The Brand - Spring 2022

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Animal Science Alumni Association awards scholarships to deserving students



Improvements Lead to Student Opportunities


Dr. Tom Carr Honored with ASAA Totusek Arena Hall of Fame



OSU Judging Teams Lead The Nation In Programs





Editor | Megan Smith Creative Director| Kelsey Vejraska Writers | Kaylyn Branen, Jillian Remington & Bailee Schiefelben Photographers | Kaylyn Branen, Kelsey Vejraska, Shane Rux & Oklahoma State University Graphics | Kaylyn Branen, Jessica Trenner & Andrea Vandever-Moore The Oklahoma State University Animal Science Alumni Association is a non-profit organization focused on promoting the profession of animal science. This is accomplished by providing scholarship and judging team support, encouraging student enrollment in animal science, improving awareness of educational opportunities and organizing events and activities for alumni. OSUANSCIALUMNI.COM | OSUANSCIALUMNI@GMAIL.COM | 405-747-1977 | @OSUANSIALUMNI Print and distribution of this publication was paid for in conjunction with the ASAA and Oklahoma State University Department of Animal and Food Sciences.

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Clay Burtrum | ASAA President

Ag Doesn’t Stop and neither has the ASAA! At the ASAA Gala Reunion in April, we raised more than $26,000. We greatly appreciate the donors and contributors who attended and took part in our auction that supports the 2021-22 animal science scholarships, purebred centers and many other projects. The ASAA elected new officers at the annual meeting held at the gala and I am proud to serve as your 2021-22 ASAA President. I grew up on a cattle and swine farm in Payne County near Glencoe, Oklahoma. I graduated from OSU in May 1995 with an animal science biotechnology degree – that’s what it’s called when you do three years of pre-vet courses, but don’t make the cut for vet school! A college internship during my senior year at a feedlot helped me recognize my interest in cattle feeding. Upon college graduation, I landed a role at Five Rivers Cattle Feeding near Keyes, Oklahoma. In 2000, I chose to bring my experiences back home and work for Farm Data Services, a managerial accounting firm serving the needs of farmers, ranchers and rural businesses in a five-state region. My father and I are also partners in Burtrum Cattle, LLC., a 500-head cow/calf and stocker operation in Payne and Pawnee counties. I currently serve on the National Cattlemen’s Beef Association officer team as Chairman of the Federation of State Beef Councils and am the North Central representative on the Oklahoma Department of Agriculture Food and Forestry board. I live north of Stillwater and have three daughters. I married Kendra Moreland in August, adding two more daughters! The family dog is a boy. The ASAA has been active this summer working with the Department of Animal and Food Sciences. We have assembled a great team who has diligently worked together to coordinate a fall auction, the ASAA tailgate on Ag weekend and gather new gala support. Make plans to attend the 2022 ASAA Gala Reunion that is scheduled for April 2 at the ConocoPhillips Alumni Center. We also activated a special membership campaign this year at the Oklahoma Cattlemen’s 4 | The Brand

convention which resulted in 20 new lifetime members! I hope you will join us in helping to recruit new members as we look to expand the ASAA and our efforts to support animal science students and programs. I look forward to a productive year!


Dr. Jerry iF tch & Dr. Chris Richards | Co-Interim Department Head I am honored to have the opportunity to lead the Animal and Food Sciences Department during this leadership transition to a new department head. Dr. Richards and I look forward to providing solid leadership during this transition. I have been on the faculty for 34 years but this next year will be a new experience for me. I truly love this department and would not have accepted this role if I did not think I could make a difference. Our current freshman class is more than 250 students and the largest ever in the department, adding our student body total to 1021 students as of Fall 2021. We are looking forward to working with these students over the next few years. We have seen increased funding with our research efforts of the last several years. More grant applications have been submitted and funded than ever before during 2021. I am extremely proud of the efforts of our researchers in the department! THANK YOU to the ASAA for all the support you provide our department and our students! I look forward to seeing you all this spring at the ASAA Gala Reunion and Cowboy Classic Sale during Animal Science Weekend.

I’m honored to have the opportunity to represent the Oklahoma State Department of Animal and Food Sciences during this leadership transition period. I look forward to working with Dr. Fitch to represent the department and provide a smooth transition between Dr. Rusk and the next department head while striving to continue successes in recruiting and supporting talented students, faculty, and staff. We will also work to further the recent improvements in animal facilities, laboratories, and other infrastructure. I am enjoying spending more time in the department again with its tremendous positive energy from students, faculty and alumni that is infectious. Strong support from alumni is a key component of that energy. Thank you to the ASAA for its support of the Department of Animal and Food Sciences and its students! I look forward to working with many of you as we proceed with the school year, departmental priorities, search process and Animal Science Weekend.

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EXECUTIVE REPORT Meag n Smith | eEx cutive Director

Looking back, it is incredible to realize this is my fifth year serving as the Executive Director of the Oklahoma State University Animal Science Alumni Association. One of the things I value the most about my job is the opportunity to build relationships to learn about your story and why each of you share the same passion for the Department of Animal and Food Sciences and their students as I do. Like many of you, I was a part of the OSU judging program and am proud to be a member of the 2010 National Champion Livestock Judging Team. Our team recently celebrated their 10-year reunion in Louisville, Kentucky and had the opportunity to watch OSU make history at this year’s contest with a 102-point lead and OSU’s 21st National Championship. Being a member of the judging program instilled a passion to the department that was part of my foundation for valuing the ASAA and the connections the association brings to its membership. Traditions of the association is another thing that makes this job special. My husband and I welcomed our first son this fall and I often find myself thinking of how I cannot wait to share the traditions with him as he grows a passion for OSU, agriculture and animal science. His birth has made me realize even more the importance of preparing for the next generation and continuing these traditions. Over the past year, I have noticed how much alumni and friends of the department value the time to gather over Animal Science Weekend and the importance of this long-standing tradition. Even through the limitations of a global pandemic, the ASAA has added 35 new lifetime members and hosted a successful 2021 Gala Reunion while honoring Eddie Sims and raising nearly $30,000 in support to animal and food sciences students. After hearing much disappointment when we had to cancel in 2020, followed by the excitement of being able to gather again in 2021, it was rewarding to see how this group took advantage of the opportunity to have the Gala Reunion. Without a doubt, I know the upcoming Gala Reunion will be just as strong of a success as we honor 6 | The Brand

Dr. Tom Carr as the Hall of Fame Recipient. The ASAA is gearing up for a strong 2022 and the Board of Directors is establishing goals and priorities to build upon our strong foundation established by previous alumni and board members. Two important areas of focus will be seeking ways to grow our membership and target fundraising initiatives to directly support students and the purebred/teaching units. In addition, the ASAA will serve as an advocate for the department as OSU looks to identify a new head of the OSU Department of Animal and Food Sciences. Serving as your executive director the past five years, I have learned the success of the association comes from the people. You each have left your own impact within the walls of OSU and I value our conversations and look forward to making more memories in the year ahead. To see where we have been, where we are now, and where we aim to be in the future is promising for our association. As we embrace for change in the coming year, we continue to look for ways to better partner and serve the department, alumni and students to continue the legacy and tradition of excellence.



