Beef Chat


Despite High Prices, Consumers Choose Beef for Its Value

Published by Kassie Curran at 10:04 AM under Coffee Shop Talk | General | Nutrition

It’s not news that beef prices are on the rise, and with the global beef production expected to be down 1.4% in 2015 it makes those with a stake in the beef industry wonder if consumers will keep paying for beef. Of course poultry and pork are viable protein substitutes that are less expensive than beef and we know that consumers will consume a great deal more of these options than beef over the coming year. But there’s just something about beef that keeps consumers coming back, in fact we’ve actually seen an increase in beef demand.

A 2013 study found that 72% of consumers list beef as their top choice of protein – but why? Is it the savory taste, great nutrition, or does it just make you happy? According to the study, consumers believe the price of beef accurately reflects its value. Where do you find value in beef? Is it flavor, juiciness, tenderness, or versatility? What is it about beef that makes you keep coming back for more?

For me, beef serves as a high quality, nutrient dense protein source that not only tastes amazing, but can be used in many ways. Beef quality has been increasing over the years and we’ve actually seen more carcasses grading USDA Prime and Choice (which also makes it taste better too!). Nutritionally, beef is a superstar in my opinion. A 3-oz. serving of lean beef (find out which cuts are lean here) has less than 200 calories and still provides more than 10% of the Daily Value for nine essential nutrients including protein, zinc, B12, B6 and other B-complex vitamins, as well as selenium, phosphorus, and iron.

While it’s not hard to think of lots of ways to use ground beef – spaghetti, tacos, vegetable soup, and hamburgers are some of my favorites – thinking of other ways to use steak may not come as easy to you. I love preparing a steak for supper and then saving some to use on a salad for lunch the next day. Or I like to have steak with my eggs in the morning. There are all kinds of ways to get value out of beef just by its versatility! Check out some of the recipes shared on this blog to find more!

When you consider everything that beef has to offer, it’s actually a great deal! Share with us what makes you choose beef by commenting below. And I hope you choose beef for your next protein purchase.

Eat Beef,


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Made to Be Mothers

Published by Katie Sawyer at 8:41 AM under Agriculture | Coffee Shop Talk | General

I have a love-hate relationship with winter. It’s my favorite season on our farm because it brings a new crop of baby calves and proud mother cows. But it also creates long, sleepless nights for my farmer hubby and the occasional sad news of a calf that just didn’t make it.

But as I soak up the joy that is new calves playing in our backyard, anti-animal-agriculture groups continue to criticize animal owners like my husband and I for breeding our cows each year. They consider it abuse for our animals to be continually pregnant and instead advocate for cattle to spend their days mindlessly munching on green grass and carrying a calf every few years.


But I disagree. Our cows are born to be mothers. Not just in the literal sense of reproductive organs and hormones, but in their behaviors and temperaments. It’s their genetic make up and natural calling to carry a calf.


Our cows deliver a calf each winter and nurse it through the spring and summer months. In late April and early June they are usually impregnated again. All the while receiving the proper feed and nutrition – which varies according to their stage of pregnancy. We work to ensure all of our cows get pregnant around the time same so that we know when to expect calves.


The mothers provide all of their calf’s nutritional needs. She protects it from wildlife and the weather and watch over it as it runs, plays, grows and explores.  Mothers lick their newborns warm and dry and clean a dirty behind with a quick pass of the tongue. Mother cows and calves communicate with moo’s and bellows and pair up each night and throughout the day for food and protection. It’s a relationship not unlike that of my son and I’s and as I hear for the mothers call to their calves at the end of each day I know that motherhood is in their DNA.


We treat our cows with respect and a gentle hand and they, in return, allow us to participate in raising their calves. A cow’s job is to raise calves. That is her mission and purpose in life. Cows allow us to grow our herd and continue our dream of handing this farm and way of life to our children. Motherhood is not abuse, it’s a continuing of the life cycle we all depend on for food and fuel and it’s what our cows love to do.

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Ancient Grains and Lean Beef: A Warming Combination

Published by Amber Groeling RD LD at 9:09 AM under Coffee Shop Talk | General | Nutrition | Recipe

Ancient grains like farro are new to most Americans, but they have been around for over 2,000 years. Ancient grains are a delicious source of beneficial nutrients, and have a heartier texture and unique flavor. Pairing ancient grains with lean beef and warm veggies makes an easy and satisfying weeknight meal. 




