okPORK Pages 2020

okPORKPAGES ok PORKPAGES official magazine of the Oklahoma Pork Council | www.okpork.org

Volume 24 |2020

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PRESIDENT SPEAKS

“Bring on 2020!”

by Cathy Vaughan

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Happy New Year and welcome to 2020! I hope this article finds you and your families well. This year has been a great year at okPORK. I know later in this issue Roy Lee Lindsey will provide some insight into the accomplishments of our year, but I want to extend my thanks to him and all the staff at okPORK for a great year. Sometimes we can get wrapped up in our day to day duties of tending to our farms, our employees and the issues and challenges that come with raising pigs. The staff at okPORK provide a huge amount of support to our industry with how they market what we do, and what we need at the Capitol.

I am hoping you have seen this year’s #GiveAHam social media challenges. This was so much fun to see how it has moved through our state, from me to our governor and now into our communities. Giving back to our communities is one of the most important things we can do as pig farmers and especially through the holidays. Thank you for participating in the #GiveAHam challenge.

As we move into the new year, we in the industry will face a lot of new challenges. The threat of foreign animal disease unfortunately, is still very real. So much work has been done at the national and local levels to be as prepared as we can be if something were to happen. Animal activist activity will also continue to pose a threat to our industry. The most recent being Proposition 12 in California that will regulate pork sales in that state based on perceived best production methods. Our

farms and livelihoods will be challenged by those who don’t understand or by those things such as disease we can’t control.

In 2020, be diligent in your biosecurity, research the potential for disease and be prepared. Get involved in our industry outside the farm. Share your story, inform the uninformed and get active. We have to work together to insure the future of our industry. I hope you all have a great year! •

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EXECUTIVE REVIEW

“Here’s to 2020 and Beyond!”

by Roy Lee Lindsey

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The end of one year and the start of the next is always a time for reflection. As I looked through Facebook, I saw countless posts about the things my friends are reflecting on from the past year and what they are looking forward to in the coming year. It got me to thinking about my time at the Oklahoma Pork Council – both the past and future. I’m sure you’ve all heard the old adage it takes a village to raise to a child.

The same thing can be said about associations like the Oklahoma Pork Council. As I look back on the 21 years I’ve spent at okPORK, I pause to remember all those who have helped us build our association to one of the most respected agricultural organizations in our state. Here are a few thoughts about those folks in a couple of different groups.

Board of Directors – I took a few minutes to go back and count the number of individuals who have served on the okPORK board of directors during my tenure. I’m sure I’ve missed someone, but I came up with 58 different people serving on the board and some of those have served more than once. The board of directors is the backbone of okPORK. They provide the structure, support, and vision for us. They provide guidance for the staff and shape the programming and activities conducted by okPORK. As I reflect on the individuals who have given so freely of their time to serve on the board, I’m reminded of the value of their commitment and of all they taught me. These are folks who spend at least eight days a year away from their farms in board meetings and other okPORK functions like our annual

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planning sessions and Pork Congress. For many of our board members, they also attend the semi-annual legislative fly-ins in Washington, D.C., Pork Industry Forum, the annual national meeting of our industry; and many have served on various National Pork Board and National Pork Producers Council committees. For some members of the board, their annual commitment may add up to 15 or even 20 days a year away from their farms and families. For that commitment, I say THANK YOU. Not only do these volunteers give of their time, they also give of their knowledge. When I started at okPORK, I knew nothing about raising pigs in a commercial setting.

To this day, I have never raised a pig. I worked with young people and their 4-H projects in my previous career, but nothing where I was directly responsible for raising pigs.

I have been on farm tours. I’ve listened as our producers have described their operations to legislators both here in Oklahoma and in Washington. Everything I know about pork production, I learned from our board members and other producers across the state. I’ve heard the pride in their voices and seen their commitment to the animals they care for every day and the people they work with every day.

And they have instilled in me the same pride for the efforts and accomplishments of our industry.

The second group of people who have been instrumental in our Oklahoma pork “village” are the members of the okPORK staff. When I attended the first

okPORK Board of Directors meeting for them to approve hiring me, they had a cake and and thank you for the young woman who was the office manager and was leaving okPORK. It became apparent to me the first job I was going to have was hiring a new office manager. At that time, our staff consisted of my predecessor Gene Parsons and Dr. Bill Luce who worked for okPORK on a contract basis for a couple of days a week.

Since January 1, 1999, we’ve had 20 different people serve on the staff at okPORK. We’ve also had a dozen students spend time as interns with us. As our industry grew, our board of directors grew in experience, and our staff grew to provide the services needed by our industry. Every person who has come through our door and joined our team has been an important contributor to our growth. I am proud to say I learned something from everyone who’s been a part of our staff. In the early years, both the staff and the board helped me learn how to manage employees and build a team that all worked toward the same goal – promoting Oklahoma’s pork industry.

The third group of people is all the volunteers we had the opportunity to work with over the years. From the Navy squadron that helps with our sandwich sales today to the Ronald McDonald House volunteers who sold sandwiches 20 years ago to the okPORK members who have cooked and served thousands of meals at functions across the state there is a countless number of people who have volunteered to help us with our mission of promoting Oklahoma’s pork industry. I was reminded of this group as we worked on our 2020 strategic plan. Crafting the plan involved an email survey of members, phone interviews with key investors, and detailed discussion with our board of directors. At the end of January, we’ll bring many of these same people together to review all the responses and input to finalize a plan for the future.

I started this column talking about reflecting on the past year and looking to the future. 2019 was a tremendous year for okPORK. We had the most successful legislative session in the 21 years I’ve been here. We had the largest Oklahoma Pork Congress anyone can remember. We’ve created and tested an emergency communication protocol for responding to foreign animal diseases. We successfully converted our youth leadership camp into a collegiate level project that will better expose college-aged students to the opportunities available in our industry. These are just a few of the highlights. You’ll find more info about 2019 and our activities in this magazine.

While I believe there is value in reflection, I think the most important thing we can do is to look to the future. I mentioned our strategic planning process earlier. Historically, we have completed a strategic plan every five years. As we move into the 2020s, we will update the plan annually. I was fortunate to be asked to serve on a task force to examine the future needs of our industry on a national basis. Among the highlights of those discussions were the many opportunities for our industry in the future, the numerous challenges we will face in the future, and the need to move toward a more dynamic and proactive strategic planning process. It is my intent – with support of the board of directors and staff – to move okPORK into more of an ongoing strategic planning process.

I never imagined I’d be at okPORK for 21 years. I had never worked for anyone other than my family for more than three years. Today, I know I’m blessed to work with – and to have worked with – a tremendous group of pork producers who give of their time to be on the board of directors, an energetic and progressive staff looking for new ways to accomplish our goals, and to countless others who support the Oklahoma Pork Council and our mission. Here’s to 2020 and beyond!•

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Contents 8 |Oklahoma #GivesAHam 10 | Pork Leadership Institute 12 |Sellin’ Pork Sandwiches 14|Impacting Youth At OYE 16|Saving Lives 19 |Committed To Pigs 21|Pork & Cork 24 |The Next Generation 29 |Legislative Round-Up 31 |Learning, Living and Giving Thanks 33 | Oklahoma Pork Congress Draws Record Crowdv

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okPORKPAGES 2020 | Volume 24

BOARD OF DIRECTORS OFFICERS President | Cathy Vaughan, Rosston President Elect | Dottie King, Calvin Vice President | Joe Popplewell, Stillwater BOARD MEMBERS Angie Johnson, Holdenville Phil Oliphant, El Reno John Hardaway, Enid Robert Teel, Texhoma Jesse Donaldson, Enid Robert Peffley, Seminole EX OFFICIO Dr. Scott Carter, Stillwater Brett Ramsey, Jones Rob Richard, Oklahoma City STAFF Executive Director Roy Lee Lindsey, Jr. | rllindsey@okpork.org Office Manager Erica Gramillo | egramillo@okpork.org Director of Marketing and Communications Nikki Snider | nsnider@okpork.org Communications Specialist Lindsay Henricks | lhenricks@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 Okla. • 888.SAY.PORK

38| Hole In One! 40 | Fighting Hunger, Feeding Hope 42 | okPORK Excellence Award 44 |A Successful Sellout 46 |Support okPORK in 2020

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 okPORK PAGES inquiries should be directed to the okPORK office or communications@okpork.org Writing, Design and Editing | Lindsay Henricks, Nikki Snider, Makala Navarro

Emily Johnson, okPORK PIG student, learns all about commercial swine production while visiting a sow farm.

