Pig Tales 1

PIG TALESThe Official Publication of the Kansas Pork Industry

Issue 2 2010

Consumers Notice Rising Meat Costs

Pork Industry Forum Heats Up Kansas City

Pig Tales • 2

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 Consumers Notice Rising Meat Prices

5 PORK INDUSTRY FORUMProducers Gather for their Industry

6 DR. STEVE HENRY Swine Expert Receives Award

7 PORK TV ADS AIR IN TOPEKA“Pork &” Ads debut locally

8 GETTING THE WORD OUTHealth Professional Meetings

10 MIDWEST LIVING ADS PLACED States Work Together for Pork

11 RAYS APPLE MARKET OPENING KS Store Re-Opens with a New Look

12 GETTING THE WORD OUT KPA Activities

14 PQA PLUS REBATE PROGRAM

15 RECIPE Hoot-n-Holler Ribs

ON THE COVER

PIG TALES

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Pig Tales • 4

WE CARE

In recent weeks, your staff has been answering questions from consumers and the media about ris-ing meat costs in the grocery stores. As we move into summer, I believe these questions will become more frequent. As producers, you may also start to get questions. Follow-ing are some points you can use to help your customers understand why the cost of pork is increasing.

Q. Pork has been such a good buy. What has happened?

A. Higher costs and more than two straight years of operating losses that drove many hog farmers out of business required those remain-ing U.S. producers to reduce their farm’s output in order to restore the production segment to profitability. Reduced supplies of pork typically result in increased prices.

Pork is still a good value for U.S. consumers. Today, it costs much less on a real dollar or percent-of-income basis than in years past, and it always is an exceptional source of protein and other nutrients.

Even if retail pork prices rise be-yond current levels, pork and other meats will be a great value relative to the past year and to consumers’ historic disposable income levels. In March, the real price of pork stated in 2000-2002 dollars was $2.36/lb. The real price in January 1980 was $3.07/lb. – a difference of 23 per-cent. The real pork price in March was 3.2 percent lower than just one year ago.

Q. We’ve been hearing that hog producers were hurting financially. How bad is it?

A. The U.S. pork production sector lost more than $6 billion dollars in 2008 and 2009. Average Iowa farrow-to-finish producers lost an estimated $22.06 for each pig marketed from October 2007, when monthly losses began, through Feb-ruary 2010, when they ended.

It now costs 25 percent more to produce a market-weight pig than it did from 1999 through 2006. That cost increase is actually down from costs that were 44 percent higher in 2008 and 32 percent higher in 2009.

The reason for today’s higher costs is plain and simple: Higher feed costs due to higher corn and soybean meal prices. Average cash corn prices at Omaha (a widely used benchmark) were $2.04/bu. from 1999 through 2006 and $4.02/bu. from 2007 through the end of March 2010. Soybean meal prices at Deca-tur, Ill., (also a widely used bench-mark) averaged $181.57/ton from 1999 through 2006 and $303.37/ton from 2007 through March 2010.

Q. Are meat prices going to get higher and how long will they stay high?

A. Large operating losses meant that U.S. producers had to reduce output in order to increase the market prices they received and to restore the production segment to profitability. Such output reductions

take time; it takes at least 11 months for a decision to cut back to be reflected in lower pork production. The U.S. breeding herd on March 1 was 6.3 percent smaller than on March 1, 2007, when costs began to increase sharply.

Similar reductions already have been made by turkey and chicken producers and are under way in the beef industry.

All retail meat and poultry prices except for the composite broiler series were within 5 percent of their all-time highs in March. The com-posite broiler price was 10 percent lower than its all-time high. Highs for all except turkey were set be-tween August 2008 and May 2009 primarily due to high fuel, packaging and other costs. The high for turkey, which made its production reduc-tions faster than all other species, occurred last October.

