Minnesota

How Blondies Butcher Shop Is Building Trust in Pork One Conversation at a Time

Thu, 19 Mar 2026 13:50:34 GMT

For Lindsey Loken, pork promotion is rooted in everyday connection. It happens across the butcher counter, through hands-on education, on social media and through conversations with customers who are curious, cautious or looking for guidance.

Through her work as founder and owner of Blondies Butcher Shop, Loken has become a trusted and relatable voice for pork, one that meets consumers where they are and invites them to learn without judgment. Loken is the 2026 Minnesota Pork Promoter of the Year , recognized for her ability to connect consumers to pork in a way that is approachable, educational and grounded in trust.

A Background Rooted in Passion and Curiosity

Loken’s passion for animals began at a young age. Growing up on her parents’ hobby farm near Wanamingo, she spent time caring for animals, and rode along with her mother, a veterinary technician, developing an early appreciation for animal health and hands-on care. After high school, she studied animal science and veterinary technology, eventually working as a veterinary technician. She spent time working on a ranch in Montana, further shaping her understanding of agriculture and helping clarify the path she wanted to pursue.

(Minnesota Pork Board)

In addition to her work as a veterinary technician, Loken also served as an emergency medical technician (EMT), a role that further reinforced her commitment to service and her ability to remain steady in high-pressure situations. While the work was rewarding, the demands of emergency response and emergency veterinary care eventually led her to reflect on what she wanted her long-term career to look like.

“I didn’t know exactly what I wanted to do, but I knew I still wanted to work with animals and food in a meaningful way,” she says.

Around that time, her parents mentioned that a local butcher shop back home in Minnesota was for sale. Loken decided to move home and take the leap. She spent time learning butchery skills, asking questions and immersing herself in the craft. In 2014, she officially took over Wanamingo Meats as the fourth owner, a business that would later evolve into Blondies Butcher Shop, a woman-owned, consumer-facing butcher shop in Wanamingo known for its bright pink exterior and welcoming approach.

Today, Loken owns and operates Blondies with a focus on education, transparency and connection. She has created an environment designed to bridge the gap between farmers and consumers, where questions are encouraged and learning happens at the counter. Through in-shop conversations, classes and digital content, Loken works to make butchery approachable, understandable and fun, whether she’s helping customers choose a cut, sharing practical cooking tips, or highlighting the farm-to-table journey behind the meat.

Building Blondies: Education at the Core

Blondies Butcher Shop officially rebranded in 2020, a year that would change the trajectory of the business in unexpected ways. Amid the COVID-19 pandemic, Loken found herself at the center of a renewed consumer interest in local food, meat sourcing and freezer stocking. What began as a small, value-driven business quickly became a trusted resource for customers seeking reassurance and knowledge during an uncertain time.

“When our family was facing depopulation in 2020, Lindsey stepped up and custom processed hundreds of hogs to help farms like ours provide protein to hungry customers,” says Mike Patterson, a local Kenyon pig farmer. “I will be forever grateful to Lindsey and her team for stepping up when it truly mattered.”

Loken leaned into education, explaining cuts, cooking methods, sourcing practices and how modern meat production works. Rather than overwhelming customers with technical language, she focused on clarity and comfort.

“A lot of people just don’t know,” she says. “And if you remove the intimidation, they’re actually excited to learn.”

Blondies became known not only for high-quality meat, but for its welcoming atmosphere. Customers were encouraged to ask questions, try new cuts, and better understand where their food comes from, including pork.

Promoting Pork Through Everyday Conversations

As a pork promoter, Loken’s strength lies in her ability to translate complex topics into everyday language. Roughly 90 percent of her customers come from urban or suburban backgrounds, many with little direct connection to farming. For Loken, that represents an opportunity.

Through in-store conversations, classes, demonstrations and social media, she helps customers understand pork production, animal care, and the role farmers play in producing safe, wholesome food. She emphasizes that pork doesn’t have to be complicated or intimidating, and that enjoying it doesn’t require expert-level knowledge.

Her approach is intentionally judgment-free.

(Minnesota Pork Board
)

“This is a no-judgment zone,” Loken says. “People just don’t know, and that’s okay.”

By creating a space where curiosity is welcomed, she bridges the gap between farmers and consumers in a way that feels authentic and lasting.

Expanding Pork’s Reach Beyond the Counter

Loken’s influence extends well beyond the walls of Blondies Butcher Shop. Through social media and television appearances, as well as educational content and collaborations with farmers and food professionals, she continues to reach consumers who may never step foot into a butcher shop but are still forming opinions about pork.

Her platforms are intentionally approachable, blending humor, practicality and clear information to demystify meat. Rather than focusing solely on product, Loken emphasizes understanding of how pork fits into everyday meals, how animals are raised, and why production practices matter. That approach has helped make pork feel accessible to a generation of consumers seeking transparency and confidence in their food choices.

“Lindsey has grown her presence on social media by sharing all things meat and consistently promoting pork, while also becoming a trusted voice on local television through cutting and cooking demonstrations,” Patterson says.

Loken also recognizes that promotion is most effective when it reflects real life. She speaks openly about convenience, budgeting and cooking realities, acknowledging that today’s consumers balance busy schedules with a desire to eat well. By meeting those needs honestly, she helps keep pork relevant and relatable.

“Lindsey has an incredible ability to connect with customers and viewers through her online videos,” says Pam Voelkel, director of events and promotions for Minnesota Pork. “She is authentic and genuine, what you see on screen is exactly who she is in person. Unafraid to tackle tough questions, Lindsey approaches conversations about how food is raised with clarity and relatability.”

Through thoughtful engagement and a consistent presence, Loken continues to strengthen trust in pork and reinforce its place at the center of the table.

A Modern Voice for a Changing Audience

Loken is helping redefine what pork promotion looks like for a new generation of consumers. As a woman in the meat industry, she brings both visibility and credibility to a space that has historically been male-dominated, while remaining deeply committed to education and connection.

In addition to her work at Blondies, Loken has also shared her expertise as a guest lecturer with the University of Minnesota, offering students a real-world perspective on meat science, retail education and consumer engagement. Together, these efforts reflect a broader shift within agriculture, where more women are leading, educating and shaping how food is discussed and where expertise, personality and leadership work hand in hand.

Overcoming Challenges with Purpose

Like many small business owners, Loken has navigated significant challenges, from COVID disruptions to the financial realities of being self-employed. She is transparent about the difficulty of building a business where “the heart goes into the work, not the margins.”

Yet she remains motivated by the impact.

“There’s a gut feeling that keeps you going,” she says. “You wake up, your stomach hurts, but you still show up because it matters.”

For Loken, success is measured not only in sales, but in moments of understanding: a customer trying pork they’d previously avoided, a family learning how to cook a new cut, or a conversation that shifts perception.

A Well-Deserved Recognition

Lindsey Loken’s impact as a pork promoter is rooted in trust. She doesn’t rely on slogans or shortcuts. Instead, she builds understanding one conversation at a time through education, transparency and respect.

In an era where consumers are asking more questions than ever, Loken provides thoughtful answers. Through Blondies Butcher Shop, she has created a modern platform for pork promotion that resonates with today’s audience while honoring the work of those who raise pigs.

A Journey in Motion: Why Stewardship Never Reaches a Destination at Trails End Farm

Mon, 23 Feb 2026 13:43:54 GMT

At Trails End Farm, environmental stewardship is a way of thinking, one shaped by generations, sharpened by experience, and guided by a willingness to make thoughtful investments to help pigs, people, and the planet. For Dale Stevermer, Minnesota Pork’s Environmental Steward of the Year, the recognition reflects a journey still in motion rather than a destination reached.

Built from Bare Ground

Trails End Farm began with Stevermer’s grandparents, who started the site from bare ground. Breeding pigs were central to those early years, with his grandfather raising purebred Chester Whites throughout his entire career.

“Pigs were always here on the farm,” Stevermer says. “My dad continued that.”

They transitioned to commercial production, and in 1975 the farm built its first barn. Within a decade, all pigs were moved indoors, earlier than some operations, but a move Stevermer says was necessary and ultimately beneficial. He and his father both grew up on the farm, absorbing not just the daily work but the mindset that progress requires adaptation.

After graduating from Iowa State University, where he studied animal science, Stevermer spent several years in agricultural lending. The experience proved invaluable, as he always knew pigs were going to be an integral part of the farm.

When Stevermer returned, he took over the pigs as his father prepared to step back. Together, they formed a corporation to manage farm operations and guide financial decisions. Advice from veterinarians and feed representatives helped inform changes along the way.

(Minnesota Pork Board)

Dale and his wife, Lori, have three children. Brett is a mechanical engineer, and his wife, Tressa, is a pharmacist. Brett and Tressa have a one-year-old son, Killian. Adam serves as a 4-H program coordinator in Mower County. Beth recently began her legal career in Milwaukee, Wisconsin. Lori is the Customer Success Manager for Alltech’s U.S. Pork Business and will be finishing her role as immediate past president of the National Pork Producers Council in March.

A Commitment Passed Down

For Stevermer, this award means so much, especially from the generational aspect as the farm was built by his grandparents with vision and insight into how they can do more with what they have.

“It is fulfilling to receive recognition from fellow producers to receive this award, especially in regard to the time I have committed and resources I directed toward sustainability and environmental stewardship,” Stevermer says.

Stevermer focused on not being afraid to make investments to make not only the farmers’ lives easier but the pigs’ life better as well.

“Dale has always been one to do the right thing, that is simply who he is,” says Brandon Schafer, a fellow Minnesota pig farmer. “His passive wisdom and steady leadership made him a mentor to me in my early years, personally and professionally, and you never have to question whether he has the industry’s best interest at heart. On the environmental side, he does what is right for the pigs and planet, not for the credit, but because he believes in being a good steward.”

Stewardship in Practice

“I had a hand in planning and budgeting for the gestation barn,” Stevermer says. “When we moved the sows, manure handling became a twice a year opportunity to fertilize the soil instead of dealing with it every other day or week.”

If soil conditions allow, manure is injected to reduce disturbance. In the early 1990s, manure management limited progress on the crop side.

“How do you do the least amount of soil disturbance but still get manure on the ground?” Stevermer recalls.

It took decades for technology to catch up, but low-disturbance openers eventually provided the solution.

Manure is typically applied twice a year, depending on weather conditions. This year, a third of Stevermer’s acres will be planted to oats, shifting rotations from a 50/50 corn-soybean split to a more diverse rotation that may also include sweet corn.

Two-thirds of his acres will have a cover crop. Corn going to soybeans will typically feature cereal rye, while oats going to corn will receive a more complex, multi-species mix designed to alleviate compaction, diversify root structures, and improve nutrient cycling.

“Cover crops are designed to alleviate compaction, diversify root structures, and improve nutrient cycling,” Stevermer says. “I’m trying to accomplish multiple strategies at once.”

Letting the Soil Do the Work

Stevermer’s transition to reduced tillage began in 2014 with a single cover crop. By 2017, cover crops were on nearly every acre, and that spring he made the decision to eliminate tillage altogether. With minor repair exceptions, the farm has been no-till ever since.

“I don’t have residue buildup,” Stevermer says. “After rain events, I can walk into the field and not pick up mud on my shoes. It’s more like walking on a lawn.”

Some soil types responded within three years and others took six. Crop type and soil conditions played a role, but the results are clear. Stevermer now relies less on commercial fertilizer, confident that soil biology is making nutrients more bioavailable. From this point forward, 100 percent of his corn acres will receive manure.

The difference is especially noticeable during extreme weather. In the spring of 2025, while hauling manure, Stevermer witnessed one of the hardest rain and wind events he could remember. Yet soil movement was minimal.

Water quality improvements have come through the installation of rock inlets, replacing surface intakes. Over the past six years, Stevermer has steadily converted inlets, improving infiltration and reducing erosion. With no-till practices, the inlets last longer and function more effectively.

“We won’t be the first ones out in the field by calendar,” he says, “but we can be the first ones out after a rain event.”

Innovation in Every Corner

Solar energy represents another piece of the stewardship puzzle. Installed in the summer of 2022, the six panel system produces roughly as much electricity as the site consumes annually.

“I see it as a hedge against energy inflation,” Stevermer says.

