Podcasts about texas beef council

*Texas cotton planting is half done.   *Winter wheat harvest results are coming in.   *Times are pretty good for Texas feedlots right now.   *The future of crop protection products is a concern for Texas farmers.  *Lawmakers are pushing for resources to help Texas fend off New World Screwworms.  *The Texas Beef Council received an update on beef exports.  *The Texas Rolling Plains is getting a lot of rain this spring.  *Orphaned wildlife may not be orphaned at all.  

This Week on the Podcast: We're joined by Victoria Heller, Senior Manager of Education at the Texas Beef Council. With a decade of experience under her belt, Victoria takes us behind the scenes of her work representing Texas cattle producers and shares some of the most exciting and impactful projects she's been part of over the years.A proud graduate of Texas A&M University, Victoria is passionate about bridging the gap between producers and consumers through education, promotion, and research. Whether you're a beef industry insider or just curious about where your food comes from, this episode is packed with insights, laughs, and a fresh look at the work being done across Texas to champion beef.https://music.amazon.com/albums/B07SHMJJXZ?do=play&trackAsin=B07SGKG7S3&ts=1746646076&ref=dm_sh_wGAo6dVLwN4SK54EPWHIangXY

Tonight Chef Johnny jumps in as special co host as we welcome Jerry McPherson of the Texas Beef Council. We learned so much on all the avenues the Texas Beef Council reaches. https://beeflovingtexans.com/

In this episode, we dive into the multifaceted beef world with Dr. Molly McAdams, Executive Vice President of the Texas Beef Council. Dr. McAdams shares insights into the council's efforts to promote beef across Texas, including the unique challenges of catering to a growing and diverse population. We explore strategies for engaging modern consumers, the importance of regional branding, and how the industry adapts to changing culinary trends.

*Cow herd rebuilding may finally be underway.    *A pest that threatens corn yields and grain quality has re-emerged in Texas.  The FARM Act has a hefty price tag.  *Texas High Plains farmers are having some worries about weeds.  *Congress is back in session this week.  *The Texas Beef Council was represented at the U.S. Meat Export Federation's fall meeting in Tucson, Arizona.  *84th annual meeting of soil and water conservation districts was held in Arlington. *Horses with recurring colic are difficult to manage.  

As the Texas Beef Checkoff celebrates 10 years of establishment, TSCRA Talk host Kristen Brown gleans the history of the state Checkoff from former executive vice president of the Texas Beef Checkoff, Richard Wortham. Wortham worked for the Texas Beef Council for 30 years, 23 of which he served in the role of executive vice president. He shared the initial spark of conversation of a state Checkoff that took place in 2004, which then lead to state organizations moving forward to create and establish the additional assessment. Wortham discussed the impact the increased funding has had over the past 10 years.  In the second half of the special episode, Molly McAdams, the current executive vice president of the Texas Beef Council discussed current programs and initiatives that are possible due to the additional funds generated by the Texas Beef Checkoff. McAdams shared about the research that has impacted the quality of beef that is produced in the United States as well as research in the areas of nutrition and ongoing consumer preferences.   To learn more about the Texas Beef Checkoff, visit https://www.texasbeefcheckoff.com and also check out https://beeflovingtexans.com.    

*Areas of South Texas are dry, but conditions are improving.  *Texas A&M AgriLife is hosting a vulture management webinar.  *The World Livestock Auctioneer Contest is coming up in a couple of weeks with three Texans competing.  *The Texas Beef Council is working to expand demand for beef products that aren't very popular in our country. *USDA has released another proposed rule under the Packers and Stockyards Act.  *June is National Dairy Month.  *The lack of rainfall has taken a toll on crops in the Texas Coastal Bend.  *Exhaustion in horses can be an issue during the hot Texas summer. 

Russell Woodward is the senior manager of product marketing at Texas Beef Council. In his role, he fosters strategic partnerships and builds programs to strengthen the beef presence in the retail and foodservice sector. Growing up on a farm in North Texas, he knows how personal producers take growing and raising quality products for the consumer's plates. His desire to pursue a career in the meat industry led him to Texas A&M University where he earned a bachelor's degree in food science, with a special emphasis in meat science. Russell has been with Texas Beef Council since 1996. He brings knowledge and experience from his previous work with the National Cattleman's Beef Association and the National Livestock and Meat Board to his role. By serving on the Texas Restaurant Association Education Foundation Board of Trustees, Russell is able to ensure beef is part of the conversation throughout Texas, among the foodservice sector. He is also a member of the American Meat Science Association to stay at the forefront of the industry.

