Pig Tales Issue 1 2011

P

IG TALES Issue 1 2011

The Official Publication of the Kansas Pork Industry

New Permits Required by KDHE Wendell Moyer Grant Awarded Pig Tales 1

FIVE Reasons to Make Time for PQA Plus®

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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.

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CONTENTS 4 PRESIDENT’S COLUMN New Permits Required 5 BOARD MEETINGS IN TOPEKA Welcome Secretary Rodman 6 WENDELL MOYER GRANT Alexandra Rath Accepts Award 7 PORK BE INSPIRED NPB Inspires Us All With New Look 8 OMS TRAINING IN MANHATTAN Food For Thought Group 10 THE NEW AMERICAN PLATE How Pork Fits into 2010 Dietary Guidelines 11 RENO COUNTY HEAD START Dietitians Work to Overcome Food Insecurity 12 REACHING CONSUMERS 13. UPDATE FROM THE HILL NPPC Current Press Releases 14 PQA PLUS 15 RECIPE One-Skillet Pork with Wild Rice and Herbs

ON THE COVER

PIG TALES 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 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.

Are you a one dish wonder. If you aren’t, you should be. Find this great recipe on page 15. As always, check out theotherwhitemeat.com for more great pork recipes.

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

New Permitting Requirements for Dead Animal Burial Sites

4 Pig Tales •

The Kansas Department of Health and Environment’s (KDHE) Bureau of Waste Management recently released a new policy on permitting requirements for dead animal burial sites.

The final version of the policy reflects input from the KPA and other interested parties. Following are the sections of the policy which affect pork producers.

Background Each person that buries dead animals is operating a solid waste disposal area and must first obtain a permit from KDHE (KSA 65-3407).

The following are exceptions to this permit requirement: 1) KDHE can authorize the disposal of livestock without a permit in the event of a disaster or emergency (KSA 65-3407c); and 2) Individuals may dispose of solid waste from their own residential or agricultural activities on their own land, as long as the waste doesn’t cause a nuisance or adversely affect public health or the environment (KSA 65-3409).

What does this mean?

In accordance with the exemptions to the permitting requirements provided above, and using reasonable regulatory discretion for minor animal burial activity, any person that operates an animal disposal site must obtain a permit from KDHE except for the following exempt activities: (1) KDHE-authorized disposal in the event of a disaster or emergency resulting from animal disease, weather-related deaths, transportation accidents, or other eligible incidents.

(2) On-site disposal by individuals in accordance with the following guidelines: (a) On any given acre during a 12-month period, disposal is limited to no more than 7,000 pounds of any combination of horses, cattle, swine, turkeys, and/or chickens. (b) Animals must be buried within 48 hours (unless a longer time-frame is authorized by KDHE) and covered with a minimum of three feet of soil.

The addition of quick or slaked lime is recommended to control odors and discourage scavenging.

(3) On-site disposal by confined animal feeding operations that have been issued a KDHE Bureau of Water permit provided the burial practices given above for individuals are followed. If the facility exceeds the animal quantities given in (2)(a), the facility operator must technically demonstrate that there will be no impact to groundwater, surface water, or air quality to remain exempt from permitting.

What’s the bottom line?

If you bury more than 7,000 pounds on any given acre during a 12-month period, it is probably time to be looking for an alternative method of disposal.

Composting seems to be the answer for many producers. The KPA office has been gathering materials to help producers who want to look at this option. There are low-cost options for those disposing small numbers. There are also cost-share opportunities for composting buildings.

For more information, contact me at 785-776-0442.

WE CARE KPA Annual Meeting Held in Topeka Producers from around the state gathered for KPA’s Annual Meeting held February 21 at the Senate Suites, in Topeka.

Three positions on the Kansas Pork Association Executive Board were elected. Each position serves a three-year term. Elected were: Jim Crane, Liberal; Kevin Deniston, Scott City; Seneca; Michael Springer, Sycamore. Dan Gerety, Seneca, was elected to fill a vacant position.