(Minnesota Pork Board
)

Excess production is compensated for, and the addition of an electric pickup, his favorite vehicle to date, has shifted the energy balance slightly. Under the panels, a pollinator habitat was established in 2023, complementing an existing monarch habitat installed in 2018.

Inside the barns, stewardship continues through technology. After transitioning from farrow-to-finish to finishing in 2016, significant changes were required. Central controllers and airflow were adjusted, feeders were updated to wet/dry instead of just dry, and one barn moved from partial to fully slatted floors.

Temperature monitoring systems, water meters, bin-level sensors, and BarnTalk technology now provide real-time insights. Stevermer records water usage daily, watching for trends that may signal health challenges before they arise.

“I’m starting to trust that I can pick up a health problem before it happens,” Stevermer says.

These tools also support the On-Farm Sustainability Report, which Stevermer has completed annually since 2020. Seeing his reports year over year has reinforced that the decisions made on the farm today have lasting impacts on both productivity and sustainability.

“Dale’s commitment to continuous improvement is evident in every decision made at Trails End Farm,” says Todd Selvik, president of the Minnesota Pork Board of Directors. “His dedication to caring for pigs, people, and the planet truly sets him apart in our industry.”

Stewardship Beyond the Farm

Education and advocacy are equally important components of stewardship. Stevermer is open about his practices and welcomes conversation, whether with neighbors, fellow farmers, or consumers at the Minnesota State Fair.

“Going to the state fair allows farmers to engage with consumers, some that may have preconceived notions with what we are doing,” Stevermer says. “Consumers are surprised that we are able to use manure as a fertilizer and produce the crop for the next group of pigs instead of discarding it as waste.”

Stevermer shared that one of his favorite topics to discuss especially with consumers is the nutrient cycle, the “why” behind many farmers’ decisions.

“It takes nutrients to grow corn, we grow corn to feed our pigs, we use manure to grow the next crop, and raise an awesome protein to eat,” Stevermer says.

At the national level, Stevermer served on the National Pork Board (NPB) from 2021 to 2024 and participated in the USDA Advancing Markets for Producers grant working group. His role helped ensure producer perspectives shaped the program.

“What are things unique to pig farms that USDA has not thought about yet?” he asks. “Those were the conversations I was part of.”

That work led to an invitation to represent American pig farmers at the 2023 G7 Agriculture Ministers Meeting in Japan, where he presented on the climate-smart grant and the On-Farm Sustainability Report.

After the presentation, NPB was asked to assist in the creation of a video that could be used by USDA’s Foreign Agricultural Service and U.S. Meat Export Federation (USMEF) as visual tools for building pork markets in other countries. The Stevermers were featured in the video filmed at Trails End Farm.

“I’m deeply grateful for Dale’s steadfast leadership in advancing our industry’s sustainability efforts through the We Care® platform,” says National Pork Board Chief Sustainability Officer, Jamie Burr. “His guidance was key in shaping the On-Farm Sustainability Report and the USDA Advancing Markets for Producers grant. Dale’s impact on our sustainability journey is lasting, and we are stronger because of his leadership.”

Looking Forward

Stevermer views stewardship as an investment in the future, whether or not the next generation ultimately chooses to farm. The agronomic improvements made today, he believes, will leave the land better prepared for whatever comes next.

(Minnesota Pork Board
)

“The things I’ve done agronomically have improved this soil,” Stevermer says. “If the next generation wants to build on it, they’ll be able to reap the benefits.”

Stevermer’s advice to others is simple: “Do or do not. There is no try.”

He encourages others to commit fully to the process, make informed decisions, seek out trusted advisors, and approach challenges as opportunities to learn and improve rather than setbacks to avoid. Progress, in his view, comes from action, reflection, and a willingness to adapt.

At Trails End Farm, stewardship remains exactly what it has always been: a commitment to doing what is right, one decision at a time. It is an approach Dale Stevermer exemplifies as Minnesota Pork’s Environmental Steward of the Year.

“This is not the end, the journey is not done,” Stevermer says. “Without the vision and insight to do more with what we have, this farm wouldn’t exist.”

A Legacy Built on People: Terry and Sylvia Wolters Named 2026 Minnesota Pork Family of the Year

Tue, 17 Feb 2026 15:50:05 GMT

A passion for animal science set Terry and Sylvia Wolters on a path that would shape both their careers and their family’s purpose.

Though not the traditional farm family rooted in one place, their story reflects an increasingly important kind of legacy. It is one built on an unwavering commitment to people, community, and pork. Their dedication has led to deserving recognition as the 2026 Minnesota Pork Family of the Year.

A Shared Start

Terry and Sylvia’s story began at Washington State University (WSU), where both were animal science majors and members of the livestock judging team. Judging contests, quiz bowl, meats judging and coursework laid a technical foundation, but more importantly, they sparked a shared passion for agriculture.

Sylvia grew up in western Washington on a sheep and hay ranch, while Terry was raised in eastern Washington, where his early exposure to pigs came through an FFA project. That experience left a lasting impression, shaping Terry’s belief that agriculture must remain accessible to students who may not grow up on a farm. Decades later, both Sylvia and Terry remain using the skills they learned growing up in programs like FFA and 4-H. That belief would resurface through their involvement with career and technical education programs that connect students to livestock and food systems.

(Minnesota Pork Board
)

After graduating from WSU in 1985, Terry and Sylvia married and moved to Kentucky within weeks, both accepting positions with Pig Improvement Company (PIC).

“We moved to Kentucky with what we owned in the back of a pickup and school loans,” Terry says.

It was the first of several moves that would shape their professional and personal journey, driven by passion for the industry and a willingness to pursue opportunities.

Building Careers Together

PIC soon transferred the couple to Iowa and then to White Lake, South Dakota, where Terry managed production sites. While Sylvia initially worked in barns, the realities of small-farm staffing and alternating weekend schedules prompted her to step away from barn work and explore opportunities in town.

That decision led Sylvia into the retail and food-service world, a move that would prove instrumental later in life. After working as a meat cutter and gaining retail experience, Sylvia and Terry eventually purchased a grocery store in White Lake, followed by a café shortly thereafter. For more than a decade, Sylvia ran both businesses, handling everything from meat cutting and ordering to cooking, marketing and customer relationships.

“Food brings people together, and that has carried through everything we’ve done since,” Sylvia.

Those years proved how food connects people, how quality and consistency matter, and how relationships are built around shared meals, lessons that would later become central to the Wolters’ approach to pork promotion and community engagement.

Moving to Pipestone

After 12 years in White Lake, Terry’s role with PIC evolved into a sales position, bringing him frequently to Pipestone, Minn. The relationships he built there, particularly with Hutterite colonies and Pipestone’s growing customer base, led to a new opportunity. Pipestone recruited Terry to join the organization, where he currently serves as Vice President of Customer and Industry Relations along with weaned pig sales, cull sow marketing, and procurement of hogs to Wholestone for Pipestone.

Beyond a career shift, the move opened doors for Terry and Sylvia to invest directly in pork production. Unlike previous roles, Pipestone’s structure allowed employees to have ownership, enabling the Wolters family to purchase shares in sow farms and eventually own a wean-to-finish barn. Today, under Stony Creek Farms, the family has ownership interests across multiple sow farms and maintains a leased wean-to-finish facility, along with some crop ground.

Just as importantly, Pipestone felt like home.

The values, work ethic, and farmer-first focus of the organization aligned closely with Terry and Sylvia’s own.

“Pipestone felt like a place that shared our values and work ethic,” Terry says. “It was closer to the farmers we worked for, and it felt like home.”

Over time, their definition of “family” expanded beyond their two children to include the broader Pipestone team, colleagues who became friends and partners in a shared mission to support family farmers.

With the move, Sylvia found her place at Pipestone, too. As the Public Relations Director, she has helped shape how the organization connects with the public, farmers and families through education and outreach. Drawing on decades of experience in food service, promotion and community engagement, she has played a key role in developing hands-on and interactive experiences including exhibits like virtual sow farm tour at several fairs, children’s museums and more including the Sioux Empire Fair’s Discovery Barn. For Sylvia, the work is a natural extension of what she has always done.

“When I was 11 years old, I did a sheep-shearing demonstration at the mall for an ag awareness weekend,” she says. “We did the shearing demonstrations right there at the mall, and now I’ve done those same demonstrations at the Discovery Barn.”

More than 50 years later, that passion remains unchanged. What began as a childhood introduction to agricultural education has become a lifelong commitment, creating meaningful, approachable experiences that help people better understand farming, food and animal care.

Promotion Through Food and Community

While production and leadership laid the foundation of the Wolters’ careers, over the years of building Pipestone as their home, their greatest fulfillment has come through promotion and community engagement.

What began as simple county pork producer grilling gradually evolved into something much larger. With Sylvia’s background in food service and retail and Terry’s passion for advocacy, the couple started preparing pork for meetings, events, and fundraisers across their community, and demand grew quickly. Their efforts have supported a range of organizations, from FFA chapters to military, first responder and fire rescue organizations.

(Minnesota Pork Board)

“It just got bigger and bigger, and it’s like a hobby that’s kind of out of control now,” Sylvia says.

They invested in professional equipment, licensed food-service trailers in both South Dakota and Minnesota and developed what is now known as Stony Creek Promotions. Today, they prepare an estimated 10,000 to 15,000 pounds of pork annually, with the majority used to support community fundraisers. Rather than writing checks, the Wolters use pork as a tool to multiply impact, turning a few hundred dollars’ worth of product into thousands in revenue for local causes.

“There are a lot of relationships and a lot of good things that happen around food,” Sylvia says. “Being part of people’s celebrations or events is fun, and being able to contribute pork makes it even better because that’s what we’re passionate about.”

Leadership, Service, and Family

Beyond cooking delicious pork, both Terry and Sylvia have dedicated countless hours to leadership and service.

Terry has served at every level of pork leadership, from county involvement to state and national boards, including the Minnesota Pork Producers Association and the National Pork Producers Council, serving as president in 2022. His roles have included work on animal health, food safety, traceability, product demand, and promotion committees.

(Minnesota Pork Board)

Sylvia’s leadership has often centered on education and community. She has served on chamber boards, pork-related committees in multiple states, and education-focused boards such as the CTE Academy and Minnesota West. Her work consistently returns to one theme: helping people, especially young people, find opportunity and connection.

Terry and Sylvia’s children, Bailey and Blake, grew up immersed in these values.

Bailey, the older of the two, balanced livestock projects with a range of interests. Today, she and her husband Austin are raising their son in South Dakota, continuing the family’s connection to community, agriculture, and youth activities.

Blake developed an early passion for pigs through show projects and later earned a degree in agricultural engineering from South Dakota State University. He, his wife Paige and their daughter Hattie live in Austin, Minn. Blake works for Hormel in research and development, designing and improving processing systems while continuing to give back as a high school wrestling coach.

Both Blake and Paige served as Minnesota Pork Ambassadors from 2016-2017 as college students, meeting with farmers and consumers, attending events such as Minnesota Pork Congress and World Pork Expo, and overall representing the industry. Through their involvement, Jill Resler, CEO for Minnesota Pork, has witnessed the family’s commitment first-hand.

“The Wolters family is a testament to there is no single pathway that leads to a lifelong commitment to the pork industry,” Resler says. “Across roles, generations, and stages of life, they have been intentional about remaining connected to the industry they care about deeply.”

From building careers in pork production to serving pork to bring communities together, the Wolters have touched nearly every aspect of strengthening pork in Minnesota. Their recognition as the 2026 Minnesota Family of the Year reflects a decades-long commitment to leadership, service, and commitment, continuing in its next generation.

Olympic Silver Medalists Cook and Bacon to Appear at the Minnesota State Fair

Wed, 21 Aug 2024 15:57:36 GMT

Olympic silver-medal winning synchronized diving duo Kassidy Cook and Sarah Bacon will appear for a meet and greet for one day only at the Minnesota State Fair on Sunday, Aug. 25, in the second iteration of their partnership with the Minnesota Pork Board.

Minnesota Pork Board says fairgoers will have the opportunity to meet the athletes from 1 to 5 p.m., see their Paris 2024 silver medals, and learn about pork nutrition at Minnesota Pork Board’s “Olympic Zone” tent. The tent will be located on Aug. 25 only at the Minnesota State Fairgrounds on the corner of Wright Avenue and Underwood Street.

