A special section of the Fillmore County Journal
October 9, 2017
saluting our local pork producers October became known as National Pork Month
because it marked the time of year when hogs were traditionally marketed.
Today, it serves as a celebration to thank pork producers and share their stories with consumers.
Harmony native helps area pig farmers keep herds healthy and productive
Pig farmers, they make the bacon By L auren Servick lauren@mnpork.com
Director of Communications and Marketing, MN Pork Board MN Pork Producers Association October. Some would argue it is the best month of the year in southeast Minnesota. October brings the bulk of fall harvest, peak fall foliage beauty, and trips to the pumpkin patch or apple orchard. But it is also a great month to celebrate something deeply rooted in Minnesota’s
Veterinarian Ross Kiehne inspects pigs at his father’s hog barn near Harmony. By Tim Little tim@fillmorecountyjournal.com
Local veterinarian, Dr. Ross Kiehne has dedicated much of his life to the care and raising of pigs. He grew up on a hog and cattle farm near Harmony. After graduating from Harmony High School in 1990, Kiehne completed a four-year degree at Gustavus Adolphus College in St. Peter, then went on to obtain his veterinarian degree at the University of Minnesota, graduating in 1999. He converted his passion for raising pigs to treating them and helping farmers manage their herds in his current position as a pigspecific veterinarian at Swine Vet Center (SVC), a veterinary consulting firm dedicated exclusively to serving the pork industry. Kiehne spent the first eight years of his career in
St. Peter where SVC is located, then moved back to Harmony in 2007. “I moved back because I wanted to live here and I grew my practice around this area by design so I could move back,” he noted. It wasn’t hard to find clients in Southern Minnesota and Northern Iowa since those two states are the #3 and #1 pig producers in the nation, respectively. Kiehne now lives on a rural lot just north of the farm where his father and brother continue to raise pigs. Despite his singular focus on pigs in his veterinary practice, Kiehne says the thing he enjoys most about his job is the variety. “I like the idea of pig population medicine, figuring out what is going on in a swine population. How do I keep disease low or prevent a disease from spreading or moving or
Photo by Tim Little
going over a threshold,” Kiehne said. Kiehne notes that consulting with the producers who raise pigs is equally as important in his job as treating the pigs. Teaching and training of farmers and farm staff has become an increasingly important part of a pig veterinarian’s work as advancements in nutrition, environmental controls, medicine and genetics have added complexity to the pork industry. “I would say (teaching and training) is more normal in pig farming,” Kiehne said. “It’s not the same in dairy and beef cattle farming. Pig farmers tend to see the veterinarian as a trainer and teacher,” Kiehne pointed out. “A lot of clients hire me to train their people. They’ll say, ‘go to this sow farm and help figure out what’s wrong See KIEHNE Page 5
DNA: Pig farming and National Pork Month. Pig farming has long had a place in Minnesota’s countryside and remains an economic driver for rural communities. Last year, pig farmers in Minnesota raised more than 16 million market pigs, worth $2.18 billion dollars. Nearly See BACON Page 2
Apple Cider Rosemary Pork Chops with Caramelized Apples
4 bone-in pork loin chops 3 tbsp oil ½ onion, diced 2 tbsp garlic, minced 1–2 tbsp fresh rosemary, chopped 1 lb apples, peeled and sliced to about ¼ in. 3 tbsp butter 4 tbsp brown sugar 1/2 cup apple cider 1/3 cup heavy cream Salt and pepper Heat oil over medium heat in a large sauté pan or cast iron skillet. Pat the pork chops dry on both sides; then, place in the pan and cook until brown and cooked through on each side. (This should take about 3-5 minutes for each side, internal temperature should be 145 degrees) In another skillet, melt butter over medium heat. Add onion and garlic and sauté till soft. Next, add brown sugar and cook for 1 minute, or until it begins to melt. Add chopped apples and sauté over medium heat until apples are browned and tender. In the pan with the pork chops, add the apple cider and cook over medium heat until the liquid is reduced by about half. Then add the cream and bring to a boil. Allow it to bubble for a few minutes until the sauce is slightly thickened. Sprinkle with fresh rosemary, and season with salt and pepper as desired. When serving, garnish with a spoonful of caramelized apples on top of each pork chop.
