Pig Tales 1

PIG TALESThe Official Publication of the Kansas Pork Industry

Manure Management Opportunity

KPA Inspires Consumers

Issue 2 2011

Pig Tales • 2

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Tender, juicy and oh-so satisfying, pork gets creative juices going. From tasty pork tacos to simple salads, find your next great idea at PorkBeInspired.com

©2011 National Pork Board, Des Moines, IA USA. This message funded by America’s Pork Checkoff Program.

Pork Chimichurri SaladINGREDIENTS

1 lb. boneless pork loin chops, 1-inch thick

DRESSING

1/4 cup olive oil3 Tbs. red wine vinegar15 sprigs flat-leaf parsley3 sprigs fresh oregano, leaves1/2 chipotle pepper (from a can of chipotles in adobo sauce)salt and pepper

SalaD

6 oz. spring mix greens, (about 12 cups)1 1/2 cups cherry tomatoes, halved6 oz. soft cheese, like queso fresco, goat or fresh mozzarella, cut into 1/2-inch diceOil spray

DIRECTIoNS

In a food processor, combine olive oil, vinegar, parsley, oregano leaves, and chipotle and puree. Season with salt and pepper and set aside.

Preheat a broiler and arrange a rack 6 inches from the heat. Line a rimmed baking sheet with foil and spray with cooking oil.

Place pork on the baking sheet and sprinkle both sides with salt and pepper. Broil until internal temperature reaches 160° F, 5-6 min. per side. Remove pork from broiler and let rest 5 min.

Meanwhile, in a large bowl, combine greens, cherry tomatoes, cheese, and chimichurri dressing to taste. Arrange salad on plates or a platter.

Cut chops into 1/4-inch slices. Arrange on top of salad, drizzle with additional dressing, and serve. Serves 4.

KPAKPAPorkBeInspired.com

Facebook.com/KansasPork | Twitter.com/KansasPork | YouTube.com/KansasPork

Pig Tales 3

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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

2011 KPa BOard Of direCtOrsChairman: Kent Condray – Clifton

Jim Crane-- LiberalKevin Deniston-- Scott City

Thomas Frederick – HugotonDaniel Gerety-- SenecaAlan Haverkamp – BernJerry Morris-- Sedgwick

Michael Springer – SycamoreRon Suther – Blaine

Jim Nelssen – Kansas State University

2011 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 Manure Management Training

5 KPA INTERN Welcome Sara Schwertner

6 KPA INSPIRES CONSUMERS Summary of Kansas Activities

8 NPB UNVEIL PORK BRANDNPB Inspires Us With New Look

10 PORK AND CORK KPA Event for Health Professionals

11 REACHING OUT KNC Panel and KMPA Product Awards

12 WORLD PORK EXPO

14 PQA PLUS

15 RECIPE

ON THE COVER

PIG TALES

Mediterranean back ribs with pomegranate sauce. Need we say more? Find this great recipe on page 15. As always, check out

porkbeinspired.com for more great pork recipes.

Pig Tales • 4

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Presidents Column by Tim Stroda

Coming to our area this summer is a trade show and training event that will demonstrate the latest advances in manure management technolo-gies. The 2011 North American Manure Expo will be Wednesday, July 20, at the Northeast Community College’s Agricultural Complex in Norfolk, Nebraska.

The annual event travels to a new venue each year and may not be in our area again for some time. Last year, it was in State College, PA.

The industry trade show with ma-nure technology demonstrations and many educational events, previously has drawn 1,200-1,500 people from across the U.S. and Canada.

Approximately 50 exhibitors from across the U.S. and Canada will display and demonstrate all types and sizes of manure handling equip-ment including manure and fertilizer spreaders, manure incorporation equipment, GPS equipment for ma-nure application and manure storage options.

New this year are sprinkler irriga-

tion systems for manure application. Ride-and-drive style demonstrations will be available for those that want to get behind the wheel. All demon-strations will be held (rain or shine) on 40 acres of land adjacent to the complex.

“Professionalism in Manure Management” is the theme of this year’s Expo. Educational topics will include: manure stockpiling, manure pit foaming and safety, center pivots for irrigation of manure and much more.

A panel of crop consultants will discuss how to value and market manure.

