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Gwenna and Wade Prescott.

The Prescotts-Wade, Gus, Gwenna (with Agnes), Christie and Wyatt (holding Virgil)

As the new Cattlewoman Chair for the Idaho Cattle Association, I am humbled to serve our state cattle industry and feel we all have a very important story to share with modern day consumers who want to understand how their food is grown. Furthermore, we all share a sense of responsibility to do our part in ensuring the future of our states cattle industry. Now is my turn. I have never known a life outside of agriculture. I was born and raised on a row crop and livestock farm and married a cowboy, from which we have made a living and life ranching and feeding cattle.

In my kitchen, hangs a sign that reads, “Behind every successful rancher is a wife that works in town.” It is a sign that rings true in our life. I have always worked in banking and the success of this job in town to our operation has not been as much about the off-ranch income, as it has been about the off-ranch skills. While I have never personally thought of my role in the operation as critical, it is and the role of women in agriculture is and always has been. My career in banking also enabled me to keep tight books and understand balance sheets, budgets, and capital access that enabled us to start and restart on occasion in this industry and bring along children with cattle as well.

Above and beyond, like many others, I’ve spent a lifetime shifting gears from my bank clothes after work to driving silage truck or sorting calves, then getting dinner on the table. Oh, then making sure the boys had lunch for the next day or else they won’t eat, to balancing the checkbook after bedtime, to waking up the next morning before daylight to help load a truck all before going to my job in town. I am not alone. Many of us do this day in and day out just to keep living this lifestyle in a business whose real purpose is to put food on the table for the world.

At times, in the day-to-day challenges, it’s easy to lose perspective of what we are really creating. I don’t know how my husband and son can work twelve hours straight and only say twelve words to each other, yet know exactly what the other is thinking or asking. I don’t know how the words “in” and “bye” can sound so similar, or how I am ever supposed to know exactly which black cow to get out when I am told to get the black cow over there. I don’t know why every time we work cattle it always takes twice as long as they say it will, yet they never adjust how long they say it will take or why cattle are always out on holidays and birthdays, but it just seems to happen this way. I’ve said on many occasions that maybe we ought to sell the whole damn thing.

There was a time where I encouraged my boys to pursue careers outside of agriculture. Those have always been fleeting moments, not only because I have some strange addiction to having cattle around or that I believe that producing beef for people far and wide is truly a noble and rewarding occupation. For me, this business and lifestyle also has another self-serving amenity. There is no better way to raise a family.

It is family that makes serving as Cattlewomen Chair truly rewarding. It is families like the Kerners, who epitomize this family fabric that means so much to me in this cattle world. The Cattlewomen are honored to partner with them this year for the Julie Rae Kerner Memorial Scholarship. The scholarships that the Cattlewomen are able to help provide are important to me. Having raised two boys with cattle and knowing my grandbabies will be raised the same way leaves me with sense of peace that not much else could. In one way or another cattle paid for my kids’ education, and it’s important the Cattlewomen and ICA help another family and young producer in this way. Thanks to our annual saddle raffle and partners we were able to give four $1,000 scholarships’ last year. Invest in our cattle kids, and support the Cattlewomen.

Thanks to everyone who commented on our Levi’s Lost Calf book giveaway! The winner is Mandy Blank! Email us at info@idahocattlewomen.org to redeem your book!

So, how do get a chance to win?! Comment below with your favorite childhood book. Contest will remain open until Friday, March 8 at 5 p.m. A winner will be chosen by random and announced on Monday, March 11.

I didn’t originally group up as a rancher. My father built homes, so I grew up around construction, later starting my own construction company that made decorative concrete floors. My passion for ranching may be new, but I took to it like a duck to water. I’ve always loved horses and riding, so raising cattle on public lands and being able to contribute to their well being is very fulfilling. Knowing that our public lands have been cared for by generations of wonderful ranchers inspires us every day to make them better.

What is your favorite part of the beef industry?
Hands down, the best part of the beef industry is being able to work with my family doing something we all love.

What’s your favorite beef meal to cook (or favorite beef recipe)?
I can’t think of a beef recipe that I don’t like, though some I’m better at preparing than others. A favorite at our house is leftover roast beef tacos, homemade roast beef and cheese pockets (baked in crescent rolls) and hamburger soup (burger, any/every vegetable, rice, and beans in a thick broth).

When you’re not busy ranching, what do you like to do to “unwind”?
When we’re not busy ranching we like to unwind by, wait, we’re always busy ranching … we do take the time to make our jobs fun though. We camp out on the mountain when moving cattle, we throw potlucks around working days and on hot afternoons we check cows by floating by them.

What is your favorite part about Idaho?  
Idaho is such an amazing and diverse state. It has beautiful mountains, wide open plains and everything in between, what’s not to love?

When it comes to eating beef, everyone loves a good steak; but for an everyday meal that’s affordable, easy, and so delicious I’d say either a Roast or Chuck Steak in the crockpot for French Dip Sandwiches.  I have used many Chuck Steaks for this. It’s best to thaw and trim them before, season well and let them cook on low for 8 hours. They should shred up pretty good, put a scoop of meat on to some hoagies with the inside grilled and pepper jack cheese with au jus sauce for dipping. You can also add green peppers and onions. Even as a rancher, one thing that I am still always learning is how to use all of the cuts for the best eating experience.