  • Was once a staple in the ancient Roman diet, widely used in Italy

  • One cup provides 8 grams of cholesterol-lowering fiber and 7 grams of filling protein.

  • Use in place of rice, add to soups, make a grain based salad – see the recipe below for a warming farro dish 


  • Prized grain of Aztec civilization

  • Integrity of outer layer causes the grain to “pop” when chewed

  • Nutty, malty, peppery flavor

  • Sprinkle on lean beef salads



  • Traced back to the Mediterranean region, a form of roasted/cracked wheat

  • High in protein and fiber; lower carbohydrate content

  • Smokey, nutty flavor

  • Use in salads, pilaf as a side to steak, or with beef stir-fry



  • First grown in Asia or Egypt

  • 20-40% more protein than modern wheat; high in B-vitamins

  • Sweet, nutty, buttery flavor

  • Serve in place of long grain brown rice and pair with lean beef


    QUINOA (pronounced “keen-wah”)

  • Grown in the Andes mountains of Bolivia, Chile and Peru

  • Comes in a variety of colors such as red, tan or purple

  • Earthy, nutty flavor

  • Serve as a side dish or add to chili and soups as a thickener



The most tender of them all, the Filet, is served beside a salad of faro, kale, dried cranberries and almonds.

Total Recipe Time: 35 to 40 minutes

Makes 2 servings


INGREDIENTS 2 beef Tenderloin Steaks, cut 1 inch thick (about 6 ounces each) 1/4 plus 1/8 teaspoon cracked black pepper, divided Salt 3 cloves garlic, minced, divided 1 cup reduced-sodium beef broth 1/2 cup pearlized farro 1 cup thinly sliced kale 1/4 cup dried sweetened cranberries or cherries 2 tablespoons sliced almonds 2 teaspoons fresh lemon juice

Combine 1 clove garlic and 1/4 teaspoon pepper; press evenly onto beef steaks. Combine beef broth, farro, remaining 2 cloves garlic and remaining 1/8 teaspoon pepper in small saucepan. Bring to a boil; reduce heat to low. Cover and simmer 15 to 20 minutes or until most broth has been absorbed. Remove from heat. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired. Meanwhile, place steaks on rack in broiler pan so surface of steaks is 2 to 3 inches from heat. Broil 13 to 16 minutes for medium rare (145°F) to medium (160°F) doneness, turning once. Season steaks with salt. Serve with farro mixture.


2 beef Tenderloin Steaks, cut 1 inch thick (about 6 ounces each)

1/4 plus 1/8 teaspoon cracked black pepper, divided


3 cloves garlic, minced, divided

1 cup reduced-sodium beef broth

1/2 cup farro

1 cup thinly sliced kale

1/4 cup dried sweetened cranberries or cherries

2 tablespoons sliced almonds

2 teaspoons fresh lemon juice


1.       Combine 1 clove garlic and 1/4 teaspoon pepper; press evenly onto beef steaks.

2.       Combine beef broth, farro, remaining 2 cloves garlic and remaining 1/8 teaspoon pepper in small saucepan. Bring to a boil; reduce heat to low. Cover and simmer 15 to 20 minutes or until most broth has been absorbed. Remove from heat. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.

3.       Meanwhile, place steaks on rack in broiler pan so surface of steaks is 2 to 3 inches from heat. Broil 13 to 16 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.

4.       Season steaks with salt. Serve with farro mixture.


per serving: 550 calories; 14 g fat (4 g saturated fat; 6 g monounsaturated fat); 110 mg cholesterol; 682 mg sodium; 59 g carbohydrate; 10 g fiber; 47 g protein; 15.1 mg niacin; 1.1 mg vitamin B6; 2.0 mcg vitamin B12; 4.5 mg iron; 62.1 mcg selenium; 8.2 mg zinc; 161.8 mg choline.

This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline.

