okPORK PAGES 2019

okPORKPAGES official magazine of the Oklahoma Pork Council | www.okpork.org

Volume 23 | 2019

2019

Contents 6 | #TheGreastestShow 10 | The Power of a Pork Sandwich 13|Going “All In” 20|Swine, Summertime & Superpowers 22 | Standing Out From The Crowd 30 |Swine & Stein Dinner 32 |HAWGZILAAA! 34 | Gotta Go Golf 36 | A Meal With A View

2019 | Volume 23 BOARD OF DIRECTORS OFFICERS President | Joe Popplewell, Stillwater President Elect | Cathy Vaughan, Rosston Vice President | Dottie King, Calvin BOARD MEMBERS Angie Johnson, Holdenville Phil Oliphant, El Reno John Hardaway, Enid Robbie Woods, Enid Jesse Donaldson, Enid Robert Peffley, Seminole EX OFFICIO Dr. Scott Carter, Stillwater Brett Ramsey, Jones Rob Richard, Oklahoma City STAFF Executive Director Roy Lee Lindsey, Jr. | rllindsey@okpork.org Office Manager Erica Gramillo | egramillo@okpork.org Director of Marketing and Communications Nikki Snider | nsnider@okpork.org Communications Specialist Lindsay Henricks | ltasos@okpork.org Event and Outreach Specialist Lloyd Hawkins | lhawkins@okpork.org

38 | Out Of The Ashes

OKLAHOMA PORK COUNCIL 901 North Lincoln Blvd., Suite 380 Oklahoma City, OK 73104-3206 Phone 405.232.3781 • Fax 405.232.3862 Toll free in Okla. • 888.SAY.PORK

41| Feeding Our Own

WEBSITE | www.okpork.org

46| Blast From The Past - 1999 On the Cover Madilyn Norvell making sure the judge gets a good look at her barrow during the 2018 Tulsa State Fair.

Photo by Lindsay Henricks 2|

okPORKPAGES

okPORK PAGES is the official publication of the Oklahoma Pork Council and is published once a year in January by the Oklahoma Pork Council. Programs are made available to pork producers without regard to race, color, sex, religion or national origin. The Oklahoma Pork Council is an equal opportunity employer. All Pork Pages inquiries should be directed to the okPORK office or communications@okpork.org Writing, Design and Editing | Lindsay Henricks, Nikki Snider, Karen Hiltbrand Contributing Writer | Katrina Huffstutler

Stay Connected : search okpork

PRESIDENT SPEAKS

“We’ve come a long way, baby!”

by Joe Popplewell

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I feel blessed to work in an industry that is filled with great people. We are faced with challenges and opportunities every day that continue to grow. In the mid-1990s, few people thought it was even possible to achieve numbers in sow herds, with 30 pigs-per-sow-per-year and 15 plus total-born per litter, which many of our farms are achieving now on a regular basis. In the early 90’s; cell phones were the size of Kleenex boxes, personal computers were a new and novel idea, the internet had just been invented and artificial insemination in swine was only just emerging as an agribusiness. I think it’s fair to say, “We’ve come a long way, baby!” Whether we are talking about the equipment in our barns, the digital communication that keeps us all connected, or the improved productivity that we’re seeing in our barns, it’s hard not to get excited about what the next decade will bring for the hog industry.

While growing up in Northern Oklahoma, the advancements that we’ve seen in hog farming in recent years were beyond my wildest imagination. My dad and I had a handful of sows that I worked as 4-H and FFA projects. There was no technology involved - unless you count the AM radio in dad’s pickup! That began in 1978 and ended in 1984, and I learned a whole lot about how not to do things. I thank my dad, though, for what I learned from him; work ethic, integrity, responsibility, and a love for animals and agriculture. After completing my master’s degree in Animal Science at Oklahoma State University in 1992, I began my career in the commercial swine industry. The guidance and leadership in this industry have helped me learn how to do things right, and I continue to figure out how not to do some things along the way.

It was in those early years of my career that I was introduced to “innovative” new technologies, like email, digital record keeping systems and genetic improvement programs. For those that remember, you waited your turn to use the only company computer and were expected to check email daily. Phones were still attached to walls, with long, spiraled cords connecting the hand set. We now live in a world where almost any question or piece of information can be accessed at any time - almost anywhere - by our “smart phone”. We now have systems called CASA (computer aided semen analysis) that use a camera to

tell us the quality of movement in boar semen and give us pinpoint accuracy for optimizing output from a boar stud. When I started processing boar semen in 1993, we purchased a used microscope from the local high school science lab and used it to determine semen motility. Reflecting on where we’ve come from in just the span of my own career reminds me of the incredible potential that exists for our industry - today and into the future.

It’s a comforting thought, considering the challenges that we are facing with global market management, disease control, and labor issues, among other things. Concerns about continually changing Porcine Respiratory and Reproductive Syndrome, as well as other disease complexes, are something most all of us deal with daily. When Porcine Epidemic Diarrhea came into the United States in 2013, the industry was shocked.

But we figured out how to deal with that adversity as we always do. Now, questions about how we keep huge diseases like Foot and Mouth Disease and African Swine Fever out of our country are at the forefront of nearly every conversation. I know with the great people and leadership in our industry, we will beat these issues just as we always have. •

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EXECUTIVE REVIEW

“I am amazed at how far we’ve come.

I’m awed at how far we can go.”

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by Roy Lee Lindsey

I wrote that sentence in my PORK PAGES column at the end of my first year at the Oklahoma Pork Council. It was November 1999. I don’t remember exactly what I was thinking as I wrote those words. Here I sit starting my 21st year at okPORK and those words are even more true than they were in 1999.

As my 20th year at okPORK drew to a close, I began to reflect on some of the major challenges okPORK had during my early years here. I thought it might be good to take a walk down memory lane.

The Growth and Evolution of an Industry.

In 1999, Oklahoma was rapidly growing as hog producing state. We had expanded our total hog herd from 190,000 in 1992 to 2.2 million – 310,000 in the breeding herd and 1.95 million in the market herd. We were a major part of the growing, modern pork industry. We ranked 8th nationally in both breeding herd and total hogs and pigs. Twenty years later our total hog herd is still at 2.2 million but now 445,000 of those are in the breeding herd and 1.75 million in the market herd. We now rank 6th in breeding herd (and continuing to move up) and 9th in total hogs and pigs. In 1999, virtually all our production was in three-site production systems and we shipped a significant number of feeder pigs into other states for finishing. Today’s industry is built on producing weaned pigs that we ship to other states – more than six million pigs a year leave Oklahoma for finishing in another state. We are continuing to see sites that formerly were nurseries or finishers converting to sow farms. This is increasing our breeding herd and reducing our market herd. Today, Oklahoma is poised to continue to expand our role in producing weaned pigs to feed a growing U.S. pork industry. We’ve come a long way since 1999 and I believe there is still a long way to go in pig production.

Regulating our industry.

In 1999, Oklahoma’s pork industry had a very poor public image across our state. We were just finishing up a huge regulatory and legislative fight at the state capitol that brought us the country’s most stringent environmental regulations in 1998. We were continuing to fight off letters to the editor in

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the state’s major newspapers talking about water pollution and odor. We were hoping to build an initial relationship with the legislature. We had a less than positive relationship with the Oklahoma Department of Agriculture, Food, and Forestry (ODAFF). The continued public and political pressure lead to the introduction of new rules aimed at addressing odor from our farms. okPORK spent weeks and months meeting with producers, legislators and regulators about the proposed rules expressing our concerns about the impact the rules would have on our industry. We even drafted and offered our own set of rules that were flatly rejected by the Department. Ultimately, ODAFF proposed the rules in the Fall of 2001 and okPORK was forced to challenge those rules in court. In early December 2001, the district court in Oklahoma County ruled the rules were arbitrary and capricious and issued a permanent injunction to prevent the rules from being enforced. One of the memories I have from this time is the judge actually stating in court that rules were so broad that Osama Bin Laden could phone in an odor complaint against one of our farms, and the Department could use that complaint to force a farm to invest in incredibly expensive and unproven technology.

