other showmen.”

With the help of their guide dogs, Prim and Grit, Faith said this is the closest she and Caleb have ever been to walking like a sighted person. Caleb said his life has changed immensely for the better since he got Grit. He and Faith both have guide dogs from an organization called Guide Dogs for the Blind, a non-profit public charity who works to prepare dogs to help visually impaired individuals live their lives independently.

“They’re completely different people with their dogs,” Angie said. “It’s hard to trust your kid with an animal, but it really lets them be more independent.”

Before they got their dogs, Angie said Faith and Caleb spent most of their time at her side. She said she directed them where to walk, when to stop, and everything in between. When Faith completed her training with Prim, Angie said her daughter asked for a celebratory dinner at

The Agriculturist | 2020

Raising Cane’s Chicken. When they were getting ready to leave, Angie said she was worried because she couldn’t find her daughter. She said she looked up to see that Faith had already left the restaurant and was standing at the car. She said this was something she never would have done before getting Prim.

Caleb said he struggled with the idea of using a cane or guide dog. He said he felt that if he did, all it did was show the world his disability.

“I put it off for as long as I could because I just wanted to be a normal kid,” he said. “I felt like I’d get a lot of negative attention, or people wouldn’t understand. It took me a long time for me to see that people would.”

Faith and Caleb said as they get ready head off to college at West Texas A&M University and South Plains College in the fall, they’re excited to pursue their own goals. Their mother said she’s so proud of all her kids, and Caleb said he can’t wait for the chance to be in the courses that help develop his love for music.

When asked about what being visually impaired has taught her, Faith said “the only thing worse than being blind is having sight, but no vision.” She said she strives to look at others every day with her heart, and not her eyes.

TANNER DRENNAN-KEETON BORGER, TX

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CASNR Profiles

WILLIAM RAFTIS

JESSICA MARSH

AGRICULTURAL AND APPLIED ECONOMICS

ANIMAL SCIENCE

A

quick trip through Lubbock, Texas, made the decision to attend Texas Tech University rather easy for William Raftis. His passion for agriculture led him to pursue a degree that would allow him to interact in the industry daily.

“I have a deep passion and love for those that feed, fuel and clothe this nation,” Raftis said.

“I respect the common values agriculturists share.”

Photo Credit - William Raftis Raftis, from Springfield, Illinois, is a senior agribusiness major and political science minor at Texas Tech. Having always been involved in agriculture, Raftis said the opportunity to participate in the College of Agricultural Sciences and Natural Resources Government Internship Program is what initially sparked his interest in acquiring a minor in politics.

“The internship credits would not have fit elsewhere in my degree plan,” Raftis said, “so, I decided to pick up my minor knowing it had a possibility to be beneficial down the road.”

Raftis said his internship in Washington, D.C., with Congressman Jodey Arrington was something he will never forget. He said it gave him numerous opportunities to be involved in day-to-day operations. He said his internship taught him the importance of cultivating personal relationships, while making the most of every experience.

“It was a powerful experience,” Raftis said. “I recommend all students take a chance and apply.”

Darren Hudson, Ph.D., Larry Combest Chair of the Department of Agricultural and Applied Economics, professor, and Raftis’ academic advisor, said he has always been a motivated student.

“Will is a student who always takes initiative,” Hudson said, “which made it easy to give him the guidance needed to participate in a government internship.”

Raftis said he has always had the idea of attending law school in the back of his mind. He said after completing his internship he became very serious about it. Raftis plans to attend Texas Tech Law School in the fall, but said he is keeping his mind open to what type of law he will study.

“I don’t want to go in with any preconceived notions,” Raftis said. “You never know what opportunities will pop up along the way.”

J

essica Marsh is an animal science major at Texas Tech University. Marsh was raised on her family’s farm in Liberty Hill, Texas, where she gained her passion for agriculture through her father’s roping horses. The responsibilities the animals gave Marsh while she was growing up laid the foundation for her future endeavors.

“It wasn’t really a Photo credit- Doug Douglas particular moment that caused me to select my major, but a combination of my love for animals and the lessons they taught me growing up,” Marsh said.

Through high school, Marsh showed market lambs and goats competitively across Texas. However, it was not until reaching out to Sam Jackson, Ph.D., a professor in sheep and goats at Texas Tech University, that Marsh found her true passion.

“I reached out to Dr. Jackson to see what research he was working on regarding sheep,” Marsh said. “Getting involved with the research really opened my eyes to just how much I didn’t know about the industry and made me want to learn more.”

As Marsh continued her research, she realized she had merely scratched the surface in regard to what she could learn by working with Jackson.

“Jessica is a very bright, hard-working student,” Jackson said. “She tends to business relative to her duties and goes above and beyond what is asked of her.”

Marsh anticipates continuing her education after receiving her bachelor’s degree in animal science from Texas Tech and is interested in pursuing a master’s degree in livestock nutrition.

Marsh wants to continue learning as much as possible during her education so she can contribute to the industry she holds close to her heart.

“My goal has always been to earn high grades or get my dream job,” Marsh said. “At the end of the day, I just hope to be as passionate about what I do and be able to shine a positive light on the agriculture industry.”

SHELBY SPIELMAN

HAYDEN ECHOLS

DALHART, TX

HULL, GA

The Agriculturist | 2020

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Reducing the Water Footprint A

West Texas farmer sits on the bed of his Ford truck, watching his cattle graze the land. His feeder steers are in the distance pulling the last of the forage out of the barren ground. The farmer shakes his head at how thin his stock looks because the Ogallala Aquifer is too low to sustain the forage. He is worried about breaking even on the steers, let alone being profitable enough to make his yearly return.

Although this is a hypothetical scenario, researchers at Texas Tech University have been studying and testing different ways to reduce the water footprint to save the Ogallala Aquifer and avoid the aforementioned situation. The water footprint refers to how much water it takes to produce a pound of beef.

Charles West, Ph.D., professor and Thornton Distinguished Chair in Plant and Soil Science at Texas Tech, has been researching forage crops and pastures for many years. West also serves as the director of the College of Agricultural Sciences and Natural Resources Water Center and provides administrative leadership to the Texas Alliance for Water Conservation.

“This is why we do research,” West said. “We see something that looks interesting and could be important.”

West has been researching forage crops and pastures for 43 years, including 28 years at the University of Arkansas. West said Texas Tech has excellent facilities to do field research on forage grazing systems. The overarching goal

of their research is to reduce the water footprint used on cattle grazing grass without negatively affecting the rate of gain of cattle.

Focused on Forage

West is focusing his research efforts on cattle grazing Old-World Bluestem called WW-B Dahl Bluestem and a legume Alfalfa. Both are perennial plants that are resilient and tolerate to weather, which make them a prime choice for the dry West Texas climate.

These forages are high-quality to ensure cattle ingest their proper nutrients.

West said the research is designed to have a few pastures with only WW-B Dahl and a few pastures with WW-B Dahl and Alfalfa at high and low densities. These pastures are irrigated with a drip irrigation system and center pivot irrigation.

Kathryn Radicke, a Texas Tech plant and soil science research graduate student, works closely with West on the forage water project. Radicke said these grasses can do extremely well without irrigation for farmers who cannot irrigate their pastures.

“Rather than moving cattle through pastures with a bunch of different types of forage, it is something more applicable to the farmers in this area,” Radicke said.

For their research, the cattle breeds used are typically Purebred Angus or a Simmental Angus cross. Cattle graze

“We are lowering the footprint, and things will change.”

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The Agriculturist | 2020

(Opposite) CASNR researcher, Chuck West, is exploring ways to reduce water use in forage crops. (Top) WW-B Dahl Bluestem is a high-quality, resilient grass and has a good drought tolerance. (Bottom Left) Pivot irrigation is evaluated in West’s research trials. (Bottom Right) West checks the quality of the new forages growing back in.

the pastures from June to the beginning of October. West said cattle used in the project are in the stocker stage.

Angus or Angus-cross cattle are used, West said, because they better handle the low humidity found in the southern plains climate, and the meat is typically of high quality. To ensure consistency within the research project, West they want cattle to be as uniform as possible; they should look, act and digest forages the same way.

“The differences in their productivity can be related to the differences that we impose on the pasture rather than differences from animal variation,” West said. “In our research, our enemy is biological variation.”

Keeping cattle as uniform as possible and letting them graze two different types of pastures helps identify differences in rate of gain in the cattle as a result of the forage rather than genetics, West said. Beyond the forage and the cattle, water use is the next important component of West’s research.

A Conclusion Worth Ruminating

The water footprint calculated is how much water it takes to keep the WW-B Dahl and Alfalfa healthy and keep cattle gains high. West said that Alfalfa is easy to digest so

The Agriculturist | 2020

it helps increase weight gain and reduces the amount of water it takes to produce a pound of meat.

West and Radicke found WW-B Dahl and Alfalfa are a good mix and could be beneficial to South Plains cattle producers. Radicke said this is an inexpensive process for producers to increase their gains and help preserve the Ogallala Aquifer.

A few producers have recently transitioned into this way of grazing and others have been forced into it. West said producers who adapt to this process are concerned about water consumption on their farms or have trouble with growing grasses to increase cattle gains.

“You can grow this resilient grass called WW-B Dahl —and grow Alfalfa with it —and it bumps up your gains,” West explained.

West said reducing the water used and increasing gains translates into money.

After many successful years researching forage, West will retire in August of 2020. His advice to other researchers and farmers is to continue advancing and finding advancements for agriculture.

“Keep doing what we are doing,” West said. “We are lowering the footprint and things will change.”

ASHLEE CORNS ALTOONA, KS

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The Agriculturist | 2020

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Filling Glasses with Texas Wine & festivities L

ubbock, Texas, stands on high grounds with agriculture, the Red Raiders, the occasional dust storm, and the word ‘community.’ Some would call it southern hospitality; Lubbock residents call it family. As new visitors roam the Hub City, they will interact with possible glimpses of tailgates, good food, tourist hot-spots, and at least one of Lubbock’s Texas wineries.

Before May 2009, the city of Lubbock was considered a ‘dry’ city. This law demanded all city limits are restricted from buying or selling alcohol outside of restaurants or bars. Lubbock residents made their way to Slaton, Texas, to come upon a liquor store named ‘Pinkies’ and Texas’ largest premium winery, Llano Estacado.

