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!

Matt Wyatt of Reinbeck in Northeast Iowa is planting his fourth crop, but it’s the first time he’s been able to do so without having to check his email frequently or field phone calls. In April, he left his job as claims supervisor for Rain & Hail Agricultural Insurance. It was a position he had enjoyed for 18 years, but he left so he could fully enjoy this new season of life.

“I like knowing I’ll be home every night. I like working with my dad, and I’m looking forward to working with my children,” says Matt, the fourth generation of Wyatts to farm near Hudson. In addition to raising corn and soybeans, he and his father also have an early wean-to-finish pork operation.

Matt admits that being alone with his thoughts for a good part of the day took a little getting used to. Now he enjoys spending time outside where the birds sing and his phone isn’t incessantly “chirping.” He can concentrate on doing the day’s job plus plan for the future.

“Even if they don’t decide to pursue farming, I want my children to have an appreciation for the process,” adds Matt. “I want them to experience a feeling of accomplishment at the end of the day, knowing the work that was done is all a part of something bigger.”

Matt graduated in 1996 from Iowa State University where he earned a bachelor’s degree in Agricultural Business with a minor in Agronomy. It’s also where he met his wife, Chelsea, who stays busy with her children’s school and community activities. The couple are the proud parents of two sons and a daughter: Cael, 14, recently got his permit. He enjoys wrestling and track. Aiden, 12, enjoys soccer, baseball and football. Ava, 9, has been taking dance lessons since she was 3. She also enjoys soccer.

Community involvement and education are a common interest for this couple. Chelsea organizes the community soccer program and chairs the local parent-teacher association. Matt has coached the community’s youth wrestling program plus serves as assistant coach for Ava’s soccer team. Matt also is president of the Gladbrook-Reinbeck School Board and active in his local church. In addition, Matt and his father, Frank, are active in the Masonic Lodge.

In their free time, the Wyatts enjoy cheering on the Iowa State Cyclones. Matt enjoys golfing, and Chelsea enjoys taking family vacations to the beach.

Today, in honor of the pork they produce and the tropical vacations they enjoy, the Wyatts are sharing a family favorite recipe.

“It’s rare that I make the same thing twice, but this recipe is great for tailgating and entertaining,” says Chelsea. “You can whip it up the night before, it feeds a lot of people and is always a hit!

David and Rhonda Stenzel, who farm in rural Winthrop, Minnesota, were selected as winners in Sibley County for America’s Farmers Grow Communities. Sponsored by the Monsanto Fund, the America’s Farmers Grow Communities program helps farmers support local organizations that are important to them.

The Stenzels chose to direct this $2,500 donation to Sibley County FoodShare because they know there are residents in their home county struggling to put food on their tables. A report issued last fall by the U.S. Department of Agriculture shows one in 10 Minnesota households doesn’t have access to enough food for healthy living.

While Minnesota is doing better than the national average of 14.5 percent, the state’s numbers for food insecure families are at an all-time high. The statewide trend is evident in Sibley County where FoodShare coordinator Jacki Kruggel says there is high demand for emergency and supplemental food supplies.

“We serve about 200 families each month through FoodShare,” says Kruggel. “Demand is especially high from November through the winter months. Then we’ll see demand spike again from July through October.”

Sibley County FoodShare is a non-profit organization that has been helping people for more than 25 years. It’s made possible through generous support from communities, churches, businesses and civic organizations. Additional assistance for local families in need are provided by Minnesota Valley Action Council, Sibley County Public Health and Sibley County Human Services.

Shelves at the Sibley County FoodShare are stocked with staples like butter, milk, eggs, flour, sugar, and vegetables like onions and potatoes to cover a family’s basic needs for three or four days. So today on TheFieldPosition, the Stenzels are sharing one of their favorite recipes that uses ingredient that nearly every kitchen has on hand. Warm up this winter with a hearty bowl of Ham & Potato Chowder!

