It's Been Awhile....

Man, it's been awhile since I've posted something on my blog!  So much has happened, I can't believe it!  These past six weeks have really opened my eyes, and I can honestly say that I've learned a whole heck of a lot about myself, and life in general, during them.

You Find the Most Valuable People When You Aren't Looking

Some of my All-Time Favorite People

How many time have we all heard this one?  And my stubborn head thought that I could beat that rule.  Ha, try again. When I stopped trying so hard to find someone, I stumbled upon a special one.  And come to think of it, I've met my closest friends when I wasn't trying.  They were people who liked me for me, not for who I was trying to be.  I didn't have to impress them and they stuck around because they wanted to.  These are people who have seen me at my weakest and helped me through it.  That is something I will never be able to repay them for.

Travel is Good for the Soul

I have been blessed to travel so much this year, and this summer has lined out to include even more exotic venues which I've never visited.  Meeting the people, learning about the local culture and absorbing my surroundings are all things I love about traveling.  I may have some exciting adventures when it comes to planes, but I always have a good time once I reach my destination.

Forgiveness is Everything

I've always been a grudge-holder and the first one to take off when things get bad, but people deserve second chances.  If for nothing other than to prove a point to yourself, give someone a little extra time.  I've had experiences where doing so proved to me how much I needed to get this person out of my life, and I've had others that showed me that someone just made a mistake. Knowing what is, is better than wondering what could've been.

It's the Little Things

The simplest things are what make you the happiest.  I used to be a person that was only impressed by extravagant and/or expensive things.  But if you live life like this, you're only going to be sorely disappointed.  Being able to enjoy the simple beauty of nature or the company of good friends is what this life is all about.

Watching a Sunrise is some of the most relaxing
& rejuvenating things ever

Some Things Are Better as Memories

Letting go of your past allows you to move onto a better
future

Just like the title says, some things, and people, are better as memories.  Hold onto the good memories you have of them and leave it at that.  Because there are times when the person in front of you isn't the same as they used to be.  Don't be afraid to recognize that and to put them in your past.  Not everyone deserves to be a part of your future.  And maybe you'll get lucky and find that your past experiences weren't as good as you thought they were.  I know that if I wouldn't have let go of those things, I wouldn't have met the incredible guy I'm with now who has shown me how much better it can be.



Maybe it's been a culmination of the past 9 months, or maybe it's been having a new perspective in my life, but for some reason, it's like I can see things so much more clear.  I'm a happier person than I've been in a long, long time, and though I do occasionally miss what was, I'm more excited than ever about what is going to be.

With Love,

Alicia

The Girl From Everywhere

Ahhh the dreaded, "What's your hometown?" question.  I'm always at a loss of how to answer this.  Do I tell them where I went to high school?  Or maybe where I live now?  Or even where I was born?  Which answer represents me the best?

I used to despise moving around all the time.  It seems like we would pack everything up just as soon as I had made friends and gotten comfortable.  I can't say that I have a childhood best friend who I still keep in touch with.  And moving to a new town meant having to make friends all over again; something which gets exponentially more difficult the older you get.  When we moved to Safford, I made my Dad promise that I could finish high school here.  Two years before my graduation, he accepted a job in Tucson, AZ, which was two hours away.  He made good on his promise and commuted back and forth, staying in Tucson during the week and coming back to Safford on weekends.  Because of the failing housing market, we got out from under our house in Safford the start of my senior year and spent the rest of it living out of a camper.

Sure, my experiences may have been less that ideal, but looking back, I'm so glad for them.  Living in a camper taught you to value counter space in the kitchen, walls that were thicker than an inch, and mostly, bathtubs.  Moving around taught me that you have to make the most of what you have and that you need to do so quickly.  But the most important asset I garnered was the ability to get up and move.  I'm not afraid to go where is best for me and to deal with new people and places, because it's nothing new.

I've also had the opportunity to live in some amazing places and see some great things.  I've lived within an hour of Mount Rushmore, I've seen the Grand Canyon, I've hiked mountains, seen 40 mph winds take trampolines right off the ground, I've watched some of the best sunsets imaginable and walked in the same paths as men like Geronimo.  Living all these different places has given me chances to travel, and to experience cultures I once took for granted.  In addition to having lived all over, I've been blessed enough to travel frequently and have family that live in different states.

I am just now beginning to realize how valuable this upbringing has been.  I know people whose families have lived in the same home for over 100 years, all growing up in the same town and going to the same schools.  There are people that have never even left the state!  I simply can't imagine it.  I've been ingrained with a sense of adventure and a desire to see the world.

So in response to when I'm asked "Where are you from?" I just smile and say, "everywhere."

