Pig Tales Issue 1 2010 by Kansas Pork Association

IG TALES Issue 1 2010

The Official Publication of the Kansas Pork Industry

CBS Story Part of a Larger Debate KPA Annual Meeting KSU Swine Profitability

Spanish-Style Pork Tenderloin Cooking time: 35 minutes

SLIMS WAISTLINES. FATTENS WALLETS. With so many lean pork cuts available, it’s easy to create a variety of healthy meals. In fact, ounce for ounce, pork tenderloin is as lean as skinless chicken breast. And since pork is such a great value, it satisfies your budget as well as your family. Visit our Web site for hundreds of delicious, nutritious recipes.

EAT LEAN FOR LESS WITH PORK.

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CONTENTS PIG TALES

4 PRESIDENT’S COLUMN CBS Story Part of A Larger Debate 5 KPA ANNUAL MEETING Producers Gather for their Industry

The Official Publication of the Kansas Pork Industry

6 KSU SWINE PROFITABILITY Swine Producers Attend Conference

President-CEO Tim Stroda

7 CAREERS IN PORK New Materials for Pork Offer Promise

Director Of Industry Relations Jodi Termine

8 GETTING THE WORD OUT Kansas Pork Association Promotions 10 A CARBON FOOTPRINT UPDATE National Pork Board Research 12 WENDELL MOYER GRANT AND YOUTUBE VIDEO 13 NPB AND NPPC UPDATES National Updates 14 PQA PLUS REBATE PROGRAM 15 RECIPE Grilled Pork Tenderloin with Tomato Salad and Fresh Mint

ON THE COVER Give that swimsuit body a jump-start with this grilled, succulent pork tenderloin bursting with curry flavor and a lively tomato salad. Use a combination of heirloom tomatoes if you like; pick different colors—purple, yellow, and bright green to dazzle the plate. If desired, lay some fresh spinach leaves under the pork to add some contrasting color and complete the entree. Find this delicious recipe on page 17.

2010 KPA BOARD OF DIRECTORS Chairman: Kent Condray – Clifton Jim Crane-- Liberal Thomas Frederick – Hugoton Jennifer Gerety-- Seneca Alan Haverkamp – Bern Jerry Morris-- Sedgwick Pete Sherlock – Washington Michael Springer – Sycamore Ron Suther – Blaine Jim Nelssen – Kansas State University 2010 KPPC BOARD OF DIRECTORS Chairman: Michael Springer- Sycamore Kent Condray – Clifton Alan Haverkamp – Bern Pete Sherlock- Washington Pig Tales is the official publication of the Kansas Pork Association and the Kansas Pork Producers Council. 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. The KPA does not guarantee or endorse the performance of any products or services advertised within the publication. All Pig Tales inquires should be directed to the editors at: Kansas Pork Association, 2601 Farm Bureau Road, Manhattan, KS 66502, Phone 785776-0442, Fax 785-776-9897, E-mail: kpa@ kspork.org, Web site: www.kspork.org

Pig Tales 3

President’s Column by Tim Stroda During the build-up to the recent CBS story on antibiotic use in food animals, several producers questioned me about the pork industry’s preparation for the release. I believe they were surprised at the amount of energy and resources that had been utilized. Below, I’ve given a shortened list of the tasks your industry groups performed in advance of the story along with some that are ongoing. It’s also important to understand that the CBS story is just one part of a much larger debate. In the box below is a recent release by several industry trade associations about an educational briefing to members of Congress on the importance of antibiotics. Unfortunately, this debate may be with us for years.

• Partner communications. The Pork Checkoff is working closely with the National Pork Producers Council, the American Association of Swine Veterinarians and the U.S. Meat Export Federation to ensure that each group pursues tactics best suited to its expertise and particular sphere of influence. Also, the Checkoff’s domestic marketing team continues to lead in communicating this issue with key retail and food service stakeholders. • State communications. Multiple nationwide conference calls and emails have helped inform and engage state pork association staff since early January and will continue as needed to inform and assist all producer organizations at the state level. • Industry communications. The Checkoff communications team has reached out to more than 20 agricul-