December brings back fond childhood memories of sleigh rides across the snow-covered farm fields in Northwest Iowa for Sally Hollis of Lanehaven Farms.  Her grandfather was a corn and soybean grower, who enjoyed raising Belgian and Percheron horses as a hobby.

“While I grew up with some farming background, I definitely would not have guessed I would be a farmer when I graduated from high school,” said Sally, who earned a degree in Mechanical Engineering from Iowa State University and an MBA from the University of Northern Iowa.  She worked the past 15 years for Deere & Company in a variety of roles in Operations, Supply Management, Quality and Systems/Processes.  Her most recent role was Business Unit Manager for the Cab Operations at Waterloo’s Tractor, Cab & Assembly Operations.

Sally took an official leave of absence last year from Deere & Company.  Today she puts her engineering background and John Deere experience to work on their family farm, sharing her knowledge of operations, systems and management.  She’s standardizing processes and leading a large project to switch accounting systems effective January 1.  She also works on landlord relations, human resources and website maintenance.

Meanwhile, Blake and his father have day-to-day responsibilities for the crop and hog operations.  They take care of the marketing, equipment purchases, insurance, customer relations and community relations.

“I am learning so many new things about agriculture that I find extremely interesting and exciting.  I cherish the wonderful opportunity I have to work with my family on a daily basis,” says Sally, whose husband, Blake, is the third generation to operate Lanehaven Farms.

Blake’s grandfather, Gordon Hollis, started the farm in 1947 as a dairy and crop operation.  Because the home farm has a long lane and he thought of it as a place of refuge, Gorden name it Lanehaven.

One reason Lavehaven Farms has been successful for more than 65 years and through three generations is because the Hollis family embraces leading edge practices while standardizing processes and focusing on continuous improvement.  One example of their stewardship and progressiveness is the first denitrifying bioreactor that was installed last month.

“We work to passionately protect and sustain resources for future generations,” says Sally.

“That’s how my husband’s grandparents and then his parents operated it.  Now we are focused on what we must do for our business to remain strong for the next generation.  We will strive for business excellence today and quickly adopt future technologies, processes and businesses to continue to improve the business for years to come.”

Sally and Blake are the proud parents of two sons, 12-year-old Thatcher and 10-year-old Chase.  Both boys enjoy sports, music, farming and spending time with their friends.  They also compete on a FIRST Lego League/robotics team, which their mom has coached for the past three years.  In fact, their Lego League team is competing this weekend in the regional qualifier.

“None of us get to where we are without having been recipients of others generosity such as our parents, teachers, mentors, friends, and others,” says Sally.  “Because of the generosity I have received from others, I feel part of my purpose in life is to be generous and help others.”  In addition to Lego League, Sally is active in a number of community organizations.  She serves on the Waterloo School Foundation Board and as an advisor on the McElroy Trust.  She and her husband also active in their church as small group leaders and marriage mentors.

In her free time, Sally enjoys spending time with family and friends, exercising and cooking.  Today she is sharing one of her favorite pork recipes, which comes from a cookbook developed by a committee on which she served for the area Junior League.  Lanehaven Farms has produced pork for more than 40 years, so today’s recipe is a fitting way to promote the product they raise.  Spice up the holiday season with Pesto Pork Chops!

Iowa leads the nation in pork production, so today we’re paying tribute to National Pork Month by honoring a Latham® seed bean grower whose family has a proud tradition of raising quality pork.

Corey Jacobsen was raised on a Century Farm in Franklin County where his parents, Doug and Carolyn, still reside.  Today Corey and his wife, Kim, farm between Dows and Alexander where they raise corn, soybeans and custom finish hogs.  Their three kids help on the family farm and also raise show pigs.

“Raising livestock teaches them day-to-day responsibility that many other activities can’t provide.  They learn that it takes teamwork to be successful and to accomplish what needs to be done.  Pork is truly is a family project that we all enjoy.”

