Preparting for Portland & IFBC 2012

As an active agvocate, I am always happy to share my story. So, you can imagine my excitement when Teresa from the National Pork Board contacted me about a unique opportunity. The National Pork Board is sponsoring a breakfast at this year’s International Food Bloggers Conference, which will give food bloggers a chance to talk directly to hog farmers and learn more about modern pork production. Well, since we are simply Hog Wild about farming I was all too happy to say YES to this great opportunity to meet new people and spread the word of AG. The IFBC 2012 is being held in Portland, OR this year so that makes it even more exciting for two reasons: 1) I have never been to Oregon; 2) This is a rare chance to connect with people (particularly foodies) that I normally would never encounter. I believe between the Pork Board’s efforts and that of the U.S. Farmers and Ranchers Alliance we are definitely on the right track to an open dialogue between farmers and consumers. There is a communication gap between the people that raise food and the people who only see the end result. This gap must be closed in order to not only improve farming but improve the way people think about farming. Never have people felt so removed from the farm and this is why, I think, there is such uproar over farming practices. While farming has improved over the decades we are still learning and it still has a long way to go; however, farming will never reach its full potential if we do not connect with the people that depend on us. Farmers know the land, they know their animals, but they don’t know everything and it is easy to become jaded and lose sight of the bigger picture. This is why we need to open the lines of communication on both sides of the gap. We may not agree on everything put if we at least have an open conversation about it we stand to learn more than we ever thought possible. Each side has legitimate concerns and each side thinks they know better but how can we improve if we never look at the other side? There is more than one way to farm and that is what makes farming fabulous—it’s diversity.

The main topic of this breakfast panel is the We Care Initiative and how we use it on our farm. This may sound like a slogan to some but for pork producers it actually means something. Here is a video that gives a sample of what the We Care program means:

I am looking forward to speaking with all the chefs, food bloggers, agents and editors, cookbook writers, and otherwise food curious folks in Portland. I am hoping for an enlightening and enjoyable conversation about food, farming, and the yumminess of pork. Hope to see you in Portland.

Are you going to this year’s IFBC? I’d love to hear from you!

Pig Care Priority

Pork producers are always looking for ways to better their farming practices and pig care is on the top of their list.

Several producers gathered for a pig care meeting. This meeting was not only a refresher course but it also introduced the producers to some new ideas to improve their practices.

The meeting focused on the importance of individual pig care despite the large numbers being raised in hog barns. Some creative methods were suggested to help produces with this task.  

No pork producer meeting would be complete complete without a pulled pork meal. Yum!

The whole Windmann crew was there, too.

Farmers are constantly changing and improving their techniques and pork producers are no different. We strive to take better care of our animals because we care about the product that we produce and the animals that we raise.

Piggy Predicament

While some may refer to our swine operation as a factory farm we do not have factory hours. While most people either enjoy a half day of work or no work at all on Saturdays, it's just another day to a farmer. What began as a day of laying irrigation pipe and doing pig chores became a frantic relay race with the clock ticking.

First, three pieces of irrigation pipe had been damaged. Of course, the guys don't find this out until they do a test run and discover some leaks. So, they have to take practically the whole thing apart, fetch new pipes, and put the whole thing back together again. This isn't a garden hose either, folks. We are talking about six-inch aluminum piping that literally runs over the hill and through the buck-brush all the way across the field. It's some serious chizz to take this thing apart and put it back together. So, what started as a be-done-by-two job ended up lasting until after four o'clock.

Here's where I come in:

There I was, minding my own business, preparing supper. Frozen burger paddies in one hand and a bag of charcoal in the other when my husband, Aaron, bursts through the door. He was in such a hurry that I don't even thing he put the truck in park before he leaped out. It was a tuck and roll situation.

Aaron:
What're you doing? What do you have going on?
Me:
It's after five, Aaron. I'm getting ready to fix supper.
Aaron:
What? Supper? No, we don't have time for that. Throw some snacks at the kids and lets go.
Me:
Huh?
Aaron:
I gotta pig emergency and I need help. Let's go. Have they ate?
Me:
The patties are still frozen in my hand. So, no. No one has ate.
Aaron:
Right. Throw some snacks at the kids and lets go.
Me:
I got that part. Calm down.