ASAA is directly involved in the administration of 11 difef rent endowments at the Oklahoma State University oF undation. Collectively these endowments have over $1.65 Million of dedicated funds. Five endowments support students and six endowments support our various livestock production and teaching facilities. These endowments generate more than $52,000 a year of investment earnings that are then distributed each year across the department as follows: $20,00 distributed as scholarships $16,500 invested into the livestock production and teaching facilities $11,000 directly support judging teams $3,000 supporting various clubs and student organizations

ASAA actively works to bring in more than $90,000 a year from fundraising efforts and donations while operating with a $50,000 annual budget. The goal is to end the year with more than a $40,000 surplus that we invest back into the various endowments creating even more scholarships and student support in the future. We appreciate the support of those who have contributed to the ASAA endowments and look forward to continuing to grow these funds into the future.

PKEQUIPMENT.COM Oklahoma State University | 7

ANIMAL SCIENCE SCHOLARS Animal Science Alumni Association Awards Scholarships to Deserving Students

Matilyn Allen, Maysville, Oklahoma Matilyn Allen, an animal science major with an option in business, is a senior at Oklahoma State University. With a strong background in the agricultural industry through showing pigs and livestock judging, Allen enjoys helping younger students in agriculture. As a part of her future plans, she will work closely with 4-H and FFA members as a part of business development at Payne County Farm Bureau.

Taryn Cook, Lindsay, Oklahoma Taryn Cook is a senior at Oklahoma State University pursuing a degree in animal science. Upon graduation, Cook plans to continue her education at OSU to obtain her master’s degree in livestock nutrition. One day, she plans to become a sales representative or to make new rations for a large feed company.

Corrine Burrus, Farmington, Arkansas Corrine Burrus, a senior at Oklahoma State University, is pursuing a degree in food science. Burrus is an undergraduate research assistant for the Robert M. Kerr Food and Agricultural Products Center. After graduation, Burrus plans to pursue a graduate degree in food science so she can work in research and development in the food industry.

Macey Goretska, Abilene, Texas Macey Goretska is a senior majoring in animal science and business. She is a Leader of Excellence in Animal and Food Science, the secretary of Block and Bridle, and a member of Oklahoma Collegiate Cattlewomen. Upon the completion of her undergraduate degree, Goretska plans to pursue a masters in animal science.

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Grace Harris, Horatio, Arkansas Grace Harris, an animal science and food science major with a pre-veterinarian option, is a junior at Oklahoma State University. At OSU, Harris is a member of the Livestock Judging Team, Leader of Excellence in Animal and Food Sciences, and serves as a Ferguson College of Agriculture Ambassador. Upon graduation, Harris plans to pursue her PhD in meat science to eventually work in research and development for a leading protein company.

Mattie Haynes, Jay, Oklahoma Mattie Haynes is an Oklahoma State University senior pursuing a degree in animal science and agribusiness. Haynes is a member of the OSU Livestock Judging Team, OSU Meat Animal Evaluation Team, and Leader of Excellence in Animal and Food Sciences. With an interest in research, Haynes plans to pursue her PhD in animal science with hopes of helping beef cattle operations be sustainable and profitable.

Mamie-Cate Haydon, Weatherford, Texas Mamie-Cate Haydon is a senior at Oklahoma State University pursuing a degree in animal science with a pre-veterinary option with a minor in agricultural economics and agribusiness. Haydon is a member of the OSU Block and Bridle Club, Meat Science Association and OSU Ranch Horse Team and is working as an intern at R.A. Brown Ranch. After graduation, Haydon plans to pursue a career in the animal health field with intentions to better serve producers and consumers with increased profitability while also benefiting animal health.

Danielle Nading, Fort Scott, Kansas Danielle Nading is a senior at Oklahoma State University pursuing a degree in university studies with minors in agricultural leadership and animal science. With a strong background in the swine industry, Nading is a member of the OSU Livestock Judging Team and had the opportunity to work as the media intern for the Eastern Kansas Swine Show Series this past year. Nading plans to have a career working with youth for a livestock organization while also advocating for the agricultural industry.

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Madalyn Jo Neuschwander, Shedd, Oregon Madalyn Jo Neuschwander, an agricultural communications and animal science major, is a senior at Oklahoma State University. Here at OSU, she is a member of the Block and Bridle Club and the Agricultural Communicators of Tomorrow Club. Neuschwander plans to work as an advocate for farmers and ranchers after graduation, and hopes to continue her hobby in photography.

Rhett Pursley, Locust Grove, Oklahoma Rhett Pursley is an Oklahoma State University senior pursuing a degree in animal science. Pursley works at the OSU Center for Veterinary Medicine Ranch and is a member of the OSU Honors College. He was also a member of the 2020 OSU Livestock Judging Team. Upon the completion of his undergraduate degree, Pursley plans to continue his education at Oklahoma State University and then find a career working in the swine industry.

Natally Owen, Mustang, Oklahoma Natally Owen is a senior at Oklahoma State University pursuing a degree in animal science. Owen is a member of the OSU Livestock Judging Team and also owns a club lamb operation. Upon graduation, Owen plans to pursue a career as a feed scientist in a small ruminant division at a feed company.

Phoebe Rogers, Amber, Oklahoma Phoebe Rogers is an animal science senior with a pre-veterinary option at Oklahoma State University where she is a member of the Livestock Judging team. Upon the completion of her undergraduate degree, Rogers plans to attend veterinary school. She plans to own a large animal veterinary practice with a primary focus on embryo transfer and artificial insemination.

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Tanner Stevens, Yukon, Oklahoma Tanner Stevens is a junior at Oklahoma State University pursuing a degree in animal science. Stevens works at Express Ranches, and plans to be involved in the Swine Club and Block and Bridle while a student at OSU. Stevens plans to pursue a career with a livestock pharmaceutical company to distribute medication to farmers and ranchers across the country after graduation.

Raylyn Thompson, Adair, Oklahoma Raylyn Thompson, an animal science major with a concentration in business, is a senior at Oklahoma State University. Thompson is a member of the OSU Livestock Judging Team and works as the youth livestock program intern for OSU Extension. After the completion of her undergraduate degree, Thompson plans to work as a youth livestock Extension specialist at a land grant institution.

Johnna Stottlemyre, Luther, Oklahoma Johnna Stottlemyre, an animal science and business major, is a senior at Oklahoma State University. Stottlemyre is a member of the OSU Livestock Judging Team. Her future plans include attending law school to become a corporate attorney, with the goal of working for an agricultural-based company.

