okPORK PAGES Spring 2015

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

Volume 19 | Issue 1 | Spring 2015

Inside this issue:

okPORK Congress Is February 27 Betty Baker Honored with okPORK Hall of Fame Award Joe Neal Hampton Receives Distinguished Service Award

CONTENTS

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Spring 2015

Bacon & Bourbon The five courses of pork dishes paired with the perfect bourbons was nothing short of spectacular.

Read about the amazing food at Bacon & Bourbon.

We dare you not to drool while you read!

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Don’t Miss Pork Congress February 27th is the date, Embassy Suites Norman is the place. We want you to join us at this great new location for wonderful speakers, great food and fun fellowship. All the details are inside.

14

Honoring and Remembering

Although her life was cut tragically short in 2012, Betty Baker had a significant impact on Oklahoma’s pork industry, served her community tirelessly and was a wonderful lady. okPORK will posthumously honor Betty with the 2015 Hall of Fame Award.

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6

A Friend in All Times

Oklahoma’s pork industry has benefited from Joe Neal Hampton’s advocacy and friendship for many years. Read more about why okPORK selected Joe for the 2015 Distinguished Service Award.

20

What a Year!

2014 was a really busy and great year for okPORK. Enjoy a six-page pictorial review of some of the year’s great events and activities.

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Spring 2015 Volume 19• Issue 1 BOARD OF DIRECTORS OFFICERS President | Dottie King, Calvin President Elect | Keith Reiner, Enid Vice President | Tina Falcon, Tecumseh Treasurer | Darren Appleton, Enid BOARD MEMBERS Bert Luthi, Sharon Phil Olipahnt, El Reno Cathy Vaughan, Rosston Chris Wallis, Allen Robbie Woods, Enid EX OFFICIO Dr. Scott Carter, Stillwater Wathina Luthi, Gage Brett Ramsey, Jones Rob Richard, Perkins STAFF Executive Director Roy Lee Lindsey, Jr. • rllindsey@okpork.org Office Manager Donna Jackson • djackson@okpork.org Communications Specialist Kristin Alsup • kalsup@okpork.org Event and Outreach Specialist Lloyd Hawkins • lhawkins@okpork.org 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

Oklahoma

Pork Open G O LF TO U R N AME N T August 7, 2015 Turkey Creek Golf Course • Hennessey, Okla.

8 a.m. registration • 9 a.m. shot-gun start Lunch provided Team registration = $400 • Tee-box sponsorship = $200 For more information contact Lloyd Hawkins 405-232-3781 • lhawkins@okpork.org Register online at www.okpork.org

WEBSITE www.okpork.org ON THE COVER The main course at this fall’s Bacon & Bourbon dinner was a beautiful dish called Brociole – also known as pork filled with grated cheese, atop a tomato reduction sauce and flavored with roasted fennel. Photo by Kristin Alsup.

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. okPORK PAGES is the official publication of the Oklahoma Pork Council and is published four times per year in March, June, September and December by the Oklahoma Pork Council.

All Pork Pages inquiries should be directed to the okPORK office or communications@okpork.org Writer Kristin Alsup Designer Nikki Snider Editor Donna Jackson

Stay Connected : search okpork •3

FROM THE EXECUTIVE DIRECTOR | ROY LEE LINDSEY, JR.

What Will You Do to Impact 2015?

On January 1 every year, we all turn the page to a new year. When we hang the new calendar or flip that page, do we do so with a sense of having a fresh start for the new year?

As I look into 2015, I have decided to try a couple of new things. The first is an oldie but a goodie and one that almost all of us have tried at one time or another. That’s right, I’m trying to eat better, exercise more, and lose a little weight. Here’s hoping this has a more lasting impact than the last time I tried it and the time before that and the time before that ….

The second decision was to make a conscious effort to not let unfounded rumors and speculation permeate through my circle of friends.

Predominantly you see this on Facebook, Twitter, and various other social media outlets. I’ll give you a couple of examples.

It seems that every year in January, the hoax works its way through Facebook about the need to post a privacy notice on your timeline that says you do NOT give Facebook permission to use your photos or posts. Once the first person posts this, you’ll see it pop up on timeline after timeline. Just a little research would show you it is a hoax and you’re just wasting your time.

The second example is the news coverage and tirades I’ve seen about a proposed ban on hoodies by an Oklahoma legislators. The problem with 4 • Oklahoma Pork Council

this coverage is there no proposed ban on hoodies. Some news outlet picked up on the first line of the bill and didn’t bother to read the rest of the legislation.

Oklahoma law prohibits wearing a mask or concealing your identity during the commission of a crime. The proposed new law would prohibit concealing your identity in public. It has exceptions for Halloween, parades, religious activities, etc. I’m not saying this is a good public policy idea, but it does NOT ban the wearing of hoodies.

So, for those who’ve been posting the Facebook notice, I’ve copied and pasted a link to the news stories that show it is a hoax. For those railing against the alleged “hoodie ban” I’ve been sharing the text of the legislation so they can see that they are being misled.

How does all of this relate to the pork industry and what can you do to impact 2015?

Just this week, we received an email asking about a label for non-GMO pork.

The question was is this a genuine thing (non-GMO pork) or was it just a labeling ploy. My response was this was a ploy.

We don’t have any GMO hogs, and thus we don’t have GMO pork. It is possible someone could be saying they feed only non-GMO grains to their hogs, but since almost all corn and soybeans are GMO, that is very difficult to accomplish. There is an approved lable for non-GMO pork.

But there is no process in place to verify those claims.

I’ve also noticed that many restaurants and hotels are now starting to label products as “gluten-free.”

