Pig Tales Issue 4 2011

P

IG TALES Issue 4 2011

The Official Publication of the Kansas Pork Industry

Protect Your Farm Meet Our Board Pig Tales 1

We Care

2 Pig Tales •

For more information, see page 10.

We Care

CONTENTS 4 PRESIDENT’S COLUMN Protect Your Farm 5 PORK CHOP OPEN Sponsors and Results 6 AMB OF VIETNAM VISITS Internatonal Agreements 8 MEET OUR BOARD Jerry Morris & M&B Pork 10 USFRA What is USFRA? 11 KPA HOST TEACHERS Teachers Spend Lunch with Culinary Center 12 INSPIRING CONSUMERS KPA Programs and Projects 13 PQA PLUS 14 BACONFEST KC Food, Fun and Bacon

ON THE COVER

PIG TALES 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.

Brylin Farms and Schwartz Family Farms visit with Congressman Tim Huelskamp and the Ambassador of Vietnam to the United States, His Excellency Nguyen Quoc Cuong, in Washington.

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 785776-9897, E-mail: kpa@kspork.org, Web site: www. kspork.org Pig Tales 3

We Care General access • Limit farm entry to one gated road. Keep the gate locked when not in use.

• Secure the farm perimeter using fencing.

• Minimize the number of entrances to restricted areas within the farm.

Keep restricted areas locked when not in use.

• Have occupied homes or offices at roads leading to the farm to help prevent unauthorized intruders.

• Place buzzers on gates to alert you when a vehicle or person has crossed the farm entrance.

• Ensure areas surrounding and within farm buildings are well lit. Try to have back-up lighting for emergencies.

Presidents Column

by Tim Stroda

Protect Your Farm Recent news stories about hog rustlers and vandalism prompted me to encourage all producers to review their farm’s security procedures.

Below is information from a guide developed by the National Pork Board.

It has security checklists which are intentionally extensive. Most likely, no producer will be able to implement all the procedures listed.

These are just ideas for you to use in developing a security program tailored to your farm or production system. Download the entire guide at pork.org or contact the office.

Physical security • Implement a master key system.

• Check key codes when purchasing locksets at hardware stores.

• Select industrial grade locksets and other door hardware. Lesser equipment will not hold up to farm conditions and will need to be replaced frequently.

• Stamp all keys with “Do Not Duplicate”. This procedure can prevent illegitimate copying of keys.

• Remember to change key codes when employees leave.

• Swap padlocks from different areas when an employee leaves or is terminated. This will prevent you from having to re-key or purchase new locks.

• Keep windows, doors, and storage areas locked when rooms are not in use.

• Use metal or metal-clad doors. These doors are more secure than wooden doors Fire security • Use fire doors.

• Place smoke, heat, and fire detectors throughout the farm.

• Use fire alarms and check for proper function regularly.

• Locate fire extinguishers in strategic places.

• Have a “No Smoking” policy.

• Store important written and digital information in fireproof containers.

• Protect against lightning strikes.

Surveillance • Use electronic sensors (motion detectors, door alarms, glass break sensors) or other surveillance equipment (video cameras) to monitor the integrity of your physical barriers. This equipment can be linked to an off-site security system if cost-effective.

• Have regular but unpredictable security patrols by employees, security guards, or local law enforcement.

If you suspect unauthorized entry • Investigate all information regarding the intrusion or suspicious activity immediately.

• Call the appropriate law enforcement authorities.

• Isolate any animals that may have been contacted by the intruder.

Vehicles • Keep parking areas outside of the perimeter fencing or at least away from sensitive areas (storage areas for water, feed, or hazardous materials).

• Lock all parked vehicles when not in use, keep the keys in a secure area.

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We Care KPA Pork Chop Open held in Washington The Annual Pork Chop Open Golf Tournament was held Friday, September 9, at Cedar Hills Golf Course in Washington. With perfect weather and great food, all golfers involved had a great time!

The tournament included golf enthusiasts from north central and northeast Kansas, as well as southern Nebraska. Delicious pork snacks were prepared

by Frontier Farm Credit and the pork loin lunch was provided by Farmland Foods. The players also enjoyed the chance to win $10,000 if they hit a holein-one on Hole 7. A few shots got close and a few landed in the pond.

