P
IG TALES Issue 3 2011
The Official Publication of the Kansas Pork Industry
Drought Assistance Meet Our Board Pig Tales 1
We Care
As Farmers and Ranchers, We’ve Raised Pre�y Much Everything. Except Our Voices. Join us in leading a conversation about the importance of today’s agriculture and our commitment to answering American’s questions about how we raise our food. Begin by sharing your voice at www.USFRAonline.org.
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We Care
CONTENTS PIG TALES 4 PRESIDENT’S COLUMN Drought Assistance
5 BOARD MEETINGS KPA, KPPC and Kansas GOLD, Inc. 6 KPA SUPPORTS KFAC Teacher Graduate Class 7 JUST FOR HER EXPO NPB Inspires Us With New Look 8 MEET OUR BOARD Kent Condray of KC Pork, Inc. 10 KPA MEETS GUY Sara Visits Guy Fieri’s Road Show 11 PORK CHOP OPEN Register Today! 12 FFA SWINE AWARDS Pachta & Doss 14 PQA PLUS Pachta & Doss 15 RECIPE ON THE COVER
The Official Publication of the Kansas Pork Industry President-CEO Tim Stroda Director Of Industry Relations Jodi Termine
2011 KPA BOARD OF DIRECTORS Chairman: Kent Condray – Clifton Jim Crane-- Liberal Kevin Deniston-- Scott City Thomas Frederick – Hugoton Daniel Gerety-- Seneca Alan Haverkamp – Bern Jerry Morris-- Sedgwick Michael Springer – Sycamore Ron Suther – Blaine Jim Nelssen – Kansas State University 2011 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.
Game Day Pork and Chile Wraps. Need we say more? Find this great recipe on page 15. As always, check out porkbeinspired.com for more great pork recipes.
All Pig Tales inquires should be directed to the editors at: Kansas Pork Association, 2601 Farm Bureau Road, Manhattan, KS 66502, Phone 785-776-0442, Fax 785-776-9897, E-mail: kpa@ kspork.org, Web site: www.kspork.org Pig Tales 3
We Care
Drought Assistance
Kansas Department of Agriculture Division of Water Resources 2011 Drought Options The drought, with its extraordinarily low winter moisture and on-going nature, has resulted in many irrigators having insufficient remaining allocation to complete irrigation of their crops. To cease pumping when the maximum quantity is reached could result in a greatly reduced yield, a waste of the water that was already pumped and a waste of the energy that it took to pump the water. There are two options for water users needing additional pumping authorization. These options are intended to prevent crop failure while insuring the additional pumping will not worsen aquifer declines. While these alternatives are designed principally for irrigation, non-irrigation uses of water can also apply for use of either of these programs. 5-year Flex Account-As provided by K.S.A. 82a-736 (Multi-year flex accounts) originally authorized in 2001, this permit allows holders of existing water rights the flexibility to exceed their authorized quantity of the water right. Over the five year period, the water right holder operates under a term permit; the underlying water right is unaffected. At the end of the period, the water right reverts to its original conditions. Drought Emergency Term Permit-.Available for water right holders in agricultural drought disaster declaration areas requested by the Governor and designated by the USDA. This program is a one-time only option for overages in 2011. It allows holders of existing permits or water rights the flexibility to borrow a portion of next year’s authorized quantity in order to complete the 2011 growing season to save their current crop.
As I’m sure you know, there is a lag time between the last word written in a publication and the time it reaches your hands. In that time, I hope everyone has gotten a two-inch rain and the highs have dropped into the 90s. Unfortunately, it’s 104 degrees today and the outlook for rain doesn’t look good in most of Kansas. From experience, when it’s this hot, it becomes difficult to focus on more than just the issue at hand. There are a few state and federal programs working to address the drought situation. I’ve included a short summary of these programs. I’ve also put the longer documents on our website for you to download at www.kspork.org/Producers/resources.shtm.
