okPORK PAGES Summer 2014

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

Volume 18 | Issue 2 | Summer 2014

Pork Like You’ve Never Tasted Meet the okPORK Summer Intern Students prepare for Youth Leadership Camp

CONTENTS

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Summer 2014

Meet the okPORK Summer Intern

Justine Reeves-Barth will join the okPORK crew for the summer. Learn more about this OSU grad who hails from Washtington State.

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Ag on the Big Screen

The movie Farmland debuted this spring and several ag groups, including okPORK held screenings across Oklahoma.Learn more about this positive documentary about agricluture.

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Swine & Wine Dinner

For a second time, Chef David Sullivan at Hensley’s Top Shelf Grill wowed the crowed at the Swine & Wine dinner. Read about the amazing 5 course meal.

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Canstruction

A very large pig made entirely of cans of food will soon appear at Penn Square Mall in OKC. Then those cans will benefit hungry Oklahomans. And, we need YOUR help to make it happen.

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Faces of the Future

okPORK’s staff and supporters have selected Class Three of the Pork Youth Leadership Camp.

Tweleve outstanding students will learn all about Oklahoma’s pork industry for a week in June.

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Oklahoma

Pork Open G O LF TO U R N AME N T

Summer 2014 Volume 18• Issue 2 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 STAFF Executive Director Roy Lee Lindsey, Jr. • rllindsey@okpork.org Event and Outreach Specialist Mark McGinnis • mmcginnis@okpork.org Office Manager Donna Jackson • djackson@okpork.org Communications Specialist Kristin Alsup • kalsup@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 WEBSITE www.okpork.org ON THE COVER The main course at the Swine & Wine Dinner was a delectable Dijon Crusted Pork Tenderloin.

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

Friday, August 8, 2014 Turkey Creek Golf Course • Hennessey, Okla.

Writer Kristin Alsup Designer Nikki Snider Editor Donna Jackson

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

Stay Connected : search okpork •3

FROM THE PRESIDENT | DOTTIE KING

Working Together as a Family Years ago I shuffled my time raising my four children while my husband, Alan, worked offshore in the oilfield.

He worked seven days on and had seven days off. During the seven days he was gone, it was up to me to make sure all of the kids made it to their school activities and all of their sporting events. Not only did I have the four kids but I also had to take care of our cattle.

We had purchased 25 head of bred heifers that had been pelvic measured to ensure there would be minimal problems for them when they calved.

I spent countless hours pulling calves and, in some cases, calling the vet to intervene after I had done all that I could possibly do. I bet you would never guess but 23 of 25 calves were born while Alan was gone.

During this time I learned a lot about the birthing process and it had been one heck of a crash course. In addition, Alan hated working offshore and knew right away that we needed to do something different so that he could come home.

Our family learned about Tyson building hog barns in Oklahoma.

After months of research we started spending the seven days Alan was home just traveling around and looking for the perfect place to build a hog farm.

Building the hog farm required a move for us because we lived west of Ardmore at the time and we needed to be within a 50 mile radius of Holdenville.

In 1995, we sold our home and 40 4 • Oklahoma Pork Council

acres, loaded up the kids and the cows and moved to Hughes County to build our first hog farm. Little did we know that it would be a “hurry up and wait” kind of move because of the moratorium placed on building hog farms in Oklahoma. The moratorium was finally lifted and we began construction in August of 1998 on our one, 250 sow operation. In April of 1999 we received our first gilts. Alan was finally able to quit his job offshore and come home.

We have encountered many changes during the last 15 years. The primary

know to keep this virus away from our herds. We continue to be extremely cautious about traffic in and around our barns. We don’t know if we have been extremely clean or extremely lucky, but so far we have remained PEDv free.

In February, we opened a brand new 3,000 head multiplier operation.

The new farm has been a challenge for us in many ways. I think the biggest challenge we’ve seen is that we are 15 years older and wiser, or are we?

Today’s technology with hog farming is more than a person can

We all want to continue to produce pork humanely and disease free. We will be working together and making decisions as a team. focus has always will always remain the same. That focus is to protect our animals from harm which includes protecting them from deadly diseases and viruses such as H1N1, PRRS and now the deadly virus Porcine Epidemic Diarrhea virus.

We vaccinate our herds for the flu much like humans vaccinate for the flu.

PEDv is our most recent concern. Too many farms have been hit by this virus and in most cases there is 100 percent piglet death loss. There are so many unknowns about this virus - how it travels, how it originated and how to stay away from it – but all we can do is take every bio-secure measure possible.

Bio-security is the only way we

imagine who hasn’t seen or experienced it first-hand. It is lucky for us our children are all grown, have completed their degrees in college, worked elsewhere and have decided to come back to their roots as hog farmers.

This is a story book ending for us.

We have always hoped that they would decide to come home and we would someday be a “family farm.” The kids have the same goals and desires we do.

We all want to continue to produce pork humanely and disease free. We will be working together and making decisions as a team. Having their youth, strength and knowledge together with our experience makes for what, we believe, will become true successful farming. •

FROM THE EXECUTIVE DIRECTOR | ROY LEE LINDSEY, JR.

We’re From the Government and We’re Here to Help Forgive me for the overused headline and introduction. I know it’s old but it really “fits” this month’s column.

