Podcasts about iowa select farms

This month on the PigX Podcast, we explore the research and insights from two producers on the advantages of maintaining clean market hauling equipment, including the financial considerations. Beyond the overall benefits to swine health, we discuss best practices implemented by these companies and the country of Denmark, strategies for introducing the proposition and methods for measuring the return on investment, in addition to much more. Joining us in today's episode are Dr. Edison Magalhaes, assistant professor at Iowa State University, Dr. Pete Thomas, director of health services at Iowa Select Farms and Dr. Tyler Bauman, herd veterinarian with The Maschhoffs.

Join Rachel Fishback as she interviews Jamie Horbach from Iowa Select Farms during the Operation Christmas Meal event in Washington, Iowa. This annual initiative, organized by the Deb and Jeff Hansen Foundation, is dedicated to spreading holiday cheer and ensuring families in need have access to nutritious pork during the festive season. In this heartwarming conversation, Jamie shares insights into the mission behind Operation Christmas Meal, the impact it has on local communities, and how Iowa Select Farms is committed to giving back. Learn about the logistics of this incredible outreach program and hear firsthand stories about the difference it makes for families across Iowa.

Bob Quinn is spending the day at the Iowa Cattle Industry Leadership Summit! Bob is joined by Iowa Cattlemen's Association CEO Bryan Whaley and Director of Government Relations Cora Fox with a look at the status of the beef industry, its needs in 2024, and the message to producers at the summit today. He also talks with Iowa Secretary of Agriculture Mike Naig as we kick off the search for Wergin Good Farm Neighbor Award recipients in 2024, the 20th year for the award, and the importance of the cattle industry in Iowa. Jamey Kohake from Paragon Investments talks some markets with us and the South American factors in today's slow grain trade. We also get an update from the final day of Operation Christmas Meal 2023 with Iowa Select Farms' Jamie Horbach!

Tuesday's First Hour: To start the program, Bob recaps what he learned in Cedar Falls yesterday at the Big Soil Health Event with carbon scores. Angie Rieck Hinz tells us how she's keeping busy this offseason with private pesticide applicator trainings and gives an update on soil moisture heading into winter. Brian Hoops of Midwest Market Solutions breaks down the commodity trade. And we hear an update from Operation Christmas Meal with Jamie Horbach from Iowa Select Farms.

Production costs continue to climb across the swine industry, and the health costs associated with porcine reproductive and respiratory syndrome only make it worse. PRRS is estimated to cost the industry $1.8 million per day.Host Sarah Muirhead talks with Dr. Katie Coleman from Iowa Select Farms to discuss how Iowa Select reduced PRRS incidence by more than 90% in affected barns, without building new barns in a swine-dense area. They discuss: Costs of PRRS to a systemA specific type of filtration addition that didn't require a new barn buildTimeline necessary for modifications and culture shiftHow improved herd health benefits employeesTools they used and lessons learnedThis podcast is one of a four-part series on controlling costs with herd health, which is brought to you by Pharmgate Animal Health. Check out the other three episodes for discussions on Mycoplasma hyopneumoniae, Lawsonia and porcine sapovirus. Call your Pharmgate representative or visit pharmgate.com to learn about their broad portfolio of options to support your protocols.

Joined by Dr. Chris Rademacher from Iowa State University, Dr. Justin Brown, Assistant teaching professor from Iowa State University, and Dr. Pete Thomas, Director of Health Services at Iowa Select Farms, Delaney guides the conversation around individual sow care. The men share how they have seen this concept work and tips on how to implement it on your own operation.

