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.
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