Congressional Members, Livestock Groups Hold Educational Briefings on Antibiotics Livestock and poultry groups hosted educational briefings on Capitol Hill February 23 to share the facts about the importance of tools like antibiotics in raising healthy food animals. The informational sessions were co-hosted by the National Cattlemen’s Beef Association through beef checkoff funding, the National Chicken Council, National Pork Producers Council, National Milk, Producers Federation, National Turkey Federation, American Meat Institute and National Meat Association. Briefings were held in cooperation with U.S. Reps. David Scott (DGA), Randy Neugebauer (RTX), Zack Space (D-OH) and Roy Blunt (R-MO) and by Sen. Tom Harkin (D-IA). Top livestock and poultry health experts from across the country presented information to attendees. “We use antibiotics judiciously and responsibly to protect the health of our herds and to produce safe pork,” said Craig Rowles, DVM. “We know that a ban on antibiotics, like the one in Denmark, will have adverse affects on our pigs, will raise the cost of production and will not provide a benefit to public health.” 4 Pig Tales •

tural-rated organizations, including the beef, dairy, poultry and meat-processing industries. This has helped ensure all relevant groups were joined in this important dialog and has helped foster a more unified voice. • Behind-the-scenes communications. The Checkoff’s communication team has made numerous calls and emails to media working on the antibiotic story, including to CBS in New York. While it’s not always evident, this work has yielded more positive, or lessnegative, stories than would otherwise have been reported. • Media training. This ongoing effort has included training of producers, as well as internal and third-party experts to help them field media questions on antibiotics more precisely and in a way that’s best understood by the audience. • Talking points. These are being updated as needed and geared toward specific users and audiences. • Letter to the editor. A template has been created and sent to state associations. It could easily be adapted for use in many contexts regarding false information about antibiotics. • Op-Ed. Dr. Scott Hurd, Iowa State University associate professor and former USDA deputy undersecretary for food safety, has written an op-ed piece that has been submitted to the Des Moines Register and other large dailies. Excerpts also can be repurposed for additional op-eds. • Factsaboutpork.com. This existing Web site, which has been a one-stopshop for consumers to learn the facts about the 2009 H1N1 virus, now offers visitors all the facts about how antibiotics are strategically used on swine farms. • Social media. Pork Checkoff is monitoring and participating in social media such as Twitter and YouTube.

KPA Annual Meeting held in Topeka

espite the bitter cold temperatures, producers from around the state gathered for KPAâ&#x20AC;&#x2122;s Annual Meeting held February at the Senate Suites, in Topeka. Of the many topics addressed, three positions on the Kansas Pork Association Executive Board were elected. Each position serves a three-year term. Elected were: Kent Condray, Clifton; Alan Haverkamp, Bern; and Ron Suther, Blaine. Additionally, the KPA Executive Board elected Kent Condray to his first term as KPA Chairman. Producers attending the meeting heard presentations from speakers including Senator Mark Taddiken, Clifton. Senator Taddiken, who serves as the chair of the Senate Agriculture Committee, discussed bills under consideration at the state Capitol and visited with producers on current issues in the pork industry. Producers were also able to provide input on issues important to the pork industry. Chris Novak, CEO of the National Pork Board, spoke of how the National Pork Board has assisted producers in navigating the perfect storm of challenges in 2009 and the impact on pork producers. Also, he provided the group with information on the success of We Care and how programs such as PQA Plus, TQA, Nutrient Management Planning, understanding our carbon footprint and Operation Main Street fit within. Novak then explained that the programs within We Care will be a major factor in leading the industry back to profitability and long term growth. Tony Folsom, Kansas Department of Revenue, Property Valua-

tion Division, reviewed the property valuation process in estimating market value. Also, Folsom and other staff from the Kansas Department of Revenue, fielded questions from several pork producers on how valuation processes differ within counties. Other business included the adoption of The 2010 KPA Policy Handbook and an overview of promotion activities for 2010. If you would like a copy of this handbook to review, please contact the KPA office.

Above: Senator Mark Taddiken visits with newly elected KPA Chairman Kent Condray, Clifton and National Pork Board member Roy Henry, Longford. Below: Tony Folsom, Kansas Department of Revenue, Property Valuation Division speaks to board members.

