Pig Tales 1

We Care

Kansas Pork Producer Travels AbroadWendell Moyer Student Grant Winner Announced

The Official Publication of the Kansas Pork Industry

Issue 2 2012

PIG TALES

Pig Tales • 2

We Care

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Pig Tales 3

We Care

ON THE COVER

I s s u e 24 KS Pork Producer Travels AbroadTrade Agreements

5 KPA Holds Annual MeetingAnnual Meeting and Reception

6 Winner of Wendell Moyer GrantChase Miller Recieves Grant

7 Swine Profitability ConferenceKPA Key Sponsor

8 KPA Blog UpdatedIn Pursuit of Pork Launched

9 KPA Attends Pork ForumKansas Producers Set for Success

10Board Member SpotlightThe Haverkamp Family

12 KPA Programs

14PQA Plus Site Rebate

15RecipePork Chops with Basil-Garlic Rub

Grilled pork chops with basil-garlic rub. Need we say more? Find this great recipe on page 15. As always, check out porkbeinspired.com for more great pork recipes.

Pig TalesThe Official Publication of

the Kansas Pork IndustryIssue 2

President-CEOTim Stroda

kpa@kspork.org

Director of Industry Relations Jodi Oleen

jodio@kspork.org

2012 KPA Board of Directors

Chairman: Alan Haverkamp – BernKent Condray – Clifton

Jim Crane-- LiberalKevin Deniston-- Scott City

Daniel Gerety-- SenecaJerry Morris-- Sedgwick

Michael Springer – SycamoreRon Suther – Blaine

Jim Nelssen – Kansas State University

2012 KPPC Board of direCtores

Chairman: Michael Springer- Sycamore Kent Condray – Clifton

Alan Haverkamp – BernPete Sherlock- Washington

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 Association2601Farm Bureau Road

Manhattan, KS 66502Phone 785-776-0442

Fax 785-776-9897

Web site: www.kspork.org

Stay connected

Pig Tales • 4

Inspiring Consumers

Fifteen representatives of USMEF member organiza-tions, including a member of your association, visited South Korea and southern China in March as part of the annual USMEF Market Education Program. In Korea, these pork, beef, corn and soybean producers got a firsthand look at USMEF marketing efforts in the retail, foodservice, processing and distribution sectors. They also had an opportunity to learn more about the benefits of the Korea-U.S. Free Trade Agreement, which took effect March 15.

“The restaurants and vendors who feature U.S. pork appear to be doing a great job with the product,” said Roy Henry, a pork producer from Longford, Kan., and member of the National Pork Board. “Even though China is the world’s biggest pork producer, there are still great opportunities here because of the tremendous number of consumers. This is a particularly good mar-

ket for some of our underutilized cuts and variety meats that aren’t needed at home, and that makes for a great partnership if we can make it work.”

With nearly 50 countries battling for market share, Hong Kong is one of the most fiercely competitive beef and pork markets in the world. So what makes this enclave of 7 million people such an attractive destination for red meat from around the globe?

While in Hong Kong, producers had several oppor-tunities to see how U.S. beef and pork are marketed in the wholesale, retail and foodservice sectors and toured a terminal at the Hong Kong seaport, which is one of the world’s busiest. They also received a market overview from Erich Kuss, director of the Agricultural Trade Of-fice for the U.S. Consulate General in Hong Kong. Kuss provided insights on the favorable regulatory and busi-ness climate enjoyed by U.S. products in this market.

Kansas Pork Producer Visits South Korea and Southern China

Pig Tales 5

We Care

Reception. Over 50 Kan-sas Senators and Represen-tatives were in attendance at the gath-ering. Pork Producers from around the state were given the opportunity to share their thoughts on legislative is-sues concern-ing the pork industry and thank the legislators for their service and commitment to agriculture.