In recent weeks, the federal government has made two major announcements regarding programs that are likely to have a major impact on hog farmers in Oklahoma and across the country. The first of those announcements was the release of a proposed rule by EPA and the Army Corps of Engineers that would “define” waters of the United States (WOTUS) and clarify EPA and Corps authority under the Clean Water Act. The second was the announcement by USDA that Porcine Epidemic Diarrhea virus (PEDv) and Porcine Delta Corona virus (PDCv) would be classified as reportable diseases. Let’s look at each of these issues individually.

Waters of The United States In broad terms, the Waters of the United States rule describes those water bodies that EPA and the Army Corps of Engineers have control over. Authority over water for EPA and the Corps comes from the Clean Water Act. Generally, the Clean Water Act’s reach has been limited to “navigable” waters, their tributaries and other adjacent water bodies that are hydrologically connected to those navigable waters.

The initial reaction to the WOTUS rule from across agriculture has been one of great apprehension. In early May,

Ron Hays of the Oklahoma Farm Report sat down with House Ag Committee Chairman Frank Lucas in Washington and asked him about the WOTUS rule.

Here are the comments from Chairman Lucas as reported by Ron in the Oklahoma Farm Report.

“This is a case where the executive branch is trying to do things Congress would never approve. And, for our listeners’ benefit, understand, under federal law that exists, the federal government has jurisdiction over all waters that are navigable. And that goes back to some 1850s definition of steamboats. That leaves most of rural America, most of the country in the hands of state regulations “If you, in effect, make navigable irrelevant in the rules and you give the federal government jurisdiction from the ocean all the way back to the water that runs off of your barn, out of your front yard, off the brim of your hat — I kiddingly tell my constituents back home what if the dog food bowl overflows in the backyard? Now, that’s a little bit of humor, but it would give EPA control back to the source. That’s frightening.

“So, this is one that we have to fight at every stage of the way. But, once again, it is an example of where the administration can’t get Congress to do what they want, which is broaden their powers, so they are trying to use the courts as an excuse and the rulemaking process as a mechanism to do it. This is a

very dangerous circumstance.” okPORK will be working closely with the National Pork Producers Council to prepare and submit comments on the proposed WOTUS rule. As of our publication deadline, those comments are due July 21. We will have a request for producers to submit comments prior to the deadline.

That will be shared via our e-Pork Partner and direct emails to Oklahoma producers. Please be watching your okPORK publications for more information on this rule.

PEDv and PDCv Reporting On Good Friday, USDA announced it would be implementing a mandatory reporting program for PEDv and PDCv. At the time of the announcement, USDA did not have any of the details of the reporting program. USDA did indicate they would be looking at mandatory reporting of all cases of PEDv and PDCv, tracking of all movements of animals from farms with either disease, and tracking of all people and equipment from infected farms.

Additionally, it was expected that farmlevel plans would have to be developed related to movement of animals and equipment.

Since the initial announcement, USDA has been meeting with a small group of state veterinarians to develop the rules required to implement reporting. At this time, we do not know continued on page 9 •5

by Justine Reeves-Barth

Hi! I’m Justine

okPORK Selects Summer Intern

M

y name is Justine ReevesBarth. I hail from Washington state where I grew up on a cherry and peach orchard. As an active FFA member, I showed hogs and lambs and competed in various Career Development Events such as livestock judging and agricultural communications. During my senior year I was named Washington FFA’s high female individual in trapshooting and also served as the 2007-2008 Washington FFA state reporter, where I delivered workshops and motivational speeches to Washington’s 8,000 FFA members.

After state office it was time to attend Wenatchee Valley College and Big Bend Community College. While attending these schools I took specialty classes in orchard management and horticulture. In addition I focused on special education and sign language, because it is important to advocate for agriculture. I served as an Associate Student Body programmer where I promoted both student activities and the college as a whole. While attending school in Washington I worked with my husband’s family for their auction company. I worked with farmers and 6 • Oklahoma Pork Council

ranchers who bought and sold items at auction. I continued involvement with the orchard industry as a quality assurance inspector.

In the summer of 2010, my husband and I moved to Oklahoma to attend Oklahoma State University. I began agricultural education courses with the goal of becoming an ag teacher.

Throughout my time at OSU, I realized the need for agricultural education and advocacy on a broader scale. After a degree change to agricultural leadership, I began promoting agriculture to people of all ages from young kids to adults.

As an intern for the Logan County Extension Service, I wrote curriculum and facilitated workshops for 4-H members. I also helped Logan County residents identify pest issues and worked with OSU entomologists to come up with solutions to eliminate the problems. Throughout the internship I created an educational video which highlighted the process wheat takes from field to plate. I worked with producers, students, and the extension service to make the video that is now showcased on Oklahoma’s Ag in the Classroom website.

When not in school my husband and I run a freelance videography and photography business. One can find me taking pictures of people, livestock and Oklahoma’s scenery. My pictures have won national awards from the National Agricultural Communicators of Tomorrow. I love spending time with my two-year-old dachshund, Okie, and he keeps my life interesting. We can also be found at a number of livestock shows and sales throughout the region.

