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that managed to convince the duo to turn the place into a sports bar .
Josh said the business pitch started as a simple name — Gravel Bar and Grill — for the gravel both used as interior elements of the building and an element found outdoors in the riverbanks .
The real selling point ? Josh said they had the idea of using beef from the ranch to create renowned burgers sourced at a local level for guests .
“ If we did that , we could serve the very best burger ,” Jack reflects of the decision .
The bar and grill developed into a place known for their unique hamburgers , and Jack proudly says many of the resorts ’ guests are eager to try one of the Gravel ’ s specialty menu items .
The restaurant embraces their ability to try new recipes , so flavors and tastes of all kinds are both utilized and welcomed . The best part of the recipes is they all center around beef from Jack ’ s family operation — a fact he said is a big selling point for consumers . Jack said the restaurant will go through roughly 15 to 20 head each year for the burgers alone .
At the end of the day , Jack said the restaurant has served as an additional outlet for his true passion — the cattle business . While challenges come and go , Jack said he will never fail to call the livestock industry home .
“ I think it ’ s a tradition for me ,” he explains . “ It ’ s about wanting to make sure my grandsons know what it ’ s all about .”
If there ever comes a time where Jack said he might be tempted to do something with a little less stress or a simpler time commitment ,
The
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Long & Sons Limousin William & Sarah Long • Riley , Peyton , Emmet & Maria 2251 Kingfisher Avenue • Afton , Iowa 50830 Phone : 641-782-3770 www . longandsonscattle . com all it takes is an excited look from his grandchildren to remind him why this tradition stands the test of time for his family .
ABOUT THE AUTHOR : Megan Silveira is a freelance writer originally from Denair , California . She is currently based in Saint Joseph , Missouri . She completed her graduate studies in agricultural communications from Oklahoma State University in May 2021 .
Jack D . and Vicki Glendenning inducted into the MLBA “ Hall of Fame ”
Jack D . and Vicki Glandenning of Lebanon were inducted into the Missouri Limousin Breeders Association ( MLBA ) “ Hall of Fame ” May 29 , 2020 . The ceremony took place as part of the MLBA annual meeting , banquet and benefit auction held at the Sand Spring Resort near Lebanon .
They were both raised in the Lebanon area , graduating from Lebanon High School . They enjoyed exhibiting at the Laclede County Fair and the Ozark Empire Fair .
Jack attended CMSU in Warrensburg , Missouri , where he obtained a BS degree in Animal Science and a Master ’ s Degree . Vicki attended Draughon Business College in Springfield , Missouri . They were married in 1991 and lived in Warrensburg before returning to the Lebanon area . Jack sold Morman Feeds and developed Limousin cattle at the family farm . His first show heifer was J Bar J Something in Red , a 1992 Fullblood sired by Punch out of a Cressman Sky High Daughter . Jack also managed C & S Limousin for Chris and Sally Tegmeyer near Lebanon for a time .
In 1994 , Jack and Vicki continued to develop Limousin , Lim- Flex and Red Angus cattle while assisting their parents at the Riverfront Campground near Bennett Spring State Park . In 2003 , the Glendenning family purchased the Sand Spring Resort from Terry and Nancy Graven .
Jack D has served many terms on the Missouri Limousin Breeders Association board of directors , including president . He has been a leader in the Heart of Missouri Limousin Association , he has spearheaded the annual “ Great American Pie Sale ” for many years , and he has served two terms on the North American Limousin Foundation board of directors . Jack has worked tirelessly to keep the associations and the sales .
Editors Note : This article first appeared in the Sept ./ Oct . 2020 issue of the Limousin Heart Beat .
72 • JULY 2021