Photo by Lindsay Henricks

Stay Connected : search okpork |7

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he #GiveAHam Challenge is not new. The National Pork Board and National Pork Producers Council has promoted giving hams for the holidays for several years now. This fall okPORK staff decided that we wanted to make a big splash with this campaign in 2019.

We had big dreams of many hams being donated and people across all sectors of agriculture in the state participating. And those dreams came true! We are so grateful to everyone who participated with us by giving a ham this year.

The challenge got rolling when okPORK Board President Cathy Vaughan, challenged Oklahoma Governor Kevin Stitt, and okPORK Executive Director Roy Lee Lindsey to #GiveAHam. Governor Stitt accepted the challenge and gave his ham to a lady named Stormy who is a recent graduate of ReMerge and is recovering from addiction. It was wonderful to see Stormy respond to the Governor’s video and thank him for the ham.

Roy Lee challenged Michael Kelsey, Executive Vice-President of the Oklahoma Cattlemen’s Association, to #GiveAHam. Michael accepted the challenge with his own twist. Being a cattleman, he decided to #GiveAHamburger and donated several pounds of hamburger to the Ronald McDonald House in Oklahoma City.

From there the challenge began to spread. We could spend pages outlining all the challengers and organizations and individuals they benefited. But we’ll keep it simple and give a brief summary here.

A total of 44 participants and groups accepted the challenge by donating hams or other pork products to 24 food banks and families that were in need of protein this holiday season. Challengers included: Oklahoma Governor Kevin Stitt, Oklahoma Lt. Governor Matt Pinnell, Oklahoma Secretary of Agriculture Blayne Arthur, Oklahoma Speaker of the House Charles McCall, President Pro Temporary of the Oklahoma Senate Greg Treat, Ag Broadcaster Ron Hays, Oklahoma Farm Bureau, American Farmers and Ranchers, Oklahoma Cattlemen’s

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Association, Oklahoma Beef Council, all members of the okPORK Board of Directors; Kelli Payne, Manager of the OKC National Stockyards; five small businesses across Oklahoma; 12 Oklahoma farmers and ranchers; four other Oklahomans who care; Dean of OSU College of Agriculture, Thomas Coon; President of Oklahoma State University, Burns Hargis; Chair of the Oklahoma House Agriculture Committee, Dell Kerbs; Chair of the Oklahoma Senate Agriculture Committee, Casey Murdock; OSU Baseball Coach Josh Holiday; MLB All Star Matt Holiday; three other members of the Oklahoma Legislature; Larry Reece, Voice of the OSU Cowboys: and Mayor of Stillwater Will Joyce.

Organizations that benefited from the challenge were: Regional Food Bank of Oklahoma, ReMerge, Our Daily Bread, Enid; Our Daily Bread, Stillwater; Manna Pantry, Yukon; Senior Citizens Center of Felt, Oklahoma; Toby Keith’s OK Kids Corral; Jones, Oklahoma, Ministerial Alliance; Oklahoma City Rescue Mission, MPower, Inc.; First Baptist Church, Calvin; Texoma Food Bank, Tecumseh Police Department, Holdenville Community Thanksgiving Dinner, Loaves & Fishes NW Oklahoma, Hennessey Reserve Angels, three local families in need, Laverne Meals on Wheels, Wewoka Community Thanksgiving Dinner, Eastern Oklahoma County Resource Center, and Jenks Food Bank.

Again, we want to say a heartfelt THANK YOU to all those who joined us in the #GiveAHam Challenge. We will be doing this again in 2020 and we’d love to have even more of you join us this year. •

Welcome!

Teel Elected to Board of Directors

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obert Teel is not new to Oklahoma’s pork industry.

But he became the newest face on the okPORK board of directors when okPORK members elected him on August 2, 2019.

Robert Teel, a lifelong Texhoma, Oklahoma, resident, began his journey in the swine industry back in 1996. He began his role as a technician with Vall, Inc., and now works for Prestage Farms of Oklahoma, LLC. Today, Teel works as a sow production manager and is responsible for more than 20,000 sows, a gilt development unit and a boar stud. He received the okPORK Excellence Award in 2018.

“I believe I started at the very bottom,” Teel said. “But with hard work and dedication I worked my way up in the ranks and am proud of where I stand in my position today.”

Being responsible for a large operation, Teel has his hands full 24/7. He makes sure everything is running smoothly, makes sure employees are doing their jobs correctly and of course takes care of the health and well-being of the pigs.

“The swine industry has been a part of my life for many years,” he said. “Agriculture in general has its ups and downs, but in the end, you are helping feed a growing population and that is what really matters.”

Besides working for Prestage Farms of Oklahoma, Robert

and his wife, Rina, have two sons, Xavier and Kage. He and his family are active members of the St. Peters Catholic Church in Guymon, Oklahoma. He and his family also enjoy traveling, hunting and fishing and other outdoor activities.

Robert says he looks forward to learning more and serving the pork industry in his time on the board. Welcome, Robert! •

Sauteed Pork Tenderloin Medallions with Lemon-Garlic Sauce 1 pork tenderloin (1 pound, trimmed) 1/4 teaspoon salt (divided) 1/4 teaspoon black pepper (divided) 2 teaspoons olive oil (divided) 2 cloves garlic (minced) 1/2 cup dry white wine (for non-alcoholic, substitute low-sodium chicken broth) 1/2 cup chicken broth (low-sodium) 1 tablespoon lemon juice (from 1 lemon) 1 tablespoon fresh parsley 1 1/2 teaspoons chopped fresh sage

Cut pork into 12 slices, about 1-inch thick. Sprinkle pork on all sides with 1/8 teaspoon of the salt and 1/4 teaspoon of the pepper. Heat 1 teaspoon of the oil in a large heavy skillet over medium-high heat. Add the pork and cook, turning once, until the pork is well browned and internal temperature reaches 145 degrees F, about 1 1/2 minutes on each side. Transfer pork to serving platter and cover to keep warm.

Add the remaining 1 teaspoon oil to skillet. Add garlic and cook, stirring constantly, until garlic is fragrant, about 30

seconds. Add the wine and broth. Increase heat to high and cook, stirring to scrape up the browned bits from the bottom of the skillet, until the liquid is reduced by two thirds, about 5 minutes.

Remove the skillet from the heat and stir in the remaining 1/8 teaspoon salt, remaining 1/8 teaspoon pepper, the lemon zest and juice, and the parsley. Serve the pork medallions drizzled with the sauce (makes a generous 1/3 cup; about 1 1/2 tablespoons per serving). • |9

Pork Leader In

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rship nstitute T

he Pork Leadership Institute (PLI) is a comprehensive training program conducted jointly by the National Pork Producers Council and the National Pork Board and designed to develop future leaders for the U.S. pork industry.

PLI trains spokespeople for the pork industry, develops grassroots activists, and allows producers to disseminate a proactive, targeted message about the pork industry. The group meets four times a year, including an international trip.

Oklahoma’s nominee was Thomas Craig, Senior Production Manager at The Maschhoffs in Hinton, Oklahoma.

Craig began his career in the swine industry as a care giver for Smithfield. He started the job with no previous experience with pigs but needed the job to help him get through college.

Little did he know that single job would change his life forever.

“I had nothing to do with pigs until I was in need of a job,” he said. “Now I don’t know what I would do without the swine industry in my life.”

After college, Craig remained with Smithfield and soon became a department head and just kept moving up from there.

He currently works as the senior production manager for The Maschhoffs and lives with his family in Mustang, Oklahoma.

Craig has enjoyed his experience with PLI so far and is looking forward to the rest of his experience.

“It is a huge group of producers that vary from small family

owned farms all the way to large scale production,” he said. “It’s a great opportunity to meet with people from all over the nation who all have one thing in common, pigs.”

