Before she stepped onto the commencement stage as the Oklahoma State University Ferguson College of Agriculture’s Orange Gown recipient, Jacie Wolfinger spent years building the experience the honor represents.

The orange gown recognizes one graduating senior from each academic college for excellence in academics, leadership and service. The student wears an orange gown and carries their college’s gonfalon, leading the processional. Wolfinger, who graduated with a bachelor’s degree in animal science in Spring 2026, represented the college at one of the university’s most visible moments of the academic year.

After learning she had been selected as the recipient, Wolfinger was surprised and immediately thought of her peers she worked alongside throughout college, she said.

Surrounded by peers, the honor felt less like an individual achievement and more like a reflection of relationships she built during her time in the Ferguson College of Agriculture, Wolfinger added.

Wolfinger grew up in Lexington, Nebraska, where cattle production and meat judging helped shape her early interest in the meat industry.

Her FFA Supervised Agricultural Experience, which included managing a herd of 14 cows and finishing cattle, earned national recognition as a National FFA Star Farmer finalist, Wolfinger said. The experience reinforced her interest in understanding the industry from production through harvest, she added.

Wolfinger was involved with the American Junior Maine-Anjou Association from elementary school and later served as an at-large junior director for two years in college, traveling to national cattle events and coordinating youth leadership programming, Wolfinger said.

“I take pride in being from a family rooted in agriculture,” Wolfinger said. “That is why I had the courage to come to OSU.”

Before her first class at OSU, Wolfinger had already built connections within the animal science program.

Reese Bassano, who also graduated in Spring 2026 with a bachelor’s degree in animal science, remembered meeting Wolfinger during new student orientation. Seeing a familiar face helped ease the transition to campus, Bassano said.

Wolfinger and Bassano became fast friends and roommates for two years. The duo served as Ferguson Student Success leaders and freshman mentors together while each completed their degrees in three years.

They also participated in the Oklahoma Youth Expo Oklahoma Agricultural Leadership Encounter, where Wolfinger assisted state veterinarians and exhibitors, Bassano said.

“Just seeing how versatile and willing she was to do any job necessary was really a testament to her character,” Bassano said

Experiences like OALE reflected Wolfinger’s goal of staying involved in ways that supported other students while continuing to grow as a leader, Wolfinger said.

“When we look for the students that represent our college, we’re looking to see how students grow during their time here,” said Cynda Clary, Ferguson College of Agriculture associate dean for academic programs. “It’s not just involvement — it’s meaningful involvement,” she added.

Through her work as a Ferguson College of Agriculture Ambassador, undergraduate research assistant and participation on the meat judging team, Wolfinger built a strong technical foundation early, Clary said.

Through the ambassador program, Wolfinger assisted with campus visits and undergraduate admission events.

“It ended up being something that I really loved doing,” Wolfinger said. “I got to meet so many prospective students and their families and talk to them about my experience at OSU.”

Wolfinger’s involvement reflected goals she set early in college rather than activities chosen simply to build a résumé, said Chesley Comstock, Ferguson College of Agriculture prospective student services director.

“She made her college experience exactly what she wanted it to be,” Comstock said. “To have that much determination and energy toward your college experience is unique.”

Wolfinger, who began meat judging as a child, continued that interest at OSU by joining the meat judging team. She built connections with teammates and faculty mentors while gaining exposure to different segments of the meat industry, Wolfinger said.

Simultaneously, Wolfinger began working in the meat science lab during her freshman year, gaining early hands-on experience, she added.

Working in the lab helped her understand how production decisions connect to consumer preferences,  
said Morgan Pfeiffer, assistant professor in the Department of Animal and Food Sciences.

“I think it really helped her to see the very end product,” Pfeiffer said. “She had a real appreciation for seeing the end of the line for meat products.”

Wolfinger’s approach to involvement often reflected a willingness to contribute wherever needed rather than seeking recognition, Pfeiffer said.

“Jacie is definitely a person who doesn’t need the spotlight,” Pfeiffer said. “She’s willing to be in the background, contributing in silent ways by doing the tasks she’s assigned.”

Wolfinger’s beef industry experience expanded through an internship with Wendy’s Corporation, where she learned how products move through retail and food service channels beyond production agriculture.

“I learned a lot, and it was a great experience,” Wolfinger said. “But I realized I’m not built for the corporate life — I missed being outside with livestock and using my hands.”

After graduation, Wolfinger plans to return to production agriculture to work alongside her family’s operation, she added.

“For the longest time, I was planning on getting a master’s,” Wolfinger said. “But I just want to work, and get more hands-on experience.”

That decision reflects the growth Pfeiffer has seen in Wolfinger throughout her time within the college.

“She’s become comfortable with the fact that going home is a good thing,” Pfeiffer said. “We need more people to go into production agriculture.”

Representing Ferguson College of Agriculture as the orange gown recipient reflects both the preparation she received through the Department of Animal and Food Sciences, and the  
relationships she built at OSU, Wolfinger said.

Wolfinger said she hopes to apply what she learned at OSU to support her family’s operation and contribute to the future of the beef industry.

“I want to take the things that Ferguson has taught me to grow our home operation and be on the forefront of new technology and leadership opportunities within this industry,” Wolfinger said. “I want to take the things that Ferguson has taught me to grow our home operation and be on the forefront of new technology and leadership opportunities within this industry,” Wolfinger said.

Story by Josie Doshier | Cowboy Journal