Chewing The Cud

Tumbleweeds, rugged mountains and sloping sandhills weren't the only things greeting me as I arrived in Raton, New Mexico. I was welcomed into the state with a raging hail storm. This didn't damper the spirits of the New Mexico Cattlegrower's Association Members who had gathered for their mid-year meeting this weekend.

As their luncheon speaker, I had the privilege of taking part in industry forums on issues effecting the New Mexican region. I also was able to speak on KRTN and work with the Young Cattlemen's group on spokesperson training. Playing the part of "Sally Consumer", I asked the young cattlemen and women questions about animal welfare, new beef options, hormones and antibiotics, and beef nutrition. It is my philosophy that it only takes one voice to tell our beef production story, and I was so glad that more have joined the fight in telling the truth about animal agriculture.

I also had the opportunity to speak with the newly installed New Mexico Beef Ambassador, Leticia Verales. Leticia is a sophomore Ag Business student at New Mexico State University. Catch my interview with her on Chewing The Cud with Amanda Nolz.

Whether it be a rancher of fifty years or a college ambassador, at the New Mexico Cattlegrower's Association Mid-Year meeting, it was evident that passion runs deep among these beef enthusiasts. It certainly revamped by spirits and reminded me about why I'm so passionate about this great and vast industry.

Last summer, I competed at the Safeway Barbecue Battle in Washington D.C. in a "Build A Better Burger" contest against my fellow beef ambassadors. Although I didn't win, my family thinks this Spicy Inside Out Burger is a trophy winner.

Spicy Inside Out Burgers

Ingredients
8 burger patties (1 lb package of hamburger)
2 green chiles
1 red onion
4 cubes of pepper jack cheese (1 inch cubes)
4 pita breads
2 cups salsa
Chipotle mayo (optional)

Directions
Finely dice green chiles and onions, mixing them into the ground beef. Roll two patties around cube of pepper jack cheese. Grill until 160 degrees. Cheese may leak out of the patties. Meanwhile, toast the pita bread and add chipotle mayo. Top with salsa and other burger additions like lettuce, tomatoe, etc as desired. Serves 4.

Enjoy this new spin on an All-American classic! Ariba!

I have found the perfect way to celebrate this infamous day in history. Celebrate with a big juicy burger! Enjoy!

Red, White, and BBQ: Grilled All-American Burgers!

Serves 4, Cook Time: 20 minutes, Grill: 14 minutes

Ingredients
1 clove garlic, minced, or 2 tablespoons finely chopped onion
2 tablespoons catsup
1 tablespoon steak sauce
1 tablespoon Worcestershire sauce
1 teaspoon sugar
1 teaspoon cooking oil
1 teaspoon vinegar
Few dashes bottled hot pepper sauce
1 pound lean ground beef
1/4 teaspoon salt
1/4 teaspoon pepper
4 hamburger buns
American cheese slices (optional)
Lettuce leaves (optional)
Tomato slices (optional)
Red onion slices (optional)
Pickle slices (optional)

Directions
1. For sauce, in a small saucepan combine garlic or onion, catsup, steak sauce, Worcestershire sauce, sugar, cooking oil, vinegar, and hot pepper sauce. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Remove from heat; set aside.

2. In a medium mixing bowl combine ground beef, salt, and pepper; mix well. Shape meat mixture into four 3/4-inch-thick patties.

3. To Cook by Indirect Grill Method: In a covered grill arrange preheated coals around a drip pan. Test for medium heat above the pan. Place meat on the grill rack over the drip pan. Cover and grill for 20 to 24 minutes or until instant-read thermometer inserted in side of burger registers 160 degree F, turning once halfway through grilling time and brushing frequently with sauce during the last 5 minutes of grilling.

4. To Cook by Direct Grill Method: Grill meat on the grill rack of an uncovered grill directly over medium coals for 14 to 18 minutes or until no pink remains, turning once halfway through grilling time and brushing frequently with sauce.

5. To serve, split and toast the buns on the grill. Serve patties in buns with cheese, lettuce, tomato, red onion, and pickle, if desired. Makes 4 servings.

Make-Ahead Tip: Prepare sauce; cover and chill up to 24 hours. Prepare and shape burgers. Cover with plastic wrap and chill up to 2 hours before grilling.

The grills sizzle, the fireworks sparkle, and the fun begins with Americans celebrating our nation's Independence. I'm thrilled to have the privilege of celebrating this special day in the world's most powerful city...Washington D.C. I had a fun-filled day of parades, festivals, and of course, an impressive fireworks show with the Washington Monument as the beautiful backdrop.

As I sat near the Lincoln Memorial, my eyes aglow from the sparkle of fireworks celebrating the United State's birthday, I realized that even though this nation is filled with troubles, and even though my first priority, agriculture, sees its fair share of challenges...I'm proud to be an American and even more proud to be a farm girl.

Having my roots stem from those amber waves of grain makes traveling the world to see the purple mountains of majesty, from sea to shining sea only more meaningful to me. My heart is full of love for everyone who dedicates their lives to providing food, fiber, and fuel to share with the world.

