The summer of 2017 had been one for the books. I ended the hardest semester of my life in Spring of 2017 and then dove into the Arizona Beef Council internship shortly after.

I heard about the internship through my high school agriculture teacher. I thought I would apply along with a few other internships but this one stood outs as it looked like a great learning opportunity and a chance to broaden my horizons. I was sure I would get one of the other internships but was not as confident about this one. A stream of doubt ran through my head. “How, out of all the animal science majors and agriculture giants, would I, a journalism major at Arizona State University, land this internship?” Well, I did, and I can say it had been the best internship of my college career.

My first impression

First, I didn’t realize there would be two interns, and I was a little intimidated by the idea of my counter part; a University of Arizona student majoring in animal science. Was she mean? Did she buy into the rivalry between the UA and ASU and would that affect our relationship?  I didn’t know what to expect. Luckily, all of my worries were blown out of the water when I meant my colleague. She is a hard working and committed individual whom I have grown to love and call my friend over the past two months.

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Lauren Maehling, myself, Nicole Van Eerd and Tiffany Selchow at the start of the internship (Photo by Anna Aja)

Then I met my bosses. While I was under the guidance of the Arizona Beef Council staff, I was fortunate to interact with folks from the Arizona Cattle Growers Association, and they all have taught me more about the beef community in two months than I have learned in my 20 years on this earth. They also taught me the importance of effective communication and building relationships with consumers and growers alike.

The Field Trips

Sometimes I still can’t believe was part this internship paid me to go out with my intern compadre, to meet new people and learn more about the beef world in a real-life setting.

First, we went to the Bill Kerr Dairy and visited with Wes Kerr. He explained that just like so many before him, he is using the latest methods and technology to have a successful dairy business. We were lucky enough to see the process of collecting milk from the cows and even go to the barn where the calves reside.

Next, we went all the way down to Nogales, AZ where Dan Bell and Dean Fish took us in and showed us their worlds. We spent half the time on the Bell’s ranch, helping round up cattle, branding, vaccinating and gathering some less-than-compliant horses. Mr. Fish took us horseback to see the Santa Fe Ranch with the bonus of an explanation of the mysteries of life. He also explained how every rancher has different methods of raising cattle, but the goal is still the same: raising cattle in an efficient and safe way to make consumers feel good about what they are eating and to have happy cattle. We left with words of wisdom in our pockets for our future careers.

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Tagging calves at ZZ Cattle Company (Photo by Dan Bell)

I grew up farming with my dad and other members of our family. The sights and smells of alfalfa and cotton were the norm, along with the sounds of squealing pigs coming from the show pig barn at my house. I never really considered myself as a cowgirl mostly because I didn’t know what that really meant. I was a farm girl and a pig girl but not a cowgirl. Thanks to the efforts of Dan and Dean, I was able to discover who cowboys and cowgirls are. They are not just individuals who buy a pair of boots and a felt hat, walking with some sort of saddle swagger; they live and breathe cattle. It’s a way of life and a source of income. I will be forever grateful to have had the honor to live in that world for the short time that I did.

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Nicole and I embarking on our ride with Dean Fish (Photo by Dean Fish)

Then, we came back up to Pinal Feeding Co. in Maricopa, AZ. Our fearless chauffeur, Caline Gottwald, showed us the ins and outs of running a feed yard. It was incredible to see the sheer number of bovine on the property and the massive amounts of feed rations it takes to feed them. Feedlots may not be as glamorous as the dawn rising over the hills of a cattle ranch, but their role in raising beef for consumers is just as important as any other part of the beef life cycle.

It was fascinating to see how well kept the facilities are and the amount of care paid to all the cattle. Feedlots generally have a vet on staff and a nutritionist who make sure the cattle are kept healthy and thriving. Of course, life happens and sometimes it can be hard to work on a feedlot when things are not going according to plan, but I am confident that these devoted individuals do everything they can to prevent and protect their animals.

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Nicole and me at the Arizona/Mexico border in Nogales (Photo by Dean Fish)

 

Lastly came the tour of the JBS Beef Plant in Tolleson, AZ. Our energetic tour guide, Maria, took us through the various stages of meat processing and explained to us the importance of handling the meat safely as well as treating the cattle humanely when they come to their facility. It was an eye opening experience where I learned how my beef came to be from the farm to the table, and I can confidently say I am proud of where my beef comes from.

Convention and Other Fun Events

I had the opportunity to serve as an intern at the Arizona Cattle Growers Association Convention in Prescott, AZ. There, I talked with cattle ranchers from all across Arizona and learned a bit more about how beef is raised in my home state. It was an amazing opportunity to network and connect with the dedicated ranchers in the Sonora desert.

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ACGA Convention Intern Mackenzie Kimbro and I at the Steak Fry Dinner and Dance (Photo by Heidi Crnkovic)

I also went to the Arizona Academy of Dietetics and Nutritionist Conference in Phoenix, AZ with Lauren.  I was a little unsure how beef promotion would go over in a room of nutritionists, but the results were pleasantly surprising. I was able to communicate my love of beef and its nutrient value to many people and I was able to learn about their health concerns as well.

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Lauren and I at the ABC booth at the AZAND conference

We also went along on the Summer Agriculture Institute where teachers came to learn a little more about where their food comes from and how they can bring that knowledge into their classrooms. Coming from a strong agriculture background, I sometimes forget how little those who do not have the opportunities I have had know about animal and crop production. It was neat to see the important messages cattle ranchers like Andy Groseta had to share about the hardships of raising cattle but that it was worth the end result: food on the table.

Takeaways and Thank Yous

From knowing little about the beef community in Arizona to annoying my family friends with the copious amounts of knowledge I have gained over the summer this experience is something for which I will forever be grateful. I feel I am more educated and can address more consumer concerns about how beef is raised.

I have never felt more welcome and appreciated for my efforts as I have at this office working with Lauren, Tiffany, Heidi, Maria, Kim, Patrick, and Bass. I have made unforgettable memories which I will cherish through the years. From porcine to bovine, I love all meat; but remember Beef…It’s What’s For Dinner.

