The Clavels’ Twin Creek Ranch: A Family Working Side-by-Side

Nestled among the pinon, juniper and cedar tree mesas and the short grass plains of northeast New Mexico lies the Twin Creek Ranch, owned and operated by the Clavel family.  Named for its location between the Carizzo and Alamocita creeks, the ranch was started in 1933 by Celestin Joseph Clavel II.  Joseph, known better as “Frenchie,” immigrated to the country with his father Celestin Clavel from Busses, France in 1889.  They settled in Florence, KS and farmed for several years.  Frenchie left KS at an early age and was employed by the railroad working on the bridge gang and train service as it went west through NM.  It was on his travels through NM that he met his future wife, Bernice Lane, who had migrated with her family to the White Oaks area from Louisiana after the Civil War.  They eventually made their home in Tucumcari where Joseph (Frenchie) continued to work for the railroad.

Frenchie acquired some land in the Norton area southeast of Tucumcari in the early twenties and then through his trips from Tucumcari to Dawson on the railroad ended up acquiring a small homestead NE of Roy in the Yates area.  During this time, (1923) Celestin Joseph Clavel III (Jodie) was born.  In 1933, at the age of ten, Jodie was sent from Tucumcari with several car loads of heifers to go find the ranch in Harding County.  Thus, Clavel Ranch in Harding County began.  Frenchie died of pneumonia in 1940, so seventeen year-old Jodie, his nine year-old brother Calvin, and their mother Bernice took over the ranch.

From 1933 Clavel ranch has expanded and has always been a family operation, now in its fifth generation. The Clavels run a commercial cow-calf operation and also have a registered Hereford herd that provides bulls for their own use and also gives them a chance to sell bulls to other commercial producers.  Primarily, they raise Hereford cattle but are also using a few Angus bulls on Hereford cows.  They start calving in March and get about 90 percent of the calves in 45 days.  Calves stay on the cow until fall and then are weaned.  They utilize a variety of marketing strategies that include source and age verification, retained ownership, video auction, internet auction, auction barn, and private sales.  They have a tremendous market for Hereford and black baldy heifers.

Clavel Ranch sits at 5900 feet and the country is a mix of high plains and cedar canyons.  They rely on Mother Nature for grass and hope she cooperates.  The country is true rangeland without access to irrigation water or crops.  They have a very strict growing season that runs from the last of May until the latter part of August.  They hope to grow grass in the summer so that the cattle will have something to eat in the winter.  Cows are supplemented with protein in late winter when they start to calve and are expected to make a living unless the grass is covered with snow.

Clavel Ranch is watered by windmills, solar systems, and miles of pipeline.  They have strived to develop good water sources for the cattle, the wildlife, and their family.  They are blessed with good water and give their all to be good stewards of water resources.

Patriarch Jodie, who lost his beloved wife and partner, Patsy, three years ago, is known as a pioneer of the New Mexico Beef Council and served on its first board. He was honored by the NMBC with its Beef Backer Award for outstanding service to the industry six years ago. Son Joe Clavel served multiple terms on the New Mexico Beef Council.  As hosts on the 2012 NMBC Gate-to-Plate Beef Tour, the Clavel family was honored for their longtime service and dedication.

Outside of family, Clavel Ranch has no employees.  Celestin Joseph III (Jodie) is 90 and still holds his own.  Son Joe, (Celestin Joseph IV) has taken the management reins of the ranch with his wife Tootie.  Grandson Blair and his family live on the ranch and are there on weekends and after hours, as he is employed as Harding County extension agent.  Joe’s two daughters and their families provide seasonal help during branding and weaning.  Cattle work is done horseback, and little ones learn to ride and earn responsibility at a young age.  Although challenging, the Clavels embrace the challenge.

They love what they do and cherish the opportunity to work side by side, and raise their children in a country setting.

Tootie Clavel’s Green Chili Stew

Nine year-old Riley Jo Clavel shows how it’s done

1 chuck roast 3-5 lbs. cut into small cubes

1 onion chopped

1 clove garlic minced

1-2 cans Rotel or diced tomatoes

4-5 potatoes, cubed

1-2 cups pinto beans, I use leftover beans, rinsed

5-6 carrots sliced

2 cans green chili-hot or mild

Salt & pepper

In 2 Tbsp. canola oil, brown meat, onion, garlic, salt & pepper.  When meat is browned, add 2 Tbsp.  flour and stir.  Add a little water to make a gravy like mix.

