September 2011 - Iowa Pork Producers Association

IOWA
Pork Producer
www.iowapork.org
The official publication of the Iowa Pork Producers Association
Vol. 48 NO. 8-9 September 2011
Tama County
wind damage
Also in this issue:
2011 Iowa Legislative summary
IPPA at the Iowa State Fair
SEPTEMBER 2011
1

2 SEPTEMBER 2011
Full page ad

September Highlights
04 2012 IPPA Annual Meeting Notice
08 2011 Iowa Legislative Summary – New Iowa laws to benefit pork
producers
12 Iowa and Texas join forces for Pork Youth Leadership Camp
14 Iowan takes top honors at Quad Cities Taste of Elegance
15 RAGBRAI riders get taste of Iowa agriculture in Iowa FFU promotion
16 Caitlin goes to Washington
17 Iowans join together to celebrate farming, help the hungry
18 Cover Story: Rare derecho ravages Tama County pork operations
19 Iowa Select Farms enhances animal well-being initiatives
ABOUT THE COVER
A powerful, long-lasting, straight-line windstorm
known as a derecho struck Iowa early July 11
causing widespread destruction to hog farms
in Tama and surrounding counties. Read the
story on page 18. Cover photo used with
permission. ©Kip Ladage.
Programs are made available to pork
producers without regard to race, color,
sex, religion or national origin. The Iowa
Pork Producers Association is an equal
opportunity employer.
The Iowa Pork Producer is the official
publication of the Iowa Pork Producers
Association and sent standard mail from
Des Moines, Iowa, to Iowa pork producers
by the first week of the month of issue. The
publisher cannot guarantee the correctness
of all information or the absence of errors
and omissions, nor be liable for content of
advertisements.
All Iowa Pork Producer inquiries should be
directed to the Editor at:
Iowa Pork Producers Association
P.O. Box 71009
Clive, IA 50325-0009
20 Floor space and journey time research increases profits for swine
producers
23 Food and farming celebration features unique state fair exhibit
24 ISF Summary – Pork Tent enjoys steady state fair business
25 ISF Summary – IPPA broadens scope at Animal Learning Center
26 ISF Summary - Pork cooking temperature featured in Ag building
27 ISF Summary – Swine barn features new educational exhibits
28 ISF Summary – The volunteers who make it happen
30 ‘It’s too damned hot for man or beast!’
32 National Pork Month – Great ideas to promote and celebrate!
In Every Issue
06 Pork Industry News and Updates
34 All Around Iowa
36 National Pork Producers Council News
38 National Pork Board News
40 Coalition to Support Iowa’s Farmers News
41 Pork Recipes
42 Producers’ Market
Phone: (515) 225-7675
Iowa Toll-free: (800) 372-7675
FAX: (515) 225-0563
e-mail: info@iowapork.org
MISSION STATEMENT
The Iowa Pork Producers Association is an industry inclusive organization whose
mission is to provide a unified voice to promote and educate for a sustainable,
socially responsible, profitable and globally competitive pork industry.
SEPTEMBER 2011 3

Notice of Annual Meeting
The Iowa Pork Producers Association Annual Meeting will be held at 10 a.m., Tuesday, Jan. 24,
2012, at the Des Moines Marriott Hotel at 700 Grand Avenue. The meeting is open to all pork
producers! Registration will be held from 9 a.m. to 10 a.m.
IPPA is a grassroots organization with policy developed by the membership of the association.
Delegates to the Annual Meeting in past years have requested submitted resolutions be
distributed and mailed for consideration and review by local county organizations.
The following is the process outlined by the delegates to the Annual Meeting. The resolution
deadlines for the Annual Meeting are indicated below:
Annual Meeting
Resolutions:
Any affiliated local
organization, district meeting
or member may submit a
resolution for consideration at
an Annual Meeting.
Resolution type - 45-day
Due December 10, 2011
Resolutions that are
submitted to the
Association at least 45
days before the Annual
Meeting will be distributed
to the delegates, along
with the notice of the
Annual Meeting. A 45-day
resolution will become a
statement of the delegate
body if it receives a majority
of the votes cast on the
resolution at the Annual
Meeting.
Resolution type - 7-day
Due January 17, 2012
Resolutions submitted to the
Association at least 7 days
before the Annual Meeting
will be distributed to the
delegates at the beginning
of the Annual Meeting.
When a 7-day resolution
comes up before the
agenda, a spokesperson
for the resolution will make
a one-minute statement for
the reason for the resolution;
then the delegates will vote
on whether to consider the
resolution.
The resolution will be
considered only if it
receives 75% of the votes
cast on the motion to
consider. A 7-day resolution
that is considered by the
delegate body will become
a statement of the delegate
body if it receives a majority
of the votes cast on the
resolution at the Annual
Meeting.
No other resolutions
Delegates at the Annual
Meeting cannot consider
resolutions received by
the Association less than
7 days before the Annual
Meeting.
Advertisers
The Iowa Pork Producers Association
would like to thank our advertisers
for supporting us. Be sure to keep
them in mind as you plan your
purchases throughout the year!
Boyce Livestock Co. LLC......................42
Chore-Time............................................33
Compart’s Boar Store............................42
Dow Agrosciences...................................2
Farmers National Company...................43
Hog House Alarms................................42
International Boar Semen......................42
Katolight...................................................7
Kerns Farms...........................................43
Land O’Lakes.........................................11
LSG Health Systems..............................43
Marvin Wuebker.....................................42
Merck.....................................................22
Pfizer........................................................5
Pit Charger.............................................13
Producers Livestock..............................43
Stutsman................................................31
Truline Genetics.....................................43
Uddertech..............................................19
Waldo Farms, Inc...................................43
Whiteshire Hamroc................................42
ZFI Swine Semen Services....................21
2011 Board of Directors IPPA Staff
Executive Committee
President,
Leon Sheets, Ionia
President-elect,
Bill Tentinger, Le Mars
Vice President of
Operations
Greg Lear, Spencer
Vice President of
Resources
Jamie Schmidt, Garner
Vice President of Market
Development
Mark Meirick, Protivin
Vice President of
Producer Services
Mark Johnson, Leland
Past President,
John Weber, Dysart
NPPC
Sam Carney, Adair
Howard Hill, Iowa Falls
National Pork Board
Conley Nelson, Algona
Derrick Sleezer, Cherokee
Directors
District 4 Don Toale, Independence
District 5 Curtis Meier, Clarinda
District 6 Gene Moody, Maxwell
District 7 David Calderwood, Traer
District 8 Mike Deahr, Muscatine
NW Region Marv Rietema, Sioux
Center
SW Region David Struthers, Collins
SE Region Joel Huber, Wellman
NE Region Brenda Schmitt, Rudd
Allied Ryan Bailey, State Center
Ex-officio Directors
Iowa Secretary of Agriculture
The Honorable Bill Northey
Iowa Department of Agriculture
and Land Stewardship
Harold Hommes
Iowa Pork Industry Center
Dr. John Mabry, Executive Director
Iowa State University
Dr. Maynard Hogberg
Dr. Lisa Nolan
Iowa Pork Youth Team
Queen, Cheyenne McNichols,
Rippey
Princess, Chelsey Branderhorst,
Prairie City
Ambassador, Derek Brown,
New Providence
Directors
Rich Degner, Executive
Tyler Bettin, Producer Education
Ron Birkenholz, Communications
Doug Fricke, Trade Show
Marketing
Joyce Hoppes, Consumer
Information
Bob Huckleberry, Accounting
Cody McKinley, Public Policy
Kelly Sheets, Producer Outreach
Alison Swanson, Marketing/
Programs
Assistants
Sheryl Christensen, Administrative
Lea Clemenson, Programs
Mary Lea Hampton, Promotions
Andrea Wright, Technical
Magazine design and layout by
Mindz Eye Design
4
SEPTEMBER 2011

SEPTEMBER 2011
5

Pork Industry News and Updates
Derecho impacts eastern Iowa grain
storage
About the only thing hit harder than hog barns in
the derecho that blasted through Iowa early July 11
was grain storage and it’s created a lot of concern
with harvest season upon us.
Pork producers show community support
in wake of derecho
The pork industry came to the aid of several towns that
suffered severe damage in the devastating derecho that
struck central and eastern Iowa the morning of July 11.
The Tama County
communities of Clutier,
Garwin and Dysart were
among the hardest hit towns.
Homes were damaged, trees were downed and the
towns were without electricity.
Story, Marshall, Tama and Benton counties suffered
the greatest amount of damage in the storm that
produced winds of 100 mph, but Tama and Benton
counties lost a good share of its grain storage
capacity.
The Iowa Pork Producers Association received a call
from the Tama County Sheriff ’s office the following
morning, asking if the local pork producers could
provide a meal that night for Garwin residents at
the community center, which was powered by an
emergency generator and serving as a Red Cross shelter
and emergency command post.
John Weber, a pork producer from Dysart and past
president of the Iowa Pork Producers Association,
says a lot of farmers lost their on-farm storage.
“Crop storage is going to be a huge issue for a lot of
people,” said Weber. “The three area cooperatives all
lost their steel storage structures.”
Weber lost 10 separate grain bins himself and many
others around Tama County were heavily damaged
or completely destroyed in the storm.
A nearby Benton County co-op was hoping to have
a new one million bushel capacity grain bin built in
time for the fall harvest.
6
SEPTEMBER 2011

