Experience Berkshire February 2020

EXPERIENCE

BERKSHIRE Telling the story of the Berkshire breed

February 2020 Volume 1, Issue 4

W

ACHTEL TATION

S

YOUR ROCKY MOUNTAIN BERKSHIRE SOURCE

MORE FLAVOR! MORE TENDERNESS! MORE WOW! GREG

AND JANEANNE SMITH 42644 HWY 52, ROGGEN, CO 80652 970-443-5527 WACHTELSTATION@GMAIL.COM

WACHTEL TATION

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Experience Berkshire / 3

AMERICAN BERKSHIRE FOUNDATION

2020 Scholarships APPLICATIONS DUE APRIL 1

The 2020 scholarship applications are now available on the ABA website, under the Foundation – Scholarship tab.

The Foundation will award scholarships in the amount of $1000 – the number of scholarships awarded will be determined by the Scholarship Committee. The Scholarship Committee will notify the students prior to the Exposition where we will recognize the recipients. The Board will also recognize the recipients during the ABA annual meeting and during the Berkshire show at Summer Type Conference; and during the National Barrow Show.

The application requirements are listed on our website.

Congratulations

TO THE 2019 SCHOLARSHIP RECIPIENTS!

Dillon White

Ethan Brummer

Marlena Long

Creigh Rourke

Please submit applications to the American Berkshire Foundation either by email foundation@americanberkshire.com or mailed to 29175 230th St., Wabasso, MN 56293 4 \ Experience Berkshire

For questions please contact Kim (Stassen) Neumann at (320) 220-3626

CONTENTS 6 Editor’s Note 9 News from the ABA 13 Vision 2025: A Plan

for Sustained Growth of Berkshire Pigs and Pork

18 Q&A with

Logan Thornton

21 The Importance of Progeny

28 Oven & Tap 30 To Try at Home 31 Photography Tips from Torie Egger

33 Directory

Experience Berkshire / 5

It’s about 6a.m. and I’m sitting at the kitchen table, drinking coffee, reading a magazine and watching my daughter sleep in the baby monitor. Full disclosure, there may even be a prayer or two being said that she stays asleep as many of you may know that those cute, little, sleeping faces can spring into action at any moment.

As I sit here and flip throw the 125th Anniversary Issue of the Berkshire News from July of 2000, I can’t help but be thankful of those who laid the foundation for the breed to be going strong into this new decade. I can’t help but be thankful for all of the various reasons why people have a passion for Berkshires for it’s why you and I have something to be a part of today.

I believe that we’re all fortunate that we chose to be a part of a breed that does it all. More than just the adorable faces (maybe just me with that opinion), Berkshires compete in the show ring and to be featured on the table, now more than ever as the American Berkshire Association (ABA) looks at its 145th year representing all of you. This issue of Experience Berkshire celebrates where we currently are as a breed and where we can be.

You’ll first read an article from Neil Knobloch about the ABA’s Vision 2025. Neil is completing his second term on the ABA Board of Directors and has been a Berkshire breeder for many years. If you’re not yet excited for this new decadego check out page 13. From there you’ll get to know Logan Thornton from the Flying Pig Farm in Kuna, Idaho (pg. 18). Logan and his father, Brad, have around 175 Berkshire sows that they breed for local showman and to market. His passion for the breed and agriculture advocacy speaks volumes. The ABA Progeny Test puts numbers behind the great taste of Berkshire pork. The 2019 results are on pages 21 -24. I’d like to thank the participants and sponsors who make the test possible. Get to know the fuel of the delicious food at Oven & Tap, Chef Luke Wetzel (pg. 28). This Arkansas restaurant has featured local Berkshire pork on its menu since its founding. At last, you can learn from Torie Egger, an expert on how to picture your pigs for this upcoming spring sale season on page 31.

I’m not into all of the New Year’s Resolution making, but I do often reflect the past and how it may shape the future. Rather than each year being an opportunity to raise better hogs, increase marketing and reach more people, I think that list can apply to every day. If we work hard every day as Berkshire stakeholders, we’re setting up the next generation to have a strong decade and be even stronger in the next one.

Thank you all who make this possible,

ABA BOARD OF DIRECTORS President, Greg Smith Vice President, Steve Stassen Exec. Committee, Neil Knobloch Vance Aldridge Jan Allen Pete Brummer Allen K. Conover Matt Ritter Jeff Wippel

MAGAZINE STAFF Mallorie Boggs

Editor, Designer, Advertisement Coordinator

WRITERS Neil Knobloch Mallorie Boggs

ABA STAFF

Alex Conover Katie Brummet

PUBLISHER

American Berkshire Association 2637 Yeager Rd., West Lafayette, IN 47906 Ph: (765) 497- 3618 americanberkshire.com Every effort is made to avoid spelling mistakes, errors and omissions. If an error does come to your attention, please accept our apologies.

The Experience Berkshire online magazine is an entity of the American Berkshire Association.

For more information, visit americanberkshire.com. © 2020 All Rights Reserved.

Our Purpose: The purpose of this publication is to highlight all the positive benefits of the Berkshire breed, including positive consumer demand for high quality pork, chef’s tips and recipes, marketing and promotion tools, meat quality education, progeny test results, entrepreneurship and business opportunities, breeder networking, and exhibitions for the next generation of producers and leaders.

6 \ Experience Berkshire

#americanberk #experienceberkshire We want to help tell your story!

Share your Berkshire experiences with @ExperienceBerkshire on Instagram.

@ secchiarolifarm

@ ravenhillfarm

@ wittkop_family_farm

@ bansleysberkshireridge

@ casecustommeats

@ blackgoldfamilyfarm

Experience Berkshire / 7

ABA Spring Dates & Deadlines Southwest Type Conference FEB.

26-29

We hope to see you in Belton, Texas for the annual Southwest Type Conference.

This is an all breed open show followed by a sale. Find rules and regulations, entry forms and more information on our website.

Entries are due for the show on Feb. 5.

American Berkshire Foundation Scholarship The 2020 scholarship applications are now available. The Foundation will award scholarships in the amount of $1000 – the number of scholarships awarded will be determined by the Scholarship Committee. View the application requirements and download the entry form on our website.

APRIL

1

Experience Berkshire May Advertisement Deadline APRIL

15

The next issue of Experience Berkshire is published on May 1. Interested in advertising? View our low rates and download an advertising contract on our website.

