okPORKPAGES official magazine of the Oklahoma Pork Council | www.okpork.org
Volume 21 | Issue 2 | Summer 2017
Making a Difference at OYE
Contents Summer 2017
3 | President Speaks
4 | Executive Review 5 | Dottie King Welcomed Back on Board
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Making a Difference
okPORKPAGES Summer 2017 | Volume 21 | Issue 2 BOARD OF DIRECTORS OFFICERS President | Phil Oliphant, El Reno President Elect | Joe Popplewell, Stillwater Vice President | Robbie Woods, Enid Treasurer | Paris Robinson, Holdenville BOARD MEMBERS Dottie King, Calvin Sara Linneen, Holdenville Keith Reiner, Enid Cathy Vaughan, Rosston Chris Wallis, Allen
8 | Meet the YLC Campers
EX OFFICIO Dr. Scott Carter, Stillwater Brett Ramsey, Jones Rob Richard, Oklahoma City
12 | Pork Congress Recap
STAFF Executive Director Roy Lee Lindsey, Jr. | rllindsey@okpork.org
14 | okPORK Goes to Washington D.C. 16 | Influencing Today’s Youth 20 | Swine, Suds and Soda 23 | State FFA Convention 24 | Helping Out Oklahoma 26 | YLC Alumni Receive FFA Awards On the Cover
OYE continues to support the more than 7,000 swine exhibitors at OYE.
Office Manager Christine Ayala-Sanchez | csanchez@okpork.org Director of Marketing and Promotions Nikki Snider | nsnider@okpork.org Communications Specialist Lindsay Tasos | ltasos@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 WEBSITE | www.okpork.org 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. Programs are made available to pork producers without regard to race, color, sex, religion or national origin. The Oklahoma Pork Council is an equal opportunity employer. All Pork Pages inquiries should be directed to the okPORK office or communications@okpork.org Writing and Design | Lindsay Tasos, Nikki Snider Editing | Christine Sanchez
Photo by Lindsay Tasos 2|
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PRESIDENT SPEAKS
“Courage:” Being Scared to Death but Saddling up Anyway
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by Phil Oliphant
This has been my theme throughout many chapters of my life. From growing up in northeast Iowa on a diversified livestock and grain farm to showing cattle and horses in 4-H. When I was just a boy, I helped my parents and grandfather raise pigs in a 20-crate farrowing barn. This was the way of life for me and my entire family. I believe helping my grandfather give iron shots and processing baby pigs at just three years old as well as enduring the bitter Iowa winters is what helped me truly find my courage. My passion for livestock began on my parents’ family farm, Walking O Farms, in Rowley, Iowa. When I was a teenager we began raising Quarter Horses and exhibited them at horse shows all around the country and that’s how I met my wife, Cathy. I met Cathy while competing at a cutting horse show and while I was chasing a world championship title I was also chasing my wife! Like myself, she was also a fierce competitor and a gracious runner up that day. I don’t remind her of that day, at least not very often. Cathy and I always encourage each other to succeed and to never forget about our animals along the way. Today, we own and operate C-P Ranch, a horse farm located in El Reno, Okla., where we breed, raise and show purebred registered Quarter Horses. I have worked full time in pork production since 1981. I managed farms for Independent Producers in Iowa from 1981-1998. After that I started working for a swine
management company based out of Sioux Center, Iowa, in 1998. After working in every aspect of the company I used my ‘courage’ to buy the company in 2005. I continued to manage independently owned production farms in Pocahontas, Iowa., until I moved to El Reno in 2011. I then became a site manager for the Maschhoffs in Pocasset, Okla. and became familiar with the Oklahoma Pork Council. In the past I have served on the Oklahoma Pork Council Board as a board member, Treasurer, President- Elect and now President. I have been able to attend events such as the National Pork Forum and the NPPC Legislative Action Conference. I also am currently on the National Pork Board Strategic Planning Task Force. My extended family consists of my dad, mom (deceased), two sisters, a daughter, son (deceased), seven grandkids, Cathy and two stepsons. I am also a proud member of the West Point Christian Church of Yukon. In closing I would like you all to know what a great staff and board of directors okPORK has to offer. It is an honor to serve with people that are truly dedicated to improving the pork industry. I am honored to serve and represent pork producers across Oklahoma as well as on a national level. Thank you for this opportunity to be your President and I encourage all of you to find the ‘courage’ to be all you can be! •
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EXECUTIVE REVIEW
Make Time for the Important Tasks
W by Roy Lee Lindsey
When we pull the okPORK staff together for a brief meeting each week (ok, I’ll admit we rarely find time to meet as a group each week), we immediately start discussing which fire is hottest and where should we direct our resources. I’m not talking about actual “fires” but about the issues and crises that demand our attention and our resources. Our staff gatherings always have an agenda and the agenda will focus on the big items coming up on our schedule. And yet, even with the best of intentions we get pulled away from our agenda and onto the more pressing issues of the day. When I’ve been asked to describe an average day in the okPORK office, I immediately respond “there is no such thing.” The “average” day in our office involves us pulling away from the plans of the day and moving into the newest, hottest issue of the day. That could be helping a hog farmer with information related to expanding or building a new hog farm. It could be addressing a legislative issue. It could be a media request for an interview or a comment on a story. It could be responding to or helping a producer respond to a natural disaster. And while those challenges can pull us away from our long-term goals and projects, they don’t eliminate the need for long-term planning on big projects. They don’t make the big projects – Youth Leadership Camp, Pork Congress, OBI