IPPA contacted the Tama County Pork Producers
about providing the free pork meal in Garwin. They
had already agreed to grill and serve a pork dinner
for Clutier residents and emergency personnel that
evening even though many of the producers had
their own storm-related problems. When the Garwin
request came in, Tama County put a second grilling
team together.
With the help of IPPA, nearly 700 Clutier and
Garwin residents and emergency workers received
free grilled pork loin sandwiches, baked beans,
assorted chips and bottled water. Hot and tired
from two days of storm cleanup, those attending
were happy to receive a hot meal. Several personally
thanked the pork producers.
IPPA donation to help fund Wisconsin
PRRS project
The Iowa Pork Producers Association Board of
Directors formally approved a $10,000 donation
to the Wisconsin Pork Association July 27 to help
launch a PRRS control project.
The association hopes to have its PRRS control
project operational by late fall or early winter.
Weaning time takes good management
Weaning time is a potentially stressful event for both
the sow and the piglets.
Tips for managing the weaned pig include assisting
and teaching good feeding behavior. Within 36
hours after placement in the nursery, most pigs will
have found water and started to exhibit feeding
behavior. This is a critical time to identify pigs that
lack such behavior or are becoming dehydrated,
so it’s important to maintain appropriate levels of
management and supervision of pigs.
For those piglets having difficulty, this may involve
hand feeding pellets or using a gruel until the desired
actions are evident and part of daily activity.
“The IPPA donation will help us hire a project
coordinator and provide education and outreach
to our producers,” said Tammy Vaassen, director of
operations for the Wisconsin producers.
The Wisconsin Pork Association has formed a task
force and identified a 13-county region of the state
for the project. The task force is currently locating
swine herds and mapping them in the project area.
SEPTEMBER 2011 7

New Iowa laws to benefit pork producers
Iowa pork producers fared well in the 2011 session
of the 84th Iowa General Assembly with five bills
of interest passed and signed into law. Here is a
summary of the key legislation.
Pseudorabies Bill, H.F. 557
H.F. 557 has been signed into law. This bill deletes
a current Iowa Code section that requires that
swine returning from an exhibition to its home
or moved to a purchaser’s herd following an
exhibition or consignment sale must be isolated
and retested negative for the disease between 30
and 60 days after reaching the destination. Current
code prohibiting swine with pseudorabies or from
a pseudorabies-infected herd to be shown or
displayed at an exhibition did not change. Iowa
Department of Agriculture and Land Stewardship
rulemaking authority for exhibition movement
requirements also remain in the law. Following
an amendment by the House Ag Committee, the
bill replaces the deleted code section with the
following:
• Pseudorabies is included in the code
definition of infectious or contagious diseases
under IDALS regulation.
• The sponsor of an exhibition (defined as an
event on the Iowa State Fairgrounds under the
State Fair Authority’s control, an event under
the control of a county or district fair, or any
event classified as an exhibition by IDALS
rules must retain a veterinarian to supervise
the health of swine at the exhibition.
• IDALS is to adopt a form and procedures
for the sponsor of the exhibition to submit a
report with information required by IDALS,
including the address of where the swine at
the exhibition came from and where the swine
will return to after the exhibition.
• The bill would go into effect on Jan. 1, 2012.
Family Farm LLC Bill, S.F. 530
S.F. 530 allowing a property tax credit for family
farm limited liability companies (LLCs) has
been signed into law. Under the new law,
family farm LLCs can claim a property tax
credit in the same way that other farms
(such as sole proprietorships or family farm
corporations) can claim the credit.
Water Quality Incentives to
IDALS
In the final ag and natural resources
appropriations bill, which
has been signed into
law, additional
8 SEPTEMBER 2011

funding was provided for voluntary conservation
programs. These new resources will provide IDALS
with much needed funds to assist in nitrogen
and wetland on-the-ground projects. In addition,
legislators pulled livestock and other fines
administered by the Iowa Deptment of Natural
Resources from the IDNR budget and placed those
dollars into the Iowa Watershed Improvement
Board (WIRB), administered by IDALS to further
its voluntary on-the-ground water quality projects.
Livestock Feeding Bill, S.F. 478
This bill has been signed into law. It creates a state
funding mechanism to deal with circumstances
in which owners of livestock become financially
unable to provide immediate sustenance (feed,
water, adequate shelter) to their farm animals. The
new law renames the manure storage indemnity
fund to the “livestock remediation fund.” In
addition, it allows IDALS to petition the courts for
a superior lien on livestock fed under this program
to recoup state-paid expenditures.
Water Resources Council and Federal
319 Funds, S.F. 535
S.F. 535 has been signed into law. This legislation
transfers the Water Resources Council from the
office of the governor to the secretary of agriculture.
In this bill’s original form, it also provided for the
transfer of powers and duties for the administration
of Section 319 of the federal Clean Water Act from
IDNR to IDALS. However, late in the session, this
bill was amended to remove all language pertaining
to the transfer of the 319 funds administration.
The final bill only transferred the Water Resources
Council to IDALS.
Ag Protection Act (Video and False
Pretenses Bill), H.F. 589
This bill passed the House but did not pass the
Senate and therefore was not enacted into law.
The bill would have prohibited tampering with
property associated with an animal facility or crop
operation and would have prohibited the production
and possession of an audio or visual recording
without the owner’s consent. The bill would also
have prohibited anyone from gaining access to an
animal facility or crop operation under false pretenses.
Finally, the bill would have prohibited making a
false statement as part of an employment application
with the intent to commit an unauthorized act.
The Iowa attorney general’s office considered the
bill, as passed by the House, to be unconstitutional
under First Amendment rights to free speech if it
was enforced against those who had possession of
a prohibited video, but did not participate in the
production of the video.
Subsequently, amendments to the bill were considered
in the Senate to address these constitutional concerns.
One amendment would have essentially eliminated
the prohibition on production and possession of a
video, but it retained the prohibitions on gaining
access to an animal facility or crop operation under
false pretenses and making a false statement as part of
an employment application with the intent to commit
an unauthorized act. The amendment would also
have added prohibitions on conspiracy and aiding
and abetting in committing the prohibited actions.
None of these amendments passed and the Legislature
adjourned without passing any version of the bill,
although the measure remains alive for action in 2012.
Electrical Licensing Requirements,
H.F. 618
This bill provided agriculture with a complete
exemption from the current electrical licensing and
inspection requirements. It passed the House, but
was considered dead in the Senate. To move the issue
forward, Sen. Steve Sodders and others developed
a compromise, which IPPA supported, that would
give farmers a seat on the electrical board that adopts
rules on electrical issues, provide an exemption for
small projects (100 amp or less), include a general
maintenance provision, and an emergency provision
in the case of major failure that might impact
operational flow (power outage to hog facilities or
drier failure in the middle of harvest). Although
IPPA supported the full exemption, the association
also sought the compromise to give members some
relief from the current system. The Legislature
adjourned without taking any action.
SEPTEMBER 2011
9

10 SEPTEMBER 2011

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SEPTEMBER 2011
11

Iowa and Texas join forces for
Pork Youth Leadership Camp
Camp
2011 marked the first year of
collaboration between the Texas
Pork Producers Association
(TPPA) and the Iowa Pork
Producers Association (IPPA)
for the Iowa/Texas Pork Youth
Leadership Camp. The camp was
held in both states June 4-10 and
was open to all FFA and 4-H
students ages 16 to 18.
The Youth Leadership Camp
was developed in Texas to
identify young leaders in the
pork industry and continue
their leadership development so
that these students will remain
valuable resources into the
future.
Nine Iowa students were
selected to participate in the
Youth Leadership Camp. Those
students were Allison Dittmer,
Columbia; Brady Marienau, Le
Mars; Bryan Schroeder, Remsen;
Darren Struthers, Collins; Kyle
Larsen, Clare; Melanie Weber,
Winthrop; Nichole Licht,
Humboldt; and Zach Lear,
Spencer.
The Iowa group left Des Moines
on Saturday, June 4 and flew
to Amarillo, TX. After a day’s
worth of sightseeing in the
Texas panhandle, the Iowans
met up with the rest of the
Texas students in Amarillo. The
students spent the first part of
their camp learning more about
the U.S. pork industry and going
through extensive media training.
The first stop on the tour was the
Kyle Stephens Farm just outside
of Amarillo. The Stephens farm is
known for breeding champion show
pigs and is considered one of the
largest farms of its kind in Texas.
The next day, the group toured the
Texas A&M Veterinary Diagnostic
Lab in Amarillo and drove by
charter bus to Pampa, TX, to tour
the Smithfield Premium Genetics
Farm. Later that afternoon, the
group arrived at Perryton, TX to
meet with representatives from Texas
Farm. After a tour of the Texas Farm
facilities, the group had a discussion
dinner at its corporate headquarters.
The students then drove from Texas
and started their trip north to Iowa.
The first stop in Iowa was at the
National Pork Board to continue on
with media training and tour the
office. The next day, the students were
divided into three groups to tour
different farrowing facilities. Later on,
the group reunited at the Ellsworth
Equestrian Center and listened to
presentations from representatives
from Iowa Select Farms and Pinnacle
of Iowa on manure management.
That evening, the group toured
the Iowa State University Meat
Laboratory and participated in
workshops about pork cuts and
various pork products.
On the fifth day, the students toured
Osceola Foods, a Hormel plant in
Osceola, IA. After the tour, the group
stopped at a Hy-Vee store in West
Des Moines to visit the meat case
and participate in a store scavenger
hunt for pork products. After a brief
stop at the World Pork Expo for
a livestock judging workshop, the
students met up again with a Texas
Farm representative at the Iowa
Machine Shed restaurant to continue
discussion about markets.
The last day of the camp was held
at the World Pork Expo, where the
students were given time to view the
show and participate in a scavenger
hunt that focused on new products
showcased by exhibitors. In the
afternoon, the group headed back
to the National Pork Board’s offices
to finish its media training and
participate in a live interview with a
TV reporter.
Throughout the week, the students
were given assignments and were
required to turn in their work. These
assignments included coming up
with a discussion question from each
tour stop to discuss with the rest of
the group, identifying three out of
the six “We Care” principles from
each stop, and work as teams on their
media scenarios.
Four students were awarded with Top
Camper Scholarships from TPPA and
IPPA. The Top Campers were Allison
Dittmer and Nichole Licht from Iowa
and Jack Clark and Ian Schaefer from
Texas. Each student received a $500
scholarship.
12 SEPTEMBER 2011

