October 28, 2025 • 30 mins
We celebrate a year of bold outreach: a locally piloted hot air balloon, a fast-growing school beef grant, a statewide sports nutrition push, and farm tours that bring health pros onto ranches. Every move centers one goal—connect producers and consumers with clear stories, real education, and local pride.
• Launching a New Mexico Beef hot air balloon with Zia approval
• Starting a podcast to bridge ranch and table
• Extending the Sports Nutrition Game Plan through NMAA
• Practical fueling tips for student athletes on the road
• Farm tours for dietitians and health sciences students
• Photo contest showcasing ranch life across the state
• Beef grant expansion from 17 to 55 schools
• Teaching beef cookery and nutrition in classrooms
• Community engagement at state basketball in The Pit
• Stewardship of producer dollars and board-led priorities
• Upcoming KOB4 cooking competition series
• Balloon Fiesta debut and ongoing outreach
This podcast covers the fiscal year from July 1, 2024 to June 30, 2025.
If you would like more information, please visit nmbeef.com
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.
Carollann Romo (00:04):
Welcome to Behind the Burger, the podcast
brought to you by the New MexicoBeef Council.
Today we're mixing things up.
So our whole team is here tolook back on fiscal year
2024-2025, which ended June30th, 2025.
So we want to share our tophighlights from the year, from
(00:24):
events to education, newprojects, and we think it's been
an exciting season for beef inNew Mexico.
So we're pretty excited.
So bear with us.
Not your normal beef councilpodcast, but we're really
excited.
So first we'll introduceourselves.
Jayne Hartman (00:47):
Yeah, I'm Jane Hartman and I run the social
media and digital marketing.
Kate Schulz (00:52):
And I'm Kate Schultz, and I am the registered
dietitian.
And I'm Liz Roche, and I'm theoffice manager.
Carollann Romo (00:59):
And I'm Caroline Romo, our executive director.
And uh so I'll start us off.
I always uh I've said a longtime, especially uh in in uh
corporate life that I usuallytry not to ask anybody to do
something I'm not willing to do.
So it's good to it's good toput me on the spot first, right?
So um, so two big things forme.
(01:19):
Um one is our hot air balloon.
So the New Mexico Beef Councilpurchased a hot air balloon.
The name is sort of uh pending.
We're we're wondering if it'sthe beef balloon.
There were some jokes, youknow, it's the ribeye of the
sky, but that also meanssomething else to some people,
and uh and then uh meatloaf.
I thought meatloaf sounded funon the radio, so chase crew to
(01:40):
meatloaf.
Anyway, so we haven't named thehot air balloon, but we have a
now Albuquerque-owned, NewMexico-owned uh hot air balloon
that says Beef It's What's forDinner on it, and is a beautiful
red and black uh southwesternpattern.
It also has a Zia on top,approved by the Pueblo of Zia.
And then we also have the NewMexico Beef Council logo and New
(02:01):
Mexico Taste the Traditionlogo, which is our friends at
the Department of Ag, a specialuh you know logo program for New
Mexico products and New Mexicocompanies.
Uh so we're really excitedabout the hot air balloon.
I know um uh when we startedtalking about it and looking at
advertising and uniquely NewMexican advertising, we we you
know went to the went to theballoons and thought, how can we
(02:23):
do this?
It it probably helped that.
I started at the Beef Councilaround Balloon Fiesta, you know,
in the fall, and so that wasthe first thing that I was
walking around.
Like, how can beef council beinvolved?
And so we we thought of this,we've had a lot of help, a lot
of partners.
Um, the team, we've had a lotof conversations about it, a lot
of looking at the thing.
But to me, it's reallyexciting.
Our pilot is Trenton Caldwell,a great family.
(02:45):
Crew manager is Wes Caldwell,his dad, and then their Trent is
now a third generationballoonist, so his grandpa, his
dad have all been involved inballoons for many years.
So I think that's a reallyspecial part of that locally
owned, that family thing.
And then, and then the lastthing I'll say about it, I could
talk about it for hours.
Um, but the last thing I'll sayabout it is that the cool thing
(03:06):
I've learned about theballooning community is it's a
lot like ranching in the beefcommunity.
Everyone's willing to help,everyone's willing to teach.
We had our test flightrecently, or our first flight
recently, and they're teachingus how to pack it up, they're
treating it with the utmostcare.
And I just think that's areally special thing, and then
and then the help that we'vegotten, even I should shout out
(03:28):
Mike Garcia who helped us uh uhpurchase the balloon.
But just everyone has hasshowed us the utmost camaraderie
and care, and I'm I'm justreally excited.
So by the time this podcastcomes out, you guys will have
seen us at Balloon Fiesta, seenit all over social media as
we're recording.
It's still kind of top secret,but uh we are very excited, and
not top secret, we've told a lotof producers.
(03:48):
We wanted Cattlemen to hear itfirst and our board members to
get to share it out to people.
Um, anyways, so that's that'smaybe my uh first one.
And then um my second one Iwould say is launching this
podcast has been a realhighlight for me.
Um I think this has been areally neat way.
A lot of people are gettingtheir media in this way, and uh
we're really excited.
Every time someone's willing tospend 20 to 40 minutes
(04:12):
listening to what we have to sayfeels like a huge honor, right?
So if we had one listener, I'dI would be really excited.
So, um, and we have, you know,more than that.
Um and uh so yeah, so I thinkthis podcast has been really
fun.
I really hope that we cancontinue to connect producers
and consumers and just tell thestory of ranching because I
believe it's a positive story.
I believe they're doing areally great thing, and um, and
(04:35):
this is an easy way to tell thestory uh and get the information
out there, and that's why we'reusing it today to talk about
what we've done with the beefcouncil because it is an it
doesn't cost extra to uh put itout there again.
So so that's me.
So uh speaking of the podcast,Kate, you were able to join for
us a nutrition episode that wasreally fun.
(04:56):
Um, what were your standoutmoments this year?
Kate Schulz (04:59):
So there have just been so many.
Um the Beef Council has beendoing just so many countless
things, so it was hard to narrowit down to just two, but
working with the team and comingfrom the lens of nutrition and
dietetics, really for me, uhbeing able to utilize the sports
nutrition game plan, which wasfounded and created by our
(05:21):
partners uh and graciouslyextended to us from the Texas
Beef Council for other states touse, has been really, really
cool uh in the fact that this isa resource that is really
geared towards high schoolathletes.
We know that there's lots ofmaybe more resources available
(05:43):
for individuals who are studentathletes at a division one,
division two, a college level,but not a lot that is available
to student athletes at a highschool level.
So this is something that wehave extended in the state of
New Mexico, really through ourpartnership with the New Mexico
Activities Association.
Um, what I love about this isthat there's an educational
component to it.
