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2015 Oregon Dairy Princess-Ambassador crowned

Emma Miller crowned during 56th annual coronation put on by the Oregon Dairy Women

By Diego Flammini, Farms.com

In a light green dress, surrounded by other young women hoping their name gets called, Emma Miller, representing the counties of Linn and Benton heard hers. With the crown placed upon her head by 2014 winner Danielle Bull, the 20-year-old Miller officially became the 2015 Oregon Dairy Princess-Ambassador. Megan Sprute representing Washington County was selected as the first alternate.

Miller, a student at Oregon State University studying agricultural sciences with the dreams of becoming a high school agriculture teacher, wants to use her time to help others find their agricultural calling.

“I am passionate about agriculture,” Miller said in a press release. “I hope to help students find their passion as well.”

Part of Miller’s path to victory included days of interviews, speeches, spending time with judges, and her speech, entitled “Dairy Farming and America’s Future Generations,” touched on her appreciation for the dairy farmers.

Her duties as Oregon Dairy Princess Ambassador will require her to travel throughout Oregon to attend fairs, meetings and events as a representative of the dairy farmers. She’ll also spend time in schools educating children about life on a dairy farm and the health benefits dairy products have.

The Oregon Dairy Women, a voluntary, not-for-profit organization whose mandate is to promote the dairy industry. Dairy Princess-Ambassadors date back to 1959-1960, when Nancy Garner won the inaugural crown.


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Dr. David Rosero: Fat Quality in Swine Diets

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In this episode of The Swine Nutrition Blackbelt Podcast, Dr. David Rosero from Iowa State University explores the critical aspects of fat quality and oxidation in swine diets. He discusses how different types of lipids affect pig performance and provides actionable insights on managing lipid oxidation in feed mills. Don’t miss this episode—available on all major platforms.

Highlight quote: "Increasing levels of oxidized fats in swine diets reduced the efficiency of feed utilization, increased mortality, and led to more pigs being classified as culls, reducing the number of full-value pigs entering the finishing barns."

Meet the guest: Dr. David Rosero / davidrosero is an assistant professor of animal science at Iowa State University. His research program focuses on conducting applied research on swine nutrition and the practical application of smart farming. He previously served as the technical officer for The Hanor Company, overseeing nutrition, research, and innovation efforts.