Experience Berkshire / May 2019

EXPERIENCE

BERKSHIRE Telling the story of the Berkshire breed

EXPERIENCE BERKSHIRE 100% PURE BERKSHIRE PORK®

May 2019 Volume 1, Issue 1

Shop All Things

Berkshire

CONTENTS 7

YOUTH SPOTLIGHT /

MCLAYN MUSICK

10 SHARE YOUR STORY GET SOCIAL /

12 COMING FULL CIRCLE FROM THE COVER /

18 THE TEKIPEE FAMILY FARMER FEATURE /

20 RECIPES FROM THE CHEF AT HOME /

22

RESTAURANT PICK /

LOCAL SUPPORTING LOCAL Experience Berkshire / 3

Welcome!

I am very excited to share with you all the irst issue of Experience Berkshire. his magazine has been a labor of love as we’ve put together a collection of stories, advertisements and Berkshire information that celebrate all of you.

Being the daughter of a irst-generation Berkshire breeder, I’ve had the blessing of growing up fully immersed in the sweat, blood, and joys that accompanies raising livestock. My summers were (and still are) scheduled with sitting in the truck on the way to shows and cleaning what seems like endless pens. hroughout the years I’ve been able to meet so many men and women who work day in and day out producing Berkshires so that kids have a project to show and consumers have a product to eat. I’m continuously amazed at how diferent we all are even with this breed as our commonality. hus the mission of Experience Berkshire started.

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

MAGAZINE STAFF Mallorie Boggs Editor, Designer, Advertisement Coordinator mallorieboggs@gmail.com

One of my favorite things about this new endeavor is that we aren’t just preaching to the same audience- our goal is to reach beyond the pews and connect all facets of what Berkshires has to ofer. From producers, showmen, processors, chefs, and youth, we want to share your stories to connect us all, as well as promote your business in a way that doesn’t take away from your proits.

CONTRIBUTORS Mikayla Wherle Writer

ABA STAFF Alex Conover Director of Berkshire Operations alex@americaberkshire.com

In this issue, we hear from youth member from Illinois and his future in the industry. We travel to Missouri to hear a chef’s journey of raising Berkshires. A farmer Q&A shares how a family from Iowa got started with a commercial operation. We’ve met with a chef at a hometown restaurant that features local Berkshire pork on their menu.

Here’s to all of you that make this magazine and the American Berkshire Association possible. Enjoy!

Katie Morgan Ofice Manager katie@americaberkshire.com

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

SUBSCRIPTIONS FREE Experience Berkshire is owned and trademarked by the American Berkshire Association.

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

For more information, visit americanberkshire.com.

EXPERIENCE BERKSHIRE 100% PURE BERKSHIRE PORK®

4 \ Experience Berkshire

ABA SUMMER CALENDAR We hope to see you at one of these events!

THE EXPOSITION, JUNE 2 - 8

JUNE 2 3

4

5

6

7

8

25 26 27 28 29

On April 16, 2019, The National Swine Registry, Certified Pedigree Swine and American Berkshire Association confirmed that these organizations will continue to hold a live hog show in Des Moines, Iowa, at the Iowa State Fairgrounds, on June 2-8, 2019.

This event will be called The Exposition.

The NSR, CPS and ABA staffs look forward to having a wonderful week at The Exposition with our membership. We greatly appreciate everyone’s patience, understanding and support as the organizations have worked and will continue to work collaboratively to ensure the success of The Exposition.

SUMMER TYPE CONFERENCE, JUNE 25 - 29 Springfield, IL is home to the Team Purebred Junior National Swine Show, as well as the open show Summer Type Conference. The ABA will have their Annual Meeting and the American Berkshire Foundation will have their fundraising basket auction.

IMPORTANT DEADLINE, AUG. 15

AUG.

Advertisement deadline for the September issue of Experience Berkshire.

15

National Barrow Show entry deadline.

WE WANT TO SHARE THE MEMORIES THAT YOU MAKE THIS SUMMER! Tag @AmericanBerk in your social media posts and add #AmericanBerk and #ExperienceBerkshire!

