Faculty and students competed in a mock judging contest On November 4th, the Ohio State Meat Judging Team sponsored a meat judging contest to provide faculty, staff and students an opportunity to see what meat judging is all about. Nearly 41 students and three faculty and staff members participated in the contest. Participants competed as a team and/or as an individual. You can find the complete results here. The top three student teams were: 1st place Team, 1033 of 1350 points: Katy Shircliff Leann Johnson Amberlea Pohto 2nd Place Team 1024 points: Hanna Lemle Tiffany Sanders Molly Creamer 3rd Place Team 946 points: Tim Wyszynski Sam Bauer Adam Schmerge High Individual Scores 1st Place: Katy Shircliff, 396 out 450 points 2nd Place: Bryan Finrock, 395 points 3rd Place: Leann Johnson, 386 points 4th Place: Zach Grauer, 380 Points 5th Place: Hanna Lemle, 348 points Faculty Results: 1st Place: Dr. Steve Moeller, 394 out of 450 points 2nd place: Dr. James Kinder, 317 points 3rd Place: Sandy Bentley and Dr. Pauleen Bennet, 276 points

ASGSA Chili Cook-Off By using familiar spices and keeping her recipe simple, Jill Stiverson won the ASGSA Chili Cook-Off held Friday, October 30. Stiverson, research assistant, entered her chili in a contest against four other recipes. Nearly 40 people attended to vote on their favorite chili. The second best chili was made by Alex Gress while Mike Nelson’s chili placed third. The ASGSA Chili Cook-Off is an annual event held by the ASGSA for all faculty, staff and students part of the Department of Animal Sciences.

Chili Cook-Off It's that time of year again! Support the Animal Sciences Graduate Student Association (ASGSA) during the Annual ASGSA Chili Cook-off on October 30 at 1:00 p.m. in the Animal Science Arena. Put your best chili recipe to the test and if it's proven to be the best you'll win a $25 gift certificate.

Department of Animal Sciences' Meat Judging Contest The Ohio State Meat Judging team will host a meat judging contest Wednesday, November 4 for anyone who wish to test their meat judging skills and participate in a fun, informal contest against faculty, staff and students. This is a great opportunity to network and connect with faculty in the Department and learn more about meat judging. You can participate as an individual or as part of a team of three participants. Student organizations, faculty and staff are encouraged to register! Registration is going on now and will end at 12:00 p.m. on November 4th. Registration sign-ups are in room 122 in the Animal Science building. The contest will be held Wednesday, November 4 at 5:00 p.m. in the Animal Science building in room 111.

Dairy Judging Team places in regional contests The Ohio State University Dairy Judging team is having a successful season with excellent results to report, including a first time win for one of the Ohio State Dairy Judging teams. There were four separate contests in three states during the month of September in which the “Buckeyes” participated. The primary “Scarlet” team finished Fourth at Eastern States Contest with John Langel securing the Fourth high individual designation. The “Scarlet” team members include: John Langel, Stephanie Neal, Rachel Foureman and Paul Keener. At the PA All American contest, the team-Neil Duncan, Paul Keener, Stephanie Neal and John Langel-were ranked Sixth overall with three members finishing in the top 25. In reasons, the team placed Fourth and in individual reasons Neil Duncan placed Seventh. The Dairy Judging team finished in the top five for two breeds. After a brief interlude to begin classes and work at the Farm Science Review, the team made their way to the national contest held at the World Dairy Expo in Madison, WI. The Dairy Judging team competed against 19 universities and placed as the Sixth high team in the highly prestigious contest. Neal, Langel and Duncan finished in the top 25 overall in placings and in reasons leading them to receive an “All American” distinction. Duncan placed 10th high individual. The team also finished in the top five of three separate breeds. Individually, Keener was third in Brown Swiss and Duncan placed First and Fifth in two breeds. Neal also received an additional honor for earning a perfect score of 50 for a set of reasons. Results for World Dairy Expo Contest Results from PA All American Contest Results from Eastern States Content The understudy “Gray” team walked away with top honors at the Accelerated Contest in Viroqua, Wisconsin. This was the first time the Ohio State team won this contest. It was an exciting evening for the team composed of Hannah Thompson, Laura Gordon, Jason Miley and Curtis Bickel. “The results were most impressive,” said the team’s coach Bonnie Ayars. Miley placed Third high overall, Bickel received Fifth place, and Thompson placed Seventh. The team received Third place in oral reasons, while Miley placed Second overall in the individual oral reasons contest. In the breeds contest, Miley won the Milking Shorthorn breed and Thompson was tops in Guernseys. The team was high for Holsteins and Guernseys, Third in Jerseys, and Second in Milking Shorthorn. Look for more details on this team as they compete in the North American Contest in Louisville, KY. Accelerated Contest Results

