No. 42 was the lucky number attached to Justin Fruechte’s frock during the Eastern Intercollegiate Meats Judging Contest held in Wyalusing, Penn. The contest marked the first meats judging contest of the semester for the SDSU Meats Judging Team.

Although Fruechte, a junior animal science major, doesn’t believe in superstitions, he does believe that perfection is a hard accomplishment to achieve.

Yet, he earned a perfect 500 placings score, which sealed his top-individual-overall win at the Eastern.

“We were pretty surprised. It’s pretty rare,” said Jonathon Spronk, an animal science graduate student who coaches the 2005 team. “This is the first time in SDSU history that it’s ever happened.”

Fruechte, who grew up with two brothers on a diversified grain and livestock farm, started livestock judging at an early age. His success in that arena drove him to pursue judging on a collegiate level.

“I had to take an introduction class to be eligible to judge in the fall and spring,” said Fruechte, who is also active in Alpha Gamma Rho, Block and Bridle, Little International and Ag-Bio Ambassadors.

At the end of their one-year team eligibility, Fruechte and his five teammates will have competed in six intercollegiate meats-judging contests.

“(In a contest), contestants rank four cuts of beef, pork and lamb. They could be wholesale cuts or carcasses.” said Spronk, who judged as an undergraduate on the 2002 team. In addition to placings, contestants must write five sets of reasons on why they placed the classes that particular way. They also must grade 15 head of beef carcasses for yield and quality. Participants then judge 10 cuts of specifications and determine if a cut is acceptable or has defects based upon guidelines set by the Institutional Meat Purchase Specifications (IMPS).

Since the end of August, the team has dedicated several hundreds of hours preparing for contests. The team practices three times a week and frequently travels to three area packing plants to see a wide array of specimens. En route to each contest, they also stop at various plants and universities to sharpen their skills immediately prior to competing against several other aggressive universities.

“There are typically 100 contestants from 16 teams. We’re a smaller school, yet we typically compete well against teams such as Texas Tech, Texas A & M, Kansas State, Iowa State, University of Illinois and Oklahoma State.” said Spronk.

While at these contests, the team, consisting of Fruechte, Megan Bishop, Rio, Wis., Ben Hollingshead, Ogden, Iowa., Corey Minor, Brookings, Dustin Mohrhauser, Hartford, and Shaun Quissell, Sherman have performed extremely well. At the last three contests, at least three of the four designated team members have placed in the top 10 individually. The teams ultimate goal is to earn first place at the national contest, which is held at the IBP packing plant in Dakota City, Neb. on Nov. 13. The 1984 SDSU meats judging team was the last team to receive the first place honor.

“Our coach pushes us a lot, but when you have five strong teammates, you’re not guaranteed a spot on the team. You have to work at it all the time,” said Fruechte.

Despite the competitive nature of the team, a certain camaraderie grows over the amount of time spent traveling.

“You have to be able to travel with six others for hours,”said Fruechte, who credits meats judging with his ability to make decisions, focus and improve his time-management and writing skills. “You gain qualities that you can’t gain in class.”

“We work on team building, community exposure to the meat industry, and networking with respective employers,” said Spronk.

“(Judging) shows what they know and what they can do. It’s a great application.”

With the constant interaction with the industry, Fruechte hopes to continue his experience through an internship this summer.

“It’s a big recruiting tool and really helps with networking in the industry,” said Fruechte.

For more information about joining the meats judging team, please contact Duane Wulf, meat science associate professor, at 605-688-5451 or at duane.wulf@sdstate.edu.

#1.884901:2485982413.jpg:justinfruechte_cm.jpg:Fruechte examines a piece of meat. Members of the judging team practice long hours to perfect their judging skills.:Crystal Mohrhauser

Eleven men adorned with high heels and make-up strutted their stuff as they competed in drag for the Miss Homelycoming crown on Oct. 19.

In front of an audience in the Performing Arts Center, three judges awarded Gavin Nachtigall (Gloria Not A Guy) with this year’s Miss Homelycoming title.