www.fillmorecountyjournal.com
Page 2
FILLMORE COUNTY JOURNAL
Monday, October 9, 2017
and a farm’s manure management plan, farmers are able to Continued from Page 1 utilize manure to naturally fer250,000 of those pigs were tilize their fields and protect natraised on family farms in Fillural resources including water. more County. Pig farmers only use antibiot Beyond the family farms, pork ics on an as-needed basis, for production also adds an estithe well-being of the pigs, and mated 44,000 jobs in Minnesota under the direction of a licensed ranging from packing plants, veterinarian. There’s also no need hauling, milling, inspecting, and to worry about added hormones exporting jobs. because they are not allowed to Just as Minnesotans enjoy an be used in pork production. abundant, safe, and affordable Pork pro tips pork supply, the quality of U.S. There are some easy steps pork is sought after around the to take when cooking pork at world. home that will make anyone a So far in 2017, the United pork pro. States has been exporting pork The most important tool in at record volumes, all while the kitchen for cooking pork is Americans are enjoying afforda meat thermometer. To ensure able prices at their local meat a juicy, tender eating expericounter. ence, remember to cook pork Currently, one out of every until the internal temperature four pigs is being exported. reaches 145 degrees Fahrenheit and allow for a three-minute rest. Meat temperature is most accurately taken when the thermometer is inserted into the center of the pork without touching TheThe Best Best in Animal Care for Care 48 Years any bones or the cooking surin Animal Harmony: 507-886-6321 face. For pork chops, insert therfor 49 Years Cresco: 563-547-3121 mometer from the side to reach Harmony: 507-886-6321 Drs. Aggen, Otto, Rein, Westby, Hartman, the center of the chop. Pork is cresco: 563-547-3121 thompson & Norman perfectly safe to enjoy with a Drs.Animal Aggen, Otto, Rein, Westby, Petro & Norman little pink in the middle. ge and small Medicine & surgery Featuring: Selecting the right cut of pork We suPPORt PORk PRODuceRs! Digital X-Ray Imaging for a dish is also important, More In-House Laboratory capabilities for all species but some common cuts have Full Dental Services utilizing state of the art dental equipment recently changed names. Horse chiropractic care For example, the classic bonein pork chop is also referred to as the ribeye pork chop. The New York pork chop, or boneless loin chop, and the ribeye chop areMN great cuts for grillHarmony, ing. The porterhouse pork chop, 45 Years Service madeofup of the ribeye chop and the tenderloin, is another great October is National Pork Month! grilling cut. The Boston butt (top shoulder) or the picnic shoulder are good for slow cooking or smoking and make excellent pulled pork. Fresh hams and bellies (think bacon) are good for smoking or curing at home, too. When choosing pork, remember to look for a reddish, pink color with marbling throughout the cut. Whenever the word “loin” is included in the name, think lean. For example, the During Pork Month we’d like pork tenderloin is as lean as a skinless chicken breast. to extend a hearty thanks It is a great time to enjoy to our area pork producers delicious pork and recognize the hard-working families that for everything they do. raise healthy pigs. These friends www.gehlingauction.com or and neighbors are providing a email: denny@gehlingauction.com wholesome product grown in barns that dot Fillmore County’s landscape. October is the perfect time to celebrate what makes Minnesota great, and don’t forget the side of bacon! Lauren Servick is the director of communications and marketing 100 Cedar Street • Fountain, MN for Minnesota’s 3,200 family pig 507-268-4343 farmers at the Minnesota Pork We have everything to build anything Board and Minnesota Pork Producers Association. Servick grew We offer a complete line of quality lumber and building materials for contractors and homeowners. up working on her family’s dairy and row crop farms in rural Fillmore County. A love for the land, animals, and the people who care for them led to a career in agriculture. If you have any questions about pig farming or agriculture in general, feel free to contact her at, lauren@mnpork.com.
BACON
That is projected to increase to one out of every three pigs in the near future. Mexico, Japan, China/Hong Kong, and Canada continue to be the largest customers for U.S. pork, respectively. While pork production continues to grow in the U.S. and in Minnesota, pig farmers’ commitment to their animals and the environment remains their top priority. In the last 50 years, pig farmers have reduced their carbon footprint by 35% and use 41% less water and 78% less land to produce one pound of pork. All while maintaining the highest level of animal care. Farmers are using pig manure to fertilize fields used to grow corn and soybeans which in turn are fed back to the pigs. Using GPS technology, soil sampling,
Call the FCJ at 507-765-2151 to advertise or offer news tips!
Clarifying Canadian bacon When celebrating Canada Day, revelers may want to enjoy some of the classic foods borne out of this land in the North. Thanks to the wide array of people of varied cultures that reside in Canada, cuisine can range from French foods to wild game first hunted by Inuit and other native peoples. Outside of Canada, the country may be best known for a few exports, including maple syrup and Canadian bacon. "Canadian bacon" describes different products depending on where the person is consuming the food. Americans, Canadians and even the British have different items in mind when referring to Canadian bacon. To Americans, Canadian bacon is typically a salted, precooked, cured, and smoked pork product that is quite similar to ham. It is commonly offered as a breakfast food and doesn't crisp up when cooked like traditional bacon. But this isn't quite what Canadians and the Brits are referring to when they mention Canadian bacon. Canadians say that true Canadian bacon is something Americans call peameal bacon.