Pig Tales 5

2010 Kansas State University

Swine Profitability Conference Balancing production, innovation and risk management to maintain profits is commonplace today. Unfortunately, maintaining that balance during volatile markets can make the search for profitability quite elusive. But is profitability as ambiguous as its seems? To address this, K-State’s Swine Team invited some of the brightest minds in the industry to the 2010 Swine Profitability Conference held February 2. Speakers included Dr. Joe Connor, Carthage Veterinary Service, IL; Rob Brenneman, Producer, IA; Steve Meyer, Paragon Economics, IA; K-State Swine Team; and John Currie, Athletic Director, Kansas State University. Dr. Joe Connor spoke on “Rightsizing the U.S. Swine Industry- What I’ve done with My Clients During These Challenging Times.” The lecture summarized the six fundamental forces over the last three years that have worked against his clients limiting their profitability. He then addressed the idea that economic models used in the past to sustain pork producers may not measure up in the future. Dr. Connor ended by referring to new models that have been used successfully among his clients. These models are based on thoroughly reviewing business decisions and directing strategy accordingly. Rob Benneman, pork producer Washington, IA, did a great job by explaining how his operations, Brenneman Pork Inc. &TJAC Pork LLLP tackle risk management. The operation feeds approximately 400,000 pigs/year, while also owning and operating a 5,400 head sow farm and 3,000 acres of row crops. Rob explained that his operation focuses on three things: promoting your product, knowing costs and managing risks that you can control, such as overall 6 Pig Tales •

herd health and the affect of employee performance. Just before lunch, Steve Meyer gave producers a quick look into the future through the eyes of Paragon Economics. Predictions include: the U.S. animal protein business will be smaller, there will be more regulations, and there will be a dependence on international markets. Nevertheless, there will be viable competitive U.S. animal protein sectors but U.S. consumers will be forced to pay more for food. Following lunch, the K-State Swine Team discussed keeping costs low and optimizing margin. Items addressed included productivity, health, pig care, feed cost and marketing. To end the day, John Currie, the newly appointed Athletic Director for KSU, spoke on a topic near and dear to his heart, “Restoring Confidence After a Stressful Period.” Mr. Currie shared his own challenges that he has faced restoring confidence within his current position. Mr. Currie felt Rob Brenneman from Washington, IA explains what costs he can that transparency control on his operation. was the key to regaining confidence.

KPA Attends KSU AgriIndustry Career Fair KPA gathered with more than 55 businesses, agencies and organizations on the KSU Campus Wednesday, January 27, to discuss jobs and internships with Kansas State University students at the AgriIndustry Career Fair. The fair was held at the K-State Student Union’s Ballroom and was sponsored by K-State’s career and employment services and the College of Agriculture. Representatives from a wide range of agricultural sectors were on hand to discuss opportunities in finance, communications, livestock, food production, research, animal health, agronomy and horticulture. Companies and agencies were represented Seaboard Foods, Inc, Bunge, Hills Pet Nutrition, U.S. Department of Agriculture, Heads Up Landscape Contractors, Western State Bank and more. Tools that the KPA used within the Pork Career Booth to inform students included the “Career in Pork” brochure, the “Career in Pork” DVD and the Career Planner Workbook. Students were also directed toward the U.S. Pork Center of Excellence’s Pork Information Gateway (PIG) to get the most updated pork internships and career opportunities. To find community colleges, 4 year colleges or internships within the pork industry, contact Jodi Termine at the KPA office.

Looking to Expand Your Knowledge of Careers in the Pork Industry? The National Pork Board has recently completed a career resource set that includes a brochure, a DVD and a Career Planner Workbook. The material was created to showcase the many rewarding, diverse jobs in the pork industry. The “Career in Pork” brochure is a great introduction peice that provides background infroamtion and promotes career opportunites in the pork industry. To supplement this brochure, the “Introduction to a Career in Pork DVD”is a great tool. This DVD provides more specific information on the pork industry including what individuals can expect regarding salary, benefits and facts about the pork industry. For individuals that want to explore more, the Career Planner Workbook is the perfect next step to lead individuals through a self-discomvery process to ultimately assite them in deciding on a career path. This is a great resource to have on hand whether your planning to talk to a local High School, you are in extension, or have an interest in pork production yourself. To order the set contact Jodi Termine at the KPA office or visit www.porkstore.com. Pig Tales 7