It is clear that when the farm-level cost levels are passed through the system through the mechanism of lower output, that retail meat and poultry prices will almost certainly reach record levels if consumer level demand does not falter. Recent news of recovery in the foodservice sector and some scattered good news about the economy in general suggest that, if anything, demand will get stronger over time.

Presidents Column by Tim Stroda

Consumers are Noticing Rising Meat Costs

Sources include: Paragon Economics, USDA, and Iowa State University Estimated Costs and Returns for

Farrow-to-Finish Hog Operations.

Pig Tales 5

WE CARE National Pork Industry Forum

“Leading a world-class food industry - Responsible. Sustainable. Professional. Profitable.” This is the new vision for the National Pork Board that was introduced to Pork Act Delegates at the National Pork Industry Forum March 4-6 in Kansas City, Mo. The vision statement comes from a strategic five-year plan developed by the National Pork Board.

“This new plan for the future of our pork industry was built by pork producers, for pork producers,” said Tim Bierman, a Larrabee, Iowa, pork producer and president of the National Pork Board. “Work on this plan began last year during some of the darkest days for U.S. pork pro-ducers since 1998, but the producer task force remained committed to building a plan that could help en-sure a successful future.”

Part of what it means to be a world-class pork industry includes:

• Being socially responsible in the production of food that feeds the world;

• Adopting production practices consistent with the pork industry’s ethical principles that can be sus-tained long term;

• Demonstrating the industry’s We Care philosophy by acting in a pro-fessional and competent manner at every level of the industry, from top meat-company executives to workers in the hog barns across America;

• Providing top-quality food prod-ucts for consumers at a reasonable price that enables all industry partici-pants to be profitable on a consistent basis.

Pork Act Delegates also received a preview of new efforts aimed to

reposition pork with today’s con-sumers.

“Since 1987, The Other White Meat® campaign has been effective in changing consumers’ perception of pork as a leaner choice,” said Bierman. “During 2010, the Pork Board will be testing potential new brand positions for pork that may be more effective in reaching today’s consumers.”

To assist the National Pork Board in evaluating their brand position, Schafer Condon Carter, an agency with meat and commodity experi-ence, has been hired following a competitive review of brand agen-cies.

In other business, the Pork Act Delegates voted on candidates for the National Pork Board to be for-warded for approval to the Secretary

of Agriculture. In July, five Pork Board members will be appointed by the Secretary of Agriculture from the list of eight nominees elected by the delegates to serve 3-year terms. The delegates ranked the candidates in the following order:•

• Julie Maschhoff, Carlyle, Ill.• Everett Forkner, Richards, Mo.• Henry Moore, Clinton, N.C.• Derrick Sleezer, Cherokee, Iowa• Craig Mensink, Preston, Minn.• Wathina Luthi, Gage, Okla.• Gregg Hora, Fort Dodge, Iowa• Steve Wuergler, Drain, Ore.

Jim Fisher, a pork producer from Middletown, Mo.; and Kim Balfe, a pork producer from Waseca, Minn.; were elected to the Pork Board Nominating Committee.

From Left to Right: Roy Henry, Longford, Kent Condray, Clifton, and Michael Springer, Sycamore take a second to reflect on new efforts presented during the National Pork Industry Forum in Kansas City.

Pig Tales • 6

REACHING CONSUMERS

Dr. Steven C. Henry, Solomon, is the 2010 Alumni Fellow for the College of Veterinary Medicine. Dr. Henry was selected to receive this award for distinguishing himself as a successful veterinarian and industry leader through his accomplishments in swine medicine and production with the Abilene Animal Hospital veterinary group.

“This is great honor and I am delighted to have been chosen as one of this year’s group of Fellows,” Dr. Henry said. “Veterinary practice, with care for individual animals and populations, is my avocation and passion. Our College of Veterinary

Medicine pushes us out the door at graduation with the tools and the stimulus necessary to make a differ-ence for our clients and patients. And the support of our college is there for us throughout our careers if we will only access it. Thank you for this honor and the chance to share time and stories with students and col-leagues.”

