There were no sunglasses in evidence Wednesday morning, April 3rd, 2024, when a group of students from the Culinary Arts Division of Walters State Community College met and traveled to a local beef producer’s farm just outside of Sevierville, Tennessee. The spring day was overcast, blustery, and thirty degrees cooler than it had been the two previous days. The old timers would label it “airish” but to the rest of us, it was strictly cold. But a cold day out in the field is still better than a warm day behind a desk, and we were all thankful it wasn’t raining. The landowner, Lynn McMahan, had taken the day off from trucking to host the group of students, together with organizer Mike Sharp, TN Beef Industry Council & Cattlemen’s Association; Dr. Katie Mason, a professor with the University of Tennessee; Mallory Fancher, a recent graduate student of ruminant nutrition; Sevier County Ag Extension director Adam Hopkins; and Amy Johnson, secretary for Sevier County Soil & Water Conservation District and Natural Resource Conservation Service (USDA-NRCS). Students were here to see firsthand where the beef they prepare comes from, starting with the calves born on site in October. We drove up the graveled lane to the large barn. We gathered inside, hunkered in clothes that proved inadequate against the wind that howled around the corners. From the front of the barn, the mountain was clearly visible and beginning to fill with vibrant greens as…