The Exposition Entry Deadline APRIL

16

Formerly “The World Pork Expo”, The Exposition will now be held in at the Indiana State Fairgrounds June 7 - 13. The entry deadline for this all breed junior and open show is April 16. Find more information on our website.

Get the latest show results and Berkshire information-

Follow @AmericanBerk on social media!

8 \ Experience Berkshire

News from the American Berkshire Association CHANGES TO REGISTRATION REQUIREMENTS

the ABA office. If the sow is not in your name when you send in the litter registrations it will delay your papers. Also, please be sure to have the registration In June of 2019 the American Berkshire Association number of the sire. Furthermore, please order a A.I. (ABA) held their 144th Annual Membership Meeting in Certificate from the stud who owns the boar or have Springfield, Ill. On the ballot were three proposed by- sent in DNA on the sire. If the office doesn’t have DNA law changes. All three items on the ballot were passed on the sire, your litters cannot be registered. by the membership. These updates to the constitution and bylaws take effect with pigs farrowed January 1, DNA TESTING CHEAT SHEET 2020 and after.

Registration Requirements: All Sires must be DNA banked and stress tested—a negative mating does not Item one amended article I, section 3 to add another fulfill this requirement (all stress genotypes are eligible option to how good-standing members can vote: for registration, but EVERY sire MUST have a DNA “through a secured electronic voting system approved test result on file at ABA office). The card to DNA bank by the ABA.” This change allows members to have the must come from the ABA office (cannot be a Genalysis option to submit their votes for the Board of Directors card). There is no need to complete two cards, as the candidates on-line on the Association’s website. The same card is used for banking and testing. second approved change allows members to vote “through a secured electronic voting system approved Show requirements: All animals must be stress by the ABA.” This change is reflected in article XIV, negative on the pedigree (HAL-1843* nm will be section 4. printed under the pigs name). This can either be from a test or a negative mating. This is also a requirement Members voted to approve an amendment of article at all Team Purebred events.

XIX, section 4 of the ABA by-laws. The bylaws now read: “Disqualification for Registration of Breeding 100% Pure Berkshire Pork® Program: All sires must animals. The presence of one or more of the following be tested negative for both the stress and Napole are disqualifications for registration: a) less than 6 genes. functional teats on each side...” The section used to read “...12 functional teats”. This section of the ABA If you are unsure if you have DNA banked a boar, you by-laws is now consistent with an already current can do a pedigree search from the ABA website (you show rule of a minimum of 6 functional teats on each set up your own login information—click on New User side of Berkshire pigs. Any boars or gilts that do not to get set up). If you are unsure if your sire has been have 6 functional teats on each side that are already in stress tested, please contact Katie Brummet, breeding production are grand-fathered in to comply katie@americanberkshire.com, if you have with this change. questions or need assistance on DNA testing , A.I. Certifications, transfers or litter registrations.

REMINDER: A.I. CERTIFICATIONS Please be sure to include the registration number of The ABA requires a separate A.I. Certificate for each the animal in question. litter. Before the office can record any litter out of a boar that you do not own, you must obtain an A.I. BOARD OF DIRECTORS NOMINATIONS Certificate by contacting the boar stud where you If you are interested in nominating a member to purchased the semen. Please be sure to get the ear notch and the registration number of your litters sire. run for the ABA Board of Directors, please contact The boar’s information is needed to match the correct Nominating Committee Chair Jeff Wippel by email at AI certificate to the correct litter. All A.I. Certificates oink.berks@gmail.com by March 14. must be completed online.

REMINDER: LITTER REGISTRATIONS When you send in litter registrations be sure that you are the owner of the sow—if you are not, please include a transfer as they are not completed automatically by Experience Berkshire / 9

2020 Membership Renewal & Questionnaire Name:________________________________ Breeder Number:____________ Address:________________________________________________________ City:_____________________

State: _______________ Zip:___________

Home Number:______________________

Cell Number:_______________

E-mail address: ___________________________________________________ Website address: __________________________________________________ Do you have a Facebook, Twitter or Instagram page for your Berkshire operation?

YES I want to receive newsletters and other info from the office by (Circle one): Mail Email YES NO My address has changed in the last year?

I want my e-mail address included with my breeders directory listing?

YES

NO

NO

We would like to know more about you and your herd: What is your occupation? ______________________

Spouse’s __________________

What are your hobbies? ________________________

Spouse’s __________________

Number of Berkshire sows? ________________

Number of Other breed sows ____________

How many sows do you have capacity for? _______________ Do you feed out market hogs?

Yes No If Yes, how many? ________ Capacity _________ Do you sell Berkshire market hogs to a locally owned processing plant that retails pork to consumers or YES NO restaurants in the area?

YES NO Do you market Berkshire hogs or pork directly to consumers or restaurants?

YES NO Do you participate in the ABA meat program, 100% Pure Berkshire Pork® Program?

YES NO Another program?

Please select the options below: $75 for maintenance fee

*senior members only, Jr is free

$25 for breeder directory listing in Breeders Digest magazine $25 to link website to breeder directory listing

*for this option, you must also select breeder directory listing above

Total Amount: __________ Return to: American Berkshire Association 2637 Yeager Road, West Lafayette, IN 47906 Or katie@americanberkshire.com Please pay by check or credit card: Card Number: _________________________________ Expiration Date: __________ Code: ___________ 10 \ Experience Berkshire

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#2 boar in the NATION for number born alive Ranks in the top 10% of the breed for SPI

WE WANT TO BE YOUR FULL SERVICE 100% BERKSHIRE SEMEN SUPPLIER! Semen available on these sires and more!

