Miscellaneous

Tick Safety Guide: Preventing Alpha-Gal Syndrome and Lyme Disease

Fri, 10 Apr 2026 18:22:43 GMT

Increasing reports of alpha-gal syndrome, Lyme disease, Rocky Mountain spotted fever and other tick-related illnesses are a critical reminder why preparation is important before spending time outside in spring and summer, says University of Missouri and Lincoln University Extension urban entomologist Emily Althoff.

Ticks are the most important vectors of disease in domestic and wild animals throughout the world, and are second only to mosquitoes in transmitting disease in humans. As temperatures rise and people begin camping, fishing and farming, it’s more important than ever to be aware of the health dangers posed by ticks, she explains.

What is Alpha-Gal Syndrome (AGS)?

Bites from the lone star tick (Amblyomma americanum) or the blacklegged tick (Ixodes scapularis, also called deer ticks) can trigger AGS. Alpha-gal is a sugar molecule found in most mammals. After eating mammalian meat, people who become allergic to alpha-gal may experience an hours-long delay in symptoms, which include hives, swelling of lips, face, tongue or throat, stomach pain and nausea, reports the University of North Carolina (UNC) at Chapel Hill . It can also cause restricted breathing and death.

deer_tick-Mizzou.jpg

(University of Missouri)

AGS diagnosis involves a combination of medical history, physical examination, allergy testing and symptom tracking.

Best Practices for Tick Prevention on the Farm

Although Lyme disease is treatable with antibiotics, there is currently no cure for AGS. Because of this, tick prevention is the best defense. Here are three tips for tick prevention

Dress to defend.
Ticks frequently attach to the lower legs of people and then crawl upward before embedding themselves in the skin to feed. They thrive in the humid, cool layer at the soil’s surface and often locate hosts using an ambush strategy known as “questing.”
The right choice of clothing can help you prevent you from picking up ticks, Althoff says. Choose light-colored garments. Tuck your shirt into your pants, and tuck your pants into your socks.

“This is where duct tape comes in handy,” she says. Duct tape the bottom of the pant legs closed to prevent ticks from getting to your skin.
Use DEET.
Always apply DEET-based insect repellent when visiting wooded areas or working on farms, says MU Extension health and safety specialist Karen Funkenbusch. Apply DEET only as directed to exposed skin or clothing. Avoid eyes, mouth, injured skin and children’s hands. Be careful not to inhale the product, and do not use it around food, she cautions. Wash treated skin and clothing thoroughly once you’re back indoors.
Search and destroy.
When you come inside after spending time in the outdoors, perform a full-body tick check. Look inside and behind the ears, along the hairline, the back of the neck, armpits, groin, legs, behind the knees and even between toes. The Centers for Disease Control and Prevention recommends showering within two hours of being outdoors. If you find a tick, remove it with sturdy tweezers.

How to Safely Remove a Tick

Removing a tick can be challenging, but do not wait to go to a healthcare provider. Grasp the tick at the front of its body, as close to the skin as possible, and pull straight out. Avoid squeezing the rear of the tick, as this can cause it to expel gut contents into your skin, increasing the risk of infection. Clean the bite area and your hands with rubbing alcohol, iodine or soap and water.

If you develop a rash or fever within several days to weeks after removing a tick, see your doctor.
Contrary to popular belief, CDC warns not to use petroleum jelly, heat, nail polish, or other substances to try and make the tick detach from the skin. This may agitate the tick and force infected fluid from the tick into the skin.

(Centers for Disease Control and Prevention)

Avoid Tick Testing

People who have removed a tick may wonder if they should have it tested to see if it is infected. CDC says testing is not recommended, even though some commercial groups offer it.

“Laboratories that conduct tick testing are not required to have the high standards of quality control used by clinical diagnostic laboratories,” CDC shares on its website. “Results of tick testing should not be used for treatment decisions. Positive results showing that the tick contains a disease-causing organism do not necessarily mean that you have been infected.”

If you have been infected, CDC says you will probably develop symptoms before results of the tick test are available.

If you develop a rash or fever within several weeks of removing a tick, see your doctor. Learn more here.

Read More:
Researchers Close in on Alpha-Gal Syndrome Meat Allergy Mystery Linked to Ticks

The New Survival Skill: Build Like a Polymath, Lead Like a CEO

Wed, 08 Apr 2026 15:15:55 GMT

Have you been concerned about jobs being eliminated because of artificial intelligence (AI)? My exhortation is that, now more than ever, if you want to protect your position in the market, your company and your role, you must become more innovative and entrepreneurial with and through AI.

To lead, not just survive but thrive, you must become an AI-driven entrepreneurial polymath.

Some entrepreneurs dedicate their lives to building and scaling a single enterprise, but the most impactful among them — entrepreneurial polymaths (or serial entrepreneurs) — never stop creating. They build multiple ventures, innovate across disciplines and contribute to both industry and society.

Polymath comes from the Greek “polymathēs” — “having learned much.” Historically, polymaths like Leonardo da Vinci and Benjamin Franklin applied mastery across multiple fields. In an entrepreneurial context, a polymath entrepreneur blends adaptability and insatiable curiosity with the commercial instincts to turn knowledge and innovation into enterprises.

Where the typical entrepreneur may invest all energy into one idea, the polymath entrepreneur has a restless drive to solve problems repeatedly. With AI, this isn’t just easier; it has become essential for survival.

The question for you is: Are you a maintainer, a one-venture wonder, or do you have the capacity for ongoing leadership and innovation across multiple pursuits?

Leverage for Leaders

Over my career I have interacted with thousands of CEOs, hundreds of whom have been clients and many who have become friends. The most fascinating and fruitful among them have always been the polymath entrepreneurs.

Whether they wear the title of CEO, founder or simply manager, they are the true engines of progress. They see opportunities others overlook, and in an age of technological disruption and AI, they often find it easy to reinvent industries.

But vision and creativity alone are not enough. As Peter Drucker reminds us, “Entrepreneurship is neither a science nor an art. It is a practice.”

Entrepreneurs often have blind spots in the disciplines of management, strategy, innovation management, implementation, culture, resource allocation, productivity and sustainable value creation. Without these, even a polymath’s brilliance can stall.

One shortcut is leverage: Partner with external strategists who’ve implemented AI-driven innovations across many businesses, so you’re not learning everything the expensive way, through delays, misfires and internal politics.

When partnered with strong functional leadership, however, the polymath entrepreneur becomes nearly unstoppable. Their power multiplies when aligned with:

Operations leadership (chief operating officer/VP of operations) to translate vision into scalable systems.
Financial leadership (chief financial officer) to ensure disciplined capital allocation and risk management.
Specialized expertise (e.g., internal full-time or external consulting or fractional chief marketing officer, chief information officer or chief strategy officer) to deepen customer, technology or domain execution.

As Michael Porter taught: “The essence of strategy is choosing what not to do.” The polymath thrives because they can choose across domains, letting go of the old to seize the new. And as Joseph Schumpeter argued in “Capitalism, Socialism, and Democracy,” the entrepreneur is the true agent of “creative destruction.” The polymath entrepreneur embodies this, not just once, but repeatedly, breaking down old models and building new ones.

Unlike the myth that entrepreneurship is a product of personality or charisma, whether Steve Jobs at Apple, Richard Branson at Virgin or Elon Musk with his many ventures, Drucker insisted that entrepreneurship is a discipline. It can be studied, replicated and managed. What separates polymath entrepreneurs is their repeated ability to master this discipline across domains.

Bottom line: The most successful will be those who will be applying the fast-evolving tools of AI to not just innovate and add new value through the optimization of your organization but also to create new solutions for your customer/market that innovate your industry — and often will create a new sustainable business faster and more value-creating than ever before.

Mark Faust (513-621-8000, mark@em1990.com) works with owners, CEOs and sales managers who want to grow their businesses. You can schedule a free profit improvement session with Mark by visiting calendly.com/markfaust . Read more ideas from him here .

Thunderstruck: Rob Brenneman Brings High-Horsepower Leadership to NPPC

Wed, 11 Mar 2026 14:14:43 GMT

Thunder (ah-ah-ah-ah-ah-ah-ah-ah). As the familiar AC/DC song roared, Iowa pig farmer Rob Brenneman walked to the stage to share his first comments as National Pork Producers Council’s newest president.

Raising pigs is more than a job to Brenneman. In order to give back to the industry that has done so much for him, he said yes to the opportunity to lead NPPC and help protect opportunities for the next generation of pig farmers.

Connecting Policy to Reality

“NPPC fights battles that producers cannot fight alone,” Brenneman says. “NPPC is the unified voice for pork producers, protecting our freedom to operate. I’m looking forward to getting out and meeting other producers, listening to their ideas, and making something out of their ideas.”

Industry challenges surrounding animal health, overhead costs and consumer trust aren’t going away. Immediate challenges like tariffs, Mexico antidumping/countervailing duty investigations and labor are top of mind, too.

“When real pork producers go to D.C., policymakers listen differently,” Brenneman says. “You can explain how policies affect your day-to-day operations better than anyone. You have the knowledge and experience to help policymakers make informed decisions. Our collective voice protects all pig farmers. We connect the policy to reality.”

For example, during comments by Julie Callahan, chief agricultural negotiator with the Office of the United States Trade Representative, at the National Pork Industry Forum, she shared how important NPPC and pork producers are to their office.

“They call us and ask for input,” Brenneman says. “Being at the table allows us to give the input about what independent producers want. That gives me hope. NPPC gives me hope as an independent producer, that we’ve got a chance. We’ve got to keep our doors open to trade.”

Of course, not all of the work NPPC does makes headlines, he points out. Some of the simpler things, like what NPPC did with labor, didn’t get as much hype.

“I had the opportunity to be in on those meetings with key people in Washington, D.C., and they listened to us, and it helped,” he says. “I don’t think everybody gets that. The TN Visa situation is a big deal, and I don’t think a lot of people understood how some of that gets corrected or incentivized to be better. There are so many unseen things that don’t happen because you’re at the table. Nobody knows they were ever a threat, which means we’re doing our job.”

A Unified Industry

Of all the important messages like this shared at National Pork Industry Forum, Brenneman hopes people hear one important thing: The pork industry is unified.

“We are not fragmented, and we work together as much as we can,” he says.

A self-described “high-horsepower, high-speed guy,” Brenneman will be focused on continuing to encourage unity during his presidency. He also is setting the bar high for staff, producers and the entire industry.

“I have very high expectations,” he says. “I expect things to get done, and I expect delivery. I expect an end to what they’re doing. I think that’s only fair as we work in an industry that has high expectations. It’s my job to provide leadership and coaching to get us there. I want to provide the tools needed to fix what’s broken or improve what’s already going well.”

From a policy standpoint, he hopes to close the chapter on Proposition 12 and prevent a patchwork of state laws in the next year.

He knows the job is going to require a tremendous lift from his entire family and the entire team at Brenneman Pork.

“Without my wife Char by my side, this would never work,” he says. “I’ve got a tremendous team and tremendous family at home who are involved and standing by me to help me succeed at this. We operate by this phrase in our operation: Failure is not an option.”

Brenneman also points out that his wife knows him better than anyone.

“She knows my throttle and my brake,” he says. “She knows what accelerates that, what slows it down and what stops it. Some days, that’s not good for me, but it’s good for everybody else.” Listen to Rob and Char Brenneman on Episode 26 of The PORK Podcast .

A Voice for America’s Pig Farmers

The list of tasks ahead is long. If Brenneman could accomplish just one thing on the list, it would be to encourage more people to support the NPPC and the Strategic Investment Program.

“With that support, we gain advocacy and a voice,” he says.

Brenneman says he’s personally going to give this position everything he can.

“I want to emphasize how hard I am going to work at this to make sure that I do everything I can to make a difference for independent producers in this country,” he says. “Coming from Washington County, Iowa, you realize there are still independent producers out there. I’m in this for all of them, every single one. This is not about me – this is about them.”

Surrounded by hog barns and corn fields, Brenneman knows the fight is worth it.

“We have to revitalize rural America,” he says. “We live in the No. 1 hog county in Iowa, and it shows. That’s why ground is so high – that’s why young farmers are here. They came home to farm because they built a building, they got manure and they got a job, and now they farm. When I drive by farms and see kids on a four-wheeler or see kids showing pigs at the county fair, I’m reminded that they are the future. I do not want that to dry up.”

That’s one of the things NPPC CEO Bryan Humphreys appreciates most about Brenneman – his passion for the future leaders of this industry.

“His love and dedication to not just the industry, but this industry for literally generations to come, is incredible,” Humphreys says. “When Rob Brenneman talks about the pork industry, he doesn’t talk about the pork industry for him or for Char. He talks about it for his kids. He talks about it for his grandkids. He talks about it for his great grandkids. That long-term perspective of business continuity – of what we can do to make agriculture and raising pigs not just a good business, but fun for the next generation – is incredibly valuable.”

Pork (ah-ah-ah-ah-ah-ah-ah-ah).

