Experience Berkshire November 2019

EXPERIENCE

BERKSHIRE Telling the story of the Berkshire breed

November 2019 Volume 1, Issue 3

Here’s a Dirty Little Secret...

50% of the genetics in a Progeny Test come from the females!

Fly’n K Berkshires has the most elite proven set of meat quality sows in the nation.

Our entire sow herd is Stress and Napole negative.

Many of our elite dams have been Geneseek DNA tested in addition to 100% of our sires.

THESE TWO FOUNDATION SOWS PRODUCED THE SOME OF THE VERY BEST MEAT QUALITY PIGS THAT FLY’N K BERKSHIRES HAS EVER RAISED TO DATE!

FKB3 Lady IMF 51-3 (69215)

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WE WANT TO BE YOUR SOURCE FOR THE HIGHEST MEAT QUALITY BERKSHIRES GENETICS IN THE US! Pork chops from their 2018 ABA Progeny Test pens.

Pen out of FKB3 LADY IMF 51-3

Pen out of FKB3 Lady IMF 36-3 Sires currently being tested in the ABA Progeny Test: HH5 Back Home 74-1 2REV7 Ol’ Son 39-2 FKB7 Swamp Donkey 40-7 FKB7 Ladies Dream 36-7

LANCE & KRISTI KNOBLOCH KEEGAN, KELWIN, GABE, DAYTON FKB CELL: 605-366-4385 FOR SEMEN AVAILABILITY CALL SIOUX CENTER AI (MARIANNE 712.441.4408)

CONTENTS Thankful for Berkshires pg. 6

Going Abroad pg. 8

Our Favorite Holiday Recipes pg. 11

The Farmer’s Table Cafe pg. 12

Pasture-Fed Berkshires pg. 16

Try Frozen pg. 21

Q&A With Randy Riviere pg. 23

Advertiser Directory pg. 28

Experience Berkshire / 3

It’s hard to believe that the holidays are almost here! The coming months create some of the most special moments in the year, but also some of the most stressful. The farrowing rooms heat up both literally and quantitatively, with the summer show stock being born in the coldest months of the year.

On top of the holidays sneaking upon us again, we are knocking on the door of a new year and new decade. Normally I wouldn’t encourage you to do the cliche thing of setting goals for the new year based on your inventory of the current one, but with the clean slate of a new 10 years ahead, I think it’s important to reflect on yourself, as well as your operation. I believe that this issue offers some great insight and takeaways to help you make the most of the years to come.

You’ll get to hear from the wonderful Randy Riviere about what it is like raising Berkshires in tough weather conditions in Montana and Washington State (pg. 23). A husband and wife duo share their story in starting a successful farm to table restaurant in Arkansas (pg. 12).

Families from Virginia and Texas answer questions about their pasturefed operations. Dustin Bauer provides insight into implementing frozen semen as an innovative breeding method (pg. 21). Mikayla Wehrle writes about her experiences abroad with an exclusive swine leadership program (pg. 8). We also hear from some folks about why they are thankful for Berkshires (pg. 6).

Not only am I humbled but the Berkshire enthusiasts who take the time to share their stories with me, but also those who invest in this magazine through advertisements. Whether you’re new to the breed or are established, I encourage you to connect with these businesses and get to know them.

Thinking about the next 10 years, I can’t help but be overwhelmed with excitement about the breed we are all a part of. For me, it’s not the shows, sales or meat market that ignites passion but it truly comes back to the people. If it wasn’t for all of you, the American Berkshire Association wouldn’t be looking at celebrating 150 years in 2025. Here’s to you! Here’s to another decade of Berkshires!

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 Mikayla Wehrle

ABA STAFF

Alex Conover Katie Morgan

CONTACT US 2637 Yeager Rd., West Lafayette, IN 47906 Ph: (765) 497- 3618 americanberkshire.com

SUBSCRIPTIONS FREE

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

For more information, visit americanberkshire.com.

Happy Holidays,

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.

