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Pork Yeah, for your nutrition: Episode 138
Manage episode 446106255 series 2616865
Вміст надано Michele Payn and Nicole Rodriguez. Весь вміст подкастів, включаючи епізоди, графіку та описи подкастів, завантажується та надається безпосередньо компанією Michele Payn and Nicole Rodriguez або його партнером по платформі подкастів. Якщо ви вважаєте, що хтось використовує ваш захищений авторським правом твір без вашого дозволу, ви можете виконати процедуру, описану тут https://uk.player.fm/legal.
No - you DON’T have to cook pork until it’s gray. This, along with the idea that pork is somehow not a healthy protein choice are two misconceptions that Jeanette Merritt, director of Communications for Indiana Pork, wishes would go away already.
“Pork still has the perception of not being a good dietary choice,” says Merritt. “Consumers think chicken is the only healthy meat available to them. A boneless pork loin as the same amount of fat as a skinless chicken breast.”
She talks through pig squeals, animal care, Indiana's infamous pork loins, environmental improvements in farming, and why Proposition 12 in California has been a factor in driving up pork prices.
A 4th generation pig, corn, soybean, and wheat farmer, Merritt proudly raises three kids with her husband, Rusty, where at least two of them want to be the 5th generation on the farm and the other wants to be an ag education teacher. She has spent her entire career serving agriculture.
Merritt encourages consumers and dietitians to familiarize themselves with Pork’s We Care Principles. She also hopes that these principles - centered around food safety, community, environment, animal welfare, people, and public health - will encourage the next generation to explore opportunities in agriculture.
“Overall, we have a labor shortage, as much of agriculture is dealing with. We need younger people to come in and want to be involved in pork production!” says Merritt.
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