Area 30 students to hear how farmers use science, technology to grow healthier food

How has science and technology impacted what farmers are doing today to raise food? How has it changed the food we eat?

Take pork for example. Thirty years ago, not many people could have imagined pork would today be among the leanest meats available.

Students at Area 30 Career Center in Greencastle will find out how farmers have used science and technology to change pork on Friday, March 13.

Karen Lehe, a doctor of veterinary medicine from West Lafayette, will address culinary arts students at 9 a.m. and noon at the Area 30 Career Center, located at 1 North Calbert Way, Suite A in Greencastle.

Titled "Today's Pork," the class presentation by Lehe will highlight how farmers have changed how they raise hogs to meet consumers' demand for lean, nutritious and safe food.

"Farmers have been working continuously to change how they raise pigs for the better," Lehe says. "They've been able to make great progress in animal health, food quality and protecting the environment using advancements in agricultural science and technology."

For example, a USDA study found pork tenderloin is as lean as a skinless chicken breast and the American Heart Association has certified it as a heart-healthy food.

"Modern barns, a focus on nutrition and animal care mean pigs live healthier lives than ever before," she adds. "And, healthy pigs mean healthy food. I'd like to thank Area 30 Career Center for giving me an opportunity to share with these students what farmers are doing to make sure safe and healthy food gets to their dinner table today and in the future."

Lehe says there are more than 3,000 pork producers in Indiana. The swine industry contributes more than $3 billion to the state's economy each year.