Upon applying for the pageant, contestants filled out an informational sheet that allowed to audience to connect with them as they vied for the title. The festivities opened with a lively dance number. After a quick wardrobe change, the contestants displayed their homecoming spirit by dressing up in hobo attire. During the talent portion, the contestants showcased their abilities through music, dance and reading.

As the contest switched to a more formal event, the men were each asked a question by the masters of ceremonies. These questions provided the audience more insight into each contestant as the contestants described details such as their favorite lipstick colors, perfect dates and morning preparations.

In case Nachtigall cannot fulfill his duties as Miss Homelycoming, Brady Mallory will step in as he was awarded first runner-up. Recognition was also given to William Reed as second runner up and Miss Congeniality.

The University Program Council sponsored the event. Several area businesses supplied prize packages that were awarded to each of the contestants. Miss Homelycoming 2004, Charles Woodward, was also in attendance and presented Nachtigall with a tiara.

#1.884925:2892160193.jpg:homelycoming02_asha.jpg:The “lady” holding the microphone is the winner of Miss Homelycoming, Gavin Nachtigall. Also pictured are the rest of the pageant contestants.:Ashley Ahlbrecht

Live to Serve.

FFA members strive to meet that standard and broaden it throughout their years of involvement in the agricultural-based organization.

Jessie Geib, an animal science major from DeSmet, and Rachel Wulf, an agriculture journalism major from Morris, Minn., are taking their involvement and leadership skills to a higher level.

Geib and Wulf, both 20, will vie for a spot on the six-member National FFA officer team. Before they became the sole representatives of their respective states, they had to compete in a run-off against other members from their states.

“It’s usual for two to four candidates to go through a selection process before a single candidate is chosen,” said Gerri Eide, South Dakota FFA executive secretary. “Both girls will grow tremendously through this process of preparing.”

As juniors, both Geib and Wulf are heavily active in both extracurricular activities and in the agriculture industry. That involvement stems from their family backgrounds.

As the youngest of three, Geib grew up on a Black Angus cow-calf operation and 3,000-head custom feedlot. Through her involvement on the farm, she always knew it was in her heart to pursue an agricultural career.

“I love talking about agriculture. It really is a passion for me,” said Geib, an eight-year FFA veteran.

As a 10-year-old, Geib remembers talking to Shantel Swedlund, a former Miss South Dakota State Fair. Geib vividly recalls Swedlund’s advice.

“She told me to get involved in FFA because it was the best thing she had ever done,” Geib said.

She followed Swedlund’s suggestion and believes it’s the best thing she ever did. In addition to holding several offices within FFA, Geib competed in job interview, parliamentary procedure and livestock and horse judging. She was also selected to serve as the 2003-2004 South Dakota State FFA president.

Wulf, who grew up with three sisters, was raised on a Limousin farm. Through FFA, she participated in job interview, public speaking, nursery/landscape and livestock judging. Like Geib, Wulf held several leadership roles prior to interviewing for a position on the state officer team. She became the 2004-2005 Minnesota State FFA reporter.

“I’ve always had the desire to serve the members (of FFA) and help them out,” Wulf said. “To see FFA members succeeding is remarkable.”

Wulf, a seven-year FFA member, will have the opportunity to witness several thousands of FFA members succeed at the 78th National FFA Convention in Louisville, Ky., Oct. 26 through 29.

While attending the National FFA Convention, both Geib and Wulf will complete six interviews in a four-day period, test their knowledge through a written exam and endure another writing activity. They will be evaluated on their personal skills, knowledge of FFA and understanding of current agricultural and perception on education issues.

Duties of National FFA officers include attending each State FFA Convention, training state officers, representing FFA in the business and political world, and traveling.

“You do a lot of traveling. You’re gone about 340 days of the year,” said Geib. “It’s a very rigorous schedule.”

Greek members from 10 chapters were prominent on campus throughout the week and displayed their chapter spirit through several different activities.

