Illinois

Sweat and Service: Top Producer Farmer Awardees Seek High Profile Political Offices

Fri, 15 May 2026 21:38:55 GMT

In November 2026, there are two previous Top Producer awardees on ballots in different parts of the country to serve for statewide political representation.

Top Producer of the Year finalist in 2018, Darren Bailey, of Bailey Family Farm, is running for Illinois governor
2024 Next Gen Award winner, Hallie Shoffner is running for U.S Senate in Arkansas

For both, running for office is an extension of the “sweat and service” they were taught on the farm. Both candidates are motivated by a fear that the “next generation” is being pushed away from farming while there’s simultaneously a growing lapse in representation from rural America.

Catching Up With The Candidates

When Bailey Family Farm, located in Clay County Illinois, was named a TPOY finalist, the business was farming 12,000 acres and managing trucking and excavating businesses. Bailey says in 2017, he was actively transferring farm management to two of his sons, Cole and Zach, and it was also the first year he was elected to serve as a state representative in Illinois. He went on to serve as a state senator, and had a campaign for governor in 2022.

Its farming footprint is similar today. One recent addition to the business portfolio was a large storage facility for paper goods and wood, which was managed by Zach. After Zach’s death in an aviation accident in October 2025, Bailey sold the business.

Hallie Shoffner, who farmed near Newport Ark., made the hard decision to exit farming in 2025.

“I knew that the farm would not go another year on February 10, 2025. I was looking at six different spreadsheets, and I thought to myself ‘we can’t put a seed in the ground knowing that we’ll lose money on everything we were growing,’” Shoffner says.

The next day, she called the auction company.

“I didn’t know who I was if I wasn’t a farmer. Even on the campaign trail, I still say, I’m a sixth generation farmer. Because I don’t know what else to say. I grew up farming and returned in 2016. I really do still hope that farming is in my future.”

Vision For the Future

They both believe that the resilience, multitasking, and problem-solving required on the farm serve them well in politics as well.

Bailey emphasizes that farmers deal with “uncontrollable situations” daily. On a farm, if something doesn’t work, you cut it; if it works, you add to it. He views the state budget and regulations as a piece of broken machinery that requires a farmer’s “roll up the sleeves” mentality to repair rather than gross mismanagement.
“On the farm we have equipment failures, equipment breakdowns, weather sets in, you have uncontrollable situations, and what do we do? We have to roll up the sleeve, and as soon as we can we get to work or we have to start all over again,” he says.

Bailey’s perspective is one of preventative stewardship. For Bailey, the state of Illinois is facing a succession crisis. He mentions that families and children are leaving the state for better opportunities elsewhere. He famously chose to spend money intended for a home expansion to accommodate larger holiday gatherings on his first governor’s campaign instead.

“There was no reason to build a bigger living room if the grandkids all lived in different states and we were traveling there for Christmas?” he says.

Shoffner believes the Senate needs the “integrity and care” of someone who knows how to get their hands dirty and can represent the largest industry in Arkansas saying one in six jobs in the state ties back to agriculture.

“Hard work and service is really at the heart of this campaign, because that’s what my parents taught me on the farm,” Shoffner says.

Bridging the Disconnect

Both candidates feel that rural America has been “overlooked” or “rigged” against, and they see themselves as the necessary bridge between the field and the capitols.

Shoffner focuses on the “empty chair"—the fact that no elected officials showed up to hear farmers in crisis in her state during farmer organized meetings. Her “why” is about providing a voice to the voiceless who are “grinding their teeth” at night.

“Rural America matters much more than people realize. Unless you have people from rural America representing these states in Congress, you’re not going to have anybody fighting for them,” Shoffner says. “The most important thing, that I have learned is that politics is more about listening, then it is talking. I think most of all, people just want to be heard.”

Both candidates believe the “long economic chain” of agriculture is invisible to current leaders, and only a farmer can effectively advocate for the rural hospitals, banks, and schools that rely on that chain.

Bailey views public service as “giving back” and using his own experience to help others.

“Growing up as a farmer, we’ve got a broad range of abilities, of experiences, of gifts, and I’m able to bring all of those to the table,” Bailey says. “So if I show up to the trucking company, and they’re telling me how they’re so fed up with too much regulation, you know what? I get that.”

Call To Serve

“Being involved in government, being involved in civic organizations, is of utmost importance to maintaining a constitutional republic, the greatest nation that the Earth has ever known–will ever know,” he says. “We have a responsibility to uphold that, and in order to uphold it, it is being involved giving up our time, giving up that one day a month, or whatever it is. Get involved and be the difference,” Bailey says.

He admits in the first half of his life, he wouldn’t have thought to step outside of his farming business and serve in a civic capacity. But he’s quick to say, he now firmly believes such a sacrifice is worth it.

Shoffner has learned through her own grieving process of closing down her family’s farm that public service can provide an outlet to share a vision—and perhaps prevent another farmer from having to make the same hard decision.

“I have this vision of being able to drive around and say, you know, that field that used to be just all soybeans or corn, and now look at it. It’s a whole mix of all sorts of different things that people eat, and we’re selling those back into the communities, and Arkansas is a place that not just feeds its own people, but, you know, exports food all over the world. That’s the vision that I have for when I am old, driving around in the truck with my son.”

The Tenderloin King: How Jeff Buckler Achieved the American Dream

Tue, 24 Mar 2026 20:59:58 GMT

Hard work never bothered Jeff Buckler. But after selling commercial tires for 28 years in central Illinois, his body began to wear down. After several rotator cuff surgeries and a hernia surgery, he knew he couldn’t take it much longer. The tire business was shifting, and he found himself getting more buried in paperwork than working with customers.

“I thought I’d die selling tires,” he says. “But it just wasn’t fun anymore. One of my friends owned a chain of local bars and grills. He told me, ‘If you work half as hard for yourself as you do for other people, you’ll be successful.’”

Buckler decided to take his friend’s advice. In 2017, he purchased one of his friend’s bars. Despite never having cooked professionally, he learned the basics and eventually started experimenting with his own recipes.

Not long after, his motorcycle club was looking for a clubhouse. They found a building in Sadorus and the owner told them if they fixed it up, he’d cut them the first six months of rent cheap. The plan for every member of the club to come in and help run it. Buckler says that lasted about three months before they had to hire people to help run it.

“I was doing all the work scheduling people and ordering food,” he says. “Finally, the club president said it was only fair to sell it to me if I wanted it.”

He opened Buford’s Pub on Dec. 16, 2018.

Precision Engineering: The Two-Pound Tenderloin

During a trip to the grocery store one day, Buckler ran across some fresh breaded tenderloins. He decided to take one home and try it out.

“It was good,” he says. “I went back and asked the managers for 10 more of them. Then, I went back in for 10 more, then 20, 30 and when I asked for 40, the butcher told me he didn’t have the manpower to make that many. So, he took me back into his kitchen and showed me how to cut them and tenderize them.”

The butcher also shared his special seasoning recipe that Buckler has modified over time.

“People started going crazy over them,” Buckler says. “The next thing I knew, we were posted on the Pursuing Pork Tenderloin Sandwiches page on Facebook, it has nearly 175,000 members who talk about tenderloins and where to find the best ones.”

One of the things he learned from the page was that the bigger the tenderloin, the better the lure to customers. He started making the tenderloins a little bigger each time until he landed on a 2-lb. tenderloin. But he says there are some 3-lb. tenderloins in the mix, too. They weigh each tenderloin and serve it with a trademark flag that notes the tenderloin’s weight.

Sales continued to grow until the pandemic struck in 2020. Buckler pivoted to serve the massive tenderloins in tin pans because none of their Styrofoam containers were big enough for these to-go orders. This became the brand’s signature.

“If you see a tenderloin in a tin pan on social media, there’s a 9 out of 10 chance it’s ours,” Buckler says.

Outperforming the Competition

The Pursuing Pork Tenderloin Sandwiches page has helped turn Buford’s into a destination. People drive from across the state and even from other states like Florida and Minnesota or just to try one. That’s how the Illinois Pork Producers Association discovered this tasty tenderloin in a town of 400 people.

“When Mikayla Schaefer called to tell me we won the 2026 Best Pork Tenderloin Sandwich in Illinois, it was mind-boggling,” Buckler says. “I still tear up. It’s hard to talk about because I never consider my stuff to be the best. That’s not who I am. I dream to be the best, but I also know everyone has different taste buds, so I don’t put too much weight in trying to chase favor. ”

Wible says this first-ever Breaded Pork Tenderloin Draft competition was designed to spotlight hand-breaded pork tenderloin sandwiches served at restaurants across Illinois. After multiple rounds of voting and a final panel sorting out the top five tenderloins, Buford’s Pub was named the champion .

That came as no surprise to Buford’s customers. Laura Smith, a long-time fan of Buford’s Pub, says she loves how Buford’s brings in people from all over to the small town of Sadorus.

“The tenderloin at Buford’s is delicious and the size is amazing,” Smith says. “I love that they use fresh ingredients and it is always coked just right. Also, everyone is always so friendly and helpful when you go in there to eat.”

How Do You Make the “Perfect” Tenderloin?

In the past year alone, Buford’s has sold nearly 10,000 pork tenderloins. He says they’ve sold up to 96 tenderloins in one day. Because of this demand, he went from buying pork by the case to buying it by the pallet. He also needed more space to make the tenderloins and built a USDA-certified kitchen in nearby Arthur.

Buckler’s process has been perfected over time and starts with a loin that’s approximately 7 to 8 lb. He says the smaller ones are also fine. The challenge is when the loins get too big.

“I prefer the medium size ones, where they’re short and fat, so I can cut a nice, 6”x8” piece of meat,” he says. “We use all of it. We are going to make a smaller pub cut now for bars looking to cook one in a pizza oven. We also offer a mini tenderloin at Buford’s in addition to our traditional big tenderloin.”

Once he trims the fat off the loin, he tenderizes it using a Hobart 403 machine and seasons it. He says the “secret” to his tenderloin is that he marinades them in a buttermilk-egg mixture for 24 hours. Then, he breads them with a seasoned cracker meal so it gets double-seasoned.

