Chewing The Cud

I recently wrote a descriptive story for my English class, and I thought I would add it to my blog. Maybe I have been away from the farm too long being at college, but hopefully this romanticized story of why I fell in love with agriculture will ignite memories of why you too love this great industry. From my heart to yours...

The little girl pulled out the blades of grass with all her might, falling back on her bottom with only a few blades in her grubby, little fingers. The small girl, pigtails bouncing, stood up and brushed off her wrangler jeans and white shoes. She shyly walked up to the fence and extended her hand, offering the grass to the beast. Meagerly, a mighty bull made his way to the fence. He reached his neck out and sniffed at the girl’s hand, caressing her fingers with his cold, wet nose. In turn, she crinkled her own nose and boldly took another step towards the curious bull. Finally, their eyes connected—girl and beast. They seemed to understand each other. The bull nodded his lumbering head and licked up the few bits of grass remaining in the little girl’s hands. In delight, she ran back to fetch more blades of grass for the burly bull. His eyes glisten in delight. Together the duo becomes friends, and the frail child visits the massive bull day after day.

Her love of agriculture began at the age of five. As the college freshmen sits in her desk chair in her compact dorm room, she thinks back to her days on the farm—befriending her bulls, spending time with her dad, and basking in nature’s glory. She smiles, remembering her reasoning for pursuing a career in agriculture. The young woman returns back from her daydream, and continues her homework, knowing it will one day lead her back to the farm she loves.

I took the four-wheeler out to the pastures this past weekend and smiled as I saw a whirlwind of baby calves race across the grassy hilltops. As the sun started to slowly descend and cast a rainbow of colors across the dusk sky, I thought about how these new baby calves were the symbolism of new beginnings in agriculture. With spring comes the promise that the upcoming year will be filled with true success and happiness.

Although ranchers face many obstacles and overcome even more trials to maintain a cattle operation; each year, cattlemen start over with a fresh optimism and a renewed passion for what they are doing. I realized that even though we face challenges in agriculture, the reward of raising quality livestock and serving the land is the best journey in life. As spring fades to summer, I would like to remind everyone to breathe in the fresh air of nature and be proud that we can enjoy the best career anyone could ask for--continuing the great American tradition of providing wholesome and healthy food for the world.

As I sit at my desk by my seventh floor window in a corner apartment building at George Washington University in Washington D.C., the sunlight shines in on me as I think about all I have left behind in South Dakota. I think about the rolling hilltops of thick grass beneath my feet and the lazy clouds gliding above me. I fondly remind myself that in some sweet spot in this nation, one can view pastures of cattle and rows of corn as far as the eye can see. Then I think of my cattle, and I wonder why I traveled thousands of miles away from the very animals that I am so passionate about.

After spending one day as a summer intern with the U.S. Department of Agriculture in the Agricultural Marketing Service within the Livestock and Seed Branch, I have realized that traveling across the country to better serve the livestock industry is the perfect way to prove how dedicated I am to the beef cattle that I love. I realized that to be closest to the farm, I sometimes might have to leave it to further make a difference for cattlemen across the country.

I know I may just be a summer intern and realize that I may not be solving the world’s problems, but I do know that as our nation’s future—young people from across the country have gathered in one of the world’s most powerful cities to try and make a difference. In just three days of being in this booming city, I have rediscovered myself as a dedicated agriculturalist with a true heart for the beef industry. Nothing—not even skyscrapers, glittering lights and cobblestone walkways, will take the farm out of this girl.

Here is a picture of me with a few interns at the Memorial Day Parade my first weekend in D.C.

Slipping on a crisp apron and gearing up with gleaming grilling tools, the chef pulls his steak from the refrigerator, marinaded in a delicate sauce of tangy juices. Heating up the grill, the chef lays his tender beef cut on the grill continuing his love affair with preparing a delicious meal for all to enjoy. The steak sizzles as the fire below dances at the cut above. The chef smiles at his artistic abilities--knowing the masterpiece he is creating

Anyone can feel like a chef as they prepare another grilled entree for their family. Grilling is easy, and with the right tools--it can be a safe way to provide a wholesome meal to your loved ones.

An important thing to keep in mind is the temperature of your beef. By using a thermometer, anyone can grill up the perfect steak with ease. For steaks, it is recommended to reach 145 degrees and for beef and veal 160 degrees. Check out this chart to use as a convenient reminder to reach the correct temperature for a safe and succulent supper. Enjoy dominating the grill this summer!