Pig Tales Issue 4 2013

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IG TALES

Issue 4 2013

The Official Publication of the Kansas Pork Industry

Where does your Bacon start?

r u o o t u o y k n a h t l a i c A spe ! s r o s n o p s n e p O p o h C k r o P 3 1 20 2013 Event Sponsors

2013 Hole Sponsors First National Bank of Washington Washington Veterinary Clinic Key Feeds Hoovers Inc. Tyson Fresh Meats, Inc.

Midwest Livestock Systems, Inc. Olsen’s Agricultural Lab National Pork Producers Council Suther Feeds

IG TALES P The Official Publication of the Kansas Pork Industry

Inside This Issue...

Kansas Pork Association 2601 Farm Bureau Road Manhattan, KS 66502 Phone: 785-776-0442 Fax: 785-776-9897 www.kspork.org

Issue 4 President’s Message 4 KPA Headlines 5

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Association Update 6 Report: Porcine Epidemic Diarrhea Virus 8

Kansas State receives National Pork Board grant

Your Bacon Starts Here 10 KPA announces contest to win bacon for a year

Inspiring Football Fans 14

Showing K-State football fans that “We Care”

10

Bacon Power 15 KPA attends BaconFestKC

United States Meat Export Federation Report 16 In The Spotlight 17 Featured Recipe 18

15 President-CEO Tim Stroda tims@kspork.org Director of Industry Relations Jodi Oleen jodio@kspork.org Director of Communications Amanda Spoo amandas@kspork.org

2013 KPA Board of Directors Chairman: Michael Springer - Neodesha Jim Crane - Liberal Kevin Deniston - Scott City Daniel Gerety - Seneca Jerry Morris - Sedgwick Scott Pfortmiller - Stafford Jim Nelssen - Kansas State University

Pig Tales is the official publication of the Kansas Pork Association. 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. KPA does not guarantee or endorse the performance of any products or services advertised within the publication. All Pig Tales inquiries should be director to the Kansas Pork Association, 2601 Farm Bureau Road, Manhattan, KS 66502; www.kspork.org.

President’s Message Tim Stroda, President-CEO The Kansas Pork Association, with the help of some friends, ensured the pork industry was a part of the Kansas State Fair’s centennial celebration held September 6-15. This year, your association was proud to be involved in two displays that highlighted the pork industry. Thank you to Kansas Farm Bureau, the Kansas Veterinary Medical Association, the Kansas State College of Veterinary Medicine and Osborne Industries for your involvement.

For the second year, the KPA’s model hog barn display has been incorporated into the Kansas Farm Bureau “Ag Central” tent that provides fair spectators the opportunity to tour through a variety of interactive agricultural displays. This particular version of the barn takes a “break” from its normal spot at the National Agriculture Hall of Fame in Bonner Springs to spend ten days at the Fair.

After a few years off, the KVMA/KSU Veterinary Medical and Birthing Center featured two sows farrowing during the Fair.

KPA worked with Osborne Industries to design and provide the display. The first sow farrowed on Monday, September 9 and the second, on Tuesday, September 10, giving fair spectators the opportunity to see the farrowing process. The Birthing Center is operated by staff and students from the Kansas State College of Veterinary Medicine as well as KVMA volunteers.

I hope you were able to see the displays at the Fair. If not, just remember that over 300,000 Kansans did have the opportunity to see a positive message about the pork industry.

And speaking of positive messages, I hope you have noticed the KPA’s Daily E-Newsletter that should be arriving in your inbox each morning around 6 a.m. This new communications tool gives your staff a way to bring you helpful information when you need it. I know there are many daily newsletters available, but we are working to bring you stories specific to the Kansas pork industry. Hopefully, if you allow us to use a little of your time each morning, you will learn more about the KPA’s activities and once in a while, I will have something for you that can help make your business a little better.

If you are not receiving the e-mail newsletter, please let me know by sending an e-mail to kpa@kspork.org. Please include your name and phone number and I will be glad to add you to the list.

