P
Issue 3 2018
IG TALES
The Official Publication of the Kansas Pork Industry
Fa rm Food Tou r See page 6
Pork Chop Open Golf Tournament
18-hole 4-man Scramble Friday, August 17, 2018
Registration: 9 a.m. Shotgun start: 10 a.m. Meal provided after tournament
Colbert Hills
5200 Colbert Hills Drive Manhattan, KS 66503 www.colberthills.com
$300 per team
Includes cart, green fee, meal & gift Return registration form by August 3.
Sponsorship Opportunities Available Contact KPA for more information. 785-776-0442 or kpa@kspork.org
Pork Chop Open Registration Form Team Captain: Address: Phone: Email: Names of Team Members: 1. 2. 3. 4. Number of Meal Reservations:
Registration Cost: $300 Per Team (includes cart, green fee, meal & gift) Check must accompany form and sent to: Kansas Pork Association 2601 Farm Bureau Road Manhattan, KS 66502 Please Return By August 3
contents Pig Tales • Issue 3 • 2018
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5
Keeler to retire
6
Farm Food Tour
6
Barnyard Babies Family Festival
7
Bacon Ambassadors
7
Wellness Workshops
8
Grilling tips live video
8
Most innovative pork product
9
KNC and KSAND events
10 Thank you’s 10 FFA Discussion Meet
In every issue 4
President’s Message
12 Industry News 14 Recipe
5 On the cover:
15 PQA Plus
Dietitians and bloggers attend the annual Farm Food Tour. See page 6 for more.
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 Consumer Outreach Jodi Oleen jodio@kspork.org Director of Communications Kim Hanke kimh@kspork.org
2018 KPA Board of Directors Chairman: Scott Pfortmiller- St. John Jason Hall- Elkhart David Hartter- Sabetha Kenton McKee- Goff Megan Potter- Abilene Emily Roush- Lebanon Art Sauder- Great Bend Chuck Springer- Independence 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
#ConnectingKansas:
KPA supports improving cell coverage As technology advances in agriculture, cellular coverage is going to become increasingly important to the success of our farms. The KPA hopes you will support an effort that is just beginning. Kansas Farm Bureau (KFB) was recently granted a waiver from the Federal Communications Commission (FCC) to challenge the legitimacy of coverage maps from various major cellular carriers in Kansas. “Coverage maps of Kansas indicate there is virtually full coverage by at least one cell phone carrier in the state,” says Rich Felts, Kansas Farm Bureau president. “But we know this isn’t the case from our experience with dropped calls and slow downloading and uploading speeds in rural areas of our state.” The FCC is providing $4.53 billion in support over 10 years to primarily rural areas that lack unsubsidized 4G Long Term Evolution (LTE) service, according to the FCC website. Because the coverage maps of Kansas indicate there is service available from one carrier or another, KFB is seeking help from Kansans to show the lack of reliable cell phone coverage exists. “Every Kansan deserves high-speed service no matter where they live,” says Felts. “From emergency services to advances in educational opportunities to precision agriculture, urban and rural areas alike depend on fast and reliable wireless service.” Speed tests throughout the state will be required for Kansas Farm Bureau to show the FCC necessary data. “This is where we need help from Kansans,” says Felts. “These speed tests are an integral part of being considered for the grant dollars provided by the FCC. To show our need for reliable cell phone coverage, we need to prove it’s an issue.” Speed tests can be run by downloading the FCC Speed Test App in the Google Play store or the Apple App store. Install the app on your phone, then turn off Wi-Fi and enable GPS or Location Services. Run the test between 6 a.m. and midnight, and you must be outside. For more information about the challenge and how to run the speed test, please visit www.kfb.org/ ConnectingKansas.
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Keeler to retire from Kansas GOLD
KPA Chairman Scott Pfortmiller presents Garry Keeler with a token of appreciation for Keeler’s years of service to KPA and Kansas GOLD.