USDA Farm Service Agency Livestock Indemnity Program The “Food, Conservation, and Energy Act of 2008” authorized the Livestock Indemnity Program (LIP) to provide benefits to livestock producers for livestock deaths in excess of normal mortality caused by adverse weather that occurred on or after Jan. 1, 2008, and before Oct. 1, 2011, including losses because of hurricanes, floods, blizzards, disease, wildfires, extreme heat, and extreme cold. The livestock death losses must also have occurred in the calendar year for which benefits are being requested. LIP provisions are similar to other livestock indemnity programs implemented by FSA in recent years except that an owner or contract grower’s livestock do not have to be located in a county or contiguous county designated a natural disaster by the president or declared by the U.S. Secretary of Agriculture. Under the current LIP, an owner or contract grower’s livestock payments will be based on individual producers’ losses. FSA strongly encourages producers to contact their administrative county office right away to file a notice of loss for the extreme heat condition. To be eligible for the program, the notice of loss must be filed in the administrative county office within 30 calendar days of when the loss of livestock was apparent to the participant.
Presidents Column by Tim Stroda
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We Care KPA Holds Board Meetings Board members of the Kansas Pork Association gathered together July 18 in Manhattan for board meetings. Items that were addressed included 2011 budgeting and budget changes, 2012 budgeting, the U.S. Farmers and Ranchers Alliance, the National Pork Board Delegate Body Election, an overview of legislative issues and a Kansas GOLD, Inc. business meeting. The day also included a teleconference with National Pork Producers Council’s Vice President of Industry Relations, Dallas Hockman. Hockman, a liaison and board member of the U.S. Farm and Ranch Alliance for NPPC, presented an overview of the alliance and how KPA can play a role in the upcoming consumer launch.
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Pig Tales 5
We Care
Craig Good of Good Farms, Inc. shared the story of his farm, industry information and frozen pork cuts with the 24 teachers in attendance.
KPA Supports KFAC Summer Courses Kansas Foundation for Agriculture in the Classroom (KFAC) recently hosted a week-long graduate class for Kansas teachers. The course, Connecting Your Classroom to Kansas Agriculture was held June 6-10 in Manhattan at Kansas State University. The course, for Kansas teachers interested in incorporating agriculture into their classroom, provided an opportunity to learn about several areas of agriculture, including food and milling sciences, agronomy, biotechnology, entomology, animal sciences, and horticulture. They also learned about no-till farming at the Wayne and Rod Gfeller family farm outside of Junction City. Tours of Good Farms, Inc. swine operation in Olsburg, Hildebrand Farms Dairy 6 Pig Tales •
in Junction City, and Lyons Angus Ranch outside of Manhattan were also included on the week’s list of events. It is expected that the knowledge gained by teachers throughout this course will enable them to integrate agriculture into all subjects this upcoming school year and beyond. “With one in five students going into a career related to agriculture, the Foundation believes it is important to expose them to the possibilities by helping teachers discover agriculture and its exciting outreach,” said Cathy Musick, KFAC executive director. The 3-credit hour graduate course was taught by Musick and Kansas State University faculty Dr. Steven Harbstreit, associate professor of
agricultural education, and Dr. Kevin Donnelly, professor of agronomy. Scholarships provided by agriculture donors were available, which covered each teacher’s tuition costs. The donors for the 2011 course included ICM, Inc., Kansas Farm Bureau, Kansas Dairy Commission, Kansas Grain & Feed Association, Kansas Agribusiness Retailers Association, Inc., Association of Ethanol Producers, several county conservation districts, county Farm Bureaus, and local farm credit agencies. To learn more Kansas Foundation for Agriculture in the Classroom and its resources, visit the KFAC website at www.ksagclassroom.org or contact the office by phone (785) 532-7946 or by e-mail at ksfac@ksu.edu.
