Posted on Mar 25, 2019
At 12:20 the meeting was called to order by President-elect designee Deb Nygaard.
 
Barb Memory
 
Barb invited Rotarians to join her this Sunday, March 31 at 3pm at Roseville Lutheran church for a free symphony concert.
 
The invocation was given by Mary Nienaber.
 
Lynn Scott introduced the visitors and guests including Ron Hughes from the Excelsior Rotary and Mary Vanderwert from the St. Paul Sunrise.
 
Mary Vanderwert let us know about the St. Paul Sunrise club’s community forum which will happen on May 2 at 7:30 AM at the Town and Country Club concerning climate change. This forum has had very high-level speakers and this year will include Paul Huttner, Chief Meteorologist for Minnesota Public Radio.
 
Lynn also reminded us that at the Taste of Rosefest we recycled 97% of all the waste that we generated there. At our regular Rotary meetings, the waste will be divided into three parts it will be trash, recycle or compost. Hopefully, we will become as environmentally friendly as possible with this process.
 
David and Deb, next club presidents, recently attended the NCPETS conference to prepare for their year as a Rotary Club President.
 
Looking forward, the next Board of Directors team still openings for a Public Image and Membership team lead. If you are interested in either, please contact David or Deb.
Barb Jacob will have two knees replaced this coming week. We wish her a speedy recovery.
 
Deb Nygaard, Marie Culhane
 
Our speaker for the day was introduced by President elect David Kray.  She is Dr. Marie Culhane Who graduated from the University of Minnesota school of Veterinary Medicine and specializes in working with swine.
 
Doctor Culhane talked with us about One Health, an organization that deals with pigs, people and the planet and how the health of all three of those entities are connected. She talked about the different classifications of animals that fats care for. There are the food animals, that never sit on our couches, companion animals like our dogs and cats, and aquatic animals for example salmon farms and zoo animals.
 
Because she deals primarily with swine and is concerned about keeping pigs healthy, she is intimately involved with the flow of antibiotics through the animals to humans. Pigs, like people, need antibiotic’s from time to time to fight off diseases and one of the responsibilities of a swine producer is to make sure that those antibiotics are gone from the flesh of the animal prior to them being used as human food. These medications help deliver to us pork that is primarily disease-free. The pork is also well regulated by the FDA by inspecting to ensure that it is disease-free and antibiotic free at the time of slaughter.  In the current swine operations routinely any people working with the swine are required to Shower In and Shower Out of the facility they are visiting. In addition to the showers they are also required to wear clothes supplied to them by the local pork producer to make sure they do not carry any kind of disease or bacteria into the swine facility.
 
Some of the primary antibiotics used in swine that are also used in humans are penicillin and tetracycline and some of their derivatives. Any antibiotics used in swine after a certain stage of their growth is required to be bought by prescription from a veterinarian in order to make sure that there is enough time between the addition of the antibiotic and the slaughter date to make sure it is gone from the meat of the animal.
 
If you happen to be preparing pork remember that it should be cooked to 145°F in order to help keep it safe. If you happen to be preparing some form of blended pork, then the temperature should be 165°F.
 
Due to the current pig genetics, pigs now are about 75% lean or better from many years ago.
If you happen to be looking for more information about pork the website Dr. Culhane recommended is “pork.org”
 
 
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