Included in the list of items being labeled are meats. Meat has always been gluten-free. The gluten free label on my pork chop doesn’t tell me anything.

It’s just trying to capitalize on a public who doesn’t understand what gluten is or how it impacts your health. They’ve just heard from some national talk show hosts that gluten can be bad for you.

My challenge to you is to adopt a similar tack with regard to meat production, consumption and hog farming. Always be ready to talk about how you produce pork.

With the constant spread of misinformation and incorrect information about what you do every day on your farm, it is imperative that you engage with those who don’t know or understand what we do. The staff at okPORK works hard every day to help with this effort, but we don’t have the same reach that all of you do. Your friends are more likely to listen to you as an expert than they are to listen to anyone else.

It’s easy to just click and share some post on the internet. I’m asking you to make sure what you’re clicking and sharing is accurate and if you see something that is not accurate, speak up and point out what’s right. We can’t simply rely on others to defend us any longer. •

FROM THE PRESIDENT | DOTTIE KING

Thank You Friends!

My term as the Board of Directors President for the Oklahoma Pork Council is drawing to an end. I have served on the Board for six years and have one more year I can serve before my seat will be available.

It has been a true honor not only to serve as president, but to serve as the first woman to hold this position at okPORK. This has been a busy year for everyone and particularly pork producers in Oklahoma and all across the country.

My year as president started out during the beginning of the first outbreaks of PEDv. I know this deadly virus wreaked havoc for countless producers in many states. Producers who did not have to deal with it firsthand, lived in constant fear that it may

be lurking outside their doors.

No matter how well the pork producers thought our bio-security techniques worked, we choose enhanced them. We are more knowledgeable today about the virus than we were a year ago. I am deeply appreciative of the opportunity to learn about the things which would hinder my livelihood as a pork producer and feel like I am sitting on the front row as I learn.

I have had the opportunity to work both the Oklahoma City and Tulsa fairs in the Pork Chop Shop during the first five years that I served on the Board. It was an experience to last a lifetime.

It is incredibly rewarding to see the excitement of so many people when they get their hands on a pork chop sandwich, pulled pork sandwich or

pork burger. I loved hearing people say “there are only two reasons that I come to the fair and the first one is to get one of these sandwiches!” It just doesn’t get any better than producing pork and then having the opportunity to serve it to the people who love it.

There are many kinds of events sponsored by okPORK. The Swine and Wine event held at Hensley’s Top Shelf Grill in Yukon, Okla. for the last two years is a key event. The Bacon & Bourbon event at the Gaillardia Country Club is both exciting and delicious.

If you have not attended one of these events, you are missing out. Stay on the lookout for the upcoming dates of these events and get your tickets. You will not be disappointed. •

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P

eople often describe amazing parts of their lives by saying, “Is this real or am I dreaming?”

You can be assured those who were in attendance at the Fourth Annual Bacon & Bourbon dinner were asking themselves this exact question.

There is no doubt of bacon’s popularity. It is the Duct tape of the kitchen and the candy of all meats.

Bacon draws inspiration for sandwiches, songs and internet memes. For okPORK it is the inspiration for one of the most anticipated events of the year.

On November 21, the Bacon & Bourbon dinner began at 7 p.m. at the beautiful Gaillardia Country Club in Oklahoma City.

For the second year in a row Chef Brett Mashore supplied a menu worth drooling over.

“The variety of the dishes was the thing that surprised me most about the

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photos and story

by Kristin Alsup

night,” said okPORK member Joe Locke.

“I would love to share this event with more people I work and interact with.”

The menu may have been the most innovative and exotic menu for the Bacon & Bourbon. The first course was a pork belly bao. Aren’t sure what that means? Well, you aren’t alone. The pork belly bao is a classic Taiwanese dish with a steamed bun, savory pork belly and pickled vegetables.

The dish both looked and tasted delicious. It was comforting, had a full balance of flavors and an acidic punch from the pickled vegetables. The Kentucky straight bourbon, Makers Mark, with its slight hints of spice paired excellently with the pork belly bao.

The second course may have been the most shocking dish. Each diner was presented a plate of head cheese covered with pickled mustard seed atop a bed of sauerkraut slaw. While many

in attendance were unsure of what to think of the head cheese, the flavors of the food when shared with the peppery hints in the Basil Hayden bourbon were a great match.

After the second course was whisked away by the wait staff, the third course began to arrive at each table. Course number three was a crowd pleaser and consisted of a 62 degree egg, bacon salad and a glass of Maker’s 46.

The egg, poached perfectly at 62 degrees, brought the white and the yolk to the same consistency. Strips of bacon woven together made a base for a spicy salad mix. The smoothness of the Maker’s 46 glossed over the top of the dish.

The beauty of course number four was evident as one watched the plates pop up on neighboring tables. It was Brociole – also known as pork filled with grated cheese, atop a tomato reduction sauce and flavored with roasted fennel.

The strong flavors of the main dish were complemented by the strength of the Baker’s bourbon that accompanied it.

Last, and most certainly not least, dessert landed on each table. While Chef Mashore dazzled diners last year with the crispy pig ear during the salad course, it was no match for the crispy pork skin which was dipped in bitter chocolate, adorned with a chocolate mousse and bacon brittle. When paired with the solid Knob Creek Bourbon, everyone went home with a smile on their face.

“My favorite part of the night was meeting a lot of new people who aren’t otherwise really associated with the pork industry,” Locke said. “I had a great time meeting new people and enjoying interesting conversation. I look forward to telling other people and enjoying the Fifth Annual Bacon & Bourbon Dinner as well.” •

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The Journey Continues Reflections on OALP Sessions 3 and 4 Photos and story by Kristin Alsup

Y

ou know how you feel in those first few moments after waking up from a dream? Whether the dream created panic or euphoria, those first moments awake can take a few breaths for the brain to catch up to reality.