Experience Berkshire / 5

SINCE 2009

PASTURE AND WOODLAND RAISED BERKSHIRE PORK NON-GMO GRAIN FED • HIGHEST ANIMAL WELFARE KNOW YOUR FARMER, KNOW YOUR FOOD PASTURE TO PLATE EMAIL: CSBANSLEY@YAHOO.COM

FACEBOOK: BANSLEYSBERKSHIRERIDGEFARM

TO ORDER- MESSAGE OR EMAIL

FOUND ON THESE FINE RESTAURANT PLATES EVERYDAY! GO FIND ONE. • BRIGHTWATER CULINARY • OVEN & TAP SCHOOL • THE HIVE IN EUREKA SPRINGS, AR: • TUSK & TROTTER • RIVER GRILLE STEAKHOUSE • BOMBADIL’S CAFE • ALL ONYX COFFEE LABS

IN BENTONVILLE, AR:

• SNACK LAB • FIAMMA 1873 • THE PREACHER’S SON • SWEET FREEDOM CHEESE

IN FAYETTEVILLE, AR:

• FARMERS TABLE CAFE • ONYX COFFEE LABS • PRELUDE BREAKFAST BAR

• MOCKINGBIRD KITCHEN

IN ROGERS, AR: • DOUGHP BAKERY • ONYX COFFEE LABS • SNACK LAB • BEAN & VINE • KOMODO MODERN ASIAN CUISINE

RESTAURANT WHOLESALE & RETAIL PROVIDER CALL US FOR YOUR BERKSHIRE PORK NEEDS IN NW ARKANSAS AND SW MISSOURI. 6 \ Experience Berkshire

WHEN YOU ORDER FROM US, WE PERSONALLY DELIVER TO YOU.

YOUTH SPOTLIGHT

Mclayn Musick Mclayn Musick is from Camp Point, Ill. He attends Black Hawk East College and Western Illinois University for Animal Science and Ag Marketing. Mclayn’s parents are Paul and Erin Musick. he American Berkshire Association thanks Mclayn for his hard work and dedication to the Berkshire breed.

How long have you raised, shown or been a part of the Berkshire breed?

I started raising Berkshires at the age of 5 years old in 2004. I purchased two gilts, one from Brad Davis from Iowa and the other from Cornhusker Genetics (Martin Family) of Nebraska.

How did you get started in the breed?

My Mother wanted me and my sister to have our own separate breeds that way we wouldn’t compete against each other. My sister showed Poland China’s and I showed Berkshires.

What is your favorite moment that you’ve had at a show or on the farm?

My favorite 2 favorite moments have been showing the Reserve Champion Berkshire Barrow and Champion Bred and Owned Berkshire Barrow at the 2007 Summer Type Conference in Springield, Illinois, and the many times being able to show Berkshire breeding stock for other older breeders at the various shows.

Who are some mentors that you’ve had in the swine industry?

I have a couple strong mentors that have inluenced me throughout my years raising Berkshires, starting with Ken and Juline Shafner of Illinois, Gene Waters of Kansas, Brice and Grant Conover of Iowa, Jef Wippel of Ohio, Bob Bankendorf of Iowa and lastly Wayne Fowler of Wisconsin.

“Make sure you are honest about what you are trying to accomplish and keep true to the breed standards.”

-Mclayn Musick What is your favorite event and/or show?

My favorite event to show at is the National Barrow Show in Austin, Minnesota because of the history and many diferent divisions associated with it.

What is one piece of advice that you would give to someone looking to get started with Berkshires?

Make sure you are honest about what you are trying to accomplish and keep true to the breed standards. Many people my age and younger just want to raise Berkshires because it’s the thing to do, but they lose sight of the main purpose of what the breed is based on and how they should be presented.

Experience Berkshire / 7

What are your future plans?

I hope to continue to grow my Berkshire sow herd, along with my lock of itted Dorset sheep.

I hope to receive my masters in animal science and Ag marketing and eventually be a ield staf representative for either the American Berkshire Association, Certiied Pedigreed Swine.

Is there anything else that you’d like to add?

I have never raised a breed of swine like Berkshires. hey are special in my heart and I will always raise them. he breeders I have met and learned from have taught me so much and I wouldn’t be where I am without them! /

The mission of the American Berkshire Foundation is to preserve the past, stregthen the present and ensure the future by supporting the educational and career goals of our youth with scholarships and mentoring.

Questions or would like to get involved?

americanberkshire.com/foundation

Our Uncle Crawford bought his irst Berkshires in partnership with G.C. Beard in 1922.

Berkshires were selected because of their exceptional tasting pork. These were bought from Mr. W. W. Williamson, Shenandoah Farm, New Market, VA. Mr. Williamson was primarily using Epochal breeding which was a line that Gossard Breeding Estates imported from England. In 1924 Mr. Beard sold Uncle Crawford his share of the partnership.

