Pig Out at the Missouri State Fair

It's state fair time again! 

The Missouri Pork Association is serving up some tasty goodness on August 13th and Team Bacon Blogger will be there with bells on.

Come to the fair and say "HI" to all the Pork Proud folks serving up grub, including us.

You can find a schedule of events for the Missouri State Fair HERE.

 Hope to see you at the fair.




It's good, wholesome, cheap fun! Plus, CHICKS DIG IT!

 

Winter Farming

Even in the winter months with the ground frozen and nothing growing farmers are still farming. There is a surprising consensuses that farmers get the winter months off but oh the contrary is true. No, we aren't in the fields but there is much, much more to farming than just cruising in the tractors. There is plenty to do on the farm to keep farmers and ranchers busy year round and then some.

Today in Missouri (and the entire mid-west) we are under a winter weather advisory. In fact, the radio just announced a state of emergency because the sky is layering the ground with an inch of snow every hour and the wind she is a blowing causing whiteout conditions.

 

Luckily, Aaron crammed the trucks in the shed and got the tractor and blade ready last night in preparation for today. There is a very good reason why farmers are obsessed with the weather and I am grateful for it, especially today.

But what about the livestock? Sure, we have tractors for pushing snow complete with cabs, heat, and air-ride seats but how are our pigs faring in this frosty weather?

Good news! Not only do we have heated cab tractors but we also have heated barns specially made for the pigs. You won't find frosty snouts and frozen hooves on our farm; instead, you'll find warm pigs with plenty of food and water. We didn't even have to break the ice for them to drink!

These huge furnaces are throughout the barn and work just like a furnace in a house. When the temperature drops the furnace kicks on until the barn reaches the toasty temperature we designate in the computer. We also have brooder heaters for the little pigs but once they are big enough to generate their own heat we take these brooders down. We also have a generator, which Aaron checked on this morning, in case the power goes out.

Despite whiteout conditions, 40-mile-per-hour winds, and freezing temperatures farmers and ranchers are out checking on their herds--both indoor and outdoor. No matter where the herd is raised--climate controlled barns, pastures, or hoop houses--farmers still have to brave the weather to get to their animals every single day. 

 

 What are you doing on this snowy day?

Off the subject: Is it normal to have thunder and lightening during a snow storm or am I the only one that finds that odd?

Farm Welcomes New Arrivals

It is always exciting when we get a new batch of pigs to raise. You never know quite what you are going to get. I imagine it is like how teachers feel at the beginning of each school year. It is fun to see the new little arrivals walk into their new home and check it out. We let them roam the alley way for a minute before we escort them to their new room in an effort to reduce stress. We don't like to rush the babies. 

This go-round we are excited to be receiving weaner pigs.

So, what's a weaner pig?

It's a pig in a bun...duh!

But seriously, a weaner pig is a piglet freshly weaned from his/her momma. They are just little guys and gals. They are also very, very cute!

 From the truck they go directly into the building, down a short hallway, and into the barn where they will grow...and grow...and grow...and grow until market weight.
 

 We just sit back and let the pigs naturally flow in and check out their new environment. We don't want to rush them or stress them. Relaxed movement, that's the key when they are still so young.

More and more file in and roam around the alley way. They sniff, snort, and get acquainted.

 Once they've had a chance to get use to the barn we move them into their very own pig pen where they get to know their roommates.

 We get to know them too.

 As you can see, they are very curious...especially when you give them something to chew on like your rubber boots, pant legs, or a nice soft leather glove...with your finger still in it. They're cute but they bite! That's okay, though, we're use to it.

Aaron's a sucker for a baby pig, especially the ones with a bit of color to them. What is funnier than seeing a manly farmer walk around holding and petting a baby pig is listening to the baby talk coming out of his mouth. But you didn't hear that from me!

This group of snouts will be with us for the next six months or so and we will raise them to a fat and sassy 280-300 pounds, approximately. It is a fun adventure and rewarding to know that these guys and gals will go on to feed thousands and thousands of people--including my family.

