Agriculture runs deep in Larry Reagan's blood. As President of the New Mexico Farm and Livestock Bureau, he bridges the gap between policy and pasture, advocating for the 22,000 members who make up the state's oldest and largest agricultural organization.
"Raising cattle is a calling, not just a job," Reagan explains during this enlightening conversation with Caroline Romo of the New Mexico Beef Council. His journey from insurance customer to influential agricultural leader parallels the organization's own mission - often misunderstood as simply an insurance provider when its true purpose lies in advocacy, lobbying, legal action, and education.
Reagan's personal operation reflects the adaptive nature of New Mexico ranching. With only 14 inches of annual rainfall in his region, he's spent 25 years implementing cross-fencing systems for optimal cattle rotation. This attention to detail extends to animal welfare, with Reagan emphasizing that stress reduction is paramount for cattle health. "Everything we can do to minimize stress in our cattle is helping our cattle," he notes, highlighting the profound care that underpins responsible ranching practices.
The conversation reveals the Farm Bureau's inclusive approach to agriculture, welcoming everyone from small organic producers to large cattle operations under one mission: telling agriculture's story authentically. As Reagan puts it, agricultural producers are "doing it the best they can to the most rigorous standards," feeding their own families the very food they produce. His favorite beef dish? The quintessentially New Mexican green chili stew - a fitting culinary representation of the state's rich agricultural heritage.
Subscribe to Behind the Burger for more stories from the cattlemen and cattlewomen who bring beef from pasture to plate. Visit nmbeef.com to discover recipes, resources, and more insights into New Mexico's vibrant beef industry.
Thanks for tuning in to Behind the Burger!
Stay connected with us — follow @NMBEEF on TikTok and Instagram, New Mexico Beef Council on Facebook and visit nmbeef.com for recipes, nutrition info, a local beef directory and more.
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:04):
Welcome back to another episode of Behind the
Burger.
I'm Caroline Romo, theexecutive director for the New
Mexico Beef Council.
I'm here in Ria Doso for theDairy Producers of New Mexico
annual meeting and I'm here withLarry Reagan, who is the
president for the New MexicoFarm and Livestock Bureau.
Speaker 2 (00:23):
Correct.
Speaker 1 (00:24):
Right.
Well, Larry, will you introduceyourself and tell us a little
bit about you, your background?
Speaker 2 (00:30):
Yeah, I'm Larry Reagan.
I'm president of New MexicoFarm and Livestock Bureau.
I have been president for twoand a half years now.
I've been on the board ofdirectors for about 15 years.
Got started in Farm Bureau Likea lot of people.
I started buying the insurance,not realizing what an advocate
(00:52):
Farm Bureau is for agriculture,and the more I learned about it,
the more involved I got in it.
Personally I have a cow-calfoperation.
I just raise calves.
I don't pack ground yearlingsor anything like that anymore.
I did that for a while and I'mtoo old for that.
But I did recently lease asmall alfalfa farm down in the
(01:23):
valley in the Fort Sunday AirNation District and that's been
quite an experience.
But no, farm Bureau keeps memostly busy under your nation
district and that's been quitean experience.
Speaker 1 (01:28):
No, Farm Bureau keeps me mostly busy.
Yeah well, thank you for theimportant work you do with them.
Will you tell us a little bitmore about the Farm Bureau and
about, maybe, your role withthem?
Speaker 2 (01:40):
Yeah, new Mexico Farm and Livestock Bureau is the
oldest ag organization in thestate.
We advocate for agriculture, wejoin lawsuits, we spend a lot
of time lobbying with thelegislature, both at the state
level and national level.
(02:00):
We just got back from a trip toWashington DC last week.
National level, we just gotback from a trip to washington
dc last week and uh, we also uh,you know, we do some marketing,
I guess you would say.
And another big part about farmbureau is ag in the classroom
and the education component isis is an important part of what
(02:23):
we do as emissions absolutely.
Speaker 1 (02:25):
I think, uh, ag in the classroom is maybe the thing
I know the most about and Ithink that the group, the group
that runs that, does such awonderful job and such a unique,
um, unique lesson plans to taketo classes and and teach them
about agriculture they do.
