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So Long, Farewell okPORK says goodbye to Roy Lee Lindsey after 22 years of service

Governor Goes to Guymon Governor Kevin Stitt and officials visit Seaboard Foods processing facility

Pork Power Oklahoma pig farmers provide 2,600 pounds of meat to food bank

The Perfect Pair Anuual Bacon & Bourbon dinner featured five pork-filled courses

Lending a Helping Hand okPORK and Blue & Gold Sausage donate to the Regional Food Bank of Oklahoma

he last month since the announcement I was leaving okPORK for the North Carolina Pork Council has brought back a flourish of memories. Some good and some that were real learning experiences.

Here are few from way back that you may or may not have known. I’m going to leave out names to protect the innocent but hopefully you’ll still get the picture.

January 1999 – The state legislature was called into special session by Governor Frank Keating to address the on-going economic challenges facing the oil and gas industry in Oklahoma. What better way to learn the ropes at the Capitol for a new guy than to sit in the gallery and listen. And as I listened to the description of what was happening to oil and gas, it dawned on me this was bad but much worse was what was happening to hog producers in Oklahoma. Hog prices were as low as nine cents per pound. Oklahoma pork producers were being forced to invest millions of dollars to comply with new environmental regulations adopted in 1998. So, with producers losing money on every hog AND facing big costs for environmental regulations, I thought it made sense to send a letter to the governor commending him for supporting oil and gas and asking what he was going to do to support our hog farmers.

Admittedly, I was naïve and didn’t understand what had happened. I didn’t understand the governor was the driving force behind the environmental regulations I was asking for relief from nor did I understand it had taken almost three years to pass the regulations. After receiving my letter, the governor forwarded it to the secretary of ag who handed it off to a board of ag member who also raised hogs. You wouldn’t believe the shock on my face when that member of the board of ag marched into my office, threw the letter down on my desk and asked me if I had lost my mind. As I said, I didn’t appreciate the history that had brought us to this point. Today, I count this as a learning experience, and I regard that board of ag member as a good friend and supporter. Sometimes we learn from mistakes.

Fall 2001 – In the summer and fall of 2001, the Dept. of Agriculture, Food, and Forestry (ODAFF) announced plans to adopt new odor management rules for the pork industry. Included in these rules were provision that were incredibly burdensome. Some regulations would even force producers to change management plans and adopt expensive, unproven technologies based on complaints received by ODAFF – even if ODAFF staff found the complaints to be without merit. The team here at okPORK met with our members and investors and even developed a set of odor regulations we believed would assist with odor challenges and shared this with ODAFF. Ultimately, ODAFF pushed ahead with a set of rules our members could not accept and we had to file a lawsuit against ODAFF to prevent the rules from going into effect. In December, an Oklahoma County district judge ruled in our favor and issued a permanent injunction preventing ODAFF from enforcing this set of rules. In his ruling, the judge actually referenced the most notorious man in the world at that time – Osama Bin Laden. The judge said these would allow “Osama Bin Laden” to make a complaint against one of our farms and that could be used to force the farm to change its practices. This was the last time ODAFF proposed a significant rule change without soliciting input from okPORK. Fall 2005 – Spring 2006 – PORK 2007 – In the fall of 2005, Bart McSpadden came to me with the idea that it was finally time to address some of the most egregious regulations that had been enacted in 1998. We had spent years building relationships at the Capitol and we had good legislative leadership to work with. We met with our members and identified major areas we wanted to change: • Redefine what constituted a discharge at our facilities – the original law said anything that left

the lagoon was a discharge and had to be reported. Our producers were constantly getting notices

of violation for foam blowing off the top of the lagoons, even though the foam stayed on farm property.

• Change the required testing for monitoring wells that were dry – the law said every monitoring well

must be tested annually, even if it didn’t have any water in it.

• Allow the sale of effluent to the neighbor and transfer the liability for the use of that effluent to the

whomever purchased it.

• Eliminate the additional swine-only setbacks for water use permits from OWRB. • Streamline the license application and hearing process for all new licenses.

• Revise the licensing process for expansion of existing facilities so any hearings/applications focus 4 | okPORKPAGES

on the expansion and are NOT com pletely new applications for licensing.

• Eliminate the animal unit fees our

LMFOs pay annually to be regulated.

The plan had been to run one piece of legislation annually until we had address all of these challenges. When we introduced them to leadership in the legislature, they wanted to take a bigger bite of this apple and insisted we run more than one bill the first year. In 2006, we passed legislation defining discharges, we changed the testing requirements for dry monitoring wells, and we made revisions to the license hearing process. All passed the legislature easily and were signed into law by Governor Henry. In 2007 we addressed the transfer of effluent and any liability associated with the effluent to the end user of the effluent and continued to address the licensing process for expanding operations. It took us until 2011 to address the setback for water permits but we managed to cross that hurdle as well. Today, the only item we identified in 2005 that needed to be addressed that has NOT been addressed is reducing the animal unit fees our LMFOs pay annually to be regulated. While most states were increasing the regulatory burden for swine operations in this window of time, Oklahoma was reducing that burden.

Oklahoman serves two full terms on National Pork Board - Pork Forum 2010 saw the first Oklahoman selected to a full term on the National Pork Board with the appointment of Wathina Luthi from Gage. Luthi would run for re-election and be appointed to a second full term on the Pork Board in 2013.

Oklahoma’s Right to Farm and SQ777 – 2015-2016 – While State Question 777 ultimately was rejected by voters in the November 2016 elections, the Oklahoma Pork Council was very successful in raising funds to support SQ777 and our members and staff provided tremendous leadership, guidance, and participation as spokespeople for the campaign. When the election was over, okPORK had solidified its role as a leader in the agricultural community and with legislators at the State Capitol.

These are just a few of the important events over the past 22 years. We don’t have a enough space in the magazine nor the time to add more, but there were more.

As I leave okPORK for the North Carolina Pork Council, I will take these experiences and memories with me. They inspire me to continue to work toward what we can do when develop a plan and then commit to and execute that plan. These weren’t my accomplishments. They were OUR accomplishments.

Without the dedicated hog farmers and staff, this would not have been possible. And that shows the future to be very bright for Oklahoma’s hog farmers, pork producers, and okPORK. Our members and investors remain as committed as ever to the success of our industry and our organization. Our staff remains dedicated to our strategic goals. With committed members and dedicated staff, okPORK will continue to be a shining star in the Oklahoma agricultural community.

Roy Lee Lindsey Executive Director, okPORK, 1998 – 2020

okpork.org | 5

901 N. Lincoln Blvd., Suite 380 Oklahoma City, OK 73104-3206 405-232-3781 | www.okpork.org

The Members, Investors, and Supporters of okPORK, For all who know me, me being at a loss for words is something you’ll find hard to believe and yet that is exactly where I’m at today. When I started at okPORK in December 1998, I never envisioned staying for 22 years. And now that I’m leaving, I’m not sure what to say.

For the last 22 years, when I got up in the morning, I knew where I was going and what my no. 1 job was – promoting the hard-working hog farmers of Oklahoma and our pork industry. And for that, I owe you my thanks.

To the members of the Oklahoma Pork Council working hard every day to feed a hungry world, you taught me about conviction, dedication and why the industry does things the way we do. I’ve never raised a pig, so what I know today about raising pigs, I learned from you. And for that, I say “thank you.”

To the investors in okPORK, thank you for supporting the association with your time, your resources and your dollars. Without your support, it would have been impossible to do the hard work our industry needed done.

To the staff at okPORK, I’ve been blessed to have had some of the best teammates anyone could ask for during my time at okPORK. You took the guidance our members provided and developed the programs and projects, which helped us accomplish our strategic goals. The great success of okPORK is due to the work of the staff.

To our friends in the agricultural community and across the state, you provided encouragement and advice when I needed a kind word or someone to talk sense into me. Without our friends, we would never have reached the heights we have.

As I look to the future, I’m excited about the prospects for okPORK. I’m excited about the opportunity in front of me at North Carolina Pork Council – an opportunity I only have because of the investments, hard work and support of everyone at the Oklahoma Pork Council.

I’m still chomping at the bit to represent our industry and attack the hard challenges that lie in front of us. Many Oklahoma pork producers also operate in North Carolina. We’ll continue to see each other in Washington, at Pork Forum, and World Pork Expo. We’ll continue to steal/share ideas for programming between state associations. And I’ll remain just an email or phone call away.

So, this is not goodbye. This is until we meet again.

6 | okPORKPAGES

Again, THANK YOU and God Bless,

W

hat a year 2020 has been. I think everyone would agree it has been anything but normal. It is hard to believe January 2020 was the last month we really had freedom to visit our loved ones in nursing homes, go to the hospital with a family member, enjoy the holidays with all of our family in one place, hug a friend or shake someone’s hand. All these things were taken for granted, but it will change when we get our freedom again.

All we have heard since February is: • “Wash your hands.”

• “Wear a mask.”

• “Disinfect your delivered packages.”

• “Do not gather in large groups.”

• “No hugging.”

• “No handshaking.”

• “SOCIAL DISTANCE!” Covid-19 has changed the lives of so many families. It literally has changed everything. A few good things have happened due to the pandemic. The main thing is we have been able to spend more quality time with our immediate family within our households.

As a pork producer, the rules for COVID-19 are much like the rules we have to follow to protect our pigs. When the pandemic first happened, my husband and I discussed the fact the whole world would live like we do to protect our pigs. During flu season, it is important for our employees to be very diligent about making sure they are not coming to work while running a fever or having flu-like symptoms. Other diseases can be transferred to our pigs if the proper biosecurity protocols are not followed by each person who enters our farms.

2020 has been challenging for okPORK in more ways than one. Not only did we have to make a lot of changes in our scheduled routine meetings and our annual Pork Congress, but we also had to find a replacement for our executive director Roy Lee Lindsey. Roy Lee has been with okPORK for 22 years, and he has done a fantastic job representing our industry. He was always looking out for the best interest of the pigs and the producer.

This is not anything I would have ever imagined I would have to deal with during my presidency on the board. I was in such shock when he called me to give me a warning he was about to turn in his 60-day notice to the board. I have served on the board for 12 years, and I have spent a lot of time with Roy Lee traveling to many different places to represent our industry. Roy Lee has been the voice for our industry, and it is hard to imagine anyone else in the role.

