May 16:

Today began with a bacon taste testing between farm bacon and a general store bought brand. The general one seemed to be thinner and crispier and almost dissolved in my mouth, whereas the farm bacon was a bit thicker. We then continued our day with the reoccurring theme of a long car ride and visited Iowa Pork. There we were taught a new term farm-to-farrow where the farmer raises the pig from the beginning until market. Most farmers however no longer follow this practice, and just get pigs at a more mature age to raise until they are market ready. I had not heard of this technique before today, simply assuming they were all born and raised on the same farm. Also, Pork Quality Assurance was discussed and interested me. This is a policy that ensures the animals are treated to the standards necessary, but the results of the inspections are kept private. There is no pass/fail system here, just guidance on how to improve. I feel like this is not the best system because if I was intentionally breaking the rules, unless a fine, or shut down of my company was coming, I do not think I would change my ways. When I asked if somebody did need more guidance or the animals were not treated right would they ensure to go back and check it was changed? He says they would, but did not say there would be any punishment if they had not changed, just more vocal encouragement to change. I am not sure that is the right approach, I believe there should be fines, or a shut down of the facilities for improper treatment.

After Iowa Pork we ventured down to a biodiesel plant and learned the process that goes into refining it from soy beans. It was interesting that they use so many different parts of the bean and when they strip things like the oils they make them into other products so they are not wasted. Once we got home, I went for a run around the block surrounding the house. I was neat to pass the Greyhound farm because I have never seen one of those before and right across from it was a painted tire with the words “No Hunting” which I got a kick out of. When I got back I talked to Dalona for a little while about her experiences here on the farm and how she transformed from being a nurse to running the house. I asked her how she liked working at home and doing every meal and full of joy she looked at me and said, “I love it!”. Having her cook for us has been so amazing and such a treat. Its awesome how much she enjoys to cook, and she told me her family sits down to eat dinner and supper (as she calls them) together. That is something I will strive for in the future with my family because it is so nice just to sit down together after a long day. Dinners are one of my favorite things here!