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Lauren, myself, Nicole and Tiffany at the end of the internship (Photo by Heidi Crnkovic)

In March of 2017 I was just your average college student: persistently bugging my professor for more work with cattle out at the feedlot, telling every high school student (and even some 10 year olds) how amazing college (the University of Arizona, of course) and Animal Science is, working at a cattle sale barn, spending every paycheck on my horse’s never ending credit line, dreaming of being back out on the ranch, and making plans for graduate school and a future in the beef community… ok, so maybe not your average college student. But, I was just going through my spring semester with a page long list of all the possibilities for my rapidly approaching summer when my old agriculture teacher, my boyfriend, my best friend, a professor, and several others all told me to apply for the Arizona Beef Council Internship. I looked it up, saw social media, and closed the screen. But after thinking, praying, and, I admit, mostly persuasion, I applied. A phone call interview, follow-up with references (the plus of working for cowgirls in high school is they are very stubborn, very persuasive, and thus the perfect reference), and a few months later, I arrived at the office in downtown Phoenix. Yes, DOWNTOWN PHOENIX! I said a quick farewell to dreams of cool weather and countrysides, then quickly smiled with astonishment and excitement that it was honestly me being blessed with this incredible opportunity to intern for the Arizona Beef Council. This is how the next nine weeks went; well, a very condensed version anyway. (I invite you to read the past AZ Beef blogs to learn more!)

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The ability to work on ranches and be directly involved in the beef community has fueled my passion and understanding towards it.

The first week, Shayla and I were able to join other agriculture leaders and 30 teachers for the Summer Agriculture Institute, a program that teaches kindergarten through 12th-grade teachers about agriculture in Arizona. The intent is to provide the educators with information and resources on how they can incorporate agriculture into their curriculum to educate today’s youth. While I do work with Ag in the Classroom, teaching kindergarten students is very different than teaching adults, and this week further developed my passion for educating Americans about the truth of agriculture and the beef community. Some of the stops included Andy Groseta’s ranch where teachers learned the importance of the relationship between cattle grazing and the health of the environment, a discussion with a forest ranger on the health of our forests, and a dinner with representatives from the Diablo Trust. It was a rewarding experience as we witnessed many of the teachers transform their opinions about agriculture and clear up misconceptions.

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Summer Ag Institute teachers getting personal encounters with Holstein steers at Heiden Land and Cattle.

In the following weeks, we worked in the office with amazing members of the beef community. We gained knowledge in communication, including how to utilize social media and online applications to create graphics, find the correct information, and interact with consumers both online and in person. We developed an understanding of the importance of selecting proper word choice and facts to tell the beef story in an honest yet non-offensive way. It was an eye-opening education. I have been involved in the production side of the beef community, including courses at the University of Arizona taught by esteemed professors, and while I continually interact with people not familiar with agricultural production (including my family), I had not realized the importance of reading one’s audience, selecting proper words, and being transparent and objective in telling the beef story. I also was unfamiliar with the full expanse of misinformation, biased articles, anti-agriculture organizations, and other information that is readily available and promoted to lead consumers astray. My passion for the beef community and telling its story continues to grow every day.

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Tiffany, Lauren (not pictured), and I dropped off beef jerky bouquets on National Jerky Day to promote beef, one of the numerous ways the AZ Beef Council works to link Americans with the beef story.

In addition to working in the office, Shayla and I were fortunate to attend different events as interns including the Women in Agriculture Conference and the Arizona Cattle Growers’ Association (ACGA) Convention. At the Women in Agriculture Conference, we learned more about future challenges that the agriculture community will face, the importance of women’s roles both in the family and in production, and how to reconnect with consumers and producers not involved in organizations. One highlight was an inspiring presentation by a couple who were refugees from Africa and now own a farm in Arizona.

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The Golos told an inspiring story of faith, perseverance, and dedication to the cause of family and agriculture.

At the ACGA Convention, we were privileged to join many individuals involved in the Arizona beef community. As policies were re-evaluated, current issues were tackled, and connections were made, we saw firsthand how the beef community works to ensure its success along with everyone involved while working to continuously improve how cattle are raised and how we care for rangelands. It was beneficial to hear diverse opinions and explanations for why certain practices are done the way they are done. I also enjoyed seeing current issues that the beef industry is facing and how they handle them. I am very passionate about being involved in, and educating consumers about, the beef community, and this opportunity to work for and interact with numerous individuals in different aspects of the beef community was inspiring and extremely informative. There was a lot of fun, and a lot of education and this experience truly attested to the diversity and team work incorporated into the beef community. I was honored to help contribute to making convention successful.

This amazing internship also gave us the opportunity to meet influential and successful individuals and families in the beef community, which included working tours at beef facilities as well as the rewarding task of representing these families and their stories in Arizona Beef blogs. The first stop on our industry tour was the Kerr Family Dairy in Buckeye, hosted by Wes Kerr. Wes amazed us with his focus on animal welfare and a progressive mentality. He described how his grandfather never imagined the day when all dairies would have shades, and now technology has come so far to include Wes’ work with progressing genetics to have all polled (hornless) dairy cattle. Wes’ dairy was a beautiful example of superior animal care, attention to consumer demands and industry needs, and a progressive mentality. Thank you, Wes!

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Wes explained the importance of cattle rations (feed mixes) and how ingredients are selected to create the best results in cattle while utilizing by-products to reduce waste.

The next stop was a week-long vacation (err, long, grueling work week? In case Tiffany is reading this maybe I shouldn’t brag) down in Nogales with cattlemen Dan Bell and Dean Fish. We were blessed to join them in their daily ranch life, including the opportunity to gather cattle; brand, vaccinate, test, ear tag and castrate calves; ultrasound and palpate cows to check pregnancies; and perform other cattle management practices that ensure proper cattle records, health, and care. We also experienced monitoring and caring for the rangeland including proper fencing and cattle grazing rotation systems. We heard incite on the different ways of handling cattle to match individual ranches, including how to reduce stress for maximum productivity. We also attended the Southern Arizona Cattle Protective Association (SACPA) meeting and learned about current issues facing the beef community including the US-Mexico border, disease, and water regulations. It was an insightful opportunity to learn about different ranches and their management plans, and a refreshing break to be back out on a ranch. Mr. Bell and Dr. Fish were inspiring resources, sharing every detail of their work, showing us their challenges and successes, and giving us wisdom and advice for a joyful life. Thank you, Dan and Dean!

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Vaccinations are a crucial step in ensuring cattle health and a safe beef supply. Administration techniques are chosen based on ranch facilities and the best fit for individual practices and cattle health, and I was overjoyed to help.

