Waseca pork producers help promote their product at national event
The Other White Meat Tour is attracting new pork consumers and exceeding planners’ expectations along its route across the United States.
The high profile national pork promotion is stopping at 22 prominent consumer events in 20 states from May through October. The selected events attract large crowds of pork’s target audience: females ages 25 to 49 who want to be better cooks and who have kids in the home.
The Other White Meat Tour’s success hinges on state pork associations sending producers to work at these events. Research shows that consumers want to have a positive product experience before making a purchase. The Other White Meat Tour facilitates consumers’ positive experience through pork samplings, one on-one visits with pork producers, cooking demonstrations, interactive exhibits featuring pork recipes, and pork-themed-games complete with prizes.
To meet these objectives, Waseca County Pork Producer Association members, Kim Balfe of Waseca and Sandy Walstrom of New Richland, spoke with consumers and served pork samples at the Boston Harborfest, Boston, Mass.
The tour is financially supported by the nation’s pork producers through the Pork Checkoff, which funds consumer and producer educational programs, facilitates research to answer questions facing pork producers, and carries out pork promotions to increase pork consumption and to introduce pork to new consumers.
The focal point of The Other White Meat Tour is a customized truck and trailer with bright, eye-appealing pork graphics. The F450 diesel truck pulls the 40-foot Featherlite trailer to each new venue. The trailer expands into a full-sized, fully-enclosed stainless steel kitchen with a serving window and a hydraulically operated stage. Picnic tables near the stage provide seating during the pork cooking demonstrations. Once the trailer is setup and operational, consumers sample freshly grilled boneless pork loin, learn more about pork through various activities, and mill around pork exhibits that feature recipe cards and materials emphasizing pork’s nutritional attributes.
The Other White Meat Tour also includes grocery store pork promotions, radio advertising and events incorporating local chefs and media.
At the tour's halfway point, more than a million consumer impressions have been recorded since it began in May at the Wichita River Festival in Kansas through the NASCAR Brickyard 400 in Indianapolis, Ind., at the end of July. The Other White Meat Tour season ends next month at the Albuquerque International Balloon Festival, Albuquerque, N.M.
Faribault pork producers help promote their product at national event
The Other White Meat Tour is attracting new pork consumers and exceeding planners’ expectations along its route across the United States.
The high profile national pork promotion is stopping at 22 prominent consumer events in 20 states from May through October. The selected events attract large crowds of pork’s target audience: females ages 25 to 49 who want to be better cooks and who have kids in the home.
The Other White Meat Tour’s success hinges on state pork associations sending producers to work at these events. Research shows that consumers want to have a positive product experience before making a purchase. The Other White Meat Tour facilitates consumers’ positive experience through pork samplings, one on-one visits with pork producers, cooking demonstrations, interactive exhibits featuring pork recipes, and pork-themed-games complete with prizes.
To meet these objectives, Faribault County Pork Producer Association members, Dale and Lori Stevermner of Easton spoke with consumers and served pork samples at the Boston Harborfest, Boston, Mass.
The tour is financially supported by the nation’s pork producers through the Pork Checkoff, which funds consumer and producer educational programs, facilitates research to answer questions facing pork producers, and carries out pork promotions to increase pork consumption and to introduce pork to new consumers.
The focal point of The Other White Meat Tour is a customized truck and trailer with bright, eye-appealing pork graphics. The F450 diesel truck pulls the 40-foot Featherlite trailer to each new venue. The trailer expands into a full-sized, fully-enclosed stainless steel kitchen with a serving window and a hydraulically operated stage. Picnic tables near the stage provide seating during the pork cooking demonstrations. Once the trailer is setup and operational, consumers sample freshly grilled boneless pork loin, learn more about pork through various activities, and mill around pork exhibits that feature recipe cards and materials emphasizing pork’s nutritional attributes.
The Other White Meat Tour also includes grocery store pork promotions, radio advertising and events incorporating local chefs and media.
At the tour's halfway point, more than a million consumer impressions have been recorded since it began in May at the Wichita River Festival in Kansas through the NASCAR Brickyard 400 in Indianapolis, Ind., at the end of July. The Other White Meat Tour season ends next month at the Albuquerque International Balloon Festival, Albuquerque, N.M
Veldkamp Farms, located near Jasper, was recently named a 2008 Pork Industry Environmental Steward Award winner. Pipestone County pork producers Jim and JoAnn Veldkamp, along with their employees Randy Baden and Joe Buysse, are recognized for their commitment to environmental stewardship, animal care and community involvement.
Veldkamp Farms is the tenth Minnesota pork operation to receive this recognition since the award’s inception in 1995. No other state has been home to this many national environmental stewards.
The Veldkamps' swine facilities include three, 600-head nurseries; three, 1,200-head finishing barns; and a 2,400-head wean-to-finish barn. The barns are built over reinforced concrete manure storage pits. Along with other pork producing families, the Veldkamps are shareholders in two sow units managed by Pipestone System. These sow units provide the farm with regular supplies of healthy weaned pigs.
In 1993 the Veldkamps were amongst the first shareholders in the Pipestone System. As shareholders, the pork producers retain their independence yet realize advantages such as economy of scale, and access to swine production and management experts.
The ‘nutrient cycle’ is extremely important to Veldkamp Farms’ pork production and farming practices. The nutrient-rich swine manure from the 16,500 market hogs they finish annually returns to the farmland as soil fertilizer. At the on-farm feed mill, their corn and soybeans are converted into feed for their pigs. The pigs start the cycle again by generating locally-grown fertilizer for the crops.
The manure fertilizes part of the farm’s 1,250 acres of corn and soybeans. The Veldkamps’ ridge-till cropping system allows for summer manure application as a side dress to corn and soybean fields. Their fall manure application rates are derived from sampling the soil for its fertilizer needs and then matching it with nutrient tests from the manure.
