Bavarian Schnitzel Ingredients
1 lb (500 g) Canadian Pork Leg Inside, Scallopini or Schnitzel
1 egg
1 tbsp (15 ml) water
2 cups (500 ml) bread crumbs
1 tsp (5 ml) dried thyme, crumbled
1/2 tsp (2 ml) salt
1/4 tsp (1 ml) pepper
1/4 cup (50 ml) all purpose flour
2 tbsp (25 ml) EACH canola oil, butter lemon wedges
Directions: Beat egg
Banff Pork Seminar Hands out Awards
Two student scientists were announced as winners of the R. O. Ball Young Scientist award at the 2015 Banff Pork Seminar (BPS).
Janelle Fouhse, University of Alberta (left) and Ben Willing of the University of Alberta accepting for first place winner, Natalie May.
The F.X. Aherne Prize for Innovative Pork Production at
Cramer Livestock Expo
Be sure to come out for the Cramer Crop and Livestock Expo. It is back for its fifth consecutive year and will be held Thursday February 19th in Swift Current, SK at Kinetic Park.
The show continues to grow each year, in addition to the one day trade show will feature the Cramer
Denmark only has a population of five million people but as far as pigs are concerned she punches well above her weight, with pig exports both live and dead contributing substantially to the Danish economy and balance of payments.
So to see new developments, Denmark is the place to be at!
The 65th European Association of
Karl Kynoch, chair of Manitoba Pork Council, at least until April when he officially steps down sat in that chair during some of the best and most difficult years of the hog industry in Manitoba. It still isn’t anything to write home about, especially here in Manitoba where government regs are stripping the industry
Dan Murphy is a veteran food-industry journalist and commentator who writes independently in various farm publications.
Recently, in an article in Pork Network, an online hog industry website, Murphy writes about the futility and absolute waste of time and money country of origin labelling really is.
Murphy asks when consumers in the United States pick up
Hashtags, farm meetings and items in file 13
As I sit in the Banff Centre hotel contemplating what to write for this column, several things come to mind.
While still attending a few key farm meetings and conventions, it is certainly not possible for me to attend the shear numbers I did when back as a young
Nanotechnology – it’s a word most people became familiar with while watching science fiction movies, but it’s become a modern reality. But what exactly is it? And how can it help push the pork industry forward into a new future? That’s precisely what the Prairie Swine Centre wanted to discover with a recent research
After seven lean years as a hog producer and making some changes going forward it is good to see some big profits returning to the pig business, says past chair of the Canadian Pork Council and an Alberta mixed farmer.
Jurgen Preugschas, farming since 1970, says following seven lean years in the pig business, he
Rick Bergmann of Steinbach, MB who is the new chair for the Canadian Pork Council says key highlights of 2014 are substantial improvements in profitability, significant developments on the trade front, major advances in biosecurity and animal health.
Some coin 2014 as maybe the best year Manitoba hog producers have ever had, but that is
