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Wow, it is hard to believe that when I jokingly stated maybe I should run the 5K in Duluth, I would actually end up doing it. I started back in April with training and on Friday, June 21 I will finally be running my first 5K.

Yes, I said my “first” 5K. I like the feeling I get from being able to run like I have been. I am not fast but I have been feeling very good when I get done.

I find myself making healthier eating choices as well. It truly does all tie together.

I worked an Oink Outing at the Minneapolis Farmer’s Market this past weekend.  There was a woman and her sister that stopped to ask a couple questions about eating pork. Their initial question was “Is it true that pork causes high blood pressure?” This is a question that I am sure a lot of people have had. My answer….No. It does depend on what cut of pork you are talking about; if you mean ham, bacon or sausage – very possible due to the curing processes that are used, however, if you mean fresh pork – no, not from what I know about pork. Fresh pork chops, loin roasts and tenderloins are not high in sodium as there is no extra processing done to them other than being cut and packaged. If you add sauces, marinades and some seasoning blends you can add high sodium contents. I am a firm believer in knowing what you are adding to items that increase fat, sodium and cholesterol contents.

I love to cook my pork bare bones, give me garlic, pepper and a little salt. That just brings out the flavor of pork and that is all I need. Watching the internal temperature of the pork is the most important thing in the world. If it gets over done is it dry with no flavor. Cook it to 145 degrees internal temp, pull off the heat and let sit for about 5 minutes before cutting and its always juicy and tender.

So there is my key to wanting to keep running. It has made me more conscious of my health and how I want to improve my eating habits. Of course that includes cooking and eating more PORK!

I will post next week to let you know how I did in my first 5K. 🙂

Those of you that have been following this blog know that we like to get our family involved in pork activities. It’s a way to both help them learn more about the industry and to give back to it. This last week was World Pork Expo and Beth and Adam, as usual spent time helping in the Hubbard Feeds booth. In the past their main goal was to find candy at the different exhibitors but now they recognize different companies and what they provide. They also found out that Mom and Dad know a lot of people.

This next week Brett will participate in the MN Agriculture Ambassador Institute. He’s participating as a member of the Pork Ambassadors. This seminar is designed to provide leadership and communication skills to kids who will be representing various aspects of production agriculture. They will also have an opportunity to see firsthand how different types of technology is used in agriculture. This will be a great opportunity for Brett to meet other kids, to learn more about agriculture and hopefully to build his confidence in speaking to others about the truths of agriculture. Since he’ll be attending the U of MN Twin Cities, I suspect he may have a few opportunities to share his farm background with others.

Adam will also participate in the Swine Industry tour later this month. This will give him an up close view of some other aspects of agriculture and since he’s thinking of a career in ag, hopefully will help him decide what he might like to do.

People talk about the future of agriculture and the need to get young people involved. Hats off to the MN Pork Board and other agriculture organizations for putting together these learning opportunities for kids interested in agriculture. Even though some of the kids may not end up with a career in ag, the things they learn will help them be good spokespeople for our industry.

 

This one has me pretty excited – for the first time I ran for 25 minutes straight! No walk break, just 5 minute warm up, 25 minute run, 5 minute cool down. That’s pretty amazing coming from this woman!!

I think what surprised me the most is that I didn’t feel like I was gasping for breath, I thought I would be panting from all that running. My calves really stung but my lungs were fine.

I have 3 weeks of training left. This is going to work out great since on June 21 is the 5K I have entered. I am already thinking beyond this 5K to when is the next one I will run.

I think my daughters and I will sign up for a color run somewhere this fall. They just sound like a lot of fun.

I just need to remember, the William A. Irvin 5K has not happened yet so I need to get through that one before planning for the next one. Here’s to hoping for nice weather for the rest of the week!