Pig Tales Issue 6 2016 by Kansas Pork Association

IG TALES Issue 6 2016

The Official Publication of the Kansas Pork Industry

#RealPigFarming Tour...See page 10

Also inside: Virtual Field Trips, Celebrating 60 Years, and more!

DON’T WAIT... BE READY! NEW ANTIBIOTICS RULES

The NEW Veterinary Feed Directive (VFD) for medically important feed-grade antibiotics and prescription rule for water-based antibiotics

TAKE EFFECT ON JANUARY 1, 2017.

YOUR CHECKLIST FOR SUCCESS U Understand the new feed (VFD) and water (Rx) rules Strengthen your vet-client-patient relationship (VCPR) S Communicate with your feed mill C Assess your herd health and welfare strategies A Renew your commitment to responsible antibiotic use R EEnsure your record-keeping compliance

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contents Pig Tales • Issue 6 • 2016

Virtual field trips KPA gives classrooms a look inside pig barns

<<< 6 9

KPA Celebrates 60 Years A look at KPA’s leadership

Blogger project KPA partners with bloggers for pork promotion

10 Real Pig Farming Trip connects consumers to agriculture

10 KSU pork tailgate KPA serves up pork samples at football game

11 Holiday pork promo NPB and Kroger offer holiday sales

13 Swine Day Schwartz recognized by industry

in every issue 4 President’s Message 12 Industry News 14 Recipe

15 PQA Plus

Pig Farming tour makes a stop in on the cover: Real Chicago. See the story on page 10.

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

2016 KPA Board of Directors Chairman: Jim Crane - Guymon Mark Crane - Chapman 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 directed to the Kansas Pork Association, 2601 Farm Bureau Road, Manhattan, KS 66502; www.kspork.org.

President’s Message Tim Stroda, President-CEO

Time to look forward to the next 60 years As the year draws to a close, I hope you have enjoyed the look back at the activities of your association over the last 60 years. In this issue, we highlight some of the leaders that have worked to make your association better. After looking through literally hundreds of photographs, we’ve decided there is no way to show everyone that has been important to the Kansas pork industry in the last 60 years. The pages are really dedicated to all the leaders that took the time be involved in their industry. This includes board members, committee members and industry personnel. Please remember to say thank you to those that have served your association. As we look to the next 60 years, the KPA’s work is going to evolve. However, there will always be a need for dedicated leaders to guide the organization. I hope when you are called upon that you 1982-1983...Fred Germann 1956- 1957..Joe O’Bryan remember this list of leaders and 1984............Richard Featherston 1958............Arnold Rose welcome the opportunity to make 1985-1986...Leo Schwartz 1959-1960...Willis Huston a difference. 1987-1988...Tim Rose 1961-1962...Fred Carp

KPPC Presidents

1963-1964...Wallace Wolf 1965-1966...Bob Rose 1967............Jasper Devore 1968............Duane Vanhorn 1969............Don Sailors 1970............Roy Stroup 1971............Gene Reinhardt 1972............Floyd Meyer 1973............Don Gronau 1974............John Balthrop 1975............Stan Grecian 1976............Eugene Busenitz 1977............Emery Berry 1978-1979...Wayne Walter 1980-1981...Vyrl Fegel

1989............Ralph Rindt 1990............Dennis Hupe 1991-1992...Victor Krainbill 1993-1994...Sharon Schwartz 1995-1996...Roy Henry 1997-1998...Gary Stanford 1999-2000...Steve Cox 2001............Doug Claassen 2002-2003...Jim Zoltenko 2004............Kelly Wondra 2005............Doug Claassen 2006............Kelly Wondra 2007............Ron Suther 2008............Chris Cox 2009-2012...Michael Springer

KPA Chairmen 2001-2002...Doug Claassen 2003............Dale Springer 2004-2005...Keith Siemsen 2006-2007...Pete Sherlock 2008-2009...Ron Suther 4

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PIG TALES

2010-2011...Kent Condray 2012............Alan Haverkamp 2013-2014...Michael Springer 2015-2016...Jim Crane

