P
IG TALES Issue 1 2013
The Official Publication of the Kansas Pork Industry
All For The Ladies, pg. 6 Young Farmers and Ranchers Award, pg. 10
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Pig Tales
The Official Publication of the Kansas Pork Industry
Issue 1
President-CEO Tim Stroda tims@kspork.org Director of Industry Relations Jodi Oleen jodio@kspork.org Director of Communications Amanda Spoo amandas@kspork.org 2013 KPA Board of Directors Chairman: Michael Springer - Neodesha Jim Crane - Liberal Kevin Deniston - Scott City Daniel Gerety - Seneca Jerry Morris - Sedgwick Scott Pfortmiller - Stafford Jim Nelssen - Kansas State University Pig Tales is the official publication of the Kansas Pork Association. 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. 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: Kansas Pork Association 2601 Farm Bureau Road Manhattan, KS 66502 Phone: 785-776-0442 Fax: 785-776-9897 www.kspork.org
4 President’s Message 5 2013 Swine Profitability Conference Conference hosted at Kansas State University 6 All For The Ladies KPA exhibits at 2013 Wichita Women’s Fair 8 KPA Holds Annual Meeting and Executive Board Meeting in Topeka 9 KPA Awards 2013 Wendell Moyer Student Enrichment Grant 10 Young Farmers and Ranchers Award Michael Springer is recognized by the American Farm Bureau Federation 11 Recipes from the Wichita Women’s Fair 12 Help Wanted: Pork Industry Offers Wide Range of Employment Opportunites
On The Cover
Looking for a quick meal for the family? Why not try an Easy Cheesy Pork Chop Rice Casserole? Find this great recipe on page 15. Check out porkbeinspired.com for more great pork recipes.
Pig Tales • 3
President’s Message Tim Stroda, President-CEO Pork Forum Report
Representing Kansas at the recent National Pork Forum were Kent Condray, Clifton; Alan Haverkamp, Bern; Pete Sherlock, Washington; and Michael Springer, Neodesha. One of the issues discussed by the delegates was the industry organization’s stance on sow housing. Below is a press release that was previous featured on our website outlining the discussion.
Pork Producers Reaffirm Industry Support for Producer Choice on Sow Housing
At the National Pork Industry Forum, held March 7-9, pork producers approved a resolution reaffirming the industry’s position that producers should be able to select a sow housing system, including gestation stalls or individual maternity pens, which best promotes employee safety and animal care while ensuring a reliable supply of pork for consumers. “Pork producers, working with veterinarians, understand what it takes to provide the best care and welfare for their animals,” says Karen Richter, a farmer from Montgomery, Minn., and National Pork Board vice president. “The National Pork Board builds its animal and well-being programs on the foundation of what are best for the pig. By adopting this resolution, producers are reaffirming their commitment to choose what type of housing is best for their animals.” The National Pork Board provides educational programs and materials that focus on how producers can best ensure the well-being of their pigs. These programs offer methods that help producers take an objective look at each animal’s well-being, independent of the size of farm or the specific type of housing. A survey conducted in 2012 by University of Missouri Extension economist Ron Plain found that 17.3 percent of sows currently spend a portion of gestation in open pens. Plain surveyed pork farms with 1,000 or more sows and received responses from 70 farms, which combined, own about 3.6 million of the nation’s 5.7 million sows. Plain’s survey also found that 20.2 percent of sows on operations with 1,000 to 9,999 sows, 18.9 percent on farms with 10,000 to 99,000 sows and 16.4 percent on farms with more than 100,000 sows are in open pens for some portion of gestation. When asked about plans to put more sows in open pens, Stay Connected with Us the largest farms indicated that 23.8 percent of their sows would be in them in two years; https://www.facebook.com/KansasPork farms with 10,000 to 99,999 sows would have 21.3 percent of their pigs in such pens; and farms with 1,000 to 9,999 sows would have https://twitter.com/KansasPork 20.7 percent. By comparison, a recent National Pork Board producer survey found that farms producing fewer than 5,000 hogs per year, approximately 200 sows or less, were more http://www.youtube.com/user/KansasPork likely to use some form of open housing. “Regardless of the system, what really matters is the individual care given to each pig,” Richter says. “And we will continue to rely on science-based standards and our own long history of leadership in animal welfare to ensure that all animals are treated humanely.” 4
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Pig Tales
2013 Swine Profitability Conference
We Care
K
ansas State University hosted the 2013 Swine Profitability Conference in Forum Hall of the K-State Student Union on February 5. The conference provided swine producers and allied industry with in-depth information on production management, marketing and business decisions related to capital investment and profitability in the swine industry. “The conference is a great opportunity for farmers to hear speakers from across the country on topics affecting the bottom line of their businesses,” says Tim Stroda, KPA President - CEO. Roy Henry presents “Keeping a Swine Business Going for the Long Haul: What Our Family has Done to Ensure Success.”