Special activities will take place from 9 a.m. to 9 p.m. and will include a children’s fitness station, a pork nutrition table, a photo booth, and the opportunity to order ‘Cook ‘n Bacon’ themed t-shirts. Minnesota Pork Board said proceeds from the shirts will be donated to local food bank, Second Harvest Heartland, aligning with Minnesota pig farmers’ mission to invest in people and communities.

“The tent will serve as a promotional event to make fairgoers aware of pork as a protein and the care Minnesota pig farmers have for pigs, people, and the planet. Cook and Bacon made their silver-medal winning dive at the Paris Olympics on July 27. Now back in the U.S., the duo continues their promotion of pork as a lean protein of choice at the Great Minnesota Get Together,” Minnesota Pork Board said in a release.

Bacon, a University of Minnesota alumni, and Cook, who calls Minnesota home while training with Bacon, began a partnership with the Minnesota Pork Board promoting pork nutrition earlier this summer.

Read more: Synchronized Diving Duo Cook and Bacon Join Team Pork

Harris Taps Minnesota Gov. Tim Walz As VP Pick, Can He Now Help Boost the Rural Vote?

Tue, 06 Aug 2024 18:53:31 GMT

Vice President Kamala Harris has chosen Minnesota governor Tim Walz as her 2024 vice presidential pick. The Harris campaign revealed the choice via an online message to supporters before a rally in Philadelphia, where Harris and her VP pick will make their first joint appearance. They will then tour other battleground states.

Meanwhile, former President Donald Trump’s running mate, JD Vance, is also set to campaign in Philadelphia following a joint rally in Georgia on Saturday.

Who is Tim Walz?

— Walz, aged 60, has been the Governor of Minnesota since 2018. He also serves as chair of the national Democratic Governors Association. He previously served six terms in the U.S. House of Representatives. Walz’s background includes a diverse range of experiences:

• He was born in West Point, Nebraska.
• A graduate of Chadron State College in Nebraska, Walz served in the Army National Guard, and then worked as a teacher, first on the Pine Ridge Indian Reservation in South Dakota, where he met his wife Gwen, a fellow teacher, and then in China and later as a high school teacher in Mankato, Minnesota, south of Minneapolis.
• He spent several decades as a high school educator, coaching football and serving as a faculty advisor for the school’s gay-straight alliance.
• Walz initially entered politics as a member of former Massachusetts Sen. John Kerry’s 2004 presidential campaign.
• In Congress, Walz focused on veterans’ issues and agricultural policy, reflecting his roots in rural America.
• As governor, some of Walz’ political accomplishments include ensuring tuition-free meals at participating state universities, enshrining abortion rights into state law, banning conversion therapy and providing protections for gender-affirming healthcare.
• Walz signed a bill last May expanding voting rights in Minnesota for an estimated 55,000 formerly incarcerated residents, and in 2020, oversaw the state’s response to both the Covid-19 pandemic and police brutality protests in the wake of George Floyd’s death at the hands of police, though he faced criticism from state Republicans over his delayed response to protests following Floyd’s killing.

— Walz’s selection is seen as a strategic move to appeal to rural voters and progressives, given his track record of progressive policy achievements and his Midwestern charm.
Perspective: His appeal to rural voters could be challenged. Sources say once he became governor, Walz was more attuned to city and suburban voters, not the rural sector, telling one contact that “I don’t need the Ag vote any longer.”

— Kamala Harris has taken the lead over Donald Trump in the Economist’s poll tracker ( link ), marking the first time a Democratic contender has led in the national popular vote since October 2023. Harris is currently ahead with 48% compared to Trump’s 45%. This represents a significant improvement from Joe Biden’s position, as he was trailing Trump by about three points when he ended his presidential campaign. Winning the nationwide popular vote is not enough to win the presidency, as Hillary Clinton and Al Gore can attest. Harris must win battleground states, such as Pennsylvania and Michigan, which have leaned to the right of the country in recent elections.

New Survey Shows Labor is Serious Challenge for Ag Industry

Thu, 28 Dec 2023 18:00:19 GMT

A new survey from the Minneapolis Fed found ag bankers rank labor availability as a top concern for their farm clients.

The survey, which was conducted with ag bankers from the ninth district (Minnesota, Montana, North Dakota, South Dakota and Wisconsin), found the issue is viewed as a “serious challenge” for 63% of respondents and a minor challenge for the majority of the remaining 37%.

“It’s becoming more and more difficult to obtain the labor needed to operate,” a Minnesota-based banker told the Minneapolis Fed.

The availability of livestock workers was seen as more limited than crop workers and those surveyed also shared that finding long-term help is more difficult than temporary help due to the seasonal nature of the ag industry.

As far as how this compares to past conditions, 39% of respondents said labor availability has gotten “much worse” over the past five years and 44% said it’s “a little worse”.

The Minneapolis Fed attributes this challenge to the region’s low influx of migrant workers and aging workforce.

According to U.S. Census Bureau data, 10% of animal production employees in the area are foreign born, compared to 18% nationally. The number is even lower for crop production with just 5% of workers being foreign born, compared to 32% nationally.

The region also has some of the lowest unemployment rates in the U.S.

(Farm Journal)

At the same time, the median age of workers in the region rose from 51 to 56 in 2021. The number of workers between 45 to 54 has declined over the past decade with a small increase of those between the ages of 25 to 44 and a large increase of those over 55.

(Farm Journal)

Veldkamp Farm Transition to Kracht Family Recognized by Minnesota Pork Board in Family of the Year Award

Wed, 29 Mar 2023 19:21:59 GMT

The Minnesota Pork Board recognized Jim Veldkamp’s farm transfer of ownership to the Kracht family as this year’s Family of the Year award recipient.

Arguably, a farmer’s greatest joy is building a sustainable and profitable farm to pass down to the next generation. Though Jim Veldkamp and his late wife JoAnn’s farm transition differs from the average family farm to the outsider’s eye, the same opportunities and challenges exist for Ethan and Chyana Kracht’s family, who have worked alongside Veldkamp for the last six years with the intent to succeed Veldkamp.

Veldkamp Farms Introduction

In 1973, Jim Veldkamp and his wife JoAnn purchased a farm outside of Jasper, Minnesota, farrowing only 75 sows in their first few years along with some feeder cattle. Over time, the farm grew by cropland acres and number of livestock. Soon after, they proceeded with strictly buying finishing pigs and raising them until harvest, but reached a plateau in profitability.

In the early 1990’s, Veldkamp decided their style of raising pigs was no longer profitable. Veldkamp had a background in carpentry and considered pursuing opportunities in that line of work while crop farming. In the summer of 1993, Gordon Spronk hosted a meeting in Pipestone, sharing a new strategy for efficient, profitable pig production. After attending the meeting with piqued interest, the Veldkamps invited Spronk to their farm to share more about the vision. During this meeting, the Veldkamps described their labor-intensive farming practices and Spronk teasingly asked, “Do you like to work so much?”.

That year, Veldkamps became one of the first shareholders in the Pipestone System, purchasing shares to help build a sow farm to supply weaned pigs to his nursery and finishing barns. They retained their farming independence, while taking advantage of a common swine management system and barn modernization.

“We thought the pig industry had passed us by,” Veldkamp reflected, expressing their hesitation to invest so much capital upfront to an idea that had not been proved to work or be successful at that point. “It’s known as the Pipestone System now, but at that time it was called the “10 Pound Pig Project”. But I am glad we were open to adapting back in 1993; that set the course for the rest of my career.”

Veldkamp explained how the switch to becoming a Pipestone shareholder set their farm on a new trajectory for business leadership, and looking back now, he recognizes it as a very smart decision.

Veldkamp credits the farm’s success over the last several decades to his wife, JoAnn, who loved everything the farm embodied. In 2017, JoAnn died of ovarian cancer. They had been married for 45 years when she passed, but her legacy throughout the community and the farm remains strong. JoAnn and Jim’s legacy also lives on through their daughter Jennifer, son-in-law Dean Lerwick, and three grandchildren Kate, Ella, and Will. The Veldkamp’s careful, calculated decisions have paved a path for the upcoming generation to take over and succeed.

Unanticipated Business Partners

Ethan Kracht grew up on a farm a few towns away from Veldkamp in rural Edgerton, Minnesota. Though row crops and cattle were what he was familiar with, he “saw the opportunity” to work at Veldkamp Farms raising pigs and took it. He willingly admits he didn’t have a passion for pigs at first, but over the last six years, the consistency and opportunity for constant improvement in raising pigs has enticed him.

“With row crops, there are a lot of things you can’t control, but with pigs, most deviations lead back to management,” Kracht described. “I enjoy numbers and the changes that go along with them that help improve the business.”

Kracht’s role on the farm began simply as a helping hand with daily chores and caretaking, but steady growth of the farm required more disciplined management. Since joining the farm six years ago, the operation has tripled in size, and Kracht saw the potential to take over in a management capacity and began creating effective changes on the farm.

“I am so thankful Ethan has come in to help with management,” Veldkamp graciously added, noting Kracht’s advanced proficiency working with computers, scheduling loads of pigs, and collaborating with processing facilities. “Ethan has gotten really good at projecting when the next load of pigs should get sold and when they’ll be ready, which I will readily admit I wasn’t good at.”

Managing people comes with many different challenges, but Kracht sees the opportunity and value in each employee and contract grower. “It’s been fun for me to work with employees and growers to see how much better the farm can be, and also how much better they can be as people and workers. The success of the farm relies on the employees and growers; the farm isn’t much without them.”

Veldkamp added, “Our past, part-time, and current employees have all had a part in making the farm what it is today.”

Continuing the Family Farm

In 2018, Kracht married Chyana, and they now reside outside Jasper raising their two children, Atley (2) and McCoy (3 months). A Colorado native, Chyana’s agricultural background with ranches, equestrian farms, and niche farms looks different than common Midwest agriculture, her father hauled hay and mother ran the feed store business.

“I always liked to be around business and appreciated the determination and hard work that goes into owning a business,” Chyana stated. “It was always my dream to own my own business, and now that dream is becoming my reality, which is really exciting.”

Chyana moved to the farm two years after Kracht began his transition into ownership at Veldkamp Farms. Following JoAnn’s passing, Veldkamp Farms utilized an accounting firm to handle the bookkeeping, but Chyana’s background in business administration allowed her to take over the financials and record-keeping. Chyana reflected, “It’s been a learning process, but I am thankful for the improvements it has brought to the farm.”

The Kracht’s look forward to continuing the family farm – challenges, opportunities, change and all. “It is a privilege and an honor to continue what Jim and JoAnn started and make our dream a reality,” Chyana added thoughtfully. “We are glad we get to raise our little ones on the farm, and our hope is that they will have the same opportunity in the future.”

To this, Jim responded, “It is very rewarding to see someone want to take over the farm. I’ve heard from both of them how grateful they are for the opportunity. They don’t realize I need them as much as they need me.”

Environmental and Community Stewards

Over the last several decades, Veldkamp Farms has operated with extreme integrity, always focusing on protecting the environment and bettering the rural community. Veldkamp Farms has received numerous awards for environmental stewardship both from the Minnesota Pork Board and National Pork Board, along with Veldkamp earning Rock County’s Outstanding Conservationist of the Year award on multiple occasions. Safeguarding the soil and water, maintaining an effective manure management system, and practicing ridge-tilling to avoid disturbing the soil resulting in erosion are a few of the ways Veldkamp Farms practices conservation.

Not only is Veldkamp Farms a positive business for the environment, it is also an asset to the community. The Veldkamps spent much of their time volunteering throughout the community. Veldkamp explained how JoAnn wanted to join the medical field in high school, but her calling as a farmer took precedence. The opportunity to serve as an emergency medical technician (EMT) for the Jasper Community Ambulance arose, and she jumped at it with Jim following her path shortly after. Both volunteered for 30 years as EMTs, and Veldkamp still continues his service today as an active EMT.

Veldkamp also served on the Jasper Development Corporation Board of Directors, the board of the local elevator, the board of the former Jasper State Bank, and was elected to the county’s soil and water board. He can also be seen at many community functions, such as fundraisers and county fairs, grilling delicious pork for attendees, and has been a gracious host for tour groups.