View our full sire catalog at flynberks.com

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Experience Berkshire / 11

12 \ Experience Berkshire

Vision 2025: A Plan for Sustained Growth of Berkshire Pigs and Pork words by Neil Knobloch 5-10 years). The following shared values were identified: (1) passion and promotion for Berkshires unites the breed as a whole above individual interest; (2) integrity and honesty by maintaining purity of the breed, being accountable to ABA’s constitution and bylaws, and doing what is best for the breed; (3) cultivating respect, fairness, and professionalism among all members and stakeholders; (4) building on the Berkshire tradition, being progressive, and providing value to the members; (5) promoting and supporting multiple purposes and markets for all Berkshire breeders; and, (6) growing the Experience Berkshire brand based on quality, excellence, value, and being family-oriented. The BOD Why Vision 2025? There are several reasons why Vision has used these values to inform their decision-making 2025 is a strategic goal for ABA to help meet the growing as they organized Vision 2025. The BOD also identified demand for Berkshire pigs and pork: (1) to meet the the ABA’s strengths and future opportunities to help demand of 100% purebred Berkshire pork; (2) help advance Vision 2025 (see table on page 11). producers, processors, distributors, and chef educate consumers about the value of Berkshire pork; and, (3) ABA has enjoyed unprecedented growth as an be economically viable and sustainable as a single breed association because of over 800 breeders’ efforts in association to provide services for its members. improving the Berkshire brand, including meat quality, What is Vision 2025? Vision 2025 is a strategic goal the American Berkshire Association (ABA) Board of Directors (BOD) has set to double litter recordings by the year 2025. Think about what it would take to reach this strategic goal. The ABA has experienced unprecedented growth in recent years because of the popularity of the breed among youth, families, and breeders. What would happen if more chefs and consumers knew and experienced Berkshire pork?

There is no question that the number of recorded litters could double by the year 2025. Currently, the Berkshire breed ranks number #3 among the 9 major breeds in the number of litters recorded in 2019 (see figure below).

When did Vision 2025 begin? In July 2016, the ABA BOD engaged in strategic discussions to consider current challenges and future opportunities of the ABA and the direction the BOD should take in the future (next

breeding stock, and phenotype, which has helped advance the popularity of Berkshires, especially among youth exhibitors. Concurrently, ABA members have experienced and shared major challenges in marketing 100% Pure Berkshire Pork®. The Berkshire breed has

Experience Berkshire / 13

been ranked #1 in meat quality traits, such as tenderness and juiciness, for over 25 years. There is tremendous unrealized growth potential regarding excellent meat quality, breed improvement, commercial production, and consumer marketing. Leveraging the position as being a premier eating experience with Berkshire pork, ABA has a unique opportunity to capitalize on consumer demand that could result in the phenomenal growth of the breed.

experiences with Berkshires—from the perspectives of producers, youth, families, experts, chefs, and consumers. The online publication promotes crossmarketing efforts with social media and features can be shared by families, chefs, and consumers on their favorite social media venues such as FaceBook, Tweeter, Instagram, websites, and blogs. The printed version of Experience Berkshire will broaden the reach by sharing the Experience Berkshire with consumers at Farmers’ Markets, tradeshows, and popular waiting rooms ABA is financially strong and is forecasting the next of health care providers. Experience Berkshire was 10 years to position the breed for sustained growth developed for consumers and chefs because consumers to meet this unprecedented consumer demand. As are interested in purchasing pork that consistently tastes such, the BOD has implemented several strategies to good. According to Steve Meyer, Vice President of Pork advance Vision 2025: (1) developing a marketing plan; Analysis for EMI Analytics and Agri-Stats, consumers (2) publishing Experience Berkshire; (3) testing ABA need to know how to ways to conveniently prepare pork. pork quality and performance; (4) simplifying the certification process; and, (5) starting a new direct-to- Testing ABA Pork Quality and Performance: In 2016, consumer program. the ABA initiated the first ABA Progeny Test after the National Barrow Progeny Test was discontinued.

Developing Marketing and Education: In 2016, the The ABA Progeny Test provides producers to conduct ABA hired Brad Myers, an Entrepreneurship Intern research on performance and meat quality traits of from Purdue University, to develop an ABA marketing Berkshire genetics using a testing site near Terre Haute, plan. The plan outlined four goals: (1) develop the ABA Indiana. Eight pigs from three different dams bred to brand; (2) re-design the website; (3) increase social the same sire are put on test when they are 40 pounds media presence; and, (4) build a community of breeders. and monitored and tested for growth performance This plan has guided the BOD to make strategic indicators. The pigs are processed and loin samples are marketing efforts to promote the Berkshire brand and tested for meat quality indicators. The results of this test establish contemporary engagement with producers. help producers monitor and advance their meat quality In the last 4 years, several strategies were implemented traits. The results of the ABA Progeny Test provides a to address ABA’s marketing goals. Clay Parrish, ABA sense of quality control for breeders and helps them Marketing Intern, developed producer videos. Mallorie communicate science-based information about the Boggs developed the ABA Brand Guide, redesigned quality of their Berkshire pork. This testing program is the website, developed numerous social media posts, the R&D (aka, research and development) strategy for and started the Berkshire News electronic newsletter ABA members to continue to advance their genetics and the online publication—Experience Berkshire. and pork quality. To help promote participation and Current efforts include marketing campaigns, which recognition of progeny from ABA Progeny Tested are coordinated on social media using Facebook and are sires, the BOD re-activated the Meat Quality Rewards integrated with the ABA website. ABA’s website platform Program. This program provides recognition and prize was transformed in 2019, which includes tools for ABA money for offspring of top quality meat sires who place members to promote their Berkshires through classified 1st in class, reserve champion and champion at ABA advertisements and through an online membership shows. directory to conduct more robust searches to connect with ABA members.

Simplifying Online Certification: In 2017, online modules were created for producers and processors to Publishing Experience Berkshire: This online (and learn about the 100% Pure Berkshire Program. Producers now print) publication was started in 2019 to develop and processors can watch their respective module, and the Berkshire brand as an inclusive experience for complete an online quiz and agreement form in less families to enjoy all aspects of the food system from than 30 minutes. This is a 3rd party verification that the farm to the table. This publication features positive helps producers and processors market their pork as 14 \ Experience Berkshire

Strengths

Opportunities

Strong Membership & Leadership

Build on Existing Collaborations & Organizational Efficiencies

• Passion and expertise of breeders • Tradition and autonomy—the oldest swine registry and a single breed association • Diversity and mutual respect among members • Family values and informal mentoring to foster new breeders at shows

• Shared office and STAGES program with National Swine Registry • Joint junior membership organization (Team Purebred) and Breeders Digest with Certified Pedigreed Swine • Identify ways to increase efficiencies with office and personnel expenses

Youth Engagement & Exhibitions • Youth engagement and development through Team Purebred • The only breed with an affiliated Foundation to support youth engagement and scholarships