Summary In this episode, host Elaine Acker interviews Molly McAdams, in Part 2 of our series with the Texas Beef Council. Molly shares her passion for ranching and her role in advocating for cattle producers. She also discusses the practicality of meat science and the valuable insights it provides. The episode highlights the hard work and dedication of ranchers and explores the culture and goals of the Texas Beef Council. Important Links The Texas Beef Council Postcards from the Kitchen Blog Amazon Finds from The Cookbook Creative Guest • Molly McAdams: Executive Vice President of the Texas Beef Council, rancher, and meat scientist Topics discussed • The role of the Texas Beef Council in advocating for cattle producers • The importance of research, promotion, and education about beef • Molly's personal experience with ranching and the ranching lifestyle • The wildlife and environmental benefits of cattle ranching • The challenges and rewards of working in the cattle industry • Molly's background as a meat scientist and the practicality of the field • The goals and culture of the Texas Beef Council Key takeaways • The Texas Beef Council serves as a voice for cattle producers, using collected funds to educate and advocate for the industry. • Ranching is a challenging but rewarding lifestyle, and Molly's personal experience gives her a unique perspective. • Meat science is a practical and intellectually stimulating field that provides valuable insights into the meat industry. • The Texas Beef Council aims to create a strong team and culture, focusing on mentorship, collaboration, and cultivating passion. • Molly emphasizes the importance of succession planning and helping individuals find their strengths and passions within the organization. Notable quotes • “Our job is to talk to consumers on behalf of cattle producers. What I love about Texas Beef Council and other beef councils and the way that our beef checkoff works is everything we do comes from a basis of research.” - Molly McAdams • “It's easy to romanticize ranching, but it's hard work. I have empathy for our stakeholders because I know how hard the work is and I know what they put into it.” - Molly McAdams • “Meat science is so practical. You learn about meat chemistry, biology, animal welfare, and all the steps that lead to having safe, nutritious meat on a plate.” - Molly McAdams • “We are a nonprofit with a passion for beef. Creating a culture that is sticky, where people know how they fit in, is very rewarding.” - Molly McAdams Entities mentioned • Texas Beef Council • Texas ranchers • Cattle producers • The McAdams 12 Bar Ranch • The Little 12 Bar Ranch Keywords Texas Beef Council, cattle producers, ranching, meat science, Texas cultureDo you want to publish a cookbook? Visit The Cookbook Creative and find out how to publish your own cookbook. We can take you from the idea to Amazon in as little as 90 days!

Summary In this episode, Chef Robert Hale, with the Texas Beef Council, discusses his role in educating professional chefs on how to cook beef and the challenges faced by family ranches in Texas. He also shares his experiences cooking for special events. Chef Hale provides advice on how to elevate the dining experience at home and emphasizes the importance of investing in a good knife. Guests • Chef Robert Hale: A chef and educator at the Texas Beef Council, specializing in cooking beef. Awesome Links • Amazing recipes from the Beef Loving Texans • BEEF TV • The Texas Beef Council • The Cookbook Creative's Blog Topics discussed • Chef Hale's role in educating professional chefs on cooking beef • Challenges faced by family ranches in Texas, including drought and weather conditions • Popular topics taught to restaurant owners and chefs: menuing, cooking techniques, and cuts of beef • Misconceptions about beef in the culinary industry • Chef Hale's experiences cooking for race teams and at special events • Advice for elevating the dining experience at home, including experimenting with different cuts and flavors • The importance of investing in a good knife for cooking Key takeaways • Chef Hale's role is to educate professional chefs on cooking beef and provide them with resources and training. • Family ranches in Texas face challenges such as drought and weather conditions. • Chef Hale focuses on teaching restaurant owners and chefs about menuing, cooking techniques, and different cuts of beef. • The biggest misconception about beef in the culinary industry is the hesitancy to explore different cuts and flavors beyond the popular ones. • Chef Hale has had exciting experiences cooking for race teams, at special events, and in different locations. • To elevate the dining experience at home, Chef Hale advises experimenting with different cuts of beef and flavors, and investing in a good knife. Notable quotes • “We need to make sure that the steak is arriving to you, hot, warm, medium rare, like you wanted it.” - Chef Robert Hale • “Don't be afraid to experiment, start easy, start slow, and get good recipes.” - Chef Robert Hale • “Invest in a good knife, it makes life so much easier.” - Chef Robert Hale Entities mentioned • Texas Beef Council • Beef Loving Texans • Texas Restaurant Association • Texas Chefs Association • Culinary Institute of America • James Beard House Keywords chef, cooking, beef, education, family ranches, cooking techniques, cuts of beef, dining experience, experimenting, Texas Beef Council, Beef Loving Texans, Texas Restaurant Association, Texas Chefs Association, Culinary Institute of America, James Beard HouseDo you want to publish a cookbook? Visit The Cookbook Creative and find out how to publish your own cookbook. We can take you from the starting line to Amazon in as little as 90 days!

*The Commodity Classic is underway in Houston.  *The Texas winter wheat crop is showing improvement.  *There are fewer sheep and lambs in Texas compared to a year ago.  *A group of Polish farmers is touring Texas this week.*We could be headed for an active tornado season in the Texas High Plains.  *A Texas congressman is fighting a rule that would allow fresh beef imports from Paraguay.*The Texas Beef Council is looking for restaurants that serve great Texas beef.  *Coastal Bend farmers are busy planting corn.  *Extended-release deworming medication may be a more cost effective product.

One hell of an episode today! I talk with Jess Pryles of Hardcore Carnivore. We talk everything Hardcore Carnivore. Her seasoning line, sausage line they are tremendous. Everything she does with the Texas Beef Council, her experience with our own Chef Johnny in the Beef Loving Texan series. And we find out what a meat scientist is.

*Wheat farmers in East and Central Texas have seen an increase in Hessian Fly infestations over the past couple of years.  *Cattle prices are expected to climb this year.  *The Texas Beef Council is partnering with Texas based Brookshire Brothers grocery stores to promote beef purchases.  *The Texas High Plains has seen some very cold temperatures so far this winter.  *The rainy days across much of our state have caused flooding in some areas.  *The Coastal Bend area of Texas is experiencing the wettest January in several years.  *How much water do sheep and goats require?  *For the first time since 2019, there will be a waterfowl symposium in Texas.