Kyler Vernon, Arroyo Grande, California Kyler Vernon is a junior pursuing a degree in animal science at Oklahoma State University. Here at OSU, Vernon is a member of the Livestock Judging team. After graduation, Vernon plans to earn a law degree to practice water law in California. Aside from law, Vernon will continue expanding his flock of blackface club lamb ewes.

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Grand Champion Pen of 3 Angus Heifers, 2021 Cattlemen’s Congress

Sharing our best with you! E

At Oklahoma State University, our annual Cowboy Classic Production Sale is an offering of the very best that we can produce. For four consecutive years, we have been honored to offer females from the Grand or Reserve Grand Champion Pen of Three Angus Heifers in Denver and this year from the Cattlemen’s Congress in Oklahoma City, where we look forward to competing again in 2022. Be assured that we will continue to share our very best in April 2022.

Thank you for supporting OSU!

Grand Champion Pen of 3 Angus Heifers, 2020 National Western Stock Show


Res. Grand Champion Pen of 3 Angus Heifers, 2019 National Western Stock Show

Grand Champion Pen of 3 Angus Heifers, 2018 National Western Stock Show

Cowboy Classic

43rd Annual Production Sale 1:00 p.m. CDT

Sunday, April 3 rd

Stillwater, Okla.

SHOW HEIFER & DONOR PROSPECTS • YOUNG SPRING COW/CALF PAIRS • FALL LONG YEARLING & SPRING YEARLING BULLS Please contact Jeremy Leister to be added to the Cowboy Classic Sale mailing list.

PUREBRED BEEF CATTLE CENTER Mailing address: 109 Animal Science, Stillwater, OK 74078

12 | The Brand

Jeremy Leister, Manager (405) 714-0557 • Corey Myers, Assistant Herdsman (330) 749-1071 Dr. Mark Johnson, Assoc. Professor (405) 880-1902



Dani LeDonne named Outstanding Senior in Animal and Food Sciences

Mohammad Habibi recieved the Joseph P. Fontenot Travel Scholarship from the ASAS

Mandy Lawson and Carlee Salisbury received the Award of Merit from Animal and Food Sciences

Anna Goldcamp and Parniyan Goodarzi were selected as research award winners by the OSU Women’s Faculty Council

James Borgerding, Ryan Callahan, Braeden Coon, Alyssa Hoyle, Cathy Mapes, Lizzi Neal, Will Shelby and Megan Wasson received the Senior Leadership Award

Dr. Dan Stein recieved the Ferguson College of Agriculture 2021 Excellence in Undergraduate Advising and Mentoring Award

Animal Nutrition Physiology Center opened in the Spring of 2021

Dr. Blake Wilson recieved the Tyler Award from the Department of Animal and Food Sciences

Exhibited the Champion Pen of Angus Heifers at the 2021 Cattlemen’s Congress

Dr. Parker Henley was named Totusek Endowed Chair in Animal Science

Dr. Ranjith Ramanathan recieved the 2020 Distinguished Early Career Faulty Award and the Regents Distingushed Teaching Award

Dr. Udaya Desilva and Dr. Ryan Reuter were promoted to the rank of Professor

Dr. Udaya DeSilva recieved the 2020 Honorary Inductee in the Alpha Zeta Honor Society and 2020 Lead Orange: Common Purpose in Leadership Award Mr. Rusty Gosz named the 2020 Oklahoma Youth Expo Show Honoree Dr. Gretchen Mafi received the 2021 AMSA Signal Service Award from the American Meat Science Association (AMSA) Dr. Leon Spicer received the Animal Physiology and Endocrinology Award from the American Society of Anumal Science (ASAS) Dr. Ryan Reuter was named a Fulbright Future Scholar by the Australia-American Fulbright Commission Parniyan Goodarzi recieved the H. Allen Tucker Appreciation Club Graduate Student Travel Scholarship from the ASAS

Dr. Ravi Jadeja and Dr. Blake Wilson were promoted to the rank of Associate Professor Dr. Andrew Foote was reappointed as an Assistant Professor Dr. Gretchen Mafi was elected to join the AMSA Board of Directors as President-Elect Dr. Glenn Zhang received the 2021 Sarkeys Distinguished Professor Award Dr. Adel Pezeshki received the Phoenix Award for Graduate Faculty, the highest recognition bestowed by the Graduate Professional Student Government Association.

Congratulations to faculty and students on all of your accomplishments over the last year! Oklahoma State University | 13

THANK YOU Dr. Clint Rusk

For 9+ years of dedication to the OSU Department of Animal and Food Sciences! Department Accomplishments

• Largest freshman class in the history of the department - Fall 2021 • Animal Science Arena changed Totusek Arena to recognize the many contributions of former Department Head, Dr. Robert “Bob” Totusek • Department of Animal Science changed to Department of Animal and Food Sciences • Publication of Cowpoke News “Research Edition” • Walt Garrison nomination of Honorary Ph.D. at OSU Commencement • Minnie Lou Bradley induction into the Saddle and Sirloin Club in 2014 • Leading three Study Abroad trips to New Zealand in 2015, 2016 and 2018 • 3 winners of University 3 Minute Thesis competition

Faculty Accomplishments

• Dr. Clint Krehbiel hired as first Assistant Department Head in the Division • Hiring 17 highly qualified and dedicated faculty members • APLU teaching awards received by Dr. Mafi and Dr. Ranjith Ramanathan • 3 Regents Distinguished Teachers - Dr. Udaya DeSilva, Dr. Ranjith Ramanathan and Dr. Leon Spicer • 2 Regents Distinguished Researchers - Dr. Leon Spicer and Dr. Glenn Zhang • Increased research productivity as indicated by increased funded grants - 2020 and 2021

15 National Champion Judging Teams

• Winning the “Triple Crown” in Collegiate Judging in 2018 (for only the 2nd time in history) • Donation of three 15-passenger vans by Randy and Robin Byford and the Byford Auto Group

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OSU Foundation Endowments

• Five Purebred/Teaching Center • Willard Sparks Beef Cattle Research Center • Range Cow Research Center • Totusek Lectureship • Undergraduate Research Scholars Program • Numerous scholarships for undergraduate and graduate students

Livestock Unit Accomplishments

• Doubling of Department Major Sponsors • Champion Pen of Angus Heifers - National Western Stock Show - Cattlemen’s Congress • Champion Angus Bull Tulsa State Fair • Champion Yorkshire Gilt - World Pork Expo • Champion Truckload of Barrows - National Barrow Show • Yorkshire Hog College Boar National Barrow Show • Replacing the bottom half of the Holstein herd with Jersey cows at the OSU Dairy

Facility Improvements

• Charles and Linda Cline Equine Teaching Center • Ferguson Family Dairy Center - Freestall Barn and Helms Hall Student Housing - Insentec individual animal feeding system - Visitor Center and DeLaval Robotic Milker • Animal Nutrition & Physiology Center • Willard Sparks Beef Cattle Research Center - Insentec individual animal feeding system at the processing facility equipment and Forages Center • Renovation of Genetics and Animal Well-Being Lab, Animal Nutrition Labs in the AFS Building & Purebred Beef Center

Tailgating Cowpokes

Students and Alumni gathered on Sept. 25 for the annual ASAA Tailgate as we watched the Cowboys defeat Kansas State, 31-20.

