Fueled by faith and his desire to grow the Lord’s kingdom, Brendan Scott dedicates much of his free time to assisting with college and youth ministries.
Laura Fischer, Ph.D., assistant professor of agricultural communications in the Davis College of Agricultural Sciences and Natural Resources.
Kersey, Colorado native Ashlyn Ochsner’s devotion for the cattle business led her to Texas Tech University’s animal science program.
Nathan Gill Ph.D., a Colorado-native, joined the Natural Resources Management Department faculty as an assistant professor in 2019. His main focus is on fire ecology with the goal to increase awareness of the dangers and threats of wildfires.
Maci Wisdom, a Peaster, Texas native, began her college career at Texas Tech University in the Fall of 2020 to pursue a degree in Animal Science with a concentration in pre-med.
Blake Mills has always strived to further his understanding of servant leadership, leading by serving others. The Center Point, Texas native has spent his time at Texas Tech University accordingly, by enveloping himself in opportunities such as the next-level leadership institute, the Matador Institute of Leadership Engagement.
Austin Haynes is a senior in agricultural and applied economics.
Leadership and community development are at the core of what Jason Headrick, an assistant professor in agricultural leadership at Texas Tech University, teaches every day in his classroom.
A look at the recent activity happening at the legendary Four Sixes Ranch after their national spotlight.
Derek Rios considers himself a non-traditional ag student from Hilmar, California.
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.”