Beef Buzz News
Tammi Didlot Proud of Accomplishments as President of American National CattlewomenWed, 30 Jan 2013 16:32:25 CST
Tammi Didlot, the current president of the American National Cattlewomen is coming to the end of her year’s tenure as the leader of the group. An Oklahoman, Didlot spoke with Ron Hays recently and will be his guest on “In the Field” Saturday morning on News 9 about 6:40 a.m.
Didlot said she’s had a very busy year and says her time has been well spent.
“I can say without a doubt it’s been worth my time. It’s a labor of love. You just find the time to make it work. But it has definitely been the experience of a lifetime.”
She pointed to several highlights in her year as president.
“The one thing I’m truly proud of is the involvement we have with our collegiate groups. We’ve really engaged a lot of the young people in that and we’ve expanded our Beef Ambassador program to a junior program. That’s been an exciting thing to watch and seeing one of the largest turnouts for that program. The opportunity to travel all over the country and meet all of the different ladies and men-they are just great people. I’ve gotten a lot of good exposure to the beef industry from a different perspective.”
Didlot said she is especially proud of the Beef Cookoff program which is currently underway.
“That’s just kicked off. We just started accepting recipes. It’s a recipe contest. There are four areas to compete in this year. It will be accepting recipes until April 15th and then the grand prize winner will go on to perform and be announced at the Washington Metropolitan Cooking Show. And it’s a huge check of $25,000. And we’ve got some great partners this year. We’re partnering with potatoes and we’re partnering with avocadoes. So, those are both neat ways to eat beef and it gives us some good exposure to get some good recipes. I think that’s one of the best ways to get people to actually engaged in how you can use beef.”
The Beef Cookoff has evolved over the years and has been fine-tuned to effectively locate customers and show them to effectively used beef to enhance their lifestyles.
“Initially, it was more of a cooking event and now it’s more of a consumer event and that’s why we’re doing more of a recipe focus, and it’s not really focused on those cooks. You actually submit the recipes and then we take them and showcase them at these large consumer events and we get so much more bang for our buck, which has to go further now, and it’s actually reaching that we might not have ever have had the opportunity to reach before. And I think that’s where it unfolds and gets a much better overview of how you can make the most use of My Plate. And that’s what we’re really kind of focusing on this year.
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