“Garry’s expertise and personality were a perfect fit for Kansas GOLD. He has always worked to find solutions for farmers in a professional manner. The KPA appreciates his service and wishes him well.” -Tim Stroda, KPA President/CEO
Kansas GOLD Coordinator Garry Keeler will be retiring this summer after serving the program since its inception in 2004. Keeler has also been involved with the Kansas Pork Association in other capacities, including serving as a volunteer for promotional events over the years. Keeler graduated from Kansas State University in 1966 with a bachelor’s in animal science and went on to earn a master’s degree in swine management. He served as an extension agent in Washington County from1967-1990 and Douglas County from 1990-1998. After retiring from extension, Keeler worked for the Kansas Department of Agriculture developing nutrient management plans until joining GOLD in 2004. “Garry’s expertise and personality were a perfect fit for Kansas GOLD,” said Tim Stroda, KPA President/CEO. “He has always worked to find solutions for farmers in a professional manner. The KPA appreciates his service and wishes him well.” During retirement, Keeler plans to travel, watch his grandkids play sports and work on restoring his 8N Ford tractor. “It has been a joy and a learning experience to work with the Kansas swine producers over the past 14 years,” Keeler said. “The producers enrolled in the Kansas GOLD program have made it a success.”
In addition to working for Kansas GOLD, Keeler served as a volunteer for KPA promotional events for many years. His favorite events to help with include the KSU Press Box feed, working the pork stands at the Kansas State Fair and the pork promo at the KSU football games. “It is just amazing when you witness people tasting pork and realizing what a great flavor it has,” Keeler said.
PIG TALES • 5
Farm Food Tour visits Elanco and Monsanto The annual Farm Food Tour continues to see positive changes in consumer opinions regarding farming practices in America. The three-day tour hosted ten bloggers and dietitians, and included stops at Elanco Animal Health, Monsanto’s research facility and Central Missouri Meat and Sausage. Topics covered included antibiotic and hormone use in food animals, GMOs, bee health and meat processing. Pig farmer Emily Roush of R Family Farms also attended the tour and sat on a farmer panel at Monsanto to talk about Emily Roush, left, of R Family Farms, Lebanon, attended the Farm modern pig farming. Food Tour and also served on a farmer panel at Monsanto to answer Attendees were given surveys before and after the tour to questions about modern pig farming. determine how informed they are on these topics and guage their change in attitude. The FFT is sponsored by The Kansas Soybean Commission, Kansas Farm Bureau and KPA. How concerned are you about the use of antibiotics to keep animals healthy? Not at all concerned
Post-Tour Average
Very Concerned
Pre-Tour Average
How concerned are you about humane treatment of farm animals?
Very Concerned
Not at all concerned
Post-Tour Average
Pre-Tour Average
Festival allows families to experience life on a farm The Kansas Pork Association was a sponsor of the Barnyard Babies Family Festival at the National Agriculture Center and Hall of Fame in Bonner Springs in April. The annual event allows attendees to experience life on a farm, including seeing baby animals, meeting a farmer, seeing inside of tractors and combines, a pedal pull contest and more. Kids were also given “barnyard bucks” that they could redeem at the kids market for a piece of fresh produce. This year’s event brought more than 5,300 people. 6
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Kids were given “barnyard bucks” that they could redeem at the kids market for a piece of fresh fruit.