In windy southwestern Minnesota, the ridge-till cropping system helps prevent crop yield losses by retaining soil moisture and by warding off soil erosion. It also saves on energy costs because of fewer equipment passes over the fields and less equipment wear.
The Pork Industry Environmental Steward Award selection committee members evaluate nominees on manure management practices, water and soil conservation, odor control and air quality strategies, farm aesthetics, neighbor relations, wildlife habitat promotion, environmental enhancements and an essay on environmental stewardship. All types and sizes of pork producers are eligible to apply for this annual award.
The award co-sponsors are National Hog Farmer magazine and the Pork Checkoff.
Additional 2008 recipients were Enterprise Nursery of Madrid, Neb., O’Neel Farms of Friend, Neb., and Oetting Farms of Concordia, Mo. The award winners will be recognized at the 2009 National Pork Industry Forum in Dallas, Texas.
Previous Pork Industry Environmental Steward Award winners from Minnesota were: 2007, Mike Haupert of M & J Farms, Hadley; 2006, David, Brian and Bob Braun of Braun Farms, Le Sueur; 2005, Sandy and Ben Ludeman of Saratoga Pork, Tracy; 2004, Dan and Midge Boettger of Three Generation Pork, New Richland; 2003, Dr. Dick Nicolai and Sam Watkins of Nicolai Pork Producers, Inc., Hector; 2000, Scott and Shelley Schwartz of Schwartz Farms, Garvin; 1998, Peter and Paul Zimmerman, and Cliff Jes of Woodville Pork, Waseca; 1996, Don Lafferty of Tru-Joy Farms, New York Mills; and 1995, Marlin and Wilda Pankratz of Mountain Lake.
Free webinar addresses manure pit and pumping safety
Emergency Ventilation and Properly Ventilating Barns When Emptying Manure Storage Pits is the topic of an Aug. 20 PorkCast webinar. The webinar is from 1-2 p.m. and there is no cost to take part.
As pork and other livestock producers begin preparing to empty manure pits and apply manure to fields this fall, a big concern is protecting people and pigs by ensuring that pit pumping procedures allow for adequate ventilation. Ideally, barns are empty when agitating and pumping pits, but in most cases, this is not practical.
Presenter Mike Brumm of Brumm Swine Consultancy, Inc., will address barn and ventilation management practices that can significantly reduce the risk of worker and animal asphyxiation. Information on connecting via the Internet to the upcoming PorkCast presentation, along with accessing past programs, is available at www.extension.umn.edu/swine/porkcast
PorkCast is a quarterly online seminar series that provides pork producers timely information in an efficient manner. The Minnesota Pork Board and University of Minnesota Extension Swine program sponsor the PorkCast presentations.
Pork producers look forward to seeing you at the Minnesota State Fair
Minnesota’s pork-producing families are eager to talk about their farms, swine care and their favorite pork recipes with visitors to the Minnesota State Fair, Aug. 21 through Labor Day.
Pork producers will share their first-hand farm experiences and swine knowledge at two fairground locations – the Oink Booth, located in the Swine Barn, and the Pork Promotion Booth, found in the Empire Commons.
At the Oink Booth, visitors can view a sow and litter of piglets, learn how farrowing stalls provide the sow and piglets a safe and secure environment, find out what pigs eat, and discover how quickly the week-old piglets grow into 270-pound hogs. Pork producers will be on hand to distribute pig-shaped key chains, and the perennial fair favorite, pig ears, sponsored by Hormel and Cub Foods.
Consumers will discover how “pork draws your family to the table” at the Pork Promotion Booth. There will be practical culinary pork tips, appetizing pork recipes and interactive games with opportunities to win pan scrapers, chop mats and instant read meat thermometers. Plus, there will be fun photo opportunities with ‘The Other White Meat’ cutout family.
On Aug. 27, join the Minnesota Pork Ambassadors for Oink Day on the Christensen Farms Stage at the CHS Miracle of Birth Center. From 10 a.m. to 5:30 p.m., there will be family-friendly games, story time, and visits from Don Nelson and Perfect the Pig.
Scholarships offered to youth planning swine careers
The Pork Checkoff and industry partners will offer scholarships to college students who aresophomore, junior and senior level college students
considering a graduate degree program in a swine science discipline or planning a career in the pork industry. The Pork Scholarship program will offer a $10,000 scholarship to the top applicant, $5,000 award to the runner-up, and $2,500 awards to a minimum of 14 more students, for the 2008-2009 school year.
Students seeking degrees in agricultural business, agriculture engineering, agronomy, animal science, animal physiology, environmental sciences, nutrition, reproduction, veterinary medicine and other related fields are encouraged to apply.
Scholarship applications and supporting materials must be received by Sept. 15. Scholarship will be awarded for the 2008-2009 school year
In 2006 the industry sponsored a similar scholarship program with more than 100 applicants.
Sophomore, junior and senior level college students interested in applying for the Pork Checkoff Pork Industry Scholarships can visit http://www.pork.org/PorkScience/scholarship/ for information on how to apply and on the industry sponsors of these awards.
Spanish-speaking pork producers, unit managers and employees have an opportunity to improve their knowledge and skills in farrowing management during a one-day workshop being offered by the Minnesota Pork Board and University of Minnesota Extension.
Course instructors will be Spanish-speaking swine management and swine health professionals. The course will be conducted at the University of Minnesota Southwest Research and Outreach Center in Lamberton on Aug. 8 from 9 a.m.- 4 p.m., with registration beginning at 8:30 a.m.
Pre-registration by July 30 is required. The cost is $100 per person and includes materials and lunch. To register, call the Minnesota Pork Board at 1-800-537-7675 or go to www.mnpork.com.
The course is designed for individuals working in the farrowing area of any pork production operation and is appropriate for people with a limited knowledge of pork production as well as experienced pork producers who want to review the basics and get updates on recent developments.
