Pig Tales Issue 2 2020 by Kansas Pork Association

Issue 2 2020

IG TALES

The Oï¬&#x192;cial Publication of the Kansas Pork Industry

Fennel and Chili Rubbed Bone-In Rib Roast see recipe page 14

Pork Chop Open Friday, August 14, 2020 • 18-hole 4-man scramble $300 per team • Includes cart, green fee, meal & gift Colbert Hills • Manhattan, KS www.colberthills.com

TEAM REGISTRATION FORM Team Captain: Address: City: Phone: Names of Team Members: 1. 2. Meal Reservations:

State: Email:

Zip:

3. 4.

CHECK MUST ACCOMPANY REGISTRATION FORM. PLEASE RETURN BY JULY 31.

MAIL REGISTRATION FORM TO: Kansas Pork Association 2601 Farm Bureau Road Manhattan, KS 66502 2

Questions? Contact KPA 785-776-0442 • kpa@kspork.org

contents Pig Tales • Issue 2 • 2020

<<<

KPA Board Feature: Kenton McKee

#GrillOnWithPork

Farmers connect with legislators

World Pork Expo Canceled

Swine Profitability Conference

Bacon Ambassador Program

11 Tokach receives AASV Award

In every issue 4

President’s Message

12 Industry News 14 Recipe

6 On the cover:

15 Secure Pork Supply

Fennel and Chili Rubbed Bone-In Rib Roast. See page 14 for the recipe.

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 Communications Kim Hanke kimh@kspork.org

2020 KPA Board of Directors Chairman: Art Sauder- Great Bend Doug Claassen- Whitewater Jason Hall- Elkhart David Hartter- Sabetha Kenton McKee- Goﬀ Megan Potter- Abilene Emily Roush- Lebanon 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

KPA is at work for you Tim Stroda, President/CEO During this unprecedented time, the Kansas Pork Association has been working closely with many state and national groups on behalf of your industry. While we say this all the time, I don’t think everyone understands how many moving parts there are to the type of efforts that have been undertaken in the past few months. Each group has its place in the overall effort. Here’s a quick list: National Pork Producers Council; National Pork Board; Members of your Congressional delegation and their aides; Secretary Mike Beam and his team at the Kansas Department of Agriculture; Kansas Department of Health and Environment’s Livestock Waste Section; Kansas Division of Emergency Management; USDA’s APHIS Veterinary Services; USDA’s Natural Resources Conservation Service; USDA’s Farm Service Agency; Federal Emergency Management Agency; KSU’s Extension Swine Team; Swine veterinarians from across the state; Other state pork associations; and Other Kansas commodity groups. Accomplishments and on-going work include: • Ensuring that U.S. food and agriculture was included among the critical industries as the country addressed and responded to the coronavirus outbreak. • Working every angle to keep the processing plants open and functioning at the highest rate possible while protecting worker safety. • Ensuring pork farmers could take advantage of the initial COVID-19 financial relief programs just like other businesses. • Highlighting the crisis faced by pork farmers which has led to direct payments being included in the Coronavirus Food Assistance Program (CFAP) as well as USDA purchases of pork for assistance programs. • Continuing work to share the story of the pork industry’s challenges that necessitate further assistance for pork producers. The most challenging aspect of the crisis has been the backlog of market-ready hogs created by the slowdown in processing capacity. The groups have worked to prepare for several scenarios. None are easy. The work has included public relations as well as the logistics of the effort. While Kansas farms have not yet endured large-scale depopulation, preparation is still underway, if needed. It has become apparent that each farm is in a different situation. Through the cooperation of the groups above, we are gaining tools to utilize. Please don’t think that you need to do this alone. If you believe you are getting behind in your marketing, call me. Call the KSU Extension Swine team. Call your veterinarian. We are all willing to help.

Resources kspork.org/covid-19 farmers.gov/cfap pork.org/covid-19 44

KPA BOARD MEMBER FEATURE: What is your background and how long have you been involved in the pork industry? I am a Graduate of Wetmore High School, Highland Community College (Associate in Animal Science) and Kansas State University (Bachelor in Animal Science). I have been involved in the pork industry for the last 16 years.

Kenton McKee

aerial application company. We live in Nemaha County, near the small town of Kelly. We have 3 children who attend school at Nemaha Central. Our children are Reid-14, Kennedy-10, and Colt5. They are all very active, bright, and unique individuals who make their parents very proud.

