Roots and Ranges 2026

2026 EDITION - VOL. 3

ROOTS & RANGES

College of Ag Prepares Students for Success in Wyoming’s Medical School

UW’s IMPACT 307 Business Incubator Nurtures Innovative Biotech Company

Sheep Innovators Exchange Brings Wyoming Ranchers and Educators to New Zealand

Teaching.

Research.

Diagnostics.

Prepare for veterinary school.

Conduct biomedical research.

Develop technical skills at the Wyoming State Vet Lab. Whether you want to become a veterinarian, study infectious diseases, or serve as a diagnostic technician, UW Veterinary Sciences offers the training you need to achieve your goals.

Our mission centers on the One Health concept, recognizing the interconnection between human, animal, and environmental health. We provide quality animal disease diagnostic services; conduct research that impacts animal and human disease; and deliver instruction with experiential learning for students, veterinarians, and citizens of Wyoming, the Rocky Mountain West, and beyond.

Scan to learn more

The University is committed to equal opportunity for all persons in all facets of the University’s operations. All qualified applicants for employment and educational programs, benefits, and services will be considered without regard to race, color, religion, sex, national origin, disability or protected veteran status or any other characteristic protected by law and University policy.

I

A MESSAGE FROM THE DEAN

am always impressed when I spend time with our students and faculty.

What I see is a deep connection between what happens in our classrooms and laboratories and what matters in Wyoming. The work is real. The challenges are urgent. And the solutions we develop are relevant and impactful.

This year's edition of Roots & Ranges illustrates that reality across every dimension of our mission. You'll read about our pivotal role in preparing Wyoming's health care professionals and building a workforce that addresses shortages in rural medicine.

You will meet entrepreneurial alumni who took what they learned on this campus and built flourishing business ventures. You will discover Wyoming producers and educators engaged in international agricultural exchanges, expanding their perspectives and returning with knowledge that helps us compete in a global marketplace. And you'll encounter the remarkable breadth of research conducted by our students and faculty—from aquatic ecology to indigenous food systems to wildlife conservation.

I am proud of the community of people who make this possible, on campus and across the state. CALSNR faculty mentor our students with generosity and rigor. Student organizations encourage peer leadership and career readiness. Extension educators are anchored in communities, working alongside the families and producers they serve.

4-H volunteers return week after week, nurturing young people's potential.

That partnership—that collaborative spirit—is where transformative learning and real community impact occur. It defines who we are as a land-grant institution.

This college has always understood that our purpose is connecting knowledge to community. We do not work in isolation. We pose questions that matter to people who inhabit and steward this land. In a world that moves with accelerating pace, we have remained committed to what endures: preparing people for purposeful work, in a place we all call home, equipped for the challenges that lie ahead.

I am grateful for every person in this college who understands that calling—and every student ready to answer it. I invite you to read the stories in this magazine. They are stories of Wyoming, told by our CALSNR community.

Warm regards,

Kelly K. Crane

Farm Credit Services of America Dean College of Agriculture, Life Sciences and Natural Resources

ROOTS & RANGES 2026 EDITION - VOL. 3

Farm Credit Services of America Dean Kelly K. Crane

Senior Creative Coordinator Lindsay Conley-Stewart

Editors

Brooke Ortel University of Wyoming Extension

Maya Gilmore University of Wyoming Extension

Layout & Design Jeremy Cain

University of Wyoming Extension

The Roots & Ranges annual edition is a cooperative effort of the University of Wyoming College of Agriculture, Life Sciences and Natural Resources, the University of Wyoming Extension, and the Wyoming Agricultural Experiment Station. This collaboration reflects UW’s commitment to the land-grant mission, serving Wyoming residents and communities through teaching, research, and extension.

Please direct magazine inquiries to Lstewar9@uwyo.edu.

For the latest news, visit uwagnews.com.

On the cover: Composition by Lindsay ConleyStewart. Historic photos courtesy of the American Heritage Center at the University of Wyoming.

The University is committed to equal opportunity for all persons in all facets of the University’s operations. All qualified applicants for employment and educational programs, benefits, and services will be considered without regard to race, color, religion, sex, national origin, disability or protected veteran status or any other characteristic protected by law and University policy.

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ROOTS & RANGES

FEATURES 2 Honoring the Land-Grant Mission Meat Processing Class Promotes 4 UW’s Hands-On Education College of Ag Prepares Students for 6 Success in Wyoming’s Medical School IMPACT 307 Business Incubator Nurtures 9 UW’s Innovative Biotech Company Athlete Excels as a Graduate 10 Record-Breaking Researcher in UW’s Range Program Range Club Provides Community, Education, 13 UW and Professional Development Opportunities Plant Scientist Supports Indigenous Food 14 Sovereignty Through Edible Berry Research

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Surviving Wyoming’s Saltiest Waterways: UW Student Examines How Salinity and pH Impact Wyoming Fish

Local Trailers with a National Reach: 20 UW Alumni Launch Unique Restoration Business UW’s Design, Merchandising and

22 Textiles Program Teaches Practical Skills, Empowers Entrepreneurs

25

UW Student Builds Connections with Wind River Community, Returns as Extension Educator

Innovators Exchange Brings Wyoming 29 Sheep Ranchers and Educators to New Zealand a Wyoming Walk: UW Extension Encourages 32 Take Community Engagement and Physical Activity 4-H Program Cultivates a Lifelong Commitment to 35 Volunteer Work

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At a Glance

Honoring the Land-Grant Mission Serving Wyoming—Then, Now, and for the Future

The land-grant vision began with President Abraham Lincoln’s signing of the original Morrill Act of 1862 and expanded through the Hatch Act of 1887 and the Smith–Lever Act of 1914. Together, these landmark acts established a national network of universities committed to three enduring principles:

TEACHING

14:1 STUDENT-FACULTY RATIO

• 1,254 UNDERGRADUATE STUDENTS • 173 GRADUATE STUDENTS • 30+ ACADEMIC PROGRAMS • 351 FIRST-GENERATION STUDENTS TO ATTEND COLLEGE • 111 SCHOLARSHIPS • $1,061,414 AWARDED IN SCHOLARSHIPS

RESEARCH

$37,912,890 IN RESEARCH GRANTS • AGRICULTURE & NATURAL RESOURCES • BIOTECHNOLOGY • NEUROSCIENCE & PHYSIOLOGY

• Providing practical, accessible education

• WILDLIFE & FISHERIES

• Advancing research that addresses realworld challenges

• ECOLOGY

• Serving communities through extension

EXTENSION

At the University of Wyoming, the College of Agriculture, Life Sciences and Natural Resources (CALSNR) embodies this mission in action. We educate Wyoming’s future workforce, conduct research that strengthens agriculture and natural resources, and deliver extension programs that support families, youth, and communities across all 23 counties and the Wind River Indian Reservation.

Today, as Wyoming faces rapid change, emerging industries, and increasing pressures on working lands and rural economies, the land-grant mission has never been more essential.

11,457 INSTRUCTIONAL HOURS • 4,811 PROGRAMS DELIVERED STATEWIDE • 71,790 ADULT EDUCATIONAL INTERACTIONS • 55,162 YOUTH CONTACTS

PARTNERSHIP

A LEADER IN DONOR AND INDUSTRY SUPPORT AT UW • 118 NEW DONORS • INCREASED ANNUAL GIVING BY $385,153 • OVER $9 MILLION IN TOTAL DONOR SUPPORT

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WHICH DO YOU SEE, THE FOREST OR THE TREES? Study the living world—from organisms to ecosystems.

UW’s botany and biology programs equip students for success in fields ranging from ecology, conservation, and science education to health care, environmental consulting, and biotechnology.

Launch your career in life sciences today. Scan here to learn more.

We conduct fundamental scholarship on plants and other organisms, within populations, communities, and ecosystems. Our internationally recognized faculty conduct leading research in ecology, evolution, plant biology, and biodiversity. Our students receive a high-quality education through experiential learning, faculty mentorship, and engagement with the natural world.

The University is committed to equal opportunity for all persons in all facets of the University’s operations. All qualified applicants for employment and educational programs, benefits, and services will be considered without regard to race, color, religion, sex, national origin, disability or protected veteran status or any other characteristic protected by law and University policy.

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In the Classroom

UW’S MEAT PROCESSING CLASS PROMOTES HANDS-ON EDUCATION

H

written by Maya Gilmore, University of Wyoming Extension

ave you ever wondered how a package of deli meat was created?

In McKensie Phillips’s meat processing class, students learn what ingredients make up processed meats and how they’re cooked. Students even make their own meat products.

“The meat processing class is one that gets students out of the traditional lecture classroom, allowing them to explore, create, and refine their skills as they attempt to make an outstanding meat product,” says Phillips, associate lecturer in the Department of Animal Science. “It asks students to blend science, creativity, and critical thinking together.”

UW graduates Haley Rutsch, Sophie Fuhrmann, and Cheyenne Schisler were students in the most recent session of the meat processing class.

INGREDIENTS FOR SUCCESS

Kara Reynolds (left) and Ashlyn Manual prepare a beef plate portion for injection with a brine seasoning solution as they make a beef bacon product. Photo courtesy of McKensie Phillips.

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During the class, students learn about the foundations of meat processing, including food safety, meat curing, and thermal processing.

The meat processing class gives students tools to make informed choices about what they are eating. Phillips teaches students about specific ingredients and how each ingredient impacts the final product. Beyond meat, many other food items use similar ingredients, making this information broadly useful.

Rutsch comments, “McKensie’s just really good at getting you to use your own brain. I think it’s a great class to teach you about not just processing meats, but the meat industry in general.”

Phillips also examines common misconceptions and dives into the science behind popular

beliefs about processed foods. For example, many people think that hot dogs are made of low-quality meat, but in reality, hot dogs use small trimmings from the same cuts you might use for a roast or a pork chop.

“I think if the general public was a lot more informed as to how food science works, the world would be a better place,” says Fuhrmann.