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Success (and Failure) in Holiday Season Cuisine

Published by Heath Larson at 8:29 AM under Coffee Shop Talk | General | Recipe

My family, like most from the area where I grew up, has Swedish ancestry.  From thanksgiving to Christmas each year, it was a sure bet that any holiday gathering would feature traditional Swedish food.  Having Swedish food during the holidays is a classic tradition for us:   No one really knows why we do it, and no one knows why it started, but everyone looks forward to it.  So a few years back, I began making my first attempts at contributing to the tradition.  Keyword:  attempts.


On a work trip to Stockholm, I eagerly began asking where to find some great traditional Swedish cuisine, and was quickly told "Oh, we only eat that food at Christmas."  Wow!  I guess our holiday tradition was more rooted in our home country than we thought!  While not a fan of herring, I knew it would pack easily for the trip home, and began asking where to find it. 


Swede:  "Do you mean sour herring?

Me:  "Uh, we call it pickled herring back home, but yes...I think so."

Swede:  "You'll have to ask the butcher for it, he won't have it out up front, but he will have some in back."

Me:  "Great!"  (Thinking this must be the "good stuff" if they keep it behind the counter.)


The butcher gave several serious instructions, including opening the can outside and underwater to avoid making the whole house smell like a fish.  This seemed odd to me, but hey, it's tradition, right?  At Christmas, I took the can outside, and opened it.  A geyser of fish juice shot up my arm and into the air.  And we were instantly overpowered by the smell of at least a truckload of rotten fish.  Not quite what I expected when he said "sour" herring!  The herring never made it to the house, let alone onto anyone's plate.  But it did take me a week to scrub the smell off of me.  Maybe we aren't as Swedish as I thought...


However, this year, I made my first attempt at my all time favorite:  Swedish meatballs.  And during my first attempt, they got rave reviews.  A little beef/pork mixture, some spices, some gravy, and a bit of time were all that it took to create these, and between the kids and the adults, they were gone in nothing flat!  Plus, we were able to cook and eat them INSIDE the house!  Maybe I can contribute something useful to this tradition after all...


The recipe is below.  Have fun with whatever holiday tradition you are cooking up in the kitchen this year...just stay away from the sour herring!





Make the meatballs smaller than called for.

Ours cooked for about 20 minutes in the oven, but that would change with size.

We used regular sausage for the pork.

Omitted cayenne pepper and Worcestershire sauce.

Doubled the amount of flour in the gravy.


Serve with mashed potatoes (using leftover meatball gravy) and lingonberry preserves.

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Beef: Handled With Care

Published by Kassie Curran at 1:55 AM under Agriculture | Coffee Shop Talk | General

As I have shared before, the beef business is a family business for me and my family. As much as we treat our family members with care and respect, we have a similar sense of care and respect towards our cattle. Last week, when I was at home I was reminded of the importance of the care and respect that we must give our animals and its presence in the family business.


My brother was already over at my uncle’s ranch working so my dad, two other siblings, and I decided to go over and see what they were doing. As we were getting ready to leave the house I told my sister she didn’t need to wear her work boots since we were just going over to take pictures of my brother for his FFA record book.

I should have known we would end up working!

Not five minutes after we had arrived and taken a few pictures, each of us had assumed a job in the process of working the calves that had recently arrived at the ranch before they were turned out to pasture. One brother was checking to see if the calves needed castrated, doing so when needed, and keeping record of the weights. The other brother helped him by holding the tail out of his face and helped with branding. My sister and my dad gave shots and tagged the calves while I sorted and moved the cattle through the pens and up the alley for their turn to be processed. It was a beautiful fall day that I enjoyed spending outside with the cattle and my family. It also reminded me how much I love being a part of the beef industry that is so family-oriented. The lessons in responsibility and respect are two of the most important to me when I think about all that I’ve learned growing up with cattle.

Providing animals a comfortable environment and treating them with respect takes a lot of responsibility. This is something that is always on my mind when I’m working with cattle, because I know that they will be healthier and perform to their potential when they are treated well. In my experience this is how other beef cattle ranchers treat their animals too, which gives me confidence in the U.S. beef supply.


If you’re thinking about a protein for the center of the plate for your family this holiday season, I hope you choose beef and feel confident that beef producers have used care and respect for the beef that feeds our families and yours!


Eat Beef and Happy Holidays!

Kassie Curran

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Planning for the Next Generation

Published by Katie Sawyer at 8:59 AM under Agriculture | Coffee Shop Talk | General

My 18-month-old son has an affinity for all things cows. I’m guessing this admiration is due to the fact that everything he owns and wears has either cows or tractors on it. He is a farm kid for sure.