Inspiring Consumers KPA Attends It’s First Just for Her Expo From June 3-4, KPA took the opportunity to inspire consumers to eat more pork by being the first and only Food Sponsorship at the Just For Her Expo. The expo is Kansas City’s premier women’s expo hosting approximately 7,500 women at the Overland Park Convention Center. Food Sponsorship included a premier booth among the jam packed convention center by food vendors, mentions on local radio stations and the Pork Be Inspired logo on all printed and online material. The booth was abuzz with USDA’s new release of cooking temperature. KPA handed out close to 3,000 recipe brochures and $1 off coupons to by passers. Also, the KPA signed up over 200 attendees for the summer grill giveaway and the Kansas Quick Bite email newsletter. The sponsorship included a 30 minute cooking demonstration on the main stage by local celebrity, Chef Renee Kelly. In partnership with the National Pork Board, KPA recreated a 30 minute Pork Inspiration Cafe where Chef Renee prepared two simple and mouth-watering dishes on stage. Attendees were wowed by Chef Renee’s Sweet Soy Pork Tenderloin with Soba Noodles and Harrissa Rubbed Pork with Herbed Couscous, Peas and Spring Garlic. Chef Renee is owner and operator of Caenen’s Castle in Shawnee. For more information about Chef Renee’s enchanting castle venue or her flawless, fresh dishes visit www.reneekellys.com. The KPA would like to give a special thank you to the Springer Family, the Condray Family and Sara Schwertner for all of their hard work to make this event a success.
Harrissa Rubbed Pork with Herbed Couscous
Top Left: Christy and Amy of Springer Farms of Sycamore, pose for a picture in front of the Kansas Pork Association’s booth. Middle: Chef Kelly’s creation of Harrissa Rubbed Pork with Herbed Couscous, Peas and Spring Garlic. Bottom: Chef Renee Kelly during the Pork Inspiration Cafe on the main stage of the Just for Her Expo.
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Inspiring Consumers
Working with the Land to Create a Kent Condray, owner and operator of KC Pork Inc. in Clifton, loves what he does as a pig producer. “I like raising hogs,” Condray says. “I get to work with great people and great employees in this industry.” Condray prides himself in the way he treats his employees and animals on the farm. Taking care of the farm and raising a great pork product for consumers is his life’s work. Condray lives on his farm in Clifton, with his wife, Marian. The Condrays have raised three daughters on their farm, Sarah, Laura and Andrea. “I started in the pig business through the FFA program,” Condray said, “In 1974, my brother was in high school and I was a seventhgrader and we purchased a couple of pigs.” When Condray graduated high school, he took over the few sows and the small operation his family owned. But things are different today than they were 30 years ago. The farm has grown into a diverse farming operation. Condray owns around 2,000 sows and farms more than 3,000 acres of cropland. Crops include corn, grain sorghum, soybeans and wheat. The farm uses about 50 percent of the crops grown to feed their hogs. This helps with input costs on the farm as the industry faces increasing grain prices. Condray runs a farrow-to-finish operation now known as KC Pork. KC Pork ships approximately 700 to 800 pigs per week to market. “Although KC Pork is not the biggest 8 Pig Tales •
Inspiring Consumers
Healthy Product around, I can still achieve the level and quality of production expected from consumers,” says Condray. Condray’s goal for his production is two-fold; he strives to maximize profits while improving the land’s environmental value. “We maintain the best environment for our animals so they produce and grow well,” said Condray. “If you take care of your animals and the land they live on, they will in return produce a healthy and nutritious product.” KC Pork is currently expanding as consumer demand increases. The company is in the process of adding additional finishing barns onto facilities. “Our goal is to increase production without adding costs,” says Condray. “We want to work to become more efficient.” And by more efficient, Condray speaks about conserving the land he and his family share with his animals and crops. Without well fertilized and healthy land, Condray would not have the opportunity to produce pork at the level he has achieved. He manages every detail of his farm to keep his animals and crops healthy. Condray is the Chairman of the Board at Kansas Pork Association (KPA) and has been a member since he started his operation in the late 1970’s. Condray says he couldn’t do everything he does without the Kansas Pork Association. “The staff here at KPA is so efficient in helping the producers of
Story and photos by Sara Schwertner
the state of Kansas,” said Condray. The association helps producers by addressing their best interests to the state legislature, helping with livestock waste permits via Kansas GOLD and promoting the pork product to Kansas consumers. Improving the land and producing a healthy pork product is what works best for Condray. And the best thing about being a pig producer is he gets to do what he loves every day. “I really just enjoy raising hogs.” Far Left: Condray cares for his pigs and carefully moves them from nursery to finishing barns by transportation of an old school bus. Right: The pigs move from the nursery to the finishing barns where they stay until market weight is reached. Bottom: Condray evaluates his pigs daily to ensure health as they grow in the finishing barns.