Llano Estacado Winery opened in 1976 with help from two Texas Tech University professors, the late Bob Reed, Ph.D., and the late Clinton “Doc” McPherson, Ph.D. McPherson was a chemistry teacher and Reed taught horticulture. After some initial success conducting an

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experimental winery in the basement of the Texas Tech chemistry building, the two started a limited partnership and opened Llano Estacado.

Erin Baker, tasting room assistant manager at Llano Estacado, ensures the winery keeps its title as Texas’ largest premium winery.

“We compete in many international and U.S. competitions every year, and we do very well,” Baker excitedly said of Llano’s success. “One wine, Viviano, is ranked as the winery’s most award-winning. It has won many awards, but recently at the Houston Livestock Show and Rodeo as Texas’ Best Wine.”

Llano’s obvious success is making them a higher competitor for other wineries in Texas.

Baker shares a quote that is well-known at the winery, “Brave Texans didn’t die at the Battle of The Alamo to drink California wine.”

Leslie Sukin, tasting room manager at Llano Estacado, shares another customer favorite wine, the Chairman’s Reserve Port.

“Our Chairman’s Reserve Port is another customer favorite,” Sukin said. “It’s neat to see how fast the bottles sell once the new vintage is released, which we only release this port every two years.”

Llano Estacado’s Reserve Port sells quickly due to the amount of years the wine ages before being blended.

Brave Texans didn’t die at the Battle of the Alamo to drink California wine.

(Left) As Texas’ largest premium winery, Llano Estacado continues to impress customers with palatte-cleansing flavors and community kindness. (Right) Llano Estacado is known for hosting beautiful weddings at their venue.

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The Agriculturist | 2020

(Top Left) Llano Estacado’s wedding venue ready to marry the next couple in Lubbock, Texas. (Top Right) These prestigious red wines continue to fulfill the pallets of customers in West Texas. (Bottom Left) Llano Estacado events team strives to fulfill dreams of young couples with beautiful wedding scenery. (Bottom Right) A display of wines for the Fourth of July celebrations at Llano Estacado.

“The popularity of the wine,” Sukin said, “puts customers all over the country on a wait list eager to buy the next available bottle.”

Not only does this Texas winery produce palletfulfilling wine, Llano Estacado is also known for their large event venue and vineyard area.

“We mostly host weddings, rehearsal dinners, graduation parties, or any other larger events maxing out at a 250 capacity,” Baker said.

Llano Estacado hosts many festivals throughout the year. This festival falls right after the completion of the winery’s harvest season. More than 3,000 guests from all over the U.S. arrive at the winery in the fall for the event.

Llano Estacado always has live music, different food trucks, and more than 25 vendors at Grape Day. “Grape Day is always in October,” Baker said, “as a fun way to celebrate harvest season being finished.”

These festivities, of course, would not be possible without the help from all the tasting room staff and the events team at Llano Estacado.

The Agriculturist | 2020

Sukin focuses on maintaining a well-trained staff knowledgeable in viticulture and the wine-making process.

“Having employees who are able to give tips of advice or recommendations for our wine comes in handy at busy times like Grape Day,” Sukin said.

Llano Estacado Winery carries on Texas traditions by pouring glasses and cheering for the Red Raiders as they are surrounded by acres of agriculture. Customers turn into friends and staff turns into family, spreading the community love and awareness all around. As Lubbock continues to grow and house the largest premium winery in Texas, travelers have a better reason to visit this West Texas city.

CALEB MCDOWELL MOBEETIE, TX

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The Sorghum Industry’s John of All Trades J

ohn Duff can be described as a man of many hats.

He oversees two roles, one with National Sorghum Producers and another with United Sorghum Checkoff Program; he was a key individual during the sorghum industry’s involvement in the China Trade War, and is the host of the Sorghum Smart Talk podcast.

From a young age, Duff was involved in the agriculture and the sorghum industry. Born in Levelland, Texas, on a sorghum and cotton operation, Duff said the family farm gave him the best background and start at life. Although Duff said he expressed a desire to continue operations on the family farm, that was not his sole focus.

“I came to Tech back in 2009,” Duff said. “When I was a junior, I came in knowing that I wanted to be in ag and be in ag politics.”

This desire is what inspired Duff to complete five internship opportunities while working toward his bachelor’s degree in agribusiness at Texas Tech University. Two of his internship experiences were in Washington, D.C., where he worked for two congressional offices and the U.S. Department of Agriculture. But, it was during his internship with the National Sorghum Producers in Lubbock when Duff found his calling. Two days after graduating from Texas

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Tech in 2012, he began working for the United Sorghum Checkoff Program, a sister organization to NSP, as the young organization’s first renewable program director.

“I graduated at about 10 o’clock on a Saturday morning and by 10 o’clock on Monday morning I was on an airplane to Kansas City,” Duff said. “I haven’t stopped traveling since.”

After three years in that role, Duff took on a new position as strategic business director for NSP in 2015, while continuing to oversee his job for the Sorghum Checkoff. On April 7, 2020, he was promoted to executive vice president for both NSP and Sorghum Checkoff.

Duff will still oversee responsibilities of his previous positions, staying heavily involved in legislative and regulatory advocacy. However, his new title brings added management and business responsibilities, primarily for the industry’s national checkoff program.

Tim Lust, CEO of National Sorghum Producers and the Sorghum Checkoff, said Duff’s background in agriculture and his unrelenting pursuit of excellence make him a great fit for the new role.

“It’s a privilege to see a farm kid with work ethic that really cares,” Lust said. “I think when those things come together, good things happen.”

When you get a chance to work on stuff like that you step up and take it because that’s the kind of stuff where careers are made.

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The Agriculturist | 2020

(Opposite) John Duff has worked for NSP and USCP since graduating from Texas Tech in 2012. Since then, he has held roles such as renewable program director and strategic business director and was recently promoted to executive vice president. (Photo courtesy of National Sorghum Producers) (Left) Duff produces the Sorghum Smart Talk podcast to provide credible resources to benefit sorghum growers and stakeholders. (Right) Duff regularly travels to Washington, D.C. to discuss issues in the sorghum industry with congressional staff. (Photo courtesy of National Sorghum Producers)

Duff’s pride and passion were put to the test during the U.S. sorghum industry’s involvement in the trade war with China two years ago. In 2018, in response to the steel and aluminum tariffs levied against the Chinese by the U.S. federal government, China opened two investigations against the U.S. sorghum industry. One investigation alleged U.S. sorghum farmers of being unfairly subsidized, while the other case claimed U.S. farmers were selling sorghum to China well below the cost of production.

In the span of 37 days, NSP collected 4,500 pages of information from sorghum farmers, including farm program payments, every receipt relating to their farming operation, and other supporting information to dispute the claims. Duff was primarily responsible for the collection of that information and the creation of a 2,000-page submission that was sent to the Ministry of Commerce of the People’s Republic of China, or MOFCOM. “We had to consider Chinese case law and Chinese trade law, and we had to make sure the information we were submitting was going to help farmers and didn’t hurt our case,” Duff said. “We were concerned with making sure we were defending our farmers, because we maintained and still maintain our farmers were doing nothing wrong.”

Duff and NSP were told by trade attorneys the whole process would take at least 18 months. After 104 days, the Chinese government dropped both investigations in response to the U.S. federal government dropping tariffs on a telecommunications equipment corporation in China.

Duff sees the intense and rapid timeline of the sorghum industry’s involvement in the trade war as a unique and defining moment.

The Agriculturist | 2020

“If anything in my career ever tops this as the highlight, I really look forward to seeing what it is because this was cool,” Duff said. “When you get the chance to work on stuff like this, you step up and take it because that’s the kind of stuff where careers are made.”

Lust said Duff played an integral role in the U.S. sorghum industry’s success in maneuvering the trade war.

“He did an excellent job of coordinating with, not just farmers in the country, but forensic accountants and international lawyers,” Lust said. “He really served as quarterback in that role.”

On top of his two roles with NSP and the Sorghum Checkoff, Duff hosts Sorghum Smart Talk, a new podcast produced by the NSP and the Sorghum Checkoff. The podcast can be found on Spotify, iTunes, SoundCloud, YouTube, and other popular podcast platforms. With more than 60 episodes, the sorghum-specific podcast focuses on providing timely and credible resources related to the sorghum industry, including conservation, risk management, crop insurance strategies, policy, storage and market development.

“We started Sorghum Smart Talk to give producers the tools they need not only to survive, but to thrive,” Duff said in the opening segment of the podcast’s first episode, which launched in October 2018.

Duff’s passion and dedication has led to great accomplishments in his career, but he said he credits his success to previous generations of agriculturists who had the foresight of providing mentorship and leadership to the up-and-coming generations.

Duff’s passion and commitment to the sorghum industry is noted by those that work with him.

“Luckily for us, he believes strongly in the mission of National Sorghum Producers and the Sorghum Checkoff and what we do,” Lust said. “You see that every day in his work ethic and his excitement about coming to work and taking on whatever’s next.”

DYLAN DAVIDSON CHILDRESS, TX

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AECGO

Agricultural Education & Communications Graduate Organization

The Texas Tech University Agricultural Education and Communications Graduate Organization would like to congratulate some of our recent graduates on their accomplishements. The purpose of AECGO is to support agricultural education and communications graduate students as they attend research conferences, while providing leadership and philanthropic participation opportunities.

August 2019 Graduates Kalynn Baldock Megan Roberts Keith Frost Raphael Gikunda Jenise Wooten Teresa Bufkin Caitlin Cole Leah Curren Adrian Smith Rafael Landaverde Andrea Nordman Laci Vogel

Agricultural Education, Ed.D. Agricultural Education, Ed.D. Agricultural Communications and Education, Ph.D. Agricultural Communications and Education, Ph.D. Agricultural Communications and Education, Ph.D. Agricultural Communications, M.S. Agricultural Communications, M.S. Agricultural Communications, M.S. Agricultural Communications, M.S. Agricultural Education, M.S. Agricultural Education, M.S. Agricultural Education, M.S.