What is your favorite hobby? My favorite What is your role with J-Six Enterprises? My roles include production management, biosecurity manager/advisor, assistant livestock coordinator, PQA trainer, Gilt flow manager, data entry, and recruitment.

hobbies include carpentry, fishing, hunting, riding horseback, and watching my children compete in sporting events. I enjoy any time I can spend time with my family and friends.

What sports teams do you root for? Kansas What do you enjoy most about your position? I enjoy the diversity that most every day brings and being a problem solver. I enjoy working with other individuals in a family-owned agriculture business that shares the same life values as myself, and the self-fulfillment I receive from assisting with raising a safe and wholesome food product.

What do you see as the role of the KPA board and what does it mean to you to be on the board? It is an honor for me to serve on the

State University, KC Royals and Chiefs, Nemaha Central Thunder

Any other interesting info about yourself you’d like to share? I am a member of the Knights of Columbus and a volunteer with Junior Achievement and my local fire department. I enjoy coaching my children in sporting activities, and I’m also part owner of a commercial cattle operation with my family.

board and to be a voice for Kansas pork producers and our rural communities. It is important to me that the KPA continues to be an essential resource for Kansas pork producers, for assistance with their daily lives. KPA’s role shall be continued support of fellow producers with topics such as promoting pork products nationally and internationally, educating the public and youth about the pork industry, being a present voice with public policy and legislation, to mention a few.

Tell us a little about your family. I have been married to my beautiful wife Amy for 16 years, we met while at Kansas State. Amy’s career is also in the field of agriculture, she is employed by a local

Campaign Highlights Cooking at Home with Pork In an effort to reach consumers during a time when more people are cooking at home, the Kansas Pork Association and the Pork Checkoff are partnering for a new Instagram campaign, #GrillOnWithPork. This timely program is intended to provide easy at-home pork recipes for families, especially now, when dining out is not an option. “Consumers are filling their freezers and looking for ways to use pork,” said Tim Stroda, KPA President-CEO. “We want to get out in front of them as much as possible to show them the versatility and familyfriendliness of pork.” KPA has contracted with ten Instagram influencers—with a combined reach of over 2.5 million followers— to push out pork recipe content over the next two months. Follow the influencers and the #GrillOnWithPork hashtag on Instagram.

Grill Nation @grillnation Over the Fire Cooking @overthefirecooking Grillin Fools @grillinfools BBQ and Bottles @bbqandbottles Bbq_bboy @bbq_bboy Learning to Smoke @learningtosmoke Cooking With Fire @cooking_with_fire___ A Merry Recipe @amerryrecipe The Kitchen White Law @thekitchenwhitelaw Chef Q Soto @chefqsoto

Kansas producers talk pig farming with legislators In February, the Kansas Pork Association hosted its annual legislative reception at the historic Dillon House, located across the street from the State Capitol in Topeka. KPA board members were given the opportunity to visit with legislators about challenges and advancements in the pork industry. “Agriculture is one of the leading industries in Kansas and it’s important that we keep conversations going with decision makers in the state,” said KPA board chairman Art Sauder, Great Bend. The reception was held in conjunction with the KPA executive board meeting and the annual meeting. KPA’s model pig barn was on display and board members answered questions about modern pig farming.

KPA board member David Hartter, Sabetha, discusses modern pig barns with legislators.

NPPC Cancels 2020 World Pork Expo The National Pork Producers Council (NPPC) announced that its board of directors has decided to cancel the 2020 World Pork Expo in June due to COVID-19 human health concerns. World Pork Expo 2021 is scheduled for June 9-11 at the Iowa State Fairgrounds. “While deeply disappointed to cancel this year’s Expo, NPPC’s board of directors unanimously agreed it was prudent to make this decision now,” said NPPC President Howard “A.V.” Roth, a pork producer from Wauzeka, Wisconsin. “By eliminating COVID 19-related uncertainty surrounding the event, we allow producers and others across the industry to focus on the essential role we play in the nation’s food supply system at this critical time.” “We will do our part to support the nation’s transition back to normalcy and look forward to making next year’s World Pork Expo better than ever,” added Roth. World Pork Expo is the world’s largest pork-specific trade show, where more than 20,000 industry professionals gather for three days to showcase innovations, introduce new products and participate in training and educational programs.