My time spent with Class XVII of the Oklahoma Agricultural Leadership Program feel much the same. I get to spend three incredible days with 23 fascinating individuals, and when I come home it’s like waking from a dream.

Seminar Three

The third seminar of the program took place on November 12-14, and south-central Oklahoma made up the stomping grounds and the Noble Foundation was our base camp. The tours and discussions with some of the brightest agricultural minds our nation can find was more than inspiring.

During the days spent at the Foundation we toured the greenhouses, experienced pecan harvesting, visited the cattle herd and cattle facilities, learned about technology to assess forage mass and were introduced to the Grow Safe program by one of our own class members. Discussions were held about markets, hedging, effects of drought, crisis in agriculture and the history of the Foundation.

8 • Oklahoma Pork Council

As a pork person, I was excited about the introduction of the Boar Buster. Boar Buster is a trap for feral hogs that is innovative and efficient. It traps all the hogs in a group and can do so without needing a human present.

The equipment is also easily transported from one location to the next. I look forward to seeing the industry benefit from the use of the Boar Buster.

While we packed events into our first time at the Noble Foundation like souvenirs coming home from vacation – there was more to this seminar than the Foundation. Class XVII visited the Greater Southwest History Museum and volunteered our services in cleaning the place up. We spent some quality time with the alumni from the area while eating chili (yum!) and touring the Gene Autry Museum. I found some Tom Mix memorabilia and stared in wonder.

On Friday we took tours. The ladies in the group took to calling this “man tour day” as we started off at CM Trailers. In reality it was no joke when most of Class XVII started to drool all over the unfinished trailers.

The next tour was through Savage Equipment. Here we saw all kinds of large equipment and had discussions about how it was modified to accomplish specific goals. While I was in awe, I felt a little lost. I could

look around and see the awe in some faces while other’s eyes seemed to have glossed over a bit. Either way, the tour was exciting and interesting and a oneof-a-kind experience.

The last tour of the day was to Oklahoma Steel and Wire. First we dressed in fire resistant clothes, hard hats, safety glasses and ear plugs. Then the tour of the steel mill began. It was hot, bright and dirty. Noises came from every direction and there was a huge tank of liquid steel which appeared to shoot fireworks (while I am told – that’s not what it was and understand – that is what it looks like).

Moving away from the steel mill the tour moved over to the wire plant and the excitement continued to build. I can say I have now seen how barbed wire is made. I can say I have seen hog panels manufactured. My brain was near bursting with all of the new information and lucky for me – the seminar came quickly to an end.

Seminar Four

With only about four weeks between seminar three and four there wasn’t time to lose sight of what Class XVII learned during the third seminar.

Seminar four took place in my current home city of Oklahoma City.

Hugs and coffee were shared cheerfully

among Class XVII as we descended upon the American Farmers and Ranchers office.

Communication and Media was the name of the game first thing Wednesday morning with Ron Hays. It was right up my alley and in an odd turn of events I was chosen to complete the “challenge” for my group. It just so happened that our group’s challenge involved a scenario of animal abuse on a pig farm.

I had to laugh – it was like training with Operation Main Street all over again.

Directly before and during lunch we were visited by a friend of the OALP program who wanted to discuss with the group the events planned for the afternoon. You see, after lunch Class XVII was scheduled to meet with the HSUS Agriculture Council for Oklahoma.

As a participant of OALP who is also dedicated to the pork industry in Oklahoma, I spent time preparing and discussing the situation at the office. I talked to pork people on the national level and discussed my ideas with them.

I was ready for the discussion.

During the time Class XVII spent listening and asking questions of the Council, several things became obvious to our class. Each of the individuals on the Council was driven and passionate, each one had their own reason for being involved and no one felt like there was a chance of an enlightening discussion.

The class was polite to the panel of HSUS affiliated Oklahomans and in the end no one had a new outlook on the interaction between agricultural groups and HSUS. In the evening on Wednesday the OALP alumni from central Oklahoma

held an OALP holiday party at the Myraid Botanical Gardens. In groups, everyone toured both the inside and outside parts of the garden. Dinner was fun and both current and former class members were able to spend some time thinking about Christmas and enjoying quick conversations.

Thursday morning began with one of the highlights of the entire seminar.

It was time to cover our personality test results together. For several hours Class XVII was led by Dr. Rob Terry from Oklahoma State University in learning more about not only how our own mind works, but also about the minds of those around us. Learning about how to interact with my fellow classmates was enlightening and exciting.

After spending a little time with American Farmers and Ranchers and learning more about what they do, the van headed for the Regional Food Bank of Oklahoma. Once again, as a person who lives in the area, service with the Food Bank is not a new experience but always a rewarding one.

After helping to pack more than 1,200 meals we continued on a tour of the gardens and Urban Harvest areas at the Food Bank. It was amazing to see our group leader’s passion for his compost piles and worm beds. Three goats helped with weeds and bees helped with pollination. The Urban Harvest garden provides starter plants to many of the areas community gardens and is an important tool in teaching the urban population about where food comes from.

The night ended with a Dirty Santa gift exchange among our class and I now have the most amazing polka dot

Oklahoma State socks on the planet.

Friday – our last day together in 2014 – began with a discussion of policy with Dr. Larry Sanders from Oklahoma State University. Many of the class was lucky enough to have had Sanders as a professor there, while others were getting the experience for the first time.

Sanders shared his knowledge and understanding of national policy and the state of the agricultural sector therein with simple and easy to understand language. There were questions and answers flying all morning.

