From BOWLING GREEN FUTURE FARMERS OF AMERICA
In October, second-year members of the Bowling Green FFA chapter received their chapter degree pins during a special ceremony held at Eastwood High School. The chapter degree is the highest honor a local FFA chapter can bestow on its members, recognizing the dedication and growth in involvement in agriculture, education, and FFA activities.
Receiving the chapter degree is a significant milestone for FFA members. It represents accomplishments, such as participation in leadership, events, community service, Supervised Agricultural Experiences (SAE), and consistent commitment to the chapter. Each pin symbolizes not only past achievements, but also the potential for future success as members continue their FFA journey. For many students, earning this degree marks their transition from new members to established leaders within the organization.
Chapter officers expressed how proud they are of the 2025-26 group of recipients, acknowledging the hard work and enthusiasm they have brought to the Bowling Green FFA.
The ceremony also served as a moment of excitement for the entire chapter, with a strong group of second-year members moving into new leadership roles and deepening their involvement. Bowling Green FFA members look forward to continue growth, participation, and success throughout the year. Chapter members are also eager to build on this momentum, expand opportunities for students, and strengthen persistence within the school and community.
Also in October, four FFA members represented the chapter in the state Urban Soil Judging Career Development Event competition. Gavin Roessner, Grace O’Connell, Olivia Rogers, and Hayley Miller traveled to Delaware County to evaluate soil for urban use, as well as recommend best management practices. The team placed 36th.
The month also included the chapter’s monthly business meeting with a Halloween theme. Additionally, members of the Animal and Plant Science class wrapped up their poultry nutrition project by taking their chickens to a local processing plant to be harvested. The members learned how to cut up a whole chicken into its retail parts. The goal of this project was to illustrate proper nutrition and feeding practices when caring for livestock.