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Inspiring Consumers Guy Fieri Roadshow Tour travels of a KPA intern- by Sara Schwertner
On May 30, 2011, I traveled to Kansas City, Missouri to attend the Guy Fieri Food Road Tour Show. My good friend and fellow Texas A&M Aggie, Chelsea Tomascik accompanied me on the trip. This opportunity became available through National Pork Board, who was the main sponsor for the road show. Fieri got his start in the food fame world by winning Food Network’s first “The Next Food Network Star.” Before the show he owned and operated three restaurants in the North Bay area of San Francisco, Tex Wasibi’s and two Johnny Garlic restaurants. I’d personally like to visit both if the opportunity arose. Now, Fieri has two television shows on the Food Network Channel, Guy’s Big Bite and Diners, Drive in’s and Dives. Because Fieri has amazing energy on the screen, I enjoy watching both shows and looked forward to getting to see him live. I was not disappointed by his performance either! The energy he portrayed on stage made me a lifelong fan. Guy was accompanied on stage with some of his best buddies, Stretch from Grinders Pizza in Kansas City, MO, Gorilla from Gorilla BBQ in Pacifica, CA, and Panini Pete from Panini Pete’s in Fairhope, AL. These guys were all featured on Diners, Drive ins, and Dives. Chelsea and I met with Guy in person before the show, where he signed his newest cookbook for us, Guy Fieri Food- Cookin it, Livin it, Lovin it. I plan on experimenting with several new pork recipes! Don’t forget, Guy is always Powered by Pork!
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guy’s SUMMER GRILLED 4 boneless pork chops, 1 inch thick 10 slices bacon, thick cut, applewood smoked or regular 3 TBS cream cheese room temperature 2 TBS panko bread crumbs 1/4 c roasted red pepper thinly cut
1/4 c artichoke hearts, drained, chopped 2 TBS pickled jalapenos, sliced 1 TBS balsamic vinegar 1/4 c honey 1/4 c Dijon-style mustard 1/2 c beer , (IPA-style preferred) Salt and pepper
Pound out each pork chop between two pieces of plastic wrap until 1/4 inch thick. Season both sides with salt and pepper. Preheat grill to medium. On a large sheet of aluminum foil, lay out bacon strips vertically, overlapping them by 1/4 inch. Arrange the pork chops in one layer over the bacon. Spread a thin 2-inch wide layer of cream cheese horizontally across the portion of the pork closest to you. On top of the cream cheese, evenly distribute the bread crumbs, roasted pepper, artichokes, and jalapeños. Starting with the edge closest to you, carefully roll the pork into a cylinder, lifting the foil to keep it outside the roll. Drizzle the vinegar over the bacon and close the foil tightly to keep the cylindrical shape. In a small skillet over medium heat, combine the honey, mustard and beer. Simmer for 4 to 5 minutes, until reduced by one-third and thickened. Set aside half of the sauce for serving and the other half for basting. Place the foil-covered cylinder on the grill and cook for 7 to 8 minutes on each of the four sides. Remove the foil and crisp the bacon on the grill, turning four times and basting with the honey-mustard sauce at each turn. After basting, remove from grill when instant-read thermometer in the middle of the meat registers 140 degrees F, about 5 to 6 minutes. Let rest for 5 minutes. To serve, cut into 3/4 inch slices and drizzle with remaining honeymustard sauce. This recipe and many more can be found at www.porkbeinspired.com
Inspiring Consumers Register Today for the PorkChop Open! It’s that time of year again! Make sure to contact the office to register for the Annual Pork Chop Open! The day of golf, fun and pork is scheduled for September 9, 2011 at Cedar Hills Golf Course in Washington. Players will need to arrive at the course for registration at 9 a.m. and the 18-hole 4-man scramble will begin with a shot-gun start at 10 a.m. A meal will be provided to all that attend.
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Pig Tales 11
Inspiring Consumers KPA Sponsors FFA
of
Tim Stroda, KPA CEO, presentsPachta the State FFA Swine Proficiency award.