Swine Profitability Conference Well Attended Over 150 pork producers, allied industry professionals and students attended Kansas State University’s Swine Profitability Conference in Manhattan. Presenters included Joe Kerns of Kerns and Associates, Bob Taubert of New Horizon Farms, and Dr. Daniel Linhares of Iowa State University. Kansas pig farmers Kaden and Emily Roush, Lebanon, presented their story on the development of their swine business. Kansas Pork Association is a sponsor of this event.

#BaconAmbassador Program continues for 3rd consecutive year The Kansas Pork Association is continuing the #BaconAmbassador social influencer program for 2020. The program partners with online bloggers to grow and engage KPA’s social followers, while also providing consumers with recipes highlighting the versatility of pork. The ten “Bacon Ambassadors” have an online reach of over 3 million, The #BaconAmbassador program has seen impressive results the past two years, garnering a combined reach of over 11 million and over 100 million impressions. Search #BaconAmbassador on Instagram and Facebook to see the conversations. Programs sponsors include Iowa Pork Producers Association and The Pork Checkoff.

2020 #BaconAmbassadors @girlscangrill

@overthefirecooking @bbqandbottles @girlcarnivore @tony_and_maribel @grillinfools @LiveFireRepublic @BamaGrillMaster @VertSmoke @SasquatchBBQ

Meet the Influencers Over the next several issue, KPA will introduce you to the Bacon Ambassadors Kita Roberts of Girl Carnivore says pork is the unsung hero of the dinner table. “An inexpensive versatile cut that is tender, juicy and can be paired with so many accompanying,” Roberts says. “From chorizo spicing up my morning fried eggs to the comfort of a grilled ham and cheese sandwich, pork is my go to on so many dishes that I often take for granted.” Girl Carnivore has over 35,000 Instagram followers. Jordan Morris of VertSmoke enjoys cooking with pork because of the versatility. “Truly any flavor profile that you want you can achieve with pork,” Morris says. “Sweet, spicy, savory, umami, you name it. You have so many options with it wears with other proteins you can be limited.” VertSmoke has over 300,000 Instagram followers.

Christy Vanover of GirlsCanGrill has been a part of the program since its inception. Vanover is a competitive barbecuer and a certified barbecue judge. She currently has over 58,000 Instagram followers. “I enjoy cooking with pork because there are so many different ways you can prepare it,” Vanover said. “When I’m looking for a quick meal, I grill up pork chops. When I have a little more time, I love smoking a pork butt. And leftovers are just as versatile. With pulled pork, I can make BBQ sandwiches or my famous chile verde tacos.”

Husband and wife team Jared and Liisa Waldron of BBQ and Bottles cook with pork because of the variety of cuts and flavors. Pork, they said, is what got them started barbecuing. “About a decade ago one of our good friends made homemade maple smoked bacon and shared some with us,” Jared said. “It was far better than any bacon we had tasted before, it literally blew our minds. The next week we bought a Weber kettle and tried replicating his bacon. It turned out great and that was the start of our BBQ journey.” BBQ and Bottles has been a part of the program since its inception and has over 530,000 Instagram followers.

Watch future issues for more on the 2020 Bacon Ambassadors. Follow #BaconAmbassador or the individual influencers online. 9

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Dr. Lisa Tokach Receives AASV Award Dr. Lisa Tokach was named the 2020 recipient of the American Association of Swine Veterinarians’ Meritorious Service Award during the association’s 51st Annual Meeting in Atlanta, Georgia. The award recognizes individuals who have provided outstanding service to the AASV. Originally from Barnesville, Minnesota, Tokach grew up with beef cattle, quarter horses, and a few pigs raised for home consumption with the understanding that animals were a priority and must be cared for first. Milking dairy cows through high school and college, she expected she would become a dairy veterinarian. She has been ever passionate about production agriculture, but it was a swine research project at North Dakota State University (NDSU) that sparked her interest in swine production. Dr. Tokach completed her undergraduate studies in animal science at NDSU. She received her doctor of veterinary medicine from the University of Minnesota in 1990. In 2001, Dr. Tokach was appointed as a diplomate in swine health management to the American Board of Veterinary Practitioners and reappointed in 2011. Dr. Tokach’s early service to AASV began at the encouragement of her mentor, Dr. Steve Henry. In her first year after graduation from veterinary school, she joined the Public Relations Committee. Dr. Tokach has served on the Pig Welfare Committee and represented AASV on the American Veterinary Medical Association’s Animal Welfare Committee. Dr. Tokach has been integral in AASV’s progress as a professional organization. She helped form new committees, including the Human Health and Safety Committee and the Student Recruitment Committee, helped establish the AASV Foundation, and continues to connect AASV with members by chairing the AASV Annual Meeting Social Media Center.