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Blood Drive, State Fair, okPORK PAGES and many others – go away. They simply draw our time and attention away from those big ticket items. While I don’t run a farm everyday, I have to believe you face the same challenges. You’ve made plans to have your employees go through a refresher program on proper movement of animals. You’ve had it on the calendar for weeks. And this morning you find a plugged drain line from the barns to the lagoons. Now all your time and resources get redirected from the “preventive” discussion you had planned into the “corrective” focus of fixing the plugged line. My challenge to you is don’t lose sight of the discussion you had planned. Maybe it needs to be moved back a day. Maybe it has to be an entire week. But let it go completely. You had the best of intentions for all the right reasons to have that discussion on movement of animals. While you can’t control the plugged drain line, you can keep the discussion on the schedule. Do you have regular meetings with your employees that outline what’s happening in the next few days/weeks? If you do, do you have an agenda for each of those meetings? We’ve found that having an agenda allows us to keep issues that may get pushed aside for more immediate concerns on the calendar for discussion in the future. •
The 2017 Oklahoma Pork Congress welcomed Dottie King back as a member to the 2017 Board of Directors. King is a familiar face to okPORK and the Oklahoma Pork industry. After taking some time off from the board, King was nominated back on to continue leading okPORK in a positive direction. King said she wanted to be an okPORK board member because she enjoys being a part of the things that keep the industry going. King, who will represent East District, is currently the owner/operator at Mansion Farms in Calvin, Okla., where her main job is to manage the farrowing operation. King said she has been a part of the swine industry for 18 years where she has not only owned the numerous farms, but worked with the pigs since the beginning. As an okPORK board member King plans on being involved with the ongoing changes that okPORK and the industry itself faces. She plans on using her 18 years of knowledge to assist to help promote and educate swine producers around the state. Tina Falcon, a member of the 2016 Board of Directors, finished out her term at this year’s Congress. okPORK will miss her kind words and bright ideas she contributed to the board, but we look forward to hopefully having her back on the board in the years to come! Other new positions on the board include: Phil Oliphant, President; Joe Popplewell, President-Elect; Robbie Woods, Vice-President and Paris Robison, Treasurer. •
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Photo and story by Lindsay Tasos 6|
okPORK Proudly Supports Youth at OYE
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or most students spring break is a week away from homework and time for some much needed relaxation, but for 4-H and FFA members in Oklahoma, spring break means one thing – the Oklahoma Youth Expo. OYE is recognized as the largest youth event in the state of Oklahoma. The livestock show brings more than 7,000 exhibitors along with their educators and families from all of Oklahoma’s 77 counties. Over the course of the ten-day event, OYE has a $24 million impact on Oklahoma City. Although the excitement of OYE may seem like it is coming from all the exhibitors, the exposition also gets the okPORK office energized for the ten-day event. There are several ways okPORK gets involved and most of the staff is able to get in on the action in one way or the other.
Livestock Show and Sale of Champions Cattle, goats and sheep are some of the livestock that are exhibited at OYE, but the toughest ring of all is getting through the sift ring with gilts and barrows. There is no doubt every swine showman wants to make it to the “big ring” for a chance at making top ten in class and to possibly hear okPORK Executive Director Roy Lee Lindsey announce their name as a class winner and champion contender over the loud speaker. Lindsey spends each day of OYE sitting at the top of the swine show ring helping to keep the show moving, organized and in working order. Lindsey also serves as a member of the Swine Committee where he assists in class breaks and organizing the Sale of Champions order. okPORK also supported the purebred gilt show by presenting scholarships to the breed champions and reserves. The Sale of Champions is what each of these exhibitors work for and hope to make. However, only 211 kids of the 7,000 qualify to partake in the Sale of Champions. This year’s sale grossed $1.15 million – all of which goes to the exhibitors. okPORK was fortunate enough to support seven Oklahoma FFA members buy purchasing their barrows in the
Sale of Champions. One of barrows was named sixth overall Crossbred exhibited by Tate Schwerdtfeger from the Stratford FFA Chapter. While Schwerdtfeger wasn’t the only exhibitor okPORK supported he was the highest in the sale order.
