The Kentucky Pork Producer News SPRING 2018
ANNUAL MEETING RECAP ROBINSON INDUCTED INTO HALL OF FAME KPPA SPONSORS AGRICULTURE FELLOW FOR CONGRESSMAN COMER
KENTUCKY PORK PRODUCER NEWS EDITOR & DESIGNER: Celeste L. Harned Celeste Communications Paducah, Kentucky KPPA EXECUTIVE DIRECTOR: Bonnie Jolly KPPA STAFF: Gilberta Riggs Rhonda McGrew KPPI, INC. DIRECTOR OF PRODUCT MARKETING: David Lewis
MISSION STATEMENT: To influence and affect, when possible, the internal and external factors relating to pork production on the farm. Marketing the live hog, processing the product, and merchandising the product to the consumer in ethical ways, in order to enhance the producersâ€™ opportunity for profit. Subscribed to by the: Kentucky Pork Producers Association, Inc.
2018 KPPA EXECUTIVE BOARD PRESIDENT Eric Heard Auburn, Ky.
DIRECTOR-AT-LARGE Shelby Emmick Lewisport, Ky.
SECRETARY J.T. Workman Clinton, Ky.
DIRECTOR-AT-LARGE John Medley Springfield, Ky.
VICE PRESIDENT Bill Cochran Rineyville, Ky.
TREASURER Benji Hudnall Bowling Green, Ky.
CONTACT US: Kentucky Pork Producers 1110 Hawkins Drive Elizabethtown, KY 42701 Phone: (270) 737-5665 Fax: 270-769-9079 www.kypork.org
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IMMEDIATE PAST PRESIDENT Dr. Dennis Liptrap Nicholasville, Ky.
DIRECTOR-AT-LARGE Maurice Heard Rockfield, Ky.
DIRECTOR-AT-LARGE Jay Filiatreau Bardstown, Ky.
COVER PHOTO: Kentucky Pork Producers Association President Eric Heard addresses the banquet crowd at the 2018 KPPA Annual Meeting. Unless otherwise noted, all photos and stories in The Kentucky Pork Producer News are by Celeste L. Harned of Celeste Communications.
KENTUCKY PORK PRODUCERS GATHER IN BOWLING GREEN FOR 2018 ANNUAL MEETING The Kentucky Pork Producers held their annual meeting in Jan. 19-20 at the Sloan Convention Center in Bowling Green. Over 100 members were in attendance. The meeting kicked off with the annual Scholarship Auction Banquet. With the help of generous bidders, this year’s auction raised $6,650 for the scholarship fund. Producer education panels began at 9 a.m. Saturday morning. Todd Rodibaugh from the National Pork Board gave members an overview of their current work to determine consumer trends. Rodibaugh also mentioned that 2018 marks the 10th year for National Pork Board’s WeCare program. The National Pork Producers Council’s Cody McKinley reported on political issues pertaining to the pork industry, specifically the Electronic Logging Device debate and pending immigration bills. Producers were given an overview and projection on hog and grain markets from Dr. Steve Meyer of Express Markets Inc. Analytics. Pete Goodman, Director of the Kentucky Division of Water discussed water regulations and compliance. Wrapping up the education panels was a presentation from Caleb Ragland of Shady Rest Farms, a 4,000 sow operation in LaRue County. Ragland’s primary focus was biosecurity. He was joined by Daren Miller, DVM with the Integrated Veterinary Network, who provides monthly veterinary evaluations on the farm. The Ladies Program was once again presented by pharmacist and pork producer Rosie Cochran.
Cochran taught the group to make no-sew fleece blankets. All participants assembled a blanket of their own to keep. Following the producer educational sessions, the Kentucky Pork Producers Association held their annual business meeting. The meeting included a financial report, overview of Kentucky Pork Producer Association activities from Executive Director Bonnie Jolly. Rebecca Mackey discussed her experience as the Agriculture Fellow in Congressman James Comer’s office in the summer of 2017, a position sponsored in part by the Kentucky Pork Producers. The meeting ended with the election of the 2019 KPPA officers and delegates. The annual meeting concluded Saturday evening with the Kentucky
Pork Producers Association Banquet. Shelby and Heather Emmick were named the Swine Farm Family of the Year, an award presented by the Kentucky Department of Agriculture’s Keith Rogers. The Pork Restaurant of the Year was Smokey Pig Bar-B-Q, a Monroe County style bar-b-q restaurant in Bowling Green. John Robert “Bob” Robinson, longtime KPPA Board Member was inducted into the Hall of Fame. The Kentucky Pork Producers Annual Meeting was sponsored by: Kentucky Soybean Promotion Board; Ralco Nutrition; JBS USA; Kentucky Farm Bureau Federation; Tyson Fresh Meats; PIC; USA, Inc; and the Kentucky Corn Promotion Board.