“I really love being able to help with that and just making people realize, ‘Hey, this isn’t nearly as bad as you think it is.’”

TRUST THE PROCESS(ING)

The UW Meat Lab is a teaching, research, and extension facility designed to enable students, instructors, and researchers to practice meat sciences, from harvesting an animal to making a slice of bacon. Several classes on campus use the meat lab for hands-on animal science education.

Schisler currently works as the meat lab manager at UW. Rutsch and Fuhrmann also worked in the meat lab as student employees before their graduation from UW. Throughout the class, students developed new processed meat products in the lab. They also taste-tested the recipes created by their fellow students.

Fuhrmann and Rutsch worked together for this capstone project. Initially, they wanted to make a maple blueberry lamb bratwurst. For their first attempt, they mixed whole blueberries, maple extract, spices, and lamb meat into the grinder—creating an over-seasoned, bright-blue sausage.

After two more iterations, though, Fuhrmann and Rutsch managed to make a very tasty processed product.

“I think for me, the biggest thing I learned was the process and the work that goes into developing a recipe and the amount of science behind it,” Fuhrmann says. “It’s got to be down to the most miniscule thing to get everything to taste right. And if you’re off by even a gram, then the whole thing can be completely off.”

Another group of students worked on a rosemary bacon product. Schisler challenged herself with a salami. Each of the projects required more than one try, but at the end of the day, all the students found a way to get the balance right.

They ended up creating unique new products that tasted as good as—or better than—processed meat for sale at the grocery store.

concentration within her animal science major.

“It’s definitely going to be a big part of my future plans,” she says. “I still want to run a ranch, but I also want to do stuff with meat.”

As an incoming UW student, Schisler already knew she wanted to open multiple butcher shops across Wyoming, but the meat processing class impacted how she plans to run her future businesses. She explains that processing meat can add value to small cuts of meat that you might not otherwise be able to use. “I wouldn’t say [the class] changed my trajectory, but it definitely gave me a higher respect for valueadded products in general,” she says.

Fuhrmann entered the class with experience in the raw side of meat processing—harvesting animals and creating different cuts of meat, rather than transforming that meat into processed products. “I think if I ever get to that point in my life where I decide to open my own shop, this class will play a huge role in what I know and being able to take that into my own business and being able to grow from there,” she says.

Meanwhile, Phillips will keep inspiring new animal science students—and keep working on her quest to make the perfect hot dog. n

Left: Fuhrmann selects trimmings to be used in the maple blueberry lamb sausage. Photo courtesy of McKensie Phillips.

Right: Rutsch mixes the maple blueberry lamb sausage. Photo courtesy of McKensie Phillips.

EDUCATIONAL TRAJECTORIES

Rutsch didn’t intend to earn a meat science degree when she entered UW. Another class taught by Phillips inspired her to add a second

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In the Classroom

COLLEGE OF AG PREPARES STUDENTS FOR SUCCESS IN WYOMING’S MEDICAL SCHOOL

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written by Brooke Ortel, University of Wyoming Extension

Left: WWAMI student Avery Potter, of Casper, presents her research project at an annual UW symposium in Laramie.

Photo courtesy of Avery Potter.

Right: Trent Bronnenberg (left) with mentor Amy Navratil after Bronnenberg’s medical school graduation in May 2026.

Photo courtesy of Trent Bronnenberg.

rowing up in northern Wyoming, UW alum Trent Bronnenberg knew early on that he wanted to study medicine.

As a child, he experienced the challenges of rural health care firsthand, including traveling out of state to see specialists. He also showed an early aptitude for doctoring cattle on his grandfather’s ranch.

At UW, Bronnenberg double majored in physiology and molecular biology, both degree programs in the College of Agriculture, Life Sciences and Natural Resources (CALSNR).

After completing a master’s in zoology and physiology, he went on to attend Wyoming’s medical school, the WWAMI Medical Education Program.

WHAT’S WWAMI?

WWAMI, which is short for Washington, Wyoming, Alaska, Montana, and Idaho, is a competitive regional medical program for residents of these five western states.

The WWAMI Medical Education Program is delivered in partnership with the University of Washington School of Medicine, a nationally ranked institution known for preparing students to practice rural medicine.

Each year, a cohort of 20 Wyoming residents are accepted into the Wyoming WWAMI program. Its four-year curriculum includes

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18 months of coursework at UW followed by clinical training in locations across the WWAMI region. Students participate in a wide variety of clinical rotations, from small rural clinics to big-city trauma units.

Upon completion of the program, WWAMI graduates receive a Doctor of Medicine (MD) from the University of Washington School of Medicine.

Through Wyoming WWAMI, Wyoming residents can receive a world-class medical education close to home. Many return to practice medicine in their home state, filling critical health care roles in Wyoming communities.

A PIPELINE TO SUCCESS

Bronnenberg isn’t the only CALSNR alum who has gone on to attend Wyoming’s medical school. In fact, the college plays a key role in preparing Wyoming students to succeed in the WWAMI program.

“When you think about CALSNR, health care education may not be something you initially think about, but we’re a major undergrad pipeline,” says Amy Navratil, head of the Department of Zoology and Physiology and a WWAMI instructor.

Over the past five years, more than 70 percent of the UW graduates admitted into the WWAMI program earned their bachelor’s degree

from CALSNR. Some majored in physiology or molecular biology, while others studied nutrition.

“I owe much of my success in medical school to the education I gained in my undergraduate years,” says Avery Potter, a third-year WWAMI student from Casper. “The physiology program gave me an amazing foundation for medical school. Many of my professors during undergrad also teach in the WWAMI program and know exactly what things to teach us in class to set us up for success in graduate programs.”

In addition to teaching undergraduate classes in UW's physiology program, Navratil serves as a block lead for the Wyoming WWAMI program.

Each block lead teaches a five- to six-week course during the first 18 months of the program.

Of the eight block leads, six are CALSNR faculty members.

Navratil leads the reproduction and development block while colleagues from UW’s physiology, molecular biology, and animal science programs teach courses focused on respiration and regulation; the cardiovascular system; cancer, hormones, and blood; the head, neck, and gut; and the foundations of medical science and research.

“It’s really fulfilling to be able to be a major pipeline for those students, to see them at the undergrad level and then that next step when they’re in professional health programs,” Navratil comments.

MEANINGFUL MENTORSHIP

As Bronnenberg knows firsthand, CALSNR faculty like Navratil aren’t just excellent instructors—they’re also invaluable mentors.

“Amy was phenomenal throughout the entire time and even to this day,” Bronnenberg comments. “She’s always been the person I’ve felt

confident going to when I had questions. She’s got an open-door policy.”

As a graduate student, Bronnenberg studied how obesity affects female infertility, working with Navratil and Brian Cherrington, Wyoming WWAMI’s respiration and regulation block lead.

Navratil hasn’t just supported Bronnenberg in the classroom and lab, though. During his master’s program, she also helped him find opportunities to gain real-world experience in patient care, including as a member of the Snowy Range Ski Patrol and the local search and rescue team.

These experiences complemented his graduate research and helped solidify his decision to pursue medical school, Bronnenberg notes.

And it’s not just Navratil and Cherrington, WWAMI students report. CALSNR faculty are known for making meaningful connections with their students—and sustaining those connections as students move into new stages of their academic careers.

“I formed a great relationship with several professors in the physiology program…and they have continued to support me along my journey,” Potter shares.

Like Potter, Bronnenberg valued the continuity of working with faculty members he’d already built relationships with. “The networking is huge,” he says. “I felt way more comfortable talking to them and working through problems as they came up because I knew the professors I was talking with.”

The Bronnenberg family at Trent's medical school graduation.

L–R: Krista, Bobbi, Trent, Fred, Hayden, and Baylee Bronnenberg. Photo courtesy of Trent Bronnenberg.

REAL-WORLD RESEARCH EXPERIENCE

All Wyoming WWAMI students are required to complete a nine-week research project the summer after their first year in the program.

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L–R: WWAMI students Avery Potter, Annika Syvrud, and Audrey Peasley at their Stethoscope Ceremony at Ivinson Memorial Hospital. Photo courtesy of Avery Potter.

“The medical accreditation body requires that students complete a scholarly project because we want our future physicians to always be lifelong learners,” says Nellie Bruns, an associate professor in the Department of Zoology and Physiology who serves as Wyoming WWAMI research coordinator and cardiovascular block lead. “Even providers who don’t intend to make research a large part of their practice are going to read literature and continue to engage in scholarship when they’re practicing.”

As research coordinator, Bruns helps students identify research topics and connect with mentors in Wyoming and at other WWAMI sites. She also supports students in communicating their results, including through poster presentations at an annual UW research symposium.

Projects vary widely, ranging from lab experiments to literature reviews. Sometimes students select their project based on a specialized field they hope to enter, while others choose a project because they want to learn a specific technical skill, such as performing ultrasounds.

Bronnenberg built upon his master’s research, studying how medications used to treat autoimmune conditions may affect pregnancies. He collaborated remotely with a faculty member based at the University of Washington.

Potter, on the other hand, conducted a literature review on vaccination in Campbell County. She then partnered with the local public health department to produce materials communicating research-based information about childhood vaccines.

WYOMING’S FUTURE PHYSICIANS

“I was drawn to the program because I have always loved Wyoming and the people here, and I want to give back and serve the Wyoming community.”

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Both Bronnenberg and Potter hope to one day practice medicine in their home state.

In June 2026, Bronnenberg began a five-year residency at the Cleveland Clinic, where he’ll explore different specialties within general surgery. Once he completes his residency and possibly a fellowship, he says, “I will absolutely come back to Wyoming.”

Potter, who is currently in the midst of clinical rotations throughout the WWAMI region, also looks forward to serving patients in the Cowboy State. “As soon as I finish residency, I am so excited to return to Wyoming,” she says.