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Pig Tales

KPA hosts annual golf tournament KPA hosted another successful year of the annual Pork Chop Open golf tournament at the Cedar Hill Golf Course in Washington, Kan., on Friday, September 20. This year’s teams enjoyed a day of golfing, good weather and of course, great pork. Thank you to everyone who came out to participate. See page one for a list of this year’s sponsors.

2013 Results Flight One 1st Place: Jerry Morris, Michael Morris, Mike Aarstad, Tim Wright 2nd Place: Andy Goeckel, Todd Bruna, Jeff Brabec, Jim Brabec 3rd Place: Randy Wyatt, Gene Henderson, Brady Wyatt, Mark Chapin Flight Two 1st Place: Steve Huneke, Bill Hecht, John Kramer, Dave Friedrichs 2nd Place: Steve Hays, Barrie Luers, John Classen, Lee Korus 3rd Place: Doug Ott, Paul Knoernschild, Jeff Schnipkoweit, Rob Christine

KPA receives Award of Merit The Kansas Pork Association has been named as the 2013 state recipient of the Award of Merit from the Kansas Association for Career and Technical Education (K-ACTE). The awards ceremony took place during the Summer Conference of the KACTE on Monday, July 29, 2013 at 9:00 a.m. in Wichita, Kan. KPA has supported regional and statewide KATFACS conferences and given monetary support to FACS teachers in Kansas classrooms.

For more information on KPA programs, visit eatpork.org. KPA was nominated for this award by the Kansas Association of Teachers of Family & Consumer Sciences (KATFACS), an affiliate association of K-ACTE. The purpose of this award is to recognize organizations or businesses outside the field of career and technical education for the highest meritorious contributions to the improvement, promotion, development and progress of career and technical education.

K-ACTE is the voice for career and technical education in the state of Kansas. Through a wide range of programs and events, K-ACTE serves as a resource to career and technical teachers, counselors, administrators, and teacher educators. Learn more about K-ACTE at www.k-acte.org.

Pig Tales • 5

Association Update Jodi Oleen Director of Industry Relations

Pork Month with a twist As fall makes its way back to Kansas, your organization is wrapping up some of our biggest promotions for the year and taking the next steps toward planning for 2014 programs.

This has been a year like no other I have experienced at Kansas Pork. We’ve done things bigger, we’ve done things for the first time and we’ve successfully kept up our past programs. That’s considered success friends!

One of the many opportunities that we’ve had as of late was to present to a group of meat merchandizers from across the Midwest that work in large grocery stores.

These individuals are on the front lines helping you sell your product, answering questions about where pork comes from, educating others at the meat case about pork and they serve as a resource for cooking pork. Read more about what the presentation covered on the adjacent page.

While most found the merchandising information most useful, the questions and need for conversation about how hogs are raised today was definitely apparent.

Questions about today’s pork farming covered everything from understanding animal health to how pigs live in barns. The conversation was made rich by having our model barn on hand.

Over the next month your organization will be in high gear. With Pork Month in full swing, we will be promoting pork and pork farming like we never have here in Kansas, thanks to grants made possible by the Iowa Pork Producers Association.

Learn more about this outreach on page 10.

One of the biggest components of this outreach is a real look into some of our Kansas farms. This look will come in the form of short YouTube videos that will be used to help our customers learn more about the pork raised here in Kansas.

Special thanks go to all of our members that took the time out of their busy farm and family life to make these videos a success. The videos have been created to have a longer life span than just this Pork Month promotion and will be used in programs to open up our barn doors and give our customers a look into our farms.

Stay connected with us for recipes, cooking tips, coupons and pork information.

Search for “KansasPork” on: Also visit our Kansas BBQ restaurant guide at inpursuitofpork.com 6

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Pig Tales

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KPA supports dietetics group For a second year the Kansas Pork Association has supported the Western Kansas Dietetics Association (WKDA) at its annual conference held in Hays. Your association hosted a dinner for attending members of the WKDA and was able to share information on new research and resources, answer questions about pork, and in return, KPA staff was also able to learn. The model pig barn was on display and new materials and resources to taken and used in their dietetic programs were offered.