Influencer program seeing impressive results
The Bacon Ambassadors social influencer program launched earlier this year by KPA has garnered impressive numbers so far. The program is partnering with online bloggers to grow and engage KPA’s Instagram, Facebook and Pinterest following, while creating relevant content for eatpork.org. To date, #BaconAmbassador posts have had a total reach of 1,279,996, and over 2,521,417 impressions served. Over 206 posts have been made with the hashtag, from 41 users. In addition, KPA’s Instragram has grown by over 6,000 followers and is fast approaching its goal of 10,000 followers. Search #BaconAmbassadors on Instagram and Facebook OR follow these influencers: Girls Can Grill @girlscangrill Hey Grill Hey @heygrillhey Over the Fire Cooking @overthefirecooking BBQ and Bottles @bbqandbottles Girl Carnivore @girlcarnivore A Bachelor and His Grill @bachorsgrill Born 2 Fry @born2fry Tony and Maribel @tony_and_maribel The Grillin’ Fools @grillinfools Kim Salistad @kimbly2013 This Jew Can Que @ThisJewCanCue
KPA sponsors school wellness workshops
Earlier this year, The Kansas State Department of Education (KSDE) hosted six regional workshops entitled School Wellness: Action. The workshops focused on encouraging and assisting Kansas schools in taking action to implement modeling level wellness policies. The Kansas Pork Association was a sponsor of the workshops. Participants learned how wellness is incorporated into accreditation, discussed best practices in promoting wellness within the school and community and heard from several community partners on resources available to help take their wellness policies to the next level to create a healthier school environment. Students in attendance took part in special, student-focused breakout sessions encouraging them to take an active role in their district’s wellness committee. One specific area discussed from the Kansas School Wellness Policy Model Guidelines was Farm to Plate. KSDE, along with several community partners, featured resources to encourage implementation of farm to place policies and practices within the school. Participants were taken on two virtual farm tours, provided by KPA and the Midwest Dairy Council, to promote that farm to plate doesn’t just mean fruits and vegetables. Workshop attendees also enjoyed a meal, prepared by the local school district in most locations, featuring Kansas pork and sponsored by KPA. PIG TALES • 7
KPA hosts grilling tips session The Kansas Pork Association hosted a live session on the Kansas Farm Food Connection (KFFC) Facebook page featuring blogger Scott Thomas from The Grillin Fools. The session covered tips for grilling the perfect pork chop, as well as tips for brats and ribs, and encouraged consumers to choose pork for the upcoming grilling holidays. Thomas is also one of the influencers currently promoting pork through KPA’s bacon ambassador program. (See page 7 for more details on this program). Viewers watching live also had a chance at winning a $100 gift card. The Facebook Live session is one in a series of sessions being planned by KFFC that will feature different commodity groups each time. KPA is one of eight Kansas ag organizations that make up KFFC.
Pork patty entry wins innovative pork award Krehbiel’s Specialty Meats’ steak house pork patty entry earned them the Most Innovative Pork Award at the 2018 Kansas Meat Processors Association Meat Product Show. The $250 award is sponsored by the Kansas Pork Association and is given based on qualities such as appearance, texture, color, aroma, flavor and commercial potential of the products. Krehbiel’s generously donated the $250 award check back to the KMPA/KSU Meat Science Student Scholarship fund. “This was a very nice gesture to help students interested in meats,” said Dave Schafer, KMPA Executive Director. “Thanks again to the pork producers of Kansas for providing this plaque and cash award to incentivize attempts to market interesting new pork products.” Krehbiel’s Specialty Meats is located in McPherson and is owned by Jeff Krehbiel and Zach Krehbiel.
