Food for Thought Tours with
Amber Pankonin, RD and
the Nebraska Pork Producers Association
Food for Thought Tours were created to give you a behind-the-scenes look at how pork makes its journey from the farm to your fork.
You will arrive in Lincoln, NE, the morning of June 6 and depart the afternoon of June 7. During our time together, you will experience pig farming from the farm to the pork on your fork. You will visit a pig farm, meet pig farmers and a veterinarian for pigs, plus you will get a culinary experience where you will learn about different cuts of pork, and the best and safest way to prepare each cut. And, of course you will get to do it all in the company of other registered dietitians from Nebraska!
* Please know that CEU’s are pending.
* Travel costs for those living outside of Lincoln will be reimbursed.
Food for Thought Tours Tentative Agenda
Thursday, June 6
Please meet and park at Southeast Community College near The Career Academy entrance by 8:45am
8800 O Street, Lincoln, NE 68520
Recommended attire is casual. Wear clothes and shoes that you don’t mind getting dirty.
On Thursday morning, we will look at pig farming with Terry O’Neel on his farrow to finish pig farm near Friend, NE. Inside the barn, you will see the process for breeding, gestation, birthing, weaning, and growing pigs to a finished weight for market. From the sow barn where piglets are born to the finishing barn, you will get a look at all of the ins and outs of pig farming, plus you will see first-hand the equipment and technology farmers use to care for pigs throughout each stage of their growth and development. Questions are encouraged and no question is off limits.
Then, you will enjoy a delicious pork lunch in the beautifully restored barn where the O’Neel family hosts many friends and family for celebrations.
After lunch, you will learn about the feed pigs eat as they grow and develop and you will discuss the use of antibiotics and GMO’s.
You will return to Lincoln, NE, with a bit of time to relax and refresh before a fun and lively networking dinner at La Paloma Mexican Restaurant for dietitians and folks involved in Nebraska’s pork industry. Recommended attire is casual.
Friday, June 7
Please check out from your hotel room before departing for Southeast Community College by 8:30am
Recommended attire is causal.
On Friday morning, you will start your day with breakfast in the hotel. Then, you will head to the Culinary Kitchen at Southeast Community College. Chef Brandon Harpster will demonstrate a carcass fabrication breakdown where you will get to learn more about the different cuts of pork.
Then, you will create your lunch in a cooking experience led by Chef Rob Epps and Chef Gerrine Schreck Kirby. Adria Huseth with the National Pork Board will discuss the culinary nutrition of pork tenderloin and pork sirloin, as well as flavor combinations and plating suggestions.
The day and tours will conclude by 4pm with a discussion focused on communication strategy lead by Amber Pankonin.
Full event information and itinerary will be sent one week prior to the event.