Service and knowledge in the industry is what sets New Standard apart. But it doesn't seem fair to ask you to trust us when you may not know us! Read on and learn more about one of the founding partners, Tim Kurbis!
1. What is your background and education?
I grew up on a farm north of Beausejour, Manitoba as the second of four brothers. As with most farm families, us boys were fully engaged with the farm operations at an early age. I started driving the pickups in the pastures as dad was fixing fence when I was 8 years old. I was also mechanically inclined so learned to take apart, fix and put back together the equipment fairly early. This set me on a path to study power mechanics through high school alongside my regular courses.
After high school, I chose to return to the farm rather than pursue advanced studies. I worked on the farm until 1997. At that point, the farm was a bit small for more than one brother so I moved on and became a professional tourist (truck driver) for 3 years. In 2001 it was time to establish myself in something more permanent and given my love for working with livestock, it was an easy transition to a position within the hog and poultry industries.
2. What led you work at New Standard?
By 2006, I was managing the sales at a company within the industry and had gotten to know Kees through that role. We met and decided a collaboration to advance the application of technology and European ideas was the way we needed to go. Out of that, New Standard was born.
3. What is your role at New Standard?
I currently manage our Sioux Falls office and oversee, as well as participate in, sales in the US.
4. What is your specific area of expertise?
As I’m mechanically inclined with a attitude of “do it right or don’t bother”, I’m well suited to understanding the vast array of ideas and components needed to design and more importantly bring to reality livestock housing for the next generation.
5. What is your favorite part of the job?
I truly enjoy the work I do so most days I don’t feel like I’m even working but by far, my favorite part is meeting with potential clients, discussing their needs and ideas and from that, bringing a plan to them that is designed specifically for them.
6. What is your least favorite part of the job?
Although I am blessed to be part of something I love and am able to work with some genuinely great people, I am not a fan most days of the administrative aspects of the job.
7. How many ribs can you eat in one sitting?
Funny story there, I once saw ribs that had been taken from a full grown steer, grilled and served. It looked like a Flintstone-sized rib! I could eat one of those.
8. Favorite cut of pork? Way to eat turkey?
Give me a medium-rare, bone-in chop cut 1.25” thick! The Hutterite Colonies make a turkey cutlet that is usually pretty awesome, and I’ll always eat too many of those.
9. When you aren't working, what do you enjoy doing?
I don’t usually feel like I’m working so I get in trouble for not “shutting down”. When I’m not doing something for New Standard, I do enjoy getting out into nature somewhere. Hiking places without trails, getting lakeside somewhere in the summer or exploring parks around Sioux Falls. (This feels like I’m filling out a dating questionnaire…)
10. What did you think you would be when you grew up?
I always thought I would remain a farmer when growing up. Funny how things work out. Now I’m working with animals which I love, and wouldn’t want to do anything else.