Buy us a CoffeeIf you love The Sunswine Group's outreach and mission please consider supporting the cause and buy us a coffee:  https://bit.ly/3Cqwb3wAbout the Guest:Prior to joining FarrPro as Associate Director of Engineering in June 2021, Ben graduated from Iowa State University with his Doctorate in Industrial in Agricultural Technology. Ben's research focus was on technology for swine farrowing room management. Ben also has a master's degree in Industrial and Agricultural technology as well as bachelor's degrees in Agricultural Systems Technology and Animal Science all from Iowa State University. During his time in graduate school Ben taught undergraduate courses in Animal Production Systems, Agricultural and Industrial Electrical Power Systems and instrumentation. Ben has received multiple awards and honors for his research and teaching from Iowa State University. Prior to graduate school and during his master's program Ben worked for Iowa Select Farms, the largest Iowa based swine production company. He served roles on the Research and Ventilation/Filtration teams as a research associate for 2 ½ years. In these roles, he worked on various projects throughout the business from health and nutrition research trials, sow farm remodeling and sow farm design with positive pressure filtration. Ben also gained swine production experience while working in college for a Berkshire genetic company in Ames, Phenotypic Acres. Ben started raising pigs in high school after getting interested in swine production through his local FFA chapter's swine project. Benjamin Smith's LinkedIn: https://www.linkedin.com/in/ben-smith-8807a814a/About our Founder:Casey Bradley PhD is an Experienced Animal Scientist and Nutritionist that has worked with swine, poultry, ruminants, and pets. Specialties include product development, technical writing, and presentations, research, technical sales, mentoring, and networking. Academic training includes nutrition, immunology, and animal wellbeing. She has presented at large conferences in USA, Canada, Greece, and Denmark. Work experience includes farm management, research management, technical service and sales, regulatory, project management, and employee management.Let's Connect!●     LinkedIn ●     Facebook●     Instagram ●     YoutubeEnjoying the Show?●     Share, like and subscribe on Facebook, Instagram, LinkedIn, and Youtube!●     Schedule your ‘'Free Next Steps'' to help you find the best path for you!●     Find out more on our website!Continental Search Great People, Great Careers.Nutriquest We answer real-world problems. We innovate for productivity.International Flavors & Fragrances Inc. We apply science and creativity for a better world.

Ever since Covid began, grain and hog prices have been a whirlwind of fluctuations that have had some serious impacts on swine production. With the current market having seen such large fluctuations in price, it is important that we understand where we are at and where we will be in the next quarter. In this episode, I talk with Joe Kerns about those exact topics: where we are economically, where we may be in late 2022 and early 2023, and what we should do to best increase our net revenue as an industry. "Don't be afraid to let your feed conversions escalate a little bit because that will make you more money which is a major part of sustainability within our industry." - Joe Kerns

Welcome back to Admire the Vegans Podcast! It has been a while so we are excited to get back and talk about what's been going on. The Big Topic is Anna's 'Leap of Faith.' For many years, Anna lived in the comfort zone, but over the past two years she's aligned many thing in her life that has resulted in an unmistakable growth in confidence. And this January she decided it was time to finally take the leap our of her comfort zone and chase a lifelong dream of being her own business owner. We also talk about 'What's on our Mind' including an incredible Ag Gag case in Iowa that involves animal activist's, Direct Action Everywhere, uncovering of a mass ventilation shutdown at Iowa Select Farms. In the Spring of 2020, thousands of pigs were being roasted alive and left for waste but it was the people that caught this execution on camera that were being prosecuted. Michael discusses that plus the new New York Mayor's change to more plant-based meals in NYC Public Schools.  

In just 9 days, one of the most important trials in animal rights history will begin. My friend Matt Johnson faces a felony charge for saving the life of a sick baby pig, and exposing one of the most disturbing episodes of animal torture in recent memory: ventilation shutdown (VSD) at Iowa Select Farms, or ISF. The practice of VSD, which involves shutting down the vents in a building and pumping in hot steam, leads to hours of torment before the animals die. And for working with an employee at ISF to blow the whistle on this practice, Matt is facing 8 years in prison. This is wrong on so many levels. But to understand why this is happening, we have to understand the deep and systemic roots of animal exploitation. And that's why this conversation I had with Matt and Jon Frohnmayer is so important. Matt and Jon, you see, are not your prototypical animal rights activists. Matt grew up in rural Iowa surrounded by pig farms, and still has family members in the industry. Jon's dad was the Republican Attorney General of Oregon, where he prosecuted a case involving the Animal Liberation Front. Both were deeply entrenched in the system – but they got out. This conversation will show you how and why. Now we have to try to help an Iowa jury understand that, too. This is the make or break year, not just for animal rights defendants, but for the movement. If we can show the world that even residents of rural Iowa won't stand for practices like VSD, it'll send shockwaves through the system. If, in contrast, Matt goes to prison for blowing the whistle on one of the most horrific cases of animal torture in history, it'll be a stark indication of a corrupt system. But no matter what happens in 9 days, making change will depend on a mass of people raising their voice together. Change, in other words, depends on you. Hidden Video and Whistleblower Reveal Gruesome Mass-Extermination Method for Iowa Pigs Amid Pandemic - The InterceptAFTER PORK GIANT WAS EXPOSED FOR CRUEL KILLINGS, THE FBI PURSUED ITS CRITICS - The InterceptMusic by Moby: Everything That Rises