So far Craig has visited Washington D.C. and Bogotá, Columbia, in the first six months of being a member of PLI. “Our time in D.C. included going over legislative issues and meeting with our state congressional delegation and talking to them about specific issues related to the swine industry,” he said. “Bogotá was interesting because we learned a lot about trade, visited their congress and even visited a local meat market where we saw pork that had been imported from Iowa.”

Craig is looking forward to spending the next six months with his fellow PLI colleagues. Stay tuned to see how the rest of his trip went!

Pork producers are nominated for PLI. NPPC works closely with state pork association executives and field representatives to identify key individuals. Each year about 15-20 producers are selected to participate in the program. If you are interested in attending PLI and becoming a pork industry leader, contact the okPORK office today!•

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all 2019 was a great time for okPORK to sell sandwiches.

The first opportunity is one that has stood the test of time – the Oklahoma State Fair. The second opportunity was a new one that allowed us to support an excellent Oklahoma company and friend of okPORK. The Oklahoma State Fair This year at the Oklahoma State Fair okPORK offered the standard sandwich lineup – pork chop, pulled pork, pork burger, Hawgzilla – and one new offering – the Pizza Dawg. The Pizza Dawg featured a Grillaroni from Wheeler’s Meat Market covered in marinara sauce and topped with mozzarella cheese and bacon bits. We entered the Pizza Dawg into the Taste of a Fair food contest and while it didn’t place, it garnered us press about the new item in several OKC outlets.

Many improvements were made to the booth’s infrastructure. Updated tin covers to the front of the counters gave the booth a rustic look and a more professional shine than the banners that previously covered them. okPORK also invested in a new smoker and it worked beautifully when getting all the meat prepared each day.

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Blue and Gold Sausage Co. Celebrates 50 Years We were thrilled to be part of the celebration at Blue & Gold Sausage Co. as they commemorate their 50th year preparing and providing sausage for students all across the state to raise needed funds. On August 31, most of the town of Jones, FFA members, representatives from ag organizations and Governor Kevin Stitt stopped by Blue & Gold to extend their well wishes.

The festivities included a petting zoo, arts and craft booths, tours of the sausage plant, a cooking contest and awards to FFA chapters for selling the most sausage and partnering with Blue and Gold for the longest time.

It was great to see the entire Ramsey Family - Don and Willa Dean along with sons Brett and Greg, and their wives and kids - on hand to enjoy the day and receive so many wonderful compliments about their achievements over 50 years. okPORK brought our new smoker and cooked up some Oklahoma chops to sell to those enjoying the fun. It was a great way to say Congratulations Ramsey Family! •

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Impacting T

he Oklahoma Youth Expo is by far the world’s largest junior livestock show. And okPORK is privileged to be a part of it year after year.

There were more than 5,000 swine projects exhibited this year. Looking at hundreds of great hogs is always a good day but seeing the smiles of the kids driving those projects made it a spectacular week! Those kids are why okPORK invests more than $18,000 in OYE. Those dollars are split between scholarships, prize sponsorships, feeding the swine committee and judges daily and premium sale purchases.

The top three market hogs were Grand Champion, a Hampshire exhibited by Madilyn Norvell of Amber-Pocasset 4-H; Reserve Champion, a Crossbred exhibited by Ty Goss of Leedey FFA; and the Bronze Medallion, a Crossbred exhibited by Gavin Straka of Yukon 4-H. “Being part of OYE is a highlight for me each year,” said Roy Lee Lindsey, okPORK executive director. “There is no other youth livestock event in the country that compares, and we are fortunate to host this event right here in Oklahoma City.” okPORK and Oklahoma’s hog farmers will continue to support Oklahoma’s ag youth at OYE for many years.

One especially fun aspect of the OYE is the legislative showmanship night. Members of the Oklahoma House and Senate are paired up with a showman and learn how to exhibit a hog, lamb, goat steer or heifer. Several of the youth exhibitors leading the legislators were alums of our Youth Leadership Camp. It’s always great to see them leading the way and supporting this great event.

So, mark your calendars for March 2020 and be sure to catch some of the OYE action. •

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Youth at OYE

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Saving Lives okPORK Saves More Than 3,500 Lives at Annual Memorial Day Blood Drive

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or the past 13 years, the Oklahoma Pork Council and the Oklahoma Blood Institute have teamed up for the annual Memorial Day Blood Drive held during the last week of May. This year’s event included the theme “Give Local” where 1,697 donors were accounted for at the OBI buildings and busses around the state. A total of 3,741 lives were saved.

Donors could give blood at Tinker Federal Credit Union in Moore, at Cabela’s in northern OKC, or at any OBI building in the state. A new menu of pork sliders and pork carnitas were also served to donors in appreciation for giving blood, along with a free “Go Pig or Go Home!” t-shirt and vouchers to the Science Museum of Oklahoma. All donors were entered into a raffle to win a smoker.

“The dedication and support of the Oklahoma Pork Council

made it possible for the Oklahoma Blood Institute to ensure there would be enough blood to supply area hospitals through the Memorial Day weekend,” Billy Hendrix, OBI events manager, said. “Oklahoma Blood Institute is grateful for the commitment to this event from everyone at the Oklahoma Pork Council. Your tremendous support made the event a great success.” okPORK employees and board members were involved at the event by cooking and serving pork at mobile drives, speaking on radio remotes and even taking part in the donating process.

“It is a priority of okPORK to provide assistance where there is need and we know how critical donating blood is in Oklahoma,” said Roy Lee Lindsey, executive director at okPORK. “The blood drive is important because it saves lives and allows okPORK to reach out to the community.” •

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Committed to I

t’s a big jump from dreams of being a dentist to a goal of working in the pork industry, but for Tre Smith the jump was an easy one.

After showing pigs in high school and learning more about the swine industry, Tre developed a passion that solidified his desire to work in the swine industry.

“I was a sophomore in high school when I attended the Youth Leadership Camp hosted by okPORK,” Tre said. “That camp really opened my eyes to something I wasn’t used to.”

Tre is now a sophomore at Oklahoma State University majoring in agribusiness and agricultural communications.

When he’s not studying, Tre works at the Swine Research and Education Center.

His days start at 8 a.m. checking sows first, and then he heads into the nursery and lactation units. The goal of his job is to assist in maintaining herd health and gain experience in commercial swine production.

The OSU swine center raises pigs for youth exhibitors as well as pigs that the OSU livestock judging team can practice with, Tre said.

“I mainly work with the pigs that are for youth shows,” Tre said. “We work with genetics from around the nation, so I make sure they will be ready for kids to show around the nation.”

Tre’s goal for his career after college is to work for the National Pork Board or to work as a regional supervisor for a production company.

Besides working at OSU, he is a part of okPORK’s Pork Industry Group, and believes this also helped guide him to further his career in the swine industry.

Tre was also one of only 13 college students selected to represent the 2019 #RealPigFarming Social Forces by the NPB. Candidates were selected based on their involvement in the pork industry and their communication skills.

“My job with the social forces team was to advocate for hog farmers and that is exactly what I did,” he said.

One of Smith’s goals was to bridge the gap between the producer and the consumer and this experience with the #RealPigFarming Social Forces has allowed him to do just that.

“This experience has allowed me to tell my entire story about becoming an advocate for the swine industry,” Smith said.

“We as agriculturalist cannot be afraid to tell our story. We need to showcase pig farmers’ hard work because they are some of the hardest working people I know.”

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Pigs

You can follow Tre on his Instagram account, @tre.smith, to see all the great advocating he is doing for the pork industry “I was going to go to dental school before I wanted to join this industry,” Tre said. “Now, I can’t imagine my life without the swine industry and the people within the swine industry.” •

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Legislative Action

Conference

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n April, Roy Lee Lindsey, executive director at okPORK traveled to Washington, D.C., for two days as part of the National Pork Producers Council (NPPC) Legislative Action Conference. Lindsey also traveled to D.C. in September with board member Jesse James Donaldson and Pork Leadership Insitutue attendee, Thomas Craig.