We would like to thank our sponsors for making this event possible. Sponsors of the event included Bottenberg & Associates, Farmland Foods, Frontier Farm Credit, Kansas GOLD, ZFI Swine Semen Services, National Pork Board and the National Pork Producers Council. Hole sponsors included Farm Management Services, Farmway Co-Op Inc., Fourth and Pomeroy Associates, Inc., Hoovers, Inc, Hydro Engineering, Inc, Kastl-Powell Agency Inc., MetaFarms, Inc., Midwest Livestock Systems, Inc, Olsen’s Agriculture Lab, Suther Feeds, Inc, and Tyson Fresh Meats, Inc.

Thank You Event Sponsors!

BOTTENBERG & ASSOCIATES

Results from the Tournament were as follows: Flight 1 Team Leader Score 1 Jeff Brabec 55 2 Garry Keeler 57 3 Andy Goeckel 57 Flight 2 1 2 3

Team Leader Barrie Luers Dan Gerety Dave Weber

Score 66 67 67

Pig Tales 5

We Care

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Inspiring Consumers Ambassador of Vietnam visits swine unit in Washington County Brylin Farms and Schwartz Family Farms hosted a visit of Congressman Tim Huelskamp and the Ambassador of Vietnam to the United States, His Excellency Nguyen Quoc Cuong, in Washington, Kansas on August 24. The day began at the Brylin Farm, a swine finishing facility, and concluded at First National Bank in Washington, where the two leaders took part in a working luncheon. Congressman Huelskamp and Ambassador Cuong discussed at great length the prospect of trade between the two nations, which is being negotiated through the Trans-Pacific Partnership (TPP) Agreement, a regional agreement among the United States and eight other nations, including Vietnam. Kansas is one of the first states he has visited formally since becoming Ambassador.

“It was a very unique opportunity and special privilege to host His Excellency in America’s heartland,” Congressman Huelskamp said. “There are great opportunities to increase trade between the United States and Vietnam, and I will work to take down barriers and facilitate that. I am enthusiastic about and proud of Kansas agriculture, and appreciated the opportunity to show off the safe products our great state has to offer to the global marketplace.

“We need trade agreements that reflect the reality of our 21st-Century global economy. We can exchange information across borders so quickly and with great ease; there is no reason why exchanging goods should not be as simple. The majority of the world’s consumers live outside the United States’ borders, and the government should not stand in the way of American farmers and producers selling their goods to them. Kansas can feed the world, we just need to be allowed to do so.”

Other sponsors of the visit included the Kansas Pork Association, Ag Management Services, Frontier Farm Credit, Triumph Foods and First National Bank of Washington.

Above left: Representative Sharon Schwartz and the Ambassador take a second to visit. From Left to Right: The Ambassador and his wife visit with the Sawin Family after the tour; Group picture of Sawin Family the Ambassador, and his wife; Bryan Hollman of Ag Am in Kansas visits with Congressman Huelskamp.

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Inspiring Consumers

Keeping it in the family

This is one in a series of stories about Kansas pork producers targeted toward general consumers. The stories will be utilized in multiple communication pieces including Operation Main Street talks, Facebook, and our website.

“I want to keep it in the family.”

That is the goal Jerry Morris, Kansas pork producer, strives for with his contract finisher operation.

Morris owns and operates M&B Pork, located just west of Sedgwick, with his grandson Josh Bohrn. Morris lives on the farm with his wife, Mable.

He started in the business in 1968.

And that was when the flame and love for pigs began.

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“My friend gave me ten runt pigs,” said Morris with a smile.

“And that’s all they were, runt pigs.”

Back then, Morris operated a farrow-to-finish operation with 120 sows, but as the industry changed, he also changed his operation and production. Now, Morris operates five finisher barns and finishes around 9,000-10,000 hogs per year.

“It was hard to make a living with just a few sows, so I decided to start this contract finisher business,” said Morris. “And to this day, it is still a real family farm.”

