2023 Oklahoma Pork Pages

The Oklahoma Pork Council represents the interests of all pig farmers in the state. Oklahoma Pork works in collaboration with the National Pork Board and Pork Checkoff in the areas of promotion, education and research. We also utilize funds to advocate for pig farmers at the Oklahoma Capitol, where funds are used for lobbying and influencing government policy. Oklahoma is known as the “baby pig state” because most pigs in Oklahoma are shipped north to finish out after they are weaned from the sow. We are the fourth largest state in sow numbers, and the eighth largest state for total pork production.

Every year, the Oklahoma Pork Pages gets better and better, and this year’s publication is no exception.

With the support of our Board of Directors in 2023, we were able to re-imagine Oklahoma Pork and roll out a brand refresh. I hope you enjoy it as much as I do!

Thank you to our board for their passion and vision for the future of Oklahoma Pork. It has been a pleasure serving you and sharing the stories of Oklahoma’s pig farmers.

Throughout the magazine, you will see QR codes to learn more or watch videos connected to the stories you read. Simply scan the QR code with your device’s camera, click the link that appears, and you will be taken to a new page.

For example, scan the QR code to visit the Oklahoma Pork website!

Magazine contributors | Matti Allen, Ashton Mese Johnston and Steve Lerch

ON THE COVER

Prestage Farms hosted Oklahoma Pork for an on-farm photo and video shoot. The team captured content for the organization’s Spanish-first industry pride campaign. Featured on the cover is Prestage Farms’ Juan Bocanegra. Photo by Cade Childers.

Oklahoma Pork Pages is the official publication of the Oklahoma Pork Council. The 2023 publication is a reflection of events that took place during 2022. Programs are made available to pork producers without regard to race, color, sex, religion or national origin. Oklahoma Pork is an equal opportunity employer. All Oklahoma Pork Pages inquiries should be directed to the Oklahoma Pork office at 405-232-3781.

Follow Oklahoma Pork on social media!

Paige Endres

Editor | Oklahoma Pork Pages

FEATURED ARTICLES IN OKLAHOMA PORK COUNCIL’S STRATEGIC INTENTION AREAS

FREEDOM TO OPERATE SHOWING UP DIFFERENTLY Pork producers engage policy makers like never before

FAD PREPAREDNESS

PLANNING FOR THE FUTURE

Delegates represent Oklahoma pork industry at national FAD preparedness meeting

IMAGE ENHANCEMENT MODERNIZING THE BRAND

Oklahoma Pork continues to modernize the organization’s brand

WORKFORCE AT ALL LEVELS TODAY’S STUDENTS. TOMORROW’S LEADERS. Oklahoma Pork Ambassador program helps organization get creative in recruiting top talent

2022-2023 BOARD OF

Angie Johnson | President

Joe Locke | President-Elect

Robert Peffley | Vice President

Thomas Craig | Treasurer

Cristina Carmona | At-Large

Sheila Kelso | West District

Dottie King | East District

Tom Layne | West District Bas Werner | At-Large

Brett Ramsey | Ex-Officio Dr. Scott Carter | Ex-Officio

Well, hello and Happy New Year, friends!

Can any of you believe it is 2023? They say time flies when you’re having fun, and I don’t disagree at all, but it also seems the older I get, the faster time goes by. At this stage in my life, each year brings a new ache or pain, a new gray hair or another medicine. The good part of each year is that we had another year to enrich our lives, learn more, share the wisdom we have accumulated over the years and realize how precious time is.

For those who I have not had the pleasure of meeting, allow me to introduce myself. My name is Angie Johnson. I am married to Darran Johnson, and together, we have three grown children and four beautiful grandchildren.

I have worked for First United Bank in Wewoka for the past 12 years, currently serving as Senior Vice President, Community Bank President. At the bank, I have a huge concentration in agriculture.

Darran recently retired from OG+E after 39 years of service. Together, we own a cow/calf operation and a custom hay business.

In 2010, we purchased a 1,200-sow unit in Castle, Oklahoma, in partnership with our daughter and her husband becoming contract growers for Tyson Foods. Shortly after purchasing the farm, we doubled the size of our operation.

Although, I am employed outside the farm, I am heavily involved in the business operations where I manage the books, banking, contracts, expenses, etc.

In 2018, I was asked to consider running for a seat on the Oklahoma Pork Board of Directors. Since that time, I have served as treasurer, vice president, president-elect and now president of the board.

During my tenure on the board, I have met some fabulous people and gained a wealth of knowledge regarding the pork industry. Rest assured, the staff and board at Oklahoma Pork are putting in the work and representing you in a way that would make each of you very proud.

Speaking of staff, I simply can’t say enough about Oklahoma Pork Executive Director Kylee Deniz and the amazing team she has assembled and developed.

There is a saying I’ve heard all of my life – “change is good.” Although change is good, it’s also scary and sometimes hard. With all of the change in our organization in recent years, we have not missed a beat. Roles and responsibilities were changed, while events and obligations were reassigned, and our business continued as usual.

It is my belief our office runs more efficiently and more effectively than ever. Kylee and her team have done amazing things and continue to grow and develop. I want everyone to know we are the example to many other state associations as to how to be successful.

Other states want to utilize our team and their

talents to educate their staff so they can be like Oklahoma. How awesome is that? A huge thank you to Kylee, Paige, Ashton and Matti for their skills.

As foreign animal disease preparedness is still a large priority in our industry, we are also focusing on our freedom to operate, image enhancement, and workforce at all levels. You all should also know we have a huge presence at the Oklahoma State Capitol and continue to represent our industry regarding regulatory, state and national policies.

As president this year, one of my goals is to recruit more producers to get involved. Oklahoma Pork represents each and every one of us who are in the business, yet not all are members of our organization.

If you want your voice to be heard, your opinion to matter or a change in policy, then you need to be talking to the right people. We are those people. We represent all of Oklahoma pork producers and the needs in our industry.

In addition to the hard work that your board of directors does on your behalf, we have also been known to have a little fun.

We host our annual meeting, Oklahoma Pork Congress, to update members on the state of our industry, honor top performers and learn from guest speakers. Oklahoma Pork Congress is typically followed up by an outrageously fun event, Casino Night, a night of casino games, food and entertainment!

We also have more events throughout the year. If you’d like to get involved, please let us know.

It is an honor and a privilege to serve as the Oklahoma Pork Board of Directors President this year. I hope to live up to the expectations that come with this role and make a difference in our industry.

If you take nothing else from my words today, please take this, “be somebody who makes everybody feel like a somebody.”

Angie Johnson

Board of Directors President | Oklahoma Pork

It would be fair to say the title of this column could be used for 2020 and 2021. However, as you read on, the historic nature of 2022 relates to efforts to protect and move our industry forward.

To kickoff the year, the Oklahoma pork industry was well represented with three Pork Act delegates and four National Pork Producers Council delegates at the 2022 National Pork Industry Forum in Louisville, Kentucky. While a trip to Kentucky has much to offer between southern food, horse racing and the bourbon trail, this group of delegates had a industry-changing decisions to make.

The prior 12-months, a group of producer leaders from across the country assembled as the Pork Visioning Task Force to craft a plan to modernize how the industry associations – National Pork Board, National Pork Producers Council (NPPC) and the 42 state pork associations – are funded.

Oklahoma was so fortunate to have longtime Oklahoma Pork Council leader, Joe Popplewell, representing our state’s perspective. This task force’s overarching vision was clear – to keep $.50 per $100 of value of pigs marketed invested in the industry associations through the Pork Checkoff and NPPC’s Strategic Investment Program (SIP).

Ultimately, this task force’s work led to the 2022 National Pork Industry Forum delegates voting to reduce the Pork Checkoff’s mandatory rate to $.35 per $100 of value and the increase of the voluntary NPPC SIP rate to $.15 per $100 of value. I applaud the pork industry for addressing the industry association funding mechanism gaps. On pages 14-15, this historic move is explained in more detail.

October 11, 2022, will be a date our industry forever acknowledges as NPPC and American Farm Bureau joined forces to represent America’s pork producers at the Supreme Court of the United States (SCOTUS) to challenge California’s law banning out-of-state pork, which fails to meet their animal housing standards.

We know California’s near 40 million people have an impact beyond their state borders based on how they spend their money, however the state’s nationwide political power is increasingly apparent.

Oklahoma Pork joined the nation’s top pork producing states in filing an amicus brief representing the interests of farmers, who “despite being located across the country from California, will bear the brunt of the impacts from Proposition 12.” To view the brief, scan the QR code to the right of this article. SCOTUS has yet to rule on the case at the time of this publication, but we remain hopeful.

In the pages ahead, you will read about the important and impactful work the Oklahoma Pork staff and board have done within our four strategic intentions of Image Enhancement, Foreign Animal Disease Preparedness, Workforce at All Levels and Freedom to Operate.

I am proud to share that we have raised the bar in every aspect of Oklahoma Pork’s 2022 work. Plus, the team assembled at Oklahoma Pork is highly-talented and nothing short of enthusiastic and committed to the industry we serve.