Authentic Canadian bacon is cut from lean boneless pork loins, pickle-cured and rolled in golden cornmeal. This bacon is not precooked, so it needs to be cooked before serving. Sometimes Canadian bacon is also referred to as "back bacon" because this is the area of the pig from where the bacon is sliced, rather than the pig belly for other bacons. Canadian bacon tends to be leaner with considerably less fat than streaky bacon or American bacon. When enjoyed in moderation, Canadian bacon is typically a healthier option than traditional bacon. Despite Canadian bacon being a term used to describe different pork products, at least its origins are not disputed. It was actually exported to England during the turn of the century when England had a pork shortage. It was smoke cured there, which could, perhaps, be one of the reasons precooked back bacon was eventually called Canadian bacon by Americans. Other foods, such as French fries and French toast, are misnomers, and do not actually refer to their country of origin.
Thank you pork producers!
Where it all begins
TRAILER SALES & SERVICE, Inc. 507-886-4600
70 4th Street NW • Harmony MN
ironsidetrailersales.net 1 block West of Kwik Trip next to Solberg Welding
We are pleased to announce we now sell & service Boss & Snowdogg Snow Plows. We have a selection of new and used trailers and we are an authorized dealer for Wilson, Kiefer Industrial, Road King, Alum Line, and Pacesetter trailers. We also provide service work when your trailer needs a tune up.
See us for all your trailer sale and service needs!
Owned by Dennis Solberg of Solberg Welding 507-886-4602
Our Salute to Pork Producers
Dennis Overland AGENT
313 South Elm Street • P.O. Box 665 Rushford, MN 55971 • 507-864-2757 Fax: 507-864-7079 • denniso@acegroup.cc
A u TO ~ H O M E ~ FA R M ~ B u S I N E S S
Page 4
FILLMORE COUNTY JOURNAL
Monday, October 9, 2017
The FCJ reaches over 13,000 households each week.
Peanut butter can be savory and healthy This baked pork chop get its flavor from a spicy peanut glaze. Peanut butter is often associated with school day sandwiches and sweet desserts. But peanut butter is not just for school lunch anymore. Though it's a high-calorie food, peanut butter boasts many health benefits and can be added to recipes for a nutritional boost. Many
of the calories in peanut butter come from fat, but the majority of the fats in peanut butter are monounsaturated and have been shown to improve cholesterol by lowering low-density lipoprotein, often referred to as "bad" cholesterol, in the blood. Furthermore, peanut butter contains polyunsaturated fats that can help raise high-density lipoprotein, or 507-346-2804 501 N. Park Drive, Spring Valley, MN 507-867-4272 237 Main Street N. Chatfield, MN
OPeN Daily 7:00aM - 9:00PM
Celebrate Pork Month!
www.sunshinefoodstores.com
100 Saint Anthony St N Preston, MN 55965 507-765-3823
229 Main Street N Chatfield, MN 55923 507-867-1605
2768 Superior Dr NW Rochester, MN 55901 507-258-7580
National
"good" cholesterol. As a result, when eaten in moderation, peanut butter may help reduce risk of cardiovascular disease. Peanuts are high in fiber and are an excellent source of protein. Vegetarians or those who do not include much meat in their diets may find that peanut butter, which includes eight grams of protein in every two-tablespoon serving, is a great way to consume their daily recommended amounts of protein. When preparing foods, choose a peanut butter that is as unprocessed as possible. The fewer the ingredients the better the health benefits. Some brands will include trans-fats and additional oils that can negate some of the natural health benefits. Read labels and look for a container that lists only ground peanuts and possibly trace amounts of
salt for flavoring. The National Peanut Board touts the benefits of peanuts and has a number of different recipes available on their Web site at www.nationalpeanutboard.org. Here is a savory dish that can be served for dinner when the temperatures dip. Baked Pork Chops with a Spicy Peanut Glaze 2 pork chops, fat trimmed 2 tablespoons cooking oil 2 tablespoons natural creamy peanut butter 2 tablespoons milk (or non-dairy substitute) tablespoon white vinegar 2 teaspoons chili powder teaspoon salt (1/4 teaspoon if your peanut butter is already salted) Preheat oven to 350 F. Line a pan with aluminum foil, place the pork chops on the pan and drizzle with the cooking oil to coat. Make sure that the oil covers the whole pork chop to pre-
vent burning. When the oven is preheated, put in the pork chops and bake them for 30 minutes. While the pork chops are cooking, combine the peanut butter, chili powder, vinegar, milk, and salt in a small dish. Whisk together to emulsify. Remove the pork chops from the oven and evenly distribute the sauce between both chops, brushing on in an even layer. Put the pork chops back in the oven for 10 more minutes to finish cooking and to allow the sauce to thicken.
Ne e d t o s e C ome to th
n d a f a x?
e Jo u r n a l
o ffic e !
r page x ..........50¢ pe In com in g Fa r page pe 0 .0 $1 .. .... Ou tg oi ng Fa x
136 St. Anthony Stree t, Preston P 507.765.2151 • F 507.765.2468
5-YEAR POWERTRAIN WARRANTY*
Work more. Worry less. Every 45-100 horsepower 5E Utility Tractor comes standard with our unflinching 5-Year Powertrain Warranty.* Whether it’s for residential or commercial use, doesn’t matter to us. We build them to last, no matter what you do. So get to work, America. We’ve got your back.