Juan Molina has worked at Buford’s Pub for two years. He points out that most restaurants just cut the tenderloins, pound them out by hand, bread them and throw them in a deep fryer.

“The way Jeff tenderizes them allows that marinade to really soak into the meat, so you’re not losing moisture when you pound them out,” Molina says.

He also says the thickness of Buford’s tenderloins also makes them better because they have more meat. Getting the tenderloin cooked just right is also key. Every tenderloin is timed and temperature-checked on three different sides before it leaves the kitchen, Buckler says.

Hitting the Road in the Name of Pork

One of the reasons Buckler chose to make his kitchen USDA-certified is because he plans to sell his popular breaded tenderloins to other bars and possibly even larger companies like Sysco.

“There’s nothing like our 2-lb. tenderloins on the market,” he says. “I think this would be a great product for someone looking for something different to feature. Some people have even expressed interest in using them as a pizza crust.”

Molina will be hitting the road soon promoting these tenderloins. He is optimistic about this opportunity to grow the business.

“I’ll come to Buford’s and help whenever they need help,” says Molina who has also served as one of the cooks. “But my focus is getting this tenderloin pushed out. As long as Jeff wants to go after the big fish, I’m ready to go fishing.”

An American Dream Fulfilled

Early mornings, late nights and continually striving for excellence have been key to the growing success of Buford’s Pub. And, of course, a good menu with delicious offerings is important, too. Although his tenderloins get a lot of attention, Buckler’s pulled pork nachos are very popular.

He serves a lot of pork on the menu because it’s tasty and versatile. By using one pork product for multiple things, it also takes up less space in the freezer and allows them to use it all up.

“Pork is so good,” Buckler says. “I feel like it’s underrated for how good it is, but that may be because people don’t know how to cook it very well.”

Buckler sees the tenderloin distribution business as his “retirement.” He’s excited to focus on innovating and supplying high-quality, USDA-approved tenderloins to other establishments.

“Being successful is about doing stuff other people don’t do,” he says. “I never dreamt years ago when I was just starting to make them that we’d be here today selling hundreds a week. I can’t try again for the Illinois tenderloin title for another five years, but goals for the future, right?”

Buckler may have thought he’d die selling tires, but in the quiet town of Sadorus, he’s proving the American Dream is still possible.

Editor’s Note: As a Sadorus resident, Farm Journal’s PORK brand leader Jennifer Shike can testify to the incredible pork tenderloins and pulled pork nachos at Buford’s Pub. Try it out for yourself 109 E. Market Street in Sadorus.

Can’t make the drive but want to try a tenderloin? Visit https://bufordstenderloin.com/ .

Why Illinois Pork’s New President Never Stops Asking Questions

Mon, 02 Mar 2026 16:43:43 GMT

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.”

(Provided by Katie Brown)

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.

Faith, Family and Farming: Leman Farms Honored as IPPA Family of the Year

Wed, 18 Feb 2026 22:28:28 GMT

Generational land stewardship, efficient production practices and investment in both people and infrastructure have helped Leman Farms, Inc., thrive. A third-generation, family-owned agricultural enterprise located near Eureka, Ill., the farm is deeply rooted in diversified crop and livestock production — raising corn, soybeans, seed beans and pork.

The Illinois Pork Producers Association (IPPA) recognized the Leman Family as the IPPA Family of the Year at the 2026 Illinois Swine Mixer. This award honors a pork producing family who has contributed to the long-term success of the industry through leadership and pork promotion on the local and state levels.

Where It All Began
The Leman family’s story starts with Chad’s grandfather, Vernon, who started farming the main homestead in 1948, laying the groundwork for future generations by cultivating crops and raising a mix of livestock. He and his wife Viola had four sons. Their oldest son, Keith, returned to the farm with his wife Dorothy in 1973. Keith’s older brothers, Gene and Alan, were also heavily involved in the pork industry. Gene was the vice president at Iowa Beef Packers and then Tyson Foods, and Dr. Al Leman was one of the premier swine vets in the country. Their brother, Hap, is a farmland investor along with his sons.

Keith and Dorothy slowly transitioned the operation to swine only. In the early 80’s, Keith built his first farrowing barn followed with a gestation, nursery and finishing barn over the years. Keith often hired high school boys to help with hog and field work.

“Their faith in God was always front and center as they started with meager means and worked hard over many years to create a farm that could be passed down to the next generation,” IPPA says.

Pursuing Excellence
Today Keith and Dorothy’s son, Chad, serves as president of Leman Farms, Inc. As a third-generation farmer, he has helped guide the evolution of the family’s enterprise from traditional row crops and a small farrow-to-finish operation to a fully diversified farm that markets approximately 120,000 hogs annually alongside its corn and soybean production.

“Within Leman Farms, Chad is known for balancing strategic planning with day-to-day operational excellence — from managing grain logistics and marketing to building a reliable, experienced team and welcoming the next generation into the business,” IPPA says. “His approach emphasizes hard work, thoughtful risk management and a deep sense of responsibility to the land, livestock, employees and community.”

His wife, Staci, is instrumental in the daily routine at Leman Farms. She oversees all recordkeeping, accounts payable and receivable, and employee payroll. Her workload increases during spring planting and fall harvest delivering meals to the field crews.

At the heart of the farm are its employees, several of whom have worked at Leman Farms between 15 and 30 years.

“This continuity and experience has made it possible to have measured growth without sacrificing performance and productivity,” the Lemans explain. “Between hog care, feed milling, repair shop, trucking and fieldwork, these men and women have been extremely dedicated and treat the farm as though it is their own. Without this team, Leman Farms would not look the way it does today.”

The Lemans also attribute their success in part to the contract growers who work alongside their team. These growers provide daily care of the pigs and maintenance of their barns while utilizing the manure on their own crop acres. These relationships have served as a win/win for the Lemans and the grower partners.

Chad is an active leader on his farm and in his community, but IPPA says his leadership extends beyond the farm.

“He served as President of IPPA in 2023, where he focused on industry challenges such as labor shortages and policy issues affecting pork producers statewide, advocating for practical solutions and stronger agricultural representation,” IPPA says. “Much of his time on the board at IPPA involved working directly with state and federal legislators to improve foreign labor access for small and mid-size farms. After the 2023 Supreme Court Prop 12 ruling, Chad focused much of his time and energy on creating and communicating a practical solution to lawmakers in DC along with representatives from the USDA.”

Chad and Staci would be quick to say their greatest achievement in life are their children. They have four daughters and a son-in-law. Their oldest, Tessa, returned to the farm in 2022 after graduating with a business degree from Illinois State University. Her responsibilities center around agronomic decision making and human resources. Their second daughter, Darby, married Hunter Gladson and teaches Spanish at a local high school. Her fluency in languages has been an important resource at Leman Farms as they rely more heavily on workers from other countries. Finally, their youngest daughters Sofie and Sierra work off-farm jobs and live nearby.

Illinois Pork Leader Takes On Industry Challenges With “Rocky-like” Spirit

Fri, 02 Jan 2026 16:00:00 GMT

In 1976, not only did the movie, “Rocky,” inspire the country, but a valuable leader in the pork industry also made her debut. Jennifer Tirey , Illinois Pork Producers Association executive director, may not be using her talents in the same way Rocky used his, but she brings positivity and energy to her role in a way that has impacted many.

“I’m a huge Rocky fan,” she says. “I’ve always gravitated toward stories of the underdog and trying to help everyone rise up.”

Look Forward

For Tirey, her life has been full of challenges that have inspired her to look forward and be positive. Perhaps the biggest of those challenges was when she was diagnosed with cancer shortly after she married her husband, Kevin.

“Not even a year into our marriage, I was diagnosed with Hodgkin lymphoma,” Tirey says. “It has really made me appreciate and look at all the positives as much as possible. I am not going to lie. Sometimes I have horrible days, but I really do try to look at the bright side of things and try to find a positive outcome.”

She believes some of her past experiences have allowed her to look at the hard days through a different lens.

“You know, my doctor told me I may not be able to have children after going through chemotherapy, and I have two wonderful kids now,” Tirey says. “My husband and I built a family, not knowing if that was going to be a possibility. I just don’t take anything for granted.”

That’s why she also is a big proponent of living a healthy lifestyle. In her spare time, she teaches yoga and enjoys passing on her enthusiasm for eating right and exercising to others. Her passion for health ties in well with her role advocating for Illinois pork producers and sharing pork’s story with consumers.

“Pork producers put a lot of pressure and abuse on their body,” Tirey says. “When I hear producers talk about loading hogs and the physical stamina that is part of that, I admit I have no point of reference because I don’t do that every day. But we have to take care of ourselves and be around for things other than day-to-day work. Look long term so you have a healthy life as you get older.”

Part of a healthy lifestyle is making wise food choices, and Tirey says it’s important to help consumers realize the important nutritional benefits of pork and equip pork producers to talk about it, too.

“Protein is such a valuable source of nutrition,” she says. “I hope that consumers see the benefit and the value. The way that we try to weave it back into the pork producer is by sharing their stories and letting consumers know that ‘This is who raises your food. This is who is working 365 days a year to make sure you have that valuable protein for your family.’”

Avoid Assumptions

She views her role as someone who can help cut through the confusing messages consumers experience today.

“People just believe what they hear and don’t try to do any sort of research these days,” she says. “That’s what our association and our staff constantly tries to do is get through the noise and help consumers understand why pork is such a great protein and why our farmers do what they do and care so much about what they do.”

Tirey also wants to help producers understand they can’t just keep their head down and go about their work every day or they will never see positive results from consumers.

“When I came into this role, we had a lot of regulatory fights and battles, and a lot of our producers felt very defensive,” she adds. “I tried to impress upon them, that if we don’t share our story — if we don’t go to those dietitian conferences, sit on those panels and give them that inside track to what we do — then they’re never going to know. If you’re not a part of the conversation, then the assumptions are made and you’re not there to talk about it.”

Josh Maschhoff, president of the Illinois Pork Producers Association, says that’s one of the things he appreciates most about Tirey – her ability to be a part of any conversation.

“She is excellent at building relationships with people,” Maschhoff says. “She can walk into a room where she might not know anybody and quickly make introductions and connections with those people. And most importantly, she can remember their name.”

