Wyoming K-Stater joins CAB team for summer
By Steve Suther
The Kansas State University (K-State) senior in ag communications and journalism as well as animal sciences and industry works from her home base in Sheridan, Wyo., with the CAB team of journalists in Kansas, Nebraska and Florida.
Johlman credits her passion for the agriculture and cattle community to her grandfather and uncle, who attended K-State veterinary school. As an active 4-H member, she saw the need for industry advocacy and after working on ranches in Nevada, Montana and Wyoming, Johlman’s choice to be that advocate led her also to K-State.
There, she’s a member of Agricultural Communicators of Tomorrow and Block & Bridle, and has interned at the Kansas Department of Agriculture.
CAB was founded in 1978 and is based in Wooster, Ohio, where Johlman attended a young leaders’ seminar last winter. She learned about the brand’s mission of adding value to Angus cattle by providing consumers with a great eating experience.
The first and largest premium beef brand, CAB stimulates demand that incentivizes producers to raise the highest quality beef – some 2.5 million pounds sold each day around the world.
For more information on the brand, visit www.certifiedangusbeef.com. For producer information on targeting The brand that pays ® visit www.cabcattle.com.
You may also like
Smitty’s Service on CAB Board
Lamb continues to find himself struck by just how far-reaching the Angus breed has become. The brand’s growing demand and rising prime carcasses left a strong impression. He hopes everyone recognizes the vital connection built between consumers and Angus producers. Humbled by the opportunity to serve, Lamb reflects on his time as chairman with gratitude.
Success, Despite Challenges
Today’s market is complex and competitive. The collective effort of stakeholders across the supply chain positions Certified Angus Beef to meet the record demand for premium beef moving forward. Signals across the beef industry are clear and Angus farmers and ranchers seeking high-quality genetics that deliver premium beef are producing a product in high demand.
Keep the Supply Coming
A record-high 800 registrants from 17 countries gathered in Austin, Texas, to learn more about CAB, become inspired by the culinary work of chefs and pitmasters, and celebrate sales and production success. But at the forefront: supply and demand, a reflection of the chaotic past year, and preparing for what’s ahead.