Our father William established his own herd as well. We grew up with the breed and continued raising them until 1987 when changes in both the hog market and our farming operation caused us to decide to disperse. The increased popularity of local and heritage breed pork has again given us an opportunity to raise the breed we have always loved and provide high quality pork to our customers.

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

8 \ Experience Berkshire

The goal of the 100% Pure Berkshire Pork® Program is to assure consumers a quality dining experience. To accomplish this, the ABA has developed a certiication program to ensure that al pork sold under the 100% Pure Berkshire Pork® label has been produced from pigs that are ofspring of purebred, pedigreed Berkshire sires and dams.

Become a 100% Pure Berkshire Pork ® Certiied Packer or Producer.

Contact the ABA oice for more information.

Phone: 765-497-3618 americanberkshire.com/berkshire-pork

Experience Berkshire / 9

#AMERICANBERK #EXPERIENCEBERKSHIRE

10 \ Experience Berkshire

ORDER ONLINE. SHIP ANYWHERE. WIPPELFAMILYBERKS.COM

JEFF WIPPEL & FAMILY

F l amily e p i W

15085 LONDON RD., ORIENT, OH 43146 740-404-1148 | OINK.BERKS@GMAIL.COM Experience Berkshire / 11

FROM THE COVER

James (left) with his son Charles (right).

12 \ Experience Berkshire

Coming Full Circle words & photography by / MALLORIE BOGGS

I

t’s around 9 a.m. and Chef James Lindsay is making dinner with his son, Charles in the kitchen at the Winield Resort. he aroma of potatoes, biscuits, and bacon ill the air as I’m in awe of James telling me the history of his cooking career. With without missing a beat, James gives me a cheery command to grab a plate and the three of us move into the grand dining room.

to work for he Seelbach Hotel, the only 4-star rated hotel in the state at the time. he Seelbach Hotel was where James irst met Berkshire pork.

When asked why Berkshire pork was on the menu of a fancy hotel in Louisville, James said that they were focused on promoting a local product.

In 1997, James worked as the sous chef in he Oakroom, business space in he Seelbach Hotel.

James shared that this one of the best places he’s ever worked due to the high-caliber talent of those who worked there. He then took a job as sous chef at the historic, 4-start Cincinnatian Hotel in downtown Cincinnati. After a few years, James was ofered his irst executive chef position at the Deer Run Country Club right outside of the city.

We are all seated at one end of a large, dark-wood table. James across from me and Charles seated to his right, they reminisce about how far they’ve come raising Berkshire hogs. heir grins and red faces are brought on by memories of hauling their irst pig home in a hand-made structure, farrowing their irst gilt and showing a pig for the irst time. he Lindsay family has been raising Berkshire In 1998, James’ cooking career circled back to hogs for several years, but James’ experience with Middletown as the company that he was working Berkshire pork happened long before that. for, transferred him to be the executive chef at Within the corn and bean ields that make up the the Manchester Inn. his is where James met in-between of Dayton and Cincinnati, you’ll ind Molly. After coming back from her honeymoon, Middletown, Ohio. his mid-sized town is where Molly heard that the new chef in the kitchen was James’ love of cooking is rooted. Because his dad complaining about how the Inn was being run. was in and out of the hospital for various health “She came back to work after her honeymoon and reasons, James was raised by his grandma. “he confronted me about it,” James said. “After about gravy that I made this morning is what I was a week she quickly forgot about her husband.” taught in like 1980,” James said. At just 14-yearsShortly after James and Molly got married, James old, he worked in a kitchen for the irst time. opened a restaurant with his brother, Mike, in He worked part-time as a dishwasher at a local Middletown. In 2001, they welcomed their son restaurant. hat experience at just 14, started Charles. Despite being a sous chef and executive James’ impressive culinary resume. chef at several 4-star restaurants, he Savory From there James attended Sullivan University in Flames Cafe and Fine Meats was the hardest Louisville, KY for a degree in culinary arts. During work James has ever done. Due to work demand, the summer of 1996, James left Louisville for increasing costs of business operation and a young New Orleans. here he studied at the John Folse son, James closed the hometown restaurant and Culinary Institute and worked at a restaurant in moved his family to Kentucky where he was the French Quarters. James completed a French asked to work as an executive chef for the State of apprenticeship while there.

Kentucky.