As you think about the future, I ask you to remain optimistic despite the potential for opposition attacks, production challenges and economic uncertainty. After all, you have the noble profession of producing safe, affordable and nutritious pork for Oklahomans in the communities where you live and for people around the globe. Please never forget how important you and your work is to the world.

Additionally, I would encourage you to get involved in Oklahoma Pork efforts. Regardless of where you live, your role in our industry or the limited time you have to invest, there are ways for you to lean into our statewide efforts to protect and move our industry forward. Please reach out to one of our incredible Oklahoma Pork Board of Directors or call our office so we can develop an action plan for you.

I look forward to the impact we will make together. Thank you for this opportunity to serve you!

Kylee Deniz Executive Director | Oklahoma Pork

Scan to read the amicus brief about Prop 12 here.

CRISTINA CARMONA | At-Large | Term Ends: 2025

Cristina Carmona is the production manager for all Oklahoma sow farms, boar stud and gilt development units at Prestage Farms. She began her pork industry career in 2005, where her passion for pigs and people is combined daily.

ANGIE JOHNSON | East District | Term Ends: 2025

Angie Johnson is the community bank president of First United Bank in Wewoka and co-owner of Ran-Mar Farms, a 2,400-sow unit under contract with Tyson Foods. Johnson currently serves as the Board of Directors President.

JOE LOCKE | West District | Term Ends: 2025

Joe Locke is the senior director of live operations for Seaboard Foods. He has worked in the pork industry since graduating from Oklahoma State University in 1993, and currently serves as the Board of Directors President-Elect.

Communicating

Oklahoma is home to thousands of native Spanish speakers, as the Census Bureau estimated nearly 285,000 Spanish speakers in 2019 – increasing by roughly five percent each year.

This substantial segment of our state’s population represents customers of pork products and current (and potentially future) pork industry employees.

For the past few years, the National Pork Board has made additional funds available to state associations for new ideas to move our industry forward through a grant process.

In 2022, we dug deep into our communications and marketing strategy and applied for a portion of our grant dollars to focus on building industry pride with our Spanish-speaking employees who work on Oklahoma pig farms.

While Oklahoma Pork deployed Spanish Google ads focused on the pork industry’s economic impact and sustainability efforts throughout Oklahoma last year, the organization will continue the work to develop more Spanish content in 2023.

Oklahoma Pork recently received $10,000 in grant funding for this specific project.

This first-of-its-kind industry promotion will highlight pride in what our animal caretakers do each day and continue to build trust with the Spanishspeaking community in Oklahoma.

“None of this would be possible without Cristina Carmona, director of production for Prestage Farms and Oklahoma Pork board member,” said Paige Endres, marketing and communications manager.

A Chihuahua, Mexico, native, Carmona has helped Endres translate messages and opened her farms up for visits and video interviews with Spanishspeaking employees within the Prestage system.

“Cristina has played a vital role in ensuring our Spanish communication resonates with the intended audience,” Endres said.

Stay tuned for more Spanish-first messaging in 2023. Contact Oklahoma Pork if you have creative ideas to shine light on talented pork producers in your own operation.

Oklahoma Pork deploys first-of-its-kind messaging for Spanish-speaking audience

Cristina Carmona represents her company, Prestage Farms, on a recent farm tour in the Oklahoma Panhandle. Carmona serves as a leader in the Spanish-first image campaign for Oklahoma’s pork industry.

Pork producers engage policymakers like never before

For the past several years, the Oklahoma Pork Council’s Board of Directors has voted to affirm our organization’s work to focus on specific areas that serve our state’s pork producers. In recent years, we have narrowed our focus to four strategic intention areas.

Our public policy work at the Oklahoma State Capitol falls under the Freedom to Operate strategic intention, where our three-person policy team collaborates to protect our members’ ability to run their farms as they deem best.

Oklahoma Pork’s executive director Kylee Deniz leads our organization, industry relations manager Ashton Mese Johnston monitors our state and federal policy portfolio, and contract lobbyist James

McSpadden represents our producers at the State Capitol every day during legislative session. With guidance from our board of directors, the policy team works to champion proposals that help our members and improve or stop those that would hinder their operations.

Oklahoma Pork also seeks to engage with our government partners in meaningful ways.

“Our collaborative approach leads to better results and deeper relationships,” Deniz revealed. “We continually look for opportunities to show up differently, and we have found our extra effort gets remembered by our friends in government.”

One example from 2022 remains Oklahoma Pork’s participation in Agriculture Day at the Capitol.

Left: Oklahoma Pork board members Robert Peffley, Joe Popplewell, Dottie King, Tom Layne and Joe Locke represent pork producers during Agriculture Day at the Capitol. Center: Oklahoma Lieutenant Governor Matt Pinnell holds his pork swag at the Oklahoma Pork Council booth. Right: Ashton Mese Johnston talks about pork’s economic impact with longtime pork industry supporter and House Agriculture Committee Chair Dell Kerbs.

After two years of modified celebrations, Oklahoma’s Ag Day at the Capitol was back in business as producer organizations shared products and education with policymakers and staff in the State Capitol rotunda in March.

Oklahoma Pork’s policy team took time to make our organization’s booth a fan-favorite that had delicious pork to sample and relevant industry information to share.

“We showed up with these beautiful charcuterie boards for build-your-own pork cups, and people just went wild,” Ashton Mese Johnston shared with a laugh.

“Our team decided charcuterie would be a fun way to not only highlight the diversity of pork products, but also to give us an opportunity to talk with legislators and staff that was more than just a quick transaction.”

The charcuterie boards included a variety of pork products, cheeses, fruits, nuts and sweets to highlight pork and also promote our fellow agriculture producers throughout the barnyard.

The colorful boards were eye-catching and vastly different than any other producer organization booth.

Throughout the day, board members and staff gave away more than 150 pork charcuterie cups,

all while discussing the economic impact pork producers make in Oklahoma.

“It takes a couple minutes to pick and choose what you like from the board,” Johnston said.

“So, while they have the little tongs deciding between hard salami and prosciutto we had the opportunity to say ‘Hey, did you know pork is the second-largest agriculture enterprise in Oklahoma? Let me tell you how we raise our animals to be sustainable and safe.’”

To commemorate Ag Day at the Capitol, the Oklahoma House of Representatives unanimously approved House Resolution 1046 affirming agriculture as one of Oklahoma’s leading industries. HR 1046 highlights agriculture’s role in our state economy, way of life, and international exports.

Oklahoma Pork is grateful for House Agriculture Committee Chairman Dell Kerbs who proposed HR 1046 and continually works to support our producers’ freedom to operate.

Our policy team is looking forward to another legislative session in 2023 where we not only work on policy issues that impact our members, but also serve up new ideas to expand pork’s influence.

Industry moves forward with reduction in Pork Checkoff

Imagine what your business looked like in 2002. Recall the technologies you used. Think about the strategies and mechanisms used across the industry to produce, process, package, ship and sell pork.

It’s safe to say in the past two decades, technology, businesses and the pork industry have changed drastically.

Now, imagine where you were in 2002, not as a pork producer, but as an average consumer.

Do you remember the fad diets of the early 2000s or the cooking trends and kitchen gadgets we were using? How did you find new information about products and recipes, and where did you turn to make decisions about your health and wellness? How did you interact with the brands and retailers you purchased your goods from?

Just as our industry has changed, so too have the ways consumers make decisions about the proteins they eat, where they buy them, why they buy them, and how they cook them.

Yet, it has been years since there was much change to the overarching structure of the national associations that represent the pork industry.

More than 20 years ago, the National Pork Producers Council (NPPC) and the National Pork Board (NPB) separated to define our industry’s national support structure.

In that time, the structure and contribution rates of these organizations have remained unchanged.

In 2022, many members of the pork industry

decided there was a need to modernize the way the associations operate and support our producers.

To address the goal of modernizing our support structure and maximizing the long-term impact of our state and national pork associations, a group of industry leaders was assembled.

Nineteen leaders formed the Pork Industry Visioning Task Force. The task force included state and national association representatives, including Oklahoma’s Joe Popplewell.

“Serving my company, Seaboard Foods, and the Oklahoma pork industry on the task force was a responsibility I take very seriously,” said Popplewell.

He said the first few meetings were spent getting those involved on the task force on the same page understanding exactly what the Pork Checkoff funds could and could not be used for.

“Some people were hesitant to reduce the Pork Checkoff because they wanted to continue to promote pork consumption domestically,” he said.

“In all reality, our industry could throw all the money we have toward the promotion of pork and still not move the needle very much – with the exception of supply chain shortages in recent years.”

The task force’s recommendations, which were presented during the 2022 National Pork Industry Forum, included several important initiatives and shifts in focus.