Pork Chop Shop The Oklahoma State Fair and OYE are the only times people get to experience the Pork Chop Shop. Fortunately, exhibitors and their families can enjoy this experience for the entire duration of the livestock show. Pork burgers, chop sticks, pulled pork and of course the famous pork chop sandwich were offered all day to visitors and if you were not hungry, a person could get a caffeine fix or hydrate for the day. The weather at OYE is always unpredictable and there were some mornings that got below freezing and to help keep the exhibitors warm, the Pork Chop Shop kept a steady supply of hot chocolate ready to warm up hands and bodies before going into the show ring. The Pork Chop Shop always has something for everyone, so in the future if you find yourself at OYE or State Fair make sure you stop by and grab something to eat or drink! Legislative Showmanship Contest Another event that gets exhibitors and in this case legislators excited is the Legislative Showmanship Contest which brings more than 80 of or state legislators into the arena. Several exhibitors from across the state received letters before OYE telling them that they were invited to participate in Legislative Showmanship. Each of the legislators are paired with an exhibitor who helps them understand how to properly show the animal and why it is important to do so. While most legislators take to it quickly and learn how to accurately navigate and drive the hogs, some were simply just following their pigs in circles. Lindsey was the judge this year and State Representative Scott Martin took the title of Champion Hog Showman. • |7
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Thank you for an amazing 18 years! Happy retirement!
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Meet the 2017 Youth Leadership Campers Gracie Allen | Oologah, Okla. | Sophomore
Gracie has exhibited swine for four years. She is currently historian for her local FFA chapter and her agri-science project studying venus fly-traps was state champion last year and she represented Oklahoma in the national competition. Gracie is looking forward to seeing the process of raising pigs, something she’s very familiar with on a small scale, and how it looks on a large scale and learning about the efficiencies of modern pork production.
Angelica Beck | Holdenville, Okla. | Sophomore
Angelica started showing swine in 2011 and quickly built her herd to two boars and 10 sows. She exhibits swine at several shows each year and has a full 4-H and FFA career that includes community service, livestock judging and craft projects for local and state fairs. Angelica hopes to learn more about the challenges large pork producers face daily and how they handle the misperceptions the public has about their operations.
Cheyenne Britt | Sand Springs, Okla. | Junior
Cheyenne has shown pigs for the past three years. Cheyenne also has an agribusiness project selling pig feeders. With the help of her father, Cheyenne researched how pigs eat and behave with different types of feeders. They then developed a prototype feeder that is durable and reduces feed waste. Cheyenne looks forward to being able to communicate with leaders and professionals in the swine industry to better understand how the pork industry makes a positive impact on society.
Krista Carroll | Tishomingo, Okla. | Sophomore
Krista has shown pigs for the past five years. She played an active role in the breeding, farrowing and weaning process for several sows over those years. Last year her family was able to have two barrows processed and they were able to provide their family and other local families with fresh pork. Krista took great pride in being part of that process and through camp she hopes to learn more about the pork industry so she can help bridge the gap between consumers and producers.
Asher Corter | Cushing, Okla. | Senior
Asher and his family have raised pigs on and off for many years. But in 2011 he decided to make showing swine a focus of his 4-H career. He now has many sows that he breeds each year and is selling pigs to other students to show. He plans to keep his swine operation going to help provide funds for college. He is also involved in the Dexter Cattle Association and is the state 4-H reporter. Asher is excited to spend the week of camp with peers that have the same interests and learn all he can about the swine industry.
Halle Hartman | Sentinel, Okla. | Junior
Halle has shown pigs since she was two years old and now has a 20-head sow herd. She is the vice-president of her 4-H club and participates in the state wheat show each year. She exhibited the Reserve Grand Commercial Gilt at the OYE in 2016. Halle wants to attend camp so she can learn about the commercial swine industry and become a better advocate for the industry she loves.
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Kaylee Holt | Shattuck, Okla. | Sophomore
Kaylee is very involved in her family’s swine business, Holt Livestock, that raises Berkshire and Crossbred pigs. She also participates in several local community enrichment programs such as a holiday food drive and planting flowers around Shattuck. She serves as the reporter for her local FFA chapter. Kaylee is excited for this unique opportunity to see the commercial swine industry first hand.
Halley Hoskins | Sapulpa, Okla. | Sophomore
Halley is currently the treasurer of her FFA chapter and has a passion for leadership and bringing everyone’s views together. Swine is one of her projects and she made both the Oklahoma Youth Expo gilt sale and Tulsa State Fair gilt sale in 2015. Halley has a passion for photography and has already completed an internship with Final Drive Photography. She is looking forward to all the hands-on pork industry experience during camp.