Following the policy talk it was time for another tour, but this time it was off to Norman and the National Weather Service station. We were greeted by Al Sutherland who discussed the role of the weather on agriculture and explained the Mesonet system to us. We had an upclose look at the gauges and instruments used to measure the weather, a tour of the building and an inside look at what the weather labs look like.

Each seminar I have been involved with has been unique and inspired new ideas and passions in me. I have met people to respect and others of whom to be wary. I find myself clinging to the words shared by my classmates and missing their outlook on situations when they aren’t around.

I have found a new dynamic family – one I never expected and am now scared to live without – in my OALP class. I can’t thank you enough for your support and excitement for me to be a part of this amazing program.

I will continue to recommend this program to anyone who might be interested. I hope to see you as a member of Class XVIII. • •9

Friday, February 27, 2015 Embassy Suites Hotel & Conference Center Norman, Oklahoma 9:00 a.m.

Registration - Morning refreshments available in the lobby

9:45 a.m.

Update on National Issues and Programs National Pork Board and National Pork Producers Council

11:00 a.m.

Update from the OSU Animal Science Department Pain Mitigation Research – Dr. Michelle Calvo-Lorenzo and Justin Lyles Department Update – Dr. Clint Rusk, ANSI Department Head

12:15 p.m.

Luncheon – Lunch program will feature participants from the 2014 okPORK Youth Leadership Camp

1:30 p.m.

okPORK Update – Roy Lee Lindsey

2:00 p.m.

Legislative Update - McSpadden and Associates

3:00 p.m. okPORK Annual Business Meeting 4:00 p.m.

What’s Your Kodak Moment - Keynote address by Dino Giacomazzi

5:00 p.m.

Reception and Silent Auction

6:15 p.m.

okPORK Awards Banquet

8:00 p.m.

Live Auction

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We need you!

Calling all those with a dab hand for shopping! okPORK plans to hold the annual silent and live auctions during the 2015 Oklahoma Pork Congress. The auctions raise non-Checkoff funds for okPORK. The funds help us support legislators and fund activities that are outside the Pork Checkoff scope of work. The more money raised during the auctions – the more impact okPORK can have in our community!

Donations are needed of all kinds!

Some ideas of past donations are: • Hunting trips and supplies • OSU and OU memorabilia or tickets

• Tickets to other local events • Restaurant gift cards • Home décor and crafts • Farm Supplies • Anything “pig” related • Jewelry In our continued effort to improve the auction, we would like to hear from YOU! We want to know what items you would be interested in purchasing. If you have items to donate or a suggestion of an item that would sell well, contact Roy Lee Lindsey, rllindsey@okpork.org or (405) 232-3781. •

New okPORK Board Member Needed At the okPORK Annual Meeting, the membership of okPORK will elect three members to the okPORK Board of Directors. The east district seat that is open is held by Chris Wallis. Wallis is eligible for reelection. The open at-large seat is held by Bert Luthi who is not eligible for reelection. The open west district seat is held by Keith Reiner and

he is eligible for reelection.

The west district is composed of counties west of I-35 and includes those counties which contain I-35. The east district includes all counties east of I-35. Any paid okPORK member in Oklahoma can run for and vote for the at-large board members.

If you are interested in running for

the Board of Directors please submit a photo and bio to okPORK. We will publish your bio for the Pork Congress participants to review before the election. We will also take nominations from the floor during the meeting and candidates will have the opportunity to address the okPORK membership prior to the election. •

Changes to bylaws or amendments A. Proposed bylaws or amendments to bylaws must be submitted in writing to the okPORK Board of Directors 30 days prior to the annual meeting – by Jan. 28, 2015. Please mail them to the okPORK office at 901 N. Lincoln Blvd, Suite 380, Oklahoma City, OK 73104.

B. Bylaws changes or amendments to bylaws must be approved by a two-thirds affirmative vote of the membership at an annual meeting. •

Public Notice by the Oklahoma Pork Council and the National Pork Board The election of pork producer delegate candidates for the 2016 National Pork Producers (Pork Act) Delegate Body will take place at 3 p.m. on Friday, February 27, 2015 in conjunction with the Oklahoma Pork Congress and Annual Meeting which will be held at the Embassy Suites Norman Hotel and Conference Center, 2501 Conference Dr, Norman, Okla. All Oklahoma pork producers are invited to attend.

Any producer age 18 or older who is a resident of Oklahoma and has paid all assessments due may be considered as a delegate candidate and/or participate in the election. All eligible producers are encouraged to bring with them a sales receipt proving that hogs were sold in their name and the checkoff deducted.

If you are interested in being a candidate, please prepare a short (1/2 page) biography telling about yourself and send it to the Oklahoma Pork Council, ATTN: Election Committee, 901 N. Lincoln Blvd., Suite 380, Oklahoma City, OK 73104 to arrive by February 20, 2015. Nominations will also be accepted from the floor.

For more information, contact the Oklahoma Pork Council. Telephone: 888-SAY-PORK (729-7675) or 405-232-3781. • • 11

Dino Giacomazzi is the 4th generation to manage his family’s dairy farm founded in 1893 by his SwissItalian great-grandfather. The dairy operation consists of 1,000 milking cows; 900 acres of cropland that provides corn silage, wheat silage, and alfalfa for the cows; and almonds.

Dino has managed his family farm since 2002. Prior to that he had a thirteen year career in the music and internet industries where he managed rock bands and developed online applications for internet startups and Fortune 1000 companies.

