We want people to leave saying, “Wow. I didn’t realize the relevance this brand has to my business.” We want them to leave knowing how high-quality beef can boost their bottom line.
In late April, a few CAB staffers (including me) and 40 chefs gathered in the Amarillo area of Texas for CAB Chef Tour. It’s an impressive affair, one where our education team goes above and beyond.
Driving from Kansas to Ohio, farmland stretches out to the north and south of Interstate 70. Rolling hills that remind me of home soon begin to climb higher, and trees grow thicker alongside streams.
Meet Lucile: She’s 96 and flies a Beechcraft. Then there’s her son Bob, who started digging up dinosaur bones on their ranch as a relaxing hobby. Bob’s son Grant fly fishes in Alaska.
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.
It doesn’t sound like a busy salebarn café or have the same ambience as a back table at the farm supply, but I’d argue that our weekly supply team conference calls are a CAB version of a coffee klatch.
I’ve always been a big fan of good stories – tales of great adventure and overcoming adversity. The type of stories with characters who throw out the rulebook and make one of their own. Minnie Lou and daughter Mary Lou Bradley, along with Mary Lou’s husband James Henderson are those type of people.
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