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Show PAGE 3 Badge City Netns SEPTEMBER 9, 1994 Four Farms - Deb Teas Geta Tae oft Photos ees by Carroll's Feds: Inc. By Rhonda Ezzell, Carroll's Foods, Inc. operations. Their training varies from day to day, and includes everything from pig "Wow," Tom Sharp said when he walked onto the hog farm for the first time. Tom is one of 15 associates from Circle Four Farms in Utah that are training at Carroll's Foods, Inc. in - Warsaw, North _ vaccinations to paperwork, _ which will ensure versatility in each area: of hog production. "We are really ‘ looking forward to having Circle Four Farms come to Milford, Utah. . We are excited about the growth it Carolina. “It was incredible to see how smoothly the farm operates. There's no will create in our community and the surrounding communities," Nelson Gray room for a half done job," Tom continued. boosted. Most of the 15 trainees, who include Les Whitney, Michael Chapman, Tammy Henderson, Brenda Arfsten, Sharp, Brent Troy Netto, Tom Shaun McGinn, Hardy, Kerry Sherwood, Jim Dysart, and Ken Frost all from Milford, Mary Hopkins of and. Andy Minersville, Floyde, Max Anderson and Pancheo Chavez of Beaver. had never been on a confined hog facility in their lives, until coming to Carroll's They have all been amazed at the sheer size, cleanliness and ease of Anticipated growth for Circle Four Farms is expected to include 117,000 sows with a supporting feed mill and fresh meat processing plant. The total number of associates should reach 1,000 over the. next five years. Projected construction of the feed mill will begin in 1995. To gain a better understanding of the size and operational technology of the projected mill, the Circle Four Farm's Trainees toured Carroll's newest feed mill in Laurinburg, which is slated for completion by the end of September. Ed Baker, Laurinburg Mill Manager, told the trainees that the two mills will be nearly identical. When up and running, each mill will produce 13,500 tons of feed which was Laurinburg, sponsored by Circle Four Farms. never Max tasted had, in fact, but seemed to _ Someone _ per week on a 24-hour, two enjoy them all. - shift schedule. When not working butter bean seeds to plant in or touring together, the 15 trainees enjoy _ dining together and conducting their evening "family meeting", where they discuss hog production, Southern culture, and most anything in-between. "You always know, heard I've about Southern hospitality, but often wondered if there was such a thing. Now, I know it's true; everyone is so nice and eager to help in any way," Tom said. In discussing other cultural distinctions, Max Anderson said he enjoyed the variety in Southern culinary. "I didn't recognize anything on today's buffet, but I've enjoyed it all," Max said. He was, of course, making reference to the lunch buffet at General McArthurs Restaurant in even opportunity to experience this Southern delight. On butter beans, collards, or Southern style barbecue, .. mentioned buying next year's garden. One tradition they all seem to want to adopt is the concept of a family pig picking. Now that Circle Four Farms culinary leaving North Carolina, the 15 trainees will be evaluated to determine their particular strengths and will be placed accordingly at Circle Four Farms. They each feel their stay in North Carolina has been both challenging and educationally rewarding, and are now eager to return is in the area, everyone in home to meet the exciting Utah new challenges in the swine will soon have the industry. |