You can imagine how well the conversation went after that. So, instead of munching down some tasty grill burgars with asperagus and potatoes, the children had cold-cut sandwiches and I went without. The charcoal returned to the basement, feeling abandoned, and the frozen patties in my hand returned to their home in the freezer, feeling cold. Away we flew to the land beyond with shining white tin and lush flowing fields green (and brown, we really need some rain). Into the pigs we go.

At this point I still have no idea what the emergency is or even what I am supposed to be doing. I just slip into my fancy rubber boots and slide on my fashionable blue coveralls and hope for the best. Turns out that a feed auger in the barn needed to be repaired. So our job was to first manuver pigs around to get as many as we could out of the pin that the feed motor was in. Armed with pretty plastic sort boards we begin the hearding process. I have a huge bruise on my knee as a result of a 200 pound pig that decided he did not want to go the same direction as everyone else. Oh, well. No worse for wear. The second job requires Aaron to teader on a plastic bucket while he fights with some bolts and a heavy motor. My job during this is to make sure the remaining pigs in the pin do not chew on Aaron or his tools. Have I mentioned we are on slatted floors? That means anything you happen to drop is forever lost...like Aaron's pliers and his previous pliers and several bolts. I think there might be a cell phone down there too. Well, after everthing is replaced (luckily his brother showed up just in time to help hold the motor and what-nots) the pigs had feed again and Aaron could finally calm down.

All-in-all it was a good time...well, sort of but not really. The point is the pigs come first and we gave up our supper time to ensure the pigs got their supper time.

Farmers care about their livestock and that's the truth!

2011 Year of the PIG

Well folks, we've completed our first full week of the new year and now it is 2010 reflection time. The year 2010 was a heck of a year for Bacon Blogger HQ. For starters, The Bacon Blogger was born, which spawned the BaconCam channel on YouTube, my husband and I were privileged enough to participate in a social media training session at the National Pork Board's home office, we went to World Pork Expo, won the We Care video contest, and all this was shared with all of you, which is amazing unto itself. Here's what else happened in 2010 and what to expect in 2011...

Grilled Loin

Pulled Pork

 This past year I cooked some mighty yummy pork, among other things, and shared the recipes with you.

2011 Resolution: Cook more and blog about it. One segment I would like to start is the Pork of the Week, which would include a new pork recipe every week.

We added a new member to our family in 2010, Miss Mina. She is an absolute doll and a perfect match to our family. In fact, the 20th of January Miss Mina will celebrate her first birthday.

2011 Resolution: Find a soccer ball that she cannot pop. 

 We learned more about our family in 2010 and enjoyed a road trip on memorial day to seek out the final resting places of our ancestors. By the way, that is my daughter on the left! I can't believe how grown up she looks, my little girl isn't my little girl anymore...whimper, sniff, whimper...

2011 Resolution: Teach our children more about our family's heritage.Here is a picture that will make any mom cry, my baby's first day of school. That's right, my baby boy started school in 2010 and now I feel old and useless. It's terrible to admit but I enjoyed when my baby had the flu last week because he was so needy and cuddly. Is that wrong?

Little man also learned how to drive his first tractor in 2010. He's so big!

The year 2010 also brought the usual planting, harvesting, playing with pigs, and of course, I got a little silly at Halloween but that's what life is all about, isn't it. Working, playing, and getting a little silly every now and again.

2011 Resolution: I have a few educational projects I'd like to see get off the ground and I'd like to expand my blog even further. 2011 may be the year of the rabbit but here it is the year of the pig and you can bet you'll see a lot more of The Bacon Blogger.

No matter the weather or time of year, you can bet we'll make the best of it and always remember to stop and smell the wild flowers.

Life is too short, enjoy it!

Ethical Farming

Recently, the Pork Checkoff had a We Care Responsible Pork Production video contest. To enter the contest you simply had to put together a video showing how your hog farm lives by the ethical principals of the We Care Initiative. I am very excited to announce that the video I submitted won! You can read about the We Care Initiative by clicking here and you can read the Checkoff's little blurb about the contest (and me) by clicking here and you can watch the winning video by looking below this paragraph.

You can learn more about pork production by visiting the Pork Checkoff's site pork.org and by watching my YouTube channel the BaconCam (the BaconCam link is in the right margin).

What do you think of the video?

What would you like to know about hog farming?