The Jacobsen family attends several livestock shows annually including: the Iowa State Fair, Ak-Sar-Ben, World Pork Expo, National Barrow Show, Sioux Empire in South Dakota, Iowa State University’s Block & Bridle, as well as numerous county and state 4-H and FFA shows.  It’s no wonder this family enjoy fairs and exhibitions so much as Corey and Kim met 28 years ago at the Franklin County Fair.

“We asked our oldest son, Ben, if he wanted to continue participating in so many shows,” says Kim, who grew up on a farm south of Coulter.  “Ben was quick to reply, ‘Yes! It’s like tailgating with your family and friends for days.’”

What could be better than a days-long tailgate?  Try celebrating a major victory with family and friends!  Ben had the honor of showing the Reserve Champion FFA Market Hog at the 2013 Iowa State Fair.  His prize-winning pork sold for $27,500 during the Sale of Champions.  The Machine Shed, ADM Alliance Nutrition/ShowTec, APC, Inc., and Newsham Choice Genetics with support from Morgan Genetics, Latham Hi‑Tech Seeds, Woolstock Equipment, Mike Fischer and $14,300 in local support from the Citizens of Clarion, Iowa.

Ben, a high school senior, has been active in the Clarion-Goldfield FFA and serves as sentinel.  He is also a member of the school’s basketball and golf teams.  His youngest brother, Caleb, loves playing video games, swimming and tubing.  Matt loves anything music.  He plays guitar, violin, ukulele, piano and saxophone.  He also enjoys wrestling and showing pigs.

Ben and Matt have been very active showing pigs at county, state and national shows.  Caleb will join them once he’s older.  “Through 4-H, our boys have learned skills they use on the farm also such as welding, woodworking, small engines, along with the communication and record keeping,” says Kim.  They belong to a club called Wright County P.I.G (pork interest group) that has led them on many educational tours to learn more about the livestock and agricultural industry.”

A love of farming has been passed down through the generations.  Corey is the fourth generation to farm in Franklin County and his family has been raising seed beans for Latham ever since he can remember.  Corey started growing seed beans in 1986 when he rented his first farm.

“I appreciate the opportunity to raise Latham seed beans because most years we get access to newer genetics a year earlier than if we raised soybeans just commercially,” says Corey.  “I like seeing what’s new in the lineup.  It’s fun visiting with everybody in the fall when we deliver beans to the plant.  Plus, it’s nice to know we can pick up the phone or stop by the office whenever we have questions about production or want to get their input.”

When they can take a break, the Jacobsen family enjoys boating, tubing, golfing and cheering on the Clones!  Speaking of Iowa State football, today the Jacobsens are sharing a family favorite tailgating recipe.  Celebrate National Pork Month while preparing to cheer on your favorite team this weekend with Sausage and Cheese Wraps, or slow down on Sunday with Pork Chops and Mushroom Gravy.

Chops with Mushroom Gravy

COOK’S NOTE:  This recipe is also delicious when serving chicken in place of pork chops.  The gravy is wonderful over mashed potatoes or you can serve it with rice. Enjoy!

Ingredients:

• 1/2 cup flour
• 1 to 2 tsp paprika
• 1½ tsp salt
• 1/4 tsp pepper
• 6-8 boneless pork loin chops (1 inch thick)
• 1/4 cup butter
• 1 medium onion, chopped
• 1/2 cup chopped green pepper
• 1 can (4 oz) mushroom stems and pieces, drained
• 2 cups milk
• 2 T lemon juice

Directions:

• In a large, resealable plastic bag, combine the first four ingredients.
• Add pork chops, one at a time, and toss to coat.
• Set remaining flour mixture aside.
• In a large skillet, sauté chops in butter until golden brown; transfer to a greased 9 x 13 inch baking dish.
• In the same skillet, sauté the onion, green pepper and mushrooms till tender. Stir in reserved flour mixture; gradually add mild until blended.
• Bring to a boil; cook and stir for 2 minutes or until thickened.
• Remove from heat; stir in lemon juice. Pour over chops.
• Cover and bake at 350° for 50-60 minutes or until pork chops no longer pink.