December 2019 Graduates Peng Lu Danny Johnston Maggie Elliot Kellie Boykin Caitlin Stanton Jacy Cabler Landee Kieschnick Hunter Parrott Ashley Semler

Agricultural Communications and Education, Ph.D. Agricultural Education, Ed.D. Agricultural Communications, M.S. Agricultural Communications, M.S. Agricultural Communications, M.S. Agricultural Communications, M.S. Agricultural Communications, M.S. Agricultural Education, M.S. Agricultural Education, M.S

Portales, NM Madelia, MN Central Point, OR Kenya Meadow, TX Little Rock, AR Bastrop, TX Girard, TX Lubbock, TX El Salvador Florence, TX Memphis, TX

China Darby, MT Prosser, WA Kiowa, CO San Luis Obispo, CA Spur, TX Vernon, TX Plains, TX Plano, TX

May 2020 Graduates Cara Lawson Jaelyn Peckman Larrah Welp Jace Fry Cori Hancock Austin Moore Clayton Stanford Maria Rey Matthew Huston Kayla Hughes Edward Cooper

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Agricultural Communications and Education, Ph.D. Agricultural Communications, M.S. Agricultural Communications, M.S. Agricultural Communications, M.S. Agricultural Communications, M.S. Agricultural Communications, M.S. Agricultural Communications, M.S. Agricultural Communications, M.S. Agricultural Education, M.S. Agricultural Education, M.S. Agricultural Education, M.S.

Ripley, OH Paris, MO Wray, CO Johnson City, TX Clovis, CA Cheyenne, OK Blackwell, TX Washington, D.C. Lindsay, TX Helotes, TX Lubbock, TX

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Follow me to

Turkey, TX Stay all night or stay all weekend

H

“Everything makes us unique, the age of the hotel, and the nature of having live music every weekend.”

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otel Turkey, built in 1927, is a historical icon in Turkey, Texas. As Texas Tech University alumni Pat and Tina Carson regularly drove by, they always wished they could buy and restore the old hotel. Their wish came true when the owner, a friend of the Carsons, offered to sell it to them.

Tina said their goal was to turn the historical hotel into a popular getaway in the Texas Panhandle.

“We knew there was a need,” Tina said. “We’ve seen people visiting Caprock Canyon, hunters, music lovers, and people that just want to get away from the city.”

After renovating the hotel, the Carsons were able to give life to their small town and provide a place for people to come and feel like they are a part of the community. The hotel’s 14 rooms are full almost every weekend. People don’t only come to stay, but they also come to eat in the hotel’s restaurant, which specializes in Friday fish fries, Saturday steak and shrimp plates, and live music.

Tina said the hotel’s age, food and live music scene make Hotel Turkey a unique experience for guests.

“We buy from Raider Red Meats, and we cook steaks on Saturdays,” Tina said. “And, they are absolutely great. We really have a lot of people that come just to eat our steaks.”

Tina said guests from across the South Plains, as well as the Dallas-Fort Worth area, come to visit the hotel.

The hotel is a good halfway point from the Dallas area and New Mexico, so Tina says several guests often stop on their way to ski resorts.

“Some people just come to eat and listen to music,” Tina said, “but then we also get a lot of people that at five o’clock, say, ‘I’m going to get out of town and go stay the night in Turkey or stay the weekend.’”

Bob Wills Day, which celebrates Turkey native and country music legend, Bob Wills, makes the last week of April the busiest time for Hotel Turkey. The hotel is fully booked and all of the property’s 70 RV hookups are rented out. To accommodate the increased demand, the hours for the restaurant are extended and there is live music the whole week of the annual event.

Other than Bob Wills day, there are a few other events that draw in a large crowd for Hotel Turkey. In March, there is a National Enduro Competition at Caprock Canyon State Park, an event where riders race dirt bikes through the canyon and down the beds of the Red River. Bison

The Agriculturist | 2020

(First Page) Pat and Tina Carson are the proud owners of Hotel Turkey.

(Top Left) Hotel Turkey proudly serves Raider Red Meats. (Top Right) Hotel Turkey decorates with signed posters from musical guests. (Bottom Left) Hotel Turkey regularly supports Texas Tech by hosting game day events.

(Photos courtesy of Hotel Turkey)

Fest, which benefits the Official Texas State Bison Herd, is held in September in Quitaque at the Caprock Canyon, which is just minutes down the road.

Live music is one of the many things that makes staying at Hotel Turkey a unique experience. The hotel offers musical guests that range from local talents from Amarillo, Lubbock and other surrounding towns, to musicians touring from Nashville and Montana. Dave Martinez, who played at Hotel Turkey when they first opened, helps recruit the musical guests.

Martinez has been a full-time musician since 2011. He has had the opportunity to travel around the state which allowed him to gain a large network of songwriters and musicians in the area.

“After I played there the first time, I spread the word to my fellow musicians,” Martinez said. “I told them there was a new place in the area that was really neat, with locals who were really inviting.”

Dave and Carley, who is now his wife, began to regularly visit the hotel and became close friends with Pat and Tina. Their friendship with the Carsons lead them to have their wedding at Hotel Turkey. After getting to know the locals and the town more, Dave and Carley moved to Turkey, and they both now work at the hotel.

The Agriculturist | 2020

“What makes the hotel unique and completely different from a lot of places that would be considered a music venue is the staff, the owners, and the local people,” Dave said. “You have the opportunity to come visit for a day, stay and get treated like a local. It’s like you’ve lived here for 25 years.”

Hotel Turkey serves as a retreat for music lovers and allows them to feel like family. The hotel has been growing and getting busier with each year and each artist they have had. Tina hopes Hotel Turkey will become a well-known place for people to get away and listen to music.

“My favorite thing about the hotel without a doubt is listening to music or playing music on the big back patio on a summer day,” Dave said.

Dave goes on to say Hotel Turkey has the perfect atmosphere to eat a steak, drink a cold beer, and listen to live music with friends.

Whether you are going to eat a steak, stay in one of the rooms, or listen to music on the back porch, the Carsons will welcome you with open arms at Hotel Turkey.

EMMY POWELL ABERNATHY, TX

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G

hana’s poverty and hunger have declined steadily over the last 20 years thanks, mostly, to improved agricultural extension services and improved market access. Researchers in Texas Tech University’s College of Agricultural Sciences and Natural Resources were working to understand the ďŹ nancial beneďŹ ts of producing soybeans in Africa.

The goal of the research was to evaluate the eect of improved agricultural extension services and improved market access opportunities on productivity level, food security, nutrition status and income levels among smallholder farmers, according to research by Conrad Lyford, Ph.D., a professor of agricultural and applied economics at Texas Tech.

The research took place for a year. At the end of the study, farmers showed interest in continuing to grow soybeans. Soybean production expanded in almost all targeted communities a year after initial research. “There’s a lot of inequities in production agriculture in Africa,� Lyford said. “Typically, most of the farmers are actually women. However, women have a lot less access to credit, quality land, informational resources, and other in-

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puts to be successful in farming. Soybeans were considered at the time to be a ‘woman’s crop’.�

In Ghana, soybeans are put into food for an additional source of protein. Soybeans have appealing nutritional characteristics and looked like they would be proďŹ table, Lyford said. Farmers could beneďŹ t ďŹ nancially from the crop, but they did not have accees to the right tools.

Lyford said the scale of Ghana’s production agriculture diers from the United States, especially when it comes to equipment. Ghana farmers harvest everything by hand, whereas U.S. farmers utilize a wide range of machinery to farm a higher number of acreage.

However, the two countries do share some agricultural commonalities. One way production in Ghana is similar to the U.S. is the mindset, he said. Farmers in the U.S. and in Ghana are working hard to beneďŹ t the community and their families. “The big similarity,â€? Lyford said, “is that they’re just growing crops for a source of income and food.â€?

Conrad Lyford, Ph.D., a professor in agriculutral and applied economics at Texas Tech, is leading a project focused on monitoring the profitability of soybean production for farmers in Ghana.

The Agriculturist | 2020

security and nutrition status, he said. Then, they would evaluate improvement in each area and the impact on female smallholders.

Lyford’s project aimed to help aid farmers in Ghana with agricultural opportunities. Lyford said he and his team saw signiďŹ cant increases in yield, especially in Sankpala and Chiranda. In the other three areas of research, they found the yields were lower than before the implementation of the study. However, the end of the assessment showed unpredictable climate was the main cause of lower yields, Lyford said.

In regard to income, all areas showed an increase in income for the farmers. The objectives of the study were achieved by identifying new market locations, training smallholders in market dynamics, and linking farmers to agricultural commodity marketing platforms, according to Lyford’s research.

During the research, gender inequality was also a factor. On a national level, there has been improvement with inequality for women. However, some parts of Ghana still struggle with this issue, he said. One example of the inequality women face is receiving lower quality land.

In Ghana, men usually have the power over decision making with resources, education, and training, according to Lyford’s research. This was one of the main reasons the study focused in on aiding women he said.

For the most part, the farmers who were a part of the study were grateful for the experience. “The ones I talked to where very happy to have done it.� Lyford said. “They were proud to be involved and pleased with the outcomes. At the end, they took over ownership of producing the soybeans. They were very motivated to get the job done. Farmers were now thinking about how to be more productive, and how to overcome constraints they faced the year before.�

Ghana’s economy is more agriculture-based than the U.S. A big engine for growth in Ghana is production agriculture, and it is something that can be improved for the better, Lyford said.

Throughout Lyford’s study, yields were substantially increased for most farmers who participated.

As of today, most of the farmers who participated in the study are now producing on their own. “Some of the other farmers in dierent regions and communities are now starting to produce soybeans,â€?

Lyford said.

Lyford said men and women from the farming communities participated in the study. “The focus was primarily on women,�

Lyford said. “70% of the recipients were women; however, we did have men that were involved as well.�

Women farmers are key contributors to agriculture production, marketing and intrahousehold food distribution.

Available evidence shows food security and overall national growth and development of any economy could be improved if smallholders, particularly women smallholders, are supported, according to Lyford’s research.

The study’s objectives for the research were to determine the current soybean productivity level, food

JORDAN CONNER BROWNFIELD, TX

The Agriculturist | 2020

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PLANT TALK

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The Agriculturist | 2020

(Top Left) Plant and Soil Sciences doctoral student, Vikram Baliga, uses the Adobe Creative Cloud software, Audition, to edit his unique podcast “Planthropology.”

(Top Middle) Baliga spends majority of his time on campus in the greenhouse and enjoys all things plants.

(Top Right) Classes like floral design are taught out in the greenhouse.

(Bottom) These flowers can be found in the annual boxes that are located in the Texas Tech Horticultural Gardens.

T

here are more than 500,000 active podcasts on Apple Podcast, and researchers are using this new, trendy type of communication to connect with their audiences.

One example of this research-based podcast is “Planthropology” hosted by Vikram Baliga, a plant and soil science doctoral student at Texas Tech University.

“The goal of this podcast is to get better at the public outreach of our science,” Baliga said.

A podcast listener himself, Baliga said he always wanted to start one.