I am very excited to be joining okPORK as the 2014 intern. Raising hogs for FFA shows gave me an appreciation for the pork industry. I am eager to learn more about the industry on a national level and showcase the positive impact pork has on our nation’s food supply. Pork producers have many obstacles and I am looking forward to working with the Oklahoma Pork Council to help producers overcome them. With my past experience working with students, I am thrilled to work with okPORK’s Youth Leadership Camp. I can’t wait to be a part of this opportunity and know it is a privilege to work with some of Oklahoma’s finest students. •

Supporting Tomorrow’s

F

AG LEADERS Today

or kids, parents, friends and supporters the Oklahoma Youth Expo is an exciting time each spring. It’s no secret okPORK is a huge supporter of OYE, but do you know how many different ways the organization is involved?

To begin, there is manpower involved. Executive Director Roy Lee Lindsey attends the swine show to help break the animals into weight classes, stays to announce during the show and helps get the animals organized into order for the bonus auction.

Beyond the physical strength, okPORK helps through monetary

support. Supporting the show, scholarships and bonus auction there is no shortage of areas where a hand is lent.

During the course of the show, okPORK also rewards those who are working hard at doing what future pig farmers should. Those who are certified in Youth PQA+ and participating in the show ring are entered into a drawing to win one of two iPads. The teachers who certify them are not overlooked and are entered into a drawing to win one of two $500 gift cards.

Beyond supporting the show and the participants in the ring, okPORK continues to spread the word about the

deliciousness of pork. The Pork Chop Shop was open, and while it wasn’t open as many days this year as some in the past, it was a great year. Sales in the Pork Chop Shop were up and the net profit was somewhere near 20 percent higher than it was last year.

One of the ethical principles pig farmers build their lives around is involvement in the community and as you can see there is no shortage of involvement here. OYE is one place to touch those growing up learning to love agriculture. Who is more important to the future of Oklahoma pig farms than these kids? •

•7

FARMLAND

Premieres at the Oklahoma City Museum of Art

AG ON THE BIG SCREEN Y

ou’ve seen them in stores and on television. You’ve heard people talking about them. The documentary films talking about food and farming are not usually flattering to the agricultural industry in any way.

However, now there is a documentary showing America what farming is truly like for six young farmers.

The excitement surrounding the release of the film was felt throughout the agricultural industry. In Oklahoma City different agricultural groups shared the cost of hosting a private showing and reception at the Oklahoma City Museum of Art on April 16.

The Oklahoma Beef Council, 8 • Oklahoma Pork Council

photos and story by Kristin Alsup okPORK, Oklahoma Farm Bureau, Farm Credit of Oklahoma, Oklahoma Wheat Commission, The Noble Foundation, the Poultry Federation, American Farmers and Ranchers, Oklahoma Department of Agriculture, Food and Forestry, and Dairy Max were all invested in the private screening.

Invitations were sent to influencers around the state. Among those influencers were all kinds of media personnel, legislators, stakeholders in different agriculture organizations and many others. The reception was filled with people of all ages. In addition, heavy hors d’oeuvres were served along the sides of the room. The highlight for

many people were pulled pork sliders with delicious artisan pickles.

The reception began to wind down and people moved toward the theater.

Rodney Bivins from the Regional Food Bank of Oklahoma opened the show by quickly discussing the need for all types of farmers producing all kinds of food to keep the world fed. The movie began and the entire room was entranced.

‘Farmland’ features a cast of six young farmers and their families.

Award-winning director James Moll filmed them going through their lives on the farm and managing all of the problems that arose. He would film them discussing questions

nonagricultural audiences might ask.

After the movie finished, a panel of young farmers met with the crew from ‘Oklahoma Horizon’ and discussed what they saw in the movie. On the panel representing pig farming was okPORK Board of Directors member Bert Luthi.

“I really enjoyed how the movie demonstrated how much risk and how much capital it takes to get started farming,” Luthi said. “It really hit home with me when one farmer talked about how his father had passed the farm onto the next generation because that’s what my parents have done. I have four kids and it’s the same path I want to take for them. The movie really showed the struggles, really expressed the struggles and the rewards very well.”

Not only did Luthi talk with ‘Oklahoma Horizon’ and explain his reaction to the movie, okPORK Executive Director Roy Lee Lindsey

talked with them as well.

“There’s a disconnect sometimes between the people buying food and the people raising food,” Lindsey said.

“I think this film goes a long way to showing we have the same challenges on the farm that you do at the grocery store. Whether it’s new family members or losing family members, I think those moments really come through in the film. I hope what people take out of it is that there really is a similarity, a likeness between all of us whether we’re involved in buying food or producing food.”

Have you had a chance to see the movie yet? If not, keep an eye out. There are all sorts of things in the works for ‘Farmland’ coming up in the future. Tell your neighbors and friends to keep an eye out too, this movie can be a tool to connect farm and non-farm audiences. •

From the Executive Director - continued from page 4 exactly what will be required to be reported and how it will be reported. okPORK has shared our thoughts on reporting with Oklahoma State Veterinarian Dr. Rod Hall and asked that he share them with anyone who contacted him for input. Additionally, we are in close contact with both National Pork Board and National Pork Producers Council staff on how we communicate what will be required from producers to comply

with reporting. We are expecting more information any day from USDA (and it may have been released between the time I wrote this column and the magazine was published). As soon as we have more information, we will share it through our okPORK communication outlets and tools. You’ll also see a lot more information and discussion about the rule in agricultural media.

