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Agriculture runs deep in Larry Reagan's blood. As President of the New Mexico Farm and Livestock Bureau, he bridges the gap between policy and pasture, advocating for the 22,000 members who make up the state's oldest and largest agricultural organization.

"Raising cattle is a calling, not just a job," Reagan explains during this enlightening conversation with Caroline Romo of the New Mexico Beef Council. His journey from insurance customer to influential agricultural leader parallels the organization's own mission - often misunderstood as simply an insurance provider when its true purpose lies in advocacy, lobbying, legal action, and education.

Reagan's personal operation reflects the adaptive nature of New Mexico ranching. With only 14 inches of annual rainfall in his region, he's spent 25 years implementing cross-fencing systems for optimal cattle rotation. This attention to detail extends to animal welfare, with Reagan emphasizing that stress reduction is paramount for cattle health. "Everything we can do to minimize stress in our cattle is helping our cattle," he notes, highlighting the profound care that underpins responsible ranching practices.

The conversation reveals the Farm Bureau's inclusive approach to agriculture, welcoming everyone from small organic producers to large cattle operations under one mission: telling agriculture's story authentically. As Reagan puts it, agricultural producers are "doing it the best they can to the most rigorous standards," feeding their own families the very food they produce. His favorite beef dish? The quintessentially New Mexican green chili stew - a fitting culinary representation of the state's rich agricultural heritage.

Subscribe to Behind the Burger for more stories from the cattlemen and cattlewomen who bring beef from pasture to plate. Visit nmbeef.com to discover recipes, resources, and more insights into New Mexico's vibrant beef industry.

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Have you ever wondered what ranching looks like in paradise? Our journey to Maui reveals a surprising side of Hawaii few visitors ever see - a thriving cattle industry generating $82 million annually across the islands. This special collaboration between the New Mexico Beef Council and the Hawaii Beef Industry Council is a fun way to share the story of ranching in another state.

In this special on-location episode, we're joined by Kristin Mack-Almasin, Livestock Manager at Ulupalakua Ranch, and Angel Melone from the Hawaii Beef Industry Council. Together, they pull back the curtain on the remarkable challenges and innovations of raising cattle in one of the world's most beautiful - and challenging - environments. 

From managing herds across dramatic elevation changes and microclimates to battling an overwhelming axis deer population that has forced the ranch to cut their cattle numbers in half, Hawaiian ranchers face obstacles mainland producers might never imagine. With limited access to supplemental feed and processing facilities, these island ranchers must perfect the art and science of resource management while adapting their genetics to thrive in this unique ecosystem.

"Managing animals and pastures together is an art," explains Kristin, whose background in dairy science led her to this unexpected career on Maui. Her passion for producing food sustainably while improving the land shines through as she describes how cattle grazing helps prevent wildfires and manage invasive species across the ranch's 18,000 acres.

Whether you're planning a Hawaiian vacation or simply curious about different approaches to cattle ranching, this episode offers a fascinating glimpse into a world where tradition meets innovation against a backdrop of breathtaking beauty. Don't miss this chance to discover the hidden agricultural heritage behind Hawaii's postcard-perfect landscapes.

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Secretary Jeff Witte takes us behind the curtain of New Mexico agriculture, revealing how a reluctant political appointee became the state's longest-serving Secretary of Agriculture. With warmth and candor, he shares the fascinating journey that began when his college dean urged him to enter a field he initially resisted, ultimately discovering his passion for agricultural policy and public service.

The conversation unveils the surprising reach of the New Mexico Department of Agriculture - from ensuring gas pumps dispense the correct amount of fuel to certifying grocery scales and inspecting dairies. "We're one agency that touches every person every day," Secretary Witte explains, highlighting how his department safeguards the food supply chain from field to table while promoting New Mexico's unique agricultural products globally.

Food safety emerges as America's agricultural crown jewel, with Secretary Witte reporting that international visitors consistently marvel at our safety standards. This framework of trust allows for unprecedented food choice and accessibility - a privilege many Americans take for granted. Meanwhile, his department works diligently to expand export opportunities, now reaching 55 countries worldwide while simultaneously strengthening local food systems.

The heart of the conversation reveals the moral center of New Mexico agriculture: family farmers and ranchers who serve as pillars of rural communities. Secretary Witte passionately describes these producers as not just food providers but community leaders who volunteer, coach teams, attend local government meetings, and nurture the next generation through 4-H and FFA programs.

Perhaps most movingly, Secretary Witte addresses the mental health challenges facing agricultural producers who carry "the weight of feeding the world" while typically receiving just one paycheck annually. His mission to support these producers drives his continued service, ensuring that New Mexico's agricultural heritage thrives while adapting to modern challenges.

Ready to taste authentic New Mexico beef? Visit nmbeef.com to discover local producers and bring the flavors Secretary Witte calls "heaven" - especially when topped with green chile - to your own table.