Additionally, the KPA Executive Board elected Kent Condray to his second term as KPA Chairman.

Producers attending the meeting heard presentations from speakers including Chris Novak, National Pork Board CEO; Senator Mark Taddiken, Clifton and Dale A. Rodman, Kansas Secretary of Agriculture.

Other business included the adoption of The 2011 KPA Policy Handbook. If you would like a copy of this handbook to review, please contact the KPA

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Dale A Rodman Secretary of Agriculture

Dale A. Rodman was appointed secretary of the Kansas Department of Agriculture by Governor Sam Brownback in January 2011.

A native Kansan, Rodman was born in Eureka and grew up on a diversified farm and ranch near Toronto. He earned his Bachelor of Science degree in agriculture in feed milling from Kansas State University in 1963. He later graduated from the Minnesota Management Institute at the University of Minnesota.

Rodman served as an agribusiness executive in national and international agriculture development and management for the majority of his career.

Rodman left retirement at the request of Governor Brownback to serve the Kansas agricultural industry. He is personally committed to building Kansas agriculture and developing opportunities to grow the state’s agricultural economy.

Rodman and his wife Ronda live in Topeka.

His son Thomas is a general manager for Cargill in Memphis, Tennessee. His daughter Chantel Mandel is a deputy director in communications at Bayer Healthcare in San Francisco.

He has 4 grandchildren.

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Pig Tales 5

WE CARE

Alexandra Rath, 2011 Wendell Moyer Student Enrichment Grant Winner

Winner of Wendell Moyer Student Enrichment Grant Announced 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 6 Pig Tales •

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 Alexandra Rath, the recipient of the this grant for 2011. Rath is currently attending Kansas State University for an undergraduate degree in Animal Sciences and Industry with a Biotechnology option. She began her experience in the swine

industry during a summer internship with Progressive Swine Technologies and Danbred. While there, Rath worked in the farrowing department at the nucleus farm completing paperwork, processing litters and assisting the geneticist on a research project. The project analyzed the effects of birth weight on pig loss, weaning and finishing weights.

Recently, Rath began working at the Kansas State Swine Research Lab where she tests feed particle size, works at the hog unit and assists graduate students with their research projects.

“One of the most interesting research projects that I have begun work on is using bomb calorimetry in order to determine energy use from dried fecal matter. Other research projects that I will have the chance to work on will include color tests of meat to determine meat quality, several different weight trials, and alternative euthanization methods for pigs,” stated Rath in her application.

After graduation, Rath plans to attend graduate school and study Swine Nutrition. “One of the main reasons that I want to pursue a career in the pork industry has been my Dad’s heavy involvement with the industry at his job. I am excited that there seems to be so many options available to work with pigs and different career paths open to me,” stated Rath.

We thank all of our applicants for demonstrating an interest in the 2011 Kansas Pork Association Wendell Moyer Scholarship and we encourage you to reapply next year. We’re grateful to have such outstanding youth with an interest in our industry.

WE CARE National Pork Board Introduces With a new focus on reaching creative, flavor-seeking home cooks who already prepare, eat and love pork, the National Pork Board announced a new branding position. The new campaign of: Pork® Be Inspired sm shows pork’s place in almost any menu, day part, cuisine and lifestyle, based on pork’s unique combination of flavor and versatility as the source of kitchen inspiration.

The new, fully integrated campaign features an updated look and feel, along with a new consumer target: the more than 82 million Americans who already cook, eat and love pork.

“Our research shows that pork’s top consumers are looking for more than basic education; they’re looking for inspiration. With its great taste and versatility, pork is the ideal catalyst to inspire great meals,” said Ceci Snyder, vice president of domestic marketing for the National Pork Board. “

Nearly 25 years ago, the Pork® The Other White Meat® campaign was conceived to reposition pork as a healthful protein source. Today, Pork Be inspired goes beyond basic cooking education and health to promote a deeper, more personal level of engagement with existing pork consumers, Snyder said. However, The Other White Meat campaign will play a role as a heritage brand, with use on the consumer web site and in nutrition communications. The Other White Meat campaign will not be featured in advertising.

