Pig Tales Issue 5 2010 by Kansas Pork Association

IG TALES Issue 5 2010

The Official Publication of the Kansas Pork Industry

The Evolution of the KPA A Year in Review Pig Tales 1

FIVE Reasons to Make Time for PQA Plus®

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12,000 11,500

11,000 10,500 10,000 9,500

Sites Assessed Represent 62% of Production

9,000 8,500

July

August

2010

June

May

April

March

February

January

8,000

For information about PQA Plus certiﬁcation and site assessment, or to locate a state trainer, go to pork.org or call (800) 456-7675.

Pig Tales •

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CONTENTS PIG TALES

4 PRESIDENT’S COLUMN Evolution of the KPA 5 ANNUAL BOARD MEETINGS Nov. 18 Meeting Held in Manhattan 6 2010 SWINE DAY K-State’s Swine Day Success 7 WENDELL MOYER GRANT Student Grant Announced 8 THANK YOU SPECIAL INSERT- A Year in Review 10 REACHING CONSUMERS KPA Works to Connect To Consumers 12 PORK ON A MISSION NPB and KPA Work to Connect 14 PQA PLUS REBATE FORM 15 RECIPE Coriander and Cumin Roasted Rack of Pork

The Official Publication of the Kansas Pork Industry President-CEO Tim Stroda Director Of Industry Relations Jodi Termine 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

ON THE COVER

In the holiday spirit? Try this coriander and cumin roasted rack of pork for a meal sure to impress. Find the recipe on page 15. As always, check out theotherwhitemeat.com for more great pork recipes.

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

WE CARE

Presidents Column by Tim Stroda

In the middle of this publication is a review of your state’s pork associations’ work in the last year. I hope you enjoy reading about the various programs. At Swine Day, I was reminded that 2011 will be the 55th year of a pork organization in the state. I thought this might be a good time to give a short summary of the evolution of our associations. In 1956, a small group of pork producers held the first meeting of the Kansas Swine Improvement Association. Their purpose was to work together to make their businesses more profitable while keeping the swine industry healthy and flourishing statewide. In 1971, the Kansas Swine Improvement Association changed its name to the Kansas Pork Producers Council. The name change worked to incorporate all producers into the group, not just seedstock producers. The KPPC worked in pork promotion and producer education through the voluntary Checkoff years and through the first 15 years of the mandatory Checkoff. The group also lobbied on legislative issues utilizing membership funds.

In 2001, the Kansas Pork Association was formed during a period when the Checkoff system was in great peril. The KPA was to become the membership-driven vehicle to provide the state with a viable pork organization for the future. As the Checkoff’s future brightened, producer leadership believed it would be prudent to split the duties, funding sources and boards of the associations to make a clear distinction. The KPPC’s Executive Board serves as the oversight on all Checkoff activities. The producers elected each year to serve as the delegates to the National Pork Act Delegate Body become the new KPPC board. The Kansas Pork Association’s Executive Board provides oversight on all membership-funded activities. This nine-member board is elected at the association’s annual meeting. In 2006, your organizations took another bold step. They approved the formation of Kansas GOLD Inc., an environmental consulting firm. If I have you confused, maybe the table below will help. The three entities are separate, but each provides solutions to issues for producers.

Kansas Pork Association

Kansas Pork Producers Council

Kansas GOLD, Inc.