In a contract finisher operation such as M&B Pork, the piglets come into the barns at 12-17 pounds. They are fed, cared for, and raised there until they reach market weight, be-

tween 270-290 pounds. This process allows a farmer to eliminate much of the risk associated with a fullfarrow-to finisher operation. It also gives Morris the opportunity to work one-on-one with other producers in the industry. Bohrn also lives on the farm with his wife, Amy. They have two kids; Gabby, who is five years old and Luke, who is three. Bohrn says he enjoys living on the farm and raising his children here, away from the city’s hustle and bustle.

Morris and Bohrn work together, making decisions, managing the routine chores and caring for the animals. At M&B Pork, every person in the family is involved in the operation by assisting in the feeding and care taking of the animals. Each

Inspiring Consumers story and photos by Sara Schwertner

family member pitches in, helping the production thrive and grow.

“We are here every day, all day,” said Morris. “We live right where the barns are located and take care of the animals.”

Morris is also involved in the Kansas Pork Association and a member of KPA’s executive board. He has been a member of KPA for over ten years and is now serving his third year on the board.

“I joined the Kansas Pork Association to receive knowledge and input about the business and learn how the industry is changing,” Morris said. “They also provide me with recommendations to improve my production.”

But what has Morris worried is

the declining rate of young producers in the industry. Although he is thrilled that his grandson wants to stay involved and has the motivation to continue, Morris fears that without a push from the industry, young people will slowly fade out of the pork production and farm life. Now, Morris does what he can to promote the industry. Being a part of the Kansas Pork Association has given him that opportunity. He attends meetings and hopes his input will help increase involvement from young producers.

Morris says that Bohrn has plans to expand by adding another barn onto the existing facility. He would also like to continue running the operation with as little outside help

as possible.

“We just love raising hogs and are not ashamed of it,” said Morris. And that’s all you need to be a successful pig producer.

Opposite page left to right: 1-Bohrn and Morris stop for a picture in front of their barns. The farm is a family operation and they take care of the hogs and the land on and around the operation.

2-A feeder pig, perfectly content with his surroundings, stops to observe his visitors.

Jerry and Mable live on their pig farm and enjoy spending time with their two great grandchildren everyday. They hope the farm will continue to stay with in the family.

3-Bohrn is proud to raise food for the consumer. He believes in instilling the values he’s learned from his grandfather into his own growing children.

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Inspiring Consumers USFRA Heats Up the Conversation with Food Purchasers For too long we have given others the opportunity to answer questions about our industry. Armed with misinformation and little to no connection to today’s farms, a knowledge gap has formed between the American people and where food comes from.

Americans want to know more about their food. They want to know where their food comes from, how it was raised and if it is good for their health longterm. There is an opportunity to answer Americans’ questions about their food and the U.S. Farmers & Ranchers Alliance (USFRA) will lead the conversation.

Earlier this year the National Pork Board, along with over 40 other commodity groups came together to assure the operating freedom of farmers and ranchers and to increase the voice of farmers and ranchers in the public discussion of issues pertaining the production of healthy food for everyone.

Many of us still find it confusing how we will work with these groups to gain the trust needed to maintain our freedom to operate. Here are a few things that you might want to know about USFRA going forward.

Looking for ways to be involved?

Keep an eye open for more research about teh people who purchase our products. This valuable information will help us learn more and do more in the future.

For more ways to be involved, contact the office.

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When did USFRA start this project to gain food purchaser trust?

The public movement started Fall of 2011 and it will be a long term, team effort.

Is this campaign in response to a particular issue or crisis?

This is the beginning of a long-term movement about doing the right things to fix the growing distrust of today’s agriculture. We want to answer Americans’ many questions about how their food is grown or raised – and listen to their concerns. These questions span many topics. This movement is about giving farmers and ranchers a voice in the huge amount of discussion and chatter about our food.

What has USFRA done so far?

