Pig Tales 1

PIG TALESThe Official Publication of the Kansas Pork Industry

New Permits Required by KDHE

Wendell Moyer Grant Awarded

Issue 1 2011

Pig Tales • 2

Y

FIVE Reasons to Make Time for PQA Plus®

For information about PQA Pluscertifi cation and site assessment,

or to locate a state trainer, go to pork.org or call (800) 456-7675.

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Sites Assessed Represent 62% of Production

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Pig Tales 3

The Official Publication of the

Kansas Pork Industry

Pig Tales is the official publication of the Kansas Pork Association and the Kansas Pork Producers

Council. The publisher cannot guarantee the correctness of all information or absence of

errors and omissions, nor be liable for content of advertisements. We reserve the right to edit or refuse all

materials.

The KPA does not guarantee or endorse the performance of any products or services advertised within the publication.

All Pig Tales inquires should be directed to the editors at: Kansas Pork Association, 2601 Farm Bureau

Road, Manhattan, KS 66502, Phone 785-776-0442, Fax 785-776-9897, E-mail: kpa@

kspork.org, Web site: www.kspork.org

President-CeO Tim Stroda

direCtOr Of industry relatiOns

Jodi Termine

2010 KPa BOard Of direCtOrsChairman: Kent Condray – Clifton

Jim Crane-- LiberalThomas Frederick – Hugoton

Jennifer Gerety-- SenecaAlan Haverkamp – BernJerry Morris-- Sedgwick

Pete Sherlock – Washington Michael Springer – Sycamore

Ron Suther – BlaineJim Nelssen – Kansas State University

2010 KPPC BOard Of direCtOrsChairman: Michael Springer- Sycamore

Kent Condray – CliftonAlan Haverkamp – Bern

Pete Sherlock- Washington

C O N T E N T S4 PRESIDENT’S COLUMN New Permits Required

5 BOARD MEETINGS IN TOPEKAWelcome Secretary Rodman

6 WENDELL MOYER GRANT Alexandra Rath Accepts Award

7 PORK BE INSPIREDNPB Inspires Us All With New Look

8 OMS TRAINING IN MANHATTAN Food For Thought Group

10 THE NEW AMERICAN PLATE How Pork Fits into 2010 Dietary Guidelines

11 RENO COUNTY HEAD START Dietitians Work to Overcome Food Insecurity

12 REACHING CONSUMERS

13. UPDATE FROM THE HILL NPPC Current Press Releases

14 PQA PLUS

15 RECIPE One-Skillet Pork with Wild Rice and Herbs

ON THE COVER

PIG TALES

Are you a one dish wonder. If you aren’t, you should be. Find this great recipe on page 15. As always, check out theotherwhitemeat.com for more great pork recipes.

Y

FIVE Reasons to Make Time for PQA Plus®

For information about PQA Pluscertifi cation and site assessment,

or to locate a state trainer, go to pork.org or call (800) 456-7675.

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9,500

9,000

8,500

8,000

Janu

ary

Feb

ruar

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Mar

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Ap

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June

July

Aug

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Sites Assessed Represent 62% of Production

2010

Pig Tales • 4

WE CARE

Presidents Column by Tim Stroda

The Kansas Department of Health and Environment’s (KDHE) Bu-reau of Waste Management recently released a new policy on permitting requirements for dead animal burial sites.

The final version of the policy re-flects input from the KPA and other interested parties. Following are the sections of the policy which affect pork producers.

BackgroundEach person that buries dead

animals is operating a solid waste disposal area and must first obtain a permit from KDHE (KSA 65-3407). The following are exceptions to this permit requirement:

1) KDHE can authorize the dis-posal of livestock without a permit in the event of a disaster or emer-gency (KSA 65-3407c); and

2) Individuals may dispose of sol-id waste from their own residential or agricultural activities on their own land, as long as the waste doesn’t cause a nuisance or adversely affect public health or the environment (KSA 65-3409).

What does this mean?In accordance with the exemp-

tions to the permitting requirements provided above, and using reason-able regulatory discretion for minor animal burial activity, any person that operates an animal disposal site must obtain a permit from KDHE except for the following exempt activities:

(1) KDHE-authorized disposal in the event of a disaster or emer-gency resulting from animal disease, weather-related deaths, transporta-tion accidents, or other eligible incidents.

