Food Dialogues series to continue in Minnesota

Aug 07, 2015

Event scheduled for Tuesday, August 11th

In an effort to create open avenues of communication when it comes to GMOs, animal health and food production, a panel of experts will hold discussions in Minnesota on Tuesday, August 11^th.

The discussion, entitled “Farm to Consumer: Bridging the Gap between Consumer Concerns and Food Production and Sourcing Decisions” is part of the U.S. Farmers & Ranchers Alliance’s Food Dialogues series.

The event will be moderated by Alan Bjerga, an agriculture policy journalist for Bloomberg and will feature:

Bertrand Weber, director of Minneapolis Public Schools Culinary & Nutrition Services
Bill Gordon, a corn and soybean farmer from Gordon Farms in Worthington, Minnesota
Greg Reynolds of Riverbend Farm in Delano, Minnesota
Jen Haugen, a Registered Dietician
Jorge Guzman, executive chef at Surly Brewing
Rochelle Krusemark, a corn, soybean, pork and beef farmer from Trimont, Minnesota
Steve Peterson, former director of sustainable sourcing at General Mills
Steve Polski, senior director of sustainability for Cargill

"We're excited that this panel line-up includes diverse and local perspectives on food production and sourcing," said Randy Krotz, CEO, U.S. Farmers & Ranchers Alliance (USFRA). "By bringing together voices from across the spectrum to a local setting, the discussion will dive deep into consumer concerns and what local food companies, large corporations, organizations and Minnesota farmers are doing to better adapt and communicate."

The panel discussion is scheduled to take place on Tuesday, August 11^th at the Mill City Museum with a check-in and reception beginning around 5:30pm and the discussions starting at 7:00pm.

People interested in attending the event must register; those who are unable to attend, a recording will be uploaded on Thursday, August 13^th.

Video: Dr. David Rosero: Fat Quality in Swine Diets

In this episode of The Swine Nutrition Blackbelt Podcast, Dr. David Rosero from Iowa State University explores the critical aspects of fat quality and oxidation in swine diets. He discusses how different types of lipids affect pig performance and provides actionable insights on managing lipid oxidation in feed mills. Don’t miss this episode—available on all major platforms.

Highlight quote: "Increasing levels of oxidized fats in swine diets reduced the efficiency of feed utilization, increased mortality, and led to more pigs being classified as culls, reducing the number of full-value pigs entering the finishing barns."

Meet the guest: Dr. David Rosero / davidrosero is an assistant professor of animal science at Iowa State University. His research program focuses on conducting applied research on swine nutrition and the practical application of smart farming. He previously served as the technical officer for The Hanor Company, overseeing nutrition, research, and innovation efforts.