Attendees can attend a “Manure Pump School” or test their knowl-edge at a

“Manure Scene Investigation”.These are just a few of the educa-

tional programs that will be offered at the expo, and many of the ses-sions will be approved for continu-ing education units for certified crop advisors and others. The University of Nebraska’s Mobile Computer Lab also will be there to help produc-ers with manure related computer programs such as the Purdue Manure Management Planner, and the Na-tional Air Quality Site Assessment Tool. Technical support will be on hand to answer questions as well as teach how to use the programs.

This is an excellent learning op-portunity for anyone who handles manure as a livestock producer or as a custom applicator or hauler.

The expo is open from 7 a.m.-5 p.m. There is no cost to attend. For more information about the North American Manure Expo visit http://manureexpo.org.

Manure Management Training Opportunity

Pig Tales 5

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KPA Hires Summer Intern

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Beginning May 23 KPA will have a new face around the office. Sara Schwertner, a graduate of Texas Tech University, will begin with KPA as the 2011 Summer Intern. The position was created to enhance communica-tion programs.

Schwertner has her Bachelor of Science in Agriculture and Applied Economics and a Minor in Animal Science and is currently enrolled at Texas A&M University as a Graduate Assistant and will graduate with her Master of Agribusiness in May of 2012.

About Sara:Hometown: Miles, TX

Hobbies: Running, working out and readingPassion: Agriculture. I believe that by promoting agriculture we can eliminate worldwide hunger.

Pig Tales • 6

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KPA is bringing the launch of Pork Be Inspired to households across Kan-sas by using grassroots approaches as it never has before. Over the last three months KPA has partnered with radio stations and online bloggers to en-courage consumers to sign up for the new Kansas Quick Bite e-newsletters, coordinated and implemented Face-book and Google campaigns, placed advertisements on Wichita television stations and began a statewide radio ad campaign.

“It’s important that we engage consumers where they are. Also, it’s equally important that we offer our most enthusiastic pork consumers inspiring ways to enjoy more pork,” stated Tim Stroda, CEO of the Kansas Pork Association.

One of those ways that KPA is ex-

KPA Inspires Consumers to Sign Up and Get Cooking!in Wichita, 98.1 FM Newsradio in Kansas City, 106.5 The Wolf in Kansas City and 99.7 The Point in Kansas City.

Other online advertisements purchased include video pre-role for online music listeners, online banner ads, radio advertisements and access to 57,000 online email addresses to promote KPA’s summer grill give-away.

KPA has also received free press from these advertisements from bloggers. On Cinco De Mayo Carolyn Erickson, a freelance writer for wichitaonthecheap.com, wrote a special blog entry on Cameron Bure’s Pork Carnitas and encouraged readers to cook up the same recipe at home. Wichita on the Cheap pro-vides information, bargains, freebies,

panding its grassroots relationship with consumers is by creating the Kansas Quick Bite E-Newsletter. This monthly e-newsletter is a unique mix of seasonal pork reci-pes, cooking tips and special offers from the KPA to subscribers.

Consumers will be driven to subscribe by advertisement placed on radio and blogger websites and by partnering with others around the state who have large e-newslet-ters subsciber lists. Incentives for subscribers include a $1 off pork coupon by mail or a chance to win a propane grill.

Currently, the KPA is running the online advertisements with wichitaonthecheap.com, kansas-cityonthecheap.com, Classic Hits 103.7 in Wichita, 105.3 The Buzz

Above: One of the four as that will be in online advertisements targeted for the Kansas City and Wichita areas.

Pig Tales 7

Inspiring Consumers Traditional media was also in-

cluded to inspire consumers to cook more pork. Beginning mid-May KPA will run new Pork Be Inspired televi-sion commercials created by the National Pork Board on KSN (NBC) Wichita. The commercials will air during the Monday-Friday news seg-ments, The Today Show and Regis & Kelly and will be targeted toward specific grilling weekends including, but not limited to, the week before Memorial weekend, the week before Father’s Day, the week before July 4th, the week before Labor Day and during National Pork Month. To see the new commercial visit our YouTube page at www.youtube.com/KansasPork.

Other traditional media resources KPA will be using to inspire con-sumers to cook more pork is a 3 month statewide radio campaign. The campaign will have daily pork commercials on 35 radio networks. New radio commercials were devel-oped by the National Pork board. Make sure to listen for the commer-cials if you’re in or around Abilene, Arkansas City, Chanute, Concordia, Eureka, Garden City, Goodland, Great Bend, Hays, Hutchinson, Iola, Manhattan, McPherson, Norton, Par-sons, Pittsburg, Phillipsburg, Russell, Salina, Scott City, Topeka, Ulysses, Wellington, Wichita or Winfield.