USFRA has already begun interacting with food purchasers by creating a Facebook page, Twitter handle, Blog, a website and videos about farmers and ranchers around the U.S. Recently, USFRA hosted a 4 and a half hour online “food dialogue” on September 22. This online virtual meeting brought together 4 town hall meetings across the nation and included contributors from -ABC News’ Good Morning America Claire Shipman -Foods Trends Analyst and Editor for the Lempert Report Phil Lempert, also known as The Supermarket Guru -Secretary of Agriculture Tom Vilsack -Director of Agriculture and Food of WalMart Stores, Inc. Tres Bailey -CEO of School Nutrition Association Frank DiPasquale - Director of Strategic Partnerships for the American Humane Association Kathi Brock - Senor Vice President of the World Wildlife Fund Dr. Jason Clay - Chef John Besh - Senior Editor of Restaurant Business Magazine Patricia Cobe - Business News Reporter of CNBC Jane Wells - and many others.

What type of results should farmers and ranchers expect from this project?

This movement will create a more balanced discussion about agriculture issues – giving farmers and ranchers a chance to raise our voices. Our success will be measured by: -Increasing share of voice in key media (national and state, traditional and social).

-Increasing the number of policymakers and government officials (at all levels) who accept the value of modern agriculture production.

-Engaging key customer decision makers in the dialogue about the value of modern food production.

-Working with leading national influencer organizations (medical, cultural, dietary, environmental, etc.) to create partnerships in support of today’s agriculture.

-Increasing the role of farmers and ranchers as the voice of animal and crop agriculture on local, state and national food issues.

Inspiring Consumers KPA Hosts Pen to Plate for Teachers On August 2 KPA hosted over 30 Kansas Family and Consumer Science teachers to spend an afternoon learning about the pork industry at the Culinary Center of Kansas. The event was part of the 2011 Career and Technical Education Summer Conference held in Overland Park.

While at the culinary center teachers learned how Kansas pork producers are raising pork, how pork has changed over the years and how pork producers are working to improve their operations everyday from the Kansas Pork Association.

Following this, Professional Chef Richard W. McPeake walked the teachers through 3 mouth-watering and simple dishes teachers could use at home and in the classroom. The dishes included Pork Satay with Peanut Sauce, Coffee & Cocoa Rubbed Pork Tenderloin with Balsamic Greens and Vermouth Marinated Pork Loin with Sweet Mustard Aioli.

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Inspiring Consumers 2011 Pork in the Schools a Hit with Teachers

Last year KPA revived a program that previously had been very successful with teachers for years- and it continues to be.

Beginning the first week of August, 40 teachers registered for $50 Pork in the Schools funds in the form of VISA cards. KPA received many thank yous for the financial support. Below are a few.

Dear Pork Association, Thank you for the generous $50 gift card to buy pork for my FACS classroom. I plan to use it with my Nutrition & Wellness class in our lean protein unit and in my Consumer Ed class in studying meat buying, meat cuts to use economically, and then in Food Science class in proteins unite and food safety unit where we will do a tailgating grilling party- including a pork kabob.

Thanks again, Terri Renfro, MHS FACS Instructor “Got my pork gift card in the mail today. Thank you very much, we really appreciate it here at Ottawa High School.

- Cherry Coen, FACS Teacher at Ottawa High School Dear KPA: Thank you so much for your donation of the pork gift cards to our school. We appreciate your generosity and look forward to sharing our favorite pork recipes with our students. One dish I plan to make with my students is Banh-Mi Sandwiches, which is something previous classes have really enjoyed and a great use of pork. I also plan to make panko crusted pork chops with apricot balsamic reduction that has been a hit in the past!

We really appreciate your generous contribution!

Sincerely, Cara Poole and Wichita Heights High School FACS Department

KPA Hosts Second Pork and Cork for Dietitians

Earlier this year KPA hosted it’s first Pork and Cork during the between the Kansas Dietetics and Kansas Nutrition Council’s Annual Meeting. The meeting was such a success KPA was invited back to the Western Kansas Dietetics Association meeting.

The dinner was hosted at Samy’s in Garden City and 12 Pig Tales •

included a 5 course dinner. Dinner courses included everything from prociutto wrapped scallops to bacon cupcakes.

The key speaker for the event was Kris Landsman, Producer & Industry Relations at the National Pork Board. Lansdman gave a brief overview of the pork industry and how it has changed over the last 25 years, reviewed certifications programs within the pork industry that have been created to reflect food purchaser interest in the way food animals are raised and addressed the many choices that food purchasers have-including natural, organic, etc.

