A special section of the Fillmore County Journal
October 14, 2019
S A L U T I N G OUR LOCAL PORK PRODUCERS
O C T O B E R B E C A M E K N O W N A S N AT I O N A L P O R K M O N T H 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.
Pork is a Bergey family tradition
Preston farmer sees great potential in Japanese market MANKATO, MN – David Mensink, a farmer from Preston, Minn., traveled to Japan in early September to learn more about the world’s most competitive red meat import market and to demonstrate their commitment to serving it. The visit came on the heels of the trade agreement in principle that would bring Japanese tariffs on U.S. beef, pork and other agricultural products in line with tariffs of competitors. The Heartland Team got a firsthand look at their leading export market, learned more about its
potential and what this market can mean to the bottom-line of rural America. “Japan imports half of its calories and that will not change,” says David Mensink. “After seeing the demand for our pork products first-hand, it’s important for us as an industry to capitalize on this opportunity and do what we can to expand our market share in Japan.” Mensink adds, “As a producer I enjoyed seeing the connection See MENSINK Page 7 ➤
GRILLED PORK CHOPS WITH SMOKIN’ SAUCE
Brock, Brandon, and Brady Bergey love pork on the grill. By Rich Wicks rich@fillmorecountyjournal.com
Brandon, Brock, and Brady Bergey have a fun hobby that allows them to combine family time, attending local celebrations, and savoring some awfully good food along the way. The three brothers operate as a team known as Bergey Boys Blazing BBQ, and they recently sat down to talk about
their hobby. Having grown up on the family farm near Canton, Brady stated, “Our parents raised hogs for about 30 years starting in the mid-1970s.” He and his brothers reminisced about an exceptionally large boar they raised during their teen years, appropriately named “Big Boy.” According to the brothers, Big Boy weighed 1,385 pounds, and
Photo by Rich Wicks was the largest boar in Minnesota at the time. Back in those days, the boys all showed pigs at the county fair, through the Canton 4-H club. The Bergeys began competitive grilling in 2014, entering Canton’s Boomer Backyard BBQ contest, “just for fun.” Brady stated that after a number of years, they were ready See BERGEY Page 5 ➤
1/4 cup water 1/4 cup ketchup 1 tablespoon Dijon mustard 1 tablespoon molasses 1-1/2 teaspoons packed brown sugar 1 teaspoon Worcestershire sauce 1/4 teaspoon kosher salt 1/4 teaspoon chipotle hot pepper sauce 1/8 teaspoon pepper 1-1/4 teaspoons mustard seed 1-1/4 teaspoons smoked paprika 1-1/4 teaspoons whole peppercorns 1 teaspoon onion powder 1 teaspoon garlic powder 1/2 teaspoon kosher salt 1/4 teaspoon cayenne pepper 1-1/2 teaspoons brown sugar 4 bone-in pork loin chops (7 ounces each)
1
In a small saucepan, mix first nine ingredients; bring to a boil over medium heat. Reduce heat; simmer, uncovered, until slightly thickened, about 10 minutes, stirring occasionally. Reserve 1/4 cup sauce for serving.
2
Using a mortar and pestle or spice grinder, crush seasonings with brown sugar. Rub mixture over chops.
3
Place chops on an oiled grill over medium heat. Grill, covered, until a thermometer reads 145°, 5-6 minutes per side, brushing top with remaining sauce after turning. Let stand 5 minutes before serving. Serve with reserved sauce.
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FILLMORE COUNTY JOURNAL
Monday, October 14, 2019
Call the FCJ at 507-765-2151 to advertise or offer news tips!