Trent Loos opens up discussion on animal activist groups.
Chris Novak speaks to conference on behalf of the National Pork Board.
Tim Stroda, KPA President-CEO greets conference attendants.
Presentation Topics and Presenters “Jack and Pat Anderson Lecture in Swine Health Management: Five Key Changes in Modern Management Practices Necessary to Improve Profitability” — Jeff DeMint, veterinarian, Bern-Sabetha Veterinary Clinic “Keeping a Swine Business Going for the Long Haul: What Our Family has Done to Ensure Success” — Roy Henry, Longford, Kan. and JoAnn Alumbaugh, Linden, Iowa “Future Plans to Deal with Production Expectations of the Retail Pork Sector” — Chris Novak, chief executive officer, National Pork Board “The Changing Landscape of the U.S. Swine Industry” — Ron Plain, agricultural economist, University of Missouri “What We Need to Know About Animal Activist Groups: Past, Present and Future” — Trent Loos, Loos Tales, Nebraska Pig Tales • 5
Inspiring Consumers
All for the Ladies The Kansas Pork Association connects with attendents at the Wichita Women’s Fair.
K
By Amanda Spoo
eeping the interests of women foremost is the driving force behind the Wichita Women’s Fair. For the Kansas Pork Association, that creates an opportunity. For the first time, KPA attended the fair, February 15-17, as one of 300 exhibitors and 45 stage demonstrations ranging from health services to fashion and home décor to food. “This event gives us a chance to connect with people who eat pork and enjoy cooking with pork, and hopefully inspire them in the kitchen,” says Jodi Oleen, KPA Director of Industry Relations. The fair, held in Century II in downtown Wichita, in its 15th year
drew in 16,000 people over the course of three days. According to surveys conducted for the fair, the demographics for the event show that 39.7 percent of attendees are between 34 to 54 years old and 63.8 percent are married. The survey also shows that 85 percent of all consumer decisions are made by women. This sets a standard outline for the vendors and attractions that the fair is looking to showcase. “The demographics of the fair fit in very closely with our national demographic of consumers targeted to increase pork consumption,” Oleen says. “Our purpose for attending is to put a face on pork and Kansas pork producers by
Chef Alli prepares Bacon Sweet Potato Hash at the fair.
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Pig Tales
providing recipes and cooking tips that help put pork ‘top of mind’ and raise pork consumption.” On Friday and Saturday, the KPA booth hosted Chef Alli of Chef Alli’s Inc., and her dish, Bacon Sweet Potato Hash. Along with samples, attendants could pick up pamphlets with pork recipes, coupons for $1 off fresh pork and enter for a $250 grocery giveaway. Attendants entered via submitting their email address, which also, according to Oleen, signs them up for KPA’s Quickbite email consumer newsletter database that routinely features pork recipes and tips for cooking. On Sunday, attendants had the opportunity to taste samples of
KPA volunteer Lana Swendsen serves fair attendents.
Inspiring Consumers Roasted Red Pepper Pesto Stuffed Pork Loin courtesy of Chef Joe Parten, and then were directed toward the staging area, where Parten gave a demonstration on how to prepare the featured recipe. “One of our mottos is that there is no love more sincere than the love of food,” Parten says. “I enjoy experimenting with different types of food and there is so much that you can do with pork. This recipe is something that I have done before for my own family as a holiday dinner.” During the demonstration, Parten, who is also known as the chef at Carrabba’s in Wichita, shared cooking tips and engaged the audience in discussion on basic information about pork as a product. “Pork loin is such an easy item, and if you prepare it right using the new standards you don’t have to worry about it drying out, you can make some delicious products with it,” Parten says. “If you are using pulled pork and not ground you need to make sure that you don’t overcook it. Follow the standards of cooking to 145 degrees with a three minute rest.” According to Oleen, KPA
has featured Parten in its programming in the past and wanted to feature someone who is well known and respected in the Wichita area. “Chef Joe talked about inspiring ways to use pork in the kitchen and represented the product well,” Oleen says. Viewers of the stage demonstration were also entered into a raffle drawing for a $100 Visa gift card. For Parten, the choice to support pork as a product is a practical one. “Everybody that raises and provides food for us is important. They are a part of our food chain and promoting products on the market, like KPA offered many prize giveaway at its booth pork, helps keep costs down,” during the Wichita Women’s Fair. Parten says.
