What is a pig farm really like? And what's your favorite cut of pork?
Release Date: 03/17/2021
Deliciously Responsible: From Farm-to-Counter at Bolyard's Meats
Grounded by the Farm
Farm-to-counter may not be a thing for most of us, but it is a service that Bolyard's Meats delivers all the time. Bolyard's is a butcher shop that works directly with farmers on the beef, pork, lamb, poultry and more. And in a really unique spin, you not only buy fresh from the farm meats at the meat counter, but you can get a great meal too. And you can eat that while watching the butchers at work in the cutting room from a lunch counter! In this episode we talk with chef and butcher Chris Bolyard who shares his passion for whole-animal butchery, sustainable practices, and providing...
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Tapping into Fresh & Seasonal Cooking: A Convo with Chef Zane Dearien
Grounded by the Farm
As we change seasons, we're talking seasonal foods with chef Zane Dearien at a unique restaurant in St. Louis' Central West End -- Bowood by Niche. The restaurant is paired with a garden center, providing a perfect patio environment to enjoy a relaxed meal with friends and family. Our conversation focuses on the importance of utilizing seasonal foods and the on-site herb garden at the restaurant, and ways home cooks can up their game too. During the interview, several key topics are covered: Zane's background in food & the restaurant industry. The restaurant's unique concept of...
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Artisan Cheddar from the Farm: Cheese Curds & Conservation
Grounded by the Farm
Cheese farmer made be a made up term but when you make artisan cheddar cheese from the dairy cows you milk, it seems fitting! This episode we visit David Hemme, a Missouri dairy farmer who began making cheese seven years ago! The Hemmes are committed to "better from the beginning" and the result is incredibly tasty products with an eye on the future. We cover all the topics from cheese curds -- did you know small batch cheesemakers as they make a 42-pound block of cheese are left with about 27 pounds of leftover curds? -- to regenerative farming techniques being used on the...
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Uncovering Cahokia's Food History & Forgotten Farmscapes
Grounded by the Farm
With Cahokia on our minds after our last episode, we turn to my backyard of St. Louis and are digging into more Native American food and farming history. Joined by guest expert Dr. Gayle Fritz, an anthropologist and professor emeritus from Washington University, we uncover the mysteries of this once-thriving metropolis and its food and farming footprint. Get ready to have your mind blown as Gayle delves into the incredible discoveries and hidden histories of Cahokia. It was major city and the largest metropolitan area long before Europeans arrived here. It was the largest city north of...
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Cahokia Rice and the River: Intertwined Story of Improvement & Adaptation
Grounded by the Farm
Did you know that rice is grown in Southern Illinois where the Ohio River meets the Mississippi? And there's actually a rice that has been bred to deliver a higher protein content that makes it low glycemic too! We talk with farmer Blake Gerard of River Bend Farms about the unique challenges of growing rice, how he came to grow and market an enhanced variety of rice, and some of the ways it's grown. His operation is very different from many farms as he's right along the river... so even in a year where many Midwestern farmers have had issues of drought, the water table on his farm kept...
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Beyond the Ordinary: Wagyu Beef's Unmatched Tenderness and Marbling
Grounded by the Farm
The marbling of wagyu beef adds benefits to the tenderness and flavor that makes it stand out according to Jeff Swanson. We visit Jeff & his family in Adams, Tennessee -- just an hour or so from Nashville. We delve into the history and flavor profiles of this extraordinary beef in this episode. Find out what makes wagyu different -- on the plate as well as the pasture -- as we hear the history of the cattle and how the Swansons settled on this breed and have been building their family operation from the ground up. Whether you're a steak aficionado or simply a fan of delicious...
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Cultivating Curiosity: Food and Farm Books Janice Recommends
Grounded by the Farm
So often, a podcast interview opens up whole new areas of discovery and here, food and farm books can help provide additional depth. In fact, the last few episodes opened that curiosity for host Janice Person who jumped on a friend's book recommendation. Now Janice shares recommendations for 10 books in the food and farm space! The books Janice talks through here are: To Boldly Grow: Finding Joy, Adventure and Dinner in Your Own Backyard by Tamar Haspel Tomorrow’s Table: Organic Farming, Genetics, and the Future of Food by Pamela Ronald & Raul Adamchak The Wizard & the...