Virtual field trips take students to pig farms with the farmer will hopefully This fall, over 1,000 leave a lasting impression students from 25 schools with students,” Hanke said. visited Kansas pig farms To supplement the field from the comfort of their trip, teachers are sent classrooms. Using Zoom, educational materials to a live video conferencing encourage additional learning technology, kids were taken beyond the 45-minute virtual inside a pig barn and had the session. They also receive opportunity to talk to a farmer in real time. information about the farm The Kansas Pork they are visiting. Association launched the “My husband and I were so virtual field trip program excited to participate in the in October and hosted virtual field trip,” said Emily four sessions in an effort Roush, who farms with her to promote learning about hubsand Kaden near Lebanon. To watch the virtual fi eld trips, visit agriculture. “It is an amazing opportunity “Many kids have no to bring pig farming to life for www.youtube.com/KansasPork connection to farming and we students and their teachers.” believe it’s important for them to learn about where Pre- and post-event surveys were sent to the their food comes from,” said Kim Hanke, Director of teachers, and positive shifts in attitude were made Communications. “It’s also a good way to allow for in regards to animal welfare, environmental effects transparency in the pig farming industry.” of raising animals and knowlege about pig farming. During the virtual field trip, students learned “The reason we were so eager to help is because about how pigs are cared for, the technology used in if we don’t help bridge the gap between producers barns, farrowing and more. At the end of the session, and consumers, someone else will with false students were given the opportunity to ask the farmer information. This program is a great opportunity questions. to take the first step with our younger generation,” “Kids love being able to talk to the farmer, as Roush said. well as being able to see the other classrooms that Other farmers who participated this fall included are participating. Making that personal connection Roy Henry, Longford; and Michael and Christy Springer, Sycamore. The Kansas Soybean Commission, The Pork Checkoff, Kansas Foundation for Ag in the Classroom and Cargill were sponsors for the 2016 sessions. Four more tours are currently being scheduled for the 2017 spring semester. For information on having your farm participate, contact the KPA office at 785-776-0442. PIG TALES • 5

Porkette Officers: Linda Cline, Marilyn Pryor, Stella McGinnis, Mary Lea York.

1975

Stan Grecian served as KPPC president in 1975.

1977

Leo Schwartz served as KPPC president from1985-1986.

1978 Pictured is KPPC president Wayne Walter and Kansas Porkette president Madonna Sorell. Walter served as president from 1978-1979 and also served as NPPC president.

1985

Photo of KPPC leadership in the early ‘80s, including KPPC chairmen Don Sailors, Fred Germann, Darrell Goss, Ralph Rindt, Leo Schwartz, Wayne Walter and Vyrl Fegel.

1980s 6

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PIG TALES

1987 Tim Rose served at KPPC president from 1987-1988. He also served as NPPC president.

1995 Roy Henry served as KPPC president from 1995-1996.

1980 Ribbon cutting of the new Wendell Moyer office building. Pictured are Fred Germann, Roger Wasson, Don Good, Vyrl Fegel, Frances and Wendell Moyer and Pork Queen Cheri Schwartz.

PIG TALES • 7

Past leadership gathered at the 2006 Swine Day event in Manhattan. From bottom left: Keith Siemsen, Duane VanHorn, Don Sailors, Eugene Busenitz. From top left: Doug Claasen, Dale Springer, Vic Krainbill, Kelly Wondra, Pete Sherlock, Steven Cox, Gary Stanford.

2006

2014 Michael Springer served as KPPC president from 2009-2012, and as KPA president from 2013-2014.

2015 Jim Crane is the current KPA president and will finish his term in February 2017. 8

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PIG TALES

2006

Attending the Governor’s Proclamation for KPA’s 50th Anniversary were from left: John Bottenberg, Tim Stroda, Dan Johnson, Mandy Gramkow, Alan Haverkamp, Sharon Schwartz, Kent Condray, Tom Frederick, Gov. Kathleen Sebilius, Doug Claassen, Keith Simsen, Ron Suther, Steve Eichman, Chris Cox, Garry Keeler, Jim Nelssen, Pete Sherlock.

KPA reaches new audiences with blogger promotion This fall, the Kansas Pork Association partnered with four high level bloggers from around the nation for a series of live recipe videos to promote pork on social media. Each blogger posted five recipe videos on Facebook or Periscope for their audiences, which was a combined 2.3 million followers. Each blogger also made a recipe post on their blog pages, and KPA promoted the videos on the KPA social channels. The target for the project was busy, Midwest families, and the goal was to provide simple, easy recipes that are family friendly. The project was sponsored by the Iowa Pork Producers Association. Watch future issues of Pig Tales for more information on the project’s reach and engagement.

Erin Chase from $5 Dinners did a series of pork recipes including Garlic Parmesean Pork Chops, Teriyaki Pork Tenderloin and Slow Cooker Root Beer Pulled Pork.

Amiyrah Martin (left) has over one million followers on Periscope. Her recipes included Asian Spaghetti & Pork Meatballs (pictured) and Applesauce Pork Chops.

Bloggers

MomSpark blogger Amy Bellgardt prepared dishes such as One Skillet Cheesy Sausage Mac and Sweet Bacon-Wrapped Little Smokies.

$5 Dinners • Erin Chase Blog: www.5dollardinners.com www.facebook.com/5dinnersfans

Mom Spark • Amy Bellgardt Blog: www.momspark.net www.facebook.com/MomSpark Four Hats & Frugal • Amiyrah Martin: Blog: www.4hatsandfrugal.com

www.facebook.com/4hatsandfrugal

Kansas chef Alli Winter showcased recipes such as Pulled Pork Sushi Rolls, Pulled Pork Quinoa Enchilada Bake and Spicy Pulled Pork.