Preventing suicide in ag communities training available Free half-day safeTALK sessions planned throughout Minnesota ST. PAUL, MN – Farmers and others who work in agriculture are used to helping neighbors, clients, family and friends do chores or make repairs, but they may not know how to help someone having thoughts of suicide. A free, half-day safeTALK training sponsored by the Minnesota Department of Agriculture (MDA) and Minnesota Department of Health (MDH) will be offered in six locations around the state this fall to help people build the skills they need to offer that help. The safeTALK training teaches participants how to recognize someone having thoughts of suicide, how to engage them, and how to make sure they get help. This evidence-based training is effective for people as young as 15 years old. Farmers, lenders, mediators, agency staff, clergy, educators, veterinarians, health care and social service providers, agricultural advisors, and busi-
ness people are all invited to attend. “The impact of suicide goes beyond the individual person or even the immediate family, and affects entire communities,” said MDH Health Commissioner Jan Malcolm. “It’s important for us to raise awareness about suicide and for us to share the fact that suicide is preventable, mental illness is treatable, and recovery is possible.” “Unfortunately, farming communities experience more than their share of suicide,” said MDA Commissioner Thom Petersen. “We want people to know what they can do to help when they see warning signs.” The trainings run 8:30 a.m. – 12:30 p.m. and take place on the following dates: (South Central College) (Riverland Community College)
(MERIT Center) (Quarry Center) The training is free but preregistration is required, as enrollment at each session is limited to 30 participants. Register today at www.safetalk-agriculture.eventbrite.com. This workshop is supported by the Minnesota Department of Agriculture and the National Institute of Food and Agriculture, U.S. Department of Agriculture, under award number 2018-3864028416 through the North Central Region SARE program under project number ENC18-170. Individuals with a disability who need a reasonable accommodation to participate in this event please contact Stephen Moser at (651) 201-6012 or through the Minnesota Relay Service at 711 at least one week prior to the session you want to attend.
Where it all begins
During Pork Month we’d like to extend a hearty thanks to our area pork producers for everything they do. www.gehlingauction.com or email: denny@gehlingauction.com
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tive review process. The intent of the program is to increase sales of Minnesota agricultural products by investing in production capacity, market diversification, and market access for value-added products. For-profit businesses, agricultural cooperatives, and local governments may apply for funding to purchase equipment or to conduct feasibility studies. Grant funds reimburse up to 25% of the total project cost. The maximum equipment award is $150,000, and the minimum award is $1,000. The maximum feasibility study award is $25,000, and the minimum award is $1,000. Grant details, including eligibility, are explained in the request for proposals. There will only be one round of funding this fiscal year. Applications must be received Thursday, January 23, 2020, in order to be considered for funding. We prefer that applicants submit proposals through our online application system. Full grant details are available at the AGRI Value-Added Grant website https://www.mda.state. mn.us/business-dev-loans-grants/ agri-value-added-grant-program. Funding for the grants was established through the AGRI Program to advance Minnesota’s agricultural and renewable energy industries.
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An Award-Winning Team...
25 AWARDS IN 2019!
in 2019, the team at the Fillmore County Journal has been recognized with 25 awards from three organizations: Minnesota newspaper association, Midwest Free Community Publications, and association of Free Community Papers.
Mary L. aLLen Reporter
JANA BOYUM
TayLor Case
Creative Director
MiCHeLLe Quanrud Website Administrator
Graphic Designer
KAREN REISNER
Assistant Editor
Associate Publisher
Mary WHaLen
seventeen awards
in advertising, editorial, and digital categories 1st Place - Best Promotion Of Your Paper Through Publicity Other Than In Your Paper 1st Place - Best Original Editorial 1st Place - Best Single Web Ad (website) 1st Place - Best Home Page or Landing Page (website) 1st Place - Best Overall Website 2nd Place - Best Grocery Separate Section 2nd Place - Best Agricultural Separate Section 2nd Place - Best Promotion Of Your Paper Through Publicity Other Than In Your Paper 2nd Place - Best Original Feature Story 2nd Place - Best Original Sports Story 2nd Place - Best Single Web Ad (website) 2nd Place - General Excellence For Papers That Carry News 3rd Place - Best Single Black & White, Small Ads 3rd Place - Best Automotive Black & White, Any Size Ads 3rd Place - Best Self Promotion Advertisement In Your Paper That Promote The Use Of Your Paper By Advertisers/Readers 3rd Place - Best Original News Story 3rd Place - Best Original Sports Story
Reporter
SHERRY HINES
Reporter
AMANDA SETHRE
Reporter
eLLen WHaLen
PaiLey Gordon
Advertising Sales Representative
JASON SETHRE Publisher
RICH WICKS Reporter
BARB JEFFERS
oLivia seTHre Office Assistant
HANNAH WINGERT Reporter
JuLie LiTTLe
Photo Journalist
Reporter
PauL Trende Sports Director
KirsTen ZoeLLner Reporter
Four awards in
Four awards in online, print,
four key categories
and glossy categories
1st Place - Use of Color in Advertising 1st Place - Website 2nd Place - Special Section 3rd Place - Headline Writing
2nd Place - Single Ad, Grocery, Full Color 3rd Place - General Excellence, Weekly Newspaper with minimum of 26% Editorial 3rd Place - Classified Layout Honorable Mention - Best Cover Design/Magazine Format
These awards reflect on the talent of the Fillmore County Journal team in the areas of editorial content, layout, advertising design, and digital presence.
