The NSR office will be closed December 24th through January 1st. Regular office hours will resume Thursday, January 2nd.
Written by DeShea Wallace
Small town Denair, California is a little pocket of conservative paradise just two hours east of the beach, two hours west of 8,000 foot mountains to snow board on, a short drive from the melting pot of San Francisco, and two hours from the largest trees you would ever see in your life. While California living may have its challenges it undeniably has its benefits as well. That’s at least what James Backman of Small Town Genetics will tell you.
“I think there’s huge opportunity out here for youth to grow and mature. We have basically everything that you can envision in the world within a two or three hour drive any direction. What I call normal is abnormal for most,” says Backman.
James was born and raised in California and has lived there his whole life. His Dad was an Agriculture Education teacher and he spent a lot [ … ]
Ingredients:
2 cups all-purpose flour ¾ cup unsweetened cocoa powder2 cups white sugar2 teaspoons baking soda1 teaspoon baking powder½ teaspoon sea salt2 eggs1 cup cold, strong, brewed coffee1 cup buttermilk½ cup vegetable oil1 tablespoon unsweetened cocoa powder, for dustingCupcake wrappers Chocolate FrostingCandied Bacon: 12 slices thin cut bacon4 tbsp brown sugar1/2 cup honey1 tbsp pork rub
Directions:
Candied Bacon:
Cover bacon with brown sugar, honey and pork rub of your choiceBake at 325 degrees Fahrenheit for 20-30 minutes or until golden brown
Cupcakes:
In a large bowl, stir together the flour, 3/4 cup cocoa powder, sugar, baking soda, baking powder and salt. Make a well in the center and pour in the eggs, coffee, buttermilk and oil. Stir just until blended. Mix in 3/4 of the bacon, reserving the rest for garnish. Spoon the batter into the prepared cups, dividing evenly.Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. [ … ]
Ingredients:
SalamiProsciuttoSliced hamColby jack and pepper jack cheeseCandied almondsDried mangoesGrapesPicklesCrackers
Directions:
For meat rose:
Place meat slices over rim of cupLayer 3-4 timesCarefully flip cup over onto boardSlowly lift cup so the meat stays in placePlace remaining ingredients on board as desired.
Ingredients:
Pork tenderloin
Glaze:½ cup honey⅓ cup soy sauce2 tbsp balsamic vinegar2 tbsp olive oil
Dry Rub:1 tsp garlic powder1 tsp paprika1 tsp kosher salt½ tsp black pepper
Directions:
Combine garlic powder, paprika, salt, black pepper in small bowl and mix wellMassage tenderloin with olive oil and dry rubSear all sides in oven safe skilletCombine honey, soy sauce, balsamic vinegar and mix wellPour glaze over tenderloin, bake at 350 for 20 minutes (pork tenderloin needs to be cooked to 145 degrees FahrenheitLet rest 15 minutes before serving
Ingredients:
12 slices thin cut bacon4 tbsp brown sugar1/2 cup honey1 tbsp pork rubGraham crackersMilk chocolateMarshmallows
Directions:
Cover bacon with brown sugar, honey and pork rub of your choiceBake at 325 degrees Fahrenheit for 20-30 minutes or until golden brownAssemble s’mores and enjoy!
Ingredients:
1 can of biscuitsmelted butter1 lb. pork sausage1 tbsp flour1 cup milk1 tsp salt1 tsp black pepper1 tsp garlic salt1 tsp garlic powder
Directions:
Bake biscuits according to directions on canBrown sausage in skillet (pork sausage must be cooked to 160 degrees Fahrenheit) Remove sausage from skillet, add flour to sausage greaseMix flour and grease, slowly add milkAdd salt, pepper, garlic salt, garlic powderSimmer over medium heat for 5-6 minutesAdd sausage to gravy, mix wellServe gravy on top of biscuits with any other desired toppings!
AIOSEO Settings
Ingredients:
1 Pork buttMustardApple juicePork Rub:
1 tbsp Paprika1 tbsp Smoked paprika1 tbsp Garlic powder1 tbsp Onion powder1 tbsp Chili powder1 teaspoon Cumin1 tbsp Paprika1 tbsp Smoked paprika1 tbsp Garlic powder1 tbsp Onion powder1 tbsp Chili powder1 tsp Cumin1 tsp Black pepper1 tsp Salt1 tsp Brown sugar1 tsp Dried oregano1 tsp Dried thyme
Brioche BunsBarbecue sauce of your choicePickles/ toppings of your choice
Directions:
Coat pork butt on all sides with mustard and pork rubLet sit 30 minutes before placing in smokerPlace pork butt in smoker, spray with apple juice every 2 hoursOnce the pork has reached an internal temperature of 203 degrees Fahrenheit, remove from smoker and let rest for 45 minutesAfter resting, shred pork with gloved hands or two forksServe on Brioche buns with barbecue sauce and other desired toppingsEnjoy!
The nominating committees have made their selections, and the 2023 National Swine Registry Boards of Directors candidates are ready to serve. Don’t miss the chance to cast your vote. Ballots will be mailed November 1 and should be postmarked and returned to the NSR office by November 30.
UNITED DUROC SWINE REGISTRY CANDIDATES
AT LARGE – Randy Shipley
Age: 68
Residence: Newark, Ohio
Spouse: Sandi
Children: 2
Grandchildren: 2
Size and scope of operation: 200 sows farrow to finish, 60 head boar stud, showpigs and commercial semen.
Swine industry leadership activities: Shipley Swine Genetics Boar Stud
Other leadership activities: Raised Durocs for 54 years. Served on multiple boards at the county, state and national level over the years.
Please describe what you feel the National Swine Registry’s and United Duroc Swine Registry’s role should be in assisting purebred breeders compete in today’s market: I have always felt that the showpig industry will take care of itself. The National Swine [ … ]
Written by Cassie Godwin
Farmers are self-reliant, they pick themselves up by their own bootstraps, and they don’t complain.These are a few of the qualities that make farmers excellent at caring for the land and feeding the world. But these same qualities also make it difficult for farmers and ranchers to ask for help with mental health struggles.
FACING STRUGGLES
A 2020 study conducted by the Centers for Disease Control and Prevention found that the agriculture, forestry, fishing, and hunting industry ranked fourth in suicide rates. While farming is often found to be one of the most rewarding and vital jobs in society, it is also one of the most difficult and isolated. Much of the outcome of growing crops and raising livestock is in the hands of external forces such as weather, commodity prices, legislation, supply chain disruptions and disease. All these factors, and more, can take a toll on the [ … ]
Written by DeShea Wallace
It was the summer of 1992 and a young Randal Buck was making his way home from Sedalia, Missouri with a new Yorkshire Boar named Eskimo Joe in the trailer. At the time Randal just needed a Yorkshire boar to breed a few sows back home with. But, when he raised his bidder number at the Summer Type Conference and purchased that boar for $4,200 he knew he needed to do much more with “Eskimo Joe” than just breed a few sows to him.
Randal had just finished up his studies at Oklahoma State University where he had worked many hours on the swine farm. One of Buck’s advisors, Kim Brock, was with Randal on his venture home from Missouri. Randal, a man of many words, was at a loss trying to figure out how he was going to pay for this new Yorkshire boar in the trailer.
“We [ … ]