Still in his Halloween pajamas, my son and a young steer greet one another.


Now that he is old enough to not only make the cow sound but recognize and locate cows, there is nothing better than seeing him gaze lovingly at a group of cows and calves and run, with open arms, after a group of steers hoping one of them will decide to befriend him.


While I must admit the farm dogs and cats receive the same level of excitement and attention, the cattle are different. They are our livelihood, my husband’s past and hopefully our son’s future and watching my son enjoy them the way I know my husband does makes my heart swell.


We care for our animals all day, every day because they are our business - our means to putting food on the table, gas in the truck and money in the bank. And we want to see that business continue to the next generation. We are the fourth generation to own my husband’s family farm but we do not want to be the last.


As we bring mother cows and their calves home from a summer of grazing in the Flint Hills, my husband recalls doing the same when he was a boy and recounts the lineage of his cows. He vaccinates and cares for the animals alongside his father and I know he cherishes the day a third generation joins the work.


As I watch my son clap with glee at seeing the cows, I pray that he will someday witness the same joy in his children’s eyes. Farming and ranching is a family affair but it takes time, energy and dedication to the land and the animals to ensure the next generation has an opportunity to operate the family farm. We feed, care for and tend to our animals daily to not only ensure our way of life, but to sustain this opportunity for our children to enjoy.

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Cows Aren't Squirrels

Published by Robin Kleine at 5:36 AM under Agriculture | Coffee Shop Talk

I know that’s a strange title for a blog.



Image courtesy of National Geographic.


But, I’ve been thinking about all of the work happening around our place and I was thinking that our jobs as farmers would be considerably easier if cows could gather their own food for the winter, you know … like squirrels.


While cows aren’t squirrels, sometimes I feel like one. It’s up to my family to harvest, protect and distribute the cows’ winter food supply.


Here’s how we’ve been preparing –


In the past few weeks we’ve been chopping silage, putting up the last cutting of hay and corn harvest is just beginning around these parts.


As you very well know, cows graze on grass. They need this grass, or forage, to keep their rumen (one piece of their four part stomachs) going strong. But in the winter … the grass is often dormant and/or covered in snow.


The cows still need to keep their stomachs fully functional, so we must provide this forage in other forms such as hay or silage. Silage is usually made from corn or sorghum plants, where the entire green plant is harvested and cut into small pieces. This silage is then put in a silo, silage piles covered in plastic or silage bags (long plastic, sealed tubes). It must undergo a fermentation process before it can be fed. For more information on silage, visit -- http://en.wikipedia.org/wiki/Silage.




Image courtesy of Kansas Ag Network.




After the cows have eaten down the grass in the pasture and the temperature drops, we will begin feeding them big, round bales of hay and a precise amount of silage every day. Together these two feed stuffs (along with minerals we supply to them free choice) will provide enough energy and protein to keep the cows happy and healthy throughout the winter.


The corn we didn’t chop for silage will be allowed to dry a little longer in the field, before our favorite farmer harvests it with his big red combine. We then feed the corn to the cattle in the feedlot, to help them get to the “finished” stage/weight and ready for the butcher.


Sometimes, we even bale the corn stalks after we harvest the corn. These bales are then laid out for the cows in the pasture. It helps them stay warm in the frigid winter temps too.


For today, the cows are enjoying the sunshine and delightful temperatures. Little do they know, we’re working like squirrels to make sure they are properly cared for in the coming months … when the weather won’t likely be as pleasant!




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Fall Traditions

Published by Heath Larson at 3:32 AM under Beef Team | Coffee Shop Talk | General

We are “fall-aholics” at our house.  Each year, our calendar for the months of September and October is jam-packed with every conceivable fun event and family tradition.  With the start of football season, we can again listen to Mitch Holthus give the colorful play-by-play our Kansas City Chiefs on Sundays.  Football season means there are fantasy drafts to be held and injuries to monitor.  We load up the car early and spend an entire day at the State Fair in Hutchinson, visiting the livestock, watching the shows, and of course, taking a ride on the “Ye Olde Mill” haunted boat ride.  We begin scouring the stores for the perfect pumpkin for our jack-o-lantern.  Speaking of pumpkin, don’t forget to plug in the pumpkin air freshener, get out the pumpkin hand soap, and have a pumpkin spiced beverage or two!