Tyler Jenkins | Norman, Okla. | Sophomore
Tyler comes from a family that has raised pigs for many generations and he has shown pigs since he was nine years old. He is currently serving as his FFA chapter’s vice-president. After graduation, he wants to own a farm, work as a pharmacist and work as volunteer fireman. Through Youth Leadership Camp, Tyler hopes to gain a better understanding of the commercial swine industry and the opportunities it provides.
Cade Leonard | Chelsea, Okla. | Junior
Cade began showing pigs when he was nine years old. He has also shown other species of animals but over the years caring for and feeding pigs has become his favorite. He is dedicated to improving his showmanship skills and recently won his county showmanship contest earning him a four-year tuition waiver to Rogers State University. Cade wants to attend camp so he can learn more about commercial swine production and bring that information back to his fellow FFA students who show pigs.
Drew Spradlin | Porum, Okla. | Junior
Drew has shown pigs since he was nine years old and he’s built up a sow herd and has exhibited pigs he raised the past two years and is also selling pigs to other students for them to show. In addition to showing pigs, Drew has a woodchip business and is concurrently enrolled at Connors State College. Through camp, Drew hopes to learn more about how to communicate about the issues facing the pork industry.
Rhett Taylor | Okemah, Okla. | Junior
Rhett is very passionate about the purebred hog industry – especially the Hereford breed. His swine herd consists of Berkshire, Chester White, Duroc and Hereford sows and he has farrowed out over 300 weaning pigs. Rhett is currently running for state 4-H president and is the reporter for his local FFA Chapter. Rhett is excited about meeting new friends at camp and learning more about the pork industry that he plans to be involved in for the rest of his lifetime. | 11
2017 Every year okPORK members from across the state travel to Norman to be a part of the Oklahoma Pork Congress. On February 24 swine producers and okPORK members had a fun day in meetings, meals, learning and sharing. The day started with an important update from the new National Pork Board CEO, Bill Even. His new ideas and insights on the swine industry all look promising for the future of NPB. Bill Davis shared a program update from the National Pork Producers Council. okPORK decided to try something different than last year’s panel. Instead of adults, we featured a 4-H member, FFA member and a Youth Leadership Camp Alumni. The students shared how okPORK’s investment in youth programs benefited them directly. Lunch included a whole hog buffet and of course an inspiring update from U.S Representative Frank Lucas. After the feast, okPORK’s Executive Director, Roy Lee Lindsey, gave a quick update about okPORK and the Oklahoma swine industry and James McSpadden gave a legislative update on how Oklahoma was coping with the new election. During the Business Meeting Tina Falcon finished up her term and Dottie King was welcomed back on the 2017 Board of Directors. Since many economic changes were predicted for 2017 why not have an economic update be our keynote address. Steve Meyer, vice president of analytics, pork for Express Markets Inc., updated the pork producers on the latest data and what to expect for the future in the swine industry. Four honors were awarded during our annual banquet dinner. okPORK recognized Merle and Barbra Swineford, and Blue and Gold Sausage as the 2017 okPORK Ambassador Award winners. Representative Terry O’Donnell received the 12 |
Pork Congress Recap
Outstanding Legislator Award and Dr. Scott Carter accepted this year’s Distinguished Service Honor. okPORK also recognized Donna Jackson, former okPORK office manager, with a gift from her co-workers and pork producers.
Silent and Live Auction This year’s silent and live auction generated more than $9,000. Unlike last year where proceeds went to support the Yes on State Question 777 campaign, the money from this year’s auction went back to the okPORK in support of our public policy efforts and non-Checkoff activities.
Donors The Oklahoma Pork Congress would not be what it is today without the help of our sponsors that come back year after year. okPORK staff and the Board of Directors want to thank the following Sponsors and Donors: McSpadden & Associates DNA Genetics- Program Sponsor Blue & Gold Sausage – Break Sponsor Automated Production Systems – Break Sponsor National Pork Producers Council – Reception Sponsor National Pork Board – Educational Program and Banquet Meal Sponsor PIC – Banquet Meal Sponsor If you are interested in supporting Oklahoma’s pork producers or the Oklahoma Pork congress please visit www. okpork.org or call 405-232-3781. •
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Making the OKLAHOMA - WASHINGTON D.C Connection
okPORK staff and board members attend the National Pork Producers spring Legislative Action Conference by Nikki Snider
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very spring Washington D.C. is overcome with the weight of important legislation, the scent of cherry blossoms and throngs of visitors. This April, D.C. felt the weight of a new President’s agenda, strong debate over new healthcare legislation and a vote on a new Supreme Court justice – the air was electric with activity. Among all the hustle and bustle on April 4-6 you could find okPORK Board Members Sara Linneen, Phil Oliphant and okPORK staff members Roy Lee Lindsey and Nikki Snider. These okPORK representatives were in Washington to visit with the Oklahoma legislative delegation as part of the National Pork Producers Council’s Legislative Action Conference. “It is easy for pork producers to get busy with production and farming issues and not worry too much about what’s happening in Washington,” said Linneen. “But it is important that everyone in the pork industry stays engaged in the legislative process and I appreciate that NPPC holds the Legislative Action Conference to help us do just that.” This yearly conference is a great way for pork producers to connect with their legislators on important issues. And this year the issues were not all new but some