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Recently, we read an article about an organization in the United Kingdom that launched a program, “Organuary,” to promote consumer awareness and the human consumption of organ meats, citing their nutritional and environmental benefits. It’s an interesting concept.

I am sure you saw the headlines a few weeks ago about Burger King’s new advertising campaign and how the fast food retailer plans to reduce greenhouse gases by including lemongrass in cattle diets. Well, surprise, surprise! Their description of cows emitting gas (aka farts) is just plain wrong and the research they used on the feed ingredient is inconclusive.

Ever since I was a young child, I have looked forward to spring. Not just for the warm weather and the end of the school year, but because that meant my local Theisen’s farm supply store (it’s an Iowa thing) would have cute baby chicks. All year long, my family would drive past the Theisen’s and I would ask to go in and see the chicks. Most of the time, my request was answered with, “They aren’t there right now, it’s not spring.” So, I would agonizingly wait for spring.

For the U.S. beef industry, Valentine’s Day marks heavy activity with regard to spring calving season.  Somewhat following nature’s season for birth of prey animals (think deer, elk and wild sheep), cattle producers often manage their cow herds so that calves are born about 70 days prior to some of the best grazing conditions of the year. A cow’s milk production usually peaks about that same time. During peak milk production, her nutritional demands are also greatest. Thus, spring calving season often affords the most abundant nutritional resources at a time when the cow’s nutritional needs are highest for many parts of our great nation.