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EXPERIENCE BERKSHIRE

100% PURE BERKSHIRE PORK®

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American Berkshire Association Stay up to date in the new year-

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Experience Berkshire / 5

Why We’re

Thankful for Berkshires With the holidays around the corner and the year coming to an end, we wanted to take a moment to reflect on the breed that has brought us all together.

“I am thankful for Berkshires because their personalities are so great. They have taught me a lot of things, especially patience. They are so easy to bond with and make waking up early to walk so exciting because you are not sure what they are going to do. Berkshires may not beat a cross in the ring, but they surely beat every pig outside of the ring because of their human like personalities.” •

- Victoria Johnson

“Berkshires have given our family farm in South East Wyoming a sustainable future and a fighting chance of being passed on to the next generation. We take pride is selling an exceptional pork product to our neighbors and friends.” •

- Paul Case

“Berkshire sows and boars are docile and not too big or too small, they are the Goldilocks of pigs.The meat is marbled, flavorful, can be cooked anyway and it will remain tender & juicy. #StarViewFarmLimited” • - Bryce 6 \ Experience Berkshire

Barker

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

@PetrikFarms

Cell: 605-661-7179 • Email: petrikfarms@vastbb.net Experience Berkshire /

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Going Abroad Seeing the industry from a different country by / Mikayla Wehrle A few years ago I was selected to participate in the National Pork Producers Council’s (NPPC) Pork Leadership Institute. During that year-long program, NPPC took the group to Colombia where we learned about international trade and meat consumption.

We flew into Bogota, a beautiful historic city in the mountains. I got to see the culture, try new food, and see first hand how pork is moved into Columbia. We met with the US Trade and Export Federation. Then and now the focus is on passing and keeping free trade agreements with countries in South America. We have not yet gained full access to all the markets in South America but more free trade agreements are looking positive.

All meat exported to Colombia is frozen in cold storage then put into cargo shipping containers. These containers plug into the base of the ship, which powers the container’s freezer. Once they are shipped it can take as

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long as two weeks with customs and freight problems to reach the port. Once it passes the US and Foreign Customs it can then enter the country. All pork needs export labeling, which is an additional cost. They must also have bilingual labeling and expiration date on the outside and inside of all boxes. There can also be port issues where customs will reject boxes that are dusty or show blood purge. These problems all add up in price.

Even though Columbia is a very stable country and going through a peace process with the guerrillas in the Amazon, they don’t yet have a very good infrastructure, so it’s difficult to get goods up the mountain into their biggest city Bogota. The city sits at a staggering 9,000 ft above sea level and it takes about a week to ship cargo from the ocean to the city. Besides the fact, they don’t have enough refrigerated trucks to move all the products. They also have to contend with the drug trade, and the

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Experience Berkshire / 9

money from drug traffickers being invested gaining a taste for US meat. Then hopefully into import and export markets undermining selling retail cuts in these outlets as well.

Breaking into international markets come legitimate traders. with their own sets of challenges. And being South America has a few problems with the creative to meet those needs is what the US frozen product. The consumers want a “fresh” Meat Export Federation and NPPC are doing. (not frozen) commodity. Most markets that sell pork will thaw the product before selling The NPPC gave me a unique and educational it. Though many who buy the fresh pork will opportunity to experience pork production in take it home and freeze it. Retailers call it another country. If you want to apply for this “perception of freshness”. Retailers have been program contact your state pork associations.• able to get around regulatory rules thawing and repackaging the product outside the retailer’s establishment. Many consumers still buy their meat in what’s called a “wet market”.

This means there are small stands and multiple vendors in a large outdoor space. Meat is usually kept at room temperature, this type of product tends to get a premium. About 65% of meat is bought in wet markets.

The US Meat Export Federation is working on selling complementing products to entice more people to try US products. They will sell whole cuts that can be further processed by local processors, with the end goal being locals

Pork Leadership Institute The Pork Leadership Institute is a training program that is organized in a joint partnership with the National Pork Producers Council and the National Pork Board. This is an development opportunity for leaders within the swine industry.

If you’re interested in participating in the Pork Leadership Institute, contact your state swine association or visit nppc.org for more information.

