AgEconnection Spring 2012 : Page 1

Spring 2012 Vol. 13, No. 2 Co nte nt s AgEco nnection I n s ID e N e w s a n d V ie w po i n t s f r o m T h e D e pa r t me n t o f A g r ic u lt ur a l E co n o m ic s a t Te x a s A & M Un i v e r s it y Ag E c o m m e n t , J o h n P. N i c h o l s ................ 2 W h o ’ s i n t h e N e w s ................................ 3 A F CE R C ............................................... 7 S p r i n g B an que t .................................. 13 Ty r u s R . T i m m A w a r d s ......................... 13 E n d o w e d F u n d f o r E x c e l l e n c e ............... 14 8 1 2 7 Vive la FRANCE France Agribusiness study abroad program Students trek overseas to get different perspectives on agriculture, food, and life The French prefer a different kind of steak. It’s a tougher cut of meat, maybe even a little ropey in texture, and they prefer it bloody. It’s one of many such peculiarities that an American in France may encounter. While some may write them off as trivial cultural differences, for a group of students in a study abroad program, understanding these differences is the reason they crossed the ocean. Continued on page 10

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