CALF_News_December_2018_January_2019

49 CALF News • December 2018 | January 2019 • www.calfnews.net  CALF COMMUNITY HEAD • HEART • HANDS • HEALTH 4-H Diary By MacKenzie Moldenhauer Aaaahhh! I can’t believe this is already the last issue for 2018! Recently, the saying “time flies by as you are having fun” has most definitely applied to my life. Diving into the Kansas Junior Livestock Show, we took my two steers Chex and Cheddar, along with Jasper (Maine-Anjou heifer). I was disappointed but not surprised when Jasper did about as average as she had been all season. At this point she wasn’t pregnant because she lost her baby at the county fair. The boys, on the other hand, did alright in their classes. Although I wasn’t called back, I was very satisfied with showmanship. I got a corner spot, which in my opinion can be hard to win from, but the judges were fair and reasonable. Jumping right into school, I am happy to announce that my classes have slowed their roll a bit. With marching band season coming to an end, I was able to make it to two competitions, had an alternating solo, and as a band won second overall with best drum major and percussion in our division for our last performance. Although we did well throughout the season, I wish that we could have performed more often to serve War Dance the justice that it deserves for being such a magnificent show to perform. Even though I was glum that I couldn’t make it to the second competition, I wouldn’t have missed the American Royal for anything. We took only two to this show – Reba (my Red Angus heifer) and Jackson (my Red Angus bull). Unfortu- nately I wasn’t able to show Jackson because he wasn’t Red Angus enough, but we took him so that Reba would have a friend (and it was good practice, too). This was Reba’s very first show and considering this, I was SO proud of her. She was a little unsure about the camera flashes and people walking around, but that didn’t distract her from setting up perfectly, standing still, and occasionally strutting around the ring like the little queen she is. Although she could have placed better, I have high hopes for all of my babies in the future. After the Royal and marching band season, we had a small break before going on a very exciting trip to Louisville, Ky., for the North American International Livestock Exposition (NAILE). Even though we didn’t take any cattle, it was really cool to see everything there. In addition to getting sucked into to the “tradeshow trap,” I just so happened to meet some very intel- ligent and well-known cattle industry people. Not only that, but I was also fortunate enough to attend the award cer- emony for the Saddle & Sirloin Portrait Gallery inductee, Rob Brown. Even though I didn’t show anything this year at the NAILE, I can now say that I have a better chance of swaying my parents into bringing something here next year. I currently still have to finish out the semester and finals. But thankfully it will pay off when we go on vacation to Hawaii over Christmas! It has been a while since I last visited and I am so excited! I wish you all good things over Christmas and wish you all best of luck with calving season ahead!  Cheddar at KJLS Jackson and Reba at the American Royal piqued Evans’ interest in starting his own burger place. With the encouragement of the Klute family, the Evans embarked on their own specialty house. Every detail has been a hands-on labor of love, from interior design, layout and historical photographs to the custom-made BURGER sign hanging on the back wall. Menus are original, as well. Each entrée reflects the taste, experience and family history of the Evans clan. They are unique, varied and delicious. Creatively named, their most popular item is the “Nebraska Farmer Burger.” Each entrée has a story behind it, and the burger combinations seem fearless in their use of delicious ingredients. Everything from scratch “I’m going to try my damndest to see to it that everything is made from scratch” Evans says. Even their ketchup and mustard are homemade. Ingredients are more accurately measured by weight (in grams) than measuring cups or spoons, so the kitchen is equipped with scales. It standardizes differences between cooks and demonstrates the detail that defines the Evans. This made-from-scratch attitude comes from past experi- ence working in franchise restaurants, where almost all of the food comes in frozen and pre-packaged. It grates on a chef ’s nerves. Evans says they have great employees. Cooking at a restau- rant is nothing like preparing a meal at home, where one can enjoy the process. When 150 people are seated at a dining area, he says, it takes the pleasure out of cooking. Speed rules. Our chef clearly has a good attitude, he loves what he’s doing, and that is a sure recipe for success.  WHERE’S THE EXCEPTIONAL BEEF Continued from page 48