Bacon Steals the Show at #140ConfDM

Musings of a Pig Farmer by Larry Sailer

Bacon – yes, bacon – took center stage yesterday at the 140 Conference in Des Moines. It’s interesting how sometimes the most off-handed comment becomes the one thing that “sticks.” Nonetheless, I’m grateful for the shout-outs and accolades that were given to this pig farmer from Franklin County, Iowa.

I have to admit that I really wasn’t sure how my message would be received by a group of bloggers whom primarily live in urban areas like Des Moines and even Chicago. It turns out that it was really well received! Many people spoke up in support of me and of farmers in general. They also reaffirmed people’s desire to reconnect with food and to learn how the food actually gets from the farm to their plate.

This is the reason I was invited to speak. It’s also why I’ve spoken to more than 70 civic and community groups throughout the state. I want to help demystify agriculture by starting conversations with consumers, so they can ask questions of a “real Iowa farmer.”

With less than 2% of the population engaged in production agriculture, it seems that fewer consumers have the opportunity to talk with local farmers and get their questions answered. I guess that’s was also part of CNN’s fascination when they introduced me last winter as “a farmer who blogs.”

It was during our trip to Des Moines last February to serve on a panel discussion from CNN’s “The Starting Point” when Deb Brown asked me to speak at the “local” State of NOW /140 Conference she coordinated in Des Moines. “A local conference,” I thought. “Surely, that wouldn’t be problem after appearing live on CNN.”

Little did I realize how just big of an event this would turn out to be! Unlike the approximately 20 seconds that I had to talk on CNN, I had 10 minutes to talk yesterday at the 140 conference. I also overhead someone say yesterday that this conference was broadcast live to two million people in more than 20 countries. WOW. I’m so glad that I didn’t hear that before I took the stage. I’m even happier that my wife, Janice, didn’t know how big the audience would be before we got there.

For the past two weeks, Janice kept asking me when I was going to write my speech and start practicing. I never did actually write one, which is just as well. There were so many great agvocates that everything I would’ve said would’ve already been said by them any way. Ag speakers yesterday included:

  • Shannon Latham – You already know her if you’re reading this blog!
  • Darcy Maulsby – Lifelong Iowan and farm girl from Calhoun County who writes mini blogs about agriculture, business, food and gardening.
  • Heather Lilienthal – As communications specialist for the Iowa Farm Bureau Federation, she fields media calls and develops relationships that help farmers tell the story of Iowa agriculture.
  • Janice Person – Although she was born and raised in Memphis, cotton communications became the major thrust of her career.
  • Chris Chinn – She and her husband, Kevin, are 5th generation farmers. They live with their two children on their family’s hog farm in Missouri.

Other speakers whom I greatly enjoyed were Michael Libbie, who talked about the ROI of social media, and Gigi Belmonico and her Bombshells, who collected Purses for Panama. (Now they’re collecting reading glasses if you’d like to donate to their cause). Liz Nead, an inspirational speaker, had an entertaining talk about 30-day trials. For some reason, I can only remember one of them. As soon as you watch a video of her presentation, you’ll understand why! Angela Maiers and other teachers talked about how NOW technology is opening their classroom doors to international experiences. Denise Bonewitz Passehl talked about her online community helped provide support for a rare type of cancer.

It was also interesting to note that 5 of the speakers on yesterday’s panel were raised in Geneva, Iowa, my hometown. Considering the town has a population of about 100, it was well represented! You’ll be able to download each speaker’s presentation in about a week. I’ll be sure to share that link as soon as it’s available.

Because so many folks yesterday professed their love for bacon, I thought I’d close by sharing a link to the delicious sounding recipe for Bacon-Wrapped Pork Chops. Think I’ll light the grill tonight!

Feeling “Pampered” in Pender

Farming was Rory Allen’s first love. His dad gave him a gilt when he was 9 years old. And by the time he was age 14, Rory was farrowing 60 sows. He first rented ground in 1974 as part of his high school FFA Supervised Agricultural Experience (SAE) and has continued to build his operation over the past 38 years.

