SPRING 2021
2020 - 2021 Totusek Arena Hall of Fame Chairback Honoree
Mr. Eddie Sims To support the Hall of Fame Chairback campaign visit,
www.osugiving.com/eddie-sims
Your support may be directed to the OSU Purebred Beef Cattle Center or the ASAA Scholarship Fund in honor of Eddie and his dedication to youth, livestock and Oklahoma State University.
Join us during animal science weekend as we honor eddie at the asaa gala reunion april 10, 2020
“For all of his accomplishments and all of the fame, it’s the personal side that makes him so special.”
Dr. Mark johnson Faculty supervisor, osu purebred beef Cattle center
CONTENTS 6
ANIMAL SCIENCE SCHOLARS Animal Science Alumni Association awards scholarships to deserving students
MCELROY ROAD, TAKE ME HOME Student Employees Gain Hands-On Knowledge at Livestock Units
A CUT ABOVE THE REST The Food and Agricultural Products Center Begins New Venture
16
THE TRADITION CONTINUES OSU Judging Teams Lead The Nation In Programs
90 YEARS AND COUNTING OSU Sheep and Goat Center Continues Tradition of Excellence for Over 90 Years
12
20
26
Editor | Megan Smith Graphic Coordinator | JD Rosman & Kelsey Vejraska Writers | Kaylyn Branen, Braeden Coon & Lizzi Neal Photographers | Mandi Gross, Lizzi Neal & Oklahoma State University The Oklahoma State University Animal Science Alumni Association is a non-profit organization focused on promoting the profession of animal science. This is accomplished by providing scholarship and judging team support, encouraging student enrollment in animal science, improving awareness of educational opportunities and organizing events and activities for alumni. OSUANSCIALUMNI.COM | OSUANSCIALUMNI@GMAIL.COM | 405.747.1977 |
@OSUANSIALUMNI
Print and distribution of this publication was paid for in conjunction with the ASAA and Oklahoma State University Department of Animal and Food Sciences.
Oklahoma State University | 3
BACK TO BASICS
Coronavirus. Pandemic. COVID-19. Epidemic. Flatten the curve. Socially distanced. Quarantine. These are the words we have heard every day since March 2020, and words most of us would like to never hear again. Resilient. Devoted. Stronger. Ag doesn’t stop. Dedicated. Unwavering. Overcoming. These are the words we, as animal science alumni and agriculturalists, have been committed to. We are facing a time unlike any other. There are many questions and new issues we face daily. However, even with the struggle I can say I am so proud of the agriculture industry. Not only have we faced unprecedented times in the world, but we have faced unprecedented times in our daily lives. The markets are more volatile than ever, farmers have lost entire crops to storms, and producers are raising show animals without knowing if there will be shows to attend. I am proud of the support the Oklahoma State University Department of Animal and Food Sciences has seen over the past few months, even when we were unsure what the department would look like for the 2020-2021 academic year. The rich heritage of the OSU Department of Animal and Food Sciences always shines through. We were greatly disappointed when we had to cancel the 2020 OSU Animal Science Alumni Association Gala Reunion and Cowboy Tailgate, but we had no other choice. I was incredibly proud of our board’s efforts. We overcame the defeat and were able to host an online scholarship auction for the 2020 ASAA, and it was a huge success. We are grateful for our sponsors, supporters, donors, and membership for supporting the cause. As we march onward through this pandemic, not knowing what tomorrow will bring, I know we must keep our hopes up and keep our goals high. We are looking forward to hosting an in-person for the ASAA Gala Reunion in 2020, however we know this event is fluid with the times we are living in. 4 | The Brand
Kass Newell
“When life gives you lemons, make lemonade.” This quote has been in my mind since the quarantine began. While we were not able to do all of the things we wanted to, we were able to spend more time with family, slow down the pace of life, and get back to the basics. While I’m just as anxious as the next person to “get back to normal,” I hope we were all able to take something positive away from these interesting times. Kass Newell, President Animal Science Alumni Association
STATE ADDRESS Clint Rusk
Greetings and “Thank You” to the ASAA of the Oklahoma State University Department of Animal and Food Sciences. I am honored to be your Department Head. I have thoroughly enjoyed my first eight and a half years working with animal and food sciences alumni across the state of Oklahoma and the country. I am very excited about the upcoming Alumni Gala Reunion to be tentatively held on Saturday evening, April 10, 2021. We hope the Coronavirus is behind us by that time and many of you will be able to attend this exciting event which provides an opportunity for alumni of our department to gather and reminisce with old friends, and to meet new friends. Please join us as we introduce the current judging team members and celebrate the success of past judging teams! We are also blessed with an outstanding faculty and staff. Dr. João Moraes will join our faculty in ea rly November as an Assistant Professor in Reproductive Physiology. Dr. Moraes will teach level classes in Reproductive Physiology in the fall of 2021. Dr. Moraes is recruiting graduate students to start in 2021. One of his goals is to establish an Invitro Fertilization (IVF) lab at OSU. Originally from Brazil, Dr. Moraes received his M.S. from the University of Minnesota, his Ph.D. from the University of Missouri and he has most recently worked as a Post-Doc at the University of Missouri. Dr. Morgan Pfeiffer will join our faculty in early December as an Assistant Professor in Meat Science. Dr. Pfeiffer will teach courses in Meat Science and conduct cutting edge research with an impact on the meat industry. Dr. Pfeiffer earned her M.S. and Ph.D. at Oklahoma State University.