Both of these efforts by the federal

government will have a major impact on Oklahoma hog farmers. The staff at okPORK will work diligently to keep you informed as to how the proposals impact you at the farm level and what you can do to help shape this policy as it is being finalized by the federal government.

If you have questions about either of these rules or anything else that is going on in Washington, please give us a call or email me at rllindsey@okpork.org. •

Welcome to the first digital edition of okPORK PAGES Welcome to the first digital edition of the okPork Pages. A lot of thought and internal discussions went into the decision to take okPork Pages from a quarterly printed magazine to digital format with a single annual issue printed. We hope you like the new format as much as we do.

There were several considerations in making the switch to a digital publication. First and foremost was the cost. We project switching to one printed publication annually and four digital issues (our printed version will also be available digitally) will reduce our magazine costs by more than 50 percent. With the ever-increasing costs of postage, we simply didn’t believe we could continue to provide the high-quality publication we are committed to producing without either reducing the number of issues we publish or by going digital. Ultimately we opted for the digital magazine.

Please feel free to share this magazine with anyone you believe might be interested in the Oklahoma Pork Council and the activities and issues important to our industry. • •9

O K L A H O M A

PORK CONGRESS

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10 • Oklahoma Pork Council

okPORK Membership Elects New Board

O

ne of the most fun parts of the Oklahoma Pork Congress is board elections. The excitement of meeting new Board of Directors members and learning which members will make up the Executive Board can be felt. The passion and dedication shown by the Board proves their love for the Oklahoma pork industry and helps set the pace for the year.

Two new faces joined the Board that February afternoon. Cathy Vaughan works for Murphy Brown in Laverne, Okla. as the Safety and Communications Coordinator. She lives in Rosston, is married to Travis Vaughan and they have twin daughters named Kenna and Kaitlin who are nine.

She did not grow up with an agricultural background, but has her husband and his family to thank for her finding her future in agriculture.

Her husband was recruited by Murphy Brown while still in college in New Mexico. The okPORK Board has that recruitment to thank for one of our new Board recruits.

Phil Oliphant is another new face you’ll see on the Board. Oliphant lives in El Reno and works as the BTW Site

Manager for The Maschoffs. Phil is married to Cathy Oliphant and they have two children, Jeff and Cayla. In addition to his children he has several grandchildren – Trevor, Tanner, Carter, Nataley, Lilly and Madelyn.

He came to Oklahoma from Iowa and served on the Pocahontas County Iowa Pork Producers Board of Directors.

He enjoys raising Quarter horses and looks forward to helping our Board promote pork and educate consumers and students about pork.

After new member elections, the Board held elections for the Executive Board. The 2014 officer team is: Dottie King – President Keith Reiner – President-Elect Tina Falcon – Vice-President Darren Appleton – Treasurer okPORK Board and staff are looking forward to an exciting new year. Projects are being expanded and new ones are being undertaken. During the year there are plans to say goodbye to some things as well. Grab someone and share your ideas and reactions to what’s going on with okPORK. Information and insight is always welcome and needed. •

Cathy Vaughan

Phil Oliphant

Oklahoma Pork Council Board Members (from left to right): Scott Carter, Brett Ramsey, Wathina Luthi, Bert Luthi, Tina Falcon, Robbie Wood, Keith Reiner, Cathy Vaughan, Chris Willis, Phill Oliphant and Darren Appleton.

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photo and story by Kristin Alsup

12 • Oklahoma Pork Council

Pork like you’ve never tasted before

E

ating food is more than just sustenance. It is a part of human nature to enjoy food on many levels. Food can bring up memories, it can bring up emotions and it can comfort. Sharing food among friends and families creates a lasting bond.

The okPORK Board of Directors and staff understand how important food is and enjoy helping people get together and eat. On April 27, the second edition of the Swine & Wine dinner was planned at Hensley’s Top Shelf Grill in Yukon, Okla. Chef David Sullivan put together a menu to entice his loyal customers as well as okPORK members and friends into coming together for his five course dinner.

As people began to stream into the restaurant the wait staff began distributing the appetizer and the first pairing of wine. The spicy pork and green apple “ceviche” was a fun and refreshing treat to start the night, but it really jumped to the next level with the first sip of Juve Y Camps Brut Rose.

With the appetizer served, all 61 people in attendance filed into the dining room. Once seated, people started chatting and getting to know the people sitting in their vicinity.

Things continued to get more exciting as the representative from the liquor

distributor talked about the wine.

The first course arrived at the table and set conversation on fire. Bourbon braised pork belly sat atop fresh spring greens with sweet sugar peas and golden cherry tomatoes. The whole salad was kissed with champagnesundried tomato vinaigrette. Cousino Macul chardonnay paired beautifully with the salad and truly set the tone for the rest of the meal.

When the next dish was seen, the exuberant room turned into a hushed crowd. The Dijon crusted pork tenderloin was sliced and laid across a mound of cheddar-bacon grits next to some beer braised arugula. The meat was topped with maple “red-eye” gravy.

The High Note Malbec was a perfect addition to the course and set the whole palette alight with flavor.

