Mark Johnson, Oklahoma State University Extension Beef Cattle Breeding Specialist, offers herd health advice as part of the weekly series known as the “Cow Calf Corner,” published electronically by Dr. Derrell Peel, Mark Johnson, and Paul Beck. Today, Johnson talks about Thanksgiving feast.
Thanksgiving is a time when American families come together to celebrate a holiday that connects each and every one of us. The holiday was first celebrated in 1621 when the Plymouth settlers, joined with the Wampanoag Indians to enjoy a fall feast to celebrate a bountiful harvest. The tradition of Thanksgiving became official when President George Washington declared the nation would celebrate the day on November 26, 1789. President Abraham Lincoln wrote a proclamation declaring all states would celebrate the day in 1863. President Franklin D. Roosevelt signed a resolution from Congress in 1941 that established the official date of Thanksgiving to be the fourth Thursday in November each year. While Thanksgiving is observed in varied ways in different nations, in America the holiday is truly rooted in agriculture. We may bring our own flavors and traditions to the table, but Thanksgiving is a time for all of us to celebrate our nation’s harvest and ability to efficiently produce food, to express gratitude for our blessings, and look ahead to the future.
We have much to be thankful for this year: strong cattle prices and an excellent market outlook. Ample amounts of moisture across Oklahoma in the past 3 weeks has filled ponds, brought on wheat pasture and helped release us from the grip of drought. I am thankful to work in an industry which is responsible for producing the highest quality beef in the world. I am thankful that we, as Ag producers, have the ability to produce food efficiently and sustainably, and as a result of this ability, permit Americans to enjoy the world’s safest food supply while we spend a relatively small percentage of our disposable income for it.
Happy Thanksgiving to each of you and your families. Thanks for reading.
Mark Johnson, OSU Extension beef cattle breeding specialist, explains why you may want to keep beef on the menu for Thanksgiving dinner. https://www.youtube.com/watch?v=STHl6vROCgo