"Caring for the sow and its litter continues to be one of the most challenging areas in pork production," states Dr. Mark Whitney, swine educator with University of Minnesota Extension. "The numerous tasks required to ensure the overall well-being of piglets and sows immediately prior, during and after farrowing can be a bit overwhelming, but are necessary to ensure the economic and productive efficiency of a unit."
Topics that will be covered include pre-farrowing management, the farrowing process, processing piglets, managing the sow during lactation, and piglet management. Numerous hands-on activities will be incorporated to maximize student learning and understanding. Additionally, participants will be trained and individually certified under the PQA Plus program. For more information contact U of M Swine Extension Educator Mark Whitney at (507) 389-5541 or Minnesota Pork Board Director of Education Trudy Wastweet at 1-800-537-7675.
Nicollet County pork producer Mary Peichel is representing the Minnesota Pork Board at this year’s national Pork Leadership Academy (PLA) Peichel is an executive board member of the Minnesota Pork Board and serves on the state pork promotion and Minnesota Pork Congress committees.
The 22 PLA members are from across the United States and represent different swine production styles. During their year in the program, they attend five Pork Leadership Academy meetings. At their first meeting, participants received an overview of Pork Checkoff programs.
The Pork Leadership Academy strives to educate participants on the global pork marketplace and pork industry issues, help develop communication skills, teach ways to convey pork production accomplishments to the general public, and expand their knowledge of Pork Checkoff programs.
Peichel owns and manages two contract hog finishing sites and a nursery site, and is actively involved in the all aspects of production. She recently completed the Minnesota Agricultural and Rural Leadership program. The Peichel family is active in 4-H, FFA and the FFA Alumni Association.
Mike and Beth Wozniak of Brimfield, Ill., earned Grand Champion honors June 7 in the Pork Checkoff’s 21st annual Great Pork BarbeQlossal™ contest. The Wozniak’s, of Quau, were awarded cash and prizes including the grand prize of $10,000. The Wozniak’s also won BarbeQlossal in 2004.
“The Great Pork BarbeQlossal contest shows pork’s versatility,” said Bruce Samson, a pork producer from Three Forks, Mont. “This is another way to reinforce to consumers that pork is spirited, creative, engaging and energetic.”
The grand champion must cook in all four categories – whole hog, loin, ribs and shoulder. The 2008 grand champion team placed second in the loin category, fifth place in the rib category and ninth place in the whole hog category.
“BarbeQlossal is unique. It is one of the only contests in the country that allows competitors to cook four cuts of meat,” Wozniak said. “This allows us to showcase to consumers how easy it is to cook great tasting pork.”
Sixty-one teams from 13 states competed in the annual pork barbecue contest held at the World Pork Expo in Des Moines, Iowa. Of those, 9 were competing in the Great Pork BarbeQlossal for the first time. Teams competed in one or more of the four categories. Monetary prizes in the Great Pork BarbeQlossal are awarded for first through tenth places in each category, as well as the top five overall scores.
Reserve Grand Champion honors and $3,000 went to Darren Warth and Shad Kirton of Iowa’s Smokey D’s BBQ in Des Moines. The team placed fourth in the loin category, sixth in the rib category and tenth in the whole hog category.
Each year, the top score from a single state also is honored. Special recognition was awarded to the top team from Kansas —Neal Dunker of Dodge County Purple Porkers from Mission, Kan.
Teams that were not recongnized as a top-10 winner had an opportunity to win a Horizon smoker, donated by TNI Landscaping and Horizon. Dennis DiPietre, Dad's Best, from Columbia, Mo., was awarded the smoker.
Back by popular demand was the Big Green Egg® Scramble. Six teams were selected to participate in the Big Green Egg Scramble. The teams were provided a basket of pork, which included a new pork cut, the pocket roast. They prepared their pork on a Big Green Egg grill for a chance to walk away as Big Green Egg Scramble champion. John Laflen, Team Showrite, from Mason City, Iowa, received a Big Green Egg grill as the grand prize winner. Teams not participating in the Big Green Egg Scramble has an opportunity to win a Big Green Egg grill. Ryan Knippelmeir, Jolly Roger, from Freemont, Neb., was awarded the grill.
This annual contest highlighted barbecue techniques from across America. The Great Pork BarbeQlossal contest is sanctioned by the Kansas City Barbecue Society and follows its rules and regulations. Sponsors for the Great Pork BarbeQlossal contest included the Pork Checkoff, Cargill Meat Solutions, John Boos Company, W&G Marketing, Electronic Engineering, Miller Beer, Iowa Beverage, Pepsi America, Dibs ice cream and the Iowa Machine Shed.
Pork Checkoff and producers work to build strong industry
Accountability, trust and social responsibility serve as the foundation for what the Pork Checkoff is doing on behalf of pork producers.
“We know that many producers are struggling right now with a profitability challenge,” said Steve Murphy, chief executive officer for the National Pork Board. “The Pork Checkoff is helping producers work together to build a stronger industry. Producers are using the Checkoff in many ways to build demand, move more product and raise a better product.”
The Checkoff is capturing the world market by focusing on export success and future opportunities. U.S. Pork exports, which are supported by the Pork Checkoff, marked the 16th consecutive record year in 2007. U.S. Pork exports in the first quarter of 2008 were valued at more than $1 billion.
“One in every four pounds of pork traded today originates from the U.S.,” Murphy said.
The Checkoff also is focusing on domestic marketing by promoting pork at home. The Pork Checkoff launched The Other White Meat® Tour to celebrate pork’s positive benefits with target consumers through cooking demonstrations, product sampling and one-on-one interactions. The tour will be stopping at 23 high-trafficked consumer events across the U.S. that reach a large percentage of the Checkoff’s target audience, females 25-49 years old who have children at home and want to be better cooks.
