Knowing Três Muchachas Ranch

Aug 29
Lucas Neira, Intern at Dixon Springs Agricultural Center

Over the last two weeks, I had the chance to travel a little bit around the Brazilian state called Mato Grosso do Sul. On this trip, I got to visit a ranch that is doing some very different work and breaking some taboos around there.

I always try to take the greatest things I learned while in the US and apply them to the opportunities and potential for improvement in different countries.

In Brazil, I was surprised by the amazing way that Três Muchachas Ranch has been producing high-quality beef. Gabriel Junqueira, the ranch's manager, applies his experiences working in Australia to Três Muchachas. He often travels to the U.S. to learn more about what's working there to take home to his ranch.

Junqueira says that a right genetics paired with a particular management is the key to his model. Some of those strategies include choosing special semen, feeding high levels of grains, and selling to specific markets.

Três Muchachas Ranch has pushed their production to more than double in just two years, without having to open new lands. This success is something that deserves to be shared.

As we search for sustainable ways to feed more people using less resources, I feel encouraged by stories like those of Três Muchachas Ranch.


Make today great

Aug 21
Courtney Walker, ACES Communications Graduate Intern

Last week, I began a shiny new adventure: I took my first step into a high school agriculture classroom to begin my student teaching experience.

Like the high schoolers anxious to return for the start of a new school year, I spent the night before scratching my head over what to wear, planning my supplies, and trying to think of the perfect first-day-of-school Facebook post. And I get to do it all over again as I prepare for the first day of classes at the U of I next week!

No matter how old I get, the back to school buzz is all so exciting!

Perhaps the most exciting part of a new school year is the potential and the opportunity that comes along with it. This year, I get the chance to dip my toes into my future teaching career. I'll spend the next two semesters alongside an excellent, well-respected teacher. I am going to experience firsthand what it's like to be an FFA Advisor.

But, as a great ‘90s crooner once said, every new beginning comes from some other beginning’s end.

As I begin my student teaching experience, I also enter into my final semester of classes at the U of I. It’ll be a heavy course load this fall, but I am so looking forward to it. I’m feeling a little envious of the undergraduate students; I’m realizing that my three semesters of classes here for grad school were simply not enough. It’s a beautiful place to be, and my classes have been challenging, inspiring, and even growth-drivingly frustrating.

Whether August 28th is the first day of your freshman year or your last first day on the long road towards that diploma, take this new school year as a chance to grow. Whether you've got the hang of this campus thing by now, or you're nervously uneasy about the daily routine, one thing I know for certain:

This year will only be as a GREAT as you choose to make it!


Garden love

Aug 1
Lauren Quinn, ACES Media Specialist

I am in love with my garden right now.

Seriously. I stand on my porch and just gaze at it for minutes at a time, feeling downright giddy. When it’s too hot to go outside, or my young kids need supervision indoors, I stare at it though the picture window in my living room. I haven’t felt this way about a garden, or, well, anything in a while. Yes, my heart swells when I peek in on my sleeping 13-month-old or when I watch my husband and 5-year-old daughter reading together, but that’s a more complex, layered love. With my garden, it’s simple. I made something* and it’s beautiful. That’s it.

Fortunately, I got a dose of gardens at work this week. When I started working in the Communications and Marketing unit for ACES, I inherited the job of editing the “garden packet,” a collection of stories for gardeners written by Extension horticulture educators four times a year. Even though it’s only the beginning of August, I just sent out the fall packet this week to give newspapers time to work the stories into their production schedules for next month.

Every time I read through the stories, I learn something new. I still remember one from my first garden packet, which recommended designing your garden to draw the eye toward the front door of your home. Clever. I think the massive tangle of black-eyed Susans next to my front door does that pretty well. In the latest packet, I learned that those little flies disguised as bees that are all over my flowers are “hover flies,” and they’re gobbling up bad guys on my plants.

I love that gardens are part of what I write about at work every day, but it can’t beat the feeling I get when I pull into my driveway at the end of the day and I get to stare at my garden again.

It is 5 o’clock yet?