Our next stop on touring the beef community was at Pinal Feeding Co in Maricopa. From the cow-calf ranch to the feedlot, this transition helped us learn about feeding cattle and the details involved. We learned more about cattle nutrition and how rations are made and delivered to provide the best care and results from cattle, including the importance of feeding at the right time of day. We learned about the complexity of technologies in managing and keeping records of cattle, as well as caring for sick cattle. Thank you, Bass and Caline! Afterward, we were privileged to tour the JBS Beef Processing Plant in Tolleson where we saw the care that workers take in supplying us with wholesome, safe, and healthy beef. I was impressed by the information our food safety tour guide explained to us. Every step of the process is carefully monitored with safety procedures, health and quality tests, and employees passionate about their jobs and the positive difference they make. Beef truly is a product we can feel safe, and good, about eating, knowing that it is raised with continuously improving sustainable practices, provided to us by families who care and is a delicious and nutritious source of food for ourselves and our families. Thank you, Maria!

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Holstein steers are fed personalized rations to maximize health and gains, with a carefully balanced mixture of forage (hay), grains, and supplements (including minerals and protein).

The beef community tours were not only enjoyable but also an educational look into the Arizona beef community and what the beef story truly is. From the promotion aspect in the office, to a dairy, to a cow-calf ranch, to the feedlot, to the packing plant, and with several stops to look at policies, regulations, issues, and development, I loved experiencing every piece of the beef story and hearing insight from a variety of farmers and ranchers with different backgrounds, scenarios, and ideologies. This experience increased my ability and desire to share the beef story and how cattle are raised by families, for families, in the most sustainable way, ensuring the health of cattle, the environment, and families.

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An important management practice on a cow-calf ranch is checking cattle pregnancies, and one method for this is palpation.

Overall, I cannot begin to express how rewarding my internship with the Arizona Beef Council was. I am incredibly blessed not only to have the amazing experience to learn from and interact with numerous individuals, families, and businesses in the beef community but also to be able to give back and assist in outreach and education to consumers. I gained endless skills and fueled my always growing passion for the beef community. And to top it all off, I was able to work with some of the nicest, most intelligent women in the beef community. One final thank you to everyone who encouraged me to apply for this amazing internship, to the committee who selected me, to my fellow intern and partner in crime Shayla, and to Tiffany and Lauren, my outstanding leaders, who I had seen present several times and never could have dreamed of the amazing opportunity to work with. And of course, thank you to the beef community. Eat beef, it’s what’s for dinner.

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Lauren, Shayla, myself, and Tiffany, the Arizona Beef Council summer team (family).

 

Boots, belts and felt hats filled the hallway of the Prescott Resort for the Arizona Cattle Growers’ Association Convention (ACGA). Ranchers, vendors and family members mingled over the latest in the beef community and how their ranches and families continue to change. Among these agricultural giants are some up-and-comers who seek to gain knowledge and aren’t afraid to work hard for it: the members of the Arizona Junior Livestock Association (AJLA).

The purpose of the AJLA is “to promote the welfare of the livestock community, to further the education and cooperation of young people interested in livestock, and to aid in the attainment of mutual goals set by AJLA members interested in all phases of this business and all possible career opportunities.”

 

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Preslee Whetton, AJLA Prepared Speech Contest winner, reciting her speech for ACGA Convention Participants (Photo by Heidi Crnkovic)

AJLA is a chance for the children who attend the annual convention with their parents a chance to participate in social time with other kids their age while offering learning opportunities and prizes for their efforts. AJLA members learn about and compete in prepared and impromptu speaking competitions, a quiz bowl and a livestock judging competition. These events have been part of the ACGA convention for almost 25 years and were incorporated when attendees noticed many children were drug along but didn’t have much to do other than sit in meetings with their parents.

“AJLA teaches us about livestock, caring for them and comparisons between different animals,” says Julian Arrington, a three-year member of the organization.

Arrington, 14, shows swine at livestock shows and helps run his family’s cattle ranch in Wilcox, AZ. He also participates in the livestock judging competition through AJLA and continues to learn about the anatomies of different animals.

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Julian Arrington showing his hog at his county fair. (Photo by Adrianna Arrington)

During the convention, members like Arrington are exposed to cattle ranchers and experts to facilitate their learning about the Arizona cattle community. For their impromptu competition, they were given the task to ask individuals about an assigned topic such as beef nutrition and the beef life cycle. After only 30 minutes, the participants share what they learned with the judges and the competition’s attendees in a speech format.

Aiden Bell, 9, has been a member of AJLA for five years. He helps run his family’s cattle ranch in Nogales, AZ, rounding up the cattle and learning more every day. This year at ACGA convention, he participated in the prepared speaking competition, talking about four different breeds of cattle: Angus, Brahma, Hereford, and Limousin.

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Members and leader, Roxie Bell, learning a few dance moves before the steak fry and dance. (Photo by Heidi Crnkovic)

“My favorite breed is Angus because we raise them,” says Bell. Bell’s mother, Roxanne “Roxie” Bell is the current leader of AJLA and has been held this position for eight years.

“The kids come from a variety of backgrounds,” says Roxanne. “Some have been showing [livestock] for years and some don’t much experience at all.” She says the organization is agriculture oriented, but also promotes learning and critical thinking skills needed in the real world.

The young members of AJLA are not to be looked over. The amount of information offered to their growing minds is incredible, and they take it in with a ferocious energy. They know what their families do for a living, they know why their parents work so hard to do it, and they want to learn and be part of it.

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AJLA Contest Participants (Photo by Heidi Crnkovic)

Blog Post was written by 2017 Arizona Beef Council Intern Shayla Hyde.

If you have ever spent any time working cattle, you know that it is a team effort. Who is in the starting lineup? It isn’t always just cowboys; a rancher’s company is usually made up of a trusty horse and, you guessed it, hard working Lassie! Dogs have been used to help humans since they were first domesticated, and a main use for them is helping ranchers. Cattle dogs herd, gather, sort and protect, both out on the range and in chutes and holding areas. Our canine friends are perfect for this job due to their quick speeds, smaller size, and agility. They are also prolific barkers, effective in directing even the most stubborn cattle. There are many breeds favored for ranch jobs including Collies, Border Collies, Blue Heelers, Australian Shepherds, Catahoulas, Pit Bulls and more, including the all-American favorite: the mutt. The best cattle dogs usually have strong loyalty, high energy, and solid training; so the Arizona Beef Council went out in the beef community to find them!

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A horse and a dog are sometimes the most important part of a rancher’s team, with skills and characteristics that humans don’t posses including endurance, speed and agility.