“A total of 250 million pounds of pork have been sold as a result of Checkoff retail programs during the first and second quarter,” said Murphy. “Of that, 52 million pounds are incremental increases compared to the same time period last year.”
Murphy continued, “From grilled breakfast sandwiches at 1,000 Panera Bread Bakery locations to a new Butcher’s Block line of fresh and frozen pork at 77 Sysco distribution centers, putting more pork on the menus continues to be a focus.”
The Checkoff is working to meet producers’ expectations by focusing on input resources. During this profitability challenge, the Checkoff has compiled several resources to assist producers. The Checkoff created Practical Ideas to Address High Feeds and Production Costs, a list of management tips and resources to assist producers in identifying opportunities to increase efficiencies and reduce cost.
“The CME Group, Pork Checkoff and state pork associations have come together to develop risk-management Webinars,’” said Murphy. “These online, interactive presentations give producers direct access to industry professionals.
As planning for 2009 begins, the Checkoff will work with producers to build a budget based on producers working together to build a stronger industry.
“An early step in the process is to identify the critical issues for 2009,” said Lynn Harrison, National Pork Board president. “With producer direction and input from Pork Forum, board meetings and committee meetings, the board approved the 2009 critical issues.”
The 2009 critical issues are:
The competitive advantage for U.S. Pork
The safeguard and expansion of international markets
Domestic pork expenditures
The trust and image of the industry and its products
Human capital – the development of producer leadership and technical advisors and the growth of a quality workforce
“We will continue to work with producers and staff through the next few months in the budget process with the approval expected in November,” said Harrison. “We are also in the process of a CEO search.
“Earlier this year we contracted with a professional search firm and worked with producers to determine what is needed in a new CEO,” continued Harrison. “We are moving through the process and expect to make an announcement later this year. This is an important decision and we want to make sure that we are doing the right thing for our producers as we hire this position.”
The third annual Managing People in Pork Conference will be June 24 at the Best Western Hotel & Conference Center, North Mankato. The conference seminars are designed to assist pork producers, swine unit supervisors, system managers and others in agriculture to train and motivate employees and family members.
Conference registration opens at 8 a.m. and seminars are from 8:30 a.m. to 4:30 p.m. The pre-registration fee is $30, due by June 18. Registration at the door will be $50, space permitting. The fee includes materials, lunch and refreshments.
The conference sponsor is the Minnesota Pork Board. For an agenda and registration, go to www.mnpork.com or call the MPB office at (507) 345-8814.
New to this year’s conference will be the Training Tool Shed featuring educational materials on swine management and production, worker safety and employee training.
The conference general session and breakout speakers will be: Bernie Erven, human resources consultant, Managing Good People During Bad Times and New Supervisor Training - Novices Only; Ernie Barnes, National Pork Board, Proud to Be a Pork Producer; Don Tyler, Tyler & Associates, Would You Work for You? and What Separates Super Trainers from Ordinary Trainers?; Orlando Gil, Hawkeye Sow Centers, Managing a Cross-Cultural Workforce; Colette Drager and Leah Davis, Workforce Resources, Managing Labor Costs to Improve the Bottom Line; Beth Lauwagie, Pioneer Hi-Bred International, How to Be an HR Superhero; and Sharon Danes, University of Minnesota, Leading a Family Business.
PORK Acedemy seminars schedule for World Pork Expo
The Pork Checkoff is presenting the Producers Opportunity for Revenue and Knowledge (PORK) Academy on Thursday, June 5 and Friday, June 6 at World Pork Expo on the Iowa State fairgrounds in Des Moines, Iowa.
"We invite all pork producers attending World Pork Expo to join us for the PORK Academy seminars," said Ron Schoo, chairman of the Pork Checkoff's Producer Services Committee and a pork producer from New Um, Minn. "Access to accurate and timely information is vital to my operation and the Pork Checkoff is helping provide that through educational seminars like PORK Academy."
PORK Academy is a series of in-depth seminars designed specifically to meet the need for pork producers to remain competitive in today's rapidly changing world. PORK Academy allows producers to select those areas that they have the most interest.
"The seminars are designed to allow producers to get information they can use on their farm but also allow them time to explore the other opportunities at World Pork Expo," said Schoo.
PORK Academy's seminars on Thursday, June 5 focus on employee care and market outlook. The employee care seminar topics include the challenges and opportunities in the emerging Hispanic workforce, occupational health and safety and hearing protection. The market outlook seminar includes lunch and topics including weather situation and outlook for summer 2008, outlook for feed costs in 2008-09 and beyond and a hog and pork economic outlook.
Day two of Pork Academy seminars, Friday, June 6 focus on education, environment and market outlook. The educational seminars topics include risk management, strategies to improve production costs and efficiencies and a grain outlook. The environmental seminars include facility sitting, how to make EQIP work for you and odor mitigation technologies from the pork industry environmental stewards. The market outlook seminars include the same topics as Thursday's seminar.
A schedule of the seminars is available on pork.org or by calling Sharlotte Peterson at 515-223-2600.
In addition to PORK Academy, visit other Pork Checkoff sponsored activities at World Pork Expo including the Great Pork BarbeQlossal™ contest on Saturday, June 7. Pork Producers also are invited to visit the Pork Checkoff hospitality tent to learn how the Pork Checkoff is focused on harnessing its resources to best position the pork industry for domestic and international competitiveness and profitability.
Tyler Wiard, executive chef at Elway's Steakhouse in Denver, won top honors in the 19th annual national Taste of Elegance™ contest May 5 in San Diego, Calif. The competition, sponsored by the Pork Checkoff, featured 21 chefs, all winners of state and regional Taste of Elegance contests.