(06:03):
So, you know, we love to beable to have brand recognition,
um, have our banner, our logos,places, but this really fits
that education component that wework so hard to educate
consumers in the state of NewMexico.
So, in partnering with NewMexico Activities Association,
we've been able to bring thesports nutrition game plan to
(06:26):
schools, to athletic directors,parents, coaches, um, and
student athletes.
And the way that I also like tolook at it is it really
provides, whether you're astudent athlete or not, it
really just provides a greatfoundation of healthy eating
that will ultimately hopefullycarry throughout their entire
life.
Um so high school students,it's a it's a really pivotal,
(06:46):
pivotal time where they'rewanting to be independent, make
their own food choices, but thisis a wonderful resource that I
think really meets them wherethey are and providing great
things as far as meal plans,snack ideas.
You know, New Mexico is a ruralarea, so teams are oftentimes
traveling for hours betweenschools, and they may only be
(07:07):
able to stop at a conveniencestore.
So there's a resource that wascreated that said if you are at
a convenience store, these arewhat you should choose.
So look for beef turkey, maybelook for you know chocolate
milk, look for those thingswhere you're gonna have a great
combination of carbs, fat, andprotein to continue to fuel you.
Um and we want to fuel athletesor we want to fuel students on
and off the field.
(07:27):
So, you know, this also is isjust a wonderful um something I
get really excited about.
I, like you, um, with theballoon could talk about the
sports introducing game plan allday.
Um but I just love thepartnership with the New Mexico
Activities Association.
Um, you know, it's definitely avery reputable um organization
just as a New Mexico BeefCouncil.
So partnering with them to beable to extend this resource has
(07:49):
been really, really cool, and Ilook forward to being able to
extend it into this next fiscalyear as well.
And then something that Ireally enjoy in being in this
position is as we've kind oftalked about, being a connector
and connecting what we do withum, you know, all kinds of
different audiences.
Predominantly I work withfellow medical professionals, so
(08:10):
dietitians, dietetic interns,nurse practitioners, physicians,
in dispelling myths andmisperceptions in regards to
beef nutrition and just beef ingeneral.
And so we hosted a farm tour inMay where we were able to host
about 10 registered dietitiansand dietetic interns from UNM.
Um it was just a greatexperience.
(08:30):
They loved it.
We were able to get them out ona ranch so they could see
firsthand branding, um, youknow, and just the care that
goes into the cattle.
Meet a producer, and so fromthat, we now have other
opportunities to work with UNMfor other tours and really
expanding that to undergradmedical professionals of all
(08:53):
types.
So traditionally, I work withdietitians and dietetic interns.
They were kind enough to extendthis opportunity really to
anybody in health sciences.
So excited to see uh, you know,who is going to attend our next
tour at the end of October.
And I think that that is one ofthe most important things that
we can do because we know peopleare so far removed from
(09:13):
agriculture.
We know with that, then kind ofan unnecessary fear happens.
And so being able to tellpeople really where their food
comes from, what's in theirfood, uh, and really just make
that connection, I think is soincredibly important.
So, and what we do through NMIAand what we're doing through
farm tours, uh I really thinkthat we're able to have great um
(09:34):
outreach, not only toconsumers, but to medical
professionals.
Carollann Romo (09:38):
Oh, absolutely, and I think uh special shout out
to uh New Mexico Wine and GrapeGrowers Association and New
Mexico Cattle GrowersAssociation who helped us with
those that tour specifically.
Kate Schulz (09:48):
Absolutely.
Carollann Romo (09:48):
Uh loved having them.
Kate Schulz (09:50):
And Jane, you have been uh behind so much of the
digital connection, so thank youso much for being willing to
share out um all of my nutritionuh because of course that is
always top of mind for me.
Um but I know you've had suchamazing and successful results
in in all of the social mediathat you have been doing.
So, what are some of thehighlights for you?
Jayne Hartman (10:09):
Yeah, thanks, Kate.
Um, yeah, and thanks for alwaysjumping on video when I ask you
to do something for me and youtoo, Carolyn.
Um, yeah, so this marks myfirst full year of social media.
So we've done a lot ofdifferent things.
Um really trying to provide alot of value to people of New
(10:29):
Mexico through social media.
So we share a lot of recipesand inspiration, and um we want
to tell the story of ranching inNew Mexico and make that really
easy to do.
And so what we noticed ispeople love beautiful New Mexico
ranch pictures.
(10:49):
Um, so one of my favoritethings that we did this year was
a life through the fence photocontest.
And I think I told you like, Ireally hope we get 10 or 20 you
know submissions.
At least five, right.
And we ended up getting likeover 430 submissions, and they
were beautiful.
(11:10):
And every time I opened anemail, I was like, oh my gosh,
look at this.
I'd grab my kids and look atthis sweet cow or this
beautiful.
It's just you can just tellit's New Mexico immediately upon
seeing it.
So I loved this because I gotto connect with a lot of
producers, um, hear theirstories.
(11:30):
Man, there's a lot of historyand legacy in ranching.
And it was really sweet.
So I got to tell a lot of thosestories on social media, which
I think um was really cool.
Um, cool for the producers tobe able to have a platform.
That's what we're here for, togive ranchers a platform.
And then the consumers love thestories too, so that was fun.
(11:52):
And I also got to pro toconnect with um some great
photographers around New Mexico.
There's a lot of talent, and soI'm hoping to keep continue
those relationships and get us alot of beautiful uh photos of
this beautiful state, so thatwas my favorite thing, and then
a close runner-up would be theum giveaways we did for like
(12:17):
families.
So we like to highlight familymeals um in September, and so
people sent us, you know,pictures of what they're eating
at their table and you know whatkind of beef are people eating.
So that was fun to see.
And then we did a share thelove um giveaway where the
(12:37):
winner was this uh toddlerholding a big old ribeye steak,
so that was sweet to see too.
So it's just been a lot of funconnecting with um the families
across the state.
So so we saw a lot of familiesparticipate on social media, but
Liz, you got to take it rightto schools and speak to the next
(12:57):
generation.
So tell us more about that.
Liz Roche (12:59):
We did with our beef grant program, uh, which is the
New Mexico Beef Council offersto reimburse schools up to
$1,000 per school year for thepurchase of beef to use to teach
about cooking beef, beefnutrition um in their
(13:20):
classrooms.
So it was really exciting.
Uh the program itself has grownfrom 17 schools to over 55,
which is a 300%, more than 300%increase in one year.
So that's so exciting.
Kate Schulz (13:40):
Another thing kind of connected to schools, yeah,
that you guys thought was reallycool and they love that you
could participate in throughNMAA was with Ed State
basketball.
So a little bit about that andhow what that whole experience
looked like being in the pit inAlbuquerque and all of the teams
um, you know, they'rerepresenting their schools,
rural, urban, and yes, how youand Carolyn were able to engage.