Nothing Runs Like A Deere
Month
www.fmcommunity.com
507-268-4321 • Fountain, MN www.fsbfountain.com
507- 867-4120 • Chatfield, MN www.rrsbchatfield.com
5E Series Tractors JohnDeere.com/Ag
Preston Equipment
T hank you, Pork Producers!
*Beginning 9/1/2016 all 5E Series Utility Tractors purchased new from an authorized John Deere Dealer come standard with a 5 year/2000 hour (whichever comes first) Powertrain Warranty. See the Limited Warranty for New John Deere Turf & Utility Equipment at dealer for details. A0D020XCU2F68690-00041749
An Official Legal Newspaper for Fillmore County
KIEHNE
Continued from Page 1
with (the operation).’” While Kiehne does some veterinary consulting by phone, he prefers to see hog operations firsthand. As a result, he drives an average
of 55,000 miles a year visiting client farms and viewing their operations. “I go in barns every day. I just really enjoy that. I have to go see pigs to see what’s wrong with them,” Kiehne stated. “The number one thing
Veterinarian Ross Kiehne is surrounded by pigs at his father’s hog barn near Harmony. Photo by Tim Little
Thank you to the pork producers for their hard work and dedication to the industry!
608 Houston st nW • Preston, Mn 55965
(507) 765-3846
Express Pressure Washers Inc. Matt 507-459-2883 507-583-2703
Check out our Canton location at 100 South Main Street, Canton MN
NEW & USED MACHINES * ON-SITE SERVICE * REPAIR PARTS * RENTALS * SOAP * ACCESSORIES
www.expresspressurewashers.com Join us on Facebook!
Thank You,
Pork Producers
Monday, October 9, 2017 that causes us problems in the pig world is disease,” Kiehne noted. The number one health challenge is porcine reproductive and respiratory syndrome (PRRS). It causes miscarriages in sows and really bad respiratory issues in growing pigs.” It started in 1987 and we don’t know where it came from,” Kiehne noted. “It travels through the air for up to 5-6 miles. We get better and better at dealing with it every day,” he said. Vaccines are the primary weapon against the disease, but air filtration is also important. “We filter all the air where our sows are held. We use hospital grade HEPA filters. When you see this wall of filters (at farms) you realize how much time and energy is spent keeping these pigs healthy,” Kiehne instructed. Pigs are also subject to influenza. “It’s different than our (human) flu. There are very few cross-over diseases between humans and pigs, but pigs can get the flu from humans which is why we offer flu vaccines to anyone who works in hog barns,” Kiehne noted. Another disease that Kiehne sees in pig populations is porcine epidemic diarrhea virus (PED). “PED came on in 2014. It had been in China for a long time and it came over here. That was a pretty devastating disease, but we’ve really handled that one with good biosecurity (procedures to protect animals against disease) and got that under control,” Kiehne stated. “PED killed a lot of little pigs until we figured out how it was moving. We got the research done and figured out how it was moving (through pig populations) and now I haven’t seen a case in a long time,” said Kiehne. Thanks to medical advancements, vaccine technology is far superior today than when Kiehne started practicing 18 years ago. Kiehne expresses great confidence in the future of the pork industry. “We’ll continue to see health improve and pigs become more productive. Moms will have more babies and people will get better at raising them,” he predicts. Kiehne notes that the pork industry sometimes gets criticized for its use of antibiotics and hormones. The latter complaint is ironic, because as Kiehne notes, “There is not a hormone available to give a pig. There’s not one in existence and, second of all, it’s not allowed.” Kiehne takes his responsibility seriously for ensuring laws are followed concerning usage of antibiotics and the general welfare of pigs. “We’ll treat pigs with antibiotics if they get sick, but we’ve never given antibiotics to a pig that didn’t need it. The majority of antibiotics are used in the first month of a pigs life. I can’t remember the last time I treated a pig in the last two or two months of its six-month growing period,” Kiehne said. “I feel very confident that all the pork that is sold is antibiotic-free.”
