Pig Tales Issue 2 2015

P

IG TALES

Issue 2 2015

The Official Publication of the Kansas Pork Industry

IG TALES P The Official Publication of the Kansas Pork Industry

Inside This Issue...

Issue 2 President’s Message 4 KPA Update 5

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Wendell Moyer Scholarship 6 Swine Profitability Conference 7 Video on www.eatpork.org 8 KPA Connects with Health Professionals 12

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Partnering with Organizations for Reach 13 KPA Sponsors High School Chef Competition 14 World Pork Expo 16

12 On the cover: A.1. Sweet Fire Porterhouse Pork Chops.

For this recipe and others, visit www.eatpork.org.

Kansas Pork Association 2601 Farm Bureau Road Manhattan, KS 66502 Phone: 785-776-0442

2015 KPA Board of Directors

President-CEO Tim Stroda tims@kspork.org Director of Consumer Outreach Jodi Oleen jodio@kspork.org

Chairman: Jim Crane - Guymon Mark Crane - Chapman Kevin Deniston - Scott City Jeff Dohrman- Bushton Daniel Gerety - Seneca Jason Hall, Elkhart Chuck Springer, Independence Scott Pfortmiller - Stafford Art Sauder- Great Bend 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

Thank you to the KPA’s volunteer leaders Each year, a group of pork farmers volunteer their time to serve as the leadership of the Kansas Pork Association. The primary charge of the Executive Board is to create the vision and strategic direction of the organization. The Board also insures that the organization’s plans and budget are in alignment with that vision and that the funds are handled in an appropriate manner.

All KPA members are eligible for election to serve two, 3-year terms. To preserve continuity on the Board, three slots of the 9-member Board are elected each year.

At the recent KPA Annual Meeting, Dan Gerety, Seneca; Art Sauder, Great Bend; and Chuck Springer, Independence, were elected to the Executive Board.

They join Mark Crane, Chapman; Jim Crane, Guymon, Oklahoma; Kevin Deniston, Scott City; Jeff Dohrman, Bushton; Jason Hall, Elkhart; and Scott Pfortmiller, Stafford; as the 2015 KPA Executive Board.

The 2015 Executive Board elected Jim Crane, Guymon, to serve as this year’s Chairman.

Concluding their tenure on the Board was Jerry Morris, Sedgwick, and Michael Springer, Neodesha.

If you have a chance, say thank you to the group for taking their time to ensure your organization is headed in a direction that benefits all Kansas pork farmers.

Remember, it may well be “your turn” to be asked to serve, next. I hope you say “yes!”

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Pig Tales

Jim Crane, KPA Chairman (right), presents Jerry Morris, Sedgwick a gift of appreciation from Kansas Pork Association.

Jim Crane, KPA Chairman (right), presents Michael Springer, Neodesha a gift of appreciation from Kansas Pork Association.

KPA Director of Communications takes new position

KPA Talks Farming at KU Campus

After two years with the Kansas Pork Association as its Director of Communications, Amanda Spoo will be leaving to take a new position with the U.S. Wheat Associates in Arlington, Virginia.

“I really value the time I had with Kansas Pork,” Spoo says. “It’s been very rewarding to use and improve my skills here, while working for Kansas pork farmers. I’ve enjoyed getting to know many of you and your families personally. Thank you for this opportunity.”

Spoo, a 2013 graduate from Kansas State University, was responsible for the association’s communications platforms including management of the daily e-newsletter and Pig Tales magazine.

She assisted KPA in its consumer programming, event planning and social media. Her last day with KPA will be Wednesday, February 25.

FEED

Bacon and buzzwords enticed curious visitors to pause at the University of Kansas on Wednesday, Apr. 1, to learn how Kansas farmers raise their food.

The Kansas Memorial Union lobby hummed with conversation as students, faculty and staff sampled free bacon and posed their questions on modern farming practices to volunteers from Kansas State University’s Food for Thought organization, the Kansas Pork Association and CommonGround Kansas. Some visitors posted their questions publicly to receive a “baconologist” or “baconista” T-shirt from the Kansas Pork Association.

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Pig Tales • 5

KPA awards 2015 Wendell Moyer Scholarship In 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 business more profitable while keeping the swine industry healthy and flourishing statewide. 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 enrolled in an agricultural or related field in their junior and senior year of college in Kansas were eligible to apply.

This year's 2015 Wendell Moyer Scholarship recipient is Annie Clark, a senior majoring in animal science and industry at Kansas State University and native of Overland Park, Kan. At K-State Clark has a cumulative 3.96 GPA and works at the KSU Swine Unit, assisting graduate research projects led by the nutrition team. She is an active leader, serving as an College of Agriculture student ambassador, helping recruit new students. Clark’s interest is in swine nutrition and has had two internships with Nutra-Flo Biotech Products and Elanco Animal Health.