Lindsey, Craig and Donaldson conducted several meetings with members of the Oklahoma Congressional delegation.

Key issues discussed during those meetings were the need to support a viable workforce for U.S. agriculture, the importance of positive trade relations, and the potential impact of African Swine Fever to the United States.

This twice a year event gives pig farmers from all over the country the chance to join together at the United States Capitol.

They were also able to interact with more members of the Oklahoma Congressional delegation at the baconfest reception.

The U.S. pork industry is suffering from a serious labor shortage that undermines its commitment to the highest standards of animal care. Current visa programs widely used by pork producers are not effectively addressing the issue. Without the support of a viable workforce for U.S. agriculture, animal welfare is jeopardized, and production costs will increase, leading to higher food prices for consumers.

Trade certainly matters to pig farmers in Oklahoma, and while in Washington D.C. Lindsey asked members of Congress to urge the administration to act on four export related matters:

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1.

2.

3.

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Lifting metal tariffs on Mexico and Canada and restoring zero tariff access for U.S. pork in our largest export market.

Ending trade disputes with China that are limiting export opportunities at a time when the world’s largest pork consuming nation is seeking reliable suppliers of pork.

Completing and delivering for ratification to Congress a trade deal with Japan, at a time when new trade agreements Japan has formed with other countries are threatening the U.S. pork market.

Ratifying the U.S.-Mexico-Canada trade agreement to secure our long-term zero tariff pork trade in North America.

Last, but certainly not least, on April 10, NPPC cancelled the 2019 World Pork Expo out of an abundance of caution as African swine fever (ASF) spreads in China and surrounding countries.

The timing of that message while our pork leaders were on Capitol Hill further conveyed the concern of our farmers in the state, and beyond. Farmers urged congressional support for appropriations funding for 600 new Customs and Border Protection agriculture inspectors to further strengthen our defenses against ASF. okPORK will return to Washington D.C. in the Spring and Fall of 2020. If you are interested in attending contact the okPORK office today. •

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n March 27th, wine and pork connoisseurs gathered at the McClintok Saloon and Chop House for a funfilled evening that included a three course meal, each featuring pork and paired with a delicious wine Here is how the menu played out: • Strawberry Spinach Salad with Pork Tenderloin Paired with Tinto Rey Rose • Pan Seared Au Pois Pork Belly with Tomatoes Paired with Matchbook Chardonnay • Smoked Cheshire Pork Chop with Pineapple Salsa and Fingerling Potatoes Paired with Tinto Rey Super Tinto Blend • Bacon Caramel Strata with Bacon Ice Cream Paired with Matchbook Syrah

okPORK is so glad to have Pork & Cork back on our list of events! See you next year! • | 21

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his year okPORK’s annual Swine and Stein dinner overlooked Oklahoma City’s Lake Hefner at Red Rock Canyon Grill.

The evening featured a dynamic four-course meal paired with a beer from Marshall Brewing to complement each course.

The night kicked off with pork belly sushi and Oklahoma summer berries for a fresh and light start. Marshall Brewing’s Oktoberfest Lager, a Marzen-style lager, accompanied the yummy first course.

Thick-cut bacon was the star of the second course and was joined by a fresh biscuit topped with a Habanero Watermelon Jam. The unique combination was paired with Marshall Brewing’s Atlas IPA. The main course of the evening was a Pork Loin Chop from Seaboard Farms. The chop featured an apple-onion compote, mashed potatoes and sweet glazed carrots. Marshall Brewing’s Belgian Stout was chosen to bring out the bold flavors in this devine course.

For dessert, the chef paired Marshal Brewing’s Big Jamoke Porter with a smooth and creamy banana pudding.

Be sure to keep an eye out for next year’s Swine & Stein! •

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or more than 18 years, Donna Jackson dedicated her time making okPORK what it is today. She served as the office manager at okPORK from 1999 to 2017 where she handled billing, accounts receivable, human resources, and other activities related to keeping the okPORK office running smoothly.

For this longstanding dedication, okPORK honored Jackson with their Distinguished Service Award during the 60th annual Oklahoma Pork Congress on August 2, 2019.

“When okPORK approached me and said I needed to find an assistant, I did not have to think long about who I wanted,” Roy Lee Lindsey, okPORK executive director said. “I called one person and that was Ms. Donna.”

Jackson came into the okPORK office knowing little about the pork industry, but quickly became accustomed to serving and representing pig farmers across the state.

“Donna was the glue that held everyone together at the office,” Nikki Snider, okPORK director of marketing and communications, said. “She was the steady force that kept everyone going and connected in the swine industry.”

Jackson created life-long relationships with pig farmers and the staff at okPORK and is still included in the many events they host every year.

“She was the first person you would see when you walked into the office and I still hear producers today talk about how they miss hearing her voice answering the phone,” Snider said.

“One of the greatest benefits to working at okPORK was my relationship with Ms. Donna both as a co-worker and a friend.” okPORK is honored to present Donna Jackson with the 2019 Distinguished Service Award thanks to her love and passion for the swine industry and the people who help make it one of the best.

“Over the 18 years I was at okPORK I put my all into the job, working to make the Oklahoma swine industry stand out.”

Jackson said. “Receiving this award was totally unexpected and I was surprised and honored at the same time.”•

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The Next

Generation

okPORK Introduces New Program Called the Pork Industry Group

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kPORK changed our strategy on youth leadership in 2019. Instead of a week-long, immersive camp for high school students, we hosted an eight-week session for college students in the College of Agriculture at Oklahoma State University. We’ve named this new endeavor the Pork Industry Group (PIG). This group was focused on the many career opportunities pig farming offers to these students. This was done through eight meetings on camps and a trip to tour a HANOR sow-farm and Seaboard’s processing plant in Guymon.

We asked the students to take notes from each session. We are bringing those notes to you so you can get a feel for the experience from the students’ own words.

OCTOBER 22 – QUAID KENNAN AND CHELSEA MABRY During PIG’s second meeting, we heard from John Hardaway (Seaboard Foods Cell 1), Rob Richard (DNA Genetics), and Roy Lee Lindsey (Oklahoma Pork Council).

Lindsey gave an overview of the pork industry in Oklahoma. At the end of World War II there were 1.4 million pigs in the state. Oklahomans produced these pigs to feed their families. Unfortunately, by 1992 there were only 190,000 pigs being produced because of a horrible market crash. As the state overcame the market crash the amount of pigs began to rise again; today Oklahoma is home to 2.2 million breeding pigs, which produce nine million piglets annually.

Rob Richard spoke about “The DNA Way,” which included their principles of the business. It ultimately comes down to treating others the way you would want to be treated. This touches on another component he talked about: knowing others’ personality traits. He said, there are four different types of personality – doer, talker, controller, and supporter. He made a big point about keeping a relationship with a customer after making a sale and be sure you follow up to ensure they are satisfied.

John Hardaway gave an overview of Seaboard Corporation, which is composed by different sectors, including Seaboard Foods which is the largest company in the corporation. They produce 9 million pigs annually and some of their biggest customers are in Japan, Mexico, Russia, and Korea. He said the biggest change in the industry since he started in 1982 is the efficiency brought by ever-changing technology.

OCTOBER 24 – EMILY JOHNSON AND MARISSA DONICA On October 24 we loaded the bus to head to Ames, Oklahoma, to visit the HANOR sow farm. Once we arrived, we were given booties to help us get from the bus to the farm. Once we got inside the office, we each had to shower in. After everyone was finished, we were introduced to everyone at the farm; then we were divided into two groups. This was a 10,000-sow operation weaning 5,000 piglets a week. The sow farm had one

farm manager for the east side of the farm and another manager for the west side. The visit was extremely educational and filled with information about the farm and the swine industry as a whole. For those of us who have never seen a commercial swine operation before it was a very eye-opening experience.

After we showered out of the farm the group traveled down the road to a hunting lodge where HANOR representatives cooked us a pork chop dinner. We also got to visit extensively with many individuals within the swine industry and ask any questions we had. This experience of networking and communicating was very useful and important to us and our future career paths.