The WKDA is one of six districts of the Kansas Dietetic Association (KDA), which is an affiliate of the Academy of Nutrition and Dietetics.

KDA’s membership consists of 718 registered dietitians from across the state. The association is committed to improving the health of Kansans and the supporting the profession of dietetics, through leaders and experts in the field of food and nutrition, engaging in research, education and advocacy to promote ethical and science-based nutrition and dietetic policy, practice and standards.

KPA trains grocers The Kansas Pork Association provided training for 30 people at the Associated Wholesale Grocers (AWG) in Kansas City on September 26. The training was attended by meat department managers, assistant managers and store owners, all representing stores that are a part of the AWG. Your association focused its training on the new meat cut naming system and current research on marketing and “ POS eye tracking” at the meat counter. The model pig barn was used to engage the audience in learning about the history of pork farming, what it looks like now and how to answer some of the more complex questions that they may be getting from consumers.

Associated Wholesale Grocers is a retailer-owned cooperative serving over 2,400 retail member stores with a complete assortment of grocery, fresh meat, fresh produce, specialty foods, health care, and general merchandise items. Through an extensive distribution network and nine distribution centers, AWG and its subsidiaries deliver to over 2,900 retail outlets in 31 states.

Pig Tales • 7

{REPORT{ Porcine Epidemic Diarrhea Virus

Kansas State receives National Pork Board grant to research PEDV

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By Amanda Spoo

s the pork industry is faced with the recent impact and fast transmission of Porcine Epidemic Diarrhea virus (PEDV) there are many questions to be answered. What is this virus and how did it get to the United States? What can pork producers do to prevent it?

And most importantly, what is being done to answer these questions?

The National Pork Board (NPB) has stepped forward to lead the industry toward finding those answers and is working with laboratories and researchers to determine what actions can be taken. The Kansas State Veterinary Diagnostic Laboratory (KSVDL) has received a grant from the NPB to lead a six-week study of tissue localization, shedding, virus carriage, antibody response and aerosol transmission of PEDV following inoculation of feeder pigs.

The Grant

In the three months since the first confirmed case, the NPB has, to date, invested $800,000 in Checkoff dollars toward research, education and coordination of efforts to better understand PEDV. “The National Pork Board (NPB) took this action to help get answers to U.S. producers as quickly as possible to help protect their herds from this devastating disease,” says Conley Nelson, National Pork Board president.

“Because of the investment 8

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Pig Tales

producers make as part of Checkoff, we’re able to respond quickly to sudden disease threats such as this.”

According to Dick Hesse, NPB, as well as the American Association of Swine Veterinarians (AASV,) recognized the urgency and need for research, leading to a special call for research proposals for PEDV. “The proposals were in on a Thursday and the decision to fund them was made on the following Monday,” says Hesse, KSVDL Director of Diagnostic Virology and lead researcher on the study being conducted at KSU. “The turnaround time for the proposals was about a week, versus the normal couple of months’ notice.”

Once the grant was received by Hesse and KSVDL, it had to be brought through the university approval system.

“My sincere thanks goes out to Dr. Jerry Jaxx, head of the compliance group, because we were able to get it through the Institutional Biosafety Committee and the Institutional Animal Care and Use Committee, in record time,” Hesse says. “Since we wanted to get the study started as soon as possible and there was available space at the Biosecurity Research Institute (BRI) at KSU, Dr. Steven Higgs, head of the BRI, volunteered $33,000 worth

of animal room space so the research project could get started in a timely fashion.”

The six-week study, which started on Monday, July 29, is an intense sampling during the acute phase of the disease. The project’s objectives are to look at the virus, determine where it is in the tissue, how long it is there and the antibody response following inoculation. The team will also collect samples of diagnostic specimens, fecal swabs, nasal swabs, fluids and serum so that they can monitor the effect of the infection on the different sample types.