* I’ll admit the plants probably did a little of the work themselves…


colorful garden

Reflections from Dixon Springs Agricultural Center

Jul 24
Lucas Neira, Intern at Dixon Springs Agricultural Center

After four months at Dixon Springs Agricultural Center (DSAC), it is time to say "See you later." Now that I’m at the end of this experience, I can truly understand the important skills it brought to me.

I had the greatest experiences keeping up with several fields, helping conduct reproduction research, selecting heifers for replacement, making nutritional evaluations, and developing my management skills.

I am always trying to figure out what makes the United States such a leader in agricultural production. A year and a half of living here in the United States has brought me to the conclusion that it’s the hard work and the passion to produce the best steak that pushes the United States to the top.

At DSAC, I had the opportunity to work and learn with great partners. They cared enough to spend the extra time to teach me – sometimes a single explanation that seems so simple for most can be quite a challenge in a foreign exchange.

Also, I would like to say thanks so much to Dr. Dan Shike and Frank Ireland. I am thankful for the opportunity to spend this great time with you guys. The University of Illinois has provided me with some awesome moments, and I will never forget this experience.

I hope someday to be able to repay all these great lessons and provide someone else the same opportunities.

man in front of cows

ACES welcomes new friends from Lebanon and China

Jul 21
Leslie Sweet Myrick, Office of International Programs Media Communications Specialist

Summer may be a “downtime” for many offices and units on campus, but not for the
ACES Office of International Programs (OIP). We are currently hosting two groups of scholars and students!

For the third year, OIP is hosting Fulbright scholars from Lebanon as part of the Junior Faculty Development Program: Economic and Rural Development. These seven scholars are here for 10 weeks during which they will learn new teaching and research methods (in conjunction with the UI campus’s Center for Innovation in Teaching and Learning). They are also paired with host professors to design a research project.

Last year I wrote about the genuine connections I witnessed from the Fulbright Program. Already at this year’s orientation lunch, I made a new friend in this group, and I look forward to being a small part of her experience here.

At the same time, OIP is hosting a group of Chinese upperclassmen from Zhejiang University as part of the International Summer Immersion Program (ISIP). This summer program, which pairs each of the 20 students with an ACES faculty member to complete a research project, is in its seventh year.

For both groups, OIP coordinates a series of field trips and cultural events for a better understanding of American culture. As in past years, we hope to create new “ambassadors for Illinois,” and contribute to “mutual understanding” but as usual I expect we will gain just as much not only by building professional links with these scholars and their institutions but by making new friends.

Students from China on campus

ACES all around us

Jul 19
Brianna Gregg, ACES Coordinator of Transfer Recruitment

Foellinger Auditorium is getting a summer cleaning, which really highlights the beautiful architectural details. Foellinger is something that is used by many of our colleges and students for the larger classes, but what many don't realize is that ACES is very present in the auditorium - the part that sets this building apart from its neighbors, the roof!

If you look, on the very top you'll notice a large, prominent pineapple to represent all being welcome and a give a feeling of hospitality. ACES literally teaches hospitality in our Food Science and Human Nutrition major (a major that is practical and enjoyable for many!) so really, ACES is everywhere - it's amazing.

So next time you are walking down the quad, look up and take in your surroundings, ACES is all around you. 

ACES is on a few of the other buildings too, but I'll let you discover those for yourself!

Foellinger Auditorium

Remembering a friend

Jul 17
Marla Todd, Associate Director of Advancement Communications

Rising from the open expanse of the South Quad is the McFarland Bell Tower. For those in ACES, the chiming of the McFarland Bell Tower is now a part of each and every day. What some may not know is that the McFarland Bell Tower was erected from a gift from H. Richard (Dick) McFarland in memory of his wife Sally.

Dick McFarland passed away on June 28 in Indiana. The bell tower will now also serve as a lasting reminder of his generosity and commitment to the University of Illinois. In addition to the bell tower, Dick and Sally provided a gift for the McFarland Student and Alumni Center, located in the ACES Library, Information and Alumni Center. Numerous ACES students receive scholarships made possible by Dick’s contributions. Illinois 4-H members have also benefited from his support of statewide awards and programs.

Dick was raised on the family farm in Hoopeston and graduated from the University of Illinois with a degree in agriculture in 1952. He was the senior class president that year, when the football team played in the Rose Bowl.