(2) On-site disposal by individu-als in accordance with the following guidelines:

(a) On any given acre during a 12-month period, disposal is limited to no more than 7,000 pounds of any combination of horses, cattle, swine, turkeys, and/or chickens.

(b) Animals must be buried within 48 hours (unless a longer time-frame is authorized by KDHE) and covered with a minimum of three feet of soil. The addition of quick or slaked lime is recommended to control odors and discourage scavenging.

(3) On-site disposal by confined animal feeding operations that have been issued a KDHE Bureau of Water permit provided the burial practices given above for individuals are followed. If the facility exceeds the animal quantities given in (2)(a), the facility operator must technically demonstrate that there will be no im-pact to groundwater, surface water, or air quality to remain exempt from permitting.

What’s the bottom line?If you bury more than 7,000

pounds on any given acre during a 12-month period, it is probably time to be looking for an alternative method of disposal.

Composting seems to be the an-swer for many producers. The KPA office has been gathering materials to help producers who want to look at this option. There are low-cost options for those disposing small numbers. There are also cost-share opportunities for composting build-ings.

For more information, contact me at 785-776-0442.

New Permitting Requirements for Dead Animal Burial Sites

Pig Tales 5

WE CARE

Dale A RodmanSecretary of Agriculture

Dale A. Rodman was appointed secretary of the Kansas Department of Agriculture by Gov-ernor Sam Brownback in January 2011.

A native Kansan, Rodman was born in Eureka and grew up on a diversified farm and ranch near Toronto. He earned his Bachelor of Science degree in agriculture in feed milling from Kansas State University in 1963. He later graduated from the Minnesota Management Institute at the University of Minnesota.

Rodman served as an agribusiness executive in national and international agriculture devel-opment and management for the majority of his career.

Rodman left retirement at the request of Governor Brownback to serve the Kansas ag-ricultural industry. He is personally committed to building Kansas agriculture and developing opportunities to grow the state’s agricultural economy.

Rodman and his wife Ronda live in Topeka. His son Thomas is a general manager for Cargill in Memphis, Tennessee. His daughter Chantel Mandel is a deputy director in commu-nications at Bayer Healthcare in San Francisco. He has 4 grandchildren.

KPA Annual Meeting Held in Topeka

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Producers from around the state gathered for KPA’s Annual Meeting held February 21 at the Senate Suites, in Topeka.

Three positions on the Kansas Pork Association Executive Board were elected. Each position serves a three-year term. Elected were: Jim Crane, Liberal; Kevin Deniston, Scott City; Seneca; Michael Springer, Syca-more. Dan Gerety, Seneca, was elected to fill a vacant position.

Additionally, the KPA Executive Board elected Kent Condray to his second term as KPA Chairman.

Producers attending the meeting heard presenta-tions from speakers including Chris Novak, Na-tional Pork Board CEO; Senator Mark Taddiken, Clifton and Dale A. Rodman, Kansas Secretary of Agriculture.

Other business included the adoption of The 2011 KPA Policy Handbook. If you would like a copy of this handbook to review, please contact the KPA

Pig Tales • 6

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In 1956, Wendell Moyer helped orga-nize a small group

of pork producers into the Kansas Swine Improvement Association. Their purpose was to work together to make their business more profit-able while keeping the swine indus-try healthy and flourishing statewide. The KPA is working everyday to achieve this same goal.

To encourage participation in pork production while building our

Winner of Wendell Moyer Student Enrichment Grant Announced

leaders of tomorrow, KSU students who had completed between 25-100 credit hours were eligible to apply for a $1,000 Wendell Moyer Student Enrichment Grant.

The KPA would like to congratu-late Alexandra Rath, the recipient of the this grant for 2011. Rath is currently attending Kansas State University for an undergraduate de-gree in Animal Sciences and Indus-try with a Biotechnology option. She began her experience in the swine

industry during a summer internship with Progressive Swine Technolo-gies and Danbred. While there, Rath worked in the farrowing department at the nucleus farm completing paperwork, processing litters and assisting the geneticist on a research project. The project analyzed the effects of birth weight on pig loss, weaning and finishing weights.

Recently, Rath began working at the Kansas State Swine Research Lab where she tests feed particle size, works at the hog unit and as-sists graduate students with their research projects.