“I was having a conversation with a friend in the greenhouse and was like, ‘This was so nerdy, I think people would enjoy listening,’” Baliga said.

The idea of a podcast came up again in a later conversation for Baliga. The new Plant and Soil Science department chair, Glen Ritchie, Ph. D., mentioned in his interview for the position that there needs to be a new way to get the scientific research out of the public.

“He said, ‘podcast’ and it just stuck in my head,” Baliga said. “I feel like I had loose permission, so I did it.”

With support from the Department of Plant and Soil Sciences at Texas Tech, Baliga started his podcast “Planthropology” in the fall of 2019.

“I interview researchers, educators, and people involved in natural science,” Baliga said.

He said that he goes into the interview with a few basic questions but does not want to restrict the guests’ story. He focuses on the people instead of the research.

“People are complicated,” Baliga said. “Even if they take the same classes and everything, they all come at a problem from a different angle.”

Baliga said the wide variety of researchers and educators keeps the podcast interesting.

“No two people have the same story,” Baliga said.

On average, each of Baliga’s podcast episodes gets about 2,500 listens. He tries to generally target people with interests in natural resources and sciences, but sometimes reaches others. Baliga said his podcast is based on scientific research.

“The science information is true and accurate,” Baliga said, “but sometimes people are not going to agree with it or even understand it.”

When negative comments surface on his reviews, Baliga said he looks at them as exposure to natural science research.

“I know the material I am putting out there is factual and true information,” Baliga said. “I may change a mind or two, but even if I do not, they still hear the information, which is a teaching moment.”

These negative comments can be a deterrent for individuals who want to start their own podcast.

“The biggest hurdle is getting used to having your own thoughts out in the world,” Baliga said.

With 26 years of media experience, however, Baliga said it was easy for him to give his thoughts and to keep the conversations going with his guests.

For others, this may not be the case, but Baliga believes that people who let fear keep them from starting a podcast like “Planthropology” should try it out and do it.

“It’s fun to do,” Baliga said. “It’s weird, and I am fortunate that I get to do stuff like this in a job like this.”

No two“people have the same story.

”

The Agriculturist | 2020

RAELEIGH WILLBORN STRATFORD, TX

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“Good Things Come Together�

Helping Farmers Make The Most of Their Fields While Fostering Sustainability winfieldunited.com

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50

Years in the Making

I

n true West Texas fashion, Texas Tech University and its surrounding communities came together, overcame tremendous obstacles, and against all odds, finally got the veterinary school they had waited so long for.

In 1971, the Texas Higher Education Coordinating Board voted for Texas Tech University to open a veterinary school; a seemingly impossible task at the time, which then took half a century to accomplish.

2014 Gaining Momentum

Dr. Tedd L. Mitchell, Texas Tech University System chancellor, said he had been president of Texas Tech University Health Sciences Center for four years by the time opening a veterinary school became feasible for the System.

It was not until the end of 2014 and beginning of 2015 that the System really began to research and develop momentum for the vet school, Mitchell said. It was then he and a team of leaders from across the System – including then-chancellor, Robert Duncan – began working on the vet school initiative.

“We actually went and visited the three geographically closest vet schools to Amarillo: Colorado State, Kansas State and Oklahoma State,” Mitchell said. “All three of them are closer to Amarillo than College Station.”

After researching the different models of veterinary education and visiting with surrounding schools, the System chose the newest option to the veterinary medical world: the distributive model.

“If you look at the vet schools that have begun in the last four years, it’s the preferred model, because it keeps your own overhead low, and it really doesn’t put you in

competition,” Mitchell said. “In fact, quite the contrary, your local veterinarians become your faculty members, and they love it.”

Having prior experience using this teaching model at TTUHSC, the team was ready to move forward with the vet school initiative by advocating to the community, industry leaders, accrediting agencies and legislative officials, Mitchell said.

Part of this team of advocates was Guy Loneragan, BVSc, Ph.D., who is now dean of the School of Veterinary Medicine. Loneragan said he believes the veterinary school could change the landscape of veterinary medical education by creating highly sought after, skillful graduates who are business-minded and have the desire to serve rural populations.

“To me,” Loneragan said, “it means the opportunity to help and contribute to building something that will provide access to high quality, affordable education, which will influence and impact students and rural Texas for generations to come.”

2019 The Tipping Point

On Jan. 8, 2019, the 86th Texas Legislature began and set into motion the most historic legislative session for the Texas Tech University System since the institution’s formation in 1996.

Mitchell said municipalities from across West Texas put aside their differences and came together to sign a letter to governmental officials expressing their support for the veterinary school in Amarillo.

“I’d be willing to bet you that has never happened in the history of the legislature,” Mitchell said.

The Texas Legislature’s Conference Committee voted to include $17.35 million in the state’s budget to establish Texas Tech’s School of Veterinary Medicine in Amarillo on May 17.

Just one month later, on June 15, Gov. Greg Abbott signed the state budget into law, thus appropriating $17.35 million for the operational needs of the School of Veterinary Medicine.

Loneragan said he attributes Texas Tech’s success at the 86th Texas Legislature to the System’s great leadership and the overwhelming community support they received.

“For the vet school, it’s possible because all of those great leaders moved forward in a very unified approach to make this happen,” Loneragan said.

However, during this legislative session, the System was not only focused on the veterinary school, they were also advocating for the addition of a dental school at Texas Tech University Health Sciences Center El Paso.

With the addition of a veterinary school and a dental school, the Texas Tech University System will become one of only nine institutions in the nation to have programs in undergraduate, medical, law, nursing, pharmacy, dental and veterinary education.

“The United States has over 3,000 universities, and there are nine that have the compliment that we have…”

Mitchell said. “I think, then, from a System perspective, it puts you in an extraordinarily elite position, nationally.”

Three months after receiving the governor’s signature, on Sept. 19, the System broke ground in Amarillo to signify the start of construction on facilities for the School of Veterinary Medicine.

“

In a little over a month, the first of many hiring announcements was made on Oct. 30, when Dr. John Dascanio, a large-animal veterinarian, was hired to serve as senior associate dean for the School of Veterinary Medicine.

Then, on Dec. 11, three months after the groundbreaking, the Texas Higher Education Coordinating Board approved the proposed Doctor of Veterinary Medicine (D.V.M.) degree, putting Texas Tech’s vet school on the home stretch.

Throughout this process, Mitchell said he and the System team tried to impress upon people all over the state how important this initiative was for everyone.

“We tried to make sure that people understood this was not an issue about Amarillo,” Mitchell said, “it was not an issue about the panhandle, it was not an issue about West Texas, it really was an issue that would impact the entire state.”

Mitchell said the most rewarding part of this journey was watching the different communities come together for something bigger than themselves.

“At a time when politics have become extremely divisive, people still, at the end of the day, pulled together for something that was good for the state of Texas,” Mitchell said.

It was not an issue about West Texas, it really was an issue that would impact the entire state.

”

2020 The Real Work Begins

On Jan. 22, 2020, the Texas Tech University System Board of Regents approved the final budget for the project. With this approval, the next step in the process can begin, Mitchell said.

(Opposite) Chancellor Tedd L. Mitchell, M.D. spoke to the media about the Texas Higher Education Coordinating Board commissioner’s visit to the Texas Tech University System in March. (Left) Dr. Guy Loneragan, dean of the School of Veterinary Medicine, looks over the facility’s plan with project manager, Redha Gheraba. (Right) Conner Chambers, a prospective School of Veterinary Medicine student, is the president of Texas Tech’s Pre-Vet Society, one of the largest student organizations in CASNR.

The Agriculturist | 2020

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The School of Veterinary Medicine headquarters will be located on the Texas Tech University Health Sciences Center campus in Amarillo. (Photo courtesy of Texas Tech University)

“Moving forward, the ball is squarely in the court of Dr. Loneragan when it comes to the curriculum and the academics,” Mitchell said.

The School of Veterinary Medicine had hired a total of seven staff members as of March 3, 2020, Loneragan said, including Dr. Bethany Schilling, a mixed-animal veterinarian, as assistant professor in general veterinary practice, and Dr. Britt Conklin, a world-renowned horse veterinarian, as associate dean for clinical programs. By the end of March or early April he said he expected to have finished interviewing candidates for 11 more positions.

“We anticipate by the end of this calendar year we will have 15 to 20 faculty on board and getting ready to start delivering the curriculum,” Loneragan said.

While the hiring process continues, Loneragan said they will also be working with the American Veterinary Medical Association for the accreditation process. He said they will do a site visit of the program at the end of June and should hear the outcome around the end of September, early October.

If approved by the accreditors, Loneragan said they can then begin the admissions process by reviewing applications and inviting students to campus in October. Once they send out offer letters, he said, the next big step is to prepare for orientation and the beginning of classes in August of 2021.

2021 Looking Ahead

Mitchell said he is looking forward to the day that the School of Veterinary Medicine opens its doors to its inaugural class.

“In August of 2021, we’re going to have 60 new students running around up in Amarillo with our pharmacy students, with our med students, with the nursing students, with the health profession students that we have up there,” Mitchell said excitedly, “and it’ll be a brand new day, and it’ll be a big celebration for everybody when that happens.”

A similar sentiment was expressed by Loneragan.

“I am most looking forward to the first class of stu-

80

dents – seeing them and getting to interact with them – and seeing the faculty start to teach the students,” Loneragan said.

But the chancellor and the dean are not the only ones excited for that historic first day of school. Conner Chambers of Henrietta, Texas, is the lone Red Raider in a family of Aggies. He is a junior animal science pre-vet major at Texas Tech, and said he cannot wait to apply to the School of Veterinary Medicine.

“I’m ready to apply,” Chambers said. “I’m ready to get there, and it means a lot to me that Texas Tech is supporting this so much for the dreams of students like myself.”

Chambers said having the opportunity to attend veterinary school in the epicenter of the beef cattle industry means his educational experience will be geared specifically toward his goal of becoming a large animal veterinarian.

“Being someone who wants to work on food animals in small town communities, it means a lot that Texas Tech is supporting that dream specifically,” Chambers said.

He said the possibility of being one of 60 students chosen to attend Texas Tech’s School of Veterinary Medicine is both exciting and nerve-wracking.

“It’s definitely exciting to be part of the first class to go through a new vet school because that’s something not very many people get to say,” Chambers said.

Mitchell said that once the first class of students arrive, there is just one more milestone left to reach. One that he said was the most important by far.