Tirey says that’s a skill that has taken some work over the years to develop. Her best advice is to give people direct eye contact and really pause to take a moment to listen to who they are and what they have to say before you start talking.

Her ability to hear people has helped her carry on many tough conversations in her role. For example, she recently learned of an all-pork ban at all the Chicago public schools that was implemented during COVID. Every Monday through Friday, the Chicago public schools serve over 325,000 meals. That’s a conversation that can’t be ignored, she says.

“We’ve been working diligently to find answers and connect with newly elected board members of the Chicago Public School Board and work with our legislators that represent those key constituencies in those school districts,” Tirey explains. “A high demographic of the Chicago Public Schools is Hispanic and African American. One of the highest consumption rates for pork are those two demographics, and for those families that probably don’t even realize that something that they hold so culturally close to them by preparing pork in their families, but yet their children are not able to access that valuable protein.”

It’s an issue that she won’t give up on for the pork industry that she cares so deeply about.

“When I was hired, I told the board my family was everything to me and that I would work my tail off, but family came first,” Tirey says. “They always supported that. They encourage my family to be a huge part of this industry because that’s what who they are and that’s why I love representing them every day.”

Tirey also shares the secret behind why she cut her hair after she started working for the Illinois Pork Producers Association, tips for connecting with people you don’t know and more about the challenges facing the pork industry on “The PORK Podcast.” You can watch it on YouTube or listen anywhere podcasts are found.

Watch more episodes here.

Johnsonville Closes Illinois Facility: Momence Packing

Wed, 04 Jun 2025 19:45:44 GMT

The Momence Packing Company was shuttered as of Monday, a spokesperson for Johnsonville, the Wisconsin-based sausage manufacturer, has confirmed.

The Momence facility was built in 1962 and began producing Johnsonville products in 1995. According to Johnsonville, the closing impacts 274 employees, who were notified Monday and will receive continued pay and benefits for 60 days. The company added it would work through additional terms of a separation package over the next couple of weeks.

“We made the difficult decision after evaluating how best to optimize our operations network to address current and future growth,” the spokesperson said in a statement. “The work from this facility will transition to three other production facilities in Wisconsin and Kansas.”

Johnsonville expects to create about 100 new jobs by the end of the third quarter between its Sheboygan Falls, Wis. (20 to 25 new jobs) and Watertown, Wis. (70 to 75 new jobs) facilities.

Johnsonville will transfer equipment and other assets from the Momence facility to different locations. The company plans to demolish the building by the end of 2025.

Your Next Read – Red-Carpet Chatter: World Pork Expo Conversations You Can Count On

Bacon Draws a Crowd at the Illinois State Capitol

Wed, 07 May 2025 21:53:39 GMT

The Illinois pork industry celebrated the commemoration of Senate Joint Resolution 24 designating May 7 as Illinois Bacon Day. Illinois Pork Producers Association (IPPA) staff worked alongside Illinois pig farmers and Illinois FFA officers to hand out BLT sandwiches to legislators at the Illinois State Capitol while discussing the role that pork production plays in Illinois.

The resolution, sponsored by Senators Chris Balkema, Doris Turner, Sally Turner, Craig Wilcox and Li Arellano Jr. in the Senate, and Reps Kelly Cassidy, Dan Swanson, Wayne Rosenthal, Sonya Harper, Mary Beth Canty, Sharon Chung, Nicolle Grasse, Barbara Hernandez, Mary Gill, Laura Faver Dias, Charlie Meier and Katie Stuart in the House, is a nod to Illinois pig farmers who produce over 6 billion slices of bacon annually.

“We are so happy to be able to pass the resolution a few weeks ago on the Senate floor to honor Illinois pork producers with Illinois Bacon Day,” says Sen. Balkema. “We’re so grateful to have everyone’s support and to the Illinois Pork Producers Association for the free meals they are handing out to the Illinois Senate and House today. It’s a wonderful day.”

For Cheryl Walsh, past IPPA president, Illinois Bacon Day demonstrates that elected officials have a deep understanding of the importance of agriculture to the state’s prosperity.

“Through their efforts, we’ve seen meaningful progress on issues that matter to pork producers,” Walsh says. “The IPPA appreciates the open dialogue and collaborative approach legislators have taken in addressing the challenges and opportunities within the livestock sector. Their leadership helps ensure that Illinois remains fourth in the nation, contributing to both local and global food security.”

Illinois pork production supports over 30,000 jobs and contributes an estimated $13.8 billion dollars to the economy, says Jennifer Tirey, executive director of the Illinois Pork Producers Association.

“Illinois Bacon Day is an opportunity to educate our stakeholders about our industry and discuss the issues currently facing pig farmers,” says IPPA president Josh Maschhoff. “We understand many stakeholders don’t represent rural districts, and Bacon Day is a great way for pork producers to connect with legislators on a personal level.”

To help support Illinois pig farmers, IPPA is challenging consumers to #BringHomeTheBacon.

“Keep the demand for pork products high by adding bacon (or any pork product!) to your grocery cart every time you shop,” Tirey says. “In doing so, you are supporting Illinois farms, 96% of which are family owned.”

She also thanks the local restaurants who participated in Illinois Bacon Day by featuring a pork special on their menu on May 7.

Your Next Read: Packaging Impacts Bacon Color and Consumer Appeal

An Open and Honest Leader for Illinois Pork Producers: Q&A with Josh Maschhoff

Fri, 14 Feb 2025 16:06:54 GMT

An authentic and inspiring leader who wakes up every morning challenging himself to be better, Josh Maschhoff says there was a time he questioned his future in the swine industry.

“When I was in high school and college, I couldn’t get far enough away from this place. I had every intention of becoming an engineer with my applied engineering degree from the University of Illinois. I was set on building things – that’s what I enjoyed doing,” Maschhoff says.

He worked at the pig farm every day since he was a little kid and says he was on the payroll by the time he was in third grade. It wasn’t until he was away at college that he came to some important realizations about his future.

“All of my peers in the fraternity, my pledge classmates and friends, were asking me about what was going on in my family business. That’s when I realized I didn’t have any of the answers,” he says.

And if you know Maschhoff, he always wants to have an answer for the questions people ask. There was something about that moment in his life that refueled his passion to work alongside his family and be a part of what they were building.

“I always wanted to make my parents, aunt and uncle proud. I didn’t want to let them down,” Maschhoff says. “That motivation is still there today to succeed, but now it’s because I don’t want to let my wife Angela and our sons Kyler, Brayson, Zander, and Huxton down.”

As the director of production and flow, Maschhoff oversees 120 people on his team that serve in various capacities, from the sow farm to finishing and from supply management to logistics, as well as production-partner relationships.

“For me, it’s about trying to make everybody function as one cohesive family unit,” he explains. “When I was working with my dad when I was younger, I enjoyed that the employees always felt like family to me. All I’ve wanted to do is continue creating that for anybody else who came in.”

That’s one of the things he’s most proud of – that former employees of The Maschhoffs readily come up and talk to him at events like the Illinois Pork Expo.

“They will always feel like family, even though they work for somebody else or have pursued a different passion,” Maschhoff says. “It’s weird how pigs can pull people together like that. It’s one of the things that’s been the most rewarding to me in my career.”

That relationship doesn’t happen by chance. David Benning, pastor at Trinity Lutheran Church in Nashville and a fellow firefighter with Maschhoff in the Nashville Fire Protection District, says it’s because Maschhoff prioritizes people.

“He will be the first to tell you he isn’t perfect, that he is a screw up. That’s what makes him an effective leader,” Benning explains.

Dave Maschhoff agrees that his son, the sixth generation to work on their family farm, has been a valuable leader in their business and beyond.

“He will listen, evaluate and is willing to hear all sides in a situation to make an educated decision based on that,” he says.

Maschhoff, the recently elected president of the Illinois Pork Producers Association, shares his perspective in a Q&A with Farm Journal’s PORK:

Q. How would you describe yourself in a few words?
A. I’m passionate, driven, emotionally invested, can struggle to listen, am a sinner who makes mistakes, and am my own biggest critic.

Q. Why are you optimistic about future of pork industry in Illinois?
A. We have a breadbasket here. We are the No. 1 soybean-producing and No. 2 corn-producing state in the nation, and we are the fourth largest pig producer because we have those resources readily available in a state that’s relatively friendly to the pork industry. We have a lot of knowledge base and background. Good farmland allows us to continue to be sustainable. The Illinois pork industry has some challenging headwinds. We haven’t built many new farms and we haven’t expanded much, but we’ve been able to maintain assets well beyond their originally intended life because of the quality they’ve been built to. This is a testament to farmers being resourceful to get more with less. Technology, as it continues to advance, is allowing us to prioritize our time and do things that focus on the animal as opposed to worrying about things like the environment and facilities that are now more managed for us with information at our fingertips that we used to manually have to go get.

Q. What kind of leader are people getting?
A. One that is hardworking, dedicated and not without his own faults, but supportive and working on becoming an active listener to a better degree. I will also challenge and push.

Q. If you could only accomplish one thing this year, what would it be and why?
A. There’s this looming Proposition 12 question and what the future is going to look like. Obviously, we want to pursue getting a farm bill that would encompass a pre-exemption that makes it so producers don’t have to jump through so many hoops to try to meet all of the different product requirements. We just want to produce pigs in the best way we know how, in the best way we believe possible. We’ve got a new administration, and I think they’ll be very supportive of the pork industry. But we need to make sure we don’t lose any ground. We export 30% of our product in this country to other countries. We need to ensure we don’t make those relationships vulnerable to the point where we lose ground on the work that’s been done. We need that external demand to have a margin on our product that allows us to continue to be sustainable.

Q. What’s one thing people may not know about you?
A. I have a big soft spot.

Q. What challenge is forefront on your mind?
A. I want to say trade, but I don’t want it to be taken out of context. It wasn’t an issue, but I’m concerned. If it becomes unstable, it could become a very big issue. We’ve had 24 straight months of negative margins for the average producer in the industry, with some very recent months being very positive. It’s a little scary thinking about what could be retaliated against as the current administration is working to try to get us a better deal on some things. With farmers only making up 2% or less of the population, their voice isn’t heard very often.

