P
IG TALES Issue 4 2012 We Care
The Official Publication of the Kansas Pork Industry
Providing a Business Checklist Lost In Translation Pig Tales 1
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: ____________________ 2 Pig Tales •
Issue 3 4
We Care
Pig Tales
The Official Publication of the Kansas Pork Industry
Providing a Business Checklist Addressing Your Industry
President-CEO Tim Stroda kpa@kspork.org
5 Executive Board Meetings Held KPA Board Gathers in Manhattan
6 Ultimate Kansas Tailgate
New Promotion Makes An Impact
7 Pork Chop Open
Join Us September 14
8 KPA Supports KFAC
Teachers Visit Good Farms, Inc.
9 KACTE Teachers Get Special Thank You $2,500 in Grants Given to Teachers
10 Lost In Translation
Words Matter To The General Public
12 Industry Updates 14 Pulled Pork Chart and Recipe Take a Pulled Pork Adventure ON THE COVER Chili rub slow cooker pulled pork. Need we say more? Find this great recipe on page 15. As always, check out porkbeinspired.com for more great pork recipes.
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 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
Providing A Business/Decision Checklist- Tim Stroda, KPA CEO As our industry begins a consolidation phase, unfortunately, there will be operations that become inactive or change ownership. In an attempt to answer questions from farmers, I have put together a “checklist” of issues to think about when depopulating, selling or purchasing a swine operation in Kansas. If you currently own or operate a swine unit and plan to depopulate with the intention of reentering the business in the near future, the checklist is really a maintenance schedule which will help you bring the unit back into production in an orderly fashion. Here are some points to consider: 1) Keep your permits up to date. This includes: *Kansas Department of Health and Environment water pollution control permit *Kansas Department of Agriculture feedlot permit *If applicable – Kansas Department of Ag Water Right *Pork Quality Assurance Plus Program status *Manure spreading agreements 2) Submit a depopulation and cleanup plan to KDHE which includes the completion dates for the following tasks. *All pens and buildings including any stockpiles or compost sites must be cleaned of manure waste and spread on cropland at agronomic rates. If the operation is above 1,000 Animal Units, follow your Nutrient Utilization Plans. Deep pit buildings may need to be refilled with fresh water to prevent damage to the structure. *All earthen retention structures shall be dewatered and liquid waste spread on cropland at agronomic rates. If the operation is above 1,000 Animal Units, follow your Nutrient Utilization Plans. Required storage capacity in each structure shall be maintained as required in the permit. *Operational logs shall be maintained and submitted as required in the permit. Annual Reports will be submitted as required in the permit. *Check with your insurance agent to ensure you have the desired coverage on vacant facilities. If you plan on completely closing down the facility, the list becomes longer: 3) All earthen retention structures shall be cleaned of solid manure waste accumulations and spread on cropland at agronomic rates. KDHE recommends manure nutrient testing and soil sampling on all disposal land prior to the application of solid and liquid manure waste accumulations to prevent overloading the fields with nutrients. 4) Work with your KDHE District office to find feasible disposal options for any buildings or waste structures you plan to demolish. Notify your county appraiser if 4 Pig Tales •
facilities are destroyed. 5) Secure building entrances and pit/lagoon structures to limit liability exposure to uninvited visitors. No trespassing signs should be located around perimeter fence. 6) Notify utility companies to discontinue service if desired. Please understand that even if you depopulate, you should seriously consider not giving up your KDHE permit. If you give up your permit and decide to reopen the facility as a confined animal feeding operation, you must apply for a new permit and submit a new Waste Management Plan prior to repopulation of the facility. You will also be required to comply with Kansas Statutes and Regulation in effect at the time of the new application, including any separation distance requirements. This process can take several months to complete. Please also note, if any remaining earthen retention structures have been cleaned of solid manure waste accumulations, the structures shall have permeability tests conducted. Results shall be submitted to KDHE. If permeability does not meet requirements, additional sealing and testing will be required before the structure can be put back into service. For either sellers or buyers of pork operations, there are a few more considerations to weigh: 7) Is the operation in good standing with KDHE? Make sure any unresolved issues are disclosed and a written strategy is in place to bring the operation into compliance before any sales agreements are finalized. Neighbor attitude toward the operation should be assessed. 8) Make sure all parties understand the farm’s water supply situation. Is there a water right? Where are the wells located? Is there an easement for access, if needed? Is the farm on rural water? 10) Discuss any other utilities or easements – electricity, propane, natural gas, etc. Make sure there is an easement agreement for the access road to the unit. 11) Disclose and discuss the farm’s Manure Management Plan. Make sure any manure spreading agreements will pass to the new owner. 12) Make sure all agreements are written and all contracts/loans/liens that may affect the facilities are known. As we work through this difficult time, please remember the pork industry has a solid reputation for dealing in a professional manner. As transactions are taking place, strive to treat all parties with respect and dignity. As you know, our industry is a close-knit group. It’s hard to tell who might be your next business partner. Be careful not to close tomorrow’s door with today’s actions. As always, please call if I can help.