Speaker 2 (02:38):
We are really blessed to have that crew absolutely
they've been recognizednationally.
They've done some workshops atthe National Ag and Classroom
and stuff like that.
Speaker 1 (02:49):
Oh yeah, Well, we're proud.
We're proud they're from NewMexico and I guess if listeners
are in a school, or teachers andyou'd like someone to come
visit your school, that'ssomething they can reach out
right.
Speaker 2 (03:01):
Absolutely.
We love having them to get intoa new school.
Speaker 1 (03:07):
Yeah, absolutely.
We say at the Beef Council wealways talk about it's an honor
to get in the classroom, right?
So we know it's an honor andwe're going to treat it with the
utmost respect and comeprepared and show up on time.
We also at the Beef Councilhave a Beef Grant Program.
So, since we're talking toteachers theoretically as
(03:30):
listeners, we do have a beefgrant program that you can look
out for in the fall and that'sto reimburse teachers for up to
$1,000 of beef a year, a schoolyear, and then we can come in.
It can pair with an Ag in theClassroom teaching, it can pair
with, you know, the Beef Councilcoming.
Either way, we can allcollaborate and we'd love to get
beef in the classroom.
Speaker 2 (03:45):
It's important that we all stick together.
Speaker 1 (03:48):
Absolutely, absolutely, and, I think,
luckily, in New Mexico.
I've been welcomed with openarms and we've been able to
collaborate already and excitedabout what more we can do.
So you talked already aboutyour cattle operation and your
alfalfa, but maybe what gave youyour love for agriculture?
Speaker 2 (04:07):
Just growing up in it I was actually.
My parents were both teachers,but my dad also farmed and
ranched, and both of mygrandparents were ranchers and
farmers, and so I spent allsummer working farmers.
(04:29):
And so I spent all summerworking and and just growing up
in it.
Speaker 1 (04:30):
I just I couldn't imagine doing anything else.
Yeah, it gets in.
It gets in your blood, right,we've, we.
We're probably starting tosound a little bit like a broken
record sometimes when we talkabout it on the podcast, but
it's just in your blood.
Speaker 2 (04:39):
A lot of times it just is and you love it I said
that the raisin beef cattle, orraising cattle, probably the
dairy guys, feel the same way.
It's a calling, it's not just ajob, it's not just a business.
Those of us who are in thatbusiness, we're there because we
love the cattle.
(04:59):
We want to be there.
Speaker 1 (05:00):
Yeah, well, and that's the whole goal of the
podcast is to talk about thatlove for our cattle, especially
on the Beef Council side anddairy producer side, is we want
people to know that people whoare growing your food care about
the animals and care about theend product.
They care about you as aconsumer and they're putting
everything they can into keepingthose cattle safe, healthy and
(05:23):
providing a wholesome productand end product.
Speaker 2 (05:27):
Absolutely.
And what I like to try toremind people is you know,
stress is the worst thing forcattle.
That's when they get sick,that's when they get hurt, and
everything we can do to minimizestress in our cattle is helping
our cattle.
Speaker 1 (05:44):
Yep, to minimize stress in our cow is helping our
cow.
Yep, I know I once time toureda dairy in another state and
they were talking about.
They had a really great way ofexplaining it like a resort and
they said, and here's thecabanas and here's this.
And they were just reallyclever.
But the whole point was, yeah,they don't want cattle, we don't
want cattle to be stressed out.
It's not good for it, it's notgood for our wallets, it's not
(06:04):
good for them, it's not good forthe meat.
And so, yeah, absolutely so.
Um, what do you think is themost rewarding part of being in
the agriculture industry?
Speaker 2 (06:13):
whenever we have a victory, uh in in the
legislature or or win a lawsuitor a lawsuit that we've joined,
is you say that vickor is uh,those, those, he's a Vic Torres.
Those, those, those kind ofthings that really change the
change the lives of people youknow and make make, make our
producer lives better.