Q. What do you like to do for fun?
A. Hunting, fishing and spending time at the lake. Someone once told me I was a good teacher. I don’t know if I am, but I enjoy teaching my kids things from skiing at the lake to helping coach youth sports.

Q. What was your educational path?
A. I obtained my bachelor’s degree in applied engineering at the University of Illinois Urbana-Champaign, my master’s degree from Purdue and my MBA from Indiana University.

Q. If you had a few min with producers, what would you encourage them?
A. There’s a bright future ahead for those that are continuing to look at continuous improvement. If they’re willing to look at their operation and focus on ‘How can I get better?’ and not remain stagnant in the here and now with the status quo. There’s technology, advances in genetic selection that are allowing pigs to produce more than they ever have. We’re averaging upwards of 12 pigs weaned per sow in the industry now. On the sow farm side, that’s really good. We have challenges with disease. But as task forces and other producers and organizations have come together, we’ve started to learn more about how, even inside of our industry, people can become interconnected in relationships that we didn’t know existed before. This has allowed us to plan appropriately for how to mitigate some of those disease risks. I think the industry will continue to advance.

Your Next Read: What Was the Buzz at the Illinois Pork Expo?

A Winning Mentality Motivates This Illinois Livestock Industry Teacher, Coach and Mentor

Fri, 20 Dec 2024 20:28:25 GMT

An advocate for the livestock industry who wears many hats including teacher, coach, mentor, advisor, husband and father, Dan Shike, joins The PORK Podcast for the final episode of 2024. Shike grew up on a diversified farm in Illinois and now serves as a professor and interim department head in animal sciences at the University of Illinois at Champaign-Urbana. He has a passion for livestock, livestock judging and helping the next generation of young people.

When it comes to coaching young people and helping his own kids with their livestock, Shike says, “I will always push hard because if we’re not trying to do this at a high level, then why are we doing it? I’m going to try and help you be competitive. We’re not always going to win, and in some cases, it might be a long time before we’re good enough to truly be in a position to win. But if we’re not trying, then we’re probably wasting each other’s time.”

Shike also reminds the youth and students he works with that when they don’t have the results they wanted, that’s not what defines them.

“Their value is not in what they’re placing at that contest or how many times they have won,” Shike says. “There are bigger things in life than that. Learning how to work hard, be committed and dedicated to something, and be humble when you do win, and own it when you don’t, are important life skills.”

These traits Shike shares with young people come from the experiences he had being mentored by others.

“I think establishing that mentoring relationship is one of the most impactful things that we can do,” Shike says. “It was impactful in my life to have my mentors, the people who decided to invest in me — from my county coaches and high school ag teachers to my college coaches and instructors at Black Hawk and Kansas State to my research advisors and faculty advisors at the University of Illinois.”

Speaking of mentors, Shike says Doug Parrett, former University of Illinois beef professor, influenced him deeply, personally and professionally.

“Not only was Dr. Parrett my coaching and judging mentor, but his career in extension, in teaching and in working with young people and producers, made a big impression on my life,” Shike says. “I got to see him work with those audiences and see how he approached them. He was one of the most relatable people that anyone knew.”

Shike has made an impression of his own on others. Craig Beckmier, a close friend and instructor/livestock judging team coach at Lincoln Land Community College, says Dan shares many of the same characteristics of his mentor.

“His ability to relate to all aspects of the livestock industry is second to no one,” Beckmier says. “He always has had the gift of being one of the smartest people in the room and one of the most relatable. That has provided him with a unique skill set to share his knowledge and wisdom with all ages and backgrounds.”

Former graduate student Parker Henley, who is now a professor and livestock judging coach at Oklahoma State University, had this to say about his former graduate school advisor and mentor.

“Dan excels at connecting the dots between basic research and practical applications,” Henley says. “He’s one of those rare academics who can take a producer’s problem and dive deep into the science to find solutions. His work in nutritional efficiency, specifically quantifying beef cow intake, has had a significant impact on genetic evaluations and the beef industry.”

Although Shike is humbled by those words, being able to provide research that directly applies to producers’ needs is his goal as an animal scientist.

“My research has always been focused on practical application,” he says. “We have people who are working at the very basic end of the spectrum — understanding fundamental mechanisms and what’s going on at the cellular level, and that is absolutely essential to moving science forward. But we also have people at the other end of the spectrum who are working on developing on-farm solutions where the results of a particular experiment could be adopted by a producer tomorrow and have an impact on their bottom line or on their production output. That’s where I sit in the spectrum of research.”

Dan and Jennifer spend some time on the podcast sharing about their experiences livestock judging at Black Hawk College-East Campus and Kansas State University, making the decision to attend graduate school at the University of Illinois and establish a career, and of course, their family. The couple is raising their three children, Olivia, Hunter and Harper, to also have a passion for livestock and the industry.

Watch the full episode here or listen on your favorite podcast channels.

Illinois Pork Industry Growing Leaders Through Industry Programs

Fri, 20 Sep 2024 20:07:46 GMT

Nine college students at Lincoln Land Community College (LLCC) begin the Illinois Pork Industry Group (IL PIG) program developed by the Illinois Pork Producers Association. This new six-week learning program begins Oct. 10 and will cover a variety of topics, including Pork 101 & Policy Conversation, Borgic Farms Sow Farm Tour, Let’s Talk Animal Health, Sustainability & Regulations A-Z, Speed Networking Career Event, Packing Plant Tour at JBS, and Carcass Demonstration & Retail Discussion, according to an association release.

The new program was developed for students who want to better understand Illinois’ swine industry and expand their network of agricultural professionals in the state. Students will grow their knowledge of commercial pork production, diverse career opportunities, agricultural advocacy, professionalism and more.

Each session will also include a free lunch, door prizes and helpful advice from industry experts. Upon completion of the six sessions, the students will receive a $300 scholarship.

The nine selected Lincoln Land Community College students include:

Taylor Armstrong - Rushville, IL

Nathan Brown - Hillsboro, IL

Alaina Ford -Franklin, IL

JoBeth Matli - Raymond, IL

Alexis McCarty - Sherman, IL

Kassie Ortberg - Aledo, IL

Avery Pope - Harvel, IL

Bailey Shields - Winfield, MO

Jordan Shields - Winfield, MO

The Maschhoffs Add Employment with New Truck Wash Facility

Thu, 13 Jun 2024 00:12:08 GMT

A large part of raising pigs is biosecurity, or reducing the prevalence of harmful pathogens that could infect animals. That’s why The Maschhoffs is expanding its footprint to construct a new truck wash in Louisville, Illinois near their eastern hub of genetic animals, the company said in a news release. Employees from The Maschhoffs together with Village of Louisville officials held a groundbreaking at the site on June 13.

“This $1.3 million truck wash is an investment in the Louisville community as well as in our employees,” Kristy Johnson, Director of Marketing and Logistics said in the release. “This facility will help ensure our pigs are healthy and our employees have the tools they need to keep biosecurity at the forefront of their work. Special thanks to Troy Elwood, Louisville Superintendent, and Kim Adair, Mayor of Louisville, for all their help in this process.”

The company reports the truck wash itself is a two-bay wash with two bays for bio-drying and storage for 10 trailers. It will allow an additional 12 trailers per shift to be washed and disinfected for use in hauling pigs. In total, this facility will add 10 jobs to Louisville.

“We are elated The Maschhoffs has chosen Louisville as the location for this new facility,” Louisville Mayor Kim Adair said in the release. “Our long-standing partnership with The Maschhoffs has helped add jobs and revenue to the Village of Louisville and we are looking forward to continuing our partnership for years to come.”

The facility is expected to be fully functional as of October 1st, and hiring and training employees will start in August. To learn more about driving and truck wash career opportunities available, visit www.themaschhoffs.com/careers .

The Maschhoffs Empowers Agricultural Education Giving $200,000 Matching Donation to JWCC Ag Center in Illinois

Thu, 10 Aug 2023 13:23:58 GMT

The Maschhoffs, a renowned leader in pork production, announces the successful culmination of a $200,000 matching donation campaign. This collaborative effort, in partnership with the community and production partners, is dedicated to supporting the John Wood Community College (JWCC) Ag Center in Quincy, Ill., says a recent release.

The JWCC Ag Center serves as a hub for agricultural education, training and research, notes the release, preparing students for the dynamic agricultural landscape and equipping them with essential skills and knowledge. Acknowledging the paramount significance of nurturing educational avenues, The Maschhoffs launched a matching donation program aimed at amplifying the capabilities of the Ag Center.

Freshman Animal Science student, Laila Beck, emphasizes the immense advantage of hands-on experience in the program in the release. She underscores its crucial role in shaping well-rounded agricultural professionals. Marcus Perry, a JWCC student, highlights the community-wide benefits stemming from the availability of the arena, conference room and kitchen for various events.

The official dedication and ribbon-cutting ceremony took place on Aug. 9, 2022, marking the commencement of fall semester classes. The event brought together local community members, businesses and production partners, united by their commitment to bolstering agricultural education. The Maschhoffs extends heartfelt gratitude for the overwhelming community support, a testament to their shared vision of empowering the next generation of agricultural leaders.

Jeff Mahoney, General Manager of Central Prairie, representing The Maschhoffs, expresses gratitude for the outstanding generosity and synergy demonstrated by the community and production partners in the release.

“This achievement underscores the significance of investing in agricultural education, and we are thrilled to have played a part in supporting the John Wood Community College Ag Center. Together, we are paving the way for a stronger and more vibrant agricultural industry,” Mahoney says.

Ken and Julie Maschhoff extend their sincere appreciation to individuals, businesses and organizations that played a pivotal role in the matching donation program, says the release. The combined impact of these contributions is set to shape the trajectory of agricultural education, benefiting students, the broader community and the industry at large.

The Maschhoffs’ commitment to agricultural education shines through their remarkable $200,000 matching donation initiative for the JWCC Ag Center. This cooperative endeavor underscores the vital role of partnerships and community engagement in driving forward the agricultural industry.

Derecho Packs Punch of 100 MPH Winds, Flattens Cornfields and Crushes Grain Bins Across the Midwest

Fri, 30 Jun 2023 21:00:54 GMT

Hurricane-force winds swept through northern Missouri and Iowa and all the way east to Illinois and Indiana on Thursday. The derecho brought wind gusts up to 100 mph in places, flattening cornfields. The storm system also brought crucial rains. While it might not be enough to cure the drought, the rains could help rescue some of the drought-ravaged crops.