“Dr. Henry has a tremendous reputation in the swine industry as well as in the veterinary ranks,” said Dr. Ralph Richardson, dean of the College of Veterinary Medicine. “He is a highly sought expert and practi-tioner, yet has managed to maintain

a strong, valued relationship with our college. As an Alumni Fellow, he was an easy choice as someone who has thoroughly earned our respect and admiration.”

While serving as a general practi-tioner, Dr. Henry’s primary interest is in swine health and pork produc-tion efficiency. Dr. Henry, through committees of the AVMA and the AASV, has participated in work on regulatory issues involving drug and vaccine usage in animals. He has served on the FDA’s Veterinary Medicine Advisory Committee, the American Veterinary Medical As-sociation’s Council on Biologic and Therapeutic Agents, various Pork Producers Council committees and Department of Agriculture commit-tees. Dr. Henry has served as chair-man of the drug availability commit-tee of the AVMA and as chair of the Expert Panel on Canine and Feline Vaccines. He is a member of the pharmaceutical-issues and foreign-animal-disease committees of the American Association of Swine Veterinarians.

Dr. Henry has served as president of the AASV, was named Practitio-ner of the Year, and won the Howard W. Dunne Memorial Award. His other honors include the Allen D. Leman Science in Practice Award and the K-State Veterinary College’s Distinguished Alumnus Award. He is a member of the National Academies of Practice, a fellow of the Morris Animal Foundation, and a diplomate of the American Board of Veterinary Practitioners in Swine Health Man-agement.

Dr. Henry is married to Vangie and has three children: Eric, Adam (both K-State graduates) and Quin-lan. He is also a cellist, performing for more than 30 years as a member of the Salina Symphony Orchestra.

Dr. Steve Henry Recieves Award

Pig Tales 7

REACHING CONSUMERS

On April 1, KPA began running 30-second pork commercials on FOX 43 KTMJ in Topeka. The com-mercials will air through the end of the year.

A total of 12 commercials per day (Monday thru Friday) will air during popular shows such as, Good Day Live, King of the Hill, Family Guy, Simpsons, PRIME TIME and 27 News on FOX 23 at 9.

The advertising also includes a business showcase on the KS Marketplace webpage. The webpage offers online shopping, sales, events and coupons to local businesses. To view the KPA’s business showcase page, go to www.ksmarketplace.com and see “Professional Services.”

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Above: The “Pork &” series have shown to have very favorable ratings in many advertising campaigns, including other print campaigns. To view this popular ad visit the

Kansas Pork Association’s webpage and click “consumers.”

“Pork &” TV Ads Air in Topeka

Pig Tales • 8

REACHING CONSUMERS

Over 270 health professionals gathered in Manhattan on April 15-16 for the Kansas Nutrition Council and the Kansas Dietetics Association annual meetings. Health profession-als at the event included nutritionists, nurses, dieticians, high school FACS teachers, and WIC professionals.

This year’s Kansas Nutrition Council (KNC) Conference, “Ig-niting your Nutrition Message,” involved various nutrition speak-ers along with Adria Sheil-Brown RD,LD, new Manager of Nutrition Communication & Research at the National Pork Board. Brown’s 20-minute health update on pork educated attendees from around the state on how pork and pork produc-tion has evolved, the benefits of lean pork, new trends related to wellness and the role of protein in the diet.

Following Brown’s update, KPA scheduled a 10-minute pork demo by Chef Alli. The demo featured the

preparation of one of Chef Alli’s favorites, Spiced Orange-Chipotle Pork Tenderloin Medallions. Chef

KPA Sponsors and Attends Health Professionals Annual Meetings

On left: Chef Alli prepares Spiced

Orange-Chipotle

Pork Tenderloin MedallionsOn right:

Health profession-als listen as Brown and Chef Alli present.