This successful effort opposing these rules led us to believe we could have a positive impact on the regulations impacting our industry. In 2006, we developed a package of legislation designed to remove some of the most onerous regulations from the 1998 legislation. We called it Pork 2007. By the end of the year, we had successfully passed legislation resolving three of those issues.

We passed legislation addressing the fourth issue in 2011 and we are today continuing to work on the fifth and final issue.

Along the way, we have removed the Oklahoma Water Resources Board from any involvement in siting or setbacks for a hog farm.

We have revised the license hearing process to make it easier to expand an existing operation or build a new farm. We eliminated annual testing of dry monitoring wells saving our industry tens of thousands of dollars each year. Today we are one of the most respected agricultural organizations within the capitol and within ODAFF. We were active in the last governor’s election and appeared in public encouraging support of Governor Kevin Stitt. We started our PAC in early 2001 with an auction at Pork Congress. Since that time, we have raised more than $300,000 for support of candidates and state questions in Oklahoma.

Today, okPORK is widely recognized within the legislature as a leader in the agricultural community and rural Oklahoma.

We’re Proud to Be Oklahoma Pork Producers In early 2001, US Secretary of Agriculture Dan Glickman ordered the Pork Checkoff program be terminated following a referendum on the Checkoff in fall of 2000. Glickman’s order forced okPORK to take a long look at our funding sources and opportunities. During a meeting with our major investors following Glickman’s order, one representative suggested okPORK should be spending every minute of every day and every dollar available to putting a face on our industry. We should be responding to ever letter to the editor in the state’s newspapers that was critical of our industry. And, our investors assured us, if we could do that, the funding to support okPORK would be available regardless of what happens with the Checkoff. USDA ultimately reached a settlement agreement with pork producers keeping the Checkoff in place. I’ve kept that directive in mind for the past 18 years. Our promotional programs, our efforts at the legislature, the alignment of our staff, virtually everything we have done at okPORK since that time has been aimed at putting a face on industry. In May of 2001, we adopted the tag line creating opportunities, caring for the environment, feeding the world and committed to Oklahoma. We started putting that line to work in radio, print and television ads dedicated to telling the story of the men and women who work in Oklahoma’s pork industry. We focused on the jobs being created and the investment in rural Oklahoma our companies and farm owners have made. We shared the stories of our environmental efforts including highlights from our national environmental stewardship winners – during this run, Oklahoma had more national winners than any other state.

We promoted the pork we produce to consumers and discussed our contribution to feeding a hungry world. We shined a light on the everyday community involvement of our farmers. From support for volunteer fire departments to 4-H and FFA support and even being scoutmasters, we wanted Oklahomans to know we were committed to Oklahoma and our communities. We continue that commitment today as evidenced in our ongoing support of our state’s food banks. The Oklahoma Pork Council

was one of, if not the first, state pork producer association to put ads on TV, radio, and in print highlight these tenets. Today, you see our national producer association promoting the WE CARE program. WE CARE talks of the ethical principles that drive our industry and our people. A close examination of WE CARE will show you its similarities to the programs okPORK launched in early 2001. okPORK’s image campaign was crucial in our success at the state capitol and we remain committed to putting a face on our industry and telling our story.

There simply isn’t room in this story for all the memories, all the success stories (and even a few not-so-successful stories), and all the “thank yous” that we need to share. okPORK has been blessed to have outstanding leadership from our members and investors. We have had folks with a recognition of where we have been and a vision to lead us on down the road. I have had the pleasure to work with more than 50 different producers as members of our board of directors. We’ve had a tremendous collection of staff people come through our door and pour themselves into our mission. As I look back at the past 20 years and I look forward to the future, I am amazed at how far we’ve come. I’m awed at how far we can go.•

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#TheGreatestSh

okPORK continues support at Oklahoma Youth Expo

By: Lindsay Henricks

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or most students spring break is a week away from homework and time for some much needed relaxation, but for 4-H and FFA members in Oklahoma, spring break means one thing – the Oklahoma Youth Expo.

OYE is recognized as the largest youth event in the state of Oklahoma. The livestock show brings over 7,000 exhibitors along with their educators and families from all of Oklahoma’s 77 counties. Over the course of the ten-day event, OYE has a $24 million impact on Oklahoma City.

Although the excitement of OYE may seem like it is coming from all the exhibitors, the exposition also gets the okPORK office energized for the ten-day event. There are several ways okPORK gets involved and most of the staff is able to get in on the action one way or the other.

Livestock Show and Sale of Champions Cattle, goats and sheep are some of the livestock that are

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exhibited at OYE, but the toughest ring of all is getting through the sift ring with gilts and barrows. There is no doubt every swine showman wants to make it out in the “big ring” for a chance at making top ten in class and to possibly hear okPORK Executive Director Roy Lee Lindsey announce their name as a class winner and champion contender over the loud speaker.

Lindsey spends each day of OYE sitting at the top of the swine show ring helping keep the show moving, organized and in working order. Lindsey also serves as a member of the Swine Committee where he assists in class breaks and organizing the Sale of Champions order. okPORK also supported the purebred gilt show by presenting scholarships to the breed champions and reserves.

The Sale of Champions is what each of these exhibitors work for and hope to make. However, only 211 kids of the 7,000 qualify to partake in the Sale of Champions. This year’s sale grossed a record number at $1.3 million – all of which goes to the exhibitors. okPORK was fortunate enough to support

how

Oklahoma FFA and 4-H members buy purchasing their barrows in the Sale of Champions.

Pork Chop Shop State fair and OYE are the only times people get to experience the Pork Chop Shop. Fortunately, exhibitors and their families can enjoy this experience for the entire duration of the livestock show. Pork burgers, pulled pork and of course the famous pork chop sandwich were offered all day to visitors and if you were not hungry, a person could get a caffeine fix or hydrate for the day. We also sold “You Had Me at Bacon” t-shirts this year, all of which were a hit!

The Pork Chop Shop always has something for everyone, so in the future if you find yourself at OYE or State Fair make sure you stop by and grab something to eat or drink!

Legislative Showmanship Contest Another event that gets exhibitors and in this case legislators excited is the Legislative Showmanship Contest which brings more than 80 of our state legislators into the arena. Several exhibitors from across the state received letters before OYE telling them that they were invited to participate in Legislative Showmanship. Each of the legislators are paired with a youth exhibitor who helps them understand how to properly show the animal and why it is important to do so. While most legislators take to it quickly and learn how to accurately navigate and drive the hogs, some were simply just following their pigs in circles.

Cade Leonard, OYE exhibitor and past YLC attendee, was one of the young instructors attempting to show his selected legislator how to show his barrow.

FFA and 4-H exibitors look forward to OYE every year and okPORK iss proud to support #thegreatestshow. • |7

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kPORK had some new partners for this year’s Legislative Reception. We teamed up with the Oklahoma Cattlemen’s Association and the Beer Distributors of Oklahoma to create and host a food and beverage friendly event known as the Legislative Round-Up. The purpose for the reception is to get to know those associated with the Oklahoma State Legislature and allow them to get to know us as associations in return.

The Legislative Round-Up, held in May, featured pork loin, beef prime rib, delicious drinks and much more. The associations truly benefit from the event because getting the chance to sit down and talk with legislators is a rare opportunity.

The Legislative Round-Up’s location was also new this year.

The Marshall Conference Center located in the Oklahoma Blood Institute building at 901 N. Lincoln was the perfect venue.

As soon as the food was put on the buffet tables and the bars to perfection, the legislators began to arrive. Everywhere

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By: Nikki Snider you looked you could see smiling faces and groups of conversations between the legislators and their colleagues. okPORK also had the opportunity to join in on some of the conversations with the legislators to discuss what is happening in the office and how legislation affects pork industry.

The Legislative Round-up is known as a fun event with great food and even better conversations.

Roy Lee Lindsey, okPORK executive director, said the event has had nothing but positive reactions from the legislators and it has allowed them to interact with other groups and their staff as well. It also allows okPORK to work with other associations like the Oklahoma Cattlemen’s Association and the Beer Distributors of Oklahoma.

