okPORK PAGES Summer 2015

okPORK PAGES official magazine of the Oklahoma Pork Council | www.okpork.org

Volume 19 | Issue 2 | Summer 2015

Generations of Leadership & Livestock

Oklahoma Youth Expo Celebrates 100 Years!

CONTENTS

6

From Farm to Capitol okPORK Board members Dottie King and Tina Falcon joined Executive Director Roy Lee Lindsey for the Legislative Action Conference. Find out what key issues they discussed with Legislators.

8

Ready to Roll

Twelve FFA students and one FFA educator have been selected to attend Youth Leadership Camp on June 15-19. Learn a bit about these high-achievers and what they expect to learn from camp.

14

OALP Update Kristin Alsup’s journey with the Oklahoma Agriculture Leadership Program continues.

Find out more about her visits to Pennsylvania, Washington D.C., and a session right here in OKC.

16

OYE Celebrates 100 Years

Generations of Oklahoma agricultural families have exhibited livestock at the Oklahoma Youth Expo.

Learn more about the legacy of this event and how okPORK has supported youth through OYE.

19

Pigs People Planet

The National Pork Board has launched a new strategic plan outlining how the pork industry plans to remain sustainable in this changing world. Read all the goals and tactics of the plan.

2 • Oklahoma Pork Council

Summer 2015

Summer 2015 Volume 19 • Issue 2 BOARD OF DIRECTORS OFFICERS President | Keith Reiner, Enid President Elect |Cathy Vaughan, Rosston Vice President | Robbie Woods, Enid Treasurer | Phil Olipahnt, El Reno BOARD MEMBERS Darren Appleton, Enid Tina Falcon, Tecumseh Dottie King, Calvin Bert Luthi, Sharon Joe Popplewell, Stillwater Chris Wallis, Allen EX OFFICIO Dr. Scott Carter, Stillwater Wathina Luthi, Gage Brett Ramsey, Jones Rob Richard, Stillwater STAFF Executive Director Roy Lee Lindsey, Jr. • rllindsey@okpork.org Office Manager Donna Jackson • djackson@okpork.org Communications Specialist Kristin Alsup • kalsup@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

Oklahoma

Pork Open G O LF TO U R N AME N T August 7, 2015 Turkey Creek Golf Course • Hennessey, Okla.

8 a.m. registration • 9 a.m. shot-gun start Lunch provided Team registration = $400 • Tee-box sponsorship = $200 For more information contact Lloyd Hawkins 405-232-3781 • lhawkins@okpork.org Register online at www.okpork.org

WEBSITE www.okpork.org ON THE COVER A FFA student exhibits her swine project at the Oklahoma Youth Expo Swine Show. This year marked the 100th Anniversary of the OYE. Photo by Ashton Lierle 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. okPORK PAGES is the official publication of the Oklahoma Pork Council and is published four times per year in March, June, September and December by the Oklahoma Pork Council.

All Pork Pages inquiries should be directed to the okPORK office or communications@okpork.org Writer Kristin Alsup Designer Nikki Snider Editor Donna Jackson

Stay Connected : search okpork •3

FROM THE EXECUTIVE DIRECTOR | ROY LEE LINDSEY, JR.

Let’s Throw Some Pork on the Grill!!

I’m not sure it’s really fair to say grilling season has started in Oklahoma.

When does grilling really end in Oklahoma? Most years we are blessed to be able to fire up the grill any time throughout the year. The same can’t always be said for our friends in the northern parts of the country. Since we’ve entered the time of year when grilling is at the forefront all across the country, I wanted to share a few thoughts and tips with you as you start thinking about your next cookout.

Retail pork prices are coming down off last year’s record highs and that makes pork a great value in your meat case. Whether you like chops, ribs, roasts, or even burgers, you can find great deals on pork at your local retailer.

The most important tip is DON’T OVER COOK your pork. No one likes meat that has been charred until it looks and tastes like the charcoal briquettes in your grill. The easiest way to make sure you’re not overcooking your pork is to use a meat thermometer. You can find a meat thermometer at your local grocery store. You’re looking for 145 degrees internal temperature and then allow your pork to rest for three minutes before you serve it. The rest will allow the juices to redistribute throughout the meat and give you much greater flavor.

Pork cooked to 145 degrees and then allowed to rest will be medium rare to medium and will still have a little pink in the center. The juices will run 4 • Oklahoma Pork Council

clear when you cut into the meat.

Another tip is to cook your chops like you would a steak. If you like medium rare steaks, you can cook your pork the same way. You’ll also find familiar names on most pork chops today like ribeye chop and porterhouse chop. Thinking about cooking a chop like you would a steak can be an easy way to gain confidence in your grilling.

One last thought on getting perfectly grilled pork is to pull it off the fire a little bit early and let it rest. If you cut into the pork and see it needs more time on the grill, you can always put it back on the grill and cook it a little bit more. You can’t uncook a chop. Once you’ve over cooked it, there is no fix. My dad taught me at a young age to pull my pork chops off the fire early. This is a great way to learn exactly how long your grill takes to make the perfect chops.

Experiment with the flavors you love. Pork is an extremely versatile meat and can be used with almost any seasoning and flavors. Here a couple of simple recipes for any pork lover.

America’s favorite pork chop is nothing more than chops marinated in Italian salad dressing. Put the chops in a plastic bag and cover them with Italian salad dressing. Let them soak 20-30 minutes and then put them on the grill.

The oil in the dressing may cause some flare-ups on the grill, but those are easy to manage and the chops will have great flavor.

Make a glaze or dipping sauce. My favorite pork dipping sauce or glaze is way too simple. Find some apricot preserves and mix in some mustard.

You’ll get an apricot mustard dipping sauce that is great with pork. Add more apricot if you want it to be sweeter or more mustard if you like less sweet. If you’re looking for spicy, add a touch of hot sauce. The bottom line here is that your favorite flavors are likely to go great with pork. Experimenting with flavors also is a great conversation starter with your friends. While they are watching you grill, you can tell them continued on page 27

FROM THE PRESIDENT | KEITH REINER

Hello! Let me tell you my story Please allow me to introduce myself, my name is Keith Reiner. I work for Roberts Ranch of Oklahoma. I serve as the Maintenance and Project Manager in addition to whatever else I’m told to do.

I’ve been with Roberts Ranch since June of 2003, which was also when I was introduced to the pork industry. I’ve served on the okPORK Board of Directors for three years now and I truly love working with all the different aspects of the Board. I most enjoy the community outreach activities, representing the best interests of pig farmers in Oklahoma and providing a different point of view, since I am a city boy at heart.

Where I come from I was born in Pittsburgh, Pennsylvania. I attended school and joined the Navy at the ripe old age of 18.

Twenty-one years later I retired from the Navy and woke up in Enid, Okla.

