Give-A-Ham Free Lunches and Giving Days Schedule

We are just days away from launching the 2024 Give-A-Ham Challenge and experiencing the joy that comes from feeding people while asking for nothing in return. The "Giving Season" is the perfect time to spread generosity and make a difference at the local level - whether that's sharing one ham with someone you know would appreciate it or coordinating a truckload of pork to a charitable organization dear to your heart. As you make plans for your priorities over the holidays, please consider making a donation to your local food bank or otherwise meeting a need in your community.

Since giving back is truly a cornerstone of what pig farmers do, we are excited to announce the free community lunch locations and several other special give back days for the 2024 Give-A-Ham Campaign. These free meals will happen in concert with the hams and other product and fund donations that occur as the Give-A-Ham Challenge passes through leaders in agriculture, government, education, and more via social media.

Check out the 2024 Give-A-Ham highlight schedule of Oklahoma Pork sponsored events below, including free community lunches around the state throughout December. All our free community lunches are first come, first served and usually "sell out" in less than 30 minutes with 300+ meals served!

• ·    Tuesday, December 3 – Giving Tuesday Launch Event in Stillwater, OK

• ·    Thursday, December 5 - Community Feed with 300 Free Lunches in Maysville, OK

• ·    Friday, December 6 - Blue & Gold Sausage Give Day in Tulsa, OK

• ·    Thursday, December 12 - Community Feed with 300 Free Lunches in Wewoka, OK with Tyson Foods

• ·    Friday, December 13 – 4-H and FFA Regional Food Bank Day in Oklahoma City, OK

• ·    Tuesday, December 17 – Community Feed with 300 Free Lunches in Seiling, OK with Seaboard Foods

• ·    Thursday, December 19 – VOTER’S CHOICE Community Feed with 300 Free Lunches

Visit the Oklahoma Pork Council Give-A-Ham page here to see more details, and to let us know how you plan to give back this holiday season. You can also keep up with the challenge via Oklahoma Pork's social media pages to see specific details for each event, and to vote for the December 19 community feed location!

Pork Industry Group Learning Continues

In a snap, seven sessions of Pork Industry Group have flown by as our team prepares to finish our 2024 collegiate leadership program. After this Tuesday’s final regular meeting on the Oklahoma State University (OSU) campus, our 20 passionate students get a well-deserved Thanksgiving break before our capstone banquet in December.

For the last session featuring guest speakers, our crew heard from three talented professionals during the “Real Talk - Women in Pork Panel.” Dottie King made everyone laugh as she shared all about contract farming in Oklahoma, raising a family while growing a business, and her lessons learned from 25 years caring for thousands of sows. Hannah Trujillo did a phenomenal job explaining her role managing Tyson’s nucleus farm filled with genetic decision making, strict biosecurity, and detailed planning. Stacie Smith brought a fantastic perspective sharing her behind-the-scenes expertise coordinating movements and schedules for Seaboard Foods market loads to the Guymon plant in rain, shine and every condition between.

All three panelists reflected on highlights and challenges of their rewarding pork careers, while providing excellent advice for our students preparing to enter the real world after graduation. Like each previous session of Pork Industry Group, the meeting also included discussion about Oklahoma Pork’s role serving producers with our staff, fun trivia and prizes with campus liaison Gus Ward, and thoughtful mentorship from our faculty advisor Dr. Scott Carter.

Consider Joining the Pork Leadership Institute

Calling all Oklahoma pork producers looking to broaden your involvement beyond your company! Over the next two weeks, Oklahoma Pork is excited to accept nominations for a producer from our state interested in joining the 2025 Pork Leadership Institute (PLI). This year-long national training and networking program is jointly led by the National Pork Producers Council (NPPC) and the National Pork Board (NPB) to further develop early-career and mid-career individuals into future leaders of the U.S. pork industry.

Participation in PLI includes five meaningful training sessions throughout the year, including travel to our nation's capital, World Pork Expo in Iowa, and an international destination. PLI graduates will more deeply understand production beyond their own companies, and will develop the skills necessary to help lead an ever-changing industry with other passionate producers for years to come.

Over the past few years, Oklahoma has been fortunate to have several incredible participants in this prestigious national program. Potential participants for 2025 must be nominated by their state associations. So, if you are interested in representing Oklahoma in next year's PLI class - contact Oklahoma Pork's Ashton Mese Johnston to learn more. Final applications are due to NPPC by Friday, November 30, 2024.

Successful Bacon and Bourbon Dinner

Good pork, good pairings, and good people. Last Friday night, the Oklahoma Pork Council hosted one of our most beloved annual events with great views both inside and outside the VAST grand dining room. Surveying the sold-out crowd during Bacon and Bourbon showed countless smiles as pig farmers and friends enjoyed a sparkling night of comradery. Then - once the early evening storms cleared away - the view from VAST's 50th floor revealed the breathtaking night lights of Oklahoma City in November.

