Lauren Ledig Klingbiel
Change is inevitable. Over the past 40 years we have seen body types of beef, sheep, and hogs go from short legged and blocky, to longer legged, leaner, longer, and larger animals. People want meat that is healthier, less fat, and still tasty. Ranchers and farmers want to raise the animal that will fit the criteria, make the most profit with the least of problems (disease and vet costs), and for it NOT to be a “fad.”
On the delivery route, I always carry a pocket full of dog biscuits. It didn’t take long for all the dogs on the route to look forward to my deliveries. They obediently sit and wait for their treats. One hound, Sam, follows our truck to three houses side by side, pretending he’s three different dogs just to get multiple treats.