Thank you to P&K Equipment for Co-sponsoring the 2021 ASAA Tailgate!

Oklahoma State University | 15

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The Trusted Voice of the Oklahoma Cattle Industry



FERGUSON FAMILY DAIRY Improvements Lead to Student Opportunities

Driving west on McElroy Road from the campus of Oklahoma State University, as you cross the intersection at Western Road, the OSU Ferguson Family Dairy Center is a familiar sight on the hillside. As you pull down the gravel driveway, a historic brick barn can be seen ahead with the newest facility improvements of a freestall barn and visitor’s center on the left. Recent improvements made at the dairy include the new Helms Hall student housing, freestall barn, visitor’s center, and DeLaval Robotic Milking system, said Leanne Van der Laan, a 2018 OSU animal science graduate and current dairy herd manager. “With the new freestall barn, the milk robot, and student housing, it has allowed us to continue to push forward and be a more progressive dairy,” Van der Laan said. Before facility improvements, students lived in the loft of the old brick barn, including Van der Laan when she worked as a student during her undergrad. Now, Helms Hall includes six student rooms, restrooms, kitchen space, and living room, Van der Laan said. “The students have a feeling of being home and 18 | The Brand

making this something not just a job anymore. It is something they are 100% a part of,” Van der Laan said. “I think it gives them a sense of pride and willingness to be a part of the dairy itself.” Students living at the dairy have the responsibility of checking on cows in the night during calving season and have more opportunities to learn since they are less than two minutes away, Van der Laan said. “Living in Helms Hall, you gain more experiences, you are not just here to work,” said Lilee Brinlee, zoology sophomore from Adair, Oklahoma and student worker at the dairy. “I am not just here for my eight to five shift. I am here for the nine p.m., late night breakdowns with the robot. Us, who live in the house, we’re on call 24/7. We get the opportunity to learn not only the basic chores, but we are also involved in all the different aspects of operating the farm.” In addition to having the privilege of living at the dairy, students have the ability to learn about new technology in the dairy industry with the DeLaval Robotic Milking system. Currently, 55 cows use the robotic milker and 53 still

use the conventional parlor which exposes students to two types of milking styles, Van der Laan said. “Being able to learn and see the new technology available for the industry, it is imperative for those students wanting to continue in the dairy industry,” Van der Laan said. Having the milking robot at the dairy gives students a unique way to learn about technology in the dairy industry, said Brett Chapman, agricultural leadership junior from Perkins, Oklahoma and student worker at the dairy. “No one has a robot like ours in Oklahoma,” Chapman said. “To have one and be able to work with it, those are critical hands-on skills we are gaining.” While students have the ability to learn hands-on with the robot and living at the dairy, the public also has the opportunity to learn at the dairy through the visitor’s center, Van der Laan said. In just the three short months Van der Laan has managed the dairy, she said over twenty-five groups have come to tour the unit. Groups have ranged from 4-H and FFA students to students studying to be dietitians at the University of Central Oklahoma, Van der Laan added. “They were a group of dieticians who wanted to be able to support the dairy industry and share the nutritional benefits with their clients,” Van der Laan said.

By coming to the dairy center, Van der Laan said the public can observe first-hand how dairies properly handle and care for their cattle while providing a high quality product with no antibiotics in the milk. “It has been really helpful with FFA students who come out and want to be a part of OSU but might not have full awareness they want to be a part of the dairy industry until they see how great our facility is and all of the improvements made,” Van der Laan said. With the new improvements, faculty and students recognize the important role donors have played in making the dairy what it is today. “Support from OSU alumni and donors allows us to keep pushing the dairy industry forward in Oklahoma and being able to help out even other dairy farmers,” Van der Laan said. “We can be an asset to them, whether it’s making the decision to get a robot or being able to help them if they are having issues with the[ir] robot.” For Chapman, he said not only has donors given him tremendous opportunities to gain skills and knowledge, but the housing gave him the ability to come to OSU to earn a degree. “A big thank you,” Brinlee said. “Being able to get hands-on experiences instead of just the conventional parlor but also seeing new technology. We get to see change in agriculture happening one-on-one. I would Oklahoma State University | 19

not be out here if it was not for [donors].” Donors make it possible for students to have access to new technologies and experiences, but Van der Laan truly gives students the opportunity to learn through her ability to teach, paired with her optimistic attitude, Chapman said. Leanne Van der Laan may be known as the dairy herd manager, but to her students, she is known as “the Beast,” said Brinlee. “We have a note in [the office] that says ‘the Beast,’” Brinlee said. “Leanne came from a farm where she managed the whole dairy by herself. Now, being able to work one-on-one with Leanne, she is absolutely amazing and the strongest, most independent manager. Van der Laan milked 150 cows by herself after graduating from OSU and said she would still be milking her own even if she had not taken this job in May 2021. “It’s been a journey, but I am glad to be back,” Van der Laan said. “I’ve missed it. I love working with the students and I like being back here at OSU.” Van der Laan says her favorite part about her job as the

herd manager is working with cows and she plans for it to stay this way. “I plan on being here for a while,” Leanne said. “I do not want to go anywhere anytime soon.” If OSU students are interested in working at the dairy, Chapman said to take the chance and start. “You do not have to know everything [to work here],” Chapman said. “As long as you are willing to listen, you can come in here and learn a lot really, really quick.” Not only is it a way to gain industry knowledge, but working at the dairy also gives students a way to build connections with faculty and peers, Brinlee said. “Working at the dairy is one of the most fun and challenging experiences,” Brinlee said. “You learn so much and have such a fun time doing it. You’re building those connections and making lifelong friends you will have even after you graduate.” To learn more about the OSU Ferguson Family Dairy Center or to contribute to the endowment, please visit Written by Kaylyn Branen

Proudly Supporting Agriculture in OKFARMCREDIT.COM 20 | The Brand


PRESERVING THE Heritage of the West through Research & Education

The charitable arm of the Oklahoma Cattlemen’s Association


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GOLDFAWN RBURT PEP-RED-ET EX91 Due this fall with her sixth calf 2 - 0 26303 3. 7F 955 3. 1P 765 3 - 0 28682 3. 4F 942 3. 1P 834 4 - 0 27973 3. 6F 969 3. 1P 847 5 - 2 27719 4. 5F 1239 3. 0P 845 6 - 6 25527 4. 6F 1222 2. 9P 780