FILLMORE COUNTY JOURNAL
Page 5
S & A Petroleum, Inc. Bulk Gas & Diesel C-Stores Bulk Delivery
Thank you Pork Producers! Houston bp Food Shop
On Highway 16 East, Houston MN 507•896•3000
Preston Motor Mart
On Hwy 52, Preston MN 507•765•3330
Lanesboro bp Food Shop
On Hwy 16 W, Lanesboro, MN 507•467•2121
Mabel bp Food Shop
Hwy 44 & Locust, Mabel MN 507•493•5924
K&R EquipmEnt, inc. 300 Cedar St. Box 176, Fountain, MN 55935 Office 507-268-4425
Scheevel and Sons, Inc. (507) 765-4756
27 Years In The Making
Precision Laser Excavating Specialties: Ponds, Waterways, Terraces, Driveways, Building Sites and More. Scheevel & Sons, Inc. Keeps Changing to Meet Your Needs
1960’s Cat 2-6-B First Dozer
From the Early Days to 2017
Ron (507-273-9796), Aaron (507-272-3923), Eric, & Nate Scheevel 17057 Kind Rd. • Preston, MN
Residential & Commercial Garage Doors & Openers
Spring
Blowout Sale Spring Liftmaster Blowout Contract Sale Series Garage
Big or small,
Door Opener Liftmaster Limited Availability Contract While Supplies Last! Series Garage FreeOpener Estimates Comes with one remote, 2nd remote additional $30. Door www.springvalleyoverheaddoor.com Limited Availability While Supplies Last!
we install them all!
$290 $290
Comes with one remote, 2nd remote additional $30.
507-288-6536
507-346-7237
FAX # 507-346-7848
Page 6
FILLMORE COUNTY JOURNAL
Monday, October 9, 2017
An Official Legal Newspaper for Fillmore County
The hottest new grilling trends Agricultural career opportunities (MS) -- Canadians and Americans love their gas grills, but some feel that grilling over gas loses some of the flavor associated with charcoal and smoke. Well worry no more. There are numerous grilling planks and wood chips available (GrillPro, for example, has a full line of flavors) that, when combined with the cooking power of a Broil King gas grill, allow backyard chefs to taste the smoky flavor of wood while cooking with the convenience of gas. Tender, smoky ribs, roasts and seafood can be achieved with ease. Smoking with wood chips When you smoke a cut of meat, give it plenty of time and smoke so it can absorb the flavor. Start by soaking the wood chips in water for at least half an hour and then drain them. Use a stainless steel or cast iron smoker box placed under the cooking grids so the chips will smolder and smoke. There are several different types of GrillPro wood chips available. Hickory is used most traditionally in the southern barbecue belt, and gives a strong hearty flavor to meats. Try hickory with beef or pork. Mesquite is a great choice for beef, lamb, or Ingredients 1/4 cup plus 1 tsp kosher salt 3 cups water 1/4 tsp red pepper flakes 2 tbsp brown sugar 2 lb pork tenderloin, silver skin removed 1 tbsp olive oil 1 tsp freshly cracked black pepper Blackberry Habanero Glaze: 1 tbsp unsalted butter 1–2 habaneros, minced 1 tbsp garlic, chopped 1/2 cup seedless blackberry preserves 1 1/4 cup wine, preferably Merlot, divided 1/2 tsp cornstarch In a gallon-sized resealable plastic bag, dissolve 1/4 cup of salt, red pepper flakes and brown sugar in the water; then, add the pork. Let brine for 10-20 minutes. Add butter to a saucepan over mediumhigh heat. Once melted, add the habaneros and garlic, and sauté for 3-4 minutes. Stir in the blackberry preserves and 1 cup wine, and combine well. Simmer until reduced by half. Add the cornstarch and the
even turkey. Fruit Wood, such as apple or cherry, is great for lamb, poultry and fish. Whatever type of wood chips you choose you're sure to get unparalleled taste. Planking is a great way to impress your guests Cooking meat or seafood on a wooden plank is sure to get great results and wow your dinner guests! The process is just as simple as smoking. Just soak the plank in water, juice, or beer for an hour and pat it dry. Place the seasoned meat on the plank and then onto a medium-low temperature grill. Cook it to its desired doneness, and serve. It's that simple. GrillPro offers cedar, maple and alder grilling planks. Cedar is ideal for salmon, but don't be afraid to try other meats on it. Pork goes great on a maple plank and lamb is ideal for alder. Experiment with these ideas and you will soon discover that smoking can be good for you ... your food that is! For more smoking recipes and tips visit www.onthegrill.ca, or www.grillpro.com or www.broilkingbbq.com. Blackberry Habanero Glazed Pork Tenderloin
remaining 1/4 cup red wine in a small bowl, and mix well. Pour the cornstarch mixture into the pan, and cook for an additional 5-6 minutes. (Keep the glaze warm until serving.) Remove the pork from the marinade and pat dry. Rub the pork with the olive oil, and season with 1 tsp. salt and freshly cracked black pepper. Preheat a grill or grill pan to medium heat. Cook the pork tenderloin for 6 minutes on each side, browning evenly (so the internal temperature registers 135° F). Evenly spread 1/4 cup of the glaze over the pork, and cook for an additional 4-5 minutes. Slice the tenderloin into medallions; set on plate and pour glaze on top of your tenderloins.