As reported by National Hog Farmer, the Pork Visioning Task Force’s recommendations included:

• Create a joint producer-led working group of state leaders (NPB and NPPC) that conducts annual industry planning, prioritizes issues, identifies risks, and develops action plans;

• Invest in shared resources (within the criteria of the separation agreement) to develop and implement a more fully coordinated marketing strategy and communications plan for the industry overall;

• Form a new joint industry task force in 2022 to ensure the industry is equipped to address issues and opportunities at the state, regional, and grassroots level reporting annually to the voting delegates at Pork Forum;

• Establish a culture and operational framework that ensures the most efficient and effective use of producer funding.

In addition to these recommendations, and perhaps most notably of all, the task force recommended an update to the way our state and national associations are funded.

Delegates from across the U.S. gathered in Louisville, Kentucky, in March 2022 to approve reducing the mandatory Pork Checkoff rate from $0.40 per $100 value per live animal to $0.35 per $100 value per live animal, effective January 1, 2023.

Ninety-four percent of the attending delegates voted in support of this change.

It is not just the mandatory Pork Checkoff rate that changed on January 1. In addition to the reduction

of the Pork Checkoff rate, the NPPC Delegate Body also voted to increase the rate of voluntary Strategic Investment Program (SIP).

The SIP rate, formerly at $0.10 per $100 value per live animal from all sales of swine for participating producers, increased to $0.15 per $100 in value as of January 1.

“Our industry needs to continue to evolve, and my hope is the rate changes move us in the right direction,” Popplewell said.

“The reduction of the Checkoff is somewhat risky for us in Oklahoma because we could have a significant shortfall of funds if our companies do not step up and do their part on the SIP program.”

SIP is the primary means of funding NPPC and related state associations. The funds allow the pork industry to:

• Fight for reasonable legislation and regulation

• Develop revenue and market opportunities

• Protect investor livelihoods Scan to learn more about investing in SIP.

Giving back to our local communities is a cornerstone of what Oklahoma pork producers do. It is even more special when those outside of the pig farming community join us in donating, just as they do every year during the Give-A-Ham Challenge.

In 2022, Oklahoma Pork Council Board of Directors President Angie Johnson, on behalf of the company her family raises pigs for, Tyson Foods, launched the annual giving campaign with a donation to the Ronald McDonald House Charities in Oklahoma City.

Johnson’s donation included more than 950 pounds of pork, 200 pounds of shelf-stable food items and $1,000 for future pork purchases. The donation was made possible by the collaboration of Tyson Foods, The Pork Group, Ben E. Keith Foods and Oklahoma Pork.

From Giving Tuesday to Christmas Eve, Oklahomans came together to donate 375 hams, 10,077 pounds of protein, and $13,360 to Oklahoma charities and organizations.

Those totals mean thousands of Oklahomans enjoyed delicious pork meals during the holiday season because of our industry’s generosity, and we have no doubt additional off-the-record giving took place in communities across the state.

As a proud supporter of Oklahoma’s agriculture industry, Governor Kevin Stitt again chose to highlight Oklahoma pork producers’ generosity through his involvement in the giving.

In his video challenge on social media, Governor Stitt championed our state’s farmers and expressed his support for the pork industry.

The Oklahoma Pork Board of Directors spearheaded the month-long giving campaign by tapping members of their local communities and friends of Oklahoma Pork.

During the challenge, we saw a ripple effect of giving across industries and communities.

Senior leadership at Seaboard Foods also came forward in a big way providing 2,000 pounds of Prairie Fresh pork for donation drops across the Oklahoma City metro area to multiple charities in need.

Seaboard leaders spent a day in December making deliveries to the Homeless Alliance, Oklahoma City Rescue Mission, Pivot, Inc., and the Boys and Girls Club of Oklahoma County.

Challenges were accepted within government including Secretary of Agriculture Blayne Arthur, Lieutenant Governor Matt Pinnell, and Senators Greg Treat and Chris Kidd.

From our friends in academia, Give-A-Ham Challenge involvement went through Oklahoma State University in Stillwater with Dr. Kayse Shrum, to OSU College of Osteopathic Medicine, Oklahoma Panhandle State University, Northwestern Oklahoma State University and Connors State College.

The giving expanded when Oklahoma 4-H and Oklahoma FFA members and advisors were tapped to give, and the Northwest Oklahoma Showpig Circuit donated more than 250 pounds of pork to the Woodward Hope Center.

“Thank you” will never be enough for the money spent, pounds of protein donated, and the lives impacted by the 2022 Give-A-Ham Challenge. It is because of your generosity that the farmer-led giving campaign is successful each year.

The “Giving Season” is the perfect time to spread generosity and make a small difference at the local level. Do you want to participate, or do you know a charitable organization that would be a great beneficiary? Contact Oklahoma Pork to share ideas and get involved.

Oklahomans share generously during the Give-A-Ham Challenge

Three

The Oklahoma Pork Council honored Robert Peffley, Nancy Rhoads and Shellie Rogers with the organization’s Excellence Award during the 63rd annual Oklahoma Pork Congress at the Sheraton Hotel in downtown Oklahoma City.

The Excellence Award was created to recognize individuals in all areas of pork production for their exceptional commitment to doing their best every day. Excellence Award nominees come from any sector of pork production.

Kylee Deniz, Oklahoma Pork Executive Director, said this was a highly competitive group of nominees.

“As an organization, we are thrilled to recognize hard work and dedication to our industry,” Deniz said. “We look forward to seeing the impact these individuals will continue to make in their companies and their communities for many years to come.”

ROBERT PEFFLEY

Robert Peffley serves as a Pod Business Manager for Tyson Foods’ The Pork Group. He has spent 32 years of his career dedicated to the pork industry in various roles, and he also currently serves on the Oklahoma Pork Board of Directors.

Tyson contract grower Tina Falcon nominated Peffley for this recognition after her family experienced a devastating barn fire. In the post-fire chaos, Peffley quite literally gave Falcon the boots off his feet to enable her to accompany firemen into the damaged site.

Falcon said watching Peffley stand in his socks surrounded by employees and strangers was a humbling moment she will never forget. “That’s how caring and thoughtful Robert is,” Falcon shared. “He goes the extra mile, and he takes care of his pigs and his people.”

Scan to watch Peffley’s Excellence Award video.

Oklahomans receive Oklahoma Pork Council Excellence Award

Nancy Rhoads has devoted her career to the pork industry, with an impressive resume of experience to prove it. She served with The Maschhoffs for more than 16 years, where she was nationally recognized in May as the company’s 2022 Animal Care Excellence Award winner.

For the past four years, Rhoads served as the onboarding manager for all new hires in The Maschhoffs system. In this role, she taught others to skillfully care for pigs throughout various stages of production. Colleagues say Rhoads impacts the pork industry each day through her devoted leadership equipping a new generation of pig farmers to produce quality pork in a rapidly changing world.

Since Seaboard’s acquisition of The Maschhoffs’ Oklahoma operations in 2022, Rhoads has been helping the farms transition to the new system.

Scan to watch Rhoads’ Excellence Award video.

NANCY RHOADS

SHELLIE ROGERS

In 1997, Shellie Rogers began her career with Murphy Farms in Laverne. Twenty-five years later, she still raises pigs in the same system - although the farms now operate under the Smithfield Foods brand. Rogers advanced through several leadership positions before finding her longterm role as a boar stud manager since 2000.

Among her peers, she is widely recognized for her emphasis on biosecurity and her meaningful mentorship of new managers. Rogers and her husband, Larry, are also volunteer firefighters in their community, which has strengthened the relationship between the area’s pork producers and local authorities. Rogers sets an example of prioritizing proper care of her animals and building up her teammates in the important work of producing pork.

Scan to watch Rogers’ Excellence Award video.

The Oklahoma Pork Council honored Oklahoma Department of Agriculture, Food and Forestry (ODAFF) State Veterinarian Dr. Rod Hall with the organization’s Distinguished Service Award during the 2022 Oklahoma Pork Congress.

The Distinguished Service Award is presented to an individual who has provided outstanding service to Oklahoma Pork and Oklahoma’s pork industry. Recipients of this award do not necessarily have to work in the pork industry. They can be supporters of the industry such as legislators, industry partners and volunteers.

“I am honored and humbled to accept the Distinguished Service Award from the Oklahoma Pork Council,” Dr. Hall said. “I wouldn’t be getting this award if I didn’t have the support of the entire team at ODAFF, inspectors, Secretary Arthur and Secretary Reese before her.”

Dr. Hall has served as the state veterinarian since 2011. His first role at ODAFF was the director of cattle programs from 2006-2011. Dr. Hall grew up on a small family farm in Stonewall, Oklahoma, where he first discovered his love for livestock.

After he graduated from the Oklahoma State

University College of Veterinary Medicine, he worked as an associate veterinarian at a private clinic in Alva.

After a few years, he and his wife, Catherine, returned to southern Oklahoma where he operated the Tishomingo Animal Clinic for nearly 30 years before joining ODAFF.

As the state veterinarian, Dr. Hall is responsible for keeping all of Oklahoma’s herds and flocks healthy. He is also in charge of disease tracing.

