Glacial Lakes Ag Management - Gierke Farms
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We at GLAM believe that our employees are our most valuable assets to our company. We attribute our success as a company in significant part to our ability to recruit, hire and maintain a happy and productive work force.


Knowledgeable & accountable with over 50 years of experience in Farrow to Finish Operations

Experienced & reliable local labor recruiting the best possible people who can fit within your culture and contribute to your organization

Firsthand experience with multiplication and start ups

Many bridges built to establish strong buyer/seller relationships

We are local, experienced, cooperative, reliable, ethical, and highly motivated



Thank You to all who attended the

360 Sow Performance seminar

Held on August 2, 2013 by Glacial Lakes Ag. Management and Merck Animal Health at the Holiday Inn in Alexandria, MN.

Rich Schlueter, DVM from Merck Animal Health, Tim Loula, DVM from Swine Vet Center and Ron Ketchem were the three key speakers at this event.

For more information on this event:


Watch for information on our

March 2014 seminar.



One-Skillet Pork with Wild Rice and Herbs

  • 1 lb. pork tenderloin, lean, cut into bite-sized pieces
  • 1 - 8oz package sliced white or brown mushrooms
  • 1 1/2 cup chicken broth
  • 1 cup uncooked white and wild rice blend
  • 1 Tbs. Italian herbs, herbs de Provence or other dried herb blend
  • 1 1/2 cups frozen mixed vegtables, thawed
  • salt and black pepper

In a skillet or saute pan with a tight-fitting lid overhigh heat, combine pork, mushrooms, broth, rice and herbs. Bring to a boil, reduce to a simmer, cover and cook  minutes.

Stir in mixed vegtables and continue to cook until liquid has absorbed, rice is tender and pork is cooked through, about 5 minutes. Season with salt and pepper to taste and serve. Serves 4.

USDA Guidelines: Pork can be safely cooked at 145 F, followed by a three-minute rest. Ground Pork like other meats, should be cooked to 160 F.

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