P
IG TALES Issue 3 2012 We Care
The Official Publication of the Kansas Pork Industry
Productive Year for Agriculture Legislation KPA Food Sponsor at Just For Her Expo Pig Tales 1
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Pulled Pork Tostadas with Slaw & Chipotle Cream
Pulled pork goes way beyond the bun with these delicious, easy-to-prepare tostadas. Take flavor even further and add pulled pork to wraps, pizzas, chili, salads, tacos and more. For more inspiring ideas, visit PorkBeInspired.com
KPA
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©2012 National Pork Board, Des Moines, IA USA. This message funded by America’s Pork Producers and the Pork Checkoff.
PorkBeInspired.com
We Care
Issue 3
Pig Tales
The Official Publication of the Kansas Pork Industry
President-CEO Tim Stroda kpa@kspork.org
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Productive Year for Ag Legislation A Look at 2012 Kansas Legislation
6 KPA Sponsors Just For Her Expo
10,000 Women Connecting with Pork
8 KPA at Touch-A-Truck
National Ag Hall of Fame’s Youth Event
10 Board Member Spotlight The Suther Family
12 Current Events
Director of Industry Relations Jodi Oleen jodio@kspork.org 2012 KPA Board of Directors Chairman: Alan Haverkamp – Bern Kent Condray – Clifton Jim Crane-- Liberal Kevin Deniston-- Scott City Daniel Gerety-- Seneca Jerry Morris-- Sedgwick Michael Springer – Sycamore Ron Suther – Blaine Jim Nelssen – Kansas State University 2012 KPPC Board of Directores
Research, Outreach & Swine Classic
12 Current Events
Education, iPad Giveaway & Volunteering
14 PQA Plus Site Rebate 15 Recipe
Bacon-Pork Chops with BBQ Glaze
ON THE COVER Bacon-pork chops with bbq glaze. Need we say more? Find this great recipe on page 15. As always, check out porkbeinspired.com for more great pork recipes.
Chairman: Michael Springer- Sycamore Kent Condray – Clifton Alan Haverkamp – Bern Pete Sherlock- Washington Pig Tales is the official publication of the Kansas Pork Association and the Kansas Pork Producers Council. The publisher cannot guarantee the correctness of all information or absence of errors and omissions, nor be liable for content of advertisements. We reserve the right to edit or refuse all materials. The KPA does not guarantee or endorse the performance of any products or services advertised within the publication. All Pig Tales inquires should be directed to the editors at: Kansas Pork Association 2601Farm Bureau Road Manhattan, KS 66502 Phone 785-776-0442 Fax 785-776-9897 Web site: www.kspork.org
Stay connected Pig Tales 3
We Care
Productive Year for Agriculture Legislation The Kansas Pork Association, in cooperation with the Kansas Department of Agriculture (KDA) and other agricultural groups, worked with legislative leaders to pass new laws during the 2012 Legislature in the areas of agricultural business, animal health, water and food and meat safety. “I appreciate our stakeholders across Kansas and the organizations representing farmers, ranchers and agribusiness that were key supporters of the pro-agriculture legislation this session,” said Kansas Secretary of Agriculture Dale Rodman. “Legislators embraced an aggressive agriculture agenda and worked hard to pass bills that make Kansas an even better place for agriculture to do business.” AGRICULTURE BUSINESS House Bill 2502 expedites the process of counties approving corporate swine production. The bill makes the process of counties approving a corporate swine production facility the same as dairy facilities by allowing county commissioners to directly permit or deny a swine production facility within its county. The county commissioner’s decision is subject to a protest petition where 5 percent of the voters can cause the issue to be placed on the next state, county or special election for voters to decide. With the help of other agriculture groups, $147,580 was added in the department’s budget to fund agriculture statistics market reports. These reports provide data many Kansas producers and agribusinesses count on when making business decisions. Reports funded include the custom rates survey, bluestem report, hay market and sunflower market reports, livestock market report, and district level land values report. Additionally, agriculture groups worked to see that $75,000 included in the Governor’s budget to maintain the Kansas Department of Agriculture grain warehouse program remained in the final budget. Grain warehouse inspections help ensure that Kansas grain producers have safe, solvent warehouses where they may store their commodities and help reduce fraud in the grain industry. ANIMAL HEALTH Senate Substitute for House Bill 2596 increases protection to livestock producers from animal rights extremists, strengthens the laws against those who harbor feral swine, provides necessary tools for the pet animal facility inspection program, and makes other needed changes to animal health laws in Kansas. The bill enhances Kansas’ pro-agriculture environment by providing additional protection to livestock 4 Pig Tales •