Liz Roche (14:04):
Yes, that that was very kind of eye-opening to me
because you know, you raise yourkids and you take them to play
in their sport at a competition,and you see a school from where
you live.
And at the tournament there, wesaw schools from all over the
(14:26):
whole state.
And it was very exciting.
Carollann Romo (14:29):
Oh, we had the best time connecting with people
and and uh Liz is awesome atthe booth.
She's she is the you know warm,friendly face that that
represents the beef council in alot of places.
Um and we we had no idea howmany connections we would make
at that tournament.
But basketball, apparently, youknow, I think I think people
say Texas has football, right?
I think New Mexico hasbasketball.
(14:51):
I don't know if it's because weget so much wind or whatever it
is, we're inside playingbasketball, but New Mexico plays
ball.
Like, I mean, basketball's abig deal.
So the tournament was reallyfun.
And then even back to the beefgrant, I was gonna say I I got I
got too flattered when you saidthe the 300% and took me a
second, got me distracted.
But um the the work Liz hasdone with those beef grants,
(15:15):
we've we've worked on you knowbringing those schools into the
fold of of hey, what otherresources do you need?
What other things?
So Liz is constantly sendingthem, you know, new posters for
their classroom and newresources, and then and then we
we went ahead and said, Hey, doyou guys want us to come to your
schools?
Can we come talk?
And they were so excited, andso we brought a chef and we
(15:36):
cooked them beef and then andthen Kate would talk nutrition.
And I think uh that was a hugething to be a part of high
schools and and um and just youknow be in the classroom.
Every time we get in theclassroom, we think it's an
honor.
Any of those experiences are uhalways always wonderful.
Liz Roche (16:00):
On the beef grant also, I think one of the even
more impressive statistics isthat twenty-five out of
thirty-something counties in ourstate, we were in a school
teaching about beef.
Carollann Romo (16:49):
Yeah, so when we start talking about next year,
how do we get in those otherfive, right?
That's right.
Yeah, I think I think the beefgrant is a really great program.
And again, it's every year ifyou miss the deadline, if you're
a teacher and you're listening,you miss the deadline, reach
out to us.
We'll make sure you don't missthe next deadline, or maybe
there's room for you still.
We we uh absolutely wantteachers to uh understand that
(17:12):
if you're willing to have beefin the classroom, we'll
reimburse it.
And and uh we reimburse itthrough we do the reimbursements
throughout the year, too, sothat you're not, you know, if if
it's coming out of your ownpocket, you're not out that
money for a long time.
And um, every time you getthose checks, know that that's
Liz.
Liz is doing the the backgroundwork for that, and we uh we
(17:33):
love that.
I think the beef crown is areally great program.
And it's not nothing new underthe sun, right?
The New Mexico Beef Council hasbeen doing it for a long time.
I know I I'm pretty sure theydo it in Arizona and other
states, but it's a it's a greatprogram.
So we love that.
We love that.
Well, I think what makes me themost proud is seeing how um
everything adds up toconnections, producers
(17:56):
connecting with consumers, um,and consumers feeling connected
to where their food comes from,right?
So every time we talk towhether we're in schools and
we're trying to teach youngpeople about it, or we're, you
know, in this podcast answeringquestions, you know, we've had a
couple questions or or mostlythey come on social media, and
we get to tell those storiesthat that people wouldn't have
(18:17):
the opportunity to uh hear orlearn from, I think that's huge.
So, so you know, one of thequestions we kind of had was,
you know, if somebody was gonnaask us what has the beef council
been up to lately, what's theone thing?
And I think we kind of all cameto the consensus that we didn't
have different answers forthat.
The, you know, we've alreadyanswered that in the things that
are our favorite things, butthe biggest thing is trying to
(18:38):
make connections, trying toconstantly, you know, build our
network, build our connectionsso that when we have a
conversation and I'm sitting atState Fair with a restaurant and
they want to buy local beef,and I know there's a producer
down the street, I can call andsay, hey, this guy's looking for
local beef, and we can makethat connection.
That I mean those things, andthen you know, somebody needs a
(19:00):
chef and we oh we've got a guyand we know that, or or you
know, we're getting into thesethese uh medical professionals
and talking to them because uhyou know we wanted to we wanted
to uh open up the tour to ourAlbuquerque connections and all
of the things.
It's just all about connectionsand and uh trying to put in the
the work and put in the milesand wear out some tires if we
(19:24):
have to and get to places wherepeople need want to hear from
us.
Um but yeah, that connectionthing has been great.
It's been really fun.
Um so uh so another questionfor each of us to answer, and
maybe um um I don't know if Ishould go first or last, but we
(19:44):
talk about this being amission-based job.
We are serving a mission.
Our mission is to uh be themarketing arm of ranchers and
really tell the story ofranching, right?
So we have those that thinkthing to drive beef demand, or
our goal is to drive beefdemand.
And some of the ways we do thatis by telling stories and by
(20:07):
talking about how healthy beefis, how it sh can and should be
a part of a healthy diet, by youknow, showing kids sometimes we
were in school showing themthey didn't didn't eat much
beef, and they go, Oh, this isdelicious.
Like, yeah, once you try it, wedon't we think you'll come
back.
We're pretty sure.
Um, and so so but anyways, butwe feel like it's mission-driven
because we get to representranchers places they couldn't
(20:29):
be, and what an honor it is.
So for me, I just feel likeevery time we're working, you
know, we work harder, we worklater, we work more hours, and
and it's it's hard not tobecause we just want so badly to
do a good job for the ranchersbecause we believe in what
they're doing.
We, you know, some of them arelike family now, and we just so
(20:50):
much want to make sure that theycan be proud of what we're
doing, and that their dollars,because you know, side note,
Beef Council is funded bydollars from farmers and
ranchers, and we we believe thattheir dollars uh mean
something, and we want to makesure that they're going further
and that they can be proud ofwhat they've spent their money
on.
Um so that's kind of I don'tmean to domineer that answer,
(21:13):
but is there anything that youguys want to add on that of of
how how it feels to get to serveranchers?
You did a great job.
Okay.
Well, we talk about it all thetime, and so I don't mean to
take words out of out ofanybody's mouth, but it is a
conversation that that thismeans something.
Kate Schulz (21:32):
And I think it is top of mind in everything that
we do, you know.
So just making sure thateverybody understands that that
we are wanted to be wonderfulstewards of um, you know, the
the money that we receive andwith that make sure that we are
meeting all of their prioritiesand their needs.
Um and so that's also why wehave a board, you know, that we
(21:54):
uh really take direction fromand make sure that they have uh
input into what we're doing andthe activities that we're
involved in.
Um but yeah, I think we alltake very seriously.
Um, you know, some of us comefrom an ad background here, some
of us don't, but we still allhave uh, you know, a really deep
understanding and appreciationand respect for the people that
(22:14):
we represent, and we don't takethat lightly.
