FFA HAPPENINGS
Centre Co. Record Book
The official Centre County FFA
Record Book Contest was held
recently at State College Area
High School.
Penns Valley and State College
schools participated in the neon
test. The judges were county FFA
advisors and Penn State Universi
ty students from the Collegiate
FFA.
The contest is an incentive for
those students who keep good
records on their Supervised Agri
cultural Experience projects.
Besides cash prizes, the gold final
ists are eligible to enter their
books in the state contest.
The winners are as follows: five
enterprise- Linda Hall (Gold),
State College; four enterprise-
Jodi Hall, State College (Gold);
three enterprise- Ernie Auman,
Penns Valley (Gold); two
enterprise- Mark Hough and Mary
Anne Rearick, Penns Valley
(Gold). Shelia Grenoble. State
College (Silver), and Mike Kline,
Julie Huey, and Joe Byler, Penns
Valley (Bronze); single
enterprise- Corby Shunk, Penns
Valley, Chad Wingard, Penns
Valley, and Katie Biddle, State
College (Gold), Hannah Auman,
Penns Valley, and Jason Wolfe.
Penns Valley (Silver), and Dan
Dashem, Penns Valley, and Seth
Everhart, State College (Bronze),
and Amy Corrigan, State College
(Honorable Mention): on-farm
work experience- Jennifer Smith,
Slate College (Gold), Bob Weav
er, Penns Valley, Larry Rider,
State College, and Amy Clair,
Slate College (Silver), Cory Rudy,
State College, and Jason Wasson,
State College (Bronze), and Jason
Carbonara, State College (Honor
able Mention): off-farm work
experience- Brian Carper, Penns
Valley, Paul Bowersox, Penns
Valley, and Toby Stine, State Col
lege (Gold), Nancy Anne Bishop,
fwas
!MILL
THE MILLING SYSTEM
YOU CAN DEPEND ON
• Automatically grinds, weighs, mixes,
and delivers to holding bin.
• Retains ration formulations
• Capable of keeping feed bins filled
w/proper ration
• Modular design for easy adaptability
• Operating costs less than 3 kw/ton
(grind, mix and unload)
• Exclusive “Dual Mixing Action”
aFs
iQI
State College, and Mary Shelow,
State College (Silver), Paul
Lauchle, State College, Angel
Ellenburger, State College, and
Brandon Wrye, State College
(Bronze), and Micah Schrenkle,
State College, Tom Stauffer, State
College, and Kristen Lukovich,
State College (Honorable
Mention).
On Tuesday, October 29, mem
bers of the Twin Valley FFA parti
cipated in the Southeastern Pen
nsylvania FFA Wildlife Contest
with other Berks and Lancaster
County FFA members.
Placing first over all was Jason
Hess, second was Bob Sauder,
fourth was Ryan Marshall, fifth
was Ray Dymond, seventh was
Jeff Repinsky, eighth was Ned
Gardner, and ninth was Larry
Medaglia. Other participants were
Chad Steffy, Steve Yarmush,
Becky Duncan, Ray Reinhard, and
Michelle Jacobs, Jason, Bob, and
Ryan represented Berks County,
and received first place for team.
The contest includes a written
test, and two sites where you tell
what kind of animals live there.
The participants also had to iden
tify birds, mammals, bird calls,
wildlife calls, and animal signs.
RITCHEY TO BE
TRAINER FOR
■ MARKETING PLAN
Thomas Ritchey was one of 32
from across the nation who recen
tly completed training to become a
master trainer in the National FFA
Organization’s Marketing Plan
Project. Ritchey will travel
throughout Pennsylvania and the
surrounding area presenting work
shops on the Marketing Plan
Project.
The project assists students in
developing practical skills in the
marketing process. Through
research, students develop and
present a plan which may focus on
rer
automatic
farm
systems
608 Evergreen Rd.
Lebanon, PA 17042
(717) 274-5333
the introduction or improved
marketing of a new or existing
agricultural product, supply, or
service.
After selection of the product,
supply or service, the student team
must develop strategies to increase
its value based on the results of the
research they conduct Students
compile their findings and solu
tions into a written plan.
Emphasis is placed on products,
supplies, or services available in or
to their local community or FFA
chapter. Local chapters may
involve all their members, one
agricultural education class, or
only a few students in preparing
the plan for competition.
The intent is to have a large
number of students involved in
gathering and analyzing the data
and developing the plan. A three
person team then presents the
survey results, which were used to
define the marketing problem, and
the solution that was developed.
The students’ understanding of
the marketing process is demon
strated in the 5- to 8-page written
plan and in an oral presentation to a
panel of judges. The project con
sists of three parts: written plan.
(Continued from Pago B 20)
GRANDMA’S APPLE CRISP
'A cup granulated sugar
'/icup brown sugar
V* cup flour
V* cup butter or margarine
4 cups thickly sliced apples
14 cup water
I teaspoon cinnamon
Work sugar, flour, and butter
together with Angers until crumb
ly. Pare apples and slice into a
shallow greased pan. Pour water
over apples and generously spread
crumb mixture over apples.
Bake uncovered for SO minutes
at 350 degrees. When apple crisp is
done, sprinkle cinnamon on top.
Let
Our
Experience'
Wofk
uFor Yo-
Beef Operation Featuring 8' Deep Manure Storage System With Waffle Slats
• Agricultural • Commercial • Residential
Our Sales Tool
Is A Satisfied
Customer -
Call Us For
Information!
Sizes And
Layouts To Your
Specifications
Thomas Ritchey of Martlnsburg is shown above receiv
ing a certificate for completing training to become an
Instructor for the National FFA Organization’s Marketing
Plan Project. Pictured, left to right, Thomas Ritchey; Jody
Pollok, marketing program coordinator, National FFA Orga
nization; and Dr. Jasper Lee, projector director, Mississippi
State University.
live presentation, and questions
and answers.
The live presentation simulates
the selling of the written plan to a
company’s board of directors or
top management. The three
member presentation team has IS
minutes to provide an explanation
for their plan. The presentation is
Apple Queen
APPLE MUFFINS
2 cups sugar
3 eggs
3 cups flour
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1 cup salad oil
3 cups grated apples
2 teaspoons vanilla
3 A cup walnuts, optional
V* cup raisins or dates, optional
Combine ingredients in large
bowl. Pour into lightly greased
muffin tins. Bake at 350 degrees.
Serve hot. Makes 3 dozen.
INC.
430 Concrete Ave., Leola, PA
717-656-2016
Lancastar Farming, Saturday, February 22,1992-821
judged on the effectiveness of the
team’s visual aids, their use of the
five ports of the written plan, the
effectiveness of their presentation,
and a question and answer period.
The Marketing Plan Project is
sponsored by Rhone-Poulenc Ag
Company as a special project of
the National FFA Foundation. Inc.
Mix cake mix and butter
together until crumbly. Take out
Vi cup mixture for topping. Press
onto bottom of ungreased
9x13-inch pan. Slice apples on
mixture.
Beat egg and add sour cream.
Spread on top of apples.
Mix Vi cup cake mixture, brown
sugar, and cinnamon. Sprinkle on
top of sour cream. Bake at 350
degrees for 30 minutes.
Working With
Farmers With
Chesapeake
Bay Funding
CREAMY APPLE BARS
1 yellow cake mix with pudding
'/> cup butter, softened
1 cup sour cream
'/ cup brown sugar
Vi teaspoon cinnamon
2 to 3 apples
We
Origin
ated
The
Concrete
System!
We Work Hard
For Customer
Satisfaction!