#1 Meat Quality & Breed Improvement • Performance and meat quality testing; 1st on meat quality traits for 25 years • Finding a balance between breed character and breeder integrity

Profitability & Multiple Markets • Profitability and entrepreneurship opportunities are driven by the marketability of all stock (e.g., feeder pigs; meat quality breeding stock; show pigs) • The best pork eating experience; tremendous upside for demand

Expand the Berkshire Meat Program and Marketing Services • Leverage the #1 pork eating experience and expanding the meat program to accommodate more breeders • Provide co-branding and marketing services for ABA members

Increase Value for ABA Members • Explore more youth engagement and leadership opportunities for junior members • Provide more resources to educate producers, chefs, and consumers • Increase the use of expected progeny differences and the STAGES program • Provide user-friendly online platforms for member services

Professionalism & Customer Service • Excellence in office efficiencies and customer service • Strong committee member engagement

Experience Berkshire / 15

100% Pure Berkshire Pork. There is confusion in the marketplace as some “Berkshire” pork is not 100% Pure Berkshire. A crossbred with Berkshire influence may not be as juicy, tender, and flavorful as 100% Pure Berkshire Pork. Certified producers and processors can differentiate themselves as having #1 ranked meat quality traits and live up to consumer expectations as truth in marketing—Berkshire on a label can be verified as being 100% Pure Berkshire Pork through the oldest swine registry in the United States. Certified producers can help recruit processors to become certified, and together they can distinguish their Berkshire pork as being 100% Pure Berkshire Pork.

reported taste is important when selecting food and consumers use visual cues such as color and marbling when purchasing pork (Brewer, 2002).

The BOD has listened to the members, and Vision 2025 was a focused response to be inclusive of everyone to translate their passion for producing Berkshires into meeting the demand for Berkshire pigs and pork. For ABA to continue to provide value to its members, it is critical to make strategic investments in testing, recognizing, marketing, and promoting the premier tasting experience consumers can have with Berkshire pork. It is important for all producers to be engaged in building the Experience Berkshire brand and seeing the Starting a New Direct-to-Consumer Program: Vision 2025 become a reality. The demand for Berkshire Recently, ABA approved the development of a new pork is real and meeting the demand for Berkshire pork Direct-to-Consumer (DTC) program. The plan is is daunting and exciting! This reality will be positive to roll out this new program in the Summer of 2020. for everyone—youth, families, producers, chefs, and Many Berkshire producers have their own brand, but consumers. Let’s make Vision 2025 a reality! • want to verify their brand is registered Berkshire pork (not just called “Berkshire” in name only with no 3rd References party verification). The focus of the program will help Brewer, M. S. (2001). Consumer Attitudes Toward Color and Marbling of Fresh Pork. National Pork Board Facts #04520. Des producers who want to co-market their ABA registered Moines, IA: National Pork Board.

Berkshires for direct sales to consumers through farmers’ markets, restaurant sales for chefs, and retail sales for Brewer, M. S. (2002). Consumer attitudes: What they say and consumers. By recording their litters of Berkshire what they do. Fact Sheet Pork Information Gateway. Des Moines, pigs, producers will be able to purchase stickers (at a IA: National Pork Board. nominal cost) to put on their Berkshire products with their existing brand. Producers will also be able to access ABA’s marketing services to develop online and Neil Knobloch is a Professor of Agricultural printed marketing resources to co-market their existing Education at Purdue University and served two brands with the ABA brand. This will help producers terms on the ABA BOD (2014-20). His three distinguish Berkshire pork in their marketing efforts children (Grant, Nelson & Kedron) were cobecause consumers can easily distinguish the difference owners of Knobloch Family Berks and raised in color of pork, which translates to pork quality Berkshire pigs for over 11 years.

(Brewer, 2001). Ninety-eight percent of consumers

Experience Berkshire is now on Instagram and Facebook!

Click the icons then tap the follow button.

16 \ Experience Berkshire

Restaurant Wholesale & Retail Provider Pasture and woodland raised Berkshire pork • Non-GMO grain fed Highest Animal Welfare

Since 2009

Call us for your Berkshire pork needs in NW Arkansas and SW Missouri.

Found on these fine restaurant plates everyday! Go find one.

In Bentonville, AR: • Oven & Tap • The Hive • Tusk & Trotter • All Onyx Coffee Labs • Snack Lab • Co Op Ramen • Sweet Freedom Cheese • Brightwater Culinary School

In Eureka Springs, AR: • Bombadil’s Cafe • Rockin’ Pig Saloon

• Mockingbird Kitchen • Dot’s Nashville Hot Chicken • Farrell’s Lounge

• Komodo Modern Asian Cuisine

In Fayetteville, AR: • Farmers Table Cafe • Onyx Coffee Labs • Prelude Breakfast Bar •

In Rogers, AR: • Doughp Bakery • Onyx Coffee Labs • Snack Lab • Bean & Vine

In Branson, MO: • Level 2 Steakhouse

In Springdale, AR: • Cooks Cafe

To order, message or email: csbansley@yahoo.com or BansleysBerkshireRidgeFarm Experience Berkshire / 17

Q&A with Logan Thornton Kuna, Idaho

Logan Thornton and his family have a farrow-to-finish operation focused on providing quality Berkshire and commercial crossbred market hogs. Located in Kuna, Idaho, The Flying Pig Farm has a mix of modern production with outdoor old school finishers and gestation, as well as fair pigs for kids at local shows around Idaho and some neighboring states. They mix all their own feed for our pigs and sell some to local producers. In 2017, Logan was named a Pig Farmer of Tomorrow by the Pork Checkoff.

versatile occupation. There is room for all types of producers because there are so many different types of consumers for pigs. From show pig production to backyard pasture pigs we can do it all and we need to be respectful of how all of us choose to get involved in this great industry 6. What would you like to see from the ABA in the next 5 years?

Not being familiar with all the behind the scenes efforts of the ABA I would hope they continue to promote the versatility of the breed as far as use in the show ring and the plate but remember what sets us apart is the eating experience Berkshire pork gives the end consumer.

1. How long have you been raising pigs? How did you get started?

My dad, Brad, started the Flying Pig Farm after finishing college in 1983. He raised pigs for FFA projects and the college pig farm gave him the fire to start his own farm. I 7. What advice do you have for someone who wants to grew up in it and knew pretty early on it was something get started in Berkshires?

I wanted to do as well.