I look forward to meeting many of you at the following events in 2021: Cattlemen’s Congress: Oklahoma City, OK – January 4 -17 Oklahoma Youth Expo: Oklahoma City, OK – March 11 – 19 Animal Science Award and Scholarship Banquet: Stillwater, OK – April 9 Animal Science Alumni Reunion Gala: Stillwater, OK – April 10 Cowboy Classic: Stillwater, OK – April 11
Clint Rusk, Head Department of Animal and Food Sciences Oklahoma State University | 5
ANIMAL SCIENCE SCHOLARS Animal Science Alumni Association Awards Scholarships to Deserving Students Luke Altermatt Luke Altermatt is an animal science sophomore from Tulare, California. Altermatt serves as the vice president of business for the Ferguson College of Agriculture Student Council and is a member of the OSU Collegiate Cattlemen’s Association. He was inspired to attend OSU because of the welcoming staff of the department of animal and food sciences and the constant improvement of agricultural facilities. “A Cowboy goes above and beyond being reliable or fun,” Altermatt said. “Being a Cowboy means you will drop whatever you are doing to help someone in need anytime, anywhere. It also means you are a part of a family, and one I’m proud to be a member.” After graduation, Altermatt wants to get back to the roots of agriculture by working in a production agriculture setting.
6 | The Brand
Mamie Cate Haydon Mamie Cate Haydon is an animal science senior from Weatherford, Texas. Haydon was a member of the 2020 OSU Meat Judging Team and is a member of the OSU Block and Bridle Club and Meat Science Association. She was also a member of the Ferguson College of Agriculture Freshman in Transition program and worked as a teaching assistant for the Introduction to Animal Science course. Hayden chose OSU because she felt the warm atmosphere of the community and the helpful and knowledgeable faculty would be the best fit for her to acquire the best education. “To be a part of the Cowboy family means to be a part of a lifetime of tradition and connections,” Haydon said. “‘Connected for Life’ is undoubtedly something the Cowboy family does not take lightly. I believe the same feeling of pride, tradition, and connection resides in the heart of every OSU Cowboy
and it is apparent in their attitudes.” After graduation, Haydon plans to pursue a career in the animal health field as either a veterinarian or ruminant nutrition consultant and use her passions to improve the quality of life for animals and profitability for producers. Reagan Horan Reagan Horan is an animal science and biotechnology junior from McKinney, Texas. Horan is an officer in the OSU Block and Bridle Club and the Best Buddies program while also serving as an ambassador for Pete’s Pet Posse. Horan was inspired to attend OSU because the faculty and staff were all incredibly welcoming and genuinely interested in her career goals and interests. She said the students were very welcoming and knew she would have the support system to be successful as an OSU student. “Being a Cowboy means having a school that feels like home, having faculty and staff truly invested in our lives and professional goals, and having a family of other students always encouraging and spreading the Cowboy spirit across campus,” Horan said. “OSU is truly my home away from home and I am so thankful for everyone that has been a part of my journey.”
After graduation, Horan plans to attend occupational therapy school where she wants to help people through animal-assisted therapy.
Aspen Hornback Aspen Hornback is an animal science junior from Belle Union, Indiana. Hornback is a member of the OSU Livestock Judging Team and Leaders of Excellence in Animal and Food Sciences (LEAFS) program. She was drawn to the OSU Animal Science program because of her background in the livestock industry. “Being an Oklahoma State Cowboy is more than just bleeding orange,” Hornback said. “Being a Cowboy is knowing you will always have a family who supports you no matter what degree path you choose.” After graduation, Hornback wants to start a national livestock show for special needs children to give them the opportunity to exhibit livestock.
Oklahoma State University | 7
Jaelyn Sewell Jaelyn Sewell is a food science junior from Ada, Oklahoma. Sewell was a member of the 2020 OSU Meat Judging Team. In addition to meat judging, Sewell is a member of the OSU Meat Science Association and the Block and Bridle Club. With Sewell’s passion for the livestock industry and being a fourth generation Cowboy, the decision to attend OSU was easy. “I have never known any other way than to be a Cowboy and wear America’s Brightest Orange,” Sewell said. “Being a Cowboy defines my way of life.” Sewell is unsure of where she will end up after graduation, but she is drawn to careers with the United States Department of Agriculture, the Oklahoma Department of Agriculture, American Meat Science Association and the Oklahoma Beef Council. Megan Newlon Megan Newlon is an animal science and agricultural communications sophomore from Hugoton, Kansas. Newlon is a member of the Horseman’s Association, OSU Block and Bridle Club, Agricultural Communicators of Tomorrow, Oklahoma Collegiate CattleWomen’s Association and the McKnight Scholars Leadership Program. She also worked as an intern for the OSU Charles and Linda Cline Equine Teaching Center this past spring. Newlon was drawn to OSU because of the reputation of the department of animal and food sciences combined with the welcoming staff and a hands-on learning environment. “Being a Cowboy means belonging to a family dedicated to my educational success,” Newlon said. After graduation, Newlon plans to work in the communications, marketing and breeding sectors of the equine industry.
