The Tri-Ag Vol 2. No 1. First Quarter 2016

College of Agriculture and Human Sciences

First Quarter 2016 Vol.2 No.1

Prairie View, TX

A Legend Honored Dr. Alfred N. Poindexter

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COL LE GE OF AGRIC U LTURE AND HUMAN SC I E NCE S

Strategic Plan

Vision 2

Education

Gateway to Opportunity The CAHS will lead and facilitate initiatives that establishes PVAMU as the leading gateway to opportunities in the field of agriculture and human sciences.

Mission Directive 1 The College of Agriculture and Human Sciences builds creative opportunities and attracts students for careers that will solve major issues facing our society.

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Goals 1.

Design

educational pathways to influence future students in college decisions.

Objective 1.1

Develop and implement pre-college programs that support the decision-making process.

Objective 1.2 Develop programs for K-12 students to create an awareness of degrees and STEAM careers.

2. Provide programs supporting STEAM careers and professional success.

Objective 2.1 Provide opportunities for student development in research and educational activities.

is published

by Prairie View A&M University College of Agriculture and Human Sciences, Department of Marketing Communications & Information Technology Director of Marketing, Communications & iT LaRachelle Smith Editor and Media and Publications Coordinator Maurice Perkins Photographer/Graphic Designer Michael Thomas Contributing Photographers Maurice Perkins Paris Kincaid Contributing Writers Maurice Perkins Danielle Hairston-Green Carolyn Williams, PhD Eliza Azarm Jakari Bates Chandra Adams Contributing Proofreaders Kelley Redmon Wash Jones, PhD Danielle Hairston-Green, PhD Eliza Azarm sabrina simon

Objective 2.2 Incorporate new technologies in teaching, research, and extension programs.

Objective 2.3 Obtain certification where appropriate and implement programs aligned with the dynamics of professional careers.

Objective 2.4 Provide certification programs for students that enhance workforce opportunities.

Objective 2.5 Provide opportunities for study abroad programs with an emphasis in STEAM areas.

Objective 2.6 Develop and incorporate activities that enhance programs in technical, written and oral.

Objective 2.7 Develop an advisory board of companies, agencies, and stakeholders whose interests are similar to CAHS.

3. Foster and support leadership and

Opinions expressed are not necessarily shared by the College of Agriculture and Human Sciences, PVAMU or the Tri-Ag editor.

Send news, story ideas and comments to:

250 E.M. Norris St. | P.O. Box 519, MS 2001 Prairie View, TX 77446 cahscomm@pvamu.edu This publication available electronically www.pvamu.edu/cahs/e-publications

professional career pathways.

This work is supported by the USDA National Institute of Food and Agriculture, the EvansAllen 1890 Research Formula Program and the 1890 Extension Formula Program project under Section 1444 and Section 1445. The contents are solely the responsibility of the College of Agriculture and Human Sciences and do not necessarily represent the official views of the USDA or NIFA.

www.pvamu.edu/cahs

Objective 3.1 Provide college level support programs for leadership skills, intellectual development and professional engagement.

Objective 3.2 Develop student-led organizational activities whereby the utilization and practical applications of academic and leadership skills can occur.

Objective 3.3 Support professional affiliations at local, regional and national levels.

The College of Agriculture and Human Sciences does not discriminate against anyone regardless of their race, color, national origin, religion, sex, gender identity (including gender expression), sexual orientation, disability, age, marital status, family/parental status, income derived from a public assistance program, political beliefs, reprisal or retaliation for prior civil rights activity, in any program or activity.

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ď Ž ď Ž

Current Locations Prospective Locations

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n 2014, Cooperative Extension celebrated 100 years of extending knowledge and changing lives, under the SmithLever Act. However, one of the most frequently asked questions to Extension employees is “What is Extension”?

Extension is the community outreach branch of Prairie View A&M University, through the College of Agriculture and Human Sciences, mandated to provide low cost and often free educational programs and activities.

Programs are offered by professional educators through one-on-one consultations, group meetings, and seminars in four areas: Agriculture & Natural Resources, Community & Economic Development, Family & Consumer Sciences and 4-H and Youth Development. Our Extension Agents are located in several counties fulfilling the mission of taking the university to the people. There are two land-grant institutions in the state of Texas: Texas A&M University and Prairie View A&M University with stellar Extension programs. Subsequently, the passage of the Second Morrill Act of 1890 made the Cooperative Extension Program at Prairie View A&M University possible.