producers. It clarifies that individuals who misrepresent their identity to gain employment or other access to a farm cannot avail themselves to the defense that they were given permission to work on or enter a livestock facility if charged with illegally taking photographs or videos or damaging the property. Since 1990, Kansas law has protected producers from people engaging in these activities without the consent of the owner and with the intent to damage the enterprise. Changes made in 2012 strengthen Kansas law further by protecting livestock producers from activists attempting to fraudulently gain access to their property. The bill strengthens feral swine laws by making it clear that breeding or possessing Russian Wild Boars for hunting will not be permitted even if these animals are fenced in. Feral swine present significant animal health risks and can also cause property damage. The disease risk is present even if the feral swine are enclosed. Now, the loophole is closed and as of January 1, 2013 all Russian Wild Boars are illegal in Kansas. The bill provides specific authority for the Animal Health Commissioner to put in place limited quarantines to reduce the spread of animal disease. It is also now clear in statute that the Commissioner may obtain injunctions and administrative search warrants if necessary to enforce the requirements of the acts. Finally, the Commissioner now has the authority to assess civil penalties for violations of several acts after providing notice and an opportunity for a hearing. Other changes to the animal health laws include amending the livestock auction market sections to allow bond equivalents, making it unlawful to use deceptive financial practices in running a public livestock market, adjusting outdated fine levels, modernizing statutes for technological advances, and eliminating antiquated and immaterial statutes. WATER The groups supported bills designed to conserve the state’s water supply and extend the life of the Ogallala Aquifer. These historic water law changes include: House Bill 2451 eliminates the state’s “use it or lose it” water policy in areas closed to new water right appropriations and gives landowners incentive to conserve water, removing a perception that they must use their maximum amount of water, even when they don’t need it, just so they don’t lose water rights. Senate Bill 272 amends Multi-Year Flex Accounts to expand irrigators’ capabilities and options so they can manage their crop water over a 5-year period without
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increasing long-term water use under their water right. House Bill 2516 amends the state’s water banking program. The changes provide for more permanence in water banks and allow additional water banks to be developed where local producers find it to be a tool that will help them in conserving water and protecting the economy. A water bank allows the short term lease (up to 10 years) of water rights at a price set by the seller and agreed to by the buyer. House Bill 2517 extends the sunset for the Water Transition Assistance Program (WTAP) by 10 years to the year 2022 and makes other improvements to the program. The purpose of this voluntary, incentive-based water right retirement program is to provide a structured mechanism for the permanent dismissal of irrigation water rights and the reduction of consumptive groundwater use in focused, over-appropriated areas. Senate Bill 310 establishes a Local Enhanced Management Areas process through groundwater management districts (GMDs) that allows local communities of producers to collectively decide their future by initiating the implementation of conservation plans that meet their local goals. Senate Bill 148, the water right division bill, makes clear the authority of a water right owner to divide that water right into two or more distinct water rights without losing priority. FOOD AND MEAT SAFETY Senate Substitute for House Bill 2730 makes significant changes in the laws governing the KDA food safety and lodging program and its meat and poultry program. In an effort to increase transparency and clarity, all laws related to the distribution, processing and storage of food, drugs and cosmetics in Kansas have been consolidated in one act. Some licenses have been consolidated and a fee structure will be adopted to allow for riskbased inspections. Policies exempting certain businesses from licensing and inspection have been clarified in statute, and 78 archaic, redundant or unnecessary statutes were deleted. Changes also modernized statutes bringing them up to date with how business works today. The bill also updates meat and poultry statutes to adopt the current version of federal regulations setting the standard for humane handling and slaughter at meat plants. This was necessary to obtain the state program’s “equal-to” U.S. Department of Agriculture status in order to keep operating a state inspected program. Kansas had previously adopted an old version of the humane handling regulations, so plants will see no change in the requirements, or the enforcement of the requirements.