Dino is a promoter of sustainable dairy and farming practices and

Q&A

was the 2012 Leopold Conservation Award recipient for California, named Sustainable Ag Champion by U.S. EPA in 2010. Dino’s work on strip-tillage of dairy forage crops has been published in numerous journals and techniques developed on his farm have been adopted throughout California.

Dino is a dairy activist, social media advocate and technology coach. He writes the Tech Talk column for Dairy Today Magazine. His personal blog which states he is “saving the world one cow pie at a time” can be found at www. dinogiacomazzi.com.

Dino lives on the dairy with his wife Julie, sons Miro (7) and Gio (2). •

with Dino Giacomazzi:

Put it on your calendar, write it on your hand or plaster it all over the bathroom mirror – do whatever it takes not to forget. You want to hear Dino Giacomazzi and his keynote address during the Oklahoma Pork Congress.

He is a fourth generation dairy farmer who spent time managing rock bands and developing online applications for internet startups. He is active in advocating for the dairy industry and agriculture as a whole.

He manages to care for a family, his farm, his industry and a blog called “saving the world one cow pie at a time.”

Here is a quick Q&A with Giacomazzi to help you understand who he is. okPORK: If you had to choose one “hero” in the agricultural world who would it be and why?

DG: My Father is my hero. He was one of the most involved people I’ve ever known. He was a leader in the community and always put others ahead of himself. okPORK: What do you consider the most important part of your day?

DG: Simply spending time with my 7 & 2 year old boys. okPORK: Which part of your job(s) consistently makes you the happiest?

DG: The times that I am out on the dairy or farm doing something physical. My job has become increasingly about computers, paperwork, regulations, email, labor issues, etc. It’s good to get outside as much as possible. okPORK: What physical things help you to take on the world every day?

DG: A daily triple shot of espresso with two Splenda packets and my Motorola Droid Turbo phone. okPORK: If I turned the radio on in your vehicle – what would I hear?

DG: You would hear various podcasts & audiobooks coming from my phone. Shows like Radiolab, Serial, Freakanomics Radio, the Wall Street Journal Report. Recent audiobooks, Entreleadership by Dave Ramsey, The Power Of Habit by Charles Duhig, Essentialism by Greg McKeown, & The Frackers by Gregory Zuckerman.• 12 • Oklahoma Pork Council

Dr. Clint Rusk is Head of the Department of Animal Science at Oklahoma State University. Rusk and his wife, Madeleine, have been married for thirty-four years.

They are the proud parents of two children, Shane and Ashley.

Rusk started at Oklahoma State University on August 1, 2012. He enjoys being a Cowboy and leading the Department of Animal Science at Oklahoma State University.

During Oklahoma Pork Congress he plans to provide a brief update on the current profile of the Oklahoma State University Department of Animal Science and will talk about the current student body within the department.

“I will also highlight the OSU Purebred Livestock Units and explain their relationship to the growing success of the department,” Rusk said. “I will provide information about the recent endowments established to help support the Purebred Livestock Units.”

Rusk also plans to share information about the changes at the OSU Swine Unit regarding how they produce the hogs used in the swine research program.

Rusk grew up on his family’s Hereford and Angus ranch near Sun City, Kansas.

He graduated summa cum laude from Kansas State University in 1980. After graduation, he returned to his family’s ranch for five years. In l985, Rusk and his family moved to Fort Collins, Colo., to manage the purebred cattle unit at Colorado State University.

In 1987, he also accepted the duty of coaching CSU’s livestock judging team. Rusk completed his M.S. degree in 1992 and his Ph.D. in male reproductive physiology in 1997.

After completing his Ph.D., Rusk joined Purdue University as its Youth Livestock Specialist. In 2009, Rusk was selected to lead the Animal and Range Science Department at South Dakota State University.

Don’t miss out on the chance to listen to Dr. Clint Rusk during the morning session at Oklahoma Pork Congress on February 27. •

During the educational discussions at the Oklahoma Pork Congress Dr. Michelle Calvo-Lorenzo will take the lead on a discussion about her research involving pain relief for pigs during castration. She and graduate student Justin Lyles will share some of the results of ongoing research and emphasize the importance and societal influence for improved pain management programs to optimize the welfare of pigs.

“Public concerns regarding the health and welfare of animals raised for food consumption will continue to gain traction and issues concerning the painful practices that do not currently require the use of anesthesia will continue to challenge the industry,” Calvo-Lorenzo said. “Therefore, research on potential new tools for alleviating pain in castrated pigs will be necessary and valuable to both the productivity and image of the swine industry.”

Calvo-Lorenzo is an Assistant Professor of Livestock Well-Being & Environmental Management in the Department of Animal Science at Oklahoma State University. She came to OSU from the University of California, Davis where she received both her master’s and doctorate degrees in the Department of Animal Science. She received her bachelor’s degree from Florida International University.

Calvo-Lorenzo joined the OSU faculty in August 2012 as the department’s animal behavior and well-being specialist. She teaches courses related to the topics of livestock behavior, handling, and welfare.

With respect to her research interests, Calvo-Lorenzo conducts research on improving practical tools, management strategies, and environmental conditions that optimize livestock well-being and behavior. Topics of interest include the assessment of housing systems, management strategies, handling, transportation conditions, biotechnology use, and pain alleviation of current practices to help producers develop practical and sustainable systems of the future. • • 13

Hall of Fame Award Betty Baker Honoring a Life Well Lived. . .

Remembering Our Friend

Life was not meant to be a journey to the grave in a pretty and well preserved body but rather a skid in broad sided, thoroughly used up and totally worn out & loudly proclaiming

“Wow . . . what a ride!”