After all, WWAMI—and CALSNR—prepare future health care professionals from Wyoming, in Wyoming, for Wyoming. “I was drawn to the program because I have always loved Wyoming and the people here, and I want to give back and serve the Wyoming community,” Potter notes. n

In the Lab

UW’S IMPACT 307 BUSINESS INCUBATOR NURTURES INNOVATIVE BIOTECH COMPANY written by Maya Gilmore, University of Wyoming Extension

W

yoming might not be known for its biotechnology industry, but the University of Wyoming’s IMPACT 307 business incubator aims to foster all kinds of innovative companies. That includes Unlocked Labs, Inc., a business that produces novel medical foods.

IMPACT 307 supports Wyoming startup enterprises in the early stages of growth by providing access to office and lab space, business resources, and individualized mentorship.

Entrepreneur Christoph Geisler, who earned a PhD in molecular biology from UW in 2011, utilized IMPACT 307 to develop his biotechnology startup, Unlocked.

Geisler founded Unlocked in 2020 and is the company's CEO. The company is developing new medical foods, which are foods formulated to help manage certain diseases and conditions.

Medical foods are regulated by the U.S. Food and Drug Administration and must be used under the supervision of a physician.

“We’re part of a small but growing biotech, research and development, and startup ecosystem that helps diversify the Wyoming economy,” says Geisler.

Unlocked’s medical foods utilize proprietary active postbiotic ingredients. These enzyme-rich bacterial remains are designed to break down chemical compounds that are known drivers of chronic health conditions.

The company’s flagship product breaks down oxalate, which is commonly found in foods like black tea and spinach. Too much oxalic acid can lead to kidney stones, kidney disease,

and even kidney failure. Unlocked’s product is specifically designed to help maintain oxalate at healthy levels.

“The market is saturated with probiotic, prebiotic, and postbiotic products that promise vague benefits, with no clearly defined or understood mechanism of action,” Geisler explains.

“Thus, we decided to build purpose-built biotics… that are specifically built to enzymatically break down target compounds known to be linked to chronic health conditions.”

Through the IMPACT 307 business incubator, Unlocked accessed a research lab to develop their products. IMPACT 307 also helped Geisler connect with investors, other entrepreneurs, and experienced mentors.

Unlocked graduated from IMPACT 307 in 2025, moving to an independent location in Laramie in order to continue growing.

“Knowledge and connections to local resources have been critical in getting Unlocked to where it is today,” Geisler comments.

While the company’s first product focuses on managing oxalate levels, Unlocked is also developing medical foods to manage other compounds that can contribute to chronic health conditions.

“Unlocked exemplifies the power of innovation and entrepreneurship at the University of Wyoming,” says Nicholas Giraldo, assistant director of IMPACT 307. “By translating research into products, jobs, and economic opportunity, companies like Unlocked help ensure that innovations developed at UW create meaningful benefits for Wyoming and beyond.” n

L-R: Nicholas Giraldo, assistant director of IMPACT 307, with Unlocked team members Christoph Geisler, Prerana Balasubramanian, and Michal Luczak.

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In the Field

RECORDBREAKING ATHLETE EXCELS AS A GRADUATE RESEARCHER IN UW’S RANGE PROGRAM written by Brooke Ortel, University of Wyoming Extension

T

he University of Wyoming’s Division I athletics program is known for nurturing top-tier student-athletes. But most of them aren’t also performing graduatelevel research.

When he’s not breaking national records at track and field meets, graduate student Daniel Reynolds studies wildlife movement in Wyoming landscapes.

In other words, this unconventional and highachieving student has two intense full-time jobs.

DUAL PASSIONS

A native of Granby, Colorado, Reynolds earned his bachelor’s degree in rangeland wildlife management at Chadron College while competing in the weight throw, hammer throw, and shotput. He graduated early, with several seasons of NCAA eligibility remaining.

Post-graduation, Reynolds eagerly accepted the opportunity to compete on UW’s track and field team while furthering his education as a graduate student in the Rangeland Ecology and Watershed Management Program.

Already a multi-discipline athlete, Reynolds quickly became a multi-discipline researcher. Under the mentorship of Professor Derek Scasta, he took on several projects aimed at allowing wildlife to move more easily across the landscape without interrupting livestock operations.

“Having a grad student who’s also an athlete is very unique,” says Scasta. “Daniel’s [athletics] records are amazing, but he has also run this important research program. He has an incredible work ethic and we’re proud to have him in the college.”

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WILDLIFE-FRIENDLY FENCING

Reynolds’s first project focused on wildlifefriendly fencing, which allows wildlife to move more easily in areas where migration corridors intersect with human infrastructure.

But most studies have focused on how well this type of fencing facilitates wildlife movement—not on whether it effectively contains livestock.

Noticing the gap in existing research, Reynolds set up a series of experiments at the Laramie Research and Extension Center (LREC) to test how well wildlife-friendly fencing contained domestic sheep.

He corralled groups of sheep within nine wildlife-friendly fence designs, then observed whether sheep attempted to cross the fences under different conditions. As sheep grazed down the existing grass, the role of hunger was assessed—could the grass available on the other side of the fence serve as a motivator for crossing?

Overall, most sheep didn’t try to cross the fence, providing preliminary evidence that wildlife-friendly fencing is effective for containing sheep. The one group that did attempt crossing appeared to be motivated by group behavior, not the type of fencing or presence of forage on the other side of the fence.

Perhaps more importantly, the project established a foundation for future studies evaluating how livestock respond to structures intended to aid wildlife movement. Ultimately, this type of research could help producers make more informed decisions about what types of fencing are best suited to their operations.

AIDING PRONGHORN MIGRATION

Wildlife-friendly fencing isn’t the only way to make it easier for ungulates like pronghorn to move across the landscape. Sometimes, Reynolds says, the solution might be as simple as leaving a gate open when a pasture isn’t in use.

“A lot of times, ranchers will bring their cattle in closer in the winter because there’s no forage and water sources freeze,” he explains. “So, there’s often a bunch of gates that could be open that would allow pronghorn to get through a little bit easier.”

But, if the gates were left open, would the pronghorn use these pathways rather than following their usual routes under the fences?

To answer this question, Reynolds set up game cameras near 15 open gates at LREC and 5 open gates at UW’s McGuire Ranch, located northeast of Laramie. Data was collected from December through May, while cattle were not present.

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“There’s a lot of similarities between upper-level education and training.

The books are your weights, and every day you put in the work.”

Over the course of two seasons, Reynolds amassed thousands of hours of video footage capturing pronghorn movement.

He found that yes, pronghorn do make use of the streamlined pathways created by open gates.

Opening interior gates while pastures are not in use may provide a simple way to aid pronghorn travel, particularly during cold and snowy conditions in the winter.

While Reynolds hadn’t set out to assess predator behavior, his game cameras also captured coyote movement. Video footage indicated that coyotes used fences to entrap pronghorn at night, suggesting that open gates might also help pronghorn escape predators.

BECOMING AN NCAA CHAMPION

In between analyzing data and trekking across snowy, windswept pastures to check game cameras, Reynolds was pushing his limits at the gym.

In 2025, he wrapped up an undefeated indoor season in the weight throw with a first-place finish at the NCAA Indoor Track and Field

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Championships in Virginia Beach. He also set a new university record for the hammer throw and the shotput. In recognition of his achievements, Reynolds was named the 2025 NCAA Division I Men’s Indoor Track and Field National Field Athlete of the Year.

Scasta attributes at least some of that athletic success to all the hard work Reynolds poured into building infrastructure for his research projects.

As Reynolds wraps up his graduate research, he has continued to train for professional competitions and help coach other studentathletes—in between analyzing thousands of hours of video footage and writing his thesis.

“It’s difficult, but I like to be busy and see what I can handle,” Reynolds comments. “I think there’s a lot of similarities between upper-level education and training. The books are your weights, and every day you put in the work. It’s definitely a challenge, but I enjoy it.” n Photos by UW Athletics, Daniel Reynolds, Nicki Nimlos, and Derek Scasta.

In the Field

UW RANGE CLUB PROVIDES COMMUNITY, EDUCATION, AND PROFESSIONAL DEVELOPMENT OPPORTUNITIES written by Maya Gilmore, University of Wyoming Extension

R

ange management. Wildlife biology.

Remote sensing. Ranching. There’s an organization at UW that covers it all, helping students learn vital skills that allow them to succeed in a wide variety of careers.

UW’s Range Club is one of more than 250 student organizations at UW. These organizations focus on a variety of activities, from recreation to community service to academics. They are run by students with guidance from faculty advisers.

Student organizations are a great way to make lifelong connections with others who have similar interests and to explore new hobbies or possible careers.

While Range Club is focused on undergraduate students in the natural resources field, it’s open to students from all majors.

During a typical week, Range Club students might practice for a national plant identification competition, talk with guest speakers who are involved in range careers, or volunteer with a local nonprofit or governmental organization.

UW undergraduate Emma Talbott served as the Range Club historian in 2025. She is double majoring in rangeland ecology and watershed management (REWM) and wildlife and fisheries biology and management.

Reflecting on her Range Club experiences, Talbott highlighted a volunteer learning opportunity with the Wyoming Game and Fish Department. Range Club students visited the Snowy Mountain Range, learning how the department conducts habitat assessments

for elk, moose, and mule deer and helping the professionals monitor sagebrush cover and forage growth.

“I think [volunteering] definitely provides a really good opportunity for students to get insight into what these agencies are doing,” says Talbott. “Range Club provides a lot of opportunities for students to grow as young professionals.”

UW’s Range Club is an active member of the student section of the Society for Range Management (SRM), a professional organization dedicated to the sustainable management of rangelands. At SRM conferences, club members attend workshops and hone their knowledge and public speaking skills through exams and presentations. UW Range Club students have even received job offers at SRM conferences.

From attending national conferences to participating in routine club activities, Range Club and other extracurriculars in the College of Agriculture, Life Sciences and Natural Resources help students build essential skills like teamwork, leadership, and communication.