CALL 785-776-0442 TO RESERVE THE BARN FOR YOUR EVENT! 8
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PIG TALES
Networking events keep food and farming conversation going Farmers and nutrition professionals gathered at Members of the Kansas Academy of Nutrition a unique social event prior to the Kansas Nutrition and Dietetics (KSAND) gathered for Vino & Council’s annual meeting in March. The preVinyasa, a networking event that preceded the conference event, Evening of KSAND annual conference in Corks & Colleagues, was held “The speed networking activity April. at the Liquid Art Winery and The evening included encouraged more organic Estate, Manhattan. yoga and “speed networking” conversation about food and KNC members enjoyed between nutrition farming than any other a spread of hors d’oeuvres professionals and Kansas accented by locally grown and exercise we’ve done with farmers and ranchers. During produced wines and ciders these groups before.” this exercise, everyone while participating in a round answered questions to get to of “speed networking” with -Jodi Oleen, KPA Director of know one another and learn farmers and ranchers. Consumer Outreach about Kansas agriculture. The activity involved After a few minutes each tables of 5-7 guests paired round, farmers and ranchers rotated to the next with a Kansas farmer or rancher. Everyone answered tables and started a new conversation with a questions to get to know one another and learn about different group of nutrition professionals. Kansas agriculture. After a few minutes each round, Farm Bureau also donated photos by Scott farmers and ranchers rotated to the next tables and Stebner to be displayed around the room for started a new conversation with a different group of attendees to see various types of farms. nutrition professionals. KSAND is the professional association for The KNC consists of Kansas professionals actively dietetic and nutrition professionals in Kansas. involved in nutrition education and promotion. The pre-conference event was sponsored by Their work takes place in colleges and universities, Missouri Pork Association, Kansas Farm Bureau, goverment agencies, cooperative extension, CommonGround Kansas and KPA. communications and public relations firms, the food industry, voluntary and service organizations and more. The pre-conference event was hosted by Kansas Farm Bureau, CommonGround Kansas and KPA.
Prior to their annual meeting, KNC members participated in a pre-conference event in which they were able to discuss food & farming with Kansas farmers and ranchers.
The pre-conference event and annual conference were joint meetings between KSAND and the Missouri Academy of Nutrition and Dietetics at the Kansas City Marriott in Overland Park. Missouri pig farmer Adam Dohrman, Sweet Springs, MO, pictured above, participated in the networking event to talk about food and farming.
PIG TALES • 9
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On behalf of the Rice County Farm Bureau Association, thank you for your recent donation to our 2nd Grade Ag Day. The students enjoy the ag education packets that are prepared and delivered to each classroom prior to the Ag Day. Each student benefits from these packets. Daily ag education lessons are given in the classroom to prepare them. Thank you again. -Susan Griffin, Rice County Farm Bureau Association
On behalf of the Women in Agriculture, “The Heart of the Farm” planning committee, we want to thank you for your sponsorship of pigs for goody bags for the state-wide event. We appreciate your generous donation. The event was a great success and our attendees have asked us to do this again in the future. We appreciate your interest in Conservation. -Dana Schmelzle, Nemaha Co. Conservation District
Thank you for sponsoring my district swine proficiency award. I enjoyed working with my sows and I am grateful that my work is recognized. Thanks again. -Colt Segarra
Thank you for the pork money Kansas students use to learn how to prepare pork at their homes or at future jobs. -Mrs. Alison Draut, FACS teacher, Northwest HIgh School & students
Your association works with communities, classrooms, youth programs and organizations throughout the year to support their endeavors and talk about pork. Now, they want to thank you. Discussion meet develops critical thinking, problem solving skills Kansas Pork Association staff volunteered as a judge during the state FFA Discussion Meet in April. The meet is an event designed to stimulate logical thinking, develop skills in communication and problem solving and engage FFA members in solutions for important topics of today’s agriculture industry. The competition brings four to six FFA members to the table at a time to discuss an assigned topic for 15 minutes. Participants are scored and ranked on their ability to introduce the topic, analyze the problem, identify solutions, think critically, engage others effectively and summarize the discussion accurately. Topics change each year, but focus on issues in crops, livestock, natural resources, ag education and FFA. 10 • PIG TALES
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PIG TALES or DAILY E-NEWS
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Issue 1 2018
From event features to board reports and recipes to showcasing how to get involved, KPA’s publications focus on industry news from the state and national level. The need to inform Kansas pork producers is a priority for our Association, but we need your help. Please consider advertising with Pig Tales or our Daily E-Newsletter as an avenue to get connected with our producers.
IG TALES
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650+ Kansas pork producers, allied industry supporters, extension & university personnel.