Out in Santa Cruz County, amidst the beautiful Santa Rita Mountains, you can find Salero Ranch. If you’re lucky, you might also find Mari Hudson out working cattle with her trusty partner, Sage, by her side. A two-year-old Border Collie and Hanging Tree cross, Sage is learning how to help around the ranch. Her favorite jobs include helping sort off neighboring cattle from the herd (so they can be returned to the neighbors without the Salero Ranch herd going as well), trailing cattle to keep them moving in the right direction, and keeping lazy cattle moving (if they stop, they might turn back and lead the herd astray or double the time ranchers must spend working.) Sage’s owner, Mari, speaks very highly of her furry friend, “When I’m out working cattle alone, she’s a huge help. Especially with cattle trying to shade up (cattle will stop moving forward when tired of being moved and continually turn around to try to go back to the treeline).” Mari also spoke about ranchers she knows who have outstanding dogs for working and stopping wild cattle. Without the dogs, their job would be much harder and more dangerous. Although she doesn’t have very wild cattle, Sage is still an excellent hand, and a cute one too!

In addition to working cattle, dogs can help ranchers train horses. If a horse is acting up, a well-trained dog can bark and apply pressure in a manner that causes the horse to stand quietly or go where being directed. An example of how dogs can help includes encouraging a horse to walk forward instead of fighting against a halter when being halter-broke. By using dogs, tasks involving livestock and horses can be done with less man power and stress.

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Dogs can apply pressure from behind to move animals with low stress.

Dogs are called “man’s best friend,” and cattle dogs work hard to prove it. When gathering or checking cattle out on the range, there are many great reasons to bring along the pup so desperately wanting to go, including their help in moving cattle, companionship, and safety. Safety? Yes, a story from a rancher down in Nogales attests to this reason. Maco, a hand at ZZ Ranch Cattle Co., always takes his mutt when out on the range. One day, he was attacked by a mountain lion. Without a moment of hesitation his dog stepped in, warding off the predator and saving Maco’s life. While the hero did suffer injuries, Maco stitched him up, and he healed quickly, ready to go back out again. Now that is a best friend.

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Dogs serve as companions, helpers and protection out on the range.

Not every working cattle dog works out on the ranch, and a perfect example is Sis (Sister) at Marana Stockyards. This tough little stockyard employee lives to work. According to Karen Parsons, she works so hard that when the weather is unbearably hot, Sis must be left at home because her work ethic is too strong and she won’t quit! If you venture out back around the cattle pens, you will see Sis hard at work pushing, stopping, and holding cattle. She is stubborn and agile (often jumping through fence panels sideways), and a dependable helper. She is dedicated to her work, and it does not matter who is out there checking and moving cattle, she will come and help.

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Sis helps push the cattle and keep them moving to the desired pen.

While dogs are great companions at home, they are also an essential tool for many ranchers and cattlemen in the beef community. They can reduce the number of cowboys needed, work cattle with lower stress, handle wild and unruly cattle, give protection to people and livestock, and bring a smile to your face. Man’s best friend, and man’s best worker.

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Working cattle dogs are trained to push, gather, hold, and stop cattle. They are also great protectors, a true asset to a ranch.

Blog post by Nicole Van Eerd, Arizona Beef Council 2017 Summer Intern.

Welcome to the beef community, where fellow members of the community are not merely associates, but good friends and family. Need an example? Dean Fish from Santa Fe Ranch and Dan Bell from ZZ Cattle Co., also known as the Dynamic Duo. Here at the Arizona Beef Council office, our intern pair, Shayla and Nicole, also consider themselves a “dynamic duo,” and set out to spend a week with the aforementioned pair to experience Arizona ranching life and the hard work involved. Enjoy their story of their week working in this segment of the beef life cycle!

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Dean Fish (middle) and Dan Bell (right) are well-known names in the beef community both for their wonderful personalities, and for their experience, knowledge, and contributions to advancing and protecting the beef community.

For two girls who love cattle, horses, and agriculture, there is no way to describe how excited we were to spend a week in Nogales, AZ helping Dan and Dean on their ranches. Not only was it going to be wonderful being back out on horseback gathering cattle, but we were also blessed to spend time working with two extremely knowledgeable cattlemen learning their reasoning behind everything they do to raise cattle, and gaining insight on the beef story as a whole.

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Nicole and Shayla in their alternative office. The Arizona Beef Council internship offers the amazing opportunity to work on education and outreach as well as traveling work hands-on in the beef community.

Day one, we arrived in Tucson with the honor of attending the Southern Arizona Cattlemen’s Protective Association (SACPA) to represent the Arizona Beef Council and share information about the beef checkoff with the side benefit of experiencing firsthand how issues in the beef community are handled. We heard debates, opinions, personal experiences, and propositions from representatives from all aspects of the beef community. We were impressed by the efficiency and careful attention to making the best decision for all members of the beef community, the cattle, the environment, and consumers. Next, we headed to Dan’s beautiful family ranch house (well, we drove ourselves, and quickly learned we both were significantly lacking in our navigation skills.) Dan gave us a small tour of his ranch, followed by a delicious beef dinner and a history of the ranch, Nogales, and what it is like to ranch along the Mexican border. It only wet our taste buds for the millions of questions to come.

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The border between Mexico and America. A very small section has this high fence, while most of the border along the ranching land is simple posts and barbed wire.

Day two, we rose bright and early (there will always be a strong appreciation for western cattle growers who must rise at 3 a.m. and earlier to beat the heat and reduce stress for their horses and cattle) to head out and gather cattle on horseback with Dan and some other hands. He explained how he gathered and rotated cattle to benefit their individual needs in each stage of life, as well as properly manage the rangeland. Then, without hesitation, we jumped right in with the others to sort cattle, brand, castrate bull calves, ear tag, keep records, and vaccinate against common diseases. Dan explained his methods and reasoning behind these practices with the intention to provide the best care and health for his herd, and how individual ranchers choose their methods of work to best fit their ranch conditions including herd size and available labor and facilities. Afterward, we helped test the calves for BVD-PI (Persistently Infected-Bovine Viral Diarrhea. Calves that test positive contracted this virus as a fetus, and it inhibits their ability to fight disease. They shed the virus to healthy calves and cattle the entire time they are present in the herd.) This experience helped solidify the importance of record keeping and proper Beef Quality Assurance practices to ensure consumer safety and confidence in beef. Dan spoiled us afterward with the best apple pie (oh, and a healthy beef lunch too) and we saw more of the ranch as we distributed salt to the cattle. Along the way, we bombarded poor Dan with every question we could think of about the rangeland, neighboring ranches, relations with Mexico, cattle care, and his interactions with, and we aren’t lying, Agent Hamburger, a border patrol agent. That evening we joined in a barbecue, meeting more of the Bell family and friends and enjoyed good company, good food, and more learning (including a lesson for Dean on why you should never mess with giant black bugs; ask him next time you see him, you won’t be disappointed). It was a great way to wrap up a day of learning and appreciation for hard working ranchers who still live everyday family lives.