ADDITIONAL ASAA SCHOLARSHIP RECIPIENTS: Braden Alwert, Fairmont, Oklahoma; Miles Cunningham, Springer, Oklahoma; Brandon Curry, Wellington, Kansas; Macey Goretska, Abilene, Texas; Tanner Komlodi, Gilbert, Arizona; Dillon Ponder, Bristow, Oklahoma; Rhett Pursley, Locust Grove, Oklahoma; Trey Roberts, Washington, Oklahoma; Kacie Roof, Hydro, Oklahoma; Kindal Stricklen, Bennington, Oklahoma; Lane Williams, Duncan, Oklahoma 8 | The Brand
THESuccess STATE OF THE DEPARTMENT Stories From the Department of Animal and Food Sciences During the past year, the OSU Department of Animal and Food Sciences has experienced numerous success stories: Rachel Scott – named Outstanding Senior in Animal and Food Sciences Grand Opening of the Ferguson Family Dairy Center Visitor Center and initiation of the Robotic Milker Conner McDaniel – wins the Ferguson College of Agriculture and University 3 Minute Thesis Competition Dr. Gretchen Mafi – received the 2020 USDA National Career Teaching Award from the Association of Public and Land-Grant Universities Dr. Adel Pezeshki – received the 2020 NACTA Teaching Award Dr. Dave Lalman - received the 2020 Distinguished Service Award from the American Society of Animal Science Dr. Kris Hiney – received the Tyler Award from the Department of Animal and Food Sciences Dr. Ravi Jadeja – named Jurgensmeyer Research Professor in Product Development Dr. Ryan Reuter – named Chiga Endowed Professor Dr. Blake Wilson – named Hitch Endowed Professor
Morgan Denzer – receives Student Teaching “Cleaver” Award from the American Meat Science Association Mohammad Habibi selected as an Emerging Leader in Nutrition Science Exhibited the Champion Pen of Angus Heifers at the 2020 National Western Caitlin Karolenko and Conner McDaniel – received the Stanley E. Gilliland Memorial Fellowship in Food Science Dr. Robert “Bob” Wettemann – wins L.E. Casida Award Alex Adams, Andrew Coakley, Kaela Cooper and Grayson Cottrell – received the Senior Leadership Award Carly Olufs and Lilly Hildebrand – received Award of Merit from Animal and Food Sciences Dr. Mindy Brashears – featured as the 2020 Totusek Lecturer Marcus Washington – received scholarship from the Food Marketing Institute Animal Nutrition & Physiology Center – completed in the Fall of 2020
Proudly Supporting Agriculture in OKFARMCREDIT.COM
O K L A H O M A
S T A T E
OSU Sheep and Goat Center Thank you to our donors of genetics for their continued support!
Johnson Club Lambs, Gotebo, Oklahoma Pfeiffer Farms, Orlando, Oklahoma Shell Club Lambs, Glencoe, Oklahoma Skidgel Club Lambs, Pawnee, Oklahoma
For more information and updates on future sales at the OSU Sheep and Goat Center watch our Facebook page at Oklahoma State Sheep & Goat Center or contact Darin Annuschat at 405-627-4010
10 | The Brand
Ferguson Family Dairy Center Home of the new DeLaval Robotic Milking system! Stop by for a tour of the new Dairy Visitor Center!
Contact Nicole Sanders or the Animal & Food Sciences Department to schedule!
OSU Charles & Linda Cline Equine Teaching Center
osu Rockin Style
OSU Rockin Style was a record breaking sale for the OSU Equine Program, selling at $12,500 at the 2020 A Bar Cowhorse Classic Sale. A special thank you to the Armitage family for hosting us in the annual sale, and Terry Stuart Forst of Stuart Ranch Quarter Horses, who donated the breeding to Rockin W. Oklahoma State University | 11
For more information about the OSU Equine Program contact Marissa Chapa (630) 464-8682.
OSU Purebred Beef Cattle Center
Grand Champion Pen of 3 Angus Heifers, 2020 National Western Stock Show
Reserve Grand Champion Pen of 3 Angus Heifers, 2019 National Western Stock Show
Grand Champion Pen of 3 Angus Heifers, 2018 National Western Stock Show
We look forward to welcoming cattlemen from across the nation to compete in the inaugural Cattlemen’s Congress, to be held January 2—17, 2021 at the Oklahoma State Fairgrounds in Oklahoma City!
2021
Cowboy Classic
42nd Annual Production Sale 1:00 p.m. CDT
Sunday, April 11 th
Stillwater, Okla.
