Pig Tales Issue 2 2016

P

Issue 2 2016

IG TALES

The Official Publication of the Kansas Pork Industry

A look back at promotions through the years. See page 6.

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contents Pig Tales • Issue 2 • 2016

5 Taste of Elegance Event brings top chefs together for a good cause

<<< 6 KPA Celebrates 60 Years A look at how promotions have progressed throughout the years

11 FTLOK Conference Members come together for a trade show and workshops

11 KPA Legislative Reception KPA board members met in Topeka for annual events

13 Yoder Meats wins pork award Innovative Pork Product Award given at KMPA Convention

in every issue 4

President’s Message

12 Industry News 14 Recipe

11

5

15 PQA Plus

on the cover: Bacon BBQ New York Pork Chops.

For the recipe, see page 14.

Kansas Pork Association 2601 Farm Bureau Road Manhattan, KS 66502 Phone: 785-776-0442 Fax: 785-776-9897 www.kspork.org kpa@kspork.org

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

2015 KPA Board of Directors Chairman: Jim Crane - Guymon Mark Crane - Chapman Kevin Deniston - Scott City Jeff Dohrman- Bushton Daniel Gerety - Seneca Jason Hall- Elkhart Scott Pfortmiller - St. John Art Sauder- Great Bend Chuck Springer- Independence 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 industry asks USDA to defend ‘Other White Meat’ sale At the Pork Industry Forum in early March, delegates from 43 state pork associations supported advisements to urge U.S. Secretary of Agriculture Tom Vilsack to defend the U.S. pork industry by upholding a purchase agreement between the National Pork Board and the National Pork Producers Council (NPPC).

NPPC sold to the Pork Board in 2006 The Other White Meat® slogan and pork chop logo for about $35 million. NPPC financed the purchase over 20 years, making the Pork Board’s annual payment $3 million. The sale was an arms-length transaction with a lengthy negotiation in which both parties were represented by legal counsel, and USDA, which oversees the federal Pork Checkoff program administered by the Pork Board, approved the purchase. (Checkoff programs require farmers to pay a portion of the sale of their commodity into a fund used to, among other things, promote their product. Taxpayer dollars are not used by Checkoff programs.)

The Humane Society of the United States, a lone Iowa farmer and the Iowa Citizens for Community Improvement in 2012 filed a lawsuit against USDA, seeking to have the sale rescinded. Initially, USDA defended the lawsuit, and a U.S. District Court dismissed it for lack of standing, but a federal appeals court in August 2015 reinstated the suit. But before any court proceedings on the merits of the suit, USDA inexplicably changed course and entered into settlement talks with HSUS. In a recent meeting with the U.S. Department of Agriculture’s Office of General Counsel, representatives of the NPPC demanded that the 4

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agency defend the purchase by the National Pork Board from NPPC of the Pork. The Other White Meat® trademarked assets.

According to NPPC President John Weber, a pork producer from Dysart, Iowa, and CEO Neil Dierks, who met with USDA’s general counsel and reiterated the pork industry’s objection to any settlement, there was no indication where the agency stands on the case.

“We’re concerned that even though USDA has a very strong legal position, it isn’t defending a contract it approved,” said Weber. “We’re concerned that it already has thrown in the towel.”

In their meeting, Weber and Dierks pointed out that: the Pork. The Other White Meat® trademarks, particularly the pork chop logo, still are being used by the National Pork Board; regardless of how each of the trademarks is being used, the phenomenal recognition and awareness of them continue to make the trademarks some of the most valuable intellectual property in existence today; and the purchase agreement was for fair market value and continues to make sense for the Pork Board to perform under the contract, which provides a valuable service to the entire pork industry.

They also raised the issue of allowing a disgruntled, purported hog farmer to bring down an entire agreement, which would be a bad precedent for all Checkoff programs and federally approved contracts. USDA admitted it doesn’t know – and never asked – whether the farmer raises hogs or whether he has been paying into the Pork Checkoff program.

We will keep you informed as this plays out.

  Elegance

Taste of

The Kansas Pork Association was a sponsor of the Taste of Elegance culinary competition held in February in Kansas City. Other sponsors were Missouri Pork Association, Smithfield Farmland, Harvesters Community Food Network, Mercer Culinary and Missouri Wine and Grape Board.