What would you like to know about pig farming or farmers in general?

Meaty Monday: How pork stacks up

Welcome to our new segment, Meaty Monday. Every Monday we will share something meaty with our Pork Proud peeps.

So, have you ever wondered how pork stacks up to the other meats? Well, wonder no more! A pork comparison chart will lay it all out for you so you can see exactly where pork stands, nutritionally speaking. 

Whether you are dieting, watching your cholesterol, or dearly hanging on to the last shreds of hope that you may actually go through with that forgotten New Year's resolution this chart will hopefully help.

I am somewhat partial to pork myself but I am no stranger to the meaty goodness of chicken. I also enjoy a nice cut of beef on rare occasions (no pun intended). But if you are looking for a scrumptious, lean meat that is sure to please everyone around the dinner table then look no further than that lean mean meaty machine that is oh so porklicious. 

Did I mention that I may be bias?   

 

Serving Sizes and Nutritional Profiles of Lean Meats

3-ounce cooked serving:	Calories	Total Fat (g)	Saturated Fat (g)	Cholesterol (mg)
LEAN CHICKEN
Skinless chicken breast*	139	3.1	0.9	73
Skinless chicken leg*	162	7.1	2.0	80
Skinless chicken thigh*	177	9.3	2.6	81
LEAN CUTS OF PORK
Pork Tenderloin*	120	3.0	1.0	62
Pork boneless top loin chop**	173	5.2	1.8	61
Pork top loin roast*	147	5.3	1.6	68
Pork center loin chop**	153	6.2	1.8	72
Pork sirloin roast*	173	8.0	2.4	76
Pork rib chop**	158	7.1	2.2	56
LEAN CUTS OF BEEF
Beef eye of round *	141	4.0	1.5	59
Beef top round***	169	4.3	1.5	76
Beef tip round*	149	5.0	1.8	69
Beef top sirloin**	162	8	2.2	76
Beef top loin**	168	7.1	2.7	65
Beef tenderloin**	175	8.1	3.0	71
FISH (*dry heat,**moist heat)
Cod*	89	0.7	0.1	40
Flounder*	99	1.3	0.3	58
Halibut*	119	2.5	0.4	35
Orange Roughy*	75	0.8	0.0	22
Salmon*	175	11.0	2.1	54
Shrimp**	84	0.9	0.2	166

* Roasted,  ** Broiled,   *** Braised

Source: U.S. Department of Agriculture Nutrient Database Release 18 or the 2006 Revised USDA Nutrient Data Set for Fresh Pork.

Pork Proud Bacon Blogger

The Bacon Blogger has always been Pork Proud but this time we are making it official.

Introducing our new site PorkProud.com!!

We are very excited about the changes coming for Team Bacon Blogger and hope you will all join us through our transformation. Last year was a hectic year. We went to San Francisco with U.S. Farmers and Ranchers Alliance to learn more about the questions consumers are asking and how to better answer those questions. We also had the amazing opportunity to speak to some fantastic food bloggers at the International Food Bloggers Conference in Portland during the PorkCheckoff sponsored breakfast.  All this while working on the farm, working in town, going to school, and taking on a second job. I'm exhausted just thinking about last year! Oh well, we enjoyed all the experiences and I think the hectic schedule was in preparation  for exciting things to come.

Along with working more with these fine organizations the farm is expanding and that will bring some interesting (and hopefully educational) posts in the near future. I want my readers to see the family farm grow and experience the excitement (and perhaps the stress) of a growing business along with us.

I am also fortunate enough to be freelancing for a prestigious agriculture based magazine. More on that later...

Things are looking up for Team Bacon Blogger. The fact that I was able to leave my in-town-9-to-5 behind to pursue my dream is satisfying enough but to know the farm is growing along with the blog, well, that's just amazing!

I can't wait to see what the future holds for Team Bacon Blogger!

What would you like to see on the blog this year? Do you have any questions or concerns about farming you'd like us to address?