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Alisa Ogden, a fifth-generation rancher and third-generation farmer from southeastern New Mexico, shares her family's rich history of land stewardship dating back to 1890. Her insights reveal how successful ranchers balance conservation, innovation, and tough decision-making through challenging drought cycles while maintaining passion for producing quality beef.

• Fifth-generation rancher whose great-great-grandfather homesteaded south of Carlsbad in 1890
• Past president of New Mexico Cattle Growers Association and current chairman of NCBA's Federal Lands Committee
• Manages drought conditions by adjusting herd size and resting pastures without adequate grass
• Participates in conservation initiatives like "Restore New Mexico" to improve watershed health and grassland productivity
• Family tradition of innovation – from her grandfather terracing with horse-drawn equipment to modern brush control
• Operates a cow-calf operation featuring Angus-Hereford crossbred cattle selected for meat quality
• Champions the Beef Checkoff program for its vital role in research, education, and promotion
• Favorite way to enjoy beef: a medium-cooked filet with just salt, pepper, and green chile

If you would like more information, please visit nmbeef.com. Whether it be a burger, a steak, or another beef dish, we hope you are enjoying beef at your next meal.

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Dive into the world of veterinary medicine and food safety with Dr. Samantha Holeck, New Mexico's State Veterinarian, as she shares her remarkable journey from growing up on a small Carlsbad cattle ranch to safeguarding the health of livestock across the entire state.

Dr. Holeck pulls back the curtain on the critical yet often unseen work of protecting our food supply, revealing how her 15 years as a mobile livestock veterinarian prepared her for monitoring and managing animal health on a statewide scale. With candor and expertise, she addresses the most pressing challenges facing New Mexico's livestock industries today, including the looming threat of New World screwworm – a devastating parasitic fly that can kill animals within days if untreated.

The conversation takes us through the fascinating science behind screwworm eradication efforts, including the release of millions of sterile flies weekly in Mexico and the rigorous border inspection protocols designed to prevent its reintroduction to the United States. Dr. Holeck also discusses other significant health concerns, from tuberculosis to avian influenza, and shares how the state's Ag Livestock Incident Response Team (ALIRT) stands ready to identify and address foreign animal disease outbreaks.

Beyond disease management, Dr. Holeck highlights recent legislative successes in addressing rural veterinarian shortages and explains how her role extends to modernizing decades-old regulations to meet current agricultural needs. Her passion for supporting the hardworking producers who feed the world shines through, especially when she confesses her love for that quintessential New Mexican favorite – the green chile cheeseburger.

Whether you're involved in agriculture or simply curious about where your food comes from, this episode offers valuable insights into the dedicated professionals working behind the scenes to ensure a safe, sustainable food supply for generations to come. Listen now to gain a deeper appreciation for the complex systems that bring beef from pasture to plate.

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What happens when a chef's passion for food quality leads to raising cattle? In this enlightening conversation with the family behind Sile Pastures, we discover how culinary expertise transformed into regenerative ranching in Sile, New Mexico.

Sage Hagan shares his remarkable journey from high-end kitchens working alongside Wolfgang Puck to establishing a diversified farm operation with his wife Andrea and their daughters. Their story illustrates the challenges and rewards of being first-generation ranchers in New Mexico's varied landscape, where water access proves both precious and determining. With incredible candor, they discuss how their operation has evolved from a small market garden to managing 60 head of cattle and 70 sheep while maintaining their commitment to sustainable practices.

The conversation delves into what makes New Mexico ranching unique, from dealing with unexpected May snowstorms to navigating limited land access. You'll hear how their four-year-old daughter already serves as the "farm manager," spotting trailers, sorting cattle, and developing an enviable work ethic that only agricultural life can provide. This family's deep respect for their animals permeates everything they do, from humane handling practices to their innovative "ancestral blend" ground beef that incorporates nutrient-dense organ meats.

Beyond cattle, Andrea explains their latest venture creating tallow-based body products as part of their commitment to using every part of the animal. Their philosophy of connection—to the land, their animals, and their community—offers listeners a thoughtful perspective on modern ranching that honors traditional values while embracing innovation.

Whether you're curious about regenerative agriculture, the realities of starting a ranch from scratch, or simply want to understand the dedication behind locally-raised beef, this episode provides an authentic window into the lives of those who choose to nurture both land and livestock. Listen now to appreciate the people behind your next meal.

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Agricultural advocate Tara Vander Dussen takes us behind the scenes of modern dairy farming, revealing how traditional practices are evolving alongside innovative approaches like beef-on-dairy breeding programs. As a fifth-generation dairy farmer married to another fifth-generation producer, Tara brings a unique perspective that spans environmental science, hands-on farming, and global advocacy.

The conversation explores a fascinating transition happening in dairy operations nationwide. What was once considered unthinkable – breeding dairy cows to beef bulls – has become standard practice, creating economic opportunities for farmers while addressing market demands. Tara walks us through the practical considerations of this evolution, explaining how selective breeding optimizes both milk and meat production in an increasingly efficient food system.