Hyland Motor Co. 3 mi. East Hwy. 16 Spring Valley, MN 55975 Salute to Pork Producers 507-346-2433
A career in agriculture can prove richly rewarding. While it's common to envision overalls and tractors when imagining careers in agriculture, the opportunities to work in the agriculture industry stretch beyond the farm and into the corporate world. The following are a few of the paths men and women with a passion for agriculture can pursue. • Business: Agriculture is big business, and the industry has many opportunities for those who want to pursue a career in business. Farmers and producers of agricultural products need someone to draft contracts for their agreements with the large corporations who distribute those products. In addition,
purchasing agents and agricultural financiers are just two of the many career opportunities that enable men and women to work on the business side of agriculture. • Social service: The agricultural industry also has positions of social service. In addition to food inspector, who ensures agricultural products are safe for human consumption, social service positions within the agricultural industry include environmental consultant and conservation officer. Men and women can also work to develop programs that encourage youngsters to pursue careers in the agricultural industry. • Production: Of course, the
agricultural industry has a host of careers for those who want to get their hands dirty. Farms need to be plowed, seeds must be planted and fertilized and farms need to be well-maintained to continue operating efficiently and effectively. Though technology has taken the place of many agricultural production positions, there are still many opportunities out there for those who want to work under the sun. • Education: Those who want to share their love of agriculture with others can put their skills to work in the classroom. Agricultural instructors can train the next generation of agriculture professionals at the university or high school level, ensuring today's farms are left in good hands tomorrow.
Farm to table businesses booming Consumers' appetites for local foods are growing, and restaurants have taken notice. Today, many local businesses, including farms and restaurants, have mutually exclusive relationships that make it possible for local residents to enjoy nutritious, locally produced meals. According to the market research firm Packaged Facts, local foods generated $11.7 billion in sales in 2014 and will climb to $20.2 billion by 2019. Farm-to-table remains a growing trend that benefits farmers, restauranteurs and consumers. This is evidenced by the rising number of farmers markets cropping up in neighborhoods all across the country, as well as the niche offerings by regional food purveyors. The U.S. Department of Agriculture says that, in the last 20 years, the number of farmers markets has grown by more than 350 percent. Many consumers are now choosing "local" for dining at home and when dining out, and this is making a major impact on the nation's food systems. Foodies as well as industry experts predict that the local foods movement is a permanent and mainstream trend. In 2014, the National Restaurant Association found the desire for local foods dominated its "Top Food Trends." The most in-demands foods include locally sourced meats and seafood as well as locally sourced produce. Consumers also are interested in farm/estatebranded foods. Some restaurants are even producing "hyper-local" food, or herbs and produce grown right on the property. As the demand for local foods has evolved, so has the term "local foods." "Local" can be a
wide-ranging term that refers to foods produced in a particular town, state or even region. The 2008 Farm Act defines a "locally or regionally produced agricultural food product" as one that is marketed less than 400 miles from its origin. However, a few states have established more stringent rules that indicate "local" constitutes food produced within the borders of a state or within a small perimeter of the state. The growing preference for locally produced foods is great news for the farmers and small food producers that have long fought for footing among the mega-importers. According to the trade publication Produce Business, even though "local" does not place limits on the size 2-3 lb pork shoulder 4 tbsp BBQ rub: 1 cup brown sugar ¼ cup kosher salt 2 tbsp chili powder 2 tbsp paprika 1 tbsp onion powder 1 tbsp garlic powder 2 tsp cayenne 2 tsp ground coffee 18 oz bottle BBQ sauce 12 oz elbow macaroni 1 tbsp olive oil 2 tbsp garlic ½ red onion, finely chopped ¾ cup half & half 1½ cup shredded white cheddar Salt and pepper In a mixing bowl, combine brown sugar, salt, chili powder, paprika, onion powder, garlic powder, cayenne and ground coffee together to create rub. Toss the pork shoulder with rub, place in a slow cooker, and top it off with BBQ sauce. Cover and place on low heat for 8 hours. After 8 hours, use two forks to shred the pork in the slow cooker. Bring a large pot of
of the farm, the growing desire among consumers to go local is benefitting many small and midsized farms, as consumers are increasingly buying foods grown closer to where they live. In addition to meats, fruits and vegetables, consumers can find many locally made items that expand the potential for farm-to-table. These include, but are not limited to, artisanal cheeses, wines, beer, baked goods, milk and other dairy, and honey. Local, sustainable foods are in demand, helping not only local restaurants and merchants, but also the small and medium farms that service these establishments. BBQ Pork Mac & Cheese
water to a boil over high heat. Add the pasta and cook according to package directions. Drain noodles and set aside. After the pasta is cooked, return the empty pasta pot to the stove. Add olive oil, garlic and onion together, and cook over low heat (about 5-7 minutes). Season with salt and pepper as desired. Stir in the half and half and when the mixture begins to simmer; add the cheese and whisk until smooth. Once the cheese has melted, add the pasta and stir and coat evenly. *Saving a few tbsp of the reserve pasta water can help thin out the sauce if the macaroni-and-cheese sauce is getting too thick.