“I think the day that we have our first students graduate, that’ll be the day that you know all of the work, all of the efforts, all of the heartache, all of the long nights, all of the long days, that’s when you’ll know it was worth it — with that first set of graduates,” Mitchell said.

KATELYNN BUTLER STEPHENVILLE, TX

The Agriculturist | 2020

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CASNR Profiles

MIHAIL TSAPOS

KRISTIN HALES

LANDSCAPE ARCHITECTURE

ANIMAL & FOOD SCIENCE

rowing up, when Mihail Tsapos, also known as Michael, was not at school, he said he was always planning his next camping trip around his hometown, Roanoke, Texas.

“I have always been interested in nature, and I enjoy going camping and backpacking,” Tsapos said.

Tsapos is a senior landscape architecture student at Texas Tech University. His hard work and passion for landscape architecture have led to success throughout his collegiate experience.

“I have always wanted to be an architect," said Tsapos, "but when I discovered landscape architecture, I realized that it is the perfect mix of the arts and the sciences that I wanted.”

Tsapos is active in the landscape architecture department. He is the president of the Student American Society of Landscape Architects and the winner of the 2020 Olmsted Scholar award.

The Olmsted Scholar award is given to one student at every university within the landscape architecture department. The student then attends a convention with all of the Olmstead Scholars from around the nation.

“This award is an honor, but it’s also about being around peers that share your passion for landscape architecture and meeting professionals that are at the top of the field,” Tsapos said.

According to the Landscape Architecture Foundation, the Olmsted Scholars Program recognizes and supports students with exceptional leadership potential who plan to advance sustainable design and foster human and societal benefits.

“You know, we’re all landscape architects, and we’re all passionate about what we do,” Tsapos said.

Tsapos will be graduating in May 2020 with a bachelor’s degree in landscape architecture.

“I encourage people to go and explore landscape architecture,” he said, “because it is such a wide discipline, whether you want to be a student of landscape architecture, like me, or someone that may use our services in the future. The role landscape architects play in the 21st century is a lot greater than before.”

Texas Panhandle native and nationallyrecognized USDA expert in ruminant nutrition and beef cattle energetics has brought her expertise to Texas Tech University as an associate professor and Thornton Distinguished Chair in Animal Science within Texas Tech University's Department of Animal and Food Sciences.

Kristen Hales, Ph.D., completed both her bachelor's and master's degrees at Oklahoma State Univerity and returned to Texas to complete her doctoral degree in animal science at Texas Tech. After earning her Ph.D., Hales began her career with the USDA Agricultural Research Service where she stayed for 10 years before returning to Texas Tech in 2019 to continue her research and mentor the next generation of research students.

“I came back to academia because I really enjoy mentoring graduate students and helping them learn how to conduct research,” Hales said. “I enjoy helping students find their way, and I hope I can make research enjoyable for them so that they will want to one day do research as well.”

Michael Orth, Ph.D., professor and Department Chair for Animal and Food Sciences, said he is looking forward to what Hales will bring to Texas Tech.

“Dr. Hales is a great addition to our faculty,” Orth said. “She became a nationally recognized researcher during her time at the USDA. She has a great work ethic and focus that is also being seen in the classroom. She will continue the tradition of outstanding scholars in the Thornton Chair position following in the footsteps of Drs. Preston and Galyean.”

Hales was very excited to be at Texas Tech as the new Thornton Distinguished Chair and teaching classes that relate back to the research she did while working with the USDA. “I’ve been doing heavy research for the past 10 years,” Hales said. “Which makes it really fun to use what I’ve learned in my research, and then incorporate that into my classroom teachings. I really enjoy being on the university campus, and I enjoy being around young people that are enthusiastic about agriculture.”

G

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MALLORY BOTHUN

SHANEL WAGGONER

LUBBOCK, TX

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Cade Halfmann (432) 270-5565 The Agriculturist | 2020

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Kirk Martin:

YOUNG FARMER HERE TO STAY

K

irk Martin is the fifth generation to carry on his family’s farming legacy. Since 1961, the Martin family has farmed different areas of land of Terry County, Texas, and today, the youngest of the bunch is continuing the family tradition.

What was once a pastime for 25-year-old Martin has now become a way of life. Born into a farming family, Martin recalls some of his earliest memories as a five-yearold spending time with his dad in a tractor or in a field.

“Sometimes, I would get bored and antsy just sitting in there,” Martin said, “so my dad would get me down, and I would sit in the middle of the field and play in the holes until he finished up.”

Martin graduated from riding in the tractor to driving it; experiencing, himself, the long days and hard work that come with the farming lifestyle.

“It would be really hard to me to figure out what to do if I wasn’t a farmer,” Martin said, “because I can’t see myself doing anything else.”

In 2016, he had the opportunity to pick up some land, so he decided to return to the farm and start producing his own crop. Through mentorship and partnership, Martin has helped grow Martin Family Farms. Five years after his first crop, Martin continues to farm alongside his father

and older brother, both of whom he credits for his success.

Martin said he attributes his grandfather as the sole pioneer who kick-started the family farm.

“Working with family is always hard,” Martin said, “but I greatly appreciate having my dad, my brother and my grandpa, because without them I would be nowhere near where I am today.”

As a young farmer, Martin believes he is receptive of new innovations and technological advances within the farming industry. Understanding the importance and need of technology and sustainability on the farm, he stays informed on such systems that allow him to be more profitable and efficient.

Martin said his father had learned about different methods of water conservation and soon after decided to take on a project with the help of both of his sons. Together, they built a water harvest system that filters rainwater from the top of their barn roof. The system collects fallen rainwater, filters it, and stores it. The Martins then use the harvested water to irrigate their crop.

“We had drilled a well, and there was no water in there; barely enough water to run a toilet and sink,” Martin said. “So, we had to figure out a way to harvest some rain water.”

“It would be really hard for me to figure out what to do if I wasn’t a farmer, because I can’t see myself doing anything else.”

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(Left) Whether it is receiving a call from his brother, a message from his wife, or checking the pivots from the comfort of his own home, Martin is happy to use his phone for not only its practical uses, but the technological advances that make farming easier.

(Right) The West Texas Young Farmers Association is made up of young farmers from ages 21-39 and focus on informing others in the industry and farming community on ag policy. Martin believes that technology plays a big role within the organization, both on the farm, and online. You can find WTYFA on Facebook and Instagram.

●●●●●●●●●●●●●●●●●●●●●●●●●●●

The Martin’s rainwater harvest system is placed along the top of their 19,000-square-foot barn roof along with the filtration system that runs alongside the barn. Martin said they are able to supply up to 30,000 gallons of reusable water with only two and a half inches of rainfall.

While he stays up to date on different farming technologies and innovations, Martin also has developed interest in agricultural policy. He acknowledges the importance of technology on the farm and on the media, which in most instances, is politically centered.

A few years ago, Martin was encouraged to join the West Texas Young Farmers Association, by then-president and fellow Terry County peanut and cotton farmer, Mason Becker. In March, Martin was elected as the association’s newest president.

“Kirk is a great young man, and he has always had a passion for promoting agriculture,” Becker said. “He has been heavily involved in the West Texas Young Farmers Association for several years, and I am confident he will lead the group in a good direction.”

The West Texas Young Farmers Association works to not only inform young farmers on issues surrounding agriculture, but also to implement positive change within the farming community, whether by sharing information with non-agricultural audiences, giving scholarships to high school students, or collaborating and learning from other producers.

Over the course of several years, the association has strengthened its once loosened ties. Starting as the Terry County Young Farmers Association several decades ago, sons of those who were once members decided to get the association running again.

Becker said he hopes young farmers understand the difference they can make not only in the community, but

The Agriculturist | 2020

across the nation by being involved in organizations like the West Texas Young Farmers Association.

“It is my hope the association continues to educate as many people as possible to what it takes to become a farmer in West Texas,” Becker said.

Martin said becoming active in the association is a great way for his voice to be heard.

“I liked being involved from the get-go,” Martin said, “because I realized that I could be the voice of change in some way or another.”

The association meets with congressmen, state representatives, and other leaders to advocate for their livelihoods. The association utilizes social media to share information and stay in touch with members of the community.

“Facebook has been our way to communicate with the public,” Martin said, “and on Instagram, we try to share images of our farming operations to not only promote but also share knowledge other people might benefit from.”

Martin said he hopes audiences outside of agriculture will benefit from the association’s efforts on social media.

Martin believes staying involved and staying informed are positive ways to share and pass on knowledge and initiate change.

“If we can use our platform to inform and teach others, why wouldn’t we?” he said.

GIOVANA G. ZAMORANO WESLACO, TX

85

Day T

OF THE

Hereford

he smell of adhesives and cow manure filled the Fort Worth air one early February morning. Freshly ironed clothes hung from show boxes as Ryder Day and his show steer, Cupid Shuffle, walked down the aisle past their fellow competitors. He gripped his wooden show stick, hand-carved from cedar, as he led his steer into the arena for the grand champion drive.

The stands were filled with friends and family, along with hundreds of people from across the state of Texas.

The crowd erupted as the judge slapped his hand on the rear of Cupid Shuffle. Ryder, son of Rusty and Katie Day from Meadow, Texas, had made history at just 12 years old.

Ryder sold his Grand Champion Polled Hereford for a record-breaking $300,000 at the Fort Worth Stock Show and Rodeo, the biggest steer show in Texas. He and Cupid Shuffle shocked the stock show world by being the first Hereford breed to win the top prize in Fort Worth since 1982 and the first recording of a Polled Hereford to ever win the show.

Ryder said he plans to put some of his winnings into a college fund and invest the rest back into the family ranch to carry on the legacy as a fourth-generation rancher.

The Day family runs a purebred Hereford operation west of Meadow, Texas. The grand champion steer was

straight out of their own herd, and the two sons, Ryder and Riggin, came up with a unique name for this calf the first day they brought him home.

“The day we brought him back from the pasture, it was Valentine’s Day, and we started working with him,” Ryder said. “He shuffled around a lot, so we called him Cupid Shuffle.”

Cupid’s parents have been on the Day family ranch for many years. The Days describe their bull, Matador, as “real sweet” and said Cupid’s mom was one of the bestlooking cows they have ever kept. It was only fitting Cupid stole their hearts from day one.

“We knew one of these days she’s going to have the one, and he was good from the day he was born,” Katie said. “When a good one hits the ground, you know it.”