The beginning of fall also holds some running traditions for us.  High school cross country season begins, and we usually find time to get out to a meet or two and push our kids at breakneck speed across the course, cheering on the “young guns” in our double stroller.  Our favorite local trail race is this weekend, a 6.5 mile meat grinder featuring 3 water crossings ranging from knee-deep to chest deep, rugged rocky terrain, stout competition, and awesome homemade post-race cookies.  The following weekend, my hometown’s fall festival occurs, featuring a 5k race, organized by my sister. 


I began training consistently for the 2014 running season in January, and after the September races, I am headed for a few weeks of sorely needed time off.  It’s been a long season of early mornings, windy days, late night runs to squeeze in one more training run, and of course…interminable time on those awful, punishing machines:  Hotel treadmills. While this may be the end of training season, I can’t shake the fact that running is part of who I am as a person.  I will run fairly regularly, especially when the weather is nice.  However, the pace will be much slower, and the schedule more flexible, in order to refresh my body and recharge my mind in preparation for the training schedule that lies ahead in 2015. 



Many people also consider fall the end of “grilling season.” I always chuckle at the idea of grilling season, because we grill at least twice per week, year round at our house, and eat grilled leftovers for multiple meals during the week, too.  To have a grilling season, one would have to have a “non-grilling season.”  For our family to have a non-grilling season, we would have to institute a “non-eating season,” and with our family, merely missing a meal is asking for a household rebellion!  At our house, the hardships encountered while grilling year-round are well worth the dividends in taste.  Flank steak fajitas, tri-tip roast, sirloin steaks, and blue cheese burgers are better cooked over charcoal, and that’s the only way we ever cook them.  Firing up the grill forces us to slow down, sit back, and, thankfully, slow down and enjoy life…if even for a moment. 


Cheers to fall!

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Make Life Happen

Published by Kassie Curran at 8:11 AM under Agriculture | Coffee Shop Talk | General

I’ve been told that time flies and it goes even faster as we get older, which I am continually finding out. What makes this idea so hard to accept sometimes is that life is happening all throughout that time whether we are making the most of it or not. Do you sit around waiting for something to happen? Or do you make the most of each day and make life happen?

This idea has really hit me the past few weeks as I think about the Blythe family. Over the past few weeks Tyler Blythe went through a life-changing medical emergency and needed a liver transplant as an 18 year old. This probably happens more frequently than I’d like to think, but this particular case hit a lot closer to home for me as it was some of my friends’ little brother. Although their lifestyle with a big family of 5 kids can get a bit hectic, just like my family, they are a pretty normal family. The Blythe family has a cattle ranch in the Flint Hills of Kansas and are active in their community – they are great people who do great things. But life throws challenges your way regardless of who you are, what really matters is what you do and who you are in spite of the adversity you face.

Tyler finished his senior year of high school this past May with plans to attend K-State in the fall, but became extremely sick toward the end of the summer. His condition worsened and he was moved up on the liver transplant list and had to postpone his college plans. It’s hard to imagine that something so extreme can happen so fast. After being diagnosed with Primary Sclerosing Cholangitis, Tyler received a liver just 20 days later because of how badly his condition has worsened. Luckily, Tyler was blessed with a new liver and will continue to recover thanks to the gracious donation of a liver from a family that didn’t even know him. I know that Tyler will continue to heal and make the most of the gift of life. He plans to come to K-State in January and live his life to the fullest.

If you were given a second chance at life, would you sit around or make life happen? I hope you would choose the latter, but more importantly, why not choose to make life happen every day no matter what?

For more on Tyler’s condition and his recovery, keep up with Debbie’s blog at http://www.kidscowsandgrass.com/. While I don’t wish this tragedy on anyone, it certainly brings up the idea of whether you would consider donating your organs to benefit another life? If you’d like to consider it or learn more check out http://organdonor.gov to become a donor.

Eat Beef & Make Life Happen!