The 2018 Kentucky Pork Producers Association Executive Board. From left to right: Benji Hudnall, Maurice Heard, Dr. Dennis Liptrap, Bill Cochran, Eric Heard, Shelby Emmick, John Medley and Jay Filiatreau. (Not picutred is J.T. Workman)
2018 ANNUAL MEETING- HIGHLIGHT PHOTOS
The Farm Family of the Year is the Emmick family. Pictured from left to right are (front row) Harbin, Hutchins, Harrison, (back row) Shelby, Hope, Holland, Heather.
Volunteers calculate the grand total raised from the Scholarship Auction. At the womenâ€™s program, Rosie Cochran (right in green) teaches participants how to make handtied fleece blankets.
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Kentucky Pork Producers Association President Eric Heard addresses the crowd at the Annual Meeting.
Josh Ragland, Daren Miller, DVM and Caleb Ragland give a presentation on the biosecurity programs in place at Shady Rest Farms.
ROBINSON INDUCTED INTO HALL OF FAME “Bob just knew how to get things done.” That’s how longtime friend and retired Nelson County agriculture agent Ron Bowman described Bob Robinson. At the 2018 Kentucky Pork Producer’s Annual Meeting, John Robert “Bob” Robinson was inducted into the Kentucky Pork Producer’s Hall of Fame. It is the highest honor the organization bestows and is given to individuals who go above and beyond to serve pork producers and agriculture in Kentucky. Robinson served on the Kentucky Pork Producers Board of Directors for over 15 years, serving as secretary for seven years. He was an integral member of his local organization, the Kentucky Home Pork Producers, holding nearly every title he could. It was through his work with the Kentucky Home Pork Producers that Robinson made his national television debut. Bowman says that Robinson was in charge of one of Kentucky Home’s biggest events, the Kentucky Colonel’s Cookout. Held at Churchill Downs in Louisville, the group cooked over 16,000 pork chops during the event. “One year they brought Paula Deen around and had Bob show her everything. Bob hadn’t cooked a pork chop in years but there he was at the grill, showing her how to flip pork chops,” Bowman said. Bowman says a few months later, Deen’s episode aired and Robinson yelled at his wife, Pam, “I’ve gone national!” Bowman says that story was always one of Robinson’s favorites to tell.
Robinson’s family accepted the Hall of Fame award on his behalf. Pictured from left to right are: Amelia Kolb (niece), Emma May Robinson (mother), Pam Robinson (wife), Anna Delle Miller (daughter), and Georganne Collins (sister).
Robinson’s dedication to service was not limited to the pork producers. He was the chairman of his water district board, served on his local Farm Bureau board of directors and served on extension councils on both the local and state levels. “Bob’s greatest asset was his willingness to serve and be a leader. Everybody in our county knew that Bob could take care of things,” Bowman said. Robinson was especially passionate about working with youth. He was the chairman of his local hog show, co-chairman of the Lincoln Trail District Hog Show and a major supporter of the 4-H country ham project. “Bob liked to make a game out of
everything. That’s one of the things I miss most about him this week,” Bowman said. At the Kentucky Pork Producer’s annual scholarship auction, Robinson was known for finding a way to pull other bidders into a bidding war, often pushing them well past their intended top dollar. “We probably would have made $500 more dollars this year if he had been here,” Bowman joked. Robinson passed away in April of 2017, leaving behind his wife Pam, daughters Jennifer and Anna Delle and many friends within the Kentucky Pork Producers. His family accepted the Hall of Fame award on his behalf.