What Is

1890 Extension?

Dr. Carolyn J. Williams, Associate Administrator, cjwilliams@pvamu.edu

The Cooperative Extension Program at Prairie View A&M University is a component of the College of Agriculture and Human Sciences. Through a well-organized network of professional educators and more than 4,000 trained volunteers, the CEP delivers practical research-based knowledge to small farm producers, families, aspiring entrepreneurs and youth in Texas counties. The CEP extension agents and program specialists respond not only with answers, but meet people where they are and move them to the next level. In order to satisfy federal goals and CAHS strategic plan objectives, programs are offered to clientele in the four program areas. To strengthen the outreach impact in 2006, the CEP began receiving funds to implement the Expanded Food Nutrition Education Program (EFNEP). The EFNEP was created to assist low-income families and youth acquire the knowledge, skills, attitudes, and changed behaviors necessary for nutritionally sound diets. This program has contributed to the personal development and improvement of diet and nutritional welfare for Texas families. As the EFNEP funding increases, this program will expand to other counties with

high poverty rates.

Presently, there are over 78 employees working together at the county and headquarters’ level to grow ideas and impact lives of Texas’ limited resource individuals and families. Due to the rapid population growth in Texas and the number of counties with significant poverty, the CEP is preparing to expand into additional counties, focusing on serving the StrikeForce Counties. Texas has 96 StrikeForce counties that have been identified by the United States Department of Agriculture (USDA). USDA’s StrikeForce for Rural Growth and Opportunity Initiative works to address the unique set of challenges faced by many of America’s rural communities. Through StrikeForce, USDA is leveraging resources and collaborating with partners and stakeholders to improve economic opportunity and quality of life in these areas.

The Cooperative Extension Program has engaged the limited resource communities in relevant educational programs and activities over 30 years.

Annual accomplishment reports cite examples of public value and positive

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benefits by individuals, families and communities who participate in our youth and adult outreach activities. Because of the support of federal, state and county governments, we will continue our mission as the primary advocate in the state of Texas for underserved student populations and limited resource clientele. CEP is dedicated to fostering academic excellence, increasing health and wellbeing and enhancing economic opportunities through research, education and service in agriculture and the human sciences.

The CAHS has…

One Mission encompassing a 4-Prong Vision with 20 Goals and 48 Objectives leading 3 units in one direction for the next 5 years.

We will be a…

Student Magnet known around the nation as a Gateway to Opportunity operating under a One College Concept delivering Community Outreach that is Second to None.

Cooperative Extension Program FACTS • Mandated to serve limited resource audiences • Located in 35 Texas Counties • Largest county, state, and national network • Mr. Hoover Carden appointed first CEP Administrator in 1972 • Dr. Linda Willis appointed CEP Administrator in 1996 • EFNEP nutrition classes graduates parents (with small children) • Dr. Freddie Richards appointed CEP Administrator in 2007 • E-bus assisted in enrolling senior adults in Medicare Part D Project • Dr. Alton B. Johnson appointed CEP Director of Land-Grant Programs in 2011 • Youth involved in STEAM education and activities • Entrepreneurs trained in Energy Efficiency • Collaborations with Walmart and other corporations to Small farm producers • Childhood Obesity education engages parents and youth

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College of Agriculture and Human Sciences

F l ash b ac k

OFFICE Crimes

Whether working in a cubicle or your own assigned office, there are pet peeves that should be considered to make a more harmonious working environment.

Sometimes it’s a co-worker, boss or someone who feels superior to you, but it’s time to call the “Office Poilice” against those committing these “office crimes”. Here are 21 of the BIGGEST pet peeves at the office that we all have been a victim of and sometimes the culprit: 1. Disrespecting co-workers workload 2. Abusing others time 3. Horrible parking jobs 4. Loud music 5. Starting false rumors 6. Entering offices without knocking 7. Stealing food from the break room fridge 8. Loud talkers 9. Using employees for personal gain and benefit 10. When the A/C isn’t on high enough 11. Dishes in the break room sink 12. Conspiring to sabotage co-workers 13. Obnoxious personal conversations 14. Co-workers with anger issues 15. People holding the elevator door open to finish a conversation 16. Burnt popcorn 17. Smelly lunches 18. Passive aggressive emails 19. Office gossip 20. Getting 10 emails when a brief faceto-face would suffice 21. People who enter the elevator before letting others exit

Administrative Assistant's Area

Now that the “holidays” are behind us, Americans usually modify their eating habits and become conscious of their food consumption. The thought of the holiday season gets most people excited about the wonderful food they will enjoy. While many people are able to enjoy big meals during this time and on a daily basis, some are battling hunger throughout the year.