“Dr. Hall’s collaboration with Oklahoma pork producers in keeping disease out of our state’s swine herd is invaluable,” said Kylee Deniz, Oklahoma Pork executive director. “Not only does he understand the severity of a disease outbreak, but he has been a huge asset to both our commercial and showpig producers throughout the state.”

Scan to watch Dr. Hall’s Distinguished Service Award video.

In 2006, the Oklahoma Pork Board of Directors created the Ambassador Award to recognize individuals and businesses that have been continual promoters of our industry.

Christine dedicated his career to the pork industry before retiring from the National Pork Board in July 2022, where he spent 11.5 years focused on producer and state engagement.

Prior to his position at the National Pork Board, he served in many roles focused on his passion –boar studs.

Christine reflected on the most memorable moment of his career, and said it was when African swine fever (ASF) was detected in the Dominican

Republic in the late 70s.

During that time, the United States government helped the Dominican Republic in their efforts to eradicate ASF.

Throughout the course of 18 months, Christine and his company became the largest exporter of swine from the U.S. to the Dominican Republic to aid in repopulating their swine herd.

“My time spent serving the pork industry was an extremely rewarding career,” Christine said. “So many people look at their jobs as, ‘I have to go to work,’ but I looked at my job as, ‘I was fortunate to go to work.’”

During retirement, Christine is excited to spend more time with his wife of 28 years, Edie, and visit their daughter, Sara, in Baton Rouge.

The Oklahoma Pork Council honored former National Pork Board employee Rob Christine with the organization’s Ambassador Award during the 2022 Oklahoma Pork Congress.

Retired National Pork Board employee honored with Oklahoma Pork Council Ambassador Award

College student Ashleigh Gay’s unforgettable internship experience

When Ashleigh Gay applied to spend her summer interning at the Oklahoma Pork Council, she was not completely certain what to expect.

Gay was finishing her associate’s degree at Eastern Oklahoma State College (EOSC), so she was looking for a rewarding agriculture experience before transferring to the University of Arkansas in the fall.

“Prior to my internship, I was not familiar with Oklahoma’s pork production beyond show pig operations,” Gay admitted.

“I can easily say I learned from the best of the best while working here. I grew up in FFA and judged livestock at Eastern, but I had no idea all that goes into commercial swine production and serving the agriculture industry.”

The agriculture communications sophomore did not let her lack of pork-specific expertise hold her back. She made a strong impression among a large pool of applicants as someone who was passionate about agriculture and eager to serve others.

“From her very first interview, Ashleigh had this impressive balance of confidence and coachability,” Oklahoma Pork’s Ashton Mese Johnston shared.

“We have an amazingly close-knit culture at the Oklahoma Pork Council, and we were strategic to hire a student who could fit in well with our highachieving team but who would also greatly benefit from the deep mentorship we could offer.”

Gay proved to be the perfect addition to the team during her three months of service.

She made the most of every day, whether that day brought an exciting meeting across the state or a quiet afternoon doing paperwork in the office.

“This has been the most influential summer of my life,” Gay reflected. “I feel like I got to just see and do so much. I have learned what it means to really serve people well and be willing to do the extra work

it takes to exceed expectations.”

When asked to name her favorite experience from her twelve weeks at Oklahoma Pork, she said narrowing down to one would be impossible.

Her internship undoubtedly expanded her skillset in agricultural advocacy, communications, event planning, professionalism and more.

But, perhaps most importantly this experience significantly deepened her understanding of the animal protein production from farm-to-fork.

“It was truly amazing to see the amount of work our producers do every day to put pork on our tables,” Gay shared after spending time on a commercial operation.

“Technology is huge on pig farms, biosecurity measures are taken very seriously to keep the animals healthy, and the employees take pride in what they do.”

As Gay continues her college education, the board and staff at Oklahoma Pork gladly consider her a lifelong ambassador for our industry.

“The pork industry holds a special place in my heart, and I am eternally grateful for my time spent with the Oklahoma Pork Council,” she shared on her final week interning at Oklahoma Pork.

“Thank you all for pouring into me and dedicating your careers to feed the world. Now, I am on a mission to encourage others to work in pork and eat pork.”

Each year, Oklahoma Pork selects one Oklahoma college student to serve our state’s pork producers through our summer internship.

To learn more about the internship program and other Oklahoma Pork student leadership opportunities, contact Ashton Mese Johnston.

Some special days Ashleigh will never forget include:

– traveling back to her alma mater with Secretary of Agriculture Blayne Arthur;

– holding baby pigs at her first-ever sow farm visit with Joe Popplewell;

– meeting industry leaders at World Pork Expo in Iowa;

– joining Paige Endres on Oklahoma Pork award video shoots;

– running a youth education booth at the Southern Legislative Conference Ag Day; and,

– seeing all our team’s detailed plans come to fruition during Pork Week at the Oklahoma Pork Open Golf Tournament, Pork Congress and Casino Night.

In the past two years, the structure of the Oklahoma Pork Council has significantly changed.

One of those changes included the roll out of a new look and feel of the organization. With a nod to the past and the groundwork laid before us, we worked hard to develop a brand strategy to represent where the industry is today and where it is going as the industry looks towards the future.

When the team decided to move forward with the brand refresh, we wanted to have more consistency to establish trust in our industry and create better brand recognition. It also helped the National Pork Board and National Pork Producers Council

recently went through brand refreshes themselves.

Inspired by its roots, the organizational brand refresh represents the tone of the Oklahoma pork industry – authentic, unapologetic and proud. We have worked to re-imagine every detail of the pork experience in the form of a modern, more approachable brand.

From the realness of the videos produced, to the vivid and colorful photography, to the cohesive digital advertisements, followers, engaged citizens, pig farmers and stakeholders will see elevated experiences and details across all touch points.

“We started with a vision of what our organization

Oklahoma Pork continues to modernize the organization’s brand

can be and the steps we needed to take in order to get there,” said Oklahoma Pork Marketing and Communications Manager Paige Endres.

“We evaluated our digital experiences and storytelling efforts to bring our vision to life in a way that excites our farmers and continues to move the Oklahoma pork industry forward.”

Our industry has evolved, our organization has evolved and the areas we strategically place our focus on has evolved.

Our goal was to create a brand identity that is not just a new logo, but it is the way we conduct business, how we market our industry and the “true

north” as we hone in on our strategic intention areas.  With the updated look of Oklahoma Pork, we begin an adventure led by creativity and a new drive. The excitement is felt across the entire organization as we all dream about the opportunities to transform this new look into a forever brand: always relevant and clear.

Scan to see the brand come alive on social media.

While Oklahoma pork producers are generous in giving year-round, our team could not think of a better way to observe September’s Hunger Action Month (HAM) than donating delicious and nutritious pork products to those at risk of hunger.

The Oklahoma Pork Council, in collaboration with Oklahoma Department of Agriculture, Food and Forestry (ODAFF) Secretary Blayne Arthur and Seaboard Foods, raised awareness of the growing hunger issue across the state by donating more than 2,150 pounds of ham to the Regional Food Bank of Oklahoma and the Community Food Bank of Eastern Oklahoma. The donation provided more than 11,000 servings of ham.

“With pig farms and a pork processing plant in Oklahoma, we are glad to partner with Oklahoma Pork and ODAFF to donate hams for Hunger Action

Month,” Seaboard CEO Peter Brown said. “We are hopeful the hams will provide a good source of protein for our neighbors facing food insecurity.”

Hunger Action Month is held each September as members of the Feeding America food bank network mobilize the public to take action on the issue of hunger. The campaign brings attention to the reality of food insecurity in the United States and promotes ways for people to get involved in the movement to help end hunger.

“The agricultural community is no stranger to the toll rising food costs can take on individuals and families,” Arthur said. “The generous donation made by Seaboard Foods will allow many Oklahoma families facing food insecurity to keep nutritious protein on their tables. I commend Seaboard Foods for their generosity and continued dedication

to providing Oklahoma and the rest of the world with a delicious and healthy protein.”

Oklahoma is the fifth hungriest state in the nation. The majority of people served by the metroarea food banks are chronically hungry children, seniors living on limited incomes and hardworking families struggling to make ends meet.

The generous donation was made available to both food banks’ network of partners in all 77 Oklahoma counties.

“We are so grateful to have the support of pork farmers and producers across central and western Oklahoma,” said Stacy Dykstra, chief executive officer of the Regional Food Bank. “This donation helped provide much needed protein to Oklahoma families living with hunger.”

Oklahoma Pork Council Executive Director Kylee

Deniz said Oklahoma pork producers care first about their communities and the need to address food insecurity in our state.

“We appreciate the collaboration among the ODAFF, Seaboard Foods and both food banks to offer a premium protein source to Oklahomans during Hunger Action Month.”

We look forward to continued opportunities to donate pork throughout the state, and we are grateful to serve a board and membership who continually prioritize giving.

Scan to learn more about Oklahoma Pork’s giving efforts.