Joseph Kerns has 25 years of experience working with producers, suppliers, and mills to support agricultural operations. He and his team assist clients with procurement and risk management activities related to hedging, ingredient purchase, optimizing relationships with mills, developing programs to assist in feed quality control, cost-effective diet formulation, operational benchmarking, livestock marketing, generational transition, and business development. Prior to this consulting venture, he directed risk management activities for industry leaders such as ADM, Premium Standard Farms, Continental Grain, and Iowa Select Farms. In his current enterprise as a risk management consultant, he and his team work with livestock producers and suppliers in 13 states. Clients include packers, producers, veterinarians, researchers, mill operators, and feed ingredient suppliers. Team members have also served as keynote speakers for international agricultural agencies and suppliers, providing context about commodity markets, nutritional factors impacting production, operational sustainability, leadership, and ownership. *This podcast is operated by Swine Impact, a Swine it Company.

With our friends at Iowa Select Farms, as they travel to her hometown of Oceola today and she joins Bob and Andy to provide an update on the giveaway as well as offer some hope of getting back together sooner rather than later. PLUS Syngenta's Zach Trower offers some weed control strategies for 2021 as he acknowledges weed resistance does continue to grow AND Brian Hoops' expert market analysis.

On our market expert Al Kluis' charts, which is above $11.40, which Al says means we are establishing a trading range ahead of Thursday's USDA WASDE report. PLUS Jen Crawl from Iowa Select Farms joins us from the road during Operation Christmas meal AND the Three Big Things You Need to Know.

Ep. 1470 Allyson Ladd Of Iowa Select Farms by Radio on the Go

As Allison and our friends at Iowa Select Farms and the Deb and Jeff Hansen foundation have had to make a few modifications due to COVID-19 but the good news is they are still planning to give away the usual 4,000 pork loins. PLUS Al Kluis' expert market analysis AND the Three Big Things You Need to Know.

Chase grew up on a farm near Clarion, IA. He graduated from Clarion-Goldfield High School in 2004 and completed his undergraduate studies at Drake University in 2008 with dual degrees in Biochemistry and Environmental Science. While in the initial years of veterinary school, Chase was employed at the Iowa State Veterinary Diagnostic Laboratory and later served as a summer intern at the Fairmont Veterinary Clinic in 2010. Shortly after graduating from the Iowa State University College of Veterinary Medicine in 2012, Chase spent a year working as a Staff Veterinarian with Iowa Select Farms.

Chase grew up on a farm near Clarion, IA. He graduated from Clarion-Goldfield High School in 2004 and completed his undergraduate studies at Drake University in 2008 with dual degrees in Biochemistry and Environmental Science. While in the initial years of veterinary school, Chase was employed at the Iowa State Veterinary Diagnostic Laboratory and later served as a summer intern at the Fairmont Veterinary Clinic in 2010. Shortly after graduating from the Iowa State University College of Veterinary Medicine in 2012, Chase spent a year working as a Staff Veterinarian with Iowa Select Farms. The post COVID – Revealing Who We Are And Where We Want To Be | Dr. Chase Stahl & Mike Wubbena appeared first on Popular Pig.

