Outside Circle by Jan Swan Wood: Time flies, thankful for our food, food for thought, ramblings | TSLN.com

Outside Circle by Jan Swan Wood: Time flies, thankful for our food, food for thought, ramblings

It’s just amazing to me how fast the year has gone. It seems like only last week that we were calving and now it’s nearly winter. By the time you read this Thanksgiving will have come and gone and the Christmas season will be upon us.

Years ago when my husband turned 50, he commented that it sure had gone fast. My dear uncle replied that if he thought the first 50 went fast, hang on to your hat for the next 25. That sure seems to be true. As a kid it seemed like time during the school year went by like a crippled snail but summer went by like a cheetah on energy drinks. As I get old time seems to go faster and faster or is it that I am getting slower and slower?

Thanksgiving always reminds me to be thankful though, for both big and small things. Of course we’re thankful for the bountiful meal on the holiday, but do we remember other days to be thankful for the food on our tables? In many parts of the world an egg sandwich would be a banquet beyond all dreams, yet we might eat it as a last resort on a busy day.

I believe that those of us involved in agriculture, whether cattle ranchers or tomato farmers, better understand, more than our city bred and born counterparts, where our food comes from and how hard it is to raise it and get it to where it needs to go. On our family’s Thanksgiving table, there was turkey, dressing, mashed potatoes, salads, vegetables, bread, and both fruit and cream pies. I think everyone there at the table knew that that food didn’t come from the store and that someone somewhere had had a hand in raising it.

When was the last time you really stopped to think of the other parts of agriculture that we aren’t involved in? Did the turkey come from Iowa? The spuds from Idaho? The salad makings from Arizona and the vegetables from California? I like to think on things like that as I eat a meal. I know most of the process of raising beef, from conception to packaging, as do many of you readers. Do you ever get curious about the many steps in the process of raising all the other things that go so nicely on the plate during mealtime, whether Thanksgiving or your average Tuesday night supper?

If you’ve thought of it, were you thankful for those other farmers and ranchers and all that they do? Have you ever talked to your kids or grandkids about it? Just some food for thought that doesn’t even have any calories.

I don’t have much news for you this week as there was kind of a drought in that department. The WNFR starts on Dec. 3 so I’m sure many of you will be watching that on TV. It’s always fun to watch and especially fun to watch the contestants from our region competing. Those of you who are actually going to Las Vegas to watch are the lucky ducks. I have not yet gotten to experience the WNFR in person. It’s on my bucket list though.

By the way, a little over a month ago I told you that we gelded our 11-year-old stud. You’ll be glad to know that he’s all healed up and doing just fine. He’s being integrated into the horse herd now and will soon just be another gelding with sweat marks on him. His first day back at work will be when we preg check our cows this week and he’ll get used to help gather, sort, and in the crowding pen. So, if you are wondering about gelding your stud, whether a weanling or a mature horse, just get it done. They heal up fast and get on with their lives a much happier individual.

Well, that’s my funny little circle for the week. I’ll be back next week with lots of events hopefully, so until then, be thankful for every moment and every little thing. We are all so blessed.