of them had reached a peak level of urgency. The first and most urgent of those issues was the need to delay and/or repeal the GIPSA Rule. This Interim Final GIPSA Rule would have broadened the scope of the Packers and Stockyards Act so that competitive injury lawsuits could be brought against packers even if there was not proof of harm to competition. This rule was set to go into effect on April 22, while Congress was away for the extended Easter recess and prior to Secretary of Agriculture Nominee, Sonny Purdue, being confirmed to head the USDA. So, pork producers worked diligently with their Congressmen to press President Trump’s Administration to delay this rule so Purdue could review it once confirmed. And all the effort paid off when the Trump Administration announced on April 11 that it was delaying the rule’s effective date to October 19, 2017. “It was exciting to be in Washington at this pivotal time and learn a few days later that our efforts were successful concerning the GIPSA rule,” said Oliphant. “I am hopeful that under the leadership of Secretary Purdue, the Administration will see fit to withdraw the GIPSA rule altogether.” Other issues that pork producers raised were the need for a robust FMD Vaccine Bank, an ask that would require significant funding in the next farm bill but is crucial to animal agriculture, preserving the provisions of NAFTA that have been beneficial to pork producers, establishing a bilateral trade agreement with Japan that protects pork imports and the need for a immigration system that provides a sound source of agricultural workers. “We are fortunate that Oklahoma’s legislators in Washington are inclined to listen to us on issues that impact pork producers,” said Roy Lee Lindsey, okPORK Executive Director. “We especially appreciate Congressman Lucas’ leadership on agriculture issues and how our other Congressmen listen to his expertise as a farmer.”
It’s now May and Secretary of Agriculture, Sonny Purdue, is on the job and a new Supreme Court Judge, Neil Gorsuch, is on the bench. But healthcare is still a hot topic for debate and we are still waiting to see how President Trump will lead on trade issues. It seems the electric atmosphere in Washington D.C. may be a constant. •
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Popplewell Speaks at NJSA Youth Leadership Conference
The National Junior Swine Association was established in 2000 for youth under the age of 21 and is now the largest youth livestock organization in the world with more than 12,000 members. The NJSA is devoted to helping youth reach their desired potential through educational opportunities, leadership conferences, scholarship programs and swine exhibition opportunities at national and regional junior shows. This year’s National Youth Leadership Conference was held in Oklahoma, where more than 70 high school and college aged students attended. The conference, was an opportunity for NJSA exhibitors from around the United States to get together under one roof and gain leadership skills that could be beneficial to their futures. This conference allows students to get to know each other on a personal level, instead of just being a competitor in the show ring. Joe Popplewell, okPORK President-Elect, was chosen as one of the guest speakers to help kick off the event this past April. Popplewell started off by welcoming the students, sharing his story and asking if any of them knew what went on in a commercial swine operation. Of course, the show pig kids all shook their heads “no.” Popplewell was not surprised by their responses 16 |
and began his presentation about Seaboard Foods titled “Seaboard 101.” His lecture included what happens daily on a commercial swine farm and followed up with different job and internship opportunities for students. Popplewell focused on telling these students that even though the show pig industry is “cool” we need hog enthusiast just like you on the commercial side. Following his presentation Popplewell received many questions regarding the commercial swine industry and all its opportunities. Popplewell believes that it is crucial to introduce young people to the commercial swine industry since most of these students want careers in the pig world. Companies like Seaboard are always looking towards the next generation to help keep this industry strong, he said. The NJSA’s mission is to provide a network uniting purebred swine enthusiasts through a youth organization that offers competitive opportunities to reward excellence, enhance educational opportunities, promote the value of pure genetic lines and develop leadership skills at both the state and national level. •
Ag Day at the Capitol is an event that okPORK and a rotunda-full of groups look forward to every year. People like agricultural students, legislators, teachers, businessmen, professionals and just your average sight seers were some of the audience that attended the event. There are always different samples of agricultural products to be found to represent each company or business and as the booths began to take shape, you could see everything from yogurt samples to baby evergreen trees for planting, to cheese from local dairies to bread pudding depending on where you looked. okPORK Board of Directors and staff were on duty at the okPORK booth and ready to share some pork love with the legislators, their staff and other attendees. Before the event had even started they had people coming up to the booth asking if okPORK was going to have the bacon like they did last year. The answer was most definitely yes! Original belly bacon and a new shoulder bacon were the highlight of the event and with free bacon up for grabs, it was like candy canes on Christmas. “Ag Day is a day okPORK always looks forward to. It allows members of agricultural organizations to spread a positive message about agriculture and how it benefits