We all wish him well as he takes on his new position as the CEO of the North Carolina Pork Council. Change is not always a bad thing; it is just something that is hard to adjust to. The older I get, the harder it is to make big changes. I am ready to make one big change for sure – I am ready for everyone to be able to ditch their mask so I can see smiling faces again. I want to wish everyone a Happy New Year and I hope that everyone has a happy and healthy 2021!

Dottie King 2020 – 2021 okPORK Board President okpork.org | 7

Stronger together.

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Our industry is evolving. With change comes more uncertainty, but also more innovation and collaboration. At PIC, we’re inspired by our industry’s resiliency, and we’re committed to your success.

Success.

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Whatever your goals and challenges are, we will use our strengths to help you meet your objectives.

Together, we’re stronger.

Cristina Carmona wins 2020 Oklahoma Pork Council Excellence Award

any people dream of moving from Mexico to the United States from the time they are small children, until it becomes a reality.

For Cristina Carmona, the dream came true in 2003.

After obtaining a bachelor’s degree in animal science from the University of Chihuahua in Mexico, Carmona was able to achieve a master’s degree at New Mexico State University.

Growing up, Carmona and her family raised cattle and were involved in other sectors of agriculture. It was not until she came to the United States that she had any interaction with pigs.

In 2005, Carmona was recruited by Murphy Brown and has been engaged in the swine industry ever since.

Today, Carmona is the production technical trainer at Prestage Farms of Oklahoma.

She spends her days working on recruiting international workers, certifications and conducting on-site assessments.

“I am in charge of doing the certifications for Pork Quality Assurance and Transport Quality Assurance,” Carmona said. “I also do the site assessment internal audits we have to do for the Pork Checkoff.”

Carmona is also in charge of international recruiting and making sure employees are doing what they are supposed to keep everyone safe.

“We need to make sure we are producing our pigs in the standards we need to,” she said. “We

need to make sure we are giving the animals the well-being they deserve.”

Carmona is the 2020 Oklahoma Pork Council Excellence Award Winner. This award recognizes individuals in all areas of pork production for going above and beyond every day at their workplace.

Carmona said it was very exciting when she found out she was the award winner.

“It means a lot to me,” she said.

Robert Teel, sow production manager, and Greg Stephens, general manager, at Prestage Farms nominated Carmona for this award.

“Cristina has become a vital part of this operation,” Teel said. “She has a great feel for how we, as a company, are doing in regard to the employees’ overall engagement and satisfaction.”

Teel said he could go on for days about Carmona’s impact on the Prestage operation.

“Cristina has never turned down a challenge in the 15 years I have worked with her,” he said.

Carmona said her job is never boring, and she has the opportunity to learn something new every day.

“It is a place to work with people and animals,” she said. “It is a perfect combination.

okpork.org | 9

okPORK says goodbye to Roy Lee Lindsey after 22 years at the organization eader. Passionate. Friend. All three of these words were used by colleagues to describe Roy Lee Lindsey during his time at the Oklahoma Pork Council from 1998 to 2020.

Nikki Snider, okPORK interim executive director, said she has known him since she was a 4-H member and he was a 4-H agent.

“He was a leader then,” Snider said. “And he is a leader now. I have enjoyed working under his leadership all these years at okPORK.” Joe Popplewell, operations manager at Seaboard Foods and current president-elect of the okPORK board of directors, said he has realized how passionate Lindsey is more throughout the past few years than he did in the first 15 years he knew him.

“He is passionate about the Oklahoma pork industry and pork producers in general,” Popplewell said. “I admire that about him.

“I do not think a lot of people realize how passionate he is about what he does,” he said. “He throws himself into anything related to our industry with a passion, and that helps lead the other producers and the board towards a common goal.”

Michael Kelsey, executive vice president of the Oklahoma Cattlemen’s Association, said he views Lindsey as a friend in agriculture, a friend in combat and in policy.

“He is a trusted resource, and he is a friend,” Kelsey said.

22 years is a long time to leave a lasting footprint on an organization.

Lindsey said without the work of everyone who has been a part of okPORK’s journey, the success of the organization would not have been possible.

10 | okPORKPAGES

“When I look back at the folks who have come through the door, whether they stayed for 12 months, for 16 years or whatever the case may be, they have all had a tremendous impact of what we have been able to accomplish,” Lindsey said.

“To keep a team working together and working towards the common goal for that period of time, I think is really impressive and the fact is we have plugged new people in and never really missed a beat,” he said. “We have just kept moving towards what our goal was, which is what I am the most proud of.”

Lindsey said when he started with okPORK back in 1998, the attitude of the legislature was, “what can we do to punish the pork industry?” The pork industry was not accepted as a part of the agriculture community and was not accepted as important to the success of Oklahoma.

“Today, what you see is almost a reverse image of that,” he said. “We are recognized as vital to the

L to R: Chris and Lynda Hitch pose with Roy Lee as they accept the late Paul Hitch’s award for being inducted into the okPORK Hall of Fame.

Roy Lee mans the mic at the Oklahoma Youth Expo.

success of rural Oklahoma. We are recognized as vital and as a voice of the agriculture community at the State Capitol.”

Lindsey said it is a reflection of the work Oklahoma pork producers have done. It is a reflection of the work okPORK staff has done and the relationships we have built at the Capitol.

“I have learned so many lessons through my time here at the Oklahoma Pork Council,” he said.

“Some of those lessons were painfully learned.”

While reflecting back on the first piece of legislation okPORK supported in his first years as executive director, Lindsey said he remembers how they got it passed, but ultimately, the governor vetoed it.

He said it was devastating to go from the euphoric high from getting the legislation passed, just to have the governor veto it. They picked themselves up and fought a little harder, and the next year, the legislation was signed.

“I remember this specific time being a turning point for where we were going,” Lindsey said.

Today, when legislation comes up impacting the ag community, okPORK is one of the first organizations people call and say, “what do you think, can you help us with this, or can we make this happen?” That is a very different change from us begging people to support us in 1999 and 2000.

“So, if someone were to ask me what I hang my hat on, Lindsey said. “The first thing to jump at me is the team we have built at okPORK, the success we have had at the State Capitol, and then just the general acceptance, and the willingness to partner with okPORK, and our willingness to partner with others to accomplish things for the good of rural Oklahoma and agriculture in general.”

Popplewell said he has grown our industry throughout the past 20 years, and he has brought a respect to the State Capitol for the Oklahoma pork industry and in agriculture in general, causing other entities look to Roy Lee for leadership and his

thoughts on different things we may need to focus on legislatively.

“I think he has really helped to unify the different agricultural industries,” Popplewell said. “I think he has developed a great relationship, particularly with the Oklahoma Cattlemen’s Association, but other associations as well.

I have been in this industry for nearly 29 years in Oklahoma, and I’ve seen a tremendous growth since he has been in this role to help grow a leadership position in both the State Capitol and agriculture in general.”

Kelsey said Lindsey is known to be one of the main influencers to help develop the pork industry in Oklahoma.

“If you consider just the number of pigs in Oklahoma and the economic impact in Oklahoma under his tenure and how it has grown,” he said.

“Oklahoma is a major pork state in the grand scheme of things, and I think Roy Lee needs to take credit for it.”

Kelsey said Lindsey taught him to realize while beef and pork compete for the center of the plate, the beef and pork industries do not necessarily have to compete against each other.

“With the production of animal protein, we are all in this together,” Kelsey said. “If one goes down, we all go down. If one succeeds, we all succeed.”

Kelsey said he learned from Lindsey we are all in this together, rather than being territorial.

Snider said one thing Lindsey has taught her is how to have a thick skin.

“I mean it in a good way,” she said. “We have different personalities, so I have learned a lot from

Roy Lee smiles for a photo with Dr. Bill Luce.

Top L: Roy Lee speaks to a reporter during an okPORK event. Top R: Roy Lee smiles with Guy Fieri when he visited Oklahoma.

Center R: Joe Popplewell, Roy Lee, Keith Reiner and Phil Oliphant smile for the camera at an Oklahoma State tailgate. Bottom R: Roy Lee, Lori Ramsey, Tyson Foods, and Nikki Snider pass out pork during Ag Day at the Capitol. Bottom R: Miss Donna Jackson, longtime okPORK office manager, shows Roy Lee how much she will miss him during her retirement party. his personality, and he has taught me how to get through challenging times.”

Snider said he taught her sometimes, we just have to buck up and manage everything coming our way.

Lindsey said the biggest lesson he learned during his time at okPORK was despite how hard he tried to fight it, he could not do it all by himself.

“It does not work that way,” he said. “You need a team, and with the team has to be a board of directors who support the mission.”

Lindsey said it has to be a staff who understands the mission, and it has to be investors, donors, supporters and sponsors who look at the road you are on, and who come in and help you take you wherever you want to go.

Lindsey wishes okPORK nothing but the ultimate success.

“There is a tremendous board of directors and a tremendous staff with experience unlike many other states,” he said. “So, I think as you as you look

12 | okPORKPAGES

down the road, I see no reason why okPORK would not continue and even grow.”

Lindsey thinks it is likely a new set of eyes, new vision, new blood and new energy will take okPORK from where it is today to even greater heights.

“I will certainly cheer for it from the sidelines,” he said.

“I am excited to see who the successor here might be. I promise to everyone to do all I can to help them be successful, and to also stay out of their way as much as possible.” okPORK and its producers, supporters and sponsors wish Lindsey nothing but the very best as they transition to North Carolina, and we look forward to running into him down the road.

Popplewell said he has done so much for our industry, and he will never be replaced.

“We will move on, and we will grow, and I know it is what he would want,” he said. “I wish him the best and I know he will do tremendous things with North Carolina.”

Nikki Snider is serving as the interim executive director for okPORK while the board searches for a permanent candidate to fill the position.

Snider, current director of marketing and communications for the Oklahoma Pork Council, has many years of experience telling the stories of Oklahoma’s pork producers, as she worked for okPORK since 2003 in the roles of marketing and promotions, communications and also as a contractor while she took time to focus on the role of mom.

Paige Endres is a 2017 Oklahoma State Agribusiness and Agricultural Communications alumna, and the newest face at okPORK. Endres will serve as the communications specialist.

Prior to joining the okPORK team, she was in oilfield sales for three years.