The annual event brings together top chefs to prepare pork-inspired dishes, and also serves as a way to say thank you to the Harvesters food bank donors and volunteers.

“Kansas pig farmers are honored to be part of an event that recognizes those individuals who are out making a difference in our communities,” said Tim Stroda, KPA President/CEO. Fourteen chefs competed, with Smithfield DURoC Pork featured center plate. Their entrées were judged on originality, taste, presentation and menu applicability.

Chef Brian Hove, from Kozak’s Laketown Grill in Smithville, garnered top honors with his entrée, Smoked Pork Belly with Jalapeno Corn Cake Tostados. This winning dish earned him the $1,000 prize and an invitation to the national Pork Summit.

Annual event brings together top chefs for a good cause

Chef Marc Auriemma with American Food & Vending at Cerner World Headquarters in Kansas City, Mo., received second place with his entrée, Seared Pork Tenderloin with Fig Pork Demi, Polenta Peas and Crispy Belly. Chef William Kohn with Marquee Café in Kansas City, Kan., prepared the third place entrée of Pork Temptation.

The People’s Choice Award went to Chef Matt Chatfield with Tallgrass Creek Senior Living in Overland Park, Kan. His dish, Crispy Pork Roast Croquette, was a crowd favorite.

“Pig farmers work hard to produce quality pork, just as chefs work hard to create quality dishes,” Stroda said. “This event is a great way to showcase both.”

Right: Chef Brian Hove garnered top honors with his entrée, Smoked Pork Belly with Jalapeno Corn Cake Tostados (shown below).

PIG TALES • 5

1974 Galen Hewson putting

1974 This ad from

on the final touches at the Cookout King Contest.

the National Pork Producers Council ran in conjunction with October Pork Month and encouraged consumers to consider fresh, lean pork and to request a recipe book from NPPC.

July 1975 NPPC teamed up with Kraft Foods and Dole to run full-page promotions in the July issues of Family Circle, Woman’s Day, McCall’s, Better Homes & Gardens, Good Housekeeping and Southern Living.

1972 Paul Conrardy, Dennis Atwell and Kansas Pork Queen Donna Clark work the KPPC booth at the Kansas Restaurant Association Convention.

1978 Paul Conrardy handed out educational material to visitors at the KPPC booth at Century II in Wichita.

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1976 KPPC members worked the “Pork ‘N General” booth at the Kansas State Fair. Director Terry Nagel built the old store front.

1981 Two pork promotion signs were erected along the Kansas Turnpike in Leavenworth county by Leavenworth County Pork Producers.

1980 These placemats were given to restaurant managers to start conversations with them about pork as an excellent source of nutrition, food enjoyment and revenue.

1981 These

ads appeared in the April issue of Pig Tales.

1983 At the NAFB Pork Chop Feed in Topeka.

1984 NPPC booth at the

1986 Point of purchase materials were put in over 40,000 stores in the U.S. over the summer.

Wichita Home Show.

1982 The Pork Challenge advertising campaign was aimed at making Americans aware that pork is for the calorie-concious consumer. The NPPC looked at many themes before deciding on “America- You’re Leaning on Pork.”

1987 “Pork. The Other White Meat” campaign was launched this year. The theme’s objective was to cause consumers to think about pork in a new and positive way. This billboard, the first KPPC-sponsored billboard, was positioned along the Kansas Turnpike, east of the Lawrence exit, from July to Dec. of 1989.

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2

1 3 4 7 6 5 1. 1990 The KPPC & Kansas Wheat Commission served

1998 KPPC participated in the “Welcome to Agri-Land” promotion at the Kansas State Fair.

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sandwiches to over 4,000 people at the Kansas Food Celebration Expo in Topeka.

2 & 7. 1991 “Pork. The Other White Meat” ad campaign continued and was targeted at over 20 major magazines & over 30 television markets throughout the year.

3. 1991 The KPPC booth at the Wichita Women’s Show featured a display of lean pork cuts and the new nutritional data. Pictured is Linda Pease, KPPC Program Director.

4. 1991 The KPPC sponsored the Lean Profile Run. 5. 1994 Garry Keeler, KPPC Promotion Chairman, and Linda Pease, KPPC Program Director, help build a 115-foot submarine sandwich featuring roast pork and honey ham at a Price Chopper event.