We Care
KPA Executive Board Meetings Held in Manahttan Board members of the Kansas Pork Association gathered together July 26-27 in Manhattan for board meetings. Items addressed included 2012 budgeting and budget changes, 2013 budgeting, the National Pork Board Delegate Body Election, an overview of legislative issues and a Kansas GOLD, Inc. business meeting. The meeting also included a visit and presentation from Chris Novak, CEO of the National Pork Board; a review of drought implications and an update on bringing more jobs to rural Kansas by Dale Rodman, Kansas Secretary of Agriculture; and an update by Dr. Ken Odde, Department Head of Animal Sciences and Industry at Kansas State University.
Secretary Rodman discusses the drought and how KDA can assist farmers.
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Inspiring Consumers
KPA Announces Ultimate Kansas Tailgate Contest Beginning August 13 and running until September 26 your association is hosting it’s biggest and most promoted giveaway yet- The Ultimate Kansas Tailgate Party Contest! The contest’s goal is to drive people to “like” Kansas Pork on Facebook and to provide KPA with their email address. The email address will serve as a subscription for our email newsletter, The Kansas Quick Bite. “We are very grateful to the Iowa Pork Producers Association (IPPA) for partnership to make this exciting social campaign a success,” stated Tim Stroda, KPA CEO. “IPPA provided the grant to promote the contest and made it possible.” Promotion of the contest includes 280 :15 second television commercials from local chef, Chef Alli’s Inc. promoting the contest and KPA’s Facebook page; a contest promotion webpage at kansasfirstnews.com under the Contest tab; 100,000 online advertisements at kansasfirstnews.com, ktka.com and ksnt.com; a weekly
6
Pig Tales •
spotlight on the Kansas Dealz segment on the morning news and on the email subscriber list; 72 :30 Pork Be Inspired commercials; and 7 blog posts from influential moms with blogs. To make the local blogger outreach more interesting to the general public, your organization worked with Kristen Doyle from DineandDish.net to organize 6 other influential moms and encourage them to adopt farmers from around the state. The moms created family recipes found at www.kspork.org, interviewed a farm family and promoted the Ultimate Kansas Tailgate Contest. “These influential moms reach anywhere between 5,000-10,000 people with each blog post. It’s great to receive this type of interest in raising food from moms and local bloggers,” stated Stroda. Looking to see the blog posts? Check out dineanddish.net, kansascitymamas.com, gimmiesomeoven.com, amysfinerthings.com, amynjones.blogspot.com, superjenn.com and blog.therustedchain.com.
Inspiring Consumers
KPA Pork Chop Open to be Held in Washington The Annual Pork Chop Open Golf Tournament will be held Friday, September 14, at Cedar Hills Golf Course in Washington. Make plans to join us today! The tournament will host golf enthusiasts who are members of your association and those who love a good pork meal. Delicious pork snacks will be prepared and a pork loin lunch will be provided. Players will also take their shot to win $10,000 if they hit a hole-in-one on Hole 7. Looking for more information? Contact the office at 785-776-0442.