“One of the most interesting research projects that I have begun work on is using bomb calorim-etry in order to determine energy use from dried fecal matter. Other research projects that I will have the chance to work on will include color tests of meat to determine meat quality, several different weight trials, and alternative euthanization methods for pigs,” stated Rath in her application.

After graduation, Rath plans to attend graduate school and study Swine Nutrition. “One of the main reasons that I want to pursue a career in the pork industry has been my Dad’s heavy involvement with the industry at his job. I am excited that there seems to be so many options available to work with pigs and different career paths open to me,” stated Rath.

We thank all of our applicants for demonstrating an interest in the 2011 Kansas Pork Association Wendell Moyer Scholarship and we encour-age you to reapply next year. We’re grateful to have such outstanding youth with an interest in our industry.

Alexandra Rath, 2011 Wendell Moyer Student Enrichment Grant Winner

Pig Tales 7

WE CARE National Pork Board Introduces

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With a new focus on reaching creative, flavor-seeking home cooks who already prepare, eat and love pork, the National Pork Board announced a new branding position. The new campaign of: Pork® Be Inspired sm shows pork’s place in almost any menu, day part, cuisine and lifestyle, based on pork’s unique combination of flavor and versatility as the source of kitchen inspiration.

The new, fully integrated campaign features an up-dated look and feel, along with a new consumer target: the more than 82 million Americans who already cook, eat and love pork.

“Our research shows that pork’s top consumers are looking for more than basic education; they’re looking for inspiration. With its great taste and versatility, pork is the ideal catalyst to inspire great meals,” said Ceci Snyder, vice president of domestic marketing for the National Pork Board. “

Nearly 25 years ago, the Pork® The Other White Meat® campaign was conceived to reposition pork as a healthful protein source. Today, Pork Be inspired goes beyond basic cooking education and health to promote a deeper, more personal level of engagement with exist-ing pork consumers, Snyder said. However, The Other White Meat campaign will play a role as a heritage brand, with use on the consumer web site and in nutri-tion communications. The Other White Meat campaign will not be featured in advertising.

Digital advertising starts March 7 with paid search and web sites that reach the National Pork Board’s new target, with creative directing to a new website URL, www.PorkBeInspired.com. Starting April 11, national television advertising includes both network and cable. Print advertising begins in April in food and lifestyle publications, using a unique three-page, consecutive

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Kansas Pork Association, Pork Checkoff, KSU student group Food For Thought and Industry Partners teamed up for an intensive two day media training at the KSU Alumni Center October 13-14.

The training was a part of Pork Checkoff’s Operation Main Street Program that familiarizes individuals in agriculture with the pork industry, provides a media and messaging strategy short course and facilitates grass-roots speaking opportunities nationwide.

“OMS was a valuable experience that provided participants with the information needed to convey the truths, and bust the myths, about U.S. pork production,” stated Brandi Buzzard in the blog at http://blog-gingfoodforthought.blogspot.com/.

Buzzard, a Food For Thought

member and KSU Animal Science graduate student, is currently work-ing on her degree in Animal Behav-ior and Animal Welfare. She’s one of

Training Held in Manhattan

Above: Industry partners, KSU student group Food For Thought, and National Pork Board associates gather together for a picture during OMS Training.

the 14 contributors to the Food For Thought blog and authors her own blog at http://buzzardsbeat.blogspot.com/.

Clockwise: Clem Neely, Kiley Stinson, Robert Munson and Thomas Titus of Cargill discuss the pork industry in a breakout session.

Pig Tales 9

WE CARE

Chelsea Good participates in a mock phone interview during the training. Also pictured, Al Eidson of Eidson and Partners.

Buzzard was one of the 15 attendees for the training. Others were; Rob Christine, Hyatt Frobose, Chelsea Good, Kris Lansman, Brooke McClure, Robert Munson, Clem Neely, DJ Rezac, Todd Rodibaugh, Tera Rooney, Kelly Sheets, Kiley Stinson, Miles Theurer, and Thomas Titus.

After the training, attendees will join over 800 speakers trained by Pork Checkoff to educate consumers nation wide. Currently Kansas has made over 35 presentations to over 1,000 consumers.

For more information on Operation Main Street Program contact the office.

What is Food for Thought?

Food for Thought (FFT) is a group of Kansas State Universi-ty students looking to bridge the gap between agriculture and consumers. The grass-roots group was started by students

coming together to discuss ways to meet the challenges of misconceptions about an agriculture industry removed from its urban consumers.