For more Minnesota Pork inspired recipes and #PorkPlease videos, visit www.mnpork.com/porkplease/.
The FCJ reaches over 13,000 households each week.
Monday, October 9, 2017
Foods on the barbie need not be unhealthy Certain foods found at barbecues are better than others for health-conscious men and women. Barbecue season is still in full swing, and that means many evenings spent dining outdoors with a feast of grilled foods at your beck and call. Such foods may be delicious, but some barbecue standards may not be ideal for those trying to maintain a beach-ready body. But even if a trim waistline is your ultimate goal, you can still enjoy your favorite grilled foods by making a few smart food choices and substitute high-fat foods for healthier fare at your next backyard barbecue. BAD: BBQ ribs may be savory, but they have a high
fat-to-meat ratio. Whether your ribs are pork or beef, each bite delivers much more fat than meat. These cuts of meat are among the fattiest parts of the animal to eat and contain a high amount of saturated fat, according to the American Dietetic Association. Saturated fat can contribute to cardiovascular disease and increase risk of type 2 diabetes. Ribs can pack on the pounds, too. BETTER: Rather than fatty ribs, opt for a lean pork loin that can be slathered in barbecue sauce and spices. The loin also can be smoked and shredded to make tasty pulled-pork. BAD: What would a barbecue be without a helping of rich and creamy potato salad? Potato
Preston Dairy & Farm Association
seeds • feeds • fertilizers • chemicals 601 W Hwy 52, Canton, MN 507-743-2250 27743 State Hwy. 16 , Preston, MN 507-765-2484
Proudly Serving Our Local Pork Producers!
Hammell equipment inc. RushfoRd, MN 507.864.2845
ChatfiEld, MN 507.867.4910
EitzEN, MN 507.495.3326
haRMoNy 507.886.2255
We salute our
Pork Producers!
October is
Nationaolnth! Pork M See Red, Jason, or Taran 101 N. Broadway • Spring Valley 507-346-7244 or DeAnna 121 N. Main St. • Chatfield, MN 507-867-3188
salad is typically the go-to side dish accompanying burgers, hot dogs and chicken. While potatoes can be healthy, they also are loaded with calories. Plus, potato salad is often made by mixing boiled potatoes with calorie-rich mayonnaise, adding even more calories and fat to this beloved side dish. BETTER: A vegetable slaw, made from thin strips of carrots, broccoli, cabbage, and other firm vegetables is a healthier option. Mix the slaw with a light vinaigrette instead of mayonnaise. The slaw will be refreshing and provide a bounty of healthy vitamins and minerals. Plus, the slaw will be less likely to spoil prematurely under the hot sun. BAD: Frankfurters have been a staple of backyard barbecues for decades. But the average beef hot dog contains 140 calories and 15 grams of fat. And that's before it's even placed on a bun and embellished with your favorite toppings. Hot dogs also are high in sodium and some have a bevy of preservatives. BETTER: Turkey and chicken hot dogs are leaner than pork and beef varieties, with containing half the amount of calories as their more traditional counterparts. Concerns about "mystery meat" in hot dogs has long plagued the food industry. If you are worried about what is in your hot dogs, try making your own. Ground meat yourself and stuff into sausage casings. Fresh hot dogs thrown on the grill afford the ultimate control over what's going into your body. BAD: Though nothing may be more American than apple pie, pie is not as healthy as one might think. Rich, buttery crusts and sugar-laden fillings can make one slice of pie quite fattening. Double-crust pies with a bottom and top crust will have even more calories. BETTER: Fresh fruit is always a better option than pie. A bowl of berries served with fresh whipped cream on the side will offer far fewer calories and just as much flavor as a slice of pie. BAD: Sugary beverages and mixed alcoholic drinks may be commonplace at barbecues. People often do not realize how quickly the calories can add up when consuming a tall glass of lemonade or a few poolside margaritas. There can be as many as 100 calories in a single shot of liquor, while soft drinks have increasingly drawn the ire of medical professionals on account of their high sugar content. BETTER: Water remains the best and healthiest thirst quencher. Float some lemon slices in a pitcher of water for a refreshing flavor without the calories. Those who want to indulge in an alcoholic beverage can choose a light beer and not go overboard. Smart choices at barbecues make it is easier to stay healthy and continue to look great.
We appreciate their business and congratulate them for a job well done.