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Revitalizing Native Foods & Farming at Ramona Farms
Grounded by the Farm
We continue discussions about food and farm on the Gila Indian Community in Arizona. In this episode we talk to Terry Button about the work he and his wife Ramona are doing at Ramona Farms. Terry shares some of the foods the Pima people have eaten for generations, sharing the roles of corn and tepary beans and some of the foods that can be foraged in the desert. Sourcing heritage corns from friends with backgrounds from other tribes has allowed them to expand the native offerings. Tepary beans were a key staple for the Pima and yet few in the US are familiar with the bean. Terry...
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Digging Up Ancient Desert Farming Practices
Grounded by the Farm
Let's go on a journey to the Gila River Indian Community in Arizona's Sonoran Desert, to travel locations and understand differences in time. We look at water use over time as host Janice Person interviews two expert archaeologists, Kyle Woodson and Wesley Miles. Together, they discuss the prehistoric use of irrigation in the Gila River region and the historical significance of the Akimel O’otham (Pima) and Pee Posh (Maricopa) people. Join us as we explore how farming practices have taken root in these fascinating cultures and learn how the past informs the present and future of agriculture...
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The Farm Willing to be Your Backyard Garden & Event Space
Grounded by the Farm
I love veggies from a backyard garden but I have to admit, I am not the most committed gardener. And I definitely have never kept my backyard in event space shape. After visiting Mortimer Farms in Dewey, Arizona, I'm pretty sure I would leave the food production to them and enjoyment to me! That would be fine to Ashlee Mortimer who's family started farming this property years ago on a lease and was later able to purchase it. And they are now growing 54 crops here, many open for u-pick customers as well as available harvested for sale in the farm's market. You won't want to miss some of...
info_outlinePork is a major part of the German diet, a deep love for so many and farmer Marcus Höltkotter says schnitzel is his favorite way to enjoy it! Producing pork for his table are others is what drives his family. To get there, they care for the pigs on the farm, take the manure from the barns out to fields to fertilize the crops. Listen as he tells us about that as well as the Rhine countryside he calls home.
Photos and video at https://groundedbythefarm.com/pig-farm-pork/
Marcus on Twitter: @BauerHolti
When I say "pig farm", what is it YOU think of? From the things we see and "learn" from when we're kids, to the experiences we have when we're cooking up our favorite brand of bacon to listening to an interview with a pig farmer... there are so many touch points!
Inside this most-recent episode of Grounded by the Farm, we take you to western Germany to talk with farmer Marcus Holtkötter about pork and farming!
A Love of Pork
While many Americans ears perk up at the mention of bacon, Marcus tells us that wurst (sausage) and schnitzel (pork cutlet) are daily parts of the German diet for many. And I remembered having something that was translated as pork knuckle while I was there -- seems to be called ham hock in the U.S. but I think it is prepared very differently! I can't help but wonder whether the Germans have had farm-direct Virginia ham!
Looking at the numbers, Germans really enjoy pork. They eat almost twice as much per capita as Americans do! Protein choices really shift based on what's grown in each person's area as well as personal dietary preferences.
Typical Pig Farm
Janice and Marcus have known each other for many years, and have toured farms together both in the States and Germany.
His farm, that features corn, canola, winter barley, winter wheat and - or course, pigs, continues to generate education points galore. The area he farms in is perfect for farming and a beautiful countryside too. Some small rolling hills, lots of trees and great small towns and cities nearby.
Marcus gives us a look at his crop in this video.
Münster is perhaps 30 minutes away and Düsseldorf with a major international airport is only an hour and a half away. He says that's great for him as they have a lot of access to people who love pork!
Having toured pig farms in the Midwest, Marcus says there are many similarities.
They built a new pig barn or stable just a couple of years ago. They build the barns out of brick which he says provides a different look than the US. And things like ventilation is critical. Marcus' farm takes piglets from birth to market while some farmers don't do the farrowing (sort of maternity barns for pigs!) The floors are slotted so manure can easily get away from the animals and food and can be pulled for use on the crops.
Focused on Animal Welfare
The Holtkötters participate in a program which pays them a premium to provide the pigs certain luxuries or as Marcus calls them play things. They have straw, wood and the like. It provides a financial boost for the farm too.
I still remember my first trip to a pig farm, the only thought I had in my mind was pig farms smell bad. I was really surprised to find out things aren't that simple. You might still think that pigs LOVE to "wallow in the mud" and while they do benefit from it, strangely, pigs are an animal that benefit WILDLY from humans taking special care to stay clean.