Oklahoma Animal Industry Professionals Learn Carcass Management Best Practices

National collaboration offers carcass management training in Perkins

When a catastrophic disease event occurs like a foreign animal disease (FAD) outbreak, subject matter experts (SMEs) are called to the rescue. Once SMEs are called to a specific location, it is their responsibility to collect data about the particular site, guide housing clean-out, construct the type of composting needed, and verify process completion.

University of Maine Extension Professor Dr. Mark Hutchinson led a collaborative effort to host a carcass management training preparing industry, state, federal and academic responders in the event of a FAD outbreak or natural disaster.

Dr. Hutchinson has traveled to multiple states providing participants with technical information,

tools and skills to manage large volumes of carcass mortalities through experiential learning.

The federally funded program digs deep into the different types of carcass disposal in the event of a FAD outbreak.

The training was split into two events – a oneday event where Oklahoma Pork invited government officials and policymakers to experience the training, and a three-day hands-on “train the trainer” event.

The pork industry had a large number of participants, and the majority of Oklahoma’s commercial production partners were represented.

“When you have a disease outbreak, the USDA’s policy is to stamp that disease out,” Dr. Hutchinson

University of Maine Extension Professor Dr. Mark Hutchinson explains the program’s hands-on activity for the three-day carcass management training.

said. “Those animals have to be disposed of, and through the composting process, we can do it in an environmentally friendly and sustainable way and end up with a product that can be recycled and put back into the earth.”

At the end of the three-day training, USDA offered a SME certification test as an opportunity for all interested participants.

Successfully passing the certification test is two of the three steps to becoming a certified USDA Animal and Plant Health Inspection Servicerecognized compost SME.

Dr. Jon Tangen, veterinarian for The HANOR Company, was one participant who went through the SME training.

Dr. Tangen said it always pays to be prepared, regardless of what species you raise.

“Subject matter experts in carcass management play a crucial role during livestock disease outbreaks,” he said. “It is valuable for swine producers to have these resources available in the event of a foreign animal disease introduction, like ASF.”

“The knowledge gained through becoming an SME can also be applied on a routine basis to optimize carcass management.”

Another pork industry professional who is seeking her SME certification, Lori Ramsey of Tyson Foods, said with the confirmation of ASF in the Dominican Republic in 2021, the U.S. must prepare for the future of the pork industry.

“I am working to become a SME because I want to be on the front line protecting our companies, our nation’s pork industry and our livelihood when a catastrophic event occurs,” Ramsey said. “I feel it is my responsibility to give back to the industry where my passion lies.”

By the end of the training, participants were equipped to make decisions in the case of a catastrophic animal mortality event, and to share their expertise with colleagues and producers to help control the mortalities.

Reach out to Oklahoma Pork to learn more about the latest carcass management and disposal research efforts.

Left: Training facilitators work to dig holes and properly compost of the animal carcass for disposal. Right: Envirotech Engineering and Consulting’s Jeremy Seiger discusses why the carcass management training is important.

Oklahoma Pork hosts Oklahoma Pork Congress, golf tournament and Casino Night in August

Oklahoma’s annual industry get-together, Oklahoma Pork Congress, was nothing short of an actionpacked, informative day. The one-day event held in Oklahoma City on August 5 provided beneficial information and connected attendees with industry professionals in the trade show.

The Oklahoma Pork Congress featured guest speakers from both of pork’s national organizations, including Bill Even, CEO of the National Pork Board, and Bryan Humphreys, CEO of the National Pork Producers Council.

Attendees were delighted by a visit from Oklahoma Governor Kevin Stitt, where he showed his support for the Oklahoma pork industry and fielded questions and concerns from industry leaders on

important topics related to protecting pig farmers’ freedom to operate.

Oklahoma Secretary of Agriculture, Food and Forestry (ODAFF) Blayne Arthur moderated a foreign animal disease panel with representatives from respected industry leaders including: Colton Blehm, Barn Burner Genetics, Dr. Steven Clifton, Tyson Foods, Dr. Alicia Gorczyca-Southerland, ODAFF and Joe Locke, Seaboard Foods.

During the Awards Luncheon, Oklahoma Pork gave the following awards:

• Distinguished Service – Dr. Rod Hall

• Ambassador – Rob Christine

• Excellence Award – Robert Peffley, Nancy Rhoads and Shellie Rogers

Bottom: Oklahoma Pork Congress attendees hear from national organization CEOs during the opening session of the 63rd annual meeting. Second page top left: Oklahoma Governor Kevin Stitt shows his support for the pork industry with his address to attendees. Top right: Motivational Keynote Speaker Gian Paul Gonzalez gives his heartfelt speech about being “All In.” Bottom left: Outgoing Board President Joe Popplewell accepts his plaque for his year of service to Oklahoma’s pork industry. Bottom right: Oklahoma Sec. of Agriculture Blayne Arthur moderates a health panel with Joe Locke, Colton Blehm, Dr. Steven Clifton and Dr. Alicia Gorczyca-Southerland.

Attendees were left feeling inspired by keynote speaker Gian Paul Gonzalez, who delivered an uplifting and motivating message titled “All In.”

Gonzalez encouraged listeners to commit to their goals despite the obstacles that will try to hinder the dedication needed for success.

Attendees embraced the “All In” message, and pig barns across Oklahoma today have the action to go “all in” on their careers.

Oklahoma Pork Council Board of Directors President Joe Popplewell delivered his retiring address as his time on the board came to an end.

Popplewell reflected on his early career days, including his experience with the Hog Wars and what that time meant for our industry.

Oklahoma Pork Executive Director Kylee Deniz shared the team’s work on behalf of Oklahoma’s pork industry, strategic intentions for the year lined out by the Oklahoma Pork Board of Directors and goals for the future of our organization.

James McSpadden, Oklahoma Pork’s contract lobbyist, provided a policy update of what was accomplished during the state legislative session and what he planned to focus on in 2023.

Finally, the annual meeting took place, which included board member elections. Cristina Carmona was elected to an open At-Large seat, Joe Locke was elected to an open West District seat and Angie Johnson was re-elected to her East District seat.

Bookending the successful Oklahoma Pork Congress, the organization hosted the Oklahoma Pork Open the day before Oklahoma Pork Congress and Casino Night following the day’s events.

Twenty-three teams took part in the largest ever Oklahoma Pork golf tournament at Turkey Creek Golf Course, including putting for prizes and enjoying a pork lunch prepared by The HANOR Company.

Each participating golfer also received an Oklahoma Pork branded hat sponsored by The HANOR Company.

Attendees enjoyed Casino Night, where they played a variety of casino-styled games and enjoyed a fun photo booth.

At the end of the evening, incoming Board of Directors President Angie Johnson presented the $1,000 cash grand prize sponsored by Smithfield Foods, and a multitude of door prizes were distributed to lucky winners.

Mark your calendar for the 2023 industry gathering August 3-4. Visit okpork.org/events for more information.

Top left: Casino Night attendees enjoy an intense game of blackjack. Top center: Oklahoma Pork Open golfers took a break from the game for a quick picture. Top right: Members on the Oklahoma Pork Board of Directors posed for a picture in the photo booth during Casino Night. Bottom left: DNA Genetics’ Rob Richard focused on his golf game after a morning of helping the Oklahoma Pork team get prepared for a day on the golf course. Bottom center: The grand prize winner was congratulated as he came forward to receive his prize of $1,000 sponsored by Smithfield Foods. Bottom right: Blue & Gold Sausage was represented well on the golf course through their continued support and sponsorship of Oklahoma Pork events with their team of Kolston Burns, Brett Ramsey, Bruce Brannon and Greg Ramsey.

at our Oklahoma Pork launches one-stop-shop for Oklahoma disease preparedness on website

Across the globe, a foreign animal disease (FAD) outbreak represents the most substantial and immediate threat to the pork industry. Like it or not, deny it or not, prepared or not, the same can be said right here in Oklahoma.

From California’s Proposition 12 to veganism, there is no ballot initiative or diet trend that could suddenly, without warning, threaten livelihoods and have a staggering impact on local and national economies quite like a FAD outbreak.

While we have vaccinations and mitigation efforts for certain diseases, the impact of an effective response to an outbreak absolutely pales in comparison to the impact of proactive preparation, education, and vigilance. That is why Oklahoma Pork takes FAD preparedness so incredibly seriously and why, in 2022, we launched the first ever Oklahoma Pork Council FAD Hub.

The FAD Hub is a one-stop-shop for education, tips, step-by-step guides, helpful resources, communications plans and key contacts. We have gathered and organized the best available information from the National Pork Board, National Pork Producers Council, U.S Department of Agriculture (USDA), Oklahoma Department of Agriculture, Food, and Forestry (ODAFF), and many others.

While this information is useful to pork producers across the nation, many pieces of content and

contacts are customized specifically for Oklahomans. According to Dr. Patrick Webb, National Pork Board (NPB) assistant chief veterinarian, having information customized to each state is a crucial need for our industry.

“We are constantly updating the Pork Checkoff website with the most up-to-date information available,” Dr. Webb said. “But when it comes to FAD response, there are so many nuances for each state’s rules, capabilities and contacts.”

