By Naomi Hatch
The Snowflake High School Chapter of FFA will host a barbecue in conjunction with the school’s homecoming festivities at 5 p.m. on Friday, Oct. 11, in the SHS cafeteria. The cost is $5 a plate, including a pulled pork sandwich, two sides and a beverage, or $4 a plate each for six or more immediate family members. The proceeds will help fund chapter activities and travel expenses.
“The FFA has combined with agriculture since its organization” said Greg Schindler, FFA sponsor. The national FFA organization was founded in 1928 as Future Farmers of America, and is a career and technical student organization that promotes and supports agricultural education.
In 1988 the name changed from Future Farmers of American to simply FFA “to recognize that the organization is for those with diverse interests in food, fiber and natural resource industries, encompassing science, business and technology in addition to production agriculture,” according to the organization’s website.
FFA has 579,678 members in 7,570 chapters throughout the United States, and is the largest youth organization in the country.
“Powerful FFA activities such as student agriculture experiments and career development events encourage student leadership and responsibility,” said Schindler.
He noted that FFA offers awards that result in distinguished recognition and individual scholarships.
Students were making posters for the barbecue that will raise money for their travel expenses to the Mid-Winter Competition on Nov. 15 and 16 in Winslow, the district competition Jan. 31 and Feb. 1 at SHS, the Arizona State competition in Tucson and at Arizona State University East Campus, both in the spring.
“I like FFA” said Rita Machavo. “I think it’s good for you; it teaches you how to be an entrepreneur” and more.
Lewayne Rogers said that he is in FFA “so I can be better in gardening and learn more about plants and animals.”
“Let students become successful by supporting your local FFA Chapter,” said Schindler, encouraging everyone to support the barbecue.
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By Naomi Hatch