The Graduate - Vol. 26, No. 1

For Alumni and Friends of Dale Bumpers College of Agricultural, Food and Life Sciences and the University of Arkansas System Division of Agriculture

Summer 2013

Vol. 26, No. 1

We are in

The Business of Foods

Salty and sweet grilled watermelon salad.

This recipe and others on pages 8-9.

U.S. Secretary of Agriculture Tom Vilsack with Dale Bumpers. Story on page 15.

From the Dean Hi Friends!

We have completed another semester in Bumpers College, and what a busy, exciting and productive semester it was!

As you know, the three-fold mission of Bumpers College Mike Vayda is to advance food, family and the environment. We are in the Dean business of foods. Our goal is to advance the impact of foods on human health, environmental sustainability and human quality of life. Our majors prepare the next generation of professionals and leaders in careers such as agronomics, commodities, sustainability, environmental impacts, food product development, food safety, food service industries, consumer health, consumer acceptability, entrepreneurship, and marketing and communication, among many more.

All of those majors serve areas of need as we continue to make a difference in the lives of those in our communities and around the world. But when you think about the business of foods, the first thing that comes to mind is the food itself. On the cover of this issue is a grilled watermelon salad served at this year’s A Class Act V event to benefit the hospitality and restaurant management program. Professor Bob Harrington’s students created the recipe using food that represents Arkansas — watermelon from Hope. View this recipe and others from this year’s event inside, and see how the business of foods is influenced by local and regional ingredients, and different cooking techniques and methods.

We recently held commencement in Barnhill Arena, which is always a special time. We are so appreciative of our students and wish them the best as they embark on their professional careers. I encourage you to reach out to them as we continue to grow our alumni family.

The second annual Dale and Betty Bumpers Distinguished Lecture Series was in April, and we were honored to have as our featured speaker U.S. Secretary of Agriculture Tom Vilsack. It was a terrific event, and of course it was a pleasure to have Senator Bumpers and his lovely wife Betty on campus.

We also launched a new event — the “Food for Thought” Lecture Series. Our inaugural speaker was U.S. Senator John Boozman, who packed Giffels Auditorium in Old Main.

Another new initiative is our “Friends” of Bumpers College program. The first two honorees are Don White and White Commercial Corp. in Stuart, Fla., and Marilyn Bogle of Bentonville.

We have so much to be excited about as we look to the future in helping the University of Arkansas become a Top 50 Public University. Thank you for your continued support, and your love of the university and Bumpers College!

Mike Vayda

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he Arkansas Alumni Association has been the keeper of University of Arkansas traditions for more than 135 years. The mission is simple: to serve our alumni and to promote the University of Arkansas. You don’t have to be a graduate; friends of the university are welcome to join.

Your membership not only benefits you; it also benefits the university by supporting scholarships, student recruitment, Student Alumni Board, Homecoming, reunions, faculty awards and more.

Take a minute to sign up today. Call one of the numbers below or check our website for more information on joining or renewing your membership.

479-575-2179 • 1-888-275-2586 • http://alumni.uark.edu

Bumpers College Alumni Society Board of Directors n

Northwest

Lindy O’Neal, Rogers Suzanne Pennington, Fayetteville n

Northeast

Leigh Ann Bullington, McCrory Susan Kemp, Mountain View n

Central

Taylor Adams, Little Rock Kyle Moery, Carlisle n

Southwest

Russell Burke, Hope n

Southeast

Jerry Burkett, Stuttgart Angela Waldrip, Moro n

At Large

Kathy Frein, Brinkley Boyce Johnson, Marion, President Scott Mason, Jonesboro, Immediate Past President Belinda Mayo, Springdale Ron Rainey, Little Rock Penny Storms, Fayetteville, Vice President n

AAA Board

Graham Stewart, Director, AAA Deb Eucalano, Representative n

Ex Officio

Michael E. Vayda, Dean, Bumpers College, and Associate Vice President–Academic Programs, Division of Agriculture Trina Holman, Director, Bumpers College Alumni Society

http://arkalum.org/dbcafls/ The Graduate is published for alumni and friends of Dale Bumpers College of Agricultural, Food and Life Sciences and the University of Arkansas System Division of Agriculture.

Send alumni news and other correspondence to Trina Holman, Bumpers College Alumni Society, AFLS E108, University of Arkansas, Fayetteville, AR 72701.

479-575-2179 Fax: 479-575-7273 E-mail: tfholman@uark.edu Editor: Robby Edwards Designer: Judy Howard Photographer: Fred Miller

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Vol. 26, No. 1

Summer 2013

Features Fresh twists on classic Arkansas recipes at A Class Act event........... 8

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Bumpers College initiates ‘Friends’ program, recognizes Bogle and White.......................... 10 First impressions matter with apparel................................ 12

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Dean’s Executive Advisory Board holds first meeting............. 14 Vilsack emphasizes importance of rural America at Bumpers lecture.......................... 15 Senator Boozman opens inaugural ‘Food for Thought‘ lecture series............................... 16

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Dorn, Jennings earn alumni awards............................. 17

Departments Bumpers College Family Album................... 4 President’s Message..................................... 5 Do you know?............................................. 7 Class Notes................................................ 17 Cover — Amanda Vatthanatham and Do Nguyen, hospitality and restaurant management students, serve appetizers at A Class Act V held Feb. 22-23. Menu items included the salty and sweet grilled watermelon salad with feta cheese, sea salt, shrimp and arugula.

See story on page 8. Photos by Fred Miller.

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Bumpers College Family Album

Student awards — At the Southern Association of Agricultural Scientists meeting in Orlando, Fla., students (from left in photo above) Amanda Northfell and Carley Calico won the Outstanding Innovative Poster award in the Education Section, and Hayley Jernigan (photo on right) earned Outstanding Innovative Poster honors in the Communication Section. Tyler Patrick and Bethany Sebesta (from left in photo on left) each won first place at the Southern Region of the American Society for Horticulture Scientists portion of the meeting. To read more about those competitions, go to http://bit.ly/11Y5avN and http://bit.ly/ZAcf7A.

Mocktails — The Bumpers College Alumni-Student Mocktails/Career Networking event was held March 7.

Students had the opportunity to visit with Bumpers College graduates to network, get interviewing tips and professional advice, and to discuss the job market. To view a photo album on our Facebook page, go to http:// on.fb.me/YeIisC.

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Boyce Johnson

Hi Alumni and Friends!

Vilsack — U.S. Secretary of Agriculture Tom Vilsack was on campus in April to visit with students as the featured speaker for the second annual Dale and Betty Bumpers Distinguished Lecture Series. The event was held in the School of Law’s E.J. Ball Courtroom. For more, see the story on page 15.