Kansas Pork Association

Learn about the local farmers behind Kansas pork. Find coupons, giveaways, pork tips and more.

discounts and deals to the Wichita Metro Area. This one post resulted in over 25 new e-newsletter sign-ups in just one day.

Facebook and Google advertise-ment campaigns are also being used to connect with consumers.

As of May 1, KPA launched its first Facebook advertising campaign. The campaign was a month long and targeted people between the ages of 35-64, who “like” BBQ, eating, food, The Food Network and wine. As a direct result of this campaign KPA received 166,649 impressions, 145 clicks and a leap in new “likes” by 324%. Another Facebook cam-paign will begin in late May.

Similarly, the Google AdWords

Above: Online banner ad used at wichitaonthecheap.com.

has been a very effective way to find consumers with specific interests in where to dine. This campaign received 270,942 impressions resulting in 38 clicks to KPA’s blog piggingout-n-about.blogspot.com. This campaign was only over a 7 day period. Another Google Adwords campaign will begin in late May.

Pork Restaurant ReviewsMix up yourmeal time routinepiggingout-n-about.blogspot.com

Above: Recreated ad, similar Google Adwords Ad

Right: Recreated ad, similar to Facebook Ad Like

Pig Tales • 8

Inspiring Consumers

National Pork Board Unveils New Pork Brand

On March 4, 2011 the National Pork Board introduced a new look for pork to producers at Pork Forum. This initial launch was then followed by an aggressive roll-out to consum-ers in the month of May. Whether the new brand inspires you or your still thinking about “the other” look of pork, a lot of research was placed into the new brand, and the National Pork Board has set some pretty lofty goals for Pork Be Inspired.

Those goals stem from a Check-off-funded study which indicated the best prospects for increasing pork consumption are consumers who are medium- to heavy fresh- pork eaters.

This new pork consumer target represents about 28 percent of U.S.

households but this group consumes roughly 68 percent of all fresh pork in home and 50 percent of all fresh pork away from home. The new con-sumer is also driven by behavior and attitudes, not only by demographics. A sizable change from the past pork consumer target of women, ages 25 to 49, with children in the home.

“The new pork consumer target represents 82 million Americans,” said Ceci Snyder, Vice President of Domestic Marketing for the Pork Checkoff. “Our goal of increasing eatings 10 percent translates into specific increases for distinct groups within our new target (see below).”

Specifically, the research shows the new pork consumer target are

confident and optimistic about life and like being creative and learn-ing new things in the kitchen. They value friends, family and helping others around them.

“These consumers already are having a positive eating experience with our product,” Snyder said. “But even though they enjoy cooking, they do not see themselves as food-ies. The idea of providing basic pork recipes and adding a personal touch was appealing to this group.”

Spring Brings InspirationTo reach the new consumer target,

the Checkoff developed an aggres-sive advertising campaign, rede-signed the Pork Be Inspired website

Pig Tales 9

Inspiring Consumers

and is working aggressively to touch the top 200 restaurants in the U.S.

Below is a summary of how the Checkoff has, and will continue to, connect with consumers to inspire them to eat more pork.

Print Ads will run from now until the end of the year. Ads will be in magazines such as People, Kraft, Country Living, Better Homes & Gardens, Redbook, Food Network, Southern Living, Midwest Liv-ing, Ladies’ Home Journal, Family Circle, Cooking Light, Everyday with Racheal Ray, Readers Digest, Parents, Good Housekeeping and Taste of Home Fall magazines.

National TV commercials will begin in homes April the 11th and will run through the month of May. The buy was heavy during the week of April 11th during the early morning network TV such as ABC, NBC and CBS. After the initial week, there was a change to cable TV. This will include a variety of

networks such as TNT, TBS, USA, A&E, Bravo, Lifetime, ABC Fam-ily, CMT, Cooking Channel, Food Network, GSN, Hallmark, HGTV, History, Lifetime, TLC, TNT, Travel and USA.

Online Ads have been placed on more than 16 of the largest cooking website and multi-site networks. Sites include Weightwatchers.com, Scripps Networks, Wibrant Network, CookingLite.com & MyRecipes.com, MSN.com, Interclick Network, BHG.com, EverdayHealth.com, MyWebGrocer Network, Chow.com, Burst Media Network, All-Recipes.com & TasteOfHome.com, App Savvy:Mom Recipe, Evite.com, Cooking.com, FoodBuzz.com, Facebook.com.