Madison Clarke, 2025 Range Club president, graduated from UW in 2026 with a bachelor’s degree in REWM. “I just really encourage student involvement in clubs and extracurriculars,” she says. “I think it opens a lot of doors for you, and it really helps you get the most out of your college experience. You’re never going to hurt yourself by learning more, getting exposed to different types of thinking or more people within the field.” n

Left: Britt Burdett, Wyoming Game and Fish Department (WGFD) terrestrial habitat biologist, shows students herbivory use of willow species by big game species like elk, moose, and mule deer.

Photo by Brian Sebade, UW Range Club adviser.

Right: Ryan Amundson, WGFD terrestrial habitat biologist, shows students a common monitoring technique used to assess sagebrush cover for various wildlife species.

Photo by Brian Sebade.

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In the Field

PLANT SCIENTIST SUPPORTS INDIGENOUS FOOD SOVEREIGNTY THROUGH EDIBLE BERRY RESEARCH written by Brooke Ortel, University of Wyoming Extension

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P

lant scientist JJ Chen regularly collaborates with NASA researchers to test new methods for growing food in space. But some of the work he finds most meaningful occurs closer to home.

With the help of UW registered dietician Jill Keith, Chen has connected with Eastern Shoshone and Northern Arapaho collaborators in central Wyoming to learn how he might contribute to food sovereignty efforts in their communities.

SUPPORTING FOOD SOVEREIGNTY

“When you think of our land-grant mission, the ideal scenario is when community partners or tribal partners are driving the research, they’re asking the questions, and then the university is a resource to help them answer those questions,” says Keith, an associate professor in the Department of Family and Consumer Sciences.

“It’s about listening to community partners

“This project is something I can do to directly support people right here on this land in this state.” and what they’re looking for and what they’re working towards.”

For Chen, that means experimenting with growing native edible berries that tribal partners identified as important to their community’s culture, health, and well-being.

“This project is something I can do to directly support people right here on this land in this state,” he explains.

Although the Eastern Shoshone and Northern Arapaho traditionally collected buffaloberries and other native berries in the wild, native populations of these plants have declined due to factors like drought, wildfire, and competition with invasive species.

Furthermore, not all community members have the time or resources to go on gathering expeditions. Especially for children and older adults, growing berries in community spaces or backyards could increase access to ancestral foods.

That’s where Chen came in. As a PhD student at Utah State University, he had studied buffaloberry as a drought-tolerant landscape plant.

Through meetings with the Restoring Shoshone Ancestral Food Gathering (RSAFG) group on the Wind River Indian Reservation, Chen learned that his research experience could benefit tribal community members interested in growing these plants for food.

Buffaloberry plants in the greenhouse after being trimmed to a uniform height for the research study. Photo by JJ Chen.

SUSTAINABLE BERRY PRODUCTION

After several visits with RSAFG members, Chen returned to UW’s Laramie campus with a new research question: how much fertilizer was required to prevent nutrient deficiencies in native berry plants, while minimizing environmental harm?

In consultation with the RSAFG, he chose to study silverberry, skunkbrush, and silver buffaloberry, all native edible berry plants that formed

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Berries collected by community members as part of activities with the Restoring Shoshone Ancestral Food Gathering (RSAFG) group. Photo courtesy of Jill Keith.

Buffaloberries growing in the Fort Washakie area on the Wind River Indian Reservation. Photo courtesy of Jill Keith.

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a part of ancestral diets and were available at a Wyoming nursery specializing in native seeds.

While fertilizer can promote healthy growth and prevent nutrient deficiencies, too much can result in toxic leachate that negatively affects soil and water. Rather than aiming to maximize yield, Chen’s goal was to grow native berries in a way that worked well for his collaborators and the land they steward.

“We can find a balance between typical conventional horticultural methods and environmental sustainability,” he explains.

At the Laramie Research and Extension Center, Chen examined how each species responded to different rates of nitrogen-based fertilizer application, ranging from none to twice the manufacturer-recommended amount.

He measured both plant growth and levels of nitrogen leachate, looking for a balance between supporting plant growth and avoiding environmental contamination.

His results clearly indicated that, when it comes to fertilizer and native berry plants, more is not necessarily better. Benefits to plant health and growth plateaued after a certain point, with the additional fertilizer providing marginal gains while increasing cost and leachate levels.

Ultimately, Chen found that applying fertilizer at rates between 25% and 50% of the manufacturer’s recommendation was sufficient to maintain plant health and growth while minimizing environmental contamination.

CONTINUING THE CONVERSATION

So far, Chen’s experiments suggest that growing native berries in community spaces or at home may be a viable option for Indigenous people interested in reclaiming ancestral foods.

As a complement to traditional gathering methods, growing berry plants may expand access to culturally important foods and help restore food sovereignty.

With input from RSAFG members, Chen has launched a second phase of the study. Now, he’s examining drought tolerance in several native plants, with the goal of determining how much water is needed to support plant health and growth while being mindful of limited resources.

“They have a lot of passion for their native food and are always thinking about how to maintain food sovereignty and security,” Chen says. “It’s not just about food and calories, but how to help people eat more healthy food and foods that are connected with their culture. That touched me a lot and motivates me.” n

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In the Field

SURVIVING WYOMING’S SALTIEST WATERWAYS UW STUDENT EXAMINES HOW SALINITY AND pH IMPACT WYOMING FISH

written by Maya Gilmore, University of Wyoming Extension

M Miles Milbrath holds up a Colorado River cutthroat trout. Photo

by Miles Milbrath.

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iles Milbrath became a master’s student in UW’s zoology and physiology program in January 2025—but before he’d even earned his bachelor’s degree, he’d already published a scientific paper in an international, peer-reviewed scientific journal.

Milbrath’s first paper, “Evaluating How Growth and Diet of Native Freshwater Fishes Change in Response to Salinity and pH in a SemiArid Landscape,” examined how harsh conditions impact native Wyoming fish. It was published in 2025 in the journal Fishes.

He was the lead author of the paper.

Co-authors were Audrey Lindsteadt, UW doctoral student, and Lusha Tronstad, lead invertebrate zoologist for UW’s Wyoming Natural Diversity Database and an adjunct faculty member in the Department of Zoology and Physiology.

Milbrath conducted his research through the Wyoming Research Scholars Program (WRSP).

WRSP pairs undergraduate students with faculty mentors, giving students a chance to participate in hands-on scientific research and connect with established scientists.

pH. That’s probably because these fish had to direct more of their energy toward survival, Milbrath explains.

He also examined the fishes’ diets. In more saline, higher-pH water, prey was less available.

While there was significant variability, the fish in these harsher pools had a more limited diet and were more likely to have empty stomachs.

These diets likely have a negative impact on fish health in the long term, especially in combination with the other environmental stressors fish experience in these pools.

MUSSELS, BEETLES, AND INTERMITTENT STREAMS

Milbrath found some pools that were about twice as salty as the ocean; no fish were living in these pools.

Many fish use intermittent stream habitat to lay their eggs and to move throughout the state. As some of these pools become too salty to survive, fish lose vital habitat.

Milbrath’s research demonstrated that even killifish and fathead minnows, some of Wyoming’s most resilient native fish, struggle with high salinity and pH. Other fish species may simply die off as Wyoming’s waterways change.

“Since we have the ability to alter ecosystems so substantially, we have a duty to go in and make sure that these fish are protected,” says Milbrath.

In 2023, Milbrath began working in Tronstad’s lab as a student researcher supported

by WRSP. For his first project, he helped graduate student Samantha Poratti study freshwater mussel populations in the Bear River watershed in southwest Wyoming.

During his second summer with WRSP, Milbrath helped Lindsteadt survey the distribution of rare aquatic beetles throughout Wyoming.

As the researchers traveled through the state, they encountered fish living in very saline intermittent streams.

Agricultural runoff, road salts, and warm, dry weather have gradually made waterways throughout Wyoming more saline as additional salts concentrate in smaller amounts of water.

Intermittent streams, which flow when there’s heavy precipitation but disappear completely during drier months, are particularly prone to salt concentration. Milbrath decided to study how these harsh conditions affect the few fish that live in these pools.

SURVIVING, NOT THRIVING

Most of Wyoming’s native fish are adapted to a neutral pH and very little salt. In contrast, some of the salty pools where Milbrath found fish were almost as salty as the ocean and had a high, or basic, pH. Milbrath studied two of Wyoming’s native fish known for tolerating harsh environments: the northern plains killifish and fathead minnows. Unlike commonly fished game species like trout, these fish are found in both fresh and saline water.

“By no means are they super abundant, and I wouldn’t say they’re thriving, but they’re able to survive these environments,” says Milbrath.

He found that the fish did not grow as quickly when the water had more salt or a higher

CHANGING WATERWAYS

THE POWER OF MENTORSHIP

Milbrath is passionate about protecting all the life forms that rely on Wyoming’s waterways, even the ones that are often overlooked. In March 2026, he published a second scientific paper based on the research he conducted with Poratti on Wyoming’s native mussels. As a master’s student, he is now studying how man-made beaver dams affect fish, macroinvertebrates, food webs, and water quality.

Milbrath believes his research as an undergrad has helped him succeed as a graduate student. The Wyoming Research Scholars Program connects undergraduates not just with faculty, but also with a community of passionate, knowledgeable graduate students, he says.

“Working with grad students early on was one of the most influential factors starting out in my academic career,” he says. “It can be really a helpful step so you’re not figuring it all out while you’re in your master’s or your PhD.” In his first year as a master’s student, he mentored a WRSP undergraduate himself, sharing his passion for ecological research with the next generation of WRSP scholars. n

Above: Miles Milbrath samples aquatic invertebrates and northern plains killifish in a culvert pool near Kaycee. The fish in this area depend on the pool for habitat and survival. Photo by Audrey Lindsteadt.

Below: Miles Milbrath poses for a photo in Upper Marsh Creek, a tributary of Flaming Gorge Reservoir, while surveying for aquatic invertebrates and fish inhabiting the stream using a dip net. Photo

by Audrey Lindsteadt.