(06:34):
That's, that's the biggestreward, that's that's the reason
I do it.
Speaker 1 (06:39):
Absolutely those.
Those victories make the harddays worth it, sometimes right?
Absolutely, yeah.
How does New Mexico'slandscapes and climate shape
your ranching practices?
Speaker 2 (06:51):
Oh well, the course of dry weather.
You know where I live, we getabout 14 inches of rain a year.
I always say, if I can getseven inches in July and August,
that's all I need.
But this year we've beenfortunate.
We've had about seven inches inApril and May.
So we're at a ballgame thisyear.
(07:14):
When I was first leased to Ridge, I leased it from my family and
our grandfather.
He was just one big pasture andI've spent the last 25 years
putting in cross fences so thatI can rotate my cow and I think
that makes a big difference.
(07:34):
I had a friend one time.
He, uh, she did well.
He used to be on your board.
His name was Mark McCullen andhe said I always if I had a
question on beef cattle or ormarketing or anything, I always
called Mark because I thought hewas the smartest guy I knew.
(07:55):
And had another friend who alsowas very successful and they had
completely different outlooks.
And one guy, he believed in bigpastures.
But to say, catch the same cowsback in the same pastures every
year they did.
That reduces their stress.
They'd open it, move around,they know where, where their
(08:17):
home.
And uh, mark, he believed inrotations, uh, rotating pastures
.
He put, put in some of thesavory type systems and he was a
big believer in rotating and,and so there was two completely
different perspectives from twoof the smartest guys.
I knew.
So, but yeah, deal my heel.
(08:38):
I said well, you know, you know, wait here, we're all geniuses
and try your all ideas.
Speaker 1 (08:47):
So, yeah, quite the challenge.
I've heard a lot of greatthings about Mark McCollum and
he was an important part of theBeef Council history, I think.
Fred, yeah, yeah.
And then you talk abouthigh-density grazing and all of
that.
It's just really interestinghow intricate being a rancher is
, no matter how many head ofcattle you have, you're paying
(09:08):
so much attention to grass and,like you said, you might do a
big pasture, you might do thehigh-density small pastures, but
, whatever it is, you're puttingso much care and so much effort
into every blade of grass.
Speaker 2 (09:18):
That's right.
Yeah, every blade of grasscounts, yeah.
Speaker 1 (09:22):
Yeah, absolutely.
So what is something you'reproud of that you've
accomplished recently, whetherit be in your operation or at
the Farm Bureau?
What's something you're proudof?
Speaker 2 (09:35):
Well, we just we just recently went through some
difficult times at Farm Bureauand we about got through it, and
if we get completely throughwith that, then I think that'll
be my biggest accomplishment.
Speaker 1 (09:50):
Yeah, kind of still working through it.
But yeah, well, wish you allthe best and I can't wait to see
you on the other end yeah, Imay retire in five minutes oh,
shoot, well, you've.
You've given, uh, given so manyyears.
You said 15 years, right, 15years before before being your
president.
Yeah, so, uh, we, we, uh, welove the agriculture.
(10:12):
Servants like you, uh, we need,we need more like you that are
willing.
Speaker 2 (10:15):
Yeah, to labor them.
Speaker 1 (10:18):
Absolutely Well, thank you.
What is so?
Something kind of thinking inthe future.
What's something exciting thatyou're working on or something
that's coming in the future?
Speaker 2 (10:30):
A farm bill, if they could pass a farm bill.
I guess for the immediatefuture that's the main thing,
and any victories we can have inWashington or Santa Fe, that's
just what we were for.
Speaker 1 (10:47):
Absolutely.
What is one thing most peopledon't know about the Farm Bureau
, about the New Mexico Farm andLivestock Bureau?
Speaker 2 (10:54):
Well, I hesitate to say it is, but a lot of people
think Farm Bureau is in shotsand Farm Bureau, by being able
to buy insurance, is a memberbenefit of being in Farm Bureau,
the Farm Bureau Federations,the New Mexico Farm and
Livestock Bureau.
We are very distantly relatedto the insurance.