According to Feeding America’s study in 2013 “Map the Meal Gap”, one in seven Americans are struggling with food insecurity every day. That equates to approximately 49 million people with inadequate access to healthy, nutritious meals. Food insecurity refers to the inability to provide food for one or more members of a household, due to a lack of money or resources to obtain healthy food. In the United States, food insecurity is a result of poverty rather than a lack of food availability. According to Feeding America’s website, around 72 percent of the households serviced by Feeding America live at or below the poverty line. In addition, more than half of those dealing with food insecurity are between the ages of 18 and 59; whereas ten percent, approximately four million, of this group are students.

The Effects of CAHS

Project2050 Food Bank for Hungry Panthers Students at PVAMU may be more likely affected by food insecurity than students at other universities throughout the nation. The reason, this is more likely, is based on findings by Feeding America. Their findings show Texas food insecurity rate is 17.4 percent, which is higher than the national average of 15.8 percent. Yet, a study conducted by Baylor’s Texas Hunger Initiative reported around 4.8 million or one in six Texans lives in poverty. Other studies by Feeding America show that Black Americans are disproportionately affected by food insecurity, poverty, and unemployment. Black households are twice as likely to be food insecure compared to white households. Because of those facts, students at PVAMU, a Historical Black College and/or University (HBCU), are more likely to struggle with hunger.

As such more than 31 percent of Black Americans, roughly 12 million people, are serviced by Feeding America’s network of food pantries.

Based on this statistic, the concept of a student food bank is the brainchild of Ms. Kelley Redmon, Communication Specialist for PVAMU’s College of Agriculture and Human Sciences.

After interacting with so many students who stated they were not eating or were applying for SNAP (Supplemental Nutrition Assistance Program), she thought this is something the agricultural division of the University should embrace. Hunger is a real problem on college campuses, as Shabazz Napier brought the problem to national attention while playing basketball for UCONN. Yet, Ms. Redmon feels the emphasis of 2050 is great, but it does not address the needs of those who are hungry today and that is a major concern for her.

She says, “Money can be seen as an issue for any college student, but for a first generation college student faced with severe home circumstances, it is a major issue. Students may be tempted to drop out of school for a job in order to offset food costs. In order to control that variable, CAHS should or could offer a “no questions asked” food pantry, then, as I believe, the stigma or shame of not having enough to eat will diminish and students will focus on their studies. This gesture will let them know that everyone needs a hand from time to time and they are not alone; because we have all been there or know someone who has.”

The food pantry may make it possible for some to stay in school and at the very least address and alleviate hunger on campus. A food pantry is a place that stores and distributes food to those in need. Most food pantries are funded and supported through government grants and donations. The pantry would help service students living off-campus without a meal plan or lack the means/resources to obtain healthy food. Jakari Bates, DOMCiT Student Staff

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Full Circle Maurice Perkins One year ago the Department of Marketing, Communications & iT (DOMCiT) presented ‘W.O.W. Bins: Wiping Out Waste’.

The W.O.W. bins were the department’s effort to reduce and implement paper recycling within the College of Agriculture and Human Sciences (CAHS). This project was spearheaded by the CAHS DOMCiT student employees in February 2015. As part of CAHS’ strategic plan to make great strides towards sustainability, the students were looking for ways to reduce pollutants that effect the ozone while becoming more energy conscious. This campus program will prepare all students to integrate ideas and practices of waste management with an environmental foundation. The CAHS will pilot a recycle program in all of its buildings on the main campus, in hopes to repurpose the abandoned Green Bins. The pilot will begin with CAHS’ buildings: International Goat Research Center (IGRC), Cooperative Extension Program building (CEP), Cooperative Agriculture Research Center (CARC) and the Muti-media Center (MMC) based on a 6 month trail period with Shred-it.

It seems that CAHS is only a few steps from launching the paper recycling project with the help of Shred-it.

It is the responsibility of every employee to adhere to Prairie View A&M University (PVAMU), TAMU System as well as the United States Department of Agriculture recycling guidelines which can be accessed through the link on the CAHS’ website, www.pvamu.edu/cahs for Federal Uniform Guidance and USDA – NIFA Policy regarding retention of documents.

There is also training available in PVAMU TrainTraq: Retention of State Records (11015) and Fundamentals of Managing Departmental Records (2111143).

A campus waste reduction program is worth reviewing. The best offense is educating ourselves on these policies, not only for this recycle project, but for personal office shredders as well.

Be on the look out for Shred-it receptacles and join the team in protecting depleting natural resources by recycling to better our future.

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“

The most effective way to destroy people is to deny and obliterate their own understanding of their history.