PQA Plus Certification--We Care, We Really Do

Recently, our family went to a PQA Plus training meeting. Which means we are all PQA Plus certified. So, what is PQA Plus? Well, I'm glad you asked. PQA stands for Pork Quality Assurance, this program was first launched in 1989 to educate producers on best management practices. In order to integrate the advanced technologies, improved animal handling techniques, and provide produces with the most comprehensive, up-to-date food safety and animal care training the Pork Checkoff created PQA Plus in 2007. As of 2008, over 22,000 producers and 25,000 youth received PQA Plus certification.

What does all this mean for consumers? More than you think. Unfortunately, few consumers realize what this certification is or that it even exists. Let me tell you, if you eat pork this should matter to you. PQA Plus is a training program that sets the standard for pig care, treatment, handling, and health.

We were given the PQA Plus Certification Manuel which lists the 10 Good Production Practices (GPPs). I won't list all 10 here but I will highlight a few that many consumers are concerned about.

GPP #1: Establish and Implement an Efficient and Effective Herd Health Management Plan.

Herd health is of utmost importance and this section goes over some basics that should always be followed. They include:

• Regular evaluation of herd health status by a veterinarian--This one is self explanatory. Take your pigs to the doctor or in our case, take the doctor to the pigs for well-piggy checkups. 
• Biosecurity--This one tends to confuse some. Let me be the first to tell you that pork producers have nothing to hide; however, because we care about our pigs' health we cannot allow every Tom, Dick and Harriet to come in off the streets possibly bringing disease with them. You may not realize that these pigs are the healthiest you'll find but something so small as stepping in some dog poop on the way in could give an entire barn worms...or worse. This is a mild example of what could happen. Think of all the diseases wild animals carry and be thankful that your food will never be exposed to parvo or rabies.  
• Rodent/pest control--Obviously we don't want rats in the feed or any other pest pestering our pigs. To keep our barns clean and disease free we must maintain effective pest control. 
• Cleaning and disinfecting procedures--After each group goes out our barns get a thorough cleaning and disinfecting so every batch gets a fresh new barn. We add that "new barn" smell for our new arrivals.

GPP #2: Use an Appropriate Veterinarian/Client/Patient Relationship (VCPR) as the Basis for Medication Decision-making.

• This goes right along with the first GPP. For the vet to understand your pigs and to maintain a good working relationship you must have him/her visit regularly. This is also a good one for consumers who think we "spray the pigs down daily with antibiotics." Obviously, a veterinarian isn't going to allow that (not to mention antibiotics do not come in spray form) and medication of any kind is regulated by a trained professional.

GPP #3: Use Antibiotics Responsibly.

• Again, many people are confused about the level of antibiotic use in these types of operations. The purpose of antibiotics is "to protect the animal's health, optimize effectiveness, and minimize the risk of developing antibiotic resistance, thereby protecting public health." One of the key rules that this training emphasizes is that antibiotics are plan B. Always, always, always utilize other management options before you whip out the antibiotics.

GPP #10: Provide Proper Swine Care to Improve Swine Well-Being.

• It is worth noting that while the other chapters range from 6-10 pages this section is a whopping 24 pages long. It begins on page 77 and concludes with a summery on page 101. Everything from record keeping to proper euthanasia and from proper handling to ventilation this section covers it all. There is also a section on "Willful Acts of Abuse" for all those YouTubers who can't get enough of these nasty, vile videos. This section, along with our contract company and field manager, makes it very, very clear that any and all willful acts of abuse will not be tolerated. The manual goes so far as to list specific acts that will not be tolerated such as: "Intentionally applying a prod to sensitive parts of the animal", "Malicious hitting", and "Purposeful failure to provide minimal food" to name a few. 

I know what the skeptics out there are saying, "Well, I'm glad your farm is doing the right thing but what about those big CAFOs and contract farmers? What about them?" Well, we are one of those "big CAFOs" and because we are contract hog farmers we are required to go to these meetings and implement these practices. The rules are set to maintain the highest quality and standards for not just high head count but healthy hogs too.

The "We Care" Initiative isn't just a gimmick. As pork producers we really do care; believe me, you couldn't deal with the seven days a week if you didn't love your job and care about what you are doing. If we didn't care, we'd all quit.

Pork producers care about their pigs and it is about time people started realizing that!