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A Summer at Monsanto

Published by Kassie Curran at 8:20 AM under Agriculture | Coffee Shop Talk | General

Have you ever taken an opportunity to step out of your comfort zone? I can think of many times where I have taken opportunities like this, and they’ve always ended up being significant growth experiences with lasting benefits. I remember the first time I went to a livestock judging contest when I was 7 years old – I was terrified because I wasn’t fully prepared for what I was getting into, but after 12 years of livestock judging I had countless experiences that taught me critical thinking, confidence, hard work, and a love for challenge. The skills I learned back then continue to serve me well as I continue through college and into the workplace. I had a similar experience this summer in my internship as a regulatory food/feed composition and nutrition intern at Monsanto in St. Louis, MO.


Although I have a strong agriculture background, it is primarily in livestock so I knew very little about crops before working at Monsanto. As the time came for me to move to St. Louis, I was excited to learn more about crops and biotechnology and learn more about how a company works from the inside, but to say the least, it was out of my comfort zone. Because Monsanto is a large company I was nervous about my contributions, what I would learn about Monsanto, and how people would see me after having worked for Monsanto, a company that some equate to evil. Regardless of your own views on biotechnology, I’m happy to say that I have been impressed by the integrity of Monsanto since day one.


In the two-day orientation, I learned that Monsanto utilizes breeding and biotechnology along with agronomic solutions to develop products that help farmers throughout the world produce more while using less land, water, and pesticides. After orientation I was soon assigned projects to work on throughout the summer. Although my projects were a huge part of my time spent with the company, I learned so much more away from my desk.  


You know the idea that “agriculture feeds the world?” While my generation of agriculturalists has gravitated towards that mantra, the majority of farmers don’t really set out to feed the world when they wake up each morning. They love farming and seek to provide for their families. Since the global food system is so complex, individual agriculturalists aren’t the ones strategizing how they can “feed the world.” Luckily, there are people who want to support farmers in their efforts and can work together to facilitate increased agriculture production so that we can benefit society by feeding more mouths around the world in a responsible way.


I view Monsanto as one of the team players in this effort to help agriculture feed the world and their commitment to this effort has been the most impressive thing I’ve gained from my time with them. They have the ability to organize science, technology, business and communication experts in a way that supports farmers in producing food more efficiently, while ultimately benefitting society.


While I was continually reminded of this commitment in conversations with people throughout the company and tours of the facilities, I realized the tangible outcomes of this commitment when I attended the Sustainability Yield Pledge Awards one morning. The ceremony recognized contributions made by Monsanto employees around the world to support communities where Monsanto is involved. Efforts that were highlighted included helping farmers increase their yields in Hungary; re-establishing underground water levels in Peru; helping a community in India improve their quality of life by providing better nutrition and nutrition education in their schools, hosting education programs for farmers, and getting clean water for families; making sure farmers in the U.S. have the right tools to better manage tough weeds; enhancing technology in rural America’s schools; and collaborating with others to provide solutions for honey bee health. I was completely blown away by this snapshot of the ways Monsanto employees were contributing to their communities around the world to support the overall goal of sustainable agriculture.


This experience really made me think about the teamwork that must exist within and outside of the agriculture industry for us to move forward in feeding our growing population in a responsible manner. From consumer to farmers and ranchers and everyone in between, we must all be on this team together. Not a single person or even a single company can achieve the feat of feeding the world – no, we must work together and respect the work that each teammate contributes.


During my time with Monsanto, I worked on projects that analyze and explain nutrient composition of genetically modified crops, including sweet corn. I attended the farmer’s market on Monsanto’s campus where farmers who grow Monsanto products, including genetically modified sweet corn come to sell their vegetables. Every time I went, there were so many people waiting in line to get these delicious items. I had the very best tomato I’ve ever had and the tastiest sweet corn too!


I could go on and on about the awesome work going on throughout the various teams at Monsanto, it’s an impressive organization. After my experience, I am confident that my experience with this agriculture company will continue to yield benefits for many years to come. It was a privilege to contribute to their vision through my projects and I am proud that I was able to work for a company dedicated to progressing sustainable agriculture through its commitment to producing more, conserving more, and improving lives while maintaining integrity and stewardship with its practices.


I hope that we can all work together to continue making improvements to agriculture and learn to appreciate the diversity that each team member brings to the table whether from seed production to livestock or anywhere in between that supports them.


Go Team Agriculture!


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