Lindsey Weatherspoon Ag Breakfast

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George Orwell

History, Culture and Tradition…

Do you take pride in such things? Depending whom you ask: pride may not reflect a positive attribute, culture is exported and re-imported, history is the past and tradition is not progressive (archaic). However, in agriculture these things are the core and relevance of existence. Pride is pinnacle in the production of food which fuels our economy and is the solution to feeding a growing world population. Culture is communal, creative and central to life-systems. History is the way of determining future effects of actions through comparison. And well, tradition is the qualitative experiences of life. Combine those things and you have the College of Agriculture.

As the oldest field of study on the campus of Prairie View A&M University, the agricultural faculty and staff know the importance of bridging the gap of history, culture and tradition. People who work in agriculture must tell the story because society is so far away from how agriculture impacts their lives. In this article, I will trace the history, culture and tradition of the College of Agriculture (Human Sciences merged in 1994) through the scope of the Lindsey Weatherspoon Agriculture breakfast.

History

agricultural department had to creatively exploit student potential, which was otherwise overlooked due to past social, environmental structure and funding by centering the breakfast around cultural preservation.

In fact, members of the College generously donated their money and time to the cause. Everyone had a role to play. For instance, the administrative staff planned the menu: eggs, grits, sausage links and biscuits, and helped cook the Saturday morning breakfast. All the students of the College participated with much emphasis on those in Collegiate FFA, Agronomy Club and Alpha Tau Alpha to gather eggs and choose the animal for slaughter. The meal was processed, prepared and cooked from products raised on the university farm. This was an “outside the classroom” educational learning, and social experience that was led by Mr. Lindsey Weatherspoon, professor of meat science.

After the inaugural breakfast, there was so much positive feedback and lasting impressions on those who attended that they encouraged the College to continue building the bond with those in the agricultural sector while developing a stellar reputation for prospective students.

The College was viewed by the university as ‘getting things done’ and being impactful as more people (non-ag majors and the public) began attending this breakfast, instead of the “official” university event.

The largest attendance of the breakfast occurred as PVAMU’s Class of 1953 graduate took the helm as dean, Dr. Theodore R. Freeman. Many came in support of their classmate and wanted nothing less than his success in this position. It was during his tenure that student enrollment peaked.

The College had its share of deans: Cecil L. Strickland, J.C. Williams, Elizabeth Noel, Linda Willis and Richards (again). As the College merged with home economics and restructured its curricular platform, many ag students stated, “Ag lost its focus of being student oriented.”

Consequently, as deans and faculty changed, Mr. Weatherspoon continued to pave the way to connect students with the community and alumni.

Affectionately called “Spoon” by all. A former student and current Dean of Agriculture and Applied Sciences at Langston University, Dr. Marvin Burns fondly remembers “Spoon” as a generous educator who helped students pursue careers in animal agriculture. He says, “Weatherspoon kept students in mind in everything he did because he believed without students there would be no need for faculty.”

History, this is what is needed for new or rediscovered norms and values that will guide actions towards ways of caring for other people.

The future for any organization depends on culture and tradition being linked to history. For example, the Bible ordains agriculture and is essential for life; “Therefore the Lord God sent him forth from the garden of Eden, to till the ground from whence he was taken”. Thus, everything we eat comes from the ground and our bodies become a byproduct of the soil’s quality. As such, quality represents an investment in human resources and education for cultural and social survival. So, in the development of Black America, religion is a major influence and fulfilling human needs for future generations requires equitable and harmonious interactions between individuals and communities. To maintain the history and ordination of agriculture, faculty and staff of the College of Agriculture learned the principles of recognizing the past and the best way to use it as a building block for the future.

During a typical faculty/staff meeting, a young visionary Dean Freddie Richards, of the College of Agriculture, wanted to find creative ways to increase the agricultural student enrollment. Hence, these individuals unintentionally developed an agricultural implementation strategy to recruit more students in the mid-70s. There were many brainstorming and creative ideas being introduced, but the one that stood out and proposed by Dr. Eli McKenzie was…an Alumni Agricultural Breakfast.

Those in the meeting thought this was a great idea to have current students, faculty and staff interact with alumnus for a cup of java and a hearty meal after a night of dancing at the Newman Center.

To outsiders, this appeared to be just another breakfast. However, to personnel this event was their duty to foster a sense of intrigue, to stimulate learning and to encourage students to structure their knowledge with motivation and independence.

Because the Supreme Court upheld in 1896 the separate but equal doctrine, HBCUs, like PVAMU, are still feeling the rippling effect of underfunding and under-resources from this decision. Those in the

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Culture

Culture guides human relationships and Black culture has significantly changed the world and fosters empowerment. Because slavery greatly restricted many cultural practices of Black people, food became the pride and essence for Black to be inventive. Being able to grow food and feed their families along with the community, reflects pride and resourcefulness for survival. Food has always been the staple of the community and the badge of honor eat the fruits of their own labor.