“It is important that pork producers in each state know where to start, like Oklahomans now have with the Oklahoma Pork Council’s FAD Hub.”

With so many curated resources in one place, it can be hard to know where to begin.

“NPB has invested a lot of money in AgView, a free service for every pork producer whether they have one pig or one million,” Dr. Webb said. “AgView helps us collect and organize data and make it useful for state health officials.”

Signing up for AgView is one of the easiest and best things producers can do to help the industry ensure that any potential outbreak is short lived and handled correctly, Dr. Webb added.

At Oklahoma Pork, we could not agree more with Dr. Webb, which is why website visitors can find information about AgView in the resources section of the FAD hub.

The time you spend educating yourself and your operation on FADs, the time you spend engaging with resources like the Oklahoma Pork FAD Hub, is time invested in the future.

FADs do not care about fences or boundaries or surnames, they impact us all. With vigilance, preparedness and the resources on our FAD Hub, we can be better prepared together.

Our Ethical Principles

The six principles of our We Care commitment guide everything we do. They ensure we uphold the highest standards and constantly strive toward positively impacting our animals, our farms, our food, our people, our communities and the environment.

OUR PEOPLE

Effective employee education and training are crucial in creating a safe, ethical workplace.

ENVIRONMENT

In the past six decades, pig farming has reduced its environmental impact.

PUBLIC HEALTH

Pig farmers use rigorously tested technologies to ensure pork is high quality and safe.

ANIMAL WELL-BEING

Pig farmers are committed to animal wellbeing. Safe food begins with healthy, safe animals and the best possible care.

FOOD SAFETY

Providing a safe, nutritious pork product is our most important responsibility. Food safety is top of mind in everything pig farmers do.

OUR COMMUNITY

As good neighbors and responsible citizens, pig farmers are dedicated to giving back and making our communities even stronger.

Showpig exhibitors learn their responsibility in practicing good biosecurity

Each Oklahoma showpig exhibitor is part of the state’s swine industry, even if they only have one pig. Having biosecurity protocols in place on each farm will not only ensure the health of the herd, but also the health of pigs in surrounding areas.

“Disease spreads easily,” said Matti Allen, Oklahoma Pork Council business coordinator.

“Exhibitors and showpig producers need to be aware that they have a responsibility for the greater good of the pork industry to maintain herd health so Oklahoma pork producers can continue to do their part in feeding the world.”

For the past several years, Oklahoma Pork has collaborated with showpig exhibitors of all ages and leaders at both the Oklahoma Youth Expo and Tulsa State Fair to push biosecurity messages on best practices before, during and after the show.

In the past two show seasons, Oklahoma Pork has gotten creative with ways to push the messages

by engaging with showpig exhibitors to talk how they practice good biosecurity on their own farms and at shows.

“We have found this messaging to work best for us because it gives exhibitors the chance to get excited about being featured on our social channels,” Allen said.

“At the same time, they are talking about critical points in keeping our pigs healthy, which is the most important part.”

Among those tapped to share their biosecurity best practices on Oklahoma Pork social channels is high school sophomore Cuay Craig.

“Biosecurity starts from the time you get your project, and it is a continuous process throughout the entire time you have your project,” Craig said.

Another featured exhibitor was high school junior Cooper Kline.

Kline, who is a producer and exhibitor, said when

Cooper Kline steps in a foot bath before entering his barns after he attended a pig show.

he hears the term “biosecurity,” he automatically thinks of the word “importance.”

“I practice good biosecurity, and I expect others to do it in return,” Kline said.

“I like to know that I’m not going to bring any diseases home from a hog show and that other exhibitors aren’t going to spread anything throughout their ag facilities.”

In addition to the carefully curated biosecurity messaging, Oklahoma Pork invited Ohio State research scientist Jacqueline Nolting to the Oklahoma Youth Expo’s “This Ones For the Girls” event for young women in agriculture to present her Swientist program to those in attendance.

OSU’s Swientist program has turned important biosecurity and immunology topics into exciting lessons to take on the road to meet kids where they are showing pigs.

The hands-on educational activities from the Swientist program helped to increase awareness about how disease is spread and encourage exhibitors to take the necessary steps to prevent the

spread in a lesson about the differences in cleaning versus disinfecting.

Dr. Nolting was able to get this message across by using pop-its with glo-germ sprinkled on them. The girls had to scrub the pop-its to try to clean away as many “germs” as possible.

Attendees were then given flashlights to see how well they did.

After discovering how many “germs” were still left on the pop-its, Dr. Nolting reiterated how important it is to disinfect.

In addition to Dr. Nolting sharing her expertise, Oklahoma Pork passed out biosecurity buckets which included: gloves, masks, soap and scrub brushes to each attendee.

“The program was a hit,” Allen said. “It was so fun to walk through the barns and see the exhibitors sharing their Swientist experience with their friends and family.”

Contact Oklahoma Pork about sharing biosecurity best practices in your community.

During the Swientist program at This One’s For the Girls at the Oklahoma Youth Expo, attendees learned basic biosecurity measures through Oklahoma Pork’s hands-on demonstration led by Ohio State research scientist.

Oklahoma Pork Board of Directors prioritize innovation and collaboration

Agriculture is among the oldest, and in many ways, most traditional industries in the world.

Those of us in agriculture often pass down our livelihoods to our children the same way other people might pass down a family heirloom. Can you think of another profession on this planet where it is normal, if not expected, that children follow in the footsteps of their parents or event grandparents?

The result is an industry steeped in tradition and knowledge with a deep-rooted understanding of processes, strategies and best practices.

But what happens when an industry steeped in tradition is faced with a world, a culture, and a group of consumers changing faster than at any point in human history?

What happens when today’s pork producers are faced with unprecedented weather patterns, bioengineered meat substitutes, viral fad diets, and consumers who trust the food and health information they see on TikTok more than what they hear from their butcher or their doctor?

One of two things can happen to an industry faced with this reality. They can stubbornly stay the course, making business decisions based on pride and self-assuredness, with an attitude that says, “I’m going to keep doing things this way because that’s the way we’ve always done it.”

Or…they can do what the Oklahoma Pork Council staff and board did last June during a board retreat in Oklahoma City.

Oklahoma Pork, like many state and national commodity boards, meets seven times per year to review budgets, discuss timelines, and recap the work that has been done.

Steve Lerch, marketing and strategy consultant who works with food and agriculture organizations, facilitated a different type of board meeting.

During the two-day program, Lerch urged board members to leave their comfort zones, voice their opinions, and to think differently about the business of Oklahoma Pork.

“I have led innovation workshops for dozens of groups, from technology and hospitality to manufacturing, food and agriculture,” Lerch said.

“The group that got together in June was among the most engaged and vocal groups I’ve ever led. Not to mention they probably had as much passion for their industry as any group I’ve worked with.”

Lerch talked about the cultural building-blocks of innovation that range from how teams collaborate, how goals are set, and how to foster a culture that is open-minded and willing to listen.

From that point on, it was up to the board to drive the conversation and ideation. Lerch prompted the group with various topics and brainstorming formats, as the board shared opinions on everything from the enormous and fundamental challenge of labor shortages across the agriculture industry, to small and specific opportunities, like creating more Oklahoma Pork branded apparel.

The board rotated through individual exercises, working in pairs, and brainstorming as small teams.

According to Lerch, the exercises were as much about producing tangible, usable ideas as they were about fostering a comfort with collaboration and a confidence in sharing any idea that pops into your head, no matter how half-baked or silly it might be.

The Oklahoma Pork board and staff was not afraid to do just that.

A favorite was an activity called “Version 1,” where members of the board were asked to question the way we do things, especially those things that we have been doing the same way year in and year out, trying to find things that could be improved or evolved, but no one had ever bothered to question.

The Oklahoma Pork board and staff walked away from the retreat with pages upon pages of notes and new ideas. Everything from how we engage young Oklahomans to how we set and budget for our priorities. More importantly, the entire Oklahoma Pork team walked away from two days together with a renewed sense of energy and excitement, and a motivation to push beyond the status quo.

Agriculture may be an old and traditional industry. It may be rooted in practices and processes that pre-date many of our modern technologies and were around long before any members of our board or staff ever started working with pigs. But, when we combine that expertise, experience and knowledge with the openness to change, the flexibility and desire to learn and grow, anything is possible.

If you are interested in running for a seat on the Oklahoma Pork Board of Directors, contact Oklahoma Pork to discuss your next steps.

Left:

Board

include: Joe Locke, Cristina Carmona, Robert Peffley, Dr. Scott Carter, Brett Ramsey, Basil Werner, Sheila Kelso, Thomas Craig, Tom Layne and Joe Popplewell. Not pictured: Dottie King and Angie Johnson. Center: Thomas Craig participates in an activity regarding Oklahoma Pork’s budget priorities. Right: Steve Lerch of Story Arc Consulting moderates an activity during the board retreat.

