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Recently, we read an article about an organization in the United Kingdom that launched a program, “Organuary,” to promote consumer awareness and the human consumption of organ meats, citing their nutritional and environmental benefits. It’s an interesting concept.

Over the past few months, I have been reflecting on the growing number of people who are in need of food assistance due to furloughs and layoffs from the coronavirus pandemic. Feeding America estimates that more than 50 million people, including 17 million children, could be food insecure this year due to the downtrodden economy. As a working-from-home mom, I spend a lot of time in the kitchen making sure my children eat balanced, nutritious meals, and cannot imagine the difficult choices facing some parents to keep their families fed during these trying times.

Is there any better cooking device than the grill? I don’t think I could be convinced otherwise. You can cook anything on the grill! Burgers, chicken, vegetables, fruit, beans – even pizza. As a grilled-meat lover, I can’t wait until the weather warms up enough to fire up the grill. So, when I learned that July is National Grilling Month, I thought we had better take the opportunity to commemorate the occasion and thank all of the feed manufacturers, farmers and ranchers who make summer dinners on the grill possible.

For the U.S. beef industry, Valentine’s Day marks heavy activity with regard to spring calving season.  Somewhat following nature’s season for birth of prey animals (think deer, elk and wild sheep), cattle producers often manage their cow herds so that calves are born about 70 days prior to some of the best grazing conditions of the year. A cow’s milk production usually peaks about that same time. During peak milk production, her nutritional demands are also greatest. Thus, spring calving season often affords the most abundant nutritional resources at a time when the cow’s nutritional needs are highest for many parts of our great nation.