Blogger Tour

Posted on

Blogger Tour

Host

Don Wick

Guests

Lynne FeiferDon Wick: 00:04 From the Pork Checkoff in Des Moines Iowa, it's Pork Pod. Pork Pod, a look at the hot topics in today's pork industry. The Pork Checkoff is working for you through various forms of research, promotion, and consumer information projects. . This is Don Wick speaking on behalf of the Pork Checkoff. And today our guest is Lynne Feifer, a blogger who is part of a blogger tour that's underway in South Dakota. Lynne tell us a bit more, first of all, about your blog. Lynne Fiefer: 00:31 Ok! My blog is 365 Days of Baking and More. I originally started it back in January of 2011 as a hobby and a challenge to myself to bake something every day for 365 days, to write in blog, and photograph about it. I skipped 40 days because I didn't take into account that I might be sick or that we might be you know we might go away and I wouldn't have access to a stove. So I did do 365 days, it just wasn't consecutive. So when that ended I was excited to add the and more on the end, to incorporate salads and slow cooker recipes and that sort of thing that I didn't need an oven for. And then a couple of years ago it started I started making enough money where I turned it into a full time business. So I am able to do that full time from home. It's like a dream job. I love what I do. I love the creative part of it. Making the recipes. Coming up with recipes. The photography. The writing. It's just all very exciting for me. I'm really enjoying it. Don Wick: 01:39 The Pork Checkoff has a blogger tour. I know you participated in the past and this year you've got a somewhat different role. Tell me about it. Lynne Fiefer: 01:49 I did back in 2015, I went to Iowa and we spent time at the Brenneman Farm and that was a very eye opening experience and I loved it very much. I had always taken for granted you know where my food comes from. I just go to the store, as many consumers do, you know, just take it from the store to my home and don't think twice about it. But going to the farm and seeing all the care and the dedication from not only the farmers, but their families and their employees. And it was extremely eye opening and I was very excited to bring that back to my readers. So this year Claire had asked me to host the blogger tour so I was able to select a bunch of bloggers that I think would do a really good job in portraying you know what it takes to be a pig farmer. What's involved. I know they're going to do a great job in bringing this back to the reader so we can make more people aware of the practices, the sustainability, and and just all that it takes and how they're really producing a great quality product. Don Wick: 02:56 Had time in South Dakota, in fact they did a Facebook live cooking demo from the kitchen of a pork producer Brad and Peggy Greenway. Did you get much response? Tell us a little bit about what happened there. Lynne Fiefer: 03:06 That was a lot of fun. It was about an hour and we had people commenting, we had people asking questions. There were about forty thousand views of people that saw it. They're excited to see we're going to be doing it, another one on Thursday where we show the different cuts of pork. And it's just really exciting to be able to take this new technology to my viewers and my followers. You know because they can see firsthand what it's like and experience that. And it was great that Brad and Peggy were able to talk about their experience and what they do on the farm. So it's just wonderful that these opportunities are available so that the consumer can know more about where their product is coming from and the quality of it. Don Wick: 03:54 But what have you learned in this whole process? Lynne Fiefer: 03:58 I've learned this, it's just been so incredible! The care that it takes to produce such a quality product. I had no idea that the farms were as clean as they were. When I think of a farm, a pig farm, I've got the Charlotte's Web pigs walking in the muck. It's not like that at all. And also the cycle, how the manure is used to fertilize the corn and the corn is used to feed the pigs. It's just amazing to me, just, I mean I didn't grow up in a city, but not being on a farm, this is just a whole new experience to me and I'm just loving it and soaking it in. And I just really want everybody to be aware that you know the work that it takes and the dedication. The families, it's so wonderful that all of the families are involved. Lynne Fiefer: 04:50 And as Brad Greenway was saying in the live video last night, there's a whole new generation that's excited to do this. The kids are being raised on the farms and they're wanting to come back and do this and pursue these careers and be farmers and bring these great products out to the people. So it's important. Don Wick: 05:11 Thanks to you for listening to this edition of Pork Pod. For more information on this topic or the Pork Checkoff itself, visit pork.org. , Blogger

Length

5:19

Transcript

Don Wick:  00:04  From the Pork Checkoff in Des Moines Iowa, it’s Pork Pod.  Pork Pod, a look at the hot topics in today’s pork industry. The Pork Checkoff is working for you through various forms of research, promotion, and consumer information projects. . This is Don Wick speaking on behalf of the Pork Checkoff. And today our guest is Lynne Feifer, a blogger who is part of a blogger tour that’s underway in South Dakota. Lynne tell us a bit more, first of all, about your blog.