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Inspiring Consumers
KPA Food Sponsor at Just For Her Expo From June 1-3, your association was the Food Sponsor at the Just For Her Expo. The expo is Kansas City’s premier women’s expo hosting approximately 10,000 women at the Overland Park Convention Center. While at the expo, attendees have the opportunity to sample great food, shop and pamper themselves. The Food Sponsorship included a premier 20 foot long booth among the jam packed convention center by food vendors, mentions on local radio stations, the Pork Be Inspired logo on all printed and online material and a stage demo. Other sponsorship benefits included signage at the Just for Her booth, Facebook promotions and email blasts. The KPA booth was completely transformed into The Pork Inspiration Cafe, a faux kitchen, thanks to Fine Furniture by Shultz of Wamego, KS. Inside the cafe, four celebrity chefs prepared their favorite summer pork dishes over the 3 day expo. Chefs and dishes included
Rob Russell of Ace of Hearts BBQ preparing a Bacon Explosion; Annie Shultz of MamaDweeb.com preparing Prosciutto-wrapped Mozzarella, Tomato and Basil Balls; Chef Alli of Chef Alli’s Inc. preparing Crispy Bacon and Sweet Potato Hash; and Chef Renee Kelly of Caenen’s Castle preparing Smoked Pork Tenderloin with Herbed Spaetzle. Recipes can be found at www.kspork.org under the cooking and nutrition tab. To make sure that each attendee connected with pork, KPA hosted a 30 minute cooking demonstration and a $250 grocery giveaway from Kansas pork farmers on the main stage at noon on Saturday. The demonstration area was packed with listeners as Chef Alli reviewed the correct cooking temperature for pork, gave step by step cooking tips for mouthwatering pork and demonstrated her signature Southwest Pork Tenderloin and Quinoa Salad. After the demonstration, eager pork lovers lined up at the booth to taste Chef Alli’s creation.
Above: Celebrity chefs and volunteers get ready to serve some pork! From left to right, Chef Alli, Marian Condray, Annie from MamaDweeb. com and Marietta Hruza.
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Inspiring Consumers
Above: Chef Renee Kelly prepares smoked tenderloin in front of a hungry crowd. Below: Crispy Bacon and Sweet Potato Hash.
KPA also used this venue to collect email addresses for the Kansas Quick Bite with a grill giveaway from The Good One Smoker. The giveaway lasted from Friday to Sunday and was announced at 3 o’clock. Special thanks to Ace of Hearts BBQ for making this giveaway possible. These emails allow your organization to stay in touch with attendees long after the expo is over. Currently, there are over 3,000 general consumers in Kansas on this list. The KPA would like to give thanks to the Condray family and farm volunteers, Sara Schwertner and KPA staff for all of their hard work at the event.
Below: Chef Alli presents cooking tips and her favorite summer pork tenderloin recipe to a full house for the KPA pork demonstration.
Pig Tales 7
Inspiring Consumers
Touch-a-Truck at National Ag Hall of Fame
Above: Peggy Bellar, Howard explains how modern barns help farmers feed more families with less. Below: Interactive barn in action.
National Ag Hall of Fame’s first Touch-A-Truck was held June 9. The event was hosted by the Wyandotte and Leavenworth County Farm Bureau Associations and was targeted at youth learning more about America’s most important industry- agriculture. While at the event,
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families explored trucks, trailers, equipment, farming information and a petting zoo. Your organization’s booth included a new hands-on learning tool, an interactive finishing barn. The barn is complete with an office, visible pens, a nipple waterer
Inspiring Consumers
Have an event?
Our interactive barn is ready and we want it showcased around the state! The barns can be used for any age audience and would be ideal for school visits, open houses, OMS presentations, county fairs, or agriculture awareness meetings.
Above: The booth set up at Touch-A-Truck for curious visitors. Below: The V.I.P.I.G giveaway.
The display includes the barn, signage, educational materials and talking points for those talking about the barn to the public. KPA encourages individuals interested in using the barn display to schedule their requests with Jodi at jodio@kspork.org or call 785-776-0042.
and a working curtain. The barn also has messaging about modern barns. KPA members and farmers Peggy and Ethan Bellar of Howard were on hand to talk about how their farm uses modern barns to take care of hogs. “Farmers need to promote themselves to inform,create and build trust between agriculture and consumers,” stated Peggy Bellar of Howard. Bellar and her son, Ethan, volunteered to answer questions about how their farm uses modern barns to take care of hogs. “Who better to create that connection than a person who makes their living in production agriculture?” stated Bellar. Questions about farming addressed feeding animals, drinking water for hogs, how long hogs were fed for market, handling waste, how feed is transported and why barns are used. The KPA would like to give a special thanks to the Bellar family for volunteering for the event. Pig Tales 9
Inspiring Consumers
Building Diversity Story and photos by Sara Schwertner This is one in a series of stories about Kansas pork producers targeted toward general consumers. The stories will be utilized in multiple communication pieces including Operation Main Street talks, Facebook, and our website.
