Pearls & Rubies | Spring 2018

Pearls&Rubies THE MAGAZINE OF FARMHOUSE FRATERNITY

YEAR 113 / SPRING 2018

FROM FARM(HOUSE) TO TABLE

DAVID EAHEART (Missouri 85), master pie maker, and other FarmHouse men shaping the world of food today

PG 22

Inside this Issue The Man in the People Business PG 7 Chef’s Table PG 8 Ph.D in Male Psychology PG 30

From the desk of . . .

we also recognize that today FarmHouse, by design, is a diverse fraternity. We welcome men from all backgrounds, academic majors and walks of life. In doing so, we remain firmly united in our shared values and in our deep respect for our Fraternity’s agricultural roots.

do, to advance agriculture. I’m proud that this issue of Pearls & Rubies puts a special focus on the impact FarmHouse men have had, and continue to have, in agriculture. And I’m proud that all FarmHouse men, regardless of background, call attention to the importance of agriculture through involvement in our Fraternity. We also draw attention to the importance of agriculture by proudly proclaiming our name: FARMHOUSE.

“It is no exaggeration to say that FarmHouse has contributed to feeding the world.”

I’d also like to take this opportunity to welcome the men of our newest chapter at the University of Nevada, Reno. We can all be proud of what they have accomplished already: ranking first among fraternities academically, establishing a strong relationship with the local community through service, and building the bonds of lifelong brotherhood. Our entire fraternity is strengthened by the addition of this chapter. Welcome, brothers!

HAVING GROWN UP ON A FARM IN NORTHEAST KANSAS, I’ve always

felt a special connection to our proud agricultural heritage in FarmHouse Fraternity. Our seven founders were all men who, like me, were formed and strengthened by being raised in a rural and agricultural life. Their experiences, like that of so many of our men, profoundly shape our Fraternity, give us shared values, instill in us a hard work ethic and set us apart from other fraternal organizations.

Since the founding of our Fraternity in 1905, our members have consistently been leaders in agriculture. FarmHouse men have shaped and directed the future of the agricultural industry, through diverse roles ranging from farmers and ranchers; to college professors and deans; to agricultural scientists; leaders of multinational agricultural corporations; government leaders at the local, state, and federal levels; and more. It is no exaggeration to say that FarmHouse has contributed to feeding the world.

This issue of Pearls & Rubies highlights the diverse ways in which our members have influenced, shaped and fed the world through agriculture. It is a tribute to our heritage and a reflection of our leadership role in the world. The magazine is also filled with personal and professional stories that inspire us, spark our imaginations and instill a sense of pride in being a part of a brotherhood as influential as FarmHouse.

As we reflect on our agricultural history,

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While many of our members still help feed the world; today, involvement in FarmHouse also feeds member’s souls and minds. We place significant importance on the role of academics in the undergraduate college experience, we challenge our members to acquire lifelong learning and we create an environment in which all men may deepen and strengthen their spirituality.

And while today not all members grow agricultural products, involvement in our Fraternity helps men grow spiritually, physically, socially and morally.

I’m proud of all that FarmHouse members have done, and continue to

Finally, I hope to see all of you at the 50th biennial Conclave, July 25–28, in Kansas City, Mo. Conclave is a great opportunity to reconnect with friends, expand your network of FarmHouse brothers, and celebrate more than a century of meeting together in brotherhood. This year’s Conclave will be a celebration you won’t want to miss.

Fraternally,

Gabriel Eckert (Kansas State 95), CAE President, International Executive Board P R E S I D E N T @ F A R M H O U S E .O R G

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FarmHouse Flashback

Calendar April 20–22, 2018 12thAnnual Foundation Power of 7 Seminar Asheville, N.C.

May 23–25, 2018 To Be and Become: Emerging Talent Retreat Kansas City, Mo.

July 25–28, 2018 50th Biennial Conclave Kansas City, Mo.

January 3–6, 2019 FarmHouse Leadership Institute/GROWS Kansas City, Mo.

Walter Willett (Michigan State 64) on the cover of the Spring 2003 issue of Pearls & Rubies featuring an article on his proposed food pyramid (right). Willett is professor of epidemiology and nutrition at Harvard Public Health and Professor of Medicine at Harvard Medical School.

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l a n o i t a rn IMPACT

Pearls&Rubies Fall 2018

e t n I

Pearls&Rubies EDITOR-IN-CHIEF

Christian Wiggins DESIGN EDITOR

Jared Horman CONTRIBUTORS

Gabriel Eckert (KS 95) Dennis Gatz Thomas Marten (SIU 11) Michaela Norton Allison Rickels Peyson Shields Andrea Ward Braden Wilson (CO 13) EDITORIAL BOARD

Frank Bezdicek (MN 67) Spencer Chase (SD 11) Cody Farrill (TR 11) Adam Ford (VT 10) Justin Fraase (ND 05) Robbie Hable (IA 09) Mark Havitz (MI 77) Lynn Henderson (IA 71) Brian Hogue (TAM 05) Ryan McConnaughey (WY 06) POSTMASTER U.S. address changes to Pearls & Rubies, FarmHouse Fraternity, Inc., 7306 NW Tiffany Springs Parkway, Suite 310, Kansas City, MO 64153-9905.

Canadian return address: Publications Mail Agreement #40043510, Station A; P.O. Box 54; Windsor, Ontario N9A 6J5.

If you or a brother has an interesting story or notable impact beyond the U.S. and Canadian borders in any area— big or small—we’d love to share it.

Send story ideas and contact information to jared@farmhouse.org

by June 1, 2018.

Pearls & Rubies (USPS 424-540) is an educational and alumni publication published

by FarmHouse Fraternity, Inc., and The FarmHouse Foundation.

Nonmember subscriptions are available for $25 per year.

7306 NW Tiffany Springs Parkway, Suite 310, Kansas City, MO 64153 phone: (816) 891-9445 FHHQ@FARMHOUSE.ORG FARMHOUSE.ORG

FarmHouse is a proud member of:

COV ER :

Pictured pie-maker: David Eaheart (Missouri 85) Photography: Dennis Gatz

In This Issue

Features

7

The Man in the People Business Harold J. Tuma’s (Kansas State 52) motto has been “to make academic knowledge and research come to life in business.”

8

Chef’s Table Darin Sehnert isn’t just cooking up delicious eats, he’s curating an experience.

11

Chapter Highlights What’s the dish? Read about what our chapters are serving up—both in the kitchen and in their communities.

22

From Farm (House) to Table These alumni are making a difference in the industry and are, ultimately, bringing food from the farm to family tables around the world.

30

Ph.D. in Male Psychology For 13 years, Mary Claire served as the Iowa State House Director, helping shape and inspire two generations of young men.

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Oregon State’s dish for the 2017 chapter highlights, pg 11

Departments From the desk of... i FarmHouse Flashback 1 The Landscape 4 Membership Growth 6 Leadership Spotlight 20 Foundation Donors 32 Foundation News 34 Conclave 38 Alumni News 40 In Memoriam 42 FarmHouse Photo 45

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CONSENT.

IF YOU DON’T GET IT, YOU DON’T GET IT. Sex without consent is not sex.

It’s sexual assault.

And it’s on us, all of us, to help stop it.

It’s On Us has partnered with hollywood stars like Zoe Saldana (above) and Josh Hutcherson (right) to help engage younger audiences.

It’s On US

Sexual assault has been the elephant in the room for decades, but has recently been

Learn how and take the pledge level—from incidents at ItsOnUs.org

exposed on a whole new

on Capitol Hill to

Hollywood. While the media mostly focuses on high-profile cases of those in power, it’s This is part three of The Landscape, a six part series focused on the current topics relevant on our college campuses.

important to address where it often begins: on college campuses.

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The Landscape

WE ARE A BROTHERHOOD. A group

of men from different walks of life who connect for four years in college and grow relationships for a lifetime. We are a community that empowers, leads and cultivates change. These are not new ideals, but it is new that we don’t sweep issues like sexual assault under the rug. Whether we are in class, on campus, off campus, in the workplace or elsewhere, It’s On Us to shape the present—and the future—and be the men of our values when it comes to sexual assault.

In 2014, It’s On Us, an initiative and movement to combat sexual assault by engaging young men and changing campus culture, was founded by U.S. President Barack Obama and Vice President Joe Biden. The national organization works on college campuses teaching bystander intervention and developing the next generation of movement leaders.

We talked with Tracey E. Vitchers, director of It’s On Us, who provided insight on the organization and sexual assault on campuses today to help us understand this issue and how each of us can get involved.

Can you help our members understand the urgency of the issue?

Tracey E. Vitchers (TV): The statistics speak for themselves when it comes to urgency. In the United States, 20 percent of women, 13 percent of men and 25 percent of trans and gender nonconforming students will experience sexual assault at some point during their college career. These are not approximations—these are facts.

address changing the culture in every nook of college life. It’s On Us has established a Greek Leadership Council to work directly with fraternities and sororities, but it’s not because the issue is limited to Greek Life.

We chose to establish the Council because Greek students have the ability to drive positive change because of the influence of their positions on campus.

We chose to establish the Council because Greek students have the ability to drive positive change because of the influence of their positions on campus.

Do you think more sexual assaults are happening today or is it just being reported more often?

TV: It’s not necessarily that more assaults are happening. It’s that people are more aware of prevalence of sexual assault because movements like #ItsOnUs, #MeToo and #TimesUp have given people, especially women, the platform, voice and confidence to speak out about their experiences. This is definitely something that gives people the power to report their assaults or harassing behavior. If you look at the data, incidence rates for campus sexual assault have remained stagnant for over two decades. It’s On Us was established because we weren’t seeing changes in incidence rates of sexual assault for 18–24 year olds.

Can you speak to what type of person normally commits sexual assaults and in what environment does it often happen?

TV: The research indicates that the majority of sexual assaults are committed by repeat perpetrators. They are a minority of the student population who are responsible for the majority of assaults.

What is Title IX and does it come into play with what It’s On Us does?

TV: Title IX is a federal law ensuring equal rights to members of any gender in any education program across the United States. Title IX enforces the protection of campus members against any type of sexual assault or harassment. It makes campuses responsible for properly addressing these issues. It is a major line of defense for victims and survivors.

Is this an issue that is solely directed at fraternities or does it exist in other organizations or on the campus in general?

TV: This is an issue that affects all aspects of college life. It is not pinpointed to one specific segment. That is why we must

What role do fraternity men have in addressing this complex problem?

TV: Fraternity men need to use their position on campus to be allies to those under threat. They are thought leaders and changemakers whose responsibility it is to call out fellow brothers when they, for

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example, make rape jokes or are trying to take advantage of someone while they are inebriated. They can help engage young men and educate them in being active bystanders; intervening when they see someone who is at risk of being sexually assaulted or even offering to walk someone home if they feel unsafe.

What policies do fraternities need to address to be a better partner in solving this issue?

TV: I’m not sure specifically what policies need to be addressed; but, there are ways to expand their help to this issue.

What young men can do is to enforce safety in their spaces and among one another, look out for friends and maybe have a system to get people home safely after a long night or a big party. Especially if those people are operating under the influence.

It’s all about keeping your eyes open and stepping in when you think that someone might be in danger.

What can our undergraduates do to help reduce the number of sexual assaults on college campuses?

TV: I feel that I may be repeating myself, but I cannot stress these points enough. Be an active bystander. You see someone trying to take advantage of another to sexually assault them? Intervene. You hear someone joking about raping one of their friends?

Speak up.

What can our alumni do to help reduce the number of sexual assaults?

TV: Alumni are always a valuable resource. But in this case, they can only reinforce your actions by amplifying them.

Spreading word of the prevalence of this issue on college campuses through their different means, organizations, circles, etc.