Absolutely, absolutely.
Carollann Romo (22:18):
And a good shout out to the board as we sit
around and we're talking thesesuccesses, they're all you know
created and approved and uhencouraged by our board members,
right?
So we have a board of ninevoting members and one ex
officio member, and we they'rethe best.
They've been encouraging,exciting, they have the best
ideas, and uh we love toremember oh, so-and-so said
(22:41):
this.
Okay, let's do that.
And uh I just think I thinkthat's been a been a great
thing.
So anything else anybody elsewants to add?
Jayne Hartman (22:50):
Uh I just wanted to say that it's just such a
privilege to be able to work forreamtures and in ag.
Um I think especially comingfrom an ag background, you like
you know how hard they'reworking, and so it's just a real
honor to get to tell theirstories.
Liz Roche (23:09):
I agree.
Um not coming from AG.
Uh these people are amazing.
They're the best to work for,they're the most down-to-earth
yellow mate, and it's it's anhonor to work for them.
Carollann Romo (23:25):
Absolutely.
And and the respect they treatus with and the and the
kindness, and then and then youknow, the the story we're always
trying to tell is the care theyhave in their animals, in the
land, all of the things thatthey do so much.
Um And they don't have time tobe where we are, and so that's
why we get to represent them,and that's that's a really like
like you guys said, a privilege.
(23:45):
Uh okay, so kind of the thelast question, looking forward
to next year.
Um, so obviously we're, youknow, the the fiscal years are
kind of confusing sometimes whenI think about it.
So we're sitting in here inSeptember, and uh we've already
started the next year.
Um, but we've we're talkingabout last fiscal year, July
(24:08):
1st, 2024 to June 30th, 2025.
So now speaking of this comingyear uh and this current year,
what is um something you guysare looking forward to?
Should we go clockwise again?
Sorry.
Jayne Hartman (24:22):
Yeah, sure.
I think I'm looking forward tobuilding on the foundation, or I
feel like this last year we gotto try a lot of new things
because we were all kind of newat it, and um now we have a lot
of good data about what workedwell and doing more of the
(24:43):
things that really worked.
So I'm excited about thatmoving forward.
Carollann Romo (24:49):
Me too.
Kate Schulz (24:50):
And I think um I mentioned, you know, one of them
with being the farm tour, butkind of the two things that are
on my radar next um aredefinitely the farm tour at the
end of October that's gonna beextended to um, you know, a
plethora of future medicalprofessionals.
And then something that we haveparticipated in for the last
couple of years is a physicianuh toolkit um opportunity where
(25:14):
we work to get informationdirectly into physician offices
on the health benefits of beef.
Uh, this round of toolkitextension for physicians is just
protein in general and how beefis uh really, you know, just an
incredible protein source.
Protein is a trendingingredient these days.
Um we know that 71% ofconsumers are looking for uh
(25:37):
ways to increase their protein.
And so really, I might bebiased, but there's no better uh
protein source than beef uhproviding, you know, that 25
grams of protein in three ouncesand all of those other
essential nutrients.
So really looking forward to umbeing able to see that
information in physician officesand then get feedback from
them.
Um, you know, ultimately wewant to be able to engage with
(26:00):
that crowd, but sometimes it's alittle bit more difficult
getting face to face in front ofthem.
So this is a wonderful uh wayto extend that information and
really meet them where they are,meaning that it is delivered
directly to their office.
So looking forward to havingthat information and again those
results.
And I think what Jane had saidand what I really want to make
sure that everybody alsounderstands is that everything
(26:21):
that we do, we want to make surethat it has a good ROI.
Um so you know, we try a lot ofdifferent things, uh, which is
fantastic, but at the end of theday, we always want to make
sure that we're it's impactfuland that we're able to share
those results, you know, withour board and with our
producers.
And so this is one of thosewhere you know I'm I'm looking
forward to being able to shareout those evaluation results
(26:42):
from these toolkits that aresent directly to physicians.
Liz Roche (26:46):
It's awesome.
Um, for me, it is we had agreat opportunity come up where
KOB TV reached out to us andwanted to partner with us on a
cooking competition show.
And it's so exciting becausethey are gonna be cooking beef.
And this competition was opento home cooks around our state,
(27:11):
and we're really excited um tohave met KOB, the KOB4 TV uh
team, and they are wonderful towork with.
So look forward to a great TVseries coming early next year.
Carollann Romo (27:27):
Yeah, we think, right?
We think we we don't know wedon't have an official uh launch
date, but soon.
And then uh I was thinking too,it will live on their app too,
so you can watch it on demandtoo, which will be really fun.
Uh so oh, and then I guess Iget to say something too, right?
Um so I think something I'mlooking forward to for this
(27:48):
fiscal year is the balloonfiesta and the launch of the
balloon, right?
So that's kind of atwo-for-one, same answer.
Uh easy, easy out for me, but Ijust really think that the
balloon fiesta is a reallyimportant part of New Mexican
culture, a really important partof Albuquerque's culture.
And uh, you know, I think it'sover a million people come to
Albuquerque for the event overthe 10 days.
(28:09):
We get to carry the Americanflag one day, we get to be, you
know, highlighted as as aballoon of the day that day, and
just really uh have a bigpresence there and and really
give our new hot air balloon theyou know launch, a reveal and
all of it that it deserves.
Uh so locally owned, localpilot, and then this, you know,
(28:31):
local international event.
Uh so I'm I'm looking forwardto that.
Personally, I just love goingto the Lynn Fiesta, and I just
can't wait that that's gonna bemy job for 10 days.
So gotta get my gloves ready soI can help uh you know roll up
that balloon.
Uh so um a lot to look forwardto, a lot of things uh that
(28:51):
we've we've accomplished andwe've tried and we've uh worked
together.
I'm so grateful to get to workwith uh these four women right
here, or us these three womenright here, uh just including
myself, sorry.
Um, but I am so grateful towork with you all, and it is I
can't say it enough.
It's an honor to serveproducers and and we're also
(29:12):
open to feedback.
So if you guys have ideas,comments, thoughts, concerns,
please let us know.
My cell phone is in too manyplaces now.
I'm not gonna put it on thepodcast, but you can message us
and then we'll get you my cellphone.
But we uh would love to hearfrom you, we'd love your
support, we'd love your input,and um we really appreciate uh
for ranchers listening.
(29:32):
We really appreciate the workyou do to feed the world, the
work you do to care for the landand the livestock.
And we wouldn't have jobs withwithout the work you do, and we
really hope to uh help increasedemand and make your life easier
and make your way of lifecontinue.
Uh so thank you again.
Thank you to the team, thankyou to our videographer Ella,
(29:53):
and um, and I guess our editoris Steven, usually at NCBA.
Uh thank you for our listeners,and we can't wait to uh share
what's next.