“Having partners in this event is a true bonus for okPORK,” Lindsey said. “It allows us to split costs and gives the opportunity for our members to meet and interact with other industries to see what challenges they have.” •

Sailing on a Sea of Blue and Gold

By: Nikki Snider

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n rural America, a Blue and Gold jacket holds a very special meaning. It represents leadership, hard work and a commitment to care for the land and animals that feed us. okPORK spent May 1 and 2 among great Oklahoma FFA students proudly donning their Blue and Gold.

“It’s always a great to spend time with FFA students,” said Nikki Snider, okPORK director of marketing and promotions.

“I love hearing about their projects and seeing them make great achievements in this organization. And I especially love connecting with our Youth Leadership Camp alums.” okPORK’s support of FFA at their state convention

spanned many activities. We had a booth at their Career Fair, sponsored the award for the Swine Production Placement winner and the award and scholarship for the Swine Production - Entrepreneurship award. We also had the opportunity address the FFA chapters who donated animals to the Regional Food Bank of Oklahoma to be protein sticks for their student backpack program.

At the Career Fair, okPORK held an enter-to-win giveaway for an okPORK backpack. We gave away nine backpacks over the two-day trade show. Many students and parents eagerly entered the drawing.

Lindsay Henricks and Snider represented okPORK at the Awards and Stars Luncheon. They had the opportunity to meet the finalist for the Swine Production Placement and Swine Production Entrepreneurship awards, give them congratulations and take a photo with them.

“This was okPORK’s first year to sponsor the Swine production entrepreneurship scholarship,” said Roy Lee Lindsey, okPORK executive director. “The finalists for the entrepreneurship award are top notch and we wanted to increase our recognition of them to match their accomplishments in the swine industry.”

At the Hunger Challenge Reception, Snider was able to deliver congratulatory remarks to the FFA chapters who generously donated swine and beef projects to Oklahoma’s Food Banks. And it was a large crowd since 231 chapters donated 588 animals last year. They also donated $5,337 in cash to the food banks. This allowed the food banks to distribute more than 1 million sticks to Oklahoma’s hungry kids through their weekend backpack programs.

“It was especially gratifying to address FFA students at the Hunger Challenge reception because Oklahoma kids giving back to other Oklahoma kids who are hungry and in need is so inspiring,” Snider said. okPORK’s involvement at the Oklahoma FFA Convention is all about those kids in the blue and gold. We do this for them – so they’ll have great opportunities as they launch in to the world this spring or continue their FFA career and come by our booth and say “hey” next year. • |9

okPORK Teams Up with Oklahoma Blood Institute for 12th Year By: Karen Hiltbrand

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or the past 12 years, the Oklahoma Pork Council and the Oklahoma Blood Institute have teamed up for the annual Memorial Day Blood Drive held during the last week of May. This year’s event included the theme “Give Local” where 1,299 donors were accounted for at the OBI buildings and busses around the state. A total of 3,897 lives were saved.

This year two mobile drive locations were added to the event at Tinker Federal Credit Union in Moore, and at Cabela’s in northern OKC. A new menu of ribs and pork carnitas were also served to donors in appreciation for giving blood, along with a free “That’s too much bacon – said no one ever!” t-shirt and vouchers to the Science Museum of Oklahoma.

“The dedication and support of the Oklahoma Pork Council made it possible for the Oklahoma Blood Institute to ensure

there would be enough blood to supply area hospitals through the Memorial Day weekend,” Billy Hendrix, OBI events manager said. “Oklahoma Blood Institute is grateful for the commitment to this event from everyone at the Oklahoma Pork Council. Your tremendous support made event a great success.” okPORK employees and board members were involved at the event by cooking and serving pork at mobile drives, speaking on radio remotes and even taking part in the donating process.

“It is a priority of okPORK to provide assistance where there is need and we know how critical donating blood is in Oklahoma,” said Roy Lee Lindsey, okPORK executive director.

“The blood drive is important because it saves lives and allows okPORK to reach out to the community.”•

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Going

“All In” By: Lindsay Henricks

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very year okPORK members from across the state travel to Norman to be a part of the Oklahoma Pork Congress.

After rescheduling the event from February to June, swine producers and okPORK members still managed to make the trip for a fun day of meetings, meals, learning and sharing along with a new, fun-filled casino night.

The day began with an important update form Jarrod Sutton, vice president of domestic marketing at the National Pork Board. His insights on the swine industry and its future all look promising for the growing pork population. Another update was also shared by the National Pork Producers Council’s very own, Dr. Dan Kovich. Dr. Kovich went over what producers should expect in the area of public policy in the coming months. Next on the agenda, Dr. Janeen Salak- Johnson, the newest member of the Oklahoma State Animal Science faculty, shared her research on animal well-being and how production decisions should be made. Even though she did not grow up on a pig farm, her knowledge about large scale production gave hog producers hope about educating young minds about animal behavior and well-being.

Lunch had a new twist this year at the 2018 okPORK Congress. Instead of an inspiring guest speaker, okPORK presented its yearly awards. Five honors were awarded during the lunch banquet. okPORK recognized Darren Wheeler, owner of Wheeler Meat Market, as the 2018 okPORK Ambassador Award winner and Senator Eddie Fields received the Outstanding Legislator Award. There were no nominations for the Hall of Fame or Distinguished Service awards, but okPORK came up with a different award to acknowledge pork producers who have made the daily work of hog farming more than just a job. okPORK proudly recognized Robert Teel, Juan Ovalle, Sr. and Sam DeHaas as the Excellence Award recipients. Videos about our Excellence Award winners can be found on our YouTube page by searching okPORK. After the luncheon, okPORK’s executive director, Roy Lee Lindsey gave a quick update about okPORK and the Oklahoma swine industry and James McSpadden gave a legislative update on how Oklahoma was coping with the upcoming election.

During the business meeting, Keith Reiner and Chris Wallis | 13

okPORK hosts new and improved Pork Congress. finished up their terms and Angie Johnson, John Hardaway, Jesse Donaldson and Robert Peffley were welcomed on the 2018 Board of Directors.

An inside look at how consumers make food purchasing decisions was another new and rather interesting event added on the agenda this year. A group of consumers along with Allyson Perry from the Center for Food Integrity answered the many curious questions from the pork producers, some of which included how the consumers picked out the products they were going to buy.

Reception, Auction and Trade Show This year’s silent and live auction consisted of more than 30 items and generated more than $4,000. The money from this year’s auction went back to the Oklahoma Pork Council so we can continue to sponsor and host more events across the state. We also had numerous agricultural companies come to the congress trade show to promote their businesses to the many pork producers in attendance.

Viva Las Bacon Casino Night The theme of the 2018 okPORK Congress evening activity was named Viva Las Bacon Casino Night. A fun-filled evening full of food, music and casino themed games including: roulette, craps, blackjack and Texas hold’em quickly took over the room soon after the reception. The players’ winnings were turned into tickets which were dropped in bags to win a different array of prizes from an Ultimate Sandbox adventure to a Bacon of the Month membership. Upon entering the event a single casino

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chip from every attendee was dropped into a glass pig for a chance to win $1,000 cash, sponsored by Smithfield. Jeremiah Mallard was this year’s grand prize cash winner!

Donors The Oklahoma Pork Congress would not be what it is today without the help of our sponsors that come back year after year. okPORK staff and the board of directors want to thank the following sponsors and donors: Hog Slat – Platinum Sponsor PIC – Platinum Sponsor Blue and Gold Sausage Co. – Silver Sponsor Smithfield – Bronze Sponsor First United Bank, Holdenville – Bronze Sponsor Agri Clean – Bronze Sponsor Maximum Ag Technologies National Pork Board National Pork Producers Council If you are interested in supporting Oklahoma’s pork producers or the Oklahoma Pork Congress, please visit www. okpork.org and call 405-232-3781.•

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Our Oklahoma roots run deep For 50 years, Blue & Gold Sausage Co. has been helping Oklahoma schools with their fundraising needs.

We are proud to be associated with organizations that promote leadership, citizenship and innovation... which is why we are a proud supporter of the Oklahoma Pork Council.

www.blueandgoldsausage.com 16 |

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he Certified Oklahoma Bred Association – a 100% nonprofit organization – was established in 2017 with several goals and purposes in mind.