The Iowa/Texas Pork Youth Leadership Camp group attended the World Pork Expo in Des Moines in June.
Camp chaperones were Ken
Horton, Tanner Luckmeyer,
Cassidy Smith and Stanley Young
from TPPA; Dr. Jodi Sterle of
Texas A&M University; and
Jessica Droppert, Cody McKinley
and Alison Swanson of IPPA.
The camp was an overall great
success and the partnership
between TPPA and IPPA made
the event a one-of-a-kind
experience for the students. Both
organizations hope to continue
the collaboration for leadership
camps with Texas and Iowa
students in the future.
SEPTEMBER 2011
13

Iowan takes top honors at Quad Cities
Taste of Elegance
By Caitlin Lawrence
In 1985, the Illinois Pork Producers Association
created the Taste of Elegance competition to help
encourage white tablecloth restaurants to add
pork entrees to their menus. In 2011, chefs are still
competing to prepare the most unique and elegant
entrees and earn the titles of Chef Par Excellence,
Superior Chef, Premier Chef, and People’s Choice.
This year’s Taste of Elegance was held at the Isle
of Capri Convention Center in Bettendorf July 11
and featured 10 Quad Cities area chefs. The Isle of
Capri’s Chef Shawn Timmerman was the night’s
Chef Par Excellence. His dish, titled Bloody Mary
Braised Pork Belly with Micro Celery Salad, White
Cheddar Grits, Praline Bacon, Sweet Corn Ice Cream
and Uncommon Reduction, garnered rave reviews
from the judges as well as $1,000 in prize money.
Timmerman also will get the chance to represent the
Quad Cities at Pork Summit 2012, a national Taste of
Elegance event in the spring of 2012.
The Superior Chef was Jerimy Henson of The Outing
Club in Davenport. His Bourbon Vanilla Sous Vide
Pork Heart, Prosciutto Arancini, Golden Beets,
Caramelized Coco Nibs and Pineapple Jalapeno
Caviar won second place and $700. And yes, you
read that correctly, pork heart, a first for any Taste of
Elegance competition in Iowa. “I just wanted to do
something completely off the charts with pork this
year and thought, why not?” Henson explained.
Double Cooked Southern Inspired Cheek, Aged
White Cheddar Polenta Cake, Wilted Greens,
Chef Par Excellence Shawn Timmerman with
Scott County Pork Queen Lynsey Chapman.
Bacon Jus, and Cornbread Tuile came in third
place. It was created by Chef Doug Lear of Bass
Street Chop House in Moline, Ill., and earned him
the title of Premier Chef as well as $300 in prize
money. Lear also was the winner of the People’s
Choice Award and an additional $250.
Donations from the reception tickets were given
to the Chef De Cuisine Junior Chef program from
Scott Community College. The money is used to
help pay for tuition, books, and tools. Proceeds
also help pay for students to participate in various
culinary competitions.
This year’s contest featured six Iowa chefs and four
from Illinois.
Sponsors for the evening were the Iowa and Illinois
Pork Producers associations, Cargill Meat Solutions,
Martin Brothers Distributing Corporation,
Scott County Pork Producers, Chef De Cuisine
Association, Milan Florist, Scott Community College
and the Isle of Capri Hotel & Casino.
14 SEPTEMBER 2011

RAGBRAI riders get taste of Iowa
agriculture in Iowa FFU promotion
Iowa’s major agriculture groups
had a significant presence during
the 2011 edition of the Registers
Annual Great Bicycle Ride Across
Iowa (RAGBRAI) July 24-30.
The Iowa Pork Producers
Association, Iowa Farm Bureau
and the beef, corn, dairy,
soybean and turkey groups
promoted agriculture and their
products during the first five
days of the week-long event as
part of the Iowa Farmers Feed
Us (FFU) program.
Iowa beef, corn and soybeans,
dairy and pork were featured
at individual stops along the
RAGBRAI route Sunday
through Thursday. The FFU
pork promotion was July 27 and
IPPA served free pork samples
outside of Elkhart.
IPPA and National Pork Board
staff, interns, pork royalty and their
relatives grilled and served around
3,000 grilled pork loin samples at
the White Oak Winery near Elkhart
from 9:30 a.m. to 3 p.m. The pork
industry’s We Care trailer was on
hand and those helping with the
promotion answered questions and
discussed agriculture and the pork
industry with interested bicyclists.
“It was a great event not only for
pork, but for all of the commodity
groups and we talked to many
of the 10,000 riders,” said IPPA
Communications Director Ron
Birkenholz. “Most of those who
sampled the pork commented
about how juicy and flavorful it
was and many asked us how it
should be cooked. Some asked what
temperature we cooked the pork to
and we proudly told them 145º F.”
Specially designed FFU bicycle
spoke cards also were handed out.
A set of four different commodity
cards were created, each featuring
an illustration by noted editorial
cartoonist Brian Duffy on the front
and a factoid about the commodity
on the back as well as instructions
on how to register to win an Apple
I-pad 2 . One of the illustrations
featured pork.
The FFU pork spoke card.
Iowa FFU showcases the character
of rural Iowa’s farming communities
and the farm groups were happy to
work together to show RAGBRAI
riders and supporters how today’s
family farmers provide a variety of
safe, nutritious and affordable food.
RAGBRAI XXXIX attracted bicycle
enthusiasts from all 50 states, the
District of Columbia and 13 foreign
countries. Only about 40 percent of
the riders were from Iowa.
RAGBRAI riders enjoyed free pork loin samples.
SEPTEMBER 2011
15

Caitlin goes
to Washington
Caitlin Lawrence got a first-hand look at the nation’s
political process this summer and she feels the experience
will help her decide her future career path.
The University of Iowa junior served as the legislative
intern at the Iowa Pork Producers Association and spent
her first six weeks of the summer working in the office of
Iowa Sen. Tom Harkin in Washington, D.C.
A political science and history major, Lawrence had an
assortment of duties in Washington, from serving as a
Capitol tour guide to reserving softball fields.
She primarily worked with Harkin’s agriculture staff
and legislative assistants on research and legislative
correspondence.
“I looked into what the animal welfare community was doing
and if it had any big proposition two-like issues coming up
and what ag was doing and if it had any upcoming initiatives
that the senator should be aware of,” Lawrence said. “I was
basically keeping the senator informed.”
“It was wonderful to be surrounded by people who
are so passionate about what they are doing,” she said.
While she learned a lot, Lawrence says she now has
greater respect for America’s political
process.
“When you get frustrated with the
government because you feel like it’s not
working, it is. It has to work a lot to get
something done. I knew government
took a long time, but watching them
go through the details, it makes sense
why things are so slow. So you can get
frustrated, but I feel more confident in
a piece of legislation now knowing that
it’s been in hands that are caring for it
each step of the way.”
One of the highlights of her time in Washington was getting
to watch Harkin speak on the floor of the Senate during the
debate on ethanol subsidies, which were voted down.
“It was really cool to watch the office go ‘Okay, we were for
this, but it lost. What do we do now?’” she said.
The Ames native believes it was a valuable experience
because she was able to test her political science and history
knowledge and how much she knew and didn’t know.
“Legislation is one area I’m really interested in,” she said.
“Getting to give Capitol tours, I thought the history of
the politics was really interesting. Ideally, I’d like to work
in Washington, but I’m not entirely sure I’m ready to say
Sen. Caitlin Lawrence because [elected officials] have to
do a lot of work.”
Lawrence says she was impressed by how much Harkin’s
staff cares about working for the people of Iowa and their
issues and getting it right.
16 SEPTEMBER 2011

Iowans join together to celebrate
farming, help the hungry
Nearly 2,000 Iowans gathered in Ames in July for a
“Together We CAN!” cookout to learn more about
farming, visit with farmers and help those who don’t
have enough to eat.
The event, hosted by the Iowa Food & Family Project
in partnership with the Iowa Sports Foundation, was
held in conjunction with Finals Fest and the opening
ceremonies of the Summer Iowa Games. More than
1,700 people enjoyed a pork and beef burger dinner,
donated $1,950 to the Iowa Food Bank Association
(IFBA), visited with farmers and engaged in a variety of
activities showcasing the commitment of farm families
to providing healthy and wholesome food for everyone.
Jordan Vernoy, IFBA executive director, estimates that
for every $1 donated, food banks in Iowa can distribute
up to $15 worth of food to hungry Iowans.
“It’s inspiring when Iowans come together and rally
around the table in support of farming and people who
are food insecure,” he says. “The resources generated
by the cookout will make a tremendous and positive
impact in the lives of those who struggle with hunger.”
“loyalty,” “hogs, pigs and turkeys,” “determination,”
“stewardship” “responsible” and “hard working.”
When encouraged to tell a farmer one thing, Patty
from Boone wrote, “Keep up the good job feeding
the nation,” while Dawn from Ames said, “Your hard
work is admirable and appreciated!”
“Together We CAN!” Cookout sponsors included
the Iowa Beef Industry Council, Iowa Egg Council,
Iowa Pork Producers Association, Iowa Soybean
Association, Iowa Turkey Federation, Midwest Dairy
Association, US Bank, United Soybean Board and
Iowa Food Bank Association.
The Iowa Food & Family Project is a purposedriven
initiative dedicated to nurturing positive
and enduring relationships between farmers and
consumers. It serves as presenting sponsor of the
Iowa Games and involves more than 20 farm, retail
and food relief organizations.
An analysis by Feeding America estimates that 380,000
Iowans, or nearly 13 percent of the state’s population,
are food insecure or struggle against hunger. Food
insecure Iowans miss the equivalent of 167 meals each
year or nearly 56 days with no breakfast, lunch or
dinner.
Nearly 600 “Together We CAN!” cookout attendees
completed registration cards for the chance to win
a variety of prizes. The cards encouraged people of
all ages to ask farmers questions and to share their
thoughts about farming.
The questions cookout attendees posed to farmers
were both insightful and entertaining. When asked
what comes to mind when one thinks of an Iowa
farmer, their responses included “corn and soybeans,”
The pork table at the Iowa FFP “
Together We CAN!” cookout.
SEPTEMBER 2011
17