“We’ve been planning since the beginning of the school year,” said Kacie Schneider, the Greek Programming Coordinator. “It’s a week where the Greeks can show the rest of the student population that they can come together and have fun,” said Schneider.

“Through Greek Week, we hope to foster and promote the Greek community that exists now and hopefully get others interested in the Greek system,” said Adam Kulesa, the Greek Programming Board President.

With a Las Vegas theme, Greek Week festivities began Monday, Sept. 26, hosting a casino night in the Market of the Union. Greek members from all chapters could play several different casino games. Instead of using chips, participants used pop tabs that were collected and donated to the Ronald McDonald House in Sioux Falls.

Throughout the day on Tuesday, Greek members could be seen wearing their letters. By wearing their chapter letters, members could proudly display their commitment to their chapter.

Wednesday night in the Market of the Union was a night for creativity and singing. The annual lip sync contest was a highlight of the week and allowed members to use their talents to create a skit and perform for the crowd. After the winner was announced, the general public was invited to showcase their talents through karaoke.

As another philanthropy event, each chapter nominated a candidate for Greek God or Greek Goddess. Candidates had pictures taken of them in togas and placed a jar for pennies in the Union on Wednesday and Thursday between 9 a.m. – 1 p.m. All students were invited to drop pennies in their favorite choice for Greek God or Goddess. Pennies would count towards the nominee and silver coins and dollar bills would subtract from their total score. The male and female with the highest total dollar amount in the end would be crowned Greek God and Greek Goddess. The Greek God and Goddess will then select a charity that they wish to donate the money towards. They will also get to promote the Greek community by riding in a float for HOBO Days.

To unify all Greek members, Greeks on the Green was Thursday, Sept. 29 on the Rotunda Green. Members grilled out, played games and got to know others from different chapters.

“Greek Week was a good time to take the focus off of the competition between chapters. It was a way to focus on unity and reach out to the campus,” said Shonda Reed, the Program Advisor for Greek Life and Student Organizations.

#1.884995:3880336963.jpg:casinonight_cm.jpg:Greek members from 10 chapters celebrated Greek Week, Sept 26 through 30. The week began with a casino night on Monday evening, where Greek members played several casino games using pop tabs instead of poker chips. The pops tabs were then donated to the Sioux falls Rondald McDonald house.:

Students, faculty and staff members have the opportunity to save money at several local businesses.

Twenty-one businesses offer discounts on their services through the Student Savings Club card. The card allows the carrier discounts on merchandise every time the card is shown at participating retail stores.

The Students’ Association began researching the project last year. They supplied business names and contacts to Student Savings Club and the company then contacted businesses within the area.

“It’s a great way for students to save money and see what each business has to offer,” said Ryan Brunner, Students’ Association president. “It allows all college students to know what’s in town and what opportunities there are available in Brookings.”

The card lists the business’ name, address, phone number and the discounted items offered. With the business’ information listed, many businesses were intrigued and wanted to be a part of the card.

“It’s a way for students to know about us and know we’re here,” said Ben Dixon, manager of Godfather’s Pizza.

Godfather’s Pizza is offering 10 percent off any buffet, a large one-topping pizza and cheese sticks for $10, or a medium one-topping pizza and cheese sticks for $8.

Jennifer Petersen, of the Ritz Hair Studio and Day Spa, agrees with the benefits presented by the card.

“It’s a nice, inexpensive way to reach students. It’s nice to let them know about the services we offer,” she said.

The Ritz Hair Studio and Day Spa provides its customers with $5 off a full body massage, $3 off a haircut and style, or $10 off of a highlight, haircut and wax.

Other businesses listed on the card offer discounts on clothing, automotive services, pet care, phone supplies, videos, ink cartridges and jewelry. By visiting the Web site, www.studentsavingsclub.com, students, faculty and staff can view current discounts available through the savings card.

Several other universities around the nation are also participating in these savings. However, the University of South Dakota is the only other university in South Dakota involved in the promotional savings card.