If enough people see proper examples and role models changing the culture, they will follow. This is what makes lasting impact. ★

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iversity Arizona State Un na Tempe, Arizo

Membership Growth

issouri of Central M University nsburgh, Mo. Warre

NG | 3.3.2018

TER CHARTERI

NEVADA CHAP

FARMHOUSE FRATERNITY 7306 NW Tiffany Springs Parkway, Suite 310 Kansas City, MO 64153

Po s t Ca r d D. HOWARD DOANE

When asked about the Fraternity’s growth policy, Doane had just one response,

“Are we Building Men there?”

MAIL TO:

Arizona State University | Spring 18 Wilmington College | Spring 18 University of Central | Missouri Fall 18

FarmHouse is currently expanding to Wilmington College through the efforts of several very motivated and driven Wilmington students. This startup mindset aligns with what FarmHouse is looking for as the organization continues to expand. If you are connected with young men that share our values and attend a campus without FarmHouse, consider encouraging them to start an interest group and reach out to Braden Wilson at braden@farmhouse.org.

University of Iowa | Spring 19

If you are interested in volunteering with an upcoming expansion, contact Christian Wiggins, chief executive officer, at christian@farmhouse.org.

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The Man in the People Business

The Man in the People Business Since 1968, Harold J. Tuma’s (Kansas State 52) motto has been “to make academic knowledge and research come to life in business.” For someone who has his bachelor’s and master’s degrees in animal science, a Ph.D. in food science and is a natural-born entrepreneur, you could say he’s doing just that.

“PEOPLE ARE THE HEART and most

valuable asset of any business,” says Tuma, who partners with young entrepreneurs to give them the opportunity to grow, develop and eventually own the business project they’re working on together.

While there’s a purpose behind his strategy, that wasn’t the intention when Tuma first began.

“I wanted to put my research into practice,” says Tuma, a 25-year professor and former college dean. “I purchased equipment for this first project (meat processing) to prove a point that research can be real in business.”

As a young professor at Kansas State University, he teamed up with a student, whom he had given a D to in meats class, to start a meat processing company in 1968.

“He (his partner) was a good young man that helped me succeed,” says Tuma. “I mentored him and then ended up selling him part of, and then all of the business. That wasn’t the objective, but it happened that way.”

That was the start of his business evolution.

“After the first time that happened, it happened several more times,” he says.

“I had people come to me in Mississippi, and I helped a few people get started there. It’s just continued ever since.”

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Now, Tuma is invested in 15 franchises, Marco’s Pizza, with another young entrepreneur near his home in the Lexington-Columbia, S.C., area with the goal that he too will become successful and take full ownership of the franchises.

“This young man (Tuma’s business partner) came to me wanting to get in the pizza business, and I wanted to get back into the people business,” he says.

“Students, customers or employees and their growth and development has always been important to me, which goes along to the FarmHouse motto, ‘Builder of Men.’ FarmHouse has set the standard of excellence. For life, and all that we do and hope to accomplish in life. It has always been an inspiration.”

The “people business” is one of the biggest things Tuma prides himself in, regardless of his current project or profession. When serving as Dean of the College of Agriculture and Natural Resources at University of Wyoming, Tuma was always aware of the quality of faculty and managing those relationships—the same comes with his mentees and restaurant staff.

Whether he was preparing for a lecture or is preparing a pizza in a restaurant, he says it’s all about the messaging and making a genuine and authentic connection with

your audience—students or customers.

“Our goal for every customer is to stand a little taller, smile a little brighter and let them have a better day for consuming our products.”

Beyond providing financial backing, Tuma serves as a mentor to help these up-and-coming business people bring their dreams to fruition. From going to the bank together to drafting a business plan to doing presentations, he supports his prodigies every step of the way, instilling his secrets of success—passion, creative thinking, persistence, being proactive and learning from your mistakes—

“It’s all about the messaging and making a genuine and authentic connection with your audience—students or customers.” into each person he partners with.

“When you find people that have talent, it’s so fun to watch them grow and develop. It’s also fun when they come back and say thank you,’” he says. “It makes it all worthwhile.” ★

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C H Department

E

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Chef’s Table

Darin Sehnert isn’t just cooking up delicious eats, he’s curating an experience.

SAVANNAH, GA., is the heart of the

south. Its artsy feel and vivid history—not to mention the bench that Forrest Gump enjoyed a box of chocolates on—makes up for its humid days and haunted evenings.

It’s a city paved with brick roads and breathtaking fountains that impress tourists and locals alike. While architecture can’t be missed, neither can the food.

Home of raved-about Southern fare, each block is peppered with local restaurants that marry flavor and culture.

But behind each great dish, is the chef that makes it all happen. Darin Sehnert (Cal Poly Pomona 89) is reinventing the way people experience food in Savannah with his hands-on cooking classes and kitchen store at Chef Darin’s Kitchen Table. There, he hosts classes where the only tools students have to come in with is their smile and willingness to learn.

“My whole focus is professional tips for home cooks,” says Darin, whose signature dish, and most popular class, is shrimp with red-eye gravy and creamy parmesan grits. “Even when it’s (the class) about a certain cuisine, it’s about understanding the techniques and

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ingredients. I want you to make the recipes, but I want you to walk out with something you can use immediately.

We may make a recipe for praline cake, but understanding how to separate eggs applies to anything that you will make.”

“My whole focus is professional tips for home cooks.”

For his classes, his approach is about cooking between the lines.

“You can’t convey every little piece, otherwise a recipe would be three pages long,” he says. “A recipe is really just a group of ingredients paired with a group of techniques. From my class, you will understand what’s going on and you’ll know how to follow directions.”

But before he was teaching visitors and interested locals, Darin was in the academic setting at his alma mater, California State Polytechnic University – Pomona.

He taught restaurant management and

leisure classes before packing up to move to the East Coast to take a leisure teaching position at the Disney Institute.

A place that Darin describes as a yearround summer camp for adults.

“I loved what they were doing there,” he says. “People were there because they wanted to be, which was more fun for me to teach than academic students.”

After two years at Disney, the Institute closed and he spent time at a resort in Orlando before moving to Savannah to serve as the cooking school director for the Mansion on Forsyth.

“I was excited to go back to leisure teaching and be in a city with lots of history,” he says. “I was part of the opening team and was with them until 2013. My intention, goal and hope was to build a program from the ground up. It was a great opportunity and my plan was to take that experience to launch out on my own.”

During his time at the Mansion, he built their program as one of the “Top Things to Do in Savannah” as named by TripAdvisor.

While dedicated to his career, he still couldn’t scratch the itch of opening his own school. December 26, 2013, was Darin’s last

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Chef’s Table

“I kept moving through road blocks and reminding myself that if this wasn’t supposed to happen, there was plenty of points where it would have stopped earlier on.” day at the Mansion. For the next year and a half, he held one or two cooking classes per week at his home before finally hosting a class in his very own space in April 2015.

From the first draft of his business plan to opening his doors, it took four years.

With challenges from securing real estate to getting approved for loans to licensure, nothing went as planned. Throughout it all, Darin says his faith in God kept him going.

“There were so many things along the line that could have been derailed,” he says. “I kept moving through road blocks and reminding myself that if this wasn’t supposed to happen, there was plenty of points where it would have stopped earlier on.”

“There is no plan B,” he says.

“Everything thus far in my career that I’ve done professionally, and financially, I’m fully wrapped up in.”

Darin, who left a comfortable salaried position, had to readjust his lifestyle to fit his dream. From not going out

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to eat on a whim to staying in town to work instead of traveling, his sacrifices have all been geared toward one thing: envisioning his future success.

“Pretty much, work is what I do. It’s funny because when you have a full-time job, this (working on launching his own business) is what I did in my spare time.

A friend that is an entrepreneur too asked what I was doing in my spare time now since I don’t have my business as the escape, and my answer was that there is always more stuff to be done then time in the day. What keeps me going is that, ultimately, the success will be mine.”

While Darin is still working as hard as he was on day one, that is definitely paying off. He has been able to build his own business as one of TripAdvisor’s “Top Things to Do” in Savannah.

You can keep up with Chef Darin online at chefdarin.com, on Facebook at Chef Darin’s Kitchen or on Instagram @ChefDarins. ★

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P T A E R H C IGHLIGHTS H

2017

PICTURED:

Kansas State pork loin with apple relish, asparagus and sweet potatoes, salad, braided white mountain herb bread and a glass of tea prepared by cook Jim Smerchek from Topeka, Kan. Jim is starting his fourth year with the chapter.

2017 was a strong year for FARMHOUSE Chapters across the country. In addition to submitting five highlights from the 2017 calendar year, we invited each chapter to highlight their culinary experience either within the house or in their community by submitting a favorite dish.

CAUTION: Viewing the following pages on an empty stomach could cause hunger.

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APTER CH G I HLIGHTS H

2017

ALBERTA

COLORADO STATE

Raised $10,000 for the Alberta Cancer Foundation with our annual head shave

Participated in 15 various community service projects and recorded 1,378 hours of community service

25 brothers attended the brotherhood ski trip to Whitefish, Mont.

Helped put on and participated in three philanthropy events with Totally Baldacious as our flagship event; we split a donation of $8,600 between Be the Match and a member of our community with leukemia

Summer retreat at Lac Sante, Alberta Winter retreat in Rosalind, Alberta 43rd Annual Homecoming with Ceres

AUBURN Brother Dixon Simmons (’16) won SGA treasurer position Football team won fraternity intramural championship Named “Most Outstanding Fraternity” by Auburn IFC for 2017

Strenghtened the brotherhood with events most Fridays such as going out to eat, going dancing, backyard volleyball and football, board/card games and a brotherhood trip to Walden, Colo.

Competed and made it to playoffs in various intramural sports which included flag football, basketball and dodgeball Finished the year with a GPA of 3.08, bringing our rank up to third on campus among fraternities

Nick Hernandez (’16) named VP of Recruitment for Auburn IFC Sam Nunn (’17) and Matthew Carroll (’17) elected to SGA Senate

CLEMSON Worked to create the Clemson Alumni Association Recruited a strong new member class that is working hard to make a difference in the chapter Multiple members applied for IFC positions Celebrated H. James Spry IV (’13) working as a FarmHouse educational leadership consultant Finished in the top two for Greek week for the fourth year in a row

ILLINOIS Spent a day helping shuck and cook sweet corn for the local Urbana Sweet Corn Festival Held a professional development event with Sigma Alpha in the fall with speakers from The Climate Corportation, BASF, LG Seeds, Cargill, U of I Extension and ADM Alex Brauman (’16), a senior in agricultural and biological engineering, attended the Agriculture Future of America Leaders Conference Undergraduates and alumni met together in Normal, Ill., for a baseball game and reconnected with each other Hosted third annual Toys for Tots Chili and Grilled Cheese Dinner with Sigma Alpha, raising more than $1,000 in cash and toy donations

IOWA STATE Won first place in Greek Week From top, left to right: Auburn University Meats Lab Boston Butts slowly smoked for pulled pork sandwich pilled high with chips and a glass of southern sweet tea; Clemson slow smoked brisket from the local restaurant, Palmetto’s Smokehouse and Oyster Bar; Illinois Lobster Mac; Alberta poutine; Iowa State MC’s caramel apple pie

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Hosted Iowa State Athletic Director Jamie Pollard for dinner Paired up with Delta Zeta Sorority for a service social raising awareness for ovarian cancer Started a Be the Match club on campus. Raised more than $5,000 for the cause with “Call to be Bald;” two have already donated bone marrow thanks to the club Won homecoming

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APTER CH G I HLIGHTS H

2017

MINNESOTA

KANSAS STATE Placed first in IFC grades with a 3.504 GPA for spring

Our new house was finished in spring

Won the President’s Award for the sixth straight year during the Fraternal Excellence Awards at Kansas State; Zach Robson (’15) won Most Outstanding IFC Member

Held our first Founders’ Day on June 10, attracting hundreds of alumni, guests and friends

Hosted “Floats and Goats” alongside Pi Beta Phi benefiting Be the Match. Caleb Hurst (’16) and his family brought their goats to the chapter house, and the members served root beer floats to the guests. The chapter raised $1,000 and collected over 110 cheek swabs during the event

Host several high school students as part of our first ever FH high school experience event in the spring We earned the Ruby Cup for the second time in our chapter’s history Two successful initiations that emphasized the value of service, community and fellowship.