According to Accuweather, a derecho is a storm that brings a punch of at least 58 mph winds over the span of at least 400 miles. The storm on Thursday barreled across the Midwest, with some of hardest-hit states being Iowa, Illinois and Indiana. The storm then turned and went south, hitting Tennessee.

Yesterday, @NOAA's #GOESEast 🛰️ tracked a destructive #derecho as it raced across the Midwest, causing widespread damage across several states. This visible imagery shows the bubbling clouds, and the satellite's Geostationary Lightning Mapper allowed us to see the frequent… pic.twitter.com/SvYbnuf5em
— NOAA Satellites (@NOAASatellites) June 30, 2023

Ken Ferrie , owner of Crop-Tech Consulting, was in the middle of the storm. He spoke to AgWeb’s Rhonda Brooks about potential damage, estimating the derecho crossed at least two-thirds of Illinois.

“It’s pretty widespread,” says Ferrie who lives in Heyworth, Ill., just south of Bloomington. “It hit between 12:30 p.m. to 1 p.m. yesterday.”

The storm also brought more than an inch of much-needed rain, which may have saved many of the Illinois corn and soybean crops. Ferrie says there is quite a bit of cleanup that will need to take place with down trees and other damage, and he’s still trying to assess the impact on the crops.

“I have not seen any corn snapped like the derecho in Iowa where crops were just snapped and flat, but there’s a lot of corn laying over,” says Ferrie.

(Farm Journal)

USDA meteorologist Brad Rippey says the storm was widespread, impacting an area from the Central Great Plains and northern Missouri, all the way to the Tennessee River Valley.

“The derecho on June 29th was oddly reminiscent of the massive derecho that struck the Midwest on August 10, 2020,” he says. “Now the aerial extent was not quite as large as the August 2020 events and the winds were not quite as high. But nevertheless, we did see widespread 60 to 100 mph winds emerging early in the day on the 29th.”

Brad Rippey discusses the scope and possible scale of damage caused by the derecho this week.

Rippey says the timing of the storm could also be a key factor in determining how much damage it caused to crops.

“We’re not expecting to see the large scale impact that we saw compared to August 2020, partly because it’s earlier in the growing season crops are not as high and susceptible to damage,” says Rippey. “And also just the fact that winds weren’t quite as high and the areal extent wasn’t as great. Still, though, another blow for producers already reeling from drought now contending with the effects of a significant windstorm that blew through the area on June 29th.”

Earlier Planted Corn Hit the Hardest

Ferrie drove across parts of Illinois and into Iowa on Friday, and says he thinks the earlier planted corn is what will be impacted the most from the powerful storm this week.

“April-planted corn is pushing tassels and trying to pollinate, so unfortunately, it’ll get hit the hardest because it’s hard for tasseled corn to stand back up; it’ll just curve at the top,” says Ferrie. “And that down corn creates pollination problems. So, from a yield problem that’ll be the tough spot, and that’ll be the tougher stuff to harvest because it just won’t stand back up.”

First time in my life I’ve pulled up to my parents place and not seen the grain leg standing. The storm hit hard today, but it’s wild in that the corn didn’t get mangled any worse than it did. No one got hurt which is the main thing. pic.twitter.com/Kg0hVyKi5V
— Matthew Bennett (@chief321) June 29, 2023

He says the May-planted corn will still have time to stand back up and recover, but he also points out the later planted corn is seeing more impacts from the drought in Illinois. The corn that farmers planted later didn’t establish good roots as it has seen little to no rain since planting. That made the corn more vulnerable to wind damage.

“We have a lot of acres that are getting what I call restless corn syndrome and struggling to get crown roots made. And that stuff isn’t pollinating. It’s the later planted crop that’s probably some of the worst,” says Ferrie.

Storm damage in Illinois from today. Any damage to your farm? pic.twitter.com/RWOHDjPQ2U
— IL Corn (@ilcorn) June 29, 2023

While the wind may impact yields and create harvest issues for some of the crops, the water came at a crucial time, especially in Illinois.

“That inch of water, many farmers would probably take the wind in the corn to get the water, because it looked like we weren’t going to get any of it, and suddenly our forecast has rain for the next five out of six days,” says Ferrie. “So, it kind of broke that bubble that was holding us in the drought.”

(Farm Journal)

Soybeans weren’t spared from damage either, but Ferrie says the drink of water will also be a boost for those fields. He reports there are even soybean fields laid over from the derecho winds on Thursday.

Indiana also reported high winds, with gusts reaching 70 mph at Indianapolis International Airport. Indiana farm fields were dealt with derecho damage this week, too. Photos show corn blown over by the wind, with the later planted corn holding up better than what was planted earlier in the season this year.

Photo Courtesy: Joelle Orem, Russiaville, Indiana

Crop Comments: How do crops look in your area? Post a comment or photo in Crop Comments.

Illinois Dust Storm Blinds Drivers, Causes Fatal Chain-Reaction Crashes

Tue, 02 May 2023 13:56:08 GMT

A dust storm that cut visibility to near zero on Monday triggered a series of chain-reaction crashes involving dozens of vehicles on an Illinois highway, killing six people and injuring at least two dozen others, authorities said.

Roughly 40 to 60 passenger cars and 30 commercial vehicles, including numerous tractor-trailer trucks, were involved in the pileup around 11 a.m. CT (1200 ET) on Interstate 55 in southern Illinois, state police said in a news release.

Two of the big-rig trucks caught fire as a result.

The crashes occurred on both sides of I-55 along a 2-mile stretch of the highway near the town of Farmersville, about 200 miles (320 km) southwest of Chicago, police said.

More than 30 people were transported to area hospitals with injuries, ranging from minor to life-threatening, and the patients ranged in age from 2- to 80-years-old, police said.

Joletta Hill, chief deputy for the Montgomery County Coroner’s Office, confirmed by telephone that at least six people were confirmed dead from the accidents. No details were immediately available about the fatalities.

Local media posted video footage of the scene showing smashed cars and trucks crumpled against one another, some of them on the shoulder of the highway. The clip showed one truck burning amid a thick haze of dust and smoke.

State police said the pileups were caused by “excessive winds blowing dirt from farm fields across the highway, resulting in zero visibility.”

A 17-mile stretch of the highway was closed in both directions for several hours, state police said.

(Reporting by Steve Gorman in Los Angeles; Additional reporting by Dan Whitcomb in Los Angeles; Editing by Tim Ahmann, Cynthia Osterman and Lincoln Feast.)

Illinois Pork Announces New Leadership, Ambassador, Retiring Directors

Wed, 08 Feb 2023 13:30:00 GMT

The Illinois Pork Producers Association recently hosted their 2023 Expo in Springfield and acknowledged retiring IPPA directors, as well as announced new leadership and the next ambassador.

Retiring IPPA Directors

Five retiring directors, serving Illinois pork producers in recent years, were acknowledged for their commitment to the industry.

Derek Dunkirk of Christian County (serving from 2009 to 2022) is a fifth-generation family farmer, including the family’s 10,000 head wean-to-finish operation and a grain farm.

Alan Kollmann of Effingham County (2010 to 2022) is a third-generation farmer with a 1,000 head feeder-to-finish contract barn operation, 100 breed-to-wean sows and a small grain farm of corn and soybeans.

Darren Sims (2017 to 2022) has served on the IPPA board since 2017 but has been involved with the Western Illinois Pork Producers since 2005. Sims is part owner of a 5,000-sow breed-to-wean operation on his fifth-generation family farm that produces approximately 13,000 pigs annually.

Matt Frizzo (2019-2022) served as an IPPA At-Large Director since 2019 and was active at the Expo, State Fair and marketing committees.

Tom Wilkey of Livingston County (2019-2022) grew up on a small grain farm and a farrow-to-finish operation, currently works at Stucky Farms and runs the family grain operation.

IPPA Pork Ambassador

From Sandwich, Ill. pursuing a double major in agribusiness and political science with a concentration on global politics and policy at Colorado State University, Lydia Oker has been selected as the next Illinois Pork Ambassador.

Oker has served in numerous youth leadership roles across a variety of organizations, including 4-H Rotary Club, and has been a member of the Ill. Livestock Ambassador Team, the Kendall County Pork Producers and the Illinois Pork Producers as a junior member.

“As the 2023 Ambassador, I look forward to being an advocate for the Illinois Pork Producers and continue networking with those within the swine industry,” says Oker in the release.

Oker will serve as the ambassador through the 2024 Illinois Pork Expo and will travel throughout the state presenting at summer agriculture institutes and manage the Birthing Center at the Illinois State Fair.

Newly Elected At-Large and District Directors

Kaylee Hillinger, elected to serve as District #2 Director, works for Boehringer Ingelheim Animal Health in the swine division and gained pork industry experience through college and graduate research at the University of Illinois.

Beth Spiekermier, elected to serve as District #3 Director, is a finishing records department manager at Carthage Veterinary Service, Ltd. and has gained pork industry experience through her former positions at Carthage and PIC.

Will Fombelle, elected to serve as District #5 Director, grew up on a farrow-finish swine farm near Atwood and currently serves as a veterinarian and partner in Carthage Veterinary Services. Fombelle enjoys working with clients in Illinois and surrounding states to help them continue to excel and grow.

Randy Kuker, elected as an At-Large director, has been working in the pork industry since 1988 after serving four year in The United States Marine Corps. His background is in both sow and grow-finish production and currently serves as director of livestock at The Equity in Effingham where he oversees a team that markets 300,000 pigs annually.

Chad Leman, elected as an At-Large director and 2023 IPPA president, is a third-generation farmer from Woodford County. Owner of Leman Farms, Inc., which includes the production of hogs, corn, and soybeans. Leman partners with contract growers, markets approximately 100,000 hogs each year, and utilizes much of their corn production in feed rations for their pigs.

Rachel Schulte, elected as an At-Large director, grew up on a farrow-to-finish and row crop family farm in Cass County. Schulte has interned for the Maschhoffs and currently serves farmers in southern Illinois and Indiana as a veterinarian.