“This disease is extremely age dependent as far as its severity. So if a young nursing pig becomes infected, very few survive. Weaned pigs are not affected nearly as bad so we chose to inoculate fourweek old pigs so we would have a much higher survival rate and samples that we could share with other labs,” Hesse says. “Study sampling throughout the whole time period is also important, so we can see if aerosol transmission actually does occur and if the virus camps out in tissues other than the GI tract. That information offers mechanisms of control.”

At the federal level a team from the United States Department of Agriculture’s Epidemiology Center is working closely with the NPB and the AASV to track

down the origins of the virus and determine ways to reduce transmission rates among farms and geographic regions. Hesse says that the tools being developed to answer questions will come from these base studies so proper models can be developed to assess efficacy and treatment. Diagnostic tests for the virus and diagnostic tests for exposure to the virus are being developed and both are critical to understand the big picture.

Hesse and his team are also working closely with other diagnostic labs.

“By sharing information and samples with other diagnostic labs, we will be able to do a much better job of understanding how the disease works and make sure that we have validated assays and tools for everyone,” Hesse says. “Based on the answers we all get, those will lead to more studies.”

The Outlook

Looking forward, the results of studies like this will offer model systems for future vaccine studies.

“The leaders of the swine industry recognize this as a problem and are doing everything they can to protect the industry, and that really is important,” Hesse says. “The labs are taking a selfless approach to help solve this problem and cross support each other, and there are many others, related to our grant, who deserve to be recognized in this effort.”

Included in that recognition is support received from Dr. Denver Marlow, head of the Comparative Medicine Group (CMG); Dr. Gary Anderson, director of the KSDVL for providing direct support for laboratory testing;

and Dr. Sabrina Swensen at the National Veterinary Service Laboratory. Diagnostic support and sample exchange was conducted in collaboration with the University of Minnesota Veterinary Diagnostic Laboratory; Drs. Kent Schwartz and Darin Madsen at the Iowa State Veterinary Diagnostic Laboratory; Matt Ackerman, Indiana swine veterinarian; Eric Nelson at South Dakota State University; Ben Hoss at Newport Laboratories In the months to come, Hesse predicts that based on reports out of other countries, the U.S. can expect problems with PEDV in the late fall and winter. He hopes that knowledge being captured now will help reduce the problems that are expected later this year. Specifically in Kansas, PEDV has not been widespread, but Hesse would like to see Kansas producers be proactive and realistic about the future.

“We have been very fortunate so far that the virus is not very prevalent here, but it’s entirely possible that will change this winter. This is a seasonal disease,” Hesse says. “The most important thing when it comes to PEDV is have good biosecurity. We don’t understand how it is transmitted or how it gets around, but it seems that producers that have the best biosecurity have the fewest problems.”

As lead researcher on the KSDVL grant, Hesse is grateful to be a part of this process.

“The thing that has amazed me the most about this disease outbreak, is at how many different levels and how many different institutions people are truly

{ Know the Facts { • PEDV was confirmed for the first time in U.S. swine herds in mid-May 2013 • The porcine coronavirus is a viral disease that results in vomiting and occasional diarrhea in sows and gilts, with more severe symptoms affecting nursing and recently weaned pigs.

• Uniquely different than TGE, another coronavirus, and doesn’t convey any cross protection, but clinical signs are indistinguishable from each other. It must be tested in a laboratory.

• PEDV is not a reportable disease, nor is it trade-restricting. It is also not a zoonotic disease so it does not pose any food safety concerns.

• First discovered in Europe in 1971, PEDV has become endemic in Asia since 1982 working together to solve the problem and it makes me proud that I am part of that collection of dedicated scientists and veterinarians,” Hesse says.

For updates on PEDV go to www.pork.org. Inquiries regarding this article should be sent to kpa@kspork.org.

Pig Tales • 9

Your bacon can start anywhere, but for our bacon farmers it starts right here. So we are taking you to meet the family...