His hard work and passion kept him in Kentucky

Experience Berkshire / 13

Foundatin Quality BRED FEMALES

Fly’n K Berkshires believe in making every progeny better by using the top genetics to craft the highest quality of Berkshire hogs. Our family farm is a purebred Berkshire, farrow-to-finish operation in northwestern Iowa. Let us know how we can help you get started in the Berkshire business or grow your herd!

FEMALES AVAILABLE BRED FROM FEB. 14 - FEB. 18, 2019

CLICK HERE TO WATCH THE VIDEO!

The females are out of some of our best meat quality and SPI sows in our herd.

These females were retained for our herd but we just can’t keep every female because our facilities can’t handle as many sows as we get bred successfully.

SEMEN SALES ALSO AVAILABLE NATURAL SERVICE BOARS AVAILABLE OFF THE FARM

NEW

WHEELS UP

!

NUTTY PROFESSOR

B787 DREAMLINER

Swamp Donkey, Tex’s Ranger, Twisted Tex and more!

YOUR ONLY SOURCE IN THE NATION FOR PROGENY TESTED SEMEN! CHECK OUT THE NEW FLYNKBERKS.COM

14 \ Experience Berkshire

LANCE & KRISTI KNOBLOCH KEEGAN, KELWIN, GABE, DAYTON FKB CELL: 605-366-4385

After 7 years of managing great staf members and serving great food, James’ father’s health grew worse. To be closer to his dad, James took over the Millennium Hotel in downtown Cincinnati as the executive chef. “hat’s when my dad wanted to go to a show pig sale in Eaton, Ohio,” said James. Cue the Berkshire pigs.

At the sale, James’ dad bought a Hampshire and Berkshire pig. “I and my cousin sat in the back and held them in,” Charles said through a laugh.

Because this situation was random as it sounds, the Lindsay family kept the two pigs in their garage.

To support his fathers’ idea of being pig farmers, James asked around to local swine breeders for information on how to breed the gilts. Paul Morrison, a swine breeder in Darke County, Ohio, referred James to reach out to Neil Knobloch,

a Berkshire breeder in northern Indiana, to purchase a Berkshire barrow for Charles to show in 4-H. “hat’s when we realized that we need to get involved with this ABA thing,” James said. he Hampshire and Berkshire gilts were both bred and farrowed. Charles and James are both laughing as they reminisce on their memories of Molly birthing the pigs.

A few years later, James’ father passed away. “He was my idol and hero.” James is still working as executive chef at the Millennium Hotel, Molly is working at Miami University as the director of dining services and Charles is in middle school when one day they found a post-it note on their mailbox telling them to call a number in regards to a job ofer. On the other end of a wary phone call was a man looking for an executive chef and a manager for the Winield Resort. “At that time we just bought a bred Berkshire gilt, “James said.

“Our existence out here depended on if we could bring this gilt.” hat post-it note led to James and his family moving to Winield, MO. For over eight years now, Charles and his father have been raising Berkshire pigs. hey have built their swine herd and knowledge of the breed to farrow several sows and raise pigs to show at local, state and national shows. An out-of-the-blue trip to a pig sale in Eaton, Ohio led to a passion that was passed down from James’ dad to James and Charles. he local menu item that was at he Seelbach Hotel at the beginning of James’ culinary career, is now more loyal to him than ever before. James uses Berkshire pork as a featured dish at the Winield Resort. James said, “I always thought Berkshire pork is a better product.” He adds that there is less shrinkage when cooked, that it retains its shape and that it has a better mouth-feel. “A trained chef can tell the diference between select steaks. It is the same way with Berkshire pork.”

Sometimes life has a funny way of working out and coming full circle. /

Experience Berkshire / 15

WE’RE PROUD TO HAVE THE

2018 ABA PROGENY TEST TOP SCORING PEN IN BOTH 100% BERKSHIRE PRIME PORK INDEX 100% BERKSHIRE PERFORMANCE SIRE INDEX 1.68 Average Daily Gain 6.39 Soundness 5.90 Ultimate pH

2.85 Intramuscular Fat % 8.38 Sensory Tenderness 3.63 Instron Tenderness

WACH6 WACHTEL MERGER 14-5

Reg. #145893005 ALL PIGS ARE NATURALLY MATED, NO A.I. DONE ON OUR FARM!

16 \ Experience Berkshire

THANK YOU GREG SMITH, CO FOR WACHTEL MERGER 14-5!