Starting with 250 sows as a large producer in the 1970’s, Ron Suther of R&R Suther Farms has always had the vision of a family farm owned and operated by close family members and small staff. Today, Suther is living that vision. Ron and his wife Micki, have five children; Tracy, Audrea, Matt, Greg and Grace. The kids were all raised on the farm located near Blaine. R&R Suther Farms is a partnership consisting of Ron and Micki, Ron’s brother, Dan and their father,
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Ralph. Suther’s son, Matt is also a large part of the operation, and Grace shows an interest in the farm as well. R&R Suther Farms is both a pork production and a farming operation. The farm’s contract nursery operation receives and ships 6,500 pigs per year. The farming operation currently operates 2,500 acres of cropland and 2,000 acres of custom farming work. Suther began producing hogs right out of college in 1975. He started with a farrow to finish operation and 250 sows, which quickly grew to over 300 sows. He really enjoyed the full operation and became very involved in the industry. He currently serves on the Kansas Pork Association’s Executive Board but served as chairman for several years.
In 2009, R&R Suther Farms made the decision to downgrade the size of their hog operation. “I had no desire to become a people manager,” said Suther. “And it seemed like for us to survive in the industry, we would need to begin to expand and continue to expand, increasing our reliance on more employees.” Suther, who has a background in agronomy, enjoys the crop production side of his operation. His wife, Micki, runs the contract nursery operation. Matt is involved and interested in the farm and helps in the mechanics and farming operation while Grace enjoys helping Micki in the barns with the nursery pigs. This contract nursery farm is very similar to a contract feeder farm. The Suthers have a contract with an-
Inspiring Consumers
other farmer; the pigs arrive at R&R Suther Farms when they are three weeks old. They are raised, fed and cared for until they are three months old which is about 80 pounds. Micki really enjoys the contract nursery operation. She enjoys focusing on the nursery pigs and the slightly laid back and flexible schedule. “I always know what to expect when I walk into the barns,” said Micki. “I don’t have any unexpected births and it’s just more flexible than the full farrow to finish operation.” Ron and Micki have always wanted R&R Suther Farms to stay a family farm, but the Suthers don’t believe that the mega-pork corporations are pushing out small family farms either. When in fact the large sow family farms are helping smaller farms stay in business. “It takes a large producer to help us stay in business,” said Micki. “They need us all and I love producing a product that the everyday food purchaser can buy.” Ron and Micki have hopes to continue producing and running their operation at their current level. They want to provide a family farm for the next generation.
Left: Suther Family- Matt, Grace, Micki, and Ron. Top Right: Grace enjoys helping in the nursery barns. She and Micki get the pigs up and exercised four times a day to increase metabolism and feed intake. Bottom right: Grace, Micki and Ron take a quick picture in the nursery barns. Pig Tales 11
Inspiring Consumers
Checkoff Showcases Continuous Improvement Efforts Sustainability is critical to pork producers, National Pork Board President Conley Nelson told reporters Wednesday at World Pork Expo in Des Moines, adding that pork producers view sustainability as something larger than just the traditional environmental definitions. Nelson said he tells fellow farmers that to understand where we are as an industry, we first needed to take a look back. What the data showed was decades of continuous improvement. The new research validates what farmers have always believed: that the production improvements we’ve made in our industry have improved the environmental sustainability of today’s modern pork farms. The new Checkoff-funded study analyzed how the industry’s gains in production efficiency over the last 50 years have affected pork’s environmental impact. Everything affecting pork’s footprint at the farm level was included in the model, including feed, water, energy, land and crop-nutrient resources needed to produce pork. “In 1978, a sow in the U.S. would produce 9.95 pigs per year. Today, through better care of our animals, improved diets, and better housing, a typical sow will produce 9.97 pigs per litter – an amazing increase since sows are typically able to have at least two litters per year. Caring for more animals, while using fewer resources, benefits farmers, consumers, and the environment.” Other notable data from the research includes: -Water use has been reduced 41 percent per pound of carcass weight -Land use has been reduced 78 percent per pound of carcass weight -Carbon footprint has been reduced 35 percent per pound carcass weight
Reaching Primary Home Cooks with Taste of Home Cooking Schools Summer is here and the KPA is working to get more pork served up by our most powerful customers. Kansas Pork Association joined over 700 primary home cooks for the Taste of Home Cooking School in Manhattan May 24. Your associations’ booth included freshly diced and seasoned pork loin samples, coupons, recipes and good selection of pork rub for consumers to consider 12 Pig Tales •
the next time they create their fall pork classics for the family. Special thanks to Marian Condray for volunteering for the event.