Digital advertising starts March 7 with paid search and web sites that reach the National Pork Board’s new target, with creative directing to a new website URL, www.PorkBeInspired.com. Starting April 11, national television advertising includes both network and cable.

Print advertising begins in April in food and lifestyle publications, using a unique three-page, consecutive

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WE CARE

Training Held in Manhattan

Above: Industry partners, KSU student group Food For Thought, and National Pork Board associates gather together for a picture during OMS Training.

Kansas Pork Association, Pork Checkoff, KSU student group Food For Thought and Industry Partners teamed up for an intensive two day media training at the KSU Alumni Center October 13-14.

The training was a part of Pork Checkoff’s Operation Main Street Program that familiarizes individuals in agriculture with the pork industry, provides a media and messaging strategy short course and facilitates grass-roots speaking opportunities nationwide.

“OMS was a valuable experience that provided participants with the information needed to convey the truths, and bust the myths, about U.S. pork production,” stated Brandi Buzzard in the blog at http://bloggingfoodforthought.blogspot.com/.

Buzzard, a Food For Thought 8 Pig Tales •

member and KSU Animal Science graduate student, is currently working on her degree in Animal Behavior and Animal Welfare. She’s one of

the 14 contributors to the Food For Thought blog and authors her own blog at http://buzzardsbeat.blogspot. com/.

Clockwise: Clem Neely, Kiley Stinson, Robert Munson and Thomas Titus of Cargill discuss the pork industry in a breakout session.

WE CARE What is Food for Thought?

DJ Rezac and Tera Rooney take a second to catch up during a session breakout.

Buzzard was one of the 15 attendees for the training. Others were; Rob Christine, Hyatt Frobose, Chelsea Good, Kris Lansman, Brooke McClure, Robert Munson, Clem Neely, DJ Rezac, Todd Rodibaugh, Tera Rooney, Kelly Sheets, Kiley Stinson, Miles Theurer, and Thomas Titus.

After the training, attendees will join over 800 speakers trained by Pork Checkoff to educate consumers nation wide. Currently Kansas has made over 35 presentations to over 1,000 consumers.

For more information on Operation Main Street Program contact the office.

Chelsea Good participates in a mock phone interview during the training. Also pictured, Al Eidson of Eidson and Partners.

Food for Thought (FFT) is a group of Kansas State University students looking to bridge the gap between agriculture and consumers. The grass-roots group was started by students coming together to discuss ways to meet the challenges of misconceptions about an agriculture industry removed from its urban consumers.

The group includes undergraduate, graduate and veterinary students, as well as young alumni, working under the guidance of faculty advisor Dr. Dan Thomson, Director of K-State’s Beef Cattle Institute.

One of the ways that the FFT group has worked to educate students and consumers is with the Upson Lecture Series.

“The lecture series will focus on bringing information about agriculture and food production to a broad audience,” stated Chelsea Good, a member of the group, on their blog.

To date the lecture series has hosted Dr. Dan Upson, DVM, Ph.D. and Dr. Temple Grandin, Ph.D.The group plans to host one lecture per semester. If you are interested in investing in the future the lecture series please contact the office.

For more information on Food for Thought, make sure to read the FFT blog at bloggingfoodforthought.blogspot. com, like them on Facebook. and follow them on Twitter @ fftgroup.