What is your favorite part of the beef industry?
I would have to say my favorite part of the beef industry is the closeness between beef producers. It doesn’t matter where your operation is what breed you raise, its size, whether you’re a feedlot owner, stocker, cow/calf, etc.  All beef producers seem to treat each other with respect, a smile and usually a question like “how’s the weather around your place?” We share so much in common that if there is a time when a beef producer in need, there will be support from all over come to lend a hand. It’s a special thing to be a part of.

As young producers that started small, I am so appreciative for all the support we have received. It’s because of other ranchers and our own hard work that we were able to grow in herd numbers, pasture and equipment via letting us know of available pieces or allowing us to take over unused land. It’s refreshing to see relationships built between veteran and young producers.

Why are you passionate about the beef industry?
I am passionate on a couple levels. First I have seen how beef operations can be passed down from one generation to the next, keeping a legacy alive. I think you will be hard pressed to find another industry with as much tradition and heritage associated with it. Second, when it comes down to it, we as a society need agriculture. We have a need for a nutritious and healthy product to nourish our bodies. I enjoy being a part of providing that.

When you’re not busy ranching, what do you like to do to “unwind”?
Ride my darn horses! Even better if I can catch a barrel race. For an inside activity I like to crochet, watch documentaries on about anything  and Big Bang Theory.

What is your favorite part about Idaho?
I was born in Winnemucca, Nevada; however my family roots have always been here on the Prairie, including my grandfather ranching here, as well. My favorite part about it all are the wide open spaces and challenging country. Living so close the Salmon River canyon I have an established respect for the areas that sometimes are just plain inaccessible by man. To ranch in many parts of Idaho, horses are still very much needed. I appreciate living in a state that there are still areas you can’t drive too.

Why are you passionate about the beef industry?
Because I believe we produce a great product very efficiently that has many health benefits.

What’s your favorite beef meal to cook (or favorite beef recipe)?
I like to grill especially in the summer, but cook about all cuts of beef throughout the year.

When you’re not busy ranching, what do you like to do to “unwind”?

I love to golf although I’m not very good at it. I also like to knit, read and yard work. Oh and cook!

What is your favorite part about Idaho?
The diversity of it. It has so many different wonderful things about it from one area to the next. And the fact that it’s such a great agricultural state, we grow so many different crops and foods!

Over that 100+ years, our operation has constantly developed and evolved to fit the time’s best management practices. Our most recent change has come in the last seven years, where we’ve started running our cows year-round in northern Nevada. We winter them on the river, where warmer conditions provide excellent winter forage, where we supplement with hay as needed. We move them to the mountain in March, where they will calve in April. Our calves are weaned in October, backgrounded, and shipped by the middle of November. We run our replacement heifers in California before coming back to the ranch for April calving with the rest of our cows. On our home place in Jerome, we also raise a few different crops, primarily growing alfalfa hay, corn silage and potatoes, all on a rotating schedule.

I love everything beef–it’s the world’s premier protein! Our family markets both conventional and grass-fed cattle, which allows us to create a product that can appeal to all consumers. It’s such a satisfying feeling to know that people across the world are able to sit down and enjoy something that my family and I have worked so hard to produce!

Why are you passionate about the beef industry? Preserving and protecting our ability to pass this business on to our children and grandchildren.

What’s your favorite beef meal to cook (or favorite beef recipe)? The Mississippi Pot Roast is so versatile and easy, although I’m extremely partial to a thick medium-rare New York Strip.

When you’re not busy ranching, what do you like to do to “unwind”? I absolutely love to travel and experience different cultures. A glass of red wine and a good book will do, too.

What is your favorite part about Idaho? The people. Never have I met such hard-working, humble folks who sincerely care about their animals and contributions to their rural communities.

What is your favorite part of the beef industry? The people! People in the Idaho ranching community care about each other, their animals, and the land. They are kind, intelligent, and hard-working. I love being a part of the agriculture industry and helping to feed people. I’ve met so many people across the country and traveled to different places because of agriculture.

Why are you passionate about the beef industry? I love our product—beef! It’s such a nutritious and delicious source of protein. I love raising the cattle, seeing our kids learn responsibility and work ethic by taking care of the animals, and sharing the story of agriculture with others. I don’t know another industry that has such a global reach, yet is also feels like a small, connected family.

What’s your favorite beef meal to cook (or favorite beef recipe)? Oh, this is hard! I have so many beef dishes. I think my favorites tend to keep it simple. My family loves cuts like flank and skirt steak, and tri-tip, that is marinated, then grilled and served with a fresh vegetable or salad. I make a lot of ground beef soups and stews in the fall and winter too. My family has a couple favorite recipes I make—Steak Alfredo, which is fettuccine topped with a cream sauce and sirloin steak bites, and Creamy Crockpot, which uses round steak, peppers and onions, and is served over rice.

When you’re not busy ranching, what do you like to do to “unwind”? I love to read, play tennis, and watch my kids in sports, school, and 4-H activities.

What is your favorite part about Idaho? I really love Idaho. It has so many pretty places and the sunsets are amazing. It reminds me of where I grew up. The people are friendly and down-to-earth. I love that you can drive about two hours anywhere from where we live and you can be in the desert or the mountains. It’s been a great place to raise cattle and a family.