• •

•

Funded by memberships Lobbying on the state and federal legislation Represents producer members in state and national regulatory issues

4 Pig Tales •

• • •

Funded by legislative Checkoff Promotion activities Research projects Producer and consumer education

• •

Environmental Consulting Firm Specializes in Nutrient Management Compliance Customized services to meet your farms’ environmental needs

WE CARE Executive Board Meeting Held in Manhattan After the excitement of Swine Day on November 18, Kansas GOLD Inc., Kansas Pork Association (KPA) and the Kansas Pork Producers Council (KPPC) Executive Board members met in the Powercat Room of the Alumni Center. The Kansas GOLD Inc. meeting included a review of possible changes in soil testing requirements and approval of 2011 GOLD fees. The Kansas Pork Producers Council meeting followed with a review of programs that were supported in 2010, online initiatives, a review of national and state alliances and 2011 budgeting. The evening closed with the Kansas Pork Association’s meeting. The KPA meeting addressed EQIP, Nutrient planning in 2011, feral swine and personnel planning for 2011. It was a long, but very productive, day for those that stayed behind on the 18. Next time you see your board members, please remember to thank them for their dedication to your association.

Above: KPPC Chairman Michael Springer of Springer Family Foods takes a few minutes between Swine Day and board meetings to visit with Ag AM in Kansas’ Brian Hollman for an interview. Ag AM in Kansas is a locally produced half-hour agricultural show that can be seen on TV in the Topeka, Wichita and Western Kansas markets. For more information on Ag AM in Kansas visit www.agaminkansas.com or find them on Facebook. .

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Pig Tales 5

WE CARE 2010 Kansas State University

Swine Day Held November 18 Above: Dr. Bob Goodband, K-State Swine Team, presents recent research findings to a sea of producers, students and industry partners.

Producers, students and industry members packed themselves into a full house at the KSU Alumni Center on Thursday, November 18th for the 2010 K-State Swine Day. As expected, the day consisted of attendees listening to some of the brightest minds within the pork industry presenting about current research findings and industry trends. The day included speakers such as, Dr. Steve Henry, Abilene Animal Hospital, addressing “Failure to Thrive: Is an Emerging Viral Disease the Cause?” and Mr. Joe Kerns of Risk Assessment and Management presenting “Managing Risk in Today’s Swine Industry.” 6 Pig Tales •

The K-State Swine Team also discussed practical application of the latest K-State swine research to help improve net return of swine business and present breakthroughs in some novel areas. Also included during the day was the technology trade show. A record 38 industry partners exhibited during this year’s K-State Swine Day to support and show their appreciation for your business. For more pictures of 2010 K-State Swine

Day visit our Facebook page and thank you KSU for another excellent Swine Day! Below: Mr. Joe Kerns of Risk Assessment and Management explains some of the challenges and opportunities that pork producers will see in the coming year.

WE CARE Wendell Moyer Student Enrichment Grant Announced In 1956, a small group of pork producers held the first meeting of 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 Kansas Pork Association is working every day to achieve this same goal. One of the most effective ways that the Kansas Pork Association can make our industry more profitable and to keep it flourishing is to encourage our youth to be a part of it. The Wendell Moyer Enrichment grant was developed to do just this. Current Kansas State University students who have completed between 25 and 100 credit hours are eligible to apply for a $1,000 scholarship by completing this form by January 26, 2011, and sending it to the Kansas Pork Association office. The KPA would like to again congratulate Jamie Briscoe, the recipient of the 2010 Wendell Moyer Scholarship and thank all of our applicants for demonstrating an interest in the 2010 Wendell Moyer Scholarship. While previous winners of any Wendell Moyer Student Enrichment Grants are ineligible to apply. Those that applied last year are encourage you to reapply this year. When reapplying please be sure to focus on your past, present and future involvement in the swine industry. For additional information or to have the grant application form sent to you, contact the KPA office.