Dean’s Executive Advisory Board — The Dean’s Executive Advisory Board met in March to begin developing a more comprehensive strategy to advance Bumpers College and its students in meeting workforce development needs. In addition to Dean Mike Vayda, the Visioning Board heard from Chancellor Dave Gearhart. In the photo above, board members include, from left, Katie Howe, Russell Tooley, Mandy Kordsmeier, Monty Henderson and Boyce Johnson.

To read more, go to page 14.

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Bumpers College Alumni Society Board President

Greetings from the Dale Bumpers College of Agricultural, Food and Life Sciences Alumni Board. Thanks to our alumni, friends, sponsors, faculty and staff, it has been another outstanding year for Bumpers College! Student enrollment is increasing as well as the first-year retention rate, now at 88 percent compared to 81 percent for the whole university. I would also like to thank our College Ambassadors, one from each department, for their work this semester. They do a great job and represent the college extremely well.

Congratulations to the Class of 2013 and welcome into your Bumpers College Alumni Association. Every graduate is given a one-year membership into the Alumni Association with full membership privileges and benefits. I always tell our senior class that “You are not just graduating from Bumpers College, you are also joining a network of over 11,000 alumni.” As new graduates, you will soon be making many lifelong career decisions. If you have a mentor or know of a fellow alum within our network, give them a call and see if they have any advice that could be helpful.

I strongly encourage our graduates to continue their membership, and to stay connected with Bumpers College and the University of Arkansas, not only as a member but also as a participant and volunteer.

As I write this column, I’m also working with local alumni on a “HEAD to the Hill” party for six soon-to-be Bumpers College freshmen from Crittenden County. You see, the circle continues! So do the opportunities for our alumni to help. The Alumni Board hosts several events and activities throughout the year, continuing our mission to connect with and serve our family. Soon we will be planning our next big event — the Fall Tailgate party. Thanks to several donors, the Patio Project is progressing. The Alumni Board has made a significant pledge to the project, and I encourage our alumni to donate as well. Please contact Mitchell Spearman at spearman@uark.edu.

Again, best wishes and congratulations to our graduates. Thanks to all our alumni, friends, sponsors, faculty and staff for your caring, giving and making a difference in the lives of our students! As always, if you have a comment, question or concern, feel free to contact me or any of our board members. We look forward to seeing you at the Fall Tailgate party!

Always Arkansas!

Boyce Johnson 5

ACT conference — The Bumpers College chapter of the Agricultural Communicators of Tomorrow hosted communication students from across the country for a professional development conference in March. To see more photos, go to the Facebook page at http://on.fb.me/17y1lRz. Mike Norton, Short Takes — Mike Norton, a senior from Prairie Grove, was the subject of the debut edition of Arkansas Short Takes, a weekly series of short videos

by University Relations designed to tell the story of a student, faculty member or special point of pride. Norton, an Honors College student majoring in agricultural economics and business, has worked in Ghana for the World Cocoa Institute as part of his undergraduate experience. His story, “Mike Norton Has Big Aspirations, Bright Future,” can be seen at http://shorttakes. uark.edu.

Sen. John Boozman — Bumpers College launched the “Food for Thought” Honors Program Lecture Series in April, which was open to all students on campus. The series focuses on food, family and the environment. The first guest was U.S. Sen. John Boozman. He addressed a packed Giffels Auditorium in Old Main. For more, read the story on page 16.

Honors and Awards Banquet — Bumpers College recognized student achievements in April during its annual honors banquet.

Dean Mike Vayda (right) presented awards to several students in various categories, including First-Ranked Senior Scholar Alexandra Canfield (center) with Professor Bruce Ahrendsen.

The full list of award recipients is online at http://arkansas agnews.uark.edu/7643.htm and all photos from the ceremony are at http://bit.ly/12qwswR.

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Graduates call the Hogs near the end of the Bumpers College Commencement on May 12.

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Class act — A Class Act V was held in February as a fundraiser and career networking event for the hospitality and restaurant management program.

The event, themed “The Physiology of Taste,” gave industry recruiters and friends of the college a chance to see students in action and to schedule interviews. Here, students prepare the main dish of roast filet of beef. For recipes from this year’s menu, see the story beginning on page 8.

Do you know?

Any idea who is in the above photo and what it represents? If you have an answer, email Bumpers College director of communications Robby Edwards at robbye@uark.edu. We will include a few details in the next issue of The Graduate.

Meanwhile, for a current story involving the apparel studies program, go to page 12.

We’re always interested in photos from earlier days that Bumpers College alumni and friends have. Feel free to send us your photos of college activities from back then with some information about who’s in the photos. We prefer high-resolution jpegs so we can reprint them. Please send to Robby Edwards at robbye@uark.edu.

Bonfire — The third annual Bumpers College bonfire was held at Agri Park on Jan. 24 to welcome students back to campus for the spring semester. The event, sponsored by the Ambassadors, was also a fundraiser for the Full Circle Campus Food Pantry. Students were asked to bring spare change for donations with the event raising close to $120.

For more, go to http://bit.ly/18daEYk.

More photos from 2012-2013 Bumpers College events are available for viewing and download on Flickr at http://www.flickr.com/ photos/90833648@N08/sets. For a shortcut to the website, scan the code to the right with a QR code reader on your mobile device.

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JTCDSC — The Jean Tyson Child Development Study Center, which opened in August 2012, was included in the University of Arkansas Short Takes video “Campus Transformation: $1.3 Billion in Improvements,” focusing on campus construction and renovations since 2000. Short Takes is produced by University Relations and features students, faculty and special points of pride. The facility was also recently featured in Green Building & Design magazine. To view the video, go here: http://shorttakes. uark.edu. To read the story, go to http://bit.ly/18qwR2u.

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Fresh twists on classic Arkansas recipes at A Class Act event

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Class Act V, a fundraiser and career networking event for the hospitality and restaurant management program, was held Feb. 22-23 at the 1886 Crescent Hotel and Spa in Eureka Springs. The event gave industry recruiters and friends of Bumpers College an opportunity to see students in action. The theme was “The Physiology of Taste” and featured modern approaches to traditional Arkansas cuisine.

We’ve included several recipes — including Arkansas souse: bitter, sour and salt (sliced hog souse with Belgian endive, grape catsup); salty and sweet starter: grilled watermelon with feta cheese, sea salt, shrimp and arugula; and for dessert flourless dark chocolate “biscuits” with white chocolate sauce.

Bob Harrington, professor of food, human nutrition and hospitality, put a modern twist on several traditional recipes as well as converted recipes developed by student groups.

