By Kelly Bogard This week, Texas Farm Bureau has been celebrating Food Check-Out Week. Food Check-Out Week is all about promoting Texas agriculture, sharing facts about food and opening the lines of communication between farmers and consumers. As someone who works with farmers and ranchers, and as a consumer of their products, I get to [...]
By Nathan Smith Texas ranchers raise the most beef in the country–a good thing because this week, it's what's for dinner. Beef short ribs can be tricky, but with the right ingredients cooked at the right temperature, they are hard to beat. I combined short ribs and Shiner Black to make what turned out to [...]
By Nathan Smith Can you imagine living without the modern marvel of today’s medicine? From treatment methods to new pharmaceuticals and growing technology, we are living longer and healthier lives. Doesn’t it make sense then, to apply the same thinking to our animals? While I was at my parents’ house for the holidays, a new calf was [...]
By Amanda Hill We Texans love our chili. Everyone's recipe is a little different—whether you make it with extra jalapenos, beans, no beans, thick, thin, venison or lean beef. It's the perfect dinner option for a cold winter night. At Texas Farm Bureau, we have an annual chili lunch, hosted by the Commodity and Regulatory Activities [...]
By Amanda Hill Healthy eating and improving health habits top the list of New Year's resolutions for many Texans each year. If eating a heart healthy diet tops your list for 2012, a new study by Pennsylvania State University may give you some pretty tasty motivation. The recent study, published in the American Journal of Clinical [...]