Chef Alli • Alli Winter Blog: www.chefallis.com www.facebook.com/chefalli PIG TALES • 9

Trip gives glimpse of #RealPigFarming The #RealPigFarming tour is continuing to make a positive impact on consumer attitudes about food and farming. This year’s #RPF trip hosted 11 dietitians and bloggers, and included stops at Fair Oaks Farm’s Pig Adventure and Rodibaugh Farms, both in Indiana. “This trip offered the opportunity to create one-onone relationships with some of our most valuable food influencers,” said Jodi Oleen, KPA Director of Consumer Outreach. “They are important stewards of the food system in terms of education and helping others in their food choices.” Pre and post-tour surveys showed that concerns about raising animals indoors decreased, concerns about the humane treatment of farm animals decreased, while trust in America’s food system increased. Attendees also received a tour of the kitchen and rooftop garden at Harvest, a downtown Chicago Marriott restaurant, and visited with executive chef Myk Banas. The KPA and Kansas Soybean Commission once again partnered to host this tour. Throughout the tour, attendees joined the online conversation using the hashtag #RealPigFarming, which is part of an initiative started by the National Pork Board. Search #RealPigFarming on Facebook, Instagram and Twitter to see more about the trip.

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KPA hosts pork tailgate The Pork Checkoff’s “We Care” trailer rolled into Manhattan in October for the annual Kansas Pork Tailgate, held before the KSU vs. Texas Tech matchup. Kansas pork farmers and friends handed out over 350 pounds of pork loin samples. The “We Care” trailer is utilized nationwide to support Pork Checkoff key messaging and involve pork producers in the promotion of the pork industry. We would like to thank all of our volunteers and their families for their time and help, and to Seaboard Foods for the sponsorship of the loins.

Holiday pork promotion campaign The National Pork Board is teaming up with Kroger to offer a series of pork promotions at Kroger stores across the nation during the holiday season. The first promotion on pork loin began in early November. The Kansas Pork Association is supporting these efforts with social media promotion and ad buys.

Briefs • KPA and Kansas Foundation for Agriculture in the Classroom staff were presenters at the Kansas State University Education Symposium in October. The theme for the event was “Taking Teaching to the Next Level.” The education majors learned about the new virtual field trip program KPA has launched, as well as the various educational materials available to teachers through both KPA and KFAC. • Kansas Farm Food Connection (KFFC) recently launched an updated consumer-focused website to help establish conversations about food and farming. Information includes recipes, cooking tips and also answers questions about antibiotics, GMOs and more. KFFC is a joint effort of eight Kansas ag organizations, including KPA. Check out the website at kansasfarmfoodconnection.org. • The KPA has added an antibiotics page to its website in order to assist producers in preparing for the new Veterinary Feed Directive rule that will go into effect January 1, 2017. The page includes downloadable guides, as well as links to national resources. Visit www.kspork.org/antibiotics for more information.

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PIG TALES • 11

industry news Pork Checkoff Addresses Growing Pork Supply Large supplies create market opportunity to meet growing consumer demand America’s pig farmers will produce a recordbreaking number of market hogs this year, resulting in ample supplies of pork hitting grocery stores and restaurants. It is anticipated that this high level of production will continue well into 2017. “The U.S. economy is growing, and that is good for meat demand,” said Len Steiner, a pork industry economist. “Some key indicators of growth include the stock market recently hitting all-time record highs, increasing consumer confidence and an unemployment rate now at 4.9 percent, demonstrating the U.S. economy is at or near full employment.” Steiner added that total meat production continues to increase, moving from 90.9 billion pounds in 2014 with expectations for meat output to exceed 101 billion pounds this year. Not since the mid-1990s has meat production increased so quickly. “We estimate that 2016 U.S. pork production will set an all-time record just shy of 25 billion pounds, with even more pork expected to be produced in 2017,” Steiner said. “The good news is that retailers and foodservice operators feel more secure about the growing meat supply, which can translate into falling meat prices and more promotional activity.” National Pork Board President Jan Archer, who is a pig farmer from North Carolina, noted that the Pork Checkoff is taking a number of significant steps right now to help move the large supply of pork through the U.S. market place. Consumers can expect more pork at potentially lower prices at U.S. meat counters and in restaurants. This quarter, the Pork Checkoff has been: • Partnering with major grocery retailers. The Pork Checkoff is working with the top 10 U.S. grocery retailers – representing 65 percent of the U.S. retail market – to feature key pork cuts. Retail promotions are underway with Walmart, Costco and Kroger, among others. • Focusing on foodservice. The foodservice team works closely with most of the top 100 highvolume restaurant chains to share the opportunity pork presents through versatility, profitability, availability and customer appeal. A focused effort is also underway to launch pork promotions with food 12 • PIG TALES