Wendall Moyer Grant Process is as follows: • Applications will be reviewed by the Kansas Pork Association. • The recipient will be notified by January 28, 2011. • The recipient will be recognized during the KSU Swine Profitability Conference held February 1, 2011, at the K-State Union. Please plan to attend. • Awards will be paid directly to the recipient upon proof of enrollment. Application process is as follows: • Completed application- Please use the form provided. • Photo- Each applicant must furnish a recent photograph, no smaller than 2” x 3”. Please enclose the picture in an envelope and attach the envelope to the application. Do not staple or tape the photo directly to the application. Do not send Polaroid or instant photos. Please identify photo with appli cant’s name on back. • High School and/or college transcript(s)

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Pig Tales 7

WE CARE tive job of getting your messages out to our attendees. The information shared was timely, upto-date and entertaining! Thank you for the time effort and expense that you afforded the Kansas Nutrition Council. I am sure that the messages you delivered will be repeated throughout our state by the Nutrition Educators in attendance! - Karen Hanson, RC, LD

T T

hank you so much for sponsoring the Swine Production Placement Proficiency Award. Growing up around pigs all my life has been a very rewarding and fun adventure. I received the district proficiency award and your support of the Kansas FFA Foundation made it possible for me to begin a $50 savings bond. - Kelsey A Harris

hank you for answering my question about the pork industry and referring me to the hank you for the recipe cards. I can’t wait to Pork Checkoff website for possible internships. use them. I loved all the stuff you gave us. I Also, thank you for providing me with the Pork had a great time it was so much fun. Getting all Checkoff pamphlet and the “Career in Pork” CD. this stuff felt like Christmas! Thank you so much! It was a pleasure speaking with you. - Miranda, Langston Hughes Elementary - Katrina Froppy e wanted to thank you for your time and would like to thank you for the $50 gift card for meeting with us on Friday, August 20. I received during the recent United Associa- It was great to get to learn more about the KPA tions Conference in Wichita. I look forward to and to learn it from someone who so obviously using the card for pork products. We appreci- cares about what they are doing. We also care ate your exhibit at the UAC Conference. The re- for our members, which is why your support is sources you provide to FACS professionals are so awesome! You provide our members with very helpful as we educate others. opportunities that would not be possible with- Susan Flickner, Wichita High School East out our partnership. Once again, our sincerest thank you for all you do for our 7,600 members. hank you for giving us the bookmarks, stick- 2010-2011 Kansas FFA State Officers ers, recipes and puzzles. I learned that pigs can run fast, they are clean and people conn behalf of the Youth Livestock Programs sume pork the most. and the 4-H youth in Kansas, I would like - Max, Wakarusa Valley Elementary School to sincerely thank you for your generous donation to the Kansas State 4-H Livestock Sweephe Kansas Nutrition Council Annual Confer- stakes. This is the second year to hold this event ence received great evaluations from our at- and it will open many doors for youth interested tendees this year, and I wanted to thank you for in the Animal Science Industry. Thanks again! your part in making that a reality! We all know -4-H Youth Livestock Programs that I have a huge soft spot in my heart for the commodity groups here in Kansas, and I was hank you for the awesome prizes that you thrilled that you all did such an effective, informaprovided for the Way Out West Judging

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WE CARE Camp. Without your support, our judging camp would not have been a success! Thanks again for your support, effort and time! - 2010 Way Out West Judging Camp

e would like to wholeheartedly thank you for your donation to the Dr. Bob Hines Swine Classic. The 2010 Swine Classic was a huge success with 85 youth showing from 31 counties across Kansas. Without your support, these programs of would not be possible. - Jim L. Nelssen & Joel DeRouchey, Extension Swine Specialist, KSU

MPA wishes to thank you for continuing support of the Most Innovative Pork Product award. The award was presented to Mound City Butcher Block owned by Rick Weber. Rick’s award winning product was called a Jalapeno Pork Burger. Your continuing interest in this award is a vote of support for our small, independent meat processors helping to market pork across our state. -Dave Schafer, Kansas Meat Processors Association Executive Director e would like to take this opportunity to thank you for sponsoring the 2010 KSU Swine Day. We heard a lot of wonderful comments about he event. Without the support of the KPA, we would not be able to host such wonderful events. Jim L. Nelssen, Extension Swine Specialist, KSU