I had an enlightened journey getting to this point in my life. When I retired from the Navy in May of 2001, I moved to Enid. I bounced around trying to find a job that fit. It is not easy to transition from active duty to civilian life – it is a roller coaster and you just come to a quick halt at the end of the ride. All you want is to be back on the ride.

I tried a few things, but none were right for me. On Friday June 7, 2002, I was offered a job. It was with a company called Raytheon working for the Saudi

Arabian Air Force. If I accepted, I would return overseas. I had spent 15 of the last 21 years of my life overseas.

Entering the pig farming world Right before I retired, I had applied for a job with the Hanor Company as a maintenance supervisor. For some reason (I still don’t know why) I wasn’t selected for the job.

Fast forward to retirement and the job offer – by this time, one year had passed. I had decided to go back overseas, only there was one catch, I had this wonderful girlfriend (my now wife Stephanie) who I didn’t want to leave and at the time she at least pretended she wanted me to stick around.

Stephanie and I talked. The money and opportunity with Raytheon was too good. I verbally accepted the position with them. All weekend though I pondered what I really needed to do. My contract was due to arrive on Tuesday for me to sign and I was still doubting my decision.

Sunday Morning I read the Enid newspaper and just one more time went though the Classifieds, just in case there is a job, anything to keep me here. Low and behold… there it was… the Hanor Company was looking for a maintenance supervisor.

I just looked at it, I couldn’t believe it. An entire year later, two days before I was due to sign my contract, there it was. My next thought was, “Well they

didn’t want me before what makes me think they do now.”

Monday morning I called Tom Layne and said,”Tom this is Keith Reiner, I saw that you have a position to fill?” There was a pause and his exact words were, “I told Jeff to hire you the first time.”

We laughed and I asked if I could reapply for the job, he said, “Nope, when can you start?”

That was 13 years ago. I knew nothing about the pork industry – absolutely nothing. I was a m60 and 50cal gunner on a Naval vessel and I worked on aircraft armament and weapons systems. I had a degree in statistical analysis and the last four years of my Navy career was spent working in the manpower management field as an analyst. However, I just knew this job was for me. The company took a chance on me and I still hope they feel it was worth it.

I had never heard of FFA before moving to Enid and there wasn’t a county fair where I grew up. However, I do feel this has been the best and most interesting part of my life. I love my job and the company for which I work.

I am solidly into my second career and have the support of my wonderful wife Stephanie and my loving family – my son Tyler and my three daughters, Daniel, Morgan and Sadee. I am also blessed with four granddaughters – continued on page 27

•5

From Farm to Capitol okPORK Representatives Visit Washington D.C.

T

wo okPORK Board of Directors members, Tina Falcon and Dottie King, traveled with okPORK Executive Director Roy Lee Lindsey to Washington D.C. April 14-16 to the Legislative Action Conference organized by the National Pork Producers Council.

These two farmers took the opportunity granted to all American citizens to discuss their concerns with their elected representatives. The topics of discussion are not only important to farmers but to the food system itself – the food system which provides safe and abundant food to anyone.

“Dottie, Tina and I made the trip to D.C. on April 14-16 to represent okPORK during the NPPC Legislative Action Conference,” Lindsey said. “We had the opportunity to briefly meet with Senator Lankford and Congressman Lucas. We had a little more time with Congressmen Mullin and Bridenstine.

We also met with staff for Senator Inhofe and Congressmen Russell and Cole.”

Talking with the legislators and getting to know them is part of what the trip is all about. Building relationships between our farms, farmers and

6 • Oklahoma Pork Council

lawmakers is no insignificant task.

“I enjoyed meeting them all but really enjoyed the visit with Congressman Mullen,” Falcon said. ”He was telling us all about life in D.C. and back home in Oklahoma. He talked about balancing his life between the two places, his five kids and everything else.

He has twins just like me so it was nice to have something in common.”

Each of the people who attend the conference learn about the farming issues our legislators are facing on the Hill. The topics range from transportation to antibiotics regulation and from trade to the Dietary Guidelines.

“Items on our list included expressing our support for Trade Promotion Authority, the Trans Pacific Partnership and reauthorization of the Mandatory Price Reporting system,” Lindsey said. “Also expressing our concerns about the Waters of the US rule from EPA and encouraging Congress to find a solution for the Country of Origin Labeling issue. COOL has been found to be in violation of our trade agreements with Mexico and Canada twice and we

are waiting on a third and final ruling from the World Trade Organization.”

Falcon and King also jumped at the opportunity to visit the wonders of the nation’s Capital while in the area. Spending time on the moonlit monument tour seeing the Lincoln, Vietnam, Korean, Iwo Jima, Rosevelt, King, and Washington Monuments provided a sense of history and remembrance. In addition, the two were able to see the National Archives, the Jefferson Memorial, Arlington National Cemetery, and two Smithsonian Museums.

Visiting the history of the Capitol helps provide understanding about how our nation grew to be what it is today.

King and Falcon were also nearby when a different kind of history was made.

“We were there when that man landed his gyro-copter at the Capitol,” King said. “Tina and I were in a taxi as police were going crazy everywhere and we were nearly t-boned by a police car. I’m still deaf in my right ear thanks to Tina’s shrieks when she saw the cop about to hit us.” •

Legislative Reception “S

econd verse, same as the first…”

When something isn’t broken, there is no reason to fix it, right? Well, it is when you are talking about the okPORK legislative reception. For the second year in a row okPORK joined with the Oklahoma Beverage Association and the Beer Distributors of Oklahoma in a delicious celebration.

The combined associations share a similar desire to get to know the people involved in the Oklahoma State Legislature and in return hope they will get to know the people in the associations as well.

To accomplish the mission of getting to know each other better a party was scheduled for March 25, at the Oklahoma City Golf and Country Club for 5:30 p.m. People began to show up from each of the associations early and gathered about in groups to introduce one another to the others they knew.

The food was put on the buffet tables and the bars were stocked with all of the libations needed for the reception.

As the Legislators, their families and staff began to arrive, everywhere one looked you could see people smiling and everyone seemed to be enjoying themselves. So, naturally the problems began to arise.

If one looked outside, the Oklahoma sky started to slide closer to the “scary storm look” and suddenly the metro’s

story by Kristin Alsup photos by Nikki Snider

tornado sirens began to sound. With only a few warning flickers the power went out. The band was silenced and everyone stared into the darkness.

The club staff began inviting all of the guests into the basement; the kitchen and bar staff continued serving food and drinks. In every direction you could see the flashlights from cell phones being used to maneuver through the rooms.

Cries of “Let’s go hide in the wine cellar” and “the power should go out every year, It’s more fun” filled the room. Most of the crowd gathered in the basement. In hushed voices the news of the storm and its path spread. It wasn’t long before the all-clear was given and people returned to the main floor.