Wal-Mart Kicks Off “Dibs on My Ribs” Contest Beginning May 1 and ending August 12, the National Pork Board is hosting a one of a kind contest with WalMart. This contest includes in-store signage is in WalMart stores along with online ads, email blasts and a microsite dedicated to the promotion. Want more details? Visit www.porkbeinspired.com and submit your favorite recipe spare ribs recipe. Recipes can be categorized by indoor or outdoor and you must include a recipe name and photo. The winner will win free groceries for a year.
2012 Dr. Bob Hines Swine Classic Scheduled Kansas State University’s Dr. Bob Hines Kansas Youth Swine Classic will be held Friday and Saturday, July 13-14 at the Riley County Fairgrounds in Manhattan. The event, which includes several showmanship divisions and a photography contest, is designed to be educational as well as a competition, said Joel DeRouchey, livestock specialist with K-State Research and Extension. It is open to all Kansas youth, ages 7 through 18 as of Jan. 1, 2012. More information and full schedule of events for the Dr. Bob Hines Kansas Youth Swine Classic, including a brochure and registration form, is available at Animal Sciences and Industry or by calling 785-532-2280.
We Care
The Pork Checkoff Introduces a New Level of Professionalism The Pork Checkoff is introducing a new Certified Swine Manager program this fall to take pork producers to the next level in professionalism. The program will promote the industry’s ideal of continuous improvement and further the We Care SM ethical principles. In conjunction with this, the new program will define a core body of knowledge needed to achieve standards in pork production,establish educational standards, provide resources to acquire knowledge and offer certification to validate knowledge gained and work accomplished. “This program, developed with the U.S. Pork Center of Excellence (USPCE), is another tool to help develop the knowledgeable, skilled employees who are invaluable to the success of the pork industry,” said Jim Lummus, manager of producer learning and performance for the Checkoff. To become a Certified Swine Manager, producers will be required to pass assessments, including both a test and an on-the-job evaluation, to confirm the individual’s competence in all pork production phases. The program will not have specific educational requirements but resources and materials will be available to help producers prepare for certification exams. The assessments will verify employee knowledge, skills and abilities in areas including farm and personnel management, breeding and gestation, farrowing and wean-to-finish. While the Certified Swine Manager program outlined above will not have educational requirements, materials and resources will be offered to help producers prepare for the certification exams. The USPCE, in collaboration with the Pork Checkoff, is leading an effort to develop a community college curriculum for pork production workers. The Professional Swine Manager (PSM) curriculum will include classroom sessions, delivered via Internet by community college instructors experienced in pork production. Hands-on learning at a farm site and facilitated by a senior production manager will be part of the program. The courses will qualify for credit toward an associate degree, with the first courses offered this fall. Courses include Introduction to Swine Production, Sow Farm Management, Wean/Finish Management, Employee Management, Facility Operations, Production Records, and Internship/Work Experience. The PSM curriculum provides the means to offer
economical, reliable training to employees. It also targets community or technical college students interested in becoming involved in pork production after graduation. For more information on the program, call (800) 4567675.
We Care iPad Giveaway Beginning June 1 and ending August 31, you can enter win a free iPad from the National Pork Board. The entry involves a brief 5 minute interactive video to help become more familiar with the We Care sm initiative. Visit pork.org for more information or go directly to the contest by visiting http://www.porkcares.org/FactsAndFun/Contest.aspx#.T9e0AdVtbng.