The group includes undergraduate, graduate and veteri-nary students, as well as young alumni, working under the guidance of faculty advisor Dr. Dan Thomson, Director of K-State’s Beef Cattle Institute.

One of the ways that the FFT group has worked to educate students and consumers is with the Upson Lecture Series.

“The lecture series will focus on bringing information about agriculture and food production to a broad audience,” stated Chelsea Good, a member of the group, on their blog.

To date the lecture series has hosted Dr. Dan Upson, DVM, Ph.D. and Dr. Temple Grandin, Ph.D.The group plans to host one lecture per semester. If you are interested in investing in the future the lecture series please contact the office.

For more information on Food for Thought, make sure to read the FFT blog at bloggingfoodforthought.blogspot.com, like them on Facebook. and follow them on Twitter @fftgroup.

DJ Rezac and Tera Rooney take a second to catch up during a session breakout.

Food for Thought Members: Front row left to right Kelly Sheets, Miles Theurer, Kiley Stinson, Tera Rooney, Brandi Buzzard and Chelsea Good. Back Row left to

right: Clem Neely, DJ Rezac, Hyatt Frobose and Robert Munson

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The Nutritional Power of One Serving of Lean Pork

• The Micronutrient Advantage: - A 3-ounce serving of pork offers 5% of the daily value of

iron in heme form, which is more readily absorbed than iron from plant sources.

- A 3-ounce serving of pork offers 8% of the daily value of vitamin B12, an important micronutrient not found in plant-based foods.

• The Calorie Advantage: - A 3-ounce serving of lean pork provides about the same

amount of protein as 1.5 cups of black beans, but with 21% fewer calories.

• Today’s most popular cuts of pork have 16% less total fat and 27% less saturated fat than they did 20 years ago.

• Cuts of pork that come from the loin – including chops and roasts – and 96% lean ground pork are the leanest cuts of pork available.

• Ounce-for-ounce pork tenderloin is as lean as skinless chicken breast, and meets the USDA guidelines for “extra lean.”

• Six pork cuts meet the USDA guidelines for “lean,” with less than 10 grams fat, 4.5 grams saturated fat and 95 milli-grams of cholesterol per serving.

The versatility of pork lends itself to a variety of dishes, which means cook once and eat twice! Start with pork tenderloin fajitas on night one, and turn the rest of the pork into curried pork salad on night two. Clients can visit www.theotherwhitemeat.com for delicious seasonal recipes which do double-duty to keep pace with today’s busy families.

Balancing Animal Proteins on the new American PlateAligning with the much anticipated Dietary Guidelines for Americans, 2010, will no doubt mean choosing foods that are high in nutrient density, while low in energy density. Protein from lean meats such as pork fits both criteria, providing necessary nutrients in relatively fewer calories. Proper education and behavioral support from trusted registered dietitians about the dietary pattern options in line with dietary guidance will help ensure Americans of all ages eat a diet high in nutrients but relatively low in calories.

Satiety Research Shows Benefits of Pork

Lean Pork Options Abound in Today’s Meat Case

• Lean Canadian Bacon at Breakfast: Eating high-quality protein foods like lean Canadian bacon resulted in greater sense of fullness throughout the day compared to eating additional protein calories at lunch or dinner.1

• Three Daily Meals With Protein Most Filling: Including lean pork or other lean proteins in three daily meals rather than six mini-meals resulted in improved satiety through-out the day. Feeling full throughout the day may lead to an overall calorie reduction.2

• Curbing Late-Night Munchies: Including lean pork or other proteins in three daily meals reduced late-night desires to eat and decreased distracting thoughts about food, both of which derail dieters if left unchecked.3

Cooking with Pork has Never Been Easier

1. Leidy H, Bossingham M, Mattes R, Campbell W. Increased dietary protein consumed at breakfast leads to an initial and sustained feeling of fullness during energy restriction compared to other meal times. British Journal of Nutrition. 2008, short communication published online.

2. Leidy H, Armstrong C, Tang M, Mattes R, Campbell W. The influence of higher protein intake and greater eating frequency on appetite control in overweight and obese men. Obesity. 2010;18:1725-1732.

3. Leidy H, Tang M, Armstrong C, Martin C, Campbell W. The effects of consuming frequent, higher protein meals on appetite and satiety during weight loss in overweight/obese men [published online ahead of print September 16, 2010]. Obesity. 2010. Accessed October 11, 2010.