Rare derecho ravages Tama County pork
operations
A powerful straight-line windstorm known as a derecho
blew through central and eastern Iowa early July 11 and
left a wide path of destruction over a four-county area,
especially Tama County.
day and had all of them transferred on Thursday. “We
were pretty lucky!”
The damage ranged from minor to total devastation.
Debris from damaged or destroyed hog barns, grain
bins, machine sheds and other property was strewn
everywhere.
Ross Monroe, who has a feeder-to-finish business near
Clutier, lost his entire 2,400-head finishing barn in the
derecho that packed winds in excess of 100 mph.
“The only thing left standing was my office,” Monroe
said. “I lost 103 hogs when the ceiling collapsed on the
northeast corner of the barn. The rest of the roof and
walls were blown away.”
The derecho destroyed this G-barn near Toledo.
Dysart producer John Weber, past president of the Iowa
Pork Producers Association, says he was fortunate in
that his finishing barn only sustained minor damage,
although he lost several grain bins, a machine shed and
suffered extensive damage to other property.
Josh Volante, an employee who has his own finishing
business near Clutier wasn’t as lucky. The roofs on two
1,200-head finishing barns he had purchased from Weber
were completely blown off. The roofs have since been
replaced.
The hogs are all that’s left of Ross Monroe’s finishing barn
Monroe said he luckily had lots of help from family and
friends that day to help move the hogs out of the building
and clean up. He found other empty barns and enough
trucks to get all of the remaining hogs moved by 6:30 p.m.
The Dysart Fire Department helped hose down the
livestock in the afternoon until they were transferred out.
A 1,400-head gestation barn owned by Bill Jesina and eight
others was totally destroyed near Toledo, but all of the
animals miraculously survived.
“We called around and found enough spaces to move
all of the sows,” Jesina said. “We moved some the first
Monroe, Volante and Weber all raise hogs for Cargill and
Weber praised the company.
“We had really good cooperation from Cargill that day,
Weber said. “They have an emergency response team and
they helped all of us out.”
Weber has been farming and raising hogs for nearly 40
years and says it’s the worst storm he’s ever seen. While
recovery is progressing, he suspects there will be some
negative long-term effects.
“There’s a lot of farmers my age and older who will
never rebuild,” he said. “A lot of people are down in the
dumps about this and there’s no question it will have a
social impact.”
18 SEPTEMBER 2011

Iowa Select Farms enhances animal
well-being initiatives
Iowa Falls-based Iowa Select Farms
has introduced SelectCARE TM , a
new initiative designed for all Iowa
Select Farms’ operations to increase
focus on continually improving farm
animal care and well-being practices.
These steps are a critical part of the
state’s largest pork producer’s efforts
to enhance its overall animal wellbeing
policies following the June
release of an undercover animal
rights video shot at one of its farms
earlier this year.
“SelectCARE enhances and
redefines our farms’ current wellbeing
policies,” said Dr. Howard
Hill, newly-appointed director of
animal well-being compliance and
improvement. “Since the company’s
inception in 1993, there’s been a
firm commitment by the owner,
management and employees to
animal well-being. With SelectCARE,
we’ve doubled our efforts.”
specialists, creating an expert
Animal Well-Being Advisory
Committee of outside, third-party
experts, conducting quarterly
independent audits at a minimum
of three randomly selected farms,
and designing and implementing
an enhanced training and testing
program for all farm employees who
care for animals.
All farm employees who care
for animals, as well as our nonproduction
employees, have been
re-trained in animal well-being
and PQA Plus and are committed
to receiving training annually, said
Hill. Employees will be tested and
certified each year and those who do
not pass will be re-trained.
“[SelectCARE] definitely makes us a
stronger producer,” Hill said. “We’ve
told our employees that our goal is
to be a leader in animal well-being
efforts in the industry.”
Iowa Select also is increasing
transparency of its farm animal care
and well-being practices through
the use of online farm tour videos,
dedicated web pages and continuing
to offer comprehensive tours of
production facilities for customers,
stakeholders and the media.
SelectCARE was developed after
a comprehensive, independent
examination of Iowa Select’s animal
care practices and standards by
Dr. Anna Johnson, a nationally
recognized expert in animal
behavior and well-being at Iowa
State University. The examination
was requested to answer questions
about the animal care standards
used on Iowa Select farms and
to provide an expert, third-party
assessment of both current practices
and opportunities to further
improve animal care. Johnson’s
examination was funded by ISU
Extension and included on-farm
tours and review of employees
working with animals.
More information on SelectCARE
can be found at iowaselect.com.
Under the new initiative, Iowa
Select is hiring a minimum of
four full-time animal well-being
SEPTEMBER 2011
19

Floor space and journey time research
increases profits for swine producers
By Jennifer Shike, University of Illinois
Recent University of Illinois research
confirms that the swine industry has
come a long way in the past 10 years
to improve pig transportation and
handling. In this study led by graduate
student Chad Pilcher, researchers
discovered that an optimum allocation
of floor space per pig during transport
and a longer journey time allow pigs to
better handle transportation stress.
Mike Ellis, U of I professor of animal
sciences, said their research started
10 years ago when it became
apparent that losses of pigs during
the transportation process had
increased since the early 1990s.
This caused great concern in the
swine industry from both an
animal welfare and economic
perspective.
“Our goal was to understand
why those losses were occurring
and develop approaches to
minimize them,” Ellis said.
“Significant funding from the
National Pork Board and several
commercial companies, including
ELANCO Animal Health and
The Maschhoffs, allowed us to
perform research in a controlled,
commercial setting. It’s a great
example of how the industry
came together to attack a problem
and make positive change.”
One of the challenges of this type
of research is controlling the
factors such as animal handling
that contribute to losses, he said.
By working with commercial
producers to perform on-farm
research, Ellis’s team was better
able to control who worked
with the pigs and how they were
handled while remaining in
typical commercial conditions.
“We were able to perform
controlled research where the
pigs were handled the same so
we could evaluate journey time
and floor space,” Ellis said. “We
discovered that the lower the
floor space available per pig,
the higher the losses can be.
However, there is evidence that
you can give them too much floor
space. When pigs are transported,
they are more likely to be thrown
about if there is too much open
space. If they are closer, but not
too close, they can help support
each other.”
20 SEPTEMBER 2011

Journey time also affected the
pig’s ability to handle the stress of
loading and unloading, Ellis said.
“There’s not much research
on this topic as it pertains to
transportation loss,” he added.
“But we have evidence that
suggests short journey times
could actually lead to higher
incidences of losses because the
pigs need a minimum amount of
time to recover from the stress of
loading at the farm. Normally, a
pig will recover if given enough
time. On short journeys, you
may superimpose the stress of
unloading onto animals who
haven’t yet recovered from the
stress of loading.”
Although previous recommendations
from Ellis and his team of
researchers regarding floor
allocation space have resulted in
lower transportation losses (less
than half of a percent of pigs in
most well-managed systems), it
remains a concern because the
producer has invested a great
amount of money to get pigs to
that stage.
Co-author Bradley Wolter, chief
operating officer of The Maschhoffs
in Carlyle, Ill., said working with
the Ellis lab has allowed their
company to lower pig losses within
the supply chain between The
Maschhoffs and its customers by
more than one percentage unit.
Because the industry has made
such great strides to improve
transportation and animal handling,
this study did not show the trends
and differences Ellis expected to see.
“We did visual assessments of how
stressed the pigs were upon arrival
at the plant,” he said. “They were
definitely more stressed after being
unloaded from shorter journeys.
But, anytime the losses are low to
start with, you won’t find many
factors that will lower them further.
As losses are reduced, it’s more
difficult to show how these factors
are involved.”
This is a good problem — and a win
for everyone involved, Ellis said.
SEPTEMBER 2011
21

22 SEPTEMBER 2011

Food and farming celebration features
unique state fair exhibit
Thousands of canned food
items and a committed team of
volunteers created a first-of-itskind
exhibit at the 2011 Iowa
State Fair.
The “Together We CAN!” exhibit,
presented by the Iowa Food
& Family Project (Iowa FFP),
featured the awe-inspiring work
of Canstruction®, the most unique
food charity in the world.
The exhibit was located in the
south atrium of the Varied
Industries Building and included
larger-than-life replicas of the
Iowa State Fair butter cow (in
honor of its 100th anniversary),
a milk carton, market-size hog
and landscape of soybeans and
corn fields — all sculpted from
thousands of cans of food.
All of the food items used in the
exhibit was donated to the Iowa
Food Bank Association (IFBA)
benefiting Iowans struggling
against hunger.
The purpose of the exhibit was to
encourage conversations about
farming, inspire greater awareness
of the commitment of Iowa
farmers to providing healthy food
for everyone and help people and
families struggling with hunger.
director of external relations for
the Iowa Soybean Association
and coordinator of the Iowa
FFP. “Farmers want to listen,
engage in the discussion and,
most importantly, demonstrate
their commitment to continuous
improvement.”
Actual construction of the display
took place the first four days of
the fair and utilized the services of
celebrity builders” including Iowa
Ag Secretary Bill Northey, Des
Moines native Rebecca Meyer, the
Season 8 at-home $100,000 winner
of NBC’s “The Biggest Loser,” and
members of the Grammy Awardwinning
contemporary Christian
rock band Casting Crowns, which
was performing at the fair.
People were truly moved by the exhibit
and many expressed their thanks to
Iowa’s farmers and to the exhibit’s
sponsors for making the event possible,
Putze said. Several thousand dollars in
donations was received during the fair
by the Iowa Food Bank Association and
for every $1 donated, Iowa Food Banks
can distribute up to $15 of food!
The “Together We CAN!” exhibit
was sponsored by the Iowa Pork
Producers Association, along with the
Iowa Soybean Association, Midwest
Dairy Association, Hy-Vee, Syngenta,
Iowa State Fair, IFBA and the United
Soybean Board.
“While people hold farmers in
high regard, they have sincere
questions about farming and
want to know more about the
quality of their food and how
it’s produced,” says Aaron Putze,
This market pig was part of the Together We CAN! exhibit.
SEPTEMBER 2011
23