Above: Adria Sheil-Brown, RD, LD of the National Pork Board addresses health professionals at the Kansas Nutrition Council’s Annual Meeting by explaining what the National Pork Board is and the

research that has been conducted on pork.

Alli is a certified personal chef, culi-nary consultant and a spokesperson for the Topeka HyVee store.

Pig Tales 9

REACHING CONSUMERS

Traditionally, on the evening be-tween the Kansas Nutrition Council and the Kansas Dietetic Association annual meetings a special dinner takes place for attendees. This year’s dinner was a no exception.

In a combined effort among the Kansas Pork Association, Kansas Dietetics Association, Kansas Beef Council and Midwest Dairy Council, conference attendees were invited to enjoy dinner with local pork, beef and dairy producers while hearing presentations that addressed “Con-

Why invest in health professionals? Health professionals talk with consumers on an everyday basis and they are decision makers for food menus items at hospitals, schools, long term care homes and assisted living homes. Consumers and industry officials trust health professionals to answer questions about antibiotics, hormones, or-ganic and locally grown foods. By educating health professionals

with science they are confident to talk about our industry. Above: Roy Henry, Longford answers questions regarding pork and health.

Left: Health professionals

from the Kansas

Nutrition Association

and the Kansas Dietetics

Association were welcomed to the Wareham with a

special sign.

temporary Food Production: What the Science Says” from Dr. Ken Odde, of Kansas State University, and Dr. Daniel Thomson, of KSU’s College of Veterinary Medicine. The objective of the dinner was to intro-duce health professionals to modern farming processes, how farmers/ranchers work to create a sustainable food system and to address common myths about agriculture. Roy Henry, Longford, participated in the dinner and served as the representative of the pork industry.

Right: Dr. Kenneth Odde explains how

modern animal care methods and science

have worked to increase pigs

per sow per year since the 1930’s.

Pig Tales • 10

REACHING CONSUMERSStates and NPB Sponsor Grilling Ad in Midwest Living magazine

Midwest Living magazine brings together travel information, inspir-ing cooking ideas, gardening infor-mation and home design into over 320,900 homes throughout Kansas, Iowa, Ohio, Missouri, and Nebraska. Not surprisingly, summer grilling is a huge focus of the magazine in May/June and is one of their most popular issues.

This year, KPA, Iowa Pork Producers Association, Ohio Pork Producers Council, Missouri Pork Association, Nebraska Pork Produc-ers and National Pork Board came

together to place a full page pork ad in the very popular “Hot off the Grill” unit.

“Our goal is to extend the Pork Checkoff’s national advertising campaign to the state level,” says Stacie Schafer, marketing coordi-nator for the National Pork Board. “Each quarter we offer the state as-sociations a new turnkey promotion that saves them time and effort, and we’re excited about this opportunity

with Midwest Living.”This “Hot off the Grill” custom

in-magazine unit is designed to high-light grilling recipes, tips and tech-niques to maximize brand awareness and drive sales at the height of the grilling and summer celebration season.

Originally this advertisement buy included only magazines in circu-lation but with the help of Stacie Schafer at the National Pork Board, the ad will also be included in news-stand magazines in all five states.

The Midwest Living magazine comes very highly recommended for its ability to impact consumers from the National Pork Board’s new advertising agency, Schafer Condon Carter.

Also, in a 2009 consumer survey Midwest Living was the highest rated magazine for “ad recall” and one of the highest for “actions taken” for the Pork Board’s target audience.

“Midwest Living offers a great way to reach our target audience, and many of the magazine’s subscribers are located in states with a large number of pork producers,” Schafer says. “When we partner with the states on promotions like this, we can reach more consumers and get more value from the Checkoff invest-ment.”

“Pork and Saucy” will be used in Midwest Living

advertisements for May June. Tell you friends and family to look for the ad!.

Pig Tales 11

REACHING CONSUMERS

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Ray’s Apple Markets have prided themselves on quality and service for years. So when Nick Campbell, Mar-keting Manager for the chain con-tacted KPA to join them in their new Manhattan location grand opening and educate shoppers on pork, KPA sprang into action.