Day three, we rose early again to head over to Dean Fish’s ranch (still solidifying our need to enhance our navigation skills) where we saddled up and rode out to collect cattle. This time, we brought in the cows and used ultrasound equipment to check if they were bred (it is important to know when cows are bred in order to keep proper records, know when to expect the calves, know which bull the semen came from to help with genetics or herd improvement, and for overall knowledge of the herd.) Along the way, Dean explained the science behind his methods for managing and caring for cattle. He explained how keeping stress levels low allows for the best feedback and response from the cattle, whether giving vaccinations, breeding or performing other care. We were both given the opportunity to palpate a pregnant cow and feel the fetus, afterward hearing Dean’s reasoning behind using ultrasound, and how there are several other options for checking the health of pregnant cows, all with their own positive and negative features, that can be selected to fit any management style. We then rode out to learn Dean’s style of working and checking cattle, checked some waters, and again asked our many questions. It was a unique experience to compare two neighboring ranches and see how quickly the rangeland, facilities, and cattle needs can change and why it is essential that ranchers understand their cattle and their ranch to develop a management plan and provide the best care. After a wonderful, authentic Nogales lunch and dessert (Shayla was already making plans to drive back down to enjoy it again), we drove along the border and were informed about additional impacts of ranching with Mexico as a fence-line neighbor. Afterward, we returned to Dan’s to check more waters and fences (including an on-foot chase after a rogue cow that helped Nicole find a new appreciation for deciding to run cross-country back in high school).

Day four, we woke up with heavy hearts as this was the day we headed back to Phoenix but excited to seize our final hours in southern Arizona. We saddled for the last time to gather horses that had been turned out (if you think this sounds easy, we suggest you go home and watch Spirit), then we were able to help vaccinate them. Afterward, we checked more waters (an essential part of this job during the summer), took our final tour of the ranch checking gates and fences. We saw the direct impact of regulations to stop grazing in certain areas and how it created adverse effects due to the benefit of grazing and its history in the West (remember, before the introduction of cattle, bison roamed the west and grazed similarly).  The example Dan showed us was a riparian stream that consistently had an area of water housing an endangered fish species. For decades, this area was included in a large pasture utilized by cattle, but one day a dead fish was found and Arizona Game and Fish restricted grazing in this area. Sadly, the reduced grazing caused forage to grow rapidly, including trees and shrubs, and quickly the entire stream dried up, killing all of the fish in the area. This unfortunate consequence was a strong lesson on why it is important to understand the fragile balance in an ecosystem and how every action, including grazing, has a role in maintaining the ecosystem. We also learned the impact of predators and other threats to livestock. Our trip culminated with a farewell lunch headed back up to Phoenix, dreaming of our next chance to be back out on the range. After much pressure, we refused to announce a favorite day as both ranching experiences were phenomenal!

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Nicole and Shayla LOVE beef, and dairy too!

Overall, our week with Dan and Dean was a once-in-a-lifetime experience. Not only did we gain hands-on experience working with cattle, but also learning there is a deep reasoning behind every management strategy and practice implemented by ranchers, as well as the issues they faced in the past, and still face today. Furthermore, we learned how cattle interact with the environment and how regulation and how other confounding circumstances including border security and international relations impact the beef community. With new insight on the beef community, we are now back in the office working to continue to educate America on the ways of the beef community and how we continue to find new ways to serve our cattle, the land, and consumers best. Thank you, Dan and Dean, thank you to the Arizona Beef Council, and most importantly, thank you to the beef community for all you do!

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There is no experience more treasured for these two beef interns than watching the sun rise while out gathering cattle by horseback.

Blog post by Nicole Van Eerd and Shayla Hyde, Arizona Beef Council 2017 Summer Interns.

Cruising up the I-17 North, you reach Exit 298: Sedona, Slide Rock. A breath-taking hike in Oak Creek Canyon might be your only thoughts; unless of course, you are an Animal Science student at the University of Arizona or a local Arizona rancher looking for some resources. What are your thoughts then? We’re almost to the V Bar V! (You would also be turning right at that exit, instead of left).

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A beautiful view as ranchers at the V Bar V move cattle every two weeks as part of an intensive grazing system.

Located in Rimrock, tucked away between the beautiful red rocks and acres of green, rocky, northern Arizona rangeland, is the V Bar V Ranch, an experiment station for the University of Arizona (UA). The Morrill Acts of 1862, 1890, and 1994 ensured that universities such as UA would be instituted to teach agriculture, mining, and military tactics. Land grant institutions now serve as centers for research, extension, and education. Thus, the V Bar V is a priceless resource for local ranchers and students alike, addressing environmental, wildlife and domestic livestock issues applicable to Arizona and the Southwest, providing research and hands-on opportunities for students, and serving as a crucial link between the beef community and academia.

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The V Bar V is a working ranch, serving as a comparable resource for other Arizona ranches.

Today, the ranch superintendent at the V Bar V is Mr. Keith Cannon, or as everyone knows him by, Bopper. Bopper is a 4th generation rancher, whose family came to Arizona from Texas in the late 1890’s. He was raised ranching, and in 1990 participated in an educational program sponsored by the University of Arizona for ranchers. He brought his two sons, Keith and Jacob, and their involvement was so praiseworthy that they received an invitation to the Santa Rita Ranch for a similar, more extensive opportunity. Shortly after, Bopper was invited to be involved in research, then serve as a cowboy at the V Bar V Ranch, working his way up his current position as ranch superintendent and later joined by his son Keith in 2001.

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Keith and Bopper are a hard working team and work efficiently to keep time for family at the end of the day.