ESE HIGH-QUALITY HERD SIRES 2013 NBS® PROGENY TEST SUPER SIRE & PORQUE® AWARD WINNER

WFK1 BIG TEX 3-2 TSS5 HOLLYWOOD 13-3 TSS3 Hollywood 14-4 x AJC3 Warhorse 9-3

Reg. #135608003

•

Grandson of WFK1 Big Tex 3-2

•

Hollywood littermate sister prouduced the top 2 Prime Pork pigs in Wachtel Merger pen

•

Hollywood produced 3rd highest selling Berkshire boar at 2018 WPX

TSS7 BIG TEX 5-7 WFK1 Big Tex 3-2 x AJC0 Baxter 9-2

•

Son of WFK1 Big Tex 3-2

•

Mother of Big Tex 5-7 is sired by AJC Baxter 9-2

•

Grandmother of Big Tex 5-7 produced #2 1 and #13 pigs overall

in PORQUE® category in the Big Tex pen

THANK YOU AJC BERKSHIRES, IA FOR BAXTER 9-2 & WARHORSE 9-3!DAUGHTER!

Reg. #145804007

Experience Berkshire / 17

FARMER FEATURE

The Tekippe Family by / MIKAYLA WHERLE

Ray (left), Diane (Right), with their two daughters and son

A

short 40-mile hike West of Dubuque, IA, you may hit a dirt road that leads to the king of used swine equipment. here you will ind two vibrant characters: Ray Tekippe and his wife Diane. When he isn’t selling used swine equipment, Ray enjoys spending time with his grandkids, attending NASCAR races with his wife, and pursuing the perfect bottle of cherry wine maybe even accompanied by a pot of snapping turtle soup. Ray and Diane raise Berkshires in a farrow-to-inish operation in Earlville, Iowa. hey sell their pigs to Berkwood Farms, a farmer-owned coalition of 60 family farmers. Ray says he was lucky to ind a co-op-like-group that can deal with the marketing and harvesting of his Berkshire pigs.

18 \ Experience Berkshire

How long have you been raising pigs?

“We have been raising Berkshires with Berkwood for 6 years. Bought my irst set of bred gilts with my mother when I was 14 years old. It was the meanest set of pigs I had ever bought, that was 48 years ago. We had a pickup with racks on it, I think we bought like 5 of them. In those days, nobody had trailers. hey had stock trucks, with just the boards on the back to hold them in. I grew up on a farm in Sherril, IA. Every morning I would take a rope with me and walk down and get the family cow, I would put that rope around her neck and ride her home. By the time I was old enough to carry milk in the barn they sold the cows. So after that, we converted to only sows. My dad always said you can’t jump in and out of pigs you just have to raise them all the time and take the good with the bad. We took cow stanchions out and replaced them with tethers for the farrowing sows. It was a European style where you put a collar around the cow’s neck, then we would latch them to where the cows stood in the stanchion. We had 22 cows so we put in 22 sows. I don’t know how we did it, but my mom would take a mattress and sleep in the barn when they all had pigs.”

How many sows do you currently have?

We’ve got pretty close to 40 sows. Running a farrow-to-inish operation, we try and forecast what we think we can produce, then Berkwood markets and sells it. As a co-op we all make decisions and we have a board of directors.

What are some diiculties in raising pure Berkshires?

Finding the right genetics for the meat quality pigs I’m looking for and then inding the right gilts whose feet and legs aren’t all screwed up. Finding the hog that can sustain in our environment. hey are very docile and hardy. hey’re not that fragile of a hog.

What are the advantages of raising Berkshires?

Now that it’s caught on, everyone wants to do it, whether its show-quality pigs or meat-quality pigs. I was just fortunate enough to get in early and ind ourselves with Berkwood Farms. Because it its for us and I don’t have time to market and sell seed stock and things like that.

What is the biggest concern you see in the industry currently? he one we talk about all the time is biosecurity.

We just saw Oklahoma broke with PEDv and the threat of African swine fever is there. Between PEDv and AFSF these diseases could jeopardize the meat supply. For the pork industry, it could really be devasting.