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Our Favorite

Holiday Recipes Berkshire Cajun Chili • 46 oz. tomato juice 1. In a large pan, cook and chop the sausage • 16 oz. thick and chunk salsa with the onion. Drain the grease.

• 10 oz. can of diced tomatoes with green chilies 2. In a large pot, stir the meat, tomato juice, salsa, beans and can of tomatoes. Mix in the • 1 diced onion • 2 tsp ground cumin ground cumin and chili powder. Add salt and pepper as needed.

• 3 tbsp chili powder • 1 pound Cajun Berkshire sausage • chili beans, as desired 3.Cook on low heat until served.

• salt and pepper to taste

Rosemary Garlic Berkshire Tenderloin • • • •

3 lbs of Berkshire pork tenderloin 2 cloves of garlic, minced 3 tbsp of dried rosemary 1 tbsp olive oil

1. Preheat oven to 375 degrees 2. Rub the tenderloin generously with olive oil, then spread the garlic over it. Place it in a large roasting pan and sprinkle with rosemary.

3. Bake at 375 degrees for 2 hours, or until the internal temperature of the tenderloin reaches 145 degrees.

4. Enjoy!

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The Farmer’s Table Café by / Mallorie Boggs

Photo credit to Ironside Photography 12 \ Experience Berkshire

Up in the northwest corner of Arkansas, a subset of The Ozarks is Fayetteville. Nestled in the third-largest city in the state you’ll find a restaurant that is dedicated to connecting the farm to the table. The Farmer’s Table Cafe is “where locals meet and eat”.

One of their year-around suppliers is Bansley’s Berkshires. After having a difficult time finding a local pork producer that could meet their needs, Adrienne found Sean and Carol Bansley, raise purebred Berkshire farmers located in Harrison, AR, just 70 miles east of Fayetteville. “The Bansley’s stepped up to the plate and together we’ve grown our businesses,” said Adrienne. “We’re grateful that we have a constant reliable source of Animal Welfare Approved pork for our customers.”

Established in 2014, Adrienne Shaunfield and her husband Rob wanted to create a place that fills the gap between farmers and restaurants.

With her background in the food system and his experience in the restaurant business, building The Farmer’s Table Cafe was a perfect On The Farmer’s Table Cafe menu you’ll find combination of their passions. local Berkshire chorizo, ham, and bacon in a variety of their dishes. The cafe serves about The Farmer’s Table Cafe sources food from local 100 pounds of bacon per week. When Adrienne farmers and ranchers. “When we first opened, has catering events and private dinners, she we were hauling food from the farmers market sources Berkshire pork for nicer cuts of meat.

2-3 times a week,” said Adrienne. The logistics have become easier over the years with For those that may be looking to work with farmers beginning to deliver their products farmers to source locally grown food, Adrienne directly to the restaurant. However, Adrienne’s encourages you to create relationships with excitement and interest in locally grown goods your farmers. “Be honest, don’t overpromise still drives her to the farmers market at least your purchasing until you really have a good once a week. feel for what you need.”

Because of the seasonality of certain foods, The Farmer’s Table Cafe’s menu changes based on what is available. In a single year, Adrienne works with over 100 different food producers.

“If a customer isn’t familiar with our business model, they might be a little upset, but most people understand that we are fully committed to local products and don’t make exceptions,” Adrienne said. “You can’t get a tomato on your burger at Farmer’s Table in January.”

The Farmer’s Table Cafe is uniqueness expands beyond their locally sourced food. Customers can also be accommodated by the variety of vegan, dairy-free and gluten-free options, all made from scratch with high-quality ingredients.

Along with the charm of the mission and people behind The Farmer’s Table Cafe, the restaurant is located in an old farmhouse. “We are grateful for a thriving business and are working to remodel our cafe a bit to make more room and change the layout,” said Adrienne. “We have plans soon to make some changes here. Other than that, we will continue to do what we do! •

Learn more at thefarmerstablecafe.com

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Flora Farms E & M Berkhsire Market Hogs

For Sale!