In it’s inaugural year, the COBA was able to award over $27,000 in premiums and 176 exhibitor and breeder hats at OYE 2018!

First and foremost, the COBA gives Oklahoma show pig buyers incentive to buy pigs bred in-state.

The association supports the Oklahoma show pig industry’s profitability and image, and provides a sense of community and involvement for breeders.

Lastly, COBA provides support for the growth and development of young agriculturalists through scholarship and added money in state shows.

Become a member to ensure the growth of the industry within the boundaries of the state of Oklahoma, and support our state’s youth.

More informaton and a list of winners can be found on the COBA website: www. certifiedokbred.com.•

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Welcome to the team! okPORK welcomes new board members By: Lindsay Henricks

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kPORK is pleased to introduce four new board members. They were elected to the board at Oklahoma Pork Congress on June 29. We are excited to have them on the board and hope you’ll say “howdy” to them when you see them at the next okPORK event.

Jesse Donaldson Jesse Donaldson works for the HANOR Company out of Enid, Okla. His job, purchasing coordinator, involves procuring the ingredients that goes into the feed that nourishes HANOR pig popuation.

Donaldson decided to run for the okPORK board because he wants to make a difference in the swine business and all of production agriculture. He says we have a great story to tell about our value to society and the U.S. and world economies.

As a board member, Donaldson hopes to be a good steward of the producers’ money for the promotion of pork in Oklahoma. He also wants to increase the public’s awareness of what pork producers do every day.

Donaldson, his wife, Lisa, and their ten-year-old daughter, Jenna, are also involved in the cattle business. He enjoys making horsehair jewelry, showing livestock, raising purebred cattle and developing their ranch and livestock judging activities.

Donaldson is a great supporter of 4-H and FFA. He believes educating the public begins with supporting youth activities.

Donaldson is also Pork Quality Assurance certified and serves on the Garfield County Conservation District and is a member of The American Feed Industry Association, and the Oklahoma Cattlemen’s Association.

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John Hardaway John Hardaway is the Production Manager for Seaboard Food’s production cell 1. This means he has 45,000 nursery pigs, 48,000 finisher hogs, 40,000 replacement gilts, and 48 team members under his supervision.

Hardaway decided to run for the okPORK board because it’s an opportunity for him to give back to the industry he’s worked in for more than 40 years. As a board member, Hardaway hopes to bring value to the okPORK membership. He also wants to help promote and represent the pork industry in a positive way.

Hardaway was raised on his family’s farm in Kentucky. He received an Agriculture Economics degree from the University of Kentucky and then went to work for PIC and later Seaboard.

He started his pork industry career as head of a farrowing department at a 500-head board multiplier for PIC. Through this career he and his family have lived in many states and Hardaway has enjoyed his travels and the opportunity to meet with industry leaders.

Hardaway and his wife, Delena, have three grown children.

They enjoy spending time with their grandkids, gardening, and traveling. John also enjoys reading history books.

Angie Johnson Angie Johnson is owner and treasurer of Ban-Mar Farms, Inc., a 2,500-sow farm that contracts with Tyson. As treasurer, she handles all the finances for the farm and is heavily involved in the decision making about the farm. A production partner manages the farm on a daily basis.

Jesse Donaldson

Angie Johnson

Johnson ran for the okPORK board because she wants to stay up to date on what’s going on in the industry. She also wants to share her perspective as a contract producer. She is also involved in banking and wants to offer valuable knowledge she has from the financial industry.

Johnson is Community President for the First United Bank of Wewoka and is member of the Wewoka Rotary Club, serves on the board of the Wewoka Chamber of Commerce, and is the treasurer of the okPORK Board.

Johnson and her husband, Darran, have three grown children. She loves her role as “NaeNae” and spending time with her four grandchildren. She also loves cooking (entertaining in her home is her favorite), karaoke (she says she has zero talent, but lots of nerve), Sooner Football (she admits to loving the tailgating and only liking the game) and decorating (Cowboy fans will have to forgive her for using lots of crimson and cream and skipping all orange hues).

John Hardaway

Robert Peffley

Robert Peffley Robert Peffley is from Seminole, Oklahoma where we works as a Pod Business Manager for Tyson Foods. As a Pod Business Manager, Robert is responsible for all aspects of business within a specific production system which includes production of a high quality product at the various levels of the production system in a timely manner while maintaining a safe work place and clean environment. Specific duties include producing cost savings ideas, generation of CIRs, an active role in creating the annual budget and detailed interaction with technical services concerning the genetic pyramid. He also provides leadership to team members, manages spending/budgeting, ensures the safety of all farm team members, oversees the biosecurity of the unit and farm and all environmental issues including pit and lagoon level compliance, water quality, air quality and waste removal.

As a board member Robert hopes to help make a positive difference in the swine industry.• | 19

Swine Summertime & Superpowers Karen Hiltbrand’s intern adventure

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y superpower of choice? One-hundred percent perspective. It has the ability to make my heart full at lightning speed, fills my glass faster than the speed of light, and helps me solve crazy hard puzzles such as the definition of success. Ultimately it has, and always will, powerfully point me to the real joy in my life.

This summer my superpower has led me to one of the single best experiences I have had thus far in my academic career – interning with okPORK. As an agricultural communications and animal science senior at Oklahoma State University, I figured my internship would entail the basics of working in the pork industry, doing some office work, and gaining some technical skills – boy was I wrong.

Every morning I wake up to my alarm which lends me some motivation and tells me that I am “going to do big things today.”

Then five short minutes later my second alarm blares, and reads “make yourself proud, every single day.” I was so darn nervous.

On my drive from Stillwater to Oklahoma City I carefully followed the directions on my phone, anxiously watching the clock, and singing to my motivational Spotify playlist.

Upon walking in the office, I can remember being greeted not only by the friendliest faces but also to flowers on my very own desk. From that point on I knew that my super power had led me to something great, and that my summer was literally going to be awesome.

Being from Ohio, I wasn’t familiar with all the programs at okPORK. I had been told that okPORK is great at what they do.

From then on, I knew I wanted to learn from the best, try my hand at promoting farmers and pork enthusiasts – which in my opinion are some of the best people on the planet.

From day one I was quickly introduced to what would be my new normal for the next few months. Right off the bat I began to help plan for what would easily be my favorite event all summer, Youth Leadership Camp. I also was able to utilize some of my newly learned design skills to put together a logo and layout for okPORK’s e-newsletter, PORK PRESS. One of my favorite things about this internship is the fact that

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we are always promoting food, especially pork, which if you know me, you know food is near and dear to my heart. From spending some toasty days outside serving pork dishes to blood donors at the Oklahoma Blood Institute’s Annual Blood Drive to helping create Tasty-inspired pork recipe videos for consumers, there is no question we know what good food is at okPORK. Getting to plan and help at okPORK’s Youth Leadership Camp was easily the highlight of my summer. Between meeting professionals in the industry to learning alongside twelve brighteyed high school pork enthusiasts, my summer was easily made during that week span.

Along my journey I have realized how much I enjoy capturing people’s stories and sharing them with others. I had the opportunity to create a “Day in the Life,” of a YLC camper who exhibited hogs at the National Junior Swine Association Summer Spectacular in Louisville, Kentucky as well. I have always known that I wanted to recognize people for the good they do in their everyday lives, but I didn’t know exactly how to – now I can do just that.

I’ve been lucky enough to travel lots of miles this summer over the span of my internship. From Des Moines, Iowa, for World Pork Expo, to Phoenix, Arizona, for Ag. Media Summit, I’ve been all over the place to attend workshops, shows and conferences

“I’ve realized that my opportunities are endless, as long as I have a goal and a willingness to pursue it.”

Karen Hiltbrand OkPORK intern

My summer consisted of anything and everything from video work to working with youth.

and become better informed about the industry.

Day by day, no matter where my alarm was ringing one thing stayed constant. It always read to “do big things today,” and to “make yourself proud, every single day.” My goal this summer was to keep my positive perspective – I didn’t realize it would be this easy.