Oklahoma,” said Roy Lee Lindsey, okPORK Executive Director. “This is the fourth year in a row okPORK has passed out bacon and in just over an hour we gave out 50 pounds, one sample at a time.” Besides passing out delicious slices of bacon, okPORK members also visited every legislator’s office to share information about okPORK and what we are doing to promote Oklahoma agriculture. Lindsey said from visiting offices throughout the legislative session he notices more and more okPORK gear sitting on desks and in offices throughout the Capitol. “Visiting legislator offices allows our members to interact with their legislators and other legislators across the state,” he said. “okPORK staff and our lobbying team do a great job of representing us at the Capitol but they are nowhere near as impactful as having the people who work on the farm every day visiting with the legislators.” Ag Day at the Capitol is a time the okPORK staff can use some extra hands. So stay tuned to all okPORK channels for info on the 2018 event and take advantage of this time to reach legislators and everyone who visits the Capitol on this fun day. •
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HANOR
Since 2008, Roberts Ranch of Oklahoma, a part of HANOR, has been the main sponsor for the Kansas City Barbeque Society sanctioned contest called the Smokin’ Red Dirt BBQ in Enid and for people who eat meat, there is nothing like the smell of more than 70 barbecue teams cooking at the same time. In fact, the mingling smells of all that smoking meat is an aroma you can taste. To kick off the town-wide event, okPORK brought their smoker and assisted HANOR by smoking ribs and stuffed chorizo jalapeño peppers to give out to the public to compete for the People’s Choice award. okPORK’s Lloyd Hawkins and HONOR employee and okPORK board member Keith Reiner passed the ribs rolled up into a corn tortilla and put the stuffed pepper on the side. And even though the weather had been cold, rainy and windy that morning, there was still a line of people waiting to try some of the delicious ribs. The HANOR Trailer called “Tool Time” ended up being named 10th overall in the People’s Choice category. “HANOR has embraced the entire event as an opportunity to get out in the community and educate the public on pork production.” Lynne Behkendorf, event coordinator said. “In addition to handing out free ribs on Friday, their staff are great ambassadors, they welcome teams as they arrive and 18 |
help with all the details from pre-planning to facilitating multiple activities in the event.” Even though barbecuing is the main focus on the event, raising money for local charities is as equally important. Beneficiaries of the $19,000 + raised included the Enid Noon Ambuc, March of Dimes and the Enid Area School Art Programs with okPORK generously donating money toward the winning trophy which included the Grand Champion and Reserve Grand Champion with prize money. $2,000 for Grand and $1,000 for Reserve. In addition to sponsoring the Grand and Reserve Grand champions. The National Pork Board also served free pork burgers to the public on Friday night beginning at 5p.m. It may have been a cold and rainy evening, but the event had more than 500 brave souls that came out for a yummy meal. Clark Crew BBQ, Yukon, Okla., was named Grand Champion and they are currently in first place in the Kansas City Barbecue Society’s Team of the Year standings. Reserve Grand went to Scott’s BBQ Shack, Albuquerque, NM. Have you ever been to a barbecue competition? Have you ever participated? If not, don’t miss the opportunity next April to make a trip down to Enid for your chance to experience the HANOR Smokin’ Red Dirt BBQ. •
2017 OKLAHOMA PORK OPEN
Friday, October 27, 2017
John Conrad Golf Course
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okPORK continues to hold Legislative Reception alongside OBA and BDO
For the fourth year in a row okPORK joined forces with the Oklahoma Beverage Association and the Beer Distributors of Oklahoma to create and host a food and beverage friendly event known as the Legislative Reception. The purpose for the reception is to get to know those associated with the Oklahoma State Legislature and allow them to get to know us as associations in return. This year, Swine, Suds and Soda included three whole cooked hogs, beer cheese, different types of beers and delicious drinks, and much more. The associations truly benefit from the event because getting the chance to sit down and talk with legislators is a rare opportunity. To accomplish the mission of Swine, Suds and Soda, the get together was held at none other than the Oklahoma City Golf and Country Club on Tuesday, March 28 at 5:30 p.m. As soon as the food was put on the buffet tables and the bars fully stocked to perfection, the legislators began to arrive. Everywhere you looked you could see smiling faces 20 |
and groups of conversations between the legislators and their colleagues. okPORK also had the opportunity to join in on some of the conversations with the legislators to discuss what is happening in the office and pros and cons about the pork industry. Swine, Suds and Soda is known as a fun event with great food and even better conversations. Roy Lee Lindsey, okPORK Executive Director, said the event has had nothing but positive reactions from the legislators and it has allowed them to interact with other groups and their staff as well. It also allows okPORK to work with other associations like the Oklahoma Beverage Association and the Beer Distributors of Oklahoma. “Having partners in this event is a true bonus for okPORK, Lindsey said. “It allows us to split costs and gives the opportunity for our members to meet and interact with other industries to see what challenges they have.” •
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All-American Ribs Prep: 5 min | Cook: 120 min | Serves 4 4 pounds pork back ribs Barbecue sauce (purchased or homemade) Season ribs with salt and pepper. Place ribs on a medium-hot grill over indirect heat; close grill hood and grill until ribs are tender, about 1 1/2 to 2 hours. (add more charcoal briquettes to fire, if necessary, to maintain grill temperature of about 325-350 degrees F.) Finish by turning and basting ribs with barbecue sauce for the last 15 minutes. Serve ribs directly from the grill or, for extra tender ribs remove from grill, wrap in heavy aluminum foil. Place foil-wrapped ribs in brown paper bags, close bags and let ribs rest for up to an hour. Unwrap ribs, cut into serving pieces and serve with extra barbecue sauce.