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

hey are getting involved with a lot more programs and I see that they are supporting the youth, and I’m concerned about the promotion of meat. I really don’t know a lot about our certiication Why did you choose to do Berkshires? pork program that we have with the ABA. I’m Because one night I was in Oklahoma and my hoping that the ABA operations people can help friend down there sold a Berk, a little pig for $2800. us market this breed more, to help sustain it and So later that night we found someone down there that can only beneit all of us. that had Berkshire gilts, so we stopped and picked them up on the way home from Duncan, OK. What’s your favorite way to eat Berkshire pork? here were two Berkshire females. We bred them On the grill. And bacon makes everything better. / and then once we ate our irst Berkshire barrow, we said “Wow, we gotta quit raising all these other pigs and we gotta do this.” It didn’t take us long to CONNECT WITH switch over. Like I always say, I don’t buy anything USED SWINE EQUIPMENT Diane can’t take care of.

ON THEIR WEBSITE.

Experience Berkshire / 19

AT HOME

Recipes from Chef James Lindsay

20\ Experience Berkshire

W

ACHTEL TATION

S

YO63 3OCKY MO6N5AIN BE3K4HI3E 4O63CE GREG

AND JANEANNE SMITH H8Y , 3OGGEN, CO 0 08ACH5EL45A5ION@GMAIL.COM

WACHTEL TATION

S

Experience Berkshire / 21

RESTARURANT PICK

Local Supporting Local WATT STREET TAVERN FEATURES LOCAL BERKSHIRE PORK by / MALLORIE BOGGS

Rodney Fisher, chef at Watt Street Tavern

In the heart of Circleville, Ohio you’ll ind a vibrant restaurant that is named after the street that it aluminates. Watt Street Tavern is a staple in the culture of Circleville, not just for its reputation for welcoming staf and stylish ambiance, but for their support for local farmers.

Watt Street Tavern has served locally raised 100% Pure Berkshire Pork® on their menu for 3 years and counting. From smoked ribs, pumpkin cranberry bratwurst to cottage bacon and their signature Flintstone pork chops, Watt Street 22 \ Experience Berkshire

Tavern has crafted plates that would make any mouth envious.

Rodney Fisher, a chef at Watt Street Tavern, has built a relationship with Mast Market to source the restaurant’s pork cuts. Mast Market is also based out of Circleville and sells county bred, born and raised Berkshire pork from Wippel Family Berks. “he Mast family are good people”, said Rodney.

When asked why Berkshire, Rodney gave a list of reasons without hesitation. he mouth-feel, tenderness, juiciness deine its high-quality taste.

“Customers order it just because they saw it on another plate.”

-Chef Rodney Fisher Rodney also added that the look of the cuts standsout. “Customers order it just because they saw it on another plate.”

Out of the numerous ways that Berkshire pork has been prepared by the team at Watt Street Tavern, smoking along with maple, bacon glaze is a favorite.

I was fortunate to try a Berkshire Flintstone chop with Watt Street Tavern’s hallmark glaze and highly recommend making the trip if you ind yourself in Circleville.

Photo courtesy of Watt Street Tavern

Berkshire Flintstone Pork Chop WATT STREET TAVERN IS LOCATED AT 115 WATT ST., CIRCLEVILLE, OH 43113.

In a world with so many options of where to purchase your food, Rodney urges you to connect with producers in your community and support them. “Always go local and support your community” shares Rodney, “And they will support you.” /

Proud to be a 100% Pure Berkshire Pork Certified Packer Experience Berkshire / 23

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

A team of staff members 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 24 \ Experience Berkshire

Advertising DIRECTORY

Let us help you grow your business!

Bansley’s Berkshire Ridge Farm 9623 TERRAPIN CREEK RD., HARRISON, ARKANSAS, 72601

pg. 6

Patterson’s Registered Berkshires 64 RED MILL LN., CRIMORA, VA 24431

pg. 8

Wippel Family Berks

September adertisement reservation deadline: Aug. 15 Full Page: $75 Half Page: $50 Quarter Page: $25 Classified Ad: $15

15085 LONDON RD., ORIENT, OH 43146

pg. 11

Fly’n K Berkshires 2104 190TH ST ALVORD, IA 51230

pg. 14

Seybold Berkshires 72657 20 RD. WILCOX, NE 68982

pg. 15 - 16

Wachtel Station 42644 HWY 52, ROGGEN, CO 80652

pg. 21

SIG International Iowa, Inc.

Visit americanberkshire.com for more information!

826 MAIN ST., BOYDEN, IA 51234

pg. 23

AJC Berkshires 634 SW 1201 RD., HOLDEN, MO 64040

pg. 26

ExpEriEncE

B ErkshirE Telling the story of the Berkshire breed

Experience Berkshire / 25

26 \ Experience Berkshire