On February 20, the KPA Executive Board hosted the organization’s Annual Meeting. Two guest speakers were present at the event: Senate Agriculture Budget Com-mittee Chair, Senator Mark Taddiken, and House Agri-culture Budget Committee Chair, Representative Sharon Schwartz. The legislators spoke to KPA members about current issues concerning agriculture in the statehouse. They also answered questions and shared their thoughts on a variety of legislation.

During the meeting, Jerry Morris of Sedgwick and Dan Gerety of Seneca were elected to the KPA Execu-tive Board. KPA members also adopted the 2012 KPA Policy Handbook, which will provide leadership and staff with direction on certain issues. To receive a copy of this document, please contact the KPA office.

Following the Annual Meeting, the KPA Executive Board meeting was held. The Executive Board elected Alan Haverkamp of Bern as 2012 Chairman.

After the meetings, KPA hosted its annual Legislative

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Senator Mark Taddiken speaks to the KPA and KPPC boards.

Pig Tales • 6

We Care

“From this job, I not only get to work with the pigs here at Kansas State, but also have had the wonderful experience of traveling to individual producers farms. I have met numerous members of the pork industry and have realized that it is full of quality individuals who work extremely hard,” stated Miller in his application.

After graduation, Miller plans to attend veterinary school and is accepted into the Early Admission Program at KSU College of Veterinary Medicine. He will also be working toward a Masters degree in a more special-ized area. “My work with the Swine Nutrition graduate students and professors has spurred my interest in the nutrition side of animals. I will focus on a cross-species study of the affects of certain nutrition supplements or deficiencies on reproductive hormone levels,” stated Miller.

We thank all of our applicants for demonstrating an interest in the 2012 Kansas Pork Association Wendell Moyer Student Enrichment Grant and we encourage you to reapply next year.

Winner of the 2012 Wendell Moyer Student Enrichment Grant Announced

In 1956, Wendell Moyer helped organize a small group of pork producers into the Kansas Swine Improve-ment Association. Their purpose was to work together to make their business more profitable while keeping the swine industry healthy and flourishing statewide. The KPA is working everyday to achieve this same goal.

To encourage participation in pork production while building our leaders of tomorrow, KSU students who had completed between 25-100 credit hours were eligible to apply for a $1,000 Wendell Moyer Student Enrichment Grant.

The KPA would like to congratulate Chase Miller, the recipient of the this grant for 2012. Miller is currently attending KSU for an undergraduate degree in Animal Sciences and Industry with a Pre-Veterinary option. He began his experience in the swine industry raising and showing pigs for the County Fair. Since then, Miller has grown his knowledge and interest in the pork industry by working for the Swine Nutrition graduate students at Kansas State University.

Michael Springer, Kansas Pork Producers Council Chair, presents Chase Miller with the $1000 Wendell Moyer Student Enrichment Grant.

Pig Tales 7

We Care

Kent Condray, KPA Board Member, shares the story and history of his business.

On February 28, producers from around the state, agribusiness professionals, and KSU students and educa-tors gathered in Forum Hall at the K-State Union for the 2012 Swine Profitability Conference. This year’s con-ference was entitled “Staying Competitive in the Swine Industry.” Throughout the day, attendees heard about land-based production systems, consumer preferences and their effects on short- and long-term pork prices, and protecting swine operations from attacks by activists.

Gene Nemechek, of Tyson Foods, Springdale, Ark., gave the Jack and Pat Anderson Lecture in Swine Health Management, “Lessons from Large Production Systems that Can Help the Competitiveness of Land-Based Pro-ducers.”

Other topics and speakers included:

-What Have I Done to Make My Land-Based System Successful? – Kent Condray, Clifton.

-Short- and Long-Term Price Outlook: How Will Con-sumer Preferences on the Welfare Front Impact Your Operation? – Glynn Tonsor, K-State Research and Extension Agricultural Economist

-How to Keep Your Swine Operation Off YouTube Cindy Cunningham, National Pork Board.

Conference proceedings can be found at online at www.asi.ksu.edu.

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Glynn Tonsor, K-State Research and Extension answers a question about his recent research.