Beyond production practices, we discover how New Mexico's unique climate and landscape have shaped a distinctive dairy industry with some of the nation's largest operations. The wide-open spaces and moderate weather create ideal conditions for open-lot dairies where cows stay outside year-round under shade structures – vastly different from the barn-housed operations common in other regions.

Perhaps most compelling is Tara's passion for combating food fear. Through her podcast "Discover Ag" and upcoming representation at the UN's Global Livestock Sustainability Committee, she works tirelessly to help consumers feel confident in their food choices. Her message resonates deeply: in a world of overwhelming options and contradictory information, understanding where your food comes from provides peace of mind at the grocery store.

Ready to learn more about the people behind your food? Follow Tara on social media or tune into her weekly podcast "Discover Ag" for entertaining, educational conversations that bridge the gap between farms and food lovers.

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Dr. Francine Giotto shares her journey from veterinary medicine in Brazil to becoming a meat science professor at New Mexico State University, where she revitalized the program after a long gap following her predecessor's retirement. 

• Originally from Brazil with parents in agriculture and food processing industries
• Holds degrees in veterinary medicine, animal production, and two PhDs in animal science and meat science
• Focuses research on combating pathogenic bacteria in meat using innovative methods like cold plasma technology
• Collaborates on sustainability initiatives to transform unused parts of carcasses into value-added products
• Exploring artificial intelligence applications to understand consumer purchasing preferences
• Responsible for educating the next generation of meat industry professionals
• Challenges include competing for limited funding across all university programs
• Many people outside agriculture don't realize meat science exists as a dedicated field
• Passionate about product development and innovation in the meat industry
• Favorite beef preparation is simply grilled steak with salt, reflecting Brazilian traditions

For more information about NMSU's meat science program or to inquire about training opportunities, visit their Facebook page or website at NMSU Meat Science.

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Belinda Garland brings a unique perspective to the beef industry as both a fourth-generation New Mexico rancher and the first female Executive Director of the New Mexico Livestock Board. Her story begins in the 1870s when her great-grandfather settled in Torrance County after the Civil War, establishing a ranching legacy that continues today.

Growing up without brothers meant Belinda and her sister became "the cowboys" – learning to work cattle, developing strong work ethics, and gaining hands-on experience that would shape her future. This upbringing, combined with participation in 4-H and FFA, led to a lifelong passion for agriculture that transcends simply raising cattle. As Belinda eloquently explains, ranchers are stewards who "take care of our land, preserve wildlife, and help all ecosystems." This holistic approach to ranching reflects her deep understanding of how beef production intersects with environmental sustainability.

The challenges of modern ranching come alive through Belinda's candid observations. "Every day on a ranch is a fight to survive," she notes, describing the constant balancing act between climate conditions, market fluctuations, predator management, and changing rural demographics. Her insights into seasonal management decisions – from choosing calving seasons that avoid both harsh winter conditions and summer heat that can cause mastitis, to maintaining appropriate protein levels in cattle diets – demonstrate the complex knowledge required for successful ranching. Perhaps most touching is her description of spring mornings with coffee in hand, watching newborn calves play as the sun rises – a reminder of why she continues to ranch despite the challenges.

Under Belinda's leadership, the New Mexico Livestock Board has achieved significant milestones, including establishing an in-state meat inspection program and unifying operations across the state. Her closing message emphasizes the importance of protecting the laws and heritage that safeguard the beef industry. From choppy ice at dawn to driving into town for her administrative role, Belinda embodies the dedication and versatility that keeps New Mexico's beef traditions alive. Listen now to gain a deeper appreciation for the people behind your favorite beef dishes – including Belinda's personal favorite, shredded beef brisket tacos with green chile.

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Abby O'Connor, fifth-generation rancher from Stanley, New Mexico, shares her family's century-old ranching legacy and their operation raising Hereford, Angus, and Charlay cattle for seed stock while managing the challenges of New Mexico's unique landscape.

• Bill King Ranch has been operating for over 100 years with Abby's two-year-old daughter representing the sixth generation
• Managing cattle in New Mexico's arid climate requires constant adaptation to rainfall patterns that can vary from 2 to 15 inches annually
• The science of cattle breeding involves careful genetic selection to produce animals adapted to specific environments and market demands
• Connection with fellow ranchers across the country provides a supportive network that helps sustain operations through challenges
• Growing disconnect between urban consumers and agriculture creates challenges in helping people understand where their food comes from
• Working with the New Mexico Cattle Growers Association to advocate for ranchers and develop the next generation of agricultural leaders
• Preservation of land and ranching traditions ensures future generations have the option to continue the family legacy
• Cattle grazing represents the highest and best use for much of New Mexico's arid land that cannot support crop agriculture

To learn more about the New Mexico Cattle Growers Association, visit nmagriculture.org

Thanks for tuning in to Behind the Burger!
Stay connected with us — follow @NMBEEF on TikTok and Instagram, New Mexico Beef Council on Facebook and visit nmbeef.com for recipes, nutrition info, a local beef directory and more.