She grew up in Yukon, Oklahoma, where she raised and showed hogs. Prior to joining the okPORK team, she spent three years in oilfield sales. Endres got married in Sept. 2020, and now resides in Kingfisher with her husband Hunter.

Thomas Craig works for Maschhoffs. His job as the senior production manager is to oversee all Maschhoffs’ farrow-to-wean farms in Oklahoma.

Craig has held several positions throughout his career in the pork industry such as a biosecurity specialist and a farm manager. He also serves as a board member for the Richland Fire District.

Craig and his wife, Erin, have two children. As a family they enjoy camping, fishing, and golf. Craig also enjoys playing and officiating ice hockey.

Sheila Kelso works as a financial analyst in the hog production division of Smithfield Foods.

Kelso graduated from Oklahoma State University in 2002 with a bachelor’s degree in Plant and Soil Science, and a minor in Animal Science.

She is certified in PACE as well as PQA. Kelso, her husband, Dusty, and their daughter, Paisley, are involved in their church and team roping. They also enjoy raising horses, cattle, and Boer Goats for show stock. okpork.org | 13

Employees of the Regional Food Bank of Oklahoma accept a pork donation from Seaboard Foods.

20,000 pounds of protein donated to the Regional Food Bank

O

n January 14, 2020, the Oklahoma Pork Council, Prairie Fresh Pork and Oklahoma pig farmers across the state teamed up to provide 20,000 pounds of protein to the Regional Food Bank of Oklahoma.

This donation is part of the annual Hams Across America program, which highlights the industry’s “We Care” ethical principles to contribute to a better way of life in local communities through pork product donations.

“We know many of our neighbors are food insecure, with one in six people in Oklahoma struggling with hunger,” said Cathy Vaughan, Rosston, Oklahoma, pig farmer and former okPORK board president. “Being good neighbors and helping those who are in need is important to everyone in our industry.”

This donation, in partnership with Prairie Fresh Pork, allows us to live the “We Care” ethical principles and share our love of the product we produce, she said.

David Eaheart, senior director of communications and Prairie Fresh brand marketing at Seaboard Foods, said offering a meal to our neighbors in need is a long-time tradition for pig farmers.

14 | okPORKPAGES

“Our Prairie Fresh producers at Seaboard Foods and Triumph Foods are honored to continue the tradition with this Hams Across American pork donation,” he said. “We are hopeful the products donated today will bring comfort and help those facing food insecurity.”

The food donation was in addition to a $10,000 donation okPORK gifted in Dec. 2019 to the Regional Food Bank of Oklahoma to support its Food for Kids Backpack Program.

This program provides chronically hungry children with backpacks filled with non-perishable, nutritious, shelf-stable food to sustain them throughout weekends and school holidays.

The donation from okPORK allows the Regional Food Bank of Oklahoma to process and package more than 28,000 pork sticks. This program is based on successful collaborative relationships.

The Regional Food Bank works with multiple organizations to solicit and steward animal donations, which are harvested for the sticks. Many of these animal donations come from Oklahoma 4-H and FFA members.

Challenge

Accepted A summer full of unknows turned into growth for okPORK intern

Photos and story by: Chelsea Kennan, Moore, Oklahoma, summer 2020 okPORK intern

s we all know, 2020 has been nothing like we may have planned, but I have always been told to keep a steady head and roll with the punches.

In March, when I accepted my internship with okPORK I had a whole list of things I thought I would get to experience. But, with shortened events, virtual meetings and mask mandates, this summer was far from what I expected.

This, however, was not a bad thing! The staff at okPORK welcomed me with open arms and a beautiful vase of flowers on my first day. From that moment I knew I was in the right spot, even if we didn’t know where the summer would lead us.

I was able to interview board members for multiple stories, travel to Guymon, Oklahoma, to pick up pigs that were donated to the Regional Food Bank of Oklahoma, and, if I have to say so myself, I have become quite the food photographer.

Throughout the summer, I also met with other interns from across the nation to brainstorms ways to bridge the gap between consumers and stakeholders in the swine industry. This gave me the opportunity to speak with them virtually and make connections I may have never had otherwise.

In a day and age where technology is becoming a way of life, this definitely had a positive impact.

It showed me that no matter the circumstances, people are willing and able to connect. okpork.org | 15

This summer, I was able to see a complete transformation of an event, one which normally last all day, to one which lasted less than four hours. I was able to see how even in a time of uncertainty, an office full of people can work together to make the most of the situation at hand.

As I was ending my time in the office at okPORK, I sat down with Roy Lee and he said it best, “I hope you never have to use some of the things you learned this summer, but if you do, at least you will have the skills to do so.�

This single sentence summed up how this year

has gone for many of us. We may not know what the next step in life is, but each day we are learning to navigate through it. One day we will be able to look back on this experience and have the skills to climb the next mountain.

My time with okPORK flew by, but the lessons I learned this summer are ones I will never forget.

Oklahoma pig farmers continue to care for employees, animals during the COVID-19 pandemic

ven with a worldwide pandemic impacting the industry, pork producers have worked diligently to make sure they are putting pork on the table for consumers across the country.

Roy Lee Lindsey, okPORK executive director, said the commitment pig farmers show on a daily basis has not wavered.

“It takes a lot of faith to breed a sow today and hope, in ten months, her pigs will go to market.”

In the past few months, pig farmers have spent countless hours in conversation about the outcome of COVID-19, Lindsey said. They are planning for a number of different scenarios and are continuing to show the resilience farmers are known for around the world.

Tina Falcon and her husband, Ben, have been involved in the pork industry since 2002. They own two hog farms in Tecumseh, Oklahoma, and Paden, Oklahoma. They have worked tirelessly through the pandemic. At this time, Falcon said both farms are still running at full capacity.

“We already have a very strict biosecurity program we follow on our farms,” Falcon said.

“We have enhanced biosecurity to help ensure our employees stay safe.”

Falcon said they provide their employees with masks, gloves and multiple bottles of hand sanitizer. They have asked all employees to take extra precautions when leaving the farms.

Throughout the state, pig farmers are continuing to move forward with day-to-day operations.

Dottie King, okPORK board president, owner 18 | okPORKPAGES

and operator of two farms near Calvin, Oklahoma, said she has weekly meetings with her employees to remind them of the importance of following current CDC guidelines.

“Our main focus has always been our pigs,” King said. “With COVID-19, the priority had to shift to the employees to make sure they stay well.”

King said her employees know they are essential workers and they really take it to heart.

They have taken every measure to stay safe so they can continue to work and produce pork.

Along with diligently working to keep the farm running, both Falcon and King stay committed to their community.

Early in the COVID outbreak, Falcon partnered with her church and okPORK, hosting a dinner to serve those in her community and to provide a boost in morale to them in this uncertain time.

“I love when I can volunteer,” Falcon said. “It brings so many important things in my life together - community, faith and farming.”

King participated in the 14th annual PreMemorial Day Blood Drive, which okPORK hosts each year.

“Giving blood is just another way I can give back,” King said. “I feel I have something everyone needs, and I truly enjoy sharing.”

Producing pork does not stop. Pig farmers will continue to push on to serve their communities.

Dottie King, okPORK board president, gives blood for the okPORK Blood Drive.

Members of the Evangelistic Center Church give out pork chop sandwiches to members of the Tecumseh, Oklahoma, community.

(Top left) Secretary of Agriculture Blayne Arthur gives blood during the okPORK Blood Drive.

(Right top & bottom) OKC community members enjoy a pork chop and give blood to support the okPORK Blood Drive.

okPORK hosts pre-Memorial Day blood drive as state battles COVID-19 20 | okPORKPAGES

(Left) Dottie & Alan King show their bacon t-shirts they received for donating blood during the okPORK blood drive.

(Right) A Lowe’s employee donates blood on an OBI blood bus. his year marked the 14th annual PreMemorial Day Blood Drive partnership between the Oklahoma Pork Council and the Oklahoma Blood Institute. This two-day event is crucial for boosting the blood supply in Oklahoma, especially during the COVID-19 pandemic.

Since COVID-19 hit Oklahoma in March, the blood supply levels have been increasingly low.

Several okPORK events had been canceled, but the Pre-Memorial Day Blood Drive was not one of them. With no substitution for blood and multiple blood drive cancelations across the state, it was imperative to have a successful turnout.

One thousand, three hundred forty Oklahomans came together to donate blood. Thanks to a recordbreaking blood drive, 4,020 lives were saved.

“This year more than ever, we knew how important it was to make an impact on the blood supply in Oklahoma,” said Roy Lee Lindsey, executive director at okPORK. “During such an uncertain time for our state, okPORK wanted to make sure we were connecting with the community members to help save lives.

“In order to expect others to donate blood during the drive okPORK needed to be involved firsthand,” Lindsey said.

okPORK employees and board members participated in the event by serving lunches at the mobile locations, making promotional videos and donating blood.

Each person who donated had their choice of pulled pork, pork carnitas or a pork burger for lunch, a free vintage bacon t-shirt, a free voucher to their choice of one admission to the Science Museum of Oklahoma or two admissions to Safari Joe’s H2O Water Park, and they were also entered into a raffle to win a smoker.

“As Oklahoma makes strides to overcome the effects of this pandemic, we truly count on our community partners to help us make up for blood drives we lost during the height of the coronavirus outbreak,” said Dr. John Armitage, president and CEO of the Oklahoma Blood Institute.

The giving spirit of Oklahoma Pork Council has boosted our efforts to make sure no patient in our state goes without the transfusion care they need.

We are so proud to team up with an organization that lives the mission of the Oklahoma Standard.”

As the state begins to open up again, it is important to continue donating blood. Visit our website, okpork.org, for more community efforts and events. okpork.org | 21

Top Scholars Scholarship winners continue Dr. Bill Luce’s legacy

Taw Scaff (L) and Jared Harshman received the Bill Luce Memorial Scholarships in 2020.

I

n 2010, the Oklahoma Pork Council announced a gift of $50,000 to Oklahoma State University’s Pickens Legacy Match Scholarship Program in honor of Dr. Bill Luce.

Throughout the years, he played a vital role within the pork industry.

Luce dedicated his career to the industry and was extremely interested in what the future would bring. This is why okPORK created a scholarship to honor his legacy.

The Bill Luce Memorial Scholarship was created to recruit the best graduate students to research swine production at Oklahoma State University.