And we hope you join us for,you know, our next podcast will
be back to interview.
Uh until next time, thank youfor tuning in to Behind the
Burger.
Behind the Burger is a podcastproduced by the New Mexico Beef
(30:14):
Council with the goal of tellingthe stories of the cattlemen
and cattle women of the NewMexico beef industry.
Thank you for joining us fortoday's episode.
If you would like moreinformation, please visit
nmbeef.com.
Whether it be a burger, asteak, or another beef dish, we
hope you are enjoying beef atyour next meal.
Welcome to Behind the Burger, the podcast
brought to you by the New MexicoBeef Council.
Today we're mixing things up.
So our whole team is here tolook back on fiscal year
2024-2025, which ended June30th, 2025.
So we want to share our tophighlights from the year, from
(00:24):
events to education, newprojects, and we think it's been
an exciting season for beef inNew Mexico.
So we're pretty excited.
So bear with us.
Not your normal beef councilpodcast, but we're really
excited.
So first we'll introduceourselves.
Jayne Hartman (00:47):
Yeah, I'm Jane Hartman and I run the social
media and digital marketing.
Kate Schulz (00:52):
And I'm Kate Schultz, and I am the registered
dietitian.
And I'm Liz Roche, and I'm theoffice manager.
Carollann Romo (00:59):
And I'm Caroline Romo, our executive director.
And uh so I'll start us off.
I always uh I've said a longtime, especially uh in in uh
corporate life that I usuallytry not to ask anybody to do
something I'm not willing to do.
So it's good to it's good toput me on the spot first, right?
So um, so two big things forme.
(01:19):
Um one is our hot air balloon.
So the New Mexico Beef Councilpurchased a hot air balloon.
The name is sort of uh pending.
We're we're wondering if it'sthe beef balloon.
There were some jokes, youknow, it's the ribeye of the
sky, but that also meanssomething else to some people,
and uh and then uh meatloaf.
I thought meatloaf sounded funon the radio, so chase crew to
(01:40):
meatloaf.
Anyway, so we haven't named thehot air balloon, but we have a
now Albuquerque-owned, NewMexico-owned uh hot air balloon
that says Beef It's What's forDinner on it, and is a beautiful
red and black uh southwesternpattern.
It also has a Zia on top,approved by the Pueblo of Zia.
And then we also have the NewMexico Beef Council logo and New
(02:01):
Mexico Taste the Traditionlogo, which is our friends at
the Department of Ag, a specialuh you know logo program for New
Mexico products and New Mexicocompanies.
Uh so we're really excitedabout the hot air balloon.
I know um uh when we startedtalking about it and looking at
advertising and uniquely NewMexican advertising, we we you
know went to the went to theballoons and thought, how can we
(02:23):
do this?
It it probably helped that.
I started at the Beef Councilaround Balloon Fiesta, you know,
in the fall, and so that wasthe first thing that I was
walking around.
Like, how can beef council beinvolved?
And so we we thought of this,we've had a lot of help, a lot
of partners.
Um, the team, we've had a lotof conversations about it, a lot
of looking at the thing.
But to me, it's reallyexciting.
Our pilot is Trenton Caldwell,a great family.
(02:45):
Crew manager is Wes Caldwell,his dad, and then their Trent is
now a third generationballoonist, so his grandpa, his
dad have all been involved inballoons for many years.
So I think that's a reallyspecial part of that locally
owned, that family thing.
And then, and then the lastthing I'll say about it, I could
talk about it for hours.
Um, but the last thing I'll sayabout it is that the cool thing
(03:06):
I've learned about theballooning community is it's a
lot like ranching in the beefcommunity.
Everyone's willing to help,everyone's willing to teach.
We had our test flightrecently, or our first flight
recently, and they're teachingus how to pack it up, they're
treating it with the utmostcare.
And I just think that's areally special thing, and then
and then the help that we'vegotten, even I should shout out
(03:28):
Mike Garcia who helped us uh uhpurchase the balloon.
But just everyone has hasshowed us the utmost camaraderie
and care, and I'm I'm justreally excited.
So by the time this podcastcomes out, you guys will have
seen us at Balloon Fiesta, seenit all over social media as
we're recording.
It's still kind of top secret,but uh we are very excited, and
not top secret, we've told a lotof producers.
(03:48):
We wanted Cattlemen to hear itfirst and our board members to
get to share it out to people.
Um, anyways, so that's that'smaybe my uh first one.
And then um my second one Iwould say is launching this
podcast has been a realhighlight for me.
Um I think this has been areally neat way.
A lot of people are gettingtheir media in this way, and uh
we're really excited.
Every time someone's willing tospend 20 to 40 minutes
(04:12):
listening to what we have to sayfeels like a huge honor, right?
So if we had one listener, I'dI would be really excited.
So, um, and we have, you know,more than that.
Um and uh so yeah, so I thinkthis podcast has been really
fun.
I really hope that we cancontinue to connect producers
and consumers and just tell thestory of ranching because I
believe it's a positive story.
I believe they're doing areally great thing, and um, and
(04:35):
this is an easy way to tell thestory uh and get the information
out there, and that's why we'reusing it today to talk about
what we've done with the beefcouncil because it is an it
doesn't cost extra to uh put itout there again.
So so that's me.
So uh speaking of the podcast,Kate, you were able to join for
us a nutrition episode that wasreally fun.
(04:56):
Um, what were your standoutmoments this year?
Kate Schulz (04:59):
So there have just been so many.
Um the Beef Council has beendoing just so many countless
things, so it was hard to narrowit down to just two, but
working with the team and comingfrom the lens of nutrition and
dietetics, really for me, uhbeing able to utilize the sports
nutrition game plan, which wasfounded and created by our
(05:21):
partners uh and graciouslyextended to us from the Texas
Beef Council for other states touse, has been really, really
cool uh in the fact that this isa resource that is really
geared towards high schoolathletes.
We know that there's lots ofmaybe more resources available
(05:43):
for individuals who are studentathletes at a division one,
division two, a college level,but not a lot that is available
to student athletes at a highschool level.
So this is something that wehave extended in the state of
New Mexico, really through ourpartnership with the New Mexico
Activities Association.
Um, what I love about this isthat there's an educational
component to it.
(06:03):
So, you know, we love to beable to have brand recognition,
um, have our banner, our logos,places, but this really fits
that education component that wework so hard to educate
consumers in the state of NewMexico.
So, in partnering with NewMexico Activities Association,
we've been able to bring thesports nutrition game plan to
(06:26):
schools, to athletic directors,parents, coaches, um, and
student athletes.
And the way that I also like tolook at it is it really
provides, whether you're astudent athlete or not, it
really just provides a greatfoundation of healthy eating
that will ultimately hopefullycarry throughout their entire
life.