In a short few months I will be finishing up my undergraduate degree at OSU and I will hopefully be in the process of obtaining my first real “big kid” job. From my experience this summer I would love to find a career where I have the ability to promote agriculture or the American farmer.

Interning with okPORK has truly given me so many things to be thankful for. From learning to utilize my communication specific skills, to developing media material, to meeting some

incredible agriculturalist and getting to know how legislature works behind the scenes.

I can’t thank the staff at okPORK enough for taking a chance on me. This summer has taught me more than I could have ever imagined about anything and everything from farrowing houses to using an Osmo camera. Having been influenced by some incredible people, I’ve realized my opportunities are endless, as long as I have a goal and a willingness to pursue it. I am forever grateful.•

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Standing out From The Crowd By: Karen Hiltbrand

okPORK hosts annual Youth Leadership Camp.

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ost high school students can be found in the pool, sleeping-in, or at the lake during the summer. This couldn’t be further from the truth for the elite group of 12 students who attended okPORK’s Youth Leadership Camp.

From June 17 to June 22 the young pork enthusiasts were kept on a tight schedule learning about the commercial swine industry, leadership and how to stand out from the crowd.

By the end of the week campers; Dalton Baggs, Woodward; Brooklyn Barnes, Sand Springs; Curren Bailey, Moore; Madison Baker, Marlow; Cash Bronson, Chelsea; Keaton Clark, Minco; Whitney Glazier, Omega; Hunter Gorry, Oologah; Kailey Guinn, Porter; Mckenzie Holman, Kiefer; Billie Ann Jervis, Sapulpa; and Shilo Thompson, Ratlif City; proved their ability to advocate for the swine industry.

The calm before the storm is the best way to describe the quiet, yet eager aura which filled the Oklahoma State University inspired conference room at the Best Western Hotel in Stillwater, Okla.

Camp kicked off with a warm smile and welcome from Nikki Snider, director of marketing and promotions at okPORK. Roy Lee Lindsey, executive director at okPORK followed with a swine industry update and policy overview. Emphasizing points on economic drivers such as jobs and trade.

“These kids are the future of our industry and we here at okPORK are dedicated to providing learning opportunities for our youth,” Snider said.

The skills of making a first impression, and advocating

yourself on social media were among the topics introduced on the first day of camp by Lindsey Henricks, communication specialist at okPORK. Mastering these skills will prepare students to successfully share their their agricultural story.

After receiving backpacks donated by the National Pork Board, campers were divided into teams led by Dr. Scott Carter, associate professor in animal science at Oklahoma State University; Kylee Deniz, director of marketing and producer outreach at National Pork Board; and Rusty Gosz, youth livestock specialist at Oklahoma State University.

Team leaders were given the task of assisting their students in navigating through specific scenarios about swine industry issues. Then at the end of the week campers would use their new found knowledge to complete media interviews.

The team leaders began to pave the way for each group’s success on Sunday evening with an intense scavenger hunt across the campus of OSU. Bright and early Monday morning campers were greeted by Joe Popplewell, operations manager at Seaboard Foods, who spoke about the company as well as the breeding and genetics program.

YLC is focused around the swine industry, leadership and personal growth. Karen Hiltbrand, okPORK’s summer intern, presented on the value having goals and living life with a grateful heart.

To ensure students are comfortable during a media

"These kids are the future of our industry and we here at okPORK are dedicated to providing learning opportunities for our youth."

Nikki Snider

okPORK Director of marketing and promotions

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YLC Participants from left to right; Kailey Guinn, Whitney Glazier, Brooklyn Barnes, Hunter Gorry, Curren Bailey, Billie Ann Jervis, Madison Baker, Shilo Thompson, Mckenzie Holman, Dalton Baggs, Cash Bronson and Keaton Clark.

interview, Austin Moore of Oklahoma Career Tech and Snider, discussed the “dos and don’ts” of speaking with the media and public. In celebration of all the campers getting through their first mock interview they were rewarded with Chick-Fil-A for lunch.

As lunch ended, the excitement was evident over the smell of nuggets and waffle fries as the campers were anxious to hit the road towards Trails End, HANOR’s number 1 farm near Ames, Okla. Upon arrival students showered in and were split into two groups to tour the 10-thousand-head farrow to wean farm. Under the lead of Jeff Mencke, Bill Barnes, Gustavo Lopez, and Robbie Woods, students were given a full tour of a larger scale farm.

“It was really an eye-opening experience to see that many pigs at one time,” Baker said, “It was cool to see how different farms are ran on the commercial side of things compared to what we do at home.”

Following the tour campers were hosted by the HANOR Staff at the “Rock House” lodge for great food cooked by Keith Reiner, okPORK west district board member and HANOR maintenance supervisor.

Following dinner Jeff Mencke and Bill Barnes led further discussion about the operation and answered the campers’ questions.

With full stomachs, tired eyes, and brains fully

loaded with information, campers made the trek back to Stillwater as the sun began to set.

Tuesday wasn’t for those with weak stomachs.

Campers started the day by evaluating live hogs at Oklahoma State’s Food and Agriculture Products Center (FAPC) with Jim Coakley, OSU Swine Unit herd manager. After making live calls on dressing percentage, loin eye area, back fat and carcass value, teams were led by student employees at FAPC in the harvesting process.

“My favorite part about camp was going to OSU and being able to learn the process of harvesting pigs and then being able to compare that same process to what is done at the Seaboard plant,” Barnes said.

To finish up on campus the campers and staff shared a quick lunch at the OSU Animal Science building with Animal and Food Sciences department head, Dr. Clint Rusk.

Campers then loaded onto the charter bus for a long drive to Guymon, Okla., where they discussed their scenarios and watched pig themed movies like “Sing” and “Babe.”

Not only does YLC have great people, but it also has great food! Dinner at Hunny’s BBQ is always a highlight for past campers, and this year was no different. After plates were cleared and fingers were | 23

Left: Kailey Guinn at HANOR farms in the nusery barn holding a piglet. Right: Left to right; Whitney Glazier, Brooklyn Barnes, Karen Hiltbrand (okPORK Intern) and Shilo Thompson processing a hog in FAPC.

wiped Jason Hitch, of Hitch Enterprises, shared about his multi-specie operation.

After an eventful night of Oklahoma weather, the campers made their way to one of the largest economic drivers in Guymon, the Seaboard Foods Processing Plant. Under the instruction of Elena Guerrero-Caballero, a production training supervisor at Seaboard Foods, campers and staff pulled on their rubber boots, put on their white frocks, and completed their wardrobe with hard hat, ear plugs, and safety glasses to prepare to enter the plant.

While touring the plant students were able to see every aspect of how a large facility which harvests thousands of hogs a day operates.

“At FAPC it took us a while to harvest our own animal and to see 20 thousand animals done in one day was crazy,” Jervis said.

The campers next bus ticket was to Oklahoma City, with a stop in between with Bert Luthi, of Luthi farms. While visiting, Luthi discussed his farm and the contract-growing he does with the Maschhoffs.

Bus time always proves to be the best time for group discussion. A fly on the wall would have heard 12 passionate agvocates repeating Rusty Gosz as he said, “Agriculturalists produce the safest most wholesome food supply in the world.”

Long days of engaging conversation and touring called for a break, and that was just what the campers 24 |

got as they spent a night full of laser tag, high ropes and arcade games at Main Event in Oklahoma City.

It was a well deserved night to wind down and have some fun.

A huge part of preparing students to advocate for the agricultural industry is arming them with knowledge about what’s going on in the legislature.

This is exactly what students did as they intently listened to James McSpadden of McSpadden and Associates, Rep. Jon Echols, and Rep. John Pfeiffer go over the basics of agriculture policy on Thursday morning at okPORK’s office.

“The people that are representing us in the legislature are actually people that farm,” Thompson said, “They’re constantly advocating for us agriculturalists that live in Oklahoma and making a difference behind the scenes.”

Shortly after students were lucky enough to become YQCA certified by Dianh Peebles, directornational certification programs at National Pork Board.

Team white lightning leader, Kylee Deniz, then lendt some inspiration about embracing being different and standing out from the crowd.

“You need to be the five percent,” Deniz said, as she explained the importance of embracing being different and using it as an advantage.