For more information or for a 2018 advertising packet, please contact the KPA office at 785-776-0442 or kimh@kspork.org.
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industry news Kansas State University to study effects of transportation on pigs Kansas State University researchers are planning a road trip later this year – actually about 40 of them – to learn more about what effect that transporting pigs has on muscle fatigue in those animals. They plan to follow trucks around the Midwest – specifically Iowa, Kansas, Missouri, Nebraska and Oklahoma – to measure the vibration in the trailers and the resulting stress that it may cause the animals. “Our concern is welfare of the animals, but you also have the concern about the loss to the industry,” said John Gonzalez, an associate professor of animal science. “You’re trying to help both sides; the animal number one, and the industry number two.” An estimated 120 million pigs are transported in the United States each year, or about 750,000 loads of pigs moving along roads and highways. Previous research has identified fatigue – thought to be caused by the constant shaking that the animals endure during transportation – as the cause of an estimated loss of .3 percent, or 360,000 pigs per year, according to Gonzalez. That’s equivalent to about 109 million pork meals lost per year, and just over $17 lost, per pig, by farmers – a total of $61 million lost by the pork industry. So Gonzalez and a team of K-State specialists aim to do something about it. They have received $125,000 from the Agriculture and Food Research Initiative, which is administered by the U.S. Department of Agriculture’s National Institute of Food and Agriculture, to gather data on how to make pigs more comfortable during transportation. The project was awarded as part of AFRI’s interest in animal health and well-being. “We are looking at different locations within the truck,” Gonzalez said. “Let’s say that we find out that the bottom level of the nose near the axle of the truck vibrates a lot more than the other compartments. So you can actually tell producers, ‘OK, these pigs that are at the far end of the hog house and will have to 12 • PIG TALES
walk a long way and be more fatigued than the guys that are close to the door, maybe you don’t put them in the nose of the trailer.’” The intent is to develop strategies for loading the pigs so those that might be more fatigued are not put where the vibration is strongest. “An analogy I usually give to people is that the effects of transporting pigs is much like when a homeowner uses a weed eater or a chainsaw or whatever you use that vibrates heavily, and then at the end, you have no strength in your hands,” Gonzalez said. Sarah Schuetze, who is pursuing the doctoral degree in animal science, will collect data on 40 loads of pigs that will be transported between now and the end of the year. Schuetze, who has already earned undergraduate and graduate degrees in biological and agricultural engineering, has designed a system that utilizes accelerometers that will be placed in the trucks to measure movement from side-to-side, forward-to-backward, and up-anddown. The measurements will help researchers understand differences, such as a bumpy ride along a county road compared to a ride along an interstate highway. Schuetze said the amount of data she will collect is vast: “We are taking 100 data points a second, over anywhere from a 3- to 4-hour load.” Once all of that information is gathered, Schuetze will then design and build a live simulator that researchers can use to test the effects of transportation and vibration in a controlled university setting. Eventually, the work can also include other animal species. In addition to Gonzalez and Schuetze, the project includes Kansas State University animal scientists Tim Rozell and Jason Woodworth; biological and agricultural engineers Dan Flippo and Ed Brokesh; and kinesiology professor Tom Barstow.