Introducing the new Faces of Farming & Ranching

A huge CONGRATULATIONS to the new Faces of Farming & Ranching!!!! Here at Bacon Blogger HQ we are so excited for all four of these wonderful farmers and ranchers. They will do a fine job representing agriculture and everything that goes with it.

A big congrats to a friend of the blog CHRIS CHINN!!! A fellow Missouri pork producer. We are very proud of Chris and couldn't think of a better face to represent the pork industry. Way to go, Chris!

Meet the new Faces of Farming and Ranching:

 Chris Chinn from Clarence, MO

Chris and her husband Kevin are 5th generation farmers - farming with his parents and brother. They raise hogs, cattle, hay and row crops.

Bo Stone from Rowland, NC

P & S Farms is owned jointly by Bo, his wife Missy, and his parents. They grow 2,300 acres of row crops (corn, wheat and soybeans). They also have six swine finishing floors.

 Katie Pratt from Dixon, IL

Katie and her husband Andy (7th generation farmer) raise corn, soybeans and seed corn.

Will Gilmer from Sulligent, AL

Will and his father own/operate a dairy farm in Lamar County, Alabama. The dairy has been in continuous operation since Will’s grandfather established it on his parents' farm in the early 1950s.

Merry Christmas!

Merry Christmas!

I wish everyone a joyful and blessed Christmas this holiday season. Remember to be thankful for what you have and hug your loved ones tight every chance you get. Enjoy Christmas and have a safe and happy New Year.

Sincerely,

Team Bacon Blogger

Wordless Wednesday

 

http://facesofagriculture.blogspot.com/2012/08/hog-wild-with-jo-windmann-bacon-blogger.html

Still Preparing for Portland and IFBC 2012

The clock is ticking...

Who knew preparing a speech/presentation, practicing my answers to panel questions, stressing over finals week (yes, I'm still in school...arrrg), going to work all day every stinking day after day after day...I'm digressing...and being a mom (not to mention a farmer's wife) could be so exhausting. Sometimes I wonder if I take on too much.

Might be a tiny, tiny bit stressed...

Nah! I can handle it. I may have a mental breakdown every now and again and start randomly screaming out profanities but my family is use to it by now. Right? I can do this. Right? Right?!

Okay, I'll admit it, I'm a tiny bit stressed but despite my temporary insanity I am super excited about IFBC 2012 in Portland. Not only do I get to tell my story but I also get to have what I am sure will be a fantastic breakfast sponsored by the National Pork Board.

Do you think they'll serve bacon?

I am amazed and proud that farmers and farming organizations are finally breaking their silence to tell their stories straight from the hog's mouth. This is a unique opportunity to speak with a group of people that under any other circumstances wouldn't know I even exist nor I them. Along with Heather from 3 Kids and Lots of Pigs, we will get a chance to tell our stories and answer questions and I am sure they will have plenty. It's nerve racking but exciting.

These conversations are so vital to the future of farming. Agriculture touches each and every one of our lives no matter your geographical location or your food beliefs. We don't all have to agree--heavens to Betsy, no--but we do need to keep an open mind and an open heart to move the conversation forward.

Missouri Farm--Corn Field

Farming has come such a long way but it still has a very long way to go. Improvements keep coming but we need to keep everyone involved to make sure we never stop striving to make farming better and better.

I am looking forward to the future of farming.

How about you?

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!

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!

Fair Oaks Pig Adventure Center

Have you heard about the Fair Oaks Pig Adventure Center? It is fantastic! It is one of the best ideas and I cannot wait until it is up and running. The Fair Oaks Project is a proposed working sow farm with enclosed walk ways, an education center with exhibits and other educational tools, and is a way for the general public to see first-hand how a sow operation works. How proactive is that!

 The new Pig Adventure Center will be located in Indiana about a mile away from the main Fair Oaks campus. Currently, Fair Oaks has a Dairy Education Center that allows the public to view the daily activities involved with dairy farming.

 The new pig site will allow the public to view a 2,400-head sow farm from a viewing stations and walk ways. This is such a great idea because the average American is at least three generations removed from the farm. Not only does it allow a first-hand encounter with pork production but it also helps the general public to understand modern farming techniques and practices.