Hence, the agriculture breakfast enhanced those strong agricultural ties and commitment of food culturally, as everyone sat and enjoyed the foods “like Grandma used to make”. Gathering around food predicated thought provoking ideas, which included oral history, storytelling, reminiscing about how things were, how they “ought to be” along with discussions and plans to make things better. Oftentimes, solutions to community, social and educational problems evolved from conversations around food.

The strength and power of food culture within the Black community stemmed from a time of economic and racial oppression. Although things within the College shifted, the food and camaraderie was constant. Food deeply rooted in the culture unites generations and those in the College knew this.

Tradition

Tradition allows people to learn and grow but should be preferential to the past and culture. Food traditions are symbolic and its meaning serves as a historical catalyst.

The agricultural alumni breakfast was the roadmap for students to network with professionals in the agricultural field.

Although generations navigate and incorporate other traditions as their own, the true narrative of the College and its breakfast is at risk of disappearing. This breakfast was a way for the dean, faculty and staff to cater to marginal effort and academic focus. It was a way to inspire social change with the focus on empowering young Black agriculturalist to embark and impact the industry. Because Black people had been subjugated as agricultural professionals, this breakfast was the gateway for them to be visible and relevant in the industry. The standards the College set for its students made it unique and priceless, just like traditions.

Henceforth, if we want to understand current relationships, then everyone in the College needs to go back to the very uncomfortable past and explore how to regain the pride and contributions of agriculture through history, culture and tradition.

We are here today because of the work and contribution of Mr. Weatherspoon, for he gave everything he had to the College. He wanted every student to have a richness in history, culture and tradition. Although he may not have had much to work with, he used what he had and he gave all to the students and the public. So, in remembrance of a man who embodied earnest, zeal and sustenance, we want to say thank you. When someone leaves footprints in the sand of time, he/she is leaving behind imprints of actions in history.

After all, these footprints last for generations and become memories that may never disappear.

Mr. Weatherspoon left his footprint on the College and students past, present and future as we honor him every homecoming in recognition of this breakfast. In his absence, we must acknowledge his family with gratitude for his service from 1953 until his toil was done. Kelley Redmon Coordinator of Recruitment

Submit nominations now for the 2016 Alfred N. Poindexter Lifetime Professional Achievement Award and Lindsey Weatherspoon Progressive Young Professional Award: Upload at www.pvamu.edu/CAHSagBreakfast, email to cahsinfo@pvamu.edu or mail to PO Box 519; MS 2001, Prairie View, TX 77446.

Visit www.pvamu.edu/CAHSagBreakfast for nomination criteria.

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College of Agriculture breakfast

F l ash b ac k

Johnathan Williams, DOMCiT Student Staff

Extension educators are familiar with the story of the Morrill Act of 1862 and the Second Morrill Act of 1890. However, what is taught is not the entire story and usually taught from one perspective.

Prairie View A&M University (PVAMU) is an 1890 Land-Grant University responsible for serving the state of Texas’s underserved communities. Many Texans are unfamiliar with what a ‘County Extension Agent’ does, so the College of Agriculture and Human Sciences (CAHS) decided to show first hand some of the work and responsibilities of an agent in the #SpecialAgent1876 Mini-Series.

The purpose of the video mini-series is to examine the people and events that led to the establishment of the 1890 land-grant institutions, which includes the Cooperative Extension component.

The Cooperative Extension Program is full of the individuals with access to deliver answers to questions with research based knowledge and programs to improve the quality of life for the underserved communities.

As such, county agents are a gateway for those residents with limited access to resources to be knowledgeable of nutrition, economic development, youth programs and natural resources.

The #SpecialAgent1876 Mini-Series was created as a window of an in-depth look at the journey of our credible experts as they travel every day to provide information, education and tools into the hands of people all over the State.

December 2015 marked a historical moment in PVAMU’s history, as the first Land-Grant University, to ever do a mini-series show highlighting county agents. #SpecialAgent1876 premiered at Cypress Cinemark XD, in Cypress, TX. The red carpet event was exclusive to an audience of 100 interested viewers. The mini-series was to tell the story of our land-grant University as it continues to foster relationships within the Texas counties through integrating educational programming and professional development. Understanding why county agents are an important source ignited a desire to know more about agricultural ideas, technologies, activities and policies. This media outlet proved to be a valuable platform as you read the comments from those in attendance.