The 2021-2022 Oklahoma Pork Board of Directors spent time together during an annual board retreat.

members

The Oklahoma Pork Council announced its annual donation to the Regional Food Bank of Oklahoma’s Pork for Packs program in the amount of $10,000.

“We are grateful for the support of the Oklahoma Pork Council and the pork producers they represent in the fight against hunger,” said Stacy Dykstra, chief executive officer of the Regional Food Bank. “It takes all of us working together to help end hunger.”

Pork for Packs utilizes donated hogs from Oklahoma 4-H and FFA members to create protein sticks for the Food for Kids backpack program for elementary students.

This innovative program was started by the Regional Food Bank in 2003 when they recognized the need to help supplement children’s diets when the school lunch program was unavailable.

The program provides chronically hungry children with backpacks filled with non-perishable, kidfriendly food including the protein sticks to sustain them on weekends and school holidays.

Between the Regional Food Bank and the Community Food Bank of Eastern Oklahoma, the program serves 596 schools in all 77 Oklahoma counties, providing backpacks to more than 35,000 chronically hungry children each week.

The monetary donation will assist in processing 28,572 pork sticks.

“Giving back to our local communities has become second nature for Oklahoma pig farmers,” said Kylee Deniz, Oklahoma Pork executive director.

“With the rising cost of protein, we see the need more now than ever. Our farmers are honored to play a role in ensuring no child goes to bed hungry, and we are proud of the Oklahoma 4-H and Oklahoma FFA members who make the program possible by donating their animals.”

The Pork for Packs program is a collaboration among Oklahoma Pork, Oklahoma Farm Bureau Foundation for Agriculture, Oklahoma Farm Bureau, Regional Food Bank and the Community Food Bank of Eastern Oklahoma.

Oklahoma is the fifth hungriest state in the nation. Most people served by the food banks are chronically hungry children, seniors living on limited incomes and hardworking families struggling to make ends meet.

For information about donating your showpig to next year’s Pork for Packs, contact Oklahoma Pork.

Oklahoma Pork donates to Regional Food Bank of Oklahoma

FRIDAY, NOVEMBER 17, 2023

The initial and principal objectives of the United States Swine Health Improvement Plan (US SHIP) are to develop and implement an African swine fever (ASF) and Classical swine fever (CSF) Monitored Certification of U.S. pork production operations (farm sites and slaughter facilities).

US SHIP is modeled after the National Poultry Improvement Plan (NPIP), a collaborative effort involving industry, state, and federal partners providing standards for certifying the health status of greater than 99 percent of commercial scale poultry and egg operations across the U.S.

To best support animal health, trade, and commerce, a national playbook of technical standards with associated certifications was created. This playbook focuses on disease prevention and the demonstration of disease freedom outside of control areas.

US SHIP is designed to be applicable across the full spectrum of U.S. pork industry participants from

the small show pig farmer to the large commercial producers and slaughter facilities.

Each participating state must designate an Official State Agency. The primary responsibility of an Official State Agency includes serving as the US SHIP administration body.

The Oklahoma Department of Agriculture, Food and Forestry (ODAFF) serves as Oklahoma’s Official State Agency.

ODAFF is accountable for allocating the resources needed to oversee the program in each participating state, maintain participant enrollment, and confer certification.

Oklahoma Assistant State Veterinarian Dr. Alicia Gorczyca-Southerland said US SHIP is pivotal in maintaining continuity of business during a foreign animal disease outbreak in the swine industry, not only in Oklahoma, but across the United States.

“ODAFF stands ready to implement US SHIP as the official state agency in collaboration with the

Delegates represent Oklahoma pork industry at national FAD preparedness meeting

partner as we prepare for African swine fever and other diseases that would affect the swine industry,” Dr. Gorczyca-Southerland said.

Last September, Oklahoma Pork took 11 delegates to the US SHIP House of Delegates meeting in Minneapolis, Minnesota.

The primary goal of the meeting was to discuss US SHIP’s concentration areas – biosecurity, traceability and disease surveillance.

The delegates took part in break-out seminars to learn about issues pertaining to feed biosafety, sampling and testing, site biosecurity, market haul sanitation and traceability.

The delegates voted on resolutions and standards to improve the program, as it is in its pilot year. Three standards were approved, and eight resolutions were tabled for future discussion.

Oklahoma Pork is excited to continue collaboration with ODAFF on efforts to implement US SHIP.

If you are interested in enrolling your farm or slaughter facility in US SHIP, contact Dr. Alicia GorczycaSoutherland at the Oklahoma Department of Agriculture, Food and Forestry (ODAFF), Oklahoma’s Official State Agency.

If you are interested in becoming involved with a US SHIP working group, contact Oklahoma Pork to discuss next steps and available opportunities.

The current working groups are:

• Feed Biosafety

• Live Haul Sanitation

• Site Biosecurity/Feral Pig

• Surveillance/Peace Time Sampling

• Traceability

Oklahoma’s voting delegation included (L to R): Travis Vaughan, Craig Maloney, Dr. Amy Maschhoff, Jeff Mencke, Dr. Rod Hall, Dr. Alicia Gorczyca-Southerland, Dr. Suzanne Genova, Joe Wolfe, Joe Popplewell and Dr. Steve Clifton. Not pictured: Cristina Carmona

Scan to learn more about US SHIP.

INVESTING

OSU students deepen knowledge through Pork Industry Group

At the Oklahoma Pork Council, we often talk about experiences that “fill our cup” or renew our passion for the meaningful work we get to do on behalf of this industry.

One of the most cup-filling projects our team leads throughout the year is undoubtedly our collegiate workforce program known as Pork Industry Group.

Each fall, Oklahoma Pork selects a small group of Oklahoma State University agriculture students with an interest in swine-related professions to participate in this eight-week leadership experience. The program allows young people looking for internships and careers within agriculture the opportunity to learn more about Oklahoma’s commercial pork industry and expand their networks of agricultural professionals in the state.

Thirteen OSU students representing a variety of backgrounds, academic majors and career goals were accepted into the 2022 program.

Pork Industry Group consists of eight sessions, including six on-campus meetings with guest speakers, one industry trip to visit a commercial sow farm and pork processing plant, and a final banquet with student presentations and awards.

Our hope is that the program serves as a launchpad for the students to actively seek opportunities to work in pork and serve as lifelong advocates for our industry.

OSU’s Dr. Scott Carter serves as the group’s faculty advisor, working closely with the Oklahoma

Pork team to facilitate the eight sessions each fall. From genetics and animal health to nutrition and farm management, group members learned from more than 30 pork industry professionals throughout the program.

They also gained professional advice and mentorship from the Oklahoma Pork team that will last far beyond the program’s conclusion.

“Building genuine relationships with students is the most rewarding part,” Ashton Mese Johnston, who serves as the program director, shared.

“We get to know their goals, connect them with opportunities that suit their individual interests, and hopefully we can continue to be a resource for years to come.”

Ideally, the students’ future careers involve pork production, but even if not all the participants choose to work directly in our industry – we know we are building a network of passionate leaders who understand and support our role feeding the world.

“No matter how much you think you know coming from a swine background, you will still learn something every session,” student participant Emma Welch reflected.

“I have always had a passion for pigs, but this experience has sent my career path in stone to work in the pork industry.”

When asked their favorite part of the full experience, most students cite the two-day industry trip to Northwest Oklahoma.

Participants received up-close, unfiltered views of large-scale commercial pork production by touring sow farms operated by Seaboard Foods near Forgan.

From showering into the farms and talking through the latest production numbers to holding nursery piglets and seeing impressive technology used in modern barns – the farm tours proved incredibly interesting and memorable.

“It was interesting to compare Oklahoma farms to what I grew up seeing in Iowa,” student participant Cole Spain said.

“Big, clean and really advanced technology… I was impressed with what we saw at the Seaboard farm in Oklahoma.”

The following day, our group had the unique privilege of touring the Seaboard Foods processing plant in Guymon.

For most students, this was their first experience seeing large-scale meat processing, and it was a day they will never forget.

“Pork Industry Group has been a great way to get out of my comfort zone and make connections with a similar work ethic and interests as me,” student participant Stephany Quiroz shared.

“The Seaboard Foods plant was such an eye-opening experience where I gained a bigger appreciation for the full industry.”

Touring both the hot side and cold side of the plant provided an impressive look at the staffing, logistics and expertise required to create the countless Seaboard Foods pork products enjoyed by customers around the world.

Oklahoma Pork refers to the tour as an “industry trip of a lifetime” when we recruit for Pork Industry Group, and our group will forever have a deeper understanding of how pork is produced and a greater appreciation for the hard-working people who make it possible.

After seven weeks of absorbing industry knowledge, the tables were turned as the Pork Industry Group students presented their own ideas to the Oklahoma Pork Board of Directors.

In teams, the students presented suggestions for addressing labor issues within four areas of swine production: animal care and health, on-farm support roles, transportation and logistics, and processing plant careers.