Lynne Fiefer:  00:31  Ok!  My blog is 365 Days of Baking and More. I originally started it back in January of 2011 as a hobby and a challenge to myself to bake something every day for 365 days, to write in blog, and photograph about it. I skipped 40 days because I didn’t take into account that I might be sick or that we might be you know we might go away and I wouldn’t have access to a stove. So I did do 365 days, it just wasn’t consecutive. So when that ended I was excited to add the and more on the end, to incorporate salads and slow cooker recipes and that sort of thing that I didn’t need an oven for. And then a couple of years ago it started I started making enough money where I turned it into a full time business.  So I am able to do that full time from home. It’s like a dream job. I love what I do. I love the creative part of it. Making the recipes. Coming up with recipes. The photography.  The writing. It’s just all very exciting for me. I’m really enjoying it.

Don Wick:  01:39  The Pork Checkoff has a blogger tour. I know you participated in the past and this year you’ve got a somewhat different role. Tell me about it.

Lynne Fiefer:  01:49  I did back in 2015, I went to Iowa and we spent time at the Brenneman Farm and that was a very eye opening experience and I loved it very much. I had always taken for granted you know where my food comes from. I just go to the store, as many consumers do, you know, just take it from the store to my home and don’t think twice about it.  But going to the farm and seeing all the care and the dedication from not only the farmers, but their families and their employees. And it was extremely eye opening and I was very excited to bring that back to my readers. So this year Claire had asked me to host the blogger tour so I was able to select a bunch of bloggers that I think would do a really good job in portraying you know what it takes to be a pig farmer.  What’s involved. I know they’re going to do a great job in bringing this back to the reader so we can make more people aware of the practices, the sustainability, and and just all that it takes and how they’re really producing a great quality product.

Don Wick:  02:56  Had time in South Dakota, in fact they did a Facebook live cooking demo from the kitchen of a pork producer Brad and Peggy Greenway. Did you get much response? Tell us a little bit about what happened there.

Lynne Fiefer:  03:06  That was a lot of fun. It was about an hour and we had people commenting, we had people asking questions. There were about forty thousand views of people that saw it. They’re excited to see we’re going to be doing it, another one on Thursday where we show the different cuts of pork.  And it’s just really exciting to be able to take this new technology to my viewers and my followers. You know because they can see firsthand what it’s like and experience that. And it was great that Brad and Peggy were able to talk about their experience and what they do on the farm. So it’s just wonderful that these opportunities are available so that the consumer can know more about where their product is coming from and the quality of it.

Don Wick:  03:54  But what have you learned in this whole process?

Lynne Fiefer:  03:58  I’ve learned this, it’s just been so incredible!  The care that it takes to produce such a quality product. I had no idea that the farms were as clean as they were.  When I think of a farm, a pig farm, I’ve got the Charlotte’s Web pigs walking in the muck. It’s not like that at all. And also the cycle, how the manure is used to fertilize the corn and the corn is used to feed the pigs. It’s  just amazing to me, just, I mean I didn’t grow up in a city, but not being on a farm, this is just a whole new experience to me and I’m just loving it and soaking it in. And I just really want everybody to be aware that you know the work that it takes and the dedication.  The families, it’s so wonderful that all of the families are involved.

Lynne Fiefer:  04:50  And as Brad Greenway was saying in the live video last night, there’s a whole new generation that’s excited to do this. The kids are being raised on the farms and they’re wanting to come back and do this and pursue these careers and be farmers and bring these great products out to the people. So it’s important.

Don Wick:  05:11  Thanks to you for listening to this edition of Pork Pod. For more information on this topic or the Pork Checkoff itself, visit pork.org.