OCTOBER 25 – ANDREW COAKLEY AND BRADEN ALWERT The Pork Industry Group (PIG) toured the Seaboard processing facility in Guymon, Oklahoma, on October 25. The tour was insightful into the world of pork processing and the steps taken to ensure a high-quality, safe product makes it to the store shelves.

The first part of the tour included a safety video indicating some of the rules and procedures for visitors in the plant and a video outlining Seaboard as a company. The safety video included things like proper attire and personal protective equipment (PPE) and how to move around the floor of the plant without disrupting the flow of work.

The Seaboard video talked about all the different facets of the company like Seaboard Marine, Mount Dora Farms, Butterball, and of course Seaboard Foods. It also outlined that the Guymon plant employs 2,500 people and produces about 4.2 million pounds of edible and inedible products a day.

The second part of the trip was the actual tour. We went through the cold processing section of the plant first and saw how the whole sides of pork are broken up into the cuts of meat you see in the stores. Next, we went through the hot side. There we saw practices like exsanguination and singeing. Finally, we sat back down in the conference room for a question and answer session where we continued to learn more about how the plant operates, the speeds at which it is done, and how the employees interact. Seaboard then treated us to lunch in the cafeteria and we headed back to Stillwater.

OCTOBER 29 - LUCY HODGES AND MAKALA PARSONS Dr. Rebecca Robbins – Seaboard Veterinarian Dr. Robbins always knew she wanted to study population medicine. With no farming background, while in college Dr. Robbins took a foundation and built on it. Dr. Robbins likes the people in the swine industry and that is one of the things she enjoys most about her job. Dr. Robbins has been with Seaboard since 2013 and focuses on bugs and drugs, along with education on the farms. With her job, Dr. Robbins does not have the chance to see every animal up close so observations and records are key. Every company does things a little bit differently and there is a reason why. Biosecurity affects all areas of the system.

Research at Seaboard focuses on ways to improve their their products which are their pigs. | 25

Advice that Dr. Robbins had for our group was do something that you enjoy and while in college get as much experience as you can, this includes internships. Take advantage of being a student and learn as much as you can because people will help you as a student. When looking for internships and jobs, companies like educated and motivated young people. The first year after school is a steep learning curve, for everyone.

McKenzie Squires – Zoetis Zoetis is the world’s largest animal health company.

Squires specifically works every day with large pork producers and their veterinarians.

McKenzie’s advice to our class was to look into internships.

Diversity plus the willingness to learn leads to opportunities for you. Many people do not know the opportunities in the swine industry. Companies and organizations in the swine industry need to reach out to possible employees, focusing on education, recruitment and career fairs. When reaching out to companies and organizations we, as possible employees, need to focus on LinkedIn and other social networking.

Cathy Vaughan – Smithfield Smithfield has gone through much change from Murphy Family Farm to Smithfield Foods. Companies in the swine industry have a lot to offer. Smithfield has about 54,000 employees worldwide with farms all over the world. They are the number one pork producer in the world. They encourage their employees to be a part of other entities such as okPORK and the National Pork Board. They wean about 21,000 pigs a week, their feed is imported from Kansas They do a lot to support the community, they are one the largest employers in the county. Each employee goes through a 4-week rotation of training, from the same trainer.

Cathy talked about being transparent while being involved in the industry. She talked with our class about how to have conversations and talk about the industry we are involved in.

Operation Main Street is a program of NPB that trains pork producers to get involved in the community. More information about Operation Main Street can be found here: www.pork.org/community/operation-main-street NOVEMBER 5 - BLAIR STANDISH On November 5 Tina Falcon, Angie Johnson, and Wathina Luthi, all contact pig farmers, joined our class to discuss their farms with us. Angie and Tina both contract with Tyson and Wathina contracts with The Maschhoffs. Although they don’t all contact for the same company, they all have the same overall goals. All three of these pig farmers and their families provide the land, buildings, and labor for the hog farms and the company they work for provides the pigs, feed, and medicine.

They are all farrow-to-wean which means they breed the sows, farrow them and once the pigs are weaned, they get shipped to another location.

Tina is originally from California and now has two hog operations in Oklahoma. Her family owns their operation that

includes 2,000 sows. She works for Tyson so once they farrow their pigs and they’re ready to be weaned a truck comes to load them and they start the process all over again.

Another hog producer who joined us was Angie who is a banker and doesn’t work on the farm like the other ladies. She and her husband got into pig farming with hopes that her sonin-law would manage it and eventually take over. Her son-in-law is in charge of running the farm while Angie and her husband focus more on helping with the financial part. Their farm houses 2,600 sows and they have contracted with Tyson for 12 years.

The final guest speaker was Wathina. She is contracted with The Maschhoffs and has 4,900 sows. She used to manage the farm but then passed it onto her sons. Wathina now works at the farm for her sons.

NOVEMBER 12 - SAVANNA DOCKINS During our sixth session of the Pork Industry Group we learned how Thomas Craig (The Maschoffs) moved up through the swine industry and the opportunities we have as college students. We also heard from Kylee Deniz from NPB and her take on understanding each generation of pork consumer.

Thomas Craig from Mustang, Oklahoma, started working at Smithfield as an animal caregiver. He had no previous experience in the swine industry but needed a job to help him through college. Once he got out of college, he began to work his way up the ladder, becoming a department head for Smithfield where he was basically a “manager in training.”

He was later a sow farm manager and the head of biosecurity where he managed the biosecurity for more than 85,000 head of sows. Then about a year and a half ago, he moved to Mustang and became the senior production manager at The Maschoffs. Here he oversees eight farms that have about 25,000 total sows. Thomas really pushed the importance of

8 .1 .1 9 Location: TBD

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biosecurity and employee turnover. As a production manager, he emphasizes the self-reporting and self-assessment aspects of the farms. With these practices, farms are better managed and less apt to have accidents or biosecurity issues. Thomas explained that the employee turnover is a big challenge in the pig industry but they are learning new ways to curb this problem. The onboarding program that The Maschoffs have adopted allows prospective employees to see the whole farm and everything that goes on and then go through three weeks of training, one week for each part of farms’ process. This process better prepares prospective employees and shows them everything they could be doing at the farm. One last piece of advice Craig gave to the students was to get as many connections as they can, working in different aspects of the industries they are interested in, and not being afraid to step out of their comfort zone.

Deniz from NPB presented their approach on how to keep pork on the nation’s dinner tables. She explained the importance of approaching the different generations in different ways. For example, the Gen Z population (ages 7-22) is the most connected generation, using social media to raise community consciousness. This generation values trust and authenticity and the NPB is using this information to make people “believe in pork.” Kylee explained the five reasons we should believe in pork – flavor, health, convenience, food safety, and sustainability. NPB is working to educate the public on how pork does not have to be cooked to 160 degrees and turn out dry and flavorless. With the help of the next generation and social media, pork is becoming more prominent on American’s plates. Deniz ended her talk with this, “Be the google search results you want your future employer to find.”

basis is much easier to get tasks done at an administrative level. A large bill that was discussed at the previous session was the country of origin labeling going on meat packaging. This particular discussion is left to the federal government and not on the state’s decision.

Group Project We also asked the students to work in groups of three or four and study the topic of how we can attract new, young leaders into Oklahoma’s swine industry. The groups presented their solutions to the okPORK board of directors at their final session on Dec. 3. There were many solutions offered by these students and the evening sparked a great discussion about how the pork industry can reach out to students in new ways and reach new groups of potential employees.

One of the solutions was a web portal where anyone who is hiring in the pork industry can post their jobs and where individuals seeking employment in the industry can post resumes that can be searched by potential employers. It was also suggested that pork industry representatives should work closely with ag teachers and votech schools in their areas to seek candidates for their job openings. Videos that highlight job opportunities and company culture were another suggestion from these students. And there were many other suggestions that we will be summarizing in a report that will be available in February. Please contact us at the okPORK office if you are interested in a copy of this summary.

Plans are underway for another Pork Industry Group in the fall. We’ll begin accepting applications in April. So if you know of a student who would be interested in PIG, send them to www. okPORK.org at that time to get the application.•

NOVEMBER 19 – AUNDREAH COYE At the final PIG meeting on Nov. 19, we learned and discussed agriculture topics with legislative leaders.