Ruthless for Pork: Why U.S. Pig Farmers Must Change Their Thinking

Mon, 09 Mar 2026 19:59:25 GMT

No one will argue that a lot has changed since the Pork Checkoff was established by the Pork Promotion, Research and Consumer Information Act of 1985. When producers gathered to create a more unified, forward-thinking pork industry 40 years ago, they wanted to strengthen the position of pork in the marketplace.

But even though there was great support for this mindset, Gordon Spronk, a Minnesota pig farmer, says he, as well as many farmers, focused almost entirely on on-farm production practices with the goal of producing more.

Now, as president of the National Pork Board, Spronk is calling on the U.S. pork industry to consider a different perspective.

“I’m challenging you to change the way you think, and think of the consumer first,” Spronk says.

The opportunity in front of the pork industry is incredible, he explains. Protein is “having a moment” that he encourages producers to take advantage of for the future.

“Consumers are recognizing that protein is more important to their diet,” Spronk says. “In addition, the overwhelming association of meat with strength, energy and overall wellness is becoming apparent, even in my own family. All of a sudden, my grandchildren, who are all athletes, don’t drink ‘milk’ anymore. They drink protein (which you and I know is milk), but the bottle is clearly standing with the granular protein in that milk.”

Where does pork fit into this protein moment? Spronk says human nutrition research has played a key role in providing scientific evidence for at least two simple points: (1) athletes recover faster and (2) pork can help turn carbohydrates into energy and supports brain and nerve function .

What Does Belief Have to Do With It?

When recapping an earlier educational session discussing the National Swine Health Strategy at the National Pork Industry Forum, Spronk recapped a producer saying: “Listen, do we believe we can really do this? Do we really believe we can eliminate endemic pathogens from our national herd?”

Spronk says this really struck a chord with him because of the word “believe.”

“To me, the key word there was believe,” Spronk says. “And here is why – that’s a human behavior issue, not a technical issue or a science issue. That’s a human behavior issue.”

He discussed metanoia, an over 2,000-year-old Greek word that he says is relevant to how the industry moves forward.

“Metanoia, at its basic meaning, says, ‘think about your thinking,’” Spronk says. “A thought becomes thoughts. Thoughts become actions. Actions become behavior. Behavior becomes character. Character becomes how I live. You have an opportunity, and your opportunity starts with changing your mind. It’s as simple as that.”

Know the Consumer

As more and more data becomes available about today’s consumer through National Pork Board efforts, Spronk challenged producers to “be ruthless in understanding the consumer.” The consumer intelligence and consumer segmentation studies all focus on understanding what consumers want and then how the pork industry can meet that demand.

“Be relentless in changing your own mind and seeking what the consumer wants and needs from us as producers,” he says. “It’s amazing what you can get when you are really purposeful in wanting to study your consumer.”

One way to put yourself in the consumers’ shoes is to go to the big stores and try out new pork cuts like the coppa pork steak or learn how to cook new recipes like pork tonkatsu.

If innovation is needed, try innovating pork yourself. Get to work in your own kitchens and find new ways to use pork, to prepare pork and to serve pork. Invite your friends over and feed them pork, he says.

“Take the posture of a seeker,” Spronk says. “Change your mind. Think about the ways you think about pork. It starts with me. It starts with you.”

Why Did Chicago Public Schools Ban Pork?

Tue, 17 Feb 2026 23:43:51 GMT

UPDATE: Josh Maschhoff, current past president of the Illinois Pork Producers Association, is traveling to Chicago on Feb. 26 to address the Chicago Public Schools Board of Education. He will be calling for a formal review of the district’s pork prohibition impacting 630 schools that currently cannot serve pork at breakfast or lunch.

Of the 350,000 free meals served daily at Chicago Public Schools (CPS) through the Community Eligibility Provision, none include pork. Despite being a staple in Chicago households, an “illusive” vote during a virtual COVID-era board meeting quietly removed this nutrient-dense protein from the menu.

So why did CPS ban pork? That’s a mystery the Illinois Pork Producers Association (IPPA) is trying to solve.

“We found out in February 2025, really by accident, there is an all-pork ban at all the Chicago Public Schools in our state,” says Jennifer Tirey, IPPA executive director.

IPPA sent Illinois public school food service directors a new resource from the National Pork Board designed to help public schools prepare nutritious, tasty pork dishes for large audiences of people.

“We received a response back from the food service director at CPS,” Tirey says. “It said, ‘Well, thank you for this resource. However, we have a ban on pork and we can’t serve pork – not for breakfast, not for lunch. None of our meals can ever have pork in it.’”

According to the CPS School Wellness Policy , all menu items must be “pork-free.”

A Cultural Disconnect

That means 325,305 students across 634 schools are not allowed to have pork as an offering despite efforts to accommodate other religious, ethnic and personal beliefs of Chicago students.

A high demographic of CPS is Hispanic and African American – approximately 85% or 265,124 students. According to 2024-2025 data, 47.3% are Latino/Hispanic, 34.2% are Black/African American and 11.3% are White. Pork consumption is high among these groups in Chicago, according to data compiled by Numerator, with 79.6% of Hispanic households and 75.8% of African American households regularly consuming fresh pork.

“Those families probably don’t even realize that something they hold so culturally close to them is no longer accessible to their kids,” Tirey notes. “It’s not fair that their children cannot access this valuable protein.”

A Missed Opportunity

CPS participates in the National School Lunch Program (NSLP) and receives USDA Foods, which are provided to school districts at reduced or no cost to help meet federal nutrition requirements. Section 32 and Pork Eligibility Pork products are included in the USDA Section 32 purchasing program, which allows USDA to procure surplus and domestically produced agricultural commodities

“The district is unable to accept or serve USDA-provided pork, and CPS forgoes access to a nutrient-dense, high-quality protein available through federal procurement,” Tirey says. “On a weekly basis, CPS misses out on approximately $5.51 million in federal reimbursements because roughly 39% of students skip lunch and 56% skip breakfast.”

One of the major reasons kids skip meals is because they don’t like what is being served, Tirey points out. At a time when inflation is causing everyone to pull back on spending, can CPS afford not to take advantage of these opportunities to provide a high-quality protein to students?

“CPS’ long-term debt is over $9 billion as of June 30, 2025,” Tirey says. “CPS’s short-term debt is $450 million on top of that.”

Allowing pork within CPS meal planning could improve program flexibility and align with federal procurement systems already designed to help districts manage costs, she adds.

“For example, most people think of sausage as pork sausage,” Tirey says. “By swapping out a pork sausage patty for a beef sausage patty at breakfast alone, it would save CPS $1.2 million over 180 days.”

Nutrient-Dense Protein

CPS dietitians indicated to IPPA through emails they were unaware of the original reasoning behind the pork ban. Although religious accommodation was suggested as a possible basis, there is no evidence in the record this was ever a consideration. CPS routinely offers multiple entrée options.

“We met with CPS nutrition leadership to share that pork is a high-quality, nutrient-dense protein that is culturally relevant to CPS students while being affordable and operationally feasible,” Tirey says. “Despite initial openness to discussion, CPS later declined to pursue any consideration of pork menu offerings due to the existing CPS policy.”

The 2025–2030 Dietary Guidelines for Americans, issued in January by USDA and Health and Human Services, emphasize the importance of adequate daily protein intake and encouraging consumption of nutrient-dense protein foods as part of healthy dietary patterns.

“Updated guidance reflects growing consensus that higher protein intake supports child growth, muscle development, satiety and overall health,” she says. “The guidelines recognize a range of animal and plant protein sources, including red meat — as appropriate components of a balanced diet when prepared and served in nutrient-dense forms.”

Pork qualifies as a nutrient-dense protein because it provides essential nutrients such as high-quality complete protein, iron, zinc and Vitamin B, including B12. It also provides choline, which is important for brain development in school-aged children.

According to a research article in the Proceedings of the National Academy of Sciences of the United States of America , high relative energy requirements for children and adolescents ages 2 to 19 years signify micronutrient density needs are below mean global nutrient density needs across all life stages for folate, zinc, and vitamins A and B12, though calcium density needs remain high to support skeletal growth. Entering puberty, adolescent girls ages 10 to 19 also show increased iron density needs (11% higher than the global mean).

Chicago Families Deserve a Choice

“Families should get to decide what works for their kids,” Tirey says. “We are asking for a policy review focused on choice and inclusion. Menus should reflect many cultures and preferences. Pork is a nutrient-dense protein option that is affordable and adds to a well-balanced meal that works within a school’s budget.”

IPPA is requesting the following action from the CPS Board:

Initiate a formal review of the Local School Wellness Policy provision prohibiting pork.
Direct staff to identify the original rationale and supporting documentation for the ban.
Consider input from nutrition experts, food service partners and community stakeholders.
Evaluate whether pilot programs or limited menu testing are appropriate.

What do parents want from school meals? According to Tirey, a mother of two, it starts with enough protein to keep kids full and focused and nutrients that support energy and learning. As a parent, she desires affordable options that don’t sacrifice quality. Most importantly, she wants meals kids will actually eat.

“Pork provides high-quality protein that helps kids stay full longer,” Tirey says. “Pork provides iron and B12 support brain development and energy, in addition to thiamin that is essential for growth and metabolism. In a time when school food budgets are stretched, pork provides an affordable option that doesn’t sacrifice nutrition.”

Senator Celina Villanueva (D-Chicago), a former CPS student, is sponsoring SR 625 calling for CPS to review the ban along with Rep. Sonya Harper (D-Chicago), House Ag Chairwoman, who is sponsoring HR 625 . Both have districts that represent CPS.

The legislators say a policy review is warranted for five reasons: alignment with current nutrition science; cultural inclusion and equity; student choice and accommodation; fiscal responsibility and transparency; and governance.

(Photo by Taylor Flowe on Unsplash)

Inconclusive FOIA Requests

Since February 2025, IPPA has submitted Freedom of Information Act (FOIA) requests to CPS to find out why this policy was implemented. CPS declined to comment to Farm Journal’s PORK’s request for a response.

“The vote was made during a virtual board meeting, and the update to the wellness policy was voted on consent calendar,” Tirey explains. “There was no verbal discussion during that board meeting about that particular change. To be quite honest, a lot of the comments were about COVID and how to get students back to school. But in the middle of all that, this ban was implemented.”

The facts don’t add up. Even CPS board members haven’t been able to explain why there is a ban on pork, she says. Both FOIA requests filed with CPS came back with inconclusive findings.

“The last thing we want to do is approach an issue without having all the facts,” Tirey says. “What we are really hoping to find out is how we got to this point. At this juncture, we are working with the Illinois Attorney General’s office to help narrow our focus even further, because the second FOIA response said that the responses were too many for them to share because of the number of keywords.”

On Feb. 4, Tirey sent an email to every CPS Board of Education member regarding CPS’s policy that prohibits all pork products in school meals. Although IPPA was not selected through the lottery system to speak at the January board meeting, Tirey wanted to make sure the board was “aware of our position and concerns.” IPPA’s position statement can be found here on the CPS website.

IPPA will register again for the Feb. 26 meeting, of which five are in the lottery.

“We haven’t solved the issue yet,” Tirey says. “But I’m a pretty driven individual and I’m going to keep working until we get pork back on the menu in Chicago Public Schools.”

Why You Can’t Afford Not to Onboard Employees

Mon, 02 Feb 2026 17:58:26 GMT

It’s the middle of winter. Your farm is understaffed. Onboarding costs time and money that you don’t have right now. How big of a risk is it to throw new employees into the mix and let them learn by example?

Matthew Rooda, chief executive officer of SwineTech, says it’s a dangerous move.

“The first few weeks on the farm are so impactful,” Rooda says. “It sets the tone for what new employees should emulate.”

Onboarding, the strategic process of introducing a new employee to your farm’s culture, tools and expectations, results in skill growth, improved problem-solving ability, higher confidence and engagement and decreased risk of errors among your employees.

Kevin Stuckey, sow division manager for Cooper Farms, says getting to know your employees and what makes them tick (or snap) is key to making their performance in the barn as productive and positive as possible.

“Without ongoing learning, an individual may rely on outdated approaches to solving problems, leading to inefficiency or poor results,” he says. “Feeling underqualified can lead to disengagement, which further reduces productivity.”

What is Pre-Boarding?

Melanie Langley, people care director at Fine Swine, LLC, knows that for a new hire, a pig barn can be an overwhelming sensory experience. To combat the shock of strong smells and new sights, she advocates for pre-boarding.

Pre-boarding gives employees connection with someone and encourages them to show up, she explains. It allows important concepts like biosecurity to be explained well before people step on the farm.

“We are dealing with an employee that has options,” Stuckey points out. “Any type of contact you can make in advance, even meeting them in the parking lot, is good.”

Langley says pre-boarding has become a crucial part of the process for their company.

“If we lose people shortly after they start, I challenge my team that we didn’t do pre-boarding right,” she says.

Consistent Training

Onboarding training should be the same whether you are dealing with experienced employees or not, Stuckey says. While this may affect how fast employees get through training, it’s important that everyone is trained individually.