This year, two recipients were chosen to receive the award, Jared Harshman and Taw Scaff. They are both graduate students at Oklahoma State who have a passion for the swine industry.

Harshman has completed his research, and will defend his thesis with the help of the scholarship.

“My project looked at the effect of distillers dried grains with soluble and a feed additive containing essential oils on wean-to-finish pig performance,” he said. “The research looks at the

effect of high vs. low DDGS inclusion along with a feed additive that contains essential oils.”

The end result was to look at the effect it had on pig growth performance from wean-to-finish.

His research results will be used at various conferences and have already been sent to a company to be implemented in their practices.

“Receiving this scholarship and being able to complete my research has made it clear I belong in the swine industry.” Harshman said. “Whether it be in sales, nutrition, or somewhere in a barn, I have found my place.”

Scaff has not yet chosen a research project but said he is thankful for the scholarship he received.

“I will use the scholarship accordingly when my research starts at a later date,” he said.

Both recipients have seen how dedication to an industry can take them far in life.

Even though he has been gone for ten years, the legacy of Dr. Luce still lives on. His dedication to the younger generation continues to shed a positive light to so many. okpork.org | 23

The Experi of a

Lifeti

ience

ime

Lindsay Henricks shares her journey through the OALP program

Story by: Lindsay Henricks Photos by: Lindsay Henricks, Ron Hays and Edmond Bonjour

ighteen months seems like a long time doesn’t it? But when you get to spend it with 24 of Oklahoma’s top agriculturalist who become your family it’s worth it. The Oklahoma Ag Leadership Program was not just a leadership class where you learn essential skills to become a better leader, it was a life changing adventure that allowed me to learn more about Oklahoma agriculture and meet some of the best friends I will ever have.

When I first began my journey with OALP, I did not know what to expect. I was the youngest of the bunch and had just a few years of the “real world” under my belt. But I was determined to make the best out of the program because I had heard so many wonderful things about it.

The program consisted of several seminars around the state, a trip to Washington D.C. and an international trip to beautiful Chile.

Seminar 1 (August 2018) Our first meeting was held in Stillwater, Oklahoma. We all arrived, and some of us knew each other, but we were mostly strangers as a whole. After a few icebreakers to get to know each other, I could tell we were going to be a close group by the end. We learned about the program and gained valuable leadership skills from speakers. We also volunteered at the Stillwater Methodist Church, serving a meal to those in need. However, we all became close when we had to work together at the ropes course at Camp Redlands.

Seminar 2 (September 2018) Southwest Oklahoma was next on the map, and we dove right into southwest agriculture. Cotton, a dairy, seed production, sweet potatoes and even a pumpkin patch were just some of the things we learned about. We also visited a canna farm where they grow, market and sell their own cannas. I really enjoyed learning about the dairy. Even in California, I had never stepped foot on one, so it was nice to learn about the milking and pasteurization process.

Seminar 3 (October 2018) We made our way to the Noble Research Center in Ardmore, Oklahoma, next. We began with presentations about something we thought needed to be changed in agriculture and I chose the way farmers and ranchers market themselves on social media. I explained how we need to get older generations to use social media platforms and presented the benefits it could have on the agricultural industry. We then toured most of Noble’s amenities such as the green house, research facilities and the livestock facility. One interesting thing I learned was that the Boarbuster hog trap was created at Noble. As a group we okpork.org | 25

watched a demonstration on how the trap works and how it will help decrease the ever-growing feral hog population in Oklahoma. We ended the trip by visiting and touring the steel and wire factory in Madill, Oklahoma.

Seminar 4 (December 2018) We gathered with our spouses on this trip. I was thankful Braden was able to take some time off the farm and meet my OALP family. We spent most of our time at American Farmers and Ranchers, learning about the history of AFR, communications in agriculture, the Farm Bill and how to properly talk during a media interview. I enjoyed meeting and learning about everyones’ spouses.

We also volunteered at the Regional Food Bank of Oklahoma and packed backpacks for students.

I enjoyed informing my classmates about the pork for packs program and how okPORK supports the Regional Food Bank every year. We ended the trip at the National Weather Center in Norman. We walked outside to see some weather vehicles and a Mesonet station. We toured the storm prediction center where they put out watches for storms. We also saw how they operate the center and how students learn and become meteorologists.

Seminar 5 (January 2019) The group loaded the bus in Stillwater for this trip to head to our first stop of the seminar: HANOR Family of Companies headquarters in Enid, Oklahoma. Jeff Mencke, director of Oklahoma operations at HANOR, greeted us and explained the operations of HANOR. We also visited a seed breeding operation and learned about seed technologies, a Cargill Protein Division in Kansas where we learned about sustainability and their agricultural focuses. We also visited and learned from an AgCredit agency and traveled to a John Deere training center.

Seminar 6 (March 2019) Part 1 This time we boarded an airplane for a 10day trip to Washington D.C. After we landed, we boarded a bus and headed for Gettysburg, Pennsylvania. We began the day at Gettysburg Heritage Center where we watched a short film about the Battle of Gettysburg and toured the museum. Next, we toured the battlefield at Gettysburg by bus. We stayed with host families for one night. The family I stayed with raised and sold dairy bulls. They cooked amazing food and sent me back to the bus with lots of homemade goodies.

Next, we drove to Hershey, Pennsylvania.

This was probably my favorite visit of the whole trip. When we were told we were visiting Hershey school, I thought it was where they trained the employees of the chocolate factory. Boy was I 26 | okPORKPAGES

wrong. Students in need attended the school, and they lived with host families on the school property.

We learned about all of the programs offered at the school, including the great agriculture program they have created.

The school gives students a chance to turn their lives around. They are able to get jobs working on the farms, raise their own animals and even show them.

We also learned about other ag programs they offer, such as a store which sells the agricultural goods they produce, a greenhouse and an animal facility where we got to visit and play with some of the goats. Of course, we visited the chocolate factory as well!

We also visited an Amish farm to round out our Pennsylvania tour, where we learned about how a traditional farm operates.

Seminar 6 (March 2019) Part 2 We were finally in Washington, D.C.! We started off at the United States Department of Agriculture, where we learned about the history of federal programs like Natural Resources Conservation Service, Environmental Quality Incentives Program, and the Conservation Reserve Program. After USDA, we headed to the National Cattlemen’s Beef Association to learn about the issues NCBA is working on including Waters of the United States, trade, tariffs and electronic logs in cattle.

We then had an interesting visit at the Humane Society of the United States. We learned about HSUS and its mission. The group learned HSUS rejects the industrial model of raising livestock, wants to assist law enforcement in animal

cruelty cases and is against concentrated animal feeding operations (CAFOs). It was an interesting conversation and positive debate with HSUS representatives.

Next, we visited U.S. Wheat Associates headquarters in Arlington, Virginia, where we learned about the lobbying efforts for US Wheat. Then, we traveled to In-QTel to learn about agroterrorism and technology in agriculture.

We made our way to Capitol Hill next, where we got to meet with some of Oklahoma’s congressional delegation.

Congressman Markwayne Mullin, Congressman Frank Lucas, and Senator James Lankford spoke to us about the Green New Deal and other issues they were focusing on to better Oklahoma agriculture. After meeting with the legislators, we toured the Capitol and sat in on some discussion in the galleries of the U.S. House and Senate Chambers. This experience was interesting.

The bills that were being discussed were not of particular interest to the group, but the manner in which they were taking place was quite interesting.

Later that evening, we gathered for a night tour of the monuments in D.C. Mount Vernon, Virginia, was next on the map.

Our first stop was at the Gristmill and Distillery.

Steve Bashore shared the history of the mill and how it was first started by George Washington’s grandfather. Steve demonstrated to us how the mill operated. The mill is powered by a waterwheel.

They can produce either cornmeal or flour. We

also visited the Distillery, where they make some of the finest whiskey in the area. We then went to the Pioneer Farm to see how George Washington and his family lived more than 200 years ago.

George Washington is most widely known as the first President of the U.S., but he wanted to be remembered as a visionary farmer. After touring the Pioneer Farm, we went through Washington’s Mansion.

When the tour was over, we departed to our next stop: the Surratt House Museum, in Maryland, which is believed to be where John Wilkes Booth hid out after assassinating President Abraham Lincoln We then went to Miller Farms, a true field-toplate produce grocery store. The Miller family has grown and sold produce where they live for the past five generations.

Our last stop of the trip was Arlington National Cemetery. After getting our tickets, we headed over to watch the changing of the guard, followed by walking around to view the other areas and memorials, one area being the eternal flame and JFK memorial. I had only been to Washington, D.C. one time before this trip, and being able to see different parts of the agricultural industry representing themselves at our Nation’s Capitol was pretty inspiring.

Seminar 7 (April 2019) We began the day at the Oklahoma State Capitol, where we were greeted by Tommy Thomas from the Oklahoma Legislative Consulting Group.

He spoke about the challenges agricultural and rural Oklahoma face, and encouraged us to be advocates for our industry. We spent the morning hearing from several legislators.

Lt. Governor Matt Pinnell shared his role in the Department of Commerce and Tourism in Oklahoma. Although not native to the agricultural industry, he emphasized agriculture’s importance in his role as lieutenant governor. Rep. Dell Kerbs, House Agricultural and Rural Development Chair, explained how his committee is comprised of rural and urban members, which can offer a strength in agricultural policy. Rep. Kerbs stressed the importance of getting youth involved in 4-H and FFA programs to ensure a positive future for agriculture. Next, Rep. Kevin Wallace, House Appropriations and Budget Chair, spoke to us about the process of the state budget and budget issues.

Lastly, Sen. Casey Murdock, Senate Agricultural and Wildlife Committee Chair, said he is always looking after agricultural producers’ best interests in his role. Having served as both a member of the House of Representatives and the Senate, Sen. okpork.org | 27

Murdock said House and Senate members must work together to solve agricultural-related issues.

We then made our way to Oklahoma Farm Bureau, where we enjoyed a yummy lunch and learned about water issues in Oklahoma. We also visited Oklahoma Association of Electric Cooperatives, where we learned about energy in the agricultural industry. We even got to drive a Tesla car.

We also toured Blue & Gold Sausage, listened to Secretary of Agriculture Blayne Arthur’s OALP experience, learned about Ag in the Classroom programs at the Oklahoma Department of Agriculture, Food and Forestry and picked our own strawberries to take home.