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Alumni and Community

LOCAL TRAILERS WITH A NATIONAL REACH UW ALUMNI LAUNCH UNIQUE RESTORATION BUSINESS written by Maya Gilmore, University of Wyoming Extension

Above: Hannah and Cody Korsmeyer stand beside one of their signature trailer builds.

Photo by Thistle & Pine Photography.

U

W alum Hannah Korsmeyer graduated in 2023 with a bachelor’s degree in design, merchandising and textiles with a concentration in interior design.

She now works at UW as an administrative associate for the College of Agriculture, Life Sciences and Natural Resources (CALSNR)—but on the side, she helps operate Tipped Tavern Trailers (TTT) with her husband, Cody Korsmeyer.

For the Korsmeyers’ wedding, Cody Korsmeyer rebuilt a horse trailer to serve as a mobile bar. The custom trailer was a hit with friends and family

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and, in 2023, the Korsmeyers decided to open a business remodeling and selling trailers designed for mobile businesses.

TTT has been growing ever since; they now ship customized trailers all over the country.

Most of their builds are created for other smallbusiness owners looking for unique, attractive mobile storefronts. Custom builds have included a Mardi Gras-themed mobile bar in Louisiana, a private bar for dude ranch guests at Lost Creek Ranch in the Tetons, and multiple Texas boutiques and coffee carts.

APPLYING THEIR EDUCATION

Both Korsmeyers are UW alumni, and they cite their UW degrees as an important part of their success.

Cody Korsmeyer earned his bachelor’s degree in agricultural communications. He puts his degree to use by communicating with clients, sourcing materials, and managing timelines to make sure each build progresses smoothly. He also builds the trailers with help from an employee.

Hannah Korsmeyer is the designer, assembling floor plans, managing TTT’s online presence, and choosing colors, materials, and design motifs that fit each client’s branding.

She also handles invoices, quotes, and online payment collection.

“We’re both just really grateful for both of our CALSNR degrees,” says Hannah Korsmeyer. “I think you utilize your degree in different ways all the time.”

“Not even just the classes, but the connections I’ve built at the University of Wyoming [have helped us],” says Cody Korsmeyer.

“There’s so many people that we still are friends with that promote our business all over.”

Their Laramie connections have given them a foothold in the local community. In turn, the Korsmeyers have made a priority of supporting other local businesses.

BY LOCALS, FOR LOCALS

TTT sources the vast majority of its materials from local businesses. The Korsmeyers purchase tires from an independent shop in Laramie; buy reclaimed Wyoming snow fence to use for exterior siding; and work with a sandblaster in Cheyenne to prep vintage trailers for painting.

While they have built trailers for clients across the U.S., the Korsmeyers especially appreciate getting to work on trailers that will stay in Wyoming.

“We love to do Wyoming builds especially… it’s near and dear to our hearts,” says Hannah Korsmeyer. Seeing their remodeled trailers in action at events like Cheyenne Frontier Days demonstrates just how much TTT has already grown as a company.

And living in Wyoming has a lot to do with it.

From local connections to the skills they learned in college, “I don’t think we could have done this anywhere else to this extent, this fast,” says Cody Korsmeyer.

He currently builds about two trailers a month with help from one employee. But there’s plenty of room to grow: “We’re just evolving month to month,” he says. n

Above, left to right: Cody Korsmeyer begins the demolition process on one of the first horse trailers the Korsmeyers converted into a mobile bar. Photo by Hannah Korsmeyer.

Cody Korsmeyer installs flooring in a beverage trailer during the final stages of construction.

Photo by Lacey Korsmeyer.

A custom-built trailer from TTT showcasing the company's unique craftsmanship. Photo

by Thistle & Pine Photography.

Below: Hannah and Cody Korsmeyer serve guests from one of their trailers.

Photo by Thistle & Pine Photography.

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Alumni and Community

UW’S DESIGN, MERCHANDISING AND TEXTILES PROGRAM TEACHES PRACTICAL SKILLS, EMPOWERS ENTREPRENEURS written by Brooke Ortel, University of Wyoming Extension

Recent graduate Izzy Nichols won three awards, including “Best of the Show,” in the 2026 Kaleidoscope Fashion Show.

Photo by Greta Quill.

F

or small businesses that specialize in bridal wear and clothing alteration services, Wyoming’s geography and rural character can create unique challenges. But that hasn’t prevented entrepreneurial graduates of UW’s Design, Merchandising and Textiles Program from succeeding in this niche industry.

APPLIED LEARNING

UW alum Lauren Carlson, of Casper, Wyoming, alters a wedding dress. She owns and operates Joyful Juniper Alterations, specializing in alterations of women’s bridal and formal wear. Photo by Caleb Carlson.

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Housed in the Department of Family and Consumer Sciences, the Design, Merchandising and Textiles (DMT) Program offers three different concentrations, including an apparel design and product development option.

During their time at UW, apparel design students receive the technical training required to professionally design, sew, and alter garments.

They also develop the practical skills required to manage retail purchasing, merchandise products, and plan and market events.

“I learned so much more than I could have imagined—not only the physical act of sewing, but different materials, weaves, [and] the chemistry behind it all,” says Lauren Carlson, a 2017 DMT graduate and proprietor of Casper-based Joyful Juniper Alterations. “There was also a big push for us to be independent and vocal, which has helped not only my art, but also my position as a small business owner.”

All DMT students are required to take a basic sewing class and participate in a practicum course that culminates in UW’s annual studentrun Kaleidoscope Fashion Show.

Many students who sign up for the class are surprised, then excited, to discover that they’re responsible for all aspects of planning, budgeting, marketing, model coordination, and runway design. All students are encouraged to enter their own designs in the event as well.

“We’re really trying to push that experiential learning, giving students those real-world opportunities rather than just sitting and learning about those things,” says Erin Irick, associate professor and coordinator of the DMT Program.

RUNWAY-READY

Recent graduate Izzy Nichols, originally from Cheyenne, dived into these experiential learning opportunities throughout her time in the program.

Nichols didn’t enter UW with a declared major but once she found her way into an introductory design class, her path quickly became clear.

“I really liked the creativity to it,” she says. “I liked that it made me think and there wasn’t one direct clear way of doing things. [The program] is small, so I feel like I got to form really close bonds with professors and other students.”

In addition to excelling in her coursework, Nichols participated in the Kaleidoscope Fashion Show several times, served as a teaching assistant for multiple classes, and revived UW’s studentrun Fashion Club.

“Izzy has been so amazing in the department in her time here,” says Irick, who serves as the club’s faculty adviser. “The amount she’s grown in her skills as a designer and just personally is really exciting.”

In recognition of her efforts, Nichols won three awards in the 2026 Kaleidoscope Fashion Show, including “Best of the Show,” for a fivepiece collection she titled RE-GLAM. “I was a very shy and reserved student, but look at where I am now,” Nichols comments. “I feel like I’ve really found my voice.”

Thanks to a connection with a local business owner, Nichols had the opportunity to put her leadership skills—and technical training—to work at two Wyoming bridal expos in January 2026.

Laramie resident and entrepreneur Kati Hime had reached out to Irick wondering if a student from the DMT Program might be interested in directing fashion shows at the expos. Nichols jumped at the opportunity.

When she arrived at the Cheyenne expo, Nichols was prepped and ready to go, even though she’d never attended a bridal expo, let alone helped manage one. The event was much larger than she’d expected, with approximately 400 attendees, but she calmly got to work,

directing models, pinning gowns, and ensuring each of the four mini fashion shows ran smoothly.

“Izzy brought a level of expertise and calm that set the tone for the whole event,” Hime comments. “We needed someone with the skills to come in the door ready to roll, and Izzy fit the bill perfectly. I greatly appreciate Dr. Irick’s help directing me to such a wonderful student—but also for the knowledge she and her fellow instructors have given to these students.”

UW alum Oksana Aycock, of Riverton, Wyoming, performs alterations on a client’s wedding dress.

She is the proprietor of two small businesses, Sunflower Alterations LLC and Sunflower Bride. Photo courtesy of Oksana Aycock.

ENTREPRENEURSHIP IN A UNIQUE INDUSTRY

Like Nichols, DMT alum Oksana Aycock has showcased her design, merchandising, and textiles expertise at multiple Wyoming bridal expos. For the past two years, she has presented her own line of bridal wear, including dresses and beaded veils, at expos in Lander.

A nontraditional student, Aycock came to the DMT Program with a master’s degree in social work and years of experience in human resources.

But, although she’d built a successful career, her heart wasn’t in it.

When she and her family moved to Wyoming, Aycock discovered UW’s DMT Program and decided to pursue her passion for fashion design.

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UW alum Kati Hime, of Laramie, Wyoming, is co-owner of LKH Bridal & Formal.

Photo by David Keto.

Throughout her time at UW, Aycock appreciated the mentorship of current and past UW faculty, including Irick, Donna Brown, and Bruce Cameron. “These professors I will remember all my life,” she says. “I am very grateful for everything they have done for me, the knowledge and experience I received from them. They are amazing professionals and people.”

Although she learned basic sewing skills in her youth, Aycock credits the DMT Program with her ability to design and produce intricate bridal gowns and accessories. “Now I can make any pattern, absolutely anything, and I can make it by myself,” she comments.

Aycock graduated from UW in 2018. Today, she owns and operates two businesses in Riverton: Sunflower Alterations LLC and Sunflower Bride.

After opening her alterations business in 2024, working from a single room at home, she gained a reputation for her high-quality work and began taking on more complex projects, including bridal alterations.

In the process, Aycock realized that she had a unique opportunity to serve brides in her community—and beyond. Many of her clients sought alterations that would allow them to be comfortable during an outdoor wedding or wanted to add an element of “Western chic” to their gown.

Aycock is currently expanding her bridal line to specialize in curvy and plus-sized gowns, in addition to providing alteration services for the

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local police department, sheriff’s office, hospital staff, and other community members.

A VITAL SERVICE

Alterations and bridal shops like Aycock’s and Carlson’s tend to be highly skilled, one-person operations. But they provide critical services that are often difficult to access in Wyoming, Kati Hime notes.

