Dr. Roger W. Mandigo

Flags should be at half-staff for this man - may he rest in peace, be loved by family and friends, and remembered for his fine moments as a person as well as his many innovations that changed the world!

I worked at the Meat Lab on East Campus for Roger while attending CASNR from 1969-1973. I still remember I had to help set up a demonstration for a presentation to the National Pork Producers in which he received a $15,000 grant to work on flaked, formed and textured pork which eventually lead to the development of the McRib. I needed more hours to pay for college so he had me work for him personally at his acreage by Waverly on Saturdays to help me out. He was a great teacher but never was...

I was a graduate student from 1996 to 99 at Nebraska. Roger and Chris Calkins were always big supporters of building team amongst the graduate students. On one particular event, Roger and Chris came along with the students on a canoe trip. Somehow, we managed to get Roger and Chris in the same canoe. I don´t think Chris could even reach the water with his paddle. Great memory, and a great example of how Roger and Chris were committed to teaching students how to work hard and play hard. RIP...

I worked with Roger several years setting up the Meat Judging component of the AKSARBEN Meat Animal Evaluation Contest in Omaha, NE. In addition, we overlapped in the American Meat Science Association. And he an Mandy were our friends that we saw at numerous Reciprocal Meat Conferences. He was an icon in the specialty of "processed meat science". Michael Dikeman

To Wanda and Family: During the 1980s and 90s I was on the UNL Commencement Committee with Roger, who was Commencement Head Marshal. I also attended most Commencements over that time and saw that Roger worked tirelessly on making sure that all students received their diplomas and not someone else's. That was a very difficult thing to achieve, but Roger never made a mistake. I saw him many times on campus after I ceased serving on the committee and enjoyed our conversations. I will miss...

To Wanda and Family - Roger was an icon in the field of meat science. What a great friend and colleague. I learned so much from him when I started my career. He was a knowledgeable mentor and teacher. His commitment to students was unquestionable and his meat science expertise was valued around the world. I'm grateful I was able to work with him and got to know his entire family. He will be missed but has left a strong, resilient family. Love to all. Chris and Ellen

Dr. Mandigo and I worked together to plan and organize 60 commencement ceremonies from May 1986 to May 2006 all at the Bob Devaney Sports Center. Dr. Mandigo, the Head Marshall, and my office, Registration & Records, worked together in identifying those graduates that wanted to participate in a commencement ceremony. Dr. Mandigo would create a seating chart for the graduating students. Registration & Records prepared the diplomas to be awarded and placed on the stage for distribution by the...

Roger and my spouse, Jim McShane, served together as marshalls on the UNL Commencement team. Jim often spoke of his friendship and respect for Roger. If Jim were alive, I know he´d want you to know that, like Roger, he cherished this role honoring students (and all the pomp and circumstance). In the name of their friendship, I salute Roger