For more information contact Leanne Van der Laan at Oklahoma State University | 21


Totusek Brand of Excellence Recipients ROB AND MARY SHUEY






1972 50-year Livestock Team







1972, 1997 and 2012 Alumni Reunion Groups APRIL 2, 2022 22 | The Brand




Oklahoma State University | 23

INDUSTRYIcon Dr. Tom Carr Honored with ASAA Totusek Arena Hall of Fame

Thirty-five Meat Judging Teams. Thirty-six Meat Animal Evaluation Teams. Twenty Total National Champions. Legend is the simplest and most effective way to describe Dr. Tom Carr’s impact on the meat science industry across the globe. His ability to work with youth to benefit meat judging is unrivaled to this day. From meat scientist to mentor and the United States to Australia, there is no doubt the 2022 Totusek Arena Hall of Fame Chairback Recipient Dr. Tom Carr has made an impact in the lives of others. As an alumnus of Oklahoma State University, Carr has been influential on students who are a part of the program, said Morgan Pfeiffer, OSU assistant meat professor. “Dr. Carr has served as a mentor to myself and many other young meat scientists,” Pfeiffer said. “He is an icon in the industry and goes above and beyond to inspire the next generation.” Like many others, Carr’s journey to the meat science industry began at a young age through programs such as 4-H and FFA. Carr grew up on his family’s Angus operation in Deerhead, Kansas, located between Medicine Lodge and Coldwater. He grew up ranching with his grandpa, dad and brother. “My great, great, great grandparents homesteaded in that area about 1884, and the ranch has been in my family since then,” Carr said. As a 4-Her, Carr started building his own cow herd alongside his brother. Through the work they put into their cattle, they were able to put themselves through 24 | The Brand

undergrad at Kansas State University, Carr said. However, cattle were not the only 4-H project they were involved in, he added. “In 4-H, we were active in all kinds of judging activities,” Carr said. “We were fortunate, in Barber County, to have livestock judging. We had range judging, but did not have meat judging. The first opportunity I had to do anything like that was at Kansas State as an undergrad.” While meat judging was not an opportunity for him during 4-H, Carr would work to add more opportunities for students during his 35-year career as a meat scientist, teacher and mentor. In 1964, Carr graduated from Medicine Lodge High School and pursued both his bachelor’s and master’s degree in animal science at Kansas State University. During his introduction to animal science class, Carr was exposed to meat processing for the first time and took great interest in it, leading him to take another meat science course, he said. One of Carr’s main supporters was meat judging coach Dr. Dale Allen, who was the new professor and meat judging coach at KSU. He took an interest in showing Carr the benefits of meat judging, Carr added. While Carr was hesitant to join the meat judging team at first, his Farmhouse fraternity brothers who were also on the team, gave him the encouragement to pursue the opportunity, Carr said. The support from both Allen and his fraternity brothers gave Carr the confidence to pursue meat judging and “had a huge impact on my life,” Carr said. As a member of the 1967 KSU Meats Judging Team,

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Carr was the high individual and a member of the livestock judging team at the University of Illinois when champion team at the Southwestern contest; American he became interested in meat science, Carr said. After Royal, third high individual and member of the second tagging along to a contest, Strong became invested in high team; and fourth high team at the International. the program and stayed at the university for an addi When it came time to graduate with his bachelor’s tional year traveling with Carr and the team to contests, degree, Carr had intended to go back to work on his Carr added. family’s ranch, but Allen approached him about con Strong returned to Australia a year later and worked sidering graduate school, Carr said. in collaboration with Carr to start intercollegiate meat Carr took this opportunity to pursue his PhD at Oklajudging on the continent, he said. homa State University and joined the OSU Meat Meat judging across the world has changed due to Judging family. Coming to OSU meant Carr could siCarr’s influence and passion, Pfeiffer said. multaneously complete his PhD while coaching the in “He helped develop the meat science and positions tercollegiate meat judging team, he added. in the meat industry as far as opportunities for good, “Dr. Carr coached the Oklahoma State Meat Judging sustainable careers,” said Jerry Cannon, development Teams in 1970, 1971, 1972 and 1973,” said Gretchen leader for product insight at Hormel Foods, and former Mafi, OSU meat judging coach and professor. student and meat judger under Dr. Carr. “I definitely Carr had much success coaching the team at OSU, appreciate his efforts, not only with me, but students in with major highlights of second place finishes at the general and directing them into a long-lasting career.” Southwestern contest in 1970 and 1971 and third ‘TC,’ as people in the meat industry know him as, place at the American Royal has been very influential on in 1972. the industry as a whole, even “I definitely appreciate his After coaching the meat efforts, not only with me, but outside of meat judging, judging team and completstudents in general and directing Cannon said. ing his PhD, Carr knew ed “If you go and talk to any them into a long-lasting career.” ucating students about meat of Tom Carr’s former stuJERRY CANNON science was the career path dents, they will likely tell you he wanted to take, he said. that much of their success is attributed to how they were Carr began teaching and conducting Extension work exposed to the industry,” said Jake Nelson, food safety at the University of Illinois in 1974. This gave him the coordinator at Ralph’s Packing Plant and former meat perfect opportunity to expand the meat judging prolaboratory and facilities manager at the Robert M. Kerr gram, Carr said, and he successfully created the Illinois Food & Agricultural Products Center. 4-H Meat Judging contest. “Through his teaching, he had a way of showing “I was too young and stupid to realize the challenge vocational things important to the industry, ‘’ Nelson that was in front of me,” Carr said. “But I’m really thankadded. “When you mention his name, it is instant satisful I did it.” faction and instant reminiscing and yearning back to a Because of Carr’s work to get the program started, a time that was very enjoyable for them.” number of students have pursued collegiate meat judgCarr is known for his engaging teaching style, Cannon ing at the University of Illinois and as well as careers in said. the meat science industry, he said. “He empowered you and expected involvement,” Not only did Carr help build the meat judging proCannon said. “It wasn’t just going in and sitting in the gram at the University of Illinois, but he also helped back of the class, he included everybody. He was motidevelop intercollegiate meat judging in Australia, he vated and knew meat science very well and did a very added. good job of explaining meat science, composition or Jason Strong of Australia was on scholarship for the quality.” 26 | The Brand

Known for his dedication to teaching and charismatic personality, most people in the meat industry know who Dr. Carr is “because his entire career has been leading and coaching various meat judging teams for universities and 4-H clubs,” Nelson said. “Dr. Carr, he is a jewel,” Nelson said. “He’s a wonderful person. He has no enemies. Everybody is his friend. He treats people with kindness and respect, and he appreciates everybody. He’s always very friendly. You just can’t find enough people in the world like Tom Carr.” Nelson competed on the meat judging team in college which is where he first met Carr. He started building a relationship with him though meat industry meetings each year and noted his commitment to teaching. “He had this tremendous energy and this knack for just traveling the country with students all the time,” Nelson said. “Everywhere he went, it seemed that he had students in tow. He was a teacher because no matter where you saw him, he had students with him all the time. And that says a lot.” During Nelson’s time at FAPC, Carr would call to bring students to practice while on the meat judging circuit, Nelson said.