#Special Agent 1876

Mini-Series a Huge Success

“

These special agents are not only doing their jobs, they are creating vision and hope for the people they help every day. The College of Agriculture and Human Sciences is doing an amazing job and should keep up the good work.

Every special agent has different qualities that they use to help impact the life of the farmers, the kids, and the community in general. [It] was amazing, Adama Kone – A Student IT Worker educational and inspirational.

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It showed how passionate about their work and how much respect their clientele had for their expertise. This mini-series should continue, it is unique and cutting edge. It will get the community excited, educate others about what Extension does, and keep our agents motivated to continue their work. [It] was Danielle Hairston-Green – A Family and innovative, motivating and creative.

Consumer Sciences Program Specialist

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It exposed to an audience the roles that the special agents take part of.

What was most impactful was the helping hand that they [Special Agents] give out to people in need of their services. The relationships they have with the residence was family oriented and with my background being very family oriented I appreciate witnessing that. The mini-series was fascinating, insightful, Jasmine Hayes – College of Agriculture & Human Sciences and impactful.

Ambassador

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It is necessary for our college to expose to the public what the extension agents do. It is important on how each person is specialized in their tasks and not generalized. Follow up videos are necessary to know how we can do better and better understand how big of an impact they have on the community. They did Dr. Yoonsung Jung – Biometrician/Research Scientist a really good job.

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It was very interesting to see. I’ve spent about two years here [at Prairie View A&M University] but never knew what Extension Agents were doing. Interesting to see that some people are working on renewable energy resources and we’re also Dr. Ripendra Awal – working on that here and maybe we could work together.

Research Scientist

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#SpecialAgent1876 has been released for public viewing.

Go to www.pvamu.edu/cahs or use QR Code:

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What’s on Your Plate?

TO WASH OR NOT TO WASH? That is the question.

According to the USDA, washing your poultry and beef, using faucet water, is not a safe option. As a child, washing meat products was a common practice in our home. My mother would purchase the groceries and the kids would take all of the beef, pork, and chicken out of its original package and we would wash the chicken; submerging it into a sink full of cold water while pulling or burning off any feathers that were left on. We would then repackage the meat in Ziploc bags, and then place it all in a freezer; for later consumption. I never liked that experience because it left my hands feeling pretty yucky!

Now that I am thinking about it, I don’t remember sanitizing the counter or sink before or after the cleaning process. Uh Oh!!

However, cleaning the poultry seemed like the smart and healthy thing to do, right? Although, the leading food sanitation text book recommends food service operations to wash poultry, fish, and a variety of meats before cooking . . . the USDA says, “No”. “Washing raw poultry, beef, pork, lamb, or veal before cooking is not recommended. Bacteria in raw meat and poultry juices can spread to other foods, utensils, and surfaces”.

Conversely, Dr. Milton Daley, Biomedical Toxicologist & Animal Nutritionist at Prairie View A&M University, explains how to be safe when cleaning poultry along with the best method at home by using organic acids; which could decrease the levels of bacteria that could grow quickly on poultry. Additionally, other research scientists showed that “an alternative for the prevention of Salmonella outbreaks due to consumption of meat and poultry products, are organic acids”.

Here are three common organic acids recommended to use in washing poultry: • Acetic (ex. Vinegar) • Citric (ex. lemons, limes.)

• Propionic & Butyric (ex. Commonly used at the industry level) Cross contamination can occur when washing meats and poultry in the same vicinity with other foods. Therefore, it is essential that countertops, cutting boards, sinks, and utensils are cleaned thoroughly; including your hands. The best method for killing the bacteria found in meat products is to cook foods at an appropriate temperature.

In addition, after cooking, for “safety and quality, allow meat to rest for at least three minutes before carving or consuming”.

Remember, the four basic food safety principles that work together to reduce the risk of foodborne illnesses: • Clean hands, food contact surfaces, and vegetables • Separate raw, cooked, and ready-to-eat foods while shopping, storing, and preparing foods.

• Cook foods to a safe temperature • Chill (refrigerate) perishable foods promptly So, sorry momma, we were doing it all wrong. It is not recommended to simply submerge your poultry in water to clean it. By using the organic acids mentioned, we can prevent chances of salmonella outbreaks. I don’t know about you but I am officially hungry for chicken.

by Danielle Y. Hairston Green, PhD, Program Specialist, dyhairstongreen@pvamu.edu

Resources Food Safety and Inspection Service, U.S. Department of Agriculture (2011) Washing food: does it promote food safety? Washington, DC: U.S. Government Printing Office.