Pig Tales • 8

Inspiring Consumers

KPA Blog Gets A New Look - and a New Addition

In the fall of 2010, KPA started “Pigging Out & About”. The blogs goal was to provide mouth-watering dining ideas to Kansans statewide. Two Kansas City Barbecue Society Judges, Mike Epler and Chris Petty, were recruited to write reviews of restaurants.

In February, the blog was given new life. A clear goal was defined for the blog: To serve as a restaurant guide for Kansas that encourages consumers to eat pork.” Along with this goal, it was decided that the blog’s name would be changed to “In Pursuit of Pork” to reflect the purpose of the blog and enhance internet search-ability and keyword usage.

The blog was moved from the hosting site Blogger to, WordPress and now has it’s own domain, or .com. Other new additions include navigational tools such as catego-ries and searching, as well as eye-catching features like a scrolling banner featuring posts on the blog. The map of the reviewed locations is now tied in with the Google maps link to each restaurant, also.

In addition to the new location, each post also fea-tures a badge from the popular restaurant review site UrbanSpoon. Urbanspoon is the world’s leading pro-vider of dining data in the multi-billion dollar restaurant information industry. In 2011, they helped over half a million diners secure reservations at some of the best restaurants in the country. With the help of Urbanspoon’s online network, each blog post on inpursuitofpork.com is linked to the corresponding restaurant review page on UrbanSpoon. This also allows more people to access our blog as a resource when they are already searching for dining out options.

It was also decided that the blog needed more of a personality to go along with it, so KPA Communica-tions Assistant, Jess Painter, has made a face for herself on the blog. Although the reviews are coming from the barbecue judges, readers can more easily understand that Jess is the one uploading them onto the site and hosting giveaways, guest posts, and other special features. This provides more transparency to the blog, as well as giving readers a “person” to connect with.

In Pursuit Of Pork was officially launched on Thurs-day, February 23. To boost the launch, KPA hosted a giveaway for readers who left comments in the first few days. The winner was provided with a $50 gift card to use at a restaurant of their choice or on fresh pork to cook in their own home. The launch was a success, with

nearly 500 views in the first week alone. One day alone had over 250 views. Within one week, In Pursuit of Pork became the leading blog on UrbanSpoon in the entire state of Kansas.

To be sure to reach the maximum audience potential, the blog is completely intertwined with KPA’s other so-cial media efforts. Each blog is cross-posted to the KPA Facebook and Twitter pages and the restaurant reviews have their own board on KPA’s Pinterest page. The Facebook and Twitter feeds are also viewable in a side-bar on the blog, so viewers can see all KPA social media pages, regardless of which site the viewer finds first.

Overall, the site seems to be successfull. Comments from Facebook fans and fellow bloggers include “Love it,” “ The blog looks great!!!” and “ My husband grew up on a place without BBQ (oh the horror) so we he is making up for it as we have to eat BBQ at least once a week. This will give us a good list of places to try.”

Check out In Pursuit of Pork for yourself at http://www.inpursuitofpork.com!

KPA’s new blog at inpursuitofpork.com.

Pig Tales 9

We Care

This year’s Pork Industry Forum held March 1-3 at the Hyatt Regency Denver at Colorado Conven-tion Center, Denver, Colorado set, yet another, course for success. The theme this year was “America’s Pork Producers: Building a Better Tomorrow” and focused on continual improvement in the pork industry. Attendees from your association included Kent and Marian Con-dray, Clifton; Alan Haverkamp, Bern; Pete Sherlock, Washington; Michael and Christy Springer, Sycamore; and Tim Stroda, CEO.

Producer Delegates saw how the new marketing campaign designed to refresh and reinvigorate the image of pork in the minds of U.S. consumers introduced a year ago has been doing. Also on the agenda was a PQA Plus training, delegate sessions and the annual industry awards luncheon.

