Written by: Sydney Rosenstengel, Activate Participant
Minnesota Pork’s inaugural Activate class has provided participants with an impressive mix of experiences, connections, and learning opportunities. Session 4 centered on what happens to Minnesota pigs once they leave the farm, highlighting the farm-to-fork journey and connecting us more deeply with the broader pork industry.
The session kicked off in Austin, MN, the birthplace and headquarters of Hormel Foods. We toured Hormel’s flagship plant alongside I-90, where more than one billion pounds of pork are produced each year, much of it sourced from Minnesota-raised pigs! The Activate class had the chance to see the processing side of the operation, watching sausage and bacon come to life through an impressively efficient and intentional process… from selecting cuts and moving through seasoning, brining, smoking, slicing, and packing up a delicious product!
Of course, a visit to Hormel wouldn’t be complete without SPAM™. We observed SPAM™ production and explored the downtown museum, where a SPAM™bassador shared the product’s history, cultural impact, and unique ways it’s enjoyed around the world. I was amazed to learn that in places like Guam, each person consumes an average of 16 cans per year – I clearly have some catching up to do! Samples were enjoyed, and many of us headed home with a variety of SPAM™ flavors to share with our families.
Many Hormel products originate in the nearby Research & Development Labs, which we toured alongside members of the research team responsible for countless innovations. A collaborative discussion followed on how to ensure pork remains relevant amid shifting consumer preferences – think convenience, smaller portions, air-fryer-friendly options, etc. It was a strong reminder of the importance of alignment between farmers and packers to meet evolving consumer needs.
We also visited The Hormel Institute, which began in the 1940s with a focus on food preservation and safety before transitioning to biomedical research in the 1990s. Today, it’s a division of the University of Minnesota and operates as a state-of-the-art research center dedicated to cancer and other chronic diseases. I never realized this level of research was happening in Austin, and I’ll appreciate it every time I drive by!
Day two started at the Hormel Historic Home, once home to founder George Hormel. Open year-round, the home offers tours and hosts events, and it’s well worth a visit for its history and beauty.
Professional Ag Marketing joined us to discuss marketing strategies and risk management. The conversation offered valuable insight into the complexities of the hog market, including the need to make decisions months or even years in advance. Developing skills and understanding in this area is essential to the long-term success of our organizations and the pork industry.
The Activate class traveled to Wanamingo, MN, for the second half of our day. At the end of the small downtown main street sits Blondie’s Butcher Shop, and you can’t miss it! Owner Lindsey “Blondie” Loken shared her energy and passion for bridging the gap between farmers and consumers. Through media appearances and community events, she serves as a great ambassador for Minnesota Pork. We helped process a pig from a local farmer and experimented with different cuts, proving that meat processing can be approachable, educational, and even fun!
In our day-to-day roles, it’s easy to focus solely on live production – metrics, weights, timelines. Session 4 of Activate offered a valuable opportunity to step back and reflect on the bigger picture. Together we raise a nutritious, delicious, protein-packed product for consumers around the world!
