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Issue 1 2014
The Official Publication of the Kansas Pork Industry
Operation: Defining Their Message 2013: Year in Review
The Official Publication of the Kansas Pork Industry
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Pig Tales is a four color, bi-monthly magazine published by the Kansas Pork Association (KPA.) Its contents focus on industry news from the state and national 500+ Kansas pork producers level. No other magazine in Kansas speaks 150+ allied industry supporters to the Kansas pork industry like Pig Tales. The need to inform Kansas pork producers is a priority for our Association, 150+ complimentary persons but we need your help. Please consider including extension and advertising with Pig Tales as an avenue to university personnel get connected with our producers.
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Issue 1 Issue 2 Issue 3 Issue 4 Issue 5 Issue 6
Publishing Dates Ad Closing Dates January 10 February 1 February 14 April 1 April 15 June 1 June 16 August 1 August 15 October 1 October 15 December 1
* Publishing dates are subject to change at the discretion of the Kansas Pork Assocation.
Interested in advertising in Pig Tales? Please contact us for a 2014 Advertising Packet: Amanda Spoo, KPA Director of Communications Phone: (785) 776-0442 Email: amandas@kspork.org
IG TALES P The Official Publication of the Kansas Pork Industry
Kansas Pork Association 2601 Farm Bureau Road Manhattan, KS 66502 Phone: 785-776-0442 Fax: 785-776-9897 www.kspork.org
Inside This Issue...
Issue 1
President’s Message 4
7
Association Update 6 KPA Headlines 7 Operation: Defining Their Message 8 United States Meat Export Federation Report 10
8
Industry News 11 Thank You’s to the Association 12 Featured Recipe 14
13 President-CEO Tim Stroda tims@kspork.org Director of Consumer 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 inquiries should be director to the Kansas Pork Association, 2601 Farm Bureau Road, Manhattan, KS 66502; www.kspork.org.
President’s Message Tim Stroda, President-CEO
Pork Checkoff Committed to Combatting PEDV Since Porcine Epidemic Diarrhea Virus was initially identified in the U.S., the Pork Checkoff has invested $1,100,000 toward research, education and coordination of efforts to better understand the virus. The funding is working to assist producers in the management, control and potential elimination of the virus. As research projects are completed, the National Pork Board is providing timely information to producers from those projects. This information can be found at pork.org. On the site, there is a section with updates featuring short articles explaining the highlights of the research findings (one of these is below) and there is a section containing more in-depth summaries of the research. There is good work being done with your funds. Please take the time to utilize it. If you have questions, please give me a call. Understanding PEDV Survival in the Environment Where there is hog manure, there is the potential for porcine epidemic diarrhea virus (PEDV) to find its way into a hog operation. That’s an especially daunting fact because the virus sheds at extremely high levels and very little virus is needed to infect pigs. In a Pork Checkoff-funded study, Sagar Goyal, DVM, University of Minnesota researcher, looked at PEDV survival in fresh feces, manure slurry, drinking and recycled water, and ground feed. Overall, he found results similar to those for TGE (transmissible gastroenteritis virus)—a related coronavirus. Here’s a snapshot of the PEDV results: • Survival in fresh feces: The study evaluated PEDV survivability at three temperatures (104 F, 122 F and 140 F) and three relative humidity levels (30%, 50% and 70%). The bottom line: “If feces from infected pigs are present in the barn, the virus can survive for 7 days or more,” Goyal says.
• Survival in manure slurry: PEDV infected slurry was stored at room temperature (approximately 77 F), 39 F and -4 F. At room temperature, PEDV survived in manure slurry for 14 days. At 39 F and -4 F, PEDV survived for 28 days, and possibly longer, Goyal says, as the study didn’t continue beyond that point. “So, if you use manure slurry for land application, you need to understand that the virus can survive in an infectious state for 14 to 28 days, maybe more,” he says. • Survival in drinking and recycled water: Both water options spiked with PEDV were evaluated at room temperature over a series of weeks. The virus survived in both water sources for one week, but not two. However, Goyal points out that since the study didn’t test daily samples, survivability could extend beyond 7 and up to 13 days.