As the owners of LKH Bridal & Formal, Hime and her husband, Levi Hime, often field questions about alterations.

“Seamstress services are invaluable, not only serving to adjust the fit of special event attire but helping to extend the life of garments and repurpose clothing,” Kati Hime comments.

“However, those with the skills are few and far between, especially in rural areas.”

Carlson recognizes this issue as well. In addition to running her sewing studio, she recently began teaching free classes at a local library, helping teens learn to alter and mend their own clothes.

She encourages new graduates like Nichols to keep sewing and remain open to career opportunities, even if they don’t land a job in the design industry immediately after graduation.

“To have talented, knowledgeable service providers within Wyoming that sprang from the University of Wyoming’s program—this is a rarely applauded function of the Design, Merchandising and Textiles Program that deserves a spotlight,” Kati Hime concludes. n

Alumni and Community

UW STUDENT BUILDS CONNECTIONS WITH WIND RIVER COMMUNITY, RETURNS AS EXTENSION EDUCATOR written by Brooke Ortel, University of Wyoming Extension

O

riginally from Minnesota, UW Extension educator Peyton Loss moved to Wyoming to study water resource economics in the West.

With a background in agricultural business and soil science, she was excited to conduct community-centered water research as a graduate student in the Department of Agricultural and Applied Economics.

LOCALLY RELEVANT RESEARCH

Under the mentorship of Associate Professor Kristi Hansen, Loss examined how changes in water availability could affect forage production and profitability for Wyoming cattle ranches.

Specifically, she created models predicting how changes in temperature and precipitation could affect rangeland forage production in the Bighorn Basin—and how ranchers might adapt management practices to meet those challenges.

Peyton Loss presents at the Wind River Agriculture & Water Symposium, a community event organized in partnership with a tribal steering committee, in May 2025. Photo by DeeDee DuPlessis.

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Peyton Loss (left) and Callie Surber present their graduate research at the Wind River Agriculture & Water Symposium. Photo by DeeDee DuPlessis.

Loss also used existing models to investigate how these variables might affect hay production, another driver of management decisions.

But first, she interviewed 14 ranchers in Hot Springs County.

For Loss, research isn’t just about the numbers. It’s about addressing community needs and answering questions with local relevance.

Before developing models, she wanted to better understand local production calendars, forage needs, and concerns about water availability.

Ultimately, Loss compared how cow-calf and cow-calf-yearling operations might adapt to possible changes in water and forage availability in 15 different scenarios.

Her results indicated that cow-calf-yearling operations, which can more easily adjust herd size and composition, were more profitable and had more flexibility in adapting to reduced water availability. These operations were more resilient to changes in forage production and price cycle dynamics.

Loss also found that hay production varied significantly in response to changes in water availability. In hotter, drier scenarios, hay production declined steeply.

“This reflects a need at the ranch and policy level for more flexible management,” Loss notes. “At the ranch level, if you can be more

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flexible, that’s great because you’re reducing your risk to some of these unknowns. At the policy level, if we’re expecting the timing of resource production to shift, we might need more flexible, responsive policies for responding to what’s available when it’s available.”

LEARNING THROUGH LISTENING

Through her research, Loss connected with Eastern Shoshone and Northern Arapaho water leaders. Although she couldn’t access data collected on tribal land, Loss wanted to ensure that her research incorporated water management concerns in the Wind River community.

To get started, she and Callie Surber, a fellow graduate student working on a qualitative interview-based study in the same region, reached out to the Wind River Water Resources Control Board.

Board members introduced the UW students to the Wind River Water Code and explained how tribal water management is informed by factors like stream flow and conservation impacts, not just agricultural production.

“We also learned how important it is that there is reciprocity between researchers and the communities they’re serving,” Loss notes.

Inspired by conversations with community leaders, she and Surber partnered

“It’s about being here as a good community partner to support what is already going on.” with a tribal steering committee to organize a symposium focused on the Wind River Water Code and Wind River Agricultural Resource Management Plan.

“They helped inform the questions we might be asking, and they mentored Callie and me… including through the proper social customs,” Loss comments. “They were really integral to our success. When it came time to advertise, we didn’t have any bigger champions.”

The event brought together tribal leaders, UW students and faculty, local ranchers, and other stakeholders for a day of community conversation focused on how water was used in the past, how it is used in the present, and how it might be used in the future.

RESPONDING TO COMMUNITY NEEDS

Post-graduation, Loss accepted a position as a UW Extension educator on the Wind River Indian Reservation. Through this role, she’s finding new ways to engage with the Wind River community.

Unlike most county extension educators, Loss is responsible for both 4-H programming and agricultural and natural resource education.

Fulfilling both roles has required creativity and a willingness to adapt to community needs,

she notes. For example, she might retool a soil-sampling workshop to include a youth component so that both parents and children can participate.

“This position offers a unique opportunity to work across generations and disciplines and to build upon ongoing work in the region,” Loss comments. “I am committed to listening first, showing up consistently, and ensuring that extension programs reflect the knowledge, goals, and lived experiences of the communities they serve.”

On a given day, you might find Loss helping implement an air-quality monitoring program, hosting a wildfire preparedness webinar—or even coaching soccer for local youth programs.

Rather than attempting to impose extension programs developed for other communities, she says, “I’ve done a lot of listening and letting tribal organizations lead the way. It’s not about being the face of anything, it’s about being here as a good community partner to support what is already going on.”

Ultimately, that’s her goal as an extension educator: to be there, whether it’s supporting student-athletes, helping community members prepare for wildfire, or facilitating conversations about water management. n

Community members and students listen to a presentation at the Wind River Agriculture & Water Symposium in Riverton. Photo by DeeDee DuPlessis.

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Extension & Outreach

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SHEEP INNOVATORS EXCHANGE BRINGS WYOMING RANCHERS AND EDUCATORS TO NEW ZEALAND written by Brooke Ortel, University of Wyoming Extension

A

t first glance, windswept Wyoming rangeland and lush New Zealand pastures don’t look much alike.

But it turns out these wildly different landscapes have something important in common: they’re both sheep country. While their precipitation averages, ranching practices, and economies differ, both locations are home to longstanding sheep industries led by producers with a knack for innovation.

A SHEEP SPECIALIST ON SABBATICAL

Thanks to Whit Stewart, UW Extension’s sheep specialist, a group of Wyoming ranchers and educators traveled around the world to meet and exchange ideas with their Kiwi counterparts in 2025.1 Like many university faculty, Stewart applied for a sabbatical to pursue international scholarship and professional development opportunities.

He chose to collaborate with Lincoln University’s sheep program and Beef + Lamb New Zealand, 1. The Wyoming Business Council and UW Global Engagement Office provided support for the Sheep Innovators Exchange. Global Perspectives grants from the Wyoming Agricultural Experiment Station and UW Extension professional development funds contributed financial support.

Cadet farm in Canterbury, New Zealand. Photo by Kate Harlan.

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Wyoming ranchers tour a New Zealand cadet farm and learn about the cadets’ daily activities. Photo by Kate Harlan.

UW Extension educators help sort SufTex (Suffolk x Texel Cross) ewe lambs based on potential breeding characteristics in New Zealand. Photo

by McKenna Julian.

Wyoming producers at Stonyhurst sheep station in North Canterbury, New Zealand. Photo by Kate Harlan.

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which offers services similar to those provided by university cooperative extension systems in the U.S. In addition to pursuing his own professional development opportunities, Stewart helped facilitate an exchange program allowing Wyoming ranchers and UW colleagues to visit New Zealand and interact with farmers, industry representatives, and colleagues at his host university.

For Stewart, it was obvious: if he had the opportunity to pursue life-changing educational experiences, shouldn’t he share those opportunities with clientele and colleagues back in Wyoming?

SHARED CHALLENGES AND OPPORTUNITIES

Nine Wyoming producers and five UW faculty members participated in the 2025 Sheep Innovators Exchange.

Kate Harlan, who operates a sheep ranch outside Kaycee, served as co-chair for the exchange, helping coordinate logistics stateside for the producer group. She and her cohort traveled to New Zealand in July 2025 for a five-day tour of Christchurch and South Island, which included visits to working farms and value-added processing facilities.

Highlights included touring a permanent shearing barn—a novelty to Wyoming ranchers accustomed to mobile shearing trailers—as well as visiting a cadet training farm.

Harlan was particularly impressed by the cadet farm, which provides a two-year training program for future livestock producers. In addition to receiving hands-on instruction in handling livestock and training stock dogs, students learn bookkeeping and business management.

Harlan thought that the marketing and product consistency modeled by producers certified by companies like New Zealand’s Lumina Lamb could be useful at home as well.

But the trip wasn’t just about learning how things were done in New Zealand. In addition to touring farms and industry sites, Harlan and fellow Wyoming producer Justin Vincent co-led a Q&A session at an annual industry event.

Their audience was amazed to hear about challenges like predator management—a non-issue in New Zealand—and the amount of Wyoming rangeland required to support a relatively small number of sheep.

But, despite the differences in production systems, the Wyoming group found they had much in common with their New Zealand counterparts.

“It’s really easy to point out the differences, but at the end of the day, we’re all sheep producers, we all have the same problems,” Harlan comments.

Micah Most, a UW Extension educator based in Johnson County, agrees. “It was reassuring to know there are challenges everywhere,” he says.

“I think it was good to see that there are other people around the world practicing this form of agriculture, making it happen, which is how things work here too.”

Most and his UW colleagues participated in a separate 10-day tour, which included on-farm visits with producers, meetings with Lumina Lamb and the wool broker Zentera, and observation of Beef + Lamb New Zealand programming.

“It’s a good place to go look at what an ideal system could look like,” Most comments. “Now we can apply some of what we learned in a different context and see how we might be able to make big-picture ideas work.”

PRODUCER-TO-PRODUCER LEARNING

In addition to learning about different production systems, approaches to data collection, and product branding, the UW educators returned with new ideas about how to deliver extension programs.