©2010 National Pork Board. Des Moines, IA USAThis message funded by America’s Pork Checkoff program.

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REACHING CONSUMERS

In research gathered from 2007- 2009, the USDA Economic Research Service found that 14.7 percent of households were food insecure at least some time during that year. Kansans were found to be very near the U.S. average with 14.2 percent of households food insecure.

Reno County Head Start Gets Spices Up the Kitchen with a Pork Tri-Fecta

Nationally, that 14.7 percent of food insecure households remains the highest recorded prevalence rate of food insecurity since 1995 when the first national food security sur-vey was conducted.

Ellen Garden a Registered Dieti-cian in Huthinson with Head Start

is doing her fair share to make sure food insecurity doesn’t take Reno County families family by storm.

Garden, with support from the Kansas Pork Association, provided a cooking demonstration, recipes, a meal on site and ingredients to make a meal at home to 15 families in Reno County.

The evening also included tips and facts about how pork fits into a nutrient rich diet. For example, a 3-ounce serving of pork offers 8% of the daily value of vitamin B12, an important micronutrient not found in plant-based foods. Also, impor-tant for families to understand is that a 3-ounce serving of lean pork provides about the same amount of protein as 1.5 cups of black beans, but with 21% fewer calories.

“Some of my parents are mak-ing enchiladas for their children to experience and they have asked to use pork like they saw in the Pork Tri-Fecta class. Thank you for your help and support,” stated Garden in an e-mail.

Ellen Garden, a Registered Dietitian from Huthinson left, demonstrates a new pork recipe with help from class attendees.

What is food insecurity?

Food insecurity is a term used to described anyone that does not have consistent access to adequate food for active, healthy lives. This could be families that might run short of food at the end of the month or families that may stock up on foods inexpensive foods with low nutrient content because of lack of knowledge about food or food preparation.

Garden reviews the Pork Cuts Chart created by the National Pork Board and provided by the Kansas Pork Association. The chart is a resource to show

where pork cuts come from on the hog.

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REACHING CONSUMERS

The Pork Checkoff, Pioneer Hi-Bred and PIC have awarded 19 scholarships to college students around the United States as part of their strategy to develop the pork industry’s human capital for the future.

“Helping to develop the next generation of pork professionals is one of the issues the Pork Checkoff identified as critical for the industry to address,” said Gene Nemechek, president of the National Pork Board and a swine veterinarian from Spring-dale, Ark.

“Our service and obligation to producers includes ensuring that there is a sustainable source of capable people ready to take on the industry’s charge of producing a safe, wholesome food product in a socially responsible way.”

The 19 student recipients hail from 13 universities and eight swine-related fields of study. Devin Goehring, of Kansas State University was one of the 19 students to receive the award.

“A skilled workforce is essential for the competitiveness of this industry,” Nemechek said. “We need young leaders to look at pork not just as a food choice, but as a career. This is a chance for the industry to encourage these young people to join a workforce that offers many diverse opportunities. We have needs in production management, veterinary medicine, environmental management, food safety, genetic improvement, nutrition and much more.

“On behalf of the Pork Checkoff and its partners, the National Pork Board and the pork industry, we congratulate this year’s Pork Industry Scholarship recipients,” Nemechek said. “We look forward to welcoming them into our industry in the future.”

KSU Agri-Industry Career Fair

KPA gathered with more than 50 businesses, agencies and or-ganizations on the KSU Campus Wednesday, January 2, to discuss jobs and internships with Kansas State University students at the Agri-Industry Career Fair. The fair was held at the K-State Stu-dent Union’s Ballroom and was sponsored by K-State’s career and employment services and the Col-lege of Agriculture.

Representatives from a wide range of agricultural sectors were on hand to discuss opportunities in finance, communications, live-stock, food production, research, animal health, agronomy and hor-ticulture. Companies and agencies were represented Seaboard Foods, Inc, Bunge, Hills Pet Nutrition, U.S. Department of Agriculture, Heads Up Landscape Contractors, Western State Bank and more.

Tools that the KPA used within the Pork Career Booth to inform students included the “Career in Pork” brochure, the “Career in Pork” DVD and the Career Plan-ner Workbook.

Students were also directed toward the U.S. Pork Center of Excellence’s Pork Information Gateway (PIG) to get the most updated pork internships and career opportunities.