distributors who provide groceries to independently owned restaurants, contract foodservice providers and large, independently operated colleges and universities. • Implementing digital marketing and online promotion. For the holidays, the Pork Checkoff launched the Make it a Moment campaign on social media to help pork stand out. • Connecting with multicultural consumers. Latinos and African Americans are some of pork’s best customers. Building on the success of this year’s summer campaign, promotions for the fourth quarter’s Make it a Moment campaign will include a Spanish-language web site and new videos. “The fourth quarter is consistently the strongest quarter for pork sales,” said Patrick Fleming, director of market intelligence for the NPB. “In 2015, fourthquarter pork sales totaled $3.6 billion, with the 1.125 billion pounds representing 28 percent of the sales for the entire year. The industry is prepared for a similar situation in 2016.” Fleming added that in foodservice, pork is on trend as the fastest-growing protein. “Pork is featured in the top three items on restaurant menus today,” Fleming said. “And it is not just main entrees like ham and pork loin, but now includes such items as candied bacon, pork belly and porchetta. Flavor, versatility and value set pork apart.” While the high value of the U.S. dollar and competition from other countries in key export markets have curbed U.S. pork export demand, there are positive signs on the horizon. “About 25 percent of U.S. pork production goes overseas, and we need to keep moving product to keep producers profitable,” said Becca Nepple, vice president of international trade for the National Pork Board. “Mexico, China, Japan, Korea and Canada are our big five buyers, and the Pork Checkoff, through the U.S. Meat Export Federation, continues to invest in pork promotions overseas.” “As a pork producer, I’m very excited about the work going on behind the scenes to help producers market this much product,” Archer said. “Our goal always is to provide high-quality, delicious pork to consumers in the U.S. and around the globe.”

Schwartz recognized at Swine Day Representative Sharon Schwartz was recognized at KSU Swine Day for her contribution to the swine industry throughout her career. Schwartz, first elected to the legislature in 1996, is also a former KPPC president and board member. During her tenure as a legislator, Schwartz has served as the chair of agriculture, chair and vice chair of appropriations and chair of rules and regulations committees. Schwartz did not seek re-election, but plans to remain active in water policy and retain her seat on the Governor’s Blue Ribbon Task Force for the Governor’s Water Vision. After this year, she intends to enjoy more time with her husband, Leo, and her two children, Doug, a Washington farmer, and daughter Cheri MacFarlane, who lives in Oregon, and their families.

Swine Day covers nutrition and disease research Over 335 producers, industry professionals and students attended KSU Swine Day. Thirty-six exhibitors were also set up during the trade show. Program highlights included KSU swine nutrition research updates, including feed processing and feed mill biosecurity; disease research on PRRS/PCV, deep sequencing and influenza; and information on the veterinary feed directive that will take place Jan. 1, 2017. KPA is a sponsor of this event.

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PIG TALES • 13

Pork Kabobs Ingredients

1 lb. pork loin roast, boneless or tenderloin, cut into cubes 1/4 c. soy sauce, reduced-sodium 2 T. rice vinegar 1 T. fresh ginger root, grated 1 t. dijon-style mustard, or 1/2 t. Chinese five spice 1 small red or orange bell pepper, cut into 1” squares 6 oz. Shiitake mushrooms or white mushroom caps 1 small zucchini, halved lengthwise and cut into 3/4” pieces 1/4 c. pepper jelly or orange marmalade, melted 8 skewers

Directions

In a self-sealing plastic bag combine cubed pork, soy sauce, vinegar, ginger and Dijon-style mustard (or Chinese Five Spice); seal bag and refrigerate for 1 to 4 hours. Prepare medium-hot fire with charcoal or preheat gas to medium high. Remove pork from marinade and discard marinade. Thread pork, sweet peppers, mushrooms, and zucchini alternately onto 8 skewers. Grill kabobs directly over fire, turning to brown evenly, for 5 minutes. Brush kabobs with the melted jelly. Continue to grill for 3 to 10 minutes more or until tender. Let rest 3 minutes before serving.

Serving suggestions: Have you ever tried black rice? Steam it and toss with sliced green onion as a bed for these flavorful kabobs—their color will really pop atop the black rice. Or, consider serving the kabobs over fluffy, quick-cooking couscous. If using orange marmalade, add a kick of heat by stirring in a pinch of cayenne. Weather not ideal? Broil the kabobs on a preheated broiler pan 3 to 5 inches from the heat source, using the doneness test and cook time above. 14 • PIG TALES

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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. 16 • PIG TALES