Add potatoes, carrots, pinto beans, carrots, tomatoes, & green chili.

Simmer over low heat for 3-4 hours, or put in crock pot over night.  I sometimes add a little beef broth for extra flavor.  This “stew” can be made without the carrots and tomatoes and used for burrito filling.  The longer it cooks, the better.

Gene Atchley: 90 and Going Strong!

Gene Atchley: Happy Birthday!

A lifelong Union County resident and rancher, Gene Atchley is perhaps best known as a managing partner in the AA Feedlot, which at its height, around 2003, supported 30,000 head from “about everywhere.”

“My folks came from Oklahoma in 1913 in a covered wagon to homestead,” he recounts. “They had three children and a fourth on the way, four horses, two cows, and less than $100 in cash.” Gene was born  Feb. 8, 1923 and raised on the family place west of Clayton. It’s now known as the Sunset Ranch and is operated by his three daughters.

“I grew up in the Dust Bowl,” he recalls. “It was just as bad and maybe worse than what was shown on that TV show (Ken Burns’ documentary).  But we were all in the same boat. The community built a school and a little store, and everyone worked together to survive.”

After working for a cattle company out of Denver for about twenty years and helping manage feedlots in Tucumcari, Colorado, and the Texas panhandle, around 1979, Gene and his brother acquired the feedlot that was to become the AA. He retired in 2007.

In addition, Gene has a distinguished career of volunteer service. He served on the New Mexico Beef Council as a director for six years and as chairman. His time on the board included an era of change when the Beef Checkoff was established. In addition, he served on the board of directors of the Meat Export Federation for 16 years. In 2002, he received the Beef Backer Award, given annually by the NMBC for outstanding service to the industry.

Happy birthday and many more to a legend of the New Mexico livestock industry.

30th Cook-Off Promotes Beef in a Big Way

 $25,000 Grand Prize Offered for Most Delicious, Convenient and Healthy Recipe

A chance to win $25,000 and a trip to the Metropolitan Cooking & Entertaining Show in Washington, D.C. in November, 2013.

      Partially sponsored by the Beef Checkoff, the bi-annual Beef Cook-Off is one of the country’s  most visible beef promotion programs. From January 15 to April 15, 2013, home cooks submit their best beef recipes online at www.beefcookoff.org for an opportunity to win big money and big prizes.

This year’s contest theme is “Making the Most of MyPlate,” which encourages delicious, healthy recipes from a variety of food groups. Entrants are asked to develop original and tasty beef-focused recipes that include ingredients from the fruit and vegetable, grain products and dairy products groups. (The MyPlate initiative is led by the USDA Center for Nutrition Policy and Promotion and is designed to help consumers make better food choices.)

New Categories Focused on Health, Trends

The 2013 National Beef Cook-Off features four contest categories in tune with today’s consumers, including:

Belt-Tightening Beef Recipes  Home cooks will create healthy and affordable beef recipes that are great values to prepare. Recipes should include a maximum of nine ingredients including beef  and flavorful, low-cost ingredients from the fruits or vegetables, grain products and dairy products food groups;

Semi-Homemade Beef Recipes  Home cooks will demonstrate how easy it is to cook with beef when they combine any fresh beef cut and fresh ingredients with prepackaged food products. Recipes should include a maximum of six ingredients including the beef, and fruits or vegetables, grain products and dairy products food groups, and be prepared and cooked in 30 minutes or less;

Real Worldly, Real Simple Beef & Potato Recipes Home cooks will create original easy-to-make lean beef and fresh potato centered recipes that feature international flavors and maintain a healthy profile. Recipes should include no more than ten commonly available and affordable ingredients including the beef and potatoes, along with at least one other ingredient from the fruits or vegetables, grain products or dairy products food groups. Recipes should be prepared in no more than 15 minutes and cooked in 30 minutes;

Craveable Fresh Beef and California Avocado Recipes Home cooks will produce easy recipes using all fresh ingredients, featuring one of the lean beef cuts and at least one fresh California avocado. Recipes should include no more than eight ingredients, including the beef and avocado, along with at least one other ingredient from the fruits or vegetables, grain products or dairy products food groups, and be prepared and cooked in 30 minutes or less.