SHOW HEIFER & DONOR PROSPECTS • YOUNG SPRING COW/CALF PAIRS • FALL LONG YEARLING & SPRING YEARLING BULLS Please contact Jeremy Leister for more information or to be added to the Cowboy Classic Sale mailing list.
PUREBRED BEEF CATTLE CENTER Mailing address: 109 Animal Science, Stillwater, OK 74078
beefcenter.ansi.okstate.edu 12 | The Brand
Jeremy Leister, Manager (405) 714-0557 • leister@okstate.edu Corey Myers, Assistant Herdsman (330) 749-1071 Dr. Mark Johnson, Assoc. Professor (405) 880-1902
VISITORS ALWAYS WELCOME…LOCATED 3 MILES WEST OF STILLWATER ON NORTH SIDE OF HWY. 51
To become involved as an ASAA partner, visit www.osuanscialumni.com/giving-opportunities Oklahoma State University | 13
MCELROY ROAD
TAKE ME HOME Student Employees Gain Hands-On Knowledge and Experience at the Livestock Units The pastures lining McElroy Road in Stillwater are a special place. Totusek Arena stands like a beacon, surrounded by more than 13,000 acres. This acreage, home to the Oklahoma State UniversityAnimal and Food Sciences farm units, is a proud establishment of OSU culture. The units are home to livestock, which are used for teaching, research and Extension. Although the units are a great place for faculty to perform research, they are of most value to the students and their education. Students gain hands-on experience and apply concepts learned in the classroom to real-world scenarios, whether in class or as a student employee at the animal units. “Through the [swine] farm, I have been able to
expand my knowledge in many areas,” said Colton Bezner, OSU animal science senior and Swine Research and Education Center student worker. Bezner, one of many swine unit employees, is regularly exposed to every aspect of swine production. The unit houses livestock from breeding to finishing. “My favorite part about working at the farm is breeding season,” Bezner said. “I enjoy everyaspect about breeding season from collecting boars to heat checking.” Production is not the only thing learned about at the unit, Bezner said. He has learned biosecurity practices and even more about the farm’s lagoon irrigation system. Student workers are regularly tasked with han-
dling the livestock at the units. As future producers and agriculturalists, this is an important objective to be taught. “I have learned more about equine handling,” said Riata Marchant, OSU agribusiness senior and a Charles and Linda Cline Equine Center student worker. “Specifically, handling younger horses such as weanlings. Additionally, I have further developed my equine nutrition and husbandry skills.” Marchant loves the relationship she has built with the individual horses. The trust between horse and handler is one of Marchant’s favorite parts about the equine center, she said. “During a shift, I interact with horses of all different ages,” said Marchant, “ranging from weanlings and yearlings, to broodmares and a stallion. I love getting to know each horse’s personality and behaviors that are specific to them.” Understanding horse behavior at different developmental stages is an important objective when learning equine handling. Working hands-on at the equine center has increased Marchant’s knowledge of equine tremendously, she said. Thus, creating a positive impact on her OSU experience, she added. An OSU experience is known to have many layers, Bezner said, however, working at the swine farm added a new one. “I have been able to make new friends and learn countless life lessons,” Bezner said. The layer added to his experience has led Bezner to a begin a successful career plan. “Working at the Oklahoma State Swine Research and Education Center has inspired me to start a show pig herd of my own,” Bezner said. Alongside his brother, Bezner owns a small sow herd. Success is already beginning for Bezner, as they recently raised the Champion Hampshire Gilt at the San Antonio Livestock Show and Rodeo. Bezner hopes to use the knowledge gained at the swine unit to create success, he said. Between the hands-on experience and the guidance of Jim Coakley, OSU Swine Research and Education Center herd manager, Bezner feels ready to grow his
herd. Marchant’s role at the equine center is preparing her for her career, too, she said. “I handle a variety of different feeds which helps me broaden my equine nutrition knowledge,”Marchant said. “My career goals include working as a livestock feed sales representative, specializing in cattle and horse feed.” The real-world experience and learning fuel students’ passion for their respective industries. The animal and food sciences units are a great place for non-traditional agriculture students to experience production, as well. Multiple classes, including Dan Stein’s Introduction to Animal Science course, rely on the units as a teaching tool. The units are for everyone. Anyone who desires hands-on experience can inquire about a student worker positon. “To anyone interested in working at the swine unit,” Bezner said, “or any other unit, I would say to go for it. I would recommend it to anyone.”The units help OSU produce future agriculturalists who join the career-field with a high level of experience. “If you have a burning passion and are dedicated to improving the industry,” Marchant said, “try an experience like this.” McElroy Road is a cornerstone of an OSU Animal and Food Sciences education. The farm units provide a unique opportunity for students. Some students quickly find their place as a student worker, adding value to their education with hands-on experience. For many, McElroy Road will always take them home. — Written by Braeden Coon
Oklahoma State University | 15
1970 Meat Judging Team
1970 Livestock Judging Team
One Reunion. Double the celebration. Celebrating the 1970 and 1971, 50-Year Livestock and Meat Judging Teams. We hope to see you in Stillwater April 9-11!