The KPA booth at the 2013 Wichita Women’s Fair.
Do Chef Alli and Chef Joe Parten’s recipes sound yummy? Turn to page 11 for the full recipes or check out our chef’s online.
www.ChefAllis.com www.carrabbas.com/Locator/details/wichita-kansas
Chef Joe Parten prepares Roasted Red Pepper Pesto Stuffed Pork Loin on the kitchen demonstration stage. Pig Tales • 7
Inspiring Consumers
KPA Holds Annual Meeting and Executive Board Meeting in Topeka
O
n February 11, the Kansas Pork Association annual 2013 KPA Board of Directors meeting was held in conjunction with an executive board meeting and the annual legislative reception Chairman: Michael Springer - Neodesha in Topeka. During the annual meeting, members heard from Jim Crane - Liberal Representative Sharon Schwartz, Washington, who currently Kevin Deniston - Scott City serves as the Chair of the House Agriculture and Natural Daniel Gerety - Seneca Resources Committee. Schwartz spoke to the group about Jerry Morris - Sedgwick pending legislative issues. She was joined by Steve Meyer, of Scott Pfortmiller - Stafford Paragon Economics, who gave his outlook for grain and hog Jim Nelssen – Kansas State University prices in 2013. “KPA appreciates the dedication of Chairperson Schwartz and looks forward to working with her in the House Agriculture Committee on bills pertaining to the swine industry this session,” says Tim Stroda, KPA PresidentCEO. Members at the annual meeting also attended to many items of business. This included the approval of the KPA Public Policy Handbook for 2013. This document will help guide the organization’s leaders and staff on upcoming issues. Changes in board leadership were made electing Scott Pfortmiller, St. John, to the KPA Executive Board. Several retiring members were honored for their contribution to the organization including: Kent Condray, Clifton; Alan Haverkamp, Bern; Ron Suther, Blaine; and Pete Sherlock, Washington. “KPA and its members appreciate the time and commitment that the retiring members exhibited throughout their tenure on the board,” Stroda says. At the KPA executive board meeting, Michael Springer, Neodesha, was elected as Chairman for 2013. “It’s both challenging and exciting time for our industry. It’s evident that we, as pork farmers have to show consumers in our home towns and urban areas that we raise safe pork using production practices that keep the pigs safe and comfortable,” Springer says. “Our state association is reaching thousands of consumers through our website and social media efforts. I look forward to helping Kansas pork farmers spread the work about agriculture and educate as many consumers as possible.” During the evening KPA legislative reception, members were able to finish the day by visiting with over 70 legislators while enjoying a meal featuring Boss Hawg’s award-winning ribs. The next KPA executive board meeting will be held July. Look for future notices announcing the dates.
Representative Sharon Schwartz.
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Pig Tales
Representative Sharon Schwartz, Washington, speaks to the group about pending legislative issues.
