Pig Tales Issue 4 2021 by Kansas Pork Association

Issue 4 2021

IG TALES

The Official Publication of the Kansas Pork Industry

Herbed Pork Ribeye Roast

See page 14 1

contents Pig Tales • Issue 4 • 2021

In this issue 7

Advertisements

Bacon Ambassador Program

10 Ibotta Campaign 12

KSU Swine Day Recap

12 13

Neil Dierks Scholarship Advertise in Pig Tales

Fall Virtual Field Trip Summary

16 Swine Profitability Conference 17 Winter Recipe Rundown

In every issue 4 6

President’s Message Industry News

19 Recipe

Ibotta Campaign - Fall Recap

Pork Ribeye Roast On the cover: Herbed See page 14 for the recipe

Kansas Pork Association 2601 Farm Bureau Road Manhattan, KS 66502 Phone: 785-776-0442 Fax: 785-776-9897 www.kspork.org kpa@kspork.org

President-CEO Tim Stroda tims@kspork.org Director of Communications Madison Andrade madisona@kspork.org

2021 KPA Board of Directors Chairman: Jason Hall- Elkhart Doug Claassen- Whitewater Ryan Feely- Scott City David Hartter- Sabetha Curt Haverkamp- Bern Kenton McKee- Goff Megan Potter- Abilene Emily Roush- Lebanon Michael Springer- Neodesha Jim Nelssen - Kansas State University

Pig Tales is the official publication of the Kansas Pork Association. The publisher cannot guarantee the correctness of all information or absence of errors and omissions, nor be liable for content of advertisements. We reserve the right to edit or refuse all materials. KPA does not guarantee or endorse the performance of any products or services advertised within the publication. All Pig Tales inquiries should be directed to the Kansas Pork Association, 2601 Farm Bureau Road, Manhattan, KS 66502; www.kspork.org.

President’s Message Tim Stroda, President/CEO

First Step Towards Measuring Sustainability The Kansas Pork Association has joined the National Pork Board in providing a new program which will help Kansas pig farmers capture the progress and improvement your farm is making toward becoming more environmentally sustainable. Following a pilot project in the state in 2021, funding has been secured to enroll over 30,000 acres in Kansas into a new Pork Checkoff program utilizing On-Farm Sustainability Reports during 2022. Third-party expert Sustainable Environmental Consultants (SEC), will work directly with you to make data collection and aggregation quick and efficient. The third-party verification system is an integral component to the program. It provides an unbiased baseline measuring the practices which are occuring at the farms. Once this baseline is set, work can begin to see how additional practices would affect each farm. KPA will only have access to the Kansas aggregate data. The National Pork Board will have access to the overall aggregated data. The largest benefit of this program is to help you make better decisions on your farms. However, your state and national organizations can use the aggregate impact of what you are doing on your farms to help advocate for the industry. Help us tell your story by calling me at the KPA office - (785) 776-0442. I will answer any questions and set up a call with SEC to get you started in the program.

Continued information:

For this flyer, contact madisona@kspork.org. For more information on sustainability reports, email tims@kspork.org. 5