There were 34 dieticians in attendance for the event.

KPA Increases E-Newsletter Subscriptions with Pork Month Grill Giveaway

October is National Pork Month and we know that food purchasers are very likely to be breaking out their grill for the tailgating season.

To increase our e-newsletter subscriptions and to celebrate Pork Month, KPA gave away a Weber propane grill. The giveaway began on September 21 and ended October 11. The giveaway was promoted by a total of 3 e-mail blasts in the Topeka and Kansas City markets.

The giveaway was also promoted by Mamadweeb.com, a local blogger.

KPA Leaders host Congresswoman Lynn Jenkins

KPA Chairman Kent Condray, Clifton, along with KPA Executive Board members Alan Haverkamp, Bern, and Ron Suther, Blaine, recently met with Congresswoman Lynn Jenkins and members of her staff at the KPA office.

The producers provided on overview of the pork industry and highlighted its importance to the state’s economy.

The group discussed issues important to the pork industry including: free trade agreements, feed availability, the GIPSA rule and the Mexican trucking issue.

“We greatly appreciate the time Congresswoman Jenkins took out of her schedule to meet with our producers.

We hope she now has a better understanding of some of the challenges facing the pork industry,” Condray said.

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: ____________________ Pig Tales 13

Inspiring Consumers KPA Sponsor in BaconFest Kansas City Do you love bacon? Do you love helping children and adults? Then BaconFest KC is for you.

This year’s BaconFest KC was held Saturday, August 27, 2011. KPA and the Missouri Pork Association were “Bacon Lovers” sponsors. The sponsorship included multiple mentions on day of the event, signage around the event, “I did the pig” aprons for all bacon eating and recipe contestants and the bacon recipe contest.

Out of 35 contestants, the winner of this year’s bacon recipe contest was Matthew Scanlon. Scanlon has entered every year and this is his second bacon recipe win. His dish was bacon bread pudding with gorgonzola cream sauce. See the next page for Scanlon’s recipe.

The bacon eating contest was won by Randy Santel who ate 1.25 lbs of bacon in three minutes.

BaconFest KC is currently in it’s 3rd year and attracts over 1,500 bacon enthusiasts every year to enjoy local restaurants serving up samples of creative bacon fare, cold beer, unique bacon drinks and live music. The highlight of this great time is that the event is not only fun, but it is helping one of Kansas City’s non-profit organizations- The Rehabilitation Institute.

Founded in 1947, the Rehabilitation Institute provides medical rehabilitation and employment placement services for children and adults who have experienced a catastrophic injury or illness or injury resulting in a significant disability. For more information check out www. baconfestkc.com and see you next year!

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Inspiring Consumers

Bacon Bread Pudding with Gorgonzola Cream Sauce 1st place recipe at the 2011 Kansas City Bacon Fest

by Matthew E. Scanlon 1 loaf Challah bread, cubed 1” 6 eggs 4 cups Cream 1 onion 1 jalapeno de seeded and devained diced 1 lb Pepper bacon 4 table diced chives 1 stick of butter 2 T. Flour 6 oz. Gorgonzola Fry bacon (its great when this is the first step of a recipe), after the bacon is fried then cut into 1/4” to 1/2” pieces and mix with all dry ingredients. In bacon grease fry up chopped onion until caramelized then add to dry bread. In a separate bowl whisk eggs and 2 C. Cream, pour over bread and mix. In a 13” X 9” baking dish butter sides and bottom generously. Add bread pudding mixture. Bake at 350? Until golden brown about 20-30 minutes.

While pudding is baking in a pot on the stove melt 1/2 stick butter over low. Add flour, and mix with melted butter. Slowly add 2 C. cream and cheese until melted. Salt and white pepper to taste.

Cut Bread pudding into squares and pour sauce over, garnish with chives.

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We Care

PIG TALES

The Official Publication of the Kansas Pork Industry

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Support the Association by becoming a member or advertising in Pig Tales!

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.

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We Care

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