• Survival in feed: The study evaluated wet and dry ground feed dosed with PEDV and stored at room temperature. PEDV remained viable in the wet feed for 28 days (again, the study didn’t run longer). In dry feed, the virus survived only one week. So, if contaminated feed is a concern, Goyal says storing it for two weeks at room temperature will kill the virus. “However, we don’t know if colder temperatures enhance survival,” he adds. It’s also important to note that the pigs received only 15 g of PEDV-spiked feed—“and pigs eat more than that, so we need to look at what happens when feeding larger quantities,” Goyal says.
Visit www.pork.org/pedv for more information, research results and safe practice tips.
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Pig Tales • 5
Association Update Jodi Oleen Director of Consumer Relations
KPA Presents at EPA Region 7/8 and State Ag Commissioners 4th Annual Meeting Your organization isn’t the only group looking to grow and benefit from online communications with stakeholders and the general public. In late 2013, KPA was contacted by Katie Howard of U.S. EPA Region 7 and invited KPA to give a onehour session during the 4th Annual EPA Region 7/8 and State Departments of Agriculture Meeting on how online communication, including social media, is changing the communications landscape for agriculture. We were honored to receive the invitation and I joined the meeting as the lunch speaker at the EPA Region 7 Headquarters in Kansas City. In attendance was Sarah Bittleman, EPA Ag Counselor to the Administrator; Karl Brooks and Shaun McGrath, EPA Regional Administrators, Regions 7 and 8; Secretaries of Agriculture or their assistants from KS, MO, NE, IA, MT, ND, SD, WY, UT, CO and a representative from nine Tribal Nations. So why would all of these folks be interested in learning about online communication and social media? It’s simple. Social media is how taxpayers communicate. Recent research from the Pew Internet & Life Project shows that 78% of people 30-49, 65% of people 50-64 and 70% of rural people are using some form of social networking. More importantly, there is a social impact of social networking. This same research showed that Facebook users are much more politically engaged and that over 60 million Americans have used the internet for help with major life decisions. And what does that have to do with the EPA? With Kansas officials? Or with Kansas farmers? We can connect with influencers by using online communication and social networking channels. Furthermore, we can become a resource that allows them to learn more about what is important to them — their family, their community and their food. Stay connected with us for recipes, cooking tips, coupons and pork information. Search for “KansasPork” on: Also visit our Kansas BBQ restaurant guide at inpursuitofpork.com 6
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Agriculture is getting a chance to tell its story. The feature length documentary, Farmland, from Oscar®-winning filmmaker, James Moll, follows the next generation of American farmers and ranchers, all in their 20s, in various regions across the US. Moll spent five months meeting farmers and ranchers before he settled on the six who are featured in Farmland. In order to authentically tell the story through the eyes of this next generation, Moll extensively researched the subject and looked for individuals to profile, specifically choosing from different farming and ranching production methods, various types of crops and livestock and geographic diversity. “Through this film you’ll step inside the world of farming for a first-hand glimpse into the lives of young farmers and ranchers,” shares the film’s official website. “Learn about their high-risk, high reward jobs and passion for a way of life that has been passed down from generation to generation, yet continues to evolve.” Representing the pork industry in the film is Ryan Veldhuizen, a fourth generation pork, corn and soybean producer from Minnesota. The film, scheduled to be released in spring 2014, was funded in part with support from the U.S. Farmers and Ranchers Alliance (USFRA.) Visit farmlandfilm.com to watch the movie trailer and learn more about the farmers featured in the film.
Revisions for Continuous Improvement The Revisions The Program
Pork Quality Assurance® Plus (PQA Plus®) combines
food safety and animal well-being principles into a widelyrespected and used certification program. By becoming PQA Plus certified, pork producers demonstrate commitment to provide high quality, responsibly produced products.