One employer said, “I had the opportunity to manage Annie during her internship and was extremely impressed with her capabilities. She has an outstanding work ethic and is not afraid to get in the barn and work long hours to accomplish a goal if that is what is required. She is constantly seeking new information and figuring out how to apply it. She is comfortable in many different environments ranging from the barn to the board room.”

Clark is on track to graduate this spring, with plans to begin a Master’s degree in swine nutrition at K-State.

After earning her Ph.D., she plans on working in the industry and ultimately returning to academia to teach and do research. The Kansas Pork Association congratulates Clark on her achievements.

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Pig Tales

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K-State Swine Profitability Conference

Producers, veterinarians and industry members joined students and faculty at Kansas State University in Manhattan on Tuesday, February 3 for the 2015 Swine Profitability Conference.

Each year this event brings those with various roles throughout the industry together for discussion and learning. Your association participated in the day’s programming and is proud to be a sponsor of this event.

“Economic Considerations for Growing the U.S. Swine Industry” – Glynn Tonsor, KSU Department of Agricultural Economics “Jack and Pat Anderson Lecture in Swine Health Management: Achieving World Class Swine Production: Is There a Silver Bullet?”

– Larry Coleman and Tim Friedel, Vet Care, Broken Bow, NE “What I Have Done to Make My Land-Based System Successful” – Craig Christensen, Odgen, IA “Lessons I’ve Learned About Marketing Pork to the Chef ’s of High-End Restaurants of New York” – Craig Good, Olsburg, KS “Future Technology for the Swine Industry” – Kim Friesen, Research and Development, Elanco

Pig Tales • 7

KPA Updates Video Tab on Website Since its debut in Summer 2013, the Kansas Pork Association’s website, www.eatpork.org has provided a variety of resources for consumers interested in cooking more often with pork and learning more about farming.

“We all lead busy lives and so we know how important it is have a one-stopshop for those seeking out information,” says Jodi Oleen, KPA Director of Consumer Outreach. “Eatpork.org is a great resource for recipes, cooking tips and educational resources. We created it with the busy mom or teacher in mind.

As KPA grows its resources and better identifies consumer needs, the site also grows. Recently, a “WATCH” tab was added to feature original videos created by KPA and industry friends, that highlight everything from how-to cooking demonstrations to visiting Kansas family pig farms.

“Video is a continually growing medium and gives pork farmers the opportunity to reach and share with an unlimited audience,” Oleen says. “We are excited for the videos that we are working on in 2015 to add value to eatpork.org and its resources.”

The mobile-friendly site’s other features include the “ASK,” tab, which provides answers to FAQ about pork and pig farming, and a “TEACHING” tab, that continues to see updates with new curriculum and classroom materials that teachers can request free of charge or download themselves. The “RECIPES” tab provides an interactive database of recipes that consumers can search based on preparation time and ease, cut of pork or type of cooking. The “TALK” tab provides helpful tips and tricks in the kitchen.

Visit us over at www.eatpork.org and let us know what resources we can better provide for you.

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Pig Tales

KPA Sponsors Kansas Junior Swine Producers Day

Chef Event a Success for Crowstowski

The Kansas Junior Swine Producer Day was held at Weber Hall and Arena on Saturday February 28th. This highly interactive, hands-on educational event had 340 youth and adults preregistered from 54 counties with over 300 participants braving the weather to attend.

Participants gained knowledge in all aspects of their junior swine project. Participants learned about selecting their youth project, proper nutrition, grooming, daily care and facilities, and how to advance their showmanship skills. They gained knowledge of a swine carcass with a demonstration of the pork primal cuts. Also youth attended a Youth PQA+ certification session while adults received a PEDv update. All speakers were K-State faculty, graduate and undergraduate students.

The event was sponsored by K-State Department of Animal Sciences and Industry, Kansas Pork Association, Suther Feeds, Essential Feeds, and Valley Vet Supplies. This event was organized by Dr. Joel DeRouchey and Lois Schreiner.

Chef Michael Crostowski, from Olathe District Culinary Program in Olathe, garnered top honors at the Taste of Elegance culinary competition held February 24 at the Kansas City Downtown Marriott. His winning entrée, Herb Encrusted Pork Tenderloin with Pablano Potato Croquette, Avocado Mosaic and Rich Tomato Demi, earned him the $1,000 prize and an invitation to the national Taste of Elegance event.

The event was sponsored by the Kansas Pork Association, Missiouri Pork Association, Smithfield Farmland, the Kansas City Downtown Marriott, Harvesters Community Food Network, Mercer Culinary, and Missouri Wine and Grape Board.