“All who know and work with Jim will attest to his commitment, integrity, and caring personality,” stated Christy Jackson, sales manager for Pipestone Veterinary System. “Not only does he represent these values, he acts on them, with angel JoAnn on his shoulder.”

When asked why he has been so involved in the community, he described how everything he does is a reflection of his farm and business. It is a rewarding feeling for him to help benefit the community in any way he can.

The Kracht’s echoed Veldkamp’s feelings on community involvement, hoping to immerse themselves in the community in the future to bring positive change. They reiterated the importance of being a sustainable farm known for doing things well to improve the environment and safeguard natural resources. “In raising a great product, we feel responsible that our pork is raised in a safe and transparent way,” declared Kracht. “We desire to do things the right way and leave things better than when we started.”

The decisions Jim and JoAnn made in the 1990’s set the framework for Ethan and Chyana to find success as they lead the farm, raise their family, and immerse themselves in the community. His vision to keep the farm together through his retirement is successfully playing out through an innovative succession plan keeping the farm as one. Veldkamp’s hope is that the farm will remain sustainable for the young Kracht family and that they will enjoy it as much as he and his family did.

Rep. Rod Hamilton Receives Minnesota Pork Board's Legislator of Distinction Award

Wed, 08 Mar 2023 17:00:14 GMT

The Minnesota Pork Board recognizes Rep. Rod Hamilton as the Legislator of Distinction award recipient.

From farm overalls and boot-washing stations to dress suits and big oak desks, Representative Rod Hamilton spent his career reaching a respectful hand out across party lines to find solutions for Minnesota farmers. How did a “punk kid,” as he often refers to his teenage self, end up in the Minnesota legislature chairing the agriculture committee and advocating for farmers and rural America?

A Path Forward

Representative Hamilton had his small-town Iowa eyes set on California following his high school graduation. Little did he know, a move to Minnesota to his aunt and uncle’s farm would direct his career path for decades to come.

Working on a small pig farm, milking cows, and boxing groceries all at once encouraged Hamilton to apply for a single career venture with more structure. Though he didn’t have much experience with pigs, a farm took a chance on mullet-haired, pierced-ear Hamilton. In 1992, two brothers within Christensen Farm’s system bought the farm he was working on. Over the years, he worked his way up through the company starting as a herdsman and into the director of production, business development, and human resources positions.

“As the company grew, I grew with the company,” stated Hamilton. “I wasn’t a bad kid, just a punk kid who was given a chance that started my passion for agriculture.”

Small Involvement to Big Politics

Within a short period of time, Hamilton’s community and industry involvement rose. A successful race running for the school board, Minnesota Farm Bureau membership, and participation in the Minnesota Pork Producers Association (MPPA) – of which he later served as president on the Board of Directors – provided a solid foundation for his career in politics.

The spark was really ignited at a small meeting with past MPPA CEO, David Preisler, and two other producers at Happy Chef in Windom. Preisler was curious about legislative issues the producers wanted to see change; Hamilton wrote a few issues on a napkin and passed it across the table. The issues were taken to the MPPA Board of Directors, turned into resolutions, and ended up becoming law.

“My desire for politics really sparked after I saw so many people come together to make those laws happen. From then on, I just became more involved and took advantage of opportunities to go to St. Paul and Washington, D.C., to visit with legislators and advocate on behalf of agriculture,” Hamilton recalled.

In 2004, Hamilton and his employer agreed his running for a seat in the Minnesota Congress would be a positive step for pig farming and agriculture.

Agricultural Pride

Leading with empathy, Hamilton’s goal was always to help people and work together to find solutions with real-life experiences guiding his political positions and beliefs. His passion and appreciation for agriculture wasn’t fully cemented until it became his profession, and now he remains fascinated by the role farmers and ranchers play in every person’s life every single day.

“When you step back and realize that farmers and ranchers are less than two percent of the population, and they supply everything to the nation, you realize people can’t survive without us,” said Hamilton astoundingly. “What’s cool for me is walking through the grocery store, or seeing kids coloring, or watching my brother-in-law give himself a shot of insulin and think, “I played a role in that.””

He noted the pride those involved in agriculture should feel for the work they do and the impact they have on people’s lives, even if they aren’t working directly with the animal or directly combining the crops. The tens of thousands of people in Minnesota alone directly involved in an agricultural career such as livestock transporters, accountants, construction workers, food processing personnel, and others, all play a significant role in agriculture and providing end-products for consumers.

Hamilton declared, “Never has there been more opportunity in agriculture than there is today.”

Former Minnesota State Representative, Jeanne Poppe (DFL), was a freshman legislator with Hamilton in 2004 and served alongside him for 16 years. Poppe stated, “Often, we were the chair or the lead on the ag committees, based on who was in the majority. People would always make comments about small, niche farmers or large farms, but I always appreciated his message, “There’s room for all in agriculture.””

Favoring Farmers in the Capitol

Through the changing tides of the majority/minority in the Minnesota House legislature (six different changes in Hamilton’s tenure), Hamilton held constant to the belief of developing relationships across the aisle to accomplish meaningful legislation for his constituents and the state of Minnesota. Even during minority years, positive achievements were made due to having an open ear and treating people with dignity and respect.

“You never know what you’ll learn, and from whom,” acknowledged Hamilton. “All too often, we fear what we don’t take the time to understand.”

Following his first appointment in 2004, Hamilton quickly became the leading voice for agriculture and rural Minnesota. In 2009, he became the Assistant Minority Leader and the Minnesota House’s third most powerful position, House Majority Whip, in 2011. In the 2011-2012, 2015-2016, and 2017-2018 session, he chaired the Minnesota House Agriculture Finance Committee.

As a member and chairman of this committee, Hamilton chief-authored the Agricultural Research, Education and Extension Tech Transfer (AGREETT) program, which invests in Minnesota’s next generation of agriculture-focused human capital annually. He also played a major role in providing equipment for the University of Minnesota’s Veterinarian Medicine Lab and Animal Isolation Unit.

Two of Hamilton’s proudest legislative accomplishments prioritized rural Minnesota. First being the transition from a two-lane road to a four-lane expansion of Highway 60, stretching from Bigelow to St. James. The expansion improved efficiency and driver safety for local residents and passers-by. Secondly, the Lewis and Clark Rural Water System supplied southwestern Minnesota residents with safe, reliable drinking water.

Mary Ann Christensen, Chair of the Board at Christensen Farms, provided, “Representative Hamilton is a proven advocate for Minnesota and American agriculture, and thank him for his 18 years of service in the MN House supporting the farmers of this great state in doing what they love and are committed to in producing wholesome and safe food to feed our growing population; from our neighbors to people around the globe.”

Hope for Future Generational Leadership

Hamilton’s excitement for upcoming generations and the impact they will have on the world is nearly palpable. With all the information the world has to offer at their fingertips, he is fascinated to see where that will take them.

His understanding of younger generations is polarized from a seemingly majority in older generations. Some consider the emphasis on work-life balance from Generation Z to be lazy, whereas Hamilton views it as admirable.

“My generation and those older than me were so focused on work, work, work,” Hamilton noted. “I think the younger generation has it put together, and their quality of life will be reflected in their quality of work.”

When asked what he would say to a young person considering a career in politics, he stated, “Do it,” followed by Mahatma Ghandi’s well-known, inspiring quote, “Be the change you wish to see in the world.” He has heard countless people qualified for the role state they would never run due to the political atmosphere, and rebutted stating, “Good people need to step up. People need to go against the trajectory if we want things to change.”

He leaves upcoming leaders with a solid piece of advice: “Don’t forget about common courtesy. Use “please” and “thank you” and treat everyone with respect.”

Gratefulness Passing the Reigns

2022 marks the year of his retirement, and he reflected on how fast the last 18 years went. It was not his intent to stay involved at this level of government for so long but following each session he noted “there’s always unfinished work and a draw to keep you coming back.” Previously, Hamilton didn’t understand why many legislators stayed in their positions for so long, but it’s easy for him to see now.

“As soon as I announced my retirement, the weight on my shoulders was gone. I also promised my family, close friends, and myself that I would take care of myself and personal well-being,” said Hamilton.

He noted his greatest reward in serving pig farmers and his constituents are the friendships developed over the years. Countless mentors and connections both within and outside the legislature created lifelong friendships that are cherished and appreciated for their impact on his life. The value he feels for each friendship made is irreplaceable.

“It’s really rewarding to jump in my vehicle and drive through the state,” Hamilton acknowledged thoughtfully. “To see the bills I’ve passed and know I played a role in that – both big projects such as Highway 60, to small projects like adding a culvert under railroad tracks to prevent a farmer’s field from flooding – is a rewarding feeling I don’t take for granted.”

Hamilton declared, “Change is a good thing. Now there’s room for another leader to step up and bring new perspectives and ideas.”

Minnesota Pork Board Recognizes Adam Ziemke as Swine Manager of the Year

Tue, 07 Mar 2023 18:10:50 GMT

The Minnesota Pork Board recognizes Adam Ziemke of Waseca, Minnesota, as this year’s Swine Manager of the Year award recipient.

Leaders come in many different forms, some are boisterous and comfortable in front of crowds, others prefer a more humble, behind-the-scenes approach. This year’s swine manager of the year award recipient, Adam Ziemke, favors the latter leadership style and does so through leading by example, constantly learning and adapting, and going above and beyond to care for his pigs.

An Early Start

Like many in the farming industry today, Ziemke grew up on a hobby farm, though his was a bit more diversified than the average farm including emus and other unpopular species. The farm was located only one mile away from where he works now at Wingspan Pork. It was a natural occurrence for his uncle, who also used to work at Wingspan Pork, to invite Ziemke to help do odds-and-end jobs around the pig barns. At 13 years old, Ziemke was power washing barns and soon after was exposed to the nursery where he found his love for pigs, catering to them after school and assisting in loading them out before the school bells rang.

As he got older, he gained more responsibility on the farm. Now, at more than 20 years in his role, manages four wean-to-finish sites, with approximately 15,000 pigs at any given time. Ziemke does “a little bit of everything” on the farm, but daily chores, management duties, barn maintenance, and monitoring pig health constitute his primary duties on a daily basis.

“I love this job because it’s fun and challenging,” stated Ziemke. “I like trying to figure out what I can do to make things better and enjoy that there’s something different to do every day. No day looks the exact same.”

Ziemke is an astounding worker, rarely ever taking days off. The owners of Wingspan Pork and veterinarians who consistently work with him both noted his diligence in not stopping until every job is finished for the day. “The only time he does not show up is when he physically cannot get out of bed,” stated Dr. Joseph Yaros, DVM at Pipestone Systems.

Todd Selvik, owner of Wingspan Pork and vice president of the Minnesota Pork Board recalled, “During manure pumping, when he has to change the settings in the barns to prevent accidental loss, he will sleep on a cot in the office.”

Seven days a week, Ziemke tends to his pigs monitoring their health and overall well-being. He believes a strong work ethic is important to succeed in this job, as one must go above and beyond when taking care of other living beings. The pig’s lives depend on his work, so showing up every day, working hard, and staying until everything is done is imperative. Dr. Yaros pointed out Ziemke’s husbandry skills as extraordinary, stating his ability to tell when an issue with the pigs is arising several days in advance of other caretakers.

“The pigs he works with have often been health challenged,” acknowledged Dr. Yaros. “These pigs take extra work and bring on an emotional burden that other producers do not experience. Regardless of how difficult or frustrating the work may get, Adam continues to execute at the highest level.”

During 2021, the PRRS 144 virus attacked one of Ziemke’s sow units. He organized an effort between all farms in the system to collaborate, sharing notes, information, and solutions to assist in fighting the virus.

Selvik added, “He talked to anyone he could, looking for solutions and repeatedly said, “We are all in this together. As farms in the unit, we can get through this together.” He was vital in the recovery of the pigs coming from the sow unit for many farms.”

Recognizable Achievements

It’s no surprise that Ziemke has been awarded Hormel’s Spirit of Excellence Award on three separate occasions over the last two decades. Hormel’s Spirit of Excellence Award is presented to those who demonstrate exceptional quality, on-time delivery, and customer service and support, along with maintaining a minimum score of 92 on Hormel’s supplier rating index over the course of a 12-month period. The index score is determined by a universal measurement system that began in 1990 to ensure each supplier is held to the same standards. Ziemke prides himself on receiving this accomplishment multiple different years through his meticulous standard of care and ability to provide an even-weighted group of pigs during all four quarters of the year. He described his favorite task on the farm is marking pigs when it’s time for harvest, and Dr. Yaros acknowledged his “excellent job coordinating marketing” played a huge role in receiving this award.

