CattleWomen President’s Message
I would like to start by saying how honored I am to have been elected as the president of such an exceptional organization and to represent all of the California CattleWomen is such a thrill. I am equally excited to work with my officer team and committee chairs; we can accomplish a lot as long as we all thrive to move forward.
As CCW members we need to keep a united front to do our part of promoting and educating not only the youth but the consumers as well. We need to sit tall in the saddle and do our part to make sure people are getting correct information about the beef we all love and proudly raise. My plan is to keep members informed on changes in the information regarding our product as well as new trends to help educate. We need to remember to stay informed on current issues and talking points so we are better equipped to handle some of the difficult questions that are out there about animal agriculture. We can accomplish continued education by working closely with other organizations such as the California Cattlemen, the Beef Council, and the American National CattleWomen.
We had a successful National Beef Ambassador Contest in which I was so proud of all the CCW members for their generosity as well as their time. Our ladies could be seen all over the hotel during the contest in their CCW Shirts, it was really impressive and we are still getting compliments on the contest. Our convention was very successful and I thank all of you that helped in getting the last few chair positions filled. Your suggestions were great and I think I have a great team of officers and chairs. I am looking forward to a great two years as president.
In the next couple of months we have the NCBA Convention being held in Tampa, Florida. We have several CCW ladies that serve on Region VI committees that will be representing California. We need to remember that these organizations are a great tool for us even if we don’t always agree with decisions made, but we can’t change things if we do not have the ladies that join these organizations and become involved. We can change the tide if we just get involved. We also are looking forward to another successful World Ag Expo in February. We will again be educating and meeting the public. Remember anyone who would like to help contact me or Vice President Sheila Bowen to participate in the World Ag Expo held in Tulare.
I hope you will continue to ride for the brand and encourage others to join CCW but CCA, ANCW and other organizations. You cannot find a greater group of people who share their passion for the future of the cattle community.
California CattleWomen Past President Melanie Fowle elected American National CattleWomen 2nd Vice President (Click to Read ANCW Announcement)
The 2013 National Beef Cook-Off is now accepting entries through April 15th for a chance to win $ 25,000. Enter the contest at www.beefcookoff.org.
Recipes can be submitted in the following categories:
- Belt-Tightening Beef, with healthy and affordable beef recipes that are great values to prepare
- Semi-Homemade Beef, that combines beef and fresh ingredients with prepackaged food products
- Real Worldly, Real Simple Beef & fresh Potato that feature international flavors.
- Craveable Fresh Beef & Fresh California Avocado that highlights California cuisine and cooking trends.
Popper Beef Burgers was a National Beef Cook-Off winner in 1999
1 pound ground round
1 / 4 cup prepared thick-and-chunky salsa
4 frozen cream cheese or Cheddar cheese-stuffed jalapeno peppers
1 / 4 cup prepared salsa con queso
1 / 4 cup chopped fresh plum tomato
2 tablespoons sliced pitted ripe olives
Prepared thick – and-chunky salsa
1. Combine ground beef and 1 / 4 cup salsa in a large bowl, mixing lightly
but thoroughly. Lightly shape into four thin patties. Place one stuffed
pepper in center of each patty; wrap beef around pepper to enclose, sealing
seams and forming ball. Flatten balls into patties about 4 to 5 inches
across and 1 inch thick.
2. Place patties on grid over medium, ash covered coals. Grill, covered,
15 to 16 minutes to medium (160′F) doneness, until beef is not pink in
center and juices show no pink color, turning occasionally.
3. Spread 1 tablespoon salsa con queso evenly over top of each burger.
Sprinkle evenly with tomato and olives. Serve with salsa, as desired.
Cook’s Tip: Four slices ( 3 / 4 ounce each) Mexican-style process cheese
slices may be substituted for salsa con queso; place on top of patties 1
minute before patties are done, to allow cheese to melt.
Popper burgers may also be served in hamburger buns for a handheld
Total Preparation & Cooking Time: 30 minutes. – Makes 4 servings.
Jean Barton was recognized as ANCW Outstanding CattleWoman of the Year.
Read more about her story on the Photo Gallery