Located in Flora, IN. Just 30 min. NE of Lafayette

Contact Mark Flora, 574-967-3484

‘Tis the season for giving!

Your donation goes towards programming and awarding scholarships to young men and women that are actively involved in the Berkshire breed.

Click for more information!

Happy Holidays from the Patterson’s!

As the Thanksgiving Season approaches, we would like to take the opportunity to thank those who have chosen to use our pork. We appreciate our many customers choosing our Berkshire pork in order to provide your customers a better dining experience.

We are committed to providing the highest quality product grown in a manner that is consistent with our customer’s requirements.

Information on how to purchase our pork can be found on our website or by calling.

Patterson’s Registered Berkshires™

64 Red Mill Lane | Crimora, VA 24431 Ph: 540-649-5759| redmill@newhopetel.net www.pattersonberkshires.com 14 \ Experience Berkshire

Berkshire pork loin (pictured left) is a product of Patterson’s Registered Berkshires™.

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

In Bentonville, AR: • Oven & Tap • The Hive • Tusk & Trotter • River Grille Steakhouse • All Onyx Coffee Labs • Snack Lab • Fiamma 1873 • The Preacher’s Son • Sweet Freedom Cheese • Brightwater Culinary School • Thaden School • Ropeswing Hospitality Group

Since 2009 Restaurant Wholesale & Retail Provider Pasture and woodland raised Berkshire pork • Non-GMO grain fed Highest Animal Welfare

In Eureka Springs, AR: • Bombadil’s Cafe In Fayetteville, AR: • Farmers Table Cafe • Onyx Coffee Labs • Prelude Breakfast Bar • • Mockingbird Kitchen • Dot’s Nashville Hot Chicken • Farrell’s Lounge In Rogers, AR: • Doughp Bakery • Onyx Coffee Labs • Snack Lab • Bean & Vine • Komodo Modern Asian Cuisine In Branson, MO: • Level 2 Steakhouse

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

To order, message or email: csbansley@yahoo.com BansleysBerkshireRidgeFarm Photo courtesy of Ironside Photography Experience Berkshire / 15

Patterson’s Registered Berkshires Cirmora, VA

The Patterson Family has been raising Berkshires for almost 100 years. Patterson’s Registered Berkshires (PRB) is located in Cirmora, VA, near New Hope in the Shenandoah Valley and is operated by Judy, Crawford, John, Bill, Alicia, Tom, Leann and Adalee. Starting in 1922, their Uncle Crawford purchased his first Berkshire from W. W. Williamson in New Market, VA. Mr. Williamson was known for his herd of primarily Epochal breeding, which was imported from England by Gossard Estates. These are the bloodlines that continued the Patterson herd until the 1980’s when their infrastructure needed to be repaired or replaced and the commercial hog market disappeared. They started their Berkshire herd again in 2011 when the local food movement was on the rise. John Patterson is the third generation to raise Berkshires in the family. They keep around 90 sows on about 15 acres of pasture. Along with Berkshire pigs, they run a grazing dairy consisting of primarily milking Jerseys, as well as crossbred and Red Poll beef cattle. Their farm sits on about 250 acres of cropland and 750 acres of hay and pasture and they do custom work on about 300 acres.

Superior Berk Genetics Tyler, Texas

Kris Roberts owns and operates Superior Berk Genetics (SBG) with his wife and their three children. SBG is located in Tyler, Texas, southeast of the Dallas/Fort Worth area.

By researching the Berkshire breed for the top bloodlines available and starting with expansion in mind, they began their herd with one boar, one sow and one gilt. Three years later, the Roberts Family has one boar and six sows that produce four litters that were farrowed from the end of July to the beginning of August. Their breeder pigs go down to pasture after servicing, farrowing and weening. The Roberts are blessed with 2 upper acres that has a farrowing building, three nurseries, one adult pen and nine lower acres of grazing.

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Pasture-Fed Berkshires Producer Round Table by / Mallorie Boggs 1. Why did you raise Berkshire pigs?