Traditional recipes result from the integration of cultural and environmental influences of a region or locale, which influence flavor profiles, dining etiquette and the fusion of ingredients or techniques.

See the accompanying recipes with comments from Harrington on how each was modernized.

Students Kyle Shunkey and Karen Feagin prepare umami sliders during the wine recepetion and silent auction that kicks off A Class Act V.

A Bumpers College Family Meal Starter: Salty and Sweet

Grilled watermelon salad with feta, chilled shrimp, sea salt, arugula and balsamic reduction Ingredients (8 servings) 3 lbs. watermelon 12 oz. feta cheese Sea salt, to taste 1 lb. shrimp, peeled and deveined, about 25-30

12 oz. arugula 4 oz. vinaigrette — EVOO, balsamic, S & P, herbs to taste 2 oz. balsamic reduction

Directions 1. Peel watermelon, slice into ¾-inch thickness. Cut slices into three-inch rounds (two per person). Grill on broiler, then chill until service.

2. Create poaching liquid for shrimp. Bring to boil; add shrimp – when it returns to boil, turn off heat and allow shrimp to cool in liquid. Remove and chill until service.

3. To assemble: place slice of watermelon in center of plate, sprinkle with sea salt and feta.

Place a second slice on top, top with sea salt, three shrimp, arugula tossed vinaigrette.

Drizzle with reduced balsamic and additional feta.

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Recipes from A Class Act V Bob Harrington, professor of food, human nutrition and hospitality: “This item evolved as part of a class assignment where students were asked to create a five-course food and wine menu to meet several criteria. One was the food had to represent Arkansas or the Ozarks.

They incorporated watermelon because Hope, Ark., is famous for its local watermelon and watermelon festival. In addition, the finished item transforms the watermelon through the grilling and chilling process, sea salt, a vinaigrette, balsamic reduction and savory items of shrimp and feta cheese. It leaves the diner wondering if the main element is watermelon, a vineripened tomato or some other more exotic fruit.”

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Arkansas Souse: Bitter, Sour and Salt Hog Souse

Ingredients 1-2 pieces neck bones 2 each pigs feet 5 lbs. picnic shoulder, with bone, cut into chunks 2 cups white wine 1 tablespoon white vinegar 2 teaspoons sage 1 tablespoons salt 1 1/2 teaspoons black pepper 1/4 teaspoon cayenne 10 each Belgian endive Grape Catsup (see recipe at right) 1 bunch greens, cooked (collard, turnip or other) Hot-Sauce-Vinegar Foam (see recipe at right) Directions 1. Place pork shoulder, pig’s feet, neck bones and wine in a thick-bottomed pot. Cover with water and simmer about five hours or until meat falls off bone.

2. Work into a fine meat consistency; add salt, sage, pepper, cayenne and vinegar. Line small loaf tins with plastic wrap and put souse mixture into molds.

3. Cover and allow to cool overnight.

4. Slice and serve in Belgian endive leaves topped with grape catsup and other garnishes.

Flourless Chocolate “Biscuits”

(one recipe will provide about 10 two-biscuit servings) Ingredients 6 tablespoons unsalted butter, plus more for pan 8 oz. bittersweet or semisweet chocolate, finely chopped 6 large eggs, separated 1/2 cup granulated sugar Confectioners’ sugar and cocoa powder, for dusting Directions 1. Preheat oven to 275 degrees with rack in the center.

Line the bottom and sides of half sheet pan with parchment paper. Set aside.

2. Place butter and chocolate in large heatproof bowl and microwave in 30-second increments, stirring each time, until completely melted. Let cool slightly.

3. In food processor, add melted chocolate and butter mixture, then add sugar.

4. Add eggs, one at a time while food processor is running until incorporated.

5. Pour batter into the prepared pan, and smooth the top with a rubber spatula. Bake until the cake pulls away from the sides of the pan and is set in the center, about 25 minutes. Cool completely on a wire rack; remove sides of pan.

6. Cut into small rounds with a biscuit cutter. Serve at room temperature, dusted with confectioners’ sugar and cocoa powder.

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Grape Catsup

Ingredients: 400 grams red grapes 50 grams sugar 30 grams vinegar 2 pinches salt

2 pinch ground cinnamon 1 pinch allspice 2 pinch black pepper

Directions Remove stems and seeds from grapes and put into a small kettle; heat slowly until soft. Add sugar, vinegar, cinnamon, allspice, pepper and salt; simmer for about one hour. Place in food processor and process until smooth. Cool. Serve as condiment for Hog Souse.

Hot-Sauce-Vinegar Foam

A natural soy lecithin-based emulsifier, ideal for making airs.

Lecithin is a phospholipid present naturally in egg yolks.

Commercially available is obtained from soy beans.

Ingredients 350 grams white vinegar Tabasco or other hot sauce, to taste

250 grams water 3 grams lecithin

Directions 1. Mix three ingredients in a tall container of around 25-cm diameter using a hand (immersion) blender (best to use the mixing bowl of a Kitchen Aid stand mixer).

2. Using the blender, incorporate air at the surface of the liquid until a foam is formed.

3. Collect the foam with a spoon and place on top as a garnish just prior to serving.

Harrington: “A common recipe traditional to Arkansas, this is also called hog’s head cheese, souse meat and souse cheese. The traditional recipe is basically a slowly cooked hog’s head until the meat falls off the bone, then it is finely chopped with sage, black pepper, hot pepper, salt and vinegar added. The mixture is formed into a rectangle or round shape, and allowed to cool. Once cooled, it is sliced and served. It is difficult to buy a hog’s head, so students substituted pork shoulder, pig’s feet and neck bones. The feet and neck bones add the natural gelatin or collagen used to hold together the cooled mixture.

In researching Arkansas recipes, we found many catsups used fruits and vegetables. Grape catsup was tested as a condiment using local grapes from Tontitown.”

White Chocolate and Ruby Port “Gravy” Ingredients 12 oz. white chocolate 2-3 oz. heavy cream 2 oz. ruby port

Directions Combine chocolate and heavy cream in a double boiler and allow to melt to smooth consistency. Add port and hold slightly warmer than room temperature in water bath. Adjust consistency as desired with additional heavy cream prior to service.

Harrington: “This is a traditional dish in Northwest Arkansas, frequently served for Sunday breakfast or brunch. Students experimented with different versions of the original recipe, which is traditional southern biscuits served with a sauce made from cocoa powder, milk, sugar, butter and vanilla. The final version reversed the color scheme with dark chocolate flourless biscuits and a white chocolate gravy.”

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Bumpers College initiates ‘Friends’ program, recognizes Bogle and White

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t the beginning of 2013, Bumpers College debuted a new initiative to recognize “Friends” of the college for their long-standing and generous support. The first to be honored was Don White and White Commercial Corp. of Stuart, Fla., in February. In March, Marilyn Bogle of Bentonville became the second recipient of the award.