A theme among the student presentations was earlier exposure to pork-related careers in school

Pork Industry Group members include (L to R): Keona Mason, Hilary Albrecht, Jaden Brunnemer, Kassidi Tidwell, Gwen Fowler, Kelli Wicks, Stephany Quiroz, Kate Jackson, Eliannah Anderson, Ally Troesser, Jaycee Watkins, Emma Welch and Cole Spain.

and extracurricular programs across the state.

At the final banquet, Oklahoma Pork also presented student scholarships to four members of the 2022 Pork Industry Group, including Emma Welch for Outstanding Student and Keona Mason, Eliannah Anderson and Kelli Wicks for their Outstanding Group Project on swine transportation careers.

Thank you to everyone involved in making Pork Industry Group 2022 an incredible success.

Our staff and board cherished the opportunity to mentor these students, and we look forward to cheering them on in their future academic success and career journies.

Looking to fill your own cup while sharing your personal pork story? Contact Oklahoma Pork to learn how to get involved for Pork Industry Group annual programming.

Left: Cole Spain enjoys the farrowing room during the Seaboard Foods farm tour. Center: Smithfield Foods’ Cathy Vaughan talks about her role at Smithfield and opportunities available to students during a weekly session. Right: Hilary Albrecht listens intently to a speaker during a weekly Pork Industry Group session hosted at Oklahoma State.

Pork Industry Group members visit the Seaboard Foods processing plant for an in-depth tour of the operation during their trip to Northwest Oklahoma.

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After two years of restricted access and virtual meetings, 2022 brought the welcomed return of face-to-face gatherings in our nation’s capital.

In both April and September, nearly 100 pork producers convened in Washington, D.C., for the National Pork Producers Council (NPPC) Legislative Action Conference (LAC).

Attendees participated in national policy briefings and Hill visits to educate members of Congress, agency officials and key staffers on pork industry priorities.

Oklahoma was well represented by five LAC participants with diverse experiences related to Oklahoma’s pork production.

In the spring, Joe Popplewell of Seaboard Foods, Alex Villalobos of The Maschhoffs, and Dr. Jon Tangen of The HANOR Company joined Oklahoma Pork Council staff members Kylee Deniz and Ashton Mese Johnston to meet with five of Oklahoma’s congressional offices.

Oklahoma Pork is proud of our strong yearround relationships with Oklahoma’s congressional delegation, and we welcomed the opportunity to discuss a variety of topics with members and staff.

Popplewell, a seasoned veteran of LAC and other agricultural advocacy efforts, shared his decades of knowledge as both a Seaboard Foods leader and longtime Oklahoma Pork board member.

Joe Popplewell

Because of his company’s global footprint, Popplewell also provided a respected perspective on the need for expanded market access in new trading markets.

Villalobos and Tangen attended additional programming as part of their year-long leadership experience Pork Leadership Institute (PLI).

Only 18 pork industry professionals from across the nation were selected for the 2022 PLI experience, and Oklahoma Pork was incredibly proud two members of this elite group live and work in our state.

The year-long program consists of multiple learning sessions, running from February to November.

Selected participants are educated on the legislative and regulatory processes, the importance of international trade, the roles of the national pork organizations and their state pork associations, and the issues facing producers.

They also are trained to be spokespeople for the pork industry and grassroots activists able to disseminate pro-active, targeted messages about the industry. This training, and the ability to represent the pork industry beyond their own operations, was immediately put to use championing Oklahoma’s pork industry during LAC.

As a veterinarian for The HANOR Company in Enid, Dr. Tangen proved to be a valuable tutor on African swine fever (ASF) prevention and preparedness.

He directs veterinary health services for 46,000 sows in the HANOR system and oversees

education for 200 employees related to animal care and biosecurity, so teaching members of Congress and their staff about ASF came naturally.

During the Spring LAC in April, Villalobos shared his impressive career journey that involves his personal experience with the TN Visa process.

At that time, he served as the Oklahoma Pod Senior Production Manager for The Maschhoffs, LLC, with nearly 18,000 sows under his supervision.

But in a special turn of events, Villalobos was able to deepen his industry-wide perspective by the Fall LAC due to Seaboard Foods’ acquisition of The Maschhoffs Oklahoma farms.

In his updated role for his new employer Seaboard Foods, Villalobos brought continued insight into the issues our producers face on a regular basis.

The September 2022 trip also brought the unique opportunity for our Oklahoma group to expand our circle of influence.

When the Oklahoma group visited D.C. in the fall, they met with leadership at the United States

Department of Agriculture (USDA) Animal and Plant Health Inspection Service (APHIS) and the House of Representatives Committee on Agriculture.

“Our second D.C. trip really built on the success of our meetings in the spring,” Deniz shared after the conference.

“We were the only state group to meet directly with USDA-APHIS and the House Ag. Committee, and we enjoyed sharing the Oklahoma perspective with these offices.”

This broadened network will prove important in 2023 as we hopefully see completion of the next Farm Bill.

Oklahoma Pork’s board and staff look forward to continued collaboration with our federal partners as we work diligently to protect our members’ freedom to operate.

Do you have insight to share with policymakers in D.C.? Let the Oklahoma Pork team know if you are interested in joining us at a future Legislative Action Conference.

Dr. Jon Tangen

Alex Villalobos

From the outside, we are the industry of bacon and pork chops. Our way of life is reliant on land, livestock and feed. Our assets are counted in acres, animals and equipment. But we in the Oklahoma pork industry know better. We know what makes us unique. We know what makes us impactful. We know that while our product may be counted as a “commodity,” it is our unique people who are the most important and finite resource we have.

From the commercial pig farms and processing plants to the 4-H and FFA members at conventions or pig shows, our industry is made up of tens of thousands of inspiring people.

But we still need more…

The 2020s have turned into the most difficult and complicated period of hiring in recent American history, amplifying the longstanding challenge in agriculture of attracting young, diverse candidates, from different walks of life.

From the countless blue-collar jobs needed to produce and process pork to the multitude of unique white-collar careers across our industry, we need to think more critically and creatively about how we as an industry recruit and retain talent. The Oklahoma Pork Council believes this is a challenge

that needs to be tackled at the root, so in 2022, we focused on showing up differently and launched a first-of-its-kind ambassador program.

The goal of the ambassador program was to introduce high school students to potential future careers in the pork industry, and to help them understand the possibilities that exist for them.

With even the most rudimentary understanding of high school kids, growing up in the era of 6s phone videos, it is easy to imagine that a presentation on potential careers could easily go in one ear and out the other.

To make the conversation more engaging –more real – Oklahoma Pork did not send a board member with 40 years of experience and we did not send one of the fantastic members of our professional staff. Instead, we sent a young man by the name of Tré Smith, a charismatic 22-year-old who was finishing his agricultural communications degree at Oklahoma State University. We knew Smith could speak the language of 16, 17, and 18-year-old high schoolers.

Smith was no ordinary college kid. He had internships with companies ranging from the National Pork Board to Farm Journal to the Animal

Oklahoma Pork Ambassador program helps organization get creative in recruiting top talent

Agriculture Alliance and even at Oklahoma Pork. He knows his stuff, and he knows it well. Smith traveled to 10 high schools ranging from rural Oklahoma farming communities to the Oklahoma City and Tulsa metro areas in 2022, interacting with hundreds of students.

Growing up in agriculture and being a part of FFA, Smith truly understands the value of exposing high schoolers to possible pork industry futures.

“I think back to my high school FFA experience and wish I had someone coming into my school to talk about jobs and career paths,” Smith said. “Understanding the options when you’re in high school – with and without a college degree – would have been really helpful to me and my friends, especially since college isn’t for everyone. I wish we knew all the options.”

Smith understands one of the most important things the ambassador program accomplished was just putting a friendly, relatable face on the industry.

“To this day, almost a year later, I’m still getting outreach from students when they have questions or when they have exciting news like getting into a school,” Smith said.

“It’s great to see students excited and interested

in their future, and for them to feel like they have a friend and a resource within the industry they can turn to.”

Oklahoma Pork staff saw this connection firsthand last spring at the Oklahoma FFA Convention. Smith joined the staff at the Oklahoma Pork booth, and it’s a good thing he did, as dozens of high schoolers flocked to the booth to chat with him or even just to grab a quick selfie.

Today’s talented 16-year-old is tomorrow’s innovator or CEO. We can wait for these kids to age, gain experience, collect degrees, and then compete with every other industry for the best and brightest talent, or we can meet them where they are today.

We can help them envision a promising future regardless of what path they want to take to get there – a promising future working in the Oklahoma pork industry.

Do you have a FFA chapter in mind for an Ambassador talk? Reach out to Oklahoma Pork to discuss speaking opportunities.

Left: Members of the Enid FFA chapter enjoy their time with Tré Smith (center) during a presentation about Oklahoma’s pork industry. Center: Oklahoma State FFA Convention attendees have fun taking pictures with Smith at the popular Oklahoma Pork booth in the tradeshow building. Right: Smith makes an Oklahoma pork industry presentation to members of the Texhoma FFA chapter during the Ambassador program last spring.