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North Polk FFA news

The second place North Polk Soils Team includes (from left): Erin Hammond, Natasha Johnson, Emily Washington and Ethan Ley. Submitted photo
The second place North Polk Soils Team includes (from left): Erin Hammond, Natasha Johnson, Emily Washington and Ethan Ley. Submitted photo
The 2013 North Polk Meats team includes (from left): John Washington, Erin Hammond, Ben Lehman and Ethan Ley. Submitted photo
The 2013 North Polk Meats team includes (from left): John Washington, Erin Hammond, Ben Lehman and Ethan Ley. Submitted photo

Soils judging competition

The North Polk FFA Soils Judging team competed in the South Central District FFA Soils Judging CDE (Career Development Event) on Sept. 24 in Knoxville. The team placed second overall out of 24 competing FFA chapters from the South Central FFA District. The competition includes a written exam and the judging of four soils pits. To be successful, students must possess a strong understanding of soil characteristics, landscape positions, slope calculation, soil texture and soil management decisions. The soils judging team is comprised of Erin Hammond, Ethan Ley, Emily Washington and Natasha Johnson. The top five teams at the district level advanced on to the State FFA Soils Judging CDE in Ames on Saturday, Oct. 12. Erin Hammond received an individual award for placing first overall, along with Ethan Ley who placed ninth overall. Congratulations to the North Polk FFA members for their outstanding achievement, and good luck at state!

Meats Judging competition

On Aug. 24, the North Polk FFA Chapter Meats Evaluation team placed seventh overall and earned a gold rating at the State FFA Meats CDE held in Ames. The North Polk Meats team is comprised of John Washington, Ethan Ley, Erin Hammond and Ben Lehman. There were 69 individuals representing 21 FFA chapters competing for the top three spots, which advance to various national competitions. The competition involved a problem-activity based on calculating a ground beef formulation, yield grading and quality grading of beef carcasses, carcass ranking and retail identification of 25 different retail cuts from beef, pork and lamb.

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