For sixth-generation farmer Katie Brown, the swine industry has never been just another career path; it’s been home. Her earliest memories took place in the sow barn, watching how things worked and asking way too many questions. It’s that curiosity that has shaped her journey and helped her become the newest president of the Illinois Pork Producers Association.
Brown headed off to the University of Illinois with dreams of becoming a veterinarian. She applied, was accepted, and fully expected that would be her path. But then she met Jim Pettigrew, professor of animal sciences, and “caught the research bug.”
“I loved digging into data, asking better questions and figuring out how small changes could make meaningful improvements in pig performance and system efficiency,” Brown says. “Once research grabbed my attention, I started exploring what other career paths in the swine industry might look like if I didn’t go to vet school. The more I explored, the more I realized there was an entirely different way I could contribute to the industry: one that blended science, production and practical application.”
When her official acceptance to vet school arrived, she had a big decision to make. After a lot of thought, she said no to vet school and chose to pursue graduate school under the leadership of Mike Ellis instead.
Her master’s research, conducted in Maschhoff barns, gave her the opportunity to experience a large, integrated production system.
“I didn’t just run trials, I learned how the whole system worked,” Brown says. “When I graduated, I had multiple job offers, but I knew I wanted to stay with The Maschhoffs. The research department offered the perfect balance of applied science and real-world production, along with the chance to collaborate directly with production partners on large-scale field research.”
As her family grew, she transitioned into taking on more of the operational side of the research department. She says it allowed her to leverage both her facility management background and her research experience, working alongside some of the best people in the industry.
“One thing I truly value about The Maschhoffs is their belief in developing people,” Brown says. “They invest in professional growth and provide the flexibility needed to balance work and family life.”
In the fall of 2022, she and her husband had the opportunity to purchase and manage her family’s hog operation. They had recently begun grain farming full time in 2017, so adding the hog operation allowed them to further diversify.
“It gave me ‘skin in the game’ in a very real way,” Brown adds. “Since then, we’ve learned how to balance running the farm, raising our family and giving back to our community. We are active in our church and our children’s school, and we both serve in roles that allow us to invest in the communities that support us.”
Although serving as president is an honor, she says it’s also a responsibility she takes seriously. My goal is simple: support producers, protect our ability to farm and position Illinois pork for long-term strength.
“At the core of it all, I’m still that curious kid from the sow farm, just with a few more responsibilities and a lot more appreciation for the people who make this industry what it is,” Brown says.
Farm Journal’s PORK caught up with Brown after the IPPA’s annual meeting.
Why did you decide to step up to this challenge?
I’ll be honest, it wasn’t because I suddenly had extra time. I’m a mom of two very active boys, involved in our farm, our business, our church and our community and this industry never slows down. There isn’t a “convenient” season to step into leadership. But I chose to step up because what we do matters. The decisions being made right now in policy, in regulation, in public perception directly affect my family and the families I work alongside every day. I see firsthand what farmers carry. I see the hours, the pressure, the financial risk, the emotional weight. If I’m not willing to take time to speak on behalf of those producers, then what are we doing? I stepped up because I believe leadership is about service, especially when it’s inconvenient. And our industry deserves leaders who are willing to lean in, not wait for the “right” time.
What kind of leader is IPPA getting?
I grew up in this industry and understand it from the ground up. I’m not coming into this role from the outside or from theory. I’m a farm kid who was raised in the barns, who built a career in research and production, and who now has ownership alongside my husband. I understand the pride in what we do, but I also understand the pressure. As a practical, direct, solutions-oriented and yes, a little stubborn, person, I ask a lot of questions. I want to understand not just what we’re doing, but why we’re doing it and whether there’s a better way. That curiosity has followed me from growing up on a sow farm, to the research barn, to managing our own operation. I don’t quit easily. If something is challenging, whether it’s a production issue, a research question or a policy hurdle, my instinct isn’t to step back, it’s to lean in. I like solving problems. I like improving systems. I like finding ways to make things work better for the people doing the hard work every day.
What do you see as your most important role as president?
I don’t see leadership as a spotlight, I see it as responsibility. My goal is to be steady, accessible and dependable. I want producers to know they can call, ask hard questions and get a straight answer. If I don’t know something, I’ll work to find it. At the end of the day, I want to be a leader people can count on, someone who understands both the opportunity and the weight of this responsibility, and who approaches it with humility, work ethic and a commitment to serve.
What motivates you every day?
I’m motivated by progress. That might mean improving pig performance in a barn, strengthening communication among producers or helping position our industry for the long term. I want to leave things better than I found them. On a personal level, my kids are a daily motivator. They see the early mornings, the late nights and the hard conversations. I want them to understand that leadership isn’t about recognition, it’s about service, resilience and integrity. I want them to see that when something matters, you show up, even when you’re busy, even when it’s hard.
If you could only accomplish one thing this year, what would it be and why?
If I could accomplish one thing this year, it would be strengthening trust and clarity between producers and the people making decisions that affect them, whether that’s legislators, regulators or consumers. Too often, policies are shaped by people who don’t fully understand modern pork production. I would like to see us do a better job of proactively telling our story, inviting dialogue and ensuring that Illinois producers have a seat at the table before decisions are finalized, not after. When producers feel heard and understood, it changes everything. It reduces frustration, improves outcomes and protects our ability to farm for the next generation. If we can build stronger relationships and clearer communication channels this year, that foundation will pay dividends far beyond a single term.
What are some of the victories of the 2025 the industry can celebrate?
The past year hasn’t been without challenges, but there are real victories worth recognizing. We’ve seen improved hog prices compared to the depths of the previous downturn, which has provided some much-needed breathing room for producers who have been operating on razor-thin or negative margins. Financial stability, even incremental improvement, matters. It allows farms to reinvest, maintain facilities and plan beyond just surviving the next month. We’ve also seen progress on labor. An increase in TN visa approvals has helped bring stability to farms that rely on a skilled and committed workforce. Access to reliable labor is critical in an industry that operates 24/7, 365 days a year. When barns are properly staffed, animal care, employee morale and overall performance all benefit. Technology adoption continues to be another bright spot. From precision livestock tools and data integration systems to improvements in ventilation, feeding and health monitoring, producers are embracing innovation to drive efficiency and animal care forward. Illinois producers are not standing still, they are investing, adapting and modernizing. And maybe the biggest victory is resilience. Despite regulatory pressures, market volatility and continued public scrutiny, producers have stayed focused. They’ve continued to improve, collaborate and support one another. That steady, solutions-focused mindset is something our industry can absolutely celebrate.
Why are you optimistic about the future of the swine industry in Illinois?
Illinois has the fundamentals. We have a strong grain base, access to transportation and processing, and producers who are willing to adapt. I’ve seen firsthand through my work in research and production how quickly our industry can implement innovation when it makes sense economically and practically. That combination of science and real-world application is powerful. The core of Illinois pork production, family farms committed to doing things the right way, remains steady. I’m optimistic because our producers are resilient, innovative and deeply invested. And when you combine that with a generation that’s paying attention, I believe the future is not just sustainable, it’s strong.
What do you like to do for fun?
Most of my fun revolves around my kids. They keep us moving, whether it’s sports, school activities or just life on the farm. I genuinely love being part of what they’re involved in and watching them learn and grow. Outside of that, I love to cook, especially cooking for other people. There’s something special about gathering friends or family around a table and feeding them well. It’s my way of slowing down and connecting. I also enjoy fishing and hunting with my boys. My ideal day would be spent on the water with my family, no rush, just time together. Then coming home to clean and cook what we caught. For me, that’s about as good as it gets: family, food and being outdoors.
