Program Info.
Program Info.
Springport SAE Web Site

Springport FFA Alumni

Dues:
For only $25 per person ($40 per couple) a year or $150 for life membership, you can be the Springport FFA’s Ultimate Supporter…

EVERYONE CAN JOIN!
(parents, graduates, community members & supporters)

You’ll receive the Michigan “FFA Focus” newsletter, the national FFA Alumni newsletter, recognition at the Springport FFA Banquet, and a voice and vote in alumni business. You can choose to pay annually or once for the rest of your life.

DUES are due on April 1, 2010 to Helen Gill or Megan Merrill, Springport FFA, 300 W. Main St., Springport, MI 49284. (please make checks out to the Springport FFA)


Officers & Contact: 2009-2010 officers

President-

Vice President-

Secretary-

Treasurer-

Jeremy Glaspie

 

 

Helen Gill

Activities you could do as a local FFA Alumni affiliate in Springport?

• Agricultural career day for county
• Work with skills and leadership teams
• Contribute to completing the new agricultural barn
• Finance trip to national convention
• Send students to Washington Leadership Conference
• Assist with broiler contest
• Help with Chicken & Pork BBQ
• Assist with Nut & Poinsettia Sale
• Scholarships to college to study agriculture
• Support county fair auction
• Contribute to Michigan FFA Foundation
• Serve as resource people for classes • Assist with FFA banquet
• Sponsor plaques at banquet
• Provide transportation for state tractor driving contest or Ag Expo
• Pizza party for leadership teams
• Judge chapter proficiency applications
• Assist with Pasture or Greenhouse Cooperative
• Play basketball and softball against FFA members
• Host fitting and showing clinics
• Transport animals to shows
• Hold summer potluck
• Help FFA present the Food For America program in the spring

Michigan FFA Alumni Web-site


Springport Agriscience Program, 300 W. Main St., Springport MI 49284
Phone: (517)857-3475, Fax: (517)857-3251, Email: megan.merrill@springportschools.net
Instructors: Megan Merrill, Jeremy Glaspie, Pat Henne, and Nutrition Coordinator: Emily Reardon