Writing for The Agriculturalist and The Collegian at K-State, and special projects with High Plains Journal, have prepared Moyer to bring experience and enthusiasm to her work.
I’m in the passenger seat of a Ford pickup backed up to a large animal veterinarian’s practice. I’m in a border town of Wyoming and Idaho about to unload a horse off a trailer. I’m with Jim Benedict and it’s an adventure, because that just seems to be his life.
The cow-calf world knows two distinct groups, often mutually exclusive, says Ryan Noble, of Yuma, Colo. “On one hand, we have the high-octane, high-input, high-production, high-return operations that are geared to go big,” he says. “Put on the gas. You get what you pay for.”
Imagine your job is to sell beef as a menu solution, beyond the classic presentations of prime rib,
filet mignon, strips and sirloin. Those are known for tender, flavorful and juicy steaks, but also known for
hefty price points. Could your job include exploring new cuts and applications from the underutilized
round?
I’ve often wished for a guidebook – a map to carefully lead me around life’s potholes and avoid the dead ends altogether. But you and I both know it doesn’t work like that.
We were sitting in her parked truck, next to the old house where her grandfather was raised, cattle to our left and behind us. “Just call the cattle ‘Hoover’,” Landi Livingston said matter-of-factly.
I’ve been watching the Olympics as of late (because who hasn’t?) and it got me thinking: I bet those expected to win hate surprises. I bet those managing these games hate surprises.
I met Fred Roberts this summer outside a diner in western Wyoming. He ordered his coffee and I asked him questions about Angus cattle. Fred’s a sheep guy, too.
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