hank you very much for providing the pencils, bookmarks, stickers, puzzles, recipes, plus a movie about pork at the “Slice of Agriculture” Field Trip. I didn’t know that pork is the main meat we eat. I also learned that you use the pigs every part to make the meat. - Garrett, Baldwin Elementary School

hank you for your presentation at our Child and Adult Care Food Program (CACFP) Fall Workshop on October 28, 2010, in Manhattan. your presentation, “ How DOES that Piggy Get

to Market?” was well received. Several comments from the participants regarding your session included: did an amazing job; good ideas; very informative and useful; good presenters, highly recommended; very good; I usually don’t eat pork, but after this session I’ve decided to give pork products a try. Once again, thanks for all your help in making our day successful! - Laura Hodgson, Child Nutrition Consultant

he cooking class, Pork Tri-Fecta, was a hit thanks to your support. The families valued the videos, recipes, and other information on pork donated by the KPA. Thank you again for your generous support on behalf of Head Start! - Elen Garden RD/LD and Tracey Colbert, Head Start Nutrition Coordinator

n behalf of the Kansas 4-H Foundation Board of Trustees, I want to thank you for your recent gift to the Kansas 4-H Patron Sponsor Program. We appreciate your support and encouragement for our 4-H youth- our future leaders. Through the support we receive from generous donors like you, we are able to accomplish a great deal on the behalf of our Kansas Youth. Thank you for your support of Kansas 4-H. It is greatly appreciated. - Bill Keller, Chairman Pig Tales 9

WE CARE KPA works with School Nutrition Associates of Kansas The School Nutrition Association of Kansas (SNA-KS) is a nonprofit professional organization representing more than 500 members who’s mission is to promote quality school nutrition programs. Each year the SNA-KS gathers for their annual conference. This year the conference was held at the Capitol Plaza in Topeka. KPA held two educational sessions and shared in sponsoring lunch with the Midwest Dairy Association. The educational sessions were scheduled for staff member Jodi Termine through the Operation Mainstreet’s 2.0 program. “Consumers want to know where their food comes from, how it is treated and how it gets to their plate” stated Termine. “The SNA-KS asked some tough questions about pork but we really appreciate the opportunity to hear those concerns and address them with the truth about today’s pork production.” The sessions included YouTube videos on modern farmers, Iowa producer Heidi Vittetoe’s antibotic use on her hog farm and how modern farming methods allow for better piglet care. Also, the KPA handed out recipe brochures, a Kansas pork facts sheet and a post card that encouraged attendees to connect with KPA on Facebook, Twitter, YouTube and at the blog. After the educational sessions the KPA and the MidWest Diary Association hosted attendees to a buffet style brunch loaded with sausage, ham and diary products. 10 Pig Tales •

KPA Launches ‘Pigging Out and About’ Blogspot 4 out of 10 Americans read blogs according to a Synovate/Marketing Daily study. To connect with those readers, KPA launched “Pigging Out and About” in September. The blog serves as a consumer restaurant guide, a place to provide cooking tips and a means to encourage pork consumption. The blog is authored by two Kansas City Barbecue Society judges Chris Petty and Mike Epler, and hosts special giveaways for readers. Giveaways have included: a grilling set, a wireless thermometer, a cutting board, a slow cooker and a jerky maker. The site has had over 1800 visitors since its inception. Most traffic to the site is being driven by other social media outlets such as Facebook and Twitter. Make sure to check out http://piggingout-n-about.blogspot.com/ to see the blog. Pictured Right: Mike Epler works and lives in the Kansas City area and is working to eat his way through the lengthy list of barbecue restaurants around the KC area. Pictured Left: Chris Petty is from the KC area but now lives in the Hays area. His passions are good times and good meat.

A recent post on Pigging Out and About.

