education

SwineCast 0664 Show Notes:

• CFI's Charlie Arnot overviews the Food System Summit program October 25-26 in Chicago.
• Information on National Institute For Animal Agriculture's Antibiotic Use In Food Animals Conference October 26-27 in Chicago.

SwineCast 0662 Show Notes:

• Dr. Gordon Spronk received the Allen D. Leman 'Science In Practice' award at the recent Leman Conference in St. Paul.  The presentation by Pfizer's Dr. Steve Sornsen included a roll call of the new 'Ten Under Forty' Swine Vet Award program recipients.

SwineCast 0661 Show Notes:

• Stepping outside of the ag arena to hear Robert Joss, Professor of Finance, Dean Emeritus of the Stanford Graduate School of Business, shares his Top 10 Life Lessons with a group about to graduate.  These thoughts are applicable regardless of your position on the journey.  Feel free the share the link.
• Link to full video with Robert J. Joss.

SwineCast 0651 Show Notes:

• Consultant Orlando Gil discusses his recent post, "Acres of Diamonds", available on the Headliners tab, and updates the industry on opportunities to supplement your management team via the Latino workforce.
• Link to LatinosInAgriculture.org website.

The USDA issued new pork cooking guidelines that allow for pork to be cooked at a lower temperature that has traditionally been done in the past. The new recommended temperature is 15 degrees less than previously recommended, resulting in pork being pinker than most cooks are accustomed to.

"Our consumer research has consistently shown that Americans have a tendency to overcook common cuts of pork, resulting in a less-than-optimal eating experience," said Dianne Bettin, a pork producer from Truman, Minn., and chair of the Checkoff's Domestic Marketing Committee. "The new guidelines will help consumers enjoy pork at its most flavorful, juicy - and safe - temperature."