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Pig Tales 7
Inspiring Consumers
Craig Good of Good Farms, Inc. shared the story of his farm, industry information and pork samples with the 20 teachers in attendance.
KPA Supports KFAC Summer Courses Kansas Foundation for Agriculture in the Classroom (KFAC) recently hosted a week-long graduate class for Kansas teachers. The course, Connecting Your Classroom to Kansas Agriculture was held June 11-15 in Manhattan at Kansas State University. The course, for Kansas teachers interested in incorporating agriculture into their classroom, provided an opportunity to learn about several areas of agriculture, including food and milling sciences, agronomy, biotechnology, entomology, animal sciences, and horticulture. Tours of Good Farms, Inc. swine operation in Olsburg, Hildebrand Farms Dairy in Junction City, and Lyons Angus Ranch outside of Manhattan were also included on the week’s list 8
Pig Tales •
of events. They also learned about no-till farming at the Wayne and Rod Gfeller family farm outside of Junction City. It is expected that the knowledge gained by teachers throughout this course will enable them to integrate agriculture into all subjects this upcoming school year and beyond. “With one in five students going into a career related to agriculture, the Foundation believes it is important to expose them to the possibilities by helping teachers discover agriculture and its exciting outreach,” said Cathy Musick, KFAC executive director. The 3-credit hour graduate course was taught by Musick and Kansas State University faculty Dr. Steven Harbstreit, associate professor of
agricultural education, and Dr. Kevin Donnelly, professor of agronomy. Scholarships provided by agriculture donors were available, which covered each teacher’s tuition costs. The donors for the 2011 course included ICM, Inc., Kansas Farm Bureau, Kansas Dairy Commission, Kansas Grain & Feed Association, Kansas Agribusiness Retailers Association, Inc., Association of Ethanol Producers, several county conservation districts, county Farm Bureaus, and local farm credit agencies. To learn more Kansas Foundation for Agriculture in the Classroom and its resources, visit the KFAC website at www.ksagclassroom.org or contact the office by phone (785) 532-7946 or by e-mail at ksfac@ksu.edu.
Inspiring Consumers
KACTE Teachers Get a Special Thank You from KPA Two years ago your organization began partnering with teachers from the Kansas Association for Career and Technical Education (KACTE) for special events surrounding their annual conference, and this year was no different. On July 30, your association hosted a special dinner event for over 80 teachers around the state at the Sedgwick County Extension Office as a part of the 2012 KACTE Convention. The dinner was interactive, educational and also gave out $2,500 dollars in Pork In The Schools Grants to 50 teachers. During the gathering three local chefs donated their time, and many donated their ingredients, to provide teachers a fun-filled evening of education. Chefs booked for the evening included Chef Joe Parten of Carrabas, Chef Peter Moretti of the Marriott and Chef Bonnie from Cooking at Bonnie’s Place. Dinner activities included a 30 minute Iron Chef Style pork preparation where each chef shared secrets to preparing pork and their favorite simple recipe for teachers to repeat in the classroom. To make the night even more entertaining, your organization worked with local DJ Rick Regan to interview both chefs and teachers during the preparation. “This type of an event is a great idea for any CTE
program to organize as a CTE Month event, fundraiser, community outreach activity for a culinary program, etc. I encourage you to bookmark this example; it was a very fun event to be a part of!” stated Ashley Parker, Media Relations Manager from the Association for Career and Technical Education. Ashley’s blog post and experience at the dinner promoted the blog post on the national website. Your organization has received many thank yous regarding this event.
Below left: DJ Rick Regan jokes with KPA staff. Below right: Teachers listen as the group of chefs prepare simple, tasty pork recipes. Above: DJ Rick Regan visits with Chef Moretti while he prepares his recipe on stage.
