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Working Ranch April/May 2016

The ANCW piloted a program in schools across the nation that introduced a comprehensive ag curriculum. product. At the same time, many are trying to do the opposite, claiming that beef may be hazardous to heart health. “No one has been able to get through this issue with any real research and we have kind of taken charge of this as our own,” Carruth says. Along with the push for all natural, organic, and locally grown product, antibiotic use in livestock has become a heated topic as well. The ANCW stands behind ranchers and the careful and necessary use of antibiotics. “Ranchers and farmers are willing to make adjustments as long as it is science-based. The bottom line: when stock fi rst shows signs of illness, it is most expedient to doctor at that moment. As with human illness, when caught early, much less antibiotic use is needed,” Fowle says. Dietary trends in today’s society are ever changing and it is crucial that the beef industry has a voice to promote it. The ANCW is just that. They will be sending a group of women to the NCBA hosted legislative conference in Washington D.C. on April 12-14, 2016. Nogan hopes that women from all over the nation will express interest in the conference. She sees it as a great opportunity to tie together issues from right within their home communities to the national legislative level. “I would extend an invitation to any ladies that would want to be a part of that,” encourages Nogan. “I see this as a bottom level approach. To grow, we start at the bottom and work to the top. It’s at all levels that we need engagement and people need to be aware that we are working together.” Nogan frequently emphasizes just how crucial it is to bring everyone together to create one strong, infl uential voice. In fact, that’s how she sums up her goals for her upcoming year as president. “We are all different and from different backgrounds,” Nogan adds. “We can pull that together to help expand what we are achieving. Pulling it all together is what it’s all about, bringing everyone to the table, with the center plate being beef.” ANCW APRIL / MAY 2016 I WORKING RANCH I 95


Working Ranch April/May 2016
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