“Make sure expectations are clear,” Langley adds. “Previous experience is great, but we may do things differently here and we will try to explain the why behind our processes.”

Mentorship and job shadowing can play a powerful role in the process.

“Working with people is always one of the hardest parts of any job,” Stuckey says. “Some bosses are approachable, some are not. I think it’s important to have a buddy on every farm that new employees can go to with questions, problems, etc.”

Onboarding is not a short process, it takes time – especially in pig production. Make the trainings practical, interactive and hands-on, Langley advises. Limit “talking” to 20 to 30 minutes. For people who are highly physical, making them sit for too long can be painful. Actively engage them in the learning process.

Also, make sure there is access to knowledge and ongoing communication with relevant and applicable training. Rooda recommends giving your team the ability to choose some options for themselves of what they want to spend time learning or discovering.

“Turnover happens all over the farm,” Stuckey says. “Open up opportunities for people to grow within and move around the company. That helps the whole company in the end.”

Good Culture Retains Good Employees

The most important thing you can do to retain employees is focus on the culture of your farm, Langley says.

“If your culture is welcoming, has good leadership and management, you’ll have a vibe that’s enticing and have someone that wants to be there,” Langley says. “Finding that mix and discovering the right leadership of people who keep everyone engaged and happy is important.”

In Stuckey’s mind retention requires clear expectations and organization. Teach people how to ask good questions – not just do things.

“People don’t want to work in chaos,” he says. “If you go to work every day and know what the expectations are and what your job will be that day, it’s easier to feel good about it when you go home that night.”

Sometimes the simplest gestures can make the biggest impact in creating a positive culture. For Langley, food often does the trick.

“Don’t just bring food in but take your employes out when they do something well,” she says. “We’ve tried to adjust our days more so we can do this over the lunch hour.”

She also has incorporated a Top 20 list of shout-outs. When someone does something good for the farm or others, people can share it and then it goes out in the company newsletter.

“One of the best things we can give people is the gift of time,” Langley adds. “Work-life balance is so important.”

From the D.C. Metro to Pork Country: Harrison Furlow Brings Policy to the Slat Level

Fri, 30 Jan 2026 20:39:07 GMT

It’s not every day you find a policy leader in the heart of the pork industry who got his start in the shadow of the nation’s capital. Harrison Furlow’s journey from the Washington D.C. metro area to the Iowa Pork Producers Association (IPPA) is a testament to what happens when curiosity meets a “Shark Tank” level of determination.

Growing up in an urban sprawl, Furlow’s path to livestock wasn’t traditional. To give their family a taste of rural life, his parents purchased a small acreage with a peculiar catch: the property came with five alpacas they were required to raise.

The alpacas didn’t scare him off. A few years later, he made a “Shark Tank-style” presentation to his parents to secure his first 4-H project animals: dairy goats. From there, he moved to cattle, and finally, to the species that would define his career: pigs.

“I owe my parents a great deal for getting me started and supporting me all the way through my early ag endeavors,” he says. “I attribute most of my stockmanship skills to the early mentoring I got from local farmers, 4-H leaders and producers who would adopt me on the evenings and weekends, taking me to bull sales, livestock shows and judging competitions.”

Growing up in the D.C. metro area, the local consumer asked for niche-marketed or outdoor-raised meat products, Furlow says. In addition to showing pigs, he also gained experience raising niche pork breeds such as mulefoot and guinea hogs.

Washington Roots, Iowa Boots

To truly understand the industry, Furlow knew he had to see it at scale. He moved to Iowa to study animal science at Iowa State University and eventually became the second participant in the Pork Industry Immersion Program. This program provides a three-part rotational program with experiences at the National Pork Board, the National Pork Producers Council (NPPC) and a state pork association.

His time with NPPC was particularly formative. Moving to D.C. just days after President Donald Trump’s second term inauguration, Furlow was tasked with tracking the impact of executive orders on the agricultural sector.

“This allowed me to sharpen what I’m passionate about — policy research and advocacy — but it also gave me the space to ‘nerd out’ and examine both the specific micro-level and macro-level broad impacts of President Trump’s use of executive authority and what it meant to producers.”

Just before he was to move on to the third phase of his program with Minnesota Pork Board, Furlow applied for and was named the public policy director at the Iowa Pork Producers Association.

The Most Credible Voice in the Room

Although he was looking forward to going to Minnesota to learn from its leaders, Furlow says this was an opportunity he couldn’t pass up to pursue his passion for impacting policy in the pork industry.

The most powerful tool in his arsenal at the Iowa Pork Producers Association is the producer, he points out.

“Our country’s leaders want to speak with people who have credibility, and there’s no one more credible or passionate than a hog farmer,” he says. “I spend a lot of time calling and meeting with producers to get their expertise on issues, because at the end of the day, it’s not only their voice, but it’s their passion and expertise, that drives the successes we have as an industry.”

If he had one message for decision makers, it would be to ask a simple question: “Have you met a pork producer?”

Furlow believes that for policy to be effective, it must be understood at the “slat level,” where regulation meets the reality of daily farm life.

“People who work in policy should have an understanding of that which they advocate for or defend,” he adds.

Proactive Resilience

In an industry facing market disruptions, changing consumer trends and health challenges, Furlow’s focus is on “proactive resilience.”

“The two questions that keep me up at night are ‘How do we remain a resilient industry?’ and ‘How are we being proactive to sustain and pass on pork operations from one generation to the next?’” he says.

He admits he’s had some turbulence in life and the professional sphere where he’s had to recalibrate.

“Sometimes I’ve had to look at myself in the mirror and just grow up a little bit,” Furlow says. “But at the end of the day, the guiding light from a philosophical perspective that has gotten me through these things has been chasing my passions.”

He encourages others to let go of the stuff in life that brings them down or distracts them from their core interests.

“If you’re able to chase what you’re really passionate about, you’re never going to be alone and you’re never going to miss that North Star,” Furlow adds. “I’m grateful to the pork industry and the great group of people who’ve embraced me and given me the space to grow, develop and transition to this next chapter of my life.”

You can listen to more of Furlow’s story on The PORK Podcast on YouTube or follow The PORK Podcast anywhere podcasts are found.

Creative Pork Cuts Push Tradition to Win Over Consumers

Fri, 23 Jan 2026 19:47:17 GMT

It might not seem like a big deal to most people. It was just two ribs. But that small change makes a world of difference in an industry that’s been built on speed and efficiency.

Author, business owner and third-generation meat professional Kari Underly on Thursday led a pork fabrication demonstration for attendees of Iowa Pork Congress in Des Moines. Titled “Many Moments of a Hog: Let’s Get Creative,” the session aligns with the National Pork Board goal of driving pork demand by reaching younger consumers and changing mindsets about pork.

“We’re really transitioning the mindset as we talk to consumers toward the idea of pork as an ingredient versus being the center of the plate,” says Neal Hull, director of domestic market development for the , National Pork Board, while introducing Underly.

The Loin Opportunity

Like in commercial processing, Underly started the work by breaking through the ribs to separate the shoulder from the loin. Unlike at a packer, Underly made the break between the fourth and fifth ribs. The standard break in the U.S. is between the second and third ribs and is designed to maximize loin length.

“This creates a loin problem,” says Underly of the longer break. “But let’s not call it a problem. Let’s call it a loin challenge or opportunity.”

While the loin was shorter, the cut resulted in a larger brisket, a cut Underly feels has great opportunity. Underly also showed how to cut coppa steaks from the copicola, or collar muscle, called the “money muscle” by BBQ enthusiasts.

Cuts like these are not always feasible in commercial packer facilities because of the necessity of maintaining consistency and line speed. But they could be opportunities for retail stores willing to hire and train skilled workers, says Hull.

“We’ve just got to start thinking differently about the process and the way we do it because if we keep doing things the same way and expecting a different result is called insanity,” Hull says.

Finding a Use for “Every Little Piece”

Part of Underly’s inspiration for getting creative with meat cuts came while she served as a judge for three years the National Pork Board’s America’s Pig Farmer of the Year program. The experience taught her about pork production and helped her learn about the challenges faced by local butchers.

“They bring in the whole animal, and they have to sell every little piece,” says Underly. “That’s what turned me on to some of these cuts.”

(Ann Marie Ames
)

Underly strives to create opportunities for professionals trained in the art of butchering, just as she learned the art from her father at her family’s butcher shop in Indiana. By creating careers – rather than “just jobs” – Underly believes the industry can draw talented young professionals.

“When we moved our production to the center of the country and we automated, we got efficient and those skills that my dad possessed were no longer valued,” says Underly. “So what has happened is that the skilled pay is the same of somebody that who works line. I’m trying to help restore the missing middle in honor of my dad.”

Learn about Underly’s Range Meat Academy online certification courses at rangepartners.com .

It’s Meeting Season: How to Conquer the Crowded Room

Tue, 06 Jan 2026 19:27:10 GMT

You walk into a crowded room of people you don’t know. Everyone is laughing and talking in their groups. It would be much easier to walk right back out, but you are there to represent a group with the mission of meeting people and making connections. So, you take your next step forward. But now what?

For some people, this is what nightmares are made of. For Jennifer Tirey, executive director of the Illinois Pork Producers Association , this is what she lives to do.

“Jennifer is excellent at building relationships with people,” says Josh Maschhoff, president of the Illinois Pork Producers Association. “She can walk into a room where she might not know anybody and quickly make introductions and connections with those people. And most importantly, she can remember their name, and she can do it with a lot of people.”

Maschhoff admits he often finds himself in a room with a lot of people, and he can’t remember their names.

“Whether it’s fellow producers or members of the legislature, the closer I can put myself to Jennifer Tirey, the better off I will be,” he says. “I know I’ve got a resource that can help pull me along when I’m struggling because she can remember all of those people.”

He says her ability to remember the details about someone’s personal life and truly make a connection with them makes her unique.

Authentic Relationship Building Takes Work

How do you develop a superpower like this? Tirey admits it does take work.

“You just can’t go into a room and know a lot of people’s names without putting a lot of work into it,” she says. “I go back to the very first meeting that I had with Pork Producers. I’d only been on the job for less than a week, and they had already scheduled a regional meeting in Bloomington. I spent the entire car ride — because someone else was driving — memorizing the names of the individuals that were going to be there because I wanted the producers to know that I care and want to know them.”

If you want to truly connect with people and build a relationship, you have to be willing to work at it. Before every event, Tirey devotes time to reading over the list of who will be there and looks up photos to try to memorize faces.

“I’m always learning and trying to sharpen that skill,” she says. “I think that’s a valuable asset to have within agriculture. At the end of the day, agriculture is a really small community, and you cross paths a lot. You need each other to be successful.”

How to Connect and Be Remembered in Any Room

Now, back to the crowded room. Before you enter, adopt a mindset that you are there to learn and support others, not just “work the room.” Here are a few tips to help you connect with the crowd.

1. Scan The Room.
When you enter the room, use soft eye contact as you scan the room. Don’t stare, but instead do a “sweeping gaze.” According to the Science of People , a sweeping gaze is a slow, methodical look around the room. Start the gaze the moment you enter a room by looking to your left then slowly sweeping across the room until you find your opening or where you want to go. Then, make longer eye contact there.

“It’s easier to make connections when you give yourself the outward look that you want to meet people,” Tirey says.

2. Project Confidence.
Remember to smile and stand tall to project confidence as you head toward where you want to go. If you don’t feel confident, don’t worry because you aren’t alone, says Marilyn Sherman, a well-known motivational speaker .

“Even when you don’t feel confident, act confident. It will change your entire mindset,” Sherman says.

3. Make Direct Eye Contact And Have a Firm Handshake.
Tirey says the best advice she has to offer when connecting with people is to start with direct eye contact. Let the person you are talking to know they have your full attention.

“In addition to eye contact, a really firm handshake to a person that you’ve never met gives a good impression,” she adds. “It also keeps you top of mind with them.”

4. Listen.
“Really taking a moment to listen to who they are and what they have to say is key,” Tirey says. “I think doing this gives me a chance to internally set myself and get prepared for meeting somebody new. It allows you to learn about the person you’re trying to get to know without any ulterior motive.”

She believes taking a pause and letting people share what they want to share first is a great way to understand where they are coming from, too.

5. Offer Value.
Tirey says she strives to be a straight shooter and appreciates that when meeting others.

“Life moves fast, and I would much rather cut to the chase.” Tirey says. “I love making connections and catching up with people, but there are things that must be done, too. I appreciate directness and constructive criticism because that makes me a better person.”

If you have a relevant idea or suggestion, be ready to share it succinctly.

“One thing that works like magic is creating a memorable moment,” according to Wave Connect . “Think about ways you can add value right in the moment. Maybe you overhear someone mention a challenge they are facing, and you can recommend a solution or introduce them to someone you know. That kind of value sticks.”

As Maya Angelou said: “People will forget what you said. People will forget what you did. People will never forget how you made them feel.”

Learn more about Tirey in the latest episode of The PORK Podcast.