Over the years, Cupid’s parents have produced seven banner-winners across the state of Texas. The Days brought Cupid home and left him as a bull for a while before they decided to make him a steer and let Ryder show him at Fort Worth.

“It’d have been nice to have him as a bull, too,” Katie said, “but it was sure a lot of fun to have him as a steer.”

The boys spent a lot of time working with their show calves, but they spent a little extra time with Cupid. Riggin

“

It was incredible.

I thought I was dreaming.

“

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would sometimes take his books out to the barn to just lay in the stall with him.

“You wanted to go to the barn and spend time with him,” Katie said. “You wanted to take him to shows. You wanted to work with him because he had that personality that made you want to be around him.”

Ryder and Cupid had a successful season winning the Terry County show then securing a spot in the grand champion drive by winning his class and breed at Fort Worth. Ryder said the Fort Worth judge never had a negative thing to say about Cupid throughout the show, but the Days were not expecting to achieve that high level of success.

“That next day, I knew that more than likely he wasn’t going to win or anything,” Ryder said. “We thought maybe an outside shot at reserve.”

However, the judge diminished all the doubting thoughts the Day family had when he picked Cupid out of the mix.

“It was incredible,” Ryder said. “For a long time, I still couldn’t believe it happened. I thought I was dreaming.”

Ryder’s family was sitting in the stands with the family of the Reserve Grand Champion steer, whom was also of the Hereford breed. The two families have a fourgeneration friendship.

“We’re sitting there together, just proud to watch our calves out there,” Katie said. “We never dreamed they were going to get the two slaps. We’re going to celebrate it forever, but in the moment, it couldn’t have been any neater to be right there with them.”

Katie said it could not have been scripted better when the two families erupted with joy together. The youngest son’s reaction was slightly more delayed than the rest.

“I stood there in shock for a second,” Riggin said. “I was overjoyed. I couldn’t imagine anything better happening.”

Stock showing is often referred to as a high-stakes gambling game with livestock. The money, time, effort and hard work that it takes to prepare the animals for a onetime shot at success is unmatched.

“Ryder did a heck of a job with that calf all year,” Katie said. “He was a phenomenal showmanship steer. He just had a presence about him. Everything just came together, and it has to. Everything has got to go perfectly right to ever get one in the winner’s circle.

“I think Ryder showed him to the T out there. I’m just glad we made the decision to keep him here at home and got to have that experience.”

A win at this level is not something easily replicated, and it will never be forgotten by the Day family.

“We know what the value of that is and it may have been a once in a lifetime opportunity with him, but we’re just one of the lucky ones that got to have that opportunity,” Katie said. “It set the bar pretty high. I don’t know if we can keep doing it at that level, but we will keep cranking them out and raising good ones.”

JESSICA BARRETT SUDAN, TX

The Agriculturist | 2020

(Opposite) The Days celebrated the Grand Champion win with friends and family. (Top) Ryder brought Cupid home from their own pasture on Valentine’s Day. (Middle) Riggin enjoyed spending quality time with Cupid. (Bottom) Having all the hard work pay off can get emotional. (Photos courtesy of Katie Day)

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A Greater Purpose Thinking globally, acting locally

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mission group of eight travel over open sewer systems on less than ideal roads in a country that experiences conditions most probably cannot even imagine. They pull up to see kids happily playing with a soccer ball in wet, muddy dirt.

The kids are excited to see the mission group who are coming to paint their home, an orphanage. The excitement on the kids’ faces make them forget the conditions and they truly understand the reason they are there: to make life better for those less fortunate.

Russell and Julia Williams of Dalhart, Texas, are more than just farmers and coffee shop owners in the Texas Panhandle. In fact, the story of their life together began in Washington, D.C., where they were both working at the time.

Russell is originally from Farwell, Texas, where he grew up on the family farm. Upon graduating from Texas Tech University, Russell moved to Washington, D.C., where he worked for the House Committee on Agriculture, a U.S. Senator, and later was a lobbyist for the American Farm Bureau Association.

Julia grew up in Dripping Springs, Texas. After graduating from college with a political science degree, Julia also moved to Washington, D.C., where she worked for the National Association for Federally Impacted

Schools and a nonprofit organization that focused on healthcare in Africa.

In 2010, the couple got married and headed back to Texas to continue farming. The farm expanded to Dalhart, so Russell and Julia made the move to take on the new farm. To adjust to life in a new community they looked to their faith to help them get involved. Russell said it was through their church they found a new passion.

“We were in a new community, and we started getting involved with churches when we found a church we liked,” Russell said.

When their pastor approached them about getting involved in a program to raise money for missions by using coffee as a sustainable source of funding, they could not pass it up. Julia said she had always wanted to own and run a coffee shop of her own but did not know what that would look like.

“There was my background of wanting a coffee shop,” Julia said, “so we jumped all over the project, helped launch it, and then have carried it forward since then.”

It was a mission trip to Thailand that sealed their passion to create sustainable funding for child wellness. The mission trip took them to several orphanages that provide shelter, clothes, food, education and so much more to children who were left with nothing.

“It’s like we see, you know, just the ways that people can pour into children and the difference that makes for their future.”

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The Agriculturist | 2020

(Opposite) Julia and Russell with son Whitaker in Purpose Coffee Co. shop. (Photo courtesy of Britt Fisk Photography) (Above Left) Once a Red Raider, always a Red Raider. Russell Williams taught the kids how to do a Texas Tech Guns Up. (Above Right) It was all smiles when Julia Williams had the chance to meet the kids in Thailand. (Photos provided by Julia Williams)

“It was eye opening just to see these kids happy and playing,” Russel said, “just loving life and being happy to have, you know, this group of people who cared about them that much.”

In 2015, after their mission trip, they began roasting coffee sourced from Thailand in their church. A year later, in September 2016, they opened the coffee shop in Dalhart. The coffee company was named Purpose Coffee Co., which represented their mission.

“It can mean a number of different things to different people,” Russell said.

They sell their coffee to churches and businesses and allow those groups to resale the coffee if it still serves a greater purpose in the community. For example, a special blend, Texas Strong, was developed and sold to aide those affected by Hurricane Harvey.

“We’ll do large orders for church groups,” Russell said, “and we allow them to sell our coffee as long as it has an impact in the community.”

The Williams said they wanted to focus on child wellness organizations because in previous travel they saw the large amounts of poverty in other parts of the world.

They said it was important to them to provide sources of sustainability in other countries, but especially to the children affected. When the coffee opportunity presented itself, they said they were experiencing infertility struggles but they felt like they were always meant to have or help kids.

“We both felt like we were called to have kids and maybe it wasn’t our own kids, but maybe it was helping kids through Purpose Coffee,” Julia said.

The Williams were blessed with their son, Whitaker, in 2016, the same year they opened the Purpose Coffee Co. store front.

The Agriculturist | 2020

“It’s kind of like we’ve been raising our child and the coffee shop at the same time,” Julia said.

Julia said being parents helped them see the impact people can truly have in children’s lives.

“It’s like we see, you know, just the ways that people can pour into children and the difference that makes for their future,” Julia said.

Russell said it is challenging to be a full-time farmer and small business owner. They said there is not a lot of balance between the two ventures, but he stays focused on the purpose that fuels their passion.

“We just have to keep our eye on what the purpose is and why we’re doing it” Russell said. “It’s a passion knowing I’m putting something God gave me to use to help other people.”

Looking to the future, the Williams said they would like to see more growth in partnerships and wholesaling to groups and businesses that want to share a greater purpose.

“It’s so special to have these other businesses see our model and want to duplicate that all around the country,” Julia said. “The purpose has always been the primary thing and the coffee is kind of secondary.”

The Williams said it has always been about “thinking globally and acting locally.” They said they want to continue to inspire others through Purpose Coffee Co. and they hope to see more people impassioned by global causes not just child wellness.

KYLEE SYRA CORTEZ, CO

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From here, it’s possible!

The Office of the Provost is proud to support CASNR

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the

Family Dairy, Reimagined I

Circle N Dairy makes their dairy a hotspot for customers

n the small town of Lindsay, Texas, with just a few milking dairies still operating, Circle N Dairy has reinvented the standard for family dairies.

Michelle Neu married into the family dairy business and the lifestyle that came with it in 1980. Her husband, Tommy Neu, is a second-generation dairy farmer.

“Choosing this life was easy; I just loved him. I supported him,” Michelle said.

Tommy’s father opened the dairy in 1967; the family’s only source of income was from the cooperative. The milk

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truck would gather milk from neighboring dairies, then combine the milk at the processing plant to be used for dairy products.

Circle N Dairy opened an on-site store in 2009 to supplement their income in addition to traditional revenue from the co-op. Michelle said she wanted their product to go directly to their customers.

A once private dairy only visited by the cooperative milk truck is now a hot spot for local goods. While there are benefits to providing an outlet for customers to experi-

The Agriculturist | 2020

ence agriculture up close, the hardships of owning a small dairy do not go away.

“It was easier when the milk truck came,” she said, “but the store is more rewarding because you meet the customers that actually use our product.”

Raw milk was the first product available to customers directly from the dairy; however, Michelle said she wanted to bring in a more well-rounded supply of local goods.

“We opened our little bitty store and were excited to start bringing in other things,” Michelle said. “We had neighbors bring eggs and someone else made baked goods. It has only grown from there.”

In addition to completing the expected daily tasks of owning a dairy, Michelle coordinates with local vendors, restocks the store throughout the day, and markets the dairy to customers.

“Dairy farmers are often recognized as some of the hardest workers in the agricultural industry,” Michelle said.

She remembered waking up around 2 a.m. one Christmas Eve for the morning milk, trudging through waist deep snow to get to the milking barn.

“Those are the moments where you decide if you truly want this life,” Michelle said. “This is a seven days-a-week, every week of the year job,” Michelle said, “and I don’t want any sympathy for that.”

Michelle said she understands consumer’s growing interest in knowing their food comes from wholesome operations. Circle N Dairy has been offering private tours since before the opening of the Country Store.

Interest in the tour amongst customers has grown as the popularity of the dairy increases. The tour shows people what dairy farmers do every day, teaches consumers about agriculture, and generates revenue.

“This is a place that customers want to come to because they don’t have access to something like this,” Michelle said. “We want them to experience the country life and enjoy it the same way we do.”

With investment and family tradition driving the day-to-day operations, Michelle said she could not imagine losing the dairy.

“People will come to our store and thank us for what we are doing,” she said. “They appreciate what we do and when we are feeling down, they give us momentum to say, ‘Yeah, we’re going to keep going.’”