2011 Iowa State Fair Summary
Pork Tent enjoys steady state fair business
You could say that business at the Iowa Pork Tent during
the 2011 Iowa State Fair was comparable to what U.S.
domestic demand has been over the years: steady.
The weather was pleasantly cooler during the fair and
people started lining up just before 10 a.m. each day to
feed their pork appetites and it was pretty much a steady
stream of customers each day. Business was brisk from
the first day to the last night.
“The weather couldn’t have been more perfect for this
year’s Fair. The beautiful temperatures brought people
to the tent to enjoy some of Iowa’s best pork products,”
said Alison Swanson, Iowa Pork Producers Association
marketing and program director and Pork Tent manager.
“The Pork Chops on a StickTM were another fair
favorite.”
members and all of the county volunteers, allied
organizations and IPPA staff for contributing to this
year’s success.”
With 2012 being a presidential election year, there was
no shortage of political candidates stopping by the Pork
Tent to help out on the grills for photo opportunities.
The Pork Tent also had its usual share of celebrity chefs
and volunteers.
A crew from cable television’s Travel Channel stopped
by the Pork Tent to get footage for a state fair special to
be aired later this year.
The Pork Tent menu included Iowa Chops, loin
sandwiches, BBQ sandwiches, pork burgers and pork
sliders that could be purchased individually or as a
dinner.
Led by the ever popular Iowa Chop and the Chop on a
Stick, preliminary figures indicate total meat servings
over the eleven-day fair were 87,527. That compares
favorably with the 87,819 total servings in 2010.
The Pork Tent sold 12,560 Iowa Chops this year and
54,639 Chops on a Stick were sold. The most popular
sandwiches appeared to be the BBQ pulled pork with
more than 7,800 sold and the grilled loin sandwich with
6,749 served. Dinners were another favorite of fairgoers
with 22,640 sold.
“It was a successful fair and we’re pleased with the
results,” said IPPA Pork Tent Committee Chairman
LeRoy Raabe of Hartley. “I want to thank the committee
The Pork Tent has been an institution at the Iowa State
Fair for the past 31 years and Swanson attributes its
success to a group of individuals that works throughout
the year to promote the pork industry.
“The Pork Tent Committee really needs to be
commended for the hard it puts into making the state
fair a success every year,” she said.
24 SEPTEMBER 2011

2011 Iowa State Fair Summary
IPPA broadens scope at
Animal Learning Center
The people who visited the Animal
Learning Center at the Iowa State
Fair were able to learn more about
pork production in 2011 than in
year’s past.
A new display was developed by the
Iowa Pork Producers Association
this year to show fairgoers more
stages of the production cycle. The
exhibit featured two model barns
representing the farrowing and
finishing stages of pork production.
Visitors could watch sows farrow on
one side of the model barn and see
feeder pigs on the other side. At the
front of each exhibit was a banner
containing pertinent information
about that production stage. The
normal, although scaled back,
farrowing display was located on the
south side of the building. A few days
after the sows had given birth, a new
group that was close to farrowing was
brought in.
Southeast Polk High School FFA
members and other producer/
volunteers were on hand at the
exhibits throughout the fair to
visit with consumers about pork
production and answer their
questions.
Each pork exhibit also featured
production videos that were shown
continuously. A miniature scale
model hog farm gave visitors a look
at what a typical pork operation may
look like.
The ag education center also features
live births of other farm animals,
including cows, nanny goats and
ewes.
A key feature of the Animal Learning
Center is the Christensen Farms
Stage. A wide-range of ag-based
presentations were held each day
by several different groups and
individuals. IPPA helped sponsor
Rhonda Renee’s educational Thank
a Farmer Show that was presented
four times daily.
Model barns representing the farrowing and finishing stages of production were added this year.
SEPTEMBER 2011
25

2011 Iowa State Fair Summary
Pork cooking temperature
featured in
Ag building
The Iowa Pork Producers Association joined the Iowa
Department Agriculture and Land Stewardship and
several other commodity groups in promoting farming
and livestock production at the Farmville display in the
Agriculture building at the 2011 Iowa State Fair.
The 100th anniversary butter cow and other attractions
brought large crowds and long lines into the Ag building
and Farmville display each day.
With the help of several county pork groups, samples
of pork loin, pulled pork and other pork products were
served throughout the fair. Fareway, Hormel, John
Morrell, Johnsonville and Tyson all provided product for
sampling.
IPPA also offered consumers discount pork coupons,
recipe booklets and new temperature sticks preprogrammed
to 145º F. along with the pork samples.
Volunteers were able to visit with consumers about the
new cooking temperature and answer questions about
preparing pork.
A special cooler display located near the butter cow
featured the new pork cooking temperature and received
a lot of attention as well.
Twice during the fair, pork producers took the Farmville
stage for the daily Ask a Farmer segment. IPPA President
Leon Sheets from Ionia and IPPA Director David
Struthers from Collins talked about pork production and
answered questions from fairgoers.
Iowa Secretary of Agriculture Bill Northey was at
Farmville each day to provide general ag information
and answer questions about farming.
The Iowa Soybean Association, Iowa Egg Council,
Midwest Dairy Association, Iowa Turkey Federation
and the Iowa Beef Industry Council also participated in
Farmville and provided samples and information.
26 SEPTEMBER 2011

2011 Iowa State Fair Summary
Swine barn
features new educational exhibits
The Iowa Pork Producers Association has long used the
swine barn at the Iowa State Fair as a place to promote
pork production and share information about hogs and
key production practices.
finishing pigs, as well as sows. The display had bins of
corn, soybean meal, dried distillers grains and vitamins/
minerals that could be mixed according to the rations
shown on the colorful board above the station.
Fairgoers were able to learn about the different growth
stages of hogs. A large wall display had four-color
cutouts depicting newborn piglets, four-week old pigs,
eight-week-old pigs, market hogs, gilts/young sows and
boars and their average weights at those stages. The
display was titled “Look how fast we grow.”
Children also could browse through a large story book
about pork production that featured Aaron and Trish
Cook, 2010 IPPA Pork All-Americans from Winthrop in
Buchanan County.
IPPA also posted displays of the 2010 producer award
winners around the swine barn.
The feed mixing station featured the ingredients in swine diets.
This year’s fair featured new kid-friendly exhibits that
offered educational activities, including a feed station,
a large pork story book and a large wall display that
highlighted the various growth stages of hogs.
“With thousands of people visiting the swine barn each
day of the fair to look at pigs, watch the various hog shows
or to see the big boar, it’s an excellent opportunity to try to
educate consumers about hogs and what pork producers
do,” said Joyce Hoppes, IPPA consumer information
director.
The feed station, which was co-sponsored by Kent Feeds,
showed the rations that make up the diet of nursery and
This display showed the different growth stages of hogs.
SEPTEMBER 2011
27

2011 Iowa State Fair Summary
The volunteers who make it happen
County pork organizations, the national pork industry organizations and allied industry representatives provided
nearly 900 volunteers to help make Iowa Pork Producers Association venues at the Iowa State Fair successful this
year. It takes around 100 people a day to staff the Iowa Pork Tent and Chop
Shops, the Animal Learning Center and the Agriculture Building. IPPA thanks
the following organizations and everyone who volunteered this year for their
continued support and dedication to promoting Iowa’s pork industry!
Iowa Pork Tent, Chop
Shops
Adair County Pork Producers
Audubon County Pork Producers
Benton County Pork Producers
Boone County Pork Producers
Butler County Pork Producers
Cass County Pork Producers
Cherokee County Pork Producers
Clinton County Pork Producers
Delaware County Pork Producers
Franklin County Pork Producers
Greene County Pork Producers
Grundy County Pork Producers
Guthrie County Pork Producers
Hamilton County Pork Producers
Hardin County Pork Producers
Jefferson County Pork Producers
Lee County Pork Producers
Madison County Pork Producers
Mahaska County Pork Producers
Marshall County Pork Producers
O’Brien County Pork Producers
Page County Pork Producers
Polk County Pork Producers
Ringgold County Pork Producers
Scott County Pork Producers
Story County Pork Producers
Tama County Pork Producers
Union County Pork Producers
Washington County Pork Producers
Webster County Pork Producers
Wright County Pork Producers
Alpha Gamma Rho, Iowa State
Coalition to Support Iowa’s farmers
Iowa Select Farms
Liberty Bank
Murphy-Brown
National Pork Board
National Pork Producers Council
Nevada FFA
Prestage Farms
The Maschhoffs
Tyson Foods
U.S. Pork Center of Excellence
Wells Fargo
Animal Learning Center
Adair County Pork Producers
Benton County Pork Producers
Bremer County Pork Producers
Buena Vista County Pork Producers
Butler County Pork Producers
Chickasaw County Pork Producers
Clay County Pork Producers
Delaware County Pork Producers
Dickinson County Pork Producers
Greene County Pork Producers
Guthrie County Pork Producers
Hamilton County Pork Producers
Hardin County Pork Producers
Humboldt County Pork Producers
Jasper County Pork Producers
Marion County Pork Producers
Page County Pork Producers
Sac County Pork Producers
Shelby County Pork Producers
28 SEPTEMBER 2011