A special salute to American farmers and ranchers, and a heartfelt thanks to the soldiers who give it all to protect our freedom...Happy Birthday America!

My weekend could only be described as putting out fires lit in uneducated consumers...

I spent the weekend visiting my South Dakotan friend Natalie Sturdevant at the New Jersey ocean-front home she is staying for the summer while serving as a nanny for a wealthy family to earn money for college. It was almost a culture shock to see how different their life was compared to my own. What amazed me the most was their choices of food: coffee beans shipped directly from Hawaii, fruit ordered online from a local producer, and organic EVERYTHING! Organic fruit, meat, cereal, and more. I realized that this is the hip and trendy appeal for people to consume products they might not otherwise eat. I reminded the family that conventional products were just as safe as organic products, and farmers and ranchers have been providing safe and wholesome foods to feed the world for generations.

On the train from New Jersey to Washington D.C., I met a man in his mid-fifties. I told him I grew up on a cattle ranch in South Dakota. His eyes got big and he said, "You live on a real cattle farm?" I almost wanted to laugh as this middle-aged business man curiously looked at me just like the first graders do at the Ag in the Classroom workshops I do back home in South Dakota. I patiently explained to him my experiences of growing up on cattle farm...pasture to plate. It was a very humbling experience.

Just when I thought I had changed another consumer's view point on agriculture, a new challenge presented itself to me when I arrived to my dorm at George Washington University.

This interview with Natalie Sturdevant, Mitchell, SD, proves that if we share our food production story with a consumer, they will truly transform into one the strongest advocate allies for agriculture.

When cowboy hats begin to filter into airport terminals, it can only mean one thing: Cattle Industry Summer Conference! The 2007 Conference will be held in Denver, CO, July 16-20. I can hardly wait to pack up my business suits and my enthusiasm for the beef industry into my suitcase and hit the trails to Denver.

I guess there is nothing quite like a convention where people from every aspect of the industry unite in one place to discuss the common goal of maintaining a profitable business climate for cattlemen to raise and supply a safe and wholesome product for consumers across the globe.

The energy that generates from this weeklong adventure can best be described as purely electrifying! This year's theme is Leading The Way, and I know that beef industry representatives from across the country will be stampeding to Denver to make strides on this great American tradition of beef cattle production!

Stay tuned for future blog entries. I will undoubtedly have a story or two to tell...

It's summer time, and that can only mean one thing: grilling season. Impress your friends and family at your next barbecue, and dazzle them with color with this creatively simple recipe! Enjoy! For more exciting recipes, remember Beef It's What's For Dinner!

Beef-Stuffed Peppers

Ingredients:
1 pound ground beef
4 medium green, red or yellow bell peppers
3/4 cup chopped onion
1/4 cup uncooked regular white rice
3 tablespoons ketchup
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon pepper

Sauce:
1 can (14-1/2 ounces) Italian-style stewed tomatoes, undrained
1 tablespoon ketchup
1/2 teaspoon dried oregano

Instructions:
1. Heat oven to 350°F. Cut tops off bell peppers; remove seeds.
2. Combine ground beef, onion, rice, 3 tablespoons ketchup, salt, 1/2 teaspoon oregano and pepper in large bowl, mixing lightly but thoroughly. Spoon into peppers; stand peppers in 8 x 8-inch baking dish.

3. Combine sauce ingredients; pour over peppers. Cover dish tightly with aluminum foil. Bake in 350°F oven 1-1/2 hours to medium (160°F) doneness, until beef is not pink in center and juices show no pink color.

Makes 4 servings.

Nutrition information per serving: 342 calories; 14 g fat (5 g saturated fat; 6 g monounsaturated fat); 77 mg cholesterol; 739 mg sodium; 29 g carbohydrate; 3.7 g fiber; 25 g protein; 5.4 mg niacin; 0.6 mg vitamin B6; 2.1 mcg vitamin B12; 4.1 mg iron; 19.3 mcg selenium; 5.7 mg zinc.

Telling my co-workers Happy Friday the 13th has gotten me a few glares and even more confused looks today. I was born on a Friday the 13th in the month of November, and since I was little, I just decided that it MUST be a great day to be alive. I refuse to accept the bad luck theory, and I am convinced that a little extra optimism on this day is the perfect way to debunk this silly superstition.

Another thing I would like to debunk is my typical farm girl stereotype that seems to be following me everywhere in D.C. My urbanite roommate is the perfect example of sticking me with this Little House on the Prairie image...

I ditched the skyscrapers and glittering lights for the beautiful state of Colorado to attend the 2007 Cattle Industry Summer Convention. I flew in early to make a few pit stops.
Listen in to hear about my adventures at USDA Market News and packing plants Swift and Superior. :)

Cowboy poet Baxter Black ended his speech to the Cattlemen's Beef Board at the 2007 Cattle Industry Summer Convention with a tall tale about cows chewing their cud. I couldn't resist; I just had to interview him...