Dick spent two years as an officer in the United States Air Force, serving in the Korean War. He built a successful career in corporate America, working for companies such as Keebler Cookies, Campbell Soup, and KFC Corporation before starting his own company. McFarland Foods Corp. was a thriving company operating as many as 45 fast food restaurants in three states at one time.

As we hear the chimes and watch weddings, engagements and special occasions at the bell tower, we can now remember Dick McFarland’s loyalty, accomplishments, and his willingness to share his success with others! The College of ACES family will miss him.    

McFarland Key Award Winners
Dick McFarland pictured with his 2016 Illinois 4-H Key Award Recipients.

Farewell to the wet nose and the wagging tail

Jul 17
Sara Tondini, Animal Sciences graduate student

When walking into work at the Animal Sciences Laboratory this morning, I was greeted with a wet nose and a wagging tail. The Honorary Department Head, Spenser, says hello to everyone that walks by and puts a smile on their groggy faces. 

I took a senior seminar class last year, and Spenser sat in on our lectures and would be sure to sniff out backpacks for any hidden food. He would plop down on the cool floor and occasionally search for scratches and rubs. Spenser is the beloved pup of the actual Department Head, Dr. Loerch. The two are quite the pair as Dr. Loerch also always greets people warmly, making them feel important. My senior seminar class taught by Dr. Loerch was met with life lessons that were genuine and certainly won’t be forgotten.

Dr. Loerch’s enthusiasm for scientific advances in this industry and his compassion for the people who help make it happen are admirable. The animal sciences family I have been a part of the last four years has always felt like a second home because the people (and pups) here make it that way. 

At the end of this month, we will sadly be saying goodbye to Dr. Loerch and Spenser as they head to Penn State to make new memories and smell new smells. Dr. Loerch accepted a position as the Senior Associate Dean of the College of Agricultural Sciences at Penn State, his alma mater, and we congratulate him on this opportunity to make lasting differences in more lives.

The click of Spenser’s paws on the tile and the sound of his collar jingling throughout the halls will be missed by many, so be sure to say goodbye and wish them both well before the end of the month!

You say tomato

Jul 14
Stephanie Henry, ACES Media Specialist

Nothing says summer, like homegrown tomatoes, right?

During the summer months, many ACES students are learning a lot about tomatoes. There are students not only growing and harvesting tomatoes right on campus, but also learning how to safely process them into products and creating delicious recipes from them.

Through a partnership between the Department of Food Science and Human Nutrition, the Department of Crop Science’s Sustainable Student Farm, and University Housing Dining Services, students are involved in every step of the process of creating “locally grown” tomato-based sauces for the dining halls on campus. In fact, assuming a good tomato harvest this year, the Illinois Sustainable Food Project will provide 100 percent of the pizza sauce served on campus.  That is a lot of sauce and a lot of pizza!

And the project is expanding to include wheat milling and cold-pressed fruit juices from crops also grown on campus.

Aside from the delicious products that are being produced, the project is allowing an excellent educational opportunity to students as they learn to use industrial grade equipment to make real products in large quantities, like 2,000 pounds of tomatoes large.

It’s not only a great partnership between ACES and the dining halls, but also a great model of sustainable food production.

Read more about the project  here

tomato plant

Bevier Cafe: Where everybody knows your name

Jul 11
Brianna Gregg, ACES Coordinator of Transfer Recruitment

Sometimes You Want to Go... 

Where everybody knows your name, and they're always glad you came. Now that you have the Cheer's theme song stuck in your head, I'll get to my point.

ACES is part of a bigger campus- a campus close to 45,000 students - that's crazy big! Chances of you running into someone you know on a typical day walking on the quad are slim, but not impossible. What's nice about this is that there is some solace in being anonymous, but sometimes, you want people to know who you are and ask 'how's it going?'

Well, my friends, Bevier Cafe is the place for you! Bevier Cafe is a home away from home on the ACES campus- they offer great food (I strongly recommend the cookies AND the awesome sauce, just not together), a warm environment and great company. Not only that, if you become a true regular, you may even have a dish named after you - oh the days of Martensen Mocha Cake- a true legacy. 

So, friends, when you are looking for a welcoming environment on a large campus, Bevier Cafe is the place to go!