FILLMORE COUNTY JOURNAL
Page 7
Kruegel Gas Service
1.800.464.6121 • 346.7362
Spring Valley, Mn
Thank you,
Pork Producers!
www.kruegelgaSSerVice.coM
A Salute To Our Local Pork Producers
BANK NAME
111 N Main St • Canton, MN 3 Main Ave N • Harmony, MN 507-743-2204 507-886-6922 Toll Free 1-877-457-5977 Toll Free 1-877-886-6922 www.firstsoutheastbank.com Member FDIC 24 Hour ATM • Online Banking • 24 Hour Telephone Banking Member FDIC
— 34 —
McCabe Repairs 23012 Ivy Road, Preston, MN • 507-765-2404
For all your auto repair needs
OCtObeR is
PORK
MONtH
Hwy 16 & 52 • Preston, MN • 507-765-9871
We are Proud of our area Pork Producers! 507-765-9805 FAX: 507-765-2234 21142 Hwy 52 S. Preston, MN
Hours: Mon–Fri, 8–5 Saturday by appointment Email: info@ kellyprintingandsigns.com See our photo gallery at www.kellyprintingandsigns.com
5 North MaiN St. Chatfield, MN Shop (507)867-2957
Thank you Pork Prodcers! Chris Musty 507-251-6433
luke thieke 507-208-0651
© VJ
FILLMORE COUNTY JOURNAL
Page 8
Monday, October 9, 2017
Pros and cons to keeping pigs as pets People are drawn to pets for various reasons. Self-sufficient cats entice those who prefer independent pets that do not take up much space. Dog lovers might enjoy the companionship and boisterous personalities of tail-wagging pooches. Exotic pet owners appreciate the uniqueness of their reptiles and amphibians and how they may serve as a conversation starters. Pot-bellied pigs also can make for interesting pets that
can make for beloved additions to households. Curious, trainable and very intelligent,
pigs offer more as pets than m a n y people may realize. Many people mistakenly perceive pigs as dirty, smelly, sweaty messes. Such misconceptions may make
Al lArson & sons 507-765-2405
Plumbing & Heating 308 St. Anthony St. • Preston, MN
Septic pumping • Furnace check-upS
Don’t wait For winter! call now to ScheDule your Septic pumping anD make Sure your Furnace iS reaDy For the colD monthS aheaD.
Fillmore Soil and Water Conservation District Est. 1942 Celebrating 75 years of saving our soil and water resources for your future.
Thank you, Fillmore County Pork Producers! Contact the SWCD for assistance with nutrient/manure management, feedlot projects, low interest loans for no till and manure handling equipment, and cost share and incentives for soil conservation practices.
PORK H MONT
PORK PRODUCERS! state representative
GreGory M. DaviDs Paid For By The PeoPle For davids CommiTTee oF PresTon, mn
Pot-bellied pigs can be a welcome addition to a home. With education, training and patience, pigs can make great pets.
We salute our area Pork Producers!
www.odyscountrymeats.com 507-346-2579 • 800-660-MEAT • www.odyscountrymeat.com 17643 121st Ave. • 4.5 miles South of Spring Valley on Hwy 63 M-F 7-5:30 Sat. 8-3:00
EBT Customers Welcome
Ristau Farm Service Preston 507.765.3873 ristaufarmservice@gmail.com
October is Pork Month!
We salute our
PORK PRODUCERS!
Denny’s Trailer Sales
18880 Co Hwy 8 • Wykoff, MN • 507-352-5491
pork producers!
Fillmore County Journal
is
eating or opening food. • Finding a veterinarian who is familiar with pot-bellied pigs is key to maintaining the animal's health and longevity.
Thank you, 507.765.2151 • www.fillmorecountyjournal.com
October
Thank you,
people weary of adopting pet pigs. While not ideal for everyone, pot-bellied pigs can make wonderful pets. The Pig Placement Network, a service that facilitates pot-bellied pig adoptions and placement, says that while pigs are highly trainable and can learn at a faster rate than dogs, the behavior of pigs is quite different from canines. Prospective pig owners must learn the intricacies of pigs before considering taking one in as a pet. Pigs are regarded as prey and therefore have developed a suspicious nature. It can take time to earn a pig's trust. Furthermore, pigs can become stubborn, depressed and easily bored if not given adequate attention. This may lead to destructive or aggressive behavior. Mini Pig Info, another pet pig resource, says pigs will constantly test limits. They quickly can learn that squealing will get them attention. Unlike other pets, pigs' emotions closely mirror those of humans. Pot-bellied pigs, which originated in Vietnam, are one of the smallest breeds of pigs as compared to what one would find on a farm. Piglets may start out small and cute, but even a smaller pot-bellied pig can reach 100 to 170 pounds in adulthood. Those who don't understand this ahead of time contribute to the growing number of pet pigs surrendered to shelters. Other factors that can influence if a pig is the right pet for a person: • Pot-bellied pigs can live an average of 12 to 15 years with proper care. • Communities have their own specific rules regarding pet pigs. Check if pigs are legal before adopting one. • Pigs are not apartment dwellers. They will need exercise and access to a yard that allows for rooting and exploration. • Pigs have a pronounced sense of smell and will immediately know when someone is
The FCJ reaches over 13,000 households each week.
Thank you
pork producers!
219 S Mill St, Rushford, MN 55971 (507) 864-7755