She served two terms on the AASV Board of Directors representing District 7 and was the 2002 AASV president. She continues to support AASV through all endeavors that help support the pig, the producer, and the swine veterinarian, even joining a new committee and chairing the Foundation Board this year. She has been a mentor to countless students early in their veterinary medicine paths trying to understand the balance of a successful professional career and happy and rewarding life. Grateful for the association, Tokach stated, “I am extremely honored and humbled by this award. The AASV has given me so much in terms of learning opportunities, networking, and friendships. My involvement is only a small payback for everything I get out of it.” Dr. Tokach lives in Abilene, Kansas, where she is a veterinary clinician in general practice at Abilene Animal Hospital, PA. She specializes in swine population medicine and was named AASV Swine Veterinarian of the year in 2008. She attributes her success to her family—husband Mike; three chilDr.en Sage, Rogan, and Fiona; her parents; two sisters; and her team at Abilene Animal Hospital. In her spare time, she enjoys backpacking, beekeeping, riding mules, and serving organizations that work to solve world hunger.

industry news Oversight for Gene-Edited Livestock Should be Under USDA, Not FDA, Iowa Pork Producer Tells Congress Thanks to innovation and continuous improvements, U.S. hog farmers are the world’s leading suppliers of high-quality, safe and affordable pork. However, America is in danger of losing its leadership standing due to significant flaws in its current approach to regulating emerging animal breeding technologies, Iowa Pork Producers President Dr. Michael Paustian testified before the Senate Agriculture Committee. Oversight should be under the U.S. Department of Agriculture (USDA), not the Food and Drug Administration (FDA). Gene editing technology, which allows for precise changes within an animal’s own genome, offers tremendous promise to combat animal disease while producing safe food in a more sustainable fashion. “Livestock producers need access to these technologies. While countries like China, Canada, Brazil and Argentina are moving quickly to gain a competitive advantage in the market, the U.S. is falling behind,” said Paustian, a hog farmer from Walcott, Iowa, testifying on behalf of the National Pork Producers Council (NPPC). Despite no statutory requirement, the FDA currently claims regulatory authority over gene editing in food-producing animals. FDA oversight will treat any gene-edited animal as a living animal drug – and every farm raising them a drug manufacturing facility. Under FDA regulation, gene editing faces an impractical, lengthy and expensive approval process, threatening hundreds of thousands of jobs. “I want to be very clear that we are not advocating for de-regulation of these new technologies,” said Paustian. “Farmers support scientifically sound, transparent, risk-based regulations that ensure that these new tools are effective and safe for both animals and consumers. Our concern is not if this technology should be regulated, but rather by who and under what authority,” he told the committee.

Paustian continued, “The FDA has insisted that farmers are simply misunderstanding its regulatory proposal. This is incorrect. Alternative strategies the FDA could pursue under its authority have been put forth by multiple stakeholders and quickly rejected, if considered at all. The agency has not addressed this concern in any meaningful way.” “It is clear we need a new approach,” Paustian said. The primary authority for regulatory all agricultural applications of new genetic technologies should be under USDA oversight, he explained. The agency already has a review process in place for genetic editing in plants under its Animal and Plant Health Inspection Service (APHIS), which can easily be adopted for livestock. “This approach will allow U.S. agriculture to maintain its global edge. We ask you to support moving oversight of gene-edited livestock on American farms from the FDA to the USDA,” he concluded. In June 2019, NPPC launched an aggressive campaign, “Keep America First in Agriculture,” to highlight the importance of establishing a proper regulatory framework for gene editing in American livestock. Learn more by visiting www. nppc.org/kafa.

Pork industry COVID-19 Webinar Recordings Available for Viewing The National Pork Board is hosting a series of weekly webinars for producers and partnering with industry leaders to share current information as it relates to COVID-19. Recordings of the webinars will be added each week and can be found here. The NPB also has digital resources available for producers regarding the current situation, emergency management best practices and communication tools. Visit pork.org/COVID-19.

industry news Build a Biosecurty Culture Dealing with the COVID-19 health crisis has been capturing everyone’s attention, but farmers have long known that following biosecurity measures on their farms is critical to help ensure the health of farm personnel and pigs, says Lisa Becton, DVM, director of swine health for the Pork Checkoff.