Livestock Judging Team places second at Pennsylvania contest The Livestock Judging Team places second overall at the Keystone International on October 3 in Harrisburg, PA. The Team competed against eight schools and 44 individual competitors in four categories. The Ohio State team won First place in Reasons and in Sheep, and Second place in the Overall, Cattle and Swine categories. The team members are Sam Baer, Molley Creamer, Christina Egner, Mandy Mettler, Natalie Miller, Nikki Morgan, Adam Schmerge, and Tim Wyszynski. The Team is coached by Dr. Tom Turner.

Saddle and Sirloin fed hungry visitors at the Farm Science Review Written by Heather Moff, Saddle and Sirloin Officer On September 22 to 24 The Saddle and Sirloin participated in the annual Farm Science Review held in London, Ohio. Saddle and Sirloin (S&S) uses this event as a fundraiser for the upcoming year’s events. As customary, S&S sold pork chops and pulled pork sandwiches and earned $30,301 after selling 3,500 sandwiches. The club also sold chips, drinks, and a desert. Nearly 15 students assisted with grilling, serving and taking money from their supporters. Stephanie Neal and Shalie Terrill-who serve as the club’s student chairs-organized the sale of food. In addition to serving hungry Farm Science Review visitors, S&S helped coordinate the Farm Science Review Vice President’s Luncheon held on Tuesday, Sept. 22. Student Katelin Jarman, chaired this event and arranged the donations and preparation of the food. Sigma Alpha, a professional agriculture sorority, helped S&S serve food to the luncheon’s 600 attendees. Notable people in attendance included President Gordon Gee and First Lady Frances Strickland. Written by Heather Moff, Saddle and Sirloin Officer

OARDC’s Krauss Dairy Recognized by Industry for Milk Excellence News release written by Mauricio Espinoza,espinoza.15@osu.edu WOOSTER, Ohio —Smith Dairy Products is happy with the milk it buys from the Ohio Agricultural Research and Development Center’s (OARDC) Krauss Dairy. So much so that it has decided to recognize the 100-cow research facility for consistently delivering milk meeting the highest quality standards set by the Orrville-based company. On Tuesday, Oct. 6, the OARDC Director’s Office, along with Smith’s President Steve Schmid and Manufacturing Operations Director Karl Kelbly, presented the staff of the Krauss Dairy with an award highlighting their role in making the Wooster campus operation a success. “The high standards the OARDC farm exemplifies set a benchmark for others, from scoring exceptionally high on routine state farm inspections to consistently qualifying for our bonus program to being one of our top producers,” Kelbly wrote in a letter to OARDC. “Your facility not only provides an environment for research, it also proves that research can be applied in an actual farm setting. All producers, processors and ultimately consumers benefit from the OARDC dairy farm operations.” More specifically, Smith — which began receiving milk from OARDC in 2001 — acknowledged Krauss Dairy’s somatic cell (SCC, 96,000), standard plate (SPC, 3,100) and preliminary incubation (PI, 4,400) counts from May 2007 to May 2009. SCC, SPC and PI are critical measures of raw-milk safety, suitability and quality for processing of fluid milk and dairy products. High counts in raw milk reduce yield, shorten shelf life, and adversely affect the flavor of dairy products. According to Kelbly, such quality standards have earned OARDC Smith’s top premium bonus of $1.21 per 100 pounds of raw milk. “The $1.21 premium per hundredweight represents a 10-percent increase in cash revenue at current milk prices,” said Joe Hogan, associate chair in the Department of Animal Sciences, which runs Krauss Dairy. “During these times of economic recession and stressed state-line budgets, such revenue increase to OARDC due to the extra effort and commitment to quality by our employees is especially noteworthy.” Krauss Dairy currently produces some 7,500 pounds of milk per day, all of which is sold to Smith. Krauss Dairy employees include Herd Manager Kevin Miller, supervisors Frank Workinger and Julie Schuster, and staff members Buddy Beckler, Lynn Baker, Eric Chanay, Shawny Kaufman, Fred Sachariat, Nancy Wise and Ray Windsor. “The relationship between Smith Dairy Products and OARDC’s Krauss Dairy is grounded in our mutual commitment to providing Ohio dairy consumers with a quality product that The Ohio State University can be proud to market,” Hogan pointed out. Named after William E. Krauss, OARDC’s associate director from 1948-1969, the Krauss Dairy Center allows researchers to conduct experiments on nutrition, mastitis and animal behavior— which translate into information crucial to the profitability of Ohio’s dairy industry and consumer health. The facility also supports research on the conversion of manure and other wastestreams into biogas and electricity. OARDC is the research arm of Ohio State University’s College of Food, Agricultural, and Environmental Sciences.