The goals of the college include advancing the prominence of Arkansas agriculture and food industries; advancing the quality of family life, child wellness, human development and healthy living choices, and advancing the stewardship of the environment for the strength and vibrancy of the economy. The college’s many friends and supporters play key roles in helping reach those goals.

From left, Dean Mike Vayda, Marilyn Bogle, Nancy Jack and David Hensley.

Marilyn Bogle

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ob and Marilyn Bogle sponsor two endowed scholarships for Bumpers College students: one is in horticulture and the other is an Access Arkansas Scholarship, which is based on need. To date, approximately 100 students have benefited from the horticulture scholarship since 1993 and 16 students have already received the needsbased scholarship since it started in the 2012-13 academic year.

The Bogles were also major contributors to the Jean Tyson Child Development Study Center, a state-of-the-art learning facility that opened in August 2012. It features classrooms, and indoor and outdoor play spaces while pro10

viding daycare services for members of the campus and the community, giving university students insight into the behavioral and developmental patterns in children. The Bogles are also regular contributors to the Equine Operational Fund.

“It is no secret that Marilyn has a green thumb,” said Dean Mike Vayda. “Everything she touches grows and blossoms. That is the best way to describe her family’s support of the Bumpers College. From supporting our students and faculty in horticulture to assisting with the development of our equine program to the Jean Tyson Child Development Study Center, their support has grown and made the work of the Bumpers College more beautiful and meaningful. Marilyn is a great friend of the college and we are thrilled to honor her in the inaugural year of this award.”

Bob Bogle was the first manager of Walton’s Five and Dime on the square in Bentonville and later created the name “Walmart” for the retail outlet. Huge fans of the Razorbacks, eight members of the Bogle family have graduated from the university.

“Marilyn Bogle and her husband Bob have been outstanding friends and supporters of the department of horticulture for a number of years,” said David Hensley, chair of the department. “Their continued assistance to the department and our students has made it possible for more than 25 students to attend and complete their degree who may not have been able to do so otherwise. Marilyn is one of the dearest people I have met in Arkansas and is truly a joy.”

“The Bogles have donated substantial funding, but more impressively, they have donated their personal time as a family,” said Nancy Jack, assistant professor of animal science and director of the Dorothy E. King Equine Program. “They have loaned us plants and donated money for special events, Susan has guest lectured, Erin has lectured and Marilyn has attended our events. It’s more than their donations. They have immersed themselves as a family and helped us in many aspects. The Bogles really are friends of the college.”

Their love of the outdoors and their community resulted in the creation of Bogle Park, an outdoor park across from their home in Bentonville. At the very heart of the family’s philanthropy is a commitment to enhancing the lives of those in their communities and at the University of Arkansas.

In addition to their support of Bumpers College, the Bogles are members of the Chancellor’s Society at the University of Arkansas, ranking among the most generous benefactors. Their support is also evidenced by the Bob and Marilyn Bogle Academic Center, an endowed gymnastics scholarship, the Bev Lewis Center and the George Billingsley Tennis Center. They have also supported the renovation and expansion of Donald W. Reynolds Razorback Stadium and Baum Stadium. In May 2008, Bogle Park, one of the nation’s premier softball facilities, was officially dedicated. the

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From left, Associate Dean Lona Robertson, Don White, WCC Director of Education Sherry Lorton and Steve Halbrook.

Don White and White Commercial Corp.

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hite Commercial was founded by White in 1978 in Stuart, Fla., and has as one of its stated missions to “create economic growth in rural America and help feed the growing appetite of the entire planet.” The corporation focuses on futures clearing and grain trading.

WCC supports country grain businesses by assisting elevators, feedmills and rice dryers in improving margins and acquiring new opportunities for profit. WCC focuses on five characteristics it says are the most common among successful grain businesses — identify and act on more opportunities, get comfortable with all the tools of basis trading, create meaningful relationships with farmers, put it all together into a meaningful plan and go deep in your organization and answer “who should know all this.”

“I am extremely honored to be named the first recipient of the Friend of Bumpers College award,” said White. “I am surprised and touched to the point of being speechless.

I look forward to our continued partnership with Bumpers College to help young people learn about the huge opportunities in the grain business.”

“It’s important for us to have the external world — friends in the private sector — give us a reality check,” said Vayda. “It helps us with our course evaluations and in preparing students as they move along their career path. Don’s vision and his support have been tremendous. We’re very proud to recognize Don and White Commercial as a Friend of Bumpers College.”

WCC invests in education by offering several opportuSummer 2013

nities, including an annual Master Management Conference, which focuses on issues and challenges related to building a successful grain elevator business. WCC also sponsors the Grain Seller’s Retreat, regional action meetings, basis trading workshops, a grain buyer’s boot camp, grain accounting courses and lender financing workshops.

“Don loves the public-private partnership, but our relationship is more than that,” said Vayda. “He has a passion for enabling career development opportunities. He exposes our students to the real world with hands-on experience. WCC teaches ‘basis trading,’ and Don wanted a university partner to help grow ‘basis trading’ knowledge — a skill necessary to be successful in the grain elevator business. We offer courses that are a joint effort in a mixed format. We have students in classrooms with business professionals online, which is great for education and networking.”

“Our partnership with White Commercial is important to our academic and research programs,” said Steve Halbrook, head of the agricultural economics and agribusiness department. “Students get to interact with industry leaders and are prepared to be productive employees in the grain business. Our faculty gain insight that improves courses and stimulate new research initiatives. Don White and White Commercial keep us thinking about how we prepare students to be future grain merchants.” n For more information, see http://bumperscollege.uark.edu/ BCNews/7679.htm.

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First impressions matter with apparel Quang Ngo’s research suggests students need to understand the importance of business professional dress prior to graduation.

Ngo is in business casual attire with a collared shirt and slacks.

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rticles and books are continuously written suggesting how to dress appropriately, and University of Arkansas senior Quang Ngo, who is an honors student in Bumpers College, has completed research on how first impressions of college students varies according to apparel.

Previous research indicates professional dress creates a positive first impression. Universities understand the importance of how students dress for professional events and have established programs focused on helping students dress to create a positive image.

Ngo’s study examined how much a first impression can affect someone’s point of view about a person in a brief encounter. More specifically, it focused on three questions: Do college students respond more positively to business professional dress, business casual dress or to casual dress?

Do first impressions impact a college student’s willingness to have a conversation with others based primarily on dress? Do male and female college students form different impressions of the same individuals wearing the same outfits?