And, these awards would
not
be possible without the involvement of Journal readers and advertisers. Thank you!
FILLMORE COUNTY JOURNAL
Page 4
Monday, October 14, 2019
The FCJ reaches over 13,000 households each week.
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
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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.
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BERGEY Continued from Page 1
to start entering some larger contests. Brady has stayed on with the Canton contest as an
organizer, though. The Bergeys approach barbecue contests as a family affair, with spouses and kids involved as well. Brandon added, “Our dad helps, too.” Most contests require a non-
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October is Pork Month!
We salute our
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Monday, October 14, 2019 electric heat source, such as charcoal, wood, or pellet grills. The Bergey team favors charcoal as a heat source, adding various wood for special flavors along the way. This year, as usual, the Bergey team competed in around 10 contests throughout the grilling season. Although some teams regularly travel long distances for contests, Brady said, “We don’t go too far away from home. We usually try to do the ones that we can all do together.” But he shared that he and his wife and kids went to compete in a barbecue contest in Oklahoma earlier this year, adding, “That was fun, we might try to do that again next year.” In 2018, the team added a new trailer, which not only allows them to haul all of their barbecue equipment, but the boys said it’s also nice to have some place to hunker down when the weather turns unpleasant. Brady explained that no two barbecue contests are the same. Some involve cooking just one meat, while others cook as many as four meats, and the preparation and workload varies greatly, as well. Brady stated, “For a regular contest, I’ll spend the whole week before prepping and getting ready for it,” while for other contests, the brothers can wait until the day of the event to begin. He also said the judging is very subjective from contest to contest, and the Bergey’s just aim for consistency in their final product, knowing that a winner this week may not necessarily mean a good placing the following week. The team has previously qualified to go on to the national BBQ championship contest, but harvest season on the farm did not allow them to go. According to Brady, “Most of what we cook is pork. When people in Minnesota and the Midwest think of barbecue, they think of pork. That’s definitely the biggest thing.” And although there are many other types of pork that are great for grilling (brats, brat patties, chops, tenderloin, etc.), Brady said at the contests the Bergey team enters, pork ribs and pork butt are usually what is cooked. Many contests also include chicken and brisket, but Brady stated, “Pork is usually what we do the best in.” Brady pointed out one common misconception about pork. He said that because of familiar slogan “The Other White Meat,” some people assume all pork is dry. But he explained, “People are raising Duroc pork, rich in marbling and rich in color. If people aren’t thinking of pork as a staple, they should try it. It’s got a lot of flavor.”
FILLMORE COUNTY JOURNAL
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FILLMORE COUNTY JOURNAL
Monday, October 14, 2019
Agricultural career opportunities 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, 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. tural 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. 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. 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 pur-
veyors. 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
PULLED PORK GRILLED CHEESE 1 carton (16 ounces) refrigerated fully cooked barbecued shredded pork 1 garlic clove, minced 8 slices country white bread 6 ounces sliced Manchego cheese or 8 slices Monterey Jack cheese 1 small red onion, thinly sliced 1/4 cup mayonnaise
1
Heat shredded pork according to package directions. Stir in garlic. Layer four slices of bread with cheese, onion, pork mixture and remaining bread. Spread outsides of sandwiches with mayonnaise.
2
In a large nonstick skillet, toast sandwiches in batches over medium-low heat until golden brown and cheese is melted, 2-3 minutes per side.
interested in farm/estate-branded 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 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 farmto-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.
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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 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. Grind 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.
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The FCJ reaches over 13,000 households each week.
MENSINK
tions and participated in consumer events. Retail visits enabled team members to meet with Japanese consumers and learn about their taste preferences. These interactions confirmed for team members that brand-conscious Japanese consumers seek out and trust high-quality, safe products that are often backed by a story. “Knowing where product comes from and how it is produced is important with Japanese consumers,” says David Preisler, CEO for the Minnesota Pork Board. “It is a fascinating and sophisticated market and consumers want assurances about the safety and quality of imported products.” Already the top value market for U.S. beef and pork, the market holds even more potential if the U.S. can get back on a level playing field. All of U.S. pork and beef major competitors gained tariff relief in Japan this year through the Comprehensive and Progressive Agreement for TransPacific Partnership (CPTPP) and the economic partnership agreement between Japan and the European Union. Preisler adds, “Export success fuels our rural communities and we cannot afford to be at a disadvantage in the world’s market place.”