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

Fri, 02 Jan 2026 16:00:00 GMT

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

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

Look Forward

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

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

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

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

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

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

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

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

Avoid Assumptions

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

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

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

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

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

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

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

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

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

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

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

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

Watch more episodes here.

Be There or Be Square: Meet Your 2025 Best Beards in the Pork Industry Winners

Tue, 30 Dec 2025 18:44:19 GMT

Beards are cool, and they always have been, says Chip Flory, host of AgriTalk and one of the judges in the 2025 Farm Journal’s PORK’s Best Beards in the Pork Industry Contest.

“From the Amish style to the goatee and from the full-and-closely trimmed to the rough and ragged, they all have a place,” Flory says. “To me, the beards that draw the most admiration are full, feature a distinguishable mustache, and have some age on them to show the wearer’s commitment to the facial hair. And if a beard has a unique feature, well... that’s a tough beard to beat.”

Although Flory believes having “hair on his face for 35 years” qualifies him to judge this contest, he did consult Google to see what makes an award-winning beard. To sum it up, it’s a blend of prize-winning genetics, dedicated care, artistic styling and confident presentation to create something truly memorable for the judges and audience.

Fellow judge Mike King, director of communications for the Ohio Pork Council, has only sported a beard for just over five years himself, but he understands the “surprising ins and outs” of growing, maintaining and styling a beard. Because of this, he looked for overall aesthetic of a beard, regardless of type. Does the beard look intentional in its style or appearance? Is it groomed and trimmed for its type? Does the owner wear it with a sense of confidence?

“In a serious competition such as this, people often win by only a chin!” points out Wendy Brannen, vice president of communications and marketing for the National Pork Producers Council. “So, it’s important to have key attributes in mind when judging: Proportion, uniqueness and plain old visual appeal were tops on my list. It was a razor-thin margin in some cases, but I am glad the judges could unite and select a strong winner’s circle for 2025.”

The judges loved the diverse array of entries this year — from color to texture to grooming choices. In the end, however, there were a couple of entries that were a cut above the stiff competition.

“Interestingly, we heard one of the contestants made the jolly man in red turn green with envy – or at least that’s what was coming down the swine vine,” Brannen laughs. “I understand there was a special category created this year just to get St. Nick to stop hawing and start ho, ho, ho’ing again! Who knew a beard contest could jeopardize Christmas!”

Here’s a look at your 2025 winners.

1^st Place: Jared Jacobs

The entries this year were impressive, and Flory admits it wasn’t easy as they all have unique characteristics that made them stand out in different ways. But all three judges fell for the squareness of Jared Jacobs’ beard.

“This squared-off beauty was easy to pick out of a crowded room and went to the top of a quality class in the beard contest,” Flory explains. “As in any class, showmanship and how the entry is fit for presentation matters, and the groom on this one makes all the difference.”

Brannen says she’s never seen facial hair “so square.” For King, the wow factor was in its natural flow and length that looks effortless — even though he knows it wasn’t.

“In a humorous way, I’m also getting a ‘reverse-mullet’ overall feel as the nice, naturally long beard is having a party in the front, but the short haircut brings it all back to business otherwise,” King says.

Jacobs, a program manager for the Bayer Carbon Program, has a small pork operation where they raise butcher hogs and show pigs for their kids in Drexel, Mo.

“My family has been raising hogs on our farm in west central Missouri for over 70 years,” Jacobs says. “While we’re not at the same level of production we used to be, it’s been a great way to keep our kids involved in agriculture, gain responsibility through caring for and showing livestock and learn what it takes to produce the bacon they love to eat.”

Jacobs points out he has had facial hair since his junior year of high school, and he started dating his wife during their senior year. After 14 years of being together, she still hasn’t seen him clean shaven — and probably won’t.

So how does the 2025 winner maintain such a captivating beard? Jacobs says he uses a round brush and hair dryer every day to keep his beard in check and straight. But that’s not all, he points out.

“If you’re going to have a beard in hog barns, a good smelling oil is essential to combat the smell that sticks to your beard long after you’ve left the barn,” Jacobs says.

2^nd Place: Adam Brecht

Adam Brecht’s second-place beard brought the personality, Brannen says. She appreciates that it’s clean-shaven at the top and bushy at the bottom.

“For me, this super thick and dark goatee-style beard offers up a magician-type vibe,” King says. “It balances nicely with the rest of the face but offers a different, upfront style that’s impossible to ignore.”

Brecht has been a part of the swine industry his entire life. A fourth-generation purebred swine producer, he grew up watching his father raise purebred Hampshires and went on to work for Ledger Swine Farm in Williamsburg, Iowa.

He later began raising show pigs and recently helped his daughter, Mia, start MB Genetics in Belle Plaine, Iowa. He focuses most of his time on day-to-day management, herd health and breeding decisions. In addition to Mia, his wife and son help when and where they can on the operation.

When it comes to managing beards, his advice is to have patience and brush it every night.

3^rd Place: Daniel Tubbs

Daniel Tubbs was out in the barn working away when his nominator asked him to send a picture of his beard. This “natural approach” won over Brannen.

“The piglet, and the beard, are giving cute,” she says. “Like Ben & Jerry’s Wavy Gravy ice cream, this beard is a classic flavor with its own unique waves. Neat, well proportioned, yet hip.”

King also appreciates the wavy texture of this entry and adds that this bi-colored beard demands attention and respect for its impressive length and symmetry.

Tubbs is the owner of Tubbs Livestock Company in Oakman, Ala. One fun fact about Tubbs is that although he lives in the south, he prefers the cold. He also likes honey on his pizza.

To keep up his beard’s appearance, Tubbs believes in a good conditioner and oil regimen.

4^th Place: Cody McKinley

When Cody McKinley’s daughter was born in 2017, he stopped shaving. The results speak for themselves.

“That is about 12 lb. of ‘beard excellence’ hanging off his face,” Flory says. “Steer jocks spend top dollar on nutrition, hair product and environmental controls to get hair that thick – and this guy does it walking around and living his life.”

Flory adds McKinley’s beard is “well-groomed with just enough feral in the mustache to show this is the natural state of a top-notch entry.”

McKinley lives in Ankeny, Iowa, and serves as vice president of operations and state and national relations for the National Pork Producers Council. His tip for growing a beard that makes people stop and look is simple.

“Throw away the razor – have you ever done the math?” McKinley laughs.

5^th Place: John Csukker

The fifth-place beard of John Csukker, environmental senior services manager for The Maschhoffs in Shelby, Neb., impressed judges for its versatility.

“A great example of a traditional goatee-style beard that works well in everyday business context, yet retains a sense of intrigue with its full-grown state that seems to suit the owner’s sense of style and personality,” King says.

Csukker says he has been rocking a mustache since 1985 when Alabama released “You Can’t Keep a Good Man Down” and added a goatee of varying lengths in 2007.

“It takes superior genetics (no false modesty here), a dab of beard conditioner to prevent full-scale chin rebellion, and above all, unbreakable commitment,” Csukker says. “That’s what turns an ordinary chin into a full-blown Declaration of Independence from the men stuck in the clean-shaven life. The kind of goatee that storms into boardrooms, ends debates with one raised eyebrow and a thoughtful stroke, and quietly announces: ‘I’ve been at this longer than most of you have been using email.’”

Santa’s Choice

As Brannen notes, the judges had to create a whole new category for this beard. Jason Pooley, health programs manager for PIC, dominated the entries in 2024, and his Santa-like beard was a stand-out again this year.

Pooley hails from Hendersonville, Tenn., where he enjoys spending time with his dogs.

“The complementary background and the undeniable resemblance to maybe the most decorated beard of all time, makes this beard deserving of our Santa’s Choice Award,” Flory says.

Start Grooming for 2026

Now’s the time to start thinking about next year’s contest and take the advice of our top five winners from this year.

“Let’s keep those whiskers growing,” King says.

Check out the line-up of past winners:
Beards Say a Lot About a Man: Meet Your 2024 Best Beards in the Pork Industry Winners

If You’ve Got It, Flaunt It: Meet the Winners of the Best Beards in the Pork Industry

Bacon-Oiled Beard Brings Home 2022’s Best Beard in the Pork Industry

A Brute of a Beard: Purser Wins 2021 Beard Contest

Unsettling and Awe-Inspiring: Kipker Wins 2020 Beard Contest

Who’s Bringing Home the “Bacon” for Best Beard in Pork Industry?

Recognizing and Supporting Someone with Signs of Suicide

Thu, 11 Dec 2025 18:31:23 GMT

By Carly Sandoval and Lisa Tams, Michigan State University Extension

Some people believe that talking about suicide will increase the likelihood that a person will attempt suicide. This is not true. What is true is that while suicide is hard to talk about, talking about suicide can help to save lives. Having conversations about suicide increases awareness of signs that someone might have thoughts of suicide and gives people the opportunity to intervene and connect to professional help. Additionally, talking with someone who is experiencing suicidal thoughts can encourage them to express their feelings, which may bring a sense of relief and help them feel cared for.

Definitions

Suicide is a type of death that is caused by a person injuring themselves with the intent to die by that injury. Suicidal acts differ from intentional self-injury carried out without the intent to die. In some cases, a person may accidentally die from non-suicidal self-injury—such as taking too much of a drug or medication, or cutting too deeply—despite not intending a lethal outcome. These deaths are not classified as suicide, as the primary intent was not to end one’s life.

Sometimes a person will injure themselves with the intent to die, but the injury does not result in death. This is called a suicide attempt. There are also people who will think about suicide but have not acted upon those thoughts. This is called suicidal ideation. Suicidal ideation is a risk factor for attempting suicide or dying by suicide, but not all people who experience suicidal ideation will act on their thoughts.

Statistics

4% of U.S. adults and 18% of U.S. children experience suicidal ideation.
6% of U.S. adults and about 8% of U.S. adolescents attempt suicide each year.
Suicide is the third leading cause of death for U.S. teenagers aged 15 to 19 years.
One person dies by suicide every 11 minutes in the U.S.
Over the last two decades, suicide rates have increased by over 30% in the U.S.

Risk Factors for Suicide

There are certain demographic characteristics that increase the risk that someone may die by suicide. According to the National Alliance on Mental Illness, women are more likely than men to make a suicide attempt. However, men die by suicide at a rate that is 4 times higher than women. In 2023, adults 75 years and older had the highest rates of suicide. Lastly, adults who identify as gay, lesbian and bisexual report more suicide ideas and attempts than their heterosexual counterparts.

Aside from risk factors related to gender, age, and sexual orientation, there are psychological, social, and environmental risk factors that increase the likelihood that someone may die by suicide. These include having a mental health condition such as anxiety, depression, bipolar disorder, and/or a substance use challenge, especially when untreated. Additionally, individuals with a personal history or family history of suicide and a history of exposure to childhood adversity are at increased risk.

There is no single risk factor that can predict whether someone will act on their suicidal thoughts or ideas. According to the Centers for Disease Control, suicide is a difficult public health issue to understand and occurs because of a combination of negative life conditions and personal risk factors. However, understanding the conditions that increase risk allows for more informed, compassionate and effective interventions, which may improve our ability to support people in crisis and prevent loss of life.

Warning Signs of Suicide

There are several warning signs that may indicate someone is thinking about suicide. Not everyone will exhibit all these signs, and some may be subtle or overlooked. However, being familiar with them is crucial for prevention. Recognizing these warning signs can help identify when someone may be in distress and guide the appropriate level of support and intervention.

Here is a list of concerning warning signs that should not be overlooked:

Talking about suicide, death or dying, even in passive ways.
Taking preparatory actions, such as writing good-bye notes, making a will or giving away belongings.
Increasing the use of drugs, alcohol and other substances.
Losing interest in and withdrawing from personal hobbies and work obligations.
Having a more disheveled appearance, such as appearing not to have bathed or groomed, especially if that’s not typical for the person.
Displaying severe, aggressive, sudden and erratic changes in behavior, such as someone who never takes risks suddenly engaging in reckless behavior.
Experiencing a drastic increase in difficulties with eating and sleeping, in ways that are not normal for the person.
Having a new obsession with death and dying, such as drawing pictures about violence and destruction, constantly bringing up the death of loved ones or celebrities or incessantly writing, talking or fantasizing about death in any manner.

Supporting Someone with Thoughts of Suicide

It can be hard to talk about suicide, especially with someone you care about. Even though it is difficult, it is important to remember that the person thinking about suicide can feel better and is more likely to get help if someone they know suggests it.

Mental Health First Aid USA provides some guidelines for helping a person who is thinking about suicide.

To keep the person safe, ask if the person has a plan and if they have the things they need to carry out their plan. If the person says that they do, call for help immediately. The 988 Suicide & Crisis Lifeline or 911 are both good options to get the person help. Also, do not leave someone who is considering death by suicide alone.
If the person does not have a plan, and is only having general thoughts about suicide, you can still call 988 for help. You can also continue to talk with the person, asking open-ended questions and listening to them. Make sure not to dismiss or minimize the person’s thoughts and feelings.
Tell the person that you care about them and explain that they don’t have to feel this way forever. You can offer options to connect the person with support, like talking to their doctor, going to therapy, or trying a support group.
Remember, you do not need to put yourself in danger to help a person who is thinking about suicide. Do your best to help the person feel supported and safe, but if you can’t do that by yourself then call 911 or another professional for help.