industry news Florida researcher awarded USDA grant to prevent influenza in pigs Two researchers with the University of Florida Institute of Food and Agricultural Sciences are one step closer to preventing flu in pigs and helping dairy producers get more milk for their buck, thanks to several grants from the USDA. John Driver and Tim Hackmann, both assistant professors in the Department of Animal Sciences, were awarded close to $700,000 in total from the USDA’s National Institute of Food and Agriculture. “This reflects the impact and potential of animal sciences research here at UF,” says Driver, who will use his $100,000 NIFA grant to further research into influenza, which causes large economic losses in the pork industry. He will collaborate with William Castleman in the UF College of Veterinary Medicine. Driver’s project focuses on a special immune cell known to have a role in battling flu. “We’re interested in harnessing immune cells called ‘natural killer T-cells,’ which are foundin pigs and humans. What makes them special is that, though they are very rare, they’re incredibly potent cells,” Driver says. “The idea behind this grant is to see whether activating these cells at a high level will make the animal more resistant to diseases.” The second objective of the grant is to see if animals who lack NKT cells are more or less affected by flu. “In the case of some diseases, you may actually be better off if you don’t have NKT cells because the inflammation they cause can sometimes be harmful. Flu may be one of those diseases when NKT cells make you worse, not better,” he says. Driver’s findings could also have implications for combating infectious diseases in humans, he says. “Flu has probably wiped out more humans than any other disease. By studying NKT cells in pigs, we could learn a lot about potential NKT cell therapies for humans,” he says. Hackmann will use two NIFA grants totaling approximately $600,000 to understand how microbes play a role in cattle nutrition and impact producers’ bottom lines. Microbes in cattle’s stomachs help break down carbohydrates in their feed. Right now, scientists
don’t know which microbes break down which carbohydrates. Identifying these relationships could ultimately help make cattle feed more effective, he says. Hackmann will begin by treating specific carbohydrates with fluorescent compounds and feeding them to microbes sampled from cattle. The microbes that metabolize this carbohydrate will glow under a microscope, he explains, telling researchers which ones have processed that carbohydrate. Hackmann’s companion project aims to increase the amount of protein available to cattle, which he’s calculated could save the dairy industry about $122 million per year. Cattle get more than half their protein by digesting some of the microbes that live in their gut, he says. “What we want to do is increase the efficiency of protein production in microbes. Right now, they only direct about one-third of their energy toward growth. If microbes directed more energy to making protein, cattle would need less protein from food sources.”
NPB Collaboration Continues to Multiply Checkoff Value for Farm-Level Research The National Pork Board is partnering with the Foundation for Food and Agriculture Research (FFAR) by jointly putting up $2 million for a competitive research program to improve pig health, productivity and well-being with the end goal of improving pig survival during all stages of production. The two groups anticipate that the money will be awarded to one scientifically diverse group of researchers willing to pool talent and resources to make a significant, immediate impact on pig survival. Potential research areas may include health, genetics, nutrition, facility design, management, monitoring, economics and welfare. “The most meaningful agricultural research is designed in partnership with stakeholders,” said Sally Rockey, executive director of FFAR. “The Foundation for Food and Agriculture Research is pleased to join the National Pork Board to support this important initiative to address swine mortality rates on farms across the United States.” PIG TALES • 13
Tacos
De Carnitas Ingredients
2 pounds pork shoulder 1 pound pork ribs 1/2 white onion 1 clove garlic 1 bay leaf
24 white corn tortillas 1 cup guacamole 3/4 cup salsa 1/2 cup jalapeno chilies 3 limes, sliced in wedges
Directions 1. Place the pork shoulder, ribs, onion, garlic, bay leaf, and salt in a Dutch oven and cover with water. 2. Bring the mixture to a boil and cook, covered, over medium heat until the meat is barely tender, about 45 minutes. Bring to a simmer slightly covered, until the meat is barely tender about 45 minutes. 3. Remove the cover and increase the heat to medium high and cook until the liquid has evaporated, about 20 minutes. 4. Once the meat is frying in its own fat, turn the heat down to medium-low. Let the carnitas fry until browned and crispy, about 1â &#x201E;2 hour. Remove and drain on paper towels. 5. Warm the tortillas on a seasoned comal set over medium heat. Remove and keep warm in a tortilla warmer or a kitchen towel. 6. Serve the carnitas with the warm corn tortillas, guacamole, salsa, lime wedges, and the chiles jalapenos en escabeche.
For more recipes, visit eatpork.org 14 â&#x20AC;˘ PIG TALES
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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. 16 • PIG TALES