By Maggie Edwards 

A rainy December day at the Auburn University Swine Unit and Meat Lab led to unique professional development for 20 family and consumer sciences (FACS) teachers from across Alabama. 

Sponsored by the Alabama Farmers Federation Pork Division and FCCLA, Pork to Plate equipped educators with a better understanding of Alabama-raised pork and its journey from farm to table, said FCCLA State Adviser Theresa Long.

“Teachers provide lessons to students on different types of foods, nutrition and cooking,” Long said. “It’s important for people to understand where their food comes from. To effectively teach this, teachers need to experience it. Family, Careers and Community Leaders of America (FCCLA) emphasizes the farm-to-table pipeline of food grown in our state.”

The eager and ready-to-learn group discovered the process of raising pigs from farrow to finish and toured the meat lab. They also learned how to make sausage gravy from Auburn High School Chef John Everson. 

The cooking demonstration was key as the group prepares for the FCCLA state culinary arts competition in February, Long said. This year’s contest is high on the hog, she added.

“The recipes chosen for the contest reflect Alabama-produced commodities,” Long said. “We have used beef and U.S. Farm-Raised Catfish in recent years but wanted to implement something new for 2026 with pork. Part of our hope is that when teachers and students use the commodity in their classroom, it will translate into them using it at home. We hope to promote Alabama-raised food and the farmers who had a hand in producing it.” 

Oak Mountain Middle School FACS teacher Josie Boyd walked into the event with scarce knowledge of the swine industry. She left with ideas for her classroom — and an appreciation for agriculture. 

“I value using our resources for our food,” Boyd said. “Homegrown and locally raised is good. It’s important we know where our food comes from. We need to teach our kids that earlier.” 

Boyd said she prioritizes hands-on learning and diverse labs in the kitchen.

“I’m planning to take the pork to plate concept back and cook sausage gravy with my students,” she said. “Every time we do a new lab, kids are learning measurable skills, but they are also learning teamwork, leadership and communication. It’s a life skills class.”

Long said the goal is for teachers like Boyd to glean hands-on experiences to pass to students.

“They are the next generation of consumers,” Long said. “Education should open new worlds for them to explore. What we are doing is just a small part of that, but I believe it’s an important part.”

Federation Pork Division Director Colton Christjohn said this program gives him hope for a bright future of the swine industry. 

“While not a leading producer of pork, we still place a high value on pork produced on Alabama farms,” Christjohn said. “Having teachers excited about implementing pork into their classrooms is encouraging. Farmers across the state work hard to bring a high-quality, nutritious product to the table.”