Like Stewart, who worked closely with Beef + Lamb New Zealand during his sabbatical, the extension educators were struck by the organization’s emphasis on farmer-to-farmer learning.

“So often, we think we have to be the subject matter experts when really we don’t,” Stewart says. “We can plug in the science and clarify some things, but the practice—how people apply certain management practices or resources—is where all the magic is happening. Who’s better to teach than the very people doing it?”

Rather than delivering lectures, Beef + Lamb New Zealand representatives typically serve as facilitators for conversations between producers sharing their experiences.

This approach resonated with McKenna Julian, a UW Extension educator and sheep producer based in Lincoln County. Like Most, she is a founding member of the UW Extension Sheep Task Force.

“Getting down into small intimate conversation with producers, figuring out what’s at the heart of the problem and how we can help— that’s the highlight of my job,” she says.

While Julian recognizes that extension services look a little different in New Zealand,

she hopes to work with local ranchers to facilitate more peer learning opportunities at home.

“Having producer-to-producer learning goes way farther than Whit or I just standing up in front of the room,” she notes. “We’ll do some of that, but we want [participants] to talk, bounce ideas off each other, form these connections.”

EXPANDING INTERNATIONAL CONNECTIONS

Julian and her extension colleagues were joined on their New Zealand tour by Dylan Laverell, UW alum and former UW Sheep Program assistant.

Prior to serving as an instructor in the Sheep Program, Laverell completed undergraduate and graduate degrees in UW’s animal science department with Stewart as his adviser. Heading into the New Zealand Sheep Innovators Exchange, he’d been considering a few different PhD programs but hadn’t made a final decision about where to pursue his doctorate.

Thanks to Stewart, Laverell met several Lincoln University researchers during the New Zealand tour as well as visiting farms and meeting with industry representatives.

Less than a year later, he moved to Canterbury to become a PhD student at Lincoln, studying grazing systems with diversified forage.

For his part, Stewart isn’t content to organize a one-time international program, declare it a success, and move on. Instead, he’s already scheming about future exchanges, potentially bringing Wyoming ranchers and educators to other countries as well.

“That’s the beauty of working with Whit,” Laverell comments. “He recognizes that extension needs to be adding value back to producers… and when we expand horizons, we’re elevating everyone up with us.”

Harlan, for one, is on board. “Any time you do a trip and any time you go somewhere new, whether it’s next door, or the next state, or the next country, you learn something new to bring back,” she comments.

“The opportunity to go there and be a student again and even challenge some of your preconceived notions is really healthy,” Stewart adds, reflecting on his own time in New Zealand.

“You reignite what makes you passionate and it’s the people, it’s the livestock, it’s the continuing a livelihood that is under threat…Yes, the science is important and application of the science matters, but it’s really about relationships.” n

Whit Stewart, UW Extension sheep specialist.

Photo by McKenna Julian.

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Extension & Outreach

TAKE A WYOMING WALK UW EXTENSION ENCOURAGES COMMUNITY ENGAGEMENT AND PHYSICAL ACTIVITY written by Brooke Ortel, University of Wyoming Extension

Participants gather for an archaeological walk in Medicine Lodge Archaeological Site near Hyattville. Photo by Melissa Cook.

Go for a walk.

It’s probably advice you’ve received before, whether you’re looking to improve your health or just want to clear your head.

For those participating in UW Extension’s Wyoming Walks program, walking is also a way to build community and learn something new.

Led by local experts in partnership with UW Extension, the Wyoming Walks program highlights attractions ranging from state parks and archaeological sites to downtown murals and museums. All walks are free and open to the public.

Whether it’s a hike up Casper Mountain, a geological tour of Hot Springs State Park, or a stroll among the bronze statues outside the State Capitol, the program encourages people of all ages to get out of the house and explore.

“People need at least two hours outside [a week] to boost mental and physical health,” says Sara Olsen, a UW Extension educator based in Campbell County. “These walks really help with that.”

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NOT JUST EXERCISE

But Wyoming Walks aren’t just about physical activity or even getting outdoors. These excursions also provide unique opportunities for participants to build new friendships and explore—or rediscover—local history, culture, and recreational opportunities.

Each event is organized by a county extension educator in partnership with a local volunteer or partnering organization. At least one extension educator attends every walk, introducing the program and helping facilitate.

Community collaborators have included museum docents, conservation district representatives, business owners, artists, geologists, arborists, and authors.

Walks typically last 45 minutes to an hour, depending on the topic, location, and expert.

Some walks, such as museum tours, are more structured; others feature hands-on activities like scavenger hunts or nature photography.

In some cases, such as library story walks for

children or museum walks for seniors, events are tailored to a specific age group.

While the program highlights a wide variety of local attractions, all events share a common goal: to nurture community connections and well-being.

“It’s about bringing people together to improve health, foster connection, and spark curiosity and learning about the places they call home,” says Joddee Jacobsen, a UW Extension educator based in Natrona County.

TAKE A TOUR OF YOUR HOMETOWN

In 2023, Wyoming Walks launched pilot programs in just a few counties. By 2025, the program had expanded to include 13 counties, with a total of more than 1,300 participants attending 45 walks.

Some walkers have quickly become familiar faces at local events, even traveling to other counties to participate. Others are more selective, choosing walks based on theme, location, or difficulty level.

Highlights have included an art walk in Casper featuring the city’s colorful downtown murals, a “Mile with the Mayor” in Gillette, tours of Cody’s Buffalo Bill Center, and a tree identification hike on Casper Mountain led by a state forester.

Other favorites, some recurring, have included nature photography walks at Edness

Kimball Wilkins State Park and scavenger hunts at county fairs across the state.

Some Wyoming Walks have featured local businesses, including a Natrona County flower farm and historic ranches in Big Horn County, as well as cemeteries and public libraries.

Platte County’s “Haunted History” tour in October 2024, organized by extension educator Mary Evans, attracted a record number of walkers and inspired educators across the state to plan similar events in their home counties.

Especially for participants who have lived in the same community for a long time, Wyoming Walks provide fresh perspective, whether that means taking a closer look at a well-known landmark or learning something new about the area’s natural history.

“This was a wonderful experience! I have lived in Casper my entire life and now I know so much more. I was able to exercise too,” one participant wrote in a post-event survey.

A mural walk in downtown Casper.

Photo courtesy of UW Extension.

WALKING INDOORS AND OUTDOORS

In true Wyoming fashion, UW Extension educators rarely—if ever—cancel a walk.

Sometimes that means slogging through wind and cold; other times, it means getting creative and walking indoors.

In January and February, for instance, Olsen leads walks at the Campbell County Recreation Center. In the heat of summer, Jacobsen and

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A Converse County photography hike.

Photo courtesy of UW Extension.

colleagues organized a “behind the scenes” tour of the Ford Wyoming Center in Casper.

In Cody, Big Horn County extension educator Melissa Cook has partnered with the Buffalo Bill Center of the West to provide opportunities for older people to walk safely in the winter while exploring local history and connecting with peers.

In 2026, three museum walks attracted a total of 254 seniors.

After the 45-minute tours, participants often stick around to peruse the exhibits and chat with fellow walkers, Cook reports.

In post-walk surveys, seniors identified both physical and social benefits of the program. One mentioned adopting a new habit of taking the stairs instead of the elevator; others highlighted the importance of social interaction and the opportunity to form new friendships.

“I especially enjoyed it because I met a couple of new friends there,” a Wapiti resident shared.

“Sometimes there is a social aspect that may be as valuable as the event itself.”

In addition to coordinating senior walks at the Buffalo Bill Center, Cook has organized summer walks at outdoor locations ranging from the historic Pitchfork and Caroline Lockhart ranches to the Red Gulch Dinosaur Tracksite near Greybull.

“I enjoy this program because it builds community capacity through new friendships and offers opportunities for newbies in our small communities to meet their neighbors,” she comments.

WHAT’S NEXT? WYOMING CYCLES!

“Sometimes there is a social aspect that may be as valuable as the event itself.”

As the Wyoming Walks program continues to grow, it has inspired other UW Extension wellness initiatives. In Campbell County, Olsen now organizes group bike rides as well as walks.

After a brief discussion of topics like sports nutrition, training, and rules of the road, the Wyo Cycles group heads out. While the program is open to cyclists of all experience levels, most participants meander along the bike path at a leisurely pace, often accompanied by their families.

“I took the Wyoming Walks philosophy and made it into a biking group,” Olsen explains. “It’s not a race…It’s about community, meeting new people, and providing a safe group ride.”

Whether it’s a bike ride, downtown stroll, or museum walk, UW Extension’s wellness programs offer participants a new way to engage with their communities and hometowns—while also getting some exercise. n

To learn more about programming in your area, contact your local extension office.

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Extension & Outreach

4-H PROGRAM CULTIVATES A LIFELONG COMMITMENT TO VOLUNTEER WORK

I

written by Maya Gilmore, University of Wyoming Extension

n today’s world, it’s easier than ever to travel to new places and talk to new people, and yet paradoxically, it’s common to feel isolated from our closest neighbors.

But in the Wyoming 4-H Program, watching out for those around you is still a cultural norm.

From the ground up, community service is part of the DNA of 4-H. Across the country, this organization is sustained by adult volunteers who serve as mentors, teach real-world skills, and organize events like county fair.

In turn, 4-H members regularly carry out volunteer projects.

FROM STUDENT TO TEACHER

For 4-H’ers, volunteering can take many forms, including peer mentorship. More experienced 4-H’ers are encouraged to share their knowledge with younger members.

Curtis Muecke recently graduated from the Off the Grid 4-H Club of Park County. During his time in 4-H, he frequently served as a peer mentor. He learned how to show small animals like cats, rabbits, and chickens through 4-H, and later began hosting clinics for younger kids, teaching them how to set up a space for their animal, take care of it, and monitor it for pests and diseases.

Muecke hopes to become a teacher in the future. “4-H has been so influential in my life, and I want to continue giving back to the community that gave me so much,” he says.