Jonathan Peuchen (’16) served as speaker of the student senate, Andrew Peuchen (’16) served as treasurer, Jansen Penny (’17) served as a senator for the College of Agriculture and vice chair of the Privilege Fee Committee for the Student Governing Association

Won all three of our “cup games” (football, basketball and softball) against Alpha Gamma Rho

John Kennedy (’18) serves as the FFA Vice President and will continue to do so until State Convention in June 2018

Won homecoming

MISSOURI Won Running Against Multiple Sclerosis (university annual philanthropic event) Hosted “FarmHouse Rodeo” philanthropy event raising money for Camp Hope Participated in Boxing for Babies with Fiji to raise money for MU Women’s and Children’s Hospital Achieved a 3.11 accumulative house GPA

NEBRASKA Our house average GPA was a 3.59 for this past fall with 11 freshmen earning 4.0 for their first semester Broke ground for construction of our new chapter house

MICHIGAN STATE Raised $5,000 for breast cancer research Cleaned up a section of highway for our Adopt-aHighway community service project Visited nursing homes and spent time with the elderly playing cards with them

Two alumni were appointed into positions in the new presidential administration (see alumni news) Grant Suddarth (’16) won grand prize of $50,000 in a student entrepreneurship contest Completed 4,173 service hours—surpassing our chapter goal of 4,000

Volunteered at Night to Shine (prom for special needs kids) Donated $500+ of toys to Toys for Tots for Christmas.

Added new letters on our house “One of our favorite meals is Thanksgiving dinner when we host our significant others, friends and Sigma Alpha. The menu offers mashed potatoes, turkey (baked, and deep fried), stuffing, corn, macaroni and cheese, green bean casserole and a large selection of desserts.”

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From top, left to right: Purdue chicken parmesan with roasted red potatoes, green beans and breadsticks; North Carolina State grilled brown sugar rubbed pork chops with mashed potatoes and broccoli cooked by members; North Dakota State polish sausages with chicken chowder soup; Missouri roasted turkey with cooked vegetables and corn

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Chapter Updates: January 2017— December 2017

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A Foundation Department in Innovation

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2017

NEVADA

OHIO STATE

Marco Guerrero (’18) started the Amateur Radio Club on campus and now serves as its president

Hosted two donor drives for Be The Match

Zach Black (’18) was elected president of the Resident Hall Association (RHA), the largest student organization on campus

First place in “Take the Steak” for the second year in a row; a tailgate grill-off sponsored by Buckeyes for Beef

Met chartering objectives and scheduled chartering ceremony for March 3, 2018 Held our 2nd Annual Caroling Canned Food Service Event where we collected 313 lbs of non-perishable food items (261 meals) for the Food Bank of Northern Nevada Ranked highest GPA in the IFC for three consecutive semesters, and this fall semester ranked highest GPA of all Greek life with an average of 3.315; the highest GPA in the IFC is awarded $300 semesterly to be donated to a philanthropy of their choice; chapter donated $900 to the Leukemia Lymphoma Society

Second place in the homecoming parade float contest

First place in the College of Food, Agriculture and Environmental Sciences annual Aglympics, for the fourth year in a row First place for Greek Week

OKLAHOMA STATE Oklahoma State Dean Troxel Outstanding Fraternity Award Ridge Hughbanks (’17) is the Oklahoma State FFA President IFC 1st in grades both fall and spring semesters

NORTH CAROLINA STATE House renovations both inside and out Built social media efforts Best flag football season in 10 years Campus involvement has nearly doubled Membership retention rate is at an all time high

2nd place in Homecoming Sweepstakes with the women of Pi Beta Phi Jake Fanning (’15) is the IFC Outstanding Junior Man

OREGON STATE Re-established Oregon State Participated in the Star ceremony on November 9

NORTH DAKOTA STATE

Learned about our officer roles and met brothers from around the US and Alberta at FLI

Record attendance at our Fish Fry philanthropy event

Visited Kansas City and explored as a chapter for FLI

Earned the top Fraternity GPA of a 3.33

Attended the Sigma Alpha Emerald Ball

Our spring term event was a blast getting to celebrate the years accomplishments and getting to catch up with alumni Hosted a philanthropy event called Bison for Breasts with AGR Received a service award for work with the Red River Valley Fair Association

PURDUE Ranked fourth in IFC GPA last semester and held two academic dinners Hosted a Greek Goddess philanthropy in support of Be The Match Held a successful Founder’s Day, Mom’s Day and Dad’s Day events to name a few

From top, left to right: Oregon State custom bowl from North Porch Cafe on campus; Minnesota MN MNC (Minnesota Mac n Cheese); Nevada Tacos El Presidente from Lupitas; Oklahoma State mexican stack up / build your own burrito bowl with Chef Cory’s homemade guac

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Held a dinner before the College of Ag Career Fair for industry professionals to interact with our brothers Second Runner-up in the Zeta Tau Alpha’s BMOC philanthropy in support of Breast Cancer Research

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APTER CH G I HLIGHTS

H Department 2017

SOUTH DAKOTA STATE

TENNESSEE

Raised $10,000 for philanthropy through our docks program

Raised $1000 for LLS at our Putt Putt philanthropy

Beat AGR again in our annual flag football game

Started up an alumni golf tournament

Raised $7,000 from our Totally Baldacious event, with the proceeds for the Leukemia Lymphoma Society (LLS) and the chapter donated an additional $2,000, making our total donation $9,000

Record attendance at founders day Raised $650 for LLS at Pig Roast Participated in Relay for Life and raised $300

Broke our previous record for chapter average GPA 1,000+ hours of community service

SOUTHERN ILLINOIS Participated in Gum Drops, packing lunches for students in need in the Carbondale area

TEXAS A&M Connor Padgett (’15) was accepted into Texas A&M’s Poultry Science graduate program and is on track to receive his PhD Ross Morel (’08), now graduated, was honored in the Aggie 100 for his company, Frogslayer

Participated in Adopt-a-Spot and kept a road clean

TROY

Hosted our annual Chili-Supper and raised $800 Started social media accounts to share our story

Raised $25,000 for LLS

Trevor Wagner (’15) was elected IFC President

Won Dean’s Cup (best fraternity on campus) Won Greek Week

TARLETON STATE Hosted our annual baldacious philanthropy event raising funds for LLS Gained five new members in the spring and 13 in the fall Held our second annual winter classic stock show event for LLS Seven members graduated in the fall semester

Won homecoming week Won all sports in intramural leagues

WICHITA STATE Broke 20 chapter members for first time Elected five first time officers to officer positions Hosted our first initiation as a chapter Participated in Hippodrome as a chapter (a talent show and the longest school tradition at WSU) Held two successful fundraisers for the first time

Editor’s Note: I’d like to offer a

huge thank you to the chapters who responded to emails and texts and took the time to craft beautiful dish pictures and submit highlights—your hard work has made this issue stronger. ★

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From top, left to right: Southern Illinois pork tenderloin horseshoe; Troy salmon and asparagus on a bed of rice; Washington State chicken pasta with salad and cheeesy bread; Wichita State waffles; South Dakota State Pulled Pork with the official South Dakota Pork Producers bbq sauce, mac’n corn, hashbrowns and a piece of fruit pizza

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Chapter Updates: January Department 2017— December 2017

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Michael Dykes, DVM (Kentucky 74) PRESIDENT AND CEO | INTERNATIONAL DAIRY FOODS ASSOCIATION (IDFA) 20 P E AR L S

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Leadership Spotlight

For more than four decades, Michael Dykes has been leading change in the agriculture industry—from being influential in dairy cow production increases to securing approval for RoundUp-Ready soybeans in the EU to growing a successful lobbying reputation on Capitol Hill.

But before his career accomplishments began, he was milking cows by hand on his parents’ farm in rural Kentucky. After graduating high school, he went on to be a member of the University of Kentucky chapter while pursuing his bachelor’s degree in animal science. During his time in FarmHouse, he served as kitchen manager and director of the Little Sister program, which led him to meeting his wife, Donna. Together, they have two children: Elizabeth and Jon. Today, Michael lives in Washington, D.C., leading IDFA as its CEO representing members who make more than 85 percent of the milk, cultured products, cheese and frozen desserts produced and marketed in the United States. So the next time you’re at the dairy case, it’s likely Michael has touched—in some way or form—the product you’re tossing into your cart.

What prior career opportunities helped you attain your current role?

I worked with Monsanto for 26 years.

There, I used my experience as a veterinarian and background in dairy to do research on the use of recombinant bovine somatotropin (rBST) to improve milk production. I led a trial on two farms in Illinois and were able to show the milk was safe and the cows were still healthy.

Through that trial, we were able to get FDA approval in all 50 states.

Since I had experience lobbying in the 50 states as Monsanto’s Vice President of Government Relations, I started talking to them about how to manage the introduction of biotechnology and food worldwide. We needed approval from European countries and five countries were going to vote no on RoundUp

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Ready soybeans. I spent a year and half in Brussels to gain approval and was able to— those five countries voted yes for approval in the European Union (EU).

I see a brand and I know the company, I know its leaders and normally the head of quality, too. I see faces of people and companies behind those milk cartons.

Once you left Monsanto, is this what you envisioned for your career next step?

I had no idea I would do this when I left Monsanto. I thought I would retire or maybe start my own lobbying firm. But, I grew up as a kid milking cows in Kentucky and I’ve been in and out of the dairy industry my whole career. I started with IDFA in October 2016 and took on the role of CEO in January 2017.

What stands out to you from your time as an undergrad in FarmHouse?

I came out of the hills in Kentucky. I couldn’t tie a tie—didn’t have a reason to wear a tie, really. I was kitchen manager and managed food budget, hired cooks and washed dishes. I learned so many things that weren’t in the books.

Has this been a natural fit for you?

Yes. It’s a challenging and rewarding experience. What I find most interesting is our diversity of membership. If they make cheese, ice cream, infant formula or manufacture their own milk, they are more than likely members.

What do you enjoy most about your career and professional work?

Driving results and leading change. I love challenge. I don’t love doing the same thing every day; I like the unpredictable nature in things. I love the sense of accomplishment when I can do things we say can’t be done. I tell people, ‘Let’s put our heads together and make it happen.’

How does it feel to have an impact on 85 percent of the nation’s milk supply?

I can tell you talking with all these members of IDFA, I am absolutely confident of the milk supply that is out there. When I walk through the dairy case,

How have those experiences had “staying power” throughout your career?

I still love to wash dishes! It’s my chore at our house. Sometimes it’s hard at the end of the day to see what you’ve really accomplished. Yeah, I had a lot of phone calls and meetings, but what did I really do? With dishes, you can see the progress.

You start with a pile and once you turn the kitchen lights off you can tell what you’ve completed.

Even though your plate is fully professionally, why is it important to you to stay involved with the Fraternity?

I am a FH Foundation Trustee, serving my second three-year term, and have been involved with the Power of 7 Seminar. I love the interaction with members of the Foundation Board and students. Every time I attend a meeting or event, it’s a reminder of the caliber of men in FarmHouse. I’m pleased to see where our young leaders are headed and be part of that. ★

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From Farm(House) to Table

Agriculture touches everyone, and now, more than ever, consumers are interested in where their food comes from—whether it be the apple on a grocery store shelf or the cheese on a pizza. These alumni are making a difference in the industry and are, ultimately, bringing food from the farm to family tables around the world.

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From Farm(House) to Table

From letters and emails to texts and selfies, the Mouzins receive feedback from consumers about how much their produce is loved

Like Father, Like Son FOR BLAKE MOUZIN (SOUTHERN ILLINOIS 14) pulling weeds wasn’t

just a chore assigned by his parents, it was the start of his career.