Have fun with it..find what you love and go for it.

2. How many sows do you currently have?

We stay around 230-250 sows. Around 175 are Berkshire sows. The others are a combination of commercial crossbred, Yorkshire and cross show pig sows.

8. As a Pig Farmer of Tomorrow, what was that experience like?

I learned there are so many people all over the country passionate about pigs. Through networking and social media, we are a powerful force for pork and protecting 3. Where do you market your pigs to? and educating about the industry we love. As a pig Anyone who wants PORK! haha. Many local orders farmer of tomorrow, I was able to show many people delivered to our local custom butcher along with a few our farm and how we care for our animals. restaurants in downtown Boise, Idaho. We also supply to some regular customers throughout the region.

9. Why is advocating for the industry important to you? How can others help promote the swine industry 4. Why did you choose to do Berkshires? as well?

My mom Lisa wanted Berkshires for years since the I think it starts locally. Friends, family, and neighbors farm started but the first Berkshires stepped foot on the we talk to regularly are less aware of what we do on the farm in 2008. We love their marketability and quality farm than we may think. I believe helping those close to eating experiences it provides all customers. Berkshire you understand what we do can strengthen and support pork is a known product to all pork lovers and we are us and that just snowballs from there. • happy to provide it to the people of the Northwest.

5. What is the biggest concern you see in the industry currently?

Staying united as an industry. Raising pigs is such a 18 \ Experience Berkshire

Logan Thornton The Flying Pig Farm fpffarms.com

Experience Berkshire / 19

Petrik Farms Jim Petrik & Family

Breeding stock from a high health system: Purebred Berkshire boars and gilts Commercial crossbred females Semen from 10 herd sires

45251 309th St., Gayville, SD 57031 Cell: 605-661-7179 • Email: petrikfarms@vastbb.net 20\ Experience Berkshire

@PetrikFarms

The Importance of Progeny words by Mallorie Boggs

GLOSSARY Progeny (prog·​e·​ny): offspring of animals or plants

Progeny Test: a test of the worth of a sire or some times of a dam based on the performance of its early progeny : an evaluation of the genotype of an animal in terms of its offspring

Sire: the male parent of an animal and especially of a domestic animal

Dam: the female parent of an animal and especially of a domestic animal

Genotype (ge·​no·​type): all or part of the genetic constitution of an individual or group

View full Progeny Test glossary terms online in the Sire Summary.

“Dictionary by Merriam-Webster: America’s Most-Trusted Online Dictionary.” MerriamWebster, Merriam-Webster, www.merriam-webster.com/.

Livestock producers pay attention to genetic pairing.

Matching a sire with a specific dam gives the breeder a direct hand in making future generations better producers and better tasting. For Berkshires, the data gathered through progeny tests have given quantitative credibility to the slogan “superior taste to the discriminating dinners”.

What: The American Berkshire Association (ABA) progeny test is designed after the Hormel NBS Progeny Test so that Berkshire breeders can continue building upon the meat quality EPD database that we have assembled over the last 24 years (1991 to 2015). The Progeny Test was originally developed as a tool for swine breeders to objectively identify genetically superior purebred sires in each breed using thorough and unbiased testing and evaluation.

These include evaluations of carcass composition, growth performance, meat quality and eating quality.

Currently, twelve measures of progeny performance are recorded on every pig that completes the testing period. The ABA Progeny Test remains the most extensive unbiased evaluation of progeny performance available to Berkshire breeders.

Who: Any member of the ABA is welcome to enter registered Berkshire pigs. The ABA Progeny test wouldn’t be possible without ABA members, collaborators, and sponsors!

When: The ABA Progeny Test is annually conducted.

Breeders who are entered deliver their pigs to be tested in April. At the start of the test, pigs weigh on average 70 lbs and are fed until ideal market weight.

Where: The progeny test is performed by Dr. Lindy Miller with LFM Quality Laboratories, Inc. in Terre Haute, Ind. How: The pigs are organized by breeder in pens of eight pigs sired by the same boar. Dr. Lindy Miller and associates collect various data using industry standards throughout the test.

Why: The information that comes from the progeny test can be used in a breeders’ breeding and marketing program. This data is compiled and returned to participating breeders for use within their individual breeding or marketing program. Producers can use analytics in their future genetic pairings or to explain why Berkshire pork is superior when marketing their products.

The tentative delivery date for the 2020 ABA Progeny Test is April 18. Please contact the ABA office for more information! • Experience Berkshire / 21

2019 Progeny 100% BERKSHIRE PERFORMANCE SIRE INDEX 100% Berkshire Performance Sire Index represents 90% weight on Lean Growth measures and 10% weight on Eating Quality measures.

BREEDER SIRE TESTED

AJC Berkshires Hodges Family Berkshires Fly’n K Berkshires Fly’n K Berkshires Fly’n K Berkshires England’s Berkshires Petrik Farms Fly’n K Berkshires Fly’n K Berkshires

AJC6 Gaileo 19-1 OHF6 Bigfoot 55-2 HH5 Back Home 74-1 HH5 Back Home 74-1 2REV7 Ol’ Son 39-2 EB7 Kruger 11-1 BBW6 Red Chips 1-1 FKB7 Swamp Donkey 40-7 FKB7 Swamp Donkey 40-7

PRIME PORK INDEX

PERFORMANCE INDEX

102.5 102.7 99.2 99.7 100.5 100.8 97.4 98.9 101.9

116.1 101.1 100.8 100.2 99.0 98.9 97.5 93.0 91.7

100.0

100.0

Pen 2: Fly'n K Be Pen 4: AJC Berkshires Sire: FKB7 Swa Sire: AJC6 Gaileo 19-1

Berkshires ily 2019 Berkshires Berkshire Test Averages ck Home 74-1 A t 55-2

Fly’n K Berkshires

HH5 Back Home 74-1

22 \ Experience Berkshire

AJC Berkshires AJC6 Gaileo 19-1

TestTag4

Hodges Family Berkshires OHF6 Bigfoot 55-2

12345678 16 4174

TestTag 18

Fly’n K Ber

FKB7 Swamp D

123456 405 4194

y Test Results

Click here to view the Test Summary packet.

100% BERKSHIRE PRIME PORK INDEX 100% Berkshire Prime Pork Index represents 10% weight on Lean Growth measures and 90% weight on Eating Quality measures.