Future of the Beef Industry: Where We Are and Where We Are Headed

I’m sure we can all think of several problems the beef industry is facing today, and I think the overall picture has to do with consumers and their demand for our product.  This is a multi-faceted problem, with consumer confidence being undermined by anti-beef organizations, increasing global demand, and trying to keep up with this demand while using less land and resources.  Each problem must be tackled differently, so I will discuss each further in depth.

Consumer confidence plays a huge role in marketing our product.  Lately, it has fallen some with the onslaught of negative images plastered by anti-beef organizations such as PETA and HSUS, which the media has taken up due to their sensationalism.  We all know that this is not how we raise our animals, and that everything we do is in their best interest.  Thus, it is important that we, as producers, start sharing our story.  Whether it be through social media outlets, which allow for quick and easy communication to the masses, or talking to our neighbor at the grocery store, there is never a bad time to strike up a conversation about beef.  I personally have the opportunity to speak with hundreds of consumers through my role as a National Beef Ambassador, and I find that many consumers just can’t find the connection to make with a farmer or rancher, and thus rely on what they see on the news.  If we start telling people how we raise our animals, and the logic behind it, I am positive we can increase their confidence in our product, and possibly exceed previous levels.

      While our native consumers may have some doubts, globally, our product is in high demand.  Asian-Pacific markets know the quality of American Beef and are willing to pay a premium for it.  This influx of consumers has lowered our supply and caused some amount of price escalation.  By all means, I believe trading on the global market is a fantastic idea, and adds dollars to the value of that carcass, but it is a factor we need to keep in mind when we assess the amount of beef we need to produce to feed the growing population.

      This brings me to my final point about raising more cattle with less land and resources - in essence, our sustainability.  It is commonly known amongst ranchers that we care for the land and want to leave it good condition, because it is a large part of our livelihood.  We increase our efficiency drastically by using exogenous hormones, ionophores in feed and increasing heterosis amongst breeds.  These are terrific advancements, and there are many more on the horizon that we are beginning to see progress in, such as fetal programming and transgenetics.  I believe these last two technologies, along with the expansion of legal hormones and beta-agonists, will maximize our production and allow us to raise cattle effectively and efficiently, while still producing the quality product consumers desire.

As a whole, my generation is being set up to have an industry full of opportunities ripe for the picking.  We are in need of innovators that will perform the science behind these technologies and ensure they are quality, while also discovering new ones.  Personally, I plan to continue advocating for the beef industry by talking with consumers about their concerns, and sharing my own beef story and those of others.  Along with this, I plan to spend some time on Capital Hill lobbying on behalf of the beef industry and making sure regulations and laws are passed that benefit the our industry, while also convincing our nation’s leaders that beef is a delicious, wholesome and safe product.

My Cup Runneth Over

Spring Break 2k15

What a whirlwind Spring Break it's been!  I've got two days left and it will be gone before I even know it!  Seems like I just hop from one event to the next with hardly a breather in between!  But I wouldn't have it any other way.

Super Cute Outfits

The week started with traveling to Colorado for our "Denver Beef Experience."  And what an experience it was!  We began in Greeley, Colorado in an adorable Bed and Breakfast (one of my favorite things) and a 4 mile adventure to the convenience store.  The next day we had the amazing opportunity to tour JBS Greeley Beef Plant and Five Rivers Feedyard!  In essence, we were able to see the entire picture when it comes to raising cattle.  I was very excited to see production on such a massive scale, with nearly 80,000 cattle on feed and 5,000 being harvested per day. Those numbers are so incredible to me and a true testament to the efficiency of production present in the beef industry!

Bison and Elk Steaks!

That night, we traveled to downtown Denver.  We were put up in The Curtis (not too shabby digs *wink wink*) and had dinner at The Buckhorn Exchange.  The Buckhorn specializes in exotic meals, such as various wild game.  I settled for a bison filet and elk steak, both of which were pretty good!  The restaurant also had tons of mounts and I was actually pretty happy I was able to identify the majority of them!  I had to dig a little while back into my wildlife knowledge, but it sure did come in handy!

"Texas Gone Arizona Style"
Steak & Potatoes

The next day, we were able to spend some time taste testing different doneness levels, recipes and styles of beef.  This was probably one of my favorite experiences, as I now feel like I can understand what consumers are tasting.  All beef is nutritionally equal, but there are obvious taste differences between levels of doneness and grain finished and grass finished.  We were also able to cook Iron Chef Style and prepare our own beef dish to be taste tested by my fellow team members and chefs of the Beef Innovations kitchen!  We finished up with a very informative meeting at "Where Food Comes From," a progressive company specializing in source verification and then another delicious dinner.