To further celebrate, Ray’s placed whole pork loins on sale for $1.58/lb. and sampled pork by the meat case.

KPA staff was on hand to educate consumers on the diversity of the pork loin, hand out $1 off fresh pork coupons and provide “The Other White Meat” balloons to kids!

Ray’s Apple Market Grand Opening

On the left: Meat department employees at Ray’s helped the KPA celebrate the store’s Grand Opening in Manhattan.

Pig Tales • 12

REACHING CONSUMERSKPA Sponsors K-State’s Ag Fest with $1 Off Fresh

During the week of April 5-9, K-State hosted its 2010 Ag Fest. Ag Fest is an annual event sponsored by the university’s College of Agricul-ture Student Council, with numerous activities planned to promote agri-culture throughout the week on the Manhattan campus.

Activities held during the week included

*April 5th- Speaker Panel on Climate Change

*April 6th- Ag Olympics*April 7th Kiddie Barnyard

for elementary kids*April 8th- Free BBQ *April 9th- Ag for a Cure

Benefit Concert. To kick off the week a speaker

panel included the Secretary of Ag-riculture Josh Svaty, Representative Sharon Schwartz, and Dr. Clenton Ownesby, Professor of Agronomy at KSU, addressed the college focusing on climate change.

This year KPA sponsored the Ag for a Cure Benefit Concert in a spe-cial way. KPA worked with the stu-dent council and the National Pork Board to develop $1 off fresh pork coupons on the back of all tickets for the concert attendees.

This year’s concert featured Jack Ingram with the Jared Daniels Band. All benefits of the concert go to the Multiple Sclerosis Society.

State lawmakers celebrated Kansas Agriculture Day by feast-ing on a lunch of Kansas foods compliments of the agricultural organizations sponsoring the event.

Governor Mark Parkinson signed a proclamation declaring March 14-20 Kansas Agriculture Week and March 18 Kansas Agriculture Day in honor of the state’s founding industry.

Attendees were greeted by Secretary of Agriculture Josh Svaty and Secretary of Commerce Bill Thornton, whose agencies orga-nized the lunch on behalf of the agriculture groups.

Senator Mark Taddiken, chair of the Senate Agriculture Com-mittee, and Representative Larry Powell, chair of the House Agriculture and Natural Resources Committee, also spoke at the event. Each of the 165 legislators received two luncheon tickets and a badge that read “If you EAT today, THANK a FARMER.

The lunch menu featured Kansas foods, including: * Pulled pork, chipotle sloppy joes and coleslaw from Fairview Farms of Topeka and hickory sauce from Little Audrey’s Saus Haus in Colby * Fresh baked rolls from Wheat Fields Bakery Café in Law-rence * Fresh spinach salad with poppy seed dressing featuring spinach grown by the Depot Market of Courtland and dressing prepared by Our Daily Bread Bake Shoppe of Barnes * Spinach and artichoke dip produced by Original Juan’s in Kansas City * Assorted summer sausages from New Grass Bison of Shaw-nee and Farmer’s Fallow Deer of Viola * Assorted cheeses from Alma Creamery of Alma and from Jason Wiebe Dairy of Durham * Fresh baked cupcakes baked by Daddy Cakes in Topeka * Homemade ice cream from Kansas State University’s Call Hall. * Freshly brewed coffee from beans roasted and ground by Blacksmith Coffee of Lindsborg

Lunch sponsors are the Kansas Beef Council, Kansas Cotton Association, Kansas Corn Commission, Kansas Farm Bureau, Kansas Farmers Union, Kansas Grain Sorghum Commission, Kansas Pork Association, Kansas Soybean Commission and Kansas Wheat.

Lawmakers celebrate Kansas Agriculture Day

Pig Tales 13

REACHING CONSUMERS KPA Continues to Reach Primary Home Cooks with Taste of Home Cooking Schools

Summer is on its way and the KPA is working to get more pork served at home!

