T H E
F E D E R A T I O N
STATE BEEF COUNCILS
Building beef demand by inspiring, unifying and supporting an effective state/national checkoff partnership.
The Summer Business Meeting: Critical South Dakota’s Holly Swee Named Outstanding Dietitian Work for Checkoff Committees Beef producers serving on checkoff committees at the recent Summer Business Meeting in Denver had their work cut out for them – and then some. Helping to identify programs that had the potential for the biggest impact with checkoff dollars is never easy; knowing decisions would be made through a filter of lower checkoff income made the deliberations more challenging. Clay Burtrum, a cow-calf producer from Oklahoma who serves as the co-chair of the Nutrition and Health Committee, says despite the challenges the committees have done an outstanding job of focusing on the industry’s Long Range Plan and their priorities. “Having the LRP and the focus that it gives each committee with an overall roadmap makes it more clear to each committee the desired outcome,” he says. “It gives us a clearly defined goal as we head from the Annual Convention into the Summer Business Meeting.” Burtrum, whose initial Federation leadership involvement was serving on the Safety Committee six years ago, believes the transition to the LRPfocused committee structure makes sense. “The changes we have made over the last few years have made us a great team of producers working for the betterment of the beef industry, and focused on spending the beef checkoff dollar wisely,” he says. “As Nutrition and Health Committee co-chair for the past three years, I am still no expert on
nutrition. But I and my fellow volunteer producers care about where, what and how our industry operates, and how our checkoff dollars are spent.” Committees at the Summer Business Meeting provide producers a chance to not only hear the direction of each committee, but to have input, according to Burtrum. “If you want to know how your dollar is being spent, this is where to be and get involved,” he says. “This is each producer’s opportunity to hear and comment on what programs are being worked on and presented.” Burtrum notes that contractors will take information provided by producers at the Summer Business Meeting to strengthen programs prior to presentation to the Beef Promotion Operating Committee in September. Committees are co-chaired by leaders of the Federation and the Cattlemen’s Beef Board. The current checkoff committees and their chairs are: Consumer Trust, Scott McGregor, Iowa (Federation) and Janna Stubbs, Texas (Beef Board); Export Growth, Clark Price, North Dakota (Federation) and Hugh Sanburg, Colorado (Beef Board); Innovation, Sarah Childs, Florida (Beef Board) and Buck Wehrbein, Nebraska (Federation); Nutrition and Health, Clay Burtrum, Oklahoma (Federation) and Jared Brackett, Idaho (Beef Board); and Safety, Scott Niess, Iowa (Federation) and Mike Smith, California (Beef Board). There are also two checkoff working groups: Market Research, Dianne Kirkbride, Wyoming (Federation) and Bill McDonald, Virginia (Beef Board); and Investor Relations, Kristin Larson, Montana (Federation) and Jo Stanko, Colorado (Beef Board).
Ag Groups Get Together to Honor North Dakota Military at State Fair in Minot Active military in North Dakota were saluted with a free beef meal July 25 at the 13th Annual Beef Industry Military Appreciation Day at the North Dakota State Fair in Minot. The meal was sponsored by the Beef Commission, Stockmen’s Association, CattleWomen, Soybean Council and Corn Growers in North Dakota. The event included children’s activities,
face painting, roping lessons and door prize drawings. Last year, more than 1,600 servicemen and women and their family members were honored during the event. “Giving back to those who serve our country is important to North Dakota’s beef producers,” according to Jeff Dahl, North Dakota Beef Commission chairman. “Military Appreciation Day is one of many ways we can honor those who serve to protect our nation.”
Holly Swee, R.D., L.N., director of nutrition at the South Dakota Beef Industry Council, has been selected by the South Dakota Academy of Nutrition and Dietetics as one of that organization’s Outstanding Dietitians of the Year. Recipients of this prestigious award must demonstrate competency and leadership in national, state and district Dietetic Association activities; concern for promotion of optimal health and nutritional status of the population; and leadership in the dietetics profession. They must also exemplify the Standard of Professional Responsibility of the American Dietetics Association. Swee has been with SDBIC for almost 10 years. She has a B.A. degree in nutrition and food science specializing in dietetics from Mount
Marty College in Yankton, S.D. In her work at SDBIC she provides leadership in the development, implementation and evaluation of nutrition and education programs for consumers, as well as other informational projects and communications on behalf of beef for a variety of professional audiences.
Brisket Dish is Bama’s Best Beef Brisket & Mac from the BBQ Stop in Clay, Ala., was recognized in July as Bama’s Best Beef in the state’s second annual beef checkofffunded contest. The Brisket & Mac dish is described by the restaurant as a “juicy, tender, slow-smoked brisket over homemade, melt-in-your-mouth mac
& cheese.” It bested other Alabama restaurant beef dishes in a contest that sought to garner “reactions” to pictures posted on the Alabama Cattlemen’s Association Facebook page. The contest generated more than 3,900 reactions and boasted a reach of more than 80,300 Facebook users. “The contest is a fantastic way to showcase the unique beef dishes being created by Alabama restaurants,” ACA Executive Vice President Erin Beasley said.