REACHING CONSUMERS

Walton 21st Century Rural Life Center Goes Hole Hog Earlier this year the KPA was contacted by Joanie James, Harvey County Extension agent, in an effort to support a project within the Walton Rural Life Center in Walton, KS. The school is part of USD 373 and became an Ag Tech charter school in 2009. James was in search of assistance for Carol Budde’s 5th grade class of 22 students. Budde, also the winner

of the Kansas Foundation of Ag in the Classroom’s Janet Sims Memorial Teacher of the Year Award, had decided to enrolled her entire class of 22 students into the 4-H Swine Project. “The class did everything that a typical 4H-er would do, including Youth Pork Quality Assurance Certification” stated James. James went on to say that stu-

dents, teachers and local families built the pens, installed self waterers, estimated weights, tagged animals, fed and were the primary caregivers. All feed was donated by Mid-Kansas Coop in Walton. Students that wanted to show the animals in the Harvey County Fair had to write an essay on what it meant to them to show the pigs and why they would be a good showman. Three students were chosen to show the pigs. These students also took the role of primary caregivers during the summer months proceeding the fair. When fair day arrived, 12 students worked to transport, wash, feed and care for the animals. The pigs were purchased by the local Walton State Bank and the local Citizen State Bank. Pigs were donated back to the school for the continued learning about the food system. Budde continued the student learning project by working with dietary managers and kitchen staff at the Walton school to serve the pork as a school lunch. The KPA provided funds for processing the pigs at Krehbiels Meat Market & Deli in McPherson and the arrangements were made to have specific recipes served. The pork was served as a sausage marinara for breadsticks and also as hotdogs. Other meals will follow.

Pig Tales 11

REACHING CONSUMERS KPA Works with Radio Networks to Highlight PQA Plus Have you heard our call to action? From November 3rd through the 27th, the KPA teamed up with the Kansas Radio Networks to run a radio campaign targeting pork producers. The campaign was statewide and aired on 34 stations. The goal of the campaign was to increase awareness of the Pork Quality Assurance Plus Program, encourage producers to participate in the certification program and to achieve site status. In short, the Pork Quality Assurance Plus program reflects increasing customer and consumer interest in the way food animals are raised. PQA Plus was built as a way to maintaining its food safety tradition to ensure that U.S. pork products continue to be recognized domestically and internationally as the highest quality and safest available. It also provides information to ensure producers can measure, track and continuously improve animal wellbeing. With PQA Plus, pork producers have another tool to demonstrate that they are socially responsible. To learn more about PQA Plus or to see if you are or aren’t certified call the KPA. Also, to learn more about certification programs such as PQA Plus, Youth PQA or TQA, go to pork.org and click on Certification.

KPA works with The Child and Adult Care Food Program The Child & Adult Care Food Program (CACFP) is a federal program that provides reimbursement for healthful meals and snacks served to children and adults. The program is administered at the federal level by the Food and Nutrition Service of the U.S. Department of Agriculture. Because CACFP participants’ nutritional needs are supported on a daily basis, the program plays a vital role in improving the quality of day care and making it more affordable for families. Each year the Kansas CACFP gathers for their annual conference. Attendees of this conference include: child care centers serving meals and snacks to children who are enrolled for care; Head Start Programs serving meals and snacks to enrolled children; after school care sites providing programming and snacks for low-income school age children and youth; emergency shelters providing temporary residence and food service to children; adult day care centers providing structured, comprehensive services to nonresident adults who are functionally impaired and/or 60 years of age or old; licensed or registered family or group day care homes participating under a KSDE-approved sponsoring organization. This year, through the OMS program, KPA staff presented “America’s Pork” during two breakout sessions. As a special addition, KPA also scheduled BBQ expert Rob Russel from Ace of Hearts BBQ to teach a pork loin recipe to attendees.

Rob Russel, BBQ Expert explains the versatility of pork.