Representative John Pfeiffer and Representative Dell Kerbs, whom also serves as the Chair of the House Agriculture and Rural Development committee, were joined on the panel with James McSpadden of McSpadden, Miner and Robinson which is a government relations firm. Pfeiffer spent four years serving as a marine in the U.S military and is now continuing his education at Oklahoma State University to obtain his bachelor’s in animal science. Kerbs currently represents the Shawnee area and runs a show cattle business. James McSpadden works actively to represent the agriculture industry at the state Capitol.

McSpadden served as moderator of this particular night’s panel discussion. The first question asked was ‘what topics were brought up during the last session?’ and was to be answered by representatives present. Pfeiffer noted that during the last session there was conversation on the set back of the poultry houses. He also noted that ag groups in the state are much stronger when they work together than when taking different stances on subjects. Whereas Kerbs answered that the House Agriculture and Rural Development committee looks at the larger picture as a whole to see the effects down the line.

Another comment Kerbs made was legislation done on a yearly | 27

Nikki Snider, okPORK Director of Marketing and Communications, (right) greets Swine Production – Entrepreneurship Winners (from L to R) 2nd Ty Goss, Leedy, 1st Halle Hartman, Sentinel, 3rd Carlee Skinner, Adair.

N

ot only does a blue and gold corduroy jacket represent leadership and hard work, it acknowledges a commitment to care for the land and animals that feed us. The okPORK team spent May 1 - 2 among these great Oklahoma FFA students proudly parading their “Blue and Gold.”

“Spending time with our youth, especially FFA kids is one of my favorite things about okPORK,” said Lindsay Henricks, okPORK communications specialist. “I love hearing about their projects and seeing them make a difference in the agricultural industry at such a young age.” okPORK’s support of FFA at their state convention spanned many activities. Even though we did not have a booth at this year’s Career Fair, we again sponsored the award for the Swine Production – Placement winner and the award and scholarship for the Swine Production – Entrepreneurship award. We also had the opportunity to address the FFA chapters who donated animals to the Regional Food Bank of Oklahoma to be made into protein sticks for the student backpack program.

Nikki Snider and Henricks represented okPORK at the Awards and Stars Luncheon. They met all of the finalist for the Swine Production – Placement and Swine Production – Entrepreneurship awards, give them congratulations and take a

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Lindsay Henricks, okPORK Communication Specialist, (right) greets Swine Production – Placement Winners (from L to R) 1st Maddox Coulson, Wellston and 2nd Kaylee Holt, Shattuck. Not Pictured, 3rd Alicia Moore, Marlow.

photo with them before they received their awards.

“This was okPORK’s first year to sponsor the Swine Production – Entrepreneurship scholarship,” said Roy Lee Lindsey, okPORK executive director. “The finalists for the entrepreneurship award are top notch and we wanted to increase our recognition of them to match their accomplishments.”

At the Hunger Challenge Reception, Snider was able to deliver congratulatory remarks to the FFA chapters who generously donated swine and beef projects to Oklahoma’s Food Banks. It was a large crowd since 231 chapters donated 588 animals last year. They also donated $5,337 in cash to the food banks. This allowed the food banks to distribute more than 1 million sticks to Oklahoma’s hungry kids through their weekend backpack programs.

“It is especially gratifying to address FFA students at the Hunger Challenge reception because Oklahoma kids giving back to other Oklahoma kids in need is so inspiring,” Snider said. okPORK’s involvement in the FFA Convention is all about those kids in the blue and gold. We do this so they’ll have great opportunities as they launch into the world of agriculture.•

Legislative Round-Up

O

kPORK once again teamed up with the Oklahoma Cattlemen’s Association and the Beer Distributors of Oklahoma to create and host a food and beverage friendly event known as the Legislative Round-Up. The purpose for the annual reception is to get to know the new and old Oklahoma Legislators and allow them to get to know us as associations and producers in return.

The Legislative Round-Up menu featured pork, beef, delicious drinks and much more! The associations truly benefit from the event because getting the chance to sit down and talk with legislators is a rare opportunity.

The Legislative Round-Up’s location was again held in the Marshall Conference Center located in the Oklahoma Blood Institute building at 901 N. Lincoln which has continued to be the perfect venue.

As soon as the food was put on the buffet tables and the bars fully stocked to perfection, the legislators began to arrive Everywhere you looked you could see smiling faces and conversations between the legislators and their colleagues.

okPORK also had the opportunity to join in on some of the conversations with the legislators to discuss what is happening in the office and issues impacting the pork industry.

The Legislative Round-up is known as a fun event with great food and even better conversations. Lieutenant Governor Matt Pinnell and Secretary of Agriculture Blayne Arthur even joined in on the fun!

Roy Lee Lindsey, okPORK executive director, said the event has had nothing but positive reactions from the legislators and it has allowed them to interact with other groups and their staff as well. It also allows okPORK to work with other associations like the Oklahoma Cattlemen’s Association and the Beer Distributors of Oklahoma.

“Having partners in this event is a true bonus for okPORK,” Lindsey said. “It allows us to split costs and gives the opportunity for our members to meet and interact with other industries to see what challenges they have.” •

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Learning, Living and Giving Thanks A Summer Spent with the Best Teachers and the Best People

By Makala Navarro

O

ne of my favorite parts about starting a new adventure is the excitement. Everything feels fresh, new and limitless.

When I hung up my apron and left my job at Starbucks for the summer and made the drive from Stillwater to Oklahoma City my first morning, I felt all of those things and more.

From the day I accepted the internship at okPORK, I knew that this summer would be one that left an impression on me for the rest of my life. When I walked into the office my first morning to be greeted by friendly faces and flowers I immediately felt welcomed.

As an agricultural communications senior at Oklahoma State University I knew at some point I would need to have an internship, but I did not know I would be so lucky as to land in the okPORK family.

Growing up in California, my experience in the commercial pig industry was limited and I was unclear on just the span of work okPORK did. Immediately, I knew my biggest goal was going to be learning how to use my communication skills to promote hardworking pork producers and industry professionals in Oklahoma.

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My new routine became as easy as breathing and soon I dove headfirst into helping plan the 2019 Oklahoma Pork Congress. I also hopped behind the camera to help film recipe videos and documenting a “Day in the Life� of individuals involved in the pork industry.

One of those videos brought me out to Guymon, and to the Seaboard Foods plant. While the drive might have been long, the experience was unlike anything I had done before. I will forever appreciate the inside look I gained about commercial pork production and my first opportunity to plan and film a video from scratch.

When the summer began, Pork Congress was just an event taking place far off in the future. I soon realized, however, that August 2 was right around the corner.

Slowly, and all at once, the board room filled with easels, boxes and piles and piles of paper to make Pork Congress a reality. The crash course I took in event planning was one I was not expecting, but will value forever.

My favorite part about working at okPORK was working with everyone in the office. Nothing beats sitting down at your desk

in the morning and being able to chat with Lindsay and Erica before getting the day started, working events with Lloyd, getting advice from Nikki, or spending a drive with Roy Lee learning about activity at the Capitol.

My time as a student will end very soon, but because everyone at okPORK put their faith and trust in me this summer, I know I am ready for whatever might come next.

May to August doesn’t seem very long, and it isn’t. However, my short time with okPORK has brought me a wealth of knowledge and a confidence in my skills that I would not have found anywhere else. I cannot say thank you enough for the laughs, lessons and relationships I have built at 901 N Lincoln Boulevard. I will not forget the okPORK office, these people or this summer.•

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O

n August 2 a record-high number of Oklahoma pig farmers gathered in Norman, Oklahoma, for the 2019 Oklahoma Pork Congress. The plan for the day was to learn from education sessions and keynote speakers, spend time with the vendors at the tradeshow, honor those who have faithfully served the swine industry and end the day with fun.

“It was special to have so many of our long-time members and new members join us for Pork Congress this year,” Roy Lee Lindsey, okPORK executive director, said. “We hope they enjoyed the day and will join us again next year.”

2019 okPORK Honorees At lunch we were privileged to honor several individuals who have contributed mightily to Oklahoma’s swine industry.