Um so high school students,it's a it's a really pivotal,
(06:46):
pivotal time where they'rewanting to be independent, make
their own food choices, but thisis a wonderful resource that I
think really meets them wherethey are and providing great
things as far as meal plans,snack ideas.
You know, New Mexico is a ruralarea, so teams are oftentimes
traveling for hours betweenschools, and they may only be
(07:07):
able to stop at a conveniencestore.
So there's a resource that wascreated that said if you are at
a convenience store, these arewhat you should choose.
So look for beef turkey, maybelook for you know chocolate
milk, look for those thingswhere you're gonna have a great
combination of carbs, fat, andprotein to continue to fuel you.
Um and we want to fuel athletesor we want to fuel students on
and off the field.
(07:27):
So, you know, this also is isjust a wonderful um something I
get really excited about.
I, like you, um, with theballoon could talk about the
sports introducing game plan allday.
Um but I just love thepartnership with the New Mexico
Activities Association.
Um, you know, it's definitely avery reputable um organization
just as a New Mexico BeefCouncil.
So partnering with them to beable to extend this resource has
(07:49):
been really, really cool, and Ilook forward to being able to
extend it into this next fiscalyear as well.
And then something that Ireally enjoy in being in this
position is as we've kind oftalked about, being a connector
and connecting what we do withum, you know, all kinds of
different audiences.
Predominantly I work withfellow medical professionals, so
(08:10):
dietitians, dietetic interns,nurse practitioners, physicians,
in dispelling myths andmisperceptions in regards to
beef nutrition and just beef ingeneral.
And so we hosted a farm tour inMay where we were able to host
about 10 registered dietitiansand dietetic interns from UNM.
Um it was just a greatexperience.
(08:30):
They loved it.
We were able to get them out ona ranch so they could see
firsthand branding, um, youknow, and just the care that
goes into the cattle.
Meet a producer, and so fromthat, we now have other
opportunities to work with UNMfor other tours and really
expanding that to undergradmedical professionals of all
(08:53):
types.
So traditionally, I work withdietitians and dietetic interns.
They were kind enough to extendthis opportunity really to
anybody in health sciences.
So excited to see uh, you know,who is going to attend our next
tour at the end of October.
And I think that that is one ofthe most important things that
we can do because we know peopleare so far removed from
(09:13):
agriculture.
We know with that, then kind ofan unnecessary fear happens.
And so being able to tellpeople really where their food
comes from, what's in theirfood, uh, and really just make
that connection, I think is soincredibly important.
So, and what we do through NMIAand what we're doing through
farm tours, uh I really thinkthat we're able to have great um
(09:34):
outreach, not only toconsumers, but to medical
professionals.
Carollann Romo (09:38):
Oh, absolutely, and I think uh special shout out
to uh New Mexico Wine and GrapeGrowers Association and New
Mexico Cattle GrowersAssociation who helped us with
those that tour specifically.
Kate Schulz (09:48):
Absolutely.
Carollann Romo (09:48):
Uh loved having them.
Kate Schulz (09:50):
And Jane, you have been uh behind so much of the
digital connection, so thank youso much for being willing to
share out um all of my nutritionuh because of course that is
always top of mind for me.
Um but I know you've had suchamazing and successful results
in in all of the social mediathat you have been doing.
So, what are some of thehighlights for you?
Jayne Hartman (10:09):
Yeah, thanks, Kate.
Um, yeah, and thanks for alwaysjumping on video when I ask you
to do something for me and youtoo, Carolyn.
Um, yeah, so this marks myfirst full year of social media.
So we've done a lot ofdifferent things.
Um really trying to provide alot of value to people of New
(10:29):
Mexico through social media.
So we share a lot of recipesand inspiration, and um we want
to tell the story of ranching inNew Mexico and make that really
easy to do.
And so what we noticed ispeople love beautiful New Mexico
ranch pictures.
(10:49):
Um, so one of my favoritethings that we did this year was
a life through the fence photocontest.
And I think I told you like, Ireally hope we get 10 or 20 you
know submissions.
At least five, right.
And we ended up getting likeover 430 submissions, and they
were beautiful.
(11:10):
And every time I opened anemail, I was like, oh my gosh,
look at this.
I'd grab my kids and look atthis sweet cow or this
beautiful.
It's just you can just tellit's New Mexico immediately upon
seeing it.
So I loved this because I gotto connect with a lot of
producers, um, hear theirstories.
(11:30):
Man, there's a lot of historyand legacy in ranching.
And it was really sweet.
So I got to tell a lot of thosestories on social media, which
I think um was really cool.
Um, cool for the producers tobe able to have a platform.
That's what we're here for, togive ranchers a platform.
And then the consumers love thestories too, so that was fun.
(11:52):
And I also got to pro toconnect with um some great
photographers around New Mexico.
There's a lot of talent, and soI'm hoping to keep continue
those relationships and get us alot of beautiful uh photos of
this beautiful state, so thatwas my favorite thing, and then
a close runner-up would be theum giveaways we did for like
(12:17):
families.
So we like to highlight familymeals um in September, and so
people sent us, you know,pictures of what they're eating
at their table and you know whatkind of beef are people eating.
So that was fun to see.
And then we did a share thelove um giveaway where the
(12:37):
winner was this uh toddlerholding a big old ribeye steak,
so that was sweet to see too.
So it's just been a lot of funconnecting with um the families
across the state.
So so we saw a lot of familiesparticipate on social media, but
Liz, you got to take it rightto schools and speak to the next
(12:57):
generation.
So tell us more about that.
Liz Roche (12:59):
We did with our beef grant program, uh, which is the
New Mexico Beef Council offersto reimburse schools up to
$1,000 per school year for thepurchase of beef to use to teach
about cooking beef, beefnutrition um in their
(13:20):
classrooms.
So it was really exciting.
Uh the program itself has grownfrom 17 schools to over 55,
which is a 300%, more than 300%increase in one year.
So that's so exciting.
Kate Schulz (13:40):
Another thing kind of connected to schools, yeah,
that you guys thought was reallycool and they love that you
could participate in throughNMAA was with Ed State
basketball.
So a little bit about that andhow what that whole experience
looked like being in the pit inAlbuquerque and all of the teams
um, you know, they'rerepresenting their schools,
rural, urban, and yes, how youand Carolyn were able to engage.
Liz Roche (14:04):
Yes, that that was very kind of eye-opening to me
because you know, you raise yourkids and you take them to play
in their sport at a competition,and you see a school from where
you live.
And at the tournament there, wesaw schools from all over the
(14:26):
whole state.
And it was very exciting.
Carollann Romo (14:29):
Oh, we had the best time connecting with people
and and uh Liz is awesome atthe booth.
She's she is the you know warm,friendly face that that
represents the beef council in alot of places.
Um and we we had no idea howmany connections we would make
at that tournament.
But basketball, apparently, youknow, I think I think people
say Texas has football, right?