Roy Henry Named 2021 K-State Animal Sciences and Industry Distinguished Alumnus Roy Henry, a hog farmer and past board member of the Kansas Pork Association, was recognized as the 2021 K-State Animal Sciences and Industry Distinguished Alumni on December 6th. From Longford, Kansas, Roy received his degree in 1972 from the Department of Animal Sciences and Industry at Kansas State University. Upon graduation, he spent most of his career raising hogs and growing crops on the family farm. In 2000, he developed one of the first privately-owned genetic seedstock boar multiplication sites in North America. He partnered with Pig Improvement Company (PIC) to raise terminal boars that were merchandised for commercial producers throughout the U.S. and internationally. He remained in partnership with PIC producing seedstock until 2014. “Roy has been a selfless giver of his time and knowledge at local, state, and national levels,“ says Joel DeRouchey, K-State ASI professor. “Roy is engrained in the qualities that would represent this award to the highest degree and confer the true meaning of a distinguished alumnus award for our Animal Sciences and Industry Department at K-State.“ Understanding the importance of exposure to modern swine production but not being able to offer farm tours, Henry developed on-farm YouTube videos to be used by classrooms and the public to develop more knowledge about modern swine operations. Not only has he served as a past member of the Kansas Pork Association Board, but has also been on the National Pork Producers Council Board and National Pork Board. Henry is currently serving on the K-State Livestock and Meat Industry Council Inc. Board. He has always been a strong advocate for student training at the K-State Swine Teaching and Research Center. Roy and his wife, Linda, still reside in Longford where they are currently operating a commercial swine herd with a recently completed 5,000 head sow facility with their son, Marc, and his wife, Kate. Article and photo courtesy of the KSU ASI department. To read more, visit asi.kstate.edu/news/21_DistinguishedAlumnus.html

For free 24/7 support, call 1-800-447-1985 www.kansasagstress.org

s r o d a s s a Amb

The Bacon Ambassadors are a group of social media influencers who promote different recipes involving pork. Over the last year, they have posted the most delicious recipes that have garnered likes, impressions, reach and engagement, and each of these have different meanings. Here is a brief rundown on some social media lingo: Likes are how you react to a post, while engagement includes if you react to the post with a like, comment, share, or save. Impressions are the amount of times an audience see‘s a certain post, which goes hand-inhand with reach, which includes how many different audiences have seen the post outside of our normal group.

Just within this last year, our influencers have garnered about 60 million impressions, 5.8 million reaches, and 477,402 engagements, and those numbers continue to grow. Our influencers range in size and scope of their pages, with some having 5,000 followers, to 750,000 followers. “Followers“ are people who follow along with what our influencers post, this then translates to more engagement towards our social media and website pages.

Our 13 influencers create buzz around the flavors and versatility of pork. Posts include the hashtag, #BaconAmbassador, which allows KPA to track the reach and engagement, as mentioned previously, of the content created for this program. Some of the featured recipes include pork smash burgers, sweet & sour pork with pineapple stir-fry, pineapple cherry bourbon glazed double smoked ham, and all of the burnt end recipes you can imagine. Some of the highlighted cuts of pork used are tenderloins, pork belly, pork shoulder, pork chops, ribs, and ground pork. There‘s even some tomahawk pork chops in the mix! With this campaign, not only have we been able to dive more into the realm of the increasingly-popular social media realm, but also put some new, delicious recipes into our cookbooks. This program is proudly sponsored by Kansas Pork Association, Kansas Corn Commission, Iowa Pork Producers Association, and National Pork Board.We hope you take the time to view all of the hard work our influencers put into their recipes and posts to give you some fun and fresh flavors!

Follow our #BaconAmbassadors! @vertsmoke

@overthefirecooking

@girlcarnivore

@bbqandbottles

@bamagrillmaster @girlscangrill

@livefirerepublic @chefqsoto @grillnation

tony_and_maribel @grillinfools

@learningtosmoke

@seattlebutcherswife 9

Kansas Pork Media Campaign What is it? Ibotta is a free cash back rewards and payments app that gives you real cash for everyday purchases when you shop and pay through the app. Ibotta provides thousands of ways for consumers to earn cash on their purchases by partnering with more than 1,500 brands and retailers. When was it? Kansas Pork Association has run two campaigns with Ibotta in 2021. There was a Spring Campaign with Any Brand Pork Shoulder, and our Fall Campaign ran in the month of October for Any Brand Ground Pork. This program was sponsored by the Kansas Pork Association, Kansas Corn Commission, and National Pork Board. Why is this important? Kansas Pork Association continuously looks for ways to connect the consumer to the producer. With Ibotta, we have been successfully able to calculate key learnings and insights to get a better read on what the consumer is looking for. In order to receive the coupon, they must complete a type of engagement, either watching a short video on pork, answering a question aboutpork, or downloading a recipe including pork.

