Purchase photos

'Knead' for awareness

11/6/2013

By DIANE GASPER-O'BRIEN

By DIANE GASPER-O'BRIEN

dobrien@dailynews.net

He is listed on the roster at 6-feet, 3-inches and 285 pounds. But behind a full-grown beard, there was the face of a boy much younger, and smaller.

Greg List, the starting center on the Fort Hays State University football team, was getting just as much out of a class project as a group of grade-schoolers Monday.

In a community service project in his leadership class at FHSU, List teamed up with four classmates who all are beef cattle management majors.

List, who grew up near Leavenworth and is a justice studies major, didn't realize he would be learning more than leadership in the class.

"I didn't know all these things went into making bread," List said as he helped label bread pans at Roosevelt Elementary School.

The five members of this particular team in Christie Brungardt's Tuesday night Leadership 310 class was finishing up its fifth demonstration at after-school programs at local elementary schools.

The project included giving the students a bag of ingredients, starting with one that included flour, sugar and salt. They then added other ingredients one by one, mixed it in their bags, then took out the dough to knead it.

The process started long before the school visits.

"They had to figure out how to come up with the money and what ingredients they needed to buy," Brungardt said of her FHSU students. "They've divided their roles pretty evenly and played to each others' strengths so they've been a pretty effective team."

"We're always wanting to raise awareness about agriculture," said Randy Sheffield, a senior from Farnan, Neb. "So we asked if we could do this for our project."

Seniors Geoffrey Whisman from Palco and Jade Meinzer from Yoder, Colo., beef management majors also are in the same leadership class, as is Kirk Woodruff, a junior from Ashland who has the same major as those three.

The ag majors knew of a similar activity for after-school programs that was spearheaded by Jean Gleischner, associate professor of agriculture at FHSU.

So it was a natural fit.

List joined that foursome on a team, and they helped students in five elementary schools around town make a loaf of bread they took home with them to bake.

The FHSU team also displayed, and talked about, information on products that come from a beef animal.

One of the most impressed with those beef management majors was their own leadership class teammate.

"I had no idea how much stuff comes from beef animals; it's mind boggling," List said. "Definitely been a good class for me."