I think New Mexico hasbasketball.
(14:51):
I don't know if it's because weget so much wind or whatever it
is, we're inside playingbasketball, but New Mexico plays
ball.
Like, I mean, basketball's abig deal.
So the tournament was reallyfun.
And then even back to the beefgrant, I was gonna say I I got I
got too flattered when you saidthe the 300% and took me a
second, got me distracted.
But um the the work Liz hasdone with those beef grants,
(15:15):
we've we've worked on you knowbringing those schools into the
fold of of hey, what otherresources do you need?
What other things?
So Liz is constantly sendingthem, you know, new posters for
their classroom and newresources, and then and then we
we went ahead and said, Hey, doyou guys want us to come to your
schools?
Can we come talk?
And they were so excited, andso we brought a chef and we
(15:36):
cooked them beef and then andthen Kate would talk nutrition.
And I think uh that was a hugething to be a part of high
schools and and um and just youknow be in the classroom.
Every time we get in theclassroom, we think it's an
honor.
Any of those experiences are uhalways always wonderful.
Liz Roche (16:00):
On the beef grant also, I think one of the even
more impressive statistics isthat twenty-five out of
thirty-something counties in ourstate, we were in a school
teaching about beef.
Carollann Romo (16:49):
Yeah, so when we start talking about next year,
how do we get in those otherfive, right?
That's right.
Yeah, I think I think the beefgrant is a really great program.
And again, it's every year ifyou miss the deadline, if you're
a teacher and you're listening,you miss the deadline, reach
out to us.
We'll make sure you don't missthe next deadline, or maybe
there's room for you still.
We we uh absolutely wantteachers to uh understand that
(17:12):
if you're willing to have beefin the classroom, we'll
reimburse it.
And and uh we reimburse itthrough we do the reimbursements
throughout the year, too, sothat you're not, you know, if if
it's coming out of your ownpocket, you're not out that
money for a long time.
And um, every time you getthose checks, know that that's
Liz.
Liz is doing the the backgroundwork for that, and we uh we
(17:33):
love that.
I think the beef crown is areally great program.
And it's not nothing new underthe sun, right?
The New Mexico Beef Council hasbeen doing it for a long time.
I know I I'm pretty sure theydo it in Arizona and other
states, but it's a it's a greatprogram.
So we love that.
We love that.
Well, I think what makes me themost proud is seeing how um
everything adds up toconnections, producers
(17:56):
connecting with consumers, um,and consumers feeling connected
to where their food comes from,right?
So every time we talk towhether we're in schools and
we're trying to teach youngpeople about it, or we're, you
know, in this podcast answeringquestions, you know, we've had a
couple questions or or mostlythey come on social media, and
we get to tell those storiesthat that people wouldn't have
(18:17):
the opportunity to uh hear orlearn from, I think that's huge.
So, so you know, one of thequestions we kind of had was,
you know, if somebody was gonnaask us what has the beef council
been up to lately, what's theone thing?
And I think we kind of all cameto the consensus that we didn't
have different answers forthat.
The, you know, we've alreadyanswered that in the things that
are our favorite things, butthe biggest thing is trying to
(18:38):
make connections, trying toconstantly, you know, build our
network, build our connectionsso that when we have a
conversation and I'm sitting atState Fair with a restaurant and
they want to buy local beef,and I know there's a producer
down the street, I can call andsay, hey, this guy's looking for
local beef, and we can makethat connection.
That I mean those things, andthen you know, somebody needs a
(19:00):
chef and we oh we've got a guyand we know that, or or you
know, we're getting into thesethese uh medical professionals
and talking to them because uhyou know we wanted to we wanted
to uh open up the tour to ourAlbuquerque connections and all
of the things.
It's just all about connectionsand and uh trying to put in the
the work and put in the milesand wear out some tires if we
(19:24):
have to and get to places wherepeople need want to hear from
us.
Um but yeah, that connectionthing has been great.
It's been really fun.
Um so uh so another questionfor each of us to answer, and
maybe um um I don't know if Ishould go first or last, but we
(19:44):
talk about this being amission-based job.
We are serving a mission.
Our mission is to uh be themarketing arm of ranchers and
really tell the story ofranching, right?
So we have those that thinkthing to drive beef demand, or
our goal is to drive beefdemand.
And some of the ways we do thatis by telling stories and by
(20:07):
talking about how healthy beefis, how it sh can and should be
a part of a healthy diet, by youknow, showing kids sometimes we
were in school showing themthey didn't didn't eat much
beef, and they go, Oh, this isdelicious.
Like, yeah, once you try it, wedon't we think you'll come
back.
We're pretty sure.
Um, and so so but anyways, butwe feel like it's mission-driven
because we get to representranchers places they couldn't
(20:29):
be, and what an honor it is.
So for me, I just feel likeevery time we're working, you
know, we work harder, we worklater, we work more hours, and
and it's it's hard not tobecause we just want so badly to
do a good job for the ranchersbecause we believe in what
they're doing.
We, you know, some of them arelike family now, and we just so
(20:50):
much want to make sure that theycan be proud of what we're
doing, and that their dollars,because you know, side note,
Beef Council is funded bydollars from farmers and
ranchers, and we we believe thattheir dollars uh mean
something, and we want to makesure that they're going further
and that they can be proud ofwhat they've spent their money
on.
Um so that's kind of I don'tmean to domineer that answer,
(21:13):
but is there anything that youguys want to add on that of of
how how it feels to get to serveranchers?
You did a great job.
Okay.
Well, we talk about it all thetime, and so I don't mean to
take words out of out ofanybody's mouth, but it is a
conversation that that thismeans something.
Kate Schulz (21:32):
And I think it is top of mind in everything that
we do, you know.
So just making sure thateverybody understands that that
we are wanted to be wonderfulstewards of um, you know, the
the money that we receive andwith that make sure that we are
meeting all of their prioritiesand their needs.
Um and so that's also why wehave a board, you know, that we
(21:54):
uh really take direction fromand make sure that they have uh
input into what we're doing andthe activities that we're
involved in.
Um but yeah, I think we alltake very seriously.
Um, you know, some of us comefrom an ad background here, some
of us don't, but we still allhave uh, you know, a really deep
understanding and appreciationand respect for the people that
(22:14):
we represent, and we don't takethat lightly.
Absolutely, absolutely.
Carollann Romo (22:18):
And a good shout out to the board as we sit
around and we're talking thesesuccesses, they're all you know
created and approved and uhencouraged by our board members,
right?
So we have a board of ninevoting members and one ex
officio member, and we they'rethe best.
They've been encouraging,exciting, they have the best
ideas, and uh we love toremember oh, so-and-so said
(22:41):
this.
Okay, let's do that.
And uh I just think I thinkthat's been a been a great
thing.
So anything else anybody elsewants to add?