Retrieved from http://www.fsis.usda.gov/Fact_Sheets/Does_Washing_Food_Promote_Food_Safety/index.asp Marriott, G.N., & Gravani, R.B. (2006). Principles of Food Sanitation. 5th ed. (pp. 63-145) Mani Lopez, Garcia, & Lopez Malo (2011). Organic acids as antimicrobials to control Salmonella in meat and poultry products. Food Research International, 45(2012), 713-721 U.S. Department of Agriculture and U.S. Department of Health and Human Services. (December/2010) Dietary Guidelines for Americans 2010. 7th Edition, Washington, DC: U.S. Government Printing Office

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Position and Location Professor in Ag Nutrition and Ecology and Principal Investigator

CAHS Employee Since September 1, 1976 What is your favorite part of working at CAHS? The freedom to respond professionally to problem areas off-campus (Texas, US, Global) within my capacity.

Where are you from? Abbeville, Alabama What is your guilty pleasure? Sneaking off to ride my motorcycle If you could be any superhero, who would you be and why? I grew up liking all of the superheroes but none of them looked like me.

Who has been your biggest inspiration in your life? I lived the dreams of my mother but I worked like my dad and granddad.

List 3 top highlights of your life 1. My family 2. My education (Alabama A & M, Tuskegee University, Penn State) 3. Blessings in my life that have protected me

Favorite Song? “In The Garden (I come to the garden alone)” Movie? “Roots” by Alex Haley Book? “The Negro” by W. E. B. DuBois Comedian? Huggy Lowdown What is on your “Bucket List?” Write my professional history

Roderick Lusk

Events2016

Nickname Rock Richards or Fast Freddie

Upcoming

Freddie Richards

Nickname Rod Position and Location Program Specialist (Community and Economic Development) and Adjunct Professor

CAHS Employee Since April 2015 What is your favorite part of working at CAHS? Helping students and working with people in rural residences

Outlook on Agriculture Radio Show Sundays 11am CST

Where are you from? Pine Bluff, Arkansas What is your guilty pleasure? Participating in marathons (5K and 10K) If you could be any superhero, who would you be and why?

Superman because he always saves the day. He’s a helpmate.

Who has been your biggest inspiration in your life? My older brother is a military officer. He is someone I have always looked up to.

KPVU – 91.3 FM Thursdays 1pm ET HBCU Radio – Sirius XM Ch. 142

List 3 top highlights of your life 1. Graduating as Magna Cum Laude

With hosts LaRachelle Smith & Maurice Perkins

2. Interning with the House of Agriculture Committee 3. Graduating with a master’s degree in Agricultural Economics

Favorite Song? “Poor Boy” by The Canton Spirituals Movie? Dead Presidents Book? 48 Laws of Power Comedian? Martin Lawrence What is on your “Bucket List?”

To run a full marathon, travel to Europe, and earn a doctorate degree

CAHS Employee Spotlights 12

April 5, 2016

PVCAHS Career Fair

July 27 – 29, 2016

Youth Leadership Laboratory Summer Camp; ages 13 – 16

April 20, 2016 | 12:00 Pm

Learn to Can

Total You Wellness – Lecture Series

October 8, 2016 | 6:00 am

Lindsey Weatherspoon Ag Breakfast

Upcoming Events Be sure to complete your

Program Planning Approval Form at least 9 months in advance to have your program/event included.

June 5 – 17, 2016

REAP

Thanks, DOMCiT

Summer Camp; High School Juniors and Seniors 13

Maurice Perkins and Kelley Redmon

“Doc encouraged the values, which I grew up with.

Passion for life, work ethic, belief, people, animals and standing for what is right”, states Chandra Adams.

Dr. Alfred N. Poindexter, “Doc” touched so many lives and careers with his daily jokes and attention to detail. A host of animal owners, ranchers and farmers from the United States as well as international came to Prairie View A&M University for his assistance and treatment of their animals, whether domestic pets or livestock, Doc did it all.

A Legend Honored:

Dr. Alfred N. Poindexter

is not all about money. Do you know what money “andLifefertilizer have in common? If you leave the two to

sitting dormant they do nothing, but if you spread them

”

around you can educate many and grow a lot.

- Dr. Alfred N. Poindexter

Dr. Poindexter was affectionately known as a “vet’s vet”. He returned to his alma mater, Kansas State University, in 2005 to receive recognition from its College of Veterinary Medicine to receive the Veterinary Medical Alumni Recognition Award.

“I was blessed to have the opportunity to work with him as a veterinary assistant, office manager, bookkeeper and receptionist. Doc would say, “Have a job that you have a passion for by learning the top, middle and bottom.” reflects Adams.

Before his retirement from Prairie View A&M University College of Agriculture and Human Sciences in August 2004, Dr. Poindexter was the oldest practicing African-American veterinarian in the United States.