Food for Thought Members: Front row left to right Kelly Sheets, Miles Theurer, Kiley Stinson, Tera Rooney, Brandi Buzzard and Chelsea Good. Back Row left to right: Clem Neely, DJ Rezac, Hyatt Frobose and Robert Munson

Pig Tales 9

WE CARE Balancing Animal Proteins on the new American Plate Aligning with the much anticipated Dietary Guidelines for Americans, 2010, will no doubt mean choosing foods that are high in nutrient density, while low in energy density. Protein from lean meats such as pork fits both criteria, providing necessary nutrients in relatively fewer calories. Proper education and behavioral support from trusted registered dietitians about the dietary pattern options in line with dietary guidance will help ensure Americans of all ages eat a diet high in nutrients but relatively low in calories.

The Nutritional Power of One Serving of Lean Pork • The Micronutrient Advantage: -

A 3-ounce serving of pork offers 5% of the daily value of iron in heme form, which is more readily absorbed than iron from plant sources.

- A 3-ounce serving of pork offers 8% of the daily value of vitamin B12, an important micronutrient not found in plant-based foods.

The Calorie Advantage: - A 3-ounce serving of lean pork provides about the same amount of protein as 1.5 cups of black beans, but with 21% fewer calories.

•

Lean Pork Options Abound in Today’s Meat Case Satiety Research Shows Benefits of Pork • Lean Canadian Bacon at Breakfast: Eating high-quality

•

•

protein foods like lean Canadian bacon resulted in greater sense of fullness throughout the day compared to eating additional protein calories at lunch or dinner.1 Three Daily Meals With Protein Most Filling: Including lean pork or other lean proteins in three daily meals rather than six mini-meals resulted in improved satiety throughout the day. Feeling full throughout the day may lead to an overall calorie reduction.2 Curbing Late-Night Munchies: Including lean pork or other proteins in three daily meals reduced late-night desires to eat and decreased distracting thoughts about food, both of which derail dieters if left unchecked.3

• Today’s most popular cuts of pork have 16% less total fat • • •

and 27% less saturated fat than they did 20 years ago.

Cuts of pork that come from the loin – including chops and roasts – and 96% lean ground pork are the leanest cuts of pork available.

Ounce-for-ounce pork tenderloin is as lean as skinless chicken breast, and meets the USDA guidelines for “extra lean.”

Six pork cuts meet the USDA guidelines for “lean,” with less than 10 grams fat, 4.5 grams saturated fat and 95 milligrams of cholesterol per serving.

Cooking with Pork has Never Been Easier The versatility of pork lends itself to a variety of dishes, which means cook once and eat twice! Start with pork tenderloin fajitas on night one, and turn the rest of the pork into curried pork salad on night two. Clients can visit www.theotherwhitemeat.com for delicious seasonal recipes which do double-duty to keep pace with today’s busy families.

1.

Leidy H, Bossingham M, Mattes R, Campbell W. Increased dietary protein consumed at breakfast leads to an initial and sustained feeling of fullness during energy restriction compared to other meal times. British Journal of Nutrition. 2008, short communication published online.

2.

Leidy H, Armstrong C, Tang M, Mattes R, Campbell W. The influence of higher protein intake and greater eating frequency on appetite control in overweight and obese men.

Obesity. 2010;18:1725-1732.

3.

Leidy H, Tang M, Armstrong C, Martin C, Campbell W. The effects of consuming frequent, higher protein meals on appetite and satiety during weight loss in overweight/obese men [published online ahead of print September 16, 2010]. Obesity. 2010. Accessed October 11, 2010.

10 Pig Tales • ©2010 National Pork Board.

Des Moines, IA USA This message funded by America’s Pork Checkoff program.

REACHING CONSUMERS

Ellen Garden, a Registered Dietitian from Huthinson left, demonstrates a new pork recipe with help from class attendees.

Reno County Head Start Gets Spices Up the Kitchen with a Pork Tri-Fecta In research gathered from 2007- 2009, the USDA Economic Research Service found that 14.7 percent of households were food insecure at least some time during that year. Kansans were found to be very near the U.S. average with 14.2 percent of households food insecure.

Nationally, that 14.7 percent of food insecure households remains the highest recorded prevalence rate of food insecurity since 1995 when the first national food security survey was conducted.