Students, faculty and staff have unlimited use of the card until it expires on Aug. 31, 2006. Approximately 10,000 free cards were distributed by the Students’ Association throughout the university. Cards were distributed in residence halls, the campus community fall festival, general studies courses, Senate office, and the Union Grand Reopening. For those that have not received a savings card, there are still some available in the Senate office.

SDSU students have a new place to call home.To many upperclassmen, the University Student Union was a place to hang out, play a game of pool, have dinner, get Hobo Dough and purchase textbooks. Now with the recently re-opened Student Union, underclassmen finally get to experience the central hang out.”The union is like a living room, and I hope students realize that we have a union,” said Adam Karnopp, program advisor for university programs. “The union is a place to study, put on events, and hang out. It’s a social hall for all students.”To raise awareness of the newly remodeled student union, grand reopening events will take place Sept. 19-24. Throughout the week, students will have the chance to win prizes, sample food and tour the expanded building.Festivities kicked off at 4 p.m. Monday with a live band showcase, co-sponsored by State Tech and KSDJ. The free concert took place in the Volstorff Ballroom, located on the main floor of the Union.The University Programming Council will sponsor a free movie night beginning at 9 p.m. on Tuesday in the Volstorff Ballroom.On Wednesday from 10 a.m. to 2 p.m., 800 students will have the opportunity to use a passport system to guide themselves through the Union to win door prizes, see new rooms and learn what services are available for them. Each service provided by the union will feature a special prize. After completing the tour, students can enter their passport into a grand prize drawing.In addition to the open house, UPC is sponsoring a lecture given by Dr. Gary Telgenhoff at 7 p.m. Wednesday evening in the Volstorff Ballroom. Telgenhoff will speak on his experiences as a crime scene pathologist.Thursday’s activities include a dining service vendor fair. From 1 to 3 p.m., students can sample food and provide input on their favorites. Dining services will showcase new food concepts, which include Mongolian food and a pasta bar. Comedian Patrick Candelaria will perform at 7 p.m. in the Market on Thursday. The Office of Multicultural Affairs is sponsoring Candelaria in appreciation of Hispanic heritage month.Community members, students and faculty members are invited to explore the renovated University Student Union on Saturday before the football game against Cal-Poly. Guided tours will be available throughout the day.Through these promotions, students can learn about the expansion and can be more aware of the benefits of the union. “Hopefully, students will know what the union has to offer and keep using it,” said Karnopp.

#1.885021:1208327959.jpg:union01_tm.jpg:The University Student Union will celebrate its grand reopening the week of Sept. 19-24 with tours, prizes and programs throughout the week.:Troy Miller

Despite a snowstorm, SDSU students continued their quest to put on the 82nd Little International.

Due to the weather conditions, the normally packed Animal Science Arena was host to contestants from only nine schools. Rapid City and Chamberlain entrants and spectators spent the night to ensure their presence at the largest two-day, student-run livestock exposition in the nation.

Around 200 college students took the opportunity to sharpen their judging and showmanship expertise in several different contests.

Ninety-nine collegiate staff members worked hard throughout the year to organize, promote and manage a successful agricultural production.

Brian Fruechte, a senior from Pipestone, Minn., majoring in Ag Business and Business Economics, served as this year’s manager.

Nicole Frutiger, a senior animal science major from Martin, decided to compete in the horse judging competition held on Friday afternoon.

“By competing in judging contests, I can learn more about what to look for when selecting animals to include in my own operation,” said Frutiger.

Nicole Potter, a senior from Redwood Falls, Minn., competed in several judging and showmanship contests. Because of her skills and dedication, Potter earned the prestigious High Point Upperclassmen Award. Along with this honored award, Keith Larsen of Wolsey was awarded the High Point Underclassmen Award.

Once the judging events and showmanship contests concluded, the champion and reserve showman in each species were invited to compete in a round robin competition, in which each showman must showcase his or her talents by showing horse, swine, beef, dairy and sheep. At the end of the night, Steven Muller, a senior from Davis, was honored with the Champion Overall Showman trophy. Katie Wirt, a freshman from Parker, earned Reserve Overall Showman.