“He would call and ask if he could come by and the immediate answer would be yes,” Nelson said. “ I f it was for Tom Carr, the doors were automatically open. You just never said no to Tom Carr because he was a wonderful person and great to be around. And you like to help people like that because they do good things for students.” As a meat scientist, Carr has left a legacy and impact on the meat industry as a whole, but his dedication to teaching has been his most important contribution, Nelson said. “How he impacted the industry is through people,” Nelson said. “Now he was a scientist. He was a teacher. He knows his vocation, and he understands the industry. But his impact is through people and the mentorship of students.” Written by Kaylyn Branen and Bailee Schiefelbein Dr. Tom Carr will receive the 2022 OSU ASAA Totusek Arena Hall of Fame Honor. To contribute to the Carr Hall of Fame Chairback visit www.osuanscialumni. com/giving. Or checks may be made payable to the OSU Foundation, with recognition of the Cleaver Club Fund in honor of Dr. Tom Carr and mailed to OSU Foundation.

Oklahoma State University | 27

From left to right: Thomas Walraven, Michael Kelsey, Cindy Pribil, Kass Newell, Megan Hobbs, JanLee Rowlett, Megan Smith, Jeremy Leister, Clay Burtrum & Clint Rusk


President, Clay Burtrum Vice President, Matt Cravey Executive Director, Megan Smith Past President, Kass Newell Recording Secretary, Morgan Pfeiffer Treasurer, Thomas Walraven Assistant Treasurer, Zac Pogue

West Directors

Mark Shaw Stephen Morcom Cindy Pribil

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East Directors Clint Walenciak Jeremy Leister Michael Kelsey

At Large Directors Megan Hobbs JanLee Rowlett Clay Zwilling

Presidential Appointees Robert Hodgen Bob Kropp

THE TRADITION CONTINUES OSU Judging Teams Lead The Nation In Programs

The 2021 National Champion Livestock Judging Team dominated the contest with 1st, 4th, 5th, 10th, and 11th High Individuals Overall winning every division, including Sheep and Goats, Swine, Cattle, and Reasons. The

team solidified their overall win with a 102-point lead, the greatest margin of victory ever noted at NAILE. Dr. Parker Henley was named Coach of the Year.

2021 National Champions


Team Members


Jacob Bedell, Yukon, Oklahoma Blair Cupps, Burlington, Kentucky Macey Goretska, Abilene, Texas Grace Harris, Horatio, Arkansas Mattie Haynes, Jay, Oklahoma Calvin Johnson, Vinita, Oklahoma Danielle Nading, Fort Scott, Kansas Bailey Osborn, Kingman, Kansas Natally Owen, Oklahoma City, Oklahoma Phoebe Rogers, Hennessey, Oklahoma Johnna Stottlemyre, Luther, Oklahoma Ty Taylor, Vinita, Oklahoma Raylyn Thompson, Adair, Oklahoma Tanner Walden, Tonganoxie, Kansas

Cattlemen’s Congress 2nd High Team Overall Flint Hills Mid-America Classic 2nd and 5th High Teams Overall American Royal & Houston Judging Contest 3rd High Team Overall High team overall at The Patriot, Dixie National, San Antonio Livestock Exposition, and the North American International Livestock Exposition.

All-American Macey Gorestka, Grace Harris & Mattie Haynes

Coaches Dr. Parker Henley & Will Shelby Oklahoma State University | 29



Cameron Catrett, Luverne, Alabama Kallie Coakley, Stillwater, Oklahoma Jade Edwards, Hamilton, Kansas Hoyt Nebgen, Jacksboro, Texas Morgan Nipp, Wilson, Oklahoma Halle Roper, Carl Junction, Missouri

Cargill High Plains 2021 High Team Overall High Team - Specs and Pork Judging American Royal 2021 2nd High Team Overall Iowa State 3rd High Overall Team Mountain West 4th High Team Overall Lone Star 5th High Team Overall Eastern National 5th High Team Overall

Coaches Dr. Gretchen Mafi, Anna Carlock & Kathryn Hearn

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Kelsey Bush, Alma, Arkansas Elizabeth Hokit, Chouteau, Oklahoma Megan Newlon, Hugoton, Kansas Hailey Obradovich, La Quinta, California Rylee Rowe, Fort Gibson, Oklahoma Leslie Smith, Mutual, Oklahoma Mikayla South, Owasso, Oklahoma Sarah Paige Tarr, Dawson, Illinois Shianne Votava, Pella, Iowa Sierra Walter, Hydro, Oklahoma Hailey Walters, Bushnell, Illinois

All American Quarter Horse Congress Champion High Team Overall NRHA Competition 3rd High Team Overall AQHA World Horse Judging 4th High Team Overall APHA Lonestar Gathering 10th and 11th High Team Overall

Academic All-Americans Elizabeth Hokit, Megan Newlon, Mikayla South & Sierra Walter

Coaches: Dr. Steven Cooper & Rachel Scott

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2022 Animal Science Weekend April 1-3, 2022

Join Us In Honoring Dr. Tom Carr

1972, 1997 & 2012 animal science graduates

1972 50-year Livestock and Meat Judging Teams April 1- Animal and Food Sciences

Scholarship Banquet

April 2 - ASAA Membership Meeting and

Lunch, Ferguson Family Dairy Tour, Meat Judging Alumni Gathering, FAPC Tour and ASAA Gala Reunion

April 3 - 43rd Annual Cowboy Classic Sale Registration and weekend information can be found at

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Online Scholarship Auction

Can’t join us in Stillwater? Join the ASAA Scholarship Auction Online Support animal science students by purchasing artwork, cowboy attire, and so much more! Register and view items at