If you have never had Absinth braised pork shoulder served with bacon roasted brussels’ sprouts, gorgonzola whipped potatoes and a black cherryblack pepper glaze, then there may be no words to explain the flavors in the pork shoulder. Renacer Punto Final Malbec was paired with this course.

As the time crept closer to the end of the dinner people began to speculate what dessert would look like when it came to the table. As it began to arrive

one could hear sighs of delight and groans from those who were too full to eat more. Amaretto-coffee cheese cake with bacon-graham cracker crust and a dark chocolate glaze graced the table with the second Cousino Macul of the evening, which was in the form of the Antiguas Reserva Cabernet Sauvignon.

Dessert was rich and when it was over, dinner ended with people standing around in small groups. The people were discussing dinner, but also finishing discussions which started during one of the fabulous courses. New friends were made and connections with old friends were strengthened.

Chef Sullivan entered the room to a round of applause and explained to the group about how much fun he had planning the pairings for the dinner. As he spoke he used a puzzle to illustrate the style of thinking he took into planning the meal. He reminded the assembled crowd that he always kept Oklahoma pork on his menu and that he was honored by the opportunity to serve the Oklahoma Pork Council.

Friends were made, food was eaten and laughs were shared during the night. Keep an eye on the okPORK events calendar to know when to attend the next Swine & Wine Dinner, it really is something you don’t want to miss. •

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Anytime’s A Good Time for

photos and story by Kristin Alsup

okPORK Serves Bacon at Ag Day at the Capitol

H

ave you ever seen 50 pounds of cooked bacon? Have you ever seen 50 pounds of cooked bacon disappear? Last question, have you ever seen 50 pounds of cooked bacon disappear into happy stomachs filling the Oklahoma State Capitol? Well, if not, you missed one heck of an event.

Each year okPORK is one group of a rotunda-full of groups who attend Ag Day at the Capitol. There are always samples from all sorts of fun agriculturally related products. As the booths began to take shape, you could see everything from small evergreen trees to woodchips, salsa to barbecue sauce or candles to jam depending on which direction you looked.

Members of the okPORK Board of Directors and staff were in attendance ready to share some love of pork with the Legislators, their staff and other Oklahomans at the Capitol.

Wafting from one side of the room there was a most heavenly smell and only the okPORK folks knew from which booth the smell originated. Did I mention they were passing out bacon?

Well, they were passing out bacon like candy canes on Christmas.

While several of the Board members roamed the halls of the Capitol sharing some conversation and tokens of appreciation, such as pens and small 14 • Oklahoma Pork Council

sticky-note pads, the rest of the Board and staff hosted a line of hungry attendees. As people wandered up in the line you could hear all manner of exclamations.

“Is that really bacon?”

“Are you really giving me three slices of bacon?”

“Is there some sort of catch here?”

“What kind of popularity contest are you trying to win?”

A mere two hours later there wasn’t a single slice of bacon to be found. You may say, “Fifty pounds of bacon, gone?” but the truth is, it was not too hard. If you’ve ever seen a platter of bacon enter a room, you know what the end result is.

Ag Day isn’t just about bacon, or beef, or the beautiful Made in Oklahoma companies. It is about all of those things, and none of those things. Ag Day is one day when Oklahomans who dedicate their lives to agriculture can gather together and both celebrate agriculture in the state and share their love of agriculture with the Legislators and staff at the Capitol.

We live in a time where the majority of people know increasingly less about agriculture. Less is known each day about the origins of food and ag products. Sharing what agriculture means is an important job shared among everyone involved with agriculture.

What are you doing to share your story? You can always join okPORK in sharing the pork love. There are volunteer opportunities all the time. It can be as simple as sharing information among your friends on Facebook or Twitter. However, agriculture needs you and Ag Day at the Capitol is a way for you to help tell your story, maybe you’ll even get to eat some bacon. •

okPORK Board Members Darren Appleton, Dottie King, Tina Falcon and Keith Reiner serve bacon at Ag Day at the Captitol.

Canstruction

okPORK Needs You to Hold a Canned Food Drive This Summer

C

oming this fall to an Oklahoma City shopping mall is a pig so large, so gigantic you won’t believe your eyes. However, this is no living pig. The pig is made up of thousands of pieces of metal.

Sound like a movie trailer? It isn’t. okPORK is planning a project to build a giant pig in the middle of Penn Square Mall in Oklahoma City.

It will consist of approximately 10,000 aluminum cans of food. A company called Canstruction will design it and physically build it from the ground up in the mall. After it is built and people have had the chance to see it in the mall, it will be disassembled and donated to the Regional Food Bank of Oklahoma.

There are a ton of opportunities for you to get involved with this project! okPORK will be holding canned food drives during the summer to try and get as many of the cans donated as possible.

Want to donate? Want to host a drive

in your area? Want to be a spokesman and help get your company involved?

Contact the okPORK office today!

We are looking forward to raising as many cans as possible for the project and look forward to getting everyone to help. When they are donated after the pig is built it will count toward a donation during the Governor’s monthlong campaign against hunger.

Getting excited? okPORK Board and staff hope so. The food drives will only be the beginning of the fun. There will be information to share and fun to be had on different social media channels and in person during the event.

