This week, we’re excited to have a guest blogger, Brenda (A Farmgirl’s Dabbles), who shares insights from her Oink Outings tour this summer. Check out A Farmgirl’s Dabbles on Facebook and Twitter as well.
When I was asked to join a small group of local Minnesota moms for an Oink Outings Tour this past summer, the farmgirl in me shouted, “Sign me up!”
Always interested in and supportive of farms and farmers, especially here in the Midwest that I’ve always known as home, I was intrigued to spend a day learning more about the current pork industry. Truthfully, though, they had me at “Oink Outings”. How could I resist such a catchy name as that?!
Before I met up with everyone that day, I did a little digging around, searching for information on the Bettin family. Doug and Dianne Bettin’s farm in Truman, Minnesota, was where my group was to travel for a pig farm tour. I learned that they and their two children were all extremely active in the pork industry, from local to state and national levels. And besides their 350-sow pig farm operation, they also raised corn and soybeans. All these findings made me feel instantly comfortable with my visit, as I already felt respect for what I knew of their life. This family could easily have been my own family’s neighbors as I was growing up on a farm in South Dakota. This hardworking farm family is what I’ve always known and what I’ll always believe in.
Our day started out at Blaisdell Manor, a South Minneapolis event space with an intimate old world charm. I was introduced to Dianne Bettin, Jeremy Geske and Pam Voelkel from the Minnesota Pork Board, and the other moms invited on the tour - one of whom was Kate Selner, a friend I’ve made through food blogging.
We all got to know each other a bit over cups of coffee and pastries, and fielded some questions from our hosts. Questions on how we as moms feed our family, what nutritious means to us, and our perceptions on how food gets from the farm to our tables.
We were also introduced to Executive Chef Benjamin McCallum of Three Sons Signature Cuisine, where his passion for creative and excellent customized menus are evident. It was fascinating for me to listen to his tales of growing up on a farm in the south, where his family produced most everything they consumed. His stories fit right in with all that we were chatting about that day.
Chef Ben also talked about the recently announced new USDA guidelines for cooking pork. Due to advances in both food safety and nutritional content (the most common cuts of pork now have 27% less saturated fat than 20 years ago), the USDA has confirmed that an internal temperature of 145°F, followed by a 3-minute rest time, is a safe internal cooking temperature for pork. Previous guidelines had us cooking our pork to a higher internal temperature of 150° to 160°F, which often left us with a less desirable, tough and dry cut of meat. This was something my husband often struggled with as he manned the grill, begging for a piece of juicy pink pork tenderloin. So the new USDA guidelines have since made him a very happy pork griller and consumer.
And speaking of juicy pink tenderloin...Chef Ben prepared for us an amazing Ancho Chili Crusted Pork Tenderloin with Mango-Cilantro Relish, right before our very eyes. His demonstration proved how simple it is to create a gorgeous and nutritious, flavor-packed dish at home for our family and friends.
We were then sent on our way, with ultra tasty box lunches prepared by Chef Ben, to the Bettin farm in the southern part of the state. It was there that we met up with Dianne Bettin’s husband, Doug.
From the get-to, it was obvious the passion that this couple has for their farm. With just one farm employee, a good friend of their son’s, the Bettins rarely get a break from the daily routine of caring for their pigs. But they smile when they tell you about it. They just plain love what they do.
I grew up with a pig farm just a mile or so from my parents' farm, and was pretty sure about what I would see that day. I was wishing the whole time, though, that my two young daughters could have been with me, as they’ve never experienced a farm such as this one. The girls would have loved to investigate all the goodies growing in Dianne’s immense garden, and to have walked through the pig barns, cuddling with the warm pink piglets. I just know a zillion questions would have been spilling out of their curious minds.
One of the things I found fascinating was looking at the daily care charts that ensured the health of each and every animal. Keeping their pigs in top condition is a priority for the Bettins and directly reflects the quality of product they are able to pass on to us as consumers. It was reassuring to walk along with Doug and Dianne for the afternoon, learning about how much they care for their pigs and for the pork industry. In my mind, that translates to knowing they care about what I’m serving my own family in my own home.
The Bettins were gracious hosts and invited us into their home for some pork (of course!) treats before we headed back to Minneapolis. Dianne passed around some excellent homemade Chocolate Dipped Bacon (better than the stuff I paid too much for at the State Fair the previous year) and sweet little bowls of Candied Bacon Ice Cream. Can you just imagine the salty, smoky, sweet creaminess in that dish of frozen custard? Yes, it was all that. And more. Just like the Bettins and their farm.