PRB: “Our family started with Berkshires because the pork was and is so much superior to any other. We have found they are very good walking hogs and hardy and the boars are aggressive breeders. We think that they are great pigs to be around and very suited to outdoor production. There really is ‘Something about a Berkshire’.”

for any reason. We always have had hogs on pasture and like the fresh air and sunshine for both the hog and the caretaker. Our older style facilities don’t cost that much, but do require considerably more labor.”

SBG: “We want to consume pork that is free of hormones and antibiotics. When the pigs are out to pasture, they’re happy, they’re getting essential nutrients from land and we all know that happy livestock provides a great yield.

During our research, we found that Berkshires have high quality, greattasting meat. Hence our decision to choose the Berkshire breed.”

SBG: “Three years ago we purchased 2 pigs at a high cost for our two older children.

We decided that we might as well invest in our own swine since our 3 children plan to continue to participate in FFA. We decided to look for a swine breed that can satisfy our meat requirements as well as show.”

3.Do you feed any additional grain or food?

PRB: “Yes, we feed a balanced ration. We grind 2. Why did you choose to pasture-fed for and mix feed on the farm using soybean meal, your herd? a locally-sourced mineral mix and mostly PRB: “We aren’t completely pastured based. homegrown non-GMO grain. The ration is Our gestation sows and finishing hogs are on balanced for separate groups. Gestating sows pasture. We farrow in pens of several different can better utilize pastures than other sizes designs. I guess our favorite is the Smidley hut. and helps keep them from getting too fat.”

It has been around since the 1930s anyway and the design hasn’t been improved on very much. SBG: “We do provide additional grain and fruit Also, we like nesting boxes in some remodeled treats as needed to make sure they’re getting barns. We wean into various bedded pack pens enough calories to sustain their needs. We we have around the farm. Hogs are moved onto have fruit trees that run along with their pens pasture around 100 lbs. Keeping the nursery that drop fruit. We also have a sow that will sit pigs in bedded pack barns adds more labor, on command for a marshmallow; her favorite but they are much easier to keep in an electric treat.” fence that the smaller pigs and it is easier to work with the pigs if they need to be handled Experience Berkshire / 17

4.Do you group pigs any certain way?

PRB: “Like most producers, we wean sows in groups to get sows enough farrowing at the same time so that we can have 50-60 pigs to start in a group. This group size matches our facility layout pretty well. We keep about five different sire lines and can either out-cross or line breed depending on what we want to do.”

SBG: “As I mentioned previously, we have a farrowing building. This building has a fenced outdoor area for sows and piglets once released from the farrowing pen. As each litter is born, we cycle the piglets to their second nursery (allowing the next farrowed liter to come out of the crate area). Then they will become weaned and the sow is then let down to pasture. We are equipped to house 4 liters birthed 1 week apart at a time. We keep the boar separated from females until wanted servicing date.”

the manure for our gardens. We don’t feed our swine any carnivorous or dairy foods; so their manure is great for our gardens. So far, we have not had any compaction issues. We are handson with all of our pigs daily and do thorough health assessments weekly.”

5.What is your biggest challenge and how do you overcome it?

PRB: “Our herd has gotten bigger than we expected. Consequently, we have a higher stocking rate than we probably should have and the pasture can get beat up fairly badly. We have about a week of manure storage for the manure that we collect so spread year-round.

We have enough hay fields and cattle pasture as well as small grain so we have ground that we can spread on most any time. Maintaining herd health is a challenge, we maintain an aggressive vaccination program and limit new animal introductions.”

6.What advantages do you think there are to pasture-fed Berkshires?

PRB: “Our experience is that the pork quality is superior from outside raised pigs than from those finished inside. From a business point of view, there is less overhead and more flexibility than confined facilities, but there can be a good bit more labor involved.”

SBG: “I would say that our biggest complication is finding ways to replenish the dirt in the pens and fortifying fencing to prevent escaping piglets. They root and get very destructive at times. It is also quite the task to clean the mud off of our piggies for their photoshoots, haha.

We deep clean the pig pens weekly and utilize

7.Do you notice a demand for pasture-fed pork in your area?

