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The AGgregator

Summer 2017

With the arrival of the first day of summer, barbeque season is well underway, with meat, seafood and vegetables sizzling on grills across the country. A 2016 poll found that 75 percent of U.S. adults own a grill or smoker, and they’re using them for more than just dinner – 11 percent of grill owners used it to cook breakfast. Hamburgers rule the grill, though, and here’s a look at where some of the essential ingredients come from, raised by hardworking U.S. producers:

  • Loren Doll took an innovative approach to his large cattle operation, creating four interconnected companies to create a vertically integrated business that lets him control the quality of the beef he produces – and which you may be enjoying this Memorial Day.
  • If you opt for a bun, chances are it’s made with wheat produced by one of the thousands of U.S. growers in upwards of 40 states. One of those growers is Heath Long, who uses new technologies so he can grow his crops more efficiently.
  • Many Americans enjoy adding cheese to their burgers, which in 2015 translated to an average of 32 pounds consumed per person! The Taylor Brothers in New Hampshire scratch our itch for this dairy product, producing artisan cheeses that are sold in local stores.
  • A slice of juicy tomato brings freshness and flavor to a burger. Blake Harlan raises tomatoes on his multi-generational family farm in California – where his ancestors planted their first tomato crop in the 1930s.
  • Whether it sits on your bun or has more of a starring role as a salad, lettuce is a healthy addition to any plate. Betteravia Farms, a multi-family, multi-generational company, raises lettuce and other vegetable crops year-round in California and Arizona to deliver a continuous supply of fresh produce.

As you relax around the barbeque this summer with family and friends, take a moment to appreciate the farmers and ranchers who work hard every day to raise the safe and abundant food filling your grills, your tables and your stomachs!