This is an example of what the Ibotta app looked like on a mobile device with our October campaign.

Our Fall campaign gave consumers an opportunity to earn $0.10 cash back on any brand of ground pork. In total, we had about 392,000 total unique engagement completions, about 96,500 influenced purchasers, which are customers who fully completed the engagement (downloaded the recipe) and bought pork, with a total of 246,489 total units of pork bought by influenced purchasers. One of the key takeaways was awareness of the campaign and how our campaign of any brand ground pork influenced purchasers. There was an average engagement completion rate of 98.53%, with the top states being Texas, Florida, and California. Most of our engagements came from Walmart at 33%. Other retailers with completed engagement was Kroger, Publix, and Food Lion. When we look at our media overview, it shows an average of 14,000 engagements completed per day, which in turn equates to the completion rate percentage. As a whole, Ibotta has drastically increased the awareness of pork products in multiple retailers, as the data proves. With the implementation of a question or recipe, it gives the consumer more options and shows multiple ways that they can utilize pork in their everyday meals.

This map shows where engagements were being made in the U.S. 11

2021 KSU Swine Day

The 2021 KSU Swine Day took place on Thursday, November 18th at the KSU Alumni Center. There were over 450 producers and allied industry representatives from 17 states in attendance, along with Kansas State University students, faculty, and staff. The Kansas Pork Association was a sponsor of the event. Thirty-seven exhibitors along with 16 sponsors shared their new technology during the trade show and were complimentary of the opportunity to interact with pork producers and students. During the day, there were presentations from K-State faculty and graduate students on applied research findings, and two KSU Alumni, Dr. Roger Main and Dr. Jon De Jong. The 2021 Swine Day Report contained 53 research papers summarizing 57 experiments which in total utilized 55,579 pigs. The report along with videos can be found at www.KSUswine.org.

Pork Industry Foundation Launches Scholarship to Honor Past-CEO Neil Dierks The National Pork Industry Foundation, a nonprofit research adn educational organization led by pork industry leaders and manages by the National Pork Producers Council, has lauched the Neil Dierks Scholarship to honor NPPC‘s long-time CEO, who is retiring at the end of the year. The $5,000 scholarship will be given annually to a college student pursuing a graduate degree at a land grant university in a field related to the pork industry. The new scholarship program compliments the Lois Britt Memorial Pork Industry Scholarship, which the National Pork Industry Foundation sponsors along with the CME group. For more information on the Neil Dierks Scholarship and on making a contribution to the National Pork Industry Foundation, visit https://nppc.org/programs/scholarship 12

Advertise with

IG TALES P

The Official Publication of the Kansas Pork Industry

Pig Tales is a four color, quarterly magazine published by the Kansas Pork Association. From event features to board reports and recipes to showcasing how to get involved, it‘s content focuses on industry news from the state to the national level. No other magazine in Kansas speaks to the Kansas pork industry like Pig Tales. The need to inform Kansas pork producers is a priority for our Association, but we need your help. Please consider advertsing with Pig Tales as an avenue to get connected with our producers.

Readership includes... 400+ Kansas Pork Producers 150+ Allied Industry Supporters 150+ complimentary persons including extension and university staff

Issue Issue Issue Issue

Publishing Dates Ad Closing Dates 1 February 1st January 12th 2 May 1st Feb. 20th 3 August 1st June 20th 4 Nov. 1st Oct. 10th

Interested in advertising? Please contact us! Madison Andrade, KPA Director of Communications madisona@kspork.org 13

Fall 2021 Virtual Field Trips Sponsored by Kansas Pork Association and Kansas Soybean Commission Monday, October 25th, 9 am & 10:30 am Extra Session - Monday, October 25th at 2 pm Tuesday, November 2nd, 9:30 am & 10:30 am

We had 53 classrooms participate in the Virtual Field Trip sessions.

1,028

We had approximately 1,028 students tune in and participate on Zoom.

50+

We had approximately 50+ questions asked by the students and answered by the Springers and Roushs.