Pig Tales 9
Inspiring Consumers
LOST in Translation By Michael Wegner
W
Michael Wegner is vice president of communications for the Pork Checkoff.
ords matter. For those of us in agriculture, it is important to remember that as we tell our story to friends and neighbors and to those making decisions that affect our future. Here’s an example: Several years ago, one of the national political parties was struggling to advance its position supporting the elimination of the estate tax. Pollster Frank Luntz, a language expert, went to work and determined that “death tax” triggered voter emotions in ways that “estate tax” and “inheritance tax” simply could not. “Death is something the American people understand,” Luntz noted. Apparently he was right, because now even mainstream media use the term “death tax.” There is a lesson here for pork producers and other farmers. We have the same
opportunity to frame discussions if we get better at using the right words. The U.S. Farmers & Ranchers Alliance, supported by more than 70 commodity organizations and agricultural companies – including the National Pork Board – has retained a company co-founded by Frank Luntz to help all of us learn to use the words that communicate more effectively. Early research has been eye-opening. For example, we found that one of agriculture’s main messages – that we produce safe, affordable and abundant food – doesn’t work any longer. It’s not a bad message; it just doesn’t change anyone’s mind. This country’s history of producing safe food has made safety something consumers just expect. When we talk about affordable, people wonder what corners we cut to make that hap-
pen. And abundance, to many, is part of the obesity problem. We need more effective messages. Here’s Rule No. 1, according to Luntz: “80 percent of our life is emotion, and only 20 percent is intellect. I am much more interested in how you feel than how you think.” Combine that piece of wisdom with these key findings from the USFRA research: • People’s concerns are real. They are concerned about how we produce their food and they are uncomfortable with what they know of some of the methods we use. Remember, when you interact, people are increasingly uncomfortable with at least some elements of conventional farming. • It’s not you; it’s the methods. People are absolutely favorable toward farmers. It’s farming that makes them uncomfortable.
Total Surveyed
Food Communicators
Don’t Say That
Say This
Total Surveyed
Food Communicators
3.49
3.90
“Using pesticides on crops”
“Preventing bugs and other pests from eating crops”
5.21
4.36
5.21
4.64
“Using fertilizers on crops”
“Nurturing crops with the nutrients they need to grow”
6.41
5.99
4.28
3.86
“Using genetically modified (GMs) or biotech seeds”
“Using seeds developed to grow stronger, more resilient crops”
6.00
3.56
2.82
“Supplementing naturally occurring animal hormones”
“Helping animals maintain lean muscle growth”
4.98
4.18
3.94
3.38
“Administering antibiotics to animals”
“Keeping animals from getting sick”
5.40
5.11
5.54
USFRA surveyed 1,200 consumers, food communicators and opinion leaders to get a better understanding of effective language. Half of the participants were asked how comfortable they were with the practices described on the left; the other half on the right. Using a 10-point scale, 10 was very comfortable and 1 was very uncomfortable. The statements on the right received universally higher ratings, showing the power of choosing the right words.
Reprinted with permission from Pork Checkoff Report, Summer 2012, Vol. 31, No. 2.