After a tornado took half of the hog barn in 1993, Rory was forced to make a decision. He either needed to build new hog facilities or get out of the business. He decided, given hog prices at the time, to focus his attention elsewhere. The time and energy that Rory had devoted to raising hogs was then channeled into his seed business.

“I started as a Latham® dealer 22 years ago, and the quality of the seed has always been excellent,” says Rory. “We’ve had issues with lower germ with other companies in the past but never with Latham. Plus, we enjoy the personal service we get from Latham. It means a lot to have the company owners know you on a first-name basis, shake your hand as they greet you, and sit down and talk with you.”

Sitting down with customers and helping them select the seed that best fits their farming style is one of the things Rory enjoys most about being a seed dealer. He also likes being able to get a first look at new technology and is especially pleased with the results he’s been seeing with Latham® soybean genetics combined with the Genuity® Roundup Ready 2 Yield® trait technology.

Pride in farming and a love for the country life is evident when you pull into the lane of Rory and Carol Allen’s beautiful farmstead just outside the village of Pender, Nebraska. As newlyweds, the couple moved onto the farm where Rory was raised. It’s also where they raised their son and two daughters: Lance, 27; Courtney, 25; and Kayci, 21. Now they’re also the proud grandparents of a 15-month-old grandson.

“I’d never been on a farm before I met Rory, but I really enjoy living in the country,” says Carol, who has become adept at driving tractors and hauling grain. She’s also been a Pampered Chef® consultant for 18 years, which has given her the flexibility to work around kids’ schedules and farming. “Our kids enjoyed many freedoms by living here, yet we were close enough to town so they could be involved in many school activities and sports.”

While both Rory and Carol enjoy operating their own businesses, they also like to make time for family meals. Make-ahead meals are perfect for busy times of year like spring planting. That’s why Runza Casserole is one of Carol’s go-to recipes. Today she’s also sharing a recipe for Biscuits & Gravy Casserole that was a crowd pleaser at their church’s recent Easter breakfast.

I have to admit that I was feeling a bit pampered myself after sitting down with the Allens and being treated to a piece of angel food cake topped with pineapple. Perhaps that’s another recipe I can request from Carol…

Biscuits and Gravy Breakfast Casserole Recipe

  • 1 lb pork sausage
  • 2 T butter
  • 2 packages Sausage Gravy Mix (makes 2 cups per package)
  • 12 eggs
  • 1 (5 oz) can evaporated milk
  • 1/2 tsp salt
  • 2 tubes refrigerated biscuits

Cook sausage, set aside. In large saucepan, make gravy according to directions. Add sausage to gravy, set aside. In large bowl whisk eggs, evaporated milk and salt. Soft scramble eggs with the butter. In a 9×13 pan (or the Pampered Chef Stoneware Rectangle Baker) layer gravy, eggs, gravy, eggs, gravy, then top with biscuits.

Bake for 20 to 25 minutes at 350° until biscuits are golden brown.

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Runza Casserole

  • 1 lb hamburger
  • 1/2 head cabbage
  • 3/4 c chopped onion
  • 1/2 t salt
  • 1/2 t black pepper
  •  2 cloves garlic, pressed
  • 2 packages crescent rolls
  • 1 1/2 c cheese (American or Velvetta)

Brown hamburger with onion. Leave burner on low & add shredded cabbage, salt, black pepper & garlic. Cook until cabbage is wilted & soft (about 7 minutes). Grease 9×13 pan (or Pampered Chef Stoneware Rectangle Baker). Put half of the meat mixture in the pan & sprinkle with 1/2 of the cheese. Place 1 package of crescent rolls on top of cheese. Repeat layers again. Bake at 350° for 35-40 minutes.