Cheryl Walsh, elected as an At-Large director, is a fourth-generation farmer, growing corn, soybeans and hay, and have a small cow-calf operation in addition to 2,200 sows in their breed-to-wean swine operation.

Tyler Main, elected as an At-Large director, works on his family’s grain and swine farm, growing corn and soybeans and raising pigs from wean to finish.

IPPA delegates also voted on the following officer team for the 2023 year:
· President: Chad Leman, Secor
· President-Elect: Cheryl Walsh, Princeville
· Vice President-Treasurer: Josh Maschhoff, Nashville
· Secretary: Thomas Titus, Elkhart

When the Unexpected Knocks: How Cancer Gave Audrey Angus Perspective

Thu, 02 Feb 2023 21:48:56 GMT

It was a morning from hell. Literally.

Jason Angus raced to a landlord’s farm to put out a fire, while his wife Audrey put their boys on the school bus. From out of nowhere, the family’s 6-month-old Labrador puppy ran under the bus chasing after a corn husk and was killed instantly. As Audrey soothed her tearful boys and Jason fought a fire, neither felt prepared for the biggest battle they would face next.

Audrey’s first day of chemotherapy was not off to a great start.

“What we already knew was going to be a bad day had a series of follies that no one could have written a script for,” Jason says.

When the unexpected knocks
In fact, the entire situation was like that – unexpected. When Audrey turned 40, she was encouraged to get her first mammogram. She was young, healthy and active. Between balancing her most important job as mother to two busy boys – Alex, 7, and Theo, 5 – serving as a full-time swine specialist with Furst-McNess, and working as a full-time farm wife, Audrey says it was a few months before she actually found time to make the appointment.

“I thought nothing of it,” she says, recalling her mammogram on Halloween, and so she went back to her busy life. She was in Chicago touring the Field Museum with her sister on a Saturday morning when her doctor called.

She remembers bits and pieces of the conversation. Stage one, grade three. Highly aggressive. Oncologist. Treatment plan.

“Oh, that’s a big life change,” Audrey says. “You really don’t see that coming. I had stage one, grade three, triple negative breast cancer. Don’t google it. It’s nasty stuff and by far, the most aggressive kind with the highest chance of recurring.”

That’s hard news for a husband to take, Jason says.

“I was mad. My first gut reaction was that I wanted someone to blame,” he remembers. “I know it wasn’t justified, but I couldn’t get it through my head how this could be happening to her at 40 years of age.”
But he says with time, he realized that mindset was not going to do him any good. He couldn’t blame anyone for this. He began to feel a little selfish next as he wondered how he would be able to raise their sons without her. But he eventually got on board with his wife’s mindset.

“I told myself, ‘If she is willing to do whatever it takes to solve this problem and fight this disease, it’s time for the rest of us to adjust how we think, what we do and realize that mom is no longer going to take care of everything that we’ve always dumped on her shoulders. It’s time for us to become more involved in the day-to-day and prioritize what is important and disregard what’s not,” Jason says.

Telling the boys was the hardest part.

“We didn’t know what they would understand and what they wouldn’t,” Jason says. “We talked with a lot of people about how you tell kids this kind of news. The boys’ responses were drastically different. Alex was emotional and scared. Theo was like, ‘let’s move on and do this.’”

Audrey (pictured above with son, Theo) says cancer made her deal with hard questions. What if things don’t work out? What would happen to the kids?

Stepping into the ring
Chemotherapy started almost immediately. Audrey’s oncologist started her on a five-month plan. Despite all the treatments and appointments, Audrey says she refused to let cancer define her and told very few people about what she was going through.

In addition to family and close friends, only a few feed customers knew. She wanted to keep working and planned her treatments so she could work when she felt the best and crash on the weekends.
“I didn’t want to be looked at as ‘the cancer person,’” she says. “I just wanted to be looked at as Audrey.”

Audrey’s colleague and friend, Fredrik Sandberg, says Audrey displayed nearly non-human strength in continuing to work despite the severe chemotherapy treatments she had to have.

“It humbles me to think that she kept pushing on when a lot of people would have hidden behind closed doors,” Sandberg says. “I remember her saying, ‘I can’t just lay down and take it.’”

She didn’t want the Furst-McNess team to ‘let up’ on her either, he says. They honored her wishes by moving ahead with things like normal, even though they expected her to take some time for herself.

People in agriculture are special – they work extremely hard, they work when they don’t want to and they work when sometimes they should not. But they keep going, Sandberg explains, and many people gained strength by seeing how Audrey handled her challenge.

“Many, like myself, grew an even greater respect of her,” he says.

But the last thing Audrey needed or wanted was special handling – she just did what she had to do to get through it.

“It’s like being a farmer,” she explains. “The pigs still have to get fed. You just can’t opt out and say, ‘Yeah, I don’t feel like feeding the pigs tonight.’ You don’t get to opt out of a chemo session because you don’t feel good.”

And chemo wasn’t easy.

It’s hard to sit across from your wife and watch her be hooked up to tubes and IVs, Jason says. Sometimes they talked, sometimes they were silent. He let her direct what they did during those stretches of time. Although he was prepared for chemo to be tough, he says that wasn’t the most difficult part.

“It was 48 to 72 hours later when the effects of the terrible drug concoctions kicked in and she felt sick, lost her energy, and was completely worn out and tired,” he says. “That was so hard.”
Audrey admits losing her hair was tough, too. By the second treatment, it was gone.

“We were headed up to Christmas at my sister’s house and it was coming out,” she remembers. “So, I just let my hair fly out the window. That’s gross, but that’s what I did.”

An unusual twist
Not long after her diagnosis, Jason’s farming partner’s wife was diagnosed with a second case of breast cancer.

“Two business partners watching their wives suffering from basically the same thing…it was just ironic,” Jason says. “We made it through 2018 from a farming standpoint, but it did not go as we expected.”

Read the rest of Audrey’s story on Page 2 .

Respected Industry Leaders Earn 2022 Illinois Pork Family of the Year

Wed, 23 Feb 2022 12:00:52 GMT

Each year, the Illinois Pork Producers Association (IPPA) honors a pork producing family who has contributed to the long-term success of the industry through leadership and pork promotion on the local and state levels. In 2022, IPPA proudly recognizes the Stitzel Family, from Shannon, as the IPPA Family of the Year.

Darrell and his wife Laurie are the proud owners of Stitzel Hog Farm. They currently farm 450 acres of corn with a dryer system and on farm storage and operate a 10,000 head wean-to finish hog farm.

The Stitzel Family history in Carroll County goes back over 65 years. In the beginning, Darrell’s grandparents, Quinter and Iva Mae, raised beef cattle and hogs on the farm. Darrell’s parents, Dan and Paulette, took the operation over in mid-60’s. The first hog barn was built in 1972 and in the early 1980’s, the Stitzel’s farm was a farrow-to finish operation with hogs raised both indoors and outdoors. Twenty years ago, the farm transitioned the operation from farrowing their own to buying weaner pigs from Bethany Sow Farm in DeKalb County.

As a teenager, Darrell always helped on the farm. However, Darrell’s interest in the pork industry became a career when he started farming full-time in the summer of 1990 after receiving his degree in Ag Economics from the University of Illinois Champaign-Urbana.

Over a decade ago, Darrell’s parents turned the day-to-day operations over to Darrell and today with the help of his cousin, Nathan Kluck, they manage the farming operation. Darrell was later encouraged to get more involved in the organizational side of the industry and followed in his father’s footsteps serving on the Carroll County Pork Producer board. The Stitzel family enjoyed cooking alongside fellow pork producers for a variety of county events over the years.

Later in 2001, Darrell was elected to serve on the Illinois Pork Producers Association Board of Directors and in 2005 was elected President. During his tenure as IPPA President, Stitzel led the association’s efforts in shifting to producer image campaigns and educating the general assembly on issues impacting the pork industry. In addition to Darrell’s state leadership in the pork industry, he also served on the National Pork Leadership Academy in 2004 and spoke at over 30 Operation Main Street engagements over the years.

Like many good pork producing families, the Stitzel Family has always been active in several community organizations over the years. Laurie is a member of the Shannon Lions Club and Darrell currently serves on the FBFM State Board. Darrell currently serves as the Cherry Grove Shannon Township Supervisor and recently stepped down from the Carroll County Board after 10 years. Laurie recently retired from working at Headquarters, a beauty shop that she owned and operated in downtown Shannon for over 30 years.

“The Stitzel family, for multi-generations, have always provided the best of care for both their livestock and their community,” said Brent & Kathy Scholl, Family of the Year Award nominators. “They have always been willing to help promote pork, serve on boards, care for their animals, and give food advice to those wanting their help. Darrell has served at the local level, state level, and both Darrell and Laurie have helped at the national pork events.” “Darrell and Laurie have cooked and served many meals in their local community, and with the Carroll County Pork Producers. Laurie has served many meals out of her home for local events and district meetings. Darrell and Laurie, both helped cook and serve pork in Dallas, TX for Operation Snowball.” “Darrell has served all the offices at the state level and served on the state IPPA board for 9 years. He and Laurie helped at several events held in the Chicago area to promote pork. All members of the Stitzel family are more than ready to help promote pork in their area and state, always with a smile on their face. The Stitzel’s are gracious, kind people and so deserving of this award!”

Current IPPA board member, Carrie Pollard, had this to say about the Stitzel Family. “Even years after retiring from the IPPA Board, I always appreciate that I can ask for Darrell’s opinions and thoughts on issues affecting the pork industry. He gives thoughtful insight. As a producer, I know that Darrell will question the status quo and push himself, and those around him to be better. And it doesn’t get much better than Laurie’s Ham Balls! They deserve an award unto themselves!”

Over the years, the Stitzel Family have made a lasting impression within their community and the pork industry. Darrell and Laurie have strived to adapt to changes and grow their business, while being good stewards of the land and caring for their animals.

IPPA is proud to award the Stitzel Family with the 2022 IL Pork Family of the Year title. They are utmost deserving of this designation.

When the Sheriff's Department Stops By: Farmer's Response Goes Viral

Wed, 03 Nov 2021 14:38:36 GMT

When Illinois corn and soybean farmer Doug Downs started fueling up his combine on Nov. 7 and saw a note on the combine door, his heart sunk.