Selvik added to Ziemke’s achievements stating, “He is constantly in the top 20 percent for the least sort loss in the entire Big Stone Marketing Group.”

He described his gratitude for the exceptional work his team members do each day to ensure the health and safety of the pigs they care for, and how none of what he does, or the recognition he receives, would be possible without them. The team of four, along with occasional help during busy weeks, is small but efficient. Ziemke explained how years ago the same barns he manages now were filled with several more people. When asked how his team manages all the work he said, “We have a crew that works really well together, and we can get everything done well with just a few of us.”

Ziemke described his relationships with co-workers as “family-focused.” His right-hand employee, Jenna, started working on the farm after assisting with piglet vaccinations with her daughter, and Ziemke is also honored to be named godfather of Jenna’s son, who occasionally comes out to the farm to help. His other employee, Travis, has worked with him on the farm nearly as long as himself and is exceptional help, especially in the winter months. “We’re all like a big family out here,” he said grinning.

Not only has Ziemke been a major asset in training his own employees, but Selvik added, “he also has helped lead classes at Big Gain Feeds for other producers on identifying fallbacks and sorting strategy. The University of Minnesota has utilized Adam’s knowledge at our facility to train their auditors for PQA+ as well as case studies and various other trainings.”

A Hobby Feeding His Community

Ziemke’s ability to raise quality food doesn’t stop at his careful hand with raising pigs. Though Ziemke works on the farm, he resides in Waseca, where he houses a small garden in his backyard. His next-door neighbor and pastor, Roger, often times reaped the benefits of the garden along with other community members. After realizing he didn’t have enough space to truly fulfill his drive to raise a thriving garden with different species, his barn owner allotted him space on the back side of the barn to till up soil and raise his fruits and vegetables there.

Since moving his garden to the countryside four years ago, the garden has grown to five times the size of its original footprint. Ziemke now needs a tractor to till the landscape for the garden’s soil bed. Both Ziemke and Roger tend to the garden daily throughout the spring, summer, and fall, watering the plants and hand-weeding. The garden is home to a multitude of species, including cucumbers, watermelon, raspberries, tomatoes, and kohlrabi – a fruit his father grew on their farm during his childhood.

A garden so large couldn’t possibly only feed two families, and Ziemke explained, “We give all the produce to people we know. Roger gives a lot of the produce to his kids and other neighbors in our community.”

He admits he isn’t a fan of much of the produce he grows, but he “really likes growing stuff from scratch and being able to provide for other people in the community. It’s also become a really fun hobby to do after work since it’s right outside the barn.”

There’s no question Ziemke goes above and beyond to do what is needed for the health and betterment of the pigs he cares for. Known as a dedicated manager by all who know and work with him, he embodies what the Minnesota pork industry is all about, highlighted through our six ethical principles: Food Safety, Animal Well-Being, Our People, Our Community, Public Health, and the Environment.

Minnesota Pork Board Recognizes Reuben Bode with Distinguished Service Award

Thu, 23 Feb 2023 19:10:16 GMT

The Minnesota Pork Board recognizes Reuben Bode as this year’s Distinguished Service award recipient.

Reuben Bode embodies everything pure and good that pork producers stand for. He is the kind of man who can’t help but bring humor and a light-hearted presence into every room he enters. Those who know him describe him as kind, honorable, and passionate, with his high integrity driving the practices he follows on his farm and in his community.

Farm Transitions

Bode grew up on a small, diversified farm outside Courtland, Minnesota, with dairy cows, crops, and a few sows. Shortly after getting married to his wife, Judy, of 54 years, and spending time working in Mankato, they began to farm alongside Bode’s aging parents, officially naming the operation Rebco Pork in 1994. Moving back to the farm was always in the back of their minds when they married, and the family dynamic allowed for helping hands in a myriad of ways.

Judy added, “Reuben’s parents loved to be outside and help with the kids. It was a family operation all around. The kids also loved playing outside, and they learned to love the industry, also.”

Since arriving back at the farm, they have remained rooted in the area. In 1986, they sold the dairy cows after deciding they wanted to pursue a pig-focused farm. Doubling in size from 100 to 200 sows, the Bode’s transitioned the dairy barn to house pigs and gradually added more pigs to the farm.

“We knew we loved pigs, so transitioning to a pig-only operation was a happy day,” stated Judy. “Reuben’s mom used to farrow pigs years ago, and so we started to farrow together. Decades ago, I never thought these words would come out of my mouth, but once I started farrowing pigs, I found out I really loved it.”

From 1986-2004, the farm remained stagnant in size with 200 sows and farmland. Following a vocational in Swine Production and Management in the early 1990s, their son, Ryan, showed committed interest in joining the business, and the farm grew again to 600 sows. To date, Rebco Pork is home to 2,400 sows on the home site, along with ownership in three other sow units.

Once they knew Ryan was interested in joining the farm full time, it helped in deciding what direction they wanted the farm to go. The farm originally started as farrow-to-finish but made the switch to farrow-to-wean with three-week-old pigs leaving the farm to be finished growing with contract partners. Neighbors and community members soon realized a contracted partnership with the Bodes provided a viable career in raising pigs. Barns in the surrounding area were built, with many individuals building more than one barn to house pigs. Not only did the Bode’s farm begin to grow, but they also brought interested labor to the pork industry.

In 2015, Bode joined forces with Pipestone Systems. A 10,000-sow unit was built, a number that astounded Bode, and he purchased shares, earning a spot on the board. He later involved himself on the boards of another sow unit, becoming a major shareholder in both units.

“Reuben has been a valuable leader to our state association as a thoughtful and respected spokesperson of our industry. He has selflessly dedicated much of his time to share the voice of his peers in creating meaningful outcomes,” said Christi Johnson, sales manager at Pipestone Veterinary Services. “Reuben and Judy are progressive in their plans for the future and Pipestone is honored to partner with their family as they continue their legacy

Pork Promoting Opportunities

Throughout his career in the pork industry, Bode was quick to grab opportunities to promote pig farming and pork, even earning the Minnesota Pork Promoter of the Year award in 2013 along with Judy. Volunteering at events like Oink Outings, the state fair, and Farmers Feed Us provided occasions to speak with consumers face-to-face.

“We love talking to people and promoting pork,” recalled Bode. “It is easy for us to promote pork together because we’re just sharing our farming story and explaining our practices to people in a way they can understand.”

Most notably, the Bode’s were well-known for the farm tours they gave on their farm. Busloads of kindergarteners, senators, governors, and online bloggers from the Metro area were found at Rebco Pork several times each year learning about the responsible practices involved in raising pigs. Bode described how parents coveted being chaperones for school field trips to the farm.

“It was good to have people come to the farm and see how the animals were treated and how clean the barns were,” Judy recalled. “We were introducing young kids to the industry and showing them what goes on inside the barns they see while driving down the road.”

Bode described his desire to “do his share” when it came to getting involved in associations, events, and boards. He remembered watching others join boards and involve themselves in industry groups and thought, “I can do that, too.” From his six-year term on the Nicollet County Pork Board in the 90’s, seven years on the Minnesota Pork Board with two years as president, and participating in the Minnesota Agriculture and Rural Leadership (MARL) program, Bode rarely backed away from opportunities to learn, accept challenges, and get involved.

A Love to Learn

As an avid learner, Bode was drawn to groups of like-minded people because he realized there was always more to learn and there will always be someone who knows a little bit more.

He offers this advice to younger individuals: “Don’t be afraid to join a group; and once you do join a group, don’t just stand in the corner. You need to be part of the group and contribute to the conversation. And if there’s a meeting, make sure you’re there. Connect with others in the same industry because there’s always something to learn.”

This advice was not lost to his children. Reflecting on his father’s ideologies around involvement, Ryan added, “I have learned to get involved, take that extra step, and be a little uncomfortable. I surround myself with knowledgeable people, because I’ve learned from my dad that’s how you make yourself better.”

Generational Farm Future

As a third generation farmer, Bode has had the chance to watch and help raise the fourth and fifth generations of Bode farmers. He reflected on the pride he feels for their multi-generational family farm, and the joy he experienced watching his children grow up, and now his grandchildren.

“They are all so special, and I am so proud of each of them. They give me so much to look forward to. This is a family business, and we all work together and get along, and you just can’t ask for anything better than that,” stated Bode.

Ryan thoughtfully responded to the reason for the family farm’s success stating, “All three of us kids have learned from you (Reuben and Judy). That’s why we all get along and love being together; that’s why there’s no jealousy; that’s why our kids have good work ethics. Because that’s what they’ve been taught and what they know.”

Bode is especially proud to now own the entirety of his great-grandfather’s original family farm. After renting and farming his uncle’s acres for decades, he recently had the opportunity to purchase the land, keeping the complete parcel in the Bode name.

He explained his astonishment and awe in receiving this award and expressed his deep honor. “I enjoyed meeting with all the great people in the pork industry, learning from them, and tried to help in any way I was able. I have enjoyed being able to give back to organizations that have served my family business for years.”

Reuben Bode’s distinguished service spans across every platform – from involvement on his own farm to host tours, to serving on several boards and associations within the industry, to volunteering his time at countless events – Bode is well-deserving of this award, and the Minnesota pork industry is thankful for the impact of his efforts.

$9-Million Loss In 45 Packing Plant Thefts Uncovered, Three Suspects Arrested

Fri, 28 Oct 2022 14:46:15 GMT

Uncovering approximately 45 thefts totaling over $9 million in loss, three Florida men have been arrested for stealing semi-loads of frozen beef and pork from packing plants across the Midwest.

Starting June 27, the Lancaster County Sheriff’s Office began investigating the events occurring in Nebrask a.

Soon realizing the case reached further than Nebraska, the Lancaster County Sheriff’s Office, along with Homeland Security Investigation (HIS) Omaha identified approximately 45 thefts totaling $9 million in loss beginning in June 2021. Investigators described the theft ring as a “sophisticated and ‘highly organized criminal enterprise,’” reports a local news source .

Additionally, the investigators determined the criminal enterprise to be based in Miami and targets beef and pork packing plants specifically in Nebraska, Iowa, Minnesota, South Dakota, North Dakota and Wisconsin.

While investigation began in June, thefts continued to occur across the region. In September, more than $100,000 in pork products were reported stolen from the JBS plant in Ottumwa, Iowa .

Utilizing cell phone records and GPS tracking devices, on Oct. 20, investigators identified and arrested three targets in the enterprise, recovering three semi-trailers with stolen merchandise valued at $550,000, says the news source. Yoslany Leyva Del Sol, Ledier Machin Andino and Delvis L. Fuentes were charged with the transportation of stolen goods and money laundering in Florida’s federal court.

A Minnesota news source reports each of the men possesses a valid Class A commercial driver’s license.

At this time, it is unknown what the men did with the stolen meat, however, the investigation remains ongoing.

"The Meat Guy" Chef Charlie Torgerson: Minnesota's Pork Promoter of the Year

Thu, 22 Sep 2022 00:54:35 GMT

The Minnesota Pork Board recognizes Chef Charlie Torgerson as this year’s Pork Promoter of the Year Award recipient.

Esteemed Minnesota Chef, Charlie Torgerson, was ahead of his time in 1991 when he opened the first Charlie T’s Smokehouse in Fairbanks, Alaska, serving barbecue styles that originated in the southern states of the United States. Since then, his mouthwatering, meaty masterpieces have debuted across the United States. His love for sharing his expertise with other chefs and consumers earned him this year’s Pork Promoter of the Year award.

Learning the Ropes

Many renowned chefs will tell you they knew they wanted to be a chef at a very young age and could always be found creating dishes in the kitchen. This doesn’t hold true for Chef Charlie Torgerson. Instead, as a young boy his go-to sandwich was Miracle-Whip spread on a single slice of white bread.

Though his early years didn’t show much promise for becoming a barbecue aficionado, the roles he held from his teenage years on, paired with his journey across America to learn the in’s and out’s of all things barbecue, set him up well for the role he now holds today.