The five-course pork meal created by VAST chef Paul Langer was noted as one of the best in recent memory. From Pork Belly Reuben and Bacon Upside-Down Cake to Smoked Pork Loin and a Bacon-Chocolate Brownie - there was no shortage of pork throughout the evening. Each course was expertly paired with a Penelope Bourbon selected by Republic National Distribution Company's Bruce Upthegrove.

Thanks to all our producers and supporters who made Bacon and Bourbon a night to remember!

Promoting Pork to Oklahoma Dietitians

Sometimes in agriculture we wrestle how to best tell our stories beyond those who already support us. At the Oklahoma Pork Council, we actively look for new audiences to connect with each year to keep expanding our network of well-informed pork consumers.

Oklahoma Pork board member Cathy Vaughan took advantage of one of these network-broadening opportunities by spending the day with registered dietitians as they learned more about Oklahoma agriculture. Hosted by the “Dirt Road Dietitian” Sheri Glazier, the GROWN Conference brought around 25 diet and nutrition professionals together to tour a mushroom farm, learn about commercial pork production, and visit a pecan farm and processing facility. GROWN's slogan of "Where Oklahoma's agriculture and nutrition experts meet" proved true throughout Cathy's day representing the Oklahoma Pork Council and Smithfield Foods to this health-focused group.

Cathy had the opportunity to present about the benefits of pork, her work at Smithfield Foods, and the broader pork industry here in Oklahoma. She also represented Oklahoma Pork during a fun lunch activity sponsored by the National Pork Board building pork-focused charcuterie boards with attendees. Cathy shared this about her time with this unique audience: “Sheri Glazier has a real passion for connecting dietitians to what we do in agriculture every day, and I was honored to be able to speak to the group about the pork industry! Agriculture in Oklahoma is pretty awesome, and it was a great day to share what we do with those that help the people in our state make the best choices when it comes to nutrition."

Thank you to Cathy for representing our industry at the 2024 GROWN Conference!

Students Enjoy Eye-Opening Trip to Guymon

Thanks to thoughtful planning from Seaboard Foods leadership, our Pork Industry Group students spent a full afternoon at a Seaboard sow farm in the panhandle this week. Talking through feeding, breeding, farrowing and more - the students received an up-close look at how the delicious pork on their dinner table truly comes into existence. From showering into the farm and talking through production numbers to holding piglets and seeing modern barn technology - the comprehensive tour proved incredibly interesting and educational. The following day, our fantastic Seaboard hosts took the students through one of the largest pork processing plants in the United States. Participants were able to experience both the harvest and cold sides of the beautifully remodeled plant as they explored the one million square foot facility.

We refer to the experience as an "industry trip of a lifetime" when we recruit for Pork Industry Group, and after the last two days our students will forever have a deeper understanding of how pork is produced and a greater appreciation for the hard-working people who make it possible.

Recruiting New Young People to Team Pork

After an incredible first year of learning, the “Oklahoma Pork Partners Derby” is back for 2025. This experience creates a life-changing opportunity to raise pigs for 4-H and FFA students who would not otherwise have the chance.

On Wednesday, 31 first-time swine exhibitors-to-be took part in “Derby Draft Day” at Oklahoma State University (OSU) where they selected their pigs from the OSU swine farm animals specifically raised for the program. Participants were all nominated by their local 4-H or FFA advisors who have pledged hands-on assistance over the next five months as the novice livestock exhibitors work to properly raise their selected pigs. During Draft Day the students also participated in workshops, including: animal selection with OSU's Dr. Parker Henley; biosecurity with Oklahoma Pork's Matti Carlile; management with OSU's Jim Coakley; and, nutrition from OSU's Dr. Scott Carter.

Throughout the next five months, these students will gain incredible hands-on experience caring for their Derby pigs and learning the fulfilling hard work it takes to raise livestock. The Pork Partners Derby program will culminate next spring at the Oklahoma Youth Expo (OYE) with a specialty swine show specifically for the Derby students and their pigs.

The Oklahoma Pork Council is very proud to help expose more passionate students to animal care taking. As big believers in the next generation of swine enthusiasts, our board recently voted to sponsor $250 per enrolled student to cover the purchase cost of their Derby pigs. We are confident some of these students will find a passion for pork and consider staying in our industry long after the 2025 Derby Show at OYE!

Reflecting on Pork Month Backpack Donation

The Oklahoma Pork Council was recently able to make an impressive 6,000 pork stick donation to the Regional Food Bank of Oklahoma's Backpack Program during National Pork Month

As we close the impressive book on National Pork Month 2024 here in Oklahoma, we want to provide more detail about the special pork stick donation provided to the Regional Food Bank of Oklahoma (RFBO) during October.

Each year, Oklahoma Pork finds opportunities to invest in RFBO's Backpack Program. As you may recall, the Backpack Program meets a serious need by supplementing nutrition on weekends and holidays when school feeding programs are unavailable. Through the Regional Food Bank alone, the Backpack Program dispenses around 17,000 backpacks per week to students suffering from food insecurity. Paired with the Community Food Bank of Eastern Oklahoma's enrollment, the statewide program supplies kid-friendly, non-