“This is a place customers want to come to because they don’t have access to something like this.”

CAMPBELL WILLIAMS LINDSAY, TX

(Opposite) Michelle Neu and the Circle N Dairy are working to reinvent their family dairy business. (Top Left) Michelle and her husband complete every morning milking together. (Top Middle) Gallon jugs are hand labeled and filled daily by student employees before school. (Top Right) Michelle Neu opens the gate for a group of cows to leave the parlor. (Bottom Left) Their silo allows them to produce silage on-site. (Bottom Second) The original Circle N Dairy farm truck allows customers to see the dairy is a long-standing family tradition.

(Bottom Third)The hands of a dairy woman, working to help the older calves make the transition from the bottle to a hay and grain diet. (Bottom Fourth)The ice cream is made on-site. (Bottom Right) Flavored milk is a highlight for the younger customers of the dairy; strawberry and chocolate are offered.

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CASNR Profiles

BUCKY JACKSON

MCKENNA KEELE

ANIMAL SCIENCE

PLANT & SOIL SCIENCE

T

he base of the Appalachian Mountains in Cleveland, Georgia, is not the place you would expect to find a Texas Tech Red Raider. Bucky Jackson, however, is not a typical young man.

Growing up in the mountains of North Georgia, Jackson was heavily involved in his local FFA chapter. Through his membership, he was encouraged by his advisor, Dustin Keener, to Photo credit- Mesa Kutz show market goats.

“Bucky is a great kid,” Keener said. “If you do not know about his passion for agriculture and the livestock industry, it is because you have never listened to him talk.”

As Jackson progressed into his high school years, he became interested in livestock judging. His interests soon grew into a passion and led Jackson to seek out higher education that would allow him to increase his knowledge of the livestock industry.

For his first two years of post high school education, Jackson attended Fort Scott Community College while competing on the school’s livestock judging team. To continue fulfilling his aspirations in the livestock field, Jackson decided to transfer to Texas Tech University to complete his undergraduate education.

“My decision was not very hard,” Jackson said. “Ever since I had started this journey, I had one school in mind and that was Texas Tech.”

Jackson has continued competing as a member of the Texas Tech judging program.

“Dr. Rathmann was one of the biggest reasons I came,” Jackson said. “His reputation as a coach and mentor made me want to be a part of this team and represent this school.”

Jackson plans to complete his undergraduate degree in the field of animal science at Texas Tech and utilize his education to attain a profession in the sales of agricultural pharmaceuticals. Jackson’s passion for the livestock industry is a true testament to the dedication and work ethic possessed by the Red Raider family.

“This industry is what I have grown up loving,” Jackson said, “and I hope I can pass on my passion for agriculture to my kids one day.”

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W

hen thinking of wine and college, the classroom isn’t necessarily the first place that comes to mind for many, but that’s not the case for members of the Viticulture and Enology (V&E) program at Texas Tech. That’s right, they’re studying wine.

Alumna of the program, McKenna Keele, says she was hooked after taking her first Photo credit- McKenna Keele class, “The Science of Wine.”

Keele is from Snyder, Texas, and knew she was coming to Texas Tech to pursue a degree and career in agriculture, but was not sure what major would be best for her.

“My advisor was going through the Plant and Soil Science concentration areas, and when she mentioned the V&E program,” Keele said, “I thought that it would be a really interesting subject to check into… and the rest was history” The Viticulture and Enology program offers undergraduate degrees, graduate degrees and professional certificates in principles and practices of commercial production of grapes and wine. Keele said the courses she took gave her the opportunity to learn ground up about the wine industry, and gave her the tools to succeed in her career.

“Every single class that I took within Plant and Soil Science prepared me for my first job in the wine industry as the laboratory manager and on-site chemist for a custom crush facility in Brownfield, Texas,” Keele said.

Keele said she remembers classes like “Wine Production” and “Wine Quality Control and Analysis” as some of her favorite memories of the program where she not only made wine, but also life-long friends.

“Our wine may have tasted horrible,” Keele said, “but I wouldn’t trade those days for the world!”

Keele said she is grateful for the unique opportunity offered by CASNR and the V&E program to be able to use this degree for her career in the wine industry.

“My education within CASNR and Texas Tech as a whole was incredible,” Keele said. “I had the absolute best professors who equipped me with the needed tools and scholarship opportunities to become successful.”

HAYDEN ECHOLS

JETT CARSON

HULL, GA

MCKINNEY, TX

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Mentally Tough

Burris named AEC Department Head

F

rom training and competing in Ironman races, to a new position right before a global pandemic, you could say Scott Burris, Ph.D., is physically and mentally tough.

Burris, who became chairman of the Department of Agricultural Education Photo Credit - TTU CASNR and Communications at Texas Tech University in January 2020, is a product of this department; he was an agricultural education major and graduated under one of his long-time mentors, the late Paul Vaughn, Ph.D. Burris said he accredits a lot of where he is today to his late department head.

“He stayed on me and stayed on me,” Burris said.

“Without Paul Vaughn, I would not have gone to graduate school, and there’s no way I would be where I am today.”

Burris said he has learned a lot from past department heads who have been mentors.

He said he is thankful for the guidance and leadership from not only Vaughn, but also Matt Baker, Ph. D., and Steve Fraze, Ph.D., who have all been influential in his education and career in academia.

However, Burris has an experience not many people, let alone college department heads, can say they have done; he has finished 13 Ironman races. Though this a physically tough challenge, it truly highlights his mental strength.

“Whether it’s in life, work or an Ironman, no one ever has had a great time the whole time,” Burris said. “You get to a point to where you think you can’t handle it anymore, and you want to quit. However, that’s not an option.”

Burris said that you have to know that bad times are inevitable, it is how you handle these situations that really matter.

“Quitting is unacceptable and is not allowed,” said Burris, quoting his favorite book Toughness by Jay Bilas from his phone notes.

“Not only does this help me when I’m racing an Ironman, this defines my life,” Burris said. “That is the basic rule right there. If you believe that quitting is no longer an option, that eliminates a whole lot of things that are no

longer realistic for you. Then you can focus on the choices that are more important.”

Burris said he often referenced his self-made page of quotes from the book "Toughness" by Jay Bilas for inspiration as he led the agricultural education and communications department through the COVID-19 pandemic.

“I’ve only been doing this for two months,” Burris said in March. “This is all new, and no one has ever done this before; there is no playbook for this unique situation.”

Courtney Meyers, Ph.D., professor and graduate coordinator for the agricultural education and communications department, has worked closely with Burris and said she has enjoyed working for and alongside Burris during his transition to department head.

Meyers admires his 'lead by example' style of leadership.

“One thing I love about Dr. Burris is he is so open with his communication, and he shows genuine interest in everything we do,” Meyers said. “Dr. Burris always asks, ‘What do you need from me?’ and just knowing if I really did need something, I have someone to go to.”

Meyers praised Burris for being accessible during COVID-19 pandemic and the university’s transition to online courses during the spring 2020 semester.

“Once a week Dr. Burris has virtual coffee,” Meyers said.

“There’s no agenda. It’s just a check-in period to ask questions, see everyone and it really makes us realize that we do miss all being in the same building and being around one another.”

Burris said his colleagues within the AEC department make his job easy.

“I’m on a really good team,” Burris said. “So that changes everything, and I feel honored just to get to play a role on it.”

Burris believes the AEC students, faculty and staff will all be better following the pandemic because the way everyone has united to navigate the challenges.

“Eventually this pandemic will end, but we will never go back to the way things were,” Burris said. “Our students are being forced into being self-directed learners, and because of that, our students will be better in the future.”

“

Not only does this help me when I’m racing an Ironman, this defines my life. ‘Quitting is unacceptable and is not allowed.’

“

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LAUREN AKERS ABERNATHY, TX

The Agriculturist | 2020

Agriculture for All Addo Joins CASNR Team

I

n January, Sandra Addo joined the College of Agricultural Sciences and Natural Resources' Dr. Bill Bennett Student Success Center as administrator for diversity and graduate student recruitment.

The Dallas/Fort Worth area native was a first-generation Photo Credit - TTU CASNR college student and a marketing major at Texas Tech. She also previously served as a college recruiter.

“It was fantastic,” Addo said. “Having already worked with first-generation students, it’s something that I had already become really passionate about.”

Cindy Akers, Ed.D., associate dean for academic and student programs, said she immediately knew Addo was perfect for the job.

“We felt so fortunate to find her,” Akers said. “When we interviewed her, she was a perfect fit. Even though she doesn’t have an ag background, her positive attitude of ‘she will try anything’ shows she understands the CASNR philosophy of ‘We’re here to help, and how can we get it done?’”

Addo said even though she did not grow up around agriculture, she has found a love for it. Being a part of the CASNR community has shown her the importance of agriculture. She said she has learned things she would have never otherwise known about had it not been for her current position.

“Now, they require students to take art classes, science classes and math,” Addo said. “But, they do not force people to take an ag class. It is important for people to know where their food comes from and where your clothes come from. I get so excited because I did not know about half of these things before CASNR.” Akers said it has been quite apparent they chose the right person for the job with all of the fresh, new ideas Addo has brought to the table. She has implemented various opportunities for students of all majors to learn about agriculture and has also worked tirelessly on perfecting organizations for minority demographics within CASNR. Addo said she started by working on educating others about CASNR. She created a website for the CASNR gradu-

ate school, giving students access to research and projects, as well as scholarship information. She then brought in various speakers to educate students about CASNR and the importance of agriculture. Lastly, she improved CASNR’s social media presence by engaging its audience and targeting perspective students.

Addo said she then moved into larger projects. She has been working on improving the Minorities in Agriculture Natural Resources and Related Sciences (MANRRS) and Agriculture Future of America (AFA) student organizations. She has been working with officers in both organizations to find better ways to promote these opportunities to students and recruit new student members.

Addo is planning to take students to conferences to help spread the word.

Addo said MANRRS and AFA are organizations she wished she would have known about when she was an undergraduate student.

“Everyone should know how important agriculture is,” Addo said. “Because I did not know about it for the past 25 years, I feel like I was cheated out of my education.”

In her new role, Addo is also responsible for career services and internships. Her goal is to pair every student that walks in the door with the career in which they are interested. She has been working with the Texas Tech Career Center to ensure this goal is met.

Addo said the COVID-19 pandemic has not stopped her and the Success Center team from helping students. CASNR has implemented about 10 online graduate school programs students can start from home. She said she is working to ensure students have full access to her during the quarantine and is working hard on keeping students up to date with the latest information about the situation.