PRB: “If it weren’t for the local food movement we couldn’t be in business. These buyers are looking for a quality product and want the animals raised with access to fresh air, sunshine and a chance to have room to roam.”

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SBG: “Hands down, the meat quality! Pigs release hormones when stressed which can/ does affect their meat. Also, they get natural nutrients. We know what we’re eating and feel great knowing that it is happy healthy meat :)”

they need to be warm, dry and draft free. Two good resources we have found are the outdoor swine production webinars available from both Iowa State Iowa Pork Industry CenterNiche Production and the Practical Farmers of Iowa Webinar Archive and North Dakota State University has a good number of plans for different types of hog buildings for both out door and confined production at https://www. ag.ndsu.edu/extension-aben/buildingplans/ swine. We are always trying to identify lines within the breed that are best suited to outdoor production and enhance pork quality with suitable performance in both the farrowing and finishing pens.”

SBG: “We have had a great turnout on people wanting pasture-raised meat in our area. We “feed out” the pig and then sell as a half or whole pig. So to directly answer your question, YES we have a good demand for Berkshire pork in our area.”

8.Do you incorporate any other sustainable practices on your farm?

PRB: “We’ve had a grass-based dairy since 1992, practice crop rotation and have been notill cropping since the 1970s.”

SBG: “ YES, we have two gardens, two Heifers and hens. We do our own canning from our gardens. We have cattle and hens. We get eggs from our laying hens and when they’ve reached the end of producing eggs, we butcher for consumption.”

SBG: “ Although we are a small-time Berkshire breeder, we feel that we can honestly say we put a lot of time, love, blood, sweat and tears into this farm. We are unique in the case that we are so involved with our pigs they’re friendly and tame; making it easy to train. We take pride in our herd’s superior bloodlines. But most importantly, we provide lease options for low-income families that can’t purchase but want to participate in their local FFA, 4-H programs. We give discounted prices for local FFA students who want to buy.

We also strongly believe in supporting our First Responders, and Veterans by giving an additional discount.” •

9.Is there anything else that you would like to add?

PRB: “Outside production, pen farrowing and bedded pack barns require some different management practices and production challenges compared to confinement production. No matter the production system Experience Berkshire / 19

ONLINE ORDERING IS NOW AVAILABLE

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Try Frozen by / Mallorie Boggs Do you ever reminisce about boars from years ago? Those that made an impact on your herd either in terms of show quality or meat production? Many of these boars were popular in production 10, 20 and even beyond 30 years ago and because of the natural circle of life, they can’t be used in a sow’s next heat cycle. Due to innovation, cost-effectiveness and people like Dustin Bauer protecting these impactful genetics, it is now easier than ever to use these boars with the advantage of frozen semen.

use whenever they need it,” said Dustin. The option of using frozen semen also alleviates the risk of packaged semen not being delivered on time, having options for last-minute mating decisions and boars not producing enough to meet the demand.

So how does the process work? A regular size dose of fresh semen is concentrated down to a 5ml sized straw. To thaw the semen all you need is warm water, a thermometer, and a timer.

When you want to breed a sow with semen that has been frozen, drain the concentrated straw into a bottle with thawing extender to mix in a 65 ml breeding dose. Dustin has put together some great information videos on his website and Facebook that discuss this in more detail.

CryoSires is family owned and operated company located in Verona, Ill. With the mission of providing a higher quality product, Dustin Bauer works with breeders and boar studs across the U.S. to provide frozen semen services. Dustin’s passion for the livestock industry and over 15 years of experience helped fuel his purpose for starting CryoSires. A large advantage of using frozen semen is cost-effectiveness for both breeders and boar Although frozen semen has been used in studs. CryoSires has a standard processing fee the swine industry for many years, the of $140 per boar collection, up to 10 frozen improvement in extenders, controlled rate straws. If a boar produces more than 10 straws, freezing equipment, and advancement in there’s a $13 charge per addition. Every custom artificial insemination (A.I.) tools have allowed collection is a full collection of a boar. The only breeders and studs of all sizes to implement more expensive upfront charge to breeders is frozen semen in their herds. the cost of a liquid nitrogen storage tank to keep the straws stored in.