10 Pig Tales •
Inspiring Consumers
t 5IFZ SF BGSBJE PG UIF VOLOPXO The facts are on our side but that doesn’t really matter. People worry about the unknown. The biggest unknown: The long-term health of themselves and their children. The issue is emotional, not rational. t 5IJT JT BCPVU USVTU When asked to rate their trust of the agricultural industry on a 10-point scale where a 10 is complete trust, only 20 percent of people give agriculture an eight, nine or 10. This is the heart of the communication challenge. t 5IF EJTUSVTU BSJTFT GSPN B CFMJFG UIBU XF FJUIFS BSF CJH CVTJOFTT PS UIBU XF SF CFIPMEFO UP CJH CVTJOFTT They believe that like other big industries, conventional farming will ultimately do whatever is best for the bottom line. So what do we do? Here are some tips from the USFRA: t "DLOPXMFEHF DPODFSOT FWFO JG UIFZ EPO U TFFN MFHJUJ NBUF UP ZPV It doesn’t mean you agree. What it signals is that you are willing to have a conversation. At all costs, don’t get defensive. Remember that this is not personal; it’s about what we eat. t 'PDVT PO UIF GVUVSF BOE PO DPOUJOVPVT JNQSPWFNFOU People are interested in the positive things you’re doing that they might not know
about, especially if it involves using less and conserving more. That should be easy for pork producers who always are finding ways to produce better pork at a lower cost. t 4IBSF QFSTPOBM TUPSJFT BOE VTF DPODSFUF FYBNQMFT Everyone has his or her own set of facts. Just refuting them does little to begin a conversation or change minds. And don’t claim to be 100 percent right. Who is? t 8IFO UBMLJOH BCPVU NFUIPET VTF MBOHVBHF UIBU SFNJOET QFPQMF PG UIF XIPMF TPNF FMFNFOUT PG XIBU ZPV EP So instead of talking about “using pesticides,� talk about “preventing bugs and other pests from eating crops.� Instead of “using fertilizer,� try “nurturing crops with the nutrients they need to grow.�
Instead of “genetically modified crops,� consider using “seeds developed to grow stronger, more resilient crops.� There is no silver bullet in finding just the right language. But we know there are positive outcomes when we get it right. Luntz has written a book, Words that Work: It’s Not What You Say, It’s What People Hear. The message for us is in the title. It’s about what those who have questions about us hear. We’re working to say it more clearly. You can learn more about the efforts of USFRA and how you can help change the conversation about food by getting involved at VTGSBPOMJOF PSH Or, you can join the conversation about food in America at GPPE EJBMPHVFT DPN
Pig Tales 11
Inspiring Consumers
2012 Bob Hines Swine Classic Kansas State University’s Dr. Bob Hines Kansas Youth Swine Classic was 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, was designed to be educational as well as a competition, said Joel DeRouchey, livestock specialist with K-State Research and Extension. It was open to all Kansas youth, ages 7 through 18 as of Jan. 1, 2012. “Showcasing Your Industry” was presented by Jodi Oleen, KPA staff. The presentation featured information on resources, careers and recent pork industry news, plus ways to connect with the public regarding farms and farming. Visit www.YouTube.com/KansasPork to see the presentation. Another presentation, “What’s in Your Pig Feed?” improved participants’ understanding of ingredients used in swine rations.
Above: Youth at the Bob Hine Swine Classic prepare or the showmanship classes.
National Pork Board Responds to Mercy for Animals Video The National Pork Board disagrees with the portrayal of pork production shown in a video produced by Mercy for Animals and released on Wednesday. The National Pork Board and the pork farmers of America have a deep commitment and responsibility to the welfare of the animals we raise. “Pork farmers have a strong track record of animal husbandry practices that have been developed with the help of research on what is best for the animal. And as an industry, we are always 12 Pig Tales •
seeking to improve those practices,” said Conley Nelson, a farmer and pig-production executive from Algona, Iowa, who also is president of the National Pork Board. “Christensen Farms has always exemplified that commitment and we support their efforts to further investigate this video to ensure the farm’s employees and practices remain at the standards we all expect.” An independent panel of scientists and ethicists who reviewed the video concluded there were no signs of animal abuse or neglect. “Raising animals for food is not an easy job, but it’s one we are passionate about. It is also complicated,” Conley said. “Rather than basing judgments on a grainy, heavily edited video , we urge consumers to seek out more information. For example, many of the practices shown in this latest hidden camera video are described in great detail in two videos on our website, A Good End for Pigs and Castration and Tail Docking of Piglets.” “Animal care can be a personal and emotional issue for many consumers-particularly when presented through a video that is designed to stimulate a negative reaction. The way that we raise pigs today, however, has evolved as we’ve worked to improve food safety, environmental protection, and animal care. These principles should continue to guide any decision made about the best way to care for our animals.” “While top veterinary experts confirm that the methods we use today are scientifically sound and humane, we know that we must continue working to improve the way that we raise and care for our animals. We have invested millions of farmer checkoff dollars into improving animal welfare-including evaluating new sow housing options and more humane methods of euthanasia. We urge those companies and organizations that care about improving animal welfare to join us in this important initiative.”