(11:17):
I'm a little more closely nowsince I'm the president, but the
federations and we don't sellinsurance, right, I mean, we'd
love for you to buy a farm.
Yeah, absolutely.
That's not our job.
Speaker 1 (11:34):
Yeah, I think that's an important delineation, that
there is Farm Bureau Financialwhere you can buy your insurance
, but then what you guys aredoing is a lot of the advocacy
and the lobbying and all thethings that agriculture needs.
Right, yeah, and also mostpeople would probably be
(11:55):
surprised to learn that we have22,000 members at the state.
Yeah, that's sizable.
So that means you guys are theoldest agricultural organization
and also probably the largest.
The largest, yeah, by quite abit, by quite a bit, yeah, yeah,
absolutely.
That was a safe guess.
And what is your favorite?
Speaker 2 (12:16):
part of the agriculture industry, my
favorite part of the ag industry, I would just have to say the
people, the farmers, theproducers, the, the people who
grow the food, keep it safe.
That's, that's my favoriteabsolutely.
Speaker 1 (12:33):
Uh, that's a common answer.
Uh, I agree the the people.
And then, and then sometimes Iventure to say the people in new
mexico are, are even top notchright.
That absolutely yeah, we'vejust the.
It feels like the family growsevery time I go to a new event
and everybody's just beenwelcoming and and um, and I
think that that's a really neatthing, a really special thing.
(12:54):
Even if you're a newagriculturalist, I think that
you get welcomed in.
Speaker 2 (12:58):
Right, and that's another thing.
Farm Bureau.
We welcome all aspects ofagriculture and dairy
utilization, from the organicproducers to small organic
backyard organic producers tothe huge cattle operations.
We welcome everybody into thisHarmony Road family.
Speaker 1 (13:19):
And that's an important thing we can do more
and we can be more successfulwhen we're all together and we
can all tell the same story thatagriculture is just a group of
wonderful people that want tofeed the world and want to put
that, you know that, safe foodon your plate.
Absolutely, yeah, yeah.
So you know, we, we, of coursethere's there's bad days, Of
(13:43):
course there's hard days, Ofcourse there's, you know, things
that you got to get through,and so I only bring that up to
say what makes you keep goingand why do you do what you do?
Why do you continue tovolunteer, continue to have
cattle, even expand theOperation Alfalfa?
What makes you keep going?
Speaker 2 (14:01):
Just to continue to help people and spread the
message.
And spread the message thatagriculture, the people who
produce food, are doing it thebest they can and the safest, to
most rigorous standards thatthey can, and whether it's beef
or green chili or pecans oronions, whatever the people that
(14:26):
produce it are doing the bestjob they can and keeping it safe
and they feed whatever theyproduce.
They feed their own families.
Speaker 1 (14:35):
That's an important message and an important
inspiration to keep going.
So is there anything else you'dlike to add about the beef
industry, or your operation orFarm Bureau?
Speaker 2 (14:47):
Well, obviously right now the beef industry is in
pretty good shape.
I don't know how long that'sgoing to last, but we're going
to take a bad edge of it for aslong as we can yeah, absolutely
we're.
Speaker 1 (14:57):
We're happy.
We're happy for, for highprices for our ranchers, our
cattlemen and women, and we'rehappy for every ounce of rain.
We just wish it could get tothat southwestern part of our
state.
Yeah, we, we pray for the wholestate.
Yeah, yeah, absolutely we,absolutely, we wish we could
share some rain.
Well, so we joke that maybethis is the favorite question or
(15:19):
the best question what is, andmaybe the most important, what
is your favorite way to eat beef?
Or maybe your favorite uniquerecipe?
Or, yeah, what's your favorite?
Speaker 2 (15:28):
I've seen you ask other people their question and
you know know steaks are good,but uh gosh, I sure love that
green chili stew and absolutelyI like a brown beef, not ranch
for it, at least okay, okay,well, and that's a good plug too
for one of your ag in theclassroom teachings.
Speaker 1 (15:46):
It's, I think, stew for a few, and they bring a
green chili stew, I think, right, uh, to the classroom.