Seminar 8 (July 2019) Stillwater was back on the map for this session!

Before we got into cowboy country, we stopped at Langston University. This was something I have always wanted to see. We learned about the agricultural involvement with the university, and of course, their nationally-recognized goat program. I love hearing about how some Oklahoma agriculture is known from a national standpoint.

We then reached Stillwater to visit the Oklahoma State University Soil, Water, and Forage Analytical Lab led by current OALP Class memeber Mrs. Kendall Henderson. She gave us a very detailed tour and explanation of what she and her staff do every day. I think we were all impressed their lab performs an average of 60,000 samples each year for the producers and landowners of Oklahoma.

We also visited the USDA Hydraulic Engineering Research Unit and volunteered our time at Turning Point Ranch.

Seminar 9 (August 2019) To the panhandle we went! This trip was all too familiar to me. Our seminar began at the High Plains Technology Center in Woodward, Oklahoma.

The High Plains Technology Center is a career technology center serving seven school districts.

We learned about wind energy before we made the trip to Guymon. We learned about cattle operations from Chris Hitch, visited a feedlot, learned about cattle operations in the panhandle, and of course, toured the Seaboard Processing Plant. I loved explaining topics related to the swine industry to my classmates.

Seminar 10 (October 2019) The Kiamichi Mountains was next on the map!

I loved this seminar. It had been a few months since we were all together, so reuniting with my OALP family was great. I had been down to Broken Bow several times with my family, but had no idea about what the area had to offer from an agriculture 28 | okPORKPAGES

Ricardo Hevia showed us around his cattle ranch at Gandera California. standpoint. I mean, who knew Oklahoma was so big into forestry? We learned about the logging process as well as how trees are grown. Did you know it takes 30 years for a tree to become completely mature? We also visited a Tyson hatchery, Brinkley Auctions, sod farms and even the Mt. Olivet Cemetery, where Lane Frost was buried.

Seminar 11 (November 2019) Back to my junior college stomping grounds.

Northeastern Oklahoma was where I first called Oklahoma home. We began at the Port of Catoosa, learning about their facility, the businesses located at the port and their association with industries in Oklahoma, including production agriculture.

Even though I spent two years in Northeast Oklahoma, I had no idea they had ports and so many dams. However, my favorite part was visiting J-M Mushroom Farms. We were able to see every aspect of mushroom growing from compost to packaged product. They produce 28 million pounds of mushrooms annually. We ate some yummy Amish food, went to a pecan farm, learned about elderberries and aquaculture, and toured a Christmas tree farm!

Seminar 12 (January 2020) This was probably the most anticipated session. We learned all about our international trip destination, Chile! From packing, to the language, we all felt more prepared for our trip. I, however, was on edge because this would be my first time leaving the country and flying over an ocean.

Seminar 13 (February 2020) The seminar we had all been waiting for! I will say, the 10-hour flight was the worst part of the trip, but it was so worth it! I had no idea what to expect being in a different country for two weeks and was glad I did my research beforehand! Our agenda was packed full every day and I learned so much about agriculture and Chile itself. Here are five of my favorite stops: Lo Valledor Fruit and Vegetable Market This was one of the first stops on our Chilean journey, and boy, was it neat! I have been to a few fruit and vegetable markets in my life when I lived

in California, but never one this large! Lo Valledor is the largest wholesale market in Chile, and if you saw it in person, you could see they were not bluffing. This is their main market, which covers more than 74 acres and is open 24 hours a day, except Sunday (just like Oklahoma). We saw booths from all around the country, and customers from the area came to buy and sell fruit and vegetables from their farms. We got to try many different types of fruits and vegetables, which were grown in Chile, including the country’s main fruit, the Chirimoya. I even saw some of the largest corn I had ever seen in my short 26 years of life.

Ganadera California We saw a lot of different livestock while we were in chile, including pigs! We had an up close and wonderful encounter with a man named Ricardo Hevia. He is the owner and herdsman of Ganadera California, an angus cattle ranch he has owned since 1976. When we got off the bus, I witnessed some of the most beautiful angus cattle I had ever seen. They all were perfect in their condition and had some pretty nice bull and heifer calves on their side. Not only did he have good livestock, but it was some of the nicest and highest quality pasture I had seen. It gave Oklahoma a run for its money! I personally enjoyed talking with him about the American bloodlines in his cattle. I was surprised to see the angus cattle in Chile look a lot like the angus cattle we see at home! The only real difference is they want their processed beef to be heavier than the U.S. Monkul Kewen Ko To get to Monkul Kewen Ko, we had to jump on a ferry and cross the river to catch a ride. We were told there was a volcanic sand beach, so of course we all climbed the volcanic sand hill for a view of the Pacific Ocean. A cool fact I learned was how cold the water is in Chile! This is due to how close the country is to Antarctica. After the trip up Who doesn’t want to take a selfie with a llama?

the sand hill, we all got into the back of trucks and drove to Monkul Kewen Ko, a community which lies in the area of the Monkul River and the Pacific Ocean.

Of course, we enjoyed a delicious lamb meal in a Raku, a thatched, hutch-like building. After dinner, we enjoyed a tour of their wetland, which they are developing into an ecotourism venue where you also learn about the culture of the native Mapuche people. It was a great experience to learn about a native Chilean tribe!

Criadero Los Alerces Another place I was looking forward to from the moment we got our finalized schedule. This Chilean rodeo horse ranch has been around for more than 160 years. I also was amazed at how old the breed was itself (600 years), but this horse breed has been in Chile for 600 years.

The size and look of the horses reminded me of a Peruvian Paso horse since they were only about 13 hands tall and had a curved shape to their head.

We learned about the training and breeding of the horses, and we even got to see some of the mares and stallions, which can value up to $100,000. My favorite part was seeing the horses in action. A typical Chilean rodeo consists of two horses “pinning” a steer on a rubber like surface.

We also witnessed what a Chilean relay barrel race looked like.

Andes Mountains This was one of our last stops on the entire trip, and it might have been my favorite of all. Out of all the hikes and walks we took, this one had the best views! I have never seen such crystal-clear water.

We walked along the shore of Emerald Lake and watched boats take people over into Argentina.

The pictures speak for itself. It was beautiful and a wonderful way to end a two-week trip.

I would like to thank Edmond Bonjour and Ron Hays for taking notes and posting real-time social media updates on the entire trip.

Even though the trip was long, it was so worth it. I learned so much about agriculture, and now I want to travel the world and learn even more.

OALP allowed me to explore Oklahoma agriculture in a way I had never thought of. This California girl thought she knew enough, but boy was I wrong. After every seminar, I could not wait to come back into the office to share all the new things I had learned on the trips. One word which describes the program is: lifechanging. If I could do it all over again, I would in a heartbeat.

okpork.org | 29

Governor Goes to

Guymon

Governor Kevin Stitt and officials visit Seaboard Foods processing facility

L to R – Kay Stinson (SBF VP Human Resources and Animal Care); Roy Lee Lindsey, executive director, okPORK; Col. Lance Frye, MD, Oklahoma commissioner of health; Brent Kisling, Executive Director, Oklahoma Department of Commerce; State Representative Kenton Patzkowsky; Brian Bingman, Governor’s policy advisor; Governor Kevin Stitt; Blayne Arthur Oklahoma secretary of agriculture; State Senator Casey Murdock; Rick Sappington Seaboard Foods plant manager; Stephen Summerlin Seaboard Foods vice president of operations, smile for a photo outside of Seaboard Foods’ processing facility. n September 2020, Governor Kevin Stitt, Secretary of Agriculture Blayne Arthur, Commissioner of Health Col. Lance Frye, M.D., Senator Casey Murdock and Representative Kenton Patzkowsky traveled to Guymon, Oklahoma, for a tour of the Seaboard Foods processing facility.

“Any day we get some facetime with Oklahoma elected officials is a good day,” said Roy Lee Lindsey, okPORK executive director. “We were excited to welcome Governor Kevin Stitt, members of his cabinet and other elected officials to the Seaboard Foods processing plant.”

Oklahoma pork producers take pride in the work they do to provide others with a healthy protein. Even during a pandemic, those involved in the pork industry worked countless hours to ensure pork is available for people’s plates.

“I greatly enjoyed my recent visit to Guymon to learn more about how Oklahomans have been able to continue producing food for the world despite challenging times,” said Gov. Stitt. “Sec. of Agriculture Blayne Arthur and I applaud the team at 30 | okPORKPAGES

Seaboard, the members of the Oklahoma Pork Council and producers across Oklahoma for innovating to keep their employees safe while continuing to protect our food supply.”

“I was proud to tour Seaboard Foods alongside Gov. Stitt,” said Sec. of Agriculture Blayne Arthur.

“Learning more about the plant operations and their response to a recent COVID-19 outbreak proved they are not only equipped to continue production safely while keeping their employee health and safety a priority but also ensure the continuation of the food supply chain in our state.”

Seaboard Foods has worked very closely with okPORK since the start of COVID-19 in the United States. Oklahoma officials have worked right alongside okPORK to make sure the industry was responding in the best way possible.

“Oklahoma officials were essential as we worked through the challenges presented by COVID earlier this year and it was a tremendous opportunity to showcase how our industry is responding to COVID,” said Lindsey.

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Strategic Planning

okPORK board, investors and staff plan for the future

ongtime okPORK office administrator Donna Jackson used to say, “plan the work, and work the plan,” many times throughout the years to keep the okPORK team motivated when things got tense or overwhelming.

We have generally worked on an okPORK strategic plan once every five years. On January 30 and 31, 2020, okPORK staff gathered with the board and investors to work on the next iteration of the strategic plan. The approach was a bit different in that instead of working on a plan which covers five years, we will now be reviewing the strategic plan every 18 to 24 months.

“The issues facing the pork industry are changing more rapidly now than ever before,” said Roy Lee Lindsey, okPORK executive director.

“We’ve realized that only planning every five years does not let us address these issues in a timely manner. Having a shorter timeframe for reviewing our plan will help us address the needs of our members and investors quickly.”

The process actually began months before January. okPORK worked with Matt SuttonVermuelen and Sam Wildman from the Context Group to survey our members and investors. These surveys gave the process facilitators a look into current industry needs and how we at okPORK are addressing them. The Context Group shared the results with the board and investors over two webinars and a summary document prior to the January meeting.