PQA Plus is revised every three years to increase its
effectiveness, incorporate new research information, and ensure its validity with customers and now includes: • Online recertification option • Alignment of 10 Good Production Practices (GPPs) with the We CareSM Ethical Principles • Individual testing component • Required corrective action plan for site assessment non-compliant findings
Learn more about PQA Plus by visiting www.pork.org/certification or by calling the Pork Checkoff Service Center (800) 456-7675.
Contact your State Association for more information on PQA Plus certification
pork.org/certification • (800) 456-7675 Pig Tales • 7
PHOTO CREDIT: DON HOLTZ
Documentary plans to tell agriculture’s story
Operation: Defining Their Message Whether you are a farmer or a veterinarian, a parent or a college professor, having a message that is difficult to share and get off the ground can be frustrating and discouraging. Operation Main Street has become the bridge for those messages. Since 2008, the Pork Checkoff-funded program has trained 1,031 speakers, who have facilitated more than 6,700 presentations. Last month, 14 new volunteers completed OMS 1.0 Training sponsored by the Kansas Pork Association in Manhattan, January 13-14. “We are excited to have hosted a great group of individuals, whom are all involved in and passionate about the pork industry,” says Tim Stroda, KPA President-CEO. “OMS training provides those interested in advocacy and teaching others, the tools and skill-set to have engaging conversation and lasting impressions on their audience.”
The training program focuses on taking the many messages that those throughout the industry would like to share or correct, and simplifies them down to a few strong, key messages that give the industry a united front to stand behind. “I enjoyed continuing to build my skills to communicate about the swine industry to those no longer familiar with modern swine production,” says Joel DeRouchey, livestock extension specialist, Kansas State University. “Advocacy of the pork industry to all audiences is essential to tell our positive story. We must continue to provide educational information and facts about the swine industry to the general public to have their trust and improve their confidence in purchasing pork for their families.” Through interactive exercises and discussions, OMS training is designed to familiarize participants with
“
Advocacy of the pork industry to all audiences is essential to tell our positive story. - Joel DeRouchey
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Congratulations to our new class of OMS trainees.
First row L to R: Shanna Neil, Julie Feldpausch, Sureemas Nitikanchana, Christy Springer. Second row L to R: Jon DeJong, Jason Woodworth, Kyle Coble, Josh Flohr, Kyle Jordan, Joel DeRouchey. Third row L to R: Marcio Goncalves, Ethan Stephenson, Steve Dritz. Not pictured: Amanda Spoo
conversation techniques to connect with customers and consumers. “I enjoyed the interaction with the group and training people,” says Kyle Coble, doctoral student in swine nutrition at K-State. “We went through various exercises that are aimed at preparing you to speak about our industry, as well as answering potentially difficult questions.” Since the program’s inception, OMS presentations have received coverage in print, online, television and radio media outlets resulting in an audience reach of more than 31 million people. Part of the training program includes media training and messaging strategy so that speakers feel comfortable and confident in front of the media. Upon completing the training, both DeRouchey and Coble say that they have gained new skills to use in media interviews and providing information to others. “The biggest thing that I took away from the training is that when you are communicating to the public through media, your message can be heard a number of different ways,” Coble says. DeRouchey adds, “It’s an opportunity to impact the Kansas consumer and help build confidence in modern production practices that promote the well-being and health of swine, how pork is a lean, nutritious protein source and that swine farmers are of integrity.” Once OMS training is complete, participants who want to volunteer their time to give presentations are
given assistance from OMS staff to facilitate speaking opportunities and handle logistics. Presentations are made to a wide range of audiences, from key-decision makers, civic groups and dieticians, to classrooms and small animal veterinarians. Speakers are encouraged to adapt their own personal experience and knowledge to the presentation material. “I plan to be an OMS speaker. I have been involved with the swine industry for three generations and work daily to improve the profitability of swine producers,” DeRouchey says. “It is just the right thing to do to improve awareness of the industry that has supported me throughout my life.” Coble also plans to volunteer as a speaker. “I think these programs are extremely important, because it puts a name and a face with the pork industry. I am interested in giving my time because this industry has given me the opportunity to put my education to work in a sustainable career area and is full of honest, hardworking individuals and families.” KPA would like to thank all of its participants and extend a special thank you to Al Eidson, Gary Reckrodt and Barbara Dodson for serving as the training facilitators. Interested in learning more about OMS, attending a training program or having a speaker at your event? Visit the OMS website at http://www.pork.org/Programs/46/OMS.aspx or connect with OMS on Facebook at https://www. facebook.com/OMS.Speakers.