“My brothers and I did a little bit on each side of the farm,” says Blake, a fourth-generation farmer who grew up on Mouzin Brothers Farms, LLC, a family-owned farm that grows and ships watermelons, sweet corn, cantaloupes, pumpkins, gourds and winter squash to retailers throughout the midwest.

“Since I was 10 years old, I was doing manual labor,” he says. And even though he just returned after graduating in December 2017, Blake is already looking ahead. “I hope to continue to grow and expand while sustaining the relationships we have with our retailers.”

Those relationships are ones that

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have been in place for decades, many established by his father, Dennis, who is a 2017 alumni initiate. In 1980, Dennis and his brother, Ed, began a partnership with Kroger by supplying one distribution center in Louisville, Ky., with watermelon.

Centrally located in Vincennes, Ind., with the main operation in southwest Indiana and southeast Illinois, Mouzin Brothers has grown from the 35 acres started by Dennis’ grandfather in 1935, to 10,000 acres today.

Focused on quality, sustainability and food safety, the Mouzins take pride in knowing any produce item that has their label is top quality—a message they love to tell to customers and consumers.

“About 10 years ago, we got a website and put custom labels on our melons with our website,” says Dennis. “I thought

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we would only hear negative comments, but it’s just been the opposite.”

From letters and emails to texts and selfies, the Mouzins receive feedback from consumers about how much their produce is loved and the respect that people have for what they’re doing.

“It’s one of the more rewarding things about farming,” Blake says.

“It makes it all worth it.”

While the farm is all Blake has ever known, his time in FarmHouse helped grow him into a poised leader—a trait helping him to manage employees, customer relationships and communicate with consumers.

“Seeing how much FarmHouse helped him, I got really enthused,” says Dennis.

“It’s just a great group of kids and families.”

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From Farm(House) to Table

Popping Up in Ag AS AN INDIANA STATE TROOPER,

Brent Bible (Purdue 93) felt a daily purpose to help others. Now, as a farmer, he feels that same opportunity.

“It (Stillwater Farms) is a partnership that was formed by myself and another individual in 2009,” he says. “We were two younger, smaller farming operations at the time and were inspired by the idea that we could share our common values to create a larger, more sustainable agricultural operation.”

And that they did. Brent and his partner, Brandon, farm 5,000 acres of owned, leased and custom-farmed acreage in west central Indiana.

“We grow corn and soybeans, and are heavily concentrated on production of seed stock for Beck’s Hybrids*, which is headquartered in central Indiana. All of

our soybeans are grown for seed and about half of our corn production is for seed.”

The remaining half of the corn they grow is used for ethanol, various food products and a movie-theater favorite—popcorn.

“Popcorn is a unique product that has been fun and challenging to grow,” says Brent. “Having the opportunity to market to a well-known brand name (Orville Redenbacher) is a responsibility we take very seriously and work hard to make sure we are providing a safe, quality food product. Indiana is usually the number two popcorn producing state in the United States, so it is an important player in that market.”

Brent attributes his time in FarmHouse— from character development to values—to where he is today. Beyond those four years, he continues a strong relationship with

his local chapter and the international organization, as a past IEB president and current Foundation Trustee.

“Nearly all of our labor help on the farm (my partner and I are the only two full-time labor in the operation), comes from the FarmHouse undergraduates at Purdue. This has been a great partnership between our farm and the chapter that has been successful now for many years. “ Employing FarmHouse students isn’t the only way Brent, who is proud of his accomplishments and opportunity over the past 10 years, is dedicated to the next generation.

“We take the responsibility very seriously to operate in a fiscally and environmentally sustainable manner; it is important that we leave something bigger and better for those that come after us.”

*Beck’s Hybrids CEO, Sonny Beck (Purdue 58), is also a Purdue and FarmHouse alumnus.

“Having the opportunity to market to a well-known brand name is a responsibility we take very seriously.”

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From Farm(House) to Table

Agvocating for the Industry JEREMY BROWN (TEXAS TECH 99) is

“When a person goes to the store they buy clothing or food, they don’t have to worry about if it’s safe or not because the American farmer does that.”

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most at home tending to his family and 3,200 acres of cotton near Lubbock, Texas.

“I am a steward of the land,” he says.

“I’m going to do everything I can to make sure I’m taking care of the land—that’s the American farmer’s livelihood.”

After graduating and working in an office environment, Jeremy was keen to get back into what he truly loved—farming.

While his family was no longer involved in agriculture, his wife’s father helped give them the jumpstart with 200 acres in 2008. Now, they farm conventional and organic cotton, along with wheat, corn, soybeans and peanuts to help with crop rotation and diversification.

“When I say I love what I do, I don’t just say that,” he says. “I really truly love what I do to better the land and the challenges it presents. When a person goes to the store they buy clothing or food, they don’t have to worry about if it’s safe or not because the American farmer does that.”

Jeremy spreads that message as one of U.S. Farmers and Ranchers Alliance’s Face of Farming, a program where he travels the country to talk with consumers face to face. Whether he’s at the Miami Beach Food and Wine Festival or a conference, he receives a lot of concern and questions regarding genetically modified organisms (GMOs) and organic farming practices.

“Since I farm both ways, I see the challenges to both of them,” he says.

“A lot of the time, the general consumer

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may think everything needs to be organic or there’s only one way to do it, but I don’t think there should be one side against the other. As a farmer, I want to provide a safe food and fiber source—organic or not.”

At the end of the day, Jeremy, who has been dubbed an “agvocate,” aims to educate those he talks to about the truth of agriculture—regardless of production type or size. Not to mention their consideration for the environment, being sure to make connections with consumers that a farmer’s livelihood directly correlates to the environment and sustainability.

“There are a lot of hard working men and women who go out every day and risk their livelihood to make sure the American people have enough food and fiber to eat. Not only enough,” he says, “but safe, reliable and cheap. We do such a good job of producing abundance and we live in such a blessed land that we’re able to produce things relatively cheap.”

While Jeremy loves and appreciates his opportunity to be able to travel and advocate for agriculture, he says there’s nothing better than raising his family on the farm.

“It is so rewarding to see the fruit of your labor,” he says. “You put in a hard day’s work and look across the field and see that crop, or see a small seed grow. I just love working outside with my hands and the challenge that every day brings.”

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From Farm(House) to Table

3.14159265

DAVID EAHEART’S (MISSOURI 85)

love for pie began with a Grape-Nut pie his grandmother used to make for him. When he graduated college, he not only got a box of hand-typed cards with the recipe, but also her classic crust recipe—one he still uses today.

While many may use family recipes, David is taking his to the competition floor.

“I judged pie competitions for two years before competing myself,” says David, who graduated from culinary school in 2012.

With five competitions under his belt, he won the chicken pot pie category of the 2017 American Pie Council National Pie Championships with his sweet potato bacon rendition.

When he’s not dreaming up new flavor combinations, David is serving as the director of communications and marketing for Seaboard Foods, the second largest hog producer and fourth largest pork processor in the United States.

As a position he’s held for several years, along with growing up on a farm and receiving a bachelor’s and master’s degree in the field of agriculture, David is well versed in the industry. His knowledge of agriculture helps provide a little clout when he’s conversing at competitions.

“Being a baker and someone who works in agriculture gives me a seat at the table,” says David.

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No matter if David is baking up pies for friends, dialing in on communications strategy or talking with fellow competitors, everything he does ladders back to the same message.

“I have a passion for making sure consumers understand the positive role of modern agriculture and food production in providing everyone with access to wholesome, affordable food.”

One of the ways David is bringing that passion to life is through Operation BBQ Relief (OBR), a non-profit organization made up of competition barbeque teams that rally together to provide meals to those in need during natural disasters.

“A few years ago, Seaboard Foods was looking for a national organization to get involved with and the Joplin, Mo., tornado had happened a few years before that,” he says. “OBR served more than 120,000 people in Joplin and it was one we wanted to support. Since then, OBR has served 1.75 million meals and I’m proud that Seaboard Foods can support OBR’s mission.”

Beyond connecting with the organization through work, David donates all of his prize money from competitions and selling pies to OBR.

“Being a baker and someone who works in agriculture gives me a seat at the table.”

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From Farm(House) to Table

“We want to share our family’s tradition with yours.”

A Fitting Last Name FOR STEVEN BURGER (MISSOURI 81),

his tie to meat has been more than just his last name. Growing up in the heart of the Missouri Ozarks, his father was part of Burgers’ Smokehouse, a family-owned meat curing and smoking business in California, Mo. “It has been very rewarding to come back after college and join a family business where we have been able to grow Burgers’ Smokehouse into a nationally recognized leader in cured and smoked meat products,” says Steven, who also runs the company with his brother, Philip Burger (Missouri 83) and Chris Mouse (Missouri 83).

Burgers’ uses a method their founder, E.M. Burger, learned from his mother of hand-preparing and slow-curing meat.

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“The company is ten times larger today than it was when we joined in the mid1980’s,” says Steven. “We distribute product nationwide through our website, grocery stores, restaurants such as Cracker Barrel and export to southeast Asia.”

Even as Burgers’ has grown, their wood-smoke method and dedication to quality products remains. Some of Burgers’ fan-favorite products include country hams that are dry-cured and aged for more than 90 days, dry-cured bacon that’s rubbed in their cure recipe and naturally smoked, and fully cooked ribs that are ready to heat and eat. So, no matter the culinary expertise of the consumer, Burgers has something for everyone.

“We want to share our family’s tradition with yours,” says Steven. ★

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From Farm (House) to Table

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Mary Claire Mohrfeld HOUSEMOTHER 30 P E AR L S

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Ph.D. in Male Psychology

PH.D. IN MALE PSYCHOLOGY For 13 years, Mary Claire served as the Iowa State House Director, helping shape and inspire two generations of young men.

THEY CALL HER MC. It’s way of saying

second mom, mentor and dessert aficionado. It rings true with 13 pledge classes and hundreds of members. It’s more than reduced syllables, it’s the symbol of a leader and role model.

It’s the nickname for Mary Claire.

As an elementary school teacher by trade, taking on the role as house director was a continuation of MC’s dedication of serving others.

“My parents raised us kids to serve by being exemplary role models themselves and then equipping with us with strong rural Christian values,” she says. “We didn’t grow up with the word ‘serve,’ we were taught to help one another.”

And helping is what she does best. While house director duties can range from scheduling maintenance calls to ensuring schedules are in order, MC embraced her role as someone who could make a positive impact in her members’ lives.

“I think this is the goal of every good mother—to prepare her son for life. While I am not their biological mother, I have a similar goal. I want these young men to succeed,” she says.

“To me, a ‘mother figure’ in the chapter facility is a necessity. While the chapter at Iowa State has strong traditions, great values and an excellent facility, a house director serves as a mainstay: a constant reminder to live accordingly.

“A house mother calls the men to be gentlemen, to respect women, to use good manners, to turn off lights, to care, to have their brother’s back, to pick up after themselves—those ‘mom things’ that may get lost if she wasn’t around,” she says. “Many young ladies will be happy to know I taught them how to clean!”

MC, who often introduced herself to new members as being a Ph.D. in male

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psychology, has been everything from a guidance counselor to an amazed on-looker—loving the moments she saw FarmHouse men sharing life.

“I came to FarmHouse at a time when I was searching for employment that would ease me into retirement,” says MC. “There are days I question if it eased me into retirement or drove me to retirement!” she quips.

Like many can imagine, living with dozens of collegiate men takes a certain personality type, including one that can turn a prank into a life lesson.

“I think this is the goal of every good mother—to prepare her son for life. While I am not their biological mother, I have a similar goal. I want these young men to succeed.”

