Minnesota Pork Ambassador Competition moves to Farmfest
The next generation of agricultural leaders will step into the spotlight at Farmfest on Aug. 5, when Minnesota’s next Pork Ambassador will be selected from a field of ten candidates.
The new Minnesota Pork Ambassador and the first and second runners-up will be announced at 1 p.m. Wednesday, Aug. 5 in the Forum Tent on the Farmfest grounds. The public is encouraged to attend. The state ambassador and runners-up will represent the state’s 4,400 pork producing families at various educational and promotional functions throughout the year.
The individual selected as Minnesota Pork Ambassador earns a $1,500 scholarship. The first and second runners-up receive $750 and $500 scholarships, respectively. Judges also recognize the writer of the best essay and the participating county pork ambassadors pick a congeniality winner.
The event previously took place in January at Minnesota Pork Congress, but organizers decided that Farmfest – with its thousands of attendees – would better highlight this outstanding youth leadership development program.
“This is an exciting change of venue for our state Pork Ambassador competition,” said Minnesota Pork Board Vice President Curt Johnson of Jasper. “We are very confident that our move to Farmfest will provide the program more exposure and will give the public a greater opportunity to meet these outstanding up-and-coming agricultural leaders."
The county pork ambassadors taking part in this year’s state-level competition will be:
Jennifer Anderson, Stanchfield, East Central Pork Producers
Steve Breeggeman, Shakopee, Scott County Pork Producers
Amber Besch, Lonsdale, Le Sueur County Pork Producers
Sara Compart, Nicollet, Nicollet County Pork Producers
David Hayes, Lafayette, Nicollet County Pork Producers
Morgan Mensink, Preston, Fillmore County Pork Producers
Kristeena Patsche, Welcome, Martin County Pork Producers
James Roe, LeRoy, Mower County Pork Producers
Danielle Storm, Dover, Olmsted County Pork Producers
Jason Welter, Stewartville, Olmsted County Pork Producers
The Minnesota Pork Ambassador program is funded through the mandatory Pork Checkoff and is sponsored by the Minnesota Pork Board.
Capitol Idea Kicks Off July – Minnesota pork chops on the Capitol Mall
Minnesota State Capitol Mall…what better place to kick-off the upcoming Independence Day celebration and the biggest backyard grilling week of the year?
Come celebrate the sizzle at the State Capitol Mall on Wednesday, July 1, beginning at 4 p.m. when Minnesota pork producers fire-up the grill for pre-fourth, fireworks fun. The Minnesota pork producers will prepare and serve hot-off-the grill pork chop sandwiches with icy cold milk.
Gov. Tim Pawlenty will join the summer celebration at approximately 4:30 p.m., as well as Minnesota Agricultural Commissioner Gene Hugoson. It’s likely they will don the aprons and take over spatula duties to polish-up on their pork grilling moves in preparation for the weekend.
Also, visit with the pork producers from Pipestone, Edgerton, St. Peter, Fairmont, Nicollet, Cokato and Mapleton on how to grill the perfect pork chop and to find out what it takes to bring high quality and healthy pork to consumers.
There is no cost to attend. The pork chop sandwiches and milk will be served until gone. Minnesota Pork Board and Minnesota Pork Producers Association donated the pork chop sandwiches and Associated Milk Producers Inc., New Ulm, Minn., contributed the milk.
Events hosts are the Minnesota Pork Board and Minnesota Pork Producers Association working on behalf of the state’s pork producing families.
Minneapolis Chef, Stephan Hesse, wins National Taste of Elegance contest
Stephan Hesse, former executive chef of The Oak Grill in Minneapolis, Minn., and executive chef at the soon-to-open Kona Grill in Eden Prairie, won top honors in the 20th annual National Taste of Elegance™ contest June 29 in Baltimore, Md.
The competition, sponsored by the National Pork Board on behalf of U.S. pork producers, featured 29 chefs who had won either a regional or state Taste of Elegance competition. Hesse qualified for the national contest by winning the Minnesota Taste of Elegance, sponsored by the Minnesota Pork Board, this past January.
Judges awarded Hesse Chef Par Excellence honors for his winning pork entrée, Curry Pork Belly and Coconut Panna Cotta. He earned $5,000 in prize money for his culinary effort.
This is the second Minnesota chef to win the national competition. In 1992, Chef John Schumacher of Schumacher's of New Prague, won with his original pork recipe Pork Medallions with Pink Peppercorn Sauce.
The goal of the Taste of Elegance contest is to encourage chefs to use pork more frequently in creative, non-traditional ways, said Pam Voelkel, Minnesota Pork Board’s Director of Events. Voelkel organizes the Minnesota Taste of Elegance and attended the national competition.
In addition to Hesse’s top finish, Stephen Marshall of Medici in Las Vegas, Nev., earned the Superior Chef Award and $2,000 for Spiced Pork Belly. In third place, Premium Chef, Mark Brown of The River Club in Suwanne, Ga., earned $1,000 with his pork recipe, Piedmont Pork.
Judges base their decisions on pork taste, entrée appearance and recipe originality.
This year’s judges were Marc Orfaly of Pigalle; Boston, Mass.; Deb Paquette of Zola; Nashville, Tenn.; Kent Rathbun of Abacus; Dallas, Texas Joseph Royer of Saturn Grill, Oklahoma City, Okla.; Charlie Torgerson of Famous Dave's; Minneapolis, Minn.; and Tyler Wiard of Elway's; Denver, Colo.
The Pork Checkoff is helping U.S. pork producers as they work to earn the trust of their customers by demonstrating accountability and social responsibility in all they do.
"We know that many producers are struggling right now with a profitability challenge on top of the hit the markets took during the H1N1 outbreak," said Chris Novak, chief executive office for the National Pork Board. "The Pork Checkoff is helping producers work together to build a stronger industry. Producers are relying on the Checkoff to focus on emerging issues, to promote their product and to demonstrate their commitment to meeting consumer and customer expectations."
The Checkoff, together with the National Pork Producers Council (NPPC), the American Association of Swine Veterinarians, the U.S. Meat Export Federation and state pork associations worked together on the recent H1N1 outbreak.
"This team worked together to monitor and respond to issues that emerged during the outbreak," said Novak.
A few of the coordinated efforts included: consumer media relations; advertising; communications with food-chain partners and international markets; producer communications and on-farm disease surveillance.
“We are continuing to work with a focus on market recovery and biosecurity," said Novak. "We also continue to plan for the anticipated fall influenza season."
The Pork Checkoff also is focusing on domestic marketing by promoting pork at home. The Checkoff is in year two of The Other White Meat® Tour celebrating pork's benefits with consumers through cooking demonstrations, product sampling and one-on-one interactions. The tour integrates advertising, public relations and retail efforts.
"During the first two quarters of 2009, the Checkoff executed 47 retail promotions across the country," said Novak. "As a result, an estimated 250 million pounds of pork moved through the retail channel."
Novak continued, "The Checkoff has been actively involved with the conception and development of Fire Grilled Ribs, an exciting new pork product, currently being tested by the Burger King Corporation in the Las Vegas and Indianapolis markets. Upon completion of the test marketing program Burger King plans to offer the product in up to 3,500 of its nearly 8,000 U.S. restaurants later this year."
The Checkoff is working to demonstrate producers' commitment to meeting consumer and customer expectations through We Care. The Checkoff, together with NPPC, is encouraging producers to follow the ethical principles set forth in We Care. Through We Care, producers are demonstrating their commitment to:
Produce safe food
Safeguard natural resources
Provide a work environment that is safe and consistent with other ethical principles
Contribute to a better quality of life in their communities