In high school, Torgerson began his culinary journey in a deli shop while simultaneously trying his hand at a lumber company for extra cash. Fast-forward a few years later, as he was sitting in an engineering class at Bemidji State College asking himself, “What am I doing?”, he decided to apply to the Culinary Institute of America (CIA) – one of only two culinary schools in the country at the time.

After gaining more restaurant experience, and despite his mother’s doubt due to little exposure to the culinary arts, Torgerson got accepted into CIA, packed his bags, and headed to New York. A close friend took him under her wing and showed him around the city, introducing him to a restaurant called Red Bones in Somerville, MA, where he first fell in love with barbecue and pit smokers.

Torgerson recalled, “I remember thinking how killer the meat was. I wasn’t in Texas, or North Carolina, or Virginia. I was in Boston, and this was real deal barbecue.”

Ironically, his first few jobs following school were as a pastry chef – contrary to where his career has landed him today – but he soon packed his belongings again and headed north to Alaska, with barbecue still on his mind.

“My uncle owned a prime rib joint in Alaska, so I bought a new vehicle, packed my stuff up and drove to Fairbanks, Alaska,” noted Torgerson. “My plan was to only stay for the summer, but I ended up there for 4 years working with my uncle who was instrumental in helping me get to know the business side of the restaurant world.”

The East Coast called him back, where he once again utilized his pastry chef skills, but refined his barbecue abilities in his backyard on the weekends with a small Weber Grill – which he still has to this day. He began smoking with chicken wings and brisket, having his friends as taste-testers. Torgerson recalled their delight in the meat, as nearly all meat was baked in an oven at the time. Seeing their reactions led him to his next big move – opening his own barbecue joint.

Southern Barbecue Tour

Joining forces with his future business partner and two friends along for the ride, they toured the Southern states passing through the Carolinas, Arkansas, Tennessee, and Georgia, stopping at barbecue joints every chance they could.

One particular spot Torgerson still coins as the best pulled pork sandwich he’s ever had, was at Anderson’s Barbecue.

“We were driving down the road and saw a small sign outside of a garage where an old man was sitting,” recalled Torgerson. “We pulled up and the man got up, walked into the garage, opened a window and asked, “What can I get you?””

Torgerson and crew sought out hidden gem barbecue joints along their route, stopping to learn everything they could from pit masters who had been smoking for decades.

“I would work for free for people, just so they would teach me and show me their tricks to making the best barbecue,” he laughed.

“Everyone was willing to tell me their secrets once I mentioned I was going to open my restaurant in Alaska, far away from them.”

Their final stop before reaching their destination in Alaska was Mesquite, Texas, where Torgerson custom-ordered his first Oyler Pit 750, which took two months to ship via barge up to Fairbanks. Upon arrival, the fire department didn’t even know what the smoker was.

Charlie T’s Origination

In 1991, Torgerson opened his first restaurant, Charlie T’s Smokehouse, where he created and smoked the food, and his business partner ran the bar. Their tagline, “Northern-most Southern Barbecue”, was fitting, as people in Fairbanks had never tasted anything like the kind of barbecue Torgerson was smoking. While here, he perfected his unique style of smoked and spiced rubbed meats. Each dish was very pork-driven with ribs and homemade sausages using his grandpa’s recipes.

Following his decade-long journey in Alaska, Torgerson moved back closer to family in Minnesota, where he held positions in several different restaurants before settling at Famous Dave’s where his skills were quickly recognized, and he spent over 19 years as the Executive Chef and Senior Director of Culinary.

Great Minnesota Get Together

From owning two of his own Famous Dave’s franchises to opening and training the teams for 35 different restaurant locations, Torgerson played a vital role in the restaurant chain’s success. He also took over the popular Famous Dave’s stand at the Minnesota State Fair in 2001, which has since transformed into RC’s BBQ, now hosting a permanent building on the fairgrounds with a lively patio for fairgoers to dine, drink and be merry.

Torgerson’s presence at the fair doesn’t stop there. For several years, he could be found at the Minnesota Pork Booth doing demonstrations and showing consumers different ways to cook delicious pork dishes. He stated,

“I love to show people there’s more to pork than just a shoulder, bacon and ribs.”

His love for creating new dishes is easily distinguishable in the brand new pork dishes he showcases at the fair each year. In past years, items such as Pig Ear French Fries, Naughty Biscuit, and Pig Lickers (Chocolate-covered bacon) made their way onto RC BBQ’s menu, with the Pig Lickers even catching national attention in the Associated Press and raved about on Good Morning America. If you ask him, even though chocolate-covered bacon isn’t so novel today, he will confidently tell you he and his business partner were the first developers of the tasty treat.

Minnesota’s Meat Guy

Torgerson is known by many as “The Meat Guy”. When asked where this term originated, he referenced the parties he used to host in his driveway while continuing to perfect old smoking recipes and simultaneously creating new delicacies. His next-door neighbor’s two-year old daughter strode over one day, pointed to him and said, “The Meat Guy”; the name stuck, even making it onto his current consulting companies’ logo.

Charlie T’s Foods, a BBQ restaurant-flipping company develops products and revamps operations to help restaurants transform and become prosperous. Torgerson describes his work as a consultant to be his most rewarding endeavor, as he gets to help people bring their passion to life.

In 2020, when nearly every business in the United States shut down for a period of time, Torgerson’s consulting business slowed and the 2020 Minnesota State Fair was canceled. This outcome led to him and two friends opening a Charlie T’s Smokehouse BBQ trailer in Hamel, Minnesota.

“We had considered opening a brick-and-mortar place for years,” described Torgerson. “This was a less risky option, and probably never would have happened if the pandemic didn’t hit.”

The Minnesota Pork Board also utilized Torgerson’s expertise in 2020 through several “how-to” videos. The videos were designed as a resource for chefs and restaurants to look to for inspiration on ways to increase pork on their menus or add value to what they already offer. Topics covered range from pork loin fabrication to complimentary pork condiments to pork value cuts. Each video is housed on the Minnesota Pork Board YouTube channel and is always available to interested chefs and restaurants.

Torgerson’s culinary skills have also been showed off in live pork cooking demos broadcasted on Twin Cities Live during Minnesota Pork Week, in consumer cooking classes at Cooks of Crocus Hill, and the University of Minnesota Pork Foodservice Workshop, among other events. His enthusiasm for training and motivating people to try new cuts and cook pork in different ways is inspiring.

“I love teaching people and seeing their reactions once they try the food, whether I prepared it for them or they tried my technique and recipe,” Torgerson said.

Domestic Market Development Manager for the National Pork Board and fellow chef, Jim Murray acknowledged, “Charlie continues to push his creative limits and yet still finds time to educate as many others as possible. It is one thing to possess knowledge, but an entirely different skill to pass it along to others.”

His latest project with the Minnesota Pork Board, Midwest Pork Summit, convened in September 2021, with thirteen chefs from across the Midwest gathering in Minnesota for a three-day farm-to-fork learning experience. Torgerson helped oversee the event, developing the Hispanic theme, assisting in finding demonstration chefs, and assuring the facility was properly equipped.

Describing the overall event, Torgerson noted, “It was a ton of fun. The chefs were fantastic and engaged and the theme worked so well with the National Pork Board’s efforts right now.”

Not only has Torgerson been a valued partner in Minnesota, but in 2008, he was enlisted into the National Pork Board Celebrated Chefs program – selected for his culinary excellence, creativity and originality in menuing pork dishes.

Through countless events and consultations from state to national levels, Torgerson shares his love of the world’s favorite protein to get a delicious product in consumer’s hands. The Minnesota Pork Board is greatly appreciative of his willingness and enthusiasm to share his knowledge with consumers and chefs alike to teach them innovative and delicious ways to cook pork.

Focused on Big Challenges Ahead, Minnesota Pork Board Shares Vision of Sustainability

Wed, 06 Apr 2022 14:00:52 GMT

From 1960 to 2015, pig farmers have improved to use 75% less land, 25% less water, 7% less energy, and 8% reduced carbon emissions to produce one pound of pork, according to the National Pork Board.

As the second largest pork producing state in the U.S., the Minnesota Pork Board shared their new vision on April 5 for more sustainable pork production, focusing on goals in the areas of environment, animal wellbeing, food safety, public health, people and communities.

“We know there are big challenges ahead when it comes to social, economic and climate issues. We’ve outlined the measurable goals and needed resources and support that will help farmers achieve those goals,” David Preisler, Minnesota Pork CEO, said in a release.

Through practices such as nutrient management plans and reduced tillage and cover crops, farmers can continue to raise pigs and provide a high-quality food, while also making the most productive use of resources and provide opportunities for rural communities, Minnesota Pork Board said.

Many of these practices have been put into action at New Fashion Pork.

By implementing soil management strategies, such as reduced tillage and cover crops, across Minnesota’s farmland, these emissions might be reduced by more than 10 million metric tons per year which is equivalent to removing more than 2.2 million passenger vehicles on the road, according to The Nature Conservancy (TNC).

“Soil health practices reduce carbon dioxide emissions and improve the health of our rivers, lakes and streams,” Leif Fixen, agricultural strategy manager of TNC in Minnesota, said in a release. “We’re excited to work with the Minnesota Pork Board and its farmers. We hope other producers in Minnesota follow their lead and take action to help address the climate challenge and protect our waters.”

The On-Farm Sustainability Reports program , funded by the Pork Checkoff, will be used to track improvement through on-farm data, provided to pig farmers to implement at no cost. Minnesota and all of U.S. pork production will use the information to establish baselines and contribute to the industry- wide tracking system.

Minnesota pig farmer, Randy Spronk, said, “The On-Farm Sustainability Reports provide metrics that are third-party verified and can track progress at the industry level, while also giving farmers individualized insights that help them make better decisions specific to their farm for the future of pork production.”

More from Farm Journal’s PORK:

The Proof is in the Data, Minnesota Pig Farmer Says

Pig Farmers Commit to Sustainability: Here’s the Proof

Sustainability and the Pork Industry: Make Money, Save Money, Save Time

It’s Time to Get on the Bus: National Pork Board Unveils Sustainability Goals

State Associations Elect Board Members and Honor Leaders of Swine Industry

Wed, 09 Mar 2022 15:00:53 GMT

Four Honored with 2022 North Carolina Pork Council Awards

At the North Carolina Pork Council’s annual conference, four individuals received upstanding awards for their efforts on behalf of the state’s swine industry, explains a recent news release.

Hall of Fame: Bob Ivey of Goldsboro, N.C., receives highest honor of induction into the N.C. Pork Council Hall of Fame, recognized for a lifetime of achievements and contributions to the swine industry. Many significant advancements in the industry resulted from Ivey’s work over several decades. Ivey’s career includes developing a four-way crossbreed, producing silky pork for the Japanese market and multiple commercial and sow production facilities and systems, as well as adopting pen gestation across a large production system. He remains active through his ICFS swine genetics business.

Outstanding Pork Producer: Owner of Turnbull Company LLC in White Oak, N.C., Bob Livingston and his wife operate a 2,400-head sow farm through Smithfield Hog Production and consistently rank in the top 5 for production in sow farms. At Turnbull Company, safety on the farm and treating one another with dignity and respect are among the top priorities, which led Livingston to learn to speak various languages of his employees.

W.W. Shay Award for Industry Distinction: Exhibiting outstanding service to the pork industry, Charmae Kendall of Magnolia, N.C., has been invaluable at the North Carolina Cooperative Extension Service teaching youth about the agriculture industry. Her drive and hard work have led to the Duplin County 4-H Pig Project, in partnership with Smithfield Hog Production, that engages 40 local youth in an eight-week swine-centered learning experience.

Emerging Leader: Rising from unfortunate circumstances, Josh Coombs of Clinton, N.C., inherited the family farm that was previously owned and operated by his father and grandfather. Contracting with Prestage Farms, Josh and his wife have grown the operation from four to 12 hog barns and added four nursery barns. Josh is a full-time fireman, has served as a member of the North Carolina Pork Board, and dedicates time to many other local and state level groups and associations.

Minnesota Pork Producers Association Announces New Board Members

Elected to serve three-year terms as Minnesota Pork Producers Association (MPPA) board members, Vice-President Vince Baack of North Mankato, Brandon Schafer of Goodhue, and Tim Schwartz of Sleepy Eye will lead and serve members through influencing public policy at local, state and national levels.