K-State Connection

KPA Begins Radio Ads with Kansas State Univerisity The KPA is sponsoring radio ads with University of Kansas and Kansas State University. The ads are focused on recipes and how pork producers care about quality, safety and responsibility of pork. The Kansas State University ads will air on 34 stations during the K-State basketball. BELOIT KVSV-AM 1190 AM CHANUTE KINZ-FM 95.3 FM CLAY CENTER KCLY-FM 100.9 FM COFFEYVILLE KGGF-AM 690 AM COLBY/GOODLAND KRDQ-FM 100.3 FM CONCORDIA KNCK-AM 1390 AM DODGE CITY KSKZ-FM 98.1 FM EMPORIA KVOE-FM 101.7 FM GOODLAND KLOE-AM 730 AM GREAT BEND KZRS-FM 107.9 FM HAYS KXNC-FM 104.7 FM HIAWATHA KNZA-FM 103.9 FM HUTCH/WICHITA KHMY-FM 93.1 FM JUNCTION CITY KJCK-AM 1420 AM JUNCTION CITY KBLS-FM 102.5 FM KANSAS CITY WHB-AM 810 AM LIBERAL KSMM-AM 1470 AM MANHATTAN KMKF-FM 101.5 FM MANHATTAN KMAN-AM 1350 AM MARYSVILLE KNDY-AM 1570 AM NORTON KQNK-AM 1530 AM NORTON KQNK-FM 106.7 FM PHILLIPSBURG KKAN-AM 1490 AM PHILLIPSBURG KQMA-FM 92.5 FM PITTSBURG KSEK-AM 1340 AM RUSSELL KRSL-AM 990 AM SALINA KSAL-AM 1150 AM SCOTT CITY KSKL-FM 94.5 FM SENECA KMZA-FM 92.1 FM TOPEKA KQTP-FM 102.9 FM TOPEKA KTOP-AM 1490 AM WICHITA KFTI-AM 1070 AM WINFIELD KKLE-AM 1550 AM

8 Pig Tales •

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Reward

Reward In response to a member request, the Kansas Pork Association Executive Board has initiated a reward program. The Board hopes this program can serve as a deterrent to crimes being committed on member’s operations. A maximum of a $2,500 reward will be offered to individuals who provide information that leads to the arrest and conviction of persons stealing, killing or seriously injuring swine. The Association also offers a reward to individuals who provide information that leads to the arrest and conviction of persons vandalizing pork production facilities. The reward also may apply to informants who assist in the arrest and conviction of persons stealing livestock equipment or pharmaceuticals. If you would like to know more about the program, please give the KPA office a call at 785-776-0442.

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Pig Tales 9

Today’s Pork: An Eco-Friendly Choice

A carbon footprint update America’s pork producers are among the most environmentally and socially conscious food producers in the world today. From their continual emphasis on the welfare of the animals under their care to their stewardship of the soil, water

and land they call home, pork producers are leaders on many environmental fronts. And as always, producers continue to ensure that the food they produce is done so in a responsible and caring way for animals, consumers and the environment Just as they took steps in the 1980s and ‘90s to protect the soil and water, today’s pork producers are leaders in assessing and understanding their carbon footprint. Through the Pork Checkoff, producers are funding research efforts at the University of Arkansas’ Applied Sustainability Center to measure and identify the overall carbon footprint involved with pork production. They are determined to address this important area and capitalize on opportunities that make good environmental sense and are economically sustainable.

Some key facts to consider: • Pork production’s carbon footprint is a small fraction of U.S. greenhouse gas (GHG) emissions.

Animal agriculture as a whole contributes a small part of U.S. GHG emissions. According to U.S. Environmental Protection Agency (EPA), in 2007 only 2.8 percent of U.S. GHG emissions came from animal agriculture and pork production contributes even less--a mere one-third of one percent (0.33%) of total U.S. GHG emissions. 1

• Pigs produce little expellable gas from enteric fermentation.

Unlike some other livestock species, pigs with their single stomach don’t produce much expellable gas during digestion, which according to the United Nations’ Framework Convention on Climate Change, is ranked as second among the top four main sources for non-CO2 GHG emissions. The other main sources, in order, are soils, manure management and rice cultivation.

U.S. Greenhouse Gas Emission Sources

• Pigs produce less GHG emissions than humans. In GHG emission terms, producing pork is easier on the environment than people are. In terms of waste handling, Humans generate 2.65 percent of total GHG emissions just from municipal sewage treatment plants and solid-waste landfills. Meanwhile, pigs only create 0.3 percent in total.