#1.885251:35019676.jpg:novice sheep.jpg:A few collegiate students try their hand at fitting and showing a lamb at this weekend´s livestock show.:

The SDSU Meat Lab has the small town feel of a local butcher shop.

“It contains facilities for animal harvest, carcass fabrication, sausage and cured meat processing, meat smoking and retail sales,” said Neil “Ed” Johnson, the meat research lab manager. “There are two full-time employees — the meat lab manager and a meat chemist — who supervise multiple students.”

The meat lab is located at the west end of the Animal Science Complex and is open for retail sales Tuesdays and Thursdays from 1 to 5 p.m.

Johnson, of Pipestone, Minn., has been lab manager for a year. He gained technical experience in the meat industry by working in the meat lab as an undergraduate for over two years.

“Working here taught me almost everything I need to know,” Johnson said. “This is a great opportunity for students who are interested in being involved in the meat science field. (You can) learn more through experience and research.”

Arne Harstad, a junior animal science major from Revillo, hopes to do just that.

“I wanted to learn something new,” Harstad said. “I had no prior experience in the meat industry and now I have learned how diversified the meat industry is. It’s not just steaks anymore.”

One of the ways employees gain experience is through customer relations. The meat lab contains a retail store where students gain customer service skills.

“The meat lab has very high quality products,” said Dan Gee, the South Dakota agricultural and rural leadership executive director.

“You can call in a specific order and they will have it ready for you cut and wrapped to your specifications.”

Gee, a one-time meat lab manager when it was housed in the basement of what is now the Agriculture Heritage Museum, has been a customer at the meat lab for almost 40 years. He said he enjoys the selection of products available to customers.

The meat lab carries fresh beef, pork and lamb along with a special line of cooked products. The Campanile line has seven different meat products. The Dairy Bar also carries a line of Campanile cheese products.

These products allow the Meat Lab to accommodate busy consumers.

“It’s a growing industry. People always eat,” said Robyn Wulf, a senior animal science major from Hancock, Minn.

Wulf, who began working there through a scholarship, cherishes the knowledge, friendships and experience she’s gained in the four- and- a half years she’s worked there.

“It’s a great opportunity for students. We’re not only just fellow workers, we’re a meat lab family,” Wulf said.

Not only does this family help each other learn new skills, but they also do activities together. During their lunch break, the camaraderie is apparent as they play softball every Thursday. They also hold an annual Christmas party together.

#1.885656:3806277354.jpg:Meaty!!!!.jpg:Clint Gehrke, a senior animal science major, inspects a half of a pig at the SDSU Meat Lab.:Mike Carlson

Agriculture and Biological Science students searched for internships and full-time employment as they flooded the Lincoln Music Hall for Career Day on Oct. 14.

Over 60 representatives were available for students to inquire about their respected companies.

“We’re here to find talent and have exposure for our company,” said Heidi Bruner, a territory sales manager for Sunny Fresh Foods and SDSU alumnus.

Many companies find the talent they are looking for from a career day like this one.

Eric Boersma, a production development agronomist for Golden Harvest, knows how important it is to attend events similar to this one and network with different companies.

When Boersma was a student at SDSU, he obtained an internship with Golden Harvest in 2002 from talking and interviewing with represenatives at the Career Fair.

“Even if you do an internship, keep your options open, but keep in touch and let them know you’re interested,” Boersma said.

Bruner said it’s a great way to make contact and network with students interested in working for their company.

“It is a great opportunity for students to learn what is available and meet people,” Bruner said.

Karl Oravetz, the quality assurance manager from John Morrell & Co., agrees.

“It gives me an opportunity to meet with lots of students in a short amount of time to let them know what we have to offer,” said the SDSU almnus.

Jamie Sonderup, a junior animal science major from Fullerton, Neb., hopes to be a student that the representatives will remember.