Pig Tales •• 9 Pig Tales 9
Report The U.S. Meat Export Federation, www.usmef.org, is the trade association responsible for developing international markets for the U.S. red meat industry. It is funded by USDA; the beef, pork, lamb, corn and soybean checkoff programs, as well as its members representing nine industry sectors. The Kansas Pork Association is a member.
Walmart, USMEF Partner on Central America Pork Promotions To sell a product, go where people gather. In Central America, as in much of the Western world, where people gather is frequently Walmart. In four Central American nations, shoppers recently gathered at Walmart for U.S. pork promotions conducted by the retail giant and USMEF with funding from the Pork Checkoff and the Illinois Soybean Association. “Walmart has a strong presence in this region, and the 19 stores in Costa Rica, El Salvador, Guatemala and Nicaragua were very great to work with,” says Gerardo Rodriguez, USMEF director for trade development for Central America and the Dominican Republic. “The visibility and the opportunities to interact directly with consumers were outstanding.” The promotions were tailored to the specific tastes of the countries. For example, spare ribs, Saint Louis-style ribs, pork chops and pork loin were featured in Costa Rica versus pork ribs, barbecue pork ribs, pork for grilling and pork loin USMEF and Walmart conducted pork demonstrations in four Central American countries in Nicaragua. Pork riblets topped the menu in El Salvador and pork chops in Guatemala. Chefs on location in each store discussed the quality and attributes of U.S. pork, and samples were provided by the U.S. Pork Grilling Club, with attention drawn to the in-store events through Internet and Facebook promotion as well as ads in various local media channels. Across the four countries, U.S. pork sales rose 19 percent in volume and nearly 24 percent in value, with Nicaragua posting the highest returns: 27 percent in volume and 40 percent in value. “This is the first time we have attempted a regional pork promotion simultaneously in four countries,” Rodriguez says. “We are continuing our efforts to develop new channels with companies that are aligned with our strategy to increase per capita pork consumption in the region. We are very pleased to be able to partner with Walmart Central America, which provided a lot of resources to support the promotion.” The Central/South America region saw U.S. pork imports grow by 34 percent in volume (108,796 metric tons) and 35 percent in value ($275.5 million) through the first 11 months of 2013. Originally released February 5, 2014; U.S. Meat Export Federation
10 • Pig Tales
Industry News Stay up to date on news affecting your industry by visiting www.pork.org.