6. 1997 A men-only cooking school was sponsored by the KPPC, Kansas Wheat Commission, East and West Side Markets and the KSU Family Center.

2 1

4 3

5 6 RADIO ADVERTISING • Radio campaigns ran in major metropolitan areas as a continued effort to reach consumers with the “Pork is Safe” message.

1. 2006 Lee and Joyce Bracken donated a hog for a Relay for Life fundraiser.

2. 2006 The KPA, National Pork Checkoff and the National Soybean Checkoff sponsored radio spots, newspaper ads and billboards to create consumer and producer awareness about the positive impact of pork produers in their cities.

3. 2006 Point of sale materials were placed at grocery stores around the state to promote pork as a lean alternative to chicken. Materials included magnetic signs, meatcase cards and educational/recipe brochures.

4. 2009 The 28-week “The Other White Meat Tour” traveled to over 20 states, including Kansas, to facilitate a positive experience between consumers and pork producers.

5. 2009 In May, the KPA announced the launch of its Facebook and Twitter pages as a tool to bring a positive message to consumers about farming.

6. 2009 Willie the Wildcat stopped for some pork loin samples before the KSU vs. Mizzou football game. The promotion booth also featured $1 off fresh pork coupons. Radio ads also promoted the event.

PIG TALES • 9

2010 The KPA began radio ads with KU and KSU focused on recipes and how pork producers care about quality and safety of pork.

2010 The KPA began running 30-second pork commercials on Fox 43 in Topeka.

2011 KPA encouraged consumers to sign up for the new Kansas Quick Bite e-newsletter by offering a $1 off coupon.

Sign up to receive

$1.00 off

pork coupons & recipes

Brought to you by Kansas Pork Producers

2010 The KPA launched the blog “Pigging Out and About,” which served as a restaurant guide and a place to provide cooking tips. In 2012, the blog’s focus was changed to strictly be a restaurant guide, and the blog name was changed to “In Pursuit of Pork,” to more accurately describe the purpose of the site.

2011 The National Pork Board introduced a new branding position, “Pork. Be Inspired,” with a focus on reaching creative, flavor-seeking home cooks who already love pork.

2011 The KPA launched its first Facebook ad campaign and continues to use promoted posts to enhance reach and engagement with consumers.

The page currently has over 64,000 followers and an average monthly reach of over 730,000.

2013 Eatpork.org was launched in

2012 The KPA began a partnership with the Central Plains Red Cross to help sponsor the “Be Inspired to Make a Difference” campaign. Above, Craig Good visits with donors during the pork lunch.

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July and serves as a central location for pork recipes, cooking tips and more.

2013 The retail campaign “Your Bacon Starts Here” was launched in October in conjunction with National Pork Month.

2015 KPA launched a series of #PorkTips videos that were heavily how-to focused and were promoted primarily on social media.

KPA participates in FTLOK conference

Scott Stebner and Jodi Oleen led a session entitled “Tips and Tricks to Maximize Your Social Media Exposure” at the FTLOK annual conference.

Jodi Oleen, KPA Director of Consumer Outreach, was a speaker at the 2016 From the Land of Kansas Annual Conference in February. Oleen and Scott Stebner, KSU Center for Rural Enterprise Engagement, led a session entitled “Tips and Tricks to Maximizing Your Social Media Exposure.”

Other session topics included finding your brand, soliciting and reacting to reviews, exporting, distribution, resources available to farmers’ markets and senior farmers’ market nutrition programs.

From the Land of Kansas works to promote and support Kansas farmers, ranchers and agribusinesses that grow, raise or manufacture agriculture products or products for agriculture use.

For more information, visit the FTLOK website at www.fromthelandofkansas.com.

KPA holds annual meeting, legislative reception On February 15, the Kansas Pork Association annual 2016 KPA Board of Directors meeting was held in conjunction with an executive board meeting and the annual legislative reception in Topeka.

Chairman: Jim Crane, Guymon The events were held at the historic Dillon House, Mark Crane, Chapman located across the street from the State Capitol.