Without the power, the party was over – however people lingered checking on each other, loved ones and friends, and making sure the storm was over.

When it was all over okPORK Executive Director, Roy Lee Lindsey said, “Attendance by legislators and members of the three associations was outstanding. Combine that with the great atmosphere at the OKC Golf and Country Club, add in the excitement of a tornado warning which forced all our guests and the club staff into the basement, and you have an event legislators will remember for years.”

One can hope everyone remembers the event and attends again in 2016 – everyone that is, except the storm. •

•7

Ready to Roll!

Meet the okPORK Youth Leadership Camp participants in Class IV. They are excited, they are passionate and they are ready to spend a week learning about how pigs become pork.

Paige Dearrington Sapulpa, Okla. – Senior

Paige has been involved in both 4-H and FFA. She is both a leader and member of many committees with her FFA chapter. She plans to breed a litter of purebred Chesters this year and has shown at both the Oklahoma Youth Expo and at the Tulsa State Fair. Beyond her interest in pigs she is also involved with both shooting sports and archery. “The time I spent at the Sapulpa Equine hospital opened my eyes to all the aspects of the Equine world, and I believe that attending the okPORK Youth Leadership Camp will do the same for me in the swine industry.”

Braden Egger

McCloud, Okla. – Senior A four-year member of FFA, Braden has been involved with showing pigs the entire time. In addition to showing he has also bred a sow and taken care of piglets. His experience in FFA is more than showing, he is a member of the quiz bowl team, the farmhand Olympic team and the land judging team. “Being a part of the leadership camp would allow me to offer more information to my fellow FFA and 4-H members they otherwise may not have access to.”

Zachary Guy Meeker – Junior

Involved with both 4-H and FFA, Zachary has been involved with showing pigs since 2009. He started simply showing and as he got older he chose to begin to raise piglets from his own sow. In addition he was a part of the livestock judging team and quiz bowl team. He also participated in shooting sports and speech competitions. “It would be nice to meet 11 other people who have a love for the swine industry and hope to be a part of it for the rest of their lives.”

Piper Merritt Owasso – Senior

Chapter president this year, Piper may not have always gone to school with an FFA Chapter, but she jumped in with both feet when she got the opportunity. Involved in public speaking, alumni camp, parliamentary procedure and quiz bowl, she doesn’t stay sill long. “I was a student at the sixth largest school in the state of Oklahoma. My daily surroundings consisted of concrete cul-de-sacs, fast food chains and packed school hallways. Four years later, I have a basic understanding of the agricultural industry and its role in feeding our nation and the world.”

8 • Oklahoma Pork Council

Jaclyn McCormick Ponca City – Senior

A member of both 4-H and FFA, Jaclyn has been a very active young lady. During the last nine years she has held 21 different offices in 4-H. She is also running for her local FFA Chapter secretary this year. Showing pigs, lambs and livestock judging, she loves to be a part of the livestock industry. “I think it would be very interesting to follow the path from farm to table within the pork industry as well as participate in the activities to build my leadership skills.”

Katelyn Pierce Woodward – Junior

Katelyn enjoys showing, but she also works hard at it which was proven by a Grand Champion at her local livestock show. She also is a member of a top-ten livestock judging team at the Northwest District Livestock Show and at the AFR Oklahoma State Fair Livestock Judging Contest. “I am a firm believer in learning something new every day to become a better person through each life lesson.”

Rhett Pursley

Locust Grove – Junior Rhett is a fan of livestock. While active in both 4-H and FFA he has been involved with livestock and horse judging as well as raising pigs for exhibition. His farrowing house at home boasts room for eight sows at a time. He served as reporter to both his local FFA chapter and his local 4-H Club. “I was truly amazed when I saw scientists from Korea, inventors form Australia and commercial farmers from Illinois. World Pork Expo wasn’t just a hog show, it was a gathering of ideas and innovations.”

Cory Roe

Shawnee – Senior In his four years of FFA there is no doubt that Cory joined teams. He has been a member of the Livestock, Dairy, Land, Meat and Cattle Judging Teams. In addition, showing didn’t settle on one specific purebred animal – he’s had experience with crosses as well as purebred Yorkshires and a Poland China. “I am confident attending this camp will give me the more detailed insight I’ve been looking for and will help me to see the industry from a point of view other than my own.”

Nicole Stevens Yukon – Junior

After six years in 4-H and 3 years in FFA there are still goals in Nicole’s show career.

Showing anywhere from two to nine pigs in a season, one wouldn’t expect much time to be spent doing anything else. However, this young lady has been a part of events held in both groups and was the Oklahoma State Agriscience Proficiency winner.

“I now have younger students who look up to me and it is my responsibility to pass my experiences down to them. That is what makes the ag industry what it is, passing down experiences and the knowledge that follows.”

•9

Maverick Williams Walters – Junior

A younger brother of a Class II Youth Leadership Camp participant, Maverick has no problem marking himself as different from his brother. While Livestock Judging, public speaking and Alumni Camp are part of his life, his purebred durocs never fall to the background. He is also interested in pursuing education in the culinary arts. “To see the whole picture put together from production through harvesting and processing on to the retail meat case will help me understand the pork industry.”

Amber Wright

Rush Springs – College Freshman With an equal five years each of FFA and 4-H participation Amber knows how to get involved. She served as Reporter for both FFA and 4-H and served as the FFA chapter vice-president for two years. She has had as many as 12 sows to farrow and breeds both purebred and crossbred pigs. “I hope to have a career within the swine industry.

I first set a goal to become an ag teacher, but have found I wish to be more directly involved with the industry.”

Jessica Young Tecumseh – Junior

Public speaking, judging, creed speaking and community service projects keep Jessica very busy. However, she took the chance and raised a couple of litters of piglets as well. Showing also helped her gain confidence and enthusiasm for the agricultural industries. “Every year I learn more and more about pigs and I want to continue to gain knowledge and dig further into the industry.”

10 • Oklahoma Pork Council

Industry Profiles Popplewell Honored by OSU Animal Science Department He’s no newcomer to okPORK, in fact he’s been helpful in tons of situations - from Youth Leadership Camp speaker to counter help at the Pork Chop Shop. Elected at the 2015 Oklahoma Pork Congress, Joe Popplewell rejoins the okPORK Board of Directors until 2018. He previously served on the Board from 2001-2006 and was president in 2003 and 2006.

He was recently honored by the Animal Science Department at Oklahoma State University as one of two 2015 Graduate of Distinction Award winners. This is no insignificant honor and has been awarded to people such as former okPORK lobbyist Clem McSpadden, former Texas Farms Director of Operations Don Clift, and

okPORK Hall of Fame recipients Paul Hitch and Tom Gilliam.