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REACHING CONSUMERS Pork Checkoff Supports National FFA in Developing Food and Ag Literacy Curriculum The Pork Checkoff has teamed with the National FFA organization to create the Middle School Food and Agricultural Literacy Curriculum. It is a free resource -- available at ffa.learn.com -- that can be used by teachers as a year-long course or customized to fit a shorter time frame to teach students to become savvy consumers. The curriculum has more than 150 free prepackaged, stand-alone lessons and eight units to choose from. “This is a curriculum that will educate future generations of The eight units include: consumers,” said Karen Richter, * Introduction to Agricultural a pork producer from Montgom Science ery, Minn., and member of the * Food Science Pork Checkoff Producer Services * Natural Resources Committee. “The purpose is to let * Plant Science them know where their food comes * Animal Science from.” * Agricultural Science and A team of industry profes Technology sionals, university educators and * Agricultural Issues secondary agriculture educators * Careers in Agriculture developed the framework in which the key concepts, units and lessons objectives were determined and aligned to the Agriculture, Food and Natural Resources standards. From there, a team of 20 agriculture educators created the lessons and the ancillary materials. The curriculum has been tested in 32 agriculture programs around the nation.

Pork Checkoff Announces 2011 Internship Programs The National Pork Board is seeking candidates to apply for our 2011 internship program. The Pork Board is funded through a market checkoff collection on sales of market swine in the United States. We are charged with effectively serving U.S. pork producers through the development of educational programs, coordination of research projects, and increasing the demand for pork meat in domestic and international markets. Check them out online at www. pork.org and www.theotherwhitemeat.com. Criteria for applying: * Our internships will begin approximately May 16, 2011 and continue through approximately August 12, 2011. * All internships are paid, and candidates are expected to work fulltime for 12 weeks. All positions are based at our office in Clive, IA. * Resumes will be reviewed until mid-February and candidates will be interviewed through March. * Please indicate in the subject line which internship you would like to be considered. * No phone calls please * Interested candidates should forward resume, cover letter, and writing samples if needed, via email to: intern@pork.org. Opportunities include (1) producer services/outreach intern; (1) communications intern; (2) science and technology interns. For more information on internships contact the KPA office. Pig Tales 13

REACHING CONSUMERS 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. The funding is available on a first-come-first-serve basis. The following requirements and stipulations apply: • Producer must have all site status paperwork completed. • 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 •

REACHING CONSUMERS Coriander and Cumin Roasted Rack of Pork Ingredients: 1 8-rib Pork loin rack of pork, center cut, chine bone removed and Frenched 1 tablespoon coriander seed, whole 1 tablespoon cumin seed 2 teaspoons kosher salt 1 teaspoon sugar 1 teaspoon chipotle chile powder

Nutrition: Calories: 560 calories Protein: 41 grams Fat: 37 grams Sodium: 620 milligrams Cholesterol: 120 milligrams Saturated Fat: 12.5 grams Carbohydrates: 18 grams Fiber: 6 grams

Cooking Directions If desired, using a mortar and pestle, slightly crush coriander seed. Combine coriander seed, cumin, salt, sugar and chipotle chile powder in small bowl or dish; set aside. Cut 4 long pieces of plastic wrap. Place 1 piece horizontally on work surface and the remaining 3 pieces vertically on the first piece. Place pork rack on center of plastic wrap. Sprinkle and rub spice mixture evenly over surface of pork rack. Wrap tightly in the plastic wrap. Place on a tray or shallow pan and refrigerate for 8 to 12 hours. Pre-heat oven to 350째 F. Unwrap pork and place on rack in shallow roasting pan with bones facing up. Roast in preheated oven for 1 to 1 1/2 hours (about 20 minutes per pound) or until internal temperature on a thermometer reads 150째 F. Remove roast from oven. Loosely cover with foil and let rest about 10 minutes or until temperature reaches 160째 F. Carve between rib bones to serve. Serves 8. Pig Tales 15

WETALES CARE IG P The Official Publication of the Kansas Pork Industry

Kansas Pork Association 2601 Farm Bureau Road Manhattan, KS 66502

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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 •

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