America’s Love for Pork Continues
Results of a new consumer tracking study released today by the Pork Checkoff find that more American consumers are reporting an enduring love for pork. Key research findings show more U.S. consumers rate their enjoyment of pork higher than in previous studies. Additionally, consumer-buying habits measured by the U.S. Department of Agriculture also show more consumers are buying pork. “People are becoming more passionate about their consumption of pork,” says David Newman, chair of the Pork Checkoff domestic marketing committee and a pig farmer from Fargo, ND. “These two studies confirm that consumers are eating more in recipes and as a menu item because of its value, flavor and versatility.” Consumers taking part in the Pork Checkoff study were asked to rate pork cuts on a 10-point scale, resulting in a demonstrated increase in the volume of consumers who rank pork as an eight or higher. This tracking study indicates the size of the Pork Checkoff ’s consumer target has grown to 43 percent of U.S. households, up seven points from 36 percent in May 2013, the last time the survey was fielded. In 2010, the consumer target was just 27 percent of U.S. households. Growth in the target size is attributed to people both rating pork cuts higher and in their confidence in cooking meat. “We look at how much people enjoy pork and, through that experience, label consumers who love pork as ‘pork champions,’” Newman says. “We have found a marked increase in the number of pork champions, with these consumers consistently rating pork higher.” The study also found that a majority of all fresh
pork eaten — 84 percent at-home and 80 percent away-from-home — is consumed by a Pork Checkoff target consumer. The total percent of pork eaten by this target consumer grew significantly since the Pork Be inspired® campaign was introduced in 2011. Using USDA data, consumer pork expenditures measure both the volume (in pounds) and value (in dollars) of pork sold in the United States. Data through December 2013 showed per capita pork expenditures grew by 5.6 percent from 2012 to 2013. Released February 10, 2014; National Pork Board
QR Codes Showcase We Care Videos
Consumers are more interested than ever in knowing where their food comes from. To bring the farm to consumers, the Pork Checkoff is creating new connections through quick-response (QR) codes printed on pork labels. QR codes are small boxes containing an array of black or white squares. When scanned with a smartphone or computer tablet, QR codes direct the mobile device to display a video, text or other information. In this case, the QR codes on pork labels in participating grocery stores are highlighting the pork industry’s We CareSM principles. “We wanted to find the best way to share with consumers,” says Angela Anderson, food chain outreach manager for the Pork Checkoff. “We decided that short videos were the quickest, most effective way to catch people’s attention and articulate the We Care principles.” The Checkoff developed a mobile website with four short We Care-related videos focusing on animal nutrition, animal well-being, feed additives and antibiotics. After scanning the QR codes, consumers can watch the videos to learn how pork producers provide safe, nutritious food.
Released February 6, 2014; National Pork Board
Pig Tales • 11
Thank You
Your association works with communities, classrooms, youth programs and organizations throughout the year to support their endeavors and talk about pork. Now they want thank you.
Kansas Pork Association Members and Staff, Thank you all so much for teaming up with the America Red Cross once again at the Manhattan Blood Drive! This years blood drive was a huge success. We not only exceeded our goal this year by 22 pints, we also collected 65 more pints than our average over the past three drives. Amazing! I cannot thank you enough for all that you have done to ensure that when people need blood, it will be there! We had 18 first time donors this time, which is huge for us. One of those being your very own Jodi Oleen. I can’t tell you how much I appreciate all that you do for us. Our donors were so happy to eat some yummy pork and they all loved the squeeze pigs. Thank you so much. - Kristi Ingalls Dear Tim, We would like to take this opportunity to thank you and the Kansas Pork Association for sponsoring the 2013 KSU Swine Day. We heard a lot of wonderful comments about the event. Without the support of you and the Kansas Pork Association, we would not be able to host such wonderful events. Thanks again for your continued support of KSU Swine Day. Sincerely, Jim L. Nelssen, Extension Specialist, Swine Jodi, Tim and Amanda, I want to greatly thank all of you for taking the time out of your busy schedules to help me prepare for National FFA Prepared Public Speaking. The background you