1971 Meat Judging Team
1971 Livestock Judging Team
Also welcoming back for their 10, 25 and 50-year reunion the 2011, 1996, and 1971 animal science graduates during the 2021 Animal Science Weekend. 16 | The Brand
ASAA
Gala Reunion April 10, 2021 Stillwater, Oklahoma
Partnership Opportunities
Legacy Partner - $10,000
Reserved Table at Gala (Seats 10) Logo on Photo Backdrop Recognition on Marketing Materials Emcee Recognition Recognition in Event Program Recognition in Alumni Update Recognition in Slideshow
Heritage Partner - $2,500
Four Tickets to Gala Recognition in Event Program Recognition in Alumni Update Recognition in Slideshow
Membership Partner - $750
Tradition Partner - $5,000
Logo on Table Center Pieces Emcee Recognition Six Tickets to Gala Recognition in Event Program Recognition in Alumni Update Recognition in Slideshow
Excellence Partner - $1,000
Two Tickets to Gala Recognition in Event Program Recognition in Slideshow
Loyal & True Partner - $500
Two Tickets to Gala Recognition in Slideshow
Sponsor of Membership Meeting & Lunch Sinage at Annual Meeting Two tickets to Gala Recognition in Gala Slideshow
To reserve your ASAA Partnership, tickets or for more information, please contact: Megan Smith at 405- 747-1977 or osuanscialumni@gmail.com
Oklahoma State University | 17
A CUT ABOVE THE REST The Food and Agricultural Products Center Begins New Venture
Mission Critical Tradition. Passion. Adaptability. Three words when combined describe the legacy not only of the meat science program at Oklahoma State University, but the Robert M. Kerr Food and Agricultural Products Center (FAPC) as well. When the first Farm Meats course was taught by faculty member Fred Beard, exactly 100 years ago, the longevity and perseverance that would come with the centennial mark of the year 2020 could not have been predicted. The first message came on March 18, a notification from OSU President Burns Hargis, classes would be moving online for the duration of the semester due to the COVID-19 pandemic. By March 25 all buildings on campus officially became closed, no further operation. Nestled on the corner of Farm and Monroe, despite the research and Extension work housed within the glass exterior, FAPC was no exception to the effects of the virus. 18 | The Brand
“We realized many facets of the industry and many clients whom we serve were considered critical industries,” said Jake Nelson, value-added specialist and FAPC facility manager. Perhaps out of fear, or need, consumers began stocking up on the essential items - toilet paper and perishable food products, such as meat. On the same note, with classes shifting to completely online, the workload within the processing plant fell significantly less. No students coming in and out, no product or space needed for laboratory function, overall not much activity. Such realizations left meat pilot plant manager, Brandon Kahle and Nelson with a looming decision; with so much uncertainty in the world, what was mission critical? “As best as we knew how and as best as we had the ability, we knew we needed to keep functioning,” said Nelson “What increased and what changed, was our behavior.”
To best understand the new normal, Nelson took Growing Together actions upon himself and spent a day on the slaughRecognizing the opportunity within a challenge has ter floor, mask on. Despite the initial challenges and since become an important aspect of FAPC operaadaptations, Nelson soon realized the potential at tions. Perhaps even greater has been the opportunihand. To meet community needs, and to keep functy to learn, not only practical skills, but the life-skills tioning, FAPC began offering custom cuts of beef. often not found within the pages of a textbook as On May 1, FAPC became something it had never well. been, a normal harvest facility. From Kahle’s perspective the momentum to push “We kept the number to six head of beef cattle through such difficult times has stemmed directly per week,” said Nelson. “We functioned totally by from the mentality of student employees in their willword of mouth, no advertisement, the people came ingness and desire to work, but also the respect they to us.” have for the vitality of this sector of the agricultural In the wake of COVID-19 packing plants suffered industry. from loss of labor due to the impact of such a virus. “What keeps it all going, what kept it going is the With nowhere else to take finished cattle, local procommon understanding there is a need for us,” said ducers turned to FAPC. For professionals such as Kahle. Nelson, however, the goal was never to compete In many cases, the feeling of being needed with the private sector, but to do the little things to during such critical times help keep life as close to normal as possible. could come with a “When we got the mesweight of added pressage, one of the first things sure, or the feeling of When you get here, when I did was let my employneeding to do more than you work here, they are a ees know I would do evwhat was physically posfamily, the FAPC family. erything I could to help sible, but for those at FAPC, them,” said Kahle. “For they just leaned on one an- BRANDON KAHLE those that couldn’t other. leave Stillwater I knew “When you get here, when we would need to find a you work here, they are a family, the FAPC family,” way for them to keep getting those hours.” said Kahle. “I hope students love working here, but Among those students caught in the wave of uneven more than that, I hope they learn.” certainty was food science junior and FAPC em The New Normal ployee, Jaelyn Sewell, who credits the trying expeAs a land grant university, OSU stands on the pillars rience with teaching her the importance of building of outreach/Extension, teaching and research. For relationships. most of the year, the purpose of FAPC is to aid in “Nothing in FAPC would have gotten done the research and Extension efforts, whether be with without us all working together,” said Sewell. “I animal and food sciences classes or judging team learned how to trust and depend on my teammates practice. With classes set to return in person during and showed them how they could depend on me the fall semester, Kahle would now be overseeing as well. There will always be rough days, and days both ventures -- custom cuts and the research/Exwe are so far behind, it feels as if the day is going to tension work. run into night, but with the help and simple encour “The first custom cut started on May 1, the six agement from just one person can change the entire head a week of beef was our entire workload” said workload mood.” Kahle. “Today, that workload is even more difficult and it begins to take a toll on people, I mean we are Oklahoma State University | 19