If you are interested in learning more about the project contact the okPORK office. We may never have done this before, but our friends at the Nebraska Pork Producers Association have built the pig before and will be happy to answer any questions we can come up with. • • 15

RECEPTION

LEGISLATIVE A

s the music begins to play the people also begin to arrive. The food sets on the table. The setting is complete. For the first time in several years okPORK was involved in hosting a reception for the Oklahoma Legislators and their staff. Swine, Suds and Soda was ready to begin.

The evening of April 17, okPORK partnered with the Beer Distributors of Oklahoma and the Oklahoma Beverage Association to enjoy some entertainment with the people in charge of making decisions in our state. The Oklahoma City Golf and Country Club provided the backdrop for an exciting evening.

From the design of the Save the Date cards and invitations to the choice of band and food the entire event was designed to make the evening a memorable one. The Burton Band set the mood with some soulful and fun songs from the corner of the Great Hall and several groupings of comfortable couches provided a place to sit and have pleasurable conversations.

Drink stations were available while in the Great Hall. There was one in almost every corner. After securing drinks the path through the Great Hall led to the beautifully arranged appetizer buffet.

One couldn’t help but notice the towering ice sculpture dominating the table. The design of the sculpture carried the design from the invitations. The bright colors from the invitations and the ice sculpture carried through the decorations.

There was no shortage of fabulous choices for the heavy hors d'oeuvres. Available were some beer battered chicken strips, shrimp cocktail, a selection of meats and cheese, homemade chips, bacon-wrapped figs, pulled pork sliders and much more. The “sweets” table included bacon caramel corn, root beer float mini cupcakes and tiny chocolate stout cake “shots.” The food was truly the star of the show.

Not only did the people who attended the party enjoy it, but so did the groups throwing the party. okPORK, the Beer Distributors of Oklahoma and the Oklahoma Beverage Association were all pleased with the event. Not only did the setting fit perfectly, the conversations and friendships shared made the entire event a success.

“It was a pleasure to have an opportunity to host an event to show our appreciation for our legislators,” said Jim Marvel, the vice-president of Great Plains Coca-Cola. “Their role is critical to fostering the business and government partnership that contributes to the continuing growth of our state. The reception allowed three industries that represent strong Oklahoma based businesses, employing Oklahomans, to thank our legislators, their staff and families for their service to our state.”

Marvel wasn’t the only one who was pleased to be able to show appreciation to the Oklahoma Legislators. The okPORK Executive Director Roy Lee Lindsey was also more than satisfied with the event.

“It was a wonderful event with great new partners,” Lindsey said. “The food was delicious, the venue was exceptional and the band was fun. I know we are all appreciative of the Legislators who were able to attend and we look forward to making it bigger and better next year.”

There are different ways each year for you to jump in and help support our law makers. Keep an eye out for more fun and exciting ways to be a part of okPORK’s interaction with the folks working at the Capitol. • 16 • Oklahoma Pork Council

story by Kristin Alsup • photos by Nikki Snider

Top: Cathy Vaughan, Tina Falcom, Roy Lee Lindsey, Phil Oliphant, Robbie Woods, Joe Popplewell, Keith Reiner, and Darren Appleton attend the Legislative Recpetion. Left: Darren Appleton, Tina Falcon and Cathy Vaughan enjoy the food at the Legislative Reception. Above: Roy Lee Lindsey and Tina Falcon visit with Rep. Clark Jolley. • 17

Amber Conrady Woodward, Okla.

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ne of the single most exciting times of the year for Oklahoma’s FFA members is the State FFA Convention. Spending a few days in Oklahoma City, seeing the sights and sharing moments with peers passionate about the same things would be hard not to get excited about.

For the okPORK Youth Leadership Camp applicants who were chosen for interviews, Convention was a little

Logan Holt 18 • Oklahoma Pork Council Shattuck, Okla.

Jasmyn Davis Mangum, Okla.

more nerve-wracking. Beginning early Wednesday, May 1, the interviews began. However, the selection process began long before the interviews.

April 1 was the deadline for applications, and had to be complete and postmarked by that date. As the applications began to pour in it was evident Class III was going to be a tougher selection process than previous ones. When all of the applications were

Robert Johnson Choctaw, Okla.

Emily Franke Covington, Okla.

in, there was almost double the amount compared to last year.

Narrowing down the applicants into who would be interviewed was a much more labor intensive process than in previous classes as well. Five sets of the applications were put together and sent to the selection committee. Each member of the committee ranked the applicants and those rankings were then combined.

Once combined, the rankings

Cassie Kilgore Porter, Okla.

Cheyenne Gaff Jet, Okla.

fell into place to show that 16 of the applicants would be interviewed. With only 12 spots available for students, the other four interviewees would then become the alternates.

When the day finally arrived, interviews started on time and, with only a little hitch in flow, they were finished in no time. Once the interviews concluded it was time to narrow the field once again. With so many

Austin Kirk Yukon, Okla.

Courtney Hendershot Tecumseh, Okla.

wonderful interviews it took some time and discussion to come to a consensus about which 12 interviewees would become camp participants.

Once the decision process was finished 12 amazing students were selected. It is easy for everyone involved to get even more excited about the trip with a solid set of participants in place.

While there have been a few bumps in the road during the planning of

McKayla Malone Big Cabin, Okla.