BREEDER SIRE TESTED

Hodges Family Berkshires AJC Berkshires Fly’n K Berkshires England’s Berkshires Fly’n K Berkshires Fly’n K Berkshires Fly’n K Berkshires Fly’n K Berkshires FKB7 Petrik Farms

PRIME PORK INDEX

PERFORMANCE INDEX

101.1 116.1 91.7 98.9 99.0 100.2 100.8 93.0 97.5

102.7 102.5 101.9 100.8 100.5 99.7 99.2 98.9 97.4

100.0

100.0

OHF6 Bigfoot 55-2 AJC6 Gaileo 19-1 FKB7 Swamp Donkey 40-7 EB7 Kruger 11-1 2REV7 Ol’ Son 39-2 HH5 Back Home 74-1 HH5 Back Home 74-1 Swamp Donkey 40-7 BBW6 Red Chips 1-1

rkshires erkshires 1-1 Donkey 40-7 A amp

etrik 2019Farms Berkshire Test Averages BW6 Red Chips 1-1

rkshires

Donkey 40-7

678

4

England’s Berkshires EB7 Kruger 11-1

345678 406 815 407 8168 805 17

Petrik Farms

BBW6 Red Chips 1-1

806 8188 807 19

Petrik Farms Fly’n K Berkshires

BBW6 1-1 2REV7Red Ol’Chips Son 39-2

808 died died

Experience Berkshire / 23

2019 Progeny Test Participants AJC BERKSHIRES

HOLDEN, MO / HERD: BAXTER, IA

Adam & Julie Conover and Family, Al & Jeanne Conover

Adam: 816-676-8560 Al: 515-491-8078 ajcberkshires.com

OAK HILL FARM JULIAN, NE

Mike Hodges and Family

402-242-2191

ENGLAND’S BERKSHIRES CLEARFIELD, IA

Doug & Pricilla England and Family

641-336-2925

PETRIK FARMS GAYVILLE, SD

Jim & Sharon Petrik and Family

605-661-7179

FLY’N K BERKSHIRES ALVORD, IA

Lance & Kristi Knobloch & Family

605-366-4385 flynkberks.com

Thank you to the 2019 supporters!

PROGENY TEST SPONSORS:

RESEARCH COLLABORATORS: LFM Labs • Tyson Fresh Meats • Purdue University • Iowa State University 24 \ Experience Berkshire

HOGS MUST GROW

written by Chas. H. Nickel, manager Lynnwood Farm

originally published in the January 1945 “Berkshire News”, pg. 85 and 86

Although this article was published 75 years ago, we believe that it is still relevant today.

We at Patterson’s Registered Berkshires strive to breed Berkshires that meet characteristics, specifically, they are bred to grow.

It is probably almost heresy for one who has bred Berkshires for 30 years to even hint that there is anything that should be watched more closely in the breeding of Berkshires. However, unless we the breeders recognize the weakness of our own hogs, how then are we to improve them?

I would not have devoted so much of my life to the breeding of the Berkshires, if I did not think they were the superior breed of hogs. They have inherent characteristics which set them apart from any other breed. Their high percentage of lean meat- fuller, meatier hams- larger eye of lean in the loin- their minimum of outside fat, which is visible to the eye in their firmness of fleshing, trimness and lack of loose skin and sloppiness are Berkshire characteristics.

Berkshire herds are easier and cheaper to maintain because of their easy keeping qualities and grazing ability. Berkshire sows will become overloaded with fat on quantities of feed needed to maintain some other breeds. Berkshire pigs will thrive on less feed than any other if good quality pasture is available. Even under dry lot conditions, their efficiency has been demonstrated at Clemson College wherein three consecutive years less than 300 pounds of feed was required to make 100 pounds of grain from weaning to market weight. Berkshires are the most practical farmer’s hog.

However, through the years, through various fads and fancies, it has been my observation that it is difficult to keep a large enough percentage of the hogs in the breed, of the kind most popular with the average practical pork producer.

The Practical hog man has several very definite requisites in mind in the selection of his breeding hogs. Two of these which seem to stand out very clearly are: first, a hog that will reach market weight and acceptable market condition in the shortest possible time; and second, a hog that will raise the largest number of pigs per litter.

Because these two qualities are uppermost in the minds of the pork producers, we should give them a lot of attention in our breeding of purebred Berkshires. A Berkshire, to be a good Berkshire, must first be a good hog from the farmer’s standpoint. Hogs that fain the most rapidly, almost without exception put on that weight the cheapest.

To produce that sort of Berkshire, we must watch closely the characteristics that indicate a hog is a rapid grower.

Nearly all of us are apt to overlook the type of Berk that gets out and grows, in favor of one that is over-refined. We are very likely to overemphasize some of the characteristics that have no bearing on the essentials of profitable pork production.

If we are to have Berkshires that do well in the hands of the farmer, we must place the most emphasis on size for age. And, that doesn’t mean highly fitted hogs that weight enough, but rather on hogs with a lot of characteristics of the good doing kind- lots of bone under them, strong feet, pasterns and legs, and the legs out on the corners of their bodies.

We need to watch closely the length of our hogs. True the shorter, dumpier kind may sometimes finish a little faster than the longer, better-balanced kind, but that

is not a lot in growing ability when we shorten the breed.

Natural thickness must be watched closely. There is a world of difference between hogs that are thick because their bony structures are bred that way, and those that are thick because of extreme fitting. Hogs that have natural thickness and substance will do well under any average condition, while the overly refined one which has to be fat to have any thickness must have the best of conditions in order to do anything.

Many breeders have over-emphasized the importance of head type. Many animals are sacrificed every year because of heads that were thought to be a bit too long or not dished enough, or the ears are a bit too heavy to suit the discriminating.

If hogs like that have the essential thickness and all of the other indications of ruggedness, then they are far more valuable to the breed than the Berkshires whose head and ears have just the right turn but are lacking even in a small way some of the essentials necessary to profitable pork making.

Again I repeat, a Berkshire to be a good Berkshire must first be a good hog from the farmer’s viewpoint. That viewpoint places primary emphasis on factors of production- rapid growth and prolificacy.

As a breed, if we are to maintain and develop further our present position of high repute, we must always keep these factors uppermost in our minds. Make them grow, and have large litters first, then get all the other refinements you can. If we do, the Berkshire will always be a major factor in American hog production.