• •

• Here are some actions to consider: Follow Biosecurity in Your Barns • Set up a bench-entry and shower system to clearly designate clean/dirty sides and to control the movement of people. • Provide instructions on proper showering, apparel removal, and storage. Offer personal hygiene products and thoroughly clean the areas at least weekly. • Assign separate coveralls and boots to each building or site. Color-coding the apparel adds quick recognition if someone is out of place. • Promote frequent, thorough hand-washing throughout the day, which means having hot water and soap accessible within barns. If using gloves, dispose of properly. • Keep tools for facility repairs and animal treatment within each barn to minimize the need to carry tools into facilities. • Establish protocols for bringing products, such as boar semen, service providers’ tools, and even lunches, onto the site. A double-bag or box system might suffice. Some units use UV-light scanners to “sterilize” packages. • Periodically drain water lines and run bleach or a disinfectant through them. • Replenish rodent-control baits. • Between pig groups, remove organic matter from barns and use soap/detergent to clean rooms, as well as equipment that remains in place. • Once dry, inspect the barns, checking cracks and crevices. If feed, hair or manure is found, recleaning is required. Use sidewalk chalk to mark spots to ensure that they aren’t missed. • Once a building is completely clean, disinfect and allow rooms to dry. For information on disinfectant options, go to cfsph.iastate.edu/Disinfection. • Maintain downtime as long as possible before reloading a barn.

•

Periodically clean offices, load-out, and storage areas. Clean and disinfect equipment that is removed from barns but will be brought back in again. Discard cracked plastic panels, sort boards or paddles because they can harbor pathogens. Inspect and clean chutes and load-outs. As needed, repaint or reline chutes to ensure the wood is clean. Work with your veterinarian and breeding stock suppliers to bring in replacement animals. Establish the health status of the herd supplying the animals. Isolate replacements away from the production site. Test and ensure animals are healthy before moving them into the herd. Ensure boar semen tests negative before accepting it.

Take Control of Non-Farm Personnel • Whether it involves pigs, people or vehicles, control traffic to minimize the risk of introducing pathogens into your herd. • Instruct visitors about your biosecurity policies before they arrive at the site. • For anyone going from one farm to another, downtime requirements between farm visits will vary, but at minimum, require an overnight downtime period. • Ask that vehicles are washed and the interiors cleaned before arriving at your farm and suggest that visitors do the same once they leave. • Designate a parking space on a hard or gravel surface located away from animals. • Designate a visitor entrance to barns where everyone must sign in. • Have visitors follow your farm’s showering and barn clothing protocols. Audit Your Biosecurity Program • Conduct a biosecurity audit to help identify whether procedures are being followed and to shed light on what works, what doesn’t and what needs to change. • Meet with your veterinarian at least annually to review the health status of your herd, as well as within the surrounding area. Compare biosecurity measures in place. • Ask caretakers for suggestions for improvement.

For more recipes like this, visit eatpork .org

Fe n n e l and Chi l i Ru b bed Bon e-In

Rib Roast Ingredients

5 pounds bone-in rib roast (9 bone roast) brine (As needed Basic) sea salt (As needed) 1/3 cup fennel seeds (toasted) 1 1/2 tablespoons crushed red pepper flakes (toasted) 3/4 cup sugar

1 1/4 cups salt 2 quarts water 3 quarts ice 2 fennel bulb (shaved) 1 pint grape tomatoes (Kumato, halved) sea salt (To taste) olive oil (To taste)

Directions •

•

For the Basic Brine: In a large pot, dissolve the sugar, salt into the water over medium heat. Remove from the heat and pour over ice to cool completely. Submerge the bone-in rib roast in the brine for 24 hours. Preheat the oven to 375°F. Remove the rib roast from the brine and pat dry all over. Season the rib roast all over with sea salt. In a spice grinder, pulse together the toasted fennel seeds and chili flakes. Rub the spice mixture over the roast, allowing the excess to fall off the roast. Place the rib roast on a rack-lined sheet tray, rib side up and into the oven. Cook until the internal temperature reaches 135°F. Remove the roast from the oven and allow to carry over cook until the roast reaches 145°F – at least 20 minutes. While the roast is resting, pour off any excess rendered fat into a small bowl and reserve. Raise the oven temperature to 500°F. Slice the ribs away from the loins and cut the rack into individual ribs. Toss the cut ribs in a bowl with the reserved, rendered pork fat. Place the ribs cut side up on a sheet tray and place back into the oven until the ribs are crispy.

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PIG TALES

The Oﬃcial Publication of the Kansas Pork Industry

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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.