YO UTH 4 P O R K speech contest
Thursday, July 20 | 12:30 p.m. OSU Animal Science Any swine topic | No pre-registration
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Cheering for the Blue & Gold Nikki Snider (right) greets the FFA Swine Placement Award finalists, (right to left) Katelynn Carey, Jaden Brunnemer, and Shane Rippe.
Lindsay Tasos (right) greets the Food For Ameraica Award finalists, (right to left) Rhett Taylor, Okemah FFA and Skyler Richardson,Vinita FFA.
For two days every May, downtown Oklahoma City is awash in blue and gold. Thousands of Oklahoma’s bright FFA students, their parents and advisors descend on the Cox Convention Center for Oklahoma’s FFA Convention and you can see blue and gold jackets any direction you look. okPORK is involved with FFA Convention through a career fair booth, meal sponsorships, proficiency award sponsorships and just generally cheering on the accomplishments of this great organization. okPORK grants award money for the Swine Placement proficiency award and the Food for America promotion award. The 2017 finalist for the Swine Placement award are Jaden Brunnemer, Stillwater, Katelynn Carey, Harrah, and Shane Rippe, Fairview. Students from the Okemah, Vinita, and Waynoka FFA chapters were the finalists for the Food for America Pork Promotion Awards. “okPORK has a long-standing commitment to support FFA students who are working hard on their swine projects,” said Roy Lee Lindsey, okPORK Executive Director. “We know these students are the future of our industry and it’s important for us to support and encourage them along the way.” okPORK sponsors the meals for the Award Winners and Stars Luncheon, State Officer Candidate Breakfast and the Honorary and VIP dinner. Guests at these meals enjoyed pulled
pork sandwiches, pork loin and of course bacon thanks to okPORK’s contribution. At the career fair, okPORK’s booth featured fun items to dress up in for a photo booth, cute pink squeeze pigs, colorful okPORK ink pens and information about the Youth Leadership Camp. Our booth quickly became a fun place to stop for a photo and grab one of the cute pigs which were convenient conversation starters about the programs okPORK offers to FFA students. You can see some of the fun photos below. One of the most exciting moments of this year’s FFA Convention was when the Regional Food Bank of Oklahoma announced that Oklahoma FFA students had contributed over 1 million protein sticks to their backpack programs. The contributions come in the form of donated swine and beef projects at the end of the spring show season. The pork sticks are put into backpacks that go home from school with students who may not have adequate access to food over the weekend. “It is inspiring to work with so many students who are committed to ensuring children have enough to eat over the weekend,” said Katie Fitzgerald, CEO of the Regional Food Bank of Oklahoma. “Their compassion and generous support provide hope, in the form of much-needed food, to chronically hungry children across Oklahoma.” •
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okPORK feeds more than 150 linemen during the January ice storm
This past January at the Woodward fairgrounds, okPORK and Smithfield Foods worked together to feed the working linemen in northwestern Oklahoma. The linemen received pork burgers, baked beans, homemade chips and cookies. All the food was donated by okPORK. When the ice storm struck Oklahoma, there were more than 10,000 people that lost power, including local Smithfield hog operations in Woodward, Harper, Ellis and Beaver Counties. Northwestern Electric Cooperative provides meals and laundry services to the working linemen. “NWEC has brought power crews and linemen from all over the country to help get power back on,” Cathy Vaughan, Smithfield Safety and Communications Coordinator, said. “We have guys eating here from Louisiana, Missouri, Texas, Georgia, Oklahoma and Mississippi. We thought it would be a great opportunity to come out here and feed these guys tonight to honor their hard work and with the help of okPORK this turned out to be a great event.” okPORK employees that were present at the event 24 |
included Lloyd Hawkins and Lindsay Tasos. “We felt like this was a great opportunity to say thank you to the linemen that have worked so hard to get power back on for our fellow Oklahomans,” Hawkins said. “Thankfully there are only about 200 people without power now and these linemen are going to work until the area is fully powered.” If you would like to read more about okPORK’s support opportunities and get more information on the Oklahoma Pork Council, visit www.okpork.org. •
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in FFA Proficiency O
klahoma Pork Council’s Youth Leadership Camp offers an experience of a lifetime. High school students get the opportunity to tour commercial farms, processing plants, discuss industry importance, learn video and interview skills, visit with state legislators, and even get to evaluate and harvest their own animal with their small groups. The students gain skills that can help them with internships, college decisions and even winning awards like the FFA District Star Award. It is no surprise that YLC Alumni are out doing great things for the Oklahoma FFA Association. In fact, okPORK looks forward to seeing at least one YLC Alumni receive such a prestigious honor and this year three were fortunate enough to be named District Starts.