 Jenny Sauer-Schmidgall (@TheWittyFarmer) | Twitter  https://www.thewittyfarmer.com/  https://danenbergerfamilyvineyards.com/ DFV pays tribute to Bill Sullivan, our Winemaker’s father, on every bottle. After many attempts of trying to upload the picture of him above, our computer would only return a pixelated result. However, its beauty was apparent, even if the original picture was not. This pixelated image, featured on our logo, graces every bottle and his legacy is entrenched in all we do: commitment to all that is good – being ethical, moral, and responsible to the land.Our Centennial farm, where DFV is proud to call home, was established in the mid-1800s by my great, great grandfather, James Sullivan, and his son, Jeremiah, who came over from Ireland. The original farmhouse, although completely modernized, still graces the property. The gazebo itself is housed in the grain silo, where the crops were stored. It is fitting that while some of our farm has a history going back to the 1800s, the remainder has a modern twist.I understand that we have a valuable legacy to nurture with the ability to adapt and change with the future. From my great, great grandparents who came to this area and settled this land to my, to my parents, and now my children, I cherish the generations and the land that has brought me DFV.I believe that my ancestors are looking down upon us and smiling. They may have questioned my endeavor in its beginning, but I think they are probably quite proud of us. I have approached my wines for the last 12 years as if they were pieces of art that I was creating; painting with different flavors and structures to arrive at something layered by cohesive – letting the fruit tell its story, with its tannins and acids – and using yeasts and/or barrels to complete the dream. I start every season with a vision once I taste the fruit, the stems and the tendrils. Even when I am pruning, I am chewing the cuttings and looking for clues. Often, my yeast choices change throughout the growing season, as I detect different flavors that I want to enhance or downplay.In 2011, I decided to commit to making the best wine that I could, and returned to the classroom. I  attended University of California Davis, learning viticulture and enology from some of the finest in the industry.Just like art on a canvas, wine can incite an immense amount of feelings and emotions. It is this passion, love, joy and inspiration that I try to capture with each bottle. It is my vision, this artisan, boutique winery, which I have brought to DFV. I am excited to share DESAGACÉ and AURA ARIA with others in the near future.   Lost Lake CheeseWe are a small dairy farm and cheesery just north of Jewell, Iowa. Our goal is to make award-winning artisan cheese based on regenerative, ecological farming practices. Our farm has 20 beautiful, grass-fed cows and we milk these cows and make all of their milk into cheese right on the farm. We have been selling cheese since the fall of 2016. Kevin makes the cheese and is the primary farmer and we have one part-time employee, Josh Mechaelsen. We started this farm because we'd like to see more life out in rural Iowa, this was one of the few ways we could see starting a farm from scratch, and we really love cows and cheese. Kevin started making his own cheese in 2007, we got our first cow in 2010, and we built a milking parlor and commercial cheesery in 2016.  We direct market a majority of our cheese - usually through farmers' markets in Des Moines, Ames, and Clear Lake. We ship online when it is cold out. Right now the easiest way to find our market alternatives is to head to our website. We have a cheese drop off on Saturday mornings in Des Moines and Ames and will be starting some other options when we get into Mozzarella season. We also sell at Wheatsfield in Ames and Backcountry Winery in Stratford. It's a lot for people to remember and I'll update our website to make it more clear. We do most of our communication and marketing on Facebook.   BiosWe got married in 2006 and, with a lot of help from a lot of people, worked our way towards this farm until we were approved to sell cheese in September of 2016. Many of the details can be found below. Kevin was born in Indianapolis, moved to Minneapolis when he was two, then moved to a dairy farm in central Minnesota at age seven where his family lived in a community of people living and working with mentally disabled adults. This is where he found his love for the land and for farming. He participated in 4-H, where he showed sheep and vegetables. When he was thirteen, his family moved back to the city, where he finished high school. After graduation, he went to Germany, where he did an apprenticeship in Biodynamic farming, spending one year each on three different farms. All three farms were dairy farms, ranging from eight to forty-five milking cows. All were diversified farms with dairy cows, beef cows, hogs, grain and vegetable production. Two of these farms also had on-farm dairy processing, which he helped with every day. At the culmination of his time in Germany, Kevin passed the tests necessary to become a “staatlich anerkannter Landwirt” or state certified agriculturalist. He then returned to Minnesota, where he completed a B.A. with a major in biology and met the woman who would become his wife. He worked on different farms every summer during college. While in Ithaca, New York, he worked at Cornell University as a soils research technician in a research and extension program focusing on nutrient management issues facing New York dairy farmers. After moving to Iowa, he worked for a year as a research associate with the Iowa Learning Farms, a multidisciplinary program that seeks to educate farmers and the public about conserving Iowa’s soil and water resources. He then moved to a position at Practical Farmers of Iowa as a grazing coordinator, where he worked with grazing farmers around the state of Iowa to coordinate programming, field days, pasture walks, and on-farm research projects. After  managing a 4200-head wean-to-finish hog farm for Iowa Select Farms, staying home with our two children three days a week, and planning, building, and raising capital for the farm for two years, he is now working at Lost Lake Farm full-time.Ranae grew up on a hog farm near Radcliffe, Iowa.  