Pork 101 provides participants with the opportunity to evaluate eight live hogs in a unique, hands-on short course that focuses on pork quality, consistency, safety and value.
During the three-day class, hogs are processed to teach students about grading, food safety and product processing. Each class makes and samples processed products from the hogs including pumped loins, bacon, hams and sausage.
Three pork checkoff-supported Pork 101 classes include:
Feb. 27-March 1: Iowa State University, Ames, IA;
April 18-20: University of Nebraska, Lincoln, NE; and
May 23-25: Texas A&M University, College Station, TX.
Something bad has happened to you. It wasn't deserved and it wasn't fair. The people who did it are callous and heartless (at least in regard to you), and lazy, or they would not have done it. But they did it. It's over. It's done. You can whine and wallow in self-pity and martyrdom or pick yourself up, dust yourself off and get on with life and the business of raising quality pork.
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