Schweine Museum

Contributed by: Toni Rasmussen

Pigs, pork, swine. If you’re into porcine, you may want to consider a trip to southwest Germany.

The city of Stuttgart (population: 587,655) features the largest pig museum in the world. The owner is Mrs. Erika Wilhelmer, who according to the Travel Mindset blog wears flying pig glasses and is originally from Innsbruck, Austria. She collected pigs and started the museum in 1989 in Bad Wimpfen, which is 50 km north of Stuttgart. In 1992, according to the Guinness Book of World Records, it was already the world’s largest pig museum with 25,000 exhibits. In 2010, the museum relocated to Stuttgart and opened in May.

Ironically, the museum facility in Stuttgart was the local slaughterhouse. The museum has 42,000 different pig artifacts which are held in 25 different themed rooms on just two floors. Three of those rooms have rotating exhibits. Descriptions of the rooms and artifacts are printed in German and English. The rooms display art, crafts, pig culture, mythology, symbols, pig figurines, books, movies, hunting tools for wild boars, and even jewelry. After exploring the 800 m2 (8,611 ft2) of pig paraphernalia, head to the ground level where there is a restaurant (serving pork, of course), beer garden, and a terrace overlooking pig sculptures.

The pig museum is open Monday through Sunday from 11 AM to 7:30 PM. Admission cost is €4.90 or $6.56 for adults and €2.50 or $3.35 for children.

schweine_museum_schlacthof

The outside of the pig museum prominently displays a large, pink pig next to the restaurant.

Sources

http://www.bargaintraveleurope.com/12/Germany_Schweine_Museum_Schlacthof_Stuttgart.htm

http://www.travelmindset.com/story/stuttgart-pig-museum?page=1

http://www.kaiserslauternamerican.com/art-culture-and-swine-stuttgarts-historic-slaughterhouse-now-home-to-worlds-largest-pig-museum/

http://monkeysandmountains.com/worlds-largest-pig-museum

http://www.travelsignposts.com/Germany/sightseeing/schweine-pig-museum-stuttgart

Porktober and Other National Pig Holidays

Contributed by:  Toni Rasmussen

October is known as National Pork Month. Why October? It marks the traditional time of year when hogs were marketed. To celebrate National Pork Month, what else would you do besides purchase, cook, and eat pork? Numerous recipes are available online at http://www.porkbeinspired.com/Recipes.aspx?gclid=CPefpcavmcECFVFgMgodFGkAbQ.

But don’t worry, pigs and pork can be celebrated at other times of the year, too! National Pig Day is every year on March 1st. This day honors domesticated pigs, especially pot-bellied pigs in zoos. (FYI – The Omaha Henry Doorly Zoo does not celebrate pig day.) This holiday was created in 1972 by Ellen Stanley, an art teacher in Texas. She wanted pigs to be recognized as intelligent animals. Many zoos celebrate this day with Snort Offs, Pig Outs, and online Pig Chats.

Additionally, Yellow Pig Day is always celebrated on July 17th. This holiday was the early 1960s collaboration of mathematicians Michael Spivak and David C. Kelly. They were mathematics students at Princeton University who were analyzing properties of the number 17 and started to go crazy. The mythical idea of a yellow pig with 17 toes, 17 teeth, 17 eyelashes and so on was formed. Mathematicians in national colleges and universities honor the day with Yellow Pig Cake and by singing Yellow Pig Carols, such as the following:

Yellow Haze (Afra Zomorodian, 1991)

(to the tune of Purple Haze)

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Yellow Pigs, all in my brain
Lately things just don’t seem the same
I’m provin’ theorems, and I don’t know why…
Excuse me, while I kiss e^{\pi i}

Yellow Pigs, all around
Some in the sky, and some on the ground
All of them singing out “seventeen”
It’s the weirdest thing that I’ve ever seen

(air guitar)

Yellow Pigs, all in my eyes
This vision, yellow, I can’t deny
I’m turnin’ yellow, and growin’ wings
I fly away and shout “seventeen”

(air guitar)

 

No matter how or when you choose to celebrate National pork and pig holidays, always remember to thank a pig farmer. Without their daily labor and safe swine production practices, pork would not be as readily available to us as it is today. Thank a pig farmer, especially around the holidays!

 

References:

http://nationalhogfarmer.com/resources/get-ready-october-pork-month

http://www.gone-ta-pott.com/national_pork_month.html

http://www.porkbeinspired.com/Recipes.aspx?gclid=CPefpcavmcECFVFgMgodFGkAbQ

http://www.holidayinsights.com/other/pigday.htm

http://www.punchbowl.com/holidays/yellow-pig-day

http://www.yellowpigs.net/yellowpigs/YP_songs

Photo: http://terliz.blogspot.com/2012_07_01_archive.html

Be Inspired with Lasagna

Contribued by: Lukas Fricke

 Inspiration is something that comes to those who look for it. Reading this blog post, I can see you are really looking for a new twist on an Old Italian favorite. Though July 29th, National Lasagna Day, has come and gone; the ability to create a long lasting impression through pork remains. Below are some of the best takes on Italian favorites made with pork. And you are in luck, it’s National Pork Month, so a perfect time to give these recipes a try.