To enter the contest, please visit www.beefcookoff.org and use the online entry form. Contest participants may submit multiple recipes in all  the contest categories as long as they meet the contest rules and criteria, which are provided on the website.

Regional, Grand Prizes to Be Awarded for Top Recipes

All original recipes entered will be reviewed and judged based on taste, appearance, convenient preparation and cooking, and healthfulness and nutritional balance.

The 2011 Grand Prize Winner, Sheryl Little, receiving her check

A group of food marketing and culinary professionals will select 20 finalists in June. Consumers will have the opportunity to select the 21^st finalist recipe via online voting. From the 21 finalists, seven $1,500 regional winners will be announced in July.

2012 Beef Backer Award Presented to New Mexico State University’s Cooperative Extension Service

Dr. Jon Boren accepts the 2012 NMBC Beef Backer Award to New Mexico State University’s Cooperative Extension Service, accompanied by Extension agents

On Saturday, Dec. 7, at the Joint Stockmen’s Convention in Albuquerque, Dr. Lowell B. Catlett, Dean, of the College of Agricultural, Consumer and Environmental Sciences, New Mexico State University, and Dr. Jon Boren, Associate Dean and Director of New Mexico State University’s Cooperative Extension Service accepted the 2012 Beef Backer Award to New Mexico State University’s Cooperative Extension Service for its longtime and ongoing work in support of the beef industry.

The Beef Backer Award is presented annually by the New Mexico Beef Council for outstanding efforts that result in the advancement of the New Mexico beef industry through education, promotion and research.

This year we celebrate the 150th anniversary of the land grant university system. During the dark days of the Civil War, President Abraham Lincoln signed the Morrill Act establishing land grant universities to advance agriculture and the mechanical arts, along with science, classical studies, and military tactics. Each congressional representative received 30,000 acres to be matched by the state to make a liberal and practical college education available to the common man. Then, in 1890, a second Morrill Act was extended to historically black colleges and, subsequently, in 1994, to tribal colleges. To date, over 20 million Land Grant university graduates have enriched our nation, and the world, with their knowledge and skills. New Mexico State University was founded in 1888.

Subsequently, in 1914, the Smith-Lever Act established the system of the cooperative extension service that resides within the land-grant universities with the purpose of informing people about current developments and new techniques in agriculture, home economics, public policy and government, leadership, 4-H, and economic and rural development.

With Extension agents situated in communities throughout the state, NMSU Cooperative Extension Service provides lifelong learning and scientific solutions in such areas of concern to ranchers as beef production, drought management, range improvement, emergency response, biosecurity, and 4-H youth development.

“The beef industry is always going to be integral to our mission,” says Extension Director Dr. Jon Boren. “Our goal is to make producers become more productive.”

“Extension takes the strength of academia and extends it to the population in a way that adds value to the information,” says Dean Catlett. “There’s no substitute for the personal connections between our agents and the communities where they reside. Beef is in our DNA. Serving producers’ concerns has been and hopefully will be inherent in extension people for the foreseeable future, as a part of this whole thing we call New Mexico.”

We are so appreciative of our many successful collaborations with Extension. From the New Mexico Youth Ranch Management Camp and the US Beef Academy at the Valles Caldera National Preserve, which both offer in-depth, hands-on quality education to young people considering careers in agriculture and ranching; to our Gate-to-Plate Beef tours which bring media and opinion leaders face-to-face with ranchers in various parts of the state for an immersion education in the business of ranching, both its traditions and its use of technology; to Kids, Kows ‘n More, the statewide program that teaches school-age children where their food comes from, and, of course, 4-H. Extension is an indispensible partner, generously providing manpower, backing, and the informed expertise that allows us to offer successful, eye-opening, and in many cases, life-changing, events. With Extension’s help, our programs continue to garner positive media attention and ever-greater appreciation and understanding of those devoted to feeding our nation and stewarding the land and its resources.