Bopper shared, “The V Bar V is a unique opportunity to combine old school ways and traditions with new technologies. The goal today is to run this experiment station as a profitable ranch to serve as a model for Arizona ranchers while showcasing the ability to improve continuously by using new technologies and research.” The current focus is improving cattle breed genetics and creating more cross-breed cattle that perform well in Arizona conditions (high drought and heat tolerance) while still grading high in meat quality. With those goals in mind, the Waygu breed was introduced to the predominantly Angus and Hereford herd and found that the cattle were well-suited for the environment while grading 90% choice or better.

Bopper sees the importance of the V Bar V in outreach to Arizona ranches, commenting, “It’s easier for ranchers to accept strategies from a fellow cowman than from academia. We aren’t just saying this is what you need to be doing. We are showing them that we are also doing it ourselves and it’s working.”

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While the V Bar V employs efficient strategies such as four-wheelers for gathering cattle over large, rocky areas, they still embrace ranching traditions like gathering horseback.

Ever been to the Phoenix Zoo? If so, you’ve most likely been directly touched by the V Bar V. Do you remember seeing the Hereford cow in the farm section? Yes, the one with the cute calf that visitors get to help name each year. She came from the V Bar V! And every year, Keith and Bopper, along with their interns, prepare and breed her so zoo attendees can continue to learn about the beef community.

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This cow and calf are happily being raised on the ranch, just like the pair representing their story to the community at the Phoenix Zoo.

The positive impacts in helping local ranchers and the community are only part of the mission of the V Bar V. Bopper smiles as he comments, “The most enjoyable thing about my job is working with students and interns. There is a lot of heritage on my side, and it’s great to be able to pass that on.” Bopper has welcomed interns from Japan, South Africa, Brazil, France, Germany, and around the United States. He views them all as part of his family (rumor has it, his wonderful cooking proves helps build this sense of community!). Interns, high school and university students alike participate in calving classes, branding, and cattle handling, along with basic veterinary practices. Bopper aims to spark their interest in both the cattle community and the University of Arizona.

This year’s intern, Andrew Miles, says, “The V Bar V is a crucial part of the University’s Animal Science program, providing opportunities for students to learn about cattle and ranching. Furthermore, its unique location includes rangeland transitioning from low to the high desert, spruce and brush, and all the way up to high mountain country. It serves as an incredible resource for  students from a variety of academic backgrounds to be involved in research benefiting many different fields of study and the state of Arizona as a whole.”

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Andrew Miles, the 2017 Summer Intern, has benefited from the V Bar V through Animal Science courses at the University of Arizona, working at the UA feedlot, and now working on the ranch.

Want some wisdom from the ranch that every intern learns?

From Bopper:

“Don’t ever tell me you can’t do something… Tell me you won’t, but can’t isn’t in my vocabulary.”

“Every morning when I wake up and go outside, it’s a new day, so every day you must be open to learning something new.”

“I’m always looking for the missing link, and that’s Newton’s Law: for every action, there is an equal and opposite reaction. If you manage and make decisions based on the reaction, you are always two steps ahead. What you do today will affect tomorrow; what you do tomorrow will affect the future.”

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Interns work hands-on, learning practices such as ear-tagging that allow for proper identification and record keeping for the best possible care of cattle.

“The most important thing I have learned is how well you can integrate new technologies and ideas into tradition. Keep challenging yourself and never stop trying to improve methodology,” says Keith Cannon who has been involved in the University of Arizona’s School of Animal Science since 1997 as a student, working at the feedlot for ten years, and now helping run the ranch.

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Keith helps a student learn to check a cow’s pregnancy, an important component of keeping cattle healthy and updated in records.

While at the ranch, Hyatt, Keith’s son, gave us a wonderful tour of his market goat project and we were enlightened on the importance of knowing your animals and knowing their needs (and we got to see a newborn kid! I guess ranches aren’t always just about the cattle.)

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Being directly involved in agriculture is important for future generations like Hyatt to gain an understanding of where their food comes from, and an appreciation for the animals!

Bopper and Keith show a beautiful picture of a generational love of ranching traditions as well as improvement, and display the importance of extension resources including the V Bar V. There is plenty that the ranching community, the public, and students can learn from the V Bar V, and we agree with Keith and Bopper’s final desire: “We hope that the UA keeps the V Bar V as an operational ranch and that it can become more useful to the University as well as Arizona ranches, serving as a true extension resource for the state.”

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The V Bar V has an endless positive impact on educating present and future members in the beef community, including teaching proper cattle handling practices.

Blog post by Nicole Van Eerd, Arizona Beef Council 2017 Summer Intern.

The simple initials B, B and Q mean nothing individually, but, when joined together, magic happens. Taste buds start salivating, nose hairs do a little dance at the smell of wood burning and the tickle of smoke, and the stickiness of a tantalizing sauce is felt on one’s fingertips.

Something about summer and the blistering temperatures told us we needed more BBQ in our lives. And, when it comes to food, we don’t need much convincing.

So, off to taste test Phoenix’s BBQ joints we go!

First stop: Little Miss BBQ.

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Little Miss BBQ is a little like a trip to Disneyland. It requires a little planning but the experience is worth it and you’ll leave with a smile. They open at 11:00am but BBQ lovers start lining up by 10:00am to ensure a plate of food and a parking spot because once they’re out – they’re out. We arrived at 10:10 and, due to the 110+ degree weather, were handed tickets to hold our place in line, two cold bottles of water, and we were able to wait in our air-conditioned car until a few minutes before opening time.

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7 & 8 in line. Cold water and misters to keep us comfortable.

Then the angels sang and the door opened and we stepped into a BBQ lover’s heaven: menu handwritten on butcher paper, smoked meats sold by the pound, savory sides, and a meat cutter handing out burnt ends {drool}.

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We got lucky and happened to visit on pastrami day (Thursday). We ordered the fatty brisket and pastrami (because beef, of course) but y’all (we were from the South as soon as the brisket touched our lips), EVERYTHING is delicious. Go all the way and also get a smoked pecan pie.

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We could rave on and on, but we’ll let this video of “cutting” the brisket with a fork speak for itself:

Cheers, Lauren and Tiffany

Arizona beef truly is raised by families, for families; and, Father’s Day provides the perfect opportunity to showcase a family of strong men who not only make major contributions to the beef community and the sport of rodeo but also portray the traits of an outstanding father. If you’ve heard of Marana Stockyards, you’ve probably heard of the Parsons.

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Clay Parsons with his wife Karen, son Clay Buck, and daughters Mallory, Carly, and Haley.