Jim Seward, recently retired from The Pork Group and Curtis Creed with Smithfield, were both awarded the Excellence Award for their outstanding commitment to their jobs and our industry.

Donna Jackson, longtime okPORK office manager, was given the Distinguished Service Award for her exemplary service to the industry as she ran the office for more than 18 years. The committees for the youth swine show at the Oklahoma Youth Expo and the Tulsa State Fair were given the 2019 Ambassador Award. Representative Mark McBride and Senator Julie Daniels were given Outstanding Legislator Awards. You can read more about each of these honorees here in okPORK PAGES. Educational Session and Keynote Address Oklahoma’s pig farmers were able to get an update on the latest issues that the National Pork Board and the National Pork Producers Council are working on. They also heard from Roy Lee Lindsey on okPORK’s priorities for the year. James McSpadden gave an update on legislative initiatives. Emily Bowers of the Bakers and Equipment Manufacturers and Allieds gave the keynote address on Generations in the Workplace.

Board Elections Elections for the okPORK board is a big part of the annual business meeting at Oklahoma Pork Congress. This year a record number of members participated in the elections.

The results were the reelection of Angie Johnson to the east district seat and John Hardaway to the west district seat and the election of Robert Teel to the at-large seat.

Robert Teel is the sow production manager with

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responsibility for 25,000 sows, boar stud, and gilt development, and works with Prestage Farms of Oklahoma to produce low cost, high quality pork.

Robert knows that having a successful team is crucial to any operation. He and his team have increased sow production by 25 percent since 2011. He is also always looking at how to implement new technology into the business.

Besides working for Prestage Farms of Oklahoma, Robert and his wife, Rina, have two sons, Xavier and Kage. He and his family are active members of the St. Peters Catholic Church in Guymon, Oklahoma. He and his family also enjoy traveling, hunting, fishing and other outdoor activities.

The board members also elected their officers for the next year. Those officers will be as follows: President - Cathy Vaughan, President-Elect - Dottie King, Vice President - Joe Poppelwell, Treasurer - Angie Johnson. Other board members are Jesse Donaldson, Phil Oliphant, Robert Peffley, John Hardaway and Robert Teel. The ex-officio board members continue to be Dr. Scott Carter, Brett Ramsey and Rob Richard.

And a Good Time Was Had By All . . .

Last year the board and staff at okPORK decided to end Oklahoma Pork Congress with a fun event where our members and friends could visit, eat great food and just generally enjoy themselves. We chose the theme Viva Las Bacon casino night and ordered up casino tables where attendees could play with “pork bucks” while feasting off the buffet and enjoying a refreshment from the bar. We had about 150 folks attend the first event and got a great response.

So, of course we had to do it again this year. This year’s theme was Bacon and Blues a Mardi Gras casino night and it was even bigger and better. We had more casino tables, added another bar to the room, ordered up an interactive photo booth and dialed up the New Orleans style buffet. Best of all we had over 200 people attend this event. Oh, we also had a grand prize raffle for $1,000 cash and five other great prizes.

The energy in the room was so fun and amazing. It was great to be able to cap off our gathering about all things Oklahoma pork with a fun time. We are already preparing for next year’s casino night. We hope you are planning to be there!•

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Our Relationships. www.pic.com

At PIC, we know there are many paths to profitability, but the best one begins with trust and a handshake. We’re working to build good relationships by asking questions, sharing knowledge and listening to your feedback—so we can succeed together.

Tel: 1-800-325-3398

Email: PIC.info@genusplc.com

okPORK OPEN Date:

August 6, 2020

Location: Lincoln Park Golf Course, OKC Contact lloyd: 405-550-5003

T

he 2019 legislative session was one of the most productive in the history of the Oklahoma Pork Council. At the top of the list of accomplishments was House Bill 2373, which established caps on non-economic damages in agricultural nuisance lawsuits. With the onslaught of nuisance lawsuits in North Carolina over the past two years, okPORK sought to protect our industry from similar actions. Our Outstanding Legislators for 2019 are the authors of HB2373, Representative Mark McBride, R-Moore, and Senator Julie Daniels, R-Bartlesville.

Rep. McBride has been a long-time supporter of okPORK initiatives. His understanding of business issues and the threats on-going legal action pose to all of agriculture convinced him this was an essential piece of legislation for Oklahoma’s pork producers and all agricultural producers in the state.

Sen. Daniels was the perfect choice to carry this bill in the Senate. Her calm demeanor in the face of significant questions from opponents of the bill and her knowledge of lawsuits and how they could impact our industry provided the ideal leadership for this effort in the Senate The Oklahoma Pork Council and all Oklahoma’s pig farmers greatly appreciate the work of Representative McBride and Senator Daniels to get HB2373 into law. • | 35

Be there...

August 7, 2020

201

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Our Oklahoma roots run deep For 50 years, Blue & Gold Sausage Co. has been helping Oklahoma schools with their fundraising needs.

We are proud to be associated with organizations that promote leadership, citizenship and innovation... which is why we are a proud supporter of the Oklahoma Pork Council.

| 37 www.blueandgoldsausage.com

Hole In N

othing kicks off the month of August quite like a good golf tournament. okPORK welcomed the last month of summer on August 1, at the largest okPORK Open Golf Tournament to date and the first to be held at Westwood Park Golf Course in Norman, Oklahoma.

This also was the first okPORK Open to take place in August preceding the annual Oklahoma Pork Congress and the turnout was phenomenal. Twenty teams put on their golfing shoes and took to the greens for a day of warm weather, cold drinks and friendly competition.

The morning began with a generous serving of maple bacon donuts from Hurts Donuts and prize bags provided by the National Pork Board complete with pork jerky provided by Robinson Family Farms to snac on before lunch.

In between holes and during lunch, players engaged in a very competitive round of Putting for Prizes. Players from all teams gathered around to play, heckle and cheer as each shot hit the mark or missed by a mile.

The day ended with lunch and awards. Players enjoyed pork burgers, chips and plenty of water to recuperate from a nice day at a great course.

While all teams had a blast despite the hot August afternoon, only a few could be crowned winners. The firstplace team was sponsored by DNA Genetics and Rob Richard and Brandon Timmons were the team members. The secondplace team was sponsored by HANOR and the team members were Rob Christine, Mark McCulley, Keith Reiner and Jesse James Donaldson. And the third-place team was sponsored by Seaboard Foods and the team members were Ian McCulloch, Kyle Fesmire, Joe Locke, and Barry Zollinger.

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One!

okPORK Celebrates Largest Golf Tournament in Years

Other awards were longest drive, men won by Brian Haworth; longest drive, women, won by Cali Shamburg; closest to the pin won by Jesse James Donaldson; and longest putt won

by Jim Seward.

As we close we have to give a huge shout out to our golf tournament sponsors. Thank you so much for making this one of the most successful tournaments we’ve had to date.

Team Sponsors: Blue & Gold Sausage | Case Welding | DNA Swine Genetics First United Bank |HANOR |Hog Slat | Mansion Farms Minitube USA, Inc |Nutriquest | Pharmgate Animal Health |PIC Seaboard Foods | Smithfield | The Maschhoffs | Tyson Foods Zoetis Hole Sponsors: Ag Property Solutions | Blue & Gold Sausage | DNA Swine Genetics | First National Bank | Gasolec America, Inc. | Hog Slat | Liberal Kenworth | Okemah Chamber of Commerce P& K Equipment | Pharmgate |Phibro |Pulse NeedleFree Ssytems Inc | Robinson Family Farms | Smithfield | The Maschhoffs | Tyson Foods Zoetis Other Sponsors: AFR/OFU Cooperative (Lunch) | Hotsy (Hole-in-One Mansion Farms/Panther Creek Pork (Putting Contest) | McSpadden & Associates (Drink Cart) | National Pork Board (Donuts) Pharmgate (Closest to the Pin) | Robinson Family Farms (Pork Jerky)•

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Fighting Hunger O

n Dec. 6 the Oklahoma Pork Council donated $10,000 to the Regional Food Bank of Oklahoma to support its Food for Kids Backpack Program. This brings the total of okPORK donations since this partnership began to more than $152,000. okPORK board members, staff and pig farmers also volunteered in the USDA Protein Packaging Center.