• U.S. animal agriculture is very eco-friendly.

Source: Data from EPA GHG Report 2007.

10 Pig Tales •

A 2006 United Nation’s report2 concluded that about 74 percent of agricultural GHG emissions come from developing countries. The vast majority of global GHG emissions attributed to livestock production (12 - 18 percent) results from deforestation and converting rain forests and other lands to grow crops or pasture. Such actions do not occur in the U.S., which has actually seen an increase in the total acreage of forested land over the last several decades -- even while total agricultural production has increased.

• The National Pork Board’s carbon footprint project consists of three phases.

Since 1990, U.S. farmers increased meat production by almost 50 percent, milk production by 16 percent, and egg production by nearly 33 percent.3 The fact that GHG emissions from U.S. animal agriculture have remained relatively constant while protein production has dramatically increased reflects improved feed efficiencies, better manure-management strategies and efficient use of cropland. So, every gallon of milk or pound of meat produced in the U.S. today has a smaller carbon footprint than it used to have.

• Pork producers are determined to lead in carbon-footprint knowledge.

The National Pork Board has created a comprehensive working group. It consists of pork producers and representatives of the feed-crop production, feed formulation, meat packing and processing, and retail marketing components of the pork chain. While it’s already known that the three gases of primary interest in pork production are carbon dioxide (CO2), methane (CH4 ) and nitrous oxide (N2O), much more remains to be discovered. That’s why the industry is diligently working to assess pork’s life-cycle from feed to fork. The goal is identify areas where producers can continue the trend of producing more food using fewer resources for an ever-more eco-friendly and economically viable result.

Percent of U.S. Greenhouse Gas Emissions Per Million Pounds of Pork .000000175

% Total U.S. GHG / Million Lbs. Pork Product

• Livestock-related GHG emissions in the U.S. have declined per unit of production.

Since June 2008, the National Pork Board has been working on a specific plan to assess and better understand the pork industry’s carbon footprint. The Checkoff-funded research, to be completed in 2010, will create: 1. A review of available literature and information related to energy use and greenhouse gas emissions from pork production. 2. A summary or “scan level” life-cycle assessment of energy use and emissions across the entire pork chain, including feedcrop production, feed formulation, swine production, transportation, meat processing and retail components. 3. A detailed, in-depth life-cycle assessment of the on-farm animal production component. This will cover all aspects of raising the animals, including manure-management practices.

.000000165

.000000155

.000000145

TREN

.000000135

.000000125 1990 1995 2000 2005 2006 2007 Source: Data from EPA GHG Report 2007; Pork Quick Facts, 2009.

http://epa.gov/climatechange/emissions/downloads09/Agriculture.pdf United Nations Framework Convention on Climate Change/TP/2008/8; 21 Nov. 2008 3 American Meat Institute, 2009. 1 2

#04851-10/09

Food Comes from Farms Debuts on YouTube The Pork Checkoff has added 11 new videos to its YouTube channel, www.youtube.com/porkcheckoff. These videos are aimed at helping consumers understand that food does come from farms and deal with a wide variety of topics ranging from animal welfare to the environment to biosecurity. “YouTube is a great way to reach consumers who are searching for this type of information,” said Teresa Roof, manager of public relations for the Pork Checkoff. “If we do not tell our story, someone else will and it may not always be favorable.” Roof continued, “We titled the videos and tagged the videos in a way to grab viewers attention. Then they watch the videos and learn the facts about pork production.” Titles of these videos include: Food Comes From Farms, Confinements Exposed, Clean Environment Equals Healthy Pigs, Wanted: A Good Home for Pigs, Food for Pigs, Corn High-Tech Pig Food, Laboratory Pigs, Boars or Monster Pigs?, Lives of Sows Exposed and Piglets Taken Away from Their Mothers.

12 Pig Tales •

Michael Springer of Sycamore presents the $1,000 Wendell Moyer Grant check to Jamie Briscoe.