She met Kevin during college at the University of Minnesota - Morris. She spent one summer working as a veterinary assistant at a large farm in Ukraine, where she worked with dairy cattle, swine, and ostriches. She received her M.S. degree in soil science from Cornell University in 2009, where she studied nitrous oxide emissions as affected by snow cover and freeze-thaw cycles. She earned her Ph.D. in Sustainable Agriculture and Crop Production & Physiology at Iowa State University in 2014, where she studied carbon and root dynamics in prairies and corn-soybean systems. She worked as a post-doctoral research associate in the Integrated Cropping Systems Lab in the Department of Agronomy at ISU for five years. Ranae now works as an Agronomy Data Scientist for Syngenta in Slater, Iowa. Please feel free to mention Golden Harvest and/or NK as worlds greatest seeds with the world's best agronomists. :) CheeseI gave you a few different kinds - Emmentaler, Iowa Alpine, Burrnt Oak, Lost Lake Reserve Blue, and Farmstead Feta. The Feta is super salty and not for crackers, you should use it in place of salt somewhere in a salad or pasta.  If you just have time for one cheese "story" it should be the Burrnt Oak. Burrnt Oak is good on steaks and burgers because of its mushroomy flavor, but my favorite way to eat it is on salty crackers with strawberry jam and honey.  Burrnt OakBurr Oak is the state tree of Iowa. Our Burrnt Oak, an ashed Camembert, has charcoal through the middle and around the outside. The charcoal is made from a 200 year old Burr Oak tree that used to stand overlooking the Lost Lake of Lost Lake Farm. The tree blew over in a wind storm, so we turn it into charcoal, grind it to a fine dust, and put it in the cheese so people can eat this 200 year old piece of Iowa. Ashed cheeses are a traditional method from small farms. It was once common to make half of the batch, pour the curds into the molds, then cover everything with ash to protect it from the flies until the next milking and the next half of the batch could be made. The new curds would be spooned over the ash layer and the whole wheel would also be covered with ash to protect from flies while the wheels were flipped and left out to drain more whey. We make a Camembert without charcoal in the same batch and it's interesting to taste the difference as the charcoal itself is tasteless, but creates a different microbial environment that changes the flavor of the cheese. Farming PracticesThe unique things about our farming practices are that our cows don't eat any grain. We don't get super high milk yields, but we also don't have to buy any corn. We also keep the calves with their moms for up to five months and only milk once a day. This saves us labor on milking and caring for calves and we still get as much milk as one guy can make into cheese.   More farming stuff from the website:At this point, we have not applied for third-party certification from anyone. This means we are not certified organic, grass-fed, natural, or any of the other labels you may find on food. We do, however, follow our own rigorous standards in line with our goals to improve the land we are on, have healthy, happy animals, and provide pure and simple delicious cheese. We welcome any questions on our farming practices. SoilWe strive to keep all of our soil in place and to improve the health and productivity of that soil. We do that by keeping the soil covered and keeping living roots in the ground at all times. Most of our farm is covered in perennial plants in diverse stands. We manage our grazing to maintain high amounts of residual left after grazing, and allow adequate recovery time between grazings, which allows the root systems to also grow deep. We do occasionally till, in order to make a good seed bed for annual forages and to prepare for new diverse perennial seedings. We do this tillage at a time when it can be re-seeded as quickly as possible, so the soil is not bare for very long. The only external inputs are from purchased hay, straw, and cattle minerals. The manure and bedding is made into Biodynamic compost before being spread back onto the land.Grass and ForageWe do not spray pesticides, herbicides, or any other synthetic chemicals.Our pastures are in diverse grass, legume, and forb mixes. In the flat, well-drained cropland areas we seed these mixtures in with a drill, and in the hilly, treed areas it is a combination of the existing plants and some clovers that we have broadcast seeded on top of the soil. In order to maintain the quality and quantity of forage for the dairy cows, we also sometimes seed mixes of annual forages such as sorghum-sudangrass, turnips, and millet for grazing in the hot, dry summer months when the perennial grasses slow down their growth. We manage the forage stands by moving the cows to a new part of each pasture twice a day, using portable electric fencing. This way, the cows only graze each area for a short while, not overstressing the grass, leaving behind potential parasites, and always getting fresh, high-quality grass. This kind of grazing, when well-managed, also encourages diversity, healthy roots, and healthy soil.CowsWe currently milk around 20 cows and are also raising heifers, calves, and a few steers. Our cows are various breeds, including Brown Swiss, Jersey-Holstein crosses, Normande crosses, and New Zealand Frisians. Most of these cows we have raised on the farm from birth or young age. Our philosophy on animal husbandry is to manage lifestyle and nutrition of our animals such that they will be happy and healthy, and require minimal treatments or interventions. We do on rare occasions treat animals with antibiotics when it is the best choice for them to recover quickly and to reduce suffering. We do not strive for high milk production, rather for high-quality milk from healthy, happy animals. The cows are on pasture 24 hours a day when grazing is possible, and in open-air, bedded pack during the winter months when grazing is not possible. Starting in January, 2017, our animals are 100% forage-fed – meaning we do not supplement their diet with any grains or other feeds. They do get salt and minerals free-choice. They always have access to well water close by.  