By talking with a person about their thoughts of suicide, it is possible to help save their life. To learn more about assisting people with a mental health challenge or thoughts of suicide, consider becoming a certified Mental Health First Aider.

If you are having thoughts about suicide, consider talking to a trusted friend, family member, coworker, sponsor, mentor, neighbor, doctor, spiritual leader or mental health professional. You can also call, text or chat with a crisis counselor by dialing 988 or going to the 988 website . You are not alone, you matter, and help is available.

Read More:
Saying Goodbye to Dad: A Farmer’s Journey with Grief

A Farm Girl’s Miraculous Journey from Death to Hope

Don’t Break, Build: A Farmer’s Playbook for Taking Control of Your Mind

Saying Goodbye to Dad: A Farmer’s Journey with Grief

Mon, 08 Dec 2025 20:15:26 GMT

Grief is hard. Whether it’s the loss of a loved one, a way of life, or even a dream, the pain of losing something we care about is an inevitable part of being human. However, that doesn’t make grief any easier to walk through.

On May 23, 2024, Nathan Isler lost his father, Bill, to a stroke. The man who was greater than life to him, was no longer by his side every day on their family pork and grain operation. The loss that everyone who loved him felt was undeniable.

“I don’t know how people deal with grief without faith. If you think death is just the end, it’s a hard thing to deal with,” Isler says. “For me, the toughest part is the loss of those moments where I wish he was there to talk to about things.”

In Isler’s mind, grief is more of a feeling than a definition. In the simplest of terms, he says it’s disappointment in life not going the way you want it to – not getting the answers you hoped for or not having the person you want to be there.

But grief, as painful as it feels, is also a process that can open the door to growth and resilience.

“It is impossible to live without experiencing pain at some point in our lives,” says Jorge Estrada, Global Coaching Alliance Latin America lead. “Life and pain go hand in hand. They’re part of the great dichotomies: black and white, day and night, life and death, love and pain.”

Pain isn’t an interruption to life, it’s a thread woven through it, Estrada adds. At the same time, grief isn’t a sign of weakness or failure. It’s evidence of our capacity to love deeply and to heal, even after profound loss.

Understanding Grief

“Grief hurts,” agrees Gina Forte, an expert in thanatology which is the study of death, loss and the processes that follow. “When we love someone or something, we become attached to it. The more we love, the more it hurts to lose.”

But that hurt has a purpose. Grief is an adaptive emotional process, a way to make sense of loss and find balance again, she adds. Knowing it’s a process helps people move forward.

“Perseverance is a necessity in life,” Isler says. “Life goes on. You can’t stop. You can’t lose your potential or your life. Putting my head down and getting work done – being productive – has helped me during this time.”

He says there is something healing about setting goals and pushing forward.

“Getting in your own head too much allows the grief to multiply,” Isler adds. “For me, being able to have wins and accomplish goals promotes healing.”

Forte says that’s the function of grief – to restore and heal.

“When we don’t allow ourselves to process it, grief can become unhealthy or even pathological,” she says.

From Shock to Acceptance

When loss hits, no one is ready to understand or accept it fully. The stages of grief all play a key role in the process. Forte outlined the seven stages of grief:

Grief isn’t a straight line, she says. Sometimes people circle back to the same stage again, but the visits grow shorter over time.

One day, one of Isler’s dad’s friends showed him a video of his dad swinging on a rope at a retreat not long before he passed away.

“I don’t know what, but something triggered inside me – to see that youthfulness and joy he always had,” Isler says. “It’s hard to predict what will trigger different parts of the grief process. I have found that the return to different stages gets quicker as you move on.”

On the Other Side of Loss

The resilience that emerges on the other side of loss makes us stronger people, Estrada says. In short, it’s not just surviving hardship, it’s being transformed by it.

Estrada defines resilience as the ability to navigate change, understand grief, learn, let go, and create a new reality—one that carries a better version of ourselves into the next stage of life.

“Everything you do in life changes who you are a little bit,” Isler says. “I’ve learned more about who my dad was to so many. I’ve learned not everyone has a role model like him. I hope I can live up to the example he set for my kids.”

Studies show one of the strongest predictors of resilience is having loving and supportive relationships that offer trust, encouragement and security through the grief process.

For Isler, living next door to his mom, who has been living with dementia for several years, has put him in a unique situation. Sharing stories about his dad with his mom has been especially healing.

“My mom has always been someone I could talk to easily,” Isler says. “I’ve used her as a map to put it all out there because she isn’t grieving the way the rest of us are. She knows dad isn’t around, but it doesn’t all connect for her like it does for us. When I talk about dad with her, it does nothing but bring joy to her.”

Get Off the Island

Everyone deals with grief at some point, Isler says. Maybe it’s grief from the loss of a loved one, but for farmers, grief could stem from a terrible financial situation on the farm or the loss of a business you’ve built your life around.

“For all the people who think they are alone, it’s just not the case,” he says. “We all deal with grief, and we all deal with it differently. A lot of times we put ourselves on an island – especially in our industry.”

Farmers – especially men – are some of the worst about talking about their feelings, Isler says.

“We are tough guys. We get the work done and go on,” he says. “But it helps to talk about it. Let people show up for you or go find someone to talk to if they don’t know what you are going through.”

When Isler’s sister told him that what helped her in the grief process was being around him, he was taken aback a little.

“She said I reminded her of dad and was a lot like him, that being around me made it easier not having dad around anymore,” he says. “To me, that’s the best compliment I’ve ever received.”

Adam Sanders Brings Hog-Wild Energy on Stage in CBS Series “The Road”

Tue, 25 Nov 2025 21:11:05 GMT

What does pig farming have to do with the new CBS series featuring Keith Urban and Blake Shelton? More than you might think.

The Road is an exciting new show that features 12 emerging artists who are competing for a $250,000 prize package and recording opportunities. Each participant also earns the opportunity to open for Urban during his national tour.

Six artists remain, and one of the featured artists is Adam Sanders, a Nashville singer and songwriter originally from Florida. He’s also a good friend of Missouri pig farmer Jesse Heimer. Not only has he performed at Heimer’s farm multiple times, but the pair has also written two songs together, including “Do What We Do.”

The tour bus rolls into Tulsa for a concert at the iconic Cain’s Ballroom. In place of Blake Shelton, award-winning country artist Dustin Lynch sits in with Keith Urban. For the first time, the seven musicians are divided up to perform two group covers before performing their originals, on THE ROAD, Sunday, Nov. 23 (9:00-10:00 PM, ET/PT). Pictured: Adam Sanders. Photo: ©2025 CBS Broadcasting Inc. All Rights Reserved. Highest quality screengrab.

(CBS/CBS )

“I think what folks see on the screen is someone who’s had just enough experience on stage in front of a crowd, and the feelings of all of it, to know that he really wants it,” Heimer says. “This isn’t Adam’s first time to town – he opened for Carrie Underwood at a sold-out Iowa State Fair. He understands the stage, the audience, and the emotions people have as they listen to an entertainer.”

It’s been an incredible experience to watch Sanders shine on The Road, Heimer adds.

“He really took this opportunity to heart – to be on screen in front of millions to tell his story and put his talent on display,” Heimer says. “Adam is a high energy guy all the time and that’s what you see on stage. But he’s also one of the most genuine, down-to-earth friends I’ve ever had. The Adam you see on screen is the Adam you’ll see on the street.”

That’s Why We Do What We Do

Heimer first met Sanders in 2019. They were introduced by a mutual friend after Heimer created a series of videos to highlight the benefits of showing livestock. His goal was to help people outside of agriculture see that showing livestock was about more than just the animal and the ribbon. Their mutual friend encouraged Heimer to produce a music video which eventually led him to meet Sanders, a talented songwriter.

Adam Sanders (l) and Jesse Heimer (r) on the farm in Taylor, Mo.

(Legacy Livestock Images/Heidi Anderson)

“I had to learn more about his industry, so I could have enough knowledge about his side of the fence,” Sanders says. “I think we spent months really talking about the idea of this. One day, it really just registered with me and it clicked. I remember writing down in my phone: ‘that’s why we do what we do.’”

Sanders called on his friend Brice Long, a fellow songwriter to help write “Do What We Do.”

“I wanted the song to be broad enough that it could appeal across facets of agriculture,” Heimer says. “I knew if we made it just about the show ring, we were only going to attract those that already believe the same things as me.”

The project started as an anthem for stock show kids and although that goal never changed, the video went down a different path than Heimer first expected. He wanted to create a music video that everybody in agriculture could see themselves in. Regardless of what your role in agriculture is, Heimer believes this song speaks to the feelings of many about why they do what they do.

“I couldn’t be prouder of how the song turned out, and how it all came together,” Sanders says. “It was just a natural fit. It took some time to make it happen, but God had a plan in all of this and how it shaped out.”

Sanders adds that the stats show the song resonates with people. Through organic promotion only, the song has now been streamed nearly 600,000 times and appears on 39 playlists. It’s received 873,000 views on TikTok, too. Beyond traditional streams, the song has been very popular with TikTok users who are increasingly using it in their content.

But You’d Get It If You Did It

Three years after Sanders released this song, Heimer had an “epiphany” at the 2024 Missouri State Fair.

“I realized I was watching my kids doing, saying and loving all of the same things I did at the state fair when I was a kid,” Heimer says. “It felt like déjà vu. I talked to Adam during the fair and told him we should write a song about it – to piggyback off ‘Do What We Do.’”

Not long after, the song ‘ Get It If You Did It ’ was born.

“From the outside looking in, it’s hard to understand why we raise pigs, why we go to shows, why we commit so many resources for our kids to find success in the show ring,” Heimer

But you’d get it if you did it
I bet you wouldn’t knock it
If you dug your boots down in it
You’d know why we can’t stop it
You can’t replace the dreams we chase
Naw ain’t no way we can quit it
Might not love it like we love it
Or live it like we live it
But you’d get it if you did it.

- Get It If You Did It

points out. “This song is a continuation of the original story. The writing is broad enough, though, that it fits anyone’s hobby or passion from hunting to sports to rodeo. I hope it gets a spot on The Road.”

The chorus is easy for people in agriculture to relate to, Heimer says.

“The show pig community has been incredibly supportive of me as an artist for several years, going back to the introduction of ‘Do What We Do’ – and even before,” Sanders says. “It seems like no matter where I’m playing, people from this industry are in the crowd.”

Live from Oklahoma Ranch

Show pig industry leader Blake Kennedy, owner of Kennedy Ventures, was fortunate to be in the audience during the taping of The Road in Oklahoma City.

“It was a really cool experience to be selected as a cast member,” Kennedy says. “When we got there, they checked us in and took our phones and belongings. Because no one had the distraction of a phone, everyone was very present and engaged.”

The atmosphere inside Oklahoma Ranch was very exciting, he adds. Sanders performed his original, “Burning Roses” and Jo Dee Messina’s hit song “Heads Carolina, Tails California.”

Although the contestants only get a few minutes of time in the TV show, Kennedy says their live performances were about 10 minutes and allowed the audience the opportunity to get to know each performer a little more.

“It was awesome to see someone like Adam be successful in his world who also enjoys seeing us achieve success in our world, too,” Kennedy says.

Tune in Sunday

Don’t miss the next episode performed at The Hall in Little Rock, Ark., airing on CBS on Nov. 30 at 8 p.m. CT. https://www.cbs.com/shows/the-road/

Read the ‘Do What We Do’ story here:
Nashville Singer and Pig Farmer Release Anthem for Ag

What Do Pig Farmers Want for Christmas?

Mon, 24 Nov 2025 17:39:50 GMT

Heated Vest

This heated vest with battery pack included is made of fill down technology, lightweight, water-resistant materials and has a sleeveless design that allows for unrestricted movement, according to the Ororo website. It’s great for hunting, fishing, hiking, golfing, motorcycle riding and sporting events. It’s also a great gift for family, friends and employees during the holiday season.
Wished for by: Kyle Knauth, Illinois pig farmer and owner of Knauth Showpigs

WeatherTech Mats

A protective mat for your vehicle made from durable, flexible materials that is designed to trap dirt, mud, liquids and debris and is built to withstand extreme temperatures without cracking.
Wished for by: Lori Stevermer, a Minnesota pig farmer and National Pork Producers Council board member

Electric Carcass Cart

The electric powered Hog Hauler allows you to winch deceased animals onto the cart for hassle-free removal, according to the Farmer Boy website. Equipped with 50' of galvanized cable and a 2,000 lb. winch that allows you to extract animals from hard-to-reach places.
Wished for by: Ben Barcovtch, a pig farmer in Pennsylvania and owner of Benny Boy’s

Relaxed Fit Flannel Sherpa-Lined Shirt Jacket

(Carhartt)

Made for cooler days, this men’s sherpa-lined flannel shirt jacket is a versatile layer for cold shops and outdoor work, Carhartt says. The sherpa fleece lining turns up the heat without being bulky or heavy, and a relaxed fit offers extra room to bend and move.
Wished for by: Jarred Black, an Ohio pig farmer and transportation director for Hancock Pork

Ag Gear Cultivator Pant

(Ag-Gear)

The Cultivator Pant has everything you need for a hard day’s work. Lightweight, durable and breathable, these stretchy, easy-care, quick-dry pants are farm-tough and super comfortable, according to the Ag-Gear website. Abrasion resistant, performance stretch, stain release and anti-odor fabric allow maxim comfort in and out of the field.
Wished for by: Kyle Knauth

And if all else fails, you can “never go wrong with a good bourbon,” Stevermer says.