Hands of service are often the best kind of hands.

Campers embraced this as they entered the Regional

Food Bank of Oklahoma. In just a short two-hours campers, staff members and Dave the bus driver, packed 5,104 pounds of light bulbs, and packaged 1,636 pounds of onions. According to the Food Bank they were able to package the equivalent of 5,616 meals for Oklahomans in need.

Following volunteering, students were led by Bill Hendrix on a tour of the 10 thousand square-foot warehouse. He shared about their partnership with okPORK and Oklahoma Youth Expo for the Pork for Packs Program, which supplies pork sticks for the food banks backpack program.

What a better way to celebrate a successful day then with cheese fries and burgers from Eskimo Joes. The evening ended with the sounds of constant chatter and laughter under the parachute at Joe’s.

Anticipation filled the dew dense air as campers made their way back to FAPC Friday morning to fabricate the hogs they had harvested earlier in the week and compare their estimates to some actual results. Backfat was measured, yield grades were calculated, and pork was packed.

Dalton Baggs packaging light bulbs at Oklahoma Regional Food Bank.

Nerves were at an all time high for some students as they mic’d up for their media interviews on camera.

In front of a full audience, one-by-one campers carefully answered questions on issues about their specific scenarios led once again by Austin Moore of Oklahoma Career Tech.

After a few group pictures, the time had come for the wrap-up cookout at the OSU Equestrian Center.

There Dr. Clint Rusk addressed campers on their accomplishments, staff members made remarks about the personal growth of each individual camper, and completion certificates were awarded to campers.

As the the festivities came to a close, team leaders, staff members and campers all said their goodbyes.

“I encourage anyone who wants to have fun and learn about the swine industry to apply for YLC,” Bronson said. “It truly opened my eyes to what all the swine industry has to offer.”

After a long, but successful week YLC 2018 came to a close – strangers became friends, leaders were realized, and agvocates were born. •

Campers after enjoying dinner at HANOR’S Rock House.

Mckenzie Holman participating in a mock media interview with Austin Moore.

#YLC2018 | 25

okPORK OPEN

8 .1 .1 9 Location: TBD

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Our Relationships. www.pic.com

At PIC, we know there are many paths to profitability, but the best one begins with trust and a handshake. We’re working to build good relationships by asking questions, sharing knowledge and listening to your feedback—so we can succeed together.

Tel: 1-800-325-3398

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Email: PIC.info@genusplc.com

Showcase Your

Excellence O

kPORK is continuing the new Excellence Award this year. We established this award in 2018 to recognize those pork producers who have made the daily work of hog farming more than just a job – it is their profession and they go above and beyond every day to do their best work. We want this award to cover any sector of hog production and we will recognize individuals working at any level of management. It is our plan to recognize one to four individuals each year, depending on the number of applications submitted.

The application process is not too tedious so don’t worry about it taking tons of your time. But, please begin thinking

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now about nominating yourself or someone that you work with for the 2019 Excellence Award.

We will begin accepting applications later this spring.

We will send notice in our weekly e-Pork Parter when the application is available. The application will live on our website, www.okpork.org.

The prize package for this award is pretty great - if we do say so ourselves. Winners receive a free, yearlong okPORK membership, OGIO backpack, EAT PORK license plate, polo shirt, and a coat. We will recognize the winners and preset the prizes at our 2019 Oklahoma Pork Congress on August 2.

2018 Excellence Award Winners

R Robert Teel

obert Teel, a lifelong Texhoma resident, began his journey in the swine industry back in 1996. He began his role as a technician with Vall, Inc. and now works for Prestage Farms of Oklahoma, LLC. Today, Teel works as a sow production manager and is responsible for more than 20,000 sows, a gilt development unit and a boar stud.

“I believe I started at the very bottom,” Teel said. “But with hard work and dedication I worked my way up in the ranks and am proud of where I stand in my position today.”

Being responsible for a large operation, Teel has his hands full 24/7. He makes sure everything is running smoothly, makes sure employees are doing their jobs correctly and of course takes care of the health and well-being of the pigs.

“The swine industry has been a part of my life for many years,” he said. “Agriculture in general has its ups and downs, but in the end, you are helping feed a growing population and that is what really matters.”

J

uan Ovalle, Sr., was born in a small village in the highlands of Guatemala. He began working at the young age of 10 where he sold potatoes at the local market. On January 12, 1993, Ovalle left Guatemala and he and his family ventured to the United States.

“It was hard to leave our native country, but I knew it was best for my family because of the 30 year Guatemalan Civil War,” Ovalle said.

He began his journey in the swine industry in 1996 at Murphy Brown Farms and was hired as a breeding herd technician where his job duties included installing feeding bins and different systems. After almost 12 years, Ovalle and his family packed up again and moved to Laverne, Okla., where he accepted the job as production trainee for Murphy Brown Farms, now known as Smithfield.

Today Ovalle is the production technical trainer with a specialization in swine breeding.

His responsibilities include certifying all six-month employees and breeding employees.

“I really love working with both people and pigs,” Ovalle said. “It is always fun to see the positive results of something you worked so hard for and that is what I love so much about this industry.”

Juan Ovalle, Sr.

S Sam DeHaas

am DeHaas, an Oklahoma native and Oklahoma State University alumni has been a part of the swine industry for more than 20 years. He started off as a production technician for PIC back in 1995 when PIC and HANOR were a joint company. Today DeHaas works for The Maschhoffs and has been the general manager- great south region for the last two years. His past roles for The Maschhoffs include farm manager, service manager and production director over all commercial sows.

As general manager, DeHaas is responsible for one of the The Maschhoffs’ four commercial regions. He manages a 50,000 sow farrow-to-finish business unit which encompasses pigs in Oklahoma, Missouri, Illinois and Georgia.

Ian Brooke, director of production at The Maschhoffs, describes DeHaas as contributor to the company and believes he is very deserving of the okPORK Excellence Award.

“Sam has the ability to run a 50,000 sow business as a servant leader,” Brooke said. “He makes everyone around him a better leader. He has gone above and beyond his entire career and this has led him to currently manage an entire business unit at The Maschhoffs.” •

You can read the full profiles at issuu.com/okpork in the Spring 2018 Issue. | 29

By: Nikki Snider

OKPORK’S SWINE AND STEIN DINNER RETURNS WITH SUCCESS

A

fter a couple years hiatus, okPORK’s Swine and Stein dinner came back with a roar. Sean Cummings Irish Restaurant was the perfect venue for the group that gathered on August 12.

Chef Chris Bickel prepared four amazing courses featuring pork and the evening’s theme was Mexican. The first course featured puffed chicharrons with a salsa trio featuring guacamole, salsa fresca and salsa verde. These puffed and fried pork skins were far better than convenience store pork rinds and each salsa option was full of flavor.

To complement each course, our friends at Twisted Spike Brewing Company were on hand with four amazing brews. Their light Golden Spike was a perfect fit for the chicharrons.

Course two was a creamy Carrot Chorizo Bisque. The carrot’s provided a beautiful orange color and hint of flavor.

But the texture of the chorizo mixed in with all the creamy bisqueness was the star of this dish. Twisted Spike’s Crew was also a big hit with the crowd.

Chef Bickel brought out the big guns for course three, Blood Orange IPA Carnitas Enchiladas with Mole sauce. The hearty homemade tortillas encased tender perfectly prepared pork carnita meat smothered with a smooth, chocolatey mole sauce. All this was surrounded by amazing cilantro lime rice and a borracho bean trio. The Cerveza paired with this course had a wonderfully fresh flavor, kind of like a beer mixed with a mojito, and was delightful.

It was hard to imagine eating any more at this point in the

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evening, but when the Bacon Vanilla Flan arrived, everyone decided they did indeed have plenty of room for this sweet treat.

A light, fluffy vanilla cream encased perfectly crunchy, salty bites of bacon. On top was a dark chocolate and Russian Stout sauce and whipped crème that added more amazing sweetness to this dish. The chocolate notes of Twisted Stashe we’re the icing on the cake (so to speak).