Inspiring Consumers
KPA Awards 2013 Wendell Moyer Student Enrichment Grant
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n 1956, Wendell Moyer helped organize a small group of pork producers into the Kansas Swine Improvement Association. Their purpose was to work together to make their businesses more profitable while keeping the swine industry healthy and flourishing statewide. Today, the Kansas Pork Association is working every day to achieve this same goal. Each year KPA awards the Wendell Moyer Student Enrichment Grant of $1,000 to encourage participation in pork production while building our leaders of tomorrow. Students of Kansas State University who have completed between 25-100 credit hours are eligible to apply This year’s recipient is Kiah Gourley, a sophomore majoring in animal sciences and industry at K-State. Gourley grew up in Philomath, Ore., on a small show pig farm, spent one year at Linn Benton Community College in Oregon and transferred to K-State in Fall 2012, where she currently has a 4.0 GPA. Gourley accepts scholarship from At K-State, Gourley is involved in undergraduate swine research, serves KPA Executive Board member as a Transfer Student Ambassador and is involved in the Food for Thought Michael Springer, Neodesha. agriculture advocacy group. After graduation Gourley plans to pursue a graduate degree with a focus on nutrition and management and looks forward to career as a nutritional consultant. “Eventually I would like to take all my knowledge and experiences back to the Pacific Northwest, and implement new technologies and practices. I also would like to speak to both youth and pork producers about the industry, and how to be a proactive producer,” Gourley says. KPA congratulates Gourley on her achievements. Reward
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Reward In response to a member request, the Kansas Pork Association Executive Board has initiated a reward program. The Board hopes this program can serve as a deterrent to crimes being committed on member’s operations. A maximum of a $2,500 reward will be offered to individuals who provide information that leads to the arrest and conviction of persons stealing, killing or seriously injuring swine. The Association also offers a reward to individuals who provide information that leads to the arrest and conviction of persons vandalizing pork production facilities. The reward also may apply to informants who assist in the arrest and conviction of persons stealing livestock equipment or pharmaceuticals. If you would like to know more about the program, please give the KPA office a call at 785-776-0442.
Pig Tales • 9
Inspiring Consumers
Young Farmers & Ranchers Award
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inners of the Young Farmers & Ranchers Achievement Award, Discussion Meet and Excellence in Agriculture competitions were announced January 14, 2013 at the American Farm Bureau Federation’s 94th Annual Meeting in Nashville, Tenn. Young farmers and ranchers from around the country competed for the awards by demonstrating knowledge of and achievement in agriculture, as well as commitment to promoting the agriculture industry. Runner-up in the Achievement Award contest was Kansas Pork Association chairman and member Michael Springer, Neodesha. Springer is a third-generation crop and pork farmer. He and his wife Springer selected as a runner-up for the Christy, are partners in his family’s 5,000 acre farming operation Achievement Award. that raises wheat, corn and soybeans. He is also the managing partner of their 3,200 sow farrow-to-finish hog operation. As one of three runners-up, Springer received a Case IH Farmall 65A, courtesy of Case IH; and $3,000 in cash and STIHL merchandise, courtesy of STIHL. The American Farm Bureau Federation Achievement Award Program is designed to recognize those Young Farmers & Ranchers that have excelled in their farming and ranching operations and honed their leadership abilities to superiority. Contestants are evaluated on a combination of their farming operation growth and financial progress of operation, farm bureau leadership, as well as leadership outside of farm bureau. KPA congratulates Springer on his award and thanks him for his continued leadership.
Ham-A-Day Giveaway KPA partnered with The HoneyBaked Ham Company for a seven-day promotion from March 4-10, 2013 to give away Authentic Honey Baked Ham. The giveaway was promoted on Facebook, where participants could submit their email for entry via Constant Contact. “Our purpose was to engage our Facebook audience and thank them for being a part of our online community,” says Jodi Oleen, KPA Director of Industry Relations. For future promotions and to stay updated on all things pork, connect with us at https://www. facebook.com/KansasPork.
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Inspiring Consumers
Crispy Bacon and Sweet Potato Hash with Edamame and Kaniwa 1/2 lb. sliced bacon, chopped ½ tsp. dried thyme 1 yellow onion, diced 1 red bell pepper, diced 2 sweet potatoes, peeled and diced into 1/4 inch cubes 2 cloves garlic, minced 12 oz. package frozen sweet corn, thawed 12 oz. package frozen shelled edamame, thawed 1 cup cooked kaniwa ½ -2/3 cup chicken broth Kosher salt and freshly ground black pepper, to taste In a large skillet over medium heat, cook bacon until browned and crispy, then remove to paper towels to drain; reserve. Remove all but 1-2 Tbs. of bacon drippings from pan; add thyme, onion, bell pepper and sweet potatoes and sauté 6-8 minutes. Stir in garlic and cook an additional minute; add corn, edamame, kaniwa and chicken broth to pan. Cover pan and continue to cook, stirring often, 12-15 minutes or until sweet potatoes are fork-tender. Add reserved bacon; season with salt and pepper to taste and serve.