“I hoped to come out with knowledge about companies and programs. Even more so, establish contacts in the industry as well as an internship with their company,” Sonderup said.

Establishing relationships is one of the main purposes of this event.

“We hope the event will facilitate dialogue between students and employers that will lead to enhanced student awareness of employment opportunities; and ultimately, to successful internship and career placement,” said Tim Nichols, agriculture and biological sciences assistant director of academic programs.

Employers are always searching for young standout students with certain characteristics. Having good communication skills is one of the qualities employers look for in potential employers.

“Potential prospects need to be aggressive and be looking for career advancement. They need to be able to express themselves,” Oravetz said.

Boersma and Bruner, along with other representatives in attendance, would like to find students that are involved in campus activities, willing to learn, are confident, and interested in gaining work experience.

These are some of the qualities Sonderup said she has sharpened in preparation for landing her ideal internship in the beef industry. In turn, she hopes to gain hands-on experience, job placement and a program suited for her.

“I’m searching for an internship with the possibility of future employment,” Sonderup. “This also lets me know what the industry is working on in the present market.”

However, not all students will be as lucky as Boersma, who obtained his current job as a result of his internship.

“Even if you don’t find your dream job, you may make a contact that is helpful to you in the future.,” Nicholas said. “Get as much work and leadership experience as you can while in college, along with your academic coursework. Employers are looking for well-rounded, hard working young people with ambition and integrity.”

#1.885787:2336617459.jpg:agfair.jpg:Representiatives from Jennie-O Turkey talk to Meghan Weber, a sophomore horticulture major, at the Career Fair Oct. 14. Jennie-O Turkey was one of more that 60 companies at Career Day.:Jerry Smith

Show ring knowledge and responsibility are what SDSU students say they get out of showing their animals in competitions all over the United States.

Megan Bishop, a 20-year-old sophomore animal science major, started competing with her Southdown lambs as a young 4-H member in Rio, Wis.

She wanted to get more involved in the breeding aspect of showing livestock and has been successful in various competitions, including her most prestigious win in Louisville, Ky., where her entry received the title of champion ram at the North American International Livestock Exposition.

She credits most of her success to her hard work and dedication.

“I start working with them when they are weaned,” Bishop said. “It’s a daily chore; breaking them to lead, fitting them, prepping them for the show.”

Kelly Bruns, an animal science assistant professor at SDSU said she knows many students who either exhibit their own animals or work for someone else showing livestock.

“Some have had very good success selling their livestock to other breeders in the United States,” Bruns said.

Much like Bishop, Matt Odden of Ree Heights has been showing since he was a 4-H member. Odden, 22, and his two brothers still show Charolais and Red Angus cattle. At each cattle show, Odden enjoys meeting up with friends he has made along the show circuit. He finds his contacts to be a valuable asset in the industry.

“Students get to interact with breeders from across the country. They further develop their communication and personal skills,” Bruns said.

Odden, a senior range science major, hopes to utilize the contacts he’s gained in the show ring in his future job with the Natural Resources Conservation Service.

“You meet a lot of people that you would not have otherwise met,” Odden said.

By knowing how to meet people, as well as being able to handle the responsibility, Odden feels comfortable showing to promote his family’s product.

Steven Resler, 18, agrees with Odden. “By showing, it helps you advertise and get your name out. It shows how you progress.”

For Resler, an Owatonna, Minn., native majoring in agricultural business, showing animals is a family tradition. He has helped on the family’s Spotted and Duroc hog operation for as long as he can remember.

He enjoys the opportunity to compete against others. Yet, Resler’s main focus is returning to the family farm.

“It’s been in the family for over 60 years,” Resler said.

Resler hopes his experiences and work ethic will help prepare him to handle the business side, including the genetics, when he returns to the family operation.

“I’m here for a reason; the more I do, the more it will help me in the long run,” Resler said.

#1.885897:3890020245.jpg:meghanbishop.jpg:Meghan Bishop: