As he walked out the front door of his farmhouse, he met the crisp winter morning with an eagerness that comes with a new beginning. While this farm was familiar ground to 21-year-old Layton Schur, this day was the start of something new. He may have grown up on this farm, but now he was a real farmer.
Just north of Petersburg, in the High Plains of West Texas, lies what seems to be dry, unmanaged fields. The surface is cracked from the heat, and corn cobs from the past harvest litter the fields. But what actually lies in RN Hopper’s fields is anything but dry and unkempt. Beneath the surface is a world breaming with life and a future in sustainable agriculture.
The West Texas landscape holds a plethora of natural beauty that is often overlooked in landscape design. Utilizing native plants in landscaping architecture is a major factor in the care of the landscape. The West Texas Garden project is a collaborative effort aimed at creating a new standard of sustainable landscaping in West Texas.
Ten years ago, sorghum, an ancient gluten-free grain, rich in health benefits, was nearly non-existent on grocery store shelves. Now, sorghum is one of the top food trends of 2017. How did this grain known more for its use as a livestock feed, come roaring into the food spotlight?
Returning to the farm meant living out a life-long dream for Jeremy Brown. Yet, it was risky. He had a dependable desk job, but that wasn’t the life he wanted. Brown not only continued on the legacy of being a fourth generation farmer; he also attended college at Texas Tech University.
On a cold winter day in 2014, three Texas Tech animal science faculty members scribbled notes on a napkin in a Lubbock coffee shop. Their goal was to move the department beyond its traditional agriculture focus, by giving it a new and unique dimension.
Texas Tech University awarded 12 individuals this year with its Presidential Graduate Fellowship. The fellowship recruits and attracts experienced doctoral students from all across the United States and the world.