Wiard earned Chef Par Excellence honors with his winning entrée of Cumin Roasted Pork Loin and Braised Pork Shoulder with Green Chile, Posole Cake, Smooth Avocado and Red Chile and a check for $5,000. He also was presented a cruise for two by Cargill Meat Solutions for using Cargill pork at both the state and national competition.
In the national contest, competing chefs from California, Colorado, Florida, Illinois, Indiana, Iowa, Kansas, Maryland, Massachusetts, Michigan, Minnesota, Missouri, Nevada, North Carolina, Ohio, Pennsylvania, South Dakota, Tennessee and Wisconsin created original pork entrees that were judged for taste, appearance and originality. The Taste of Elegance contest was created to encourage chefs to use pork more frequently in creative, non-traditional ways.
Other chefs that received honors at the contest include Tim Bucci who earned the Superior Chef Award and $2,000 with his Juniper Brined Pork Loin with Bratwurst Mantle and Forrest Parker, who earned the Premium Chef Award and $1,000 with his Spice Rubbed and Shagbark Lacquered Pork Loin, Sweet Potato Hash and Green Bean Casserole. The other five finalists in the 2008 National Taste of Elegance contest were: Ian Sullivan of Vivace in Raleigh, N.C.; Shad Kirton of Absolute Flavors & Smokey D's BBQ in Des Moines, Iowa; Brandon Hamilton of Traders Point Creamery Café in Indianapolis, Ind.; Kevin Storm of Bellerive Country Club in Ballwin, Mo. and Tyler Honke of Tre Lounge in Sioux Falls, S.D.
New this year was the opportunity for the competing chefs to attend an abridged version of Pork 101, a Checkoff-funded short course that focuses on pork quality, consistency and value.
The Checkoff partnered with Cargill Meat Solutions of Wichita, Kan., to provide pork for the competition. In addition to sponsoring the national event, Cargill also sponsored 17 state and regional Taste of Elegance contests by providing $500 and pork at each event.
Other co-sponsors for the Checkoff-funded national Taste of Elegance event were Barona Valley Ranch Resort and Casino of Lakeside, Calif., Bauscher Inc. of Germany, Chefwear® of Chicago and Thorton Wineries of Temecula, Calif.
2008 Participating National Taste of Elegance Chefs
Tony Beran
Dakota Jazz Club
Minneapolis, MN
Pork Belly Wellington with Smoked Ham Hock & Leek Ragout
Matthia Accurso
University Club
Columbia, MO
Trio of Pork Shoulder
Tim Bucci
Renaissance City Center
Joliet, IL
Juniper Brined Pork Loin with Bratwurst Mantle
Sophia Chatfield
Brookridge Golf & Country Club
Overland Park, KS Pork Trio: Blue Masa Pork Tamales with Mole & Salsa Verde, Goat Cheese and Pork Belly Stuffed Piquillo Pepper with Adobo Sauce and Pork Black Bean Chili
Brandon Hamilton
Traders Point Creamery Café
Indianapolis, IN
Pork Trotters with Shagbark Hickory Custard
Germain Haro
Baltimore Marriott Inner Harbor
Baltimore, MD
Braised Pork Belly with Asian Ginger Rice Pudding
Tyler Honke
Tre Lounge
Sioux Falls, SD
Tete de Cochon: Pork Piave, Fennel Dusted Temple, Guajillo Spiced Lettuce Wrap and Garlic Rubbed Cheek Medallion with Broken Rosemary Ginger Vinaigrette
Shad Kirton
Absolute Flavors & Smokey D's BBQ
Des Moines, IA
Maple Bourbon Glaze Ribs
Larry London
Big Tomatoes
Green Bay, WI
Heartland Pork Tasting
Todd McDunn
Sanese Services at Scott¹s World Headquarters
Columbus, OH
A Day with 5-Spice Pork
Eric Moyer
Lehigh Country Club
Allentown, PA
Four Seasons of Pork
Forrest Parker
Old Hickory Steakhouse at Gaylord Opryland
Nashville, TN
Spice Rubbed & Shagbark Lacquered Pork Loin, Sweet Potato Hash and Green Bean Casserole
Rebecca Peizer
Le Cordon Bleu/Café Bleu
Las Vegas, NV
Crispy Braised Pork Belly with Edamame Ravioli, Snow Pea Threads and Mushroom Shiso Broth
Patrick Ponsaty
Bernard'o
San Diego, CA
Stuffed Pork Loin with Feet, Ear, Shoulder Potato Terrine Napoleon & Glaze Root Vegetables
Jake Robinson
Pacific Rim
Ann Arbor, MI
Pan Asian Trio
Jason Santos
Gargoyles
Boston, MA
Char Siu Pork Belly, Baby Back Gyoza, Miso Butter
Kevin Storm
Bellerive Country Club
Ballwin, MO
Peking Style Pork
Ian Sullivan
Vivace
Raleigh, NC
Braised Pork Belly with Egg Raviolis, Piave Crema & Micro Green Salad
Shawn Timmerman
Pebble Creek Golf Course
Bettendorf, IA
Peach BBQ Short Ribs with Braised Pork Belly, Iowa Corn Relish, Blue Cheese Grits, Spicy Nuts, and Mache Salad
Paul Trout, C.E.C.
Chef Paul's Experience
Redding & Stockton, CA
San Joaquin Valley Citrus Ribs, Cargill Spare Ribs
Francisco Vintimilla
Sailfish Point & Country Club Florida
Stuart, FL
Pork Shoulder Two Ways
Tyler Wiard
Elway's Steakhouse
Denver, CO
Cumin Roasted Pork Loin, Braised Pork Shoulder Green Chile, Posole Cake, Smooth Avocado, Red Chile
U.S. pork exports in February reached 346 million pounds, or 156,969 metric tons, a 55 percent jump over export totals from February 2007, according to statistics compiled by the U.S. Meat Export Federation (USMEF ). The February results helped the U.S. pork industry achieve its fifth consecutive month of record-breaking exports, including variety meats.