Bryce Pachta
A member of the Belleville FFA Chapter was recognized for having one of the best career development programs in the state at the 83rd Kansas FFA Convention. Bryce Pachta received a State FFA Proficiency award during the convention for outstanding accomplishments he has made in developing programs that will prepare him for a career in agriculture. The proficiency award program recognizes students for exceptional accomplishments and excellence in a Supervised Agricultural Experience (SAE) program. This program allows students to set goals and gain 12 Pig Tales •
real-world experience in a chosen area of the agriculture industry. Pachta won his award in the area of Swine Production Entrepreneurship, sponsored by the Kansas Pork Association. He manages a herd of 112 market hogs, eight sows, 15 show pigs and two boars. He raises the hogs and sells them to Pachta Pork. He also earned a Pork Quality Assurance certification so that he could sell his hogs to Tyson Foods. He maintains a closed herd to avoid biosecurity threats, keeps accurate records and processes his own feed to make sure each pig has the proper nutrition. Pachta plans to attend college then begin his own hay opera-
tion. He is the son of Garry and Jenny Pachta. His advisor is Merle Hadachek.
Nathan Doss
A member of the Washington County FFA Chapter was recognized for having one of the best career development programs in the state at the 83rd Kansas FFA Convention. Nathan Doss received a State FFA Proficiency award during the convention for outstanding accomplishments he has made in developing programs that will prepare him for a career in agriculture. The proficiency award program
Inspiring Consumers Swine Profficency Award
Tim Stroda, KPA CEO, presents Doss a State FFA Swine Proficiency award.
recognizes students for exceptional accomplishments and excellence in a Supervised Agricultural Experience (SAE) program. This program allows students to set goals and gain real-world experience in a chosen area of the agriculture industry. Doss won his award in the area of Swine Production Placement, sponsored by the Kansas Pork Association. He works at Rolling Hills Pork, a 2,500 gestation and farrowing unit. His responsibilities include helping with breeding through the process of artificial insemination, as well as with farrowing through vaccinating and assisting with the litters. Doss has learned how to efficiently mix
feed rations, treat pregnant sows, keep accurate records and maintain the breeding unit. Doss has achieved his goal of learning how to manage a major swine operation. He plans to earn a degree at a four year college after graduation. Doss is the son of Justin and Paige Hill. His advisor is John Kern. The Kansas FFA Association is a national youth organization of more than 506,000 student members preparing for leadership and careers in the science, business and technology of agriculture with more than 7,400 local chapters in all 50 states, Puerto Rico and the Virgin Islands. FFA’s mission is to make a positive
difference in the lives of students by developing their potential for premier leadership, personal growth and career success through agricultural education. Visit www.ksffa.org for more information.
Pig Tales 13
Inspiring 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 •
Inspiring Consumers
Game Day Pork and Chili Wraps
12 oz boneless center cut pork loin chops, 3/4-inch thick 1 tablespoon olive oil Salt and black pepper 4 8-inch Tortillas, 98% fat free 1/4 avocado, pitted, peeled, thinly sliced 1/3 cup red onion, thinly sliced 1 4-oz can diced green chiles 4 cups mixed salad greens, (about 2 oz) 2 cloves garlic, minced
In medium skillet over medium-high heat, warm oil. Sprinkle pork chops with salt and pepper and cook about 3-4 mins. per side until browned and internal temp. reaches 145 째F, Place chops on a plate and let rest 5 mins. Cut chops into 1/4-in. slices. Microwave tortillas on high until slightly warm and softened, about 30 sec. Place tortillas on workspace and top with pork, avocado, onion, chiles and salad greens stopping 2 inches short of one edge. Working one tortilla at a time, fold one side of tortilla up and over fillings. Tuck fillings in tightly, then fold in the 2-in. edge. Continue rolling tortilla toward the other side, securing with toothpick if necessary. Repeat with remaining tortillas and serve. Nutrition Calories: 290 calories Protein: 23 grams Fat: 10 grams Sodium: 310 milligrams Cholesterol: 60 milligrams Saturated Fat: 1 grams Carbohydrates: 26 grams Fiber: 4 grams
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PIG TALES
The Official Publication of the Kansas Pork Industry
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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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