Patterson’s Registered Berkshires™ 64 Red Mill Lane | Crimora, VA 24431 Ph: 540-649-5759| redmill@newhopetel.net www.pattersonberkshires.com

Experience Berkshire / 25

FKB: WHERE

Production + Performance “MEAT”

FROM THE 2019 ABA PROGENY TEST...

FKB7 SWAMP DONKEY 40-7 2019 ABA PRIME PORK INDEX WINNER

HH5 BACK HOME 74-1

2019 ABA PERFORMANCE SIRE INDEX WINNER

26 \ Experience Berkshire

Semen available out of Swamp Donkey and all our Progeny Tested sires at SCSAi.

Fly’n K Berkshires is the ONLY semen source in the USA with NBS/ABA Progeny Tested Berkshire boars that you can purchase semen from. These are actual tested boars not just descendants of a tested boar or boar that someone “thinks” is a meat quality boar.

PROGENY TEST HIGHLIGHTS • Top 4 pens for Minolta Y and Minolta L darkest colored pork (Swamp Donkey and Back Home)

FKB7 SWAMP DONKEY 40-7

• The #2 pen for Ultimate pH (Swamp Donkey)

• The #1 and #2 pens for IMF %

HH5 BACK HOME 74-1

(Ol’ Son and Back Home)

• The #2 pen for Instron Tenderness (Swamp Donkey)

• The #2, #3, and #4 pens for Cooking Loss (Swamp Donkey and Back Home)

2REV7 OL’ SON 39-2

• 2 pens tie for #1 in Sensory Juiciness (Ol’ Son and Swamp Donkey)

• The #1 and #2 pens for Sensory Tenderness (Swamp Donkey and Ol’ Son)

• 4 of the top 5 pens for Soundness

(Ol’ Son, Back Home, Swamp Donkey)

LANCE & KRISTI KNOBLOCH KEEGAN, KELWIN, GABE, DAYTON 2104 190th St., Alvord, IA 51230 605-366-4385 | flynkberks.com Experience Berkshire / 27

Oven & Tap Bringing local sustenance to the table words by Mallorie Boggs You know it’s a good restaurant when the first Google review starts with “Love this place! Try the olives.

Seriously. You’ll be pleasantly surprised.” (Norma, from 3 weeks ago). That’s just one of many rave reviews of Oven & Tap. Located on Main St. this from-scratch, farm-to-table restaurant is a feature in Bentonville, Ark.’s food and social scene.

Behind the must-try olives, you’ll find the Founder, Owner, Creative of Oven & Tap, Chef Luke Wetzel. “I started Oven & Tap to share my vision of hospitality with the Northwest Arkansas area,” said Luke. “I named the restaurant Oven & Tap because it’s exactly who we are; no strings attached.”

photo courtesy of Luke Wetzel

Oven & Tap is centered around wood-fired cooking and a vast selection of libations. Luke carried this style of cooking from his time in the San Francisco Bay Area working at Chez Panisse. “Wood-oven cookery encourages a simplistic and honest style of food, which aligns with my food philosophies.”

The menu can be described as “southern fare with an Italian flair”. As a native to Arkansas, Luke took his southern upbringing and mixed it with his passion for Italian food. “Italian cooking is the school of cooking I subscribe to as a cook/chef/restaurateur. It’s the essence and the soul of the two cuisines that inspire the restaurant.”

No matter which way you look at it, Southern or Italian, both inspirations have a commonality: local products. Luke seeks local resources to bring back to his eatery every chance that he can.

His passion for local sustenance led him to connect with a local Berkshire producer, “We partnered with Bansley Berkshire Ridge Farm on Day 1 and they are part of Oven & Tap’s uniqueness and success”. Sean and Carol Bansley’s registered Berkshires are the source of numerous Berkshire pork items on Oven & Tap’s menu.

photo courtesy of Oven & Tap 28 \ Experience Berkshire

Luke has used Berkshire pork everywhere that he’s cooked. “Berkshire pork has been in the cooking industry narrative for as long as I can remember,” said Luke. “Each kitchen shares the same sentiment of its meat-to-fat ratio”.

photo courtesy of Oven & Tap

“Berkshire pork has been in the cooking industry narrative for as long as I can remember”

When Luke was planning for the opening of Oven & Tap, he sought out the Bansley’s and with a 30-minute phone call, their four years and counting partnership began.

Berkshire pork is responsible for one of the flagship plates on the menu- Berkshire Pork Meatballs. Between this dish and the Meatball Pizza, Oven & Tap uses 12 whole shoulders and 12 whole bellies every four weeks to make meatballs.

In addition to Berkshire pork, Oven & Tap works features a myriad of Arkansas products on their menu.

From tomatoes to sweet corn, to lamb, chicken, and okra, the list of partnerships goes on. To be mindful of the farmer’s self-distribution schedule, Luke tries to keep regular, reliable orders so that producers can plan.

When asked about Oven & Tap’s customer responses to Berkshire pork, Luke said, “I change the menu quite often whether it is seasonal or just because I feel like it. But one thing we won’t change or remove is our meatballs. There would be riots in the streets! People absolutely love them.”

— Chef Luke Wetzel

Luke says that working with local farmers and sourcing local resources is the only way to do it. “Cooking from scratch with local ingredients will highlight a kitchen’s personality and skill and care, creating a unique selling position,” he said. “It’s the key to telling a story”.

The latter half of that previously mentioned Google review highlights the “Fresh ingredients, well-rounded menu, and friendly staff”. This couldn’t equate to the sum of Oven & Tap any more. •

Oven & Tap

ovenandtap.com

Experience Berkshire / 29

To Try at Home: Berkshire Sausage Gravy & Biscuits You’ll need: • 1 lb. salt, pepper and sage Berkshire pork sausage • 3 tbsp. butter • 1/4 cup all-purpose flour • 3 cups milk 1. In a large plan over medium heat, brown the Berkshire pork sausage until cooked through.

2. Add the butter, divided into 3 separate chunks.

Melt into the sausage and stir.

3. Slowly sprinkle the flour into the sausage and stir often. Cook for several minutes over medium heat.

4. Pour milk and continue to stir over medium heat.

Once gravy thickens, add salt and pepper to taste.