Recognizing excellence at Krauss Dairy Smith Dairy Products recognized OARDC's Krauss Dairy for excellence in milk production at a ceremony on Oct. 6, 2009. The award recognizes Krauss for being a model research facility and providing Ohio consumers with a quality milk product. Krauss has sold milk to Smith's since 2001. Pictured (L-R) are: Smith's Karl Kelbly and Steve Schmid; Krauss Herd Manager Kevin Miller; OARDC Associate Director Dave Benfield; and Joe Hogan, animal sciences professor. CommTech Photos by Ken Chamberlain, chamberlain.1@osu.edu

Livestock Juging Team receives first place at Eastern National Leading up to the Eastern National Livestock Show, the Ohio State University Livestock Judging Team traveled 3,000 miles and spent 14 days judging 83 classes of livestock. Their time spent visiting farms and practicing their selection and evaluation skills led to a first place win at the Eastern National Livestock Show on September 19. The Livestock Judging Team will compete in six contests during the fall quarter. The highly dedicated team members begin practicing for fall quarter contests during the winter and spring quarters and return to school in early September to travel to various farms across Ohio and the Midwest. The team members are Sam Baer, Molly Creamer, Christina Egner, Mandy Mettler, Natalie Miller, Nikki Morgan, Adam Schmerge, and Tim Wyszynski. The team is coached by Dr. Tom Turner. The Eastern National Livestock Show results: Ohio State Team Results First Place, Overall First Place, Beef First Place, Hogs First Place, Sheep Second Place, Reasons Ohio State Livestock Judging Team Individual Results (Places 1-5) Overall: Tim Wyszynski, First Place Natalie Miller, Third Place Christina Egner, Fifth Place Beef: Molly Creamer, Third Place Christina Egner, Fourth Place Tim Wyszynski, Fifth Place Hogs: Tim Wyszynski, First Place Sheep: Natalie Miller, First Place Sam Baer, Third Place Nikki Morgan, Fifth Place Reasons: Natalie Miller, Second Place Tim Wyszynski, Fourth Place

Knipe to present at deer processing short course Dr. Lynn Knipe will demonstrate meat cutting and sausage processing techniques at the Venison: From Field to Table workshop held by Ohio State University Extension on October 3 and October 17. The Venison: From Field to Table workshop-sponsored by The Ohio State University Extension in Knox, Noble and Monroe Counties- will provide deer hunters information on how to field dress deer, make jerky and sausage, and can and freeze venison. Each topic will focus on food safety and proper procedures in cutting, processing and cooking venison. The first workshop will be held October 3 at 10:00 a.m. at the Knox Country Ohio State University Extension Office, 1025 Harcourt Rd, Mount Vernon, Ohio. On Oct 17 at 10:00 a.m. the second workshop will be held at the South Central Ohio State Extension Office at 16714 Wolf Run Road, Caldwell, Ohio 43724. Both workshops end at 1:00 p.m. For more information contact Beth Gaydos, Ohio State University Extension, Noble, and Monroe Counties at 740-732-5681 or 740-472-0810.