still learning how to do this.” Kahle explained as the fall semester transitioned to a more hybrid approach to learning, FAPC also returned to providing the product for lab sections as well as judging practice, while still working on custom orders. “On top of our custom beef customers, now we might also kill 12 lambs and eight hogs on a Tuesday for a slaughter class” said Kahle. “Really, the work here isn’t easy, its tough at times.” While FAPC has always provided custom orders to a specific clientele, never had the demand for FAPC among the private sector been so large. With many processors now booked through 2021, FAPC has become the unsung hero for many and at the helm of the charge are students -- eager to make a difference. “We cannot live without food, food is essential everyday,” said Sewell. “We provide families with food, as well as others if a farmer or rancher decides to sell a side or quarter of beef to someone else. On the pork side of things, we slaughtered hogs this summer for the Pork Council, where the ground pork was donated to the Food Bank of Oklahoma.” Just as any change in the workplace, the new era of custom cuts at FAPC, resulted in change among the employees as well. While these changes came amidst unprecedented times, the impact they will have on each students’ future may just be worth it. “My fellow co-workers and myself have changed in terms of adapting to odd situations that could hit
20 | The Brand
us at any second,” said Sewell. “One day we might be three beef ahead of our fabricating schedule, while the next we might be three behind, but what has not changed is our group’s work ethic, as it is stronger than ever.” For all involved in OSU Meat Science, 2020 began as an intended year of celebration, marking the program’s 100 year milestone. Instead of reunions and fundraisers, faculty and staff instead had to answer the difficult questions regarding the future, but the final product reflects the qualities that make the program so special. “Adaptability, that’s how you keep a program like this working successfully for 100 years,” said Nelson “Whether its been wars or viruses, you can let these things knock you down and out, or you can find a new way to respond, we have always made a point to choose the latter.” All in all, while the world seemed to have stopped turning, FAPC kept cutting. At a time when the easy choice could have been to give up, leadership saw an opportunity to make the most out of the cards the industry had been dealt. The perseverance, tradition, the passion and adaptability, all qualities that make FAPC and OSU Meat Science truly a cut above the rest. — Written by Lizzi Neal
ASAA MEMBERSHIP OPPORTUNITIES Support animal science students, judging teams and scholarships by becoming a member of the ASAA!
Lifetime Memberships - $400
Members receive an ASAA Jacket, a subscription to The Brand annual magazine and ASAA window decal.
Recent Graduate Lifetime Membership - $200 Available within one year of graduation. Members receive an ASAA Jacket, a subscription to The Brand annual magazine and an ASAA window decal.
Annual Membership - $50 Subscription to The Brand annual Magazine and ASAA window decal.
Sustaining Membership - $100 and up Current lifetime members can make an annual donation to be listed as a sustaining member. Contributions may be tax-deductible.
Affiliate Membership - $250 Open to companies and organizations. Members will be listed on the ASAA website, highlighted in social media accounts, listed in The Brand Magazine and included in Gala promotion.
To join visit www.osuanscialumni.com/members. Oklahoma State University | 21
WAYS TO BECOME INVOLVED WITH THE ASAA Activities
Membership
- Cowboy Tailgate - Animal Science Weekend - Annual Membership Meeting - Animal Science Gala Reunion - Department Events
- Recieve ASAA apparel - Copy of The Brand magazine - ASAA window decal - First to know about ASAA and department events - Serve as a board of director
Fellowhip with alumni and friends during the year.
Join more than 700 members.
Partnership
Support current and future Animal and Food Science students. - Purchase a chairback - Advertise in Totusek Arena - Support purebred/teaching center endowments - Become a Gala partner - Contribute to scholarhips and judging teams
EMAIL OSUANSCIALUMNI@GMAIL.COM OR VISIT OSUANSCIALUMNI.COM FOR MORE INFORMATION
BOARD OF DIRECTORS Officers President, Kass Newell Vice President, Clay Burtrum Past President, Scott Bulling Recording Secretary, Morgan Pfeiffer Assistant Secretary, Zac Pogue Treasurer, Thomas Walraven Executive Secretary, Megan Smith West Directors McKenzie Squires Mark Shaw Stephen Morcom
22 | The Brand
Ex-Officio Clint Rusk East Directors Shelly Sturgeon Clint Walenciak Jeremy Leister At-Large Directors Matt Cravey Megan Hobbs JanLee Rowlett Presidential Appointees Steve Armbruster Robert Hodgen Bob Kropp
THE TRADITION CONTINUES OSU Judging Teams Lead The Nation In Programs
Our department has earned more national judging championships than any other university. In 2020, Oklahoma State University had incredible success thanks to our talented students and gifted coaches.
