I (Cheryl Hazenberg, CAA Director of Technical Services) have just arrived home in Calgary after a tour which included visits with three American breed Associations, the largest branded beef program in the world and a few days at the Beef Profit Alliance, and I can honestly say I haven't gotten much sleep over the past week. But, I've seen a lot of things and met some wonderful people who work for and with our counterparts to the south.
The Red Angus Association of America and the American Simmental Association hosted the Beef Profit Alliance in Manhattan, Kansas, this past week. "The little apple" as Manhattan is known as is also the home to Kansas State University who were the hosts for the conference and put on a fantastic, thought provoking couple of days. Not only did we get to visit with RAAA and ASA staff but we also participated in seminars, farm tours and discussions with purebred and commercial producers representing both Associations.
Rob, Brian and I headed from there to the American Angus Association's head office in St Joseph, Missouri. A place that is steeped in history and pride for the Angus breed, the opportunity to meet some of the staff there and visit with them was inspiring and the collection of Angus art on display in their office alone is worth the trip to the beautiful city of St Jo. If you can make it, there is no reason not to head about 35 minutes south to visit the American Angus Hall of Fame which is exactly what we did. What a collection of Angus history under one roof!
Our trip wasn't over yet, and after a short flight from Kansas City to Cleveland, the next stop was Wooster, Ohio, home of the Executive Office of Certified Angus Beef. We had the opportunity to meet with the staff of both CAB offices (their other office is in Manhattan, Kansas) and tour their facility.
The photo below is of us and Emily Agle, Executive Account Manager for Eastern Canada outside CAB's new Education and Culinary Centre. From Cleveland we came back to Calgary with new insight, ideas and a great appreciation for the moisture we have had at home this year.
Posted by Cheryl Hazenberg Feedback: email@example.com