Using frozen semen in swine not only preserves genetics to use later, but it also provides an CryoSires prioritizes quality, concentration, element of convenience. “If they have their and motility in every boar. When the straw has mattings planned out and know what boars been thawed and if the handling instructions they want to use, it makes sense for them were followed properly, frozen semen should to stock up on the boars they want before have the same quality of the product that breeding season so they have it on hand to CryoSires tested for in their lab.

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Lance Knobloch, Berkshire breeders in Iowa, has started to use frozen semen in his show and meat production herd. “CryoSires has been a great asset to Fly’n K Berkshires in helping us build an inventory of frozen semen out of our elite progeny tested sires in case of a catastrophic event that might happen to our operation and/or the country in which we could possibly lose our genetic base. I have really enjoyed working with Dustin at CryoSires.”

domestically and internationally. “We hope to put together a large and diverse offering of elite genetics that can be accessible with the click of a button”.

If you have questions about frozen semen or how to get started, don’t be afraid to reach out to Dustin for more information. “We are excited about the opportunities this product can provide and look forward to making lasting connections within the industry.”

New at CryoSires, is their online store. By working with boar studs and breeders, Dustin Learn more about CryoSires and watch Dustin’s has built relationships to freeze semen from “How To” videos at cryosires.com. • elite boars and assist in distribution both

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Q&A with Randy Riviere 1. Tell us about your operation.

In a word I think you could characterize what we do as ‘primitive’. We don’t have barns … the animals are all outside in various hut configurations … some I built myself - and I’m no carpenter, along with some metal huts, all up on decks.

We use stout gestation and feeder pens, along with smaller units for farrowing and nursery’s that I also built myself. I say ‘stout’ with conviction … growing up my dad would never spend any money on decent fencing, so I spent much of my formative years chasing all manner of livestock. So not having to chase animals is a serious priority of mine. I use hot wire on both sides of the fence… one to keep the hogs in, and the other on the outside to keep mainly the bears out. In Montana, that means grizzly bears. They can get pretty ornery and I’m sure would love pork as least as much as we do. I’ve beaten myself up pretty good building all this stuff and the emergency folks down at the hospital know me pretty well.

Wilderness Farms is a farrow to finish Berkshire operations located at two small farms in Montana and Washington State. Randy and his wife Dawn have 15 sows that make up their swineherd.

As a ‘retired’ wildlife biologist, Randy raises pigs with the environment and herd health at the top of his mind.

I’m a ‘retired’ wildlife biologist and care about the landscape/habitat quite a bit. Both of our properties are tucked into wooded areas up against public lands. We let some hogs/pigs out from time to time to forage, but I mainly keep them in their compounds … I’m not going to let them turn our places into moonscapes, which of course they most certainly will.

‘Pasture pigs’ … really? Don’t get me started.

If you’re a fan of that cute Netflix show “Stranger Things” … you’ll know what I mean when I say that pigs are much more interested Experience Berkshire / 23

in the ‘upside-down’ than they are the ‘right cards here. I really enjoy helping families get side up’. started raising these guys. Similar to all the help I’ve received from wonderful people in the 2. How long have you been raising pigs? How industry. Most everyone falls in love with these did you get started? great black/white hogs almost immediately.