10 • Pig Tales 10 • Pig Tales

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here does your bacon start? It could start in grandma’s recipe, during 5 a.m. chores or in your grocery cart. Maybe it starts in a crisp BLT or as midnight snack. People are crazy about bacon and we want people to start talking about it.

Starting in October, “Your Bacon Starts Here” is a retail program brought to you by your association through partnerships with Hyvee, Farmland Foods and a grant from the Iowa Pork Producers Association. The program’s goal is to start conversation about food and farming in Kansas while encouraging grocery shoppers to purchase pork. Hosted in Hyvee stores in the Kansas City area, grocery shoppers will see a variety of signage in the meat department that encourages them to visit yourbaconstartshere.org to learn how they can enter to win free bacon for a year. The website will greet viewers with pork recipes and three videos featuring families with pork farms in Kansas and explain that to win, participants must upload a photo to Facebook portraying where their bacon comes from and include the label “#baconfarmers.”

The signage in stores will include materials in and around the meat case, a life size stand up of one farmer, recipe cards and giveaway reusable grocery bags.

To bring “Your Bacon Starts Here” to life, KPA staff teamed up with an agency and took a video crew to visit three family pork farms in Kansas to film and create the visuals for the program.

“This program provides a great opportunity for pork farmers to show consumers how much care and pride we take in producing safe, quality food for all families to consume,” says Michael Springer of Neodesha, whose farm and family are in featured in a video. “As a family, we need to take every chance we can to tell our consumers about what goes on at our farm. These help us accomplish that.”

KPA staff will be personally delivering materials to stores and helping with set up to kick off the program.

“We’re excited to see our first retail program in years that gives Kansas pork farmers a presence in the grocery store,” says Jodi Oleen, KPA Director of Industry Relations. “And because of the longevity that these videos will have, we will be able to continue to share these families and their stories for a long time after the program is over.”

KPA staff would like to thank the Mike Bellar, Michael Springer and Kelly Wondra families for their participation in the videos.

Visit yourbaconstartshere.org to view and share the videos and recipes, and connect with Kansas Pork on Facebook to view contest pictures and participate at www.facebook.com/KansasPork.

Meet the Families

The Bellar Family

The Springer Family

The Wondra Family P T ig

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With a coupon. In the grocery cart. On a restaurant menu.

In a textbook. During a midnight snack. At the dinner table.

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On a front porch. During 5 a.m. chores. In grandma’s recipe.

Where does your

bacon

start?

In a BLT. At the farmer’s market. At the neighbor’s house.

Pig Tales • 13

Inspiring Football Fans Showing K-State football fans that “We Care.”

The Pork Checkoff ’s “We Care” trailer rolled into Manhattan last weekend for the annual Kansas Pork K-State football tailgate. This year’s event was held before the non-conference match-up between K-State and the University of Massachusetts. Kansas pork farmers and friends helped turn about 300 pounds of pork loin into nearly 3,000 delicious samples. The samples and pork recipes were served outside the stadium before the start of the game. Radio advertising also supported the event.

“The tailgate event is a great way each year to give our farmers an opportunity to meet with consumers face to face,” says Tim Stroda, KPA President-CEO. “It is important to establish that connection and show how much our farmers care.”

The We Care trailer, which includes a kitchen facility and grills, is utilized nationwide to support Pork Checkoff key messaging and involve pork producers in the promotion of the pork industry.

KPA would like to thank all of our volunteers and their families for their time and help, and to Seaboard Foods for the sponsorship of the loins.

14 • Pig Tales

acon Power KPA attends BaconFestKC

Talk about Bacon Power! The Kansas Pork Association spent the day with hundreds of Kansas City’s bacon lovers and enthusiasts at the 5th Annual Bacon-Fest: The Other Fundraiser. The event, held August 24, 2013 is a fundraiser for the Rehabilitation Institute of KC, an organization that provides physical rehabilitation services to youth and adults in the Kansas City area.