WhistlePig Bourbon

(WhistlePig Whiskey)

This Vermont distilled bourbon is a high corn mash with a dash of rye, and is aged for six years in charred oak barrels. It’s a rich, oaky, bold bourbon with notes of caramel and baking spice, cinnamon and big on oak. The palate is rich with berries, cherry and blackberry that settle with pepper and oak, according to thebourbonconcierge.com. The finish is long, full of vanilla, honey and a hint of tobacco.
Wished for by: Lori Stevermer

Pennsylvania Farmer's Donation Provides Critical Support to Vulnerable Families

Fri, 07 Nov 2025 18:40:10 GMT

Amidst the ongoing government shutdown and temporary loss of EBT benefits, many families are experiencing extra strain right now. Ben Barcovtch, a Pennsylvania pig farmer and owner of Benny Boy’s, recently donated $500 worth of farm-fresh pork products in partnership with PA Pork Council’s Give a Ham program to Beyond Violence, a shelter supporting women and children escaping domestic abuse in Berwick, Penn.

“When times get tough, community generosity shines even brighter,” says the Berwick Area United Way.

Beyond Violence currently houses eight women and 12 children, all of whom rely on EBT assistance. Jennifer Campbell, executive director of Beyond Violence, says access to fresh, local meat eases a tremendous burden for their families, especially right now.

Barcovtch reached out to Monica Zourides, who works with Berwick Area United Way and the Berwick Farmers Market. Barcovtch, who sells his products at the farmers market, expressed a desire to help those affected by the shutdown.

“This is exactly what community partnerships look like,” Zourides says. “It’s neighbors helping neighbors, and that’s the heart of Berwick.”

Zourides provided some suggestions that helped Barcovtch know what programs or people in his community were in need.

“If you have the means to help, you should,” he says. “Giving back, especially during times like this, reminds us what community is all about.”

Barcovtch wants to encourage others to find ways, big or small, to support local families and nonprofits during challenging times.

“I was just happy to be able to help,” he adds. “I hope other pig farmers and ag business partners who are in a position to give will step up and do the same to help folks in need. No one should have to go hungry — period — regardless of a government shutdown.”

Got a Great Beard? Prove It!

Wed, 05 Nov 2025 15:14:32 GMT

Do you know someone who has what it takes to be named one of the best beards in the pork industry? Or, do you have a decent-enough beard and want to be a good sport? Regardless of which category you fall in, send in those “best beard” nominations for the 2025 Farm Journal’s PORK’s Best Beards in the Pork Industry Contest.

With the holiday season approaching, there are ample opportunities to snap those photos at family dinners, parties and events! Of course, don’t forget that in past years, some of the winning beards were in their “working clothes” out in the barn.

The 2024 winner was Jason Pooley of Hendersonville, Tenn.

Jason Pooley

(Jason Pooley)

“The best part of this beard is that it isn’t just a beard,” judge Davis Michaelsen said last year. “The jaunty moustache that complements this fine crop of flowing face hair is incredible.”

Check out the winners from last year here.

It’s easy to nominate yourself or nominate your friends (with their permission, of course). Simply send in a photo by Dec. 12 of your beard or someone’s beard you’d like to nominate (with their approval) and include the entrant’s connection to the pork industry to jshike@farmjournal.com.

Job Cuts at Hormel Foods: Corporate Restructure Affects 250 Positions

Tue, 04 Nov 2025 14:59:15 GMT

Hormel Foods announced a corporate restructuring on Nov. 4 that will result in the reduction of 250 corporate and sales positions. The company says this restructure is designed to “align resources with the organization’s strategic priorities, support future growth and strengthen the overall business.”

A voluntary early retirement program for a portion of its non-plant workforce will be implemented to help close many open roles while reducing certain positions across its office-based workforce.

“We approached every decision with care and respect for our team members,” Jeff Ettinger, interim chief executive officer of Hormel Foods, said in a release . “Our focus is on providing support and resources to those impacted as they transition from the company.”

The restructuring reflects the company’s ongoing focus to balance cost discipline with reinvestment in areas critical to its future, the release said.

“Hormel Foods remains focused on growth — and growth requires continued investment,” explained John Ghingo, president of Hormel Foods. “We’re directing resources toward technology, innovation, food safety and quality, and the capabilities — including people capabilities — that will shape our future. We’re confident that our ongoing investments will strengthen our brands, improve efficiency and ensure Hormel Foods stays competitive and responsive to the needs of our consumers and customers.”

The company expects to incur restructuring charges in the range of $20 million to $25 million in connection with this restructuring. All the charges are expected to be related to one-time pension benefits, cash severance payments, stock compensation expenses and employee benefit costs. Hormel Foods expects most of the charges will be incurred in the fourth quarter of fiscal year 2025 and the first quarter of fiscal year 2026.

“Each person who is leaving has contributed to our organization, our culture and our success. We’re grateful for everything they’ve done,” Ettinger said.

Don't Break, Build: A Farmer's Playbook for Taking Control of Your Mind

Wed, 29 Oct 2025 19:01:41 GMT

It was already shaping up to be one of those days.

An unexpected bill is due, and the money just isn’t there. The kids are fighting again. Understandably, your wife is over it, and now it’s your fault. One of your employees just called to say the new group of wean pigs is sick. It’s all a part of a life, but sometimes it just stacks up to be too much.

“In a world of unpredictability with so many factors at play on any given day, it’s easy to be mentally or emotionally hijacked by elements out of our control,” says Athena Diesch-Chham with Restorative Path Counseling and Wellbeing. “Stress and anxiety thrive in this environment. However, the long-term effects of that are real.”

Farming stress will never go away, so how can you get more grit or become more resilient to that stress?

One expert says it starts by paying attention to the present.

“Don’t think about what happened yesterday or worry about what is happening tomorrow,” says Cheri Burcham, with University of Illinois Extension. “Focus on what you are doing and feeling in the very moment.”

Diesch-Chham likes to think of it as “being where your feet are.”

“So often brains are hijacked by stress and launch us mentally to a different space either in the past or in the future,” Diesch-Chham adds. “Mindfulness is just asking for our whole selves to be here in this moment, wherever our feet are planted.”

Pay Attention

This concept of truly being “in the moment” not only reduces stress, but research shows it can also lower blood pressure, increase immunity and reduce anxiety and depression, Burcham says.

When you intentionally notice where you are, you can recognize potential challenges sooner, says Abigail Cudney with Michigan State University Extension . Instead of habitually reacting to stress with intense anger, emotional shutdown, negative thinking or overthinking, this intentional awareness helps rewire the brain through a process called neuroplasticity, or the brain’s ability to grow and adapt to new experiences.

Consider the attention you pay when walking through the barn. You use all your senses to make assessments and determine what’s going on all around you.

“Whether it’s walking the barn or enjoying the fall scenery, naming something you are currently experiencing for each of the five senses is another way to practice mindfulness,” Diesch-Chham says. “This doesn’t have to be complicated – the whole goal is to bring mind and body to the same place.”

5 Senses Technique

Just Breathe

The fight or flight response animals have when stress strikes is the same thing that happens in people. As a review, the vagus nerve, which runs from the base of the brain and branches out to the organs, serves as a conduit of chemicals/hormones that are activated automatically/reflexively by the sympathetic nervous system. This is an involuntary and adaptive process that increases respiration and blood flow to prepare the body for quick and protective action, such as fighting or fleeing. Once the perceived threat has passed or been managed successfully, the stress response also passes and respiration, blood pressure, and heart rate return to a normal steady state, according to the Yale School of Medicine .

Through deep breathing, the vagus nerve can be stimulated intentionally to help restore, mitigate and even prevent these physical and psychological reactions. Slow, even breaths that originate deep within the abdomen stimulate the vagus nerve in a way that signals safety and cues the body and mind to relax, restore, and release chronic and unhealthy patterns.

“Deep breathing can be practiced anywhere and in so many ways – so it is very accessible and easy for farmers to practice,” Burcham explains. “Practice in the field or even while operating machinery.”

Let Go of What You Can’t Control

Perhaps one of the biggest advantages of “being where your feet are” is realizing you can’t control it all.

“Working towards recognizing what truly is within our individual control and then choosing to focus our energy on managing what we can control to improve our overall mental health and stress, helps us remain resilient through the pieces that are outside of our control,” Diesch-Chham says.

Adversity happens. Markets will crash. Animals will get sick. Disease will strike. Families will argue. But you can recover faster from those stresses by staying grounded in the moment, aligning your thoughts and emotions with reality.

Resources to Help Build Resilience:
North Central Farm and Ranch Stress Assistance Center

Mindfulness: University of Illinois Extension

Building Resilience with Mindfulness

Iowa State Cyclones Moore, Bacon Team Up in NIL Partnership to Promote Pork

Tue, 23 Sep 2025 14:45:26 GMT

Iowa State University football standouts Tyler Moore and Caleb Bacon are back promoting “Moore Bacon.” The Iowa Pork Producers Association (IPPA) recently announced a renewed name, image and likeness (NIL) partnership with the pair.

Moore is a senior tight end from Des Moines. Bacon is a senior linebacker from Lake Mills, Iowa. Listen to Bacon’s conversation last season on The PORK Podcast here. Both players dealt with serious injuries last season and have overcome significant hurdles to return to the football field and help the Cyclones to a 4-0 start and top 15 ranking this year.

“Building on the momentum of the national award-winning Purchase Moore Hamann Bacon campaign, which went viral on social media and gained national media attention two years ago, the new #MooreBacon initiative once again connects Iowa pig farmers, football fans and pork lovers across the country,” IPPA said in a release.

Moore and Bacon are featured in a brand-new video in intense game-day preparation, fueled by sizzling bacon as the source of inspiration.

Blending actual game footage from this season with audio clips from the Voice of the Cyclones John Walters, the ad captures the fun, flavor and tradition of Iowa pork, IPPA explains.

The ad debuted Sept. 23 on Iowa Pork’s social media platforms and is a component of the pork industry’s national Taste What Pork Can Do campaign . You’ll see this video and accompanying images throughout October in celebration of National Pork Month.

“Iowa Pork is proud to team up with these outstanding young men who are great ambassadors for the whole state,” Aaron Juergens, a pig farmer from Carroll who serves as IPPA president, said in a release. “This collaboration has been a fantastic use of pork checkoff dollars, promoting our industry in a unique and entertaining way and boosting pork sales in grocery stores. We’re thrilled to work with Tyler and Caleb again this season, and hope everyone will be inspired by #MooreBacon.”

Giving Back
In conjunction with this NIL partnership and in cohesion with the pork industry’s We Care principles, IPPA plans to donate $2,500 worth of pork to each player’s food pantry of choice. Moore chose the Food Bank of Iowa and Bacon selected the Lake Mills Food Shelf. In 2024, the Purchase Moore Hamann Bacon NIL partnership resulted in 50,000 servings of pork being donated to food banks in the hometowns of 19 Cyclones student-athletes.

“I just appreciate everything farmers do for Iowa,” Bacon says. “They’re the backbone of this state, and to see pig farmers’ support for our program, support for local communities and organizing this ad campaign has been awesome. I really appreciate it.”

Giving back to their community is a priority Moore, Bacon and Iowa pig farmers all share.

“It’s important because there are a lot of people struggling with hunger and need a little extra assistance with food, or with something to help them keep going,” Moore says. “You never know what someone else is going through, so I think it’s important to give back to the community around you that helped you become what you are today.”

Pushing Through
Prior to the start of this season, Moore and Bacon were honored with the 2025 Nick Bassett Perseverance Award, named after a longtime Cyclone fan. IPPA explains this award recognizes two Iowa State football players annually who exemplify the characteristics that Nick Bassett is remembered for: positive spirit, perseverance and selflessness.

After just five snaps into the season in 2024, Bacon was injured and missed the rest of the year. Moore had to miss the final five games due to an injury. Despite the injuries, Moore and Bacon helped the Cyclones to a record-setting season by providing leadership from the sidelines. Bacon was named one of the Cyclones team captains for the 2025 season.

“That guy means so much to this team,” Moore says. “He’s been through so much, starting as a walk-on, and he worked all the way up to being a starter and one of our top tacklers. He missed almost all last year but turned that into a mentorship and coaching role and really helped those guys have an amazing season.”