Continued from Page 1
between the importers, retailers and consumers.” The 30 member Heartland Team, which included beef, pork, corn and soybean farmers along with other agricultural industry leaders, met with key players in the Japanese trade, toured retail and restaurant sectors, explored Japanese domestic production and overall, gained a better understanding of the potential in the market and how USMEF works to develop the Japanese market for U.S. red meat products. Mensink noted quality and safety are paramount in the Japanese market and team members were able to answer questions and speak directly about the integrity, quality and safety of U.S. pork and beef. The meetings and events with buyers and with consumers enhanced the image of American farmers. While in Japan, the team received market briefings at the American Embassy from the Foreign Agricultural Service and the Agricultural Trade Office, met with U.S. Packer representatives, the Japan Meat Trader Association and with leading Japanese importers and distributors. The team also toured large retail outlets, witnessed U.S. meat promo-
We salute our area Pork Producers!
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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
Doers Welcome.™
Thank you to all of our
Pork Producers Spring Valley, MN
Wykoff, MN 507-352-2321 507-346-9899 Lewiston, MN
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Monday, October 14, 2019
FILLMORE COUNTY JOURNAL
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The hottest new grilling trends 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 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.
Undoubtedly, the most-read newspaper in Fillmore County.
APPLE CIDER PORK CHOPS 2 tablespoons olive oil 6 boneless pork loin chops (6 to 8 ounces each), about 3/4 inch thick 1 garlic clove, minced 1 tablespoon Dijon mustard 1 teaspoon honey 1/2 teaspoon apple pie spice 1/2 teaspoon coarsely ground pepper 1/4 teaspoon dried thyme 1/4 teaspoon salt 1 cup apple cider 1 tablespoon plus 1 teaspoon cornstarch 2 tablespoons water Minced fresh parsley
1
In a large skillet, heat olive oil over medium heat. Brown pork chops on both sides.
2
Meanwhile, in a small bowl, combine next seven ingredients; stir in apple cider. Pour over pork chops. Reduce heat to medium-low; cook, covered, until a thermometer inserted into chops reads 145°, about 4-5 minutes. Remove chops from skillet; let stand for 5 minutes.
3
In a small bowl, mix cornstarch and water until smooth; stir into cider mixture in skillet. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Pour over chops; sprinkle with fresh parsley.
Morem Electric
715 Main Ave. N, Harmony, MN 507.886.4541 Thank you to our Pork Producers!
Residential • Commercial • Farm • Industrial • Solar Systems
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
5 North MaiN St. Chatfield, MN Shop (507)867-2957
Thank you Pork Prodcers! Chris Musty 507-251-6433
luke thieke 507-208-0651
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FILLMORE COUNTY JOURNAL
Monday, October 14, 2019
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. 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
Hammell equipment inc. HARMONY 507.886.2255
RUSHFORD, MN 507.864.2845
CHATFIELD, MN 507.867.4910
EITZEN, MN 507.495.3326
WE SALUTE OUR
Pork Producers!
507-268-4321 • Fountain, MN www.fsbfountain.com
507- 867-4120 • Chatfield, MN www.rrsbchatfield.com
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 many people may realize. Many people mistakenly perceive pigs as dirty, smelly, sweaty messes. Such misconceptions may make 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: average of 12 to 15 years with proper care. own specific rules regarding pet pigs. Check if pigs are legal before adopting one.
The FCJ reaches over 13,000 households each week.
SEABRIGHT ELECTRIC, INC 1000 Industrial Drive • P.O. Box 103 Spring Valley, MN 55975
Farm Commercial Residential 507-346-2047 Craig Seabright, Master Electrician www.seabrightelectric.net
www.chsrochester.com 507-289-4086 Agronomy * grain * feed propane refined fuels * lubricants
100 Saint Anthony St N Preston, MN 55965 507-765-3823
229 Main Street N Chatfield, MN 55923 507-867-1605
National
dwellers. They will need exercise and access to a yard that allows for rooting and exploration. sense of smell and will immediately know when someone is eating or opening food.
T hank you, Pork Producers!
is familiar with pot-bellied pigs is key to maintaining the animal's health and longevity. Pot-bellied pigs can be a welcome addition to a home. With education, training and patience, pigs can make great pets.
2768 Superior Dr NW Rochester, MN 55901 507-258-7580
Month www.fmcommunity.com