I am absolutely thrilled to share the insights and incredible experiences from a recent journey that completely reshaped my perspective on an essential part of our food system. This post is brought to you with compensation from the National Pork Board, but rest assured, every thought and word shared here is authentically my own. The deep connection and passion that farmers have for their work, a sentiment beautifully captured in the image below, truly sets the stage for what I discovered.
Unveiling Iowa: A Journey of Discovery and Transformation
Just a few weeks ago, I embarked on an adventure to a place I had never truly considered visiting before: Iowa. Prior to this trip, my understanding of Iowa was admittedly narrow, shaped by common stereotypes. I pictured vast, flat plains, endless cornfields, and perhaps not much beyond the quiet hum of agricultural life. It seemed, to my urban sensibilities, a state that lacked the vibrant excitement I typically sought.
However, this journey irrevocably altered my viewpoint, painting a vivid picture of innovation, dedication, and profound community spirit. My perspective completely shifted, revealing the true meaning of being an Iowan – a blend of resilience, hard work, and an unwavering commitment to feeding the world. I gained immense respect for the farmers, their families, and their extended teams, whose daily labor ensures that nourishing food reaches our tables. The trip also opened my eyes to the complexities and advancements within the modern pork industry, sparking a newfound appreciation for pork as a versatile protein and inspiring me with fresh ideas on how to prepare it. It was an educational whirlwind, to say the least!
A Culinary Welcome to Iowa City: The Pullman Bar and Diner Experience
I had the distinct pleasure of attending this enlightening trip alongside nine other food bloggers from various corners of the country. Our immersion into Iowa began spectacularly on the first evening, with an exquisite dinner at the renowned Pullman Bar and Diner in Iowa City. Under the masterful guidance of Chef Sepehr Sadrzadeh, we were treated to a culinary experience that was nothing short of unforgettable. If your travels ever take you through Iowa City, this establishment is an absolute must-visit.
As expected for a tour sponsored by the National Pork Board, our three-course meal ingeniously featured pork in every single dish. And yes, you read that correctly – even in dessert! The innovation and culinary artistry were truly impressive.
First Course: A Symphony of Flavors
Our gastronomic adventure commenced with a Local Heirloom Tomato & Charcuterie Salad. This was no ordinary salad; it was arguably one of the finest I have ever tasted. The fresh, vibrant heirloom tomatoes were perfectly complemented by the savory charcuterie, creating a delightful balance. The subtle saltiness of the pork components beautifully offset the freshness of the tomatoes and the crispness of the compressed cucumber, making each bite a discovery.
The Main Event: Beyond Expectations
Then came the entree, a dish that redefined my understanding of a pork chop. This was decidedly *not* the dry, overcooked pork I remembered from childhood. Pictured below is a succulent 10-ounce Duroc Tomahawk Chop, a cut I hadn’t even known existed prior to this trip. It was exquisitely prepared with a local apple BBQ sauce, punctuated by bright, pickled mustard seeds, and served alongside tender fingerling potatoes. The Duroc cut, known for its superior marbling and higher fat content, delivered an unparalleled depth of flavor. Each forkful was incredibly tender, juicy, and utterly out of this world delicious.
A Sweet Surprise: Pork in Dessert
And for dessert? Prepare yourself: a truly unique Bread Pudding featuring bruléed banana, candied bacon, and a rich caramel sauce that, incredibly, was infused with bacon fat. It was a delightful surprise, showcasing the incredible versatility of pork and proving that this protein can elevate even the sweetest creations. This innovative dessert was an absolute triumph!
This remarkable dinner was the perfect prelude to our National Pork Board Tour. Over the course of the evening and the subsequent two days, I gained a profound appreciation for pork’s incredible versatility. While I was always aware of staples like bacon, pork chops, and tenderloin, my eyes were truly opened to the myriad of ways pork can be prepared and incorporated into diverse meals. Another highlight of our first evening was the introduction to Rob, his wife Char, their son Tim, and his wife Erin, the pillars behind Brenneman Pork. Rob and Char’s two daughters and their spouses are also integral to the operation, exemplifying a truly dedicated family farm.
Here, Rob is pictured with a bowl of bacon – clearly a man who loves his product! Beside him is his son Tim, alongside Jen, both proudly sporting their new Tyson headbands. This moment marked the promising beginning of an unforgettable journey.
Brenneman Pork: A Legacy of Family, Dedication, and Innovation
Rob Brenneman established his farm in 1980, and today, Brenneman Pork stands as one of Iowa’s largest family-owned operations, renowned for its commitment to cutting-edge research in pig farming. Rob is a man whose dedication extends deeply, not only to his cherished family and the employees who form an integral part of his team but also to the well-being and advancement of the pigs under his care. For an astounding 36 years, his daily mantra, shared with his family and staff, has been a simple yet powerful question: “What can we do to be better?”