Sixteen chefs competed in the competition, with Smithfield DURoC Pork featured center plate. Their entrées were judged on originality, taste, presentation and menu applicability.

Chef Crostowski will advance to the National Pork Summit event in St. Helena, California, sponsored by the National Pork Board.

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Pig Tales • 9

KPA Hosts Dietetic Event at Cargill Innovations Center Where can farmers and ranchers go to engage with about food? Simple answer, go where people are passionate about food. That is exactly what the Kansas Pork Association and Kansas Farm Bureau did when they participated in the Kansas Dietetic Association’s 2015 Annual Conference.

“We share the same passion, and that passion is centered in providing safe, healthy, nutritious and delicious food for our families and yours,” stated Kelly Wondra, Kansas pig and cattle farmer and attendee of the KDA pre-conference event that was held at the Cargill Innovations Center on April 22.

The pre-conference event hosted 52 food influencers that work as dietitians statewide, five farmer and ranchers from across the state and staff from all organizations.

Also included in the evening was a tour of the Cargill Innovations Center by Debbie Nece, Regulatory Affairs Manager and the option for attendees to see a culinary demonstration. The demonstration included a cutting presentation from Chef Jake Hartley from Blue Moon Above: Cody (right) and Kelly (left) Wondra of Great Caterers and a wine pairing session from local foodie and Blue Moon Caterers owner, Bill Rowe. Continuing education Bend presenting a bit about thier diversified family farm to the 52 dietitians in attendance. credits were offered for participants.

KPA Connects with Health Professionals On April 8, the Kansas Pork Association teamed up with Kansas Farm Bureau to engage health professionals around food and farming topics at a pre-conference event during the 2015 Annual Kansas Nutrition Council Meeting.

The event hosted 50 food influencers to an evening of conversation, appetizers and wine held at Extra Virgin Olive Oil in downtown Lawrence, KS. While there, attendees had opportunity to visit with farmers and ranchers about today’s farming. Five farmers were on hand the evening of the event to visit with the dietitians, extension agents and other health professionals.

The Kansas Pork Association and Kansas Farm Bureau also supported the annual meeting on April 9 with a booth focusing on today’s farming and a light brunch for the 110 Above: Farmer and ranchers introduce themselves and nutritionists and nutrition educators in attendance. tell a little about their farm. Farmers and ranchers from left to right include: Sara Scott, Crawford County; Jeff Grossenbacher, Nemaha County; Randall Debler, Wabaunsee County; Amy & Craig Good, Pottawatomie County.

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KPA supports Women Managing the Farm Conference On February 5-6, 2015 , 250 women came together at the 12th annual Women Managing the Farm Conference, held in Manhattan. Women have a strong and growing presence in U.S. agriculture. With that presence, comes a need for resources, discussion and continuing education to support women with farm management and leadership responsibilities. The purpose of this conference is to provide women with the tools they need to remain sustainable. The Kansas Pork Association is proud to be a sponsor of this event.

“Women have an important role on Kansas pig farms,” says Jodi Oleen, KPA Director of Consumer Outreach.

“This conference is a valuable resource for them to establish relationships and take innovative ideas back to the farm. It is an investment in their businesses.”

There were a variety of learning opportunities for those attending the two-day conference. Breakout sessions covered topics ranging from grain marketing to family succession planning and social media to personal health. Attendees Above: Women Managing the Farm Conference participated in networking sessions, local tours and a silent attendees dine on lunch. auction. KPA was also a participant with a booth in the Exhibitors Hall, featuring educational and nutritional resources for attendees to take home.

KPA Partners with Collegiate Group to Bring the Bacon Charlie Arnot, CEO of the Center for Food Integrity, presented at Kansas State University on March 2. Arnot delivered his speech “Size Matters: Why We Love to Hate ‘Big Food’” to examine the relationship development and pattern of trust that consumers have in food and those who produce it. The lecture was organized by the K-State student and alumni group, Food for Thought. The Kansas Pork Association sponsored 60 pounds of free bacon samples to draw attendees.

“Food insecurity is no longer an issue of the future, it is an issue of the present. It’s important for this generation to understand the brevity of how we will produce enough food for 9 billion people without an increase in arable land,” stated Brandi Buzzard Frobose, a Food For Thought member. “Mr. Arnot brought forth ideas about food transparency and production that will aid in people from all backgrounds collaborating to solve tomorrow’s food issues, today.”

Food for Thought, the organizer of the Upson Lecture Series, is a grass-roots group of agriculture enthusiasts who strive to bridge the gap between consumers and food production.