“One of my favorite memories of my time in the house came on one of my first nights at FarmHouse,” says Isaiah Brandt (Iowa State 14). “During one of the early nights of Work Week my freshman year, members of the house had a little too much fun and decided to make a mess in

the kitchen. Pranks included, but were not limited to, putting the toaster in the ice chest. Around 5 a.m. or so, MC woke up and walked into the kitchen that she described as a complete disaster.

Never one to let a teachable moment go by, MC decided that morning would be a good time to practice our yearly fire drill. She activated the alarm system and slowly but surely, sleepy members made their way onto Tri Delta’s lawn. Once everyone was assembled on the lawn, MC proceeded to give us a lecture about how the kitchen was a disaster and we need to behave ourselves after a night of fun.”

But beyond mischief, there are also humbling moments and memories.

From alumni visits to meeting new wives and babies to receiving Christmas cards, MC is part of these men’s lives for more than just four years.

“I have a wealth of memories,” says MC. “The evening C.J. Gauger (Iowa State 37) joined us for Sunday burgers and then stayed to speak with the new members. After dinner, there were the new members huddled around C.J. and listening intently to his wisdom. That picture is etched into my memory.”

While retiring after 13 years of service, the stories MC shares with Iowa State chapter members and alumni remain— along with the value she’s aimed to instill en every young man that has come through her doors: “To be men of integrity.”

“The most rewarding part of this whole experience has to be the privilege of sharing in the building the lives of these young men,” she says. “As I reflect on my time I am so impressed and appreciative of the alumni of Iowa State FarmHouse— what a dynamic group of men. Their support of the fraternity is overwhelming.

Their support of me is humbling.” ★

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Foundation Donors

Roy Arnold

Dave Baudler

Bill Bogue

Curt Bromm

Verne Claussen

Ken Dunk

Nate Eckloff

Glenn Fox

Curtis Frasier

Terry Fry

Steve Gast

Doug Deets

David Hefty

Erik

Tom

Loren Keith Greg Horsager Houghton Ibach

Milton Jellum

Bobby Keen

JP Ladd

Steve Legg

Joel Terry Luhmann Manz

Norman

Garth Sasser

Ray John Schooley Schrader

Brandon Slagley

Riley Smith

Mike Soutullo

Harold Tuma

Tom Vincent

Jimmy Whatley

Brett White

Ralph Ziegler

Hoegemeyer Hoegemeyer

Jim Daniel Kurt Meinhardt Monaghan Moore

Rick Munson

Diffendaffer

Charlie

Brent

Newhouse Oellerman Pringnitz

69 Alumni Join Top Honor Roll Clubs THE FARMHOUSE Foundation welcomed

69 new members into its highest giving societies between October 18, 2017 to February 8, 2018.

CENTURY CLUB Accumulative gifts of $100,000 to $249,999 Terry K. Manz (KS 62) is retired after 25 years as the chief financial officer for Cactus Feeders, Inc., a land and cattle feeding company. He and his wife, Carol, live in Frisco, Texas.

Ralph F. Ziegler (IL 50)† was a retired Colonel and veterinarian, serving in the U.S. Air Force for the majority of his career.

He lived in San Antonio, Texas. He died Oct. 26, 2016, at age 84. He was a longtime donor and following his passing the Foundation received a generous gift from his estate.

DOANE CLUB Accumulative gifts of $50,000 to $99,999 Mark L. Anderson (IA 70) is a veterinarian, founder and owner of Mark Anderson and Associates, Inc. (MAI)

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Gary

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John Toy

Animal Health, a family of multi-faceted manufacturers and brands that service the animal health industry. He and his wife, Beverly, live in Spring Valley, Wis. Mark A. Fletcher (PU 77) is CEO of Ceres Barge Line, which provides barge freight management, logistic services and consulting to cargo importers and exporters, primarily on the Mississippi, Ohio and Illinois rivers. He lives in St. Louis, Mo. Ralph E. Harrison (OK 69) is president of the law firm of Harrison & Mecklenburg, Inc. He and his wife, Denise, live in Kingfisher, Okla.

Cody B. Hodgden (OK 89) is an attorney with Hodgden, Hallren, Smithton & Hodgden PLLC. He lives in Woodward, Okla.

Milton D. Jellum (MN 53) is a retired professor of agronomy at the University of Georgia. He and his wife, Pauline, live in Fort Mill, S.C. Robert C. Keen (AU 71) is the retired CEO of Hancock Regional Hospital in Greenfield, Ind. He manages his family’s farm in central Alabama. He was a charter member of the Auburn Chapter and served on the International Executive Board for eight years, including four years as president. He was a Foundation Trustee for

Warren Weibert

Ralph Harrison

six years and was named a Master Builder in 1990. He and his wife, Peggy, live in Greenfield, Ind. G. Richard Munson (KS 73) is a farmer/ stockman, real estate agent and co-owner of Century 21 Gold-Team Realtors. He also co-owns Gatherings at 3 Thirteen, a retail boutique store in Manhattan, Kan. He served on the International Executive Board for six years, as an advisor for the Kansas State Chapter and on the Kansas State FarmHouse Association, where he served as president. He serves as the Kansas State FH Foundation Council chair.

He was named Master Builder in 2010. He lives in Junction City, Kan. Daniel Sandager (MN 71) owns and operates Abrahamson Nursery, a fullservice landscape and design company, garden center and greenhouse grower.

He and his wife, Sue, live in Osceola, Wis. John W. Schrader (KS 63) owns a real estate investment business with his children.

Together, they own and manage over 1,300 homes and apartments in Raleigh, N.C. He and his wife, Pam, live in Raleigh, N.C. Riley W. Smith (IA 01) is a Lieutenant Commander in the U.S. Navy’s Civil Engineer Corps. He and his wife, Tracy, live in Singapore.

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Foundation Donors

James M. Stevens (NE 68) was a founder and co-owner of The Garment District, a clothing store, which closed in 2016 after 44 years. He and his wife, Linda, live in Littleton, Colo.

Harold J. Tuma (KS 52) is co-owner of MPMD LLC, a company dedicated to developing fast food enterprises in North Carolina, and JH Development LLC, which develops Marco Pizza franchises. He was instrumental in organizing the South Dakota State chapter. He served on the International Executive Board for four years, including two years as vice president. He and his wife, Patrice, live in Lexington, S.C. S. Warren Weibert (KS 66) is retired owner of a 40,000-head cattle feed yard in Oberlin, Kan. He works part-time on their farm and ranchland near Oberlin.

His son, Chris (KS 95) is also a member of FarmHouse. He is a chapter advisor of the Kansas State chapter. He and his wife, Carol, live in Manhattan, Kan.

H.K. WILSON CLUB Accumulative gifts of $25,000 to $49,999 David P. Baudler (IA 81) is managing director of Cargill’s North American grain business, overseeing the commercial activity from the farmer to the domestic and export markets across North America.

He and his wife, Sharon, live in Medina, Minn.

Kenneth W. Dunk (AR 71) is president of Dunk Fire & Security, which installs life and safety systems. He serves as president of the Arkansas FH Association. He and his wife, Rose, live in Springdale, Ark. Curtis A. Frasier (KS 70) is an attorney for Frasier, Johnson & Martin LLC, where he specializes in estate planning, probate, trusts, real estate law and business law. He is assisting with fundraising efforts for the Kansas State Chapter’s housing campaign.

He and his wife, Sherry, live in Beloit, Kan.

Mark L. Freese (NE 78) farms and is a financial officer for Farm Credit Services of America. His son, Jon (NE 15), is a member of the Nebraska chapter. He is vice president of the Nebraska FH Association. He and his wife, Marlys, live in Lincoln, Neb. Theron E. Fry (KS 66) is an attorney at Triplett Wolff Garretson LLC, specializing in estate planning, income and tax issues.

He lives in Wichita, Kan. Steven D. Gast (NC 72) is president and COO of Wilson Trucking Corporation, a regional less-than-truckload transportation service provider. He and his wife, Susan, live in Waynesboro, Va. Scott A. Gray (KS 79) is a veterinarian and owns Gray G Bar Ranch. He lives in Shidler, Okla.

David W. Hefty (PU 96) is the CEO and co-founder of Hefty Wealth Partners. He and his wife, Stacy, live in Auburn, Ind. Leslie G. Howard (MN 75) is a farmer and owns and operates Les Howard Farms, Inc. He and his wife, Patty, live in Grand Forks, N.D. Gregory A. Ibach (NE 81) is Under Secretary for Marketing and Regulatory Programs in the U.S. Department of Agriculture. His sons, Evan (NE 11) and Alec (NE 11), are also members of FarmHouse. He is co-chair of Nebraska’s housing campaign. He and his wife, Teresa, live in Sumner, Neb., and Washington, D.C. Randy Rich (KS 64) is a retired engineer.

He and his wife, Linda, live in Scroggins, Texas.

Thomas J. Vincent (IA 80) owns and operates Bunker Hill Farms, Inc. and is an associate with Russell Consulting Group, a leader in marketing and financial advice to crop and livestock farmers across the U.S. and Canada. He was on the Iowa State FarmHouse Association for six years, including a year as president, and was chair of the Iowa State FarmHouse building committee. His son, Dan (IA 12), is also a member. He and his wife, Georgia, live in Perry, Iowa.

1905 CLUB Accumulative gifts of $10,000 to $24,999 Roy G. Arnold (NE 59) William H. Bogue (IA 65) Christopher W. Bradberry (AU 81) Richard A. Bringelson (NE 59) Curtis A. Bromm (NE 64) Verne E. Claussen (KS 64) Douglas E. Deets (KS 70) Gary L. Diffendaffer (NE 65) W. Nate Eckloff (NE 75) Glenn S. Fox (KS 30) † Kendal L Grecian (KS 67) David R. Hansen (IA 90) Erik L. Hoegemeyer (NE 67) Thomas C. Hoegemeyer (NE 67) Loren B. Horsager (MN 89) Keith W. Houghton (KS 69) Todd R. Ibach (NE 83) Douglas R. Johnson (KS 71) Dwight W. Jundt (NE 52) Jeremiah P. Ladd (NE 98) Stephen Legg (PU 70) Joel L. Luehmann (MN 80) James B. Meinhardt (KS 94) Kenneth G. Messersmith (NE 67) Daniel T. Monaghan (NE 73) Kurt B. Moore (NE 77) Norman L. Newhouse (NE 70) Charles M. Oellermann (NE 77) Brent A. Pringnitz (IA 89) John C. Russell (NE 72) Ronny C. Russell (AU 89) R. Garth Sasser (ID 58) Ray R. Schooley (KS 57) Brandon B. Slagley (AU 01) Michael A Soutullo (AU 77) Samuel J. Spellman (IA 75) Ronald K. Taylor (AU 77) John J. Toy (NE 77) John W. Twisdale (NC 86) James L. Whatley (AU 71) Brett R. White (NE 86) Charlie Wilkinson (NC 00) ★

For bios on the new 1905 Club members, visit farmhouse.org/foundation

SPRING 2018

FAR M H O U S E .O RG | P E AR L S & R U B I E S 33

Foundation News

Looking Back, Paying Forward IN 1964, $2,000 WAS A LARGE SUM OF MONEY BY MANY ACCOUNTS. And,

$2,000 was what FarmHouse Foundation received from the Fraternity as an initial investment.

The first Board of Trustees had a vision, big ideas and determination. The Board voted to use one-fourth of their assets to invest in student members as the core of the Foundation’s mission was and continues to be to administer funds for scholarships, assistance to needy students and for fostering high standards of character, leadership and cultural development.

Five universities were selected for the first Foundation scholarships. South Dakota State was selected from among those not yet having a FarmHouse chapter on campus. The other four—Mississippi State, Oklahoma State, Minnesota and Wyoming—were selected by “placing the names of the 19 schools having chapters of FarmHouse Fraternity into a hat from which the names would be drawn after being well mixed in the hat,” as stated in the Foundation’s October 20, 1964 minutes.