Spectacular food and drink may be the perk of okPORK’s special pork pairing dinners. But the purpose goes deeper. The proceeds from these dinners support okPORK’s non-Checkoff activities and they’ve become an important component of that budget. They are also a great way to invite other food interested folks into okPORK’s circle.

We greatly appreciate everyone who attended Swine and Stein and hope you will join us for another yummy paring dinner again soon! •

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HAWGZILLAAA !

By: Lindsay Henricks

S

ights, smells and sounds surround the Oklahoma State Fairgrounds for two weeks, every September. This year you could hear things like - “Get your corndogs here,” “Come taste the turkey legs,” and “HAWGZILLA!” The Oklahoma State Fair may just be a place to enjoy the carnival, view livestock and spend time with family. But for the average food specialist, it is so much more. The okPORK Chop Shop is a stop for many of those “foodies,” especially the pork loving ones.

Porkchop sandwiches, pulled pork sandwiches, pork burgers and of course the famous Hawgzilla were featured at the Chop Shop this year. The Hawgzilla was again crowned a “crowd favorite.” This mammoth meal included a pork chop, pulled pork and a pork burger between two buns and sold for $15.

Just like last year, if a Hawgzilla was sold, the bell rang and the screams “HAWGZILLA” could be heard from about anywhere.

“The Hawgzilla is always a hit,” said Lloyd Hawkins, okPORK community outreach specialist. “We had a goal to sell more Hawgzillas than last year and we did just that!”

A new feature to the was a new pop-up tent with professional images of the sandwiches and motorcycle rentals.

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This also helped draw traffic to the Pork Chop Shop because let’s be honest, who doesn’t love pork and bikes?

Running the booth successfully would not be possible without the help of many great volunteers. A huge thank you goes out to everyone who gave their time to come to OKC and spend time in the sandwich booth during the long two weeks.

“We love volunteering for the okPORK Chop Shop at the Oklahoma State Fair. The staff members are great and professional,” said Phil Oliphant, okPORK board member.

“It is such a great opportunity for us to meet people and educate them about pork and answer their questions about the Oklahoma Pork Council.” okPORK enjoys the opportunity to interact with the public during the Oklahoma State Fair. They were able to host a radio remote from the shop and serve the public with great products, all in which made it another successful year. See you in 2019! •

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8.2.19

Bacon & Blues A New Orleans Themed Casino Night

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Gotta By: Lindsay Henricks

O

n another chilly and rainy October day, pork producers from all over the state of Oklahoma gathered together, stocking caps and all, at the John Conrad Golf Course in Midwest City, Okla., for a day of golf.

Just like past years, the purpose of having the yearly tournament in the middle of the state was to attract producers from all over Oklahoma to come mingle, eat pork and of course play golf.

“The okPORK OPEN is something we look forward to having every year,” said Lloyd Hawkins, okPORK community outreach specialist. “Even though it was a bit chilly again this year, everyone had a great time!”

As the day drew closer, everyone was hoping it would be another cool fall day, perfect for playing golf. That morning dawned and instead of a sunny and 75 day, we got a rainy 50-degree day.

As they made their way through the course, players from the 13 teams enjoyed Hawgaritas thanks to cart drivers, Christy Gammon and Lindsay Henricks. The players also enjoyed a trip to the bloody marry tent run by Nikki Snider. Gammon, Henricks and Snider made sure the players stayed hydrated during their golf outing, Even though it was a bit cold and wet during the tournament, a big perk was the staff at the John Conrad Course.

They helped fill the drink coolers, helped with set up, helped tallying score cards and determined flights.

“The staff was such a big help,” said Nikki Snider, okPORK director of marketing and promotions. “They made everything so easy and fault free for us.”

By lunchtime, the cold golfers were ready to rest their feet and enjoy some pork carnitas for lunch.

Here’s how the scores played out: 1st – Seaboard Foods 2nd – First United Bank 3rd – DNA Swine Genetics And the day of golf would not have been possible without the generous support of our sponsors: Mansion Farm – The King’s | First United Bank | McSpadden & Associates | National Pork Board | DNA Swine Genetics | Robinson Family Farm | PIC | Blue & Gold Sausage |Hudiburg Fleet Services | P & K Equipment | Minitube •

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go golf

okPORK swings another successful okPORK OPEN

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By: Nikki Snider

T

here are many yearly events that are simply staples in the okPORK world. It’s easy to see that the annual Bacon & Bourbon dinner has become one of those events.

The venue, VAST, offers the tallest, most breathtaking views of the Oklahoma City metro area. Chef Kevin Lee’s prowess for preparing pork shines each year. And the crowd keeps growing.

“We’ve worked hard to keep the Bacon & Bourbon dinner consistent over the past six years,” said Roy Lee Lindsey, okPORK executive director. “And it has paid off. We have many friends that attend each year and also add new patrons each year. This year tickets sold out in record time.”

Along with the same venue and date for the event, Bacon & Bourbon fans anticipate five amazing courses, each featuring pork, and bourbon pairings from Republic Distributing.

This year’s event started out strong with some Stuffed Bacon Wrapped Quail Cornbread. The tender, juicy quail meat mixed perfectly with the crispy bacon and the cornbread inside was full of flavor. The pairing of Old Forrester Statesman, a brooding dark chocolate with sweet cinnamon and smooth caramel notes, gave everyone the impression that this was going to be another spectacular dinner. They weren’t wrong . . .

Course two featured the Pork Belly Croquette Salad that included smoked onion vinaigrette, Carolina BBQ, arugula, radish and tomatoes. Everyone exclaimed that the flavor in the croquettes was outstanding. Old Forrester 1897 Bottle-in-Bond, a robust bourbon with intense caramel and rich vanilla notes and big, bold finish complemented the salad nicely.

Roasted pork belly and pork tenderloin were the stars of course three. Perfectly pink and flavored to perfection, the hunks of pork were accompanied by caramelized parsnips, sweet potato puree and bacon onion jam. Yes, this course featured a pork trio! Old Forrester 1920 Prohibition-Style with its intense cherry, caramel and dark chocolate notes with malt

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nuttiness was a great partner to the pork in this course.

After three courses featuring so much great pork, everyone was wondering how they’d make it through the TWO dessert courses. Nevertheless, once the Apple Tart with Burnt Honey Ice Cream appeared, everyone took a deep breath and decided to make it to the finish line. The rich fullness of the apple tart and smoothness of the ice cream was spectacular and a great way to enter the dessert phase of the night. Old Forrester 1870 Original Batch with its clove notes and a medley of citrus fruits went amazingly well with the apple dessert.

The final course, dessert deux, was a simple but spectacular candied bacon. The bacon was perfectly crispy and rich in sweeteness. A perfect way to end an event named Bacon & Bourbon. Old Forrester Single Barrel topped of the night’s bourbon pairings perfectly.

We at okPORK vow to keep Bacon & Bourbon a pillar in our yearly calendar and are already planning for next year. Are you planning to join us in 2019? Don’t wait to get your tickets because they just might sell out again. •

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Smithfield Holds Open House at Rebuilt Farm

M

arch 2017 was a trying time for Smithfield’s pig farmers in Laverne, Okla. A wildfire took their Plum Thicket complex of farms. Over 800,000 acres of land were burned in Oklahoma and Kansas. Unfortunately, many farmers and ranchers lost homes, cattle and hay. Part of that loss included 10 barns on the Plum Thicket Sow Farm complex.

All the employees were fine, thankfully, but quickly had to begin dealing with the clean-up and making decisions about reconstruction.

November 27-28, 2018 was a much different time for these pig farmers. They gladly held an open house to show the recently finished barns. And the first week of December was even more exciting as the first pigs were loaded into the clean, new barns.

Guests invited to attend the November open house included Jim Reese, Oklahoma Secretary of Agriculture, Jeremy Seiger, Director of Agricultural Environmental Management Services, Trey Lam, Director of Conservation Commission, Amy Seiger, Program Coordinator and Kirby Smith, Field Representative

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for Congressman Frank Lucas. Midwest management team members including Conley Nelson, Midwest General Manager and Jason Christensen, Oklahoma Operations Manager and many other Smithfield family, contractors, the Oklahoma Pork Council, local business people and volunteer fire departments were also in attendance to walk through the new sow farm and then were served a Smithfield Prime pork loin lunch.