Website for pork has been recre-ated and redesigned to be www.porkbeinspired.com. The new look includes a feature on cooking videos.

Food bank donations have been made by consumers by “liking” the

Pork Be Inspired Facebook page. The National Pork Board donated up to 125,000 servings of fresh pork to Feeding America, a nationwide network of member food banks.

Free pork for a year is being given away by the National Pork Board. To enter to win free pork for a year, consumers visit porkbein-spired.com and shared how pork inspires them in the kitchen.

All Day Pork Cafe in New York City featuring Top Chef Richard Blais and Kristina Vanni the “Pork Diva” took place on April 14. The unique pop-up restaurant featured Blais serving up pork dishes free of charge to passerbys while offering cooking and menu ideas.

Blogger giveaways for Easter at the porkknifeandspoon.com included a free ham giveaway.

Redesign of porkretail.org which includes new point-of-sale materials and advertisements in retail publications.

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Inspiring Consumers

Pork Be Inspired Makes a Splash with Health Professionals KPA and Cargill, Inc. partnered to

host Kansas’ first Pork and Cork Dinner Event for the Kansas Dietetics Asso-ciation and Kansas Nutrition Council members, April 14 in Wichita.

The event was held at Botanica, The Wichita Gardens. The Pork and Cork included delicious food and Kansas wine paired by 2009’s Celebrity Chef Cook-off Winner Chef Jason Febres of Taste and See. To learn more about Chef Jason and Taste and See visit his webpage at www.tasteandseecooking.com.

The menu incorporated Chef Jason’s unique love for International small dishes, or Tapas, Cargill’s Sterling Silver Pork and wines from Wyldewood Cel-lars. Menu foods included a mikinos salad, a procuitto and pineapple spanish rose, bacon minestrone, a petit cuban sandwich, a Jamacan filet and a Belgium chocolate maquesa for dessert. What would be three words to describe the event and Chef Jason’s creations? Nour-ishing, tempting and delicious!

The event was also a learning op-portunity for the 63 in attendance and provided 1.5 units of continuing educa-tion. Education was provided by Chef Jason, Patti Dollarhide RD, LD National Sales Leader for Cargill Foodservice- North America and Matt Novitzke,

Associate Brand Manager for Cargill Pork. Specifically, attendees learned cu-linary skills and techniques, food styling and presentation skills, menu planning ideas, sensory perception and evalua-tion of food ingredients and agricultural and technological influences on food systems.

KPA received many thank yous for this event from dietitians during

the trade show the following day and through follow up e-mails. Evaluations received by KPA rated the evening and the information that was presented as “High” or “Very High” in value. Topics of interest were natural pork, flavor combinations and variety of pork cuts.

To see more pictures of this event visit our Facebook page at http://www.facebook.com/KansasPork

Below: Patti Dollarhide, RD, LD, talks about how she has used pork in menus while working in the industry. Also pictured is Matt Novitzke, Cargill Pork.

Pig Tales 11

Inspiring Consumers

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KPA Member Sits on KNC Information Panel

Pete Sherlock, DVM of Washington Vet Clinic represented the KPA at the Kansas Nutrition Council’s Annual Conference. The panel’s goals were to discuss how farmers and ranchers produce safe, affordable and nutritious food. Other panel members included Teresa Brandenburg representing the Kansas Soybean Associa-tion, Debbie Lyons-Blythe representing the Kansas Beef Council, and Paul Renner representing Kansas Wheat.

Dr. Sherlock answers questions on panel.

KPA Sponsors Most Innovative Pork Product

Each year the KPA sponsors the Kansas Meat Pro-cessors Association Convention. This year, KPA decided to offer a $250 special incentive to the “Most Innovative Pork Product” category.

The results were increased entries in the category and an amazing Jalapeno Bacon creation by Alan Waggoner of Yoder Meats. Waggoner, owner of Yoder Meats, specializes in custom cut meats, smoked meats and sau-sages, exotic meats, and homemade products.

“We plan to use this Jalapeno Bacon in a Sonoran Hot Dog, the Peco’s Burger, the Rio Grande Eggs and in our Baked Beans. It can be used any place regular bacon is used but especially designed for Mexican flavored dishes,” said Waggoner. “We’ll be marketing the product to both the general public and restaurants and it will be sold at all of our store locations and on our website.”