2022 ASAA Gala Reunion April 2, 2022

For more information contact Megan Smith at or 405-747-1977

Oklahoma State University | 33


In the lobby of the Residence Inn Stillwater on a warm April Saturday, four friends sit around a table dressed in ball caps, jeans, and of course OSU gear, reminiscing on their story of friendship and championships. As they joke with one another, the smiles on their faces never leave and the laughter never stops. The 1958 Oklahoma State University Livestock Judging Team was more than just friends during their championship reign. They were a family and even now, 63years later, the special bond between the group has remained just as strong. Every year during Animal Science Weekend, hundreds of people gather to reunite with old friends, but for this group in particular, the Animal Science Alumni Association Gala Reunion marks an important time in their friendship, said Billy Ashe, member of the 1958 judging team. The team members look forward to gathering during this time and plan their spring around the event to make sure they do not miss it, he added. “The gala has always been a fascinating, fun time and good time to see so many others and keep track of them, like one big family,” said Dale Redeker, member of the 1958 judging team. Prior to being a part of the livestock judging team, this unique group of friends did not know each other, said Elvin White, member of the 1958 judging team. During this time, over 60 students competed for the ten coveted spots on the team, White added. Students took junior and senior judging classes and during the senior class was when students were selected for the team, said Bill Troub, member of the 1958 judging team. “I was not friends with a single one of them [before the judging team],” Troub said. “Being on the judging team together really cultivated our friendship. We had workouts at several different ranches and we traveled together.” During their time on the team, Ashe said they spent lots of time together between traveling for contests and 34 | The Brand

weekly practices. “The judging team worked out almost like a football team,” Ashe said. “All day every Saturday and sometimes during the week too.” While the members got to know each other better through spending time with one another, White said they started becoming better friends by meeting up every year at the gala. Not only do the team members enjoy reuniting every year, White said their wives have developed friendships and enjoy shopping together. Of course with several years of friendship comes several memories with each other, from betting which animals would win livestock shows or purchasing crazy items in the gala auctions, each member had something to share. “One of my favorite memories is at the gala,” Troub said. “Dale Redeker bought a merry-go-round horse [in the auction] for $1,200.” Coached under the legendary Dr. Robert Totusek, the team won the American Royal over Texas Tech by 40 points, but the bond they shared with their coach was greater than any championship they won. “The first time I ever got acquainted with [Dr. Totusek], he had the judging team over at his house for ice cream and cake,” Redeker said. “It is one of my favorite memories with the team.” Dr. Totusek coached many different teams, but the 1958 team knew their relationship went deeper than the others, Troub said. “We had a very special relationship with [Dr. Totusek],” Ashe said. “He coached for seven years and won nine national championships, but when the time came to go eat, he would always go with us. It became obvious to the other teams over the years that Dr. Totusek and his wife would come with us.” Dr. Totusek encouraged all of his judging teams to come back each year for the judging team reunion, which is now known as the gala reunion, said Megan


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Smith, Animal Science Alumni Association Executive Director. “This team started coming back to the gala because it was expected of them by Dr. Totusek,’’ Smith said. “While he started it, the 1958 team - along with other teams of Dr. Totusek - stuck with it through the years, really helping to build the comradery and success of Animal Science Weekend.” Not only did their time on the livestock judging team bring them lifelong friends, but the experience also prepared them for a lifetime of opportunities, said Ashe. “I can contribute a lot of the success I have had personally to the Oklahoma State animal science experience,” Ashe said. “I would not be where I am today if it was not for it. The [OSU animal and food sciences] department instills the desire to succeed and to carry on the legacy this institution stands for.” Even for students who do not plan to continue in the agricultural industry after college, being on the livestock judging team builds character to make students successful, White said. “You can apply the analytical process [of livestock judging] to anything,” Ashe said. “You are given a situation and you have to sort through facts and make a call in a short period of time. From a business perspective, it is important to make a call and go with it.” Being on the livestock judging team undoubtedly contributed to the team members’ successes after college, but so did attending OSU, Troub said.

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“Having Oklahoma State University on your résumé means the door [of opportunities] will fly open and welcome you in,” Troub said. Above all, Oklahoma State University sets a standard in agriculture, Ashe said. “Winning is expected, not hoped for here,” Ashe said. “Losing is not in the vocabulary of the people in this department.” For this reason, the team comes back every year in April to not only celebrate their friendship, but support the current livestock judging team members, whether it be through purchasing items in the gala or inspiring students to continue judging, Ashe said. As long as they can remember, they have attended the gala reunion, Troub said, and it is a tradition they plan to continue until they cannot attend anymore. Written by Kaylyn Branen



The OSU’s Swine center raises Yorkshire & Crossbred pigs for local, state, and national shows. The farm has produced numerous champions

For more information & upcoming sales on the OSU Swine Center, go to Oklahoma State University | 37 or contact Swine Herdsman, Jim Coakley at OR at 580-550-5714

ALUMNI UNDER Matt Sims Matt Sims was born and raised in Elgin, Oklahoma. He was raised in a family where being an Oklahoma State Cowboy was the obvious option, so when it was time to attend college, Matt chose OSU. Matt attended OSU from 1988 until 1992 when he was hired by Farm Progress Companies during his senior year. He finished his degree while working full time and graduated from OSU in 1997 with a bachelor’s degree in animal science with a livestock merchandising option. Matt’s involvement at OSU included being a member of the Block and Bridle Club, Alpha Gamma Rho Fraternity, and managing the Animal Science Arena. Although he was involved in other activities, Matt’s favorite time at OSU was spent as a member of, or as an assistant coach to, the livestock judging team. “My favorite memory at OSU has to be when our team won the National Livestock Judging Contest,” Matt said. “The 1991 team finished a string of three consecutive National Championships, 1989, 1990, and 1991 which earned OSU the right to display the Bonheur Bronze Bull Spoor Trophy and the Silver Epergne Royal Agriculture Society of England Trophy in the animal science building for another year.” After graduating, Matt pursued a career as an auctioneer. He now is the owner of Matt C. Sims Auction, Inc. and works as a full-time auctioneer. Matt said his company is an auction and sales management firm that assists breeders in marketing purebred and commercial cattle across the United States. They conduct sales involving multiple breeds but are primarily involved with the Angus and Hereford breeds, he added. When he is not selling cattle, he is spending time with his wife, Aimee, and their two sons, Jake and Evan. Outside of his career, Matt has devoted time to staying involved in the agricultural industry. He said he is a lifetime 38 | The Brand

member of the Oklahoma Cattlemen’s Association, as well as a member of the Oklahoma Angus Association and Oklahoma Hereford Association. With his career and his children showing livestock, it has allowed him to stay in touch with other alumni. Like going to OSU, being a member of the Animal Science Alumni Association was a family tradition for Matt. His father, Eddie, previously auctioneered at the Cowboy Classic Purebred Beef Sale and is also an active alumnus. After Eddie’s and Jim Birdwell’s retirement, Matt followed in the footsteps of these two legends as the auctioneer of the OSU Cowboy Classic. Matt said he appreciates all OSU has done for him and becoming a lifetime member was just another way he can stay involved. “It’s kind of a neat deal because everyone involved in the [Cowboy Classic] Sale is either a current student or alumni,” Matt said. “Some of the most prominent names in the auction business and the beef cattle industry are OSU animal science alumni and former judging team members. That is something for OSU to hang their hat on.”