Every year Bacon Fest features samples of bacon inspired dishes by dozens of eateries, caterers and companies from the Kansas City area. This year, the list included bacon brownies, bacon jam, bacon cheddar meatballs, bacon tacos and the mouth-watering list continues on. Aside from eating bacon and drinking microbrew beer, spectators can enjoy live bands, a bacon eating contest, a bacon t-shirt contest and a bacon recipe contest that is judged by our very own, In Pursuit of Pork blogger, Chris Petty.

As an official sponsor your association continues to be involved in this event each year in many ways. KPA provided the winning prizes for the bacon recipe contest and debuted its new “Bacon Booth” photo screen.

Spectators could have fun with various signs and props, snap a picture in front of the screen with their friends and upload it to social media with the hash tag #baconfarmers for a chance to win $250 worth of bacon to one lucky winner.

To see more pictures from the event check out our Facebook photo album. For more information about BaconFestKC and how you can get involved next year go to http://baconfestkc.com/.

#BaconFarmers Pig Tales • 15

Report The U.S. Meat Export Federation, www.usmef.org, is the trade association responsible for developing international markets for the U.S. red meat industry. It is funded by USDA; the beef, pork, lamb, corn and soybean checkoff programs, as well as its members representing nine industry sectors.

The Kansas Pork Association is a member.

Chinese “E-tailing” Emerging as Exciting New Channel for U.S. Meat With 20 percent of the world’s population residing within its borders, China and its retail sector has long been the Holy Grail for American meat producers. Frozen product is well-represented in China’s wholesale sector, widely used by processors, hotels and restaurants in China’s first- and second-tier cities, but getting American meat on many retail shelves and directly onto Chinese kitchen tables has been problematic. But that is changing rapidly.

The rise of the Chinese Internet is altering the way many of that nation’s 1.35 billion people eat. For the first time, consumers all over the country can purchase a variety of products – including food such as U.S. pork – from the comfort of their homes. There are 600 million Chinese Internet users, up from 45 million in 2002, and the online population is growing 4 percent every year. According to the McKinsey Global Institute, 46 percent of those Internet users have shopped online, and between 2003 and 2011, China’s online retail (or “e-tailing”) has grown at a remarkable compound annual rate of 120 percent. For an Internet sales market that is currently estimated to be about 200 billion dollars, that level of growth is unprecedented. McKinsey estimates that e-tailing will account for between 10 and 16 percent of all Chinese purchases by 2020.

Technological challenges may still make shipping chilled pork directly from the U.S. a risky proposition, but for the first time the phenomenal growth of Chinese e-commerce, improved logistics and the ambition of Chinese entrepreneurs like Lisa Fang from the Shanghai-based Shao Premier Food have opened up a whole new service channel for American food companies, making it possible for Chinese consumers to get high-quality frozen U.S. pork delivered directly to their homes in first- and second-tier cities all across the country. Considering that China has more than 160 cities with more than 1 million people each that is a large target.

This development comes as U.S. frozen pork has found its way onto the shelves of mainstream brick and mortar retailers including Metro and Wal-Mart, but online sales potential remains vast and the performance, encouraging.

Due to concerns in China about food quality, direct sales of food to consumers through the Internet are a natural next step in a society whose citizens are increasingly going online to do virtually everything.

Currently, food sales account for only 4 percent of all online sales, still a robust 8 billion dollars, and online food sales account for only 1 percent of all food sales, but those numbers are growing. Online food sales may have been slow to catch on in the United States, but growing urbanization and the relative dearth of private vehicles in China may make shoppers there even better-suited to online food shopping than their American counterparts.

Online food sales are becoming a strategic target for China’s forward-looking retail food giants as improvements in infrastructure, logistics and Internet usage make possible what only a few years ago would have been unthinkable.

Recently, Wal-Mart, which operates 396 brick and mortar stores in Mainland China, invested in Yihao Dian, Number 1 Shop, one of China’s largest online retail sites, as part of its online retail expansion. Muribeni, the Japanese commodities and food conglomerate, is getting into the business too, recently announcing it would start an online food sales enterprise on the Mainland to sell Japanese food products directly to Chinese consumers.