“As a farmer, stress levels are high this time of year. I’ve got 997 things to worry about, and the 18-hour days wear you down,” Downs wrote in a post on Facebook that has been shared nearly 500 times in the past 10 days.

When Downs leaves the field, he always silently hopes that nobody messes with his equipment in the middle of the night out in the middle of nowhere.

So when he saw the note on his combine, his mind immediately thought the worst. But the note from Sgt. David Trimmell of the Sheriff’s Department in Vermilion County wasn’t what he expected.

“Just checking on the equipment. Have a safe harvest.”

At 1:30 a.m., Trimmell left this unexpected note on his business card in Down’s combine.

Downs couldn’t believe it and posted the note to Facebook, asking his friends if anyone knew this guy, to please pass along Down’s appreciation.

“It’s nice to know this is actually happening. Hopefully he wasn’t thwarting a crime. He had to walk 150 feet out into the field at 1:30 a.m. to leave this,” Downs wrote.

Just part of the job
But Trimmell says this isn’t uncommon for deputies to be out and about on the country’s backroads in the middle of the night, especially during harvest and planting season.

“We generally spotlight equipment in the fields as we go by, just to make sure nobody is in them and everything is ok,” Trimmell says. “It’s just something we all like to do and we are encouraged by the sheriff’s department to do so as well.”

Tractor break-ins do happen, but not often. He says a tractor sitting out in the middle of nowhere is always an opportunity.

When he’s patrolling the country roads, he looks for obvious signs when he spotlights equipment – such as broken windows and open doors.

“Farmers are very meticulous with their equipment. You’re going to find them in good shape. For example, doors won’t be open. If they are – we go check it out,” Trimmell says.

In addition, he watches for standing equipment with its lights on in the middle of the night.

“Sometimes farmers will hit something as simple as the hazard lights or turn signal when they get out of the tractor after working all day and being tired. If I find that, it sticks out, so I stop and take a look,” he says. “If a farmer leaves those on, it could run down their battery.”

The last thing farmers need during this time of the year is a dead battery, especially if it can be avoided, he adds.

Although he doesn’t always leave a note, he says he likes to every now and then if he hasn’t been in the area for a while.

“I do it so they know we are out there, but no one requires us to,” he says.

Stressful season isn’t over
There’s no question 2019 is a farming season that many want to move on from and forget. As farmers race to wrap up this season, Trimmell says he was especially touched that this farmer took the time to share a public thank you on Facebook.

“His post was such an amazing reminder that farmers are under a lot of stress this time of the year. To hear what it means to him to know someone is watching out for him as a farmer, that’s just awesome,” Trimmell says. “If I can do that little bit for them, I’m more than happy to do so.”

Farmers don’t need additional delays or challenges – especially in the form of a ransacked tractor – as Mother Nature always provides her share.

Trimmell grew up in the country and although his parents weren’t farmers, most of his friends’ parents were.

“I have great respect for the farming community. If I can give them a little peace of mind by throwing a card in their tractor, it’s the least I can do,” he says. “It’s very common for deputies to spotlight tractors and be out in the middle of nowhere in the middle of the night – it really comes down to us simply doing our jobs.”

Related articles:

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Deadliest Driving Day Of The Year: Road Safety Tips For Farmers

Propane Crisis Grows as Cold Snap Hits Midwest

Young Pork Leaders Needed in Iowa and Illinois

Thu, 19 Nov 2020 03:36:07 GMT

Sources: Iowa Pork Producers Association and the Illinois Pork Producers Association

Travel the country. Meet farmers from other states. Develop your leadership skills. Sound interesting? Consider applying for the Iowa Pork Leadership Academy (IPLA) or the Illinois Future Leaders Class of 2020-2021.

Iowa Pork Leadership Academy
The Iowa Pork Producers Association (IPPA) is accepting applications for its 2020 IPLA class. Applications are due Nov. 30.

IPLA supports Iowa’s pork producers who are committed to the pork industry by providing them with the tools they need to succeed as leaders, an association release said.

These tools include a working knowledge of the IPPA and other key organizations that work with IPPA to broaden perspectives and build coalitions; the opportunity to define leadership styles and how they impact people working together in a group; knowledge of the pork industry and its economic contributions to Iowa and how that impacts Iowa’s place in the world; and a sharpening of written and verbal communications and messaging about pig farming and pork.

The academy meets four times in 2020, starting with an introductory session in February 2020, which culminates with the group’s graduation at the January 2021 Iowa Pork Congress.

IPLA is for men and women who want to contribute to a better future for Iowa’s pig farmers by connecting with their communities and supporting the long-term profitability of the pork industry in Iowa.

For more information, visit iowapork.org/iowa-pork-leadership-academy/ .

Illinois Future Leaders Class of 2020-2021

The Illinois Pork Producers Association recognizes the need to focus on the future by finding and educating young talent that will take the helm as tomorrow’s leaders on committees, boards and other leadership positions, an association release said.

The organization is focused on keeping the pork industry relevant and educating our consumers. Developing future leaders is a critical next step to keep the industry moving forward while providing the next generation of pig farmers with the skills and expertise needed to advocate for this ever-changing industry.

The Illinois Pork Producers Association is recruiting for the second class of “Future Leaders.” Candidates must be between the ages of 25-40 with an interest in the pork industry.

The program includes four meetings spanning from May 2020 to spring/fall 2021. A wide range of topics from production and regulations to processing, retail marketing and farmer interaction will be covered.

For more information, visit Future Leaders Illinois Pork .

More from Farm Journal’s PORK:

More Than a Jacket: Karlene Krueger’s FFA Journey

Top 5 Travel Destinations According to America’s Pig Farmer

African Swine Fever Doesn’t Play Favorites

The Maschhoffs: Investing in the Future of Agriculture

Thu, 19 Nov 2020 03:22:46 GMT

The Maschhoffs recently welcomed nine interns as part of its 2019 summer internship program. To date, nearly 100 students have graduated from the program since it began in 2005.

“We are all well aware of how critical food security will be by 2050,” says Erin Wagoner, associate director human resources at The Maschhoffs. “The Maschhoffs want to start making investments in the future of agriculture now, to ensure that young people today understand the projected outlook on the industry as well as the impact that it can have on building a lasting and sustainable career. We want to teach our youth the nobility of being protein supplier to our growing population. We also want to learn from them.”

Each student is paired with a mentor in a specific area of The Maschhoffs’ business. Throughout the summer, the group will work on specific projects and challenges to the business.

“Our internship program gives students the opportunity to work on real-life situations that we encounter within our industry,” says Jessica Spurgin, senior recruiter for The Maschhoffs. “At the conclusion of the program, The Maschhoffs gains tremendous insight on how to move forward in tackling some of these challenges. The students leave with a significant body of work they can add to their portfolio. But, most importantly, they gain the confidence that they’re ready to tackle whatever challenges they’ll face as young professionals.”

Wagoner says they’ve had a number of interns return to The Maschhoffs full-time following graduation. They’ve also had a number of interns glean careers in the industry because of their internship experience.

“Not only do we offer them real-world experience, but also plenty of opportunities to network outside of our business,” she adds.

The Maschhoffs’ talent acquisition team has been educating young people through a multitude of youth organizations such as FFA, NJSA, high school ag programs, etc., on the opportunities that commercial production can provide. Wagoner says they’ve been building partnerships with university advisors to spread the message among undergraduate programs as well.

“The interns are so full of excitement and energy,” Wagoner says. “They are just starting to explore their futures and have so many great thoughts and ideas. It really is a lot of fun watching them expand their horizons and grow from this experience. I’m always sad to see them go at the end of the summer.”

The 2019 interns have diverse backgrounds and come from multiple states:

Kara Schueler
• Department: Production
• Hometown: Coralville, IA
• School: Purdue University

Emily Johnson
• Department: Production
• Hometown: Mustang, OK
• School: Oklahoma State University

Hannah Miller
• Department: Science and Technology
• Hometown: Gresham, NE
• School: Kansas State University

Sami Buckert
• Department: IT
• Hometown: Warsaw, IL
• School: Western Illinois University

Frederick Grohmann
• Department: Supply Chain
• Hometown: Red Bud, IL
• School: Southeast Missouri State University

Katyann Graham
• Department: Research
• Hometown: Arcadia, OH
• School: Iowa State University

Jason Graham
• Department: Genetics
• Hometown: Yucaipa, CA
• School: North Carolina State University

Zach Rankin
• Department: Windy Hill Meadows
• Hometown: Camden, IL
• School: Iowa State University

Dalton Whitten
• Department: Technical Operations
• Hometown: Vandalia, IL
• School: Kaskaskia College

More from Farm Journal’s PORK:

From Pigs to Politics: Meet Adrian Austin

Next-Gen Pig Farmers Challenged to Share Their Story

Managing Sows and Motherhood: Bailee Arnold Speaks Out

Ben Wikner: It All Comes Down to the Food on their Plate

Eat More Fiber! Pigs Able to Digest Fiber Efficiently

Wed, 11 Nov 2020 05:08:48 GMT

The use of high-fiber feed ingredients in swine diets is on the rise due to their wide availability and relatively low cost. However, because pigs lack enzymes needed to digest dietary fiber, the energy available to pigs from these ingredients is less than lower-fiber ingredients. Researchers at the University of Illinois are helping to determine the contribution that high-fiber feed ingredients make to the energy content of swine diets.

Hans Stein , professor in the Department of Animal Sciences at U of I, hypothesized that different inclusion rates of high-fiber ingredients in diets fed to pigs might result in different values for digestible and metabolizable energy.

“Energy is obtained from dietary fiber via hindgut fermentation, and there may be a saturation point in the fermentation capacity in the hindgut of growing pigs,” he says. “Increasing dietary fiber also makes feed move through the digestive tract more quickly, so there’s less time for it to ferment.”

Stein and fellow researchers, Diego Navarro of U of I and Erik Bruininx and Lineke de Jong of Agrifirm Innovation Center, tested ten diets fed to growing pigs. The diets were formulated by adding either 15 or 30 percent canola meal, corn germ meal, sugar beet pulp, or wheat middlings to a basal diet consisting of corn, soybean meal, and cornstarch.