According to the Animal Science department the award is presented annually. It was first given out in 1949 and recognizes graduates “with a B.S. in Animal Science from Oklahoma State University who have compiled outstanding records of achievement and service, particularly in the field of Animal Agriculture.”

Popplewell graduated from O.S.U. with both his bachelor’s and master’s degrees. In 1993 he began working for PIC, an international swine genetics company. He worked in North Carolina before returning to Oklahoma to work in the panhandle. He kept moving toward the center of the state when he began

working in Hennessey and then he took a job with Seaboard Foods in 2000.

He has been a tireless spokesperson for agriculture and the pork industry in particular through his time as an Operation Main Street speaker. He also continues to return to his college home to help often.

During their 25 year marriage, Joe and his wife Susie have been blessed with three children. They have two daughters, Emily, 25, and Karly, 22, as well as one son named Quinn, 15. The couple currently lives in Stillwater.

We are excited to welcome Popplewell back theboard and look forward to all of the excitement during the next three years. •

OSU Student Receives National Pork Scholarship The Pork Checkoff has awarded 21 scholarships to college students around the United States as part of its strategy to develop the pork industry’s human capital for the future. Recipients were selected based on scholastic merit, leadership activities, involvement in the pork production industry and future plans for a career in pork production.

“Developing the next generation of leaders in the pork industry is one of the top issues that the Pork Checkoff has identified as being critical for the industry’s future. Finding new leaders also is part of our strategic plan,” said Dale Norton, president of the National Pork Board and a pork producer from Bronson, Mich. “Our ongoing goal is to help ensure that there is a sustainable source of new leaders ready to take on the industry’s charge of producing a safe, wholesome food product in a socially responsible way.”

The 21 student recipients, who hail from 15 states and 15 universities, are majoring in nine swine-related fields.

This year’s top candidate was Kaylen Baker who will receive $5,000.

Baker is a junior at Oklahoma State University, is from Yukon, Okla., and is majoring in animal science and agriculture economics and business. She plans to continue her academic career by pursuing a Master’s of Science degree in animal welfare.

“To remain competitive on the global stage, a skilled workforce and strong leadership are essential,” Norton said. “We need young leaders to look at pork not just as a food choice, but as a career. The issues the next generation will face will be substantially different from those we are currently facing. Pork producers will need strong leadership in order to produce pork in a manner that is good for people, pigs and the planet. • • 11

12 • Oklahoma Pork Council

Pork Congress Recap: There are many conditions in this world with which okPORK members must battle. In addition, each year for the annual okPORK Congress there are many such as travel, vehicle issues, biosecurity measures beyond the struggles of the everyday life. However, on Friday, Feb. 27, those who were able to fight off the ever-changing weather conditions – this time in its white, powdery frozen form – attended the meeting in Norman, Okla.

The day went as planned, except for the snow, and the educational programs, meetings and celebrations provided a fulfilling day to those in attendance. New okPORK Board of Directors members were elected and others said goodbye to being a part of the governing body. Dottie King gave up her gavel as president to Keith Reiner and a new year was ushered in.

At the end of the day there was once again a live auction to raise money for okPORK and the desirable items were still well sought after.

If you were in attendance you know it was a beautiful day in a new venue. If you missed it, we hope it won’t happen again, we can’t wait for you to join us in 2016.

Thank You Associate Members! okPORK is proud to include each the Blue & Gold Sausage, Big Dutchman and DNA Genetics as Associate Members. Each one brings a different perspective to the Oklahoma Pork Council and helps our organization to continue to be a dynamic and active one.

If you are interested in supporting Oklahoma’s pork producers with an okPORK associate membership, call (405)232-3781 or visit www.okpork.org.

• 13

Trudging through the snow

learnin

about my

by Kristin Alsup

O

ne person should not constantly be as blessed as I am. It should be some sort of sin. I have been perpetually excited about the experiences I am offered as part of Class XVII, however, the Pennsylvania and DC trip had me shaking with excitement as we arrived at the airport.

I was slightly nervous about the trip. Class XVII hadn’t spent this many days together and away from home.

I was most worried our energy and dynamic would fail and cracks would become apparent in our group. In the end, while I feel like some divisions were made, it wasn’t a bad experience.

During the week there were so many experiences that touched me, made me reevaluate myself, made me sad, made me proud or simply made me stand still in wonder. There were so many instances when I found someone else standing beside me, mouth hanging open, staring at a piece of history.

However, I want to talk about two specific events during the trip and what they meant to me.

Pennsylvania The first experience I’ll share was the trip to Gettysburg. When we arrived in Gettysburg we immediately had dinner at a wonderful old home/ restaurant and it set the tone for being in the historic town. For me, I was looking at one of the most exciting parts of the trip. I was so excited to see the history of the place.

Sneaking into the National Soldiers Cemetery with more than half of the group was an interesting moment.

I found us bonding, laughing and learning at the same time. To get over the wall I had to rely physically on other 14 • Oklahoma Pork Council

members of the group.

Relying on others is always a difficult task for me, but I found in this moment I just jumped up and took the help without wasting a single moment. When I looked back on this I almost stopped breathing. It was so unlike me.

I am so glad I went to the cemetery at night. First – no one could see my face as I scanned the reasons why I can simply leap into trusting the people in this group and therefore didn’t have to explain it. Second – I felt that the quiet of the night on the cemetery somehow showed some sort of heightened respect and peace I’m not sure I would have found during the day.

So, when we woke up on Sunday morning to find several inches of snow as far as the eye could see – my panic mode was on full tilt. The battlefield was closed and one of my trip highlights was lost. It was at this moment when I realized I wasn’t disappointed. The opportunity to tour the heritage center, drive by the battlefield and discuss with my group was fulfilling enough and I realized thatwas the focus of the trip.

Washington D.C. When you rush through the trip to Tuesday morning you will find the second highlight of my trip. On Tuesday morning we woke up early, got dressed and jumped on the metro to the Capitol. We spent the morning

listening to the messages our Legislators had to share with us. While I am not the most political minded person among our group, I am most definitely not the least. I knew a little about each of the Legislators and I enjoyed seeing them in person while they talked.

I was as excited to meet the staff for the Legislators as I was the Legislators themselves. Each of the staff was well versed in the opinions of their boss and were willing to share those with us.

In the end – the two takeaway points I learned most about myself had more to do with me as a member of Class XVII than it does about any of the pieces of the trip itself. I was excited, awestruck, humbled and exhausted by each of the stops – but what I learned most was that I trust these people.

These members of Class XVII have my unwavering trust. In matters of my physical health, the leadership of my state, as stewards of their piece of the

ng

yself

agricultural pie – I trust these people. I know I can defer to their knowledge about something and trust they will do everything they can to see it taken care of properly.