Sutton-Vermuelen began the planning meeting by encouraging us to begin with the end in mind and focus on where okPORK needs to go in the future and not get hung up on where the industry and organization has been.

After much discussion and collaboration, the group established four areas of work that should lead our work strategy: image enhancement, workforce development at all levels, foreign animal disease preparedness, and freedom to operate.

32 | okPORKPAGES

From left to right: Lindsay Henricks, okPORK; Rob Richard, DNA Genetics; Robert Teel, Prestage Farms; Erica Gramillo, okPORK; Scott Carter, OSU; Thomas Craig, The Maschhoffs and Dallas Hockman, NPPC, particpate in the okPORK strategic planning session.

“I appreciate this clear direction from people who are on the front lines of raising pigs,” said Nikki Snider, okPORK director of marketing and communications. They provide the resources we use through the Checkoff and voluntary support.”

Snider said it is important we are using those resources in ways which move the industry forward.

We as a staff are working to make sure all our work fits into one of the four areas developed in this new strategic plan. We will continue to update you as a membership about progress we are making in each area.

There are ways you as a pig farmer can support okPORK’s efforts.

Currently, Rob Richard, okPORK ex-officio board member and national account leader with DNA Genetics is heading up a producer taskforce to work on the initiative of workforce development.

“In this taskforce, we will work to fully understand the options out there to reach those who do not plan on attending college,” Richard said. “We plan to turn to high school agriculture education programs, career tech centers across the state, and veterans’ programs to identify these prospective job candidates.”

If you are interested in serving on this producer-lead taskforce, please reach out to us. We will always welcome input about okPORK’s work so we can serve our members well.

Feel free to contact us anytime, and we will keep you updated on our work.

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okPORK lends a helping hand to those left struggling from COVID-19 cornerstone of okPORK’s mission has been supporting communities. As a staff, we take pride in using your checkoff dollars to give back to those in need all across our state.

Early in the COVID-19 quarantine it became apparent many Oklahomans would need support.

And those who weren’t out of work could use a boost of joy into their community and other groups need a big thank you for their hard work.

Lloyd Hawkins started the smoker and fed people who were hurting. This year, he had the opportunity to feed four separate groups.

The first was the employees who work on the Oklahoma State Fairgrounds in Oklahoma City.

When the city went on quarantine, all events on the fairgrounds were cancelled. Many people who worked there were furloughed. okPORK was able to provide smoked pork loins to 40 families.

Another industry which was hit hard was the service industry at restaurants and hotels. We teamed up with the chef of Mary Eddy’s restaurant in the 21C Hotel in Downtown OKC to feed 200 people who work in the service industry and were left suddenly without a job.

Tina Falcon, pig farmer from Tecumseh, Oklahoma, contacted us with an opportunity to work with her church, The Evangelistic Center Church, and feed folks in the area. We began to spread the word, along with the church, and on a Wednesday night in mid-April, we fed more than 300 people a pork sandwich and chips.

The employees of the Oklahoma Animal Disease and Diagnostic Lab in Stillwater helped our state in a big way when they began processing COVID-19 tests rapidly and in large numbers. This service was critical to our state early in the fight to get good data, and also give those worrying about their health quick answers. We were glad to provide a pork carnitas lunch to the 50 OADDL employees the first week of May. It is always a pleasure to represent Oklahoma pig farmers by handing out amazing smoked pork meals. If you know of a group we can support or say thank you to, please contact Lloyd Hawkins, lhawkins@okpork.org.

34 | okPORKPAGES

Top: Employees at the Oklahoma Animal Disease and Diagnostic Lab enjoy pork carnitas for lunch.

Middle: Hospitality employees who were out of work receive a free pork chop meal.

Bottom: Pig farmer Tina Falcon hands out a pork chop sandwich meal at the Evangelistic Center.

klahoma officials, pork producers and supporters participated in the third annual #GiveAHam challenge. Despite the curveballs 2020 threw at us, we remained resilient in showing our unwavering support for local communities across the state.

The final number of donated hams, HAMburger meat, and ground sausage was incredible! 27 generous pork supporters donated 257 hams, 45 pounds of hamburger meat and 5,000 pounds of ground sausage to local organizations and families in need this holiday season. okPORK board president Dottie King kicked off the 2020 challenge by challenging Gov. Kevin Stitt to #GiveAHam. He then challenged Sec. of Agriculture Blayne Arthur, who challenged Roy Lee Lindsey, and we were off to the races.

Among those who participated in the 2020 #GiveAHam Challenge are: Oklahoma Governor Kevin Stitt, Oklahoma Secretary of Agriculture Blayne Arthur, Ag Broadcaster Ron Hays, Oklahoma Cattlemen’s Association, all members of the okPORK Board of Directors; Blue & Gold Sausage, former okPORK board president

Cathy Vaughn, Mountain View Meat Company, Freedom Processing, Hemingway’s Social Club & Neighborhood Bar, Shattuck All-Stars cheer squad, four Oklahoma farmers and ranchers and two other Oklahomans who care. okPORK sends a heartfelt THANK YOU to the many generous participants in this year’s #GiveAHam Challenge. This year, especially, you all demonstrated the Oklahoma Standard.

Start thinking of who you want to donate your ham to for the 2021 challenge! okpork.org | 35

Oklahoma pig farmers provide 2,600 pounds of meat to food bank “We are so grateful for the Oklahoma Pork Council. Our partner agencies across central and western Oklahoma have seen a large increase in new clients during the COVID-19 pandemic.”

– Deb Bunting, CEO, Regional Food Bank of Oklahoma

ig farmers faced many obstacles due to COVID-19. But that did not keep them from supporting their state when so many other Oklahomans faced great needs.

When pork processing plants across the country had to operate at a reduced capacity, pigs were stuck on farms longer than usual. okPORK staff began to search for local processing plants that were available to process pork for donation to the Regional Food Bank of Oklahoma. The Oklahoma State University Robert M. Kerr Food and Agricultural Products Center answered that call and Prestage Farms of Oklahoma had pigs to donate.

“The reality that we have people in our great country who go hungry on a daily basis is tragic,” said Greg Stephens, general manager for Prestage Farms of Oklahoma. “Any entity or individual that has resources to help alleviate this situation should feel morally obligated to help in any way possible.”

Each week for four weeks in June and July, Lloyd Hawkins, okPORK community outreach specialist, drove a truck with a trailer loaned by Larry & Debra Cheatwood of Vanoss, Oklahoma, to Texhoma, Oklahoma, to pick up pigs and deliver them to Stillwater for processing.

Those pigs were processed into ground pork and delivered to the Regional Food Bank of Oklahoma. The result of this effort was approximately 2,600 pounds, or 10,400 servings, of much-needed protein given to the families served by the food bank.

36 | okPORKPAGES

“We are so grateful for the Oklahoma Pork Council. Our partner agencies across central and western Oklahoma have seen a large increase in new clients during the COVID-19 pandemic,” said Deb Bunting, interim CEO of the Regional Food Bank. “During these difficult times, it is so important that we are able to offer protein to Oklahomans living with food insecurity.”

A key partner in this donation was the OSU Robert M. Kerr Food and Agricultural Products Center, known as FAPC. “It was challenging to find a local processor who had the capacity to help us turn these pigs into a product that will benefit the food bank,” said Roy Lee Lindsey, okPORK executive director. “We appreciate the FAPC staff fitting us into their busy schedule and making this project possible.”

FAPC, a part of the OSU Division of Agricultural Sciences and Natural Resources, helps to discover, develop and deliver technical and business information that stimulates and supports the growth of value-added food and agricultural products and processing in Oklahoma.

“It was an honor to be able to harvest and process these animals for such a worthy cause,” said Brandon Kahle, FAPC meat pilot plant manager. “The pandemic has certainly impacted the industry in many ways.” okPORK is grateful to everyone who was able to make this donation happen.

COVID throws wrench in 2020 Pork Congress plans lthough the 61st annual Oklahoma Pork Congress looked different than it has in the past, pork producers from across the state traveled to Oklahoma City to attend the event. Pork Congress included a lunch and business meeting.

This allowed the board to give an update on the year, hand out awards and gave members the opportunity to vote on several topics such as new board officers.

Angie Johnson, okPORK vice-president, said “I think that under the current conditions it went well.�

Although Pork Congress was short and sweet, it was effective and we cannot wait to meet again next year.

Four new board officers were elected, and we also welcomed two new board members.

The board officers are: Dottie King, president; Joe Popplewell, president-elect; Angie Johnson, vice-president; Robert Teel, treasurer.

The newly-elected board members are: Sheila Kelso with Smithfield Foods and Thomas Craig with The Maschhoffs.

Top R: Lunch is served at the 2020 Pork Congress. L and center R: Roy Lee Lindsey presents Cathy Vaughan with a pig plaque and Mickey Mouse ears to thank her for serving as okPORK board president. Bottom R: Oklahoma pig farmers attend the 2020 Oklahoma Pork Congress.

Hatch hosts 2020 Swine & Stein for the first time new venue for Swine and Stein brought with it five courses of pork goodness large enough to be a meal on their own and delicious craft brews. Hatch on Broadway in Oklahoma City was the place to be on August 21st. Cabin Boys Brewery out of Tulsa was there to provide the drinks.

“Teaming up with Hatch made a lot of sense for us. Their food is outstanding, and they have become a staple to OKC,” said Roy Lee Lindsey, okPORK executive director. “They are only open until 2 p.m. each day so we could have the whole restaurant for the evening event.”

Owner Jeff Dixon and the crew from Hatch started the night with a bacon & pear cinnamon tart served with Cast-A-Line Kolsch Style Ale. The tart was light, fluffy and filled with sweet pears seasoned just right. The bits of crispy bacon mixed in were a special, savory treat within the treat. The ale had a lemongrass and pear tone and was the perfect way to chase this first course.