When it comes to personalities and recognition skills, you might think that pigs are towards the bottom of the totem pole. The fact is that pigs are quick to notice new things that are unfamiliar, and even have their own unique series of sounds to take note of those things they aren't familiar with. YOUR smells, your voice and the things you do that are "off the beaten track" for them instantly make them light up a room.
Marcus shares his version of the sound they make inside this episode.... so much fun! He says his father works in the barns more. And one of his sons really enjoys working in the barn too.
Barn Visits Aren't Easy to Arrange
So few people are able to visit a pig barn because biosecurity rules are very tight. A farmer needs to shower as they go in before they can work with pigs. these rules are in place to protect the pigs health. Biosecurity is incredibly important when it comes to pigs and pig farming. Contamination is something to definitely chew the fat about when it comes to safety.
In this episode, Marcus shares a variety of excellent tips that can help you prepare for a visit to a pig farm and how to help ensure that the pigs are able to live another day to provide a bountiful, meaty harvest. But you can also take a virtual reality tour of a pig barn now!
Working with Others in Agriculture
Marcus' farm is not too far from one of Europe's largest slaughterhouses (the name is Tönnies). He says the farms and processors work closely together and that presence led to the area producing 30 percent of the pork for the country!
Marcus also likes that he can get their pigs to the market quite quickly. This makes for a wonderful circular economy that continues to give back as the Holtkötter Farm is able to provide the wanted sustenance that hard-working Germans want. It's a tradition that has carried over to Marcus' son, who often is able to share educational tips and detail with his school teachers that are always eager to learn more about pigs and pig farming themselves.
So Much to Learn
Marcus laughs saying he's not sure what else people would like to know... he and his family are so deeply ingrained in agriculture, they don't always know what interests others. But they are always willing to share. In fact, one day in class the teacher was talking about wheat but mistakenly was showing barley. His son explained the differences and the teacher called that evening to apologize.
The bottom line is that, whether you're ready to have a delicious schnitzel on a cool, crisp morning, or have a hankering to get that slice of Applewood-smoked bacon on a burger or in some mac & cheese, or if you just want to learn more about these incredibly giving animals - Pigs are here for you!
Listen to this episode, tell us what you think, and remember to follow Marcus and the Holtkötter family's efforts on Twitter at @BauerHolti and check out his website www.Holtkoetter-Agrar.de.
Their story, products and legacy are just like their homestead's buildings - strong and built to last.
Wow Moments from Our Editor!
Marcus' farm is 400 acres! That's a lot of space! Not sure how much that is? No problem! Let's put 302 and a half football fields together! There we go!
Did You Know: The EU countries with the highest production of pig meat in 2019 were Germany (5.2 million tonnes) and Spain (4.6 million tonnes), followed by France (2.2 million tonnes); together these three countries account for more than half of the EU's total production. These numbers are HUGE and an incredibly large source of resources for so many people worldwide!
Oil is Oil, right? WRONG! Let's learn all about the differences between Canola Oil and Vegetable Oil.
Marcus tells us all about his farm, that includes growing corn. Don't forget Dave talked to us about that!
Marcus quickly mentions the Winter Barley he grows on his farm. Want to learn more about it? Look no further! Check out our episode about barley grown for microbreweries or this article on winter barley from science direct.
Are you familiar with winter wheat? Marcus - while mentioning a variety of resources that he and his family provide, quickly mention winter wheat. Find out more about it now!
Eating a Lot of Pork in Germany - Stats Twice as Much - What IS the story?
Janice talks about it. Marcus talks about it. Marcus' son loves to take in at least twice as much as Marcus. YOU, are ready to take in schnitzel...
Ready to Make Your Own Schnitzel?
Janice mentions "Osso Buco" - are you familiar with it? This food blogger in Nashville made pork osso bucco from meat she got at Batey Farms! Find out all about it now!
Schweinshaxe - Never heard of it? Time to learn more about a dish you really do need to have, especially if you're a fan of pork!
Find out more about the history of Farming in Germany!
https://en.wikipedia.org/wiki/Agriculture_in_Germany
Düsseldorf - Are you familiar with this city? Janice went and loved the Düsseldorf Christmas markets!
Few things show as much detail about a given area quickly, than a MAP! Check out an Agricultural Map of Germany now and learn what kinds of crops, livestock and more are being generated to provide worldwide resources! Amazing!
It's the 50th Anniversary of Germany's Largest Slaughterhouse! Find out more now about Tonnies!
Oddly enough, Marcus' farm features soil and resources that are very much like what is featured inside of IOWA in the United States! Check out more about The Iowa Pork Producers Association now!