Above: Charlie Arnot, CEO of the Center for Food Integrity presents on “Size Matters: Why We Love to Hate Big Food” to a packed audience of Kansas State University students.

Pig Tales • 11

KPA, KFFC and Food Influencers Event in Kansas City Members of the Kansas Farm Food Connection (KFFC), including the Kansas Pork Association, gathered with dietitians and food bloggers at the Culinary Center of Overland Park, Kan., March 5 for an evening of good food and conversation.

KFFC hosted this “Meet the Makers” event to encourage an exchange of ideas between farmers and consumers. Farmers at the event grow soybeans, sorghum and corn, and raise pork, beef or dairy cattle on family farms.

“There’s a widening gap between farm and non-farm families today,” said Ron Grusenmeyer, regional director of industry relations at the Midwest Dairy Association. “We need to listen to consumers and share our stories with them.”

At the event, farmers and their guests worked together to prepare home-cooked meals for Ronald McDonald Charities of Kansas City, which serves 87 families a night.

The mission of Kansas Farm Food Connection is to share the exciting story of Kansas agriculture by connecting farms to families and families to farms to learn, eat and grow together. To learn more, visit http:// www.raisingkansas.com.

Bloggers, dieticians, and farmers prepared and enjoyed a meal together while sharing about their lives and discussing today’s current farming practices. The group prepared and provided 300 meals to the Ronald McDonald Charities of Kansas City.

Reserve For Your 2015 Event The model pig barns are a great interactive tool to help people understand where their food comes from.

Throughout the year they are everywhere from community meetings to classrooms and county ag days. Spring is our busiest time of year for the barns, so get yours reserved now!

Contact Jodi Oleen at jodio@kspork.org 12 • Pig Tales

KPA Sponsors Premier High School Chef Competition On March 3-4 the Kansas Pork Association and others teamed up with the Kansas Restaurant and Hospitality Association Educational Foundation (KRHAEF) for this year’s fourteenth Annual Kansas ProStart Invitational. The event was held at the Double Tree by Hilton at the Wichita Airport. More than 100 students representing high schools from across the state demonstrated their mastery of restaurant leadership skills.

This year’s theme was “Anything you can chop, I can chop better.”

“These young adults represent the future of our industry.” said Neely Carlson, KRHA’s vice president of education and training. “The ProStart Invitational is an opportunity for students to showcase industry skills they learn in the classroom while vying for awards and scholarship money. The students have the opportunity to network with industry leaders and learn the skills necessary for a long-term career.”

The Kansas ProStart Invitational is a highlight of the Restaurant Management Program (ProStart) curriculum sponsored by KRHAEF. Each year, the event grows and allows students to compete in two major categories - each of which requires intensive culinary and management skills.

Winners of the 2015 Kansas ProStart Invitational include: Culinary 1st - Olathe Public Schools, Team Edasia 2nd - Olathe Public Schools, Team A ‘Rever 3rd - Maize High School, Team Ice 4th - Wichita Heights High School

Teams participating in the management competition were tested on their communication skills, as well as their ability to apply their knowledge of the restaurant and foodservice industry by developing a business proposal for a new restaurant concept. The first place team from Olathe will also move on to compete at the annual National ProStart Invitational.

While the culinary and management competitions qualify the winning teams for a spot at the National ProStart event, there are several additional competitions that allow other students to showcase their skills and talents.

Edible Centerpiece 1st - Olathe Public Schools, Angelo Pei 2nd - Olathe Public Schools, Aylah Cadwell 3rd - Olathe Public Schools, Jose Rios-Rico 4th - Garden City High School, Marissa Hernandez Students in the edible centerpiece competition demonstrate their creative abilities by carving fruits and vegetables to create an edible work of art.

Best Pork: Eudora High School, Team Endor Best Beef: Wichita Heights High School Top Knife Cuts: Noah Edkin - Maize High School Corie McGowen - Olathe Public Schools Brock McMillian - Campus High School

Each team in the culinary event had one hour to demonstrate their creative abilities by preparing a three-course meal that was then judged by professionals from the foodservice industry. Teams are evaluated on taste, teamwork, safety and sanitation, among other skills. First place Team Edasia from Olathe will move on to compete at the annual National ProStart Invitational to be held on April 1820, in Anaheim, CA. Management 1st - Olathe Public Schools 2nd - Wichita Northwest High School 3rd - Wichita Heights High School Pig Tales • 13

Register at worldpork.org

www.eatpork.org

Join us June 3-5 in Des Moines, IA, for the world’s largest pork-specific trade show. Brought to you by the National Pork Producers Council.

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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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Support the Association by becoming a member or advertising in Pig Tales!

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.

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