Put some ZIP in your stride! Eat more Beef! Hannah Fuerniss Registered Dietician with the Texas Beef Council joins us for a masterclass in the benefits of beef! For more information visit https://beeflovingtexans.com/ and for producers  https://www.texasbeefcheckoff.com/  Come see us in store, visit us online https://producerstx.com/ sign up for the newsletter and follow us on social media.   

*The North-South fed cattle premium is gone.  *U.S. farmers and ranchers are feeling slightly more optimistic about the agricultural economy.  *Texas cotton harvest is now 56% complete.*Supply and demand appears to be working against Texas feedlots.  *The Texas Beef Council is taking beef education into the doctor's office.  *Warm season pasture grasses can be killed if it gets cold enough.*One of the most serious horse diseases is a strain of the equine herpes virus that affects the neurological system.  *If you plan on having a campfire while hunting this year, there are a few things you should keep in mind.   

*Texas wheat planting is on schedule.  *The Texas Farm Service agency is sending out ballots for county FSA committee elections.  *Texas peanut producers are right in the middle of the 2023 harvest.*The West Texas Mesonet is an important source of weather information for Texas High Plains farmers and ranchers.  *The Texas Beef Council is promoting the role of beef in a healthy and sustainable diet.  *West Texas cotton producers are harvesting cotton between rain events.  *Johne's disease is a serious disease in goats.  *The Texas Parks and Wildlife Department will soon take public comments on three proposed new Chronic Wasting Disease surveillance zones.

*Texas voters approved Proposition 1 Tuesday, the constitutional amendment protecting the right to farm and ranch in Texas.  *A new report has good news for the growing Texas dairy industry.  *Two Texans qualified for the World Livestock Auctioneer Championship tournament.  *Farmers in the Texas High Plains are hoping to get some snow this year.  *Strengthening beef's reputation with consumers is a top priority for the Texas Beef Council. *Farmers and ranchers from across Texas recently gathered in Waco to discuss policy resolutions for the Texas Farm Bureau.  *A new study shows an effective way of treating laminitis in horses.  *The Texas Parks and Wildlife Commission recently gave approval to several proposed rules that will impact Texas deer breeders.  

*Much of Texas received rainfall over the past week.  *Drought is keeping cattle producers from rebuilding cow herds.  *Texas will be home to a state-of-the-art animal reproductive biology and technology.  *USDA is expanding livestock disaster payments for extreme heat and humidity.  *The Texas Beef Council plays an important role in promoting beef to consumers.  *Weed control is a big challenge in the cotton fields of West Texas.  *East Texas farmers and ranchers are dealing with heat and drought, but they are making plans for fall. *Vitamin A may be the most important vitamin to supplement in beef cattle.   *Time is running out for Texas landowners who are interested in enrolling in the managed lands program.  

Today Johnnie is joined by dear friend, Chef Johnny Stewart of Texas Style Cuisine. They talk about Chef Johnny's involvement with the Texas Beef Council and products he's been trying from different ranches including the 6666 Ranch.   Check Out Texas Style Cuisine/ Chef Johnny: https://www.facebook.com/Texasstylecuisine/   Magnechef Link: https://magnechef.com/ For 10% Off Your Order use promo Code: FREEDOM LIVES      Follow / Watch / Listen to Us On: Podbean: https://pitlifebbq.podbean.com/   YouTube: Pit Life BBQ: https://www.youtube.com/channel/UC8kA... Johnny Mags BBQ BBQ: https://youtube.com/channel/UCLjxKXL6... Facebook: Pit Life BBQ: https://www.facebook.com/PitLifeBBQ Pit Life BBQ group page: https://www.facebook.com/groups/18136... New England Pitmasters: https://www.facebook.com/groups/newen...   Instagram:  @johnniehd77     @pitlifebbq Join us at the BBQ Pit. The Pit Life BBQ is a member of the United Podcast Network and is recorded live in front of a studio audience at the Studio 21 Podcast Café upstairs at Two Guys Smoke Shop in Salem, NH. Every Tuesday @ 5pm.   #Texasstylecuisine #bbqpit #Pitlifebbq #bbq #magnechef #bbqmeat #bbqcompetition  

*The Hessian Fly is getting worse in Texas wheat.   *The Texas Beef Council's Bar-B-Quest television show is a very successful way to promote Texas beef.  *The Texas legislature passed an 18 billion package to reduce property taxes.  *The sorghum checkoff is helping farmers to grow the crop on the Texas High Plains.*Bermuda grass pastures are now dealing with a new pest.  *We are in the middle of fly season in Texas.  *If you find a fawn that appears to be abandoned, there's one thing you can do that might help save its life.  