“I wouldn’t be where I am if it wasn’t for 4-H volunteers. It’s such an amazing community of people willing to help kids of any age, and that’s something that can’t be understated.”

The 4-H ethos goes beyond the idea of giving to those “in need,” instead demonstrating that everyone sometimes gives, and sometimes receives.

Muecke, for instance, points out that he was able to teach younger 4-H’ers because a 4-H volunteer once helped him learn about small animal showmanship.

“You receive so much help throughout your life even if you don’t really see it,” says Muecke.

“Volunteering gives you a chance to give back to your community.”

TAKING OWNERSHIP OF COMMUNAL SPACES

Across Wyoming, many 4-H clubs give back by assisting with highway and fairgrounds cleanup efforts.

Josie Despain, a member of the Albany County Mavericks Club, comments, “It’s our fairgrounds; we want to keep it nice. Cleaning up

From left to right: Cowpokes 4-H'er Blakeley Postma leads her horse Ace to meet Pioneer Senior Center residents. Photo courtesy of Hannah Welfl-Postma.

Brenden Marcus and Kyston Rollema of the Roadrunners 4-H Club participate in a bed build. Photo by Cindy Lentsch.

Roadrunners Club members hold donations for a bedding drive. Photo

by Cindy Lentsch.

The Roadrunners 4-H Club bed build. Photo

by Cindy Lentsch.

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the fairgrounds shows our community that we care about our space [and] our community.”

As a junior leader, Despain helped organize these cleanups by reaching out to other Albany County youth. She has created flyers to advertise cleanup events, building artistic, technological, and social skills in the process.

Inspired by her 4-H experiences, she plans to continue volunteering after graduation.

“It makes me feel good to know I’m helping someone,” she says. “It’s something that’s always been big to me.”

A TRADITION OF VOLUNTEERISM

Cowpokes 4-H’er Corbin Dean shows Pioneer Senior Center residents a pet hamster. Photo courtesy of Hannah Welfl-Postma.

Some Wyoming 4-H clubs have been around for decades, and year after year, many of these clubs return to specific volunteer projects.

For members of the Cowpokes Club in Hot Springs County, one of these annual projects is a petting zoo created for residents of the Pioneer Senior Center in Thermopolis. Every fall, 4-H’ers bring their pets to the senior center’s lawn to meet the residents. Petting zoo animals have included cats, dogs, donkeys, chickens, horses, and guinea pigs. Senior center residents get a chance to go outside, interact with furry (or

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feathered) friends, and hear 4-H’ers talk about their beloved pets.

In 4-H clubs across Wyoming, youth vote on the projects they’d like to pursue using parliamentary procedures. 4-H’ers actively choose to support volunteer work, year after year.

But 4-H’ers also take on new projects. Cindy Lentsch, leader of the Roadrunners Club in Washakie County, encourages community members to ask 4-H clubs for support. “I think as members of 4-H, we’re always open to new ideas, whether it’s sponsoring a row of vegetables or moving a set of shelving in the local library…

Reach out to organizations like 4-H, because there are probably kids that would love to help.”

SUPPORTING THOSE IN NEED

4-H’ers frequently participate in fundraising efforts for Wyoming residents with limited resources. Clubs conduct food drives, diaper drives, and quarter collections. “[By volunteering], kids realize even small acts can have a big impact. There’s nothing that’s too small,” says Lentsch.

Clubs also regularly carry out more timeintensive fundraisers.

The Harmony Hustlers of Albany County, for example, take part in an adopt-a-family program during the holiday season. School counselors put together anonymous profiles of families who might struggle financially over the holidays.

4-H’ers from the Harmony Hustlers then raise money to buy gifts for these families. “Kids are actually picking out stuff for other kids, and so they usually end up with some pretty cool items that we didn’t even know existed,” says leader Jessica Kimzey.

Since the program is entirely anonymous, 4-H’ers don’t know who will receive their gifts.

They learn to give to others without expecting anything in return. That important lesson extends beyond the holidays and beyond 4-H, showing kids how rewarding helping can be on its own merits.

In 4-H, volunteer projects can incorporate surprising skills, from financial literacy to carpentry. The Roadrunners 4-H Club regularly participates in the Sleep in Heavenly Peace program, a bedding drive that aims to ensure no kids in Washakie County are sleeping on the floor. In the process, the Roadrunners work on money management skills, using donations to purchase bedding from a local store.

As part of the same program, 4-H’ers have also participated in a “build-a-bed” day, where they practiced safely operating power tools.

A CULTURE OF CARING

4-H volunteer leaders emphasize that volunteerism has an enduring impact on the way youth think about the world. “Giving is embedded in [4-H],” says Harmony Hustlers leader Jennifer Utecht-Miller. “It just seems like a natural connection, that that’s what you do.”

4-H’ers learn to look out for their communities. They also become more aware of how to help their communities. Through volunteer projects, 4-H kids get practical experience with leadership, managing money, even using power tools. “They are armed with knowledge about things that they can do because they’ve done it,” says Kimzey.

And this impact is far-reaching, becoming something that kids naturally reach for throughout their lives. “I grew up in Thermopolis as part of 4-H program. Now that I’m a grown-up, I’m always looking for ways that I can do things for others,” says Cowpokes leader Hannah WelflPostma. “You learn to love giving to others.” n

L-R: Harmony Hustler members Caden Miller, Connor Kimzey, Taylor Kimzey, Landon Olson, Kaleb Strain, and Wyatt Strain shop for a family during their annual Adopta-Family community service event. Photo

by Jessica Kimzey.

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Awards

E

AWARDS

very year, the UW College of Agriculture, Life Sciences and Natural Resources (CALSNR) recognizes exceptional alumni, valued partners, and generous supporters of the college. The 2026 Agricultural Appreciation Award recipients are outstanding alumni Frank Moore and Tom Davis; industry partner Wyoming Wool Growers Association; and legacy donor John Hines.

OUTSTANDING ALUMNI AWARD Wyoming Rancher Recognized for Lifelong Leadership in the Sheep Industry

A third-generation rancher in Converse County, Frank Moore has served as a leader in the Wyoming sheep industry—and beyond—for decades.

Moore studied agricultural business at UW, heading home in 1974 to run the family’s sheep and cattle operation with his wife, Elaine. The couple also launched an outfitting business specializing in archery, an unconventional decision at the time.

The impacts of Moore’s forward-thinking leadership and willingness to innovate extended well beyond the Spearhead Ranch. He was also a founding member of the Mountain States Lamb Cooperative, taking on various leadership roles during his two decades of involvement. In 1994, he was elected president of the Wyoming Wool Growers Association. From 2003 to 2005, Moore served as president of the American Sheep Industry Association.

The Moores recently established an endowed excellence fund supporting the UW Sheep Program and Wyoming Wool Initiative, amplifying CALSNR’s efforts to facilitate student involvement in agriculture.

All three of their sons graduated from UW and several of their grandchildren are attending the university. “We’re very happy with how the College of Ag is doing,” Moore says. “We appreciate what’s going on down there and want to support them.”

Frank Moore

OUTSTANDING ALUMNI AWARD He “Borrowed” the CSU Ram in 1975. He’s Championed UW Ever Since.

Gillette native Tom Davis is known for his thoughtfulness and generosity—and for his pivotal role in the Wyoming Farmhouse Fraternity’s capture of Colorado State University’s beloved ram mascot.

Davis graduated from UW in 1976 with a bachelor’s degree in farm and ranch management, working in ag lending for several years before returning to the family ranch.

From his carefully planned “borrowing” of CSU’s ram to his generous support of current CALSNR students, Davis has been an enthusiastic advocate for UW throughout his life. “The university is so important to the state of Wyoming,” he notes. “It provides opportunities for kids and it’s everybody’s university, whether you go there or not.”

Recently, Davis worked with family and friends to establish a student enrichment fund in honor of his parents, Dorothy Jean Davis and the late Richard L. Davis. The endowment supports student involvement in agriculture, especially in the sheep and wool industries, through educational opportunities both inside and outside the classroom.

Tom Davis

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Awards

OUTSTANDING PARTNER AWARD Wyoming Wool Growers Legacy Fund Establishes Endowed Faculty Position

The Wyoming Wool Growers Association (WWGA) has established an endowed fund supporting a sheep and wool extension specialist position in UW’s Department of Animal Science. The fund will also provide financial support to the UW Sheep Program and Wyoming Wool Initiative, both of which work closely with Wyoming producers and students.

For more than a century, WWGA has helped protect, preserve, and enhance the lamb and wool industry in Wyoming and the West. The organization collaborates with UW and other partners to disseminate research-based information relevant to the sheep and wool industry, helping Wyoming producers increase the profitability and sustainability of their operations.

“We really wanted to instill that the sheep and wool program in Wyoming will never go away,” says Alison Crane, WWGA executive director. “We view this position as essential to our industry, which is a huge testament to the history of the university and its partnership with industry.”

LEGACY AWARD A Lifetime of Generosity: Former State Legislator Supports Generations of CALSNR Students

John Hines, Campbell County rancher and former state legislator, is remembered for his lifelong commitment to advancing Wyoming agriculture and generously supporting CALSNR students. After attending UW, Hines joined the U.S. Army. He later became president of the Wyoming Wool Growers Association and served for 29 years in the Wyoming State Legislature.

In 2005, Hines established the Hines Family Scholarship to support CALSNR students in financial need, with preference given to students from Wyoming. A generous gift from Hines’s estate has further strengthened and sustained the scholarship program. The gift also bolstered funding for UW’s Wildlife Livestock Health Center Endowment.

“John Hines devoted his life to serving Wyoming’s agriculture, education, and rural communities,” says Kelly Crane, Farm Credit Services of America Dean in the College of Agriculture, Life Sciences and Natural Resources. “This gift continues John’s legacy of community and industry service in an extraordinary way…empowering our students and programs to advance the agricultural industry, which John dearly loved.”

John Hines

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