Clay Parsons was born in 1961 in Carlsbad, New Mexico to Charlie Parsons and Cookie Paddock, and this is where their strong father-son relationship began. At three years of age, Clay began riding horses and helping on their small ranch (well, at least he thought he was helping, you know how helpful most three-year-olds are, much less when on horseback). He fell in love with the lifestyle and for the remainder of his childhood he continued working on family ranches in New Mexico, and later in Arizona.

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The Parsons have always been passionate about passing down the cowboy way of life and giving opportunities to younger generations.

At the age of five, Clay’s rodeo career began. His father, who rode broncs, introduced him to the rodeo world, and Clay tried everything! He learned how to rope in New Mexico, where he grew up around cowboys who quickly became his role models. Clay shared, “They had the greatest influence on me. They were real cowboys. I did not want to just be a rodeo cowboy, I wanted to ranch AND rodeo.”

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As most young cowboys do, Clay followed in his father’s footsteps and for a little while tried his hand at rodeo rough stock.

Throughout his life, Clay had a strong love for cattle. Whenever he was driving around with his father or anyone else, he was always looking over the fence line at cows, studying them and calling out the breeds. “My room was full of pictures of cows. Not rodeo champions, but cows. I just loved cows,” recalled Clay. He was overjoyed when, at seven years old, his father bought a small ranch in Oracle, AZ. Money was sparse at the time so they would buy roping heifers then later turn them out on the ranch, building a small herd. Clay remembers when their random assortment of roping heifers finally reached maturity and was ready for a bull: “Dad and I went to Wentz Livestock Auction in Tucson, and we bought a bull.”

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Years later, the Parsons still love to be out on a ranch. Without it, Clay knows something is missing in his life.

Clay would walk home from school, either on foot or by horseback, as often his horse was tied up outside the school waiting, and then go check all the cows. “I checked those cows every day except on the weekends when I was rodeoing,” explained Clay. This is where the story hits his favorite memory with his father: “I was nine-years-old and two-thirds of those cows had calved. We had family and friends at our place to help gather the herd and brand. As we were bringing in the herd, I said ‘Dad, we’re missing three.’ Dad said not to worry about them. We would take care of them later. As soon as he went over the ridge, I went back for them.” Clay remembers everyone wondering where he had disappeared to with the answer to the question arising as he came up over the ridge with the three missing pairs. He was scolded at first but then brought to the side where he heard the words he’ll never forget, “Son, good job. You’re gonna be a cowman.”

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It’s no wonder they have a love for their lifestyle, Clay Buck and all the Parsons grew up in the saddle.

Although there were years when Clay and Charlie did not have a ranch of their own, the Parsons continued to be a strong father/son name in the cattle world. Clay married the beautiful love of his life, Karen, at eighteen, who quickly jumped right into the lifestyle. Later, there was no ranch for Clay to run and he worked for his father’s business, Parsons Steel Builders. He hated it, and went out on the road to rodeo, with a dream of making it to the National Finals Rodeo. He recalls being in Livermore, California at a rodeo where he sat in the top fifteen for calf roping and was almost there for team roping. His dad called Clay asking him if he wanted to lease and run a ranch and Clay’s response was a simple, “I’ll be there in 14 hours.”

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Clay continues to pay tribute to the New Mexico ropers who were his role models by being a role model of many young ropers today.

Today, the love for cattle and ranching stays strong in the Parsons family. They built Marana Stockyards after many years of learning and hard work, and still, raise cattle on a ranch near Picacho Peak. If you’re ever around Marana, or at a big rodeo, you’ll most likely see Clay or maybe his father Charlie. If you’re out on their ranch during branding season, you’ll see his brothers Joe and Cutter along with other members of the Parsons family. Maybe at the stockyard you’ll find one of Clay and Karen’s lovely daughters (who all showed cattle as youth). Carly, who helps during the cattle sale, or his son, Clay Buck, who keeps the place running. If you’re lucky, you’ll even catch a glance of Clay’s grandson Cooper, who sometimes helps call out pen numbers to the riders out back putting the sold cattle back in the correct pens (don’t worry buyers, Carly makes sure the pen backers know where to put your cattle).

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Cooper loves cattle as much as Clay, but he sure loves Grandpa even more!

We start with a father like Charlie, who had a strong influence on his son’s self-sufficiency and taught him to not only do what he loved but also to do it successfully. Next, we move to a father like Clay, who never runs out of words to express his pride and love for his hard-working son, a genuine man who everyone loves and respects, or his beautiful daughters. Finally, we end with a little grandson, Cooper, who never ceases to bring a smile to Clay’s face and attributes to why the Parsons men are so dedicated. Clay says, “I see Cooper liking the same things we like and I want the next generation to get to grow up the way we did.” These men exemplify what it means to be a father. Clay kindly advised, “There are some things you won’t understand until you have a grandson.” Well, Clay, there are some things the world only understands when they look at generations of amazing ranchin’ and rodeoin’ fathers like the Parsons.

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Since day one, Clay and Charlie have been an inspiring father/son team.

Blog post by Nicole Van Eerd, Arizona Beef Council 2017 Summer Intern.

Father’s Day is fast-approaching, and what better way to appreciate the role of a father than by preparing him a hearty, home-cooked beef dinner. While it does not have to be Father’s Day, nor do you have to be a father to eat beef, a day like this calls for special attention to this beloved red meat. We asked some local ranch dads what their favorite beef meals are as they should know how to best prepare a hearty, tasty beef meal after spending all day out on the range!

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Bas Aja with his grandson.

“A thick and juicy RIBEYE,” stated Dan Bell who picked the cream of the crop while many others attested to its supremacy as their favorite meal. “Do you need any time to think?” “Nope! Ribeye on mesquite, with salt and pepper. Garlic salt” was the rapid reply of Bas Aja, Executive Vice President of the Arizona Cattle Feeders’ Association and a rancher in Southwestern Maricopa County. Dean Fish agreed, also specifying over mesquite. Maybe we need to check this one out in the office!

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Dan Bell and family all dressed up at the annual Arizona Cattle Growers’ Association convention.

Of course, all beef is great and some fathers had a little harder of a time settling on one beef dinner. Jim Webb of the Scottsdale, AZ answered, “Anything that comes with beef is good. If I had to pick one, it would be a steak dinner. Steak with potatoes. No vegetables…well, maybe asparagus.” Out on the V Bar V Ranch in Rimrock, AZ, Bopper Cannon gave a vote to the rib steak. His son, Keith Cannon, who is also a dad, was raised right with good beef cooking and wasn’t even willing to specify a cut, “Anything!”