There were so many elements in course two that it could have been a meal unto itself. Beer braised pulled pork, spicy grits and tomatillo with a quail egg on top was a flavor explosion. The pulled pork had a richness that went perfectly with the creamy grits. The tomatillo and quail egg topping simply added to the experience. The plate was served with a rich, malty Cornerstone Saison Style Ale. Course three brought another full plate that could be a stand-alone dish. Honey glazed baby back ribs, gouda mash and crispy onions was succulent and rich. The ribs were fall-off-the-bone 38 | okPORKPAGES

tender and meaty, as all ribs should be. The gouda mash had a fullness and rich texture that was a perfect complement to the pork. The made-inhouse crispy onions mixed into the mash for a perfect bit of crunch. This course was served with an Oktoberfest Festbier Lager featuring notes of honey and hops.

At this point all 50 guests are wondering how they can eat any more. But when the roasted pork tenderloin, bacon raisin chutney and maple brussels – once again a plate with enough food to be a meal – showed up, they were determined to try. The pork tenderloin lived up to its name as you could slice into it with a fork. The bacon raisin chutney complemented the meat perfectly, and the brussels sprouts were tender, sweet and could convert any skeptic into a big fan. The Hallows Belgian Tripel provided to chase this plate and was a warm, medium bodied ale with notes of honey, banana and Belgian spice.

And finally, an amazingly sweet flourless chocolate cake, salted caramel gelato and candied bacon rounded out the night. The salted caramel and candied bacon were the perfect mix of sweetness and saltiness that everyone craves. The flaky flourless cake mixed into the gelato added a chocolatey richness to the dessert. The Bearded Theologian paired nicely with the dish and was the perfect ending to the gastronomically full evening.

Are you sad you missed out on Swine & Stein this year? Be sure to follow okPORK on social media and visit okpork.org for news of our next dinner.

okpork.org | 39

ach year, the Oklahoma Pork Council works with Oklahoma’s Ag in the Classroom program to provide teachers with grant money to purchase supplies needed to teach Ag in the Classroom curriculum. Teachers can request up to $500 for supplies.

This fall, six teachers were the recipients of the Fall 2020 Ag in the Classroom grants provided by okPORK in the amount of $2,870.27.

The funds were used to purchase supplies such as recipe ingredients, craft items, gardening supplies and library books to help teach the Ag in the Classroom curriculum. With the help of these lessons, students will learn more about the diverse agriculture in Oklahoma and the importance of 40 | okPORKPAGES

agriculture in our lives.

We are so excited to see Oklahoma educators apply agriculture to their lesson plans through Ag in the Classroom grants,” said Paige Endres, communications specialist at okPORK. “We look forward to following along their journey and see what students will learn throughout these fun projects their teachers have planned.”

The recipeints of this year’s Ag in the Classroom grants are: Arleen James, Texas County, Oklahoma; Beth Sprague, Oklahoma City, Oklahoma; Bobbie Hummingbird, Warner, Oklahoma; Connie Copenhaver, Moore, Oklahoma; Jennifer Crossthwait, Stillwater, Oklahoma; and Johnnie Keel, Norman, Oklahoma.

2020 Pork & Cork featured new venue, young chef

ork and Cork has become a staple in okPORK’s yearly calendar. This year’s edition featured a young chef and one of the best, newest venues in OKC. On October 1, 23-year-old Chef Ryan Hunt brought four amazing pork dishes to life. Forty guests arrived at Birra Birra, a modern Italian eatery that has grown in popularity since it opened.

Ruffino wines were featured with each course.

The night’s menu was outstanding! It all started with Italian Nachos featuring pork belly which was braised to perfection. The blend of fresh hummus, chipotle aioli and sauteed bell peppers only enhanced the appetizer experience. A Prosecco D.O.C. provided a light, fruity start for the evening.

Course two was the favorite of the night.

Wagyu and pork loin meatballs with Birra signature red sauce, fresh sage and basil were tender and packed full of flavor. The three giant meatballs were very filling, and we hope to see them on the menu at Birra Birra sometime. The Ruffino Modus was a rich, silky mix of Cabernet Sauvignon and Merlot with a distinctive character. It certainly went well with the pork meatballs.

Next up was a large, center-cut pork chop that was perfectly pink, flavored just right and drizzled with a lemon demi glaze. The chop sat atop a creamy mushroom risotto with cherry tomatoes and spinach. Riserva Ducale Oro with its spices and lingering finish of chocolate and coffee beautifully enhanced the flavor of the night’s main dish.

Finally, Chef Hunt tamed everyone’s sweet tooth with blueberry sweetbread toped with sweet corn and bacon ice cream. You may not have experienced sweet corn and bacon in your ice cream, but we highly recommend it. The savory elements in the ice cream were perfect for the sweetness of the blueberries in the bread. Ruffino Moscato D’asti was a wonderful dessert wine with its flavors of sage and fresh white stone fruit.

After all that pork and cork goodness, all the guests were smiling and exclaiming how they could not believe they had eaten it all. We call that a good night! Keep the name Ryan Hunt in mind. He has a bright future and if this meal is an indicator, his career as a chef will be a distinguished one.

Thank you to everyone who attended the event to support okPORK’s non-checkoff activities. okpork.org | 41

Play ith so many uncertainties in 2020, okPORK was excited to host our annual golf tournament at Turkey Creek Golf Course in Hennessy, Oklahoma.

Fifteen teams showed up to engage in fellowship, eat pork, and most importantly play golf.

The day started out cold, but it ended with lots of sunshine and laughter from everyone involved.

“We were very excited to host the okPORK Open this year after canceling so many events,” said Lloyd Hawkins, okPORK community outreach specialist. “We had a great turn out, and we cannot wait to do it again!”

All the teams gathered around the putting green for a friendly game of putting for prizes. The players shouted as the ball hit a prize they were able to take home after the tournament.

The competition was fierce, but only one team could be crowned the champion. The first-place team was Danny Wymore and the Sand Baggers.

Seaboard Foods #1 came in second place and Turkey Creek followed in third.

42 | okPORKPAGES

The longest drive players were Kacy Cook and Cali Wimett. Closest to the pin was Dylan Hatchel and the Longest Putt was Steven Lott.

At the conclusion of the tournament all the players enjoyed pork burgers and drinks donated

by Boehringer Ingelheim Animal Health and McSpadden & Associates.

National Pork Board donated donuts for breakfast and the Robison Family Farm donated pork jerky for the players throughout the day.

This wonderful day of golf would not have been possible without the help of the generous support of our multiple sponsors: Ag Property Solutions | Biodyne USA | Blue & Gold Sausage | Chappell Supply | DNA Swine Genetics Double L Consulting | Drylet | First National Bank First United Bank | Hog Slat | Merck Animal Health Microbac | Minitube | PIC | Phibro Animal Health Pulse NeedleFree Systems, Inc. | Seth Wadley Ford | Wichita Kenworth | Zoetis

Pork sponsors and enthusiasts participate in okPORK’s annual golf tournament

L: Keith Reiner poses for the camera during the popular putting for prizes game. L center: Joe Popplewell explains the rules of the putting for prizes game. Top R: Lloyd Hawkins hands out awards to the top-placing golfers. Bottom R: Erica Gramillo goes to talk strategy with golfers during the putting for prizes game. okpork.org | 43

Perfect Anuual Bacon & Bourbon dinner featured five pork-filled courses AST is Oklahoma City’s top-of-the-world restaurant. From its 49th floor windows, you can see a 360-degree view of central Oklahoma. Located on the top floor of the Devon Tower, VAST was the venue of okPORK’s tenth annual Bacon & Bourbon event on Nov. 6.

After adding additional tables from last year’s sold out event, this year was no different.

“I couldn’t have enjoyed myself more,” said Joe Popplewell, operations manager at Seaboard Foods. “Seeing old friends and new faces is my favorite part about this great event.”

So, it was no surprise when tickets sold out weeks in advance for the 2020 event.

Chef Paul Langer arranged five delightful pork courses, which were served with five different Jefferson’s Bourbons, provided by Republic Distributing.

We started the night off on the right foot. The first course was bacon carpaccio, topped with a mixture of kale salad, roasted Brussels sprouts, 44 | okPORKPAGES

hazelnuts, St. Andre and a spiced apple cider vinaigrette. This amazing carpaccio was paired with Jefferson’s ‘Very Small Batch,’ which had a very soft start, and tasted both smooth and sweet with hints of berry and citrus. The finish had returns of vanilla, cream and toast.

The second course definitely did not disappoint!

Langer prepared a charred acorn squash bisque, which was crowned with bacon granola and pickled squash. The bacon was the perfect touch to this course! The bisque was served with Jefferson’s Chef Collaboration, which is a combination of Jefferson’s Rye and straight bourbon. It was the perfect mix of fruit flavors up front with the spice of the rye at the end.

Mouths were watering for more pork deliciousness by the time the third course was delivered to the tables. Carefully placed in front of every guest was a compressed pork belly, topped with caramelized fish-sauce glaze, parsnips and pineapple. It went perfectly with the Jefferson’s

Ocean Wheated, which was almost black in color, and had the sweetest caramel flavors, resembling a dark rum.

Pork Two Ways came everyone’s way for the fourth course. Braised cheeks and smoked tenderloin, served with a molasses-cornmeal pudding, bacon confit carrots and onions had every guest ready to call it a night because they were so full! They kept on trucking, though, and gushed about the Jefferson’s Reserve paired with it.

Scents of almonds and honey mixed with a hint of caramelized ginger, menthol and Big Red chewing gum filled the room. The Reserve tasted like vanilla, overripe plums, jelly and notes of licorice. The finish was unlike any other. At first, vanilla, followed by a hint of burnt ends and a grape note, added with touch of root beer at the end. It was incredible!

As if the previous four courses had not been delectable enough, Langer served the fifth and final course – a bacon and bourbon ice cream sandwich, perfectly paired with Jefferson’s Pritchard Hill

Cabernet Cask Finish. This bourbon was extra aged for one year in French Oak casks, which once held Pritchard Hill Cabernet. The wine barrels lend a sweetness to the bourbon by adding notes of dark berry, espresso and chocolate. It was the perfect ending to the perfect evening!

“The two-way pork with the braised cheeks and smoked tenderloin was my favorite course this year,” said Popplewell. “I need to find out how they smoked the tenderloin, because it was one of the best I have had.”

The tenth annual Bacon and Bourbon highlighted some of the most flavorful pork dishes you can imagine, combined with an amazing array of bourbons. There was not an empty belly in the room once the night was over!