Addo said she wants students to know CASNR is a great place for students of all backgrounds.

“I want everyone to know in agriculture and around that TTU CASNR is a family,” Addo said. “Before you’re in college, while you’re in college, and after you’re in college, we will continue to serve you and find ways to help you out.”

“

It is important for people to know where their food comes from and where their clothes come from.

“

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ALL ROADS LEAD TO WEST TEXAS

Texas Tech alum, Carmen Fenton, is right at home in the heart of cattle country

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recent high school graduate from a rural West Texas town stepped onto the Texas Tech University campus in fall of 2000 – the turn of a new century. She knew three things: she loved agriculture, she enjoyed politics, and she had absolutely no idea what she wanted to be when she “grew up.” Yet, there she stood, meeting with her academic adviser, “all grown up.”

PANHANDLE BEGINNINGS

Carmen Fenton, of Amarillo, grew up around agriculture in White Deer, Texas. Fenton was an area FFA officer and was highly involved in extracurricular actives. After

graduating high school, she was uncertain about studying agricultural communications at Texas Tech University.

“To be honest, I wasn’t really that jazzed about going into agriculture,” Fenton said. “I felt like it was all I had ever done.”

While Fenton was uncertain about studying agricultural communications, Cindy Akers, Fenton’s adviser, eased her uncertainty.

“When I got to Tech and started digging into ag comm,” Fenton said, “I realized this is something I could make a career out of.”

During Fenton’s senior year, ambition turned into opportunity. While she enjoyed agricultural communications, she still had a passion for policy and was eager to pursue her interest. Akers recommended she apply for the congressional internship through Texas Tech.

“I have always loved politics,” said Fenton. “The congressional internship program at Tech really just married the best of both worlds for me.”

ROOTED IN POLICY

After completing her internship under Congressman Randy Neugebauer and graduating from Texas Tech in December 2004, Fenton continued her time in Washington, D.C., where he was hired on to work in Congressman John Carter’s office as his staff assistant and later his scheduler.

After three years in Carter’s office, Fenton moved to the Oklahoma delegation to work for Congressman Tom Cole as his press secretary. At the time, Cole was chairman of the National Republican Congressional Committee.

Fenton’s time with Congressman Cole was short lived when Congressman Carter offered Fenton a job as his communications director.

It was an offer Fenton could not turn down, so she went back to work for Congressman Carter, and stayed there three years. In 2008, she decided to take a small step back from policy and move to Austin, Texas, where she worked for Texas and Southwestern Cattle Raisers Association doing public affairs until 2013.

By this time, Fenton was married, had two children and her husband was in law school. Together, she and Carmen Fenton, director of communications for Texas Cattle Feeders Association in Amarillo, Texas, credits her career opportunities to the educational experiences she received in Texas Tech agricultural communications program in the early 2000s.

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The Agriculturist | 2020

(Left) Fenton credits her strong leadership skills to her time in FFA. (Middle) While at Tech, Fenton (right) was involved in student government, her sorority and took any opportunity she could to represent Tech. (Right) Fenton (left) and fellow CASNR alum, Ashlee Vinyard, interned in D.C. at the same time and were roommates. Vinyard is Rep. Lamar Smith’s current chief of staff. (Photos courtesy of Carmen Fenton and TCFA)

her husband, Jason, decided it was time to move closer to home.

“After moving back to Amarillo, I went to work for Mac Thornberry,” Fenton said. “That was the fourth U.S. congressman I worked for.”

After two years in Congressman Thornberry’s office, the director of communications position at Texas Cattle Feeders Association opened.

“The job was a good fit, and I have been there ever since,” Fenton said. “It’s been quite a ride.”

COMING HOME

Ross Wilson, TCFA CEO, said he knew Fenton from her time working for Southwestern Cattle Raisers Association as head of their communications in Austin. Wilson admired Fenton’s great work ethic and the energy she brought to the table.

The Agriculturist | 2020

“We did our best to keep up with Carmen after she moved back to Amarillo,” Wilson said. “When Carmen was ready to get back into a full-time career, we had an opening, and we were exited to hire her on.”

TCFA represents the cattle feeding industry in three states: Texas, New Mexico and Oklahoma. As the largest cattle feeding region in the country, TCFA producers market more than 6 million cattle each year.

With Fenton’s creativity and eager spirit, she hit the ground running.

“Since the day I started, until today,” Fenton said. “the nature of the organization has changed drastically.”

Due to the advancement in technology, today’s consumers want to know the exact origin of their food. Naturally, feed yards face some challenges other agriculture organizations may not encounter.

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(Left) The U.S. Roundtable for Sustainable Beef is an initiative developed to improve the sustainability of the U.S. beef industry. (Right) Fenton and her husband, Jason, are grateful for the opportunity to raise their children in West Texas. (Photos courtesy of Carmen Fenton and TCFA)

“Typically, when consumers are asking questions about how animals are treated, factory farms, animal antibiotics, etcetera, a lot of those questions are directed at feed yards,” Fenton said. “It’s not always easy to help consumers make that connection and understand the value of feed yards.”

It is Fenton’s goal to be transparent with consumers and to talk about how beef is produced modernly and efficiently in feed yards. She said people want to know how their food is raised and it is her job to tell them.

“I want people to know that what we produce is safe and healthy,” Fenton said. “It’s good for you, it good for me, it’s good for my family, and you should feel good about eating it.”

Fenton and the TCFA team have modified communication efforts at TCFA by developing a more user-friendly website, creating a prominent presence on social media, starting a TCFA blog, and updating all communication platforms to better meet the standards of modern technology.

Along with the help of TCFA’s communications coordinator, Madeleine Bezner, Fenton is also responsible for developing an annual magazine, designing brochures and other printed media, writing press releases, taking photos, traveling, and helping organize annual events.

“Carmen contributes many things to TCFA – hard work, loyalty, creativity,” Bezner said, “but most importantly, she contributes a passion for storytelling.”

One of the greatest challenges of Fenton’s position is developing a working relationship with producers, feedlot workers and TCFA members to develop a consistent, transparent message throughout all communication platforms.

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“Inherently, people in agriculture aren’t very comfortable talking about themselves – they just want to do their job,” Fenton said with a chuckle. “Well, like it or not, it is now part of their job.”

One of Fenton’s favorite parts of her current job is drawing on her previous experiences in legislation and policy. She said she feels like her position has allowed her to marry all of her interests – beef production, communications and policy.

“There is nothing else that I would rather do – really,” Carmen said. “I can truly say there is no other profession I would want to dedicate my life’s work to.”

OUT OF THE OFFICE

When Fenton is out of the office, she can be found at baseball practice, Cub Scout events, gymnastic meets, robotic team meetings and chasing her two-year-old with her husband. While Fenton has a lot going on in her life, she always strives to balance her time between work and family.

“Ever since I met her, Carmen has really always been ‘Super Mom,’” Wilson said. “I’m happy she came back to West Texas, and I think she is, too.”

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Advertising Index 60 5Star Boer Goats &

Livestock Transport 77 Advanced Pedastals, Inc. 66 AECGO 61 Ag Texas Farm

Credit Services 81 All Above Love, LLC 37 All-state Fence & Supply 17 ARMtech Insurance Services 2 BASF/FiberMax 27 Bayer Museum of Agriculture 36 Bivens Mequite Management 33 Chas. S. Middleton &

Sons Ranch Real Estate 77 Browning Seed, Inc. 67 Capital Farm Credit Lubbock 53 CEV Multimedia 81 Clements Insurance Agency 88 Creative Awards 67 Dan & Linda Taylor Farms 23 Bill Bennett Student

Success Center 13 Farmer’s Co-Op Elevator 17 Farmhouse Vineyards 76 Feed and Thangs 8 First United Bank 81 Flint Boot & Hat Shop 97 Forest Hill United

Methodist Church 97 Grable Oil Co. 71 H&S Pressure

83 Halfmann Livestock 8 Hardrock Land Design 101 Harkey Farms 42 HF&C, Inc. 76 Horizon Glass 108 Hurst Farm Supply Inc. 93 K-Five Construction & Dirt 53 LA Farms 16 LoneStar Ag 4 Lubbock National Bank 97 McCallister Agency 88 McGeHee Farms 97 Mustang Home & Land 70 NC + Seeds 53 Pancake House 13 Panhandle Purebreds 71 Patschke Land & Cattle 67 Picador Creative 23 Plains Cotton Cooperative Association 61 Plains Cotton Growers, Inc. 107 Plains Capital Bank 83 Plainview Feed & Supply 43 Premier Nutrition Technologies 101 Pro-Agri Spraying Services 23 Raley Equipment 89 Rewarding Waves PEMF, LLC 67 Rowdie Bright Photography 48 Rusty’s Weigh Scales & Services 100 Schwartz Show Wethers

33 Sorghum Checkoff/

National Sorghum Producers 13 South Plains Compost, Inc. 61 South Plains Electric Co-op 49 Street Gin 23 Sun-wester Commercial Realty 32 Taco Casa 13 Taylor Crop Insurance 53 TDK Cuptastic Creations 92 TE Mitchell & Sons, Inc. 37 Texas Agribuisness Insurance 9 Texas Corn Producers 43 Texas Grain

Sorghum Producers 27 Texas Peanuts 43 The Fresh Approach 70 Tom’s Tree Place 81 TTU Ag Council 105 TTU Alumni Association 49 TTU Career Center 5 TTU Equestrian Center 93 TTU Office of the Provost 56 TTU Rodeo Team 89 TTU Transition & Engagement 48 WHR Shorthorns 89 Wild West Trailers, LLC 71 Willis Family Show Pigs 77 Winfield United/Solutions

On behalf of the Texas Tech University agricultural communications program students and faculty, I would like to express our sincere appreciation to the advertisers who helped make the 2020 issue of the Agriculturist possible. In March, our students faced unprecedented circumstances as we moved our courses to an online format to finish out the rest of the semester amid the COVID-19 LINDSAY KENNEDY, Ph.D. pandemic. Although this brought about its own new challenges, our Assistant Professor of students were trained and committed to producing this issue of the Practice, ACOM Agriculturist. We know all businesses, small and large, faced their own set of unique challenges this year. Thank you for supporting our students and providing a valuable learning experience that will help shape their careers. We are grateful for your support of our agricultural communications program. Wreck ‘em!

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The Agriculturist | 2020

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