Sadie Higgins Cement, Okla.

this camp – from unexpected health concerns among the chaparones to PEDv outbreaks in planned locations – there is no doubt in anyone’s mind that the pros of this camp will still outweigh the cons.

Don’t forget to keep your eyes peeled for the next issue of okPORK PAGES to see all of the events from camp and see the participants reactions to this once-in-a-lifetime experience.• story and photos by Kristin Alsup

Grant Wilbur Cheyenne, Okla.

• 19

D i r D d i t r d t e e R R

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hose are so good it makes you want to slap your mama!” one person said while trying some of the styles of ribs.

“You better not, she’ll slap you back!” said the person’s mother. They both laughed with their friends and continued chowing down on the ribs.

Each year as the weather gets warm people begin to focus on getting outside to do everything from yard work to cooking. The mercury rises in the thermometers, your mouth begins to water so you add ribs and pork shoulders to the grocery list.

For those who like to celebrate the warmer season or for those who like a little more competition The Roberts Ranch Red Dirt BBQ Competition in downtown Enid, Okla. has a little something for everyone. This year the competition was held April 11-12.

20 • Oklahoma Pork Council

story and photos by Kristin Alsup Mouthwatering aromas There aren’t many people who are able to drive into downtown without their mouth preparing itself for food during the event Friday night. Those who are in the competitions have their cook’s meeting in the early evening and then return to their spaces to serve for the “People’s Choice” award.

For a small fee barbecue lovers can buy a plate and sample from each of the participating teams. The tasters then pick their favorite and it is awarded to the favorite team the next day.

Also Friday night, the folks from Roberts Ranch invited the Pork Checkoff’s We Care event trailer to come and share free pork burgers with anyone who was interested. Beginning around 2 p.m. the preparation team began grilling the burgers. By 5 p.m. there was a line forming which ran down the street.

The people in line grew more and more anxious as the serving team

stepped into place. There were three serving lines getting prepared. By 6 p.m. hundreds of free pork burgers had been consumed and shared among friends.

As the night drifted in, people’s minds turned more toward the competition which would begin the following day.

Barbecuing with a purpose After smoking all through the night, the competition food is nearing the end of its cooking time. The Roberts Ranch competition team is ready. With several different recipes in the smoke, the plan has been to see which recipe turns out best and use it.

Starting at noon and every half hour thereafter, the teams turned their meats in to the judges. Ribs, chicken, pulled pork, brisket and other categories come up one at time and the Kansas City Barbecue Society sanctioned judges begin the arduous task of finding a winner.

The team from Roberts Ranch placed highest in the chicken category with what looked like some of the most delicious chicken to ever come from a smoker. The other categories weren’t as successful for the team, but everyone had fun.

“After spending two days at this event I certainly don’t speak only for myself when I say I can’t wait until next year,” said Keith Reiner, the Roberts Ranch maintenance manager and okPORK Board of Directors PresidentElect. “The weather was great and the barbecue was better.”

Events for the entire family As mentioned previously – Friday night was the judging of the “People’s Choice” and free pork burgers, but there was also booths where one could shop.

The vendors on hand offered everything from hats and wigs to jewelry.

The Kids Q contest was held

across from the main doors of the Enid Event Center. Each of the kids wore a tall chef’s hat and apron. During the competition local firefighters kept an eye on the kids while they grilled on small grills. The kids’ laughter could be heard up and down the street.

Outside the event center on the lawn a local band set up a stage and played throughout the evening. Playing some music for most ages, it was a sound people could enjoy.

Saturday morning was a perfect family outing. The whole family could get a big barbecue lunch served inside the event center. Outside the event center there were inflatables on which to bounce and slide as well as ponies on which to ride.

The entire event was an inexpensive way for the entire family to have fun.

Making it all happen This is the ninth year for Roberts

Ranch to be the title sponsor of The Red Dirt Barbecue event. Hours of precious time are spent working through the details of the event. From planning to accounting and cooking to giveaways, there is no time to spare while preparing for such a large event.

You can thank many people, but perhaps none more than Myrl Mortenson. He has always believed that you must take care of a community and be a part of it to create a strong foundation for your business.

Not only does Mortenson support this event but also many local schools, livestock shows and various church functions. Without him and the Roberts Ranch of Oklahoma team, the area would be much different.

Next year, don’t miss your opportunity for food and fun. Also, don’t forget the food is supposedly so good it makes you want to slap your mama, so maybe she shouldn’t stand too close. •

• 21

It is a humbling experience to meet a hero. During the okPORK and Oklahoma Blood Institute Pre-Memorial Day Blood Drive there are heroes pouring into the donation centers all day long. One such hero is William Steck. He began giving blood more than 20 years ago and during that time has donated more than 50 gallons of blood.

“I began donating whole blood before the 1995 bombing of the Murrah Building,” Steck said. “After the bombing, they didn’t need whole blood.

That day plasma was needed. So then I began donating plasma. After a couple of years I began donating platelets.”

Steck enjoyed his pulled pork sandwich while he had his photo taken.

For the past eight years okPORK has provided pulled pork sandwiches and chips to each of the blood donation sites throughout the state for the blood drive held the Thursday and Friday before Memorial Day weekend. In addition, they also supply a chance to win a picnic

22 • Oklahoma Pork Council

for 40 catered by okPORK. OBI’s president and CEO John Armitage wrote a letter after the 2013 blood drive explaining how important the partnership was.