The ALL ME® Podcast Today's Most Popular Diets - Amy Goodson, MS, RD, CSSD, LD Have you ever tried a diet whether it was for weight loss, a medical reason, or performance? Each year, nearly 45 million Americans try a particular type of diet to lose weight. They also spend roughly $33 billion dollars on weight loss products. The alarming part is 92% usually give up in the first week because they weren't perfect and for those who have success, 65% gain all of their weight back within 3 years. Why is it so difficult to have sustainability when dieting? In this podcast, we speak with Sports Dietitian Amy Goodson to discuss 4 of the most popular diet types in the US. We will discuss the pros, cons, and science behind the Ketogenic Diet, Intermittent Fasting, Plant Based Diets, and the Carnivore diet. We will also dive into the impact these type of diets could have on performance in athletes.    Amy Goodson, MS, RD, CSSD, LD Amy Goodson, MS, RD, CSSD, LD is a registered dietitian and Certified Specialist in Sports Dietetics. She focuses on overall health, wellness and sports nutrition. Amy has worked with the Dallas Cowboys, Texas Rangers, TCU Athletics, Ben Hogan Sports Medicine, FC Dallas Soccer, the NBA G League, the Alliance of American Football League, many PGA Tour players, as well as with thousands of middle school, high school, and endurance athletes. She is the creator of a free sports nutrition program for Texas high schools, the Sports Nutrition Game Plan, and is the author of The Sports Nutrition Playbook, a play-by-play on sports nutrition for athletes, parents, coaches, and trainers. Amy is also the co-author of Swim, Bike, Run, Eat and nutrition contributor to retired NFL Player Donald Driver's book, The 3-D Body Revolution. In addition, she owns Amy Goodson RD Courses, a business providing education resources and courses to help dietetic students, interns, and registered dietitians determine and take the steps necessary to reach their dream career. With a bachelor's degree in communications and a master's degree in exercise and sports nutrition, Amy is passionate about marrying the two to provide quality, science-based nutrition information through speaking, media, writing, and consulting. Amy is an ambassador spokesperson for the National Dairy Council, speaker for National Cattleman's Beef Association, partner with Texas Beef Council and Natural Delights Dates, and a speaker and consultant for Gatorade Sports Science Institute. As a veteran on-air nutrition expert, she works with RDTV to leverage multi-platform media opportunities on broadcast, digital and social media nation-wide. Amy has over 1400 media placements in a variety of TV, radio and print outlets and is on the Medical Expert Board for Eat This Not That. Resources Course is the go-to sports nutrition education and business development resource for professionals. It provides you with the education, resources, and coaching you need to launch a sports nutrition career, business, or program. The 6-month course launches every January 1st and July 1st with a maximum of 10 people per course. - 6-month course with monthly individual and group coaching, provides 60 CPEs for RDs - 6-month course with monthly group coaching, provides 60 CPEs for RDs - 6-month course with monthly group coaching - Launches June 1, 2023 as an on demand course for athletic trainers, strength and performance coaches, sport coaches, and registered dietitians, provides CEUs - 3-month course with monthly individual and group coaching, provides 32.5 CPEs for RDs Amy Goodson's book, provides practical, simple sports nutrition for youth athletes, parents, coaches, and trainers. Follow Us: Twitter and Instagram @GPPartner Facebook @GPerformancePartner LinkedIn @GatoradePerformancePartner Twitter: @theTHF Instagram: @theTHF Facebook: Taylor Hooton Foundation #ALLMEPEDFREE Contact Us:  Email:  Phone: 214-449-1990 ALL ME Assembly Programs:

The USA Rice Outlook Conference was held in Austin last week. Managing water resources is vital to surviving in agriculture on the Texas High Plains. The Texas Beef Council is working to improve beef exports. This was a tough year for farmers on the Texas Rolling Plains. We'll have those stories and more on this episode of Texas Ag Today.

The nation's first bale of cotton has sold to fund scholarships in the Rio Grande Valley. If you're in the dairy business, high feed costs are a challenge right now. The Texas Beef Council is working to strengthen beef's position among culinary chefs. Central Texas is finally enjoying some good rainfall. We'll have those stories and more on this episode of Texas Ag Today.

Harvest progress is moving across Texas. The State Fair of Texas is getting underway, and the Texas Beef Council is there highlighting the state's number one agricultural industry. Harvest is going strong for one Texas High Plains crop that has a special meaning during the fall. We'll have those stories and more on this episode of Texas Ag Today.

In this episode, I sit down with Kelsey Pribilski from BBQuest which is now in its third season and is produced by the Texas Beef Council. The show airs on Hulu and the Beef Loving Texans website. Here's a link: https://beeflovingtexans.com/bbquest/season-03 Follow Kelsey on Instagram here: https://www.instagram.com/kelseypribilski GAWKWARD Podcast @gawkwardpod GAWKWARD on YouTube: https://www.youtube.com/c/GawkwardPodcast To Book Kelsey email: jt@bankstontalent.com Shop Beef Loving Texans here: https://shop.beeflovingtexans.com

Molly McAdams is the Executive Vice President of the Texas Beef Council and joins us today to discuss Secretariat, being a high-powered woman in the corporate world, building a team, delegation, branding, and a lot more! Enjoy. Visit us online at www.TheCowboyPerspective.com Molly on LinkedIn: https://www.linkedin.com/in/molly-mcadams-phd/ Texas Beef Council: https://www.texasbeefcheckoff.com/about-us/staff BBQuest: https://www.imdb.com/title/tt10051598/ Topics:   (1:53) - Molly's background and career (3:43) - Secretariat (6:17) - What was it like having a father who is a horse vet? (10:11) - Molly's family dynamic (11:34) - Being a high-performing woman in the corporate world (21:34) - Do you get more from the wins or the losses? (28:29) - Thoughts on responsibility and building a team (34:15) - “Stay” interviews & conversations (38:11) - How do you approach delegation? (43:33) - People want to hear the story of your brand & dealing with critics of farming (49:49) - Wrap up The Cowboy Perspective is produced by Johnny Podcasts & Root and Roam.