5. Serve over biscuits and enjoy!

30\ Experience Berkshire

Photography Tips from Torie Egger words by Mallorie Boggs It’s that time of the year again. *Typed with a deep sigh*. If you’re like me, the excitement of spring show pig prospects usually accompanies several arguments with my dad about where to stand while picturing pigs and why I couldn’t click faster when the foot was positioned slightly better.

1. What is the essential camera equipment that you use for picturing livestock?

I use the Canon 5d mark 4 camera and I like it because of the quality it gives me, it is the newest canon digital camera and it works well for me in low light.

For lenses I use the Canon 70-200mm 2.8 which I love because I can stay further away from livestock/people to catch candid shots. If you are working with larger animals it helps to get everything in focus and the 70 - 200 is super sharp even in low light. The canon 35mm 1.4 is another lens I love because I can get up close to livestock for sale shots, especially with smaller livestock like pigs it works well for me and when In the past decade or so, online sales have taken off. working in smaller spaces you don’t have to be so far Hosting a sale online is a great way to share your stock away from the animal to get them into the frame. If you with prospective buyers all over the country. Because have a large picturing space to work with I recommend a buyer in California can’t take a weekend trip to see a the Canon 70-200 2.8, if you have a smaller picture set pig they are interested in that is in Iowa, the pictures up then I would use the Canon 35mm 1.4. provided can make or break a sale. Tried and true, pictures say a thousand words.

2. What’s the best time-frame before a sale that producers should picture their pigs?

Whether you’re the one behind the lens or you’re Honestly, this question varies depending on when each bringing in a professional, here are some tips and tricks producer believes their pigs are at their best stage. It’s from Torie Egger, a talented, livestock photographer: important to give yourself time to advertise. If you Springtime is an important time in a producer’s bottom line- it’s where the initial cost of semen and feed has an opportunity to return itself with selling pigs. Kids are excited to have new pigs in the barn and adults are excited to see how genetic pairings worked out.

Water, feed or anything to gain the pig’s attention Clean, conditioned hair

Feet placed shoulder and hip width apart, square Pig leaning forward in a comfortable position

Clean bedding and background

Experience Berkshire / 31

photo courtesy of Torie Egger

photo courtesy of Torie Egger

produce any type of ad for a magazine or you need to send your catalog off to a printing company they have deadlines and you need to meet those deadlines. If it is an online sale people do like to picture them a week before the sale.

top side of the pig as well as the side profile. You can also squat down to get lower angles or If you feel your pig looks best in the front you get a picture from the front of the side profile to show the front and also the side.

3. What are some tips and tricks for getting pigs to stand correctly?

I believe it really helps to have something to distract them with. I’ve seen people use a broom or a feed scoop full of feed. These work best because they are usually easier to Photoshop out instead of something big and bulky. These help with getting the heads up and you can use the object to move them forward to fix their stance.

6. Picturing livestock can be stressful, what advice do you have for keeping it fun?

I think just realizing ahead of time that picturing pigs isn’t the easiest process in the world is important.

Picturing pigs is a process that requires patience and not every pig will cooperate perfectly. I think just having a happy attitude and making jokes or having a normal conversation to fill time during the process is very helpful.

4. What can producers do to get their pigs ready beforehand?

Beforehand I believe it is super important if you have pigs that are full of energy to maybe get them out of their pens to run around or walk them a little to get some of their energy out. This will help the picture process go faster because you aren’t waiting for them to stop running around.

Torie would also like to stress the importance of having extra light in your barn. The lighting in barns isn’t always the best which can prevent capturing the true color of your pigs. “I’ve seen people use the portable work lights that come on a stand and I believe those are helpful. Natural lighting is usually the best lighting but if it is cold or rainy then indoors is all you can work. If you are working inside without extra light then your photo quality for print or even online will go Also, I believe it is important to practice using what down because of all the grain so I believe extra light is objects you will be using to distract them with because very important.” • sometimes a broom or feed scope is not something your pigs will be distracted by and it’s best to find that out ahead of time so you aren’t searching for something on your picture day.

5.How do you get the best angles for pictures?

Each pig is pictured differently so that requires finding the best angles that fit that particular pig. I have found that taking the photo from an upper angle shows the

Torie Egger

torieggerphotography.com

photo courtesy of Torie Egger 32 \ Experience Berkshire

D I R E CTO RY AJC Berkshires

Adam and Al Conover & Families conover@conoverauction.com Adam: 515-491-8078 Al: 816-676-8560

Bansley’s Berkshire Ridge Farm Sean and Carol Bansley csbansley@yahoo.com 641-414-7317 641-414-7318

CryoSires, LLC

Dustin Bauer dustin@cryosires.com 217-778-4487

Fly’n K Berkshires Lance Knobloch & Family kance@alliancecom.net 605-366-4385

Petrik Farms

Jim Petrik & Family petrikfarms@vastbb.net 605-661-7179

SIG International Iowa Inc. sig@sigiowa.com 712-725-2172

Wachtel Station, LLC Greg Smith & Family wachtelstation@gmail.com 970-443-5527

Wippel Family Berks Jeff Wippel & Family oink.berks@gmail.com 740-404-1148

Patterson’s Registered Berkshires John Patterson & Family patterja@jmu.edu 540-649-5759

INTERESTED IN ADVERTISING? The next issue of Experience Berkshire is released May 1.

EXPERIENCE

BERKSHIRE Telling the story of the Berkshire breed

Email Mallorie Boggs, mallorieboggs@gmail.com November 2019 Volume 1, Issue 3

Experience Berkshire / 33

ARE YOUR BERKSHIRES

REGISTERED?

THE TOP 5 REASONS WHY THEY SHOULD BE Registration number ensures that it is a 100% purebred Berkshire

Over 140 years of pedigree records from the world’s oldest swine registry

The ABA recognizes top litter registrations and transfers every year

to answer questions, provide opportunities and help promote your passion

EPD and SPI records to help your continually improve your Berkshire herd genetics

REGISTER YOUR BERKSHIRE PIGS ONLINE AT, AMERICANBERKSHIRE.COM/PEDIGREE 34 \ Experience Berkshire

Berkshire Pork Loin Full menu of Berkshire pork products online, wippelfamilyberks.com

Wippel Family

BERKSHIRE PORK

Jeff Wippel & Family • Orient, OH 740-404-1148 • oink.berks@gmail.com Experience Berkshire / 35

36 \ Experience Berkshire