Jayne Hartman (22:50):
Uh I just wanted to say that it's just such a
privilege to be able to work forreamtures and in ag.
Um I think especially comingfrom an ag background, you like
you know how hard they'reworking, and so it's just a real
honor to get to tell theirstories.
Liz Roche (23:09):
I agree.
Um not coming from AG.
Uh these people are amazing.
They're the best to work for,they're the most down-to-earth
yellow mate, and it's it's anhonor to work for them.
Carollann Romo (23:25):
Absolutely.
And and the respect they treatus with and the and the
kindness, and then and then youknow, the the story we're always
trying to tell is the care theyhave in their animals, in the
land, all of the things thatthey do so much.
Um And they don't have time tobe where we are, and so that's
why we get to represent them,and that's that's a really like
like you guys said, a privilege.
(23:45):
Uh okay, so kind of the thelast question, looking forward
to next year.
Um, so obviously we're, youknow, the the fiscal years are
kind of confusing sometimes whenI think about it.
So we're sitting in here inSeptember, and uh we've already
started the next year.
Um, but we've we're talkingabout last fiscal year, July
(24:08):
1st, 2024 to June 30th, 2025.
So now speaking of this comingyear uh and this current year,
what is um something you guysare looking forward to?
Should we go clockwise again?
Sorry.
Jayne Hartman (24:22):
Yeah, sure.
I think I'm looking forward tobuilding on the foundation, or I
feel like this last year we gotto try a lot of new things
because we were all kind of newat it, and um now we have a lot
of good data about what workedwell and doing more of the
(24:43):
things that really worked.
So I'm excited about thatmoving forward.
Carollann Romo (24:49):
Me too.
Kate Schulz (24:50):
And I think um I mentioned, you know, one of them
with being the farm tour, butkind of the two things that are
on my radar next um aredefinitely the farm tour at the
end of October that's gonna beextended to um, you know, a
plethora of future medicalprofessionals.
And then something that we haveparticipated in for the last
couple of years is a physicianuh toolkit um opportunity where
(25:14):
we work to get informationdirectly into physician offices
on the health benefits of beef.
Uh, this round of toolkitextension for physicians is just
protein in general and how beefis uh really, you know, just an
incredible protein source.
Protein is a trendingingredient these days.
Um we know that 71% ofconsumers are looking for uh
(25:37):
ways to increase their protein.
And so really, I might bebiased, but there's no better uh
protein source than beef uhproviding, you know, that 25
grams of protein in three ouncesand all of those other
essential nutrients.
So really looking forward to umbeing able to see that
information in physician officesand then get feedback from
them.
Um, you know, ultimately wewant to be able to engage with
(26:00):
that crowd, but sometimes it's alittle bit more difficult
getting face to face in front ofthem.
So this is a wonderful uh wayto extend that information and
really meet them where they are,meaning that it is delivered
directly to their office.
So looking forward to havingthat information and again those
results.
And I think what Jane had saidand what I really want to make
sure that everybody alsounderstands is that everything
(26:21):
that we do, we want to make surethat it has a good ROI.
Um so you know, we try a lot ofdifferent things, uh, which is
fantastic, but at the end of theday, we always want to make
sure that we're it's impactfuland that we're able to share
those results, you know, withour board and with our
producers.
And so this is one of thosewhere you know I'm I'm looking
forward to being able to shareout those evaluation results
(26:42):
from these toolkits that aresent directly to physicians.
Liz Roche (26:46):
It's awesome.
Um, for me, it is we had agreat opportunity come up where
KOB TV reached out to us andwanted to partner with us on a
cooking competition show.
And it's so exciting becausethey are gonna be cooking beef.
And this competition was opento home cooks around our state,
(27:11):
and we're really excited um tohave met KOB, the KOB4 TV uh
team, and they are wonderful towork with.
So look forward to a great TVseries coming early next year.
Carollann Romo (27:27):
Yeah, we think, right?
We think we we don't know wedon't have an official uh launch
date, but soon.
And then uh I was thinking too,it will live on their app too,
so you can watch it on demandtoo, which will be really fun.
Uh so oh, and then I guess Iget to say something too, right?
Um so I think something I'mlooking forward to for this
(27:48):
fiscal year is the balloonfiesta and the launch of the
balloon, right?
So that's kind of atwo-for-one, same answer.
Uh easy, easy out for me, but Ijust really think that the
balloon fiesta is a reallyimportant part of New Mexican
culture, a really important partof Albuquerque's culture.
And uh, you know, I think it'sover a million people come to
Albuquerque for the event overthe 10 days.
(28:09):
We get to carry the Americanflag one day, we get to be, you
know, highlighted as as aballoon of the day that day, and
just really uh have a bigpresence there and and really
give our new hot air balloon theyou know launch, a reveal and
all of it that it deserves.
Uh so locally owned, localpilot, and then this, you know,
(28:31):
local international event.
Uh so I'm I'm looking forwardto that.
Personally, I just love goingto the Lynn Fiesta, and I just
can't wait that that's gonna bemy job for 10 days.
So gotta get my gloves ready soI can help uh you know roll up
that balloon.
Uh so um a lot to look forwardto, a lot of things uh that
(28:51):
we've we've accomplished andwe've tried and we've uh worked
together.
I'm so grateful to get to workwith uh these four women right
here, or us these three womenright here, uh just including
myself, sorry.
Um, but I am so grateful towork with you all, and it is I
can't say it enough.
It's an honor to serveproducers and and we're also
(29:12):
open to feedback.
So if you guys have ideas,comments, thoughts, concerns,
please let us know.
My cell phone is in too manyplaces now.
I'm not gonna put it on thepodcast, but you can message us
and then we'll get you my cellphone.
But we uh would love to hearfrom you, we'd love your
support, we'd love your input,and um we really appreciate uh
for ranchers listening.
(29:32):
We really appreciate the workyou do to feed the world, the
work you do to care for the landand the livestock.
And we wouldn't have jobs withwithout the work you do, and we
really hope to uh help increasedemand and make your life easier
and make your way of lifecontinue.
Uh so thank you again.
Thank you to the team, thankyou to our videographer Ella,
(29:53):
and um, and I guess our editoris Steven, usually at NCBA.
Uh thank you for our listeners,and we can't wait to uh share
what's next.
And we hope you join us for,you know, our next podcast will
be back to interview.
Uh until next time, thank youfor tuning in to Behind the
Burger.
Behind the Burger is a podcastproduced by the New Mexico Beef
(30:14):
Council with the goal of tellingthe stories of the cattlemen
and cattle women of the NewMexico beef industry.
Thank you for joining us fortoday's episode.
If you would like moreinformation, please visit
nmbeef.com.
Whether it be a burger, asteak, or another beef dish, we
hope you are enjoying beef atyour next meal.
Host
Carollann Romo
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