The other thing I learned is drive. I am driven by the heights Oklahomans can achieve. I am driven by the fulfillment of goals, the accomplishments and the friendships we can have. Speaking with our delegation helped me understand what each person’s job was a little better and understand more about the goals each person sets, while they are different, help us change the world as a group.

Oklahoma City The seventh seminar took place in Oklahoma City. This trip took Class XVII to the State Capitol, the Oklahoma Association of Electric Coops, Lopez Foods and the Oklahoma Department of Agriculture, Food and Forestry among many other things.

While I live in Oklahoma City and get the opportunity to experience many of the things on our agenda from time to time – there is one thing this trip supplied me with I will share.

After years of wondering what the inside of the Producers Cooperative Oil Mill. You know the one – you pass it in Oklahoma City as you drive past downtown on I-40. It’s big, it’s shaped oddly and while you know it has something to do with ag – you aren’t quite sure what’s inside.

Now I have seen it! From taking the last of the cotton off of the seeds to showing us what the oil looks like in the end I have seen the process. In addition, I also almost fell down while checking out a giant pile of canola seeds.

There were many other experiences worth talking about during these two trips and I am happy to talk about them any time.

In fact, I would rather share what I have learned than almost anything else, so really, give me a shout any time.

Once again. I am beyond blessed and thankful for each and every moment we spent on this trip. I learned more about myself and my fellow Class XVII members and there is not a single moment I would trade.• • 15

Generations of Lead F

or most high school students, spring break is spent vacationing or relaxing at home. For livestock exhibitors in Oklahoma, spring break means one thing — many days at the Oklahoma Youth Expo!

“My spring break has been spent at OYE for the past 10 years,” said Logan Cox, a Spiro High School senior. “My family has always considered OYE our spring break, our vacation.”

According to OYE, the event is the largest youth event in Oklahoma. More than 7,000 exhibitors from all 77 counties in the state compete at the 10-day event.

“This is a special year for the event,” Cox said. “This year marks the 100-year anniversary for the show.”

The show began as the Oklahoma City Fat Stock Show, and remained under that title for almost 60 years, according to OYE. The event became part of the Oklahoma Spring Fair in 1994, and in 2001 became known as the Oklahoma Youth Expo.

Rick Maloney, former assistant agriculture commissioner for the Oklahoma Department of Agriculture, Food and Forestry, said his family always has enjoyed coming to OYE. 16 • Oklahoma Pork Council

Three generations of his family have exhibited at the event, he said.

“Over the years, one of the things that hasn’t changed is the best of the best livestock from all 77 counties are exhibited at this event,” Maloney said.

Tom Gilliam, from Newcastle, Okla., also had children involved with the program and now has grandchildren exhibiting barrows at OYE, he said.

“The most important part of the show program is raising kids the right way,” Gilliam said.

OYE was expected to be even bigger and better this year to celebrate the 100th anniversary, Cox said. The sponsorships have increased and the OYE staff worked hard to make this year’s event record-breaking in many different aspects, she added.

Former member of the Oklahoma House of Representatives Dale DeWitt said the amount of support the show has keeps increasing year after year.

“The main thing I have seen change in the past few years is the amount of money raised and given back to the youth exhibitors,” DeWitt said.

According to OYE, the program gained enough sponsorship funds to

give back more than $300,000 in the form of scholarships and award more than $1 million in premiums. The organization provided 211 exhibitors with a spot in this year’s OYE Sale of Champions.

The sponsors of this event and other 4-H, and FFA, related events do so because they want these young people to work for them one day, Maloney said.

He said he has no doubt in his mind some of the best young people in this state can be found at OYE and other 4-H and FFA events.

One thing added to the expo that seems to be beneficial is the Oklahoma Agriculture Leadership Encounter, Maloney said.

According to Oklahoma State University, 12 students were chosen to represent the university as well as OYE. In this twelfth year of the program, the group has traveled around the state and visited numerous agricultural operations, said Bailey Buck, a member of the 2015 OALE class.

“This experience has opened my eyes to all of the opportunities in our state and allowed me to make many connections I otherwise would have never made,” Buck said.

Photos and Story by Ashton Lierle

dership & Livestock The group will finish up their class by traveling to Washington, D.C., in April followed by a trip to New Zealand this summer, Buck said.

The youth livestock exhibitors in Oklahoma are fortunate to have great leaders for this event, Gilliam said. The show is being managed by some of the best leaders in the state he added and they make it successful,.

“Since Justin Whitefield started the Oklahoma Youth Expo in 2001, it has just exploded,” DeWitt said. “It just blows your mind every year, the number of people who attend the expo.”

Maloney said another part of the event the organizers have incorporated is a breeding livestock show for all of the species exhibited.

“By adding the breeding animal shows and sales, a value has been placed on the animals, which helps to show their quality,” Maloney said. “Adding female breeding animals to the event created many more opportunities for the expo and the exhibitors.”

OYE supporters all agreed this organization can be life changing for numerous young people in Oklahoma.

“Programs like this one teach

young people the value of hard work,” Maloney said. “It shows kids hard work can lead to success, and if they aren’t successful it should show them they need to work harder.”

Cox considers the expo to be a family event. She said it is something she always has done with her family and some of their best family memories are from OYE. “My family and I raised all of my barrows that I exhibited at the expo this year,” Cox said. “That is something that is really special to us and reminds us that showing livestock is a family event.”

Since Cox is a senior, this was her last opportunity to attend the event as an exhibitor. She still plans to attend the event each year and hopes one day she will have a career allowing her or her company to be an OYE sponsor, she said.

“I want to give back to this organization since they have given me so many opportunities the past 10 years,” Cox said.

As for Gilliam, he said he enjoys coming to OYE every year to reconnect with all his industry friends and make new friends. He said he plans to continue to support this event. •

Top Barrows at the 2015 Oklahoma Youth Expo Sale of Champions Grand Champion Market Barrow Shown by Garrison Straka, Canadian County 4-H Sold for $50,500 Purchased by Tom and Reta Gilliam Family.

Res. Grand Champion Market Barrow Shown by Hunter McKinnon, Lone Grove FFA Sold for $25,500 Purchased by OK Pork Council, Byford Auto Group, Blue and Gold Sausage, and The Choctaw Nation of Oklahoma.

Bronze Medallion Market Barrow Shown by Kate Jackson, Mountain View-Gotebo 4-H Sold for $12,500 Purchased by CSTK Trailers, Touchstone Energy, and First Liberty Bank.

• 17

Red Dirt BBQ I

Enid Barbecue Festival Celebrates 10 years

f you’ve never seen a barbecue contest shut down the center of town in Enid, Okla., you haven’t been there during the Roberts Ranch Smoking Red Dirt Barbecue competition.