Farming and 4-H are Plagge Family Traditions

Farming is a family tradition for John Plagge of Latimer, Iowa. This fourth-generation Franklin County farmer feels fortunate to live in his childhood home, just 2.5 miles down the road from where the land homesteaded by his great grandfather Fred Plagge.

It comes as no surprise to those who know him best that John would find his way home to rural Iowa and to farming. He was an active 4-H member from the time he was 9 years old and showed pigs at the county fair. His FFA supervised agricultural experience (SAE) while in high school involved helping his neighbor, who was a fellow pork producer and grain farmer.

After graduating from CAL (Coulter-Alexander-Latimer) Community in 1991, John earned a bachelor’s degree in Ag Business from Iowa State University. He then accepted a full-time position in retail sales with a co-op in Thornton before transferring to FC Co-op in Latimer. Meanwhile, his wife, Anne, managed the Charlie Brown Daycare while the couple and their children lived in Clear Lake.

In 2002, John and Anne moved their family to the home place near Latimer. John’s dad, Marvin Plagge, retired that year, providing John will an opportunity to farm full time. Anne had the opportunity to become director of the Hampton Christian Community Daycare, a position she held until four years ago when she started working in Mason City for a company that provides continuing education for childcare providers.

Today John raises corn, soybeans and a little alfalfa. “What I enjoy most about farming is seeing the fruits of your labor. So many people never get to see their work have a direct impact on a finished product,” says John. “It’s amazing to watch the creation of plants and animals. Being able to plant a seed, care for it, and harvest it is a wonderful accomplishment.” He also contract feeds pigs from 12 pounds to market weight. In addition, John raises a few head of cattle for his kids’ 4-H projects.

The Plagge’s oldest daughter, Brooklyn, has been a 4-H member for six years. She enjoyed showing miniature Southdown sheep for five years, but now that she’s a freshman, high school activities have preempted the show ring. This summer her schedule will be full playing in the Midwest Association Youth Basketball league, taking a missions trip with her church’s youth group, as well as completing 4-H projects. Brooklyn has been selected twice to present working demonstrations at the Iowa State Fair.

“4-H helps kids develop skills that they’ll use throughout their lives,” says John. “It’s a good experience for them to learn to talk one-on-one with judges, explaining how and why they made something. It’s also a good experience for them to learn how to present in front of group. Think of how many adults suffer from stage fright, but through 4-H, kids can learn to overcome their fears of public speaking.”

Erin, the Plagge’s 10-year-old daughter, is excited to be a first year member of the Marion Monarchs 4-H Club. She’s looking forward to showing a bucket calf at the 2012 Franklin County Fair.

The Plagge’s six-year-old son, Gage, is a Clover Kid. This 4-H program for kids in kindergarten through third grade allows them to attend summer programs and enter exhibits at the county fair. Gage loves building LEGO® sets, so that most likely will be his fair project. That is if he can come inside long enough to finish building. Right now he’s having run riding his little Polaris four-wheeler and taking adventures with his best friend, Buzz, the family’s year-old Black Lab.

“We like the freedom that comes with living in the country and raising our kids on our farm,” says John. “Our kids have lots of space to run and explore. They’ll play outside for hours with their pets. And they definitely use their imaginations. You never know where their imaginations will take them!”

Every day is an adventure when you’re raising three, very active children, who are involved in a host of extracurricular activities. That’s why the Plagge family enjoys quick and easy meals like the recipe they’re sharing today for Wanda Sandwiches.

Wanda Sandwiches

Ingredients:

  • 1 load of French bread, split in two
  • 1/2 lb. roast beef
  • 1/2 lb. sliced ham
  • 10 oz. Swiss cheese

Assemble sandwich on tinfoil.

Bring to a boil:

  • 1 stick of margarine
  • 1 tsp. minced onions
  • 2 tsp. poppy seeds
  • 1/2 tsp. garlic salt
  • 1/2 tsp. lemon juice
  • 1 tsp. dry mustard

Pour mixture over top of bread and seal with tinfoil.
Bake at 350° for 30-35 minutes.