Ellen Garden a Registered Dietician in Huthinson with Head Start

is doing her fair share to make sure food insecurity doesn’t take Reno County families family by storm.

Garden, with support from the Kansas Pork Association, provided a cooking demonstration, recipes, a meal on site and ingredients to make a meal at home to 15 families in Reno County.

The evening also included tips and facts about how pork fits into a nutrient rich diet. For example, a 3-ounce serving of pork offers 8% of the daily value of vitamin B12, an important micronutrient not found in plant-based foods. Also, important for families to understand is that a 3-ounce serving of lean pork provides about the same amount of protein as 1.5 cups of black beans, but with 21% fewer calories.

“Some of my parents are making enchiladas for their children to experience and they have asked to use pork like they saw in the Pork Tri-Fecta class. Thank you for your help and support,” stated Garden in an e-mail.

Garden reviews the Pork Cuts Chart created by the National Pork Board and provided by the Kansas Pork Association. The chart is a resource to show where pork cuts come from on the hog.

What is food insecurity?

Food insecurity is a term used to described anyone that does not have consistent access to adequate food for active, healthy lives. This could be families that might run short of food at the end of the month or families that may stock up on foods inexpensive foods with low nutrient content because of lack of knowledge about food or food preparation.

Pig Tales 11

REACHING CONSUMERS KSU Agri-Industry Career Fair KPA gathered with more than 50 businesses, agencies and organizations on the KSU Campus Wednesday, January 2, to discuss jobs and internships with Kansas State University students at the Agri-Industry 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 or visit http://www.pork.org/Resources/132/careersinporkproduction1.aspx.

12 Pig Tales •

KSU Student Wins 2010-2011 Pork Industry Scholarship The Pork Checkoff, Pioneer Hi-Bred and PIC have awarded 19 scholarships to college students around the United States as part of their strategy to develop the pork industry’s human capital for the future.

“Helping to develop the next generation of pork professionals is one of the issues the Pork Checkoff identified as critical for the industry to address,” said Gene Nemechek, president of the National Pork Board and a swine veterinarian from Springdale, Ark. “Our service and obligation Devin Goerhring to producers includes ensuring Senior Animal Sciences and Industry that there is a sustainable source Kansas State University of capable people ready to take on the industry’s charge of producing a safe, wholesome food product in a socially responsible way.”

The 19 student recipients hail from 13 universities and eight swine-related fields of study. Devin Goehring, of Kansas State University was one of the 19 students to receive the award.

“A skilled workforce is essential for the competitiveness of this industry,” Nemechek said. “We need young leaders to look at pork not just as a food choice, but as a career. This is a chance for the industry to encourage these young people to join a workforce that offers many diverse opportunities. We have needs in production management, veterinary medicine, environmental management, food safety, genetic improvement, nutrition and much more.

“On behalf of the Pork Checkoff and its partners, the National Pork Board and the pork industry, we congratulate this year’s Pork Industry Scholarship recipients,” Nemechek said. “We look forward to welcoming them into our industry in the future.”

REACHING CONSUMERS

Your Update from the Hill

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.

NPPC Backs Dietary Guidelines’ Goal Of More Nutrient-Rich Foods The National Pork Producers Council expressed support for federal dietary guidelines released whose goals are to reduce obesity, encourage the consumption of nutrient-rich foods and increase physical activity.

Many cuts of pork, the organization pointed out, are lean, nutrient-dense sources of protein.

NPPC recognizes for food policy and nutrition guidance the importance of the 2010 Dietary Guidelines, which were issued by the U.S. departments of Agriculture (USDA) and Health and Human Services (HHS).

“NPPC agrees with the guidelines’ call for eating nutrient-dense foods, and many cuts of lean pork, including tenderloin and loin chops, contain quality nutrients,” said NPPC President Sam Carney, a pork producer from Adair, Iowa.