If your looking to sink you teeth into this amazing Jalapeno Bacon visit Yoder Meats at one of their 3 loca-tions at 3509 E Switzer Road in Yoder, 6458 E Central in Wichita and 798 N West St in Wichita. Not in the area? Make sure to visit www.yodermeatks.com to order online!

Pig Tales • 12

Inspiring Consumers

Devin Goerhring Senior Animal Sciences and Industry

Kansas State University

For more information and to pre-register, visit www.worldpork.org

World Pork Expo is brought to you by the National Pork Producers Council.

Pre-Register Now• Business Seminars

• Opportunity for Industry Networking

• Enjoy the Hospitality Tents and Social Events

• Thursday Evening MusicFest

• Junior National Swine Show

Trade Show

Wednesday, June 8th – 8 a.m. to 5 p.m.

Thursday, June 9th – 8 a.m. to 5 p.m.

Friday, June 10th – 8 a.m. to 1 p.m.

WORLD PORKEXPOIowa State FairgroundsDes Moines, Iowa USA

JUNE 8-10, 2011

8.5x11_pc_18902-7.indd 1 3/23/11 11:16 AM

Pig Tales 13

Inspiring Consumers

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Great News for Pork Lovers!For juicy, tender and flavorful pork, it might be time

to toss out Grandma’s advice. According to the new U.S. Department of Agriculture (USDA) guidelines, pork chops, roasts and tenderloins can be safely cooked to medium rare at a final internal cooked temperature of 145 degrees Fahrenheit as measured by a food thermom-eter, followed by a three-minute rest time.

The new cooking temperature will produce pork that’s succulent and tender—not an over-cooked hockey puck – and will likely yield a finished product that is pinker in color than most of you are accustomed to.

Restaurants have been following this standard for nearly 10 years. The new temperature recommendation reflects advances in both food safety and nutritional content for today’s pork, which is much leaner than Grandma’s, and even Mom’s, pork. On average, the most common cuts of pork have 27 percent less saturated fat than the same cuts 20 years ago.

Both the USDA and the National Pork Board recom-mend using a digital cooking thermometer to ensure an accurate final temperature. Ground pork, like all ground meat, should be cooked to 160 degrees Fahrenheit. Pre-cooked ham can be reheated to 140 degrees

Fahrenheit, or enjoyed cold on sandwiches.

For more details, visit:PorkBeInspired.com

For more details, visit:

Pork can be safely cooked to medium rare at a

fi nal internal cooked temperature of 145oF. as

measured by a food thermometer, followed

by a three-minute rest time. Ground pork,

like all ground meats, should be

cooked to 160oF.

USDA GUIDELINES

145oF.

NEW!

A perfectly prepared pork tenderloin

Pig Tales • 14

Inspiring 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

Inspiring Consumers

Season ribs with salt and pepper. For a charcoal grill: prepare an indirect medium-hot fire with drip pan in the center. For a gas grill: heat grill to medium and turn off burners directly below where ribs will go. Lightly oil cooking grate. Place ribs over indirect heat (over drip pan or unlit burner). Close grill hood and cook until ribs are tender, about 1 1/2 to 2 hours. (If using charcoal, add more charcoal briquettes to fire, if necessary, to maintain grill temperature of about 325-350 degrees F.)

Meanwhile, bring pomegranate juice to a boil in medium saucepan over high heat. Boil until thickened and reduced to about 1/3 cup, about 15 minutes. Stir in ketchup, molasses, soy sauce, scallions and garlic. Bring to a simmer. Cook, stirring often, until slightly thickened, about 5 minutes.

During last 20 minutes of cooking ribs, baste ribs with sauce. Ribs are done when meat pulls away from the bone.

Yield: 6 servings, (4-rib slab per serving )

Serve with cucumber and tomato salad and grilled pita bread.

*For an alternative to the pomegranate sauce, try a Currant BBQ Sauce by substituting the reduced pomegranate juice with 1/3 cup red currant jelly and 1 tablespoon cider vinegar.

Mediterranean Back Riibs with Pomegranate Sauce

5 pounds pork back ribs1 tablespoon kosher salt

1 teaspoon black pepper, freshly ground1 16-oz bottle pomegranate juice, 100%*

2/3 cup ketchup1 tablespoon molasses1 tablespoon soy sauce

2 scallions, white and green parts, chopped2 cloves garlic, minced

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

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