In a recent blog, we were able to interview Mr. Mikael Kirk of AgriSys about the history of loose sow housing and ESF in Europe. Our conversations brought us to the potential future of hog farming. Mikael had some interesting thoughts to share. 

When having the opportunity to share about farming, whether for a newspaper, a tour, or standing in line at the grocer, it's important to remember you are an Ambassador. Being an Ambassador for Ag is incredible.

In our ongoing series of Pig & Swig, the team headed to Fort Rouge, Winnipeg, MB to Brazen Hall. We had empty bellies and a hankering for some real delectable pork meals. 

We decided upon Brazen Hall after several internet searches using the term “beer and pork winnipeg”. This location became the best one to fit our desired needs. All meats are smoked in the Brazen Hall smokehouse daily, in their competition smoker out front of the restaurant. We came in with our minds set on review, but our stomachs set on a good pint and great food.

We focused on 4 key areas: Pork Selection, Quality of Pork, Brews/Drinks, and Atmosphere.

New Standard had the chance to sit down and talk with Myrna Grahn about the Bruce D Campbell Farm and Food Discovery Center. It is located at the National Centre for Livestock and Environment at the University of Manitoba. The center helps to educate the public about the importance of agriculture within the community. They can receive up to 1500 people, who come through the center in one day!

Their main mission, “people want to genuinely learn and know. It’s a personal thing. People want more transparency,” says Myrna. This mission has turned the focus into a clear worded goal: traceability.