In addition, Extension supports our community in vital ways such as the Range Improvement Task Force, which works with ranchers and public land agencies toward improving resource conservation as well as economic improvement for the range livestock industry; Living with Wildfire and drought response; County Food Protection, Farmers Markets, Predator Control, Noxious Weed Control, and Reducing Environmental Impacts in the dairy industry; local economic development; human and animal nutrition; agricultural economics programs tailored to individual business needs; biosecurity and emergency response, and family and consumer science programs in each of New Mexico’s 33 counties. Plus, its faculty members provide “continuing education” at the Joint Stockmen Convention’s Cattlemen’s College and other producer educational opportunities. New Mexico’s ranching community benefits from Extension’s contributions of expertise and professionalism.

Furthermore, working hand-in-hand with Extension and NMSU’s academic programs, our 12 locally-based Agriculture Experiment Stations that support research designed to enhance profitability while improving the quality, safety and reliability of our product and all NM agricultural products. We have the Ag Experiment Stations to thank for ongoing research that sustains and protects the state’s environment and natural resources. For example, the Clayton Livestock Research Center concentrates on feedlot research and animal nutrition; Corona is a 26,000 acre working ranch and teaching center focused on cow-calf production, game management, brush and rangeland issues; Tucumcari offers the bull sale and bull test as well as developing genetics; and the Chihuahuan Desert Rangeland Research Center is a 66,000 acre ranch working on ranch issues in the southern desert environment. In addition, in cooperation with other agencies, NMSU leases acreage in the Valles Caldera National Preserve to study high altitude conditions on beef cattle.

Congratulations, New Mexico State University Cooperative Extension Service, and thank you for your support of New Mexico’s beef industry. We are indeed privileged to have your expertise and dedication to the communities you serve. . . because we at the Beef Council know that a job well done is rare!

Milford Denetclaw: Shiprock Rancher Heeds Traditional Ways

One of New Mexico Beef Council’s two new directors, Milford Denetclaw of Shiprock, NM says that his “strong desire to be involved in ranching” was his passion while he was growing up in the Four Corners area of the Navajo Nation. “I grew up close to my grandparents and taking care of the cattle,” he says. “I was taught our traditional values of taking care of livestock. In our culture, that is held in high regard, as is protecting the resources.”

Milford lives on the family place with his wife, Mamie, a nurse and certified diabetes educator at the Northern Navajo Medical Center in Shiprock, and his two sons, Matthew, 19, a sophomore studying agriculture education at Frank Phillips College in Texas and Myron, a 13 year-old 7th grader a 4-H’er who is “quite an artist.” Myron won 2012 Best of Show for his acrylic work at NM State Fair Indian Arts. Matthew, in addition to attending college on a livestock judging scholarship, operates his own business grooming cattle for show.

The family has long been associated with the NMBC. The Denetclaws were featured in one of the NMBC’s “Family Faces” radio spot a few years ago. And Mamie has used NMBC nutrition resources for her work as a nurse and diabetes educator. In 2011, the Denetclaws were named “Ranch Family of the Year.”

“Traditionally,” Milford says, “Navajo grazing was all open range. But our family of several relatives joined together to form a unique management unit of common use area that was fenced. Later on I began raising purebred Beefmaster cattle which was possible because of the fencing. Now we’ve gone back into a commercial operation.”

He also serves as a member of the board of directors of the New Mexico Cattle Growers. “I’d like to get the message out that there is diversity within the state in ranching,” he says.

Bruce Davis: Living and Working Where a Handshake Still Means Something

Now entering his second year as a director of the New Mexico Beef Council, Bruce is a lifelong rancher. He now serves as vice-president and treasurer of the historic CS ranch where he grew up.

“My parents Les and Linda Davis encouraged us all to participate as soon as we could get horseback,” he says “It was fun growing up with five brothers and sisters, and we’re all still involved in the ranch.”