We look forward to Bacon & Bourbon each year, and we cannot wait to start planning for next year’s event. A huge “thank you” to everyone who continuously supports the Oklahoma Pork Council. okpork.org | 45

okPORK and Blue & Gold Sausage donate to the Regional Food Bank of Oklahoma n Dec. 11, 2020, the Oklahoma Pork Council donated $10,000 to the Regional Food Bank of Oklahoma to support its Food for Kids Programs. This brings the total of okPORK donations since the partnership began to more than $162,000. This year, Brett Ramsey with Blue & Gold Sausage joined us and donated 5,000 pounds of sausage to the Regional Food Bank.

“We are happy to make the product donation to the Regional Food Bank,” said Brett Ramsey, president of Blue & Gold Sausage. “It is something we do periodically as resources allow, and I think in this season in particular, it is really important for people to give. In these circumstances, we are happy to do so.”

The Pork for Packs and Beef for Backpacks programs provide chronically hungry children with backpacks filled with non-perishable, nutritious, shelf-stable food to sustain them over weekends

and throughout school holidays.

The donation from okPORK will allow the Regional Food Bank to process and package more than 28,000 pork sticks. The Regional Food Bank works with organizations to solicit and steward animal donations, which are harvested for the sticks. Many of these animal donations come from the generosity of Oklahoma 4-H and FFA members.

“We are so proud of the youth in 4-H and FFA throughout the state who donate their show projects at the end of the show season to help other kids who are food insecure,” said Nikki Snider, okPORK director of marketing and communications. “Directing our yearly donation to the Food for Kids backpack program helps us show our appreciation to those kids and the Regional Food Bank for their great work.” okPORK is helping to spread holiday cheer by doubling the impact of our donation in the fight

Members of the okPORK board and staff present $10,000 to the CEO of the Regional Food Bank of Oklahoma. Front, L to R: Shelia Kelso, Stacy Dykstra, Dottie King, Angie Johnson, Nikki Snider. Back, L to R: John Hardaway, Brett Ramsey, Robert Peffley, Joe Popplewell, Robert Teel and Scott Carter.

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against hunger through the Regional Food Bank of Oklahoma’s annual Holiday Match. Thanks to gifts from AMPEX and the Cresap Family Foundation, okPORK’s $10,000 donation increased to $20,000.

“Feeding hungry Oklahomans, especially in the hard times so many are facing right now, is important to Oklahoma pork producers,” said Roy Lee Lindsey, okPORK executive director. “Which is why we enjoy giving such a large donation to the Regional Food Bank of Oklahoma. We know the money, along with the matching funds, will help feed hungry kids all around the state, particularly during the holidays.”

Last year, more than 1 million protein sticks were generated through these partnerships.

Oklahoma is consistently one of the hungriest states in the nation. Food is the most essential school supply, yet one in four children in Oklahoma has inconsistent access to food, which is why

okPORK’s donation is so important.

“This year, now more than ever, it is imperative Oklahoma children have access to nutritious meals and snacks,” said Stacy Dykstra, chief executive officer of the Regional Food Bank. “The generosity of the Oklahoma Pork Council, its board and members across the state will help provide thousands of snacks and smiles to children during these difficult times.”

Out of an abundance of caution, the Regional Food Bank temporarily suspended all volunteer opportunities to the public. They are unsure when it will be safe to welcome volunteers again, but okPORK staff, board members and pork producers are eager to get back in the facility.

Belinda Anderson (far L) and Kelly Alexander (center L), OU Children’s Hospital, accept the pig wubbanubs from Nikki Snider (center R) and Erica Gramillo of okPORK.

okPORK and Generous Pork Fans Provide Cheer to Infants at OU Children’s Hospital wo guiding principles for all Oklahoma pig farmers are providing nutritious food and giving back to our communities. Recently, those two activities converged, and the kids at OU Children’s Hospital received the benefit. okPORK was asked to add to the festivities at Okie Tonk Café in Moore during the OU versus Texas football game. So, Events and Outreach Coordinator Lloyd Hawkins fired up the smoker and prepared smoked pork loin for sandwiches.

Hawkins and okPORK staff handed out the pork sandwiches to hungry football fans for free and accepted donations which would go toward the OU Children’s Hospital Volunteers.

“Handing out pork sandwiches is our favorite activity,” Hawkins said. “especially this fall when we weren’t able to have a state fair.”

Generous pork lovers donated more than $600 dollars during the event at Okie Tonk Café. okPORK staff also contributed bringing donations to $1,000.

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The okPORK board of directors then agreed to match those funds so $2,000 was available to go to OU Children’s Hospital.

“We are very thankful to those faithful pork lovers out there and their donations that made this partnership possible,” said Hawkins.

After talking to Belinda Anderson, OU Children’s Hospital Volunteer Manager, okPORK decided to purchase pig Wubbanub pacifiers to go to babies in the neonatal intensive care unit and cardiac care unit. The donations and matching funds allowed okPORK to purchase 256 Wubbanubs.

“Having access to the adorable Pig WubbaNubs is so beneficial to our sweet babies,” said Megan Bien, child life specialist at OU Children’s Hospital.

“Not only does it bring normalization to their hospitalization, it also provides such positive coping! We are so appreciative of okPORK for this generous donation.”

okPORK and Warriors for Freedom staff gather for a check presentation. From L to R: Erica Gramillo, okPORK; Brett Dick, WFF; Derek Jump, WFF; Amber Moulder, WFF; Nikki Snider, okPORK; Silvia Aguire, okPORK and Randy McDowell, Cumulus Radio.

“Therapy” for Hungry Pork Fans Leads to Gift for Service Veterans ne of the biggest fans of our Oklahoma Pork Chop Shop is Jim Traber with WWLS The Sports Animal. Traber was so disappointed when the State Fair of Oklahoma was cancelled, he decided to host his own “State Fair Food Therapy” event in September. okPORK was excited to receive an invitation and pleased at the opportunity to hand out some pork chop sandwiches.

In order to spread some pork love and help a local charity, okPORK staff decided to hand out the sandwiches for free and take donations on behalf of Warriors for Freedom. WFF is dedicated to serving local veterans. Their overarching goal is to bring awareness to veteran suicide by holding empowering events for local servicemembers, veterans and their families.

WFF receives support through the Bob Barry Jr. Golf Tournament each year, but that event had to be cancelled this year due to COVID. “We knew WFF could use some extra support

this year since the golf tournament had to be cancelled, so giving our donations from the State Fair Therapy event to them was an easy decision,” said Lloyd Hawkins, okPORK events and outreach specialist.

When all the donations were counted, generous pork fans had contributed just shy of $1,000. okPORK matched those donations and gave $2,000 to WFF. “We are so thankful to okPORK for their support,” said Brett Dick, director of operations and co-founder of Warriors for Freedom. “We appreciate their continued support through food for events and cash donations such as this one.”

okpork.org | 49

BOARD OF DIRECTORS OFFICERS

STAFF

Interim Executive Director

Nikki Snider | nsnider@okpork.org

President | Dottie King, Calvin President-Elect | Joe Popplewell, Stillwater Vice President | Angie Johnson, Holdenville Treasurer | Robert Teel, Texhoma

Erica Gramillo | egramillo@okpork.org

BOARD MEMBERS

Director of Marketing and Communications

Sheila Kelso, Thomas Craig, Yukon John Hardaway, Enid Jesse Donaldson, Enid Robert Peffley, Seminole

EX OFFICIO

Dr. Scott Carter, Stillwater Brett Ramsey, Jones

Office Manager

Nikki Snider | nsnider@okpork.org Communications Specialist

Paige Endres | pendres@okpork.org Event and Outreach Specialist

Lloyd Hawkins | lhawkins@okpork.org

OKLAHOMA PORK COUNCIL 901 North Lincoln Blvd., Suite 380 Oklahoma City, OK 73104-3206 Phone 405.232.3781 • Fax 405.232.3862 Toll free in Oklahoma • 888.SAY.PORK WEBSITE | www.okpork.org okPORK PAGES is the official publication of the Oklahoma Pork Council and is published once a year in January by the Oklahoma Pork Council. Programs are made available to pork producers without regard to race, color, sex, religion or national origin. The Oklahoma Pork Council is an equal opportunity employer. All Pork Pages inquiries should be directed to the okPORK office or communications@okpork.org Writing, Design and Editing | Paige Endres, Nikki Snider, Lindsay Henricks and Chelsea Kennan

Stay Connected & Follow us on Social Media | @okPORK 50 | okPORKPAGES

Breakfast.

The most important meal of the day.

Family owned and operated in Jones, Oklahoma, since 1970, Blue & Gold Sausage Company helps more than 1,000 groups raise money for trips, community projects, equipment, and anything else you can imagine! Proud supporter of Oklahoma youth.

901 N. Lincoln Blvd., Suite 380 Oklahoma City, OK 73104-3206

Stay Connected : search okpork

Pork Egg Rolls

INGREDIENTS YOU WILL NEED: 1 pork tenderloin (cooked, 1 pound, trimmed) cooking spray 4 cups coleslaw mix 2 green onions (thinly sliced) 1/2 cup fresh cilantro (chopped) 3 tablespoons hoisin sauce 16 egg roll wrappers

LET’S GET TO WORK! 1.) Preheat the oven to 425 degrees F. Spray a large baking pan with cooking spray.

2.) Place the coleslaw mix and green onions in a medium microwave-safe bowl. Cover with wax paper and microwave on high until softened, 5 minutes. Transfer to a plate and let cool slightly.

3.) Finely chop the tenderloin. Combine tenderloin, coleslaw mixture, cilantro, and hoisin sauce in a large bowl and toss to mix.

4.) Working with one egg roll wrapper at a time (keep the remaining wrappers covered to prevent drying), place the wrapper on a surface with one corner pointing toward you. Brush edge of wrapper with water.

Spoon about 1/4 cup of the pork tenderloin mixture in the center of the wrapper. Fold the bottom corner of the wrapper over the filling. Fold in the sides and roll up. Place the egg rolls seam side down on a plate and cover with damp paper towels to prevent drying. Repeat with the remaining wrappers and filling.

5.) Arrange egg rolls in a single layer seam side down in the baking pan. Lightly spray egg rolls with cooking spray. Bake until the bottoms are lightly browned, about 8 minutes. Turn the egg rolls and bake until tops are lightly browned, about 3 minutes longer. Serve hot or warm.