YOUTH MOVEMENT ALIVE AND WELL FOR SHOW PIG INDUSTRY
Kane Austin (standing right), University of Kentucky graduate student and livestock judge, presented a show pig clinic to 4-H and FFA youth during the Kentucky Pork Producers Annual Meeting in Bowling Green.
by Greg LeNeave Farmers’ Quarterly Publisher Every year, Bowling Green, KY hosts the annual Kentucky Pork Producers conference. Many things are available for producers to learn and new officers are elected for the upcoming year. In addition to some interesting seminars, this year held a special meeting with a Livestock Show Judge. Kane Austin hails from the University of Kentucky via Kansas State University. Austin is originally from southern Illinois and he has a degree from UK in Animal Science and is working on his Master’s degree in Community Leadership Development. In his spare time, he serves as a livestock judge for show pigs. Here are some interesting facts: Pigs are intelligent and
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are best kept in dry areas. Pigs can be raised in a relatively small space. They need clean fresh water to thrive and grow properly. If they are not drinking water, they are usually not eating either. If you are raising pigs for show, you are not into making money on these animals; they are an expense. What’s intriguing is that there are some younger folks that are truly interested in raising show pigs. Thanks to 4-H programs and the FFA, children are getting experience at a young age. The 4-H and FFA are into shaping and molding kids to think about their future and imagine what their role may be later on in today’s agriculture industry. It was pleasing to see children of all ages attending Mr. Austin’s question and answer session he held at the Pork Producer conference. When Austin is judging for these
events, he looks at several items: muscles, structure (agility) and appeal (looks). He likes to take notice of the structure first and foremost. For example, are the toes on all four feet matching; are their legs in good straight order; do they hold their head up when walking. These are the things Austin takes into consideration when he evaluates show pigs. When most people think of pigs, they are thinking about the end result: bacon, ham, pork chops and sausage. Many restaurants and barbeque joints are opting for the Heritage breed of pork. It was good to see that one group from Muhlenburg County were raising show pigs that were Heritage breed. Most people realize that the end result of all pigs wind-up at the butcher shop, even show pigs.
KPPA SPONSORS AGRICULTURE FELLOW POSITION IN CONGRESSMAN COMER’S OFFICE Rebecca Mackey wasn’t looking for an internship in Washington D.C. but that’s exactly how she spent the summer of 2017. In the spring of 2017, Mackey was approached with an internship offer from Dr. Tony Brannon, Dean of the Hutson College of Agriculture at Murray State University. Murray State University partnered with Kentucky Congressman James Comer’s office to create an Agriculture Fellow position for one of their students and Brannon thought Mackey would be the perfect fit for the job. Mackey says she was excited when Brannon approached her with the idea of working with Comer, but quickly realized that she had agreed to much more than a summer job. “I thought it was going to be in the Paducah office! Boy, was I wrong,” Mackey laughed. Mackey says she was nervous about moving to Washington D.C. and almost said no. “This wasn’t something I was ‘looking’ for but… I am young and mobile so I thought might as well go for it,” Mackey said. So Mackey packed her bags and for the summer of 2017, called Washington D.C. home. The salary of the Agriculture Fellow position is paid by Congressman Comer’s office but that still leaves the participating student to pay for living expenses, which are significantly more expensive than in Kentucky. That’s when the Kentucky Pork Producers stepped in. Along with the Kentucky Corn Growers, Kentucky Soybean Board and the Ken-