2011 Iowa State Fair Summary
Story County Pork Producers
Tama County Pork Producers
National Pork Board
National Pork Producers Council
Agriculture Building
Adair County Pork Producers
Benton County Pork Producers
Bremer County Pork Producers
Chickasaw County Pork Producers
Greene County Pork Producers
Hamilton County Pork Producers
Hardin County Pork Producers
Jasper County Pork Producers
Marion County Pork Producers
Page County Pork Producers
Sac County Pork Producers
Shelby County Pork Producers
Story County Pork Producers
Tama County Pork Producers
Webster County Pork Producers
National Pork Board
National Pork Producers Council
2011 Iowa Pork Tent
Committee
An extremely dedicated group of
pork producers and former hog
farmers comprise the Iowa Pork
Tent Committee. Many of the
committee members have served
for 20 years or more and the group
works year ‘round to make the Pork
Tent and Chop Shops a success
during each state fair. These venues
have become a labor of love for
the committee members and their
devotion to serving superb pork
products and providing a quality
dining experience is exceptional.
IPPA says “thank you for another
job well done” to the following
people for their continued support
and hard work at the Iowa Pork
Tent and Chop Shops.
LeRoy Raabe - Chairman
Dave & Diane Petersen
Eugene & Ruth Moody
Dave & Alice Moody
Chris & Stacy Cornell
Ed & Sandy Fry
Dana Wanken
Terry & Donna Derby
Gary (Otis) & Shirley Helmrichs
Duane & Karen Dreager
Doug & Cindy Barry
Mike & Kathy Rice
Lowell & Deanne Johnson
Dan Bruene
Stephen Burgmeier
Cindy & Chuck Becker
Charlie & Erin Johnson
Ray & Julie Crouch
Rich Claeys
Jamie Helmrichs
David & Kassy Rice
Doug Rice
Mike & Susan Deahr
Dennis & Julie Kent
Tim & LaDonna Pafford
Alison Swanson, IPPA staff
Tyler Bettin, IPPA staff
SEPTEMBER 2011
29

‘It’s too damned hot for man or beast!’
By Kelley J. Donham MS, DVM, professor of Occupational and Environmental Health, director of Iowa’s
Center for Agricultural Safety and Health (I-CASH), University of Iowa
My pork producing dad used to say frequently, “It’s
too damned hot for man or beast.” This summer
has been no exception. My dad’s words rang in my
ears the first time many years ago, as I staggered
out of the haymow after stacking bales up under
the roof on a 100° F.-plus day. I was weak, dizzy,
confused and thirsty. My head hurt and I remember
I was so tired; I could hardly walk up the hill to the
house. After sitting down in the shade, drinking
about a gallon of sweet iced tea and consuming
three ham salad sandwiches, I started feeling better.
This was one of two times doing farm work that
I experienced these symptoms that I now know
was heat exhaustion (the first signs of the serious
condition heat stroke).
Later in life, as a practicing swine veterinarian, I
was called to a farm during another hot spell. I
walked into a 500-head-capacity building holding
40 lb. feeders – and found 500 pigs – all dead! The
ventilation had failed during the night and they
died of heat stroke.
Pigs and people are alike in many more ways than
just having the proclivity to eat until we are fat. We
are alike in that overheating can be deadly. However,
we have the advantage in that we sweat, an extremely
effective way to help keep us cool. As sweat
evaporates from our skin, it can remove nearly 2/3 of
the heat we generate when working. Pigs (like dogs
and cats) only sweat on their noses and foot pads,
not much help in cooling off. They have to rely on
panting, air movement and radiating their body heat
to a cool body (like a cement floor or water).
If you believe in global climate change (or not),
regardless, we are having and probably will have
more “too damned hot days.” We need to be prepared
to prevent the detrimental effects of heat for our own
health, the health of our family members, employees
and of course, the pigs. The basic take-home messages
follow and include: 1) the stages of heat illness and
symptoms in people; 2) prevention of heat illness in
people; 3) the concept of heat index; and 4) prevention
of heat illness in pigs.
Table 1: Stages of heat illness, symptoms and
prevention in people (from mild to severe)
• Heat cramps
• Dehydration with loss of salts from the body
• Weakness, muscle spasms, dizziness and
vomiting (often seen in football players in hot
weather)
• Cool off, drink water supplemented with salt,
or better yet, a balanced sports drink (e.g.,
Gatorade)
• Heat exhaustion
• Long work periods in hot environments,
dehydration and loss of body salts
• Extreme fatigue, thirst, headache, dizziness,
confusion and body temperature above normal
(greater than 38° C. or 100° F.)
• May lead to syncope (fainting) and heat stroke
if not attended to
• Prevention is taking more frequent breaks,
shade, maintaining hydration by drinking
at least 1.5 liters per hour (even if not thirsty),
and avoiding alcohol and tobacco. Wear
loose fitting “wicking” clothing that will allow
evaporation, such as polyester sport shirts
30 SEPTEMBER 2011

• Heat stroke
• Long work periods in hot environments,
especially people not used to heat
• Loss of sweating capacity, disturbed mental
state, possible convulsions or coma
• Body temperature may exceed 105° F. (41° C.),
rapid heart rate
• Emergency situation, must cool rapidly;
spraying or immersion in cool water, get the
person to the emergency room
• Prevention (see heat exhaustion above)
Table 2: The serious combined effects of health and humidity.
Heat Index
The air temperature
combined with the relative
humidity (heat index) is
a critical factor to watch.
High temperature plus
high humidity combine to
create hazardous conditions.
With high humidity, the
sweat does not evaporate
as readily compared to
drier air, eliminating our
most effective cooling
mechanism. Table 2
provides a picture and
advice when the combined
temperature and humidity
create situations when it is “too
damned hot for man or beast.”
Remember, if you think it is hot, it is even hotter for
pigs. If the ventilation fails in a building on a hot day,
a lethal situation can develop in a matter of hours.
Transportation of market hogs on hot days also is a
risky proposition. The article “Keeping Pigs and People
Cool” in the National Pork Board’s Pork Checkoff
newsletter provides great information on keeping pigs
cool when it’s hot.
It has been too damned hot this summer and we can
expect more to come in future years. Understanding
the basic principles of heat stress and prevention – and
applying them - can help us live, learn and work even
through “too damned hot” spells.
SEPTEMBER MAY JULY 2010 2011
31

National Pork Month
Great ideas to promote and celebrate!
Everyone can get involved in promoting the pork
industry and there are several ways to do it without
great expense. Here are a few options for you to
consider in celebration of National Pork Month.
Host an open house – Having an open house is a
great way to show people what you do and share
information about the positive aspects of pork
production. It lets them see what’s inside the barn.
Inviting a local club, community group or school
to tour a pork production unit can be a good way
to show people how responsible producers are
caring for the animals and producing safe, healthy
and nutritious pork. You can have a cookout or
grilling promotion featuring chops, pulled pork
sandwiches or pork burgers at your farm or in
your local community to celebrate Pork Month!
October is National Pork Month and the industry
has two great, new reasons to celebrate in 2011.
This spring, the Pork® Be inspired SM brand was
introduced and then the United States Department
of Agriculture’s Food Safety Inspection Service
announced the lower 145° F. cooking temperature for
pork. These new developments help add excitement
to your October activities.
Of course, Pork Month is the perfect time for Iowa
pork producers to showcase the work being done
to ethically raise quality, wholesome pork. It’s an
opportunity to tell everyone what you do and how
you do it! Consumers are interested in learning how
pork is raised today by responsible farm families.
By getting in front of people, producers can dispel
a lot of myths, correct misinformation and assure
consumers that pork is being produced in the safest
and most humane way known.
Be a guest speaker – Spreading the message
about pork production is important for both
producers and the public. You can give a
presentation about a specific area of pork
production to a civic group. Invite local
community leaders, legislators or government
officials to recognize Pork Month, and present
them with important information about the
industry.
Have a field day – Partner with other local
agricultural organizations, such as the soybean
or corn growers associations and host a field day
for producers and community members to learn
about the many different aspects of agriculture
and why it is vital to society.
Sponsor a drawing or giveaway – Give people in
your community the opportunity to celebrate pork
month by sponsoring a drawing or giveaway in the
newspaper. Consider prizes such as pork products,
gift certificates or pork merchandise. Visit www.
porkstore.pork.org for available merchandise.
32 SEPTEMBER 2011

Conduct a presentation for elementary
students – Contact a local elementary school
and give a presentation regarding modern pork
production. Focus on how pork is raised and
the by-products of pork and sponsor a pizza
party to discuss the toppings that include pork.
Tell pork’s story – Tap into the younger
generations by hosting story time at a local
library. Read a fun agriculture story such as
Welcome to Our Farm.
Get involved with FFA or 4-H – As members
of FFA and 4-H grow into successful adults, it’s
necessary to have their support for the future
of pork production. Consider partnering
with a local FFA chapter or 4-H club to host
an appreciation barbecue in celebration of
Pork Month. The same can be done with local
colleges illustrating the opportunities for
success and employment in the pork industry.
Pork Month. Run an ad in the newspaper or on
the radio saluting pork producers in your area.
Grill – What better way to celebrate October
Pork Month than to grill and provide pork
to producers and consumers? Grill at a local
business or event, such as a fair or town
celebration. Take it a step farther and grill pork at
the local elevator or co-op for agriculturalists as a
quick and convenient meal.
The Iowa Pork Producers Association will be happy
to provide brochures that can be handed out at events
and assist you with any promotional activities you
want to have.
We encourage you to tell our story, have some fun and
celebrate National Pork Month in October!
Conduct in-store promotions – Offer samples
of a variety of pork products, along with recipes,
by partnering with a local grocery store/retailer
or restaurant. Work with the business to offer
an October Pork Month special. Also use this
opportunity to highlight the new nutritional
information regarding a serving of pork
tenderloin being as lean as a serving of boneless
skinless chicken breast.
Pork producer appreciation event – Successful
pork producers who exhibit positive and
responsible management practices are vital
to the industry. It is time to tell them thanks!
Sponsor a dinner or banquet recognizing the
pork producers in your area for a great year and
job well done. Work with local businesses and
restaurants to sponsor a discount or coupon to
mail out to local producers.
Arrange for media interviews – It is vital to
inform the media about the pork industry
and the latest happenings. Contact your local
newspaper and television and radio stations and
offer to do an interview highlighting October
SEPTEMBER 2011
33