So there you go, green chilistew.
Well, I think, right to theclassroom.
So there you go, green chilistew.
Well, I think we have one ofthose recipes on our website
that we can link to.
So, yeah, yeah, perfect, well,thank you so much Again.
Thank you for being a volunteerin the agriculture industry,
thank you for being a leader inFarm Bureau and also raising
(16:11):
beef and raising feed.
So thank you for being on thepodcast too.
Thank you for having me.
It's been a blast, absolutelyThanks.
Behind the Burger is a podcastproduced by the New Mexico Beef
Council with the goal of tellingthe stories of the cattlemen
and cattlewomen of the NewMexico beef industry.
Thank you for joining us fortoday's episode.
If you'd like more information,please visit nmbeefcom.
(16:33):
Whether it be a burger, a steakor another beef dish, we hope
you're enjoying beef at yournext meal.
Welcome back to another episode of Behind the
Burger.
I'm Caroline Romo, theexecutive director for the New
Mexico Beef Council.
I'm here in Ria Doso for theDairy Producers of New Mexico
annual meeting and I'm here withLarry Reagan, who is the
president for the New MexicoFarm and Livestock Bureau.
Speaker 2 (00:23):
Correct.
Speaker 1 (00:24):
Right.
Well, Larry, will you introduceyourself and tell us a little
bit about you, your background?
Speaker 2 (00:30):
Yeah, I'm Larry Reagan.
I'm president of New MexicoFarm and Livestock Bureau.
I have been president for twoand a half years now.
I've been on the board ofdirectors for about 15 years.
Got started in Farm Bureau Likea lot of people.
I started buying the insurance,not realizing what an advocate
(00:52):
Farm Bureau is for agriculture,and the more I learned about it,
the more involved I got in it.
Personally I have a cow-calfoperation.
I just raise calves.
I don't pack ground yearlingsor anything like that anymore.
I did that for a while and I'mtoo old for that.
But I did recently lease asmall alfalfa farm down in the
(01:23):
valley in the Fort Sunday AirNation District and that's been
quite an experience.
But no, farm Bureau keeps memostly busy under your nation
district and that's been quitean experience.
Speaker 1 (01:28):
No, Farm Bureau keeps me mostly busy.
Yeah well, thank you for theimportant work you do with them.
Will you tell us a little bitmore about the Farm Bureau and
about, maybe, your role withthem?
Speaker 2 (01:40):
Yeah, new Mexico Farm and Livestock Bureau is the
oldest ag organization in thestate.
We advocate for agriculture, wejoin lawsuits, we spend a lot
of time lobbying with thelegislature, both at the state
level and national level.
(02:00):
We just got back from a trip toWashington DC last week.
National level, we just gotback from a trip to washington
dc last week and uh, we also uh,you know, we do some marketing,
I guess you would say.
And another big part about farmbureau is ag in the classroom
and the education component isis is an important part of what
(02:23):
we do as emissions absolutely.
Speaker 1 (02:25):
I think, uh, ag in the classroom is maybe the thing
I know the most about and Ithink that the group, the group
that runs that, does such awonderful job and such a unique,
um, unique lesson plans to taketo classes and and teach them
about agriculture they do.
Speaker 2 (02:38):
We are really blessed to have that crew absolutely
they've been recognizednationally.
They've done some workshops atthe National Ag and Classroom
and stuff like that.
Speaker 1 (02:49):
Oh yeah, Well, we're proud.
We're proud they're from NewMexico and I guess if listeners
are in a school, or teachers andyou'd like someone to come
visit your school, that'ssomething they can reach out
right.
Speaker 2 (03:01):
Absolutely.
We love having them to get intoa new school.
Speaker 1 (03:07):
Yeah, absolutely.
We say at the Beef Council wealways talk about it's an honor
to get in the classroom, right?
So we know it's an honor andwe're going to treat it with the
utmost respect and comeprepared and show up on time.
We also at the Beef Councilhave a Beef Grant Program.