I am very excited about this project and hope to be present on opening day.

Check out this months Pork Checkoff Report to learn more about the Fair Oaks Pig Adventure Center.

Coming Together as Partners in Farming

The work of farmers has grown while the number of farmers has dwindled. Whether you believe that big business ran farmers into the ground, or that poor market values in the 80’s are to blame, or perhaps it was government subsidies that did them in it really doesn’t change the outcome. Furthermore, many people in America just don’t want to farm so pointing fingers does little good. The point is that only 2% of the people in this country provide food for our great nation and other countries around the world. While America imports practically every product you buy from the store there is one product that we still export…food and associated byproducts. That means that there is still something that is MADE IN AMERICA. I don’t know about you but I think that is pretty impressive and it is pretty darned impossible without the use of modern technology, which includes tractors, confinement barns, and modern medicine.

There is a war going on right now and it breaks my heart. It is ignorant, egotistical, selfish, and shows a level of intolerance that is unacceptable and embarrassing. Whether you choose to eat meat, or eat organic, or to go vegan the wonderful thing is that you have the choice to make.

Why must we choose sides?

Since when is there only one way to farm or eat?

Why can’t we all be “right” in our own way?

We raise hogs in confinement barns and we only eat our own hogs. We buy eggs from a local farmer that raises “free range” chickens. We also buy produce from a fellow that drives around selling Amish grown products out of the back of his pickup and we eat out of our own garden too. I also buy food from big chain grocery stores like Wal-Mart and Aldi. This is what is so wonderful about this country—DIVERSITY!

I don’t have to eat organic but I am friends with the fellow that sells the eggs and I like buying eggs from him, so I do. I don’t have to grow my own food but I enjoy the satisfaction and process of gardening. I don’t have to eat meat just like I don’t have to eat all my veggies but I do because I have a choice and so do all of you.

So, here is a choice that must all make:

Are we going to continue to argue amongst ourselves or are we going to work together and become part of the solution instead of the problem?

Some farmers grow organic on a I think that is great and necessary. Some farmers contract with big companies to produce on a larger scale and I think that is great and necessary. Some go big while others remain small and I see absolutely no problem with that. Farming has yet to reach perfection; however, we will never even come close to that goal if we continue choosing sides.

Big or small, farmers are farmers and we need them all!

CAFO Quotes & Simple Rants

"The problem isn't a lack of food, it is poor distribution."

"We don't need CAFOs, we need better farmers."

"CAFO farmers are nothing more than pig Nazis."

"Pasture pigs taste better and are better for you."

"All CAFO farmers are the worst kind of big business farming. They put small farmers out of business and are not real farmers, just investors."

Do you feel this way? Do you agree with any of these statements? Do you find it hard to believe that anyone would think this way? Or, that any one wouldn't?

I have heard them all and then some. I’m not here to change anyone’s mind, just speak of that which I know. I know that we have an abundance of food and there is an inadequate distribution system. However, I also know that as long as we have greed, welfare dependence, obesity, foreign dictators, incompetent government officials, and ignorance we will always have a hunger issue. Yes, farmers do feed the world. Yes, we need better distribution of our food resources. However, unless you have a way of fixing all those other problems then pointing fingers at CAFO owners and distributors really starts looking asinine when you get right down to it.

Now, the claim that better farming techniques are the way to go I have to say I agree. By utilizing new technology, innovative medical know-how, and better understanding of animal husbandry….wait, we’re already doing that. Well, I’ll be dogged. The problem is misunderstanding. Most people love the idea of 1940’s and 50’s farming. It’s a great image but reality doesn’t live in great imagery. To put this in perspective, one farmer in 1940 produced enough to feed 19 people. Today, one farmer can feed 155 people. 155! That is a huge difference and we didn’t accomplish this by sitting idly by and hoping for change. We did it through technological advances and sheer determination. Let us not forget the many technological advances that were waved away by a skeptical society that now serve as a lifeline that we could not live without. Some inventions that come to mind are cars, planes, and tractors.