“The Minnesota Pork Producers Association board of directors is diverse, representing the broad range of farms found throughout the state,” says John Anderson, board president, in a release.

The recently elected members join Anderson of Belgrade, Secretary Adam Barka of Sleepy Eye, and members Bill Drager of Mapleton, Todd Marotz of Sleepy Eye, Mike Mouw of Sioux Falls and Daryl Timmerman of North Mankato. Lori Stevermer of Easton and Terry Wolters of Pipestone also currently serve as Minnesota representatives on the National Pork Producers Council board of directors.

Pig Farm Support in Washington: Minnesota's Legislator of Distinction

Mon, 21 Feb 2022 15:00:17 GMT

The Minnesota Pork Board recognizes Rep. Collin Peterson as the first Legislator of Distinction award recipient.

One thing all farmers have in common is the desire for their freedom to operate. When this is put in jeopardy, farmers across all spheres of agriculture band together to fight for it. One of Minnesota’s greatest allies in battling government regulations in favor of pig farming and the freedom to operate was Representative Collin Peterson – the first formally recognized Legislator of Distinction award recipient for the Minnesota Pork Producers Association.

Road to Politics

The Clay County native grew up farming alongside his father and attended college at Minnesota State University Moorhead, earning his degree in accounting and business, followed by a CPA certification. By 23, he started his own accounting practice in Detroit Lakes.

“My buddies talked me into running for the state senate,” recalled Peterson. “I had no idea what I was doing. I didn’t even know who held the office at the time.”

Peterson was a member of the Minnesota Senate for nine years, representing a northwestern district. Deciding he enjoyed politics and constituents telling him he was “good at it”, he left his accounting practice to pursue politics full time, running for Congress in 1984. The fourth time was the charm for Peterson, as he found victory in Minnesota’s 7th congressional district in 1990, defeating incumbent Rep. Arlan Stangeland. The rest is history, as Peterson spent the next three decades advocating for Minnesota, rural America, and agriculture while not facing a serious challenge through several election cycles until 2016.

When asked what kept him in politics for so long, Peterson referred to farmer’s pleas to keep him in office. “I didn’t think I’d ever get out of office because the farmers didn’t want me to leave,” he stated.

Dr. Gordon Spronk, constituent and ally of Peterson’s, stated, “Congressman Collin Peterson was good for American agriculture, he was good for Minnesota agriculture, and he was good for my family farm owned by my brother Randy and me. I knew him as my congressman, my friend, and my fellow agriculturalist. For his leadership and hard work pushing USA agriculture forward over the past 3 decades, I will forever be grateful.”

Actions in Agriculture

Peterson believes his background in agriculture guided his career in politics. He described the great knowledge disparities between the large majority of congresspeople and himself.

“Our farm had nearly every aspect of agriculture, and I learned how to do everything from fieldwork to feeding livestock. I understood how farming worked, and I saw what farmers struggled through to survive,” Peterson asserted. “There are very few people in Congress that have actual experience on a farm.”

Throughout his tenure in Congress, Peterson became well-known for his expertise, knowledge, and firsthand experience regarding agriculture. He became a spokesperson and credible source in Washington, D.C., utilizing his credibility to help drive agriculture’s agenda.

From the start of the United States-Mexico-Canada Agreement (USMCA) development, Peterson hit the ground running, knowing these markets were critical for pork exports. The agriculture committee doesn’t have jurisdiction over trade agreements, so he and other members of congress built coalitions of members supporting the work being done by trade representatives. Peterson described his part primarily as a “supporting role” to make sure everyone in agriculture was supportive of the USMCA’s successful passing.

“Trade is proactive, the rest is reactive. Pig farmers want to be left alone to do what they do best,” said Peterson.

He served on the House Committee on Agriculture for 16 years, leading the committee twice as chairman in the 110th, 111th, and 116th Congresses of the United States. He also served as the Ranking Member through five congressional sessions. During his time serving on the committee, he advocated for pig farmers through several crises, the most memorable occurring during 2020 with COVID disruptions resulting in packing plant closures.

Corralling through COVID

During this period, Peterson described how he was able to get calls returned and have actionable conversations due to his long-standing relationships with lobbyists and other decision-makers. “It was because I knew people and they knew me. They knew I wasn’t jerking them around and was serious about the situation. There were no politics involved.”

Collaborations with JBS and corresponding unions resulted in changes to plant operations and installation of plastic barriers to prevent virus spreading and keep workers safe. Peterson’s communication with Governor Walz provoked the Minnesota government to pay attention to the situation and elicited positive response for pig farmers. His battle for pig farmers struggling through this time also resulted in relief measures and programs being put into COVID relief bills that helped reimburse farmers for losses they incurred while dealing with packing plant closures.

“Everyone was trying to do the right things, we just didn’t know how to deal with it all,” Peterson recalled. “It wasn’t pretty, but we were able to get through and hopefully now we won’t be caught flat-footed if something comes around again.”

Typically, a pig farmer’s attitude is to have the government leave them alone, so much of Peterson’s work revolved around keeping the government out of pig farmer’s hair and mitigate damage done by members of other committees. He mentioned confronting colleagues many times persuading them to “back off” in pursuit of a bill that could be harmful to farmers. More often than not, he admitted most members “are trying to do what’s right; they’re just listening to the wrong people.”

MPPA President and constituent of Rep. Peterson, John Anderson acknowledged, “During his time in congress Rep. Peterson understood the challenges we as producers were facing. As a legislator, he was effective to bring help when needed as well as work to curtail government overreach. Collin was a true advocate for the pork industry and for all of agriculture.”

He knew the impact of getting politicians onto farms to meet farmers face-to-face. Even if a politician represented a primarily urban area, agriculture still played an important role in that community. Many urban areas have a large population of food insecure constituents. Without agricultural support, there would be less accessible food to feed the population. By protecting agriculture and the food supply, prices stay reasonable. Rep. Peterson understood the need to bring along his urban colleagues to ensure food programs and other attributes of the Farm Bill were able to move through congress. With a five-year Farm Bill cycle, Rep. Peterson had a hand in the last six Farm Bills. The Farm Bill is a good example for bipartisan work, something Rep. Peterson was known for as he brought members from across party lines to work on food and agricultural issues.

Successful Mentorship

In his political career, Rep. Peterson served as a mentor to countless politicians both from Minnesota and across the United States. One mentee was Congresswoman Angie Craig of Minnesota’s second congressional district.

“It was a privilege to serve alongside Collin Peterson, whose long list of accomplishments as Chairman of the Ag Committee – and commitment to working with folks on both sides of the aisle – is simply extraordinary. From day one, Collin showed a willingness not only to work with me as a colleague, but to act as a friend and mentor to a freshman member of his committee,” said Representative Craig. “He was a giant in Congress, and someone whose influence on ag policy and tenacious advocacy on behalf of family farmers is sorely missed. I’m confident that his legacy will live on for years – both here in Washington and back home in Minnesota.”

A Continued Advocate

Though his time in an elected political seat has come to a close, Rep. Peterson continues to support agriculture and is currently heading the Midwest Council on Agriculture, a coalition of six Midwest states (Iowa, Minnesota, Nebraska, North Dakota, South Dakota, and Wisconsin) banding together to advocate for agriculture and sustainable economic policies.

Peterson convened the council out of necessity to protect rural policy and a strong agriculture sector in the Midwest. Modeled after the Southwest Council of Agribusiness – a highly successful group achieving wins for commodity groups – the group’s regional voice will “defend attacks on agriculture”.

The council is comprised of farmers, ranchers, agribusinesses, commodity groups, agricultural lenders, and those whose businesses rely on agriculture. Its goal is to augment what state and national organizations are doing while bringing a Midwest perspective.

“My credibility is still strong,” stated Peterson. “I still have sway with the house and senate committees, and this will bring me to the table.”

In office, Rep. Peterson was a true advocate for Minnesota pig farmers and is continuing his legacy to boost agricultural interests. His commitment to work with and for rural America has not gone unnoticed, and Minnesota pig farmers are grateful for the work he has done on their behalf.

Four Executive Board Members Elected to Serve on Minnesota Pork Board

Thu, 17 Feb 2022 20:01:14 GMT

Four individuals were elected to serve on the Minnesota Pork Board Board of Directors at the Minnesota Pork Board’s annual meeting at the Mayo Clinic Health System Event Center in Mankato. A slate of nominees was presented to all in attendance.

These individuals will serve on the executive board for a three-year term. They will begin their time on the board this upcoming March and join the remaining eight board members still finishing their three-year terms.

Members of the Board of Directors represent the 3,000 Minnesota pig farming families and gather quarterly to discuss efforts revolving around the research, education, and promotion of pork and the families who raise it.

Newly-elected members include Mike Boerboom, Marshall; Meg Freking, Jackson; Mary Langhorst, Lafayette; and Brian Johnson, Walnut Grove.

Other board members include Chris Compart, Nicollet; President Brad Hennen, Ghent; Roger Punt, Prinsburg; Abbie Redalen, Chatfield; Amber Portner, Sleepy Eye; Brian Schwartz, Sleepy Eye; Vice President Todd Selvik, Waseca; and Secretary Myrna Welter, Stewartville. In addition, Minnesota representative serving on the National Pork Board includes Dale Stevermer of Easton.

Up & Coming Leaders: Meet Yuan-Tai Hung

Mon, 24 May 2021 19:24:08 GMT

Yuan-Tai Hung, an up and coming leader in the swine industry, builds upon his poultry background to deepen his understanding of nutrition in an effort to develop optimal feeding strategies for pigs.

Age: 31
Hometown: Taipei, Taiwan
Education: BS at Tunghai University; MS at National Chung Hsing University; currently pursuing Ph.D. in swine nutrition and gastrointestinal physiology at the University of Minnesota under the guidance of Drs. Gerald Shurson, Pedro Urriola and Milena Saqui-Salces.

Q. What is your background in the swine industry?
A. During an undergraduate animal nutrition course, my professor said, “You are what you eat.” This motivated me to focus on animal nutrition and how it influences animal growth performance. Through my graduate training, I gained the knowledge needed in poultry nutrition to work professionally in a sales and technical service role with an animal nutrition company. During this time, I discovered some similarities in poultry and swine products which led me to further study in swine to make my nutritional background more comprehensive.

Q. Tell us about your internship experiences.
A. I interned with Yao Xiang Hao Agri Co., Ltd and gained experience in commercial poultry farming and laying hen production. I cared for white leghorns in caged housing systems and learned parameters for determining egg quality. I also spent three months as a swine technician at Liang Yi Swine Farm (20,000 head). I learned vaccination techniques for nursery pigs, gained skills in monitoring animal health and welfare in swine and learned how to identify, prevent and control Enzootic Pneumonia (SEP) under the direction of an executive veterinarian. At Li Xin sow farm (800 sows), I learned pig care in lactation and weaning phases, how to determine heat in gilts and sows and basic techniques for semen collection and artificial insemination.

Q. Did you take part in undergraduate research?
A. I was an undergraduate research assistant in the Physiology Lab at Tunghai University with Professor Shyi-Kuen Yang. My study was on the effects of photoperiod on growth performance and metabolism in Roman geese. I observed the process of writing a research protocol, preparing documents for IACUC approval and arranging logistics for a research trial. I also learned animal handling techniques, sample collection protocol (serum and tissues), data processes and statistical analysis. I also worked on a project at National Taiwan University’s Poultry Nutrition Lab developing and conducting a study on the effects of dietary metabolic energy on daily metabolic energy requirement for Peking ducklings.

Q. What other learning opportunities have you been involved in?
A. Since 2016, I have attended academic meetings including the American Society of Animal Science Midwest Meeting, the Allen D. Leman Swine Conference and the Minnesota Nutrition Conference where I have given oral and poster presentations. I’ve also attended the Zinpro Student Symposium and the World Pork Expo. Recently, I passed an examination by the American Registry of Professional Animal Scientists and am recognized as a Professional Animal Scientist with a specialization in swine.