A sophomore FarmHouse member, majoring in agriculture and related sciences, who demonstrated high potential for leadership and scholarship Carl Pherson (Minnesota was chosen by 64) receiving one of each College of the first FarmHouse Agriculture and Foundation Scholarships awarded a $100 scholarship by the FH Foundation. This is significant for the 1964–65 academic year, as a $100 paid for approximately one-third of a recipient’s yearly tuition.

That same year, Dr. Carl Pherson (Minnesota 64) was a sophomore at the University of Minnesota (UMN). A leader in his FarmHouse chapter, Carl was chosen as the chapter’s Man of the Quarter. He was also the beneficiary of a new, unique opportunity—the recipient of one of those first five scholarships For Carl, this scholarship proved to be beneficial to not only earn his degree in

34 P E AR L S

agricultural education, but also to graduate without debt, seek a master’s degree in Economics and an ag economics Ph.D. at UMN. Good management has been a lifetime pursuit for Carl. While a high school junior in St. Peter, Minn., he won the Minnesota FFA State farm management contest as well as the state’s public speaking contest.

He used his winnings to buy a car, which he put to quick use measuring farmland for the U.S. Department of Agriculture (USDA).

This caught the attention of the late Truman Nodland (Minnesota 31), a farm management professor at the University of Minnesota, FH chapter advisor, Master Builder and past National Fraternity President. Truman told a young Carl that, if he came to the University, he’d have a job for him.

As an undergraduate, Carl took Truman’s on-campus farm record analysis job and also served as business manager for the chapter house.

“It was a job that involved buying everything and repairing everything.

The job was an eye opener and my first ‘workout’,” recalled Carl.

“The prior year our chapter had a deficit.

We spent wisely and turned red ink into green.”

Carl moved his career and young family to California in 1972, becoming an assistant professor at California State University in Fresno (CSUF), then professor, department chair, associate dean for academic affairs and director of agriculture operations until his retirement in 2005.

Again, in 1986 and 1997 he led CSUF’s Agricultural Foundation to profitable ‘workouts’ from prior deficits. Additionally, he served a decade as the CSUF liaison to the California FFA Leadership Conference attracting over 5,000 attendees.

His fruitful career at Fresno State touched hundreds of students’ lives, many of whom were first generation like Carl was in 1964. He also enjoyed professional assignments in Ethiopia, South Africa and Ghana.

“I marvel at my opportunities from humble beginnings as the oldest of five children on a rocky 117.5 acre diversified

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Carl Pherson (Minnesota 64) and Juliana Pherson

dairy farm near Kasota, Minn. to be able to succeed at a regional university in Fresno County, Calif., the county that produced the highest farm income of all the counties in the USA at that time.”

“I give recognition to those who came before me—we stand on their shoulders.

My philosophy is to build everything to a higher plateau. Hopefully our successors use that as a launching ramp rather than a diving board.”

Now, Carl is adding another credit to the impact of the Foundation. He and his wife, Juliana, have established an endowment fund to provide one $1,000 academic scholarship annually to an incoming freshmen male student enrolled at the University of Minnesota, selected by the Minnesota Chapter and Association and awarded by the Foundation.

Carl credits Juliana for creating family financial stability. They first met as incoming freshmen during UMN Welcome Week 1963. “We haven’t made big money, but we’ve been frugal with what we had,” remarked Carl.

“I think paying it forward is important.

Knowing we have adequate money for our family and us, we thought, why wait until we die? Make it a living legacy so folks can benefit now,” said Carl.

When they established their fund using IRA qualified charitable distributions, Carl said it was simple. “Just make a call to Allison at FarmHouse. We hope these perpetual scholarships will jump-start the professional careers of young men of similar circumstances to mine in 1964.”

He further added, “If 53 years ago the Foundation had put $100 in a savings account that paid a 5 percent compounded monthly interest they’d have $1,407.63 today. By investing in a scrawny Minnesota college sophomore, they’ll soon have a $30,000 endowment.”

“I challenge my Minnesota brothers and others to consider a living legacy.” ★

SPRING 2018

Foundation News

Best Charitable Gifts to Make in 2018 WITH THE INTRODUCTION of

Invest in the Future of FarmHouse with an IRA gift WHEN YOU STARTED your Individual

Retirement Account (IRA) years ago, you knew you were investing in the future.

When you make a gift from your IRA to the FarmHouse Foundation, you will invest in the future again.

Gifts from your IRA are an excellent way for those 701/2 and older to make a charitable donation. Individuals, aged 701/2 or older, can make gifts up to $100,000 per year using funds transferred directly from their IRA without paying taxes on the distributions. The transfer generates

HOW THE LAW WORKS Bill, age 80, has $450,000 in an IRA and has pledged to give the FH Foundation $75,000 this year.

If Bill transfers $75,000 directly to the FH Foundation from his IRA, he will avoid paying income tax on that amount.

He cannot, however, claim a charitable deduction—it is a pure wash. Bill has found an easy way to benefit the FH Foundation without tax complications. If his spouse has an IRA and is 701/2 or older, they can also give up to $100,000 each year.

“I have been making a contribution from my IRA directly to the FarmHouse Foundation for a number of years. This method of donation is not difficult and an excellent way to maximize your dollar contribution because the IRA contributions were made with funds that you did not pay income tax on. If you make a direct contribution from your IRA to the Foundation, these funds will not be taxed; thus these funds result in an extra boost of your donation.” —JAMES PAROCHETTI (Illinois 59)

neither taxable income nor a tax deduction, so you will benefit even if you do not itemize your tax deductions.

In addition, your IRA gift can count toward your minimum required distribution as long as you have not received it this year.

YOU MAY CONTRIBUTE IRA FUNDS THIS WAY IF: You are 701/2 or older • The gift is $100,000 or less per year • You make the gift on or before December 31 each year • You transfer funds directly from an IRA or Rollover IRA • You transfer the gift outright to one or more public charities, such as the FarmHouse Foundation

SPRING 2018

HOW TO MAKE A GIFT You will need to contact your IRA administrator and have them send a check directly to the FH Foundation (Tax ID# 366111880), 7306 NW Tiffany Springs Pkwy, Suite 310, Kansas City, Mo. 64153.

If you would like, the FarmHouse Foundation staff can provide you with a sample request letter to use when contacting your IRA administrator.

It is wise to consult tax professionals if you are contemplating a gift under this law.

MORE ONLINE For advice from IRA donors, a sample letter for your IRA administrator and more, visit farmhouse.org/foundation/ charitableIRA.htm.

tax reform this year, you may be looking at your finances and wondering how you can continue to be charitable in 2018. There are many ways you can make a difference for young FarmHouse men while enjoying financial benefits for yourself.

Here are some smart ways to give in 2018: • Donate appreciated stock With the stock market at or near all-time highs, give your appreciated stocks to a charity like the FarmHouse Foundation and eliminate capital gains tax.

• Name the FarmHouse Foundation as a beneficiary of retirement plan assets These assets remain taxable when distributed to a loved one but are tax-free when given to a 501(c)3 organization like the FarmHouse Foundation.

• Give from your IRA (if age 701/2 or older) Regardless of whether you itemize your taxes, this gift helps you fulfill your required minimum distribution and is not considered taxable income.

• Gifts of real estate Many real estate markets are enjoying gains. Appreciated real estate may be subject to capital gains tax unless donated to charity like the FH Foundation or transferred to a charitable trust.

CONTACT US If you are interested in this unique opportunity, or if you have questions, please contact Allison Rickels at 816.891.9445 or Allison@FarmHouse.org.★

FAR M H O U S E .O RG | P E AR L S & R U B I E S 35

Foundation News

Never Stop WHEN LINDA LLOYD’S HUSBAND, Gene (Iowa State 47), passed away in April 2017, his legacy didn’t stop.

This really wasn’t unusual though, because as Linda puts it, Gene’s motto was, “Never stop learning.”

Linda also likes to add, along with Gene’s motto came, “Never stop working.”

Gene’s life was full of hard work and learning, ever since he was a young child. “If he were here today, he would tell you that he flunked first grade, but he wouldn’t mention that he was only 4 years old,” Linda recalls.

Gene, an only child growing up on a farm, attended a small country school and graduated from Red Oak High School in 1942 in southwestern Iowa.

He started at Iowa State College studying pre-veterinary medicine but World War II was raging. Like many at the time, Gene enlisted with the Navy in 1943. After serving his country, in 1946, Gene returned to Iowa State and joined FarmHouse.

“I only lived in the chapter house one quarter, but I attended every FH event I could, including meetings and mixers,” Gene said, before his passing at age 92.

“I liked what FarmHouse stood for – the open critique sessions with my brothers, the high scholastic standards and striving to be of good moral character. I made life-long friends and connections through FarmHouse.”

After graduation in 1949, with the financial assistance of an uncle, he purchased a veterinary practice in Shenandoah, Iowa, which he managed for 15 years before returning to Iowa State University (ISU) to earn a Ph.D. in pathology. During this time, he and a colleague started Vet-A-Mix in the back of his practice, making premixes for farmers and pet owners.

While earning his Ph.D., he taught veterinary toxicology. He then returned to Shenandoah to his Vet-A-Mix business, which was later renamed LLOYD, Inc., where he was active until his death. LLOYD, Inc. is a developer and manufacturer of pharmaceutical and nutritional products for animals

36 P E AR L S

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and humans, which recently celebrated its 60th anniversary. Veterinarians and physicians throughout the world have used LLLOYD’s products to aid in the treatment of diseases and nutritional deficiencies.

Gene was often recognized for his leadership in veterinary medicine, as he received the Outstanding Service Award from the American Board of Veterinary Toxicology, was featured in the book, “Iowans Who Made a Difference: 150 Years of Agriculture Progress,” and was named one of 28 leaders in veterinary medicine in the U.S. of the mid-20th Century. In 2017, he received Iowa State University’s Distinguished Alumni Award, the highest honor given to alumni through the ISU Alumni Association.

Gene embodied the values and principles of FarmHouse throughout his life of scientific exploration, study, hard work and entrepreneurial ambition in his veterinary practice, as an educator, in shaping the agriculture industry and helping others.

This very commitment lives on and was exemplified by Linda when, this past fall, she made a transformational gift of $800,000 in Gene’s memory to establish their second scholarship endowment fund with the FH Foundation. Linda is proud of Gene’s dedication to ambitious hard work and studiousness, and wants to help young men, like Gene, pursue those same passions.

The purpose of their new endowment fund is to award academic scholarships to initiated members of the Iowa State Chapter, and for future loans for building projects such as new construction, renovation or expansion of the Iowa State chapter house. Linda also offered a challenge to Iowa State FH alumni to raise an additional $400,000 for similar educational features to benefit the chapter.

“This gift will go for scholarships and loans to Gene’s much younger FH brothers to help them financially reach their dreams of earning an education,” Linda said when her commitment was announced at the chapter’s homecoming in October 2017.

Above: Linda Lloyd with the Iowa State Chapter; Left: Gene (Iowa State 47) and Linda Lloyd

Investing in education has long been an important philanthropic priority for Gene and Linda, including gifts they’ve made to ISU, in their hometown and to the FarmHouse Foundation.

In 2008, Gene and Linda established their first endowment fund with the FH Foundation, which provides funding for academic scholarships to recognize and reward outstanding members majoring in agriculture and/or life sciences, from any FarmHouse chapter as well as female FarmHouse legacies.

In a decade, 28 students have received a Lloyd Scholarship. In fall 2018, four $2,750 scholarships will be awarded to the next group of Lloyd scholars.

“I enjoy letters from our scholarship recipients and getting to be a part of their journey,” Linda said.

Gene and Linda’s generous philanthropy impacts students today and will continue for generations to come by helping each recipient pursue their own academic passions and prepare for successful careers.

“FarmHouse was very important to Gene. Having people help guide him and critique him helped him improve. He realized that benefit in his career. As an only child, it was good to have FarmHouse as his brothers,” remarked Linda.