All Around
Iowa
Promotions are a big part of the pork industry’s success and
many of Iowa’s county pork groups are actively involved in
activities throughout the year to keep pork in the eye and mind
of consumers. All Around Iowa provides a summary of these
marketing and promotional efforts that pork producers around the
state actively engage in.
Black Hawk County
Scott County
The Blackhawk County Pork Producers grilled and served
nearly 3,000 pork burgers at Fareway stores in Waterloo and
Evansdale for the annual 4th of July promotion.
Plymouth County
Jean and Glen Keppy (foreground) and LeRoy Claussen
(rear) of the Scott County Pork Producers helped grill
pork burgers June 30 in Bettendorf for the annual
4th of July Fareway promotion.
Jeanette and Mark Schroeder proudly display the new mug the
Plymouth County Pork Producers sold to promote their chop
in a glove, the Pork ® Be inspired SM brand and their Grandstand
Pork booth at the county fair. Nearly 500 mugs were sold!
34 SEPTEMBER 2011

Tama County
Four hours are all it took the Tama
County Pork Producers to sell 700
lbs. of pork ribs to RAGBRAI riders
July 28 in Baxter.
We always welcome receiving information and photos of your events and activities.
You can send information to the editor at:
Iowa Pork Producers Association
Attn: Ron Birkenholz
1636 N.W. 114th Street
Clive, Iowa 50325
E-mail: info@iowapork.org
Phone: (800) 372-7675
SEPTEMBER 2011
35

News from the
National Pork Producers Council
Pew Comission report urges restrictions
on livestock numbers
An environmental group is calling on the U.S.
Environmental Protection Agency to use controls
put in place to enforce total maximum daily limits on
certain nutrients going into the Chesapeake Bay to
impose livestock and poultry density limits.
In a July 27 report, “Big Chicken: Pollution and
Industrial Poultry Production in America,” the
Pew Environment Group – not to be confused with
the Pew Commission on Industrial Farm Animal
Production, but which includes personnel from that
commission – urged EPA to depopulate or limit
livestock and poultry farms through Clean Water Act
permits the facilities would be required to obtain.
The Pew report also calls on EPA to set standards for
land-application of manure and urges states in the
Chesapeake Bay to require large and medium-sized
livestock and poultry facilities to obtain permits. But
in a recent lawsuit NPPC filed and won, a federal court
rejected an EPA rule that sought to require CAFOs
that “propose” to discharge to seek permits. The court
ruled that only facilities that actually discharge must
obtain permits.
Comments submitted on draft
guidance on identifying waters
protected by CWA
NPPC in July joined a number of other organizations
submitting comments on draft guidance on
identifying waters protected by the Clean Water Act.
NPPC and the other organizations expressed concern
with that expansion, commenting that the agencies
misconstrued and reinterpreted a U.S. Supreme
Court case to support their new, expansive definition
of “waters of the United States.” In addition, the
groups said the scope of the guidance and its call for
modifications to existing EPA and Corps rules make it
a proposed regulation, which should be promulgated
under the rules of the Administrative Procedures Act.
Federal welfare law on egg production
a dangerous precedent
The National Pork Producers Council has expressed
concern that federal legislation being pushed by the
Humane Society of the United States (HSUS) and the
United Egg Producers (UEP) would set a dangerous
precedent for allowing the federal government to
dictate how livestock and poultry producers raise and
care for their animals.
The proposal would inject the federal government into
the marketplace with no measureable benefit to public
or animal health and welfare, NPPC said.
HSUS and UEP announced an agreement between the
two organizations July 7 on the size of cages for laying
hens, moving from UEP’s standard of 64 square inches
to 124 square inches over 15-18 years. HSUS agreed to
stop litigation against
and undercover
Proposed by the U.S. Environmental Protection
Agency and the U.S. Army Corps of Engineers, the
draft guidance would expand the agencies’ jurisdiction
over waterways and bodies of water.
36 SEPTEMBER 2011

investigations of the egg industry. The groups want the
agreement codified in a federal animal welfare law that
pre-empts state laws.
In a press statement, NPPC said such a one-size-fitsall
approach will take away producers’ freedom to
operate in a way that’s best for their animals, make it
difficult to respond to consumer demands, raise retail
prices and take away consumer choice, devastate
niche producers and, at a time of constrained
budgets for agriculture, redirect valuable resources
from enhancing food safety and maintaining the
competitiveness of U.S. agriculture to regulating
on-farm production practices for reasons other than
public health and welfare.
NPPC urges Codex to adopt guidelines
on parasites that are science-based
National Pork Producers Council consultant Dr. Ray
Gamble, director of the Fellowships Office of the
National Academies’ National Research Council, and
Dr. Paul Sundberg, National Pork Board vice president
of science and technology, recently participated in a
Codex Alimentarius Commission working group that is
developing guidelines on parasites in meat.
Gamble, who previously was laboratory director of
the Parasite Biology and Epidemiology Laboratory for
USDA’s Agricultural Research Service, is one of the
world’s foremost authorities on zoonotic parasites.
At a meeting in July, the Codex commission approved
new work to develop “Guidelines for control of
specific zoonotic parasites in meat: Trichinella spiralis
and Cysticercus bovis.” NPPC worked closely with
the commission, U.S. delegates and other industry
stakeholders in the United States and in other countries
to keep any new work from duplicating, contradicting or
narrowing the current efforts of the World Organization
of Animal Health (OIE).
The European Union developed its own draft guidelines
on controlling zoonotic parasites in meat and wants
Codex to adopt them as international standards, which
only a few countries in the EU could meet
NPPC will continue to urge Codex to develop sciencebased
standards for the safe trade of food.
Your participation in the Strategic
Investment Program allows the
National Pork Producers Council and
state organizations to enhance and defend your opportunities to
compete at home and abroad.
Negotiate for fair trade (import/export)
Fight for reasonable legislation
Fight for reasonable regulation
Inform and educate legislators
Provide producers direct access to lawmakers
Proactive issues management with media
Secure and guide industry research funding
Enhance domestic and global demand
Provide producer information and education
Strategic
Investment
Program
Mandatory
Pork
Checkoff
Funding $0.10/$100 $0.40/$100
Your voluntary investment is NPPC’s primary source of funding;
Checkoff dollars cannot be used for public policy funding.
The National Pork
Producers Council (NPPC)
conducts public policy
outreach on behalf of its
44 affiliated state
association members
enhancing
opportunities for the success of U.S. pork
producers and other industry stakeholders by
establishing the U.S. pork industry as a consistent
and responsible supplier of high quality pork to the
domestic and world market.
NPPC is primarily funded through the Strategic
Investment Program, a voluntary producer investment
of $.10 per $100 of value that funds state and national
public policy and regulatory programs on behalf of U.S.
pork producers.
For more information on NPPC, visit www.nppc.org.
SEPTEMBER 2011
37

News from the
National Pork Board
A handful of information for foiling high
costs
Ideas for relief arrived in the mailbox of pork
producers in July. The Pork Checkoff sent “Practical
Ideas to Address High Feed and Production Costs,”
a booklet containing ideas for reducing the cost of
feeding pigs during this time of high production costs.
The booklet consists of two sections. Divided into
different areas of production, the first section
shares tips on topics from feed processing and
manufacturing to marketing. The second section
contains a brief description of Pork Checkoff-funded
research in areas relevant to feed and production
costs and has a link to get more detailed information.
In a cover letter attached to the booklet, National
Pork Board President Everett Forkner said he wanted
to assure America’s pork producers that the Pork
Checkoff continues to work to find answers to the
tough questions brought on by the high prices and
uncertainty about this year’s feed crops.
“Whether it’s looking at the real-time challenges,
such as monitoring herd health for efficiencyrobbing
diseases, or seeking answers to longer term
issues such as sow lifetime productivity, Checkoff is
involved in the frontline of research,” he said.
If you are interested in a copy of the booklet and did not
receive one, or for additional information, simply visit
pork.org for the online version or call (515) 456-7675.
PRRS’ costs to pork industry increasing
A new study estimates that porcine reproductive
and respiratory syndrome (PRRS) continues to be a
major drag on the U.S. pork industry - costing the
pork industry $641 million per year. This translates
into $1.8 million per day or $114.71 per sow
annually.
A previous economic study in 2005 calculated PRRS
losses at $560 million annually.
The study was underwritten by the Pork Checkoff
and conducted by Iowa State University.
“This Checkoff-funded work offers producers,
veterinarians and every part of the pork chain a new
and valuable insight into the economic impact of
PRRS and underscores why we’ve leveraged domestic
and international government funds to offer
producers tools for regional control of this virus,”
said National Pork Board President Everett Forkner,
a producer from Richards, Mo.
The 2011 study differed most significantly from the
2005 study in the allocation of losses between the
breeding and the growing pig herds. Specifically,
losses in the growing pig herd accounted for 88
percent of the total cost of PRRS in the 2005 study
compared with 55 percent in the current analysis.
New oral fluid collection resource available
A new nine-minute DVD, Oral Fluid Collection
in Pigs, guides swine health experts and producers
through the step-by-step process of collecting,
labeling, processing and shipping oral fluid samples
to a diagnostic lab.
USDA provided funding for the DVD, and the
Pork Checkoff collaborated on the project. The
Pork Checkoff has funded several research projects
involving the development and validation of oral
fluids as an alternative to collecting serum or blood
for disease diagnoses.
“This is the latest tool available to show veterinarians
and producers how to properly collect samples
that can help detect multiple swine pathogens, said
Lisa Becton, Checkoff director of swine health.
“Pathogens now detectable via oral-fluid sampling
include influenza, PRRS, porcine circovirus and
mycoplasma.”
38 SEPTEMBER 2011

