Kayla Robinson had her heart set on working for AgTexas since she was in junior high.
The Stephenville, Texas, native had a family friend whose dad worked for the farm credit service and suggested she should work there one day. Having grown up with a heart for agriculture, Kayla never strayed from the idea of someday working for AgTexas Farm Credit Services.
Brashears is excited to bring her experiences she gained in Washington D.C., back to her career at Texas Tech and incorporate those skills into her everyday roles as a faculty member. From teaching students, to leading several research projects, she will now be able to add a new dimension to the work that she is currently doing.
The culture built through producers working to meet the specifications of the brand to provide consumers with performing product is the cornerstone of CAB. All parts work together through every single stage of the cycle to ensure that what is being created internally is being presented externally.
Shae Suttle is now a junior animal science major with a concentration in meat science major at Texas Tech. Concluding her 2020 judging year, Texas Tech came out on top as national champions. Suttle and her team did an amazing job of upholding Texas Tech’s meat judging team’s winning reputation.
When someone mentions the San Antonio Stock Show and Rodeo, what comes to mind? Funnel cakes, livestock shows, carnival rides and rodeos?
Sitting in her current office at a job she is passionate about, Stephanie Pruitt glances down at a photo of her beautiful family and reflects on her journey of how she got here.
Arellano is still in the same building on campus, 44 years later, with everyone knowing her as Mrs. Kay. She said in these past 44 years, she has touched the lives of about 1,400 undergraduate students, 400 graduate students, and 60 faculty members.
“I mean, it’s those kinds of things that are the cool moments, the cool memories,” Doerfert said. “It’s not the awards. It’s those moments when I see someone successful because maybe I had a little bit to do with it. That’s my reward. That’s the thing that make me happy.” – David Doerfert
The Sorghum Checkoff continues to seek ways to connect international buyers to U.S. sorghum. If seeing is believing, they hope to continue promoting the belief in the superiority of U.S. sorghum by providing buyers with opportunities to see their product – whether that be traditionally or virtually.
Once a pharmacy technician, an assistant director at a daycare, a baker, and a bank teller, Amanda Garcia, now works as a business manager for the Department of Agricultural Education and Communications at Texas Tech University. She has been working for Texas Tech for four years and cannot say enough about how good Texas Tech staff have been to her.
What started out as custom feeding 10 to 12 cattle each year for themselves, family, and friends has turned into the family’s farm-to-table beef business, The Meat Hoss.
“I’m curious about everything. I want to know how things work,” Simpson said. “I wouldn’t be in research if I wasn’t curious and completely in love with it.”
This shared dedication led to a partnership that changed the way science is taught in some Texas elementary classrooms.
A vineyard is an expensive, long-term investment in comparison to other agricultural pursuits. Bolen said one acre of winemaking grapes can cost upwards of $10,000 and take three to five years for a return on investment. Managing a vineyard is a time-intensive and largely un- mechanized endeavor. Growing grapes is hard enough as is without the added stress of protecting your crop from one of the most powerful herbicides commercially available to farmers.
Faculty in the Department of Agricultural Education and Communications received funding for not one, but two grants through the Hispanic Serving Institution Grants Program in 2020.
A story about a strong willed fearless authentic entrepreneurial business woman.
As Texas Tech University students this past fall walked back on the campus they called their ‘home away […]
“When the student gets it, and the light comes on. That’s when I know I’ve done my job successfully.”
After many years spent in the classroom teaching economics to college students, Eduardo Segarra, Ph.D., has decided to close the textbooks and open a new chapter with his grandchildren.
“Her wealth of knowledge of the agriculture industry and her ability to connect with our faculty makes her an outstanding asset to our team,” Bratcher said. “She understands agricultural science and is in her element when surrounded by agriculturalists.”
“I love to travel. I love Texas, but I want to help in other countries like Africa, I really want to be active in wildlife habitat restoration on an international level.”
The spray of water droplets hitting the sandy ground arc tiny rainbows in the summer sun. The big black tires of the pivot irrigation system inch forward acre by acre and soak the little two-leaved seedlings in an endless circle. It’s growing season on the High Plains.