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Dean Fish with his son, Garrett, and daughter, Laurel, receiving his president’s buckle from the Arizona National Livestock Show.

Wes Kerr from the Kerr Dairy in Buckeye, AZ followed suit in loving all cuts of beef, but managed to narrow it down while proving to be a fan of his mother’s cooking by saying, “Ooooh I like it all!! Hmmmmm, well my mom makes THE BEST meatloaf.” And in case you’re reading this Wes, we’re expecting an invite over for dinner to prove this true!

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Wes Kerr and family at their family dairy, Kerr Dairy.

Some other popular favorites include grilled tri-tip, volunteered by Patrick Bray, rancher from Goodyear, AZ and a vote for grilled brisket from Joe King of Green Valley, AZ, who also informed us, “We are actually having that for our dinner on Sunday [Father’s Day]”.

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Joe, Sarah, and Evelyn King.

With ground beef, steaks, ribs, roasts, and more, there are endless combinations for delicious and nutritious beef meals that fit you and your family. Beef, It’s What’s for Dinner can help you plan your next meal. The Interactive Butcher Counter allows you to explore the different meat cuts while providing information on how to cook those cuts, the nutrition facts, and some tasty recipes.

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A great example of an Arizona ranching family: proud of each other and proud of their beef! Pictured are the Aja and Bray families.

Every dad enjoys a delicious home cooked meal, and what better dinner foundation than beef, packed with powerful protein and 10 essential nutrients? After reading some favorites from fathers out in the beef community, we hope you gain some inspiration and enjoy beef as much as they do! From Arizona Beef to all the fathers out there, Happy Father’s Day!

Blog post by Nicole Van Eerd and Shayla Hyde, Arizona Beef Council 2017 Summer Interns.

2017 Summer Agriculture Institute

 

Another successful week is coming to a close for the Summer Ag Institute. Every year, the University of Arizona Maricopa County Extension Office, along with other representative organizations including the Arizona Beef Council, plan a weeklong agriculture tour for kindergarten to high school level teachers from all over Arizona. Teachers fill out applications, and thirty are selected each year as participants of the tour to learn about the Arizona agriculture community surrounding them. This knowledge is then passed on to students within their classrooms.

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The 2017 Summer Agriculture Institute participants in an alfalfa field at the Maricopa Ag Center.

This year, teachers experienced a variety of agriculture community aspects including the Arabian horse wonder known as Los Cedros USA, the University of Arizona Maricopa Agriculture Center and its research, various crop farms, and livestock ranches. They ended the week by splitting into small groups and spending a few hours enjoying a genuine, hands-on experience of everyday farm life with local farm families, followed by an intensive workshop on incorporating what they have learned about agriculture into their curriculum.

The tour was also a beneficial representation of the Arizona beef community. On Tuesday, the teachers visited the Groseta W Dart Ranch where they learned about raising cattle and how ranching intertwines with the economy and environment. Andy Groseta explained to teachers, “We are the only nation on the face of the earth where you can go to any store on a Monday and ask for any food you want in any quantity and get it by Friday. The only thing stopping you is your pocketbook. We are very efficient at what we do, and that was not an overnight thing; it started in 1776.” As he discussed ranch activities, his fifth-generation family ranch tradition, and his love for the land and his cattle, teachers gained insight on this piece of the beef community. Tracey Dodrill from Cocopah Middle School told us this stop was her favorite, “I loved meeting the Groseta family and learning that ranchers are people just like me. I want to be adopted into their family!” The ranch was a great transition into a delicious meal at Roux 66 and a discussion with the Diablo Trust which further highlighted the beef community’s dedication as environmentalists to raise healthy beef while taking proper care of livestock and the environment while involving consumers.

Wednesday included a stop at Perkinsville Meat Processing, followed by Thursday’s tour of Heiden Land & Cattle and Triple G Dairy. At Heiden Land & Cattle, Paul Heiden took the teachers on the next step in the beef raising journey by giving a tour of his feedlot.  He explained how they raised Holstein steers with a carefully calculated diet, and answered questions about cattle feed, the beef product, and animal welfare practices including Beef Quality Assurance procedures. “We care a lot about our cattle and what they are eating, and consult a nutritionist frequently. We don’t do what we do just for regulation; we do it for the wellness of our cattle,” Paul shared.

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Paul Heiden educating teachers on the importance of the cattle’s diet and grain processing, comparing whole and steamed corn.

After stopping at the Triple G Dairy, teachers were able to add learning the differences between the Holstein and Jersey breeds, seeing the stages of each cow’s life from calf to milking cow, and witnessing firsthand the dairy’s state of the art technology including a milking carousel, to their list of experiences. One teacher, Suze Manci, commented: “I now understand why producers do what they do. They have a passion for feeding you, and they have to be able to do that.”

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A Jersey calf at Triple G Dairy, definitely one of the teachers’ favorite stops.

Members of the beef community were given the opportunity to showcase their family business, explaining how they raise their animals and add to their unique piece of beef’s gate to plate journey while answering teachers’ questions.

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Jeremy Krones from the Diablo Trust explaining the non-profit organization created to promote social, biological, and economic sustainability in the ranching community.

Overall, the 2017 Summer Agriculture Institute allowed teachers to connect again, or for the first time, with the true source of their food, fiber, and fuel. Furthermore, the teachers gained skills on how to incorporate these concepts into their K-12 classrooms so that future generations even further removed from agriculture still understand the gate to plate journey and how everyone is touched by agriculture every day.

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Andy Groseta welcoming the teachers onto his ranch and explaining how ranchers, and those who live off the land, are true environmentalists.

“I’m finding a lot of new ways to incorporate what I’ve learned about agriculture into my 7th-grade science unit.”

“I had a meat science minor in college, and it’s great to be able to go back to feedlots and places I have been before.”

“I teach middle school math and have started an agriculture elective in the afternoon to try and start an FFA program early on. It’s the nature of Duncan [Arizona], and I want to go back to that.”

These are just a few of the endless quotes from excited, and, at the end of the week, very tired teachers who enjoyed this year’s agriculture institute, and we are thankful to be involved another year helping ensure the connection between the agriculture community in the field to those in grocery stores and around the table.

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Two Angus cross cattle on the W Dart Ranch.

 

 

 

 

 

 

 

 

 

Blog Post by Nicole Van Eerd, Arizona Beef Council 2017 Summer Intern.