For January and February 2008, pork and pork variety meat exports are up 41 percent, totaling 671.6 million pounds, or 304,651 metric tons, valued at $685 million.
"Producers will continue to rely on exports in these challenging times," said Tim Bierman, a pork producer from Larrabee, Iowa, and a member of both the National Pork Board and the Pork Checkoff Trade Committee. "One in every five pigs, about 20 percent, produced in the U.S. was exported during these two months."
On a volume basis China/Hong Kong was the largest market for U.S. Pork and pork variety meats for January and February 2008 with 164.7 million pounds or 74,745 metric tons. That is a 287 percent increase over the same time period in 2007. However, Japan remains No. 1 on a value basis at $210.9 million, or 31 percent of total pork and pork variety meat export value.
"Pork production is running 12 percent over last year, making it impossible to raise prices to cover the ever-increasing costs of production," said Erin Daley, USMEF manager of research and analysis. "Without pork exports, at these production rates the U.S. market would have to absorb the equivalent of an additional 60,000 hogs per day, which would drive prices down significantly."
Among other highlights from the two-month period for pork plus pork variety meat exports:
Japan: up 4 percent to 143 million pounds or 64,927 metric tons.
Mexico: up 2 percent to 122 million pounds or 55,384 metric tons, but still trailing the record export volumes of 2006.
Canada: up 28 percent to 59.4 million pounds or 26,955 metric tons. Exports were basically on track with the strong volumes recorded during the final quarter of 2007, reflecting large live hog imports from Canada.
Russia continues to be a tremendous growth market: 164 percent growth to 58.9 million pounds or 26,716 metric tons, including 21,812 metric tons of muscle cuts and 4,904 metric tons of variety meats. February exports at 34.8 million pounds or 15,786 metric tons were nearly equal to the monthly record of 35.1 million pounds set in November 2007.
South Korea: down 2 percent to 53 million pounds or 24,051 metric tons, but February exports were larger than any monthly volume last year with the exception of December. Also note that South Korean import statistics show imports from the United States up 10 percent while imports from the EU are down 16 percent and those from Canada are down 10 percent.
ASEAN: exports to the Philippines increased 141 percent to 7.6 million pounds or 3,470 metric tons and exports to Vietnam grew from essentially zero to 2.4 million pounds or 1,099 metric tons. Total exports to the region in February, nearly 6.7 million pounds, surpassed the monthly record set in December 2007.
EU: exports were up 83 percent to 11.6 million pounds or 5,275 metric tons, primarily destined for France at 4.4 million pounds, Germany at 1.8 million pounds and Italy at 1.3 million pounds. However, USMEF notes that U.S. exports, reported by the Department of Commerce, are significantly larger than EU imports, reported by the European Commission. For example, Department of Commerce pork export stats for January 2008 show 3.8 million pounds while EU stats show 2.0 million pounds of pork imports from the United States.
Caribbean: up 42 percent to 8.3 million pounds or 3,780 metric tons, including exports to the Dominican Republic up 200 percent to nearly 2.8 million pounds.
Central and South America: up 4 percent to 11.7 million pounds or 5,337 metric tons led by Honduras up 3 percent to 3.5 million pounds.
Oceania: down 16 percent to 14.6 million pounds or 6,635 metric tons, but Daley notes the good news that the Australian Productivity Commission released its final report and did not recommend safeguard action against pork exports to Australia. Therefore, the United States can continue to export pork to Australia duty-free.
Taiwan: down 19 percent to 5.1 million pounds or 2,341 metric tons as market access issues continue to impede U.S. pork exports.
Tony Beran can hardly remember a time when he wasn’t preparing food for himself, family or friends. His earliest recollection in the kitchen is making scrambled eggs at age seven. Now the 26-year-old Beran, who is a member of the chefs’ team under Executive Chef Jack Riebel at Dakota Jazz Club and Restaurant in downtown Minneapolis, will soon prepare his original pork entrée in a national competition.
Beran will represent the Minnesota Pork Board and Minnesota pork producers at this year’s National Taste of Elegance, May 5 in San Diego, Calif. His first place finish at the 2008 Minnesota Taste of Elegance pork competition qualified Beran to compete at the national level.
At the Minnesota Taste of Elegance, judges said Beran’s original pork recipe, Pork Belly Willington with Smoked Ham Hock and Leek Ragout, demonstrated originality with well-blended flavors and seasonings. His recipe utilized pork belly, ham hock and prosciutto. After experimenting unsuccessfully with other pork entrée ideas, Beran came up with the Pork Belly Wellington concept while driving home from a family gathering where a sibling had mentioned beef Wellington. Beran put a new and updated twist to the traditional pastry wrapped entrée for winning results.
A native of White Bear Lake, Minn., Beran received his culinary training at St. Paul College, in St. Paul, Minn. His foodservice experience includes lead line cook at the 120-year-old historic Lake Elmo Inn, located east of the Twin Cities. This popular restaurant serves traditional American fare and is where Beran developed food preparation efficiency skills and learned the nuances of kitchen management. At the Italian restaurant Luci Ancora in St. Paul, Beran worked under Executive Chef Jim Kohler who taught him about ingredient selection and crafting dishes that “let the food speak for itself.”
Beran’s continues to expand his culinary understanding at the Dakota Jazz Club where he works as a line cook. He said that working under Chef Jack Riebel is an exceptional learning opportunity. The Dakota Jazz Club and Restaurant is known for its up-scale lunch and dinner menus that feature modernized Midwestern cuisine and a relaxing dining experience that features nationally recognized jazz musicians.
In his spare time, Beran enjoys time on Minnesota lakes, reading, movies and visiting restaurants to try new foods.