Wendell Moyer Student Enrichment Grant

In 1956, Wendell Moyer helped organize a small group of pork producers into the Kansas Swine Improvement Association. Their purpose was to work together to make their business more profitable while keeping the swine industry healthy and flourishing statewide. The KPA is working everyday to achieve this same goal. To encourage participation in pork production while building our leaders of tomorrow KSU students who had completed between 25-100 credit hours were eligible to apply for a $1,000 Wendell Moyer Student Enrichment Grant. The KPA would like to congratulate Jamie Briscoe, the recipient of the 2010 Wendell Moyer Scholarship. Jamie is currently attending Kansas State University for an undergraduate degree in Animal Sciences and Industry. While at KSU, she is also working at the Kansas State University Swine Laboratory assisting in recording research samples, running particle size analysis and caring for animals at the swine units. We thank all of our applicants for demonstrating an interest in the 2010 Kansas Pork Association Wendell Moyer Scholarship and we encourage you to reapply next year. When reapplying please be sure to focus on your past, present and future involvement in the swine industry. We are grateful to have such outstanding youth with an interest in our industry and we are very pleased to help you become our leaders of tomorrow. Again, congratulations Jamie and thank you for being a part of our industry!

The National Pork Board has responsibility for research, promotion and consumer information projects and for communicating with pork producers and the public. Through a legislative national Pork Checkoff, pork producers invest $0.40 for each $100 value of hogs sold. The Pork Checkoff funds national and state programs in advertising, consumer information, retail and food service marketing, export market promotion, production improvement, education and technology, and swine health, pork quality and safety.

The National Pork Producers Council (NPPC) conducts public policy outreach on behalf of its 44 affiliated state association members enhancing opportunities for the success of U.S. pork producers and other industry stakeholders by establishing the U.S. pork industry as a consistent and responsible supplier of high quality pork to the domestic and world market. The NPPC is primarily funded through the Strategic Investment Program, a voluntary producer investment of $.10 per $100 of value that funds state and national public policy and regulatory programs on behalf of the U.S. pork producers.

Eat Lean for Less with Pork

NPPC Applauds Obama Pick For USDA Post

The Pork Checkoff is serving up a new “eat lean for less” message for consumers who have ditched their New Year’s resolutions and are finding it difficult to stick with a new, healthy regime. The Pork Checkoff is integrating the “eat lean for less” theme through the Pork Information Bureau public relations program, pork retail promotions and advertising. The budget-and-health message is appearing in advertisements online, including Allrecipes. com and WeightWatchers.com, along with print ads in national magazines ranging from Cooking Light to Every Day with Rachael Ray.

The National Pork Producers Council applauded President Obama for his nomination of Dr. Elisabeth Hagen as undersecretary for food safety at the U.S. Department of Agriculture. Hagen currently is USDA’s chief medical officer, working on human health issues, and previously served as a senior executive at the agency’s Food Safety and Inspection Service (FSIS), which oversees meat, poultry and eggs. Hagen played a key role in developing and executing the FSIS scientific and public health agendas.

National Pork Board Continues Groups Urge Senate Vote On to Support Swine- and Premises- USTR Nominees Identification System An ad hoc coalition of food and agricultural organiThe announcement last week by the USDA eliminating the National Animal Identification System (NAIS) does not change the objective pursued by the National Pork Board, which is for pork producers to have timely disease surveillance and protection for the U.S. swine herd. “According to USDA data, the U.S. swine industry already has more than 90-percent of its farms identified through premises identification.” The Checkoff’s swine health committee, and the Committee’s Animal ID Working Group, had supported the NAIS and incorporated elements of the program as a requirement in the industry’s PQA Plus® program. The announcement by USDA does not change the Checkoff’s reliance on a voluntary premises identification program. The Committee will work closely with USDA and state animal health officials in maintaining our progress toward improved swine disease surveillance

zations, led by the National Pork Producers Council, urged quick Senate confirmation of nominees for two key positions with the Office of the U.S. Trade Representative. In a letter signed by 42 organizations and delivered to Senate Majority Leader Harry Reid, D-Nev., Minority Leader Mitch McConnell, R-Ky., and the other 98 members of the Senate, the coalition asked that the Senate vote to approve Michael Punke as deputy U.S. trade representative based in Geneva, Switzerland, and Dr. Isi Siddiqui as chief agricultural negotiator for USTR. The Senate Finance Committee already has approved both nominees. Punke served as international trade counsel for the Senate Finance Committee, followed by four years dealing with international affairs in the Clinton administration, including two years as senior policy adviser for then-USTR Ambassador Mickey Kantor. Pig Tales 13