“The grassfires and the loss of a farm in March 2017 will be an event in our lives that we will never forget,” said Cathy Vaughan, Smithfield’s safety coordinator for NW Oklahoma.

“However, following the cleanup came the planning and then re-building of that farm, a very exciting experience. The first week of December 2018 we began placing gilts into the newly constructed barns. That, along with employee’s back at that farm was a welcomed sight to see.”

Eleven months – not quite a year – is what it took for the Plum Thicket Farm Complex to rise from the ashes of a horrible wildfire and become new once again.•

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Feeding Our Own By: Nikki Snider and Katrina Huffstutler

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OKPORK CONTINUES TRADITION OF HELPING HUNGRY OKLAHOMANS Pig farmers choose and love the profession for a variety of reasons, but each one has the same mission — to feed the world.

In Oklahoma, we’re taking that one step further and making sure the food insecure are included in that goal.

This month, pig farmers from across the state joined together to donate $10,000 to the Regional Food Bank of Oklahoma as part of the nationwide Hams Across America campaign. Since the charitable gift was given during a promotion, the funds were matched, bringing the total up to $20,000. It’s an annual tradition for the Oklahoma Pork Council.

To date okPORK has given more than $142,000 to the Regional Food Bank.

The money goes toward a backpack program that provides schoolchildren in need with a pork stick, along with other non-perishable, healthy foods. During the last school year, the Regional Food Bank provided the equivalent of 3.2 million meals to chronically hungry children through its childhood hunger programs.

“Making sure everyone has a meal is important to Oklahoma pork producers, especially around the holidays,” said Roy Lee Lindsey, okPORK executive director. “okPORK enjoys giving such a large donation to the Regional Food Bank of Oklahoma. We know the money along with the matching funds will help feed hungry kids all around the state.”

Cathy Vaughan, a pig farmer from Laverne, Okla., says it’s an honor to contribute.

“We’re proud to help from a protein standpoint and do what we can to try and keep Oklahoma kids from going hungry when they’re not in school,” she said. “Because, unfortunately, a lot of children get their only meals during school time, and so,

when you’re on break, or even on weekends, those kids could go without.”

But giving isn’t just for grown up farmers in Oklahoma.

4-H and FFA students donate show pig projects to the backpack program and even volunteer to fill the packs from time to time.

Vaughan said there’s no job more rewarding than feeding families in need.

“Sometimes you get lost in your day-to-day job, and your day-to-day things, and you’re just trying to get through,” she said. “But especially during the Christmas season, when you know that what you do is making a difference, it sure does make you feel good.”

In the previous years, more than 1 million protein sticks were generated through these partnerships. Oklahoma is consistently one of the hungriest states in the nation. Food is the most essential school supply, yet one in four children in Oklahoma has inconsistent access to food. That’s why okPORK’s donation was so important.

“We are so grateful for the Oklahoma Pork Council’s support, which ensures children have enough to eat through Beef for Backpacks and Pork for Packs Program,” said Katie Fitzgerald, chief executive officer of the Regional Food Bank of Oklahoma. “Working together, we are providing chronically hungry children in the state with an important Oklahoma-grown protein source.”

Besides donating the $10,000 to the Regional Food Bank of Oklahoma, okPORK board members have volunteered their time to help pass out the food backpacks at a selected school in January 2019. • | 41

okPORK has a wide range of ways for you to get involved in our events and support Oklahoma’s pig farmers. This support is a great way for allied industry members to reach okPORK members. It’s also critical to okPORK’s non-checkoff revenue – the revenue we use to conduct legislative support and any activities that the Pork Checkoff revenue is not eligible for.

We have yearly sponsorship at the Platinum, Gold, Silver and Bronze levels. This will allow your company to be involved in okPORK’s largest events of the year.

We also have many events each year that need sponsorship including Oklahoma Pork Congress, Oklahoma Pork Open Golf Tournament and Bacon & Bourbon.

You can find a full list of events and sponsorship opportunities at www.okpork.org/ supportokpork.

It’s important to okPORK staff and board to recognize our sponsors’ generosity. We work hard to let our membership know who supports them through yearly sponsorships.

We hope you’ll take a moment to head over to www.okpork.org/supportokpork and take a look at our sponsorship opportunities.

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Honey-Mustard Tenderloin 1 pound pork tenderloin 4 tablespoons honey 2 tablespoons cider vinegar 2 tablespoons brown sugar 1 tablespoon dijon mustard Combine all ingredients but tenderloin; coat tenderloin well with sauce. Roast in 450 degrees F oven for 20-27 minutes, basting occasionally, until meat thermometer registers 145 degrees Fahrenheit, followed by a 3-minute rest time. Slice thinly to serve.

Boneless Pork Loin Roast with Herbed Pepper Rub 3 pounds pork loin roast, boneless 2 tablespoons black pepper (cracked) 2 tablespoons parmesan cheese (grated) 2 teaspoons dried basil 2 teaspoons dried rosemary 2 teaspoons dried thyme 1 /4 teaspoon garlic powder 1 /4 teaspoon salt Pat pork dry with paper towel. In small bowl, combine all rub ingredients well and apply to all surfaces of the pork roast. Place roast in a shallow pan and roast in a 350 degrees F. oven for 1 hour (20 minutes per pound), until internal temperature on a meat thermometer reads 145 degrees F. Remove roast from oven; let rest about 10 minutes before slicing to serve.

Winter White Chili 1 pound ground pork 1 onion (medium, diced) 1 teaspoon ground cumin 2 teaspoons chili powder 16 ounces white beans (drained) 14 ounces corn (drained) 14 1/2 ounces chicken broth 4 ounces diced green chiles In large saucepan, brown pork with onion, stir in cumin and chili powder; stir. Stir in remaining ingredients; bring to a boil, cover and simmer for 15-20 minutes, until heated through and flavors are blended. | 43

Thank You! 2018 Platinum Sposnsors

2018 Silver Sposnsor

2018 Bronze Sposnsors 44 |

We

Need

You!

Last year, okPORK revamped their famous “A Day in the Life” stories that allow viewers to go behind the scenes on what hog farmers actually do.

With a new year quickly approaching, we want new stories and new faces in front of our cameras.

We have many different ideas about featuring hog farmers including video segments where we will not have to go into your barns!

Stay tuned for some new faces in 2019, but until then we need YOUR HELP by volunteering, or nominating someone to help spread the word of the pork industry.

If you know of anyone who would be interested in being filmed for “A Day in the Life” contact the okPORK office at 405-232-3781. | 45

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Blast From Past!

The PORK PAGES has come a long way!

This is the first issue from 1999.

Do you see anyone you know?

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901 N. Lincoln Blvd., Suite 380 Oklahoma City, OK 73104-3206

Stay Connected : search okpork

Baked Bacon Mac and Cheese Prep: 20 min | Cook: 30 min | Serves: 6

Ingredients 6 slices bacon, chopped 1 /2 cup panko breadcrumbs 1 pound macaroni, cooked according to package directions 5 tbsp butter 1 /3 cup flour 3 1/2 cups of milk salt and pepper to taste 1 /4 cup shredded parmesan Cheese 1 cup shredded gruyere Cheese 1 cup shredded cheddar

Cooking Directions

Preheat the oven to 350 degrees.

In a large nonstick skillet, cook chopped bacon over medium heat 5-8 minutes until it starts to turn golden.

Add panko breadcrumbs to the bacon and stir well. Remove from heat and set aside.

Melt butter in a large saucepan over medium heat.

When butter is melted whisk in the flour and cook for one minute. Add the salt and pepper to taste.

Slowly whisk in the milk until your sauce is smooth.

Bring to a simmer, then reduce heat to low and simmer for 5 minutes whisking occasionally until sauce has thickened.

Add the cheeses to the sauce along with more salt and pepper to taste if desired. Stir and allow to cook for a few minutes until the cheese is fully melted.

Next, add pasta to the sauce and stir until coated. Pour macaroni into a large 9x13 inch baking dish.

Sprinkle bacon/panko mixture over macaroni. Cook at 350 for 20-30 minutes until golden brown and bubbly.

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