Farm Transfer and Estate Planning topic of free web cast
A free online web cast that addresses succession planning for farm businesses will be May 6 from 1-2 p.m. Farm Transfer and Estate Planning will provide fundamental and basic information to help families and individuals start the planning process.
Gary Hachfeld, University of Minnesota Extension Educator, will provide online participants with information on how to establish a transfer and estate planning team, business entities and transfer strategies, tax issues for farm businesses, treatment of heirs, and financial assistance programs for the entering farming generation.
To take part, go to the University of Minnesota Swine Extension website, www.extension.umn.edu/swine, click on the link Farm Transfer Estate Planning and follow the instructions. This online seminar requires no pre-registration and it will be archived at the U of M Swine Extension website following the live, online presentation.
Prior to the online program, participants are encouraged to test their computer connection and verify availability of Flash on their computer. For pre-web cast testing, go to https://umconnect.umn.edu/common/help/en/support/meeting_ test.htm and follow the testing connection prompts.
This is the fourth program in the PorkCast on-line educational series sponsored by the Minnesota Pork Board, Pork Checkoff and University of Minnesota Extension.
If Charlie Torgerson asks if you want a knuckle sandwich, be sure to say yes. It’s delicious. And maybe he’ll serve it with a side of Pig Wings, Pork and Hominy Soup or Butt and Belly BBQ Sandwich.
These are just a sampling of the pork creations that Chef Torgerson has put on restaurant menus. There’s not doubt about it…Torgerson knows his pork. So much so that he’s taking his savvy pork know-how on the road next week as a National Celebrated Pork Chef.
Torgerson, together with four other chefs, will meet with Chicago and New York food writers and editors to tout all-things scrumptiously pork. In its twelfth year, the Celebrated Pork Chefs’ selection criterion consists of culinary excellence, creativity when using pork, originality in menuing pork, and the ability and personality to communicate information about pork.
The Minnesota Pork Board nominated Torgerson as a candidate for Celebrated Pork Chef with selection announced earlier this year.
In addition to owning and operating Famous Dave’s Barbecue restaurants, Torgerson co-owns American Restaurant Consultants, a multi-faceted restaurant consulting firm based in Minneapolis, Minn.
Torgerson is also an avid participant in barbecue competition, earning over 20 awards and he shares this knowledge by teaching barbecue and grilling classes at local cooking stores and schools. In 2007, he earned superior chef in the Minnesota Taste of Elegance pork competition. On behalf of the Minnesota Pork Board, Torgerson has demonstrated how to add value to retail pork cuts at a Minnesota Association of Meat Processors seminar, judged pork competitions and educated consumers on preparing pork.
Torgerson earned his degree from the Culinary Institute of America, New York and he apprenticed at Manhattan’s famed Oyster Bar. Over the next five years, he worked as chef general manager at El Sombrero in Alaska; pastry chef/chef de cuisine at Café du Bec Fin, Old Greenwich, Conn.; pastry chef at Baton’s, Greenwich Village, New York; and helped open Sidney’s in Scottsdale, Ariz.
In 1990, Torgerson opened his own traditional barbecue restaurant, Charlie T’s Smokehouse, in Fairbanks, Alaska. A Minnesota native, he returned to Minneapolis in 1995 and began working with Famous Dave’s Barbecue restaurant founder Dave Anderson.
Torgerson worked with Anderson to implement back-of-the-house systems, develop menus, and open and train staff for 35 Famous Dave’s restaurants. His association with Anderson provided extensive travel opportunities as he trekked across the United States researching barbecue techniques and recipes and learning more about the consumer market for barbecue.
Torgerson contributes time towards the annual ALS fundraising gala in Duluth, the chef auction for March of Dimes and the Taste of Minnesota for Share Our Strength. This past year he coordinated and took part in the Ronald McDonald House Pork Butt Cook-Off.
Also selected as Celebrated Pork Chefs by the National Pork Board are Marc Orfaly of Pigalle, Boston, Mass., who Food & Wine magazine named one of 10 Best New Chefs; Debra Paquette of Zola, Nashville, Tenn., a Gourmet magazine Top Sixty Restaurant selection; Kent Rathbun of Abacus and Jasper’s, Dallas, Texas, a James Beard Award nominee; and Joseph Royer of Saturn Grill, Nichols Hills, Okla., a two-time National Taste of Elegance winner.
The National Pork Board and the Minnesota Pork Board make it easy for consumers, media and all others who love pork to get recipes, directions and tips to meal preparation whenever and wherever. In its Portable Pork section of the web site, www.theotherwhitemeat.com, consumers will find convenient downloads in audio, video and print formats.
"As much as everyone is on the go, we've made it easy for consumers to get the pork information they need and want," says Pamela Johnson, Director of Consumer Communications for the National Pork Board. "Portable Pork lets consumers download, to their ipod or hand-held, tips and ways to prepare the perfect pork meal."
Retailers also benefit from these fast, convenient downloads. According to Jarrod Sutton, Director of Retail Marketing for the National Pork Board, "Portable Pork arms consumers with the ingredient list, how to pick the right cut of pork for their recipe and the step by step recipe instructions. By having all of this information in consumers' hands while they are browsing the grocery aisles is good business for the retailer."
Included in the offerings on Portable Pork are more than 30 tips, recipes and ingredient lists in print, audio and video formats. All are available at www.theotherwhitemeat.com.
PQA Plus ™ reaches milestone, industry program 10,000-strong
Reaffirming their commitment to the U.S. pork industry and its customers, 10,000 pork producers have become certified in PQA Plus™. The milestone reflects the industry's renewed commitment to social responsibility and accountability.
PQA Plus was launched at the World Pork Expo in June 2007. "We launched with the goal of having 5,000 PQA Plus certified individuals by the end of that year," said Tim Bierman, a producer from Iowa and a member of the National Pork Board. "That first target was reached and program support has grown steadily since then. We consider it a success that 10,000 producers have become certified."