THE SPOTLIGHT Amy Down Steward Amy Down Steward was raised on her family’s crop and purebred livestock operation in Wyoming, Illinois. Amy graduated from OSU in 1997, receiving her bachelor’s degree in animal science with a business option. Amy continued her education at OSU, receiving a master’s degree in meat science in 1999. As a student, Amy spent her time in extracurriculars like the Block and Bridle Club and competing on the livestock judging team. Amy also worked at the Animal Science Arena and Purebred Beef Center. “My favorite class was ANSI 3333 Meat Science,” Amy said. “With the encouragement of Dr. Brad Morgan, this class led me to pursue a master’s degree in meat science. I was also fortunate to be a teaching assistant for this class in graduate school.” After spending time in Oklahoma and Arkansas, Amy relocated back to Illinois in 2008 where her husband, David, owns and operates Steward Agri Services Inc., as the sixth generation of his family’s farming operation. Currently, she has a career at Tyson Foods, Inc. where she has worked for the last 17 years. She says the past 15 years have been in research and development on the McDonald’s Account. A majority of her time was spent developing products, which requires strategic advantages for McDonald’s business units globally. Amy recently transitioned into the role of principal scientist, global menu development and now supports the Global McDonald’s business. “I have responsibility for cultivating relationships across Tyson internationally making us pertinent and present to McDonald’s Global Menu Strategy, which is an integral part of furthering [Tyson’s and McDonald’s] relationship,” Amy said. Apart from her career, Amy is involved in the American Meat Science Association, previously serving as the director of the AMSA Board of Directors. While doing all this, Amy is also a dedicated lifetime member of the Oklahoma State Animal Science Alumni

Association. “My time at OSU set the stage for my career in the meat industry,” Amy said. “I chose to become a lifetime member of ASAA to give back and continue to be involved at my Alma Mater.” Amy is the definition of a loyal and true alumni, and a lifetime cowboy. Her proudest moment as an OSU alumna is having the chance to endow a scholarship through the OSU Foundation. “When Dr. Rusk approached me about this opportunity in 2017, it was an easy decision.” Amy said. “The Amy Down Steward Livestock Judging Scholarship was established in memory of my father, David. My dad was always a huge proponent of youth involvement in the livestock industry. This scholarship, designated for out-of-state students with intentions to judge livestock at OSU, memorializes his efforts to advocate for youth participation.”

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ALUMNI UNDER Mark Kreul Mark Kruel was raised on a purebred Angus operation in southwest Wisconsin. Some highlights of his youth include being a member of 4-H, FFA, the National Junior Angus Association Board of Directors and traveling with his good friend, John Griswold, to livestock shows. To start off Mark’s education, he received an undergraduate degree in animal science from the University of Wisconsin in 1985. Following his undergraduate years, he pursued a master’s in meat science which he received from Iowa State University in 1989. Mark graduated from Oklahoma State University in 1996, receiving a doctoral degree in meat science, to finish his educational career. “There are two things that make OSU unique from the rest of the universities I have attended,” Mark said. “The ability to combine basic science to application and the direct network of faculty and alumni to the beef industry.” Following the completion of his doctoral program in meat science, Mark began his corporate career with IBP, Inc., serving as manager of research and development. He later joined the Smithfield Beef Group and was appointed to Vice President of Food Safety and Quality. Currently, Mark leads In-N-Out Burger’s ground beef food safety and product quality initiatives. “I have been at In-N-Out Burger for 18 years now,” Mark said. “Regarding my day-to-day life, every day is a new day, and every day is a different day. The day usually includes food safety, laboratory, regulatory procedures and research development.” As a lifetime member of the Oklahoma State Animal Science Alumni Association, Mark genuinely enjoys 40 | The Brand

giving back to the department and institution that has contributed to his success in his careers, connections, and day-to-day life. Mark also stays involved in the industry and universities by serving on the Oklahoma State Spears School of Business Dean’s Council Executive Committee, the Oklahoma State School of Hospitality and Tourism Management Board of Advisors, the University of Wisconsin Meat Science and Animal Biologics Advisory Board among numerous other North American Meat Institute, International Association of Food Protection and Beef Industry Food Safety Council committees. Mark currently resides in southern California with his wife, Loida, and oldest daughter’s family, Kathleen, Alex, Adrian and AJ while his youngest daughter, Allyson, lives and works at OSU. Although Mark lives across the country, he and his family often make the trip back to Stillwater. Mark extends a special thanks to Don Wagner, Norm Durham, Glen Dolezal, Don Gill, Fred Owen and Mark Payton for their guidance and support.

THE SPOTLIGHT Scott Bulling Scott Bulling was born and raised in Orlando, Oklahoma on a family-owned and operated cowcalf and stocker operation. The Bulling family came to Oklahoma in the late 1800s and has kept this operation running in the same location for over 100 years. Scott graduated from Oklahoma State University in 1986 with a bachelor’s degree in animal science with a livestock merchandising option. While pursuing his degree, Scott managed to stay busy with extracurriculars. He was involved in the Block and Bridle Club, Alpha Gamma Rho Fraternity, University Choir and competed on the livestock judging team, while he worked at the Purebred Beef Center for three and a half years. “Our times on the judging team were important,” Scott said. “Our livestock judging days allowed us to have lifelong friendships where we still meet for game weekends and other events. Our time growing up through the Department [of Animal and Food Sciences] has allowed us to maintain those friendships for three decades.” After leaving the animal science and food sciences department as a student, Scott has maintained an active involvement in agriculture and the alumni association. Scott has been involved with the Oklahoma Farm Bureau and the Oklahoma Cattlemen’s Association. Scott also served as the 2018-2019 Oklahoma State University Animal Science Alumni Association President. “I joined ASAA to help maintain connections with friends I haven’t seen in years,” Scott said. “We do things that are beneficial to maintaining a pathway for people to stay connected to the university and the ASAA.” Scott Bulling is passionate about the uniqueness of the ASAA, believing there is no other alumni group as active as the ASAA. Being able to draw support for the different training centers at OSU and the department itself is a truly unique situation, Scott said. ASAA can go

to alumni and ask for support to maintain that tie with the university and the college of agriculture. After graduation, Scott returned to the Mulhall and Orlando area where he and his wife, April, raised their two kids, Bryce and Jordan. Scott’s day-today life is filled with juggling the family cow-calf and stocker operation and Superior Crop Insurance, a crop insurance agency in Calumet. Luckily, he receives a lot of help from his family. Scott’s son is continuing the Bulling tradition by living and working on the cowcalf and stocker operation, while also assisting at the insurance agency. “My wife and I are most proud of the legacy we leave behind,” Scott said. “We have been lucky to raise a couple of fine young adults and now we have grandkids, and we are really excited about that.” All features written by Jillian Remington Oklahoma State University | 41

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To the following sponsors of the OSU Department of Animal and Food Sciences:

Oklahoma State University | 43

103 Animal Science Oklahoma State University Stillwater, OK 74078


Nonprofit Org U.S. Postage PAID Okla. City, OK Permit No. 57