Runners Power Up with Pork
Dale and Lori Stevermer along with their children raise corn, seed soybeans and also farrow-to-finish 150 sows on their third generation farm near Easton, Minnesota. Dale returned to the farm in 1988, and Lori joined him after they were married in 1990.
Through the years, they Stevermers have diversified their farm by selling pork to premium markets. They raise pigs for Compart Family Farms’ Premium Duroc Pork market, using specific genetic, nutrition and health programs to produce meat that is sold to white tablecloth restaurants across the nation.
In addition to their farm, Dale and Lori are active in their local community and within the agriculture industry. They both have served on the Minnesota Pork Producers Association Board of Directors; Dale served as president in 2005 and Lori is finishing her first-term as president. On a local level, they have chaired church and school fundraisers plus served on the county 4-H Youth Council. Dale currently chairs the church Finance Council and is a member of the United South Central School Board. Lori’s job as Marketing Specialist for Hubbard Feeds keeps her involved in numerous projects.
Dale and Lori have a real passion and drive to talk to consumers about what they do on their family farm. Four years ago the Minnesota Pork Board held its first Oink Outing, which involved going to Farmers Markets and town festivals to answer people’s questions about raising pigs. They also talk about their farm on social media (#RealPigFarming) and through Pig 3D, a program sponsored by the Minnesota Pork Board and the Minnesota Pork Producers Association that makes a direct connection between consumers and pig farmers.
“We’ve been involved since the start and have had great conversations with people who want to know how their food is raised,” said Dale.
They are also a part of the Minnesota Pork Power team that has participated with pork samples, running and a booth at the Health Expo’s for both Grandma’s Marathon and the Boston Marathon. “We combine our love for running with our love of pork as a lean, healthy protein and share that message with others,” said Dale.
Dale loves being involved in the constant change that surrounds pig farming. “I enjoy working with nature, seeing new life, using new technologies and incorporating new technology with older techniques to improve animals and their environment along with my own work experience,” said Dale. “As a farmer, I appreciate the flexibility in my job. I enjoy being outside and having the freedom to set my hours – to an extent.”
Even though October is National Pork Month, Dale and his family celebrate it every month, especially on the days they sell pigs! The last few years Minnesota Pork has sponsored the 5K “Pork Power Run” during the weekend of the Mankato Marathon. Dale and Lori help hand out pork samples and run the 5K. He says, “How can a pig farmer not participate in the “Pork Power” 5K?!”
You can follow Dale on Twitter @tefguy and Lori at @tefgal. If you’d like to follow more pig farmers, look for #RealPigFarming on your favorite social channel!
Thai Pork Burritos
- 1 pound ground pork
- 2 tablespoons ginger, grated
- 1 clove garlic, crushed
- 1 small onion, thinly sliced
- 2 cups coleslaw mix
- 1 teaspoon olive oil
- 3 tablespoons soy sauce
- 2 tablespoons lime juice
- 1 tablespoon honey
- 2 teaspoons ground coriander
- 1/2 teaspoon red pepper flakes, crushed
- 4 10-inch flour tortillas, warmed
- fresh cilantro, chopped
- Heat large nonstick skillet over high heat.
- Add pork, cook, crumble and stir until pork is no longer pink, about 3-4 minutes.
- Add ginger, garlic, onion and coleslaw mix and stir-fry with pork for 2 minutes, until vegetables are wilted.
- Stir constantly to blend all ingredients well, about 1 minute.
- Spoon equal portions of mixture onto warm tortillas, garnish with cilantro, roll up to encase filling and serve.
The Thai flavor profile continues to grow in popularity---and these Thai-flavored wraps will become a family favorite. Serve with a cucumber salad.
Calories: 435 calories
Prep Time: 10 minutes
Cook Time: 15 minutes