SwineCast 1091 Show Notes: This is part three of a three part series on managing for best access to nutrition. In this episode on management ideas for feeding to maximize genetic potential, The Squeal focuses on ensuring a free-flowing and optimum quality water supply. The panel includes Ben Haberl (Director of Feed and Nutrition at Iowa Select Farms), Ilia Zubtsov (PIC's Technical Consultant for Ukraine, Russia, and parts of Asia), Nat Stas (PIC's Wean To Finish Technical Services Team), and Wayne Cast (PIC Nutritionist).

SwineCast 1091 Show Notes: This is part three of a three part series on managing for best access to nutrition. In this episode on management ideas for feeding to maximize genetic potential, The Squeal focuses on ensuring a free-flowing and optimum quality water supply. The panel includes Ben Haberl (Director of Feed and Nutrition at Iowa Select Farms), Ilia Zubtsov (PIC's Technical Consultant for Ukraine, Russia, and parts of Asia), Nat Stas (PIC's Wean To Finish Technical Services Team), and Wayne Cast (PIC Nutritionist).

SwineCast 1089 Show Notes: This episode of The Squeal continues the discussion on access to nutrition: Management ideas for feeding for maximum genetic potential. The panel includes Ben Haberl (Director of Feed and Nutrition at Iowa Select Farms), Ilia Zubtsov (PIC's Technical Consultant for Ukraine, Russia, and parts of Asia), Nat Stas (PIC's Wean To Finish Technical Services Team), and Wayne Cast (PIC Nutritionist).

SwineCast 1089 Show Notes: This episode of The Squeal continues the discussion on access to nutrition: Management ideas for feeding for maximum genetic potential. The panel includes Ben Haberl (Director of Feed and Nutrition at Iowa Select Farms), Ilia Zubtsov (PIC's Technical Consultant for Ukraine, Russia, and parts of Asia), Nat Stas (PIC's Wean To Finish Technical Services Team), and Wayne Cast (PIC Nutritionist).

SwineCast 1087 Show Notes: Swine herd nutrition is the big ticket on every operation, and today we're looking at access to that nutrition. Issues that maybe limiting health and profitability. Today our special guests will talk about feed mills, ingredients, and pelleting. The panel includes Ben Haberl (Director of Feed and Nutrition at Iowa Select Farms), Ilia Zubtsov (PIC's Technical Consultant for Ukraine, Russia, and parts of Asia), Nat Stas (PIC's Wean To Finish Technical Services Team), and Wayne Cast (PIC Nutritionist).

SwineCast 1087 Show Notes: Swine herd nutrition is the big ticket on every operation, and today we're looking at access to that nutrition. Issues that maybe limiting health and profitability. Today our special guests will talk about feed mills, ingredients, and pelleting. The panel includes Ben Haberl (Director of Feed and Nutrition at Iowa Select Farms), Ilia Zubtsov (PIC's Technical Consultant for Ukraine, Russia, and parts of Asia), Nat Stas (PIC's Wean To Finish Technical Services Team), and Wayne Cast (PIC Nutritionist).

This is part three of a three part series on managing for best access to nutrition. In this episode on management ideas for feeding to maximize genetic potential, The Squeal focuses on ensuring a free-flowing and optimum quality water supply. The panel includes Ben Haberl (Director of Feed and Nutrition at Iowa Select Farms), Ilia Zubtsov (PIC Technical Consultant for Ukraine, Russia, and parts of Asia), Nat Stas (PIC Wean To Finish Technical Services Team), and Wayne Cast (PIC Nutritionist). At PIC, our goal is to make our customers the most successful pig producers by providing them with the best genetics. We know our business success depends on your's. Thanks for listening to 'The Squeal', PIC's swine management podcast, featuring in-depth conversations on topics that matter to you. PIC is the global leader in swine genetics. 