Kansas Producers Attend 2012 National Pork IndustryForum Attend Pork Forum

From Left to Right: Tim Stroda, CEO; Alan Haverkamp, Bern; Kent Condray, Clifton; Michael Springer, Sycamore; and Pete Sherlock, Washington. Photo courtesy of Christy Springer.

Pig Tales • 10

Inspiring Consumers

Some may say that the good old days included times without com-puters, pagers and cell phones. But to Alan Haverkamp, these techno-logical advances have aided in the growth and management of their family farm.

Technology has come a long way in helping this Kansas hog farmer produce a healthy and delicious pork product and he wouldn’t go back. Haverkamp is one of five brothers involved in Haverkamp Brothers Inc., located near Bern.

The four oldest brothers, Alan, Robert, Mark and Leon, started

Technology Developments Advance Family FarmStory, photos and layout by Sara Schwertner

raising feeder pigs in high school, which slowly grew into a full farrow to finish hog operation. In 1982, the brothers decided to form a part-nership and constructed their first building. Now, Haverkamp Brothers Inc. is involved in all aspects of pork production.

Haverkamp lives near the opera-tion with his wife, Ronda. They have three kids, Curtis, Cole and Kristin, all which grew up helping their dad on the farm.

Although family owned and oper-ated, Haverkamp Brothers Inc. has incorporated state of the art products into their facilities. Two advances which have recently been made in-clude auto sort scales and a feed bin monitoring system.

The auto sort scales are located in the wean-to-finish barns and each hog must cross the scales in order to reach the feed. These are located

in ten barns and weigh over 25,000 hogs daily. This allows Haverkamp to view an online graph of the weights of hogs in each barn.

“The auto sort scales allow us to monitor and sort hogs to a specific market weight,” said Haverkamp. “We can monitor the number of hogs in each weight and schedule loads accordingly.”

After monitoring the hogs’ weight, the Haverkamp’s can sched-ule market loads more accurately and seperate the market ready hogs for easier loadouts.

Another state of the art advance-ment the Haverkamps use on the farm is a bin monitoring system. This is used to track timing of the delivery of feed. It ensures space is available in the bins so the animals never run out of feed before feed is delivered. The Haverkamp’s feed mill manager is able to view this

This is one in a series of stories about Kansas pork producers

targeted toward general consum-ers. The stories will be utilized in multiple communication pieces including Operation Main Street talks, Facebook, and our website.

Pig Tales 11

Inspiring Consumers

Left: Haverkamp’s family, Kristin, Curtis, Alan and Rhonda (Cole, not pictured), pose in front of the family sign. Top Right: Haverkamp uses today’s technology to care for each and every one of his pigs, from nursery age to market size. Bottom right: Haverkamp works hand in hand with employees to make sure the farm is running smoothly. He knows that a well-run farm has content people, well-cared for animals, compassion for the environment and gives back to the community.

Technology Developments Advance Family FarmStory, photos and layout by Sara Schwertner information online as well, so he can

keep track of which feed bins are full or running low.

“With the technology that is avail-able today, we have the ability to spot problems early before they evolve into a larger issue,” said Haverkamp. “We have monitoring and diagnostic tools available and can be very accurate and stay in tune with the health of our animals.”

And with 7,400 sows producing over 180,000 pigs per year, accuracy is extremely important to the Haverkamps and how they operate on a daily basis. Advances in technology over the past thirty years have helped the Haverkamp family farm become one of the most well managed pig farms in Kansas.

Haverkamp is a member of the Kansas Pork Association and currently serves on the Executive Board. He is serving his second term on the board and said he joined to help promote pork.

“I wanted to be involved in the pro-ducer organization and I enjoy work-ing with other pork producers,” said Haverkamp.

Being involved in KPA has also helped Haverkamp see how other pro-ducers of the state have used technol-ogy on their operations. In turn, it has helped him build and sustain his opera-tion to involve the next generation.