So, since we're talking toteachers theoretically as
(03:30):
listeners, we do have a beefgrant program that you can look
out for in the fall and that'sto reimburse teachers for up to
$1,000 of beef a year, a schoolyear, and then we can come in.
It can pair with an Ag in theClassroom teaching, it can pair
with, you know, the Beef Councilcoming.
Either way, we can allcollaborate and we'd love to get
beef in the classroom.
Speaker 2 (03:45):
It's important that we all stick together.
Speaker 1 (03:48):
Absolutely, absolutely, and, I think,
luckily, in New Mexico.
I've been welcomed with openarms and we've been able to
collaborate already and excitedabout what more we can do.
So you talked already aboutyour cattle operation and your
alfalfa, but maybe what gave youyour love for agriculture?
Speaker 2 (04:07):
Just growing up in it I was actually.
My parents were both teachers,but my dad also farmed and
ranched, and both of mygrandparents were ranchers and
farmers, and so I spent allsummer working farmers.
(04:29):
And so I spent all summerworking and and just growing up
in it.
Speaker 1 (04:30):
I just I couldn't imagine doing anything else.
Yeah, it gets in.
It gets in your blood, right,we've, we.
We're probably starting tosound a little bit like a broken
record sometimes when we talkabout it on the podcast, but
it's just in your blood.
Speaker 2 (04:39):
A lot of times it just is and you love it I said
that the raisin beef cattle, orraising cattle, probably the
dairy guys, feel the same way.
It's a calling, it's not just ajob, it's not just a business.
Those of us who are in thatbusiness, we're there because we
love the cattle.
(04:59):
We want to be there.
Speaker 1 (05:00):
Yeah, well, and that's the whole goal of the
podcast is to talk about thatlove for our cattle, especially
on the Beef Council side anddairy producer side, is we want
people to know that people whoare growing your food care about
the animals and care about theend product.
They care about you as aconsumer and they're putting
everything they can into keepingthose cattle safe, healthy and
(05:23):
providing a wholesome productand end product.
Speaker 2 (05:27):
Absolutely.
And what I like to try toremind people is you know,
stress is the worst thing forcattle.
That's when they get sick,that's when they get hurt, and
everything we can do to minimizestress in our cattle is helping
our cattle.
Speaker 1 (05:44):
Yep, to minimize stress in our cow is helping our
cow.
Yep, I know I once time toureda dairy in another state and
they were talking about.
They had a really great way ofexplaining it like a resort and
they said, and here's thecabanas and here's this.
And they were just reallyclever.
But the whole point was, yeah,they don't want cattle, we don't
want cattle to be stressed out.
It's not good for it, it's notgood for our wallets, it's not
(06:04):
good for them, it's not good forthe meat.
And so, yeah, absolutely so.
Um, what do you think is themost rewarding part of being in
the agriculture industry?
Speaker 2 (06:13):
whenever we have a victory, uh in in the
legislature or or win a lawsuitor a lawsuit that we've joined,
is you say that vickor is uh,those, those, he's a Vic Torres.
Those, those, those kind ofthings that really change the
change the lives of people youknow and make make, make our
producer lives better.
(06:34):
That's, that's the biggestreward, that's that's the reason
I do it.
Speaker 1 (06:39):
Absolutely those.
Those victories make the harddays worth it, sometimes right?
Absolutely, yeah.
How does New Mexico'slandscapes and climate shape
your ranching practices?
Speaker 2 (06:51):
Oh well, the course of dry weather.
You know where I live, we getabout 14 inches of rain a year.
I always say, if I can getseven inches in July and August,
that's all I need.
But this year we've beenfortunate.
We've had about seven inches inApril and May.
So we're at a ballgame thisyear.
(07:14):
When I was first leased to Ridge, I leased it from my family and
our grandfather.
He was just one big pasture andI've spent the last 25 years
putting in cross fences so thatI can rotate my cow and I think
that makes a big difference.
(07:34):
I had a friend one time.
He, uh, she did well.
He used to be on your board.