“In honor of my late husband, I thank you for this opportunity to give back. He felt FarmHouse had a major positive influence on him throughout his long life. I hope this gift for Iowa State with the FarmHouse Foundation will help in some small way in Building the Leaders of Tomorrow.”★

SPRING 2018

Planned gifts include

ONLINE DONATIONS

bequests, insurance policies, charitable remainder trusts and gift annuities

PLANNED GIFTS ANNUAL SUPPORT

ENDOWMENT AND NAMED FUNDS

Permanent funds may be established and named through gifts or pledges of $10,000 or more

Designate gifts to specific programs,

MATCHING GIFTS

IRA GIFTS PG. 35

HOW TO PLANT SEEDS WITH THE FARMHOUSE FOUNDATION

scholarships, a chapter, foundation council or building fund

RESTRICTED GIFTS

The Foundation is grateful for the hundreds of FarmHouse members and friends who contribute each year. It is your support that makes FarmHouse educational and leadership programs possible.

FARMHOUSE.ORG/FOUNDATION FOR MORE INFORMATION

MEMORIAL/ HONORARY GIFTS

Direct your monthly or quarterly gifts to the fund of your choice directly from a bank account or credit card

STOCK GIFTS

AUTOMATIC GIFTS

GIFTS OF GRAIN

Contact the Foundation before delivering grain to the elevator

26.18 .

7 y a Thursd

July 25-28, 2018 Downtown Marriott, Kansas City, Mo. Student Leadership Experience 1—5:00 PM VIP reception 4—6:00 PM Opening Event (BBQ outside Marriott on square) 5:30—7:30 PM

Alumni and guests are invited to attend our golden Conclave for education, networking and fellowship. Join the conversation of where FarmHouse and the fraternal movement is headed.

Together, we’ll continue to not only build men, but build FarmHouse.

ALUMNI CAN REGISTER AT FARMHOUSE.ORG/CONFERENCE/CONCLAVE

3 8 P E AR L S

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Free Night (Hot Country Nights) 6—11:00 PM

.18

7.28 y a d r Satu

Memorial Service 7:45—8:30 AM

.18 7 2 .

7 y Frida

Master Builder Breakfast Panel 8:45—10:00 AM Education Sessions (Alumni Only) 10:10—11:00 AM

JUDSON HORRAS, CEO NIC Chapter Consultations 7—8:15 AM Future of Fraternity Breakfast 8:30—9:30 AM Opening Session 9:45—11:00 AM Education Sessions 11:15 AM—12:00 PM Fraternity Awards Luncheon 12:15 PM—1:15 PM Opening Business Meeting 1:30—3:00 PM Education Sessions 3:15—4:15 PM Education Sessions 4:30—5:30 PM

Ruby Society 10:10—11:00 AM Education Sessions 11:10 AM—12:00 PM Volunteer Appreciation Lunch 12:10—1:20 PM Education Sessions 1:30—2:30 PM Honorary Member Initiation 2:45—3:45 PM Closing Business Meeting 4:00—5:30 PM Chapter Specific Receptions 6:00—7:00 PM Conclave Closing Banquet 7:15—9:15 PM

Group Night Out 6:00—9:00 PM

Spouse/Guest Excursion Friday & Saturday 10:00 AM—3:00 PM

39

Alumni

NEWS Illinois State

Shawn Anderson-Calix (Illinois State 99) is the new executive pastry chef for North Pond, one of 25 restaurants in Chicago to hold the prestigious Michelin Star. Shawn was recently featured in Chicago Reader for his churro souffle, where a restaurant critic wrote that he, “wanted to write this (review) just about the churro souffle,” and that “the desserts really hits it out of the park.”

Mississippi State Travis B. Moore (Mississippi State 83) has been appointed to serve a second three-year term on the Board of Directors of the Mississippi Better Business Bureau. Moore is a resident of Gulfport, Miss., he has three college degrees from Mississippi State University, and he is employed as the Regional President of The Citizens Bank.

40 P E AR L S

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Missouri Mike Revis (Missouri 10) (D-Fenton) was elected to the Missouri General Assembly.

He will be serving as the State Representative for the 97th District in the St. Louis region which includes Fenton, his home. Mike served as an undergraduate board member on the FarmHouse International Executive Board and is on the Missouri FarmHouse Association board.

Jim Fitterling (Missouri 80) is currently the COO for the materials science division of DowDuPont and President/COO of The Dow Chemical Co. Following a restructuring of the company and its holdings, Jim will become the CEO of the new Dow which is expected to finalize in early 2019.

Mark Smith (Missouri 75) was inducted into the Livestock Marketeers’ Hall of Fame at the group’s 53rd Annual Banquet at the National Western Club. Mark has worked for publications including The Record Stockman, Limousin World and has worked with the Limousin breed extensively. Most recently, in 2000, Mark and his wife, Deidre, started Grassroots Genetics, a semen sales and consulting business along with Grassroots Insurance. He is a past president of the North American Limousin Foundation.

Nebraska Steve Grasz (Nebraska 81) has been confirmed by the United States Senate as a Circuit Judge on the United States Court of Appeals for the Eighth Circuit. Steve was nominated by President Trump following a selection process

by Nebraska Senators Deb Fischer and Ben Sasse.

SPRING 2018

Alumni News

Judge Grasz is the 7th Nebraskan in history to serve on the Eighth Circuit Court of Appeals which encompasses Arkansas, Iowa, Minnesota, Missouri, Nebraska, North Dakota and South Dakota.

Steve’s chambers will be in Omaha, with additional offices in St. Louis and Saint Paul, MN. Prior to law school, Steve graduated with honors from the University of NebraskaLincoln (B.S., Agriculture Honors) where he was President of the Nebraska FarmHouse chapter and was a Doane Award recipient.

Among the speakers at Steve’s investiture ceremony was former Nebraska Attorney General and current State Treasurer, Don Stenberg (Nebraska 67). Steve’s son, Jackson Grasz (Nebraska 16) is a junior in the Nebraska Chapter.”

Ohio State The Ohio State alumni association held its annual association “WinterFest” meeting and alumni gathering on January 27 at the Ohio State chapter house and the foundation council held a scholarship banquet on January 26 to award scholarships to the active chapter.

Dr. Cathann Kress Dean of the College of Food, Agricultural, and Environmental Sciences gave the keynote presentation at the scholarship dinner. At WinterFest, Dr. Tracy Kitchel (chair of Department of Agricultural Communication, Education and Leadership) and Dr. John Foltz (chair of the Department of Animal Sciences) gave a presentation on the state of the Ag college and its future. Both Dr. Kitchel and Dr. Foltz are alumni of the Ohio State chapter.

Both were very successful events with 12 scholarships awarded to actives and alumni going back to the 1950s in attendance.

leadership and oversight of the Risk Management Agency, Farm Service Agency and Foreign Agricultural Service. Bill served 12 years as the Iowa Secretary of Agriculture prior to his appointment.

He has also served as president of the National Corn Growers Association, been named “Friend of Agriculture” by the Iowa Farm Bureau and is a co-founder of Innovative Growers, LLC. S. Jake Jacobson (Iowa State 93) joined the Board of Directors for Nonprofit Connect, a regional association for nonprofit organizations.

Jake is the Director of Public Relations at Children’s Mercy hospital in Kansas City. In addition to his 20 years of professional experience in media relations and social media, Jake gives generously of his time with a variety of causes in the Kansas City area. He was named the 2017 Emerging Volunteer of the Year.

Oklahoma State

Iowa State Bill Northey (Iowa State 79) has been confirmed by the US Senate to serve as the USDA Undersecretary for Farm and Foreign Agricultural Services. USDA Secretary Sonny Perdue said, “Bill will come aboard at a crucial time, as his knowledge and expertise will be immediately put to use as the new Farm Bill is formulated to address the needs of American farmers.”

Bill will be responsible for

SPRING 2018

Dick Kruse (Kansas State 63) donated a John Deere 620 to FarmHouse at Oklahoma State at their Spring Alumni Meet and Greet at the Chapter house in Stillwater. Dick has committed to giving a tractor to each chapter of FarmHouse and Oklahoma State is the latest recipient. The chapter is selling raffle tickets for a chance at the tractor. ★

Submit alumni news and updates to jared@farmhouse.org.

FAR M H O U S E .O RG | P E AR L S & R U B I E S 41

IN

Memoriam

ALBERTA

ILLINOIS

CLARENCE D. JONES (’74);

DONALD B. DOSE (’43);

10/22/2012; 60; De Winton, Alberta

AUBURN IVAN W. SMITH (’74); 03/22/2011; 94; Prattville, Ala.

COLORADO STATE GENE E. FEIND (’51); 06/05/2017; 87; Roanoke, Va.

JERRY L. HEINE (’50); 04/14/2014; 83; Carlsbad, N.M.

HAROLD G. KROG (’50);

05/23/2013; 84; Woonsocket, S.D.

CHRIS VAN RIPER (’59); 08/19/2017; 76; Montrose, Colo.

JAMES C. RUPP (’82);

09/03/2017; 54; Casper, Wyo.

ROBERT D. SNYDER (’51); 11/25/2015; 86; Grand Forks, N.D.

J. COLIN STROH (’51);

09/10/2015; 87; Longmont, Colo.

42 P E AR L S

10/22/2017; 92; San Diego, Cali.

HOMER E. EDWARDS (’31); 05/20/2005;

92; Clarendon Hills, Ill.

DAVID A.

HINTERMEISTER

(’51); 08/20/1993;

69; Preemption, Ill.

RYAN S. MILLER (’06); 12/05/2017; 30; Amboy; Ill.

DOUGLAS S. RUNKLE (’72); 07/20/2015; 63; Quincy, Ill.

MATTHEW W. SCHERTZ (’87); 06/21/2017; 49; El Paso, Ill.

DAVID N. STILLE (’81);

12/18/2017; 55; Woodbury, Minn.

IOWA STATE DONALD W. ALLGOOD (’52); 11/18/2016; 82; Burlington, Iowa

KEVIN R. AMUNDSON (’76); 10/20/2014; 58; West Union, Iowa

& R U B I E S | FAR M H O U S E .O RG

DUANE R. BUEHLER (’93); 11/21/2015;

HENRY C. GARDINER (’50); 01/21/2015;

MERRILL F. CREES (’42);

G. WARREN HENRIKSON (’67); 10/16/2013;

74; Odebolt, Iowa

08/31/2014; 91; Minnetonka, Minn.

WAYNE A. GEYER (’53); 07/07/2016; 82; Aurora, Colo.

EARLE A. HANSELMAN (’38); 07/30/2017;

95; West Bend, Iowa

PHILIP E. HARRIS (’70);

01/12/2018; 66; Minneapolis, Minn.

DAVID A. HARTWIG (’64); 01/12/2018; 73; Rochester, Minn.

GORDON R. HELD (’50);

10/16/2012; 83; Young Harris, Ga.

KANSAS STATE JACOB C. DAVIES (’48); 01/16/2018; 94; Reading, Kan.

LELAND W. ELLIOTT (’57); 01/10/2015; 82; Manhattan, Kan.

83; Ashland, Kan.

64; Emporia, Kan.

MAURICE MCCLURE (’51); 06/08/2017;

89; Phillipsburg, Kan.

The following are notices received by the International Office between November 21, 2017 and March 1, 2018.

Listed by—Name (Initiation year); Death 0/0/000; Age at time of death; Resided in

MICHIGAN STATE NORMAN A. BROWN (’67);

9/25/2012; 73; Kalamazoo, Mich.

JAMES W. HANKINSON (’46); 04/06/2016; 95; Bay City, Mich.

KENNETH H. THOMAS (’90); 12/19/2016; 88; Saint Paul, Minn.

W. KEITH WHARTON (’73); 01/04/2018;

Saint Paul, Minn.