tucky Retail Association, they provided a $4,000 stipend for the agriculture fellow to use for living expenses. At the Kentucky Pork Producers Annual Meeting, Mackey said that without this stipend, many students would be unable to consider the Agriculture Fellow position. Mackey says she was initially interested in the Agriculture Fellow position because she wanted to learn about agriculture on a national level. “I remembered Congressman Comer from when he served as the Rebecca Mackey (right) spent the summer of 2017 serving as the Commissioner of Agri- first Agriculture Fellow in Congressman James Comer’s office. The Agriculture Fellow stipend was sponsored in part by the culture and I respected Kentucky Pork Producers. what he stands for and Commonwealth,” said Mackey. was excited for the opMackey credits her time as an portunity to work for him,” said Agriculture Fellow with helping her Mackey. realize that she wants to pursue a Mackey’s responsibilities incareer as an agriculture lobbyist. cluded working with the Legislative “This program was an eye openDirector on issues relating to agriculture, attending House Agriculture ing experience that opened so many Committee meetings, giving tours of doors for my personal future. I am so grateful for the sponsors that the U.S. Capitol building to constituents and answering constituent made it possible. Thank you all from the bottom of my heart,” said phone calls. Mackey. Mackey says one of the most Rebecca Mackey is the daughmemorable experiences was watchter of Scott and Jo Ellen Mackey of ing fellow Kentuckian Mark Haney, President of Kentucky Farm Bureau, Elizabethtown, Ky. She will graduate from Murray State University in May address the Senate Committee on of 2018 with a degree in Agriscience Agriculture. Technologies. “It was amazing to be able to see a representative from KY speak about agricultural issues facing the
FEATURED RECIPES PORTERHOUSE PORK CHOPS - 3 WAYS TO ENJOY A GRILLING SEASON FAVORITE Dry Rubbed Porterhouse Pork Chops With Steakhouse Butter INGREDIENTS: 6 Porterhouse pork chops (About 1-Inch Thick) 2 teaspoons kosher salt 2 teaspoons turbinado sugar 1 teaspoon chili powder 1/2 teaspoon ground coriander 1/2 teaspoon granulated garlic 1/2 teaspoon black pepper 1/2 teaspoon onion powder 8 tablespoons butter (1 Stick Room Temp, Divided) 1/4 cup shallots (Finely Chopped) 1 clove garlic (Crushed) 1/2 teaspoon kosher salt 1 tablespoon fresh parsley (Chopped) 1 1/2 teaspoons fresh lemon juice 1/4 teaspoon white pepper 1/4 teaspoon worcestershire sauce 1 pinch dried thyme 1 pinch dried thyme 1/4 teaspoon chopped fresh thyme
COOKING DIRECTIONS: At least two hours before you plan to grill, make the butter: In a medium skillet over medium heat, melt 2 tablespoons of the butter. Add the shallots, garlic, and salt and cook, stirring occasionally, until the shallot is soft, 3 to 5 minutes. Transfer to a medium bowl and let cool 15 minutes.
Add the remaining 6 tablespoons of butter to the bowl, along with the parsley, lemon juice, white pepper, Worcestershire, and thyme. Use a fork to mash and stir the mixture until well blended.
Arrange an approximately 12x12-inch piece of wax paper on a work surface. Place the butter mixture in the center, arranging it into an 8-inch-long log shape. Use the wax paper to roll the butter up, twisting the ends of the paper tightly to form an even, round log of butter. Set aside in the refrigerator
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Dry Rubbed Porterhouse Pork Chops With Steakhouse Butter
until firm, about 1 hour. (The butter can be made up to 2 days in advance.)
To make the rub: In a small bowl, combine the salt, sugar, chili powder, coriander, garlic, black pepper, and onion. Sprinkle the rub liberally on both sides of the chops (you might not use it all) and let rest 15 minutes.
Prepare a grill to medium-high heat. Grill the chops until golden brown and the internal temperature reaches between 145 degrees F. (medium rare) and 160 degrees F. (medium), 4 to 5 minutes per side. Remove from the grill and let rest 3 minutes. Unwrap the butter and cut it into 12 slices. Serve each pork chop with 1 or 2 slices on top. Serves 6.
Grilled Bone-in Pork Chops with Hawaiian Marinade INGREDIENTS: 4 Porterhouse pork chops (3/4-inch thick) 12 ounces pineapple juice (unsweetened, 1 1/2 cups) 3 scallions (white parts sliced into thin rounds) 3 tablespoons ginger (peeled and minced) 3 tablespoons soy sauce (reduced-sodium) 2 tablespoons sesame oil (dark) 2 tablespoons light brown sugar 3/4 teaspoon black pepper (freshly ground) 1/2 teaspoon coarse salt
COOKING DIRECTIONS: Mix pineapple juice, white parts of scallions, ginger, soy sauce, sesame oil, brown sugar, pepper and salt together in large, resealable bag. Add chops, seal bag and refrigerate for 2 to 10 hours.
Prepare a medium-hot fire in grill. Brush grill grate clean and lightly oil grate. Remove chops from marinade, shaking off excess marinade. Do not pat dry. Discard remaining marinade. Grill chops directly over heat, turning once, until internal temperature on a thermometer reads 145 degrees Fahrenheit, 8 to 10 minutes, followed by a 3-minute rest time. Serves 4.