His name was Mark McCullen andhe said I always if I had a
question on beef cattle or ormarketing or anything, I always
called Mark because I thought hewas the smartest guy I knew.
(07:55):
And had another friend who alsowas very successful and they had
completely different outlooks.
And one guy, he believed in bigpastures.
But to say, catch the same cowsback in the same pastures every
year they did.
That reduces their stress.
They'd open it, move around,they know where, where their
(08:17):
home.
And uh, mark, he believed inrotations, uh, rotating pastures
.
He put, put in some of thesavory type systems and he was a
big believer in rotating and,and so there was two completely
different perspectives from twoof the smartest guys.
I knew.
So, but yeah, deal my heel.
(08:38):
I said well, you know, you know, wait here, we're all geniuses
and try your all ideas.
Speaker 1 (08:47):
So, yeah, quite the challenge.
I've heard a lot of greatthings about Mark McCollum and
he was an important part of theBeef Council history, I think.
Fred, yeah, yeah.
And then you talk abouthigh-density grazing and all of
that.
It's just really interestinghow intricate being a rancher is
, no matter how many head ofcattle you have, you're paying
(09:08):
so much attention to grass and,like you said, you might do a
big pasture, you might do thehigh-density small pastures, but
, whatever it is, you're puttingso much care and so much effort
into every blade of grass.
Speaker 2 (09:18):
That's right.
Yeah, every blade of grasscounts, yeah.
Speaker 1 (09:22):
Yeah, absolutely.
So what is something you'reproud of that you've
accomplished recently, whetherit be in your operation or at
the Farm Bureau?
What's something you're proudof?
Speaker 2 (09:35):
Well, we just we just recently went through some
difficult times at Farm Bureauand we about got through it, and
if we get completely throughwith that, then I think that'll
be my biggest accomplishment.
Speaker 1 (09:50):
Yeah, kind of still working through it.
But yeah, well, wish you allthe best and I can't wait to see
you on the other end yeah, Imay retire in five minutes oh,
shoot, well, you've.
You've given, uh, given so manyyears.
You said 15 years, right, 15years before before being your
president.
Yeah, so, uh, we, we, uh, welove the agriculture.
(10:12):
Servants like you, uh, we need,we need more like you that are
willing.
Speaker 2 (10:15):
Yeah, to labor them.
Speaker 1 (10:18):
Absolutely Well, thank you.
What is so?
Something kind of thinking inthe future.
What's something exciting thatyou're working on or something
that's coming in the future?
Speaker 2 (10:30):
A farm bill, if they could pass a farm bill.
I guess for the immediatefuture that's the main thing,
and any victories we can have inWashington or Santa Fe, that's
just what we were for.
Speaker 1 (10:47):
Absolutely.
What is one thing most peopledon't know about the Farm Bureau
, about the New Mexico Farm andLivestock Bureau?
Speaker 2 (10:54):
Well, I hesitate to say it is, but a lot of people
think Farm Bureau is in shotsand Farm Bureau, by being able
to buy insurance, is a memberbenefit of being in Farm Bureau,
the Farm Bureau Federations,the New Mexico Farm and
Livestock Bureau.
We are very distantly relatedto the insurance.
(11:17):
I'm a little more closely nowsince I'm the president, but the
federations and we don't sellinsurance, right, I mean, we'd
love for you to buy a farm.
Yeah, absolutely.
That's not our job.
Speaker 1 (11:34):
Yeah, I think that's an important delineation, that
there is Farm Bureau Financialwhere you can buy your insurance
, but then what you guys aredoing is a lot of the advocacy
and the lobbying and all thethings that agriculture needs.
Right, yeah, and also mostpeople would probably be
(11:55):
surprised to learn that we have22,000 members at the state.
Yeah, that's sizable.
So that means you guys are theoldest agricultural organization
and also probably the largest.
The largest, yeah, by quite abit, by quite a bit, yeah, yeah,
absolutely.
That was a safe guess.
And what is your favorite?
Speaker 2 (12:16):
part of the agriculture industry, my
favorite part of the ag industry, I would just have to say the
people, the farmers, theproducers, the, the people who
grow the food, keep it safe.
