COUNCIL COMMUNICATOR

CHECKING IN ON YOUR BEEF CHECKOFF

OPENING GATES BY BRINGING NUTRITIONISTS TO THE RANCH

from the California Beef Council

On a clear October day, a group of future registered dietitians gathered around a chute at O’Connell Ranch in Colusa as University of California Cooperative Extension Livestock Advisor Josh Davy, Red Bluff, explained to them the function and purpose of such contraptions.

“It was great to talk about how cattle are managed, why we do what we do, and that it’s as much about the animals as it is us,” noted Davy about the event.

The “event” was a California Beef Council (CBC) ranch tour held specifically for those heading into careers in the nutrition world. And the purpose? That’s best summed up by one of the participants, who shared her thoughts after the tour: “When you come to a situation like this where you don’t know a lot about what’s going on, you put up a wall because we’re accustomed to thinking a certain way, especially about beef and beef production. And then you come to a ranch and actually see what’s going on, and all those barriers fall.”

Sharing the benefits of beef in a healthy diet and the role of cattle in the food system with multiple audiences – and in particular, the health and nutrition communities – is one of the cornerstones of the CBC’s work.

Because the process of raising beef is among the most complex of any food, showcasing just what that process looks like as well as the beef community’s shared commitment to raising cattle in a safe and environmentally sustainable way is a key part of this conversation. That’s exactly why a group of over a dozen Dietetic Interns, program alumni, and instructors came together at the O’Connell Ranch with the CBC’s invitation.

Dan and Barbara O’Connell, Colusa, graciously welcomed the group, and were among speakers that also included Davy, the California Rangeland Trust’s Michael Delbar, and the CBC’s Director of Food and Nutrition Outreach, Kori Dover.

The day’s presentations included background on the overall beef lifecycle, information about rangeland management and the importance of rangelands in California, and what life on a California cattle ranch looks like. Attendees were able to learn that most beef cattle are raised on grass, regardless of what class of beef they are, a fact that was surprising to many.

“I think it went very well. The people who attended were educated and asked very good questions, and by the end of the day, they came around to realizing just where their food comes from,” noted Dan O’Connell.

“I thought it was great because although these people prepare and offer guidance about food, they don’t necessarily understand how it’s grown. They were eager to learn and very engaging, and really sought to understand the information being presented,” added Davy.

Engagement with Dietetic Internship (DI) programs throughout the state is something the CBC incorporates into its planning efforts each year. The DI programs represent the final step in a student’s path to a career in nutrition or as a Registered Dietitian. In a DI program, students have the opportunity to complete supervised practice in the field, in addition to graduate level coursework.

In the past couple of years, however, it’s been difficult to hold such an immersive in-person event as the tour of O’Connell Ranch. “The overarching goal of this event was to provide hands-on learning about where the food system starts and why it’s important to be allies and share the correct story about how food is produced,” said the CBC’s Kori Dover. “In particular, understanding the important role cattle play as an essential part of the food system was a key take-away from the day.” Other key goals of the event were to show future health professionals why it’s essential to look at the whole food system, to develop critical thinking skills regarding livestock and livestock production, and to meet local

California producers and hear their stories.

“One question that surprised me was how do you get started in this business? That’s a very difficult question,” said Barbara O’Connell. “We started off on our own, and it’s working. But we were fortunate to have other income as we got started, so we weren’t totally reliant on the operation at first. But it’s not an easy thing to get into if your family isn’t already in the business.”

The O’Connells also have a fruit and produce operation, with a robust produce stand that operates from July through November. Being able to showcase the versatility of the operation and discuss diversification on a cattle ranch helped attendees better understand a bigger piece of the food production puzzle.

Such events have traditionally had a direct impact on attendees’ perceptions of beef and beef production, and feedback provided after the O’Connell Ranch tour suggests this one was no different.

“Hearing from attendees after the event, both through conversations and a follow-up survey sent, it’s clear that they not only walked away from this event with a better understanding of beef production and cattle’s role in the broader food system, but that they also feel more comfortable recommending beef as part of a balanced diet,” said Dover.

As the day’s events came to a close on that October day, one of the attendees hadn’t quite had enough. “She told me, ‘I haven’t pet a cow yet,’” said Barbara O’Connell. “I let her pet one of our bottle calves we happened to have on the ranch, and you would have thought I gave her a million dollars.”

UCCE's Josh Davy shared insight on animal handling facilities. Dan and Barbara O'Connell hosted the event at their family ranch in Colusa. Michael Delbar talked with the group about land conservation and the California Rangeland Trust.

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