This program provides chronically hungry children with backpacks filled with non-perishable, nutritious, shelf-stable food to sustain them over weekends and school holidays. This donation from okPORK will allow the Regional Food Bank 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 that are harvested for the sticks.

Many of these animal donations come from Oklahoma 4-H and FFA members.

“We are so proud of the youth in 4-H and FFA across Oklahoma who work hard on their show projects and then donate them 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 RFB for their great work.”

Thanks to a matching challenge from APMEX.com, the Cresap Family Foundation and Chesapeake Energy Corporation, which matches every gift or donation received from Nov. 15 through Jan 15. dollar for dollar, okPORK’s $10,000 donation will have double the impact.

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“Feeding the world, especially hungry Oklahomans is important to Oklahoma pig farmers, especially around the holidays,” 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.”

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. That is why okPORK’s donation was so important.

Besides donating the $10,000 to the Regional Food Bank of Oklahoma, more than 20 okPORK board members and Oklahoma pig farmers volunteered their time in the USDA Protein Packaging Center to help measure and pack Canadian bacon to go to Oklahoma families in need. They sorted more than 2,080 pounds of meat, which would provide more than 1,730 meals for hungry Oklahomans.

“It was an honor to be able to assist the Oklahoma Pork Council by volunteering in the USDA Protein Packaging Center,” said Kynna Brooks, human esource generalist at The Maschhoffs.

“It means a lot for us as pig farmers to be able to produce the product and then volunteer and share it with our neighbors in Oklahoma.” •

okPORK Gives Donation and Volunteers with the Regional Food Bank of Oklahoma

Feeding Hope

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here are many people in Oklahoma’s pork industry that pursue excellence every day. Last year, okPORK began recognizing some of these individuals with the Excellence Award. This year okPORK recognized Jim Seward, recently retired from The Pork Group, and Curtis Creed with Smithfield with this award.

Jim Seward Seward is an alumni of NEO A&M College in Miami, Oklahoma and Oklahoma State University in Stillwater, Oklahoma. He began working for Tyson on May 23, 1977, and retired on June 1, 2019, after more than 42 years of service and loyalty to The Pork Group.

During his time with Tyson and The Pork Group, Seward was involved in sow, nursery and finishing operations in Arkansas, Alabama, North Carolina, Oklahoma and spent time in the Philippines establishing farms and training communities on how to raise pigs.

Today Seward is happily enjoying his retirement and enjoys spending time with his wife and kids.

“Pigs have been a part of our family my whole life,” Seward said. “I had my first show pig when I was seven-years-old.”

Clayton Bailey, system improvement manager and sow nutrition lead at Tyson, said Seward is one of the hardest working individuals he knows.

“The numerous leadership positions that Jim has assumed over his 42-year career have given Jim the experience and swine management skills that few posses,” Bailey said. “He has a tireless work ethic and has demonstrated the ability to lead both farm managers and contract producers to be successful.”

Seward said he was shocked and surprised to hear about his peers nominating him for the okPORK Excellence Award.

“I felt quite honored when I heard the news at my retirement party,” Seward said. “There are a lot of people in this industry and I know some who have received this award in the past. I hope I can live up to what they did.”

Jim has been an enthusiastic and highly engaged member of the community. He has volunteered many hours of his time and energy working on projects that would support local schools

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and churches. He has been actively involved in the Arkansas Pork Council serving as both a board member and president, as well as serving on various committees for the National Pork Board. He has always been the first to lend a hand (or a grill) to any fundraiser or charity event being held.

Curtis Creed Creed began his career in the hog industry in 1997 as a contract truck driver. He hauled feeder pigs from Lonestar Nursery, a contract farm of Murphy Family Farms, now known as Smithfield. He would load feeder pigs on a Monday morning and haul them to a finisher in South Dakota, come home, wash the truck then load the next barn on Thursday and make the haul again.

In his time with Smithfield, Creed is responsible for scheduling cull loads, wean movements, feeder movements, market loads, mortality removal and the day to day washing and baking schedules at the High Plains Truck Wash in Laverne, Oklahoma. In 2010, Smithfield built a baker at the truck wash. All commercial trucks are washed and then baked prior to hauling new loads where Creed has been the primary operator. This innovative process of cleaning the trucks with heat, overseen by Creed, has improved health outcomes for Smithfield’s pigs significantly.

“I have enjoyed all of my time here at Smithfield,” Creed said. “It has been a great journey to serve the swine industry and I love my job.”

Cathy Vaughan, safety coordinator at Smithfield, said Creed has great relationships and respect from all of his co-workers and the contract drivers.

“Every one of those trucks is washed and baked at the High Plains Truck wash under Curtis’s direction and watchful eye,” Vaughan said. “1 million wean pigs come out of Oklahoma annually and Curtis is an integral part of that process.”

Creed said he was both happy and emotional when he heard about his nomination for the okPORK Excellence Award.

“I really don’t know if I deserve it, but it is a huge honor,” he said. “I am proud to represent Smithfield Foods with this award.” •

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Bacon & Bourbon Brings Lots of Flavor and an Amazing View Photos and story by Makala Navarro

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he 49th floor of the Devon tower holds a breathtaking view of Oklahoma City, and on November 8, it also held the annual Bacon and Bourbon dinner at VAST. Chef Paul Langer prepared five decadent courses to accompany five perfectly paired bourbons from Republic Distributing. As always, the pairings at this year’s Bacon and Bourbon left patrons eagerly anticipating the flavors the next course had to offer.

This year, the sold out event was headlined by cassoulet with house garlic sausage, onion marmalade and bacon gremolata. The course was paired with LOW GAP 2-year-old Rye. The whiskey features a scent of vanilla and dried apricot and the lightness of the whiskey was a perfect opener for the evening.

The second course featured a delicious bacon and goat cheese panna cotta with arugula, molasses orange vinaigrette, smoked pecan, and pickled onion. The course was paired with LOW GAP Clear Rye, a smooth and rich flavor with a full body.

The third course was a stunning main course with a reverse smoked pork tenderloin with kale, sweet potato gratin and

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vanilla bacon jus. The hearty course was paired with LOW GAP Bourbon, which has an aroma of oak and honeydew with notes of vanilla, wood spice and earthy grain.

The fourth course featured a unique date and bacon tart with Lovera’s smoked caciocavera. This tart was paired with LOW GAP’s 4-year-old Bavarian Wheat. The whiskey showcases a rich palate with vanilla, cedar and baking spice.

The final course rounded out a fantastic evening with a delicious dessert of bacon honeycomb toffee. The sweet and savory toffee was paired wonderfully with AMADOR double barrel bourbon. The bourbon presents a sharp, bold finish, with notes of vanilla, cinnamon and saffron.

This year’s Bacon and Bourbon featured excellent and unique pork dishes paired perfectly with excellent whiskeys and bourbon. There wasn’t a single course where exclamations of good flavor couldn’t be heard.

At okPORK, we know this will continue to be a hit year after year and hope that next year is bigger and better! •

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Support okPORK in 2020 okPORK has a wide range of ways for you to get involved in our events and support Oklahoma’s pig farmers. This support is a great way for allied industry members to reach okPORK members. It’s also critical to okPORK’s non-checkoff revenue – the revenue we use to conduct legislative support and any activities that the Pork Checkoff revenue is not eligible for.

We have yearly sponsorship at the Platinum, Gold, Silver and Bronze levels. This will allow your company to be involved in okPORK’s largest events of the year.

We also have many events each year that need sponsorship including Oklahoma Pork Congress, okPORK Open Golf Tournament and Bacon & Bourbon. You can find a full list of events and sponsorship opportunities at www.okpork.org/supportokpork.

It’s important to okPORK staff and board to recognize our sponsors’ generosity. We work hard to let our membership know who supports them through yearly sponsorships.

We hope you’ll B:3.875"take a moment to head over to www.okpork.org/supportokpork and take a look at our T:3.625"sponsorship opportunities.

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Thank you for being a sponsor!

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