That's, that's my favoriteabsolutely.
Speaker 1 (12:33):
Uh, that's a common answer.
Uh, I agree the the people.
And then, and then sometimes Iventure to say the people in new
mexico are, are even top notchright.
That absolutely yeah, we'vejust the.
It feels like the family growsevery time I go to a new event
and everybody's just beenwelcoming and and um, and I
think that that's a really neatthing, a really special thing.
(12:54):
Even if you're a newagriculturalist, I think that
you get welcomed in.
Speaker 2 (12:58):
Right, and that's another thing.
Farm Bureau.
We welcome all aspects ofagriculture and dairy
utilization, from the organicproducers to small organic
backyard organic producers tothe huge cattle operations.
We welcome everybody into thisHarmony Road family.
Speaker 1 (13:19):
And that's an important thing we can do more
and we can be more successfulwhen we're all together and we
can all tell the same story thatagriculture is just a group of
wonderful people that want tofeed the world and want to put
that, you know that, safe foodon your plate.
Absolutely, yeah, yeah.
So you know, we, we, of coursethere's there's bad days, Of
(13:43):
course there's hard days, Ofcourse there's, you know, things
that you got to get through,and so I only bring that up to
say what makes you keep goingand why do you do what you do?
Why do you continue tovolunteer, continue to have
cattle, even expand theOperation Alfalfa?
What makes you keep going?
Speaker 2 (14:01):
Just to continue to help people and spread the
message.
And spread the message thatagriculture, the people who
produce food, are doing it thebest they can and the safest, to
most rigorous standards thatthey can, and whether it's beef
or green chili or pecans oronions, whatever the people that
(14:26):
produce it are doing the bestjob they can and keeping it safe
and they feed whatever theyproduce.
They feed their own families.
Speaker 1 (14:35):
That's an important message and an important
inspiration to keep going.
So is there anything else you'dlike to add about the beef
industry, or your operation orFarm Bureau?
Speaker 2 (14:47):
Well, obviously right now the beef industry is in
pretty good shape.
I don't know how long that'sgoing to last, but we're going
to take a bad edge of it for aslong as we can yeah, absolutely
we're.
Speaker 1 (14:57):
We're happy.
We're happy for, for highprices for our ranchers, our
cattlemen and women, and we'rehappy for every ounce of rain.
We just wish it could get tothat southwestern part of our
state.
Yeah, we, we pray for the wholestate.
Yeah, yeah, absolutely we,absolutely, we wish we could
share some rain.
Well, so we joke that maybethis is the favorite question or
(15:19):
the best question what is, andmaybe the most important, what
is your favorite way to eat beef?
Or maybe your favorite uniquerecipe?
Or, yeah, what's your favorite?
Speaker 2 (15:28):
I've seen you ask other people their question and
you know know steaks are good,but uh gosh, I sure love that
green chili stew and absolutelyI like a brown beef, not ranch
for it, at least okay, okay,well, and that's a good plug too
for one of your ag in theclassroom teachings.
Speaker 1 (15:46):
It's, I think, stew for a few, and they bring a
green chili stew, I think, right, uh, to the classroom.
So there you go, green chilistew.
Well, I think, right to theclassroom.
So there you go, green chilistew.
Well, I think we have one ofthose recipes on our website
that we can link to.
So, yeah, yeah, perfect, well,thank you so much Again.
Thank you for being a volunteerin the agriculture industry,
thank you for being a leader inFarm Bureau and also raising
(16:11):
beef and raising feed.
So thank you for being on thepodcast too.
Thank you for having me.
It's been a blast, absolutelyThanks.
Behind the Burger is a podcastproduced by the New Mexico Beef
Council with the goal of tellingthe stories of the cattlemen
and cattlewomen of the NewMexico beef industry.
Thank you for joining us fortoday's episode.
If you'd like more information,please visit nmbeefcom.
(16:33):
Whether it be a burger, a steakor another beef dish, we hope
you're enjoying beef at yournext meal.
Host
Carollann Romo
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