As expected, apparent ileal and total tract digestibility of gross energy and the concentration of digestible and metabolizable energy decreased as the inclusion of high-fiber ingredients in the diets increased.

The amount of time it took digesta to pass through the ileum didn’t differ among pigs fed the different diets. However, the amount of time it took digesta to pass through the total tract decreased with increased inclusion of any of the high-fiber ingredients. However, the apparent hindgut disappearance of energy increased with increasing inclusion of high-fiber ingredients, indicating that the proportion of energy derived from hindgut fermentation is greater when diets contain more fiber.

The inclusion rate of any of the high-fiber ingredients did not affect the digestibility of energy or the concentration of digestible and metabolizable energy derived from the nutrients themselves. In other words, each ingredient was digested as efficiently when it was included at 30 percent as it was when it was included at 15 percent.

“Based on these results, we can say that the ability of pigs to ferment fiber in the hindgut is not affected by inclusion of high fiber ingredients up to 30 percent,” Stein says. “The decrease in energy utilization when high fiber ingredients are fed is mostly likely due to reduction in digestibility of other nutrients due to faster passage through the digestive tract.”

The paper , “The contribution of digestible and metabolizable energy from high-fiber dietary ingredients is not affected by inclusion rate in mixed diets fed to growing pigs,” is published in the Journal of Animal Science [DOI: 10.1093/jas/sky090]. Agrifirm Innovation Center of Apeldoorn, The Netherlands, provided funding for the study.

The Maschhoffs Add Employment with New Truck Wash Facility

Wed, 11 Nov 2020 05:08:18 GMT

Exports, Feeding Hungry Tops IPPA President Mike Haag’s Term

Wed, 11 Nov 2020 05:07:34 GMT

It’s certainly been a year filled with ups and downs, said Mike Haag, president of the Illinois Pork Producers. Between trade challenges, rumors of impeachment, African swine fever and more, Haag’s year serving the IPPA as president has certainly not been boring.

During the IPPA Annual Meeting, Haag commended the pork industry’s commitment to domestic marketing efforts. He also noted IPPA’s aggressive move to put $30,000 into the U.S. Meat Export Federation’s efforts in South Korea.

“This has been a great investment for our organization,” Haag said. “U.S. exports to South Korea broke records in 2018. Our board is committed to another $50,000 next year to boost exports to South Korea.”

ASF was a popular topic at producer meetings last fall. Although ASF has helped our market short-term but could be absolutely devastating if it reaches our shores, Haag said adding that the organization’s staff and board have been extremely active and prepared for what might happen if it comes home.

Perhaps his greatest satisfaction from leading the IPPA in 2018 was being a part of IPPA’s continued effort to serve the hungry in Illinois.

“Feeding people is what we are all about as pork producers,” Haag said. “Last year, IPPA provided 96,000 pounds of pork to food banks across Illinois. That’s up to 721,000 pounds of pork over the last 10 years.”

He knows the organization will be in good hands as fellow pork producer, Pam Janssen of Minonk, takes over the reins this week.

“It’s been an absolute privilege to represent this organization,” Haag said. “Our staff does an outstanding job and makes our board look really good. Team Pork is always ready to help you and promote our phenomenal producers.”

During the annual meeting, Janssen shared her plan to continue marketing pork both in Illinois and abroad. She is also interested in finding creative ways to get young leaders more involved in the industry.

“We must stand together as one to keep our industry viable,” Janssen said. “As only the third woman to represent Illinois Pork Producers, in this role, I have very big shoes to fill and I am ready to fill them!”

More Coverage from Illinois Pork Expo:

Pork Producers Express Mixed Emotions About African Swine Fever

Pork Group Says African Swine Fever May Be Inevitable in U.S.

U.S. Farm Report Records Live from 2019 Illinois Pork Expo

There’s No Such Thing as Too Much Bacon, McDonald’s Says

Telling Agriculture’s Story One Hat at a Time

Wed, 11 Nov 2020 05:07:28 GMT

Farmers wear a lot of hats – literally and figuratively. Nearly four years ago, Illinois pig farmer Kent Blunier, decided there were too many people who didn’t understand agriculture and he wanted to help people see what farming is really about.

Not knowing exactly how to best do this, he decided he’d start up a Facebook group where farmers could share their stories to help people unfamiliar with farming learn how their food is produced. He hoped for 200-300 followers. He reached that goal in the first 24 hours.

Today Farm Hats, his facebook group, reaches nearly 13,000 followers (about 25% are not farmers) and not only provides a glimpse into farming, but also creates an opportunity for farmers to share about the many hats they wear every day with their peers.

“Farmers are busy every day of the year,” Blunier says. “They do their best to produce safe food – I just wanted to help share that story with the world.”

When an Idea Catches on Fire
Not long after the group started, the obvious question was posed. “When will we be able to buy a Farm Hats hat?”

Blunier laughs that selling hats was the last thing he was trying to do.

“I’m not a fashion guru or graphic designer,” he says. “But I went online and found a site that helped me create a logo. I made up t-shirts the first time around. It seemed wrong to me to profit from the shirts. I’m a farmer and I know money is tight sometimes.”

He decided to give the profits to Illinois Ag in the Classroom. The first t-shirt order brought in $500, he says. Not long after, the Illinois Corn Growers Association approached him to make hats for them and the first Farm Hats were given away at the 2015 Farm Progress Show in their booth.

Since then, he’s continued to sell hats and apparel with all proceeds going to agricultural orgs. To date, Farm Hats has generated more than $7,000 to help young people in agriculture.

“Kent’s Farm Hat project helps us with awareness to careers involving agriculture – both typical production and those associated around and off the farm,” said Kevin Daugherty, director of the Illinois Center for Agricultural Engagement. “The Farm Hats project helps us show how students can be involved on the farm and off the farm in agriculture.”

On April 1, Blunier completed his most recent philanthropic project – a 365-day challenge to wear a different hat and photograph it each day on Farm Hats, just after vaccinating 1,100 pigs on his farm.

“A local ag business leader asked me how many hats I had and challenged me to wear a different hat each day for one year. At the end of the year, he would give me $500 to support any ag org I wanted,” he said. “I started that journey on April 1, 2018 and have not worn the same hat twice.”

Blunier plans to split the money locally and nationally between 4-H and FFA.

How Do You Store 365 Hats?
365 hats is a rather large collection and storage dilemma. He stores his hats in plastic tubs in his office and in his hog house, of course.

“We have an area in our office in the hog barn where I store my hat tubs,” he says. “I keep about 15 hats on my desk at all times. Some of my favorites sit on my shelf. Once this challenge is over, I plan to go back to wearing my favorites again.”

On April 1, he donated a large portion of his hats to Jerry’s Hat Museum in his hometown of Forrest, Ill.

“I have plenty of hats these days and I am happy to share them with the museum,” Blunier says.

It’s Not Just About Hats
For Blunier, the most rewarding part of this journey are the people that he’s met along the way.

“Everyone says social media causes disconnect. But I see people connecting all over the country because of this page and their common interests,” he says. “Everyone wants to help and seeing that helpfulness is rewarding. How can you not be inspired by people coming together to support each other through the ups and downs of life?”

Ashley Niemann of Dwight, Neb., says the Farm Hats group has become like a family.

“I love this page because it has brought tons of ag-related families together from across the world in order to educate America on how agriculture and farmers really work,” Niemann says.

Her husband, Chris, is a fourth-generation farmer raising soybeans, corn and cattle. He also serves as one of the page’s administrators. A few years ago, Blunier added Chris and Matthew Boucher to assist him in maintaining the page.

For some followers of Farm Hats, it’s helpful to get a glimpse of what farmers are doing in other parts of the country as well as other nations.

“There’s always someone else in a similar situation to help you remember you’re not the only one having trouble,” says an Illinois farmer. “It’s a place to see and share these challenges we all face.”

Some of the group members of Farm Hats are not farmers and are not involved in an agricultural career, but this community ties them back to their childhood or to an industry they wish to learn more about.

Blunier admits it’s also been a fun way to connect with his 10-year-old son, aka “Mater” online.

“He likes to be involved and take selfies with me,” Blunier says. “He also gets a lot of free hats out of it, too.”

In an era where transparency reigns, Blunier says this group gives people the opportunity to be an advocate for agriculture and share their story by snapping a photo and giving a two-sentence explanation about what they are doing and why it matters.

“Some people don’t want to write a blog or don’t feel like they have enough to say,” Blunier says. “This gives them an easy way to contribute to the greater good.”

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From the Basketball Court to the Show Ring

Wed, 11 Nov 2020 05:06:42 GMT

After an almost undefeated eighth-grade basketball season, Adrian Austin made the cover of the Southern Illinois Junior High School Association State Tournament magazine for her performance in the all-star game. Sports were a huge part of her life. Less than two years later, she made a life-changing decision and gave up her basketball shoes to put on a navy blue corduroy jacket and get as involved as she could in the National FFA organization.

That decision altered her life in more ways than she imagined, taking her passion for the swine industry and livestock judging to the next level.

In fall 2013, after giving up basketball, she won her first national livestock judging contest – the 2013 American Royal 4-H contest in Kansas City, Mo. From that point on, she has been fortunate to achieve great success, including winning the National 4-H Contest at the North American International Livestock Exposition in Louisville, Ky., the National Western Stock Show Junior College Contest in Denver, and most recently, the Houston Livestock Show and Rodeo Senior College Contest in Houston.

She competed on the livestock judging team at Lincoln Land Community College where she obtained an associate in science degree. She’s now in the middle of her season at Kansas State University.

Austin’s not the only one in her family with a passion for livestock judging. Her parents met judging livestock at Lake Land College, then went on to compete at Western Illinois University. They’ve since coached numerous state and national champion 4-H teams. Her brother, Kane, recently completed his master’s degree at the University of Kentucky, where he coached the judging team. He now is an assistant coach at Lincoln Land Community College.

“Between showing pigs and judging livestock, my mom and dad always provided my brother and I every opportunity to be successful, even when it stretched their wallets and they weren’t sure how they would make it work,” she says. “They allowed us to chase our dreams and encouraged us to face challenges head on.”

Read Adrian’s full story, “ From Pigs to Politics .”