Pig Tales • 12

Inspiring Consumers

KPA Continues Work with Central Plains Red Cross

Blood donors who participated in the Emporia Com-munity Blood Drive on March 15 and March 16 at the Emporia Presbyterian Church received special thanks from Kansas Pork Producers. The Kansas Pork Associa-tion (KPA) is teamed up with the Central Plains Blood Services Region of the American Red Cross as part of its 2012 Be Inspired to Make a Difference campaign. The KPA campaign is providing support to organizations that are making a difference by working to build stronger communities and a stronger Kansas.

Blood donors were greeted by Jodi Oleen, Director of Industry Relations of your association and were served free pulled pork sandwiches and given pig-shaped stress relievers. A free raffle was also held for a crockpot cooker.

“I don’t think we can do enough to thank these great people who donate their blood to help our community have a safe and reliable blood supply,” said Michael Springer of Springer Family Foods in Sycamore, Kan. “They are real heroes because they help save so many lives. We’re happy to provide the American Red Cross with healthy food for these donors who are a shining example for all of us.”

“We are thankful to have partners like the KPA who want to show their appreciation and provide our donors with something that tastes good and provides the nour-ishment their bodies need,” said Julie Fischer with the Central Plains Red Cross. “These donors help the Red Cross respond to patient emergencies with blood prod-ucts 24 hours a day; in fact, every two seconds, someone in this country needs blood.”

Below: Emporia Blood Drive volunteers preparing for the long day of work.

KPA Sponsors KMPA Convention and Pork Innovation Product

Each year the Kansas Meat Processors Association (KMPA) gather for their convention. This year the con-vention was held from March 30-April 1 in Manhattan at the Clarion Hotel. The convention is a mix of good fun and education for processors from around the state. For the second year in a row, your organization offered a $250 special incentive to the “Most Innovative Pork Product” category.

The results were increased entries in the category and a novel new product .The product, Pepper Coat-ed Breakfast strips from Vince Stroot of Stroot Locker Inc. “We started considering the product as we saw the price of bacon rise’” stated Stroot. The breakfast strips are made from ground pork which is then placed in a bacon brine. The product is then mixed and formed, placed in a cooler and smoked.

“The initial idea was spurred as a result of deer breakfast strip where we used some ground pork. After making a few batches, we thought the all pork combina-tion would work well,” said Stroot.

Stroot wasted no time giving back to the organiza-tion. When his name was chosen for the Most Innovative Product, he quickly donated $100 of the winnings to the KMPA scholarship fund. The fund provides two $1,000 scholarships to undergraduate students in the Kansas State university Meat Science program.

If you’re looking to sink your teeth into these tasty Pepper Coated Breakfast Strips, visit Stroot Locker Inc. at one of their two locations at 111 N. Main in Goddard or at 115 N. First St. in Mulvane. Not in the area? Make sure to visit strootlocker.bzzp.net online.

Above: Vince Stroot of Stroot Locker wins $250 for Most Innovative Pork Product.

Pig Tales 13

Inspiring Consumers

Pork Heats up the Airwaves with Radio Advertisements

Over 350,00 sports fanatics tuned in to the Jayhawk network to listen to the NCAA Basketball finals on April 2. Of those listening, many of them heard one of the new Pork Be Inspired radio advertisement “Sounds of Inspiration.”

The ads were placed by your organization to reach the thousands of listeners who love college sports and love pork. Jayhawk radio network affiliates cover 31 stations in 26 markets. Major cities that could tune in and hear the advertisements include Salina, Abilene, Chanute, Coffeyville, Independence, Fredonia, Concordia, Dodge City, Emporia, Fort Scott, Garden City, Leoti, Glen Elder, Cawker City, Great Bend, Larned, Goodland, Colby, Hays, Hutchinson, Iola, Kansas City, Lawrence, Liberal, Marysville, Parsons, Phillipsburg, Pittsburg, Girard, Russell, Topeka, Wellington, Wichita and Winfield.