Baxter Black, known for his hilarious poems about the cowboy way of life, is a feisty and adventurous cowboy with a heart of gold. Black doesn't own a computer or a cell phone, and after some persistent chasing, I was able to schedule breakfast with the talking cowboy.

We spent two hours discussing everything from veterinary medicine, immigration laws, the beef industry, and Christian faith. I'm truly honored to have spent time with this man. He has graciously volunteered his time and talents to being the voice of the Beef Checkoff. Baxter gave me several words of advice as he charmed me through our morning together with a twitch of that handlebar mustache and a twinkle in his sparkling eyes.

There simply are not enough people spreading the good word about agriculture today. Baxter Black has been putting smiles on the faces of agriculturalists for decades. Even though I may not have a handlebar mustache, I hope that one day I will be able to join the voice for agriculture.

My 15 year old sister Courtney is always on the go. As a sophomore in high school, she is busy with endless activities: basketball open gyms, volleyball camps, 4-H, Junior Leaders, FFA, FBLA, and working with her show calves Serena Jo, Shenoa, Spud, Tyra, and Troy.

To boost her energy, Courtney Sue LOVES to LIVEN up the GRILL with her summer favorite, Steak Sizzlers. So from her stomach to yours, ENJOY!

Steak Sizzlers

Beef:
2 pounds beef top sirloin steak, cut into 3/4 inch cubes

Marinade:
1 cup medium salsa picante
1-1/2 teaspoons lemon pepper
1 teaspoon garlic powder
1/2 teaspoon seasoned salt
1/4 cup vegetable oil
Heavy wooden skewers, 4-inches long

Directions:
Mix marinade ingredients together in glass dish or large heavy plastic bag.
Marinate beef cubes for 1 to 3 hours or overnight in refrigerator.
Place one or two beef cubes on a heavy wooden skewer. Add onions, green peppers, pineapples, and tomatoes to the skewer as desired. Grill over medium coals for 5 to 7 minutes. Turn occasionally.
Makes 16 servings of 2 cubes each.

Sassy, Spicy, Scrumptious!

It’s a steamy summer night in South Dakota. The sun is kissing the prairies goodbye, painting the sky golden colors of orange, red, purple, and blue. The grill is sizzling with steaks as the girl’s mouth waters with hunger after a long days work outside with the show cattle. She sits on the porch swing with her dad with a glass of ice-cold lemonade in hand. The ice chinks against the glass, the swings creaks back and forth, and the duo idly dangles their feet off the swing. Laughter fills the air as the family meets to enjoy a thick juicy flat iron steak. They eat outside, not quite ready to let go of the joys of a summer night in South Dakota. In the silence of eating their favorite meal, crickets start to chirp and chatter. They get louder and louder as the locusts join in. It seems these summer bugs have lots to discuss.

Wrangling a cowboy poet isn't as easy as it seems. This particular cowboy poet carries no cell phone and doesn't use the computer; yet he gets phone calls to speak and he sells his poems, books, and cds on the internet. After some persistent chasing, I caught myself a Baxter Black. During a two hour breakfast at the Adams Mark Hotel in downtown Denver, I found out some pretty interesting stuff about this fiesty, little, talking cowboy.

1. He likes jam on his toast
2. At least 5 different people approached him during our breakfast together.
3. He has a story to tell, and you better listen.
4. He started his speaking career by accident
5. He used to be a veterinarian.
6. When he speaks, he flops around on the ground. (I like it!)
7. I want to be just like him.
8. He can grow a mustache, I can't.

I hope you enjoy my interview with BAXTER BLACK!

Mandy, that calf looks a little sick, my dad would say as he pointed the droopy-eared patient out to me in the pasture. We sit together on the 4 wheeler, gazing the grounds and looking for trouble, we both nod our heads in agreement: that is one sick calf.

I pull out the calf catch with a whoosh and a click, click. I hold it steady as Dad drives closer to the little calf. We both bail as we near him. I grab his leg above the hock with the catch while Dad runs up, pins him to the ground and calls for the medicine. The cows start to beller and the momma cow sticks her nose in Daddy's face. I stick the pills in the tube and Dad carefully maneuvers them down the throat in one swift motion. We release the calf after a good swat on the butt, confident in our skills as cowmen.

As they get older, we don't catch the calves quite as often. I can't even say we call them calves anymore. Nope, Dad has a cure-all trick he likes to use for every problem on the farm: LA-200. A shot of that, and you're good as new. GUARANTEED!

You might be wondering why I haven't posted in awhile. Well, my blog site was up for repairs for the better part of last week, and I must have started to feel sympathy pains. I lost my appetite, got the chills and caught a fever. Soon enough, I found myself in the D.C. Emergency Room for an IV and a 10 hour visit. Diagnosis: Kidney infection. They did enough poking and prodding and examining to last me an entire lifetime. They had to stick me twice with the IV needle, take TWO urine samples, shoot me in the back, steal some spinal fluids, take half an ocean of blood from me, and leave me whimpering like a scared coyote after a hunt. Don't worry, I'm back...and as feisty as ever.

Yeah, I would have rather had a shot of LA-200. I could still use one. Doubt anyone carries THAT in the big city...