Volunteers Needed for Upcoming KPA Events Your association is continuing to grow it’s outreach and could always use quality volunteers. Most events are centered around cooking pork and are great places to showcase how to make great use of the product you work hard to produce. Upcoming dates and events where volunteers are needed include: aAugust 24, BaconFestKC in Overland Park. . Volunteers will assist in judging the recipe contest and be on hand to answer questions about pork production. Travel to and from reimbursed. aKSU Football Promotion at Bill Snyder Stadium in Manhattan. Handing out samples before the KSU vs. KU football game from the We Care trailer provided by the National Pork Board. Each volunteer will receive free tickets to the game. KPA will cover expenses to and from some of these events. Please contact the office for more details. Pig Tales 13
We Care
PQA PLUS SITE STATUS REBATE PROGRAM The Kansas Pork Association and the National Pork Board are encouraging all producers to become PQA Plus certified and achieve PQA Plus Site Status. The purpose of this program is to encourage producers to be proactive in providing the best possible care for their animals and show commitment to the ethical principles of pork production as outlined in the We Care responsible pork initiative. Having a PQA Plus advisor review your operation can both improve the well-being and productivity of animals in your care by noting changes or additions that may not otherwise be noticed. The Kansas Pork Association is offering a $100 rebate to Kansas Pork Producers completing a PQA Plus Site Assesment. The funding is available on a first-come-first-serve basis. The following requirements and stipulations apply: • Producer must have all site status paperwork completed. • Rebate amount may not equal more than the total assessment cost. • Rebates available on a first-come, first-served basis only as funds are available. Please do not delay! Please contact Tim Stroda at kpa@kspork.org or (785) 776-0442 with questions or to see if funds are still available.
Please work with your PQA Plus advisor to complete the form below. Then, detach and mail to the address on the form.
Name of producer: ___________________________________________ Farm name: ________________________________________________ Organization (if contract grower): ________________________________ Mailing Address: _____________________________________________ ___________________________________________________________ ___________________________________________________________ Premise ID# or PQA Plus number ________________________________ Phone: _____________________________________________________ E-mail:______________________________________________________
Please return form and a copy of PQA Plus site assesment certificate to: Kansas Pork Assocition PQA Plus Rebate Program 2601 Farm Bureau Road Manhattan, KS 66502
FOR ADVISOR USE ONLY Date of assessment: ____/____/______ Total assessment cost: $__________ PQA Plus Advisor (Print) ______________________________ (signature) _____________________ PQA Plus Advisor phone: ____________________ 14 Pig Tales •
We Care
Bacon-Pork Chops With BBQ Glaze Cooking Directions Preheat oven to 400 degrees Fahrenheit. Season pork with salt. Wrap bacon around the edges of the pork and secure with a wooden toothpick. Mix together 4 tablespoons of your favorite barbecue sauce and 1/2 cup lager beer (or non-alcoholic beer). Heat oil in ovenproof large skillet over medium-high heat. Stand chops bacon side down in skillet, leaning against the side of pan if needed. Using tongs, in sequence, turn and stand chops along bacon-wrapped edges to lightly brown bacon, about 3 1/2 minutes (allow about 45 seconds to brown each section). Place chops, wide flat side down, in skillet and cook until underside is lightly browned, about 1 minute. Turn chops over. Spread equal amount of maple mixture over top of each chop, letting excess run into skillet.Place skillet with chops in oven and bake for 10 minutes. Transfer each chop to a dinner plate and let stand while making sauce. Meanwhile, pour out fat from skillet, leaving browned bits in skillet. Heat skillet over high heat until hot. Add broth and bring to a boil, scraping up browned bits with wooden spoon, and boil until reduced by half, about 2 minutes. Top each chop with a spoonful of sauce and serve hot.
Times Prep Time: 5 minutes Cook Time: 20 minutes Ingredients 4 6-ounce boneless top loin pork chops, cut 1-inch thick 1 teaspoon coarse salt 4 slices Bacon, preferably maple-flavored 4 tablespoons barbecue sauce 1/2 cup lager beer 1 teaspoon canola oil 1/2 cup chicken broth, reduced-sodium
Serving Suggestions Serve with roasted potato wedges or smashed sweet potatoes. Pig Tales 15
PIG TALES We Care
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Become a member today! Visit our Web site, www.kpa.org or call the KPA office at (785) 776-0442 to get a membership or Industry Partner form. For advertising rates, sizes and deadlines, please contact the KPA office at (785) 776-0442 or E-mail kpa@kspork.org. 16 Pig Tales •
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Pig Tales 17