 

For those that are looking for pork lasagna that has a fresh garden taste check out this gem from the Food Network.

Butternut Squash and Pork Lasagna

 

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http://www.foodnetwork.com/recipes/anne-burrell/butternut-squash-and-pork-lasagna-recipe.html

 

Many people today help support both sides of the meat counter. This AllRecipes take on a pork and beef lasagna is a must try for the carnivorous consumers.

Homemade Lasagna

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http://www.allrecipes.com/recipe/homemade-lasagna/

 

Lastly, this instant inspirational pork lasagna paired with one of pork’s many favorite spices, Rosemary! Coming all the way from the U.K. this BBC Good Food entrée is sure to become an instant favorite on your table!

Pork and Rosemary Lasagna

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http://www.bbcgoodfood.com/recipes/1235/pork-and-rosemary-lasagne

 

I hope you try at least one of these flavorful recipes, using the wonderfully protein packed product of pork! Check back here for great recipes, pork farming insights, and get answers to your questions about pigs and all things pork!

You’re Bacon Me Crazy

Contributed by:  Toni Rasmussen

A tradition that started in 1104 in England helped to keep some couples’ piggy banks more full. Happy couples were rewarded with food for living in harmony. Not just any food, but flitch of course! Flitch is another term for a side of bacon. If the couple had been married without regretting their vows the past year and a day, they were eligible to participate in Flitch Day.

Many couples came from all around to prove that they did not wish to be single again. More than one couple could earn flitch if a counsel determined they were worthy. Once the couples were chosen, the common folk shouldered the Flitch Chairs and carried the couples to the marketplace. The peaceful couples knelt on pointy rocks (“Bloody Mary!” “I thought your wife’s name was Elizabeth?”). They then took an oath that was similar to their marriage vows. The couples deemed unhappy had to walk behind an empty Flitch Chair to the marketplace. However, they still received a consolation prize of gammon, a hind leg of pork.

Some areas of the world still celebrate this tradition. In England, it is celebrated every four years on July 19th. The next Flitch Day will be in July of 2016.

My guess is that the couples who lived in a “pigsty” were not determined to be happily wed. They walked behind the empty chair with the other couples grumbling at their significant other things like, “You lard,” “You’re a filthy pig,” and “Stop ‘swining'”.

Flitch Day

Experiences at Nebraska Agriculture Youth Institute are Life Changing

Contributed by: Michelle Dvoracek

For the past five summers, I have spent the second week of July on UNL’s East Campus attending the Nebraska Agricultural Youth Institute (also known by its shorter name of NAYI). I spent the first two years as a delegate and the past three years as a counselor.

To say NAYI changed my life would be an understatement. NAYI basically shaped me into the person I am today and my future career in agriculture. When I first attended the Institute back in 2010, I was a quiet high school student and I had no idea what I wanted to do when I grew up. While I still have no idea what I want to do after I graduate, thanks to NAYI, now I know that I want to be actively involved in the agricultural industry. My time on the Nebraska Agricultural Youth Council (NAYC) has also given me the opportunity to meet many other kids passionate about agriculture just like I am. I’ve met delegates from all over the state with different backgrounds ranging from corn farmers to show pig kids and even a couple organic producers mixed in there. Through the NAYC, I have also met some of my closest friends and have made memories with them that I will never forget. I know I will be able to call on these people years from now if I ever need their help and they know they can do the same.

This year, thanks to the Pork Mentorship Program, I got to experience NAYI from another perspective: as a presenter. For the commodity board sessions, another mentor and NAYC member, Toni Rasmussen, and I helped Kyla Habrock educate the delegates about the Nebraska Pork Producers Association. We talked to them about some of the health benefits of pork as well as the cooking recommendations. To show the delegates just how versatile pork is, we even had an Asian pork tenderloin salad for them to sample. To finish up, Toni and I shared some of our experiences so far in the mentorship program.

photo 1

 

Toni and I took the time to snap a group selfie with one of the groups we presented to together.

 

While this year marked my final year as a counselor, I hope this is not my last time at NAYI. I would love to come back again as a presenter sometime and help to continue educating Nebraska’s youth about this important industry.

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NAYC members Eric Wemhoff and Morgan Zumpfe enjoy their salads in some aluminum foil bowls. We gave out so many samples that we ran out of bowls so we had to get creative!