It is a fact of the event and one of which the coordinators are proud. The City of Enid planned electrical outlets in the downtown area to make sure competition teams could get electricity.

Since 2008 Roberts Ranch of Oklahoma has been the sponsor of the community event and contest sanctioned by the Kansas City Barbecue Society.

“They have embraced the entire event as an opportunity to get out in the community and educate the public on pork production,” the event’s coordinator Lynne Benkendorf said.

“In addition to handing out free pork sandwiches on Friday of the event, their staff are great ambassadors, they welcome teams as they arrive, help in all the details from planning to facilitating multiple activities during the event.”

This year was the 10th anniversary of the event and okPORK was proud to sponsor the Grand and Reserve Grand Champion trophy and awards.

The American Dream BBQ Team from Tecumseh, Okla., won the Grand Champion honors and Iowa’s Smoky D’s of Des Moines, Iowa, took home the Reserve Grand Champion title.

The People’s Choice competition was held Friday night and for the second year in a row Purple Voodoo BBQ of Enid, Okla. won the award decided by the community.

“We had three teams that have participated each year for ten years,” said Benkendorf. “Those teams were, Iron Wheel Cookers of Kingfisher Okla., Barry & Erica of Nash, Okla. and

18 • Oklahoma Pork Council

Wildcatters Q Crew of Enid, Okla. We also had 10 year judges and volunteers we were excited to recognize during the judges meetings.”

Up for grabs during the event was a contest among young ladies for the title of Little Miss Red Dirt. The pageant and the contestants raised $10,000 for the March of Dimes.

They weren’t the only ones at the Red Dirt BBQ Festival raising money for charity. The Enid Noon Ambucs raised $15,000 selling lunch on Saturday. All together the event raised more than $30,000 for charity.

To kick off dinner on Friday night, the Roberts Ranch folks pass out free pork burgers to anyone who shows up.

Have you ever heard of giving away 450 burgers in less than one half hour?

According to Tom Layne the Roberts Ranch Human Resource Manager that is exactly what happened.

“We sold out of 300 racks of ribs in less than an hour,” Benkendorf said.

“We served 750 people. I estimate between the people’s choice, the free Roberts Ranch burgers and the free dance lessons and jazz band in Convention Hall we had 1500 – 2000 in attendance Friday and Saturday probably another 1500 for lunch.”

Some might say the contestants who come to Enid are brave. It is scheduled as one of the earliest competitions each year and Oklahoma weather is never sure how to act in April.

“We’ve been known to have snow, sleet, hail, rain and high winds,” Benkendorf said. “We treat the teams like royalty because the teams have to endure all kinds of elements. Our goal is to make sure they are as comfortable as possible.” •

Pigs’ People & Planet

VISION Build CONSUMER TRUST Drive SUSTAINABLE PRODUCTION Grow CONSUMER DEMAND

By following the We Care principles – animal care, environment, food safety, public health and community – you and your employees can show the world how much we care. Learn more about how We Care at www.pork.org.

SM

okpork.org

©2015. Funded by America’s Pork Producers and the Pork Checkoff.

• 19

GOALS Build Consumer Trust Working collaboratively with food-chain partners, the National Pork Board will enhance consumer trust in modern pork production by promoting producer adoption of on-farm management practices that reflect our ethical principles and by sharing our commitment to continuous improvement with consumers and key stakeholders.

1. By 2020, producers accounting for 50 percent of U.S. pig production will annually report sustainability performance metrics to a National Pork Board-sponsored sustainability measurement and reporting system.

2. By 2020, the region- and production-weighted national average carbon footprint of the U.S. swine herd will be reduced 5 percent from a 2014 baseline of 2.87 lb. CO2e/lb. live weight of pigs at the farm gate.

3. By 2020, the region- and production-weighted national average water use of the U.S. swine herd will be reduced 5 percent from a 2014 baseline of 18.66 gallons/lb. live weight of pigs at the farm gate.

4. By 2020, the public health risk of prioritized foodborne pathogens in pork will be reduced from 2015 levels, with initial focus on achieving a reduction in the sero-prevalence of Toxoplasma gondii in sows (by 10 percent) and in market hogs (by 5 percent) and a reduction in the prevalence of Salmonella spp. in pork trimmings (by 10 percent).

5. By 2020, the National Pork Board will achieve a 2 percent improvement in overall animal well-being scores as compared with 2015 PQA PlusÂŽ Site Assessment data.

6. The National Pork Board will implement an Enterprise Risk Management System (ERMS) to prevent or mitigate the industry’s prioritized threats and capitalize on its opportunities.

7.

By 2020, the National Pork Board, in cooperation with food-chain partners, will continue to address public concerns related to animal care and health and will improve the perceptions of engaged consumers toward modern pork production by 10 percent, as measured by an annual tracking study.

20 • Oklahoma Pork Council

Drive Sustainable Production The National Pork Board will invest in research and producer education programs that enhance the productivity and sustainability of pork production and deliver benefits to producers, consumers and the community.

1. By 2020, the National Pork Board will develop, with key stakeholders, the identification and diagnostic tools, surveillance and mitigation strategies for the potential elimination of the top domestic swine diseases.

2. By 2020, the National Pork Board will deploy tools and programs to decrease the annual economic impact of PRRS by 20 percent, as adjusted for inflation and measured against the 2012 PRRS economic impact baseline study.

3. By 2020, the National Pork Board will build the capacity to detect and prepare for foreign, non-regulatory swine production diseases, to rapidly respond to non-regulatory and regulatory foreign animal diseases and to facilitate pork producer business continuity.

4. By 2020, the National Pork Board will expand participation in the worker safety benchmarking database from 27 percent to 50 percent of industry, with a long-term objective of reducing employee animal-handling injury rates by 15 percent.

5. Demonstrating a commitment to improving professionalism (doing the right things for the workforce and the animals workers care for), the National Pork Board will develop and deploy education and training resources that are utilized by 25 percent of the pork production industry and that serve as the basis of employee training and development programs.

6. By 2020, the National Pork Board will provide pork producers with research results, tools and information to improve the productivity of the U.S. swine herd as measured by the following and based on 2015 Industry Productivity Analysis: a. 10 percent decrease in pre-weaning and nursery mortality, b. 10 percent improvement in caloric efficiency in grow/finish feed efficiency and c. Improvement in sow lifetime productivity from 38 pigs per sow lifetime to 42 pigs per sow lifetime.

Goal: Grow Consumer Demand Working in concert with food-chain partners, the National Pork Board will grow domestic and international consumer demand by focusing on pork’s improved nutrition, quality and sustainability.

1. By 2020, increase pork’s US market share of total real per capita meat expenditures 1 percentage point as measured

by USDA retail price and disappearance data (2014 baseline data).