On our last day, we went back into Denver for a meeting with USMEF (United States Meat Export Federation) on the value of meat exports.  Trading on a global market is beyond fascinating to me.  Did you know that exports add about $300 per carcass to beef animals?  We are able to create a market for products that consumers don't want here domestically, like liver, tongue, head meat and other organ meats.

USMEF

You might be wondering about any flying mishaps I might have had, and I proud to report that I did not get randomly stopped in security and only had minor problems on the flight back!  I had a tight layover in Dallas and had to sprint to make my plane to C. Stat (of which we then sat there for an hour due to technical issues. Of course).

About sums our friendship up.  Logan is annoyed, I'm laughing.

Catching Crabs!

When I got home, I decided to go to Houston Livestock Show (since I've never been) and watch the steer show.  The sisters of one of my great friends, Logan, were showing and I watched one of them show and then spent a couple days with their terrific family!  We spent the next day at Galveston beach, and even though it was cloudy and cool, I still managed to burn.  Lucky me.  We caught six crabs and I learned pretty fast they are aggressive little suckers!  The first crab we caught, Sebastian, would attack a stick and hang on to it with his claw.

It's been a terrific Spring Break, and honestly, my favorite one to date!  Surrounding yourself with good people and even better friends always makes for a good time!

Until Next Time Folks!
Alicia

Why the Show Industry is the Best Thing to Happen to Beef

As showmen and women, I'm sure you've all heard someone tell you that show cattle aren't worth their weight and that the show industry is just too extreme in their trends.  I've been told that we make 'em too big, too soggy, too hairy, the list goes on and on!  And for some commercial settings, I couldn't agree more, but there is value in the show industry.  In fact, there is lots!

At the end of the day, we are all still cattle ranchers and have
the same common goals in mind

I have to opportunity to talk to hundreds of commercial ranchers and let me tell you, I get some funny looks when I tell them that I show cattle.  I've actually had some good arguments about the virtues of each type of cattle and why they are valuable.  Now, anyone that knows me, knows that I am a die hard fan of hair cattle.  I know it's impractical and makes them hot and usually reduces gains, but they are just so beautiful when they are all fit and clipped!  And I personally have a lot of fun working hair everyday.  That being said, there are two things the show industry is excellent at, involving youth, and being innovative.

I'm just partial to show cattle!

We all know as ranchers that our industry is lacking youth.  As the average age of ranchers hovers around 57, and growing older, it is imperative we start getting youth interested in agriculture.  The show industry is helping us to do that by offering monetary incentives that are far better than what the market has to offer, and by giving opportunities to urban youth that might otherwise never become involved.  I am a product of the show industry, as I was a suburban kid with a passion for horses that has since led me into the field of agriculture.  I can honestly say that I would not be where I am today if it weren't for programs like 4-H and FFA.

Show cattle require several hours of work per day to
get them ready, including rinsing, blowing & halter work

More importantly, the show industry is innovative and willing to try new products and new ideas, far more than that of the commercial industry.  That is fact seldom few can argue over.  Only about 3% of the cattle in the U.S. are artificially inseminated, and the majority of those 3% are show cattle.  Technologies like embryo transfer, and cloning are also being pioneered and fostered within the show industry and are allowed to show their value on a large scale.  In addition, many supplemental feed products get their foothold here before moving on to production cattle.

Most show cattle are A.I.'d which allows quick increase
in the quality of the genetic pool

So, when somebody tries to tell you that show cattle are just too extreme and that you are slightly crazy, politely agree, but then tell them that we are driving the future of beef!!

With Love From the Heart of Beef,

Alicia

Cooking For One Made Easy

I don't know about y'all, but sometimes cooking for one is real tricky!  Between all the effort it takes to make the meal and "taste testing", I usually don't even want to eat it when I'm done!  Beyond the fact that most recipes make GIANT portions, so you end up eating the same thing for a week straight!  These factors sometimes make it easier to just go to Layne's (Our local fried chicken eatery) or CJ's Barbecue.  Especially because they are on the way home from work.  Now, we all know that eating out gets expensive quickly, and can cost you your waistline in a hurry!

Fancy Steak for one y'all! Recipe follows!

So what to do about this predicament?  Well, my solution is to figure out how to make recipes smaller, perhaps enough for two servings.  Now we all know that I LOVE me some beef, especially a good steak, but that usually requires grilling.  And I am definitely challenged when it comes to that job, besides, it it just so much effort to set up.  I much prefer tossing something in the oven and forgetting about it for 20-30 minutes.  Well, thanks to beefitswhatsfordinner.com, I learned that you CAN cook steak in the oven!  You just have to set it to the broil setting and about 400 degrees, and presto, you have a delicious steak!