“The first impression that dress creates has a significant role on people in today’s society,” said Kathy Smith, an

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assistant professor in apparel studies and Quang’s honors mentor. “An individual’s dress plays a great part in conveying a negative or positive impression that influences how others perceive them. With the ability to communicate non-verbally, dress conveys a picture or sends a message about its wearers to those who observe them.”

Results are based on feedback from 653 students on campus — 100 male and 553 female. Eighty-one percent are between 18 and 21 years old. The results indicate: Male and female college students did not react positively to business professional dress.

Male and female college students tended to react more positively to casual and business casual dress.

College students preferred talking to individuals dressed in business casual and casual dress to those in business professional dress.

Male and female college students did not differentiate about dress and their impressions.

“The results show that college students prefer to have conversations with individuals wearing casual and business casual clothes,” said Ngo. “The results are different from the opinions of professional experts who stress the importance of n

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business professional dress in professional fields.”

“The fact that college students do not seem to react positively to business professional dress is not surprising,” said Smith. “Both genders have the same opinions toward impressions that dress creates.”

One reason the findings are not surprising, according to Smith, is college students have yet to enter the workplace.

Both Smith and Ngo agree students need guidance prior to graduation.

“It’s possible that college students are influenced more by the popular culture of their peers when making decisions about dress,” said Smith. “Such results indicate the necessity for colleges and universities to develop programs for students to understand the importance of business professional clothing and how to dress professionally prior to beginning their career.”

“The results were surprising because I believed business professional dress would create positive impressions on students,” said Ngo. “I think the results show the need for colleges and universities to create programs teaching the importance of business professional clothing and how to dress appropriately prior to entering the workforce.”

Kathryn Miller, a 2000 graduate in apparel merchandising, understands why students feel more comfortable speaking to a professional dressed casually, but thinks the results of the study would have been different when she was in college.

“At that time, I think students expected business professionals to dress more formally since business casual attire was not as common as it is today,” said Miller, who is an associate at Walmart.

Brooke Burton, a 2011 graduate in apparel studies, thinks the results would have been the same when she was on campus.

“College students are exactly that, students,” said Burton, an assistant buyer in the Junior’s Collection brands at Macy’s in New York. “Many are not yet professionals and have no reason to dress formally. T-shirts and baseball caps are the norm. The only time I dressed in business professional in college was for a career fair or interview. Those events are uncomfortable because you want to portray yourself perfectly. Understanding and becoming relaxed in a professional environment takes exposure and time.”

Both see the need to educate students on the importance of business professional dress.

“The way you present yourself in a professional environment defines the perception of your work ethic and professional capabilities,” said Miller. “I believe that it is important to demonstrate through your professional attire at work that you are committed and take your job seriously.”

“Working in the fashion industry, I have learned that when someone perceives you as being well-dressed and trendy, they are more apt to listen to your opinions and recommendations,” said Burton. “When one’s appearance is polished, they conduct themselves more confidently and ultimately gain trust and respect, leading to success. Educating students on the do’s and do not’s of professional dress is valuable. In any case, confidence is always the perfect accessory.”

Ngo, a member of the AFLS Honors Student Board, presented his findings at the Pop Culture Association/ American Culture Association (PCAACA) meeting in April in Washington, D.C. Ngo’s proposal was one of 75 selected.

The presentation provides a foundation for future research in addition to a networking opportunity with peers and professionals in similar fields.

Ngo, who is from Ho Chi Minh City in Vietnam, is an apparel studies and French double major with a minor in European studies. He participated in two study abroad programs in 2012 — one in Paris, France, and the other in Prague, Czech Republic.

Ngo is active in the Apparel Studies Student Association, Golden Key International Honor Society and Phi Upsilon Omicron. He plans to study communication or media studies at the graduate level.

“Bumpers College is great, and I have enjoyed every second being a student here,” said Ngo. “It has given me many wonderful opportunities to love, to learn and to explore. My professors are wonderful and friendly. The classes have been interesting and useful. I think I made the right decision in choosing to study here.” n

Students learn the importance of dressing professionally and are required to practice. From left, Sun Hyun Nam, a graduate student from Springdale, is dressed in business casual; Rachel Mangum, a senior from Fayetteville, professional; Caleb Pennington, a junior from Springdale, professional; Brittany White, a senior from Fort Smith, business casual; and Blair Staples, a senior from Springdale, business casual.

For more, including information on Ngo’s study abroad experiences, view the story online at http://newswire.uark.edu/articles/21304/studyindicates-college-students-prefer-casual-dress.

Summer 2013

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The Dean’s Executive Advisory Board visited with student Ambassadors during lunch.

Dean’s Executive Advisory Board holds first meeting

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he Dean’s Executive Advisory Board met for the first time in March to begin developing strategy for advancing the college and its students in meeting workforce development needs.

The “Visioning Board” is a leadership committee made up of alumni, employers and potential employers of Bumpers College graduates. The purpose is to serve as a sounding board and to offer insight, suggestions and plans regarding initiatives, efforts and curriculum in serving the needs of students, alumni, friends and businesses. The board also serves as an advocate for Bumpers College, supporting programs, student recruiting, partnerships and funding opportunities.

It also provides networking opportunities to assist in addressing the needs of employers and potential employers.

“I am so excited about the opportunity and the possibilities in working with our Visioning Board,” said Dean Mike Vayda. “We are asking this group to help us visualize how we can build the best program in the nation to meet workforce development needs of the food, agricultural and human development businesses that are essential to the economy of Arkansas and the nation. We want our graduates to be the first-choice candidates among prospective employers. We have a lot to be proud of in Bumpers College, but the partnership with this group will help us get even better at meeting the needs of our students and the businesses that hire them. We had a great first meeting.”

The group met for several hours, hearing from Vayda, Chancellor G. David Gearhart, Provost

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Dean Mike Vayda and the board collaborate to make Bumpers College graduates the first-choice candidates for prospective employers.

To read more about the Dean’s Executive Advisory Board, go to http://tinyurl.com/mz2lr24.

Sharon Gaber, Division of Agriculture Associate Vice President Clarence Watson, associate professor Leslie Edgar and professor Curt Rom. Several department heads were also present throughout the day.

Board members present for the initial meeting included Jim Craig of Stratton Seed Co., Monty Henderson of George’s Inc., Katie Howe of Walmart, Boyce Johnson of Boyce Johnson Farms, Matt King of Arkansas Farm Bureau, Mandy Kordsmeier of Sam’s Club, farmer Kyle Moery, Russell Tooley of Tyson Foods Inc., John Werner of White Commercial Corp. and farmer Elizabeth Walker.