America lost a legend on August 19, 2006 after 59 years of service.

“During his illustrious career at the University, he taught numerous classes. For example, he taught were: anatomy and physiology, diseases and sanitation, animal health, animal breeding and reproductive physiology,” said Dr. Linda Williams-Willis, 2004 Dean, College of Agriculture and Human Sciences. “He did this while teaching students to care for horses, dogs, cats, goats, and all other types of small and large animals at the University Veterinary Clinic.”

PVAMU’s veterinarian clinic opened its doors to the community in 1925

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and a special renaming ceremony will be held on March 4, 2016 at 11 a.m. to designate the facility as the Alfred N. Poindexter Veterinary Hospital.

Thanks to Dr. Poindexter’s vision and leadership, University and community relations were strengthened as he became a great role model for hundreds. In an era of separatism, he broke the glass ceiling and color barrier in veterinary medicine as farmers and ranchers of every nationality and ethnicity came from miles for his services. Memorializing his career is an icon that looms as large as his legacy for all walks of life.

To counterpoint Texas A&M’s vet school for the teaching of Black students, the building was instrumental in disseminating the ideal and practices of veterinary medicine through classroom instruction, laboratories and practical experience. It was during such time, Drs. E. B. Evans and Poindexter made an indelible impact on PVAMU by providing care to animals on the farm as well as local farmers and ranchers.

Dr. Poindexter’s legacy is a bright guiding light for countless students and aspiring veterinarians in understanding service to others is how we pay for our time on earth.

T

here were more than 100 people who gathered together on a beautiful Friday afternoon, March 4, 2016, to participate in the thrilling outdoor dedication service for the renaming of the Veterinary Hospital to formally honor Dr. Alfred N. Poindexter, affectionally known as “Doc”. Following a brief report on the occasion by Dr. James M. Palmer, interim dean of College of Agriculture and Human Sciences, the main address was given by Dr. Alfred Parks, professor of economics.

“Doc” is Recognized for 59 Years of Service

Prairie View is known for its strong sense of place and purpose. And the Poindexter Building dramatically expands on that tradition. It is a very distinctive building – a work of art itself- with an innovative design that incorporated traditional elements for its time. The College wanted every student – whatever their majors, whatever their interests – to know and experience the dedication and commitment and make it central to their daily lives. To further the impression of Doc’s presence, the staff and faculty shared their vision for the renaming of the building with the Committee for Naming of Buildings and Other Entities. The committee understood and were quick to lend their support.

Many are probably wondering, “What’s the big deal? It’s only a building.” What many do not see, however, is even more important.

Those who are first time visitors are probably unaware of the amazing history behind the physical structure. But there is something else represented by this building and the person it is renamed to honor.

It is even more important than modern intellectual and spiritual aspects culminating at universities, like PVAMU. It is the prospect of incomparably greater things to come.

The festivities took place on the front lawn of the building as many gave remarks and expressed gratitude for “Doc’s” work. Perhaps, no

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one’s remarks were as touching as the reflections from Mrs. Betti Poindexter-Blackshear. Her remarks were heartfelt and passionate and her memories moved the audience to tears and explode with applause and cheers.

Yes, the building dedication is the focus, but understanding the man is vital. While earning his DVM, “Doc” proudly served in the Army Specialized Training Program during World War II. He received his DVM in 1945 and joined the staff at Prairie View University (now Prairie View A&M University/PVAMU) as professor and veterinarian.

During his tenure, “Doc” taught classes in: physiology and anatomy, diseases and sanitation, animal breeding and reproductive physiology, and animal health.

Throughout his career, he received numerous accolades for his notable achievements in teaching, research and service. He was inducted to the Texas State Fair’s Texas Heritage Hall of Honor.

Although “Doc” is known for his expertise and professionalism in the veterinary industry, many remember him for his storytelling and encouraging words.

Dr. Poindexter made a lasting effect on the community and retired after an astounding 59-years of service to the university. When visiting the campus, stop by the historical landmark, now known as the Alfred N. Poindexter Veterinary Hospital.

Donating to the College of Agriculture and Human Sciences will help its student organizations, and is tax deductible. Your gift will provide assistance with increasing our students’ ability to compete in collegiate competitions as well as support their community commitment. These agriculture and human sciences organizations develop soft skills that will prove valuable for their future careers. Your donations will aid in the education of deserving students who are pursing careers in the agricultural and human sciences sectors.

Remember your gift is tax-deductible and no amount is too small.

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COL LE GE OF AGR ICULTURE AND HUM AN SC I E NCE S