Hayes Maher – Northwest FFA District Star in Agriscience
Hayes Maher, YLC 2016, represents the Mooreland FFA Chapter in the Northwest District. Maher’s project included studying the amount of greenhouse gasses that were emitted by cattle compared to their weight gain. “The first thing we did was split 14 Red Angus heifers into two groups of seven and then I separated them into one high protein diet and one low protein,” he said in an interview with Ron Hays. “I then released them to a machine that measured their greenhouse gasses.” “My project goes much further than my actual project,” he said in the interview. “I had a job with the USDA and I helped other scientist with their projects as well as assisting with herd management.” Maher said the experiment taught him more than he expected and allowed him to experience animal nutrition in a different way than before. “I learned that the way an animal looks on the outside is merely just a small piece of the puzzle when trying to understand the inner workings of an animal’s biology,” he said. After graduating high school Maher plans to attend Oklahoma State University with the hopes of becoming and Agricultural Engineer.
Nicole Stevens – Southwest District Star in Agriscience
Nicole Stevens, YLC 2015, represents the Yukon FFA Chapter in the Southwest District where she has completed more than 10 agriscience projects since first joining FFA in the
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8th grade. Steven’s project included finding an effective and cost-efficient alternative to building insulation. “Organic insulation has definitely been my favorite project, she said in an interview with Ron Hayes. “We tested three types of insulation: soybean spray foam, recycled cotton and manmade fiberglass.” Steven recalls that her project began when she was working in the shop of her ag-mechanics class. A piece of insulation from the building fell from the ceiling and onto a classmate’s head. Steven’s took note and noticed the condition of the insulation was in bad shape and close to 60 percent of it was missing. After testing the insulation Steven’s concluded that the soybean based spray-foam was not only the most efficient, but it would save her school money in the years to come. After graduating high school, Stevens plan to attend Oklahoma State University to purse a major in Agribusiness with an option in Pre-Law.
Halie Clark – Southwest District Star in Production Agriculture
Halie Clark, YLC 2016, represents the Mangum FFA Chapter in the Southwest District. Clark’s project includes a diversified livestock operation that has helped teach her about the proper care for livestock as well as producing protein. Clark started her project at the age of five and followed in the footsteps of her older brother by joining FFA. She started with beef and then continued with swine and sheep throughout the years. Today, Clark’s operation consist of a herd of 5 calves and four sows and while working with animals is its own reward, she has also enjoyed the human aspects of farming as well. “I just enjoy working with the animals and being around my family,” Clark said in an interview with Ron Hays. “I have learned leadership and helped out younger members follow in my footprints just like I did with my brother.” After graduating high school, Clark plans on attending Murray State College to become a vet-technician and to participate on the swine show team. okPORK is proud of their past camp participants and looks forward to seeing them winning awards like these every year. •
Halie Clark, Mangum, Oklahoma
Nicole Stevens, Yukon, Oklahoma
Hayes Maher, Mooreland, Oklahoma | 27
901 N. Lincoln Blvd., Suite 380 Oklahoma City, OK 73104-3206
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Carolina Country Style Ribs Prep: 15 min | Cook: 60 min | Serves 6 Ingredients 1 - 2 pounds boneless country style ribs 2 cups apple cider vinegar 1 cup cold water 2 tablespoons vegtable oil 2 tablespoons molasses or 1/4 cup firmly packed brown sugar 1 tablespoon kosher salt 1 1/2 teaspoons crushed red pepper 1/2 teaspoon cayenne
Cooking Directions Place ribs in a large bowl or resealable plastic bag, set aside. In 4-cup glass measure, stir together vinegar, water, oil, molasses, salt, red pepper flakes and cayenne pepper until salt is dissolved. Remove 1/2 cup marinade; set aside. Add remaining marinade to ribs; seal bag and marinate for 4 - 6 hours in the refrigerator. Remove ribs from marinade; discard marinade. Prepare medium-hot fire; grill ribs over indirect heat for 50 to 60 minutes or until pork is tender and the internal temperature reaches 160ยบ F. Baste ribs twice with reserved sauce mixture during last 15 minutes of grilling.
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