2. By 2020, increase pork exports through access to new markets, expand existing markets and increase export volume by 2.7 billion pounds and export value by $3.1 billion, equating to a 9 percent average annual increase in value and quantity compared with 2014 year-end data.

3. By 2020, reduce the percentage of pork loin chops scoring below the National Pork Board color score of 3 by 10 percentage points as compared with the 2012 retail baseline study (55 percent reduced to 45 percent).

4. By 2020, increase the positive perceptions of pork in a healthy diet by registered dietitians by 20 percent as compared with a 2015 baseline study that includes competitive proteins.

©2015. Funded by America’s Pork Producers and the Pork Checkoff.

okpork.org • 21

22 • Oklahoma Pork Council

In Memoriam Gene Parsons On Saturday, January 17, 2015, former Oklahoma Pork Council Executive Director Gene Parsons passed away following a short illness.

Parsons joined okPORK as the first, full-time executive of okPORK in 1995. He continued in that role until December of 1998 and retired from okPORK in 2000.

“Gene was a tremendous help to me as I was trying to learn our industry and the people involved,” said Roy Lee Lindsey, okPORK executive director. “He had such a positive attitude and he absolutely loved life.

I know I learned a great deal about how to live life and keep a positive attitude from Gene.”

Parsons was inducted into the Oklahoma Pork Council Hall of Fame in 1999.

Our thoughts and prayers go out to his wife, Janine, his family, and all those who knew and were touched by Gene.

Gene believed in the power of a positive life and lived it daily. If you called him on the phone, he would answer “A cheery good morning” …and he meant it. It was a reminder to me that my attitude would influence the events of each day. His positive life garnered friendships and contacts throughout the business world. ~ Donna Jackson

Gene was very outspoken; but, very loyal, energetic, and a friend for life. His friendships in life spoke of his character and enduring personality. ~ Wathina Luthi

He always made a person feel special and important-that their opinion and thoughts mattered ~ Chuck Luthi

Gene and Janine Parsons worked hard to advance the mission of the Pork Council and to represent the views of Oklahoma pork producers. While our organizations represented different proteins we always tried to speak with one voice on matters related to livestock production. Gene was a great partner and effective proponent of the livestock industry. He will be missed. ~ Scott Dewald

• 23

by Kristin Alsup

Community Outreach in Review “Without a sense of caring, there can be no sense of community.”

Anthony J. D’Angelo

T

here are many reasons why it was decided to use the phrase “We Care” as a motto for the pork industry.

Not only do farmers care for their animals but they are dedicated to taking care of not only their families but also their employees and everyone around them.

Moving beyond the immediate care of barns and families farmers are deeply connected to their communities. The land they own and raise pigs on is often land they hope to pass on to their children. The community around the farms are the places where their children and grandchildren will grow up.

Farmers across the state get involved with projects spanning every aspect of a community from the local fire department to 4-H clubs and from being involved on the water resources board to sitting on the board for the local technology center. Therefore okPORK created a vehicle to help with events and provide support to communities across the state. okPORK helps to represent members through the Outreach program. Donations of time, pork, recipes, cook books and more can be requested through www.okpork.org.

All requests are balanced against what is available and each request is granted if possible.

Since returning to okPORK in January as the outreach specialist, Lloyd Hawkins has approved and carried out as many outreach events as possible.

Teacher appreciation okPORK Board of Directors member Tina Falcon asked for an outreach donation to the teachers at her local school in Tecumseh, Okla. During National Teacher Appreciation week okPORK donated a meal of pulled pork, baked beans and cole slaw for 50 teachers.

Tina and her daughter as well as Lloyd stayed on hand to help the teachers get enough to eat while they were on their breaks. Teachers are the link to the future through each child’s education and it is important for them to feel supported by the farmers in their state.

Weather round up in Minco Another opportunity to champion a local event happened in Minco, Okla. Minco Emergency Management held a weather roundup to talk about Oklahoma weather. If you have 24 • Oklahoma Pork Council

ever lived or visited Oklahoma in the spring then you know how tricky the weather can be.

With a donation of hot dogs for a few hundred people a relationship between the community living in Minco and okPORK was strengthened. The Emergency Management group also connected with okPORK on Facebook and therefore introduced our communities to each other as well.

The bonds of community continue changing as the methods of communication change and okPORK hopes to be involved as new opportunities arise.

Change of Command On Friday, May 7, okPORK provided food for the Change of Command of the 10th Test Squadron at Tinker Air Force Base in Midwest City, Okla. Pork loin, pork butts, potato casserole and baked beans filled the stomachs of 75 men and women who are dedicated to our country.

People from all over the country are stationed at Tinker and they live, play and work in our communities while stationed in Oklahoma.

Our military men and women keep this nation safe while okPORK farmers help to feed it. Without either one of us, the nation would be less able to take care of itself. This type of friendship is special and okPORK is happy to be a part of it.

Outreach is so important in the world we live in, whether in person, with food, with financial support or with a shout out on social media. What are you doing to build the relationships in your community? If there are ways okPORK can help don’t hesitate to contact the okPORK office. •

NEWS YOU CAN USE Ag Day at the Capitol 2015 Each year okPORK is one group of a rotunda-full of groups who attend Ag Day at the Capitol. There are always samples from all sorts of fun agriculturally related products. As the booths began to take shape, you could see everything from small evergreen trees to woodchips, salsa to barbecue sauce or candles to jam depending on which direction you looked.

Members of the okPORK Board of Directors and staff were in attendance ready to share some pork love with the Legislators, their staff and other attendees. Members of the okPORK Board of Directors included Keith Reiner, Robbie Woods, Tina Falcon, Joe Popplewell and Darren Appleton. Other family members and friends also came to help and support.

Wafting from one side of the room there was a most heavenly smell and only the okPORK folks knew from which booth the smell originated. Did I mention they were passing out bacon?

There was a full 50 pounds of bacon up for grabs and they were passing out bacon like candy canes on Christmas.

While several of the Board members roamed the halls of the Capitol sharing some conversation and tokens of appreciation, such as pens and small sticky-note pads, the rest of the Board

and staff hosted a line of hungry attendees. As people wandered up in the line you could hear all manner of exclamations.

“Is that really bacon?”

“Are you really giving me three slices of bacon?”

“Is there some sort of catch here?”

“What kind of popularity contest are you trying to win?”

Ag Day isn’t just about bacon, or beef, or the beautiful Made in Oklahoma companies. Ag Day is one day when Oklahomans who dedicate their lives to agriculture can gather together and both celebrate agriculture in the state and share their love with the Legislators and staff at the Capitol.

We live in a time where the majority of people know increasingly less about agriculture. Less is known each day about the origins of food and ag products. What are you doing to share your agricultural story?