But while Japanese products will have to wait for Muribeni to set up shop next year, for American pork and Australian beef the future is already here. China, alas, remains closed to U.S. beef.

Right now, Fang’s company delivers to an area with a combined population of more than 100 million, but with better technology and 300 million Chinese internet shoppers ready to eat, online retail looks to be another promising channel for putting U.S. meat on China’s table.

Originally released September 17, 2013; U.S. Meat Export Federation

16 • Pig Tales

In the Spotlight

Recognizing what our farmers, members and friends are doing to go above and beyond

Kansas FFA state officers visit KPA The 2013-2014 Kansas State Officer Team and the 2013 National Officer Candidate visited KPA on August 14 as a part of their Kansas FFA Business and Industry Tour to learn from several area agricultural businesses and organizations. Left picture, Back row (L to R): Elizabeth Allen, Holton FFA; Jordan Pieschl, Ell Saline FFA; Carrie Carlson, Centre FFA; Lindy Bilberry, Garden City FFA. Front row (L to R): Chance Hunley, Riverton FFA; Cody Holliday, Jackson Heights FFA; and Daryl Simmons, Minneapolis FFA. Right Picture: Tim Stroda, CEO-President shares how Kansas Pork works for its farmers.

Youth excel at Kansas State Livestock Sweepstakes sponsored by KPA A total of 261 contestants competed throughout the two-day event held at Kansas State University. The sweepstakes consists of four separate contests that involve testing knowledge regarding the livestock industry.

Livestock Judging Top Ten Overall Individuals: 1st Ted ChambersMiami County, 2nd Rylan Laudan-Miami County, 3rd Taylor Ohlde-Leavenworth County, 4th Sam Capoun-Wabaunsee County, 5th Zane Ward-Wichita County, 6th Trace Mulligan-Scott County, 7th Addie Bruns-Miami County, 8th Kenny CampbellLeavenworth County, 9th Dean Klahr-Jackson County, 10th Aaron Adams-Leavenworth County.

2013 Kansas 4-H State Livestock Sweepstakes Champions: Southwind District (Allen County & Bourbon County) Youth: Caitlin Dreher, Hannah Fry, Colton Heffern, Trent Johnson, Rily Angleton, Hayden Cole, John Emmerson, Gus Hopkins, Kolby Seested, Ben Yarnell Agents: Delta George, Carla Nemecek

Know of someone who you think should be recognized in the next Pig Tales?

Contact Amanda Spoo at KPA and you may see them in the next issue.

Pig Tales • 17

Smoky Pork, Bacon and White Bean Chili Prep Time: 20 minutes Cook Time: 1 hour, 20 minutes Ingredients 1 1/2 pounds pork loin roast, cut into 3/4-inch dice* 8 ounces bacon, thick-cut, (5 or 6 slices), cut crosswise into 1/4-inch strips 1 large onion, cut into 1/2-inch dice 2 tablespoons chili powder 1 tablespoon smoked paprika 2 14 1/2-oz cans diced fire-roasted tomatoes 1 1/2 cups water 2 15 oz cans cannellini beans, (white kidney) or other white beans, drained Salt 1/2 cup sour cream, (optional) 2 scallions, thinly sliced (optional)

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In a large saucepan or small stockpot over medium heat, cook the bacon, stirring occasionally, until crisp, 8 to 10 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate and set aside.

Add the onion to the bacon fat and cook, stirring occasionally, for 2 minutes. Increase the heat to medium-high, add the pork, and cook, stirring occasionally, until the onions are crisp-tender, 6 to 8 minutes. Stir in the chili powder and paprika. Stir in the tomatoes (with their juices) and water. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until the pork is tender, 35 to 45 minutes. Stir in the beans and about 2/3 of the bacon and cook, stirring occasionally, until heated through, about 10 minutes. Add salt to taste. Serve the chili garnished with the remaining bacon and the sour cream and scallions, if using.

Yield: 6 servings

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 • 19

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.

20 • Pig Tales