There's a shortage of silage in Texas. Cattle producers should take advantage of the recent strength in the cattle market. The Texas Beef Council has released a new season of the popular TV series "BBQuest." Agriculture and baseball make a good fit in Cleburne, Texas. We'll have those stories and more on this episode of Texas Ag Today.

Hannah Fuerniss, manager of nutrition and health with the Texas Beef Council, joins TSCRA Talk host, Kristen Brown, to discuss the role of beef in a balanced diet. Fuerniss discusses the Dietary Guidelines for Americans, a joint report from USDA and the Health and Human Services Department, which is meant for nutrition and health professionals who can then make decisions and recommendations with the intention of improving overall health for individuals and family in the U.S. She shares that there is great news for beef as the report recognizes that lean meat can support a healthy lifestyle, and that the nutrients found in beef are essential at every life stage. The latest guidelines are segmented into life stages with more specific recommendations provided for each group. Fuerniss highlighted that several life stages such as pregnant women, babies and toddlers, teen girls and older adults are at risk of deficiency of many nutrients that are readily available in beef such as iron, zinc, protein, B vitamins and choline. Through the conversations Fuerniss goes into detail about feeding beef to babies as a first food, consuming beef during the adolescent years and the importance of beef for adults as well. 

The Texas wheat industry is working to address climate change. The Texas Beef Council is education chefs on the benefits of beef. Texas High Plains cotton had a rocky start, but it looks encouraging as we near the finish. Harvest is rolling full speed in South Texas. We'll have those stories and more on this episode of Texas Ag Today.

Texas Beef Council Executive Vice President Molly McAdams joins TSCRA Talk host, Kristen Brown, to discuss consumer trends over the past 15 months (and share which ones are sticking around). McAdams shares that during the pandemic consumers were learning to cook at home and turned to their online platforms for information. She explains how the Texas Beef Council  team focuses on meeting consumers where they are with the information they are seeking. As sustainability continues to be top-of-mind for both producers and consumers, McAdams shares the importance of producers sharing their story to build trust and transparency. Have you ever heard of a flexitarian? Tune in to find out what it is. Thanks to LANDVisor by Corteva Agriscience for sponsoring this episode. Links mentioned:landvisor.corteva.combeeflovingtexans.comtexasbeefcheckoff.comtscra.org 

The Eminent Domain debate continues in the Texas legislature. With calving season about to begin in Texas, more cows may need help this year. The Texas Beef Council met in Waco this week to discuss the Beef Industry Long Range Plan. We'll have those stories and more on this episode of Texas Ag Today.

The sugarcane aphid caused big trouble with Texas sorghum a few years ago, but thankfully, those days are behind us. The Texas Beef Council has a new executive director. Soil moisture conditions in Central Texas look very good right now. We'll have those stories and more on this episode of Texas Ag Today.

The Texas Beef Council has a new Executive Vice President. Mexico isn’t living up to its end of a water treaty, and it’s costing Rio Grande Valley Farmers. Sorghum is becoming a more versatile crop. The American Farm Bureau Foundation for Agriculture has resources available for at home learning. which can help parents and teachers looking for educational content. We'll have those stories, news from Washington, Texas wildlife news and a look at the markets on this episode of Texas Ag Today.

The corn market is offering a great opportunity to price both the 2020 and 2021 crop. It's the end of an era at the Texas Beef Council. Harvest is picking up steam in the Texas southern plains. We'll have these stories, the latest news from Washington and a complete look at the markets on this episode of Texas Ag Today.