“B

etty Baker was the first female to be elected to the okPORK Board of Directors and ultimately the first woman to serve as an officer,” said okPORK Executive Director Roy Lee Lindsey, Jr. “As I was learning what to do as a new association executive – how to manage the budget and how to do those things – Betty had a very calming effect on the Board.”

One might believe for these reasons alone Betty Baker should be inducted into the Oklahoma Pork Council Hall of Fame. She will be inducted – posthumously – into the okPORK Hall of Fame, but for many more reasons than simply being the first woman to be a part of the Board of Directors.

“She was a great ambassador and a great leader for the industry at a time when it really needed leadership and it needed a kind of persona,” okPORK member Rick Maloney said. “She really believed in small business and the importance of small business in the community. She wasn’t just a person who talked about things – she DID things and was engaged in the community.”

When the word spread that Betty would be honored, people gathered to share stories and information about the type of person, business woman, friend and farmer she was.

From her time spent on the Board to the time she spent serving on committees with the Department of Agriculture, Food and Forestry she was dedicated to serving the pork industry in Oklahoma.

“Betty knew the pork industry needed to be represented at the State Capitol,” Brian Baker, Betty’s husband, said. “Even

more than that, rural Oklahoma needed to be recognized at the State Capitol. There’s a lot of people who don’t get it – don’t know where their food comes from.”

Brian went on to say that during the times of turmoil at the Capitol, Betty was instrumental in sharing the story of the pork industry with the legislators. She would spend time at the Capitol talking with the legislators one-on-one and give comments during committee meetings knowing that if those who were involved wouldn’t stand up for themselves that no one else would either.

“When she told you that this is what she saw, or this is what she believed, you could tell it,” Lindsey said. “She was very sincere. You could sense that dedication and that commitment. The other Board members and others around us, whether it was the staff here or nationally, could tell.”

Another shining example of Betty’s dedication to the pork industry was apparent in the way she took care of the natural resources in her care. She was recognized as both an Oklahoma and National Environmental Steward.

“She thought stewardship was an everyday thing,” Maloney said. “It was how you should run your business – being a good steward of the land and taking care of the environment as well as taking care of your people and taking care of your animals.”

According to Brian, Betty got up early and stayed up late. She spent her time paying attention to the details and making sure things were organized. He also discussed how

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selfless Betty was and her commitment to her church, charities and the community. Betty believed her community extended throughout rural Oklahoma and she would get involved and stand up for rural life whenever the opportunity arose.

“Betty was excellent as a representative of the pork industry and rural Oklahoma,” said Dan Parrish, former Director of Environmental Management Services at the Oklahoma Department of Agriculture, Food and Forestry.

“Many of the meeting she would stand up and say ‘I’m not just here representing myself or my swine feeding operations.

I’m here representing the entire pork industry and the things that I say are not only good for me but they’re also the best for the pork industry.’”

Betty chose to serve as the face of the pork industry in multiple ways throughout her time raising pigs. Perhaps the obvious way she served in this role was when she agreed to do commercials for okPORK to run on television and in print ads across the state.

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“Those commercials were important to her showing the fact that this was a growing industry, this was a good industry – it creates jobs,” Brian said. “She was a believer in letting the world know that the pork industry was here to stay and it was doing good things.”

Betty continues to inspire people to work harder to be stewards of the land, pillars in the community and spokespeople for the industry. Brian says that if she were here today and receiving this award herself she would be happy and excited. He shed more light on the topic when he said beyond the well-deserved recognition for her work and achievements, in the end it would elevate the entire industry.

“She was a representative for the industry everywhere and was a tremendous example for all of us about how to represent yourself professionally, how to represent your business, your industry and no one did that better than Betty did,” Lindsey said. •

okPORK Honorees Joe Neal Hampton, A Friend For All Times

“It

is only the great hearted who can be true friends,” Charles Kingsley said. As a priest in the Church of England and friends with Charles Darwin, Kingsley knew firsthand how difficult it can be to preserve a friendship during tough times.

If you have attended the Oklahoma Pork Congress during the last few years, you witnessed okPORK recognizing people as true friends to Oklahoma’s pork industry. Those people who are chosen as Distinguished Service recipients have spent hours upon hours working to support pork production and helping our farmers.

The 2015 Distinguished Service recipient, Joe Neal Hampton, spent some tough years advocating for Roberts Ranch of Oklahoma in the Oklahoma legislature. When the regulations of the late ‘90s took effect and stopped Oklahoma’s pork industry dead and Roberts Ranch began to have troubles with the Oklahoma Department of Agriculture, Food and Forestry, Hampton was hired to help.

How did Hampton come to the forefront as a candidate for this position?

Hampton grew up in western Oklahoma in the small town of Waukomis. During his high school years he was dedicated to sports and showing livestock. His efforts in both arenas were successful and he was chosen as an All-State basketball player and won Grand Champion at the spring show in Oklahoma City.

Upon graduation he took a scholarship to play basketball at

Oklahoma City University, only to decide it was not a good fit for him.

He then enrolled at Oklahoma State University where he received both his bachelor’s and master’s degrees in agricultural economics.

He was hired to begin work with the Enid Board of Trade in 1971. At the time they managed the Oklahoma Grain and Feed Association. As time passed, the need for the Enid Board of Trade no longer existed and the Oklahoma Grain and Feed Association then bought out the Enid Board of Trade. Hampton’s responsibilities continued to grow as he took over management of the Oklahoma Agribusiness Retailers Association and the Oklahoma Seed Trade Association on top of the Oklahoma Grain and Feed Association.

Hampton got started working at the Capitol after a grain elevator went bankrupt in southern Oklahoma. Then a fund was built to provide a cushion for losses of this nature and during this process Hampton began to learn his way around the Capitol.

