National FFA Officers Reflect on Leadership, Service and the Future of Agriculture

Trey Myers and T. Wayne Williams discuss lessons learned on the road and what continues inspiring students across the country.

NASHVILLE, TN (RFD News) — National FFA President Trey Myers and Southern Region Vice President T. Wayne Williams joined us on Thursday’s Market Day Report to reflect on their year of service and discuss what they are hearing from students across the country.

During their conversation with RFD News, Myers looked back on the moments that stood out most from his year serving as national president and how the experience has shaped his perspective on agriculture, leadership and the future of the industry.

Williams also discussed what it has been like traveling across the country representing FFA and connecting with students from a wide variety of communities and backgrounds.

The conversation focused on challenges members are currently facing, along with what continues giving both officers optimism about the next generation of agricultural leaders.

As convention season approaches, Myers and Williams also shared what they are most excited for members to experience this year and reflected on the biggest lessons they will carry forward from their time serving in national leadership roles.

Related Stories
“Thank God For A Farmer” Out Everywhere October 31st
For our Countdown to Convention with Culver’s, we explore how the sea of FFA blue impacts local businesses.
As we continue our Countdown to Convention sponsored by Culver’s, we see how FFA helps students and alums like Kat Walker build skills for life through ag education.
We highlight an Iowa FFA student who is harnessing the power of AI technology to assess stress in agriculture-related careers.
National FFA Secretary Luke Jennings joins us to share how he’s feeling heading into the big week and reflect on his year of service.

Knoxville native Neal Burnette-Irwin is a graduate from MTSU where he majored in Journalism and Entertainment Studies. He works as a digital content producer with RFD News and is represented by multiple talent agencies in Nashville and Chicago.


LATEST STORIES BY THIS AUTHOR:

UT Institute of Agriculture reporter Charles Denney visited a class at Ijams Nature Center in Knoxville, where students in the School of Natural Resources traded traditional classrooms for hands-on outdoor learning.
Industry leaders gather in Mexico City to strengthen trade and showcase product quality.
The annual event brings together vintage equipment, live demos and thousands of visitors.
Accessing land is one of the biggest challenges facing the next generation of farmers and ranchers.
The behind-the-scenes role helps guide jump crews as they protect rural communities.
Each spring, students from across Crawford County visit Arnold Family Farm for an annual u-pick strawberry festival that connects kids with agriculture.
Rural Lifestyle & Entertainment Shows
Opry Live is the premier weekly broadcast and livestream of the Grand Ole Opry, featuring country music superstars, legends, and rising talent performing on stage in Nashville.
Join popular polka performer Mollie Busta as she hosts the weekly “Mollie B Polka Party” on RFD Network! The one-hour program features the nation’s top polka bands and a wide variety of ethnic styles, recorded on location at music festivals across the country.
Enjoy traditional country music from modern-day troubadours The Malpass Brothers. Each episode stars the brother duo of Chris & Taylor Malpass along with a featured celebrity guest– and loads of clever humor.
Brought to you by Gus Arrendale & Springer Mountain Farms, join dynamic bluegrass duo Dailey & Vincent as they welcome scores of fabulous bluegrass, country, and gospel music acts as special guests. Loads of laughs, your favorite guests galore, and lots of good times are guaranteed. Don’t miss all the fun!
Twisted Skillet brings a straightforward, hands-on approach to kitchen television, rooted in food and fire. Hosted by Texas chef Sean Koehler, the series explores open-fire outdoor cooking techniques, regional ingredients, and the people who raise, prepare, and inspire the food found across America.