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When the lunch bell rings in Switzerland County schools, students race to the front of the line to get a Marshall burger.
The new hamburger, named after high school principal Derek Marshall, was added to the menu in January. School officials say the new grilled burger is more nutritious (85 percent lean) than the old burger; students say it just plain tastes better.
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The Marshall burger is a hit with Switzerland County students and its namesake, principal Derek Marshall. The burger is made from locally raised beef. (Photo by Tom Campbell) |
One of the main differences is that the Marshall burger is “home grown” from beef cattle raised in Switzerland County. Producer Julian Hartman, who maintains a herd of 35 cows, sells feeder calves out of state but holds back a few to feed out and market locally. The beef he sells to the local school corporation is organic, with no additives or antibiotics. “The beef is raised here and consumed here,” Hartman says. “The money circulates within, and that is good for the community.”
Finding their niche
Hartman found this new niche market with help from Purdue Extension's Ways to Grow and Beyond program, which helps farm families establish secondary or supplemental business enterprises. The emphasis is on providing the tools and resources for success. “One major strength of the program is John Keeton, a full-time field coordinator who works directly with the participating families,” says Tom Jordan, assistant director of Purdue Extension. Keeton checks with participants monthly to monitor progress, provide encouragement and help find other resources.
Due west of Hartman's beef farm in Scott County, former cattlemen Jerry and Daniel Pellman now raise fish, along with a few beef cattle and buffalo.
The brothers sought assistance from Keeton to make the transition. The Pellmans have four ponds where they raise prawns from May to September and rainbow trout from September to May. Last year, the Pellmans sold 5,000 prawns. They expect to sell about 30,000 this year. In May, they harvested their first trout.
How did these cattlemen make the conversion? “It took time, research and hard work,” says Jerry Pellman. “John Keeton and I attended seminars to learn about aquaculture and how to get started in the industry.”
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