“I had some great mentors,” Hampton said. “A guy that took me under his wing was Vernon Dunn who was majority floor leader at that time.

Also, Representative Bob Anderson of Enid was also a great help in establishing my lobbying career.”

When Roberts Ranch’s troubles began, it was suggested they hire someone to work on their behalf at the Capitol and Hampton’s name was quickly suggested.

“Joe Neal helped us with things

dealing with the legislators in our area, our county commissioners, with our roads,” said Jeff Mencke, Roberts Ranch of Oklahoma’s sow production manager.

“It was a very beneficial relationship from that standpoint. In our area it was very important that we continue to build relationships with the people that were influential and could get the word out that we are a good company and do the right thing.”

Not only does Hampton give thanks for his mentors, but people give thank him for helping them learn more about how to deal with people. His ease of conversation helped others learn to talk to people in the same fashion.

“What I learned from Hampton was that a natural style and ease of dealing with people was more beneficial than the so-called hard sell,” Mencke said.

Throughout the years Hampton worked with Roberts Ranch in Oklahoma he continued to be helpful with issues throughout agriculture. He continued to bring all the agricultural sectors together and he believed in seeing the different agricultural groups supporting each other.

In December, Hampton was told about okPORK choosing him for this honor. He was interviewed and many different things were discussed about his years working with pork people. “I am very honored,” Hampton said. “I am very humbled. It’s hard to imagine the industry folks thought that much of me. I just really can’t believe it. And I appreciate it.” •

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Representative Lee Denney Outstanding Legislator

S

ince 2010, the Oklahoma Pork Council has recognized a state legislator with our Outstanding Legislator Award. The 2015 Outstanding Legislator Award recipient is Representative Dr. Lee Denney. Dr. Denney, a veterinarian from Cushing, was instrumental in helping okPORK remove restrictions on water permits for swine farms.

On several previous occasions, okPORK had introduced legislation to remove restrictions on water permits and had always run into opposition from the Methodist Church due to an old swine farm license application near a Methodist church camp.

“Her leadership brought representatives of the Methodist Church and the pork industry together and she helped broker an agreement that

ultimately the church could live with and removed restrictions on water permits,” said okPORK Executive Director Roy Lee Lindsey, Jr. “We had worked on this issue for many years before we asked her for help and she provided just the leadership we needed to get a deal done. Most likely, we would not have been able to remove the water permit setbacks without her help.”

In addition to helping with the water permit legislation, her experience as a veterinarian has uniquely qualified Denney to speak out about animal rights legislation among her peers.

Denney began her service in the State House of Representatives in 2005.

She is just beginning her final two-year term in the House and will serve as Speaker Pro Tempore of the Oklahoma House of Representatives this session. •

okPORK Ambassador - Randy Byford

A

dvocates. Allies.

Friends. Supporters.

These are all words you can use to talk about the people who help get things accomplished. Whether it is a monetary donation or time spent working toward a specific goal, there is no doubt about how much it means for someone to have your back.

Each year the okPORK Board of

18 • Oklahoma Pork Council

Directors chooses one person or group to be recognized for their commitment of friendship to the pork industry in Oklahoma. The chosen person or group is recognized during the awards dinner at the Oklahoma Pork Congress and called to the stage as the okPORK Ambassador of the year.

On February 27, Randy Byford will join the ranks of those honored as an okPORK Ambassador. Byford is from Comanche, Okla. and he owns Byford Buick GMC in Oklahoma City, Chickasha and Duncan. Byford is an alumnus of Oklahoma State University and is very involved in OSU sports. Randy is dedicated to serving the local communities

where his stores are and across the state.

“I first met Randy when he called us to ask how Byford Auto Group could help promote okPORK,” said okPORK Executive Director Roy Lee Lindsey, Jr. “He said he raised hogs earlier in his life and knew hog people were good people.

He cold-called okPORK to discover how he could help and then immediately joined okPORK as an associate member He has been instrumental in bringing the Bacon & Bourbon event to Gaillardia the past two years both through contacts at the club and through financial support.”

There are no words to fully convey the appreciation of okPORK for our friends – but each year there is the chance to select someone to thank and honor. okPORK is glad to say thank you to Byford. •

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State Fairs

Chris P. Bacon

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NEWS YOU CAN USE National Pork Board Names Chris Hodges as Chief Executive Officer Pork industry veteran to start Feb. 16, 2015

Chris Hodges, a pork industry leader with substantial senior management experience in agriculture, will join the National Pork Board as its new chief executive officer on Feb. 16.

Currently based in Kansas City, Hodges is senior vice president – business development of Smithfield Farmland.

“When I first joined what was then Farmland Industries as a grain division manager, I joined a farmer cooperative,” said Hodges. “Over the years, I have grown to understand the needs and challenges facing pork producers.

From product marketing to disease management to sustainability, I look forward to working with the National Pork Board staff and Board to develop tangible tools and grassroots programs.”

Hodges brings to the Pork Checkoff decades of in-depth knowledge and innovation in marketing pork to key U.S. food retailers and into international markets. Much of his fresh pork marketing experience includes direct producer outreach and involvement related to adopting on-farm practices specifically designed to improve overall meat quality. His last day with Smithfield will be Feb. 13, upon which he will move to Des Moines to lead the Pork Checkoff.

“For the past 30 years, Chris has dedicated his career to the pork industry, building and leading teams to meet the emerging demands for protein

in both the U.S. and international market place,” said Dale Norton, president of the National Pork Board and a pork producer from Bronson, Mich. “He knows this industry so well and, over the years, has given back through volunteering his time and expertise in several areas.”