Teachers responded in the post-evaluation with comments regarding the program. 100% of responses were positive and state they hope VFTs are continued in the future.

“I thought it was great. My students loved it too! Thank you so much for the opportunity!“ “I thought it was a great set-up. I appreciated the chance for each class to ask a question!“ 14

According to the post-evaluation, 100% of teachers either agree or strongly agree that the field trips were explained in an organized manner, that their students learned a lot and enjoyed it,and that they would participate again. Our post-evaluation is sent in order for us to get a better understanding of our program through the eyes of teachers and students. This is beneficial to see what to do in future VFTs.

We had classrooms join from Arkansas, Pennsylvania, and Texas, with the majority being from Kansas. The types of materials that were sent out to students included barn tour pamphlets, pig hats, Kids Connection workbooks, pig puzzles, recipe books, as well as I Heart Pork stickers. In the post-survey, teachers stated they utilized all of the materials received. By reading more about hog production in the pamphlets and flyers sent, this also helped students develop thoughtful questions. Our Virtual Field Trips are designed to be interactive and full of learning, with students being able to ask a multitude of questions to get a feel of what its really like to be a Kansas pig farmer. With those questions comes increased knowledge and awareness of our industry with a bright future for Agriculture as a whole.

Email madisona@kspork.org for more information

Kansas State University Schedules Swine Profitability Conference for February 8th The 2022 Kansas State University Swine Profitability Conference is scheduled for February 8th at the Stanley Stout Center in Manhattan. The conference will feature speakers from multiple swine-related businesses and organizations, which include Joe Kerns, the CEO/Founder of Partners for Production Agriculture at New Horizon Farms and will address the U.S. Global Meat and Pork Outlook, as well as Dr. Daryl Olsen, Aubdon-Manning Veterinary Clinic, who will talk about the growth and success within the swine industry, and this is just naming a few. The conference will take place at the Stanley Stout Center, 2200 Denison Avenue. Registration is $25 per participant and due by January 28th. Attendees can register at the door for $50 per participant. More information, including online registration, is available at KSUswine.org or contact Lois Schreiner at 785-532-1267 or lschrein@ksu.edu.

Customized apparel available for Kansas pig farms Earlier this year, KPA launched Realbacon.com, a website created for bacon lovers across the world. As part of this, the website offers bacon-themed apparel and accessories for sale. The merchandise is sourced through a print-on-demand system that allows the KPA to offer an ever-changing group of designs as well as custom orders. If your farm would like to personalize one of our designs, please let us know. With this system, the merchandise is made as ordered in the sizes you need. Contact madisona@kspork.org for more information on having custom shirts made.

Model Pig Barns Our interactive barns are a great teaching tool for any age audience and are ideal for school visits, open houses, county fairs or agriculture awareness meetings! Reserve for your community event by contacting madisona@kspork.org. 16

Winter Recipe Rundown

Winter recipe inspiration straight from the kitchens of a few #BaconAmbassadors! From @girlscangrill - Christie Vanover Ingredients: • Pork shanks • Pork seasoning of choice • Cumin • Salt • Pepper • 1 onion, chopped

Birria Tacos • • • • •

Bay leaves Garlic, minced 2 dried guajilo peppers 1 14 oz. can diced tomatoes 1 can water

Directions: 1. Season pork shanks and sear on all sides. Remove them from the pan and sautee onions and garlic. 2. Return meat to the pot and add peppers, tomatoes, water, bay leaves, and a tsp of salt. 3. Set pressure cooker for 40 minutes. After timer goes off, allow steam to release naturally for 20 minutes. 4. Remove meat, peppers, and bay leaves from the pot and strain some fat from the liquid. Shred meat and set aside. Puree the peppers with 1/2 cup of water and return chili sauce to the pot of liquid. 5. Dunk flour tortillas in liquid and fill them with the shredded pork and cheese before frying. Enjoy!

