The Country 28/11/25: Todd Clark talks to Jamie Mackay

In what has become an annual tradition here on The Country, we head to Lexington, Kentucky, for Thanksgiving Day.

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Episode Transcript

Speaker 1 (00:00):
It's become a bit of a tradition here on the country.
On the last Thursday of November, Thanksgiving Day in the
United States, we head to Lexington, Kentucky Bluegrass country, although
the grass is under snow at the moment. Perhaps Todd
Clark is our guy over there. Todd, how special is
Thanksgiving for American families?

Speaker 2 (00:20):
Good day, Jamie. The Yes, it's a huge holiday. It's
probably second only to Christmas time here in the States.
And you know, as an example today, we had thirty
five people at our house for a Thanksgiving dinner in
the same thing. You know, all across the US unfold.

(00:41):
So it's a huge holiday here in the States.

Speaker 1 (00:45):
Yeah, and as I've said on numerous occasions, we took
a farming touring group over and had a Thanksgiving dinner
at your house. It was wonderful. Traditional fair is like
turkey and all the extras it is.

Speaker 2 (00:58):
In country ham and yeah, dumplings and gravy and the
list goes on, and multiple pies and yeah, any any
foods you can imagine, that's what would be had. But
the traditions are turkey and mashed potatoes, sweet potatoes, and
green beans, and the list goes on.

Speaker 1 (01:19):
Can you afford to have beef on the table?

Speaker 2 (01:22):
Yeah, it's funny that you asked that. Since the last
time that we talked, the our president has tweeted a
couple of times and has come out and said that
he's going to try to reduce the cost of groceries
in the grocery stores, try to roll back inflation some

(01:42):
and so he's catering to the masses as he should,
but he in the meantime, he's thrown US beef producers
under the bus, and so are our highs of this year.
We're almost back a whole twelve months in pricing now.
Cattle of that average probably two to three hundred dollars
ahead less in the in the last two weeks than

(02:05):
they did as recent as a month ago. So well,
we'll see. But beef producers in the US are really
frustrated with the with the president at the moment.

Speaker 1 (02:16):
Well, beef producers in New Zealand are quite happy.

Speaker 2 (02:19):
With them, I understand. With the with the tariffs being
rolled back and the fundamentals of the beef markets still
say that we'll have good prices going forward. Supplying demand
indicate that it's I think the market just took advantage
of what the president is saying and seize the opportunity

(02:39):
to reduce prices.

Speaker 1 (02:41):
I won't hold you too long. I realize it's a
public holiday and you've got to digest that Thanksgiving dinner,
Todd Clark. But we talked about the Kentucky or the
blue grass of Kentucky. Isn't white at the moment? Is
it covered with snow?

Speaker 2 (02:54):
It's not at the moment. But we have already had
a snow a few weeks ago, and we're around freezing
today as you and I talk. So it's uh, we're
into winter and counting the days down till spring at
this point.

Speaker 1 (03:08):
Okay, Todd Clark, thank you very much. It is a
tradition to you and to you on Thanksgiving Day. It
is a wonderful American feast, and for those who are
unaware of its origins, it is effectively for celebrating bringing
the last of the harvesting? Am I right in saying.

Speaker 2 (03:21):
That, Yes, that's exactly right, and it's uh, And so
that's the reason we have all the different types of
food in that sort of thing. So, so it is
a season to be thankful for friends, family, and food.

Speaker 1 (03:35):
Great combination Todd Clark enjoyed the rest of your day
with your family. Thanks for your time.

Speaker 2 (03:39):
Thanks Jamie