www.ChefAllis.com
www.ChefAllis.blogspot.com
Roasted Red Pepper Peso Stuffed Pork Loin 3 to 4 lb. pork loin butterflied 2 large red bell peppers, roasted, skinned, seeded and halved 4 large garlic cloves ½ cup fresh basil leaves ¼ cup chopped fresh Italian flat leaf parsley ½ cup walnuts ¾ pine nuts 1 cup extra virgin olive oil, plus more as needed 2 tsp. freshly ground black pepper 2 tsp. kosher salt 1 cup freshly grated Romano cheese Kosher or sea salt to taste
Place the roasted peppers in the bowl of a food processor fitted with the steel blade and pulse slightly. Add all the ingredients except oil and cheese. Add 1 cup of the oil to and process until the pesto is almost pureed but still retains some texture. Take out of processor and put in missing bowl and stir in cheese. Serve at room temp. Preheat oven to 350 degrees. Using a spatula, spread a thin layer of the pesto mixture over the pork loin. Roll up the loin and use a skewer or chef ’s twine to keep tightly closed. Rub a small amount of the pesto over the top of the loin and season with salt and freshly ground black pepper. Place the roast on a rack in side a roasting pan with 2 cups of water in bottom and cover tightly. Place roast on center rack of the oven and cook covered for 1 hour, making sure to periodically check for doneness after 30 minutes. When roast reaches 150 degrees uncover and increase oven temp to 400 degrees and allow to brown. Remove from roaster and place on platter to rest. Allow to rest for at least 10 minutes before slicing. Strain liquid from roasting plan and drizzle over loin when served. Suggest putting carrots, onions and potatoes around loin as it cooks and have a complete meal prepared in one pan.potatoes are fork-tender. Add reserved bacon; season with salt and pepper to taste and serve.
www.carrabbas.com/Locator/details/wichita-kansas Pig Tales • 11
Inspiring Consumers This article was originally published in the Winter 2012 edition of the Pork Checkoff Report magazine.
Pork Industry Offers Wide Range of Employment Opportunities By Darcy Maulsby
A
s pork production continues to evolve as an innovative, dynamic, international industry, it offers an impressive array of careers. While the pork industry has faced challenges due to the 2012 drought, employers across the United States are still hiring as they focus on the future. “One of the most dynamic aspects of the pork industry is that anyone can be involved, and the industry tends to hold a lot of wonderful surprises for job
The diverse job opportunities in the pork industry tap into a wide range of skill sets.
12 • Pig Tales
candidates,” said Sheila Schmid, human resources director for Schwartz Farms, Inc. in Sleepy Eye, Minn. Schwartz Farms employs 165 full-time individuals and owns sows in the upper Midwest. “There are many growth opportunities, and there’s a tremendous need for talent,” she said. While many jobs offer the chance to take care of animals, a number of positions extend beyond the daily care of pigs, said Jim Lummus, manager of producer learning and performance for the Pork Checkoff. Production support roles can include farm management, livestock nutrition, veterinary medicine, trucking, accounting, logistics, purchasing, human resources, marketing/communications, administrative support and more. Some pork production companies even have their own construction divisions. Many of these positions offer the chance to work locally in rural communities, added Lummus, who noted that pork industry salaries are competitive, while job responsibilities are engaging and challenging. “There’s a wide range of career opportunities requiring an equally diverse range of education and skills,”
Lummus said. “This business is a good fit for people who continuously seek to improve themselves.” Raising the Bar Job candidates may be surprised by the high level of professionalism and technology in the industry. Today’s farm managers, for example, are responsible for multi-million-dollar operations. “Producing safe, wholesome food while continuously adapting to meet customers’ expectations is no small job, and it starts on the farm,” said Chris Novak, CEO of the National Pork Board. “We’ve seen examples of what happens when people who raise animals don’t understand the expectations of consumers, don’t abide by the We CareSM ethical standards or simply don’t care about people, animals or our industry,” Novak said. “We need dedicated, well-trained caregivers on our farms who will provide the best care possible to our animals.” A more professional pork industry also means opportunities for animal scientists, nutritionists, geneticists, welfare specialists and others who can help producers find new ways to improve livestock care and enhance the efficiency of modern pork operations.