To find community colleges, 4 year colleges or internships within the pork industry, contact Jodi Termine at the KPA office or visit http://www.pork.org/Re-sources/132/careersinporkproduc-tion1.aspx.

KSU Student Wins 2010-2011 Pork Industry Scholarship

Devin Goerhring Senior Animal Sciences and Industry

Kansas State University

Pig Tales 13

REACHING CONSUMERS

poultry or fish, meaning from 4 to 9 ounces a day.

“The solution to the obesity prob-lem is not a shift from animal-based foods to plant-based ones but rather a shift from nutrient-poor foods to nutrient-rich foods, emphasizing the consumption of lean meats, includ-ing pork, along with vegetables, nuts and beans,” Carney said.

Coalition Urges Congress To Act On Korea FTA

An ad hoc coalition of agricultural and food organizations and com-panies in a letter sent to members of Congress applauded the recent resolution on issues in a free trade agreement between the United States and the Republic of Korea and urged lawmakers to approve the trade deal as soon as the Obama administration sends it up to Congress.

In December 2010, an outstanding issue with automobiles was resolved, allowing for U.S. congressional approval of the U.S.-South Korea FTA (KORUS). The agreement was signed June 30, 2007 – now more than three years ago.

The coalition letter, signed by 61 groups, emphasized that other coun-tries are moving forward with FTAs with South Korea to the detriment of the United States. South Korea and the European Union, for example, have approved an FTA that will enter into force on July 1, 2011.

“Risks for U.S. agriculture – and

Your Update from the Hill

NPPC Backs Dietary Guidelines’ Goal Of More Nutrient-Rich Foods

The National Pork Producers Council expressed support for feder-al dietary guidelines released whose goals are to reduce obesity, encour-age the consumption of nutrient-rich foods and increase physical activity. Many cuts of pork, the organization pointed out, are lean, nutrient-dense sources of protein.

NPPC recognizes for food policy and nutrition guidance the impor-tance of the 2010 Dietary Guide-lines, which were issued by the U.S. departments of Agriculture (USDA) and Health and Human Services (HHS).

“NPPC agrees with the guide-lines’ call for eating nutrient-dense foods, and many cuts of lean pork, including tenderloin and loin chops, contain quality nutrients,” said NPPC President Sam Carney, a pork producer from Adair, Iowa.

Lean meat offers nutrients that often are lacking in Americans, including heme iron, potassium and vitamin B-12, a micronutrient not found in plant-based foods. Based on current consumption data from the HHS National Health and Nutrition Examination Survey, Americans on an average 2,000 calorie-a-day diet consume 5.3 ounces of meat or meat equivalents. The USDA “Food Pyra-mid” suggests two to three servings of 2- to 3-ounce portions of meat,

they are extremely serious – arise if the KORUS FTA is not implement-ed,” said the coalition in its letter. “If this agreement is rejected, we stand to relinquish our export sales to countries that have implemented their own FTAs with Korea.”

Once the KORUS FTA is imple-mented, more than 60 percent of existing import barriers will be removed immediately – this amounts to nearly $3 billion in U.S. food and agricultural products.

According to an analysis by the American Farm Bureau Federation, the KORUS FTA would result in $1.8 billion in additional sales to Korea, a 46 percent increase over existing sales. The analysis appears very conservative, according to Iowa State University economist Dermot Hayes and the American Meat In-stitute, who forecast increased U.S. beef, pork and poultry exports alone to be more than $2.1 billion.

The coalition pointed out that the new exports would create thousands of new jobs on the farm and in rural communities and throughout the economy.

Should the U.S. fail to implement the KORUS FTA, however, the U.S. pork industry would be completely out of the Korean market in 10 years, according to Hayes. A wide range of U.S. agricultural exports face a similar fate.

To read the coalition letter visit www.nppc.org.

The National Pork Producers Council (NPPC) conducts public policy outreach on behalf of its 44 affiliated state association members enhancing opportunities for the success of U.S. pork producers and other industry stakeholders by establishing the U.S. pork industry as a consistent and responsible supplier of high quality pork to the domestic and world market. The NPPC is primarily funded through the Strategic Investment Program, a voluntary producer investment of $.10 per $100 of value that funds state and national public policy and regulatory programs on behalf of the U.S. pork producers.