“Holiday weekend donations are always a challenge for OBI,” Armitage said. “However once again the dedication and support of the Oklahoma Pork Council made it possible to meet the medical needs of Oklahomans who required the blood to make it through the Memorial Day weekend.”

To help spread the word about okPORK’s partnership with OBI, okPORK Executive Director Roy Lee Lindsey visited the Tulsa area donation center and took a moment to chat with the live remote from Fox 23, on Thursday. Friday, he spent a few minutes discussing the partnership on 93.3 KJKE or Jake FM. Routine donors like Steck may not need the additional motivation okPORK helps provide during the partnership.

Steck sees donating as a way to anonymously help cancer patients and make sure his health is staying in check which he believes makes donating worthwhile.

“It is an easy way to get a mini health check-up,” Steck said. “I am glad okPORK is involved with OBI. They are good people and anyone who works with them must be good people also.” okPORK plans to continue the blood drive in the future. It is a wonderful way for okPORK to be involved in helping the communities across the state and sharing some love of pork at the same time. The ethical principles the pork industry stands on would expect nothing less.

“God gave us this great and perfect body,” Steck said. “I make sure I keep mine healthy and the little mini checkups help. But it’s not only that – it helps keep other bodies healthy too and that is a wonderful thing.” •

Igniting Future Farmers

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here is no question. At some point in your life you have been so excited about something it made you unable to sleep. For most there are many times like this. It could have been a trip to Disney World or the ocean for the first time. It could have been the night before your wedding or the night after you realized you were going to be a parent.

Excitement comes from both the large and the small things in life and okPORK knows – for a fact – that Oklahoma State FFA Convention is one of those events about which one should get excited. It is one of the reasons why okPORK gets involved.

For the first time, okPORK took the opportunity of hosting a workshop discussing careers in the swine industry in Oklahoma. okPORK Executive Director Roy Lee Lindsey and David Watkins, the recruiting manager for Seaboard Foods, shared the responsibility and began the workshop right after lunch on Wednesday.

As the time grew near for the workshop to begin the room was full of blue corduroy jackets and a hum of excitement.

“Each year, during State FFA Convention, private industry is invited to share career opportunities with Oklahoma FFA members,” Lindsey said. “This year, okPORK was contacted and asked if we wanted to talk about the myriad of opportunities that exist in the pork industry. I have had the chance to work with David Watkins of Seaboard Foods on other industry career

opportunities so I knew he would do an outstanding job interacting with the FFA youth. Both Dave and I were overwhelmed with the turnout of FFA members anxious to learn about the opportunities for careers in our industry.”

Another first occurred during the 2014 convention. Mark McGinnis, okPORK outreach specialist, was honored in front of the entire assembly.

He was nominated and received an Honorary State FFA Degree. After a delicious dinner and joining the general assembly, he was richly applauded as he received the award on stage.

“When I received the letter stating I had been recommended to receive the prestigious Honorary State FFA Degree at the 88th State FFA Convention, I was both surprised and humbled,” McGinnis said. “To be one of the selected few to receive this honor, from such an elite organization, makes me proud to have been able to contribute, in some small way, to the agricultural youth of Oklahoma. I have been both blessed and inspired as I have watched these dedicated young men and women participate in FFA, sacrifice their time and energy to bettering themselves and grow into the leaders of tomorrow.”

The Honorary State FFA Degree is the highest honorary degree awarded by the state FFA, and it is presented by the Oklahoma FFA Organization at the

annual FFA Convention. The purpose of the degree program is to recognize individuals who have rendered outstanding service to the FFA. “It is quite an honor to be recognized by Oklahoma FFA for support of their programs. Mark earned this recognition through his oversight and commitment to the Food for America grant program and our support of individual FFA chapters across the state,” said Lindsey. “I wouldn’t even begin to guess how much windshield time and miles Mark has invested visiting FFA chapters and it is tremendous they recognized him for those efforts.”

There are no doubts about Mark’s years of dedication to FFA in Oklahoma or to the opportunities available in the pig industry in Oklahoma. For those reasons and many more, okPORK will continue to be involved at the Oklahoma State FFA Convention in whatever way is possible. •

• 23

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

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

“Sweet Fire� Porterhouse Pork Chops Prep: 5 minutes |Cook: 10 minutes | Serves: 4 4 porterhouse (bone-in loin) pork chops, about 3/4-inch thick 2 tablespoons olive oil 1 1/2 teaspoons ground chipotle chile, * 1 1/2 teaspoons coarse salt Grated zest of 1 large orange 2 teaspoons garlic, minced 1/3 cup honey

In a small bowl, stir oil, ground chipotle, salt, orange zest and garlic together into a paste. Using a rubber spatula, spread chipotle mixture over both sides of pork. Let stand for 15 to 30 minutes.

Prepare a medium-hot fire in grill. Place chops on grill and close lid. Grill over direct heat, turning once, about 4-5 minutes per side, until the internal temperature of the pork on a meat thermometer measures between 145 degrees F. (medium rare) and 160 degrees F. (medium). During the last 2 minutes, brush chops on both sides with honey. Remove from grill and let rest for 3 minutes. * You can substitute another smoked chile powder per heat preference.