PQA PLUS SITE STATUS REBATE PROGRAM The Kansas Pork Association and the National Pork Board are encouraging all producers to become PQA Plus certified and achieve PQA Plus Site Status. The purpose of this program is to encourage producers to be proactive in providing the best possible care for their animals and show commitment to the ethical principles of pork production as outlined in the We Care responsible pork initiative. Having a PQA Plus advisor review your operation can both improve the well-being and productivity of animals in your care by noting changes or additions that may not otherwise be noticed. The Kansas Pork Association is offering a $100 rebate to Kansas Pork Producers completing a PQA Plus Site Assesment prior to July 1, 2010. The funding is available on a first-come-first-serve basis. The program began August 1, 2009. The following requirements and stipulations apply: • Producer must have all site status paperwork completed. • Producer must postmark the rebate form before July 1, 2010. • Rebate amount may not equal more than the total assessment cost. • Rebates available on a first-come, first-served basis only as funds are available. Please do not delay! Please contact Tim Stroda at kpa@kspork.org or (785) 776-0442 with questions or to see if funds are still available.

Please work with your PQA Plus advisor to complete the form below. Then, detach and mail to the address on the form.

Name of producer: ___________________________________________ Farm name: ________________________________________________ Organization (if contract grower): ________________________________ Mailing Address: _____________________________________________ ___________________________________________________________ ___________________________________________________________ Premise ID# or PQA Plus number ________________________________ Phone: _____________________________________________________ E-mail:______________________________________________________

Please return form and a copy of PQA Plus site assesment certificate to: Kansas Pork Assocition PQA Plus Rebate Program 2601 Farm Bureau Road Manhattan, KS 66502

FOR ADVISOR USE ONLY Date of assessment: ____/____/______ Total assessment cost: $__________ PQA Plus Advisor (Print) ______________________________ (signature) _____________________ PQA Plus Advisor phone: ____________________ 14 Pig Tales •

Grilled Pork Tenderloin with Tomato Salad and Fresh Mint Pork Tenderloin: 2 pork tenderloins, about 1 pound each 3 tablespoons curry powder 1 tablespoon ground cumin Juice of 1/2 lime 1/4 cup extra-virgin olive oil 1/4 teaspoon sea salt 1/4 teaspoon freshly ground pepper Tomato Salad: Juice of 1 lime 1/4 cup extra-virgin olive oil 1/2 teaspoon sea salt 1/2 teaspoon freshly ground pepper 1 fresh jalapeno chile, including seeds, cut into paper-thin rounds 2 1/2 pounds firm but ripe heirloom toma toes*, quartered 1/2 small red onion, cut into paper-thin wedges 1/3 cup loosely packed fresh mint leaves

Cooking Directions

HAM IT UP!

To prepare pork, in a small bowl, stir together curry powder, cumin, lime juice, olive oil, salt and pepper to make a paste. Place pork in a small glass baking dish and spread paste over tenderloins to cover completely. Cover and refrigerate for 2 hours. Meanwhile, make the tomato salad. In a small bowl, combine lime juice, olive oil, salt, pepper and jalapeno. In a large bowl, combine tomatoes, red onion and mint. Stir dressing and pour it over the tomato mixture. Mix gently to combine. Cover and set aside at room temperature until ready to serve. When youâ&#x20AC;&#x2122;re ready to cook, remove pork from the refrigerator. Place a large grill pan on two burners over medium-high heat or preheat an outdoor gas or charcoal grill. Fold a few paper towels into a thick square. Blot some oil on the paper towels and then carefully and quickly wipe the ridges of the grill pan or the hot grates of the grill to make a non-stick surface. Put the pork on the grill and cook, turning to brown all sides, for 15 to 20 minutes until the center is rosy and the internal temperature reads 160 degrees F. when tested with an instant-read thermometer. Transfer to carving board and allow to rest for 5 minutes. To serve, slice pork tenderloin on a slight bias into 1-inch thick pieces and arrange on warmed dinner plates. Toss salad and pile tomato salad on the side. Serves 8 Optional: *Use a combination of heirloom tomatoes if you like; pick different colors -- purple, yellow, and bright green -- to dazzle the plate. If desired, lay some fresh spinach leaves under the pork to add some contrasting color and Pig Tales 15 complete the entree.

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Pig Tales 17

18 Pig Tales â&#x20AC;˘