Just the other night, I tried out this method with a couple of delicious choice tenderloins, and it was perfect!  I paired it with some roasted red potatoes, and had a nutritious, and delicious meal for one!  Below is the recipe!

This stuff is liquid gold!

• 1 Tenderloin Steak
• Season it as you like (I used salt, pepper and Bodacious Red Soppin' Sauce)

I cooked mine to medium (160 degrees) which was about 20 minutes at 400 degrees

• Red potatoes (no peeling required!) diced into 1 in. pieces
• Season with Salt, pepper, chile flake and Soppin' Sauce!

These took a bit longer than the steak, I think it ended up being about 30 minutes because I like my taters crisp!

So no more excuses y'all! This was one meal fit for a queen, and took about 45 minutes to make!

Alicia

NCBA Convention 2015

Little Texas Love for Y'all!

As many of you know, after a trip, I like to write a blog about what all went on.  I do this for two reasons - so all of you lovely people can read about our NBAP adventures, and so that I can document what I'm doing and be able to read and laugh about for years to come.

This past week, your NBA team has been attending the NCBA (National Cattlemen's Beef Association) 2015 Convention in San Antonio, Texas.  Due to its close proximity, I dodged the bullet that I consider airlines, and was able to drive.  We spent the week attending meetings, soaking up lots of valuable information, and most importantly, meeting industry professionals and cattlemen, alike.

The "Rhinestone Princess" found her glitter at Convention

The first day, Tuesday, I made the trip from good 'ol C. Stat down to San Antone (yes, I am now known for my Texas lingo, so I must continue for the sake of entertainment).  Instead of nice, "Sizzling San Antonio" that the convention advertised, it was bleak, and quite frankly a bit chilly!  We had a heck of a time finding the entrance to the right hotel (there are two Marriott River somethings side by side), but eventually made it there without turning the wrong way down a one-way street.  This was my first experience with valet parking, and it was quite cool to be honest.  I felt rather important.  We checked in to our hotel, found a delightful room, and then jetted off to our first meeting on social media and its incorporation into the beef industry.  After this, we attended a delicious german diner and had homemade root beer, and of course, I had to order wienerschnitzel just to say the name!


Wednesday morning came bright and early, after only 4 hours of sleep.  Our main mission this day was to attend Cattlemen's College breakout sessions and soak in the information.  I attended sessions on reproductive technologies, wealth management and finally, the science of grilling beef.  I would like to share a couple of tips with you about grilling meat, that I found extremely valuable:

• For every inch of thickness, cook approx. 8-10 minutes
• When grilling bone-in meat, first place the bone directly over the fire for about a minute, then move it to a location not over the coals so it will receive indirect heat to finish cooking
• Meat needs to rest 30-40% of its cook time (generally 2-3 minutes)
• Make sure to let your coals get hot before you put your meat on the grill

We love to take Selfies!

After Cattlemen's College, we attended a luncheon and lecture on "Why It's Good To Be in the Beef Business".  The presenter shared with us a few tips about how critical it is the we communicate, consult, represent and finally get involved with associations in our industry.  There is a changing social ethic in our country about the role of animals, and it is important we start speaking out about the practices we use and defending our livelihood.  Finally, we wrapped up the day with the opening general session titled, "The Art of Vision", where Erik Wahl used paintings to demonstrate how we should start thinking and why we should tap into the creative part of our brains and utilize it to better our position.

My adorable little Armadillo friend!

Once again, we stayed up way too late Wednesday, and Thursday morning came a little too soon for this night owl.  The day began with an outlook on U.S. & Global Protein & Grain.  I find these predictions about the future markets and weather to be beyond fascinating.  It is looking bright that we will continue to remain in a good position for the next 3-5 years in terms of demand, and grain prices.  After a couple more meetings, we spent time enjoying the 6 acre trade show.  It is crazy to me how many people want to meet us, take pictures with us and just interact!  We wrapped up the day with the induction of the new ANCW (American National Cattlewomen) officers, and wished the new team the best for the upcoming year, before heading on over to the "Nothin' But Texas" party.  This was quite a fun experience for me, as I got to hold an armadillo (one of my favorite animals after cows) and got to dance!  I found out real quick that we dance a bit different down here in Texas!  I had a nice guy from Idaho teach me how to swing, which I found absolutely delightful, before letting the Oklahoma boys show me how they two step (though I think they do it the lazy way).  

Enjoying the Riverwalk with Ms. Demi

Friday was our final day, and consisted of a few leadership meetings and another general session, this one titled, "The Obama Administration, Congress & a Look at Politics in America."  All in all, this has been an incredible experience, and one that I will remember for years to come!  There is much more I could tell you, but I think I'll leave it at the highlights.  Now it's back to the grind and getting ready for the next week of tests!

Your 2015 NBAP Team