Kansas Pork Association joined over 475 primary home cooks for the Taste of Home Cooking School in Marysville and over 1,100 primary home cooks in Hutchinson to teach consumers how versatile, delicious and nutritious pork is.

The KPA’s booths included freshly diced and seasoned pork loin samples, a plated taco dinner, recipes and good selection of pork rub for consumers to consider the next time they create their fall pork classics for the family.

The Marysville booth had a few special additions. Marian and Sarah Condray of Condray Farms, Inc. and KC Pork Inc. were front and center handing out pork samples, being interviewed by local media and educating consumers on pork’s versatility.

“We are here today to inform the public on the healthy aspects of eat-ing pork,” Marian stated during her interview with Blue Valley TV.

To learn more about Taste of Home Cooking Schools visit the website at www.tasteofhome.com or contact the office.

Kansas Family and Consumer Science Teachers and Extension Specialists gathered for the United Association Conference in Wichita on March 4-5.

The approximately 125 attendees participated in general meetings, business meetings and a trade show where the KPA exhibited with a booth and offered a special incentive to teach about pork.

The booth was focused on providing new information that is available from the Pork Board on preparing pork in the home and how pigs are raised on the farm. Information included: The Pack a Powerful Punch with Pro-tein DVD, the new Quick Facts Book that covers the pork industry at a glance, Carbon Footprint Facts Sheets, the Amazing Pig DVD, Kansas Pork Facts Sheet and recipes.

Attendees were also offered the chance to win five $50 pork Visa cards from the Kansas Pork Association. The pork Visa cards will be used for teaching pork preparation and pork cooking in the classroom.

Not long after, the KPA received a thank you in the mail and we though we would share it with you.

Dear KPA, I would like to

thank you for the $50 gift card I received during the recent United Asso-ciation Conference in Wichita. I look forward to using the card for pork products.

We appreciate your exhibit at the UAC Conference. The resources you provide to FACS professionals are very helpful as we educate others.

Sincerely, Susan Flickner

Wichita East High School

Above: The winners of the gift cards for use in teaching pork preparationand

pork cooking in the classroom.

KATFACS and ExtensionSpring Conference

Pig Tales • 14

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 prior to July 1, 2010. The funding is available on a first-come-first-serve basis. The program began August 1, 2009.

The following requirements and stipulations apply:

• Producer must have all site status paperwork completed.• Producer must postmark the rebate form before July 1, 2010.• 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

Ingredients:2 racks baby back pork ribs, (about 1 1/2-pounds per rack)1 12-oz jar prepared mesquite-flavored marinade3 bay leaves1 medium onion, peeled1 cup prepared barbecue sauce, (mild or spicy)1/2 cup brown sugar

Cooking Directions:

In a large stockpot, place both racks of ribs; add enough water to cover ribs. Add marinade, bay leaves and onion. Bring mixture to a boil over high heat. (This will create foam on top.) Reduce to medium-low heat; simmer 45 minutes or until ribs are just tender. Remove ribs from cooking liquid; drain on rimmed baking sheet. Heat grill to medium heat (about 350 degrees F.). Meanwhile, in a small mixing bowl, stir together the barbecue sauce and brown sugar. Brush over both sides of ribs. Place ribs on grill, bone side down, close lid. Grill for 7 minutes, turn and grill 7 minutes more. Serves 6 to 8

Your guests will be sure to give a holler for these ribs from Beverly Miller of Amarillo, TX that won first

place at the Amarillo Tri-State Fair.

Nutrition:Calories: 577 calories

Protein: 28 gramsFat: 41 grams

Sodium: 1037 milligramsCholesterol: 137 milligrams

Saturated Fat: 15 gramsCarbohydrates: 22 grams

Fire up the grill for some Hoot-n-Holler ribs!

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.

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Pig Tales 17

WE CARE

Pig Tales • 18