The base of PQA Plus Advisors, the individuals responsible for imparting producer education, spans over 28 states and includes over 780 people. "We could not have reached these many producers without the tireless work of the PQA Plus Advisors and Trainers," said Bierman.
"Having the support of these highly educated individuals is additional proof to me that there is value in this program," he said.
Bierman attended PQA Plus training and received certification in October 2007. In November, he and his advisor performed the site assessment of Bierman Farms. "In today's world, most people don't really want to know the details of my job. They just want to know that the pork I produce is safe and that the pigs are humanely cared for," he said. "But, while it used to be enough for me to do the right thing, today it's important that I prove that I do the right thing.
"By becoming PQA Plus certified, packers, processors, restaurants and retailers can have the confidence in the safety of my product and the husbandry practices that I employ as I care for my animals," Bierman added. "It's a step toward gaining their trust."
Bierman and the rest of the National Pork Board members recognize the value of gaining the trust of customers and consumers. With that in mind, they have encouraged the development of other image-building practices for the industry. One of them, the Statement of Ethical Principles for U.S. Pork Producers, was presented to producers at the Pork Industry Forum in St Louis, Mo., in early March.
Bierman said, "The statement of ethical principles, PQA Plus, the Transport Quality Assurance program, the responsible use of antibiotics program [Take Care] are proof of our commitment to producing safe pork and prioritizing the well-being of our animals and the development of our communities. But, without producer support, these programs don't mean anything.
"Producers have the tools to satisfy customers' concerns and show consumers that we are accountable for our actions. The programs are voluntary and it's up to us to receive the training and make sure we follow good production practices," Bierman said. "With 10,000 certified producers, and many more achieving certification every week, we are sending the message that as an industry we are committed."
At the recent Pork Industry Forum, pork producers representing 43 states voted in support of PQA Plus by advising the National Pork Board to ask all U.S. pork producers to participate in the program within the next three years.
Minnesota pork producer elected to national pork leadership seat
Pork Act Delegates from across the United States elected Montgomery, Minn. pork producer Karen Richter to serve a three-year-term on the National Pork Board (NPB). Richter will join the board this summer following her approval by the U.S. Secretary of Agriculture.
The 15-member NPB directs Pork Checkoff investments into promotion, research and consumer information programs that enhance the marketing of U.S. pork and pork products. Richter joins fellow Minnesota pork producer Dianne Bettin of Truman who is serving her second, three-year-term on the NPB.
Richter’s election took place at National Pork Forum earlier this month in St. Louis. Pork Forum is the pork industry’s national annual meeting. Richter and her husband David own and operate a farrow-to-finish operation in Le Sueur County. Richter believes that the diversity of U.S. pork producers’ operations, both in size and production methods, are strengths and that a wide range of representation on the National Pork Board is important to serve those who pay Pork Checkoff.
Representing Minnesota at Pork Forum were 2008 Pork Act Delegates Rachel Anthony of St. Peter, Sam Baidoo of Waseca, Duane Bakke of Lanesboro, Lynn Becker of Fairmont, Bill Crawford Fairmont, Greg Fox of Rosemount, Curt Johnson of Jasper, Craig Mensink of Preston, Burt Norell of St. Peter, Karen Richter of Montgomery, Brad Stevermer of Easton, and Doug Wenner of St. Peter. Also attending were board members of the MPB Mary Peichel of Fairfax and Pat Thome of Adams.
Pork producers to the Minnesota Pork Board Annual Meeting elected their delegates whose names were then approved by the U.S. Secretary of Agriculture for appointment.
At Pork Forum, the 163-member Pork Act Delegate body adopted the following non-binding advisements to direct National Pork Board programs and policies:
Adopt the document "Ethical Principles for U.S. Pork Producers".
Seek out additional funding opportunities for educational activities.
Endorse the long-range goal for agricultural education to create new programs in communities not yet served by agricultural education and FFA.
Support all Pork Quality Assurance Plus™ swine production practices and vigorously advocate those swine production practices in a cooperative manner with industry partners.
Support the use of sound science to serve as the basis for developing standards for animal husbandry; and asks all producers to complete the PQA Plus program over the next three years.
Support scientific studies that includes on-farm research
Move rapidly to address misinformation on the pork industry in the media.
Implement programs to work toward increasing domestic pork expenditures over the next three years.
Request that the USDA develop a process whereby the Secretary of Agriculture can approve Pork Act Alternates at the same time the secretary appoints the Pork Act Delegates.
Pork Management Conference - Your Pork Industry Investment
The Pork Checkoff is offering the 2008 Pork Management Conference, Your Pork Industry Investment, May 7-9, at the Hilton Sandestin in Destin, Fla.
"The Pork Checkoff provides this conference for pork producers, including anyone involved in the management, accounting or finances of an operation, as well as consultants and lenders," said Ron Schoo, chairman of the Pork Checkoff's Producer Services Committee and a pork producer from New Um, Minn. "This Checkoff-funded conference offers the most up-to-date financial information that affects the pork industry today."
During the conference, participants will learn about topics such as immigration law, changes in input costs, U.S. agriculture outlooks, global trade and more from several pork industry professionals. Two concurrent sessions are planned for Thursday. Topics include surviving animal welfare, on the edge hedge accounting, waste management alternatives, internal controls, risk and rewards to year end feed buying and revenue deferral and opportunities in electronic banking.
The registration fee for the Pork Management Conference, Your Pork Industry Investment is $395 per person and $435 per person after April 25. The first 10 pork producers that have not attended in the past two years receive a $300 discount on registration courtesy of AgStar Financial Services. A brochure with a registration form and a detailed list of events is available on pork.org. Request a copy be mailed to you by calling Sharlotte Peterson at 515-223-2614.