As far as pasture pigs tasting better and being better for you; well, the first is entirely opinion based and the latter…well, I’d like to see documentation proving that pork is healthier than pork.

As for CAFO owners being nothing more than investors and this image of big business and fat, suit clad men smoking cigars and pocketing thousands of dollars while paying minimum wage to foreign workers is the falsest claim I have ever heard. I say this with first hand experience. I am not just saying, “I heard from…” or “Well, this commercial said…” I live here and I know because we own it, live it, work it, and we are not rich. I wish the latter was otherwise but the facts are that we are owner operators. Sure, we are investors but what business owner isn’t an investor? I'd also like to know if we aren't "real" farmers than what the hell have we been doing for the past several generations?

I’d like to take this time to mention that while I feel the Nazi reference doesn’t deserve to be dignified by a comment, I have to say the ignorance shines through in any such reference. First, to compare anything to the Holocaust is disrespectful to those that suffered through it. Furthermore, to compare farming pigs—an animal—to the mass murders of thousands of innocent people seems too boorish to even put into words. Furthermore, it shows an utter lack of perspective. That is all I will say about that.

I rant for this reason:

·         98% of Americans are several generations removed from farming yet those are the ones that feel they need to tell us how to do it.

·         In an Operation Main Street 2.0 seminar in Kansas State University, out of 100-plus veterinary students only two or three had any experience in swine production.

·         HSUS claims to be all about animal welfare however they only give $0.19 cents of that famous $19 they ask for in their ads--less than 1% of donated funds. While farmers spend tens of thousands of dollars on their animals to make sure they have a safe environment, food, shelter, water, and all their veterinary needs are met. 

·        We have the We Care program, Operation Main Street, PQA Plus, and many other programs, seminars, and mandatory training to ensure proper animal care and handling. How are we not advocates of animal welfare?

 

·         Finally, how else do we do it? If you know a better, more economical, more efficient means of raising these animals and feeding the world then why don’t you share it with the thousands of vets, engineers, scientists, nutritionists, farmers, etc. that are waiting to hear from you.

  I suppose the ultimate point is that of knowledge. Before you take the word of some commercial you saw or some conversation you overheard why don’t you get the facts for yourself. Ask a farmer. Talk to a vet. Question a butcher. Take a tour of a farm. Just don’t judge before you have all the facts and never jump to conclusions.

City Folk Friends

Recently, Aaron and I had one of our city folk friends over for some BBQ and other assorted victuals. After some quality chit chattin' we decided to take her and her daughter on a mini-tour of the farm.

Down the deserted black top, past the old white church...

Beyond the big barn...

We arrive at the hog house.

She had to take pictures and text them to her husband...."Look where I am, Honey..."

This is Denise and the short blond is her daughter Alli. Shortly after arriving we ventured into the barn to show them the ins and outs of piggin'. She was thrilled but her daughter was very disappointed that they were not little teacup piglets. Nope, these are 100 pound snouts.

"Hey, what's up?"

My dear friend Denise has a thing for pig snouts. She can't get enough of them. She had to rub every snout that came up to sniff her dainty little hand. With a giggle and a smile she rubbed snouts until we finally cut her off. Enough is enough. 

My big farmer man explained how we care for the pigs....oh, and my husband did some explaining too.

Needless to say, Alli prefers teacup piglets to 100 pound snouts and wanted no part of her mother's snout rubbing fetish.

The Pooboy taught his new friend a thing or two about pigs. "Yep, I help my dad with these pigs. I'm a farmer." 

The explanation grows intense.

After we toured both inside and out, after all the questions were answered, after all the snouts were rubbed away we drove. Home again, home again, jiggety jog.

I hope we haven't scared them off with our country ways. I'm sure Denise will be back but Alli's thoughts on the whole farming/country business thing is still in question. Pooboy plays hard and I'm hoping he didn't rough up Alli too much. He isn't use to little girls.

Have you ever been on a farm tour? I'd love to hear about it.