IPPA says the Purchase Moore Hamann Bacon initiative that launched in September 2023 was the first major NIL deal tied to agriculture. Not only was it named the grand champion at the National Agri-Marketing Association’s awards ceremony in 2025, but it was also named best of show at the Public Relations Society of America’s Iowa chapter awards ceremony in 2025 and Best NIL Deal of 2023 by the Sports Business Journal.

“The partnership between Iowa Pork and Iowa State has continued to be a shining example of using NIL for good,” says Brent Blum, director of NIL development for Cyclone Sports Properties. “It’s the true definition of a win/win for all involved and showcased the best of our state in so many ways.”

Crickets Galore! Why the Mass Accumulation Isn't That Weird After All

Thu, 18 Sep 2025 17:58:19 GMT

If you’re seeing more crickets than normal this year, don’t worry. Experts say cricket swarms — thousands of field crickets assembling in one location — may be annoying, but they pass with time.

Wizzie Brown, Texas A&M AgriLife Extension Service integrated pest management specialist, says the annual phenomenon can be startling, but it’s nothing to fear and only temporary.

“These swarms happen every late summer and fall to some degree,” she said in a release . “The crickets don’t sting or bite, so they’re not doing anything other than being annoying, especially if a male gets in your house and is chirping to attract females.”

Cricket Coincidence
When and where cricket swarms pop up are random, Brown adds. One year you may see incredibly high cricket numbers and the next two years you don’t. The cause of these mass accumulations of field crickets isn’t so random, however.

The cricket cycle is spurred on by cool fronts, because crickets don’t like heat. They hatch in early spring, reach adulthood in three months and, by the heat of summer, are looking for places to stay cool, she explains.

They forage on dead insects and vegetation at night and keep a relatively low profile during the heat of the day. Cool fronts in the waning weeks of summer and early fall change that, Brown says.

They also like to swarm to the light. Buildings with bright, dusk-to-dawn lighting attract them.

“You’ll notice they tend to congregate around the front doors of businesses — at gas stations, car dealerships and other businesses and locations that have highly luminous lighting that is on all night,” Brown says. “If you’ve noticed crickets around your house, it’s probably in relation to lighting.”

Seasonal Swarms
If the numbers of crickets seem outlandish, Brown notes there can be multiple generations of crickets in a year, especially in warmer regions. Warm winters can also contribute to the number of cricket generations per year.

Like most insects, field crickets’ numbers rise, peak and fall seasonally. The window for crickets to gather in mass typically lasts four to six weeks before their numbers begin to decline, she says.

Turning off unnecessary lights can reduce the chance crickets will swarm around your home or business. There are also specialty bulbs that are less attractive to insects.

“Attracting crickets can lead to them getting inside structures and homes, especially with poor sealing around doors and windows,” Brown says. “A bunch of dead crickets can be a stinky mess, so it’s smart to leave the lights off as much as possible as that summer-to-fall transition happens.”

Self-Proclaimed 'Science Nerd' Speaks Out After Pig Kidney Transplant

Tue, 09 Sep 2025 18:52:10 GMT

Bill Stewart, a self-described ‘science nerd’, is the latest American to get an experimental pig kidney transplant. He received his kidney on June 14 at Massachusetts General Hospital.

According to an Associated Press (AP) article , Stewart’s transplant is taking place at a crucial point in the “quest to prove if animals’ organs really might save human lives.” The Dover, N.H., athletic trainer told the AP that he really wants to contribute to the science of it.

Meanwhile, the team at Massachusetts General announced another New Hampshire man, Tim Andrews, has been off dialysis for a record seven months and counting with his kidney from a gene-edited pig.

Massachusetts General kidney specialist Dr. Leonardo Riella is helping lead a new clinical trial studying kidney xenotransplants with approved pig producer eGenesis, the article says. Riella says there has been a bottleneck in finding enough human organs. Genetically altered pigs could be an option for the more than 100,000 people on the U.S. transplant list, most of whom need a kidney.

Initial experiments (two hearts and two kidneys) were short-lived and included very ill patients. After an Alabama woman’s pig kidney lasted 130 days, before rejection prompted its removal and sent her back to dialysis, researchers decided to shift to not-as-sick patients, AP reports.

Stewart’s kidneys failed due to high blood pressure, but he has no other health problems, the article explains. After being on dialysis for two years, and realizing it could take up to seven years for people with his blood type to find a matching kidney, Stewart applied to be the next candidate.

He’s thrilled to be easing back into desk duties and is optimistic. Although it’s too early to predict how long pig kidneys might be able to last, Riella says it would be useful even if they can buy people time off dialysis until they can find a matching human organ.

The new eGenesis trial is expected to provide gene-edited pig kidney transplants to 30 people age 50 or older who are on dialysis and the transplant list. Another developer of gene-edited pig organs, United Therapeutics, is about to start enrolling people in a similar FDA-approved study, AP reports.

The Truth About Stock Show Moms

Fri, 18 Jul 2025 17:09:55 GMT

Stock show moms can’t be put in a box. From the mom who can feed barrows better than anyone in the barn to the mom who always has the best snacks for the kids, and from the mom who takes all the pictures to the mom who listens to everyone’s problems, it takes all kinds to make the show go on.

Emily Spray, a stock show mom of three from Indiana, says there is no shortage of lessons learned at stock shows. One of the most valuable she has learned from being a stock show mom is humility. If it’s not the animals, it’s the kids who humble you, she laughs.

The Spray family and friends at the 2024 Indiana State Fair.

(Lindsay Hanewich)

“The other day I saw a picture of a house with a long row of hydrangea bushes,” Spray says. “The owner was discouraged because there was only one bloom on that whole row of bushes. The owner said, ‘I’ve been fertilizing them the same way. I’ve been watering them the same way. They’ve all been tended to the same way. But I’m only getting one bloom on that bush.’”

Spray relates this to showing livestock and raising kids.

“We’re not just going to dig out all the bushes and plant something else,” Spray says. “We’re going to keep at it. We’re going to keep going. Sometimes when we’ve got these kids who have big goals, there’s a lot of stress, competitiveness and goals being made. You’re doing the right things. You’re walking them all the same, feeding them all the same, but you’re not getting those blooms.”

Motherhood is about teaching kids to keep doing the next right thing. And someday, Spray adds, they might have more blooms on all those bushes.

“Keeping things in perspective is a valuable lesson,” she says. “Being able to change, adapt and edit as you go is important because there’s not always one right answer.”

“Her flexibility with an ever changing and always busy schedule is probably her super power,” Makayla Spray (r) says about her mom Emily (l).

(Jennifer Shike)

Sometimes It’s Not Your Turn
Disappointments inevitably come when goals aren’t reached or hard things happen. Spray recalls a story about one of their best Hampshire gilts before the state fair.

“I’ll never forget when my husband Craig and daughter Makayla walked in from the barn,” she says. “I could tell there was something wrong.”

The gilt had shucked her hair. Because she had a thin belt to begin with, they knew the gilt would likely not be eligible to show as a Hampshire according to breed requirements.

“That led to some hard conversations about the right thing to do. Ultimately, we’re in this industry to teach our kids the right things to do. We had to sit down and say, ‘Okay, if this happens, this is how we’re going to handle it.’”

Emily Spray

During breed checks, the gilt didn’t pass. As she and Makayla walked out of the ring, Spray says she had to initiate another conversation to shift both of their perspectives.

“That week there was a family who had some teenagers coming to the state fair when they were in an awful wreck on the interstate,” Spray says. “There we were complaining we weren’t passing a breed check, but there was another family just down the road fighting for their life in the hospital. As hard as it was to say, ‘Okay, this is what we really wanted,’ we had to think about keeping the big things the big things.”

Sometimes it’s your turn, and sometimes it’s not, Spray says.

“In that moment it wasn’t Makayla’s turn,” she says. “Instead, she had a front row seat to the Hampshire show. It wasn’t from the middle of the ring like she wanted, but she sat in the front row and watched the entire show. Those are the moments that put that drive and desire in your heart – being so close to getting that goal – to come back and try again.”

Stop Comparing
New York Times bestselling author Shauna Niequist says, “You can compare and you can connect, but you cannot do both.”

Spray believes one of the biggest challenges parents face right now are social media highlight reels.

“So many of our kids are seeing all the wins, all the kids who are having success at all the shows across the nation,” she says. “That wasn’t a thing when we were kids. We saw who won the open show when we were there that day in living color. These kids are constantly seeing everyone’s highlight reel, so it’s easy for them in that moment to stop and compare themselves.”

Don’t miss the opportunity to connect with other families at shows.

(Craig Spray)

Spray wants to challenge people – kids and parents alike – to reframe that moment to connection instead.

“The best way to stop comparing is to find ways to connect,” she says. “I think there’s a lot of disconnect when it comes to being friends on social media. Have you ever had a conversation with that person? Do you know anything more than what you’re seeing on a screen about that person? How can you really get to know them?”

A few years ago, she had a t-shirt made for state fair that said, “You can’t compete with me.”

“When you read that first line, you think, ‘Oh, well, that’s kind of proud.’ But the second line said, ‘I want you to win, too.’ When I wore that shirt, it confused a lot of people,” Spray says.

She remembers one dad who was particularly bothered by her shirt. He finally came up at the end of the day and asked her about it.

(Emily Spray)

“He said, ‘What do you mean? You don’t want your kid to win?’ I said, ‘Absolutely, I want my kid to win. But if you look at any other kid in this barn, it’s not like they just threw their pig on the trailer and decided to come to a show,” she says. “All of these kids have put in so many hours of work. And you know what? If your kid gets to win today, I’m going to clap for them, and I’m going to be happy for them.”

Keep the Big Things Big
The show barn is filled with people who share many common interests. It’s where true friendships are forged. For Spray, it’s worth remembering that as she strives to keep the big things big and the little things little.

“What are your big things? What is most important for you as a family?” she asks. “Is it winning a banner? Is it developing character? Is it enjoying what you’re doing? I think it looks different for every family, but taking that time to decide what means the most for your family is key to not letting all the other stuff get in the way.”

Episode 24 with Emily Spray is one you can’t miss.

(Jennifer Shike)

Even though it’s easy to judge others by what you see on the outside, Spray says the truth is that no mom has it all figured out.

“Look for that mom who’s in the season ahead of you,” she says. “Invite her to coffee and talk with her about the things she’s going through. That has been valuable for me, because when you’re in the thick of it – when you’re in the weeds and you can’t see beyond one day to the next – it’s helpful to have somebody who’s already paved that path ahead of you.”

Listen to The PORK Podcast to find out how Spray’s social media persona, The Funny Fair Mom, came to be, why she chooses to redirect when life gets stressful, and helpful hacks every show family needs to know before state fair season. Watch this episode on YouTube or listen anywhere podcasts are found.

Hot Dog Hype: Which State Can't Get Enough of America's Go-To Comfort Food?

Wed, 16 Jul 2025 15:46:22 GMT

Whether grilled at backyard BBQs, served up at ballparks, or grabbed from a street vendor in a pinch, hot dogs have cemented their place in American hearts (and stomachs). Hot dog researchers say they are more than just a summer snack in the U.S. — they’re a cultural institution.

From chili dogs to kraut-covered franks, it’s no wonder they remain a go-to comfort food across the country. Researchers at TDM Agency set out to uncover which U.S. states are the most hot dog-obsessed. Using Google Trends data, they analyzed searches for phrases like “hot dog recipes,” “hot dog near me,” “best hot dog toppings,” and more.

On July 16 in celebration of National Hot Dog Day, TDM Agency released their delicious discoveries. Key findings include:

Nebraska ranks No. 1 for hot dog obsession, with over 223 searches per 100,000 residents.
Alaska, despite its remote geography, is second for hot dog-related Google searches.
The South and Midwest dominate the top 10, with states like Kansas, Louisiana and Arkansas showing strong hot dog enthusiasm.
The least hot dog-obsessed state in the U.S. is Washington.

Here are the top 10 states and rationale from the research team:

1. Nebraska (223.6 searches per 100K)
Sitting comfortably at number one, Nebraska’s obsession with hot dogs is off the charts. With over 223 searches per 100,000 people, the Cornhusker State proves that comfort food still reigns supreme in the Midwest. The state’s strong interest in quick and easy hot dog recipes might be tied to its tailgating culture and love for simple, hearty meals at local fairs and high school games.

2. Alaska (221.0 searches per 100K)
Coming in a close second, Alaska surprises with an intense craving for hot dogs. While you might not think of franks when you picture the Last Frontier, its residents often search for “hot dogs near me,” showing a demand for convenient, warming meals in a region where accessibility to quick food matters — especially during those long, cold months.

3. Delaware (212.4 searches per 100K)
Delaware earns its spot near the top thanks to an impressive appetite for toppings. “Best hot dog toppings” is the leading search here, suggesting locals are more than a little creative when dressing their dogs. From summer cookouts on the coast to roadside diners, hot dogs are clearly a staple in Delaware’s casual cuisine.

4. Kansas (193.6 searches per 100K)
Chili dogs are the hot item in Kansas, and their 194 monthly searches per 100K prove it. The Sunflower State’s love for meaty, messy, flavor-packed classics likely reflects its rich food traditions rooted in the heartland — think county fairs, Friday night football games, and big family gatherings.