This philosophy is perfectly encapsulated in his belief: “Every day you wake up to be the very best, earn the right to do more and he who does it best gets to do it.” This straightforward yet profound statement resonated deeply with me. It was an absolute privilege to engage in a more personal conversation with him on our final night. He shared that his strong work ethic was ingrained early in life, a principle that, alongside his passion for farming, has clearly been passed down through his family. This dedication to continuous improvement and excellence is, I imagine, a common thread among the 98% of family-owned farms across Iowa.
Rob’s commitment extends beyond his family and farm to the wider community. His operation proudly supports 30 contract growers, providing vital employment opportunities that allow individuals to remain in their beloved rural areas, rather than having to seek work elsewhere. In an era often marked by corporate consolidation, witnessing such profound dedication to local people and the agricultural profession is truly inspiring. It’s a testament to the enduring power of community-focused, family-run enterprises.
Behind the Barn Doors: Exploring Modern Pork Production
The following day began bright and early with eager anticipation as we prepared for our comprehensive farm tour. Before entering the sow barn, we gathered around a whiteboard, where we received an insightful introduction to the day’s activities and the critical protocols in place. This foundational briefing prepared us for an up-close look at modern pig farming.
Prior to our tour of the sow barn, Dr. Tim Loula, the veterinarian for Brenneman Pork, provided us with invaluable insights into the farm’s operations and gestation practices. He proudly informed us that Brenneman Pork operates the largest filtered farm in the U.S. This critical distinction means the entire facility is meticulously filtered to prevent the entry of diseases, ensuring the pigs remain healthy and robust. To maintain this disease-free environment, a strict biosecurity protocol is enforced: every person entering the facility must “shower in and shower out.” This meant we all had to take a shower before stepping into the sow barn, ensuring we were completely germ-free. This rigorous approach not only guarantees healthy pigs but also, as Dr. Tim emphasized, leads to “healthy pigs make healthy pork.”
This commitment to animal health directly benefits consumers. Thanks to advancements and research, the National Pork Board has confidently lowered the recommended cooking temperature for pork. The days of cooking pork until it’s dry and tough are long gone. Today, pork can be safely enjoyed at a lower internal temperature, resulting in tender, juicy, and incredibly flavorful meat. This is truly a game-changer for culinary enthusiasts and home cooks alike!
Dr. Tim further elaborated on the extensive research conducted at Brenneman Pork, highlighting the significant effort invested in breeding the best animals. This meticulous approach translates into tangible benefits: a decrease in stillborns, sows capable of providing optimal nutrition for their litters while nursing, and ultimately, happier and healthier pigs. Every animal on the farm is individually numbered and meticulously tracked, with their food and water intake continuously monitored. To hear him describe the depth of research, the detailed care, and the comprehensive data collection was truly mind-boggling and far more involved than I had ever imagined possible in farming.
Another surprising revelation was learning about the Pork Quality Assurance Plus program. Every three years, every single employee—from the farm owner to the contract growers and even the truck drivers who transport the pigs to market—participates in this mandatory program. It’s a comprehensive initiative that ensures pigs are raised, handled, and housed using humane practices from birth until they reach the market, underscoring a holistic commitment to animal welfare.
Life in the Sow Barn: A Glimpse into Motherhood
The sows and their piglets are housed in an environment designed for cleanliness, quiet, and comfort. It was genuinely amazing and wonderful to witness such thoughtful care. Mother sows are kept in specialized crates during farrowing (birthing) and nursing. These crates allow the mother to lie down comfortably while giving birth and nurse her piglets without accidentally crushing them with her weight. This design ensures the safety of the fragile newborns and provides a contained, secure area for both mother and offspring.
Before becoming pregnant, sows are artificially inseminated when they come into heat, a process that our fellow blogger, Jen, bravely experienced firsthand, as captured in the picture on the right. Indeed, we were given the opportunity to participate in various aspects of farm life, including some experiences I never in my wildest dreams thought I would encounter! Take a look below:
An Unforgettable First-Hand Experience: Helping a Piglet into the World
As we continued our tour of the sow barn, we encountered a sow actively farrowing, or giving birth. To ensure the mother’s comfort and, crucially, the safety of the piglets, farm employees occasionally assist in the birthing process – an act known as “sleeving” a pig. And, unbelievably, I got to participate!
Yes, that’s me, fully equipped in my stylish farming attire, “sleeving it up.” I donned a long plastic glove, Chad applied generous amounts of lubricant, and what transpired next left me utterly speechless. It’s rare for me to be at a loss for words, but this was an absolutely miraculous and profoundly moving experience that I will *never* forget. I had the privilege of helping that mother sow give birth to one of her fourteen babies, which is a typical litter size for most sows. The tiny, precious creature was so endearing that I almost wished I could take it home, though I suspected the TSA might have had some reservations!
Farm-Fresh Flavors: A Home-Cooked Lunch at Brenneman Pork
After our immersive tour of the sow barn, the incredibly hospitable Char and the rest of the Brenneman family treated us to a delicious home-cooked lunch. As food bloggers, naturally, our appetites were keen! It was a truly wonderful spread, showcasing the bounty of their farm and the warmth of their hospitality.