Chipotle-Lime Marinated Grilled Pork Chops
Chipotle-Lime Marinated Grilled Pork Chops INGREDIENTS: 4 Porterhouse pork chops (about 1-1/4 inch thick) 1 chipotles in adobo (chopped OR 1 dried chipolte chile, rehydrated and minced) 2 teaspoons oregano 2 cloves garlic (crushed) 1/4 cup vegetable oil 2/3 cup lime juice 1 tablespoon cilantro (chopped) 1/2 teaspoon salt COOKING DIRECTIONS: Place chops in a large self-sealing plastic bag; combine remaining ingredients in a small bowl and pour over chops. Seal bag and refrigerate for 4-24 hours. Remove chops from marinade (discarding marinade) and grill over medium-hot coals for a total of 12-16 minutes, until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time. Serves 4.
Grilled Bone-in Pork Chops with Hawaiian Marinade
U.S. PORK EXPORTS SET NEW VOLUME RECORDS IN 2017 Pork variety meats surpass $1 billion in exports In 2017, U.S. pork exports recorded the largest year ever in volume, with sales to more than 100 countries around the world. U.S. pork and pork variety meat exports totaled 5.399 billion pounds valued at $6.486 billion, up 6 percent and 9 percent respectively from 2016. “Exports continue to be an important piece of the puzzle for adding to producers’ bottom line,” said Craig Morris, vice president of international marketing for the Pork Checkoff. “Recognizing the importance of exports, the National Pork Board recently approved nearly $8.7 million for 2018 export market activities, the most significant financial investment of Checkoff dollars in international marketing efforts to date. With more high quality U.S.
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pork available than ever, we are redoubling efforts to build on the momentum of the past year.” Pork variety meats were the shining star during 2017. Exports tied the 2011 record, with 82 percent of edible variety meat exported. Pork variety meat exports totaled $1.17 billion, setting a new total value record and surpassing $1 billion for the first time. Together, China and Mexico accounted for 86 percent of U.S. pork variety meat exports. In 2017, total edible pork variety meat exports added $9.67 in value to every hog marketed, according to the U.S. Meat Export Federation. U.S. pork and pork variety meat exports accounted for 26.6 percent of total pork production, with 22 percent of muscle cuts exported, in 2017. Export value returned an
average $53.47 per head back to producers, up 6 percent from 2016. The top six markets by volume were Mexico (1.768 billion pounds), China/Hong Kong (1.09 billion pounds), Japan (868 million pounds), Canada (459 million pounds), South Korea (382 million pounds) and South America (229 million pounds). The top six markets by value were Japan ($1.626 billion), Mexico ($1.514 billion), China/Hong Kong ($1.078 billion), Canada ($792 million), South Korea ($475 million), and South America ($268 million). Article provided by the National Pork Board and reprinted with permission.
Name:________________________________ Spouse: __________________________________ Farm/Business Name______________________________________________________________ Address:__________________________________________________________________________ City:_____________________________ Phone:_____________________
Number of head handled annually___________________ Please check one: Type of Operator: Owner_____; Operator_____; contract feeder______; grower______; manager_________ Please check one Annual Membership Dues: Voting Members _______ $25.00 Class A membership: Any person who is actively engaged in the production of porcine animals in Kentucky is eligible to become a Class A member of the Association. A person is actively engaged if the individual is an owner, an operator, contract feeder, manager of an enterprise involved in the production of porcine animals. ________ $25.00 Class B membership: A Former producer who was qualified in the previous section is qualified to be a member for lifetime following being actively engaged in pork production providing Annual Dues are paid. Non- Voting Members ______
Employees of Class A Members
Allied Industry or Sponsorship
www.kypork.org Phone: (270) 737-5665 1110 Hawkins Drive Elizabethtown, KY 42701 Kentucky Pork Producers
KY PROUD SHOW PIGS - UPCOMING EVENTS March 31
J&M Farms Open House
6831 McWhorter Road London, KY Barn opens at 9 a.m. Eastern
Ky Show Pig Breeders Sale
Franklin County Fairgrounds - Frankfort, Ky. Sale begins at 1 p.m. Eastern
Vista Brook Farm 5th Annual Prospect Pig Sale
Boyle County Fairgrounds - Danville, Ky. Sale begins at 5 p.m. Eastern
Kentucky Proud Elite Breeders Sale
Franklin County Fairgrounds - Frankfort, Ky. Sale time: TBA
Murray State University 6th Annual Show Pig Sale
William “Bill” Cherry Expo Center - Murray, Ky. Sale time: TBA
For more information on Kentucky Proud Show Pigs, please visit the Breeder Directory on our website: www.kypork.org
The Kentucky Pork Producer News is the official newsletter of the Kentucky Pork Producers Association.