The important skills and networking our students receive will affect them for their entire careers. Without further ado, we proudly present the 2020 judging teams and their success.
MEAT JUDGING
Team Members Anna Campbell, Jackson, Wyoming Cameron Catrett, Luverne, Alabama Brock Courtney, Pryor, Oklahoma Shannon DeHaan, Taylor, Missouri Shannon Greenwald, Port Orange, Florida Grace Harris, Horatio, Arkansas Mamie-Cate Haydon, Weatherford, Texas Tanner Komlodi, Gilbert, Arizona Danie LeDonne, Carnegie, Oklahoma Riata Marchant, Omak, Washington Trey Roberts, Blanchard, Oklahoma Halle Roper, Carl Junction, Missouri Madelyn Scott, Central High, Oklahoma Jaelyn Sewell, Ada, Oklahoma Lane Williams, Duncan, Oklahoma
Coaches Dr. Gretchen Mafi and Kathryn Hearn Success High Plains Contest, Reserve National Champions American Royal, Champion Team South Plains, Champion Team Iowa State, Champion Team National Western Stock Show, Reserve Champion Team Southwestern, Reserve Champion Team Houston Livestock Show and Rodeo, 4th Team All-Americans Grace Harris Mamie-Cate Haydon Dani LeDonne
Oklahoma State University | 23
LIVESTOCK JUDGING Team Members Kane Aegerter, Seward, Nebraska Ryan Callahan, Edmond, Oklahoma Breyden Codding, Guthrie, Oklahoma Justin Dewbre, Blanchard, Oklahoma Sarah Harris, Buchanan, Virginia Cale Hinrichsen, Westmoreland, Kansas A.J. Hornback, Coatesville, Indiana Tierani Johnson, Land O’ Lakes, Florida Shyann McWhirter, Maysville, Oklahoma Rhett Pursley, Locust Grove, Oklahoma Tyler Sale, Cherryvale, Kansas Kaleb Selman, Weatherford, Oklahoma Will Shelby, Madill, Oklahoma Conner Vernon, Arroyo Grande, California Coach Dr. Mark Johnson 24 | The Brand
Success National Western Stock Show, 5th Reserve Champion Team, Carload Judging Contest Fort Worth, Reserve Champion Team Dixie National, Champion Team Nebraska Cattlemen’s Classic, Reserve Champion Team National Swine Judging Contest, 4th American Royal, 4th North American Livestock Exposition, 4th Will Shelby, 5th High Individual All-American Will Shelby
HORSE JUDGING Team Members Holly Beringer, Cascade, Iowa Sydney Cannon, Newcastle, Oklahoma Colton Carter Owasso, Oklahoma Leo Elsasser, Columbia, Missouri Sydnee Gerken, Cashion, Oklahoma Lara Hays, Claremore, Oklahoma Ariana Horton, Easton, Kansas Rachel Martin, McKinney, Texas Megan Olson, Owasso, Oklahoma Sydnie Opolka, Hackett, Arkansas Jenna Scali, Adrian, Missouri Derek Strawn, Columbia, Missouri Hannah Tweed, Chouteau, Oklahoma
Success American Quarter Horse Association World Show, World Champion Team and 3rd High Team Jenna Scali, High Individual Hannah Tweed, 2nd High Individual Holly Beringer, 4th High Individual Ariana Horton, 7th High Individual Derek Strawn, 10th High Individual APHA World Show Contest, Reserve, 5th and 7th High Team National Reining Contest, Reserve and 4th High Team All-Americans, *not available at the time of publication
Coaches Dr. Steven Cooper and Rachel Scott
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2021 Animal Science Weekend April 9 - 11, 2021
Join Us In Honoring Eddie Sims
1970 & 1971 50-Year Livestock & Meat Judging Teams
10, 25, & 50 year animal science graduates April 9 - Animal and Food Sciences
Scholarship Banquet
April 10 - ASAA Gala Reunion ASAA
Membership Meeting and Lunch, everyone is welcome
April 11 - Cowboy Classic Sale Registration and weekend information can be found at
www. ASAAgala.givesmart.com
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Online Scholarship Auction
Can’t join us in Stillwater? Join the ASAA Scholarship Auction Online Support animal science students by purchasing artwork, cowboy attire, and so much more! Register and view items at www.ASAAgala.givesmart.com
2021 ASAA Gala Reunion April 10, 2021
For more information contact Megan Smith at osuanscialumni@gmail.com or 405-747-1977 The 2021 Animal Science Weekend is tentatively scheduled for the current dates. For more information or to learn more of any expected schedule changes please visit www.asaagala.givesmart.com or contact the ASAA. Oklahoma State University | 27
NINETY YEARS AND COUNTING
OSU Sheep and Goat Center Continues Tradition of Excellence for Over 90 Years Just west of the main campus at Oklahoma State University, sits the second oldest building in the school’s history: the Sheep and Goat Barn. This center is filled with a rich history and tradition, with a legacy for raising quality livestock. The main barn, built in 1930, has been newly renovated for the home of over 200 head of Dorset, Hampshire and Suffolk sheep and Boer goats. “It worked well 70 years ago but things have changed,” said Dr. Jerry Fitch, the faculty supervisor and OSU sheep and goat Extension specialist. “We’ve progressed, but the history of the facility led us to believe that maybe instead of taking it down and putting up some kind of metal structure that has no history, maybe we can fix and renovate it.” The improvements to the structure include new pens, fences, barn heaters, an updated office, and a restroom. These improvements have not only helped maintain comfort levels for the livestock, but make it easier to clean pens and complete maintenance, said Darin Annuschat, the sheep and goat center manager and OSU alumni. While they would like to add additional improvements, it would be impossible to do so without