We started with Berkshire’s around 10 years ago. We wanted to try to get a little income 4. Where do you supply your pigs to? off our land and support our youngest son These days I spend lots of time driving all over Zachary’s baseball habit and college education. the west taking animals into the very limited Baseball took him all over the west, Nicaragua, number of USDA processors we have up here. and through a college program. Injuries This isn’t hog country. took their toll and now he’s now focusing on the education part of his academic journey. I deliver carcasses mainly to fancy Seattle I think he’s majoring in changing majors. restaurants and some other outlets. I just Anyway, Zack has helped work our WA farm throw halves over my shoulder and take them from the beginning to present day. Every day, right in there. These guys love their farmers rain (better called ‘monsoon’s often times in and really appreciate what we do and how hard Western Washington) or shine, Zack is feeding, we work to get this awesome Berkshire pork watering, fixing fence, piling in bedding, on to them. Chef’s all want Berkshire pork these and on. He’s working his way through college days, and it wasn’t like this back when I started and that’s important I think. My wife Dawn working my way into this niche. They’re really is in the food industry and travels quite a interested when I tell them how we raise them, bit. When she’s here, she’s a real trooper on the feeds/feeding strategies we use, how we the farm for sure. She’ll do everything we do put fat on etc. Chef’s want the fat: it’s where out there and then some; often in the brutal the flavor is. They want the animals to be weather conditions we get up here. She can raised with love and respect, they don’t want take it. Dawn is also great at keeping track of them crammed into small spaces in barns, the pigs … litter marks, registering with ABA they don’t want farrowing crates used, heavy and etc. antibiotic use, GMO feed and on and on. If I have to wander away from their priorities a 3. Why did you choose to do Berkshires? bit, get some feeders from great friends and We fell in love with these Berk rascals right producers to help fill demand gaps, and etc., away. Knowing how we were going to raise I’ll tell them why and they are good with that. them: outside in the often harsh conditions we Just like any other business, this one is about get up here, I chose the breed for its historical developing relationships based on trust and hardiness. And this is definitely the case. I understanding. I just spent 10 days caribou breed for these traits. Reproductive vigor in hunting in Alaska with the Executive Chef these conditions. I’ve sold lots of breeders up of an award-winning string of restaurants in here over the years, from back when before the Seattle! Pretty liberal dude. But off we went in breed really became so popular … you could a bush plan about 150 miles north of the Arctic call me ‘Johnny Berkshire Seed’ I guess in this circle. So, some of these folks have become largely hogless country as compared to the great friends.

Midwest. There’s lot of ‘WF’s’ on registration 24 \ Experience Berkshire

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

In the niche I operate in, Berkshire’s are the hot thing going right now. A fad. The thing to do. What you want on the menu. This needs to be perpetuated. Other breeds, such as those ugly little Mangalista’s are coming on. We have to keep them focusing on the Berks, and the best way to do that I think is to focus on quality … putting on size and fat, nice jowls, good loin and hams, color and etc. Know your customers and what their priorities are and give it to them. They take pride in utilizing the whole animal. Raise the animals with love and respect. Don’t get so big that you lose sight of animal needs nor remember their names. I get asked all the time what the hog’s name was … really.

I can’t just tell them 23-9. These animals raised and sold in this niche will realize quite a bit more money than other outlets.

Stay smaller and focus on quality. Build and maintain a really good website. These folks do not want to hear about all the amazing technology that exists in large hog operations. Tell good stories. Focus on your family. Quality of life. Isn’t that what we want too?

7. What would you like to see from the ABA in the next 5 years?

Development of diverse ‘outside the box’ ways our youth can keep the yardsticks moving forward. Us geezers can provide opportunity, but the kids need the latitude to develop their own ways of thinking and methodology to move ahead. We should empower them to do that or it won’t stick I don’t think. How can you make your farm stand out to take advantage of niche markets? What do these customers want? Provide rough ideas of what niche marketing is all about.

8. What advice do you have for someone who wants to get started in Berkshires?

I get this a lot.

Passion. If you don’t have passion for the breed, why go down this road? Go work in the tech industry where the money is these days … if you want to work in an 8x8 cubicle in a high rise somewhere. If you’re only looking to maximize gain on the dollar, perhaps you ought to look elsewhere. The people I work with will see you coming from a mile away if all you are about is making money. They have great passion for what they do and want to work with people that are like them. You gotta love these black pigs.

Passion will get you through those tough days … that face plant in the mud. Driving snow, sleet and rain. Getting your fingers slammed in the feeder lid. Sprained ankles.

Knock downs in a pen full of 250 pound butchers … should I go on? All of this will make you appreciate the good days. You gotta love the animals. • Learn more at wildernessfarms.net

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Wippel Family

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