The COVID-19 pandemic has meant changes in just about everything in our lives over the past year, and that includes how Sask Pork has carried on its affairs.  
“Over the past year we really haven’t had any face-to-face meetings,” said Mark Ferguson, General Manager with Sask Pork. “… It’s been a challenge not seeing people face-to-face.”  
But, alternatives were found because “business goes on,” even in the midst of a pandemic when you are dealing with raising and marketing live animals.  
The situation has meant annual events, such as the Sask Pork industry symposium, their annual general meeting, and regular meetings of the Board of Directors have all gone online.  
Interestingly, numbers attending events held steady online, with Ferguson noting the AGM in particular “numbers were very similar to when it was in person.”  
Ferguson noted for some the online presentation made participation easier. He noted barns require daily attention, so it can be difficult for barn staff to get away to attend a function such as the Sask Pork Symposium.  
“You can’t stop the business of production,” he said.  
With proceedings online it was easier for some to tune into sessions, and with the speakers recorded they were available for viewing later as well, and Ferguson said people took advantage of that opportunity too.  
“We definitely had comments over the past year where some producers prefer virtual,” he said, adding “you can’t always get away from the barn to attend events.”  
However, there is something lacking when meetings go online, and that includes allowing everyone to be engaged and the personal interaction attendees can have away from listening to specific presentations, noted Ferguson.  
“It’s not having everybody in the same room when you have discussions,” he said.  
“And, after presentations the one-on-ones.”  
The latter can be an important element of gathering, bouncing ideas off other producers, or getting some sage advice from someone facing similar challenges in their barns.  
“You miss a lot of the individual conversations, the heart-to-hearts,” said Ferguson.  
While there are shortcomings to be online, Ferguson said moving forward, beyond the pandemic, Sask Pork will likely look to a ‘blended’ offering, where people can gather, but those who can’t attend can tune in online.  
There is the challenge of keeping those online “feeling involved” in proceeding, but it is worth finding the proper mix to include both, he said.  •
— By Calvin Daniels