Resources for 2012 Drought-Related Issues As the historic drought of 2012 has expanded to cover the main grain-growing areas of the United States, the cost of pork production has gone up markedly. Unfortunately, this means producers’ need for plentiful and highquality grain to feed their animals is likely to go unmet as experts predict both grain quantity and quality of the 2012 crop to be severely compromised. The drought also has increased the issue of water availability in a large area of the country, meaning conservation is now more important on the farm than ever.
We Care In light of this weather-driven event, Pork Checkoff has compiled some practical resources for producers to consider that may help ease this difficult situation. If you have specific, farm management-related questions, contact Chris Hostetler, Checkoff’s director of animal science, at CHostetler@pork.org or 515-223-2606.
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 CareSM 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 educationalrequirements 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. “We hope producers will realize the program’s importance and incorporate it into their leadership development programs,” added Lummus. 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. “Completing the curriculum will help participants find employment and advancement opportunities in pork production, as well as aiding in passing the certification exams to become a Certified Swine Manager,” said Lummus. “And it’s a win for the pork industry, with more skilled, trained individuals in the workforce pool.” For more information on the program, call (800) 4567675.
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: aTaste of Home Wichita. Handing out samples, assisting with sign up at the booth and handing out pork recipes. Each volunteer will receive free tickets to the Taste of Home event. 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
PULLED PORK
OSE O H C UR YO N OW
We Care
CH
O OS
ADVENTURE!
Pulled pork is the ultimate cook once, eat 10 times ingredient for any occasion.
D O H E YOUR ET M N O PREPARATI
WHAT’S THE O CCASION? GIRLS
FUN WITH
KIDS
PULLED PORK SOFT TACOS
PULLED PORK BAKED POTATO
BUSY
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NIGHT IN
PULLED PORK SALAD WITH PEACHES & CILANTRO
WEEK
NIGHT
PULLED PORK SANDWICH
PULLED PORK TOSTADAS WITH SLAW & CHIPOTLE CREAM
PULLED PORK SCRAMBLE
PULLED PORK QUESADILLA BBQ PULLED PORK PIZZA
14 Pig Tales
•
PULLED PORK CAESAR WRAP
PULLED PORK GREEK SALAD
PULLED PORK FRIED RICE
For these recipes and more pulled pork inspiration, visit us at PorkBeInspired.com or Facebook.com/PorkBeInspired.
We Care
Chili Rub Slow Cooker Pulled Pork
Cooking Directions Line a 9- by 13-inch baking pan with foil and place the pork in the pan. In a small bowl, combine the chili powder, salt, and cayenne. Rub the mixture over all sides of the meat, pressing it to adhere (if the meat is tied together with twine or netting, just rub the seasoning right over it). Set aside. In a large skillet over medium-high heat, warm the oil. Add the pork and brown on all sides, 6 to 8 minutes. Transfer the meat to a slow cooker. Add the broth to the skillet, scraping up any browned bits. Add the broth to the slow cooker, cover, and cook until the pork is very tender, 6 to 8 hours on low or 4 to 5 hours on high. Transfer the meat to a cutting board and let rest 10 to 15 minutes. Use two forks to shred meat into bite-sized pieces. Moisten/season with cooking juices to taste. Makes 8 to 10 servings
Serving Suggestions This recipe is only mildly spiced, so if you like things with a kick, try adding more cayenne to the rub or add some of your favorite hot sauce to the finished, shredded meat. Use the pork to make a traditional pulled pork sandwich, with barbecue sauce and slaw, or enjoy it in your favorite chili recipe or on top of a Tex Mex Caesar salad.
Times Prep Time: 10 minutes Cook Time: 8 hours Ingredients 3 pounds boneless pork shoulder (butt), or sirloin roast 2 tablespoons chili powder 1 1/2 teaspoons salt 1/2 teaspoon cayenne pepper 1 tablespoon canola oil, or other neutral-flavored oil 1/2 cup chicken broth
Pig Tales 15
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