Q. Tell us about your current research.
A. My current research involves a holistic approach that integrates swine nutrition, gastrointestinal physiology, metabolomics and microbiomics to understand the influence of fiber on animal performance. My study will explain how dietary fiber and its viscosity impact growth performance of pigs through identification of physiological and metabolic responses in the gastrointestinal tract. Fiber is evaluated in animal performance due to the role of fiber type in gut health as it relates to bacteria and fermentation characteristics, chemico-physical properties and the unknown requirement or ideal type of fiber for pigs. I am working to elucidate the association between the viscosity of fiber, nutrient digestibility, metabolic response and intestinal physiology in pigs fed different levels of soluble fiber. This work involves evaluation of tissue morphology, intestinal epithelial cells, enzymatic activity, expression of mucin and hormones in the gastrointestinal tract. These results will help develop optimal feeding strategies for swine consuming diets with fibrous feed ingredients.

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Tesch Named 2019-2020 Minnesota Pork Ambassador

Thu, 19 Nov 2020 03:33:06 GMT

Source: Minnesota Pork Board

The Minnesota Pork Board selected Logan Tesch of Sibley County as the 2019-2020 Minnesota Pork Ambassador. Kayla Vonk of Wantonwan County was named first runner-up and Levi Sorenson of Freeborn County was named second runner up.

Tesch was named ambassador during an afternoon program on Wednesday, August 7, at the Wick Buildings Farmfest forum stage. The program was emceed by Lynn Ketelsen of the Linder Farm Network.

Minnesota’s Pork Ambassadors serve as good-will ambassadors for more than 3,000 family pig farmers while also gaining valuable professional and personal development opportunities.

“The ambassador program provides an opportunity for the upcoming leaders of the pork industry to expand their agricultural knowledge, leadership skills, and community involvement,” states Jill Resler, chief operating officer for Minnesota Pork and ambassador program director. “The ambassador candidates’ passion and enthusiasm for the pork industry is contagious, and it is a privilege to work with them.”

During the program, Tesch was also recognized for writing the best essay and received a cash award. Sorenson was recognized as the Congeniality Award winner.

Eight young people representing seven counties competed for the title of Minnesota Pork Ambassador. Candidates are evaluated based on their written essay, personal interview, public presentation, and mock media interview. This year’s judges were Ruth Vetter of PIC; Ashley Englin of Schwartz Farms Inc.; and Andrew Praus of K&K Farms Inc.

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Fire Investigators: Huge Minnesota Swine Farm Fire Was Accidental

Thu, 19 Nov 2020 03:27:46 GMT

State investigators have concluded an investigation into a huge fire that killed more than 12,000 pigs and hogs at a southern Minnesota swine farm.

The State Fire Marshal Division released its conclusion Tuesday that the blaze at Cougar Run near Truman in Martin County was accidental and caused by excessive heat from pressure washers.

Firefighters from 10 agencies battled the fire last October. The blaze destroyed three buildings, 3,300 sows and 9,000 piglets. The report says the livestock loss alone is valued at $1.3 million.

Investigators say the heat from the gas-fueled pressure washers operating for four hours ignited some insulation in an attic area next to a chimney exhaust stack.

A second operation with 2,800 sows about a mile away was not affected. Together they employed about two dozen people, none of whom were injured in the fire.

PORK Perspectives: A Minute with Topigs Norsvin’s John Eggert

Wed, 11 Nov 2020 05:06:42 GMT

PORK Perspectives is a recurring column that provides business and leadership strategy tips from some of the pork industry’s leaders, sharing insights on their business plans and service to the industry.

John Eggert hates being good. For Topigs Norsvin’s chief development officer in the U.S., good simply isn’t enough. He believes in putting in the extra effort to be great and leads his team accordingly.

Eggert leads sales, marketing and research and development efforts in the U.S for Topigs Norsvin, a farmer-owned pig genetics company owned by 3,000 Dutch and Norwegian pig farmers. In a recent interview, Eggert shared his business philosophy, his thoughts on the changing swine industry and his first time meeting the board of directors.

Q. Tell me about your business.
A. Our company is very focused on the long-term in regards to what is best for the customer, for the product and for the next generation of pig farmers. All of our company profits get reinvested back into our R&D program. Our owners are all about getting paid with better products to use on their farms. Philosophically, that makes Topigs Norsvin different. We aren’t about hitting quarterly numbers for Wall Street. They have a strong belief in what a pig should be and what it should be doing on the farm.

Q. Describe a typical day on the job for you.
A. My favorite part of my job is that there is no typical day. Every day is different. I may be in the office one day, at a farm the next day, a packing plant the following day, and then on the other side of the world the day after that. I enjoy getting to see the global industry and appreciate that opportunity. I hope I have something valuable to share when I travel to visit with producers and packers around the world. I know they teach me something everywhere I go.

Q. How does Topigs Norsvin help and work with its customers?
A. For us, customer service begins at the slat level. We’re on the farm with our customers, helping them learn how to manage our products and get the most out of them. Every customer is unique – some have hundreds of thousands of sows and some have 20 sows. We don’t say no to anyone. Each customer requires a different level of service. A new customer may get more attention up front because they are learning and getting educated. Larger customers may get more attention at times because there are more aspects to their business and more components to discuss. Ultimately, we make it a priority to be here for everyone when they need us.

Q. How has the business changed since you started with the company?
A. I’ve been with Topigs since 2010. During that time, we’ve grown from having a very small presence in the U.S. to being a very significant player in the U.S. Our genes are in over 10% of U.S. sows today – and that number is growing as fast as we can make more. Our strength lies in our product.

Q. What is your business philosophy?
A. For me, it’s about product leadership and providing solutions at the slat level. But quite honestly, I work for a business led by farmers at heart. I will never forget meeting the board of supervisors that oversees our company for the first time. I was so nervous – I wanted to have all the numbers I needed in my head from a business standpoint. But to my surprise, they just wanted to talk about pigs. We “do” breeding in a different way; we are solving challenges for farmers.

Q. Describe the most eye-opening moment in your career.
A. I traveled to The Netherlands after I was hired. I’ll never forget asking a farmer if he was attending farrowings 24/7 to get the performance he was achieving at his farm. He thought I was crazy – he pointed at a sow and said “that’s her job!” I learned quickly that it’s about creating a female who can do the job herself. Fast forward nearly 10 years. Our industry is struggling to finding quality labor and workers with strong animal husbandry skills. Genetics that require less human intervention and labor are critical now.

Q. What does balanced breeding mean to you?
A. If you select only for total born, you’ll get a lot of pigs. But by focusing only on total born, you’ll also get a lot of small pigs, including some pigs that aren’t viable. Our owners said they wanted more pigs, too, but not more pigs in the bucket. For every additional pig born we add through genetics, we ensure that number of pigs weaned increases at the same rate. As we increase total born, we increase number weaned and number of teats as well – our goal is to achieve a balance of traits so that we get large litters or high-quality piglets from a female who can do the job herself. A self-sufficient animal makes life on the farm easier.

Q. How is the field of swine genetics evolving?
A. When I was in school, we were excited about all the changes we were witnessing in the world of genetics – from genetic markers to cloning. When I started my Ph.D., they said that mammals had 100,000 genes. When I graduated four years later, they said mammals had 25,000 genes. We were still discovering some very basic things 20 years ago. Then we shifted to where we had all of this genetic information, but what should we do with it? We had some phenotypes, but we needed to collect more data on the animal. Genetic information isn’t any good if you can’t tie it to a trait from a genetic improvement standpoint. We are starting to circle back to emphasizing genotypes again, while new methods to collect large volumes of phenotypic data are also under development. Genes can have multiple functions and multiple interactions with other genes. The science of genetics is exploding all over again right now and that’s fun to be around.

Q. How has the U.S. swine industry changed?
A. In the last 10 years, we’ve seen expansion, further integration, heavier hogs to market, and increased interest in antibiotic-free and animal welfare-focused production. I expect all of these trends to continue. We continue to develop a better pork product that can be sold around the world at a competitive price. But if you look at the trend for per capita pork consumption in the U.S., it’s been very flat. Because the US is such a great place to raise pork, our industry continues to expand. However, expansion without increased domestic consumption means further dependence on export markets.

Q. As a global company, how does African swine fever affect your business?
A. Disease is bad for everyone. Our U.S. customers are positioned for profitability provided we keep ASF out. ASF in China dominates the headlines, but we also have grave concerns about how ASF is moving in Europe. Heightened biosecurity is at the forefront for all genetic companies and producers. Topigs Norsvin continues to build global and local redundancies for our products. For example, we now have TN Tempo and Z-line nucleus herds in Canada in conjunction with our new Delta Canada boar test station. These redundancies provide an insurance policy for both our company and our customers.

Q. What concerns do you have about the swine industry now?
A. In addition to getting export markets opened up and keeping ASF out of the country, there’s more and more pressure being placed on all livestock producers in terms of sustainability and their impact on the environment. The world wants livestock production to be more sustainable. I’m proud to be part of a company that actually contributes to that – we’re not just talking the talk, but we’re also walking the walk.

Q. What’s the best piece of business advice you could give to someone just getting started?
A. Don’t surround yourself with people that think the same way you do – how boring is that? Surround yourself with people that think differently. The world is not black and white. Sometimes there’s no solution, sometimes there’s two. Sometimes you’re both right, sometimes you’re both wrong. Identify the people in your world of high moral character that also possess the qualities of intelligence, knowledge, and wisdom and then always listen to what they have to say, even if you disagree, and don’t be afraid to ask for their advice.

Q. How do you stay current and up-to-date on the industry?
A. The amount of information available today is overwhelming. I scan the headlines, and drill down on (maybe) one story each day. If it’s good, I share it. The team of people that I work with have diverse interests, and they do the same. We feed each other. Today’s technology provides many avenues for staying in communication with people all over the world (and I use them every day), but no technology is as effective as a personal conversation.

Q. If you knew then what you know now about your career, what would you have done differently?
A. Don’t look back, look forward. My career path has been an imperfect and winding road, but I learned from all the errors along the way. They shaped me. If I say “what if …?”, I’m thinking about possibilities in the future, not wondering about the past.

Q. What do you enjoy most about your job?
A. Nothing brings me more satisfaction than getting positive feedback from a customer – how much they appreciate our product and how well it works for them.

Q. What will the Topigs Norsvin business look like 20 years from now?
A. I don’t see any big fundamental changes in “what” Topigs Norsvin does, or in “why” we do it, but I think the next 20 years will bring a lot of changes in “how” we deliver genetic improvement. Twenty years from now I anticipate large volumes of commercial production data from individual pigs and carcasses that can be incorporated into our breeding program in conjunction with enhanced genotypic data. The challenge will be to have the computing power to process all the data. The result will be increased rates of genetic progress and an ability for us to more rapidly respond to the ever-changing demands of pork producers and consumers. Big Data is changing agriculture. A lot can change in 20 years, and it will.

I hope people are eating more pork in 20 years. I love that we are educating consumers with new and better methods for preparing pork so that they have a more rewarding eating experience. I love foodies and their desire to know where their food comes from. I think it’s fantastic because pork has a good story to tell. Topigs Norsvin will contribute to that with our breeding philosophy. We are part of the story.

Opinions expressed in this column are the opinions of John Eggert and do not represent the opinions of Farm Journal’s PORK. Watch for future columns featuring advice and insights from more of the industry’s largest suppliers.

More from Farm Journal’s PORK:

Pork Producers: Are You Prepared for an Emergency?

African Swine Fever Facts You Need to Know

Minnesota Timberwolves Owner Moves Into Food Industry with Pork Plant

Wed, 11 Nov 2020 05:02:57 GMT

Billionaire printing magnate and Minnesota Timberwolves owner Glen Taylor is becoming involved in the food industry.

Taylor and a group of investors are spending millions of dollars to convert a former beef plant into a hog processing facility, Minnesota Public Radio reported . They plan to open Prime Pork in Windom, Minn. by January.

The plant will be a medium-sized operation that will process more than 6,000 hogs daily. The group hopes to tap into people’s growing desire to know where and how their food is produced.

“The customer can know which farms the hogs came from,” Taylor said. “How they’re raised, what they’re fed, how they’re treated.”

Plant Manager Wayne Kies said the operation won’t accept hogs treated with a growth stimulant that’s banned by China, a fast-growing pork market.

“We want to produce a quality, consistent product,” Kies said.

The Food Marketing Institute report found that 43 percent of millennials distrust large food companies, more than double the rate of the rest of the population.

“I think that there is a demand and an expectation this day and age that I should be able to find out any information about anything that I want,” said David Fikes with the Food Marketing Institute.