provided will be very helpful. I hope to be sending you good news in just a few days. Sincerely, Taylor Green Dear Kansas Pork Association, I learned where the meat on the pig was. My favorite part was petting Angel the pig. I really hope I can come again. From, Madison Dear Kansas Pork Association, Thank you so much for helping us go to Slice of Ag. I learned where bacon comes from. I liked the little piglets because they were so cute. Thank you again, Arien Jodi, Thank you for your part in making the teachers training a success. The teachers appreciated the information you provided and many plan to incorporate it into their classroom. The teachers loved the hands-on training and helping to prepare lunch. It is my hope that by supporting the educators, we will see students leave high school with more skills and a desire to continue on their career path Thank you, Neeley Carlson, Kansas Restaurant and Hospitaility Association
12 • Pig Tales
Jodi, We are so lucky to be able to work with you and the entire Kansas Pork team. Your support during our summer course was greatly appreciated and I know the participants loved your presentation — and the pork loin fajitas — during the course. Thank you so much, Sheridan and Cathy (KS Ag in the Classroom) Dear Mr. Stroda, Thank you so much for meeting with our team and also for the take-away bags of awesome pork stuff! It was really neat to learn more about all that the pork association does and am very impressed with the work that you are able to do with you smal but mighty crew. Thanks again and please let our team know if there is ever anything we can do for you. - Lindy Bilberry, Kansas FFA President Dear Kansas Pork Association, Thank you for donating fun sheets, stickers, fact sheets, recipe cards, cds, book marks and coupons to put in the goody bags on Kids’ Ag Pizza Day. The Ellsworth County fourth grade students attended this event hosted by the Ellsworth County Farm Bureau and the Ellsworth County Extension. The students had a blast and learned how pizza is grown in Kansas. Each student received a bag with educational goodies all related to the program. This day could not be possible without organizations like the Kansas Pork Association. Thank you for making our 13th Annual Kids’ Ag Pizza Day a success. Sincerely, Susan K. Miller, Ellsworth County Farm Bureau Coordinator Dear Mr.Stroda, Thank you for providing the swine project pin which I was happy to win this year! This was my first year in the project and I loved the experience. I named my hog “Frances Bacon.” The pin is a nice incentive for doing records. Thank you again. Sincerely, Cara Knapp, Nemaha County 4-H Dear Mr.Stroda, Thank you for your contribution to the KARL program and the “Genesis” session that we participated in this past weekend. Class XII had a wonderful weekend. Thank you for the investment that you’ve made in our lives in order to better the future of Kansas. I’m honored to be a participant in the KARL program and am blessed by your generosity. Sincerely, Jonathan Lightner, KARL Class XII Dear Kansas Pork Association, We would like to sincerely thank you for your sponsorship of the Kansas State 4-H Sweepstakes Contest this past weekend in Manhattan. We as a county were able to learn a lot from the experience and had a lot of fun as well. It was a great experience for all of us and wouldn’t have be possible without your generous support. Sincerely, Miami County 4-H Dear Kansas Pork Association, Thank you for sponsoring the 4-H swine county champion award. I love the swine project and have learned many life skills that will help me in life. I appreciate your support for 4-H. Thanks again, Taylor DeWeese • • Pig T Pales ig Tales 13 13
Dixie Stir-Fry Prep Time: 10 minutes Cook Time: 15 minutes Ingredients 1 pound pork tenderloin, cut into stir-fry strips 1 teaspoon thyme 1/4 teaspoon salt 1/8 teaspoon black pepper, ground 1 tablespoon vegetable oil 1 clove garlic, crushed 1 cup onion, thinly sliced 1 cup red bell pepper, thinly sliced 1 10 oz package frozen baby cob corn, thawed, drained 1 10 oz package frozen sliced okra, cooked, drained 2 tablespoons fresh parsley, chopped hot pepper sauce, to taste 14 • Pig Tales
Recognized as a
Heart Healthy recipe.
In small bowl stir together thyme, salt and pepper, use to season pork. Heat oil in large skillet over medium-high heat. Add pork and garlic; stir-fry 3-4 minutes or until pork is tender. Add onion, red pepper and corn; stir-fry for an additional 3-4 minutes. Stir in okra, parsley and hot pepper sauce, heat through. Serve with hot cooked rice and warm corn muffins Yield: 4 servings
Wine suggestion: Serve with a chilled Gewurztraminer.
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: ____________________
PIG TALES
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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