Inspiring Consumers These needs haven’t diminished just because the pork industry has faced challenges in recent months, including the 2012 drought, Novak said. “A lot of pork producers I’ve talked to have a resilient optimism that our industr y will return to profitable growth in the near future,” Novak
indirect opportunities off the farm for people who want to work as environmental specialists, ag lenders, feed mill managers or other specialists,” she said. The pork industry always welcomes more skilled, enthusiastic, dedicated people, said Conley Nelson, president of the National Pork Board and Mid-
“Leading change requires new talent, and we want to encourage more people to make agriculture and the pork industry their career choice.” – Conley Nelson, National Pork Board President
said. “We know that consumers love our product, and we have a growing world population seeking nutritious sources of protein. It’s that sense of optimism that reassures me we have a lot of career opportunities for young people interested in animals and food production.” Ag Careers Are Hot Even during national economic downturns, ag careers have remained hot. Because pork production has so many facets, job seekers can tailor their career path in a way that supports their skill sets and interests, Schmid said. “These options can range from independent-contractor relationships to
west operations general manager for Murphy-Brown, LLC in Algona, Iowa. “The pork industry plays a huge leadership role in U.S. agriculture, and it’s well positioned to increase pork’s lead as the No. 1 consumed protein in the world,” Nelson said. “Leading this change requires new talent, and we want to encourage more people to make agriculture and the pork industry their career choice.” Not only will this help the pork industry remain competitive, but it will open up additional career opportunities in the years to come, Nelson added. “It’s always exciting to see new talent come into the industry, because it helps us ensure a productive future.”
Pork.org Offers Career Resources
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ant to learn more about career opportunities in the pork industry? Looking for human resources tools that are specific to pork industry jobs? Pork.org offers a wealth of online tools through the “Resources” tab on the home page. Within the “Careers in Pork Production” section on the Resources page, click on the “Organizational Chart” link to access an interactive guide to jobs available within a typical pork production system. You’ll also find video interviews with employees, along with informational brochures, in this section. In addition, the Resources section features a variety of human resource tools, including an Employee Care Toolkit, a new report on Employee Compensation in Pork Production, employee safety toolkits and more.
New Website to Cater to Young Job Hunters
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hat would attract more talented young people to careers in the pork industry? The Pork Checkoff went straight to the source to find out. “Interns who’ve worked with the National Pork Board and state pork associations tell us that young people don’t want to just read about careers in the pork industry – they want to get a more personal perspective,” said Bill Winkelman, vice president of producer and industry relations for the Pork Checkoff. “We’re developing an innovative new website to meet this need.” Geared toward 15- to 25-year-olds, the new website will offer a clearinghouse for pork industry internships, along with social media tools to foster ongoing interactions and spark discussions. The Pork Checkoff also will reach out to industry partners with relevant career experience, from sow farm managers to pharmaceutical company representatives, who are willing to share an insider’s perspective about their career path. The site, which will be developed in 2013, will have its
own landing page and also will be linked to pork.org. The goal is to complete the site by the start of the fall 2013 school semester when students begin lining up internships, Winkelman said. The Pork Checkoff will promote the new website through media outlets, including National Hog Farmer magazine and through industry associations, including Team Purebred and the National Junior Swine Association. “When decisions are made about investing Pork Checkoff dollars, producers always tell us they want the Pork Board to attract more youth to the pork industry, from livestock production to affiliated industries,” Winkelman said. “This website will offer an exciting new way to help recruit new talent.”
Pig Tales • 13
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
Inspiring Consumers
Easy Cheesy Pork Chop and Rice Casserole
Preheat the oven to 375 degrees F. Oil a 2-quart casserole dish and set aside. In a large bowl, combine the rice, vegetables, cheddar, ricotta or cottage cheese, and salt and pepper to taste. Transfer to the prepared casserole dish, sprinkle the Parmesan on top, and set aside. Season the pork chops with salt and pepper. In a large skillet over medium-high heat, warm the oil. Add the chops and cook until browned on one side, 3 to 4 minutes. Arrange the chops, browned side up, on top of the rice mixture and bake until the rice mixture is hot and the chops are cooked to 145 degrees F., about 30 minutes. Let stand at room temperature for 3 minutes. Serve the chops over the rice mixture, sprinkled with the parsley, if using.
Prep Time: 20 minutes Cook Time: 40 minutes Ingredients 4 pork chops, bone-in or boneless, about 3/4-inch thick 2 cups cooked long-grain white rice 2 cups frozen vegetable mixture , thawed 1 cup Cheddar cheese, shredded 1 cup ricotta cheese, or cottage cheese Salt and pepper 1/4 cup Parmesan cheese, grated 1 tablespoon olive oil, plus more for casserole dish 1 tablespoon Italian parsley , (optional)
Yield: 4 servings
Pig Tales • 15
PIG TALES
The Official Publication of the Kansas Pork Industry
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