MISSISSIPPI STATE

EDWARD J. HINSMAN (’54); 05/14/2016;

GEORGE W. GARRISON (’64); 11/30/2017;

KENTUCKY

RONALD M. JACOB (’56);

M. EDWARD MAINES (’65);

JOHN H. MCMURTRY (’51); 04/06/2017;

NORBERT A. KANZLER (’51);

MISSOURI

ROBERT R. OLTJEN (’51); 12/18/2015; 83; Sykesville, Md.

86; Nicholasville, Ky.

SAMUEL C. PLANCK (’56); 12/16/2016; 79; Bradenton Beach, Fla.

D. MILTON SHUFFETT (’67); 01/13/2018; 95; Campbellville, Ky.

BART H. STITH (’81); 04/01/2014; 53; Elizabethtown, Ky.

ROBERT C. WARD (’54); 12/11/2017; 83; Lexington, Ky.

81; West Lafayette, Ind.

09/16/2015; 78; Blissfield, Mich.

12/02/2016; 84; Chateaugay, N.Y.

75; Greenwood, Miss.

07/29/2016; Rochester, Minn.

CHARLES W. BRUNER (’48);

GERALD E. MEMMER (’38); 06/11/2013;

02/18/2015; 88; Uniontown, Kan.

CHARLES C. SHEPPARD (’62); 04/28/2013;

84; Springfield, Mo.

98; Grass Lake, Mich.

96; Oberlin, Ohio

JAMES I. SPRAGUE (’51); 09/02/2017; 86; Newton, Kan.

MINNESOTA DARYLE E. DAWSON (’54); 01/28/2017; Spearfish, S.D.

JAMES C. CHENOWETH (’50); 03/21/2015; QUENTIN H. GREENLEY (’54); 09/21/2017; 82; Novelty, Mo.

ELDON C. LEITER (’49); 04/12/2015; 85; Sedalia, MO

CHARLES W. MONSEES (’49); 04/15/2015;

85; Columbia, Mo.

SPRING 2018

IN Memoriam

Dr. William “Bill” Bennett, Sr. (Oklahoma State 49), Master Builder

BORN ON JAN 23, 1927 in Plainview,

Ark. Bill graduated as salutatorian from Wilburton High School in Oklahoma in 1945, and served in the U.S. Air Corps in 1945–46 with the Army of Occupation in Germany. He married Millicent in 1950, and they raised three children. After Millicent’s passing in 1980, Bill married Audrey in 1984.

Bill received his bachelor’s degree in soil science from Oklahoma State University in 1950 and his master’s and Ph.D. in 1958 from Iowa State University. He dedicated his professional life to the agricultural industry, beginning as a soil chemist with Texas A&M University then moving to a chief agronomist role with Western Ammonia Corp and finally to Texas Tech University in the College of Agricultural Sciences & Natural Resources. His 28 year career with Texas Tech included being a professor, associate dean and lastly development officer for the College. He earned his Certified Fundraising Executive (CFRE) designation, which only 6,000 fundraising professionals worldwide have achieved.

Throughout his professional career he also worked closely with Texas plains farmers, assisting them with soils testing and crops fertility. Additionally, he authored or co-authored eighteen research

papers and eight scientific books in his career.

Bill was instrumental in founding the Texas Tech FarmHouse Chapter, which celebrates its 40th anniversary on April 15.

In the chapter’s early years, he was known for hosting holiday parties in his home, encouraging associate membership to professional leaders on campus and being a mentor to many students. He served on the Foundation Board of Trustees from 1982 to 1988. Bill was named Master Builder in 1996.

He considered his proudest achievements as serving as a teacher and mentor to thousands of students that crossed through his office and classroom doors, and being a loving Dad, Pop and G-Pop to his children, grandchildren and great-grandchildren. He passed on Dec. 29, 2017, at 90 years old.

Kenneth Larson (Iowa State 52), Master Builder

BORN ON APRIL 7, 1931 on a farm, and

the middle of three boys. Ken attended country school for nine years as the only student in his class, and graduated from Charter Oak High School in 1949. He attended Iowa Teacher’s College for one year then transferred to Iowa State College, where he was in USAF-ROTC for four years and graduated in May 1954.

Ken joined FarmHouse in 1952, was senior class president and member of Cardinal Key. Following three years as a pilot in the U.S. Air Force, Ken entered graduate college at the University of

SPRING 2018

Wisconsin and was awarded a Ph.D. in crop physiology in 1961. Next, Ken and his family moved to North Dakota State University, where he was a professor of agronomy for nine years.

Marrying Ruth in 1970, Ken relocated with her and their children to University of Missouri, where he was a professor and researcher for eight years and then spent five and a half years as associate dean of agriculture. In 1984, Ken was sought a similar position at Iowa State University, returning to Ames as the associate dean of agronomy in the College of Agriculture.

Prior to his retirement in 1996, Ken was a professor of agronomy.

From 1992–2007, Ken served as a consultant for the College Board, in New York City, providing descriptions of opportunities for high school students in agriculture and agronomy. Ken served as an advisor at Iowa State to FarmHouse, Cardinal Key, Alpha Zeta, Sigma Alpha and the agronomy club.

Ken served as a FH Foundation Trustee from 1980 to 1994, including roles as vicechair and treasurer. For a decade, he was a volunteer consultant for the International Fraternity, working directly with a number of chapters. He was a member of the FH association boards at North Dakota State, Missouri and Iowa State, serving for more three decades as association board member for FarmHouse. He was named a Master Builder in 1992.

Ken continued his passion of service in his retirement years as a volunteer in his community including at Food First, Kiwanis, Heartland Senior Center and with the Iowa State FarmHouse chapter.

Ken loved his time with family, fishing, attending grandchildren events, trips with his brothers and Hallinglags. He died on Feb. 21, 2018, in Ames, Iowa. He was 86 years old.

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IN Memoriam

ROBERT N PERRY (’51); 01/25/2015; 82; Bethel, Mo.

THOMAS REAM (’48); 07/22/2013; 84; Piedmont, Mo.

DORAN M. ROWETON (’57); 04/07/2017; 81; Bolivar, Mo.

MARK H. SAUNDERS (’89); 07/21/2017; 47; Golden Valley, Minn.

PATRICK L. SWIFT (’75); 01/28/2013; 57; Brookfield, Mo.

RICHARD F. TAYLOR (’55); 02/04/2018; 81; Fayette, Mo.

BILLY R. WHITLOW (’52); 01/16/2018; 84; Clinton, Mo.

NEBRASKA DALE F. BROEKEMEIER (’43); 12/05/2016; 92; Fountain Hills, Ariz.

RICHARD D. GOODDING (’39); 08/03/2017;

DON G. JOHNSON (’51); 01/14/2017;

OHIO STATE

MERL B. PEEK (’32); 10/17/2013;

10/11/2013; 78; Barnesville, Ohio

84; Pierce, Neb.

99; Waconia, Minn.

JAMES E. SAMSEL (’66); 01/06/2015; 68; Billings Mont.

NORTH CAROLINA STATE BILLY E. CALDWELL (’54); 08/19/2017; 84; Cary, N.C.

FRANK L. CHERRY (’54); 08/05/2017; 81; Hendersonville, Tenn.

EDWARD W. GLAZENER (’64); 11/09/2016; 94; Carmel, N.Y.

WALTER G. HICKS (’60);

02/14/2015; 74; Goose Creek, S.C.

NORTH DAKOTA STATE KENNETH J. FUHRMAN (’58); 05/02/2015;

97; Lincoln, Neb.

79; Fargo, N.D.

JAMES D. HARGLEROAD (’52); 08/23/2017;

GENE R. HETLER (’66);

85; Fort Collins, Colo.

01/17/2014; 68; Kingman, Ariz.

HARLEY R. SWANSON (’57); 05/18/2016;

ROBERT H. GROVES (’57);

PAUL E. HAFFEY (’42);

JERRY D. SIMS (’63); 12/29/2012; 68; Hot Springs, S.D.

JAMES F. WARD (’51); 12/19/2012; 81; Canyon, Texas

10/22/2012; 92; Ridgefield Park, N.J.

PURDUE

RALPH L. HAMILTON (’49); 10/08/2013;

KEITH C. BOWERS (’58);

JOSEPH E. HUTCHINSON (’50); 10/29/2016;

WARREN J. DAVIS (’58);

84; Stillwater, Okla.

10/12/2016; 77; Brazil, Ind.

88; Lancaster, Ohio

01/29/2018; 78; Pocatello, Idaho

DAVID J. MCCALLUM (’85); 08/25/2014;

H. DEAN HAWKINS (’56); 12/22/2017;

51; Columbus, Ohio

82; Greenwood, Ind.

TEXAS TECH A. MAX LENNON (’78); 11/29/2016; 76; Mars Hill, N.C.

TROY

36; Dothan, Ala.

WASHINGTON STATE RUBEN J. FODE (’55);

11/17/2014; 82; Spokane Valley, Wash.

HENRY K. LEE (’83); 09/20/2011;

VAN W. HOLSAPPLE (’52); 10/22/2017;

JOHN P. STIMMEL (’63); 12/29/2013;

P. DALE KETRON (’52);

08/29/2013; 64; Montesano, Wash.

C. ELDEN YOHE (’42);

TENNESSE

11/01/2017; 74; Spokane, Wash.

WILLIAM D. GIVAN (’59);

LARRY J. ZEHM (’58);

12/27/2017; 82; Stillwater, Okla.

77; Wheeling, W. Va.

11/18/2016; 97; Wabash, Ind.

OKLAHOMA STATE JAMES M. SCHILTZ (’59); 06/08/2016; 77; College Station, Texas

RICHARD L. SCHILTZ (’61); 03/04/2017; 74; Plano, Texas

91; New Castle, Ind.

06/23/2011; 83; Eaton, Ohio

88; Port Isabel, Texas

PAUL R. WUTHIER (’50); 12/16/2016;

86; Aurora, Colo.

JACOB A. FORREST (’99); 05/18/2015;

48; Kennewick, Wash.

ELDON C. NELSON (’57);

ALBERT L. SCHAREN (’50); 02/09/2016;

JACK A. THOMAS (’68);

WALTER D. WRUBLE (’63);

He best builds lives of other men who starts from within so that when the job’s all done the Judge will say, “A Master

12/23/2017; 82; Athens, Ga.

03/18/2017; 80; Spangle, Wash.

JOSEPH F. PEARSON (’74);

WYOMING

passed

EDMOND A. COOK (’55);

this way.”

08/30/2017; 68; Columbia, Tenn.

TEXAS A&M SHANNON T. REDWINE (’03); 01/20/2018; 33; Garland, Texas

11/02/2017; 81; Lusk, Wyo.

ARTIE Z. JOY (’52); 06/21/2011; 78; Ely, Nev.

Builder

— B UILDER OF MEN CR EED

79; Fargo, N.D.

4 4 P E AR L S

& R U B I E S | FAR M H O U S E .O RG

SPRING 2018

FarmHouse Photo

ON NOVEMBER 21, 2017,

“Drumstick,” the National Thanksgiving Turkey, was presented by Carl Wittenburg, chairman of the National Turkey Federation, along with his wife, Sharlene, to U.S. President Donald J. Trump during a ceremony at the White House celebrating the 70th anniversary of presenting the president with a turkey for Thanksgiving.

The Wittenburgs, who are from Alexandria, Minn., along with their sons, Wyatt (Minnesota 17) (center) and Nick, and five 4-H members from Douglas County who helped the Wittenburgs raise the presidential turkeys, took part in the ceremony.

SPRING 2018

FAR M H O U S E .O RG | P E AR L S & R U B I E S 45

FARMHOUSE FRATERNITY 7306 NW Tiffany Springs Parkway, Suite 310 Kansas City, MO 64153-9905

NON-PROFIT ORGANIZATION U.S. POSTAGE PAID PERMIT NO. 467 BOLLINGBROOK, IL

CHANGE SERVICE REQUESTED

50TH BIENNIAL CONCLAVE

7.25–28.2018 KANSAS CITY, MO