On the table, you could see delectable ham balls generously coated in a savory sauce, accompanied by perfectly grilled pork chops. In the red coolers, warm and inviting pork burgers awaited us. Everything was incredibly delicious, and I was particularly impressed by the pork burgers – having never tried them before, I was amazed at how flavorful and juicy they were. I’m now genuinely excited to recreate them for my own family. You might also notice in the picture below the clever and perfectly themed office bathrooms: “Sows” for women and “Boars” for men. It’s these small, thoughtful details that underscore the Brenneman Farm’s dedication to every aspect of their operation, ensuring no detail is overlooked.
The Heart of Sustainability: Corn Fields and a Closed-Loop System
Following a satisfying lunch, our tour led us out to the expansive corn fields. During our family’s cross-country move last year, we traversed countless cornfields, a common sight in the Midwest. While I knew there was corn grown for animal feed and corn for human consumption, it was truly eye-opening to witness firsthand the intricate process of harvesting it and to understand its integral role in the farm’s sustainable ecosystem.
The corn cultivated on the Brenneman farm is grown specifically to ensure their sustainability and self-sufficiency. This harvest is then delivered to their on-site feed mill, where it is processed and used to feed their pigs. What happens next is an ingenious demonstration of eco-sustainability: the pigs naturally rid themselves of excess matter (yes, urine and manure). This waste falls through slatted floors into a large basin beneath the barn. From there, this nutrient-rich manure is pumped and sprayed to fertilize – you guessed it – the *corn* fields! This brilliant, cyclical system highlights their commitment to environmental responsibility, creating a truly eco-sustainable farm where waste is minimized and resources are efficiently repurposed. It’s a remarkable closed-loop process that ensures the farm’s longevity and ecological balance.
From Field to Finisher: Modern Farming in Action
Pictured below, moving clockwise from the left: a powerful combine with a tractor and grain cart in tow, ready for harvest; Sandra from A Dash of Sanity and myself, just before Erin Brenneman took us for an exhilarating ride in the combine (for a girl raised in Chicago, she masterfully handles that massive machine!); the impressive view from the combine’s operator seat; a glimpse of the Brenneman feed mill; and a cheerful group of blogger girls – Ashley, Sandra, Sandra, Cathy playfully “corn” stalking us in the back, myself, and Jen.
The next image showcases: Sandra, Cathy, Taylor, Lauren, Sandra, Kirsten, and Jen, all donned in our protective “marshmallow space suits” before we entered the research finisher barn—the facility where pigs are housed prior to going to market. You can also see a curious pig playfully nibbling at me, and that box positioned above the pigs in the picture on the right is an automated feeder, moving systematically through each pen to ensure consistent and efficient feeding.
And yes, here I am, up close and personal with some of the pigs! When this photo was taken, a sudden noise, which I suspect might have been Miss Cathy’s enthusiastic “Sooie!” pig call, startled the whole group of them, including me in the process! This memorable moment was captured by Kirsten.
Reflections and Enduring Lessons from the Iowa Pork Tour
This trip was far more than just a tour; it was a profound learning experience that left me with an abundance of invaluable insights. I walked away with a deep sense of love and immense respect for farmers, their families, and their dedicated employees. This journey ignited a new awareness of the sheer hard work, scientific precision, and unwavering care involved in moving our food from the farm to our tables – a process I, like many, had often taken for granted. My perception of pork itself has been utterly transformed: it is so much more than just bacon. It’s an incredibly versatile meat that can be expertly used in a vast array of recipes, and with modern cooking guidelines, it no longer has to be dry or overcooked. Finally, this journey fostered wonderful new friendships among everyone who participated, creating cherished memories and countless laughs over the course of just three days. It was, unequivocally, the experience of a lifetime.
My deepest gratitude goes out to the entire Brenneman family, their extended team, and all the wonderful individuals who played such a significant role in making this trip truly special. It was an experience I will never forget, one that I will always hold close to my heart. Thank you for opening your farm and your lives to us.
I wholeheartedly encourage you to extend a hug and express your gratitude to a farmer the next time you have the opportunity. Their dedication feeds us all.
Stay tuned! I’ll soon be sharing details of what we did on the final day of our trip, including the exciting recipes we created in the kitchen with none other than Chris Soules, “The Bachelor” himself. So be sure to come back for more!
Further Adventures and Insights from Fellow Bloggers:
For more perspectives and stories from this incredible journey, please explore the posts from the other talented bloggers who attended the trip:
- Lauren of Climbing Grier Mountain
- Taylor of Food Faith Fitness
- Sandra of The Foodie Affair
- Ashley of Wishes and Dishes
- Kirsten of Comfortably Domestic
- Emily of Busy Mommy
- Jen of Yummy Healthy Easy
- Sandra of A Dash of Sanity
I give you BIG baking hugs and muffins!