You can always join okPORK in sharing the pork love. There are volunteer opportunities all the time. It can be as simple as sharing information among your friends on Facebook or Twitter. No matter which involvement is most comfortable for you – agriculture needs you. •

okPORK PAGES NEVER MISS AN ISSUE! Sign up to receive an email notice when each new issue is available. Email communications@okpork.org today.

• 25

NEWS YOU CAN USE Don’t miss out - mark your calendar now!

There are always events happening with okPORK and you don’t want to miss out. Read on to find a list of upcoming events you need to know about.

May 21 and 22 you can show the world your superpower. Okay, so maybe you don’t have superpowers but you can be a hero by donating blood at any of the statewide Oklahoma Blood Institute donation centers. okPORK will provide pulled pork sandwiches and chips to every donor during the Pre-Memorial Day Blood Drive. One lucky donor will also win a picnic for 40 provided by okPORK. The Taste of Elegance is scheduled for June 21. March of Dimes will once

again partner with okPORK as the recipient charity. The event will be held at the National Cowboy and Western Heritage Museum. Check with okPORK on social media or at www.okpork.org for more information as it is released.

The annual Youth 4 Pork speech contest will once again be held on the Oklahoma State University campus in Stillwater, Okla. during the Big 3 Swine Field Day. There is no need for prior registration and is open to both 4-H and FFA students. For more information check out the website at www.okpork. org or call the okPORK office.

Have you registered your team for the 2015 okPORK Open? Don’t mess

okPORK folks in the Oklaholma City Memorial Marathon

No one who lives or visits Oklahoma forgets about the horrible events of April 19, 1995.

Very few people who visit Oklahoma City choose not to visit the Memorial. Alyson and Zoe Falcon chose to participate in the Oklahoma City Memorial Marathon Kids Race this year. Both ran and finished their race as part of their group. Not only are they showing their pride as young Oklahomans but also as young people involved in raising pigs.

26 • Oklahoma Pork Council

around and lose the chance to spend a day on the golf course with okPORK and pulled pork sandwiches. This year there will be new additions to the lineup of prizes and perks, so don’t miss out.

Each fall the Oklahoma State Fair brings with it your opportunity for Pork Chop Sandwiches, pork burgers and pulled pork sandwiches. This year there is something new. The Chop Stix will be available during the full duration of the fair and are pork chop chunks wrapped in bacon. This food is a big deal you won’t want to miss so visit the Pork Chop Shop September 17-27. •

okPORK Helps Bring Ag to Oklahoma Classrooms

Twice each year good vibrations roll into the okPORK office. This positive energy comes from giving support to the state’s elementary school teachers.

Each fall and spring semester okPORK provides the Ag in the Classroom grant program. This spring – seven teachers were awarded funding for their projects. Those teachers were: • Brooke Ketch – Poteau Elementary – Poteau • Charity Guinn – McAuliffe Elementary - Garnett • Connie Copenhaver – Winds West and Council Grove – OKC • Connie Tebow – Deer CreekLamont – Deer Creek • Shelley Mitchell – OSU Extension

•

Zena Lewis – Owasso 6th and 7th Grade Centers – Owasso • Briana Brzezinski – Indian Meridian - Choctaw Not one of the teachers is less than ecstatic to get some help with projects in the classroom. Many explain how they would not be able to afford to do many of the hands on type of activities with their students.

“Also, their curriculum is really lacking in science,” said Janet Howard, a former grant recipient from Chickasha.

“Using the Ag in the Classroom ideas and introducing agriculture to them, science blossoms into an important part of the curriculum.” •

Executive - continued from page 4 what flavors you’re trying today and see what they might recommend for a future dinner.

Use some ground pork. My family loves burgers and we use a lot of ground pork at my house. The last time I was shopping, ground pork was a tremendous value when compared to ground beef, turkey, or chicken. If you’ve never tried a fresh ground pork burger, pick up some ground pork and make a burger out of it. I think your family will absolutely love the flavor and the change of pace. You can also substitute ground pork in almost any recipe where you’d use ground beef.

At our house, we use ground pork in our tacos and pasta with meat sauce.

It’s a great substitute and provides you significant savings at the cash register.

Save money by purchasing whole boneless pork loins. Another money saving tip would be to purchase whole boneless pork loins and then carve them into the chops, strips or roasts your family likes best. You can almost always save $0.50 per pound if you buy whole loins vs. prepackaged chops or roasts. That can really add up if you have a big picnic or cookout coming up.

It also gives you the flexibility to cut your chops into the exact thickness you

like them. If I’m going to grill chops, I like a nice 1 ½ to 2 inch thick chop. That helps keep me from over cooking the chops. If I’m making breakfast chops or going to bread them and pan fry them like my mother used to do, then I can cut thin chops. In fact, if I start with a whole boneless loin, I can get four, two-inch thick chops, about 12 thin breakfast chops and still have about a 2 pound loin roast left for the crock pot and Sunday lunch after church. Give it a try sometime. You’ll find you can get the pork your family wants, and save money at the same time. •

President - continued from page 5 Halle, Adylin, Brylea and Ava. Jeff Mencke likes to say tomorrow’s problems have tomorrow’s solutions and you can’t eat an elephant in one bite. Those sayings ring true in this industry.

I like to say you can delegate authority but not responsibility and you’ll never meet an activist in a fox hole. So that’s me. I will do my best to represent our farmers and the entire industry. I thank you for allowing me to serve you as the president of the okPORK Board of Directors. • • 27

NON-PROFIT U.S. POSTAGE PAID Permit No. 8 OKLA. CITY, OK

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

Bacon Wrapped Pork Chops With Seasoned Butter Prep: 10 minutes | Cooking: 15 | Serves 4 4 6-7-ounce New York (top loin) pork chops, 1 1/4-inch thick 4 slices bacon, thick-cut Garlic Mustard Butter 1/4 cup butter, (1/2 stick), softened to room temperature 2 tablespoons Dijon-style mustard 1 clove garlic, minced GARLIC-MUSTARD BUTTER: In a small bowl, stir together ingredients until well mixed. Wrap in waxed paper to shape like a stick of butter. Chill while pork is cooking. When ready to serve, cut into fourths and top each pork chop before serving.

Dry the chops with paper towels and season generously with salt and pepper. Wrap a strip of bacon around each one, securing with a toothpick.

Cook as directed below to medium doneness.

Broil: Broil 4 inches from heat source, 6-7 minutes. Turn and continue broiling to desired doneness, approximately 5-6 minutes until internal temperature on a meat thermometer reads 145 degrees, followed by a 3-minute rest time.

Grill: Prepare medium-hot fire in grill; grill chops over direct heat for 6-7 minutes; turn and grill 5-6 minutes until internal temperature on a meat thermometer reads 145 degrees, followed by a 3-minute rest time.