Taste of Elegance a SuccessChef Timmy Clark, from The Inn at Unity Village in

Unity Village, Missouri, garnered top honors at the Taste of Elegance culinary competition held February 21 at the Kansas City Downtown Marriott. His winning entrée, Bacon Stuffed Pork Sirloin, earned him the $1,000 prize and an invitation to the national Taste of Elegance event.

The event was sponsored by the Missouri Pork As-sociation, Kansas Pork Association, Hormel Foods, the Kansas City Downtown Marriott, Harvesters Communi-ty Food Network, and Missouri Wine and Grape Board. Fifteen chefs competed in the competition, with Hormel pork products featured center plate. Their entrées were judged on originality, taste, presentation and menu ap-plicability.

Chef Brad Trewhitt with the St. Joseph Country Club in St. Joseph, Missouri received second place with his entrée, New School-Old School “Barbecue”. Chef Joshua Peoples with the Indian Hills Country Club in Mission Hills, Kansas, prepared the third place entrée of Marinated Pork Cushion Asian Pork Stew, Caramel-ized Pineapple, Pickled Jalapeno. The People’s Choice Award went to Chef Jesse Vega with Our Lady of Mercy Country Home in Liberty, Missouri, for his Mexican Street Tacos.

Chef Clark will advance to the national Pork Summit event in St. Helena, California, which has been spon-sored by the National Pork Board since 1987.

Volunteers Needed for Upcoming KPA Events

Your association is continuing to grow it’s outreach and could always use quality volunteers. Most events are centered around cooking pork and are great places to showcase how to make great use of the product you work hard to produce.

Upcoming dates and events where volunteers are needed include:

aMay 19, 2012 Sam’s Club National BBQ Tour visits Lenexa Kansas. KPA will be on site sampling for 4 hours. Travel to and from reimbursed.

aJune 1-2, Just for Her Expo in Overland Park. KPA will host a booth, have celebrity Chefs on hand for sampling and other activities in the booth. 4 hour shift. Travel to and from reimbursed.

aJune 9, Touch A Truck at the National Ag Hall of Fame in Bonner Springs. School-aged event for children to learn about today’s farming. Travel to and from reimbursed.

aAugust 24, BaconFestKC in Overland Park. Be on hand about 6 hours to talk bacon and have fun. Travel to and from reimbursed.

aKSU Football Promotion at Bill Snyder Stadium in Manhattan. Handing out samples before the KSU vs. KU football game from the We Care trailer pro-vided by the National Pork Board. Each volunteer will receive free tickets to the game.

KPA will cover expenses to and from some of these events. Please contact the office for more details.

Below: A coverage map of where radio advertisements could be heard.

Pig Tales • 14

We Care

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

We Care

GRilled Pork Chops with Basil-Garlic Rub

Cooking DirectionsWith machine running, drop garlic through feed tube of food processor to mince. Stop, add fresh basil, and process until chopped. Add lemon juice, oil, salt, and pepper and process to make thin wet rub. Spread both sides of pork chops with basil mixture. Let stand 15 to 30 minutes.

Prepare a medium-hot fire in grill. Brush the grate clean and oil the grate. Grill chops, over direct heat, turning once, to medium rare doneness, 5 to 6 minutes per side, or until the internal temperature reaches 145 degrees Fahrenheit, followed by a 3-minute rest time.

Serving SuggestionsTop the chop with shavings of Parmesan cheese (shave from a wedge of cheese with a vegetable peeler) and toasted pine nuts, if desired. Serve with slices of ripe tomatoes and mozzarella on a bed of arugula drizzled with balsamic vinegar and olive oil or with the Pantry Basil-Garlic Rub.

Ingredients4 bone-in pork rib chops, 3/4-inch thick

Basil-Garlic Rub:

2 cloves garlic , peeled1 cup fresh basil, packed2 tablespoons lemon juice , fresh2 tablespoons extra-virgin olive oil1 teaspoon coarse salt1/2 teaspoon freshly ground black pepper

Pig Tales • 16

We Care

Kansas 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