Lean meat offers nutrients that often are lacking in Americans, including heme iron, potassium and vitamin B-12, a micronutrient not found in plant-based foods. Based on current consumption data from the HHS National Health and Nutrition Examination Survey, Americans on an average 2,000 calorie-a-day diet consume 5.3 ounces of meat or meat equivalents. The USDA “Food Pyramid” suggests two to three servings of 2- to 3-ounce portions of meat,

poultry or fish, meaning from 4 to 9 ounces a day.

“The solution to the obesity problem is not a shift from animal-based foods to plant-based ones but rather a shift from nutrient-poor foods to nutrient-rich foods, emphasizing the consumption of lean meats, including pork, along with vegetables, nuts and beans,” Carney said.

Coalition Urges Congress To Act On Korea FTA An ad hoc coalition of agricultural and food organizations and companies in a letter sent to members of Congress applauded the recent resolution on issues in a free trade agreement between the United States and the Republic of Korea and urged lawmakers to approve the trade deal as soon as the Obama administration sends it up to Congress.

In December 2010, an outstanding issue with automobiles was resolved, allowing for U.S. congressional approval of the U.S.-South Korea FTA (KORUS). The agreement was signed June 30, 2007 – now more than three years ago.

The coalition letter, signed by 61 groups, emphasized that other countries are moving forward with FTAs with South Korea to the detriment of the United States. South Korea and the European Union, for example, have approved an FTA that will enter into force on July 1, 2011.

“Risks for U.S. agriculture – and

they are extremely serious – arise if the KORUS FTA is not implemented,” said the coalition in its letter.

“If this agreement is rejected, we stand to relinquish our export sales to countries that have implemented their own FTAs with Korea.”

Once the KORUS FTA is implemented, more than 60 percent of existing import barriers will be removed immediately – this amounts to nearly $3 billion in U.S. food and agricultural products.

According to an analysis by the American Farm Bureau Federation, the KORUS FTA would result in $1.8 billion in additional sales to Korea, a 46 percent increase over existing sales. The analysis appears very conservative, according to Iowa State University economist Dermot Hayes and the American Meat Institute, who forecast increased U.S. beef, pork and poultry exports alone to be more than $2.1 billion.

The coalition pointed out that the new exports would create thousands of new jobs on the farm and in rural communities and throughout the economy.

Should the U.S. fail to implement the KORUS FTA, however, the U.S. pork industry would be completely out of the Korean market in 10 years, according to Hayes. A wide range of U.S. agricultural exports face a similar fate.

To read the coalition letter visit www.nppc.org.

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

One-Skillet Pork with Wild Rice and Herbs

Ingredients: 1 pound pork tenderloin, lean, cut into bite-sized pieces 1 8-oz package sliced white mushrooms, OR brown mushrooms 1 1/2 cups chicken broth, reduced-sodium 1 cup uncooked white and wild rice blend* 1 tablespoon Italian herbs, herbes de Provence OR other dried herb blend 1 1/2 cups frozen mixed vegetables, thawed Salt and black pepper

Nutrition: Calories: 350 calories Protein: 32 grams Fat: 3 grams Sodium: 330 milligrams Cholesterol: 75 milligrams Saturated Fat: 1 grams Carbohydrates: 45 grams Fiber: 3 grams

Cooking Directions In a large skillet or sautĂŠ pan with a tight-fitting lid over high heat, combine pork, mushrooms, broth, rice, and herbs. Bring to a boil, reduce to a simmer, cover, and cook 15 minutes.

Stir in mixed vegetables and continue to cook until liquid has absorbed, rice is tender, and pork is cooked through, about 5 minutes.Season with salt and pepper to taste and serve. Serves 4. *Note: To make sure they’ll be done at the same time, use an already-combined mixture of white and wild rice. Look for a blend that has a cooking time of about 20 minutes. Serve with a mixed greens salad tossed with a simple vinaigrette.

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