5. Vermont (192.6 searches per 100K)
Known for its pastoral charm and emphasis on wholesome living, Vermont rounds out the top five. Most searches here center on traditional American-style hot dogs, aligning with the state’s appreciation for homegrown, fuss-free food. Expect to see plenty of hot dogs sizzling at lakeside cookouts and summer festivals.

6. North Dakota (187.0 searches per 100K)
North Dakotans are all about speed and convenience, especially when it comes to food. That’s why “quick hot dog snacks” dominate the searches here. In a place where winter lasts forever and time indoors is treasured, it makes sense to turn to the humble hot dog for a warm, fast bite.

7. Wyoming (185.1 searches per 100K)
Wyoming’s interest lies in the grill. “Easy grilled hot dog recipes” are what residents are Googling, which fits perfectly with the state’s open-air lifestyle and love for campfires and cookouts. With plenty of room to roam and skies to gaze at, grilling hot dogs outdoors is part of the experience.

8. Nevada (184.0 searches per 100K)
Nevadans may be surrounded by all-you-can-eat buffets and celebrity chefs in Las Vegas, but the hot dog remains a steady favorite. Searches for “hot dogs near me” suggest that whether you’re in Reno or out by the desert highways, there’s always room for a quick frank, especially after a night on the town.

9. Louisiana (182.2 searches per 100K)
No surprise here: Louisiana’s hot dog searches skew spicy. Cajun-inspired twists and bold flavors dominate, aligning with the state’s vibrant culinary culture. From Mardi Gras snacks to tailgate eats at LSU games, hot dogs here are anything but basic.

10. Arkansas (180.2 searches per 100K)
Rounding out the top 10 is Arkansas, where searches focus heavily on “how to make hot dogs at home.” This do-it-yourself attitude reflects the state’s rural roots and love for traditional Southern cooking. Simple, satisfying, and easy to prep — hot dogs hit the spot in Arkansas kitchens.

Why Now is the Time To Move Used Construction Iron in the Farm Equipment Auction World

Thu, 10 Jul 2025 13:51:24 GMT

Casey Seymour and Greg “Machinery Pete” Peterson agree now is the time when many farmers spend time shopping for what they call auxiliary machinery — things like wheel loaders, skid steers, track loaders and other compact and heavy utility equipment types.

“Skid steers are one of the first things that pop up when in my mind when I start thinking about that right now,” says Seymour, adding there is almost always a healthy supply of the versatile material movers in the used market.

Machinery Pete recalls skid steer values falling a bit last year due to that high supply, but this year is a different story. Values are trending up on used because, once again, the cost of a brand-new skid steer is high.

(Machinery Pete Facebook)

“Pifer’s Auction had a sale (recently), and I think it was a 2024 Deere 335 P-Tier with 275 hours on it, give or take, and I thought that sold really well at $94,000 hard cash,” Pete says.

Another notable transaction came out of Illinois, Pete recalls. At a Joel Everett Tractors & Auction sale, a 2009 John Deere 325 with under 300 hours sold for $36,000, which was well over the previous auction high of $28,500.

“It was interesting. When they got to the skid steer they paused and said, ‘Hey, folks, this 2009 model is loaded with every single option,’ which is unusual for a 16-year-old model,” Pete adds. “But again, it was palpable how many people wanted that thing, and you know, $36,000 is a big check — but for hardly any hours on it and what you’re going to pay for a new one?”

Pete and Seymour also discuss the firming up they are seeing with used values on some of the large construction equipment seen around the farm, including excavators, wheel loaders and bulldozers.

How Kerr Auctions is Unlocking Export Markets

Alex Kerr of Kerr Auctions joined the guys next to discuss how his auction house is carving out space in the export market.

Kerr says the company has capitalized on growing equipment demand overseas by creating specialized sales that cater to export buyers. These sales often feature equipment that may not have strong domestic buyer interest due to age or condition.

Kerr has established partnerships to help overseas buyers handle logistics and shipping, and the company made the decision to eliminate buyer penalties for high bidders. Both decisions demonstrate a level of transparency and trust that helps put buyer minds at ease, he thinks.

“Specialized sales do well,” Kerr says. “We got to thinking that the export buyers, they hate some of the auction things they deal with. They don’t speak the language; you’ve got to talk to them on WhatsApp, or they have an online only presence.”

Kerr Auction’s next big export-focused Inaugural Farmer/Dealer Consignment Sale is set for Aug. 14. Check out all the details here.

The Rest of the Episode

Shawn Hackett, president and CEO of Hackett Financial, joined the show for an update on where commodity markets sit today and row crop futures prices. Glen Birnbaum, principal with Sikich, came on to talk machine depreciation rates and upcoming changes to tax law.

And Aaron Fintel, used equipment specialist with 21st Century Equipment, gave his view on moving used compact construction equipment out on the western plains.

Head over to YouTube to watch the full episode , and give it a “Thumbs Up” and hit the “Subscribe” button to get every Moving Iron episode as soon as it drops.

Young Author Tackles Show Pig Journey in First Book: 'Bye-Bye Buddy'

Wed, 09 Jul 2025 17:53:06 GMT

It’s the time of the year that many stock show parents dread and struggle to talk about with their kids – the end of the show season.

That’s one of the reasons why 20-year-old Isabelle Doherty decided to write Bye-Bye Buddy, a book about the sensitive subject of saying goodbye to your show animals.

During a literacy class last year at the University of Wisconsin – Whitewater, she learned what it takes to make a good children’s book. An early childhood and special education major, she says she has always wanted to write a book about this topic because she thinks it could help kids.

“I’m not a writer, and I’m not an illustrator,” Doherty says. “But I knew this was a topic that needed to be talked about and that kids needed something to look at when they’re having to say goodbye to their best friends.”

Bye-Bye Buddy is written and illustrated by Isabelle Doherty.

(Jennifer Shike)

For Alex Bobell, a 10-year-old show pig exhibitor from Illinois, that’s one of the things she appreciates about the book.

“I love this book!” Bobell says. “It showed me that I am not the only one who gets sad when I have to say good-bye to my pigs at the end of the year. The pictures were also so good.”

Wravenna Bloomberg, a mother of four youth livestock exhibitors from Illinois, was one of the first to read Doherty’s book.

“What a sweet story depicting the bond between show pig and showman,” Bloomberg says. “The amount of time young exhibitors spend with their show animals creates a special relationship with memories far beyond that animal’s show career. I love how this story highlights this, while making it an easy read for young children.”

The Show Pig Journey
Doherty has been showing pigs since she was 3 years old. Her book explores the journey of the show pig project, including all of her own illustrations.

Isabelle Doherty reads her book, “Bye-Bye Buddy,” at a special event during the Team Purebred National Junior Show in Springfield, Ill.

(Showpig.com)

“The process of writing this book was difficult because I had to teach myself everything,” she says. “I couldn’t have done it without my parents and my family. I did not show them the book until it was finished, though. I wanted it to be something special and get the reaction when it was done and when it was printed.”

Her parents have served as her inspiration throughout her show career and the development of this book, Doherty points out.

“The show pig industry has been my life,” she says. “Now, it’s not every piece of my life, because there’s a bigger world out there. But what we take from this industry can help us impact that bigger world.”

Although she isn’t pursuing an agriculture-related degree, she believes the foundation she’s developed in agriculture will impact all of the children she meets in her future classrooms.

“I can’t wait to spread the love from this industry and what it has taught me to my future students,” Doherty says.

Of all the lessons she’s learned in the show ring, she hopes the industry will remember that the youth show industry is not about the breeders, feeders or fitters.

“This is about the kids,” she says. “We need to stay on track to that by placing value on showmanship and the contests, too. It is not about the place you get in class. That’s what’s so important about this industry and what it has taught me.”

McRib Tops Menu Items Most Missed by McDonald's Fans

Tue, 08 Jul 2025 16:38:32 GMT

What is the most missed McDonald’s item that fans are craving? Pork lovers won’t be surprised that the No.1 wanted comeback is the McRib, a pork patty shaped like a rack of ribs, smothered in barbecue sauce.

A recent study analyzed searches for over 70 discontinued McDonald’s items, ranging from the McPizza to the Hula Burger.

It’s clear the McRib that debuted in Kansas City in 1981 and was released nationwide in 1982 is a fan favorite. It was permanently removed from the menu in 2005 and has made several limited-time returns, including a “farewell tour” in 2022.

The McRib averages 95,425 monthly searches as compared to the No. 2 item listed - Snack Wraps.

Snack Wraps averages 41,950 searches a month. After nearly a decade off menus and years of fan petitions, the beloved item is making a comeback this year. Featuring various types of chicken, lettuce, and cheese wrapped in a warm tortilla, Snack Wraps inspired dozens of petitions, one of which received nearly 18,800 signatures.

In third place, fans ranked Spicy Chicken McNuggets with an average of 10,093 searches a month, according to the research carried out by online calculator site Infinity Calculator. Spicy Chicken McNuggets have made a limited return to select restaurants in cities like Phoenix and Dallas. First introduced in 2020, they’ve appeared nationally only a handful of times as a limited time offering but have primarily been a regional item since 2022.

“In 1940, McDonald’s opened its first-ever U.S. restaurant in San Bernardino, Calif. The store had a menu packed with classics, such as the brand’s beloved hamburgers and cheeseburgers,” explains Jehan Wadia, CEO of Infinity Calculator, in a release. “Since then, McDonald’s has expanded its menu to include hundreds of items. While some have stood the test of time, like the brand’s iconic Big Mac, others have not been so lucky, from the McRib to McPizza.”

Wadia says the researchers examined search volumes to identify the top 10 items Americans have an emotional connection to now. Still, the question remains — will McDonald’s bring them back?

Miscellaneous

Tick Safety Guide: Preventing Alpha-Gal Syndrome and Lyme Disease

What is Alpha-Gal Syndrome (AGS)?

Best Practices for Tick Prevention on the Farm

Dress to defend.

Use DEET.

Search and destroy.

How to Safely Remove a Tick

Avoid Tick Testing

The New Survival Skill: Build Like a Polymath, Lead Like a CEO

Leverage for Leaders

Thunderstruck: Rob Brenneman Brings High-Horsepower Leadership to NPPC

Connecting Policy to Reality

A Unified Industry

A Voice for America’s Pig Farmers

Ruthless for Pork: Why U.S. Pig Farmers Must Change Their Thinking

What Does Belief Have to Do With It?

Know the Consumer

Why Did Chicago Public Schools Ban Pork?

A Cultural Disconnect

A Missed Opportunity

Nutrient-Dense Protein

Chicago Families Deserve a Choice

Inconclusive FOIA Requests

Why You Can’t Afford Not to Onboard Employees

What is Pre-Boarding?

Consistent Training

Good Culture Retains Good Employees

From the D.C. Metro to Pork Country: Harrison Furlow Brings Policy to the Slat Level

Washington Roots, Iowa Boots

The Most Credible Voice in the Room

Proactive Resilience

Creative Pork Cuts Push Tradition to Win Over Consumers

The Loin Opportunity

Finding a Use for “Every Little Piece”

It’s Meeting Season: How to Conquer the Crowded Room

Authentic Relationship Building Takes Work

How to Connect and Be Remembered in Any Room

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

Look Forward

Avoid Assumptions

Be There or Be Square: Meet Your 2025 Best Beards in the Pork Industry Winners

1st Place: Jared Jacobs

2nd Place: Adam Brecht

3rd Place: Daniel Tubbs

4th Place: Cody McKinley

5th Place: John Csukker

Santa’s Choice

Start Grooming for 2026

Recognizing and Supporting Someone with Signs of Suicide

Definitions

Statistics

Risk Factors for Suicide

Warning Signs of Suicide

Supporting Someone with Thoughts of Suicide

Saying Goodbye to Dad: A Farmer’s Journey with Grief

Understanding Grief

From Shock to Acceptance

On the Other Side of Loss

Get Off the Island

Adam Sanders Brings Hog-Wild Energy on Stage in CBS Series “The Road”

That’s Why We Do What We Do

But You’d Get It If You Did It

Live from Oklahoma Ranch

Tune in Sunday

What Do Pig Farmers Want for Christmas?

Heated Vest

WeatherTech Mats

Electric Carcass Cart

Relaxed Fit Flannel Sherpa-Lined Shirt Jacket

Ag Gear Cultivator Pant

WhistlePig Bourbon

Pennsylvania Farmer's Donation Provides Critical Support to Vulnerable Families

Got a Great Beard? Prove It!

Job Cuts at Hormel Foods: Corporate Restructure Affects 250 Positions

Don't Break, Build: A Farmer's Playbook for Taking Control of Your Mind

Pay Attention

5 Senses Technique

Just Breathe

Let Go of What You Can’t Control

1^st Place: Jared Jacobs

2^nd Place: Adam Brecht

3^rd Place: Daniel Tubbs

4^th Place: Cody McKinley

5^th Place: John Csukker