Keep Growing Forward!

WT Ag Alumni Advance Sorghum Leadership

Two West Texas A&M University Alumni are playing key roles in the next chapter of the United Sorghum Checkoff Program as Dr. Jourdan Bell succeeds Dr. Brent Bean as Director of Agronomy.

Dr. Bell will begin the role on Oct. 1 following Bean's retirement on Sept. 30. Dr. Bean leaves after a distinguished career advancing sorghum research, producer education and agronomic innovation, and will continue supporting the organization through strategic agronomy initiatives during the transition.

Bell currently serves as a Professor and Extension Agronomist with Texas A&M AgriLife Extension in Amarillo, where her research focuses on improving the productivity and profitability of grain and forage sorghum, cotton, corn and wheat under limited water conditions. She earned both her bachelor's degree in agriculture and master's degree in plant, soil and environmental science from West Texas A&M before completing her doctorate in soil science at Texas A&M University.

Bean, also a WT alumnus, has been of the nation's leading sorghum agronomists throughout his career. His work helped producers improve yields through practical, research-based recommendations. and played a critical role in developing integrated management strategies during the sugarcane aphid outbreak that threatened U.S. sorghum production.

Bell and Bean's professional relationship began years ago when Bell worked as a student employee in Bean's Texas A&M AgriLife program. Their longstanding partnership provides continuity for sorghum producers as Bell takes the helm of the Sorghum Checkoff's agronomy program.

Their leadership reflects the lasting impact of West Texas A&M graduates, whose research, service and commitment to agriculture continue to strengthen the industry across Texas and the nation.

Three Meat Science Students earn Meat Foundation Scholarships

Three WT meat science students and alumni have been awarded 2026-27 scholarships from the Meat Foundation, which awarded $100,000 to undergraduate and graduate students pursuing degrees in animal, meat and food sciences across the country.

The WT recipients are Kade Lawrence, a Senior Animal Science, Agricultural Business & Economics major; Avel Zermeño, a Junior Animal Science major; and Shelton Luedke, a May 2026 graduate who earned his Master of Science in Animal Science.

The Meat Foundation has supported the next generation of meat and food industry leaders for more than 80 years by investing in students dedicated to advancing animal agriculture, meat science and food production. The 2026-27 scholarship program included increased award amounts, with the top Carpenter Scholarship valued at $15,000 and Merit Scholarships expanded to $10,000.

The recognition highlights the continued success of WT students and alumni as they prepare for and advance careers in the meat and animal agriculture industries.

Faculty and Students Support Tri-State Fair Events

Faculty members from the Paul Engler College of Agriculture and Natural Sciences played an active role in the Amarillo Tri-State Fair and Rodeo, helping organize and host several equine events.

Ms. Sidney Dunkel, vice chairman of the Horse Committee, along with Dr. Rachel Cogle, Dr. Christy Adams, Dr. Lance Baker and Dr. Mallory Vestal, served on the committee and helped put on the AQHA Versatility Ranch Horse (VRH) Show, Ranch Horse Association of America (RHAA) Horse Show and Horse Judging Contest.

The Ranch Horse Team and Horse Judging Team also assisted with the events, providing hands-on experience while supporting the competition and activities throughout the fair.

Maroon & Bloom Students Sweep Floral Design Competition

WT Horticulture students involved in Maroon & Bloom, the program’s newly named floral design experiential learning initiative, took first, second and third place in the Tri-State Fair’s inaugural floral design competition on Sunday, Sept. 27.

Students were challenged to create their own floral design, submit a floral order based on their concept and bring their designs to life by constructing their arrangements that same morning. The competition gave students an opportunity to apply their floral design skills, creativity and knowledge of design principles in a real-world setting.

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