“The open discussion format allowed everyone to discuss our ideas,” said Kordsmeier, an associate buyer with Sam’s Club and a co-chair of the board. “The common topic was internships and how to prepare students of Bumpers College for the next steps into their careers.”

“I am very excited about being a part of this board and for the opportunity for Bumpers College, businesses and most of all the students,” said Tooley, senior vice president for corporate and international human resources at Tyson and one of the co-chairs of the board.

“The level of collaboration between the board and the Bumpers leadership was very exciting during our first meeting. The ideas generated by the group will increase opportunities for students in internships, job shadowing and on-campus interactions with businesses.” n the

Graduate

Vilsack emphasizes importance of rural America at Bumpers lecture

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S. Secretary of Agriculture Tom Vilsack spent a busy day on campus April 23 as the featured speaker for the second annual Dale and Betty Bumpers Distinguished Lecture Series.

Vilsack visited with an honors class, was the guest at a luncheon with friends and supporters of Bumpers College, addressed a crowded E.J. Ball Courtroom at the School of Law, answered questions from students, met with local media and attended a reception in the atrium of the School of Law before leaving campus.

In his lecture, Vilsack, who served two terms as governor of Iowa and served in the Iowa State Senate early in his political career, emphasized the importance of rural America and farming, and how the nation benefits.

“To live and work in America means you have access to a tremendous amount of food, and most of it is produced here,” he said. “We would not have to import anything. We are a very food-secure nation, but there are very few nations that can say that.”

Vilsack said Americans typically spend 6 to 15 cents per dollar on food compared to 10 to 20 cents per dollar in other countries, giving Americans more flexibility with their paychecks.

He also touched on energy sources — oil, natural gas, wind and solar, and how most of that comes from rural America; that 16 percent of the U.S. population lives, works and raises its family in rural areas, but 40 percent of the nation’s military personnel come from those areas; and that 32,000 farms produce 50 percent of the nation’s food. He also discussed the short-, medium- and long-term threats to agriculture.

“Our short-term threat is we don’t have enough people to do the work that needs to be done on farms and in processing plants,” he said. “We have had a broken immigration system for years, and it threatens the survival of agriculture.

We have food rotting because we don’t have the work force we need. If we don’t address this issue, we will end up seeing agribusiness moving operations elsewhere.”

U.S. Secretary of Agriculture Tom Vilsack (left) visits with Dale Bumpers during the luncheon prior to the lecture.

The medium-term threat is “far too many young people look for better opportunities off the farm.” He said there are more farmers 65 years old and older than 35 years old and younger.

He said the long-term threat is the climate.

“The year before last, we had floods; last year, we had droughts,” he said. “Hurricanes and tornadoes are more severe. It’s getting warmer and the weather is getting more intense. We need a strategy to produce more food with less water. We need that research now.”

Vilsack also discussed the importance of the farm bill and the need to expand conservation opportunities. He noted outdoor recreation is a $656 billion annual industry.

Before going into his opening remarks, Vilsack acknowledged Senator Bumpers, who was in attendance.

“When I set out in public service 25 years ago, Dale Bumpers was the one public servant I most chose to emulate,” he said. “I only hope to accomplish half as much as he did during his tenure.”

Bumpers was a U.S. senator from 1975 to 1999 and governor of Arkansas from 1971 to 1975. During his Senate service, particularly as a member and chair of the Agricultural Appropriations Subcommittee, he played a major role in bringing Arkansas agriculture into national and international prominence. He worked for and secured more than $80 million in funds for facilities and programs that directly benefited the state.

Vilsack is the nation’s 30th secretary of agriculture. n U.S. Secretary of Agriculture Tom Vilsack talked to students and other guests at a reception following the lecture.

To read more about U.S. Secretary of Agriculture Tom Vilsack’s lecture, go to http://bit.ly/18kFueM.

Summer 2013

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Senator Boozman opens inaugural ‘Food for Thought’ lecture series

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he “Food for Thought” lecture series made a successful debut on April 5 when U.S. Sen. John Boozman visited a packed house in Old Main’s Giffels Auditorium.

The Bumpers College series is intended to focus on food, family and the environment, which corresponds with the college’s goals of advancing the business of foods and the impact of foods on human health, environmental sustainability and human quality of life.

Boozman discussed the Hunger Caucus, which he has used to bring awareness to and combat hunger issues in the United States, and the importance of global engagement and sustainability.

“There are 925 million people around the world suffering from malnutrition and hunger,” said Boozman. “The good news is that the number has come down because a lot of different people are involved in the issues of humanity.

Arkansas is in a great position to be helpful. The state is at the top or near the top in production and in position to play a vital role.”

Boozman, who grew up in Fort Smith, was sworn in as U.S. senator on Jan. 5, 2011. He serves on four committees — agriculture, nutrition and forestry; appropriations; science and transportation; and veterans affairs.

Following his presentation, he interacted with students in a lengthy question and answer session. The session included questions on developing crops to produce higher yields for a growing population.

“Plants have been modified to be more drought resistant,” he said. “The studies I’ve seen show this is very, very safe. There’s a tremendous opportunity here. When you can modify a plant to be more drought resistant and to produce a greater yield, it’s a good deal. There will be a lot of mouths to feed in the future, and right now, and we can do that. A lot of that is due to the research being conducted right here at the University of Arkansas. You’re helping food security as much as anyone.”

Another question concerned increasing the use of natural gas over ethanol. Boozman would like to eliminate policy requiring ethanol use in fuel, which he says helps drive up the price of corn.

“In regard to natural gas, we’ll see a lot more being used because of high fuel prices,” he said. “When fuel prices reach $3.50 per gallon, it changes driving patterns. There simply isn’t any more disposable income. Natural gas can be more competitive, but you can’t have natural gas in your car and go anywhere because there’s no place to fill up your tank. A lot of fleet trucks and buses are looking at converting.”

As for food safety, he said: “Right now, the U.S. has the cheapest, safest food supply in the world.”

Boozman currently sits on the State and Foreign Operations Subcommittee of the Senate Appropriations Committee, which has jurisdiction over funding for international development projects. In 2007, his efforts to bring together Third District and state leaders with the international community culminated in the creation of the Arkansas World Trade Center (AWTC) in Rogers. Since its opening, the AWTC has hosted numerous foreign dignitaries, diplomats and government leaders in an effort to open new markets for Arkansas’ goods and services. n Top, U.S. Sen. John Boozman launched Bumpers College’s “Food for Thought” Lecture Series in April as the featured speaker.

Left, U.S. Sen. John Boozman credited work being completed at the University of Arkansas for helping meet the growing demand for foods and for improving food security.

To read more about U.S. Senator John Boozman’s lecture, go to http://bit.ly/ZViVy6. To see a video of the lecture, go to http://bit.ly/12HtK5H.

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Graduate

Dorn, Jennings earn Alumni awards

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ed Dorn and Dr. Jenny Jennings have received outstanding alumnus honors from Bumpers College. Dorn is the recipient of the Outstanding Alumni Award and Jennings is the recipient of the Bumpers College Alumni Society Young Alumni Award.

Dorn is co-president of three Simmons Foods Inc. affiliates Ted Dorn — Simmons Feed Ingredients, Simmons Foods, Inc. PRO*CAL and Sensora LLC. He has been with Simmons for 17 years. He earned a bachelor of science degree in animal science from Arkansas in 1982.

Dorn, who has also worked at Ralston Purina, Pilgrim’s Pride and Tyson Foods, serves on the Benton County Farm Bureau Board of Directors and previously served 11 years on the Gentry School Board. He was born and raised on his family’s farm in Dover and graduated from Dover High School in 1978. He and his wife Kathleen have a son, Brent, who is a student in Bumpers College.

Jennings manages the South Dakota Ruminant Physiology Lab for Alltech Inc., which is a global leader in animal health and nutrition. She earned a bachelor of science degree in animal science in 2004 from Missouri

Class Notes

E-mail your class notes to

Trina Holman, tfholman@uark.edu, or fax to 479-575-6890 or mail to Bumpers College Alumni Society, E108 AFLS Building, University of Arkansas, Fayetteville, AR 72701.

State University and her master’s degree in animal science with an emphasis in animal physiology from the UA in 2006. She earned her doctorate in ruminant nutrition at South Dakota State in 2009. Her research included investigating physiological and genetic regulation of composition of gain in beef cattle.

Jennings finished second in Dr. Jenny Jennings the Ph.D. graduate student oral Alltech, Inc. competition at the American Society of Animal Science Midwest section. She was named a 2010 Animal Science Young Scholar and invited to speak at the ASAS Midwest Section meetings. Jennings began working at Alltech in 2009 as a postdoctoral fellow specializing in beef cattle research. In 2011, Jennings began to oversee product research in dairy and beef cattle for the United States.

She has been an invited speaker multiple times at Alltech’s annual International Animal Health and Nutrition Symposium, and the Global 500 Conference. Jennings is an active member of the National Cattleman’s Beef Association, Masters of Beef Advocacy and the American Society of Animal Science.

Jennings, who lives in Brookings, S.D., and her husband Tracy are the parents of sons Tyler and Connor. n

Forrest M. Tennant, BSA ’52, and his wife Vanzetta Evans, Gentry, celebrated their 60th wedding anniversary on April 10, 2012.

William P. Bowden Jr., BSA ’54, Oklahoma City, Okla., received the 2012 Distinguished Warrior Award from the NAUS Association. This award is for these warriors, who through their personal commitment, initiative and hard work make a real difference in the lives of those the association represents.

Leland E. Tollett, BSA ’58 MS ’60, Springdale, was inducted into the Arkansas Agriculture Hall of Fame in March.

Donald E. Wray, BSA ’59, Springdale, was inducted into the Arkansas Agriculture Hall of Fame in March.

1960s 1940s Robert G. F. Spitze, BSA ’47, Urbana, Ill., celebrated his 90th birthday on Oct. 12, 2012.

1950s Marvin B. Stendel, BSA ’52, Mountain View, was elected to the Major League Baseball Scouts Hall of Fame.

Summer 2013

Vonda Jones Crocker, BSHE ’65, Clinton, published her book, Home Fires Burning, about her 34 years as an Army wife.

Russell O. Black, BSA ’67, Prairie Grove, received the 2012 Distinguished Alumnus of the Year award for the Department of Agricultural Economics and Agribusiness.

Beth Kisor, BSHE ’62, and F.D. Kisor, BSCE ’61, Ft. Worth, Texas, celebrated their

50th wedding anniversary in February 2012.

Lanny Ashlock, BSA ’65 MS ’67, Conway, was inducted into the Arkansas Agriculture Hall of Fame in March.

Marilou Brodie, BSHE ’68, Little Rock, has been re-appointed to the Arkansas Dietetics Licensing Board.

1970s Frank L. Walker, BSA’79, and Jeanette Walker, Rogers, celebrated their 50th wedding anniversary on Aug. 3.

Freddie M. Bourland, BSA ’70 MS ’74, Keiser, has been named a fellow in the American Society of Agronomy. Members of the society nominate worthy colleagues based on their professional achievements and meritorious service.

Dan York Jr., BSA ’75, Ashdown, has been re-appointed to the Red River Commission.

Martha Ann Huey Sloan, BSHE ’79, Vero Beach, Fla., opened an art studio where she teaches art, crafts and sewing.

1980s Cheryl Jeanne Vestal, BSA ’82, Longmont, Colo., is the new export certification specialist

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with the Colorado Department of Agriculture, facilitating the phytosanitary certificates for exported agricultural products state-to-state and internationally.

Jawanda Mast, BSHE ’84 MS ’89, Olathe, Kan., was named the National Down Syndrome Society’s Ambassador of the Year.

2000s Drew J. Carter, BSA ’08, Stuttgart, Okla., was included in okcBiz magazine’s “Forty Under 40” for 2012.

David Lowell Erstine, BSA ’01, Fayetteville, joined CBRE’s affiliate office in Northwest Arkansas as its executive broker.

2010s Cayleigh Renea Dillard, BSA ’12, and Todd Herlein were married on July 14, 2012, and reside in Fayetteville.

William Mitchell Jr., BSA ’42, Morrilton, Jan. 22. He served in the Army Air Corp during World War II. He was a retired farmer.

Ethel Patricia Kice, BSHE ’43, Estes Park, Colo., Feb 9. She worked as a medical technologist in Oklahoma. She then worked for 28 years at Henry Ford Hospital and as a teaching supervisor at Wayne County Hospital.

Charles L. Duff Jr., BSA ’45, Memphis, Tenn., March 9. He worked with farmers throughout the Mid-South. He was one of the pioneers in the Memphis area for herbicide treatment of lawns. He served in the U.S. Army.

Robert E. Apple, BSA ’49 MS ’55, Dardanelle, Feb 16. He joined the Marines during World War II. He taught agriculture, chemistry and sciences for 18 years in Arkansas and Florida.

Harry K. Chenault, BSA ’49, Little Rock, Feb. 13. He served in the 154th Air National Guard. He became a teacher in the Arkansas Department of Agriculture and then a sales representative for Investors Diversified Services in Little Rock for 19 years.

1950s

, north entrance

Agriculture Building

In Memoriam 1930s Margaret Anne Reavis, BSHE ’37, New Hampton, Iowa, Dec. 6, 2012.