Last June at World Pork Expo, Hodges publicly endorsed the Pork Checkoff’s swine industry audit task force as it unveiled a single, common approach to streamline how pork is produced in the U.S. This new industry standard for auditing pork production aligns many diverse practices into a common protocol. It has been supported and accepted by pig farmers, packers, processors, retailers and others throughout the pork supply chain.

Hodges is a retiring board member of the National Pork Producers Council.

He served as chairman of its Packer Processor Industry Council since 2013.

Prior to his current role, Hodges advanced at Smithfield Foods – a $14 billion global food company and the world’s largest pork processor and hog producer. He previously served as senior vice president, fresh pork and industrial sales at Farmland Foods, and led the sales and marketing teams for its Smithfield® and Farmland® brands.

His industry expertise includes business development, sales and marketing, retail and foodservice outreach, new

Welcome Back Lloyd Hawkins

equipment and processing specifications management, risk management, feed and grains oversight and developing integrated information and technology systems.

“As we move forward with the implementation of our new 2020 strategic plan, we feel confident that Chris is the right person to lead the organization,” Norton said. “He brings not only years of professional work experience, but first-hand knowledge and insight into our changing industry.”

Hodges’ first week on the job will include meeting with producer leaders at the National Pork Board’s annual unified research committee meeting, Feb. 17-19, followed closely by speaking at the National Pork Industry Forum in San Antonio, March 5-7. •

The Oklahoma Pork Council is pleased to announce the hiring of Lloyd Hawkins as Events and Outreach specialist.

Hawkins returned to okPORK on January 1, 2015.

Lloyd Hawkins grew up in Midwest City, Okla. He has spent 22 years in the military, eight of which he was on active duty and the balance of that time he has belonged to the Oklahoma Air National Guard. He has had several different responsibilities while in the military such as F/16 Crew Chief, E-3 Flight Engineer, C-130 Flight Engineer and he currently serves as the Airfield Manager.

Lloyd plans to continue as a traditional Air National Guardsman while he works for okPORK. Hawkins first worked at okPORK from 2006 to 2009. He was the first person to hold the community outreach position. • 26 • Oklahoma Pork Council

910 N. Lincoln Blvd., Suite 380 Oklahoma City, Oklahoma 73104-3206 405-232-3781office 888-729-7675 toll free 405-232-3862 fax www.okpork.org

Check membership type:  Producer  Producer ($75)

 Friend ($75)

 Associate ($200)

COMPLETE AND RETURN THIS FORM TO OPC WITH YOUR MEMBERSHIP PAYMENT. PLEASE PRINT CLEARLY! Membership Description Producer: Individuals, partnerships, corporations or firms that are actively engaged in the production of swine in Oklahoma.

Friend: Extension educators, agriculture education instructors, local businessmen, others supporting OPC and Oklahoma’s pork industry.

Associate: Feed companies, veterinary suppliers, pork product manufacturers, etc.

Name: Address: City, State & Zip: Phone:

Fax:

E-mail: Spouse Name: Company/Farm Name:

County: ___________________________

District:  East  West  At Large (out of state) ___________________________________________________________________________________ Describe your operation:  Independent  Corporate  Contract  Show pig or purebred

Type of production:  Farrow only # of sows __________________  Farrow to feeder # of sows __________________  Farrow to finish # of sows __________________  Nursery only # of pigs ___________________  Finisher # of hogs __________________  Other (please describe)________________________

Payment Method  Cash

 Check (Payable to OPC)

Credit Card:  Visa

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# ________________________ Expiration Date _____________ Signature ________________________ Address and Zip Code where credit card bill is mailed ___________________________________________

PAC Contributions The okPORK Political Action Committee (PAC) allows us to help with the election of friends of agriculture for state political office. The OPC will use your contribution to manage issues of benefit to the Oklahoma pork industry.

Please check all that apply & sign below!  Please commit ALL of my membership dues to okPORK’s Political Action Committee.

(If you do not check here, your dues will stay in the OPC Membership fund.)  I would also like to contribute $ ________ to okPORK’s Political Action Committee.

The contribution was freely and voluntarily given by me from my personal property. I have not directly or indirectly been compensated or reimbursed for the contribution.

________________________________

___________________

SIGNATURE OF CONTRIBUTOR

__________________________

OCCUPATION

EMPLOYER

FOR OFFICE USE ONLY Date received __________

Cash ________

Update: Membership ________

Check # ________

Pork Pages ________

Amount received $________

E-Pork Partner ________ • 27

NON-PROFIT U.S. POSTAGE PAID Permit No. 8 OKLA. CITY, OK

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

Pork and Hashbrown Shepherds’ Pie Prep: 20 minutes | Cooking: 60 | Serves 6-8 2 pounds boneless pork sirloin roast, or sirloin chops, cut into 1/2-inch dice 2 tablespoons olive oil 2 /3 cup flour 2 cups chicken broth 4 cups baby spinach 4 cups mixed frozen vegetables, thawed 4 teaspoons Italian seasoning Salt and pepper 5 cups shredded frozen hashbrown potatoes

Preheat oven to 375 degrees F. Position oven rack about 8 inches from the broiler.

In a small stockpot or Dutch oven over medium-high heat, warm oil. Add pork and cook, stirring occasionally, until browned on all sides. Sprinkle in flour and cook, stirring, for 1 minute. Add chicken broth, stirring until smooth, and bring to a boil. Remove from heat and stir in spinach, mixed vegetables, Italian seasoning, and salt and pepper to taste.

Transfer pork mixture to a 2 1/2-quart casserole dish, spreading it out evenly. Arrange potatoes on top and bake until heated through, about 40 minutes. Turn on the broiler and continue to cook until the potatoes are browned, about 5 minutes.