The DVD is accompanied by a wall chart that also depicts
the steps required to submit an oral fluid sample to a
diagnostic lab. To order, call (800) 456-7656.
Swine ID critical to safeguard U.S. herd
Nearly all (95 percent) of the nation’s pork producers
have registered their premises and obtained
a nationally standardized farm identification
number, typically referred to as a standard premises
identification number (PIN).
According to Patrick Webb, Pork Checkoff director
of swine health, this demonstrates the clear
understanding by producers of the importance of
implementing the Swine ID Plan, which provides the
industry a standardized animal identification and
pre-harvest traceability system for animal health that
is consistent across all states.
“Having the traceability infrastructure in place at
the state and national level is crucial for maintaining
and expanding export markets,” Webb said. “It offers
the industry an invaluable tool to use in the event
of a foreign animal disease, as well as a layer of
protection that would not otherwise be possible.”
The “Just Think Pink” campaign is continuing to
encourage the use of official pink PIN tags for the
identification of breeding stock entering harvest
channels. The official tags enhance pre-harvest
traceability of sows and boars, further enhancing
industry-supported disease surveillance programs and
the ability to detect and contain diseases more quickly.
The official PIN tags are printed with the USDA shield
and the premises identification number. Producers
also can add customizable production numbers,
eliminating the need for a separate management tag.
in June put pork top-of-mind and face-to-face with
more than 700 key culinary influencers.
From the presentation, “What Every Food Pro Should
Know (And Is Not Afraid to Ask) about Today’s
Agricultural Practices: A Farmer Face-to-Face on
Pork Production” to the National Pork Board’s
presence at the meeting’s culinary expo, IACP proved
again to be an impactful way to engage with this
important audience.
Presentation panelists included pork producers Brad
Greenway and Tim Beeler as well as moderator Charlie
Arnot from The Center for Food Integrity. The trio
offered the culinary attendees a complete picture of
pork production and the opportunity for a candid
face-to-face conversation with producers from both
conventional and niche operations and an industry
expert.
The attendees were engaged and asked a range of
questions on topics like cost, antibiotics, feeding,
labeling and food safety.
The National Pork Board has responsibility for
Checkoff-funded research, promotion and consumer
information projects and for communicating with
pork producers and the public. Through a legislative
national Pork Checkoff, pork producers invest $0.40
for each $100 value of hogs sold. The Pork Checkoff
funds national and state programs in advertising,
consumer information, retail and foodservice
marketing, export market promotion, production
improvement, technology, swine health, pork safety
and environmental management. For information on
Checkoff-funded programs, pork producers can call
the Pork Checkoff Service Center at (800) 456-7675 or
check the Internet at www.pork.org.
Pork producers converse with culinary
influencers
The 2011 International Association of Culinary
Professionals (IACP) Annual Meeting in Austin
SEPTEMBER 2011
39

Coalition to Support Iowa’s Farmers
News and Notes
South central Iowa farmer Ben
Waigand recently planted trees
at his hog farm near Lorimor
and he invited family, friends,
neighbors and the general public
to his site July 20,to see the many
ways he cares for the hogs and
environment.
Iowa Pork Producers Association
Southwest Region Director
Dave Struthers, a Story County
pork producer, along with IPPA
Producer Education Director
Tyler Bettin attended the event
to talk with neighbors, share
information about IPPA efforts
and discuss IPPA’s partnership
with the Coalition to Support
Iowa’s Farmers (CSIF) during
WHO Radio’s Big Show.
“It means a lot that producers
like Ben are willing to go the
extra mile to share the
positive story of pork
production in Iowa with
neighbors,” Struthers said.
“The coalition (CSIF) is a big
part of helping Iowa’s pork
producers tell their story and
do things right.”
Waigand planted the
trees as part of CSIF’s
Green Farmstead Partner
program, a unique initiative
designed to help farm
families establish buffers
on their livestock farms.
His shelterbelt was planned
and installed by Advanced
Greenscapes of
Ackley and was
specifically designed
to provide a
windbreak for the
site, control snow
during the harsh
Iowa winter and
improve the site
aesthetics.
The Green Farmstead
Partner program,
a partnership with
Trees Forever and
the Iowa Nursery
and Landscape
Association, brings
the technical
expertise of certified
nursery and design professionals
directly to the farm gate.
The Coalition to Support
Iowa’s Farmers is a non-profit
organization that assists livestock
farmers who want help interpreting
rules and regulations, guidance
on good site locations for barns,
counsel on enhancing neighbor
relations and tips on how to protect
the environment at no cost. Farm
families wanting a helping hand
can contact CSIF at (800) 932-
2436. For more information on
how CSIF can help you, visit www.
supportfarmers.com.
Pork producer Ben Waigand recently planted
trees around his hog barn as part of CSIF’s
Green Farmstead Partner program.
40 SEPTEMBER 2011

Pork:
Delicious in so many ways!
Peppered
Pork Roast
1 pork loin roast, 4-pound,
(OR 2 2-pound roasts)
6 tablespoons pepper blend
seasoning
Nutrition Facts
Calories: 160 calories
Protein: 22 grams
Fat: 6 grams
Sodium: 50 milligrams
Cholesterol: 60 milligrams
Saturated Fat: 1 grams
Carbohydrates: 2 grams
Piedmont Pork Stew
1 pound boneless pork loin, cut into
3/4-inch cubes
1 teaspoon oil
1 medium onion, coarsely chopped
2 carrots, sliced
8 ounces mushrooms, coarsely
chopped
1 8-oz can tomato sauce
1 cup dry red wine
1 teaspoon thyme
1 teaspoon oregano
1/4 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup raisins
Nutrition Facts
Calories: 202 calories
Protein: 18 grams
Fat: 4 grams
Sodium: 710 milligrams
Cholesterol: 45 milligrams
Saturated Fat: 1 grams
Carbohydrates: 19 grams
In large, heavy skillet, brown pork in oil over medium-high
heat until browned, about 3-4 minutes. Stir in onion, carrots,
mushrooms, tomato sauce, wine, thyme, oregano, cinnamon,
salt and raisins; bring to a boil, cover and simmer for 15-20
minutes, until pork and vegetables are tender. Serves 6
Rub all surfaces of roast(s) with seasoned pepper.
Place pork in shallow roasting pan and roast in
350 degrees F. oven for 40 minutes to 1 1/2 hours,
until internal temperature on a thermometer reads
145º F. Remove roast from oven; let rest about 10
minutes. Slice and serve.
Oktoberfest
Ribs
2 pounds pork spareribs
2 32-oz jars sauerkraut,
rinsed and drained
8 juniper berries
2 large onions, peeled and
thickly sliced
2 tart green apples, cored
and wedged
1/4 cup brown sugar
Nutrition Facts
Calories: 390 calories
Protein: 32 grams
Fat: 17 grams
Sodium: 2230 milligrams
Cholesterol: 100 milligrams
Saturated Fat: 6 grams
Carbohydrates: 28 grams
Evenly layer ingredients
into a large stew pot or
Dutch oven in this order:
Sauerkraut, juniper berries, onion, apples, brown
sugar and ribs. Bring to a boil, lower heat, cover
and simmer gently for 2-3 hours, until ribs are very
tender. Serves 6. Wine suggestion: Pour a chilled
Gewurztraminer.
Stir-fried Pork in
Garlic Sauce
1 to 1 1/2 pound pork tenderloin, OR
shoulder, cut into thin shreds
2 tablespoons peanut oil, OR
vegetable oil
2 tablespoons garlic, peeled and
chopped
2 chiles, dried
1 bunch scallions, OR green onion,
trimmed and cut into 2-inch lengths
(separate white parts from green parts)
3 tablespoons soy sauce
4 cups white rice, cooked
Nutrition Facts
Calories: 497 calories
Protein: 31 grams
Fat: 14 grams
Sodium: 980 milligrams
Cholesterol: 77 milligrams
Saturated Fat: 4 grams
Carbohydrates: 57 grams
Fiber: 2 grams
Put oil in large, nonstick skillet (12 inches is best) and turn
heat to high; a minute later, add garlic and chiles, cook, stirring
occasionally until the garlic begins to color, just a minute or so.
Add pork and stir once or twice. Cook until it begins to brown,
about a minute. Add white parts of the scallions and stir; cook
another minute, stirring occasionally. Stir in the green parts of
the scallions and stir; cook for 30 seconds, then turn off heat
and add the soy sauce. Serve immediately with white rice.
Serves 4.
SEPTEMBER 2011
41

P r o D u c e r S ’ M A R K e t
ADVERTISING
WORKS.
THE
IOWA PORK PRODUCER
SELLS!
Contact Doug Fricke for more
information on how to reach
Iowa’s pork producers.
(800)372-7675
dfricke@iowapork.org
42
38
SEPTEMBER MAY 2011 2011

P r o D u c e r S ’ M A R K e t
Place
your ad
here!
SEPTEMBER MAY 2011 43

Iowa Pork Producers Association
P.O. Box 71009
Clive, IA 50325-0009
NON-PROFIT ORG
U.S. POSTAGE
PAID
DES MOINES, IA
PERMIT NO 1911
44 SEPTEMBER 2011