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changing the structure of the building, something Fitch said they want to refrain from because of the history embedded into the structure. As visitors walk into the newly renovated office space, they will see a hand painted “Grand Champion Pen of Wethers” sign from Louisville, traveling trophies from past successes, and other memorabilia collected over the years at the center. “Even though our mission has changed and the livestock we sell has changed compared to 30 years ago, I just thought it would be cool to keep some of the old stuff around here to see,” Annuchat said. “The tradition part of it is very important.” During the unit’s 90-year history, there have only been four herd managers, Fitch said. Alex McKenzie and Bill Crutcher were both herdsmen at the Sheep and Goat Center for a combined total of more than 80 years, he added. “Both of them are legends in the sheep industry,” Fitch said. “They have judged every national show, most state shows. They are world-renowned, nationally renowned, judges. Just two exceptional individuals who lived and breathed Oklahoma State University, lived and breathed sheep production, and
were the most ethical people I have ever known in my life.” Crutcher was able to pair genetics of sheep to create great breeding stock, Annuschat said. Annuschat worked at the Sheep and Goat Center as an undergraduate student and became the interim manager as a graduate student. In July of 2015, Annuschat was officially hired as the fourth manager in the center’s history. Out of all his responsibilities, working with students is his favorite part of his job, Annuschat said. “They keep me young,” Annuschat said. “It is fun managing kids and trying to help them navigate their college career and what they want to do in life and help them make those decisions.” The Sheep and Goat Center employs five to eight students each year, in addition to the classes that come to visit, Fitch said. Cheyenne Hale, an agribusiness junior from Sapulpa, Oklahoma, is a student employee and has worked at the Sheep and Goat Center since her freshman year. Hale exhibited sheep during high school, but now through her position at the unit, she said she has been able to learn more about sheep production, rather than just the show lamb industry. While the primary purpose of the unit is for teaching, it is also used for research and Extension, Annuschat said. Most of the research conducted at the facility di-
rectly applies to the sheep industry, Fitch said. The most recent project included parasite research and grazing trials in hair sheep, Fitch said. As far as Extension work goes, Annuschat receives a few phone calls a week from breeders asking questions ranging from parasite control to grazing methods to different rations and forages to feed. Although now it is called the OSU Sheep and Goat Center, goats were only recently added to the herd in the early 2000s as a teaching tool for students, Annuschat said. “When I started, it was kind of a thing to have goats here just for [students] to see – it was for a teaching aspect,” Annuchat said. “But with the influx of students wanting to start showing goats, we needed that part to start selling to them.” Rather than just having a few goats to use as teaching purposes, the center started breeding Boer goats, Fitch said. “Breeders just thought it was important for Oklahoma State University and the Department of Animal and Food Sciences to be involved in the goats and [the breeders] helped us get here,” Fitch said. Oklahoma goat breeders donated does, bucks and semen for the unit to use as the goat program was built up, Annuschat said. “It is really invaluable to see how much these people have helped us,” Annuschat said. “The goat side
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is 100% donated. It would not be what it is without the donors who have helped.” Donors have been an integral part of the Sheep and Goat Center and completing their mission, Hale said. “They’re allowing me to prepare myself and go out and continue to be involved in the agricultural industry,” Hale said. “The things I’ve learned through working at the sheep unit, I wouldn’t be able to learn anywhere else, and without donors, it wouldn’t be possible.” Regardless of all the changes made in the last 90 years, the OSU Sheep and Goat Center is continuing to raise quality livestock while educating students. “There is so much history when it comes to the unit,” Hale said. “It is a really special feeling to get to be a part of that and play some kind of role in knowing 20 years from now when the Sheep and Goat Center is still thriving, I had a hand in that, it’s pretty special.” — Written By Kaylyn Branen
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THANK YOU!
To the following sponsors of the OSU Department of Animal and Food Sciences:
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103 Animal Science Oklahoma State University Stillwater, OK 74078
SPRING 2021
Nonprofit Org U.S. Postage PAID Okla. City, OK Permit No. 57