Bruce attended Cimarron schools through the ninth grade, then went on to New Mexico Military Institute in Roswell. After earning his BS in agriculture business management at New Mexico State University, he spent a year on the ranch. He then went to work as a market analyst for Cattle-Fax in Denver. “That experience broadened my perspective,” he says, as he learned the relationships between all aspects of the cattle business.

While he was in his mid-20s, he began marketing  the calves for the ranch. “Dad took the chance, and he let me make my mistakes,” Bruce recalls.

He returned to the ranch in 1986, then, in June, 1989, married Trina Rankin, a civil engineer from Las Cruces. They have two sons, John, 12, and Ben, 18, a freshman at Patrick Henry College in Virginia. Both their sons are home-schooled. Bruce and Trina operate their own cattle stocker company, Pi Diversified, Inc.

About 2-1/2 years ago, Bruce and a small group of fellow NMSU ag econ graduates purchased Clayton Cattle Feeders. “That’s been a good thing,” Bruce says. “The business was in mothballs, and we made it a going concern again.”

In addition to being active in First Baptist Church in Raton, Bruce has served on the board of directors of New Mexico Cattle Growers and belongs to the Northeastern New Mexico Livestock Association.

“I’ve been blessed to be able to work in an industry I love and do business with people I love, where a handshake still means something. I enjoy being able to work with my family, to be outdoors, and to work with the livestock every day. “

“I would encourage anyone who has an interest in the industry to pursue it. There are ways to become involved, and there are opportunities in marketing and management. My next step, which I became aware of at the US Beef Academy is to share what I know with younger folks who might be interested in a career in the industry.”

In July, 2012, 18 students interested in pursuing ranching and other agricultural careers attended the first-ever US Beef Academy at Valles Caldera National Preserve for an in-depth week of hands-on study and demonstrations. Bruce represented the NMBC at the event.

Ranching on the TO: Living History

Antime Joseph “Tony” Meloche was born in Quebec, Canada in 1837. He left home at the tender age of eight. He lived in Chicago, St. Louis, Kansas and California before coming to NM, where he worked for several years as a muleskinner on trains carrying supplies to Fort Union.  In 1861, he went to work on the Maxwell Land Grant, then, in 1864, Antime homesteaded on the Una de Gatto Creek, a site now the location of the TO Ranch office.

The first two letters in “Tony” are the brand and the name of the ranch. In 1883, Alexander Thompson of Scotland purchased a half interest in the 480-acre ranch, while Tony stayed on as ranch manager for many years. By 1920, it had grown to 64,000 acres, and by 1955 it was 128,000 acres.

Records show the 1930s were dry and windy, but it was the decade the ranch developed a reputation for Hereford cattle. The 1940s brought a good deal of moisture, except for 1949. During this decade, TO Ranch steers were taking first place trophies and winning Grand Championships, winning shows in Denver, Dallas, Chicago, Omaha and elsewhere.

The decade of the 1950s was dry again. In 1953, TO steers won top honors at the International in Chicago. In 1955, Alexander’s son,  Adam G. Thompson, who built the herd to prize-winning excellence, passed away at 67. His sons, Alexander and Adam, took over the ranch. Then, in 1958, Adam’s plane went down on a flight between New Orleans and Florida. He was only 36. The decade of the 1960s saw the sale of the ranch to Jack Renfro from Hereford, Texas for $3.5 million. He passed away in 1964, and 3500 head of registered and commercial Herefords were sold.

In 1964, T.L. Roach from Amarillo purchased the ranch. In 1978, he sold the ranch to Jim Whittenburg, also from Amarillo. During the 1980s, Mr. Whittenburg built more than 250 earth dams and improved the livestock water. Between 1984-1999, the ranch was leased to several operators who ran yearlings. In 1999, John C. Malone of Parker, Colorado, purchased the ranch. From 1999 until now, the Malones have worked to restore the original beauty of the land. They have doubled the acreage to more than 200,000 acres. Roger Long is ranch manager.

Now approaching its 150^th year, the TO stands as one of the most respected and beautiful ranches in the west.

Participants in the 2012 Gate-to-Plate Beef Tour: Ranching Along the Santa Fe Trail, had the good fortune to visit the TO this year, where they were treated to genuine ranch hospitality as they toured the area.