Kevin Deniston, Scott City During the annual meeting, board members heard Jeff Dohrman, Bushton from Representative Sharon Schwartz, Washington, who Daniel Gerety, Seneca currently serves as Chair of the House Agriculture and Jason Hall, Elkhart Natural Resources Committee.

Scott Pfortmiller, St. John Board members also held a teleconference with Steve Art Sauder, Great Bend Meyer of EMI Analytics, who discussed trends and Chuck Springer, Independence forecasts for the pork industry, as well as Jarrod Sutton Jim Nelssen, Kansas State University of the National Pork Board, who discussed strategic goals of the NPB, including building consumer trust.

Proposed resolutions from the NPPC were reviewed.

The KPA Public Policy Handbook for 2016 was approved, as well as 2016 board members. (See box.)

Jim Crane, Guymon, was re-elected as Chairman.

“I am confident that KPA has a great group of individuals to lead the association and its members in 2016,” said Tim Stroda, KPA President-CEO. During the KPA legislative reception that evening, board members were able to visit with legislators while enjoying a catered meal from Pacha’s By KPA board member Jeff Dohrman, Bushton, answers questions The Pound BBQ and Catering. from legislators about modern pig farming practices.

PIG TALES • 11

industry news Topic of Antibiotic Resistance Takes Center Stage at D.C. Forum The National Pork Board joined with Atlantic LIVE last week to bring together experts to discuss the challenge of responsible antibiotic use in the 21st century. At the event, leading stakeholders - from farmers to physicians - shared what is being done to address concerns of antibiotic resistance, which the U.S. pork industry is doing by continuously improving on-farm practices.

“Antibiotics are a critical tool to treat and prevent disease in both humans and animals,” said John Johnson, NPB CEO. “The U.S. pork industry is committed to ensuring responsible use of these medicines in animals to protect their efficacy for both humans and animals. Through a sciencebased approach, we must all work together to better understand and address the potential impact of antibiotic resistance.”

Responsible use of antibiotics is necessary on farms both to keep animals healthy and the food supply safe. For that reason, the industry supports pig farmers in several ways:

• Farmers work closely with their veterinarians to protect their pigs’ health and reduce the need to use antibiotics.

• The pork industry funds research on antibiotics resistance to ensure that it continues to improve the use of these medicines on the farm. The goal is to protect the long-term effectiveness of antibiotics in both humans and animals.

• The pork industry works closely with human and animal health experts to define and guide responsible antibiotic use.

• Farmers keep detailed records of all medicines they use in raising and caring for pigs.

The discussion of responsible antibiotics featured comments and engaging discussion from experts ranging from the National Pork Board, the Centers for Disease Control and Prevention, the American Public Health Association, the American Academy of Family Physicians, the American Veterinary Medical Association and representatives from across the food chain.

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Yoder Meats wins pork award

Yoder Meats’ pork pastrami entry earned them the Most Innovative Pork Product award at the Kansas Meat Processors Association Convention in February. The annual event took place at the Manhattan Four Points by Sheraton Hotel and offers fun and education for processors from around the state.

The $250 award is sponsored by the KPA and is given based on qualities such as appearance, size, shape, texture, color, aroma, flavor and commercial potential of the product. Yoder Meats is located in Yoder, Kan. Right: Steve Yutzy, representing Yoder Meats, accepts the award for Most Innovative Pork Product at the annual Kansas Meat Processors Association Convention in February. Yoder Meats is located in Yoder, Kan.

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PIG TALES • 13

Servings: 4 Prep Time: 10 minutes Cook Time: 10 minutes

Bacon BBQ New York Pork Chops Ingredients • 4 New York (Top Loin) Pork Chops, 1-inch thick • 4 slices bacon, preferably maple-bacon flavored

• 4 T barbecue sauce • 1/2 c lager beer, or non-alcoholic beer

Preparation 1. Wrap bacon around the edges of the pork and secure with a wooden toothpick.

2. Mix together barbecue sauce and beer.

3. Prepare a grill to medium-high heat (about 450 degrees F). Grill chops over direct heat until the internal temperature reaches between 145 degrees F (medium rare) and 160 degrees F (medium), on a meat thermometer, 4 to 5 minutes per side. Brush sauce on the chops the last 5 minutes of cooking time.

4. Remove chops from the grill and let rest for 3 minutes.

For more recipes like this, visit eatpork.org.

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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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