This episode of The Squeal continues the discussion on access to nutrition: Management ideas for feeding for maximum genetic potential. The panel includes Ben Haberl (Director of Feed and Nutrition at Iowa Select Farms), Ilia Zubtsov (PIC Technical Consultant for Ukraine, Russia, and parts of Asia), Nat Stas (PIC Wean To Finish Technical Services Team), and Wayne Cast (PIC Nutritionist). At PIC, our goal is to make our customers the most successful pig producers by providing them with the best genetics. We know our business success depends on your's. Thanks for listening to 'The Squeal', PIC's swine management podcast, featuring in-depth conversations on topics that matter to you. PIC is the global leader in swine genetics. 

Swine herd nutrition is the big ticket on every operation, and today we're looking at access to that nutrition. Today our special guests will talk about feed mills, ingredients, and pelleting, discussing issues that may be limiting health and profitability. The panel includes Ben Haberl (Director of Feed and Nutrition at Iowa Select Farms), Ilia Zubtsov (PIC Technical Consultant for Ukraine, Russia, and parts of Asia), Nat Stas (PIC Wean To Finish Technical Services Team), and Wayne Cast (PIC Nutritionist). At PIC, our goal is to make our customers the most successful pig producers by providing them with the best genetics. We know our business success depends on your's. Thanks for listening to 'The Squeal', PIC's swine management podcast, featuring in-depth conversations on topics that matter to you. PIC is the global leader in swine genetics.

SwineCast 1044 Show Notes: In this episode of The Squeal, nutrition is a key element in maximizing genetic potential. To help your management team to take full advantage, we've brought together Dr. Noel Williams (Iowa Select Farms), Dr. Márcio Gonçalves (PIC), and Wayne Cast (PIC).

Porcine epidemic diarrhea (PED) virus may not be as devastating to hogs today as it was a few years ago, but it still damages the bottom line, according to Lynn Pavlovic, DVM, Iowa Select Farms. The post Pavlovic: Today's PED outbreaks may be mild but still hurt profitability appeared first on Pig Health Today.

Porcine epidemic diarrhea (PED) virus may not be as devastating to hogs today as it was a few years ago, but it still damages the bottom line, according to Lynn Pavlovic, DVM, Iowa Select Farms. The post Pavlovic: Today’s PED outbreaks may be mild but still hurt profitability appeared first on Pig Health Today.

Iowa Select Farms' targeted approach to antibiotic use within its production system began well before the FDA's expanded VFD rule.    The post Iowa Select veterinarian taking a more targeted approach with antibiotics appeared first on Pig Health Today.

Iowa Select Farms’ targeted approach to antibiotic use within its production system began well before the FDA’s expanded VFD rule.    The post Iowa Select veterinarian taking a more targeted approach with antibiotics appeared first on Pig Health Today.

SwineCast 0931 Show Notes: In this final episode of a three part series on Gilt Development, The Morrison Group discusses the value of gilt introduction protocols to maximize genetic potential with Dr. Noel Williams, COO at Iowa Select Farms. Part two of the three part series with the University of Alberta's Jenny Patterson on Managing the Gilt Development Unit (GDU) and reproductive performance.  Part one in this three part series features North Carolina State's Dr. Billy Flowers discussing Birthweight Influence on Lifetime Reproductive Performance.

If you think about your career plans back when you were in highschool or college, you'll probably realize that, just like most people, you aren't doing exactly what you thought you would. It's funny how life has a way of leading you down paths that you may had never considered before, but ends up enjoying. In this episode, I talk with Erica Lain about her switching from the beef industry to the swine industry, her current role as a sustainability manager, and how she has learned to become a unique and effective leader.“70% of Animal Science college students now are women. I think we need to acknowledge that we will have more women coming into the workforce and there is an abundance of opportunities for us to grow and work together." - Erica LainWhat you'll learn:From beef to porkExperience with processing plantsWhat does a sustainability manager do?Women in agricultureKnowing your leadership styleErica Lain grew up on her family's beef farm in eastern Iowa. She studied Animal Science  at Iowa State University, where she was introduced to the swine industry. After having graduated, she worked in the processing side at Hormel Foods, then moved into the production side at Iowa Select Farms – where she first started as a Gilt Selector, and eventually,got the role of Sustainability Manager. Nowadays, she also runs her own beef and row crop farm with her husband in southern Iowa.