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REACHING CONSUMERS

The Kansas Pork Association and the National Pork Board are encouraging all producers to become PQA Plus certified and achieve PQA Plus Site Status. The purpose of this program is to encourage producers to be proactive in providing the best possible care for their animals and show commitment to the ethical principles of pork production as outlined in the We Care responsible pork initiative. Hav-ing a PQA Plus advisor review your operation can both improve the well-being and productivity of animals in your care by noting changes or additions that may not otherwise be noticed.

The Kansas Pork Association is offering a $100 rebate to Kansas Pork Producers completing a PQA Plus Site Assesment. The funding is available on a first-come-first-serve basis.

The following requirements and stipulations apply:

• Producer must have all site status paperwork completed.• Rebate amount may not equal more than the total assessment cost.• Rebates available on a first-come, first-served basis only as funds are available.

Please do not delay!

Please contact Tim Stroda at kpa@kspork.org or (785) 776-0442with questions or to see if funds are still available.

PQA PLUS SITE STATUS REBATE PROGRAM

Please work with your PQA Plus advisor to complete the form below.Then, detach and mail to the address on the form.

Name of producer: ___________________________________________Farm name: ________________________________________________Organization (if contract grower): ________________________________Mailing Address: ___________________________________________________________________________________________________________________________________________________________________Premise ID# or PQA Plus number ________________________________Phone: _____________________________________________________E-mail:______________________________________________________

FOR ADVISOR USE ONLYDate of assessment: ____/____/______ Total assessment cost: $__________PQA Plus Advisor (Print) ______________________________ (signature) _____________________PQA Plus Advisor phone: ____________________

Please return form and a copy of PQA Plus site

assesment certificate to:Kansas Pork Assocition

PQA Plus Rebate Program2601 Farm Bureau Road

Manhattan, KS 66502

Pig Tales 15

REACHING CONSUMERS

Nutrition:Calories: 350 calories

Protein: 32 gramsFat: 3 grams

Sodium: 330 milligramsCholesterol: 75 milligrams

Saturated Fat: 1 gramsCarbohydrates: 45 grams

Fiber: 3 grams

One-Skillet Pork with Wild Rice and Herbs

Ingredients:1 pound pork tenderloin, lean, cut into bite-sized pieces1 8-oz package sliced white mushrooms, OR brown mushrooms1 1/2 cups chicken broth, reduced-sodium1 cup uncooked white and wild rice blend*1 tablespoon Italian herbs, herbes de Provence OR other dried herb blend1 1/2 cups frozen mixed vegetables, thawedSalt and black pepper

Cooking Directions

In a large skillet or sauté pan with a tight-fitting lid over high heat, combine pork, mushrooms, broth, rice, and herbs. Bring to a boil, reduce to a simmer, cover, and cook 15 minutes.Stir in mixed vegetables and continue to cook until liquid has absorbed, rice is tender, and pork is cooked through, about 5 minutes.Season with salt and pepper to taste and serve. Serves 4.*Note: To make sure they’ll be done at the same time, use an already-combined mixture of white and wild rice. Look for a blend that has a cooking time of about 20 minutes. Serve with a mixed greens salad tossed with a simple vinaigrette.

Pig Tales • 16

WE CAREKansas Pork Association2601 Farm Bureau RoadManhattan, KS 66502

PIG TALESThe Official Publication of the Kansas Pork Industry

ADDRESS SERVICE REQUESTED

Support the Association by becoming a member or advertising in Pig Tales!Become a member today! Visit our Web site, www.kpa.org or call the KPA office at (785) 776-0442 to get a membership or Industry Partner form. For advertising rates, sizes and deadlines, please contact the KPA office at (785) 776-0442 or E-mail kpa@kspork.org.

“W“W“WEEE DDDELIVERELIVERELIVER TTTHEHEHE MMMALEALEALE””” When was the last time you got the Service and Quality you

deserve from your boar stud?

At ZFI, we’re more than just another semen supplier. We realize that semen from genetically superior animals is of little value if it is not handled properly and delivered on time. That’s why we

personally deliver our semen and maintain control of quality from

our boar to your door.

—Family Farming Operation Since 1916 - Six Generation Family Business——3 Days/Week Delivery - Personal Courier Service—

—Ultra Remote KS Location - PRRSv FREE for more than 12 years—

877-ZFISTUD

Pig Tales 17

WE CARE