Boss C. Mitchell, BSA ’38, Danville, Feb. 26. He was a retired agriculture teacher, a state senator and a state representative, assistant commissioner of welfare under Governor Orval Faubus and director of Arkansas Valley Industries. He and his wife owned and operated Log Cabin Antiques.

1940s Clarence B. Davis, BSA ’40, Hattiesburg, Miss., March 30. A U.S. Navy veteran, he taught high school vocational agriculture and worked for Citizen National Bank of Arkadelphia as a farm loan officer. He and a group of businessmen founded Southern National Bank, where he served as president until 1977.

Louise Gaston, BSHE ’41 MED ’67, Batesville, Feb. 5.

Lloyd C. Willman, BSA ’41, Lonoke, Feb. 13. He served during World War II. Willman made farming his lifelong work.

Earnestine Camp, BSHE ’42 MSE ’54, Little Rock, Dec. 6, 2012. She taught for 11 years at Yellville and Bentonville schools. She then joined the staff of the school food service section of the State Department of Education in Little Rock and worked there for 25 years.

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Donald E. Farris, BSA ’50 MS ’51, Coppell, Texas, Oct. 8, 2012. He enlisted in the U.S. Navy and served in the Pacific on a submarine tender. He served during the Korean War. He worked at Texas A&M University as a faculty member and retired as professor emeritus after 30 years.

Miles I. Norwood, BSA ’50, Rogers, Oct. 26, 2012. He served in the U.S. Marine Corp.

He taught agriculture in New Edinburg, Watson Chapel and Kingsland. He also worked for the Arkansas Employment Security Division until his retirement in 1974.

Martha Phillips Shaw, BSHE ’50, Pine Bluff, Oct. 3, 2012.

Paul L. Raines, BSA ’51 PHD ’73, Norman, Dec. 2, 2012. He taught at the University of Arkansas while getting his doctorate degree.

He later served as a professor at Ouachita Baptist University and Arkansas State University.

Ethel L. Willcox Riggin, BSHE ’51, Tulsa, Okla., Oct. 23, 2012.

She worked for Public Service Co. of Okla.

James A. Spencer, BSA ’54 MS ’62, Bentonville, March 24.

He served in the U.S. Army from 1953-1955.

He taught classes and conducted research as a member of the plant pathology and weed science department at Mississippi State University.

Fred B. Foster, BSA ’56, Camden, Jan. 6.

James M. Ray Jr., BSA ’55, Little Rock, Nov. 11, 2012. He was a Korean War veteran and retired farmer.

Herbert J. Eoff, BSA ’57 MS ’58, Springdale, Jan. 13. He served in the Air Force. He was the director of animal research for Whitmore Laboratories and Hoffman Rausche.

Donald L. Johnson, BSA ’59 MS ’65, Springdale, April 7. He was a World War II veteran. He worked in the agronomy department at the University of Arkansas, conducting soybean variety research after retiring from the Navy.

James E. Burns, BSA’58, Waco, Texas, Feb. 8. He worked in many professional positions such as with Farm Bureau, was the president of several banks and served in the real estate profession.

Eugene R. Morris, BSA ’56 MS ’58, Greenfield, Ind., March 14. He retired in 1988 from the Purdue Cooperative Extension Service, working 30 years with 4-H and agriculture. He later worked with Beattey Realty Co. as a realtor until 2004.

William O. Nelson, BSA ’51, Greenwood, Dec. 1, 2012. He served four years in the Pacific Theater during World War II, taught agriculture for a year in Newport, and then worked for the state of California Department of Agriculture.

Harley A. Watts, BSA ’51, Dunedin, Fla., Nov. 30, 2012. Serving in the U.S. Army during World War II, Watts was a signalman attached to the U.S. Navy. After receiving his degree after the war, he worked for the U.S. Department of Agriculture as the Officer in Charge in three states: Ohio, Indiana and Kentucky. He retired in 1979.

Peggy Ann Hanson, BSHE ’57, Orange, Texas, Nov. 22, 2012. Hanson devoted her career to cake decorating and teaching.

Pat Keltner, BSHE ’59, Little Rock, Dec. 24, 2012. Keltner devoted her life to being a mother, Girl Scout leader, PTA president and youth counselor.

1960s Joan Myers Norton, BSHE ’65, Springdale, April 4. She retired from Pacific Bell after 26 years.

Hugh G. Adams, BSA ’62, Saint Joe, Feb 9. He taught science and agriculture in the Saint Joe school districts. He also worked for the Farm Home Administration and later raised cattle on his farm near the Buffalo River.

1970s Don W. Bumgarner, BSA ’79, Huntsville, March 15. He ministered for 30 years.

Barbara Ann McGhee, BSHE ’74, Owasso, Okla., April 1. Her lifelong career was in health care, working as a dietitian, educator and nursing home administrator.

Mary Ellen Stephenson, BSHE ’72, Fayetteville, Dec. 1, 2012.

1980s Doyle Ray Lemons, BSA ’82, Cane Hill, Oct. 4, 2012. Lemons was a retired U.S. Navy officer.

1990s Monica Hendrix Alsup, BSA ’91, Gravette, Oct. 31, 2012. Alsup worked for Tyson as an assistant chemist for more than 13 years. n

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Graduate

Bumpers College appreciates Arkansas Farm Bureau for their support of this publication, alumni events and the Arkansas Farm Bureau–Romeo E. Short Memorial Scholarship.

DBCAFLS Alumni Society

E108 AFLS Building, University of Arkansas, Fayetteville, AR 72701

Bumpers College — Careers that Matter Advancing Food, Family and the Environment

Giving makes you smile!!

Scholarship and internship opportunities are key components in our commitment to preparing our students to be the next generation of leaders in the areas of food, family and the environment. Thanks to generous gifts from firms and individuals, scholarships are awarded based on academics, financial need, interest and organizational involvement.

Emily Culver was the recipient of the Spitze Public Policy Legislative Internship Award, made possible by Dr. Robert and Dr. Hazel Spitze. The award provides $5,000 annually to support a Bumpers College student intern in a legislative or congressional office. Culver spent last summer in Washington, D.C., where, among other duties, she worked with the legislative staff, gave tours, attended committee meetings and worked on aspects of the Farm Bill.

If you are interested in funding a scholarship or internship, please contact Director of Development Mitchell Spearman at spearman@uark.edu or Scholarship Management Coordinator Patti Sanders at psanders@uark.edu.

Thank you for your support of Bumpers College!

NON-PROFIT ORGANIZATION U.S. POSTAGE PAI D PERMIT NO. 278 FAYETTEVILLE, ARKANSAS