From @learningtosmoke - Dan Phelps Ingredients: • Pork loin • Olive oil • Salt

Easy Smoked Pork Loin • • •

Pepper Seasoning of choice Apple juice

Directions: 1. Preheat grill to 250° with indirect heat. 2. Rub pork loin with olive oil and seasoning. 3. Put on the grill until internal temperature reaches close to 145°, which is approximately under 3 hours. 4. Spritz occasionally with apple juice. 5. Rest for 30 minutes, then slice and serve!

From @seattlebutcherswife - Misty Banchero

Honey Glazed Apple Cinnamon Pork Loin

Ingredients: • 1 pork loin • 2 honeycrisp apples • 8 cloves of garlic, sliced • 2 onions • Apple juice (in spray bottle) • Honey (1/2 cup to brush on)

For the seasoning: • 1.5 tsp salt • 1 tbsp cinnamon • 1 tsp smoked paprika • 1.5 tsp garlic lovers seasoning • 1.5 tbsp pumpkin pie seasoning

Directions: 1. Cut the loin in half to fit in pan. Mix all seasonings in a bowl and coat loin in the rub. 2. Slice apples thin enough to slide into the pork loin. Cut slits halfway down, about an inch apart on top of the loin and insert apple slices. Slice onions and garlic thin and place along the bottom of the pan along with the rest of the apple slices. Briefly sear the bottom of the loins, then place them on the cast iron pan along with the onions and garlic. Spritz with apple juice if it looks dry in spots. Spritz the bed of apples, onions, and garlic occasionally and stir to make sure they are cooking evenly around the exposed sides. When the loin hits 120°, brush the top with honey and it will melt over the loin. Remove the pork loin when it hits 145° and the onions and apples are tender.

3. 4. 5. 6. 7. 8.

From @learningtosmoke - Dan Phelps Ingredients: • 8 strips of bacon • 1/4 cup of brown sugar • 1/8 cup of maple syrup • 2 tsp BBQ rub

Bacon Candy

Directions: 1. Preheat grill to 275° over indirect heat with hickory or apple wood. 2. Lay strips of bacon on parchment paper. Apply maple syrup, brown sugar, and rub on one side. Flip bacon over and repeat process. 3. Place strips of bacon on cooling rack and put on grill for 40-45 minutes or until desired doneness. 4. Remove, let cool to room temperature. 5. Serve it up!

Herbed Pork Ribeye Roast Ingredients: - 1 8-rib pork ribeye roast, frenched - 4 TSP dried thyme - 1 1/2 TSP salt - 1 1/2 TSP pepper

- 8 cups cauliflower florets (about 1 large head) - 4 shallots sliced - 3 slices of bacon cut into 1/4-inch slices

Directions: 1. Preheat oven to 375 degrees F. 2. Arrange one oven rack in the lower third of the oven and one in the upper third. 3. In a small bowl, combine thyme, salt, and pepper. Set 2 TSP of herb mixture aside, then sprinkle remaining mixture on all sides of the roast. 4. Place pork, fat side up, in a shallow roasting pan, then place on the lower rack in the oven; roast until the internal temperature reaches between 145 F to 160 F. (1 1/2 - 1 3/4 hours) 5. About 30 minutes before the pork is done, in a large bowl combine cauliflower, sliced shallots, and reserved herb mixture. Transfer to rimmed baking sheet and sprinkle bacon on top. Place baking sheet on the upper rack in oven, and roast until cauliflower is tender and bacon is browned, about 40 minutes.

For more recipes, visit eatpork.org! 19

PIG TALES

The Official Publication of the Kansas Pork Industry

Kansas Pork Association 2601 Farm Bureau Road Manhattan, KS 66502 ADDRESS SERVICE REQUESTED

Support the Association by becoming a member or advertising in Pig Tales! Become a member today! Visit our web site, www.kpa.org or call the KPA office at (785) 776-0442 to get a membership or industry partner form. For advertising rates, sizes and deadlines, please contact the KPA office at (785) 776-0442 or e-mail kpa@kspork.org.