*GUEST’S NAME:* Christopher Terry *CULINARY SCHOOL AFFILIATION:* Johnson & Wales University, North Miami, FL *BIO:* Chef Terry’s passion for cooking started at home with interest coming from his mother and grandmother’s cooking. A former student of St. Joseph’s Academy and Princess Margaret School, Christopher went on to receive his Associates Degree in culinary arts from the Antigua & Barbuda Hospitality Training Institute. During his studies at the institute, he worked as a commis cook at the Trade Winds Hotel, which is where he was first introduced to a professional kitchen. In 2009, he was given the opportunity to be a part of the opening team at the Sugar Ridge Hotel, where he was quickly promoted to Chef de Partie *.* In 2010, Chef Terry was awarded Young Chef of the Year by the Antigua Hotel’s and Tourist Association. It was during that same year that he was selected to be a part of Team Antigua for Taste of the Caribbean, where his team won both silver and bronze medals. His career was quickly taking off as he competed in numerous local competitions, such as the Mango Festival, the Seafood Fiesta, the Wadadli Music Festival Cook Off and the Smoking Hot BBQ Challenge. At the same time, Chef Terry had many of his recipes featured in several local magazines, such as Food & Drink Magazine, Liat Zing Magazine and Antigua Summer Guide. In 2012, while working at both the Jumby Bay Resort and as a private chef, Christopher started the youngest award winning BBQ team of the Caribbean called the Smoking Grillers. His team travelled far and wide competing and winning medals in BBQ competitions, including events in Antigua, Puerto Rico and Tennessee. In 2014, Chef Terry took his love of BBQ to another level when he completed a certification in professional BBQ from the Texas Beef Council. After a stage at Le Talbooth in England to further his international knowledge and experience, Christopher enrolled at Johnson and Wales University in North Miami, Florida to pursue a Bachelor’s Degree in Culinary Arts and Foodservice Management. While at the university, Christopher continued participating and winning in many culinary competitions. He also pursued outside certifications, such as the Wine Spirits Education Trust’s (WSET) Level 2 Certification, as well as continuing to gain experience in local restaurants and resorts. A few of these opportunities were a Junior Sous Chef’s position at the Ocean Reef Club, a Private Chef for an American NFL Football Player, and a paid apprenticeship with a well-known Florida ice carver. After his graduation from JWU in May of 2014, Chef Terry traveled and worked in many well-known establishments and represented Antigua & Barbuda at Caribbean Week NYC in the years 2015, 2016 & 2018. From 2017 to 2019, he held the position of Sous Chef at Sandals Royal Barbados 2017-2019. In April 2019, he received the Artisan Award at the Antigua & Barbuda National Youth Awards. Most recent, Chef Terry obtained his certification as a Chef De Cuisine form the American Culinary Federation (ACF). Currently, Christopher is the Executive Sous Chef at Hammock Cove Resort in Antigua ** *ABOUT THE SHOW:* Culinary School Stories is a weekly podcast with engaging interviews that shares the stories of people from around the world that have an association with a culinary school in some way. Each episode we bring you the best stories from people around the food service world whose lives have been influenced, impacted, touched and/or enriched, for good or for bad, from their culinary school experience. And this Podcast is dedicated to telling their story! From current students and alumni, to faculty and administrators, this interview style podcast allows for longer, more in-depth, open discussions about issues, stories and tales surrounding culinary school. We hope you will listen in and learn what each of our guests has to say as we talk to them about their relationship to culinary school, as well as their journey, the people who helped them, and their goals and dreams for the future. Join us as we ask and discover, “What’s your culinary school story?” *RATINGS / REVIEW:* If you enjoy the podcast, please consider leaving a short review and ratings on Apple Podcasts / iTunes if you have an iPhone or iPad. It takes less than 30 seconds, and it really makes a difference in spreading the word, getting new listeners and guests, as well as sponsors! To do so, in the Apple Podcasts app, search for the show, tap or click it, then scroll down to the “Ratings & Reviews”; tap the amount of stars you want to give; tap on “Write a Review”; create a headline; write your review; click “Send”. *SPONSORSHIP:* *Interested in sponsoring the podcast?* ·        Companies & Businesses, please contact us at: culinaryschoolstories@gmail.com ·        Individuals can donate through *Patreon* ! Please support the show at: https://www.patreon.com/DrProfessorChef If you contribute just the price of a cup of coffee a week, you will be helping to support the hosting, purchasing, creation and production of our episodes and shows that we produce and give away for free. *RESOURCES:* Audience Response Hotline: (207) 835-1275 {Comments, Suggestions or Questions) CSS Podcast Website: http://www.culinaryschoolstories.com Chef Educator Podcast Website: http://www.chefeducator.com Main Website: http://www.chefroche.com YouTube: https://www.youtube.com/user/DrChefColin Facebook: https://www.facebook.com/DrProfessorChef Twitter: https://twitter.com/ChefRoche Instagram: https://www.instagram.com/DrProfessorChef NOTE: If you want to share your culinary school story in a future episode, all you have to do is go to http://www.culinaryschoolstories.com and download the guest questionnaire at the bottom of that page. Once you fill it out, email it back to us. After we review it, we will be back in touch to set up a date and time to talk! *MUSIC:* "Atlanta" by Jingle Punks, YouTube Audio Library Culinary School Stories is a proud member of the *Food Media Network!* Copyright 2020 Support this podcast at — https://redcircle.com/culinaryschoolstories/donations

Consumers have many options (and questions!) when it comes to selecting their protein. Rachel Chou, director of consumer marketing at the Texas Beef Council, shares how the producer-funded state checkoff works to tell the story of beef and how it fits into a healthy lifestyle. Chou and TSCRA Talk host, Kristen Brown, visit about BBQuest and the Beef Team, as well how the Texas Beef Council is meeting consumers where they are. Additionally, Stacy Fox, executive director of events and education at TSCRA, gives listeners a brief update on how the association is working to keep the educational content flowing to cattlemen and landowners while in-person events are on pause.

In this episode of the Pursuit of the Perfect Race, I talk with my friend and returning guest Natasha Van Der Merwe. We discuss the details of what it’s like to go from a 70.3 just weeks before a full IRONMAN© distance race and how the training looks like and how the travel aspect is different. Knowing she comes from the great state of Texas, she had to get her bike from Texas to Arizona. She mentioned that she used I Love My Bike Transport out of McKinney, Texas to get her bike there safely with no issues. Natasha also mentions some tips she uses for the morning of the race and much more. Thank you very much Natasha for spending some time with me, I look forward to following you next year!-Enjoy the show. To see pictures from their race, go to https://www.coachterrywilson.com/perfect-Weather that day: 54 - 85Water: n/a-Age Group: PROHeight: 5’5”Weight: 127Calories per hour: 300-350PSI for this course: 95Depth of Wheels: 404/discBike Elevation Gain: 2,577 ftRun Elevation Gain: 358 ftSwim: 1:06:16T1: 4:24Bike – 4:53:29T2 – 1:42Run – 3:21:22Total Race Time: 9:27:12-Gender Rank: 7Division Rank: 7Overall Rank: 47-Follow Natasha,Facebook: Natasha Van Der MerweInstagram: @natashavdm81-Follow Coach Terry:Instagram: @PerfectRacePodcastFacebook: www.facebook.com/CoachTerryWilsonWebsite: www.CoachTerryWilson.com-Mentioned in this episode:Bicycle World: https://visitbicycleworld.com/ Eboost: https://www.eboost.com/ Generation UCAN: https://www.generationucan.com/ Generator Athlete Lab: https://www.generatorathletelab.com/lab/ HealthFirst Spine and Wellness: https://www.wellnessforaustin.com/ SBR Products: https://www.sbrsportsinc.com/ Texas Beef Council: http://www.texasbeef.org/ Tifosi Optics: https://www.tifosioptics.com/ Waco Running Company: https://wacorunningcompany.com/

In this episode of the Pursuit of the Perfect Race, I talk with my friend and returning guest Natasha Van Der Merwe. We discuss the details of what it’s like to go from a 70.3 just weeks before a full IRONMAN© distance race and how the training looks like and how the travel aspect is different. Knowing she comes from the great state of Texas, she had to get her bike from Texas to Arizona. She mentioned that she used I Love My Bike Transport out of McKinney, Texas to get her bike there safely with no issues. Natasha also mentions some tips she uses for the morning of the race and much more. Thank you very much Natasha for spending some time with me, I look forward to following you next year!-Enjoy the show. To see pictures from their race, go to https://www.coachterrywilson.com/perfect-Weather that day: 54 - 85Water: n/a-Age Group: PROHeight: 5’5”Weight: 127Calories per hour: 300-350PSI for this course: 95Depth of Wheels: 404/discBike Elevation Gain: 2,577 ftRun Elevation Gain: 358 ftSwim: 1:06:16T1: 4:24Bike – 4:53:29T2 – 1:42Run – 3:21:22Total Race Time: 9:27:12-Gender Rank: 7Division Rank: 7Overall Rank: 47-Follow Natasha,Facebook: Natasha Van Der MerweInstagram: @natashavdm81-Follow Coach Terry:Instagram: @PerfectRacePodcastFacebook: www.facebook.com/CoachTerryWilsonWebsite: www.CoachTerryWilson.com-Mentioned in this episode:Bicycle World: https://visitbicycleworld.com/ Eboost: https://www.eboost.com/ Generation UCAN: https://www.generationucan.com/ Generator Athlete Lab: https://www.generatorathletelab.com/lab/ HealthFirst Spine and Wellness: https://www.wellnessforaustin.com/ SBR Products: https://www.sbrsportsinc.com/ Texas Beef Council: http://www.texasbeef.org/ Tifosi Optics: https://www.tifosioptics.com/ Waco Running Company: https://wacorunningcompany.com/

Welcome to EPI 64 Today's guest is former Pro Triathlete Hollie Kenny. We chatted about her upbringing in sports, her very funny experience outside the Energy Lab in Kona and her amazing daughters adventurous side.   Our Guests Today:Hollie Kenney #LessisMore   If you'd like to follow Hollie Kenney on Facebook you can find her https://www.facebook.com/hollieMkenney     To find out more about the Texas Beef Council and Team Beef go to https://www.txbeefteam.org      Get your Drunk Athlete Merchandise at our store.   https://www.bigpistachio.com/shop   To be a patron or make a donation to this podcast, go to https://www.bigpistachio.com/drunk-athlete-podcast    For more information go to:   email: drunkathlete@bigpistachio.com http://www.bigpistachio.com https://www.bigpistachio.com/drunk-athlete-podcast   PARTNERS:   A special thank you to our partner Big Mouth Announcing Logan@BigMouthAnnouncing.com   A big thank you to our sponsor Stewart Mickler Design.  Contact him to make your appointment today!   Thank you to Austin Massage Company   Check out the amazing bike tours at Velo View Bike Tours!  Get 5% off when you mention Drunk Athlete.   Try the awesome products at Zealiosuse code ZupDrunkAthlete18 for 15% off your order.   Big Pistachio Racing https://www.bigpistachio.com/team Alphay International https://www.bigpistachio.com/alphay   "Music: www.bensound.com"     FOLLOW US:   INSTAGRAM - @DrunkAthletePodcast FACEBOOK - https://www.facebook.com/DrunkAthlete TWITTER - https://twitter.com/DrunkAthlete2     Please Share, Rate & Review this podcast so other awesome people like you can find it easier. Cheers!  Erin

In this episode of the Pursuit of the Perfect Race, I talk talented athlete Natasaha Van Der Merwe about her race at the inaugural IRONMAN© 70.3 Waco. This race is unique for a few different reasons but for starters the race featured no swim and a time trail start. Natasha was the leader of the race and we talk about how this felt for her and what it meant for her as a professional to race the lead. She uses Tower 26 for her swim training and has a clever way of managing her life/work/training balance in order to integrate it all together. I learned so much from her in this episode and we catch up after her race at IRONMAN© Arizona. Stay tuned. Thank you Natasha for coming on the show. I enjoyed this chance to talk with you and value our friendship.-This episode is sponsored by Wastach Apparel.-Enjoy the show. To see pictures from their race, go to https://www.coachterrywilson.com/perfect-Weather that day: 54 - 85Water: n/a-Age Group: PROHeight: 5’5”Weight: 127Calories per hour: 300-350PSI for this course: 95Depth of Wheels: 404/discBike Elevation Gain: 1,116ftRun Elevation Gain: 509ftBike – 2:21:55T2 – 2:15Run –1:35:42Total Race Time: 3:59:51-Gender Rank: 9Division Rank: 9Overall Rank: 56-Follow Natasha,Facebook: Natasha Van Der MerweInstagram: @natashavdm81-Mentioned in this episode:Bicycle World: https://visitbicycleworld.com/ Eboost: https://www.eboost.com/ Generation UCAN: https://www.generationucan.com/ Generator Athlete Lab: https://www.generatorathletelab.com/lab/ HealthFirst Spine and Wellness: https://www.wellnessforaustin.com/ SBR Products: https://www.sbrsportsinc.com/ Texas Beef Council: http://www.texasbeef.org/ Tifosi Optics: https://www.tifosioptics.com/ Waco Running Company: https://wacorunningcompany.com/ -Follow Coach Terry:Instagram: @PerfectRacePodcastFacebook: www.facebook.com/CoachTerryWilsonWebsite: www.CoachTerryWilson.com

In this episode of the Pursuit of the Perfect Race, I talk talented athlete Natasaha Van Der Merwe about her race at the inaugural IRONMAN© 70.3 Waco. This race is unique for a few different reasons but for starters the race featured no swim and a time trail start. Natasha was the leader of the race and we talk about how this felt for her and what it meant for her as a professional to race the lead. She uses Tower 26 for her swim training and has a clever way of managing her life/work/training balance in order to integrate it all together. I learned so much from her in this episode and we catch up after her race at IRONMAN© Arizona. Stay tuned. Thank you Natasha for coming on the show. I enjoyed this chance to talk with you and value our friendship.-This episode is sponsored by Wastach Apparel.-Enjoy the show. To see pictures from their race, go to https://www.coachterrywilson.com/perfect-Weather that day: 54 - 85Water: n/a-Age Group: PROHeight: 5’5”Weight: 127Calories per hour: 300-350PSI for this course: 95Depth of Wheels: 404/discBike Elevation Gain: 1,116ftRun Elevation Gain: 509ftBike – 2:21:55T2 – 2:15Run –1:35:42Total Race Time: 3:59:51-Gender Rank: 9Division Rank: 9Overall Rank: 56-Follow Natasha,Facebook: Natasha Van Der MerweInstagram: @natashavdm81-Mentioned in this episode:Bicycle World: https://visitbicycleworld.com/ Eboost: https://www.eboost.com/ Generation UCAN: https://www.generationucan.com/ Generator Athlete Lab: https://www.generatorathletelab.com/lab/ HealthFirst Spine and Wellness: https://www.wellnessforaustin.com/ SBR Products: https://www.sbrsportsinc.com/ Texas Beef Council: http://www.texasbeef.org/ Tifosi Optics: https://www.tifosioptics.com/ Waco Running Company: https://wacorunningcompany.com/ -Follow Coach Terry:Instagram: @PerfectRacePodcastFacebook: www.facebook.com/CoachTerryWilsonWebsite: www.CoachTerryWilson.com

Enjoy this round table with a 2 meatmen and a world famous meatwoman Jess Pryles. Australian by birth, Texan by choice, Jess Pryles is a world famous authority on Texas- and competition-style barbecue. She is the cofounder of the Australasian Barbecue Alliance, the creator of the Award and BBQ competition winning Hardcore Carnivore line of meat and steak seasonings, and the designer of an eponymous model of the Pitts & Spitts smoker. In addition to sharing her expertise at events sponsored by such institutions as Texas A&M University, the American Meat Science Association, and the Texas Beef Council, she has been featured on the Food Network and Today and in such publications as Parade, Food & Wine, and the Austin Chronicle. Adam Rosenberg is a marketer with experience in public relations, advertising, influencer engagement, events, social media and creative production. He leads the content development team for Kingsford brands and products. This includes driving strategy, creation and execution of all earned, owned and paid content programming for Kingsford brands. He's the kind of guy you want at a BBQ whether it's to win championships or just have a good time. George Shore is one of the founders of Pitmaker. Pitmaker was founded to pursue true "BBQ Innovation", taking the cumulative knowledge and experience from a combined 30 years in the BBQ Pit industry as well as our love for competition BBQ cooking to bring truly superior products to market in every way. At Pitmaker, they have a dedicated passion and philosophy of bringing the best BBQ Pits to the consumer by virtue of applied technology, innovation, and craftsmanship. They create tried and true designs that have been developed from doing competition BBQ cooking ourselves, and from our experience and innovations from the metal fabrication industry. They say that when you choose to work in the area that you love and have a passion for what you do, that you will be successful. All anyone has to do is take a close, hard look at Pitmaker products and compare them to anyone in the industry. Apples to apples, from the quality of materials that they use--to the dedicated labor-intensive craftsmanship that goes into their bbq pits and bbq trailers, you will see they have a passion and love for what they do. Everyone takes pride in their work at Pitmaker. And it shows.

This show begins with Lori and Peter discussing some nifty things you can do around your home to help animals such hummingbirds and other birds. Then Darlene Kobobel, President of the Colorado Wolf and Wildlife Center returns to discuss the many problems related to wolf-dog hybrids, properly called wolfdogs. You will want to think twice before buying […]

Chef Jay McCarthy was born in New York, and raised in Jamaica. Always accelerating in math and science he found himself at Texas A and M where he studied Aerospace Engineering. Somewhere along the line cooking became his life.   McCarthy has traveled to numerous countries offering insights to chefs and sharing ideas as a consultant for the Texas Beef Council, the Nebraska Beef Council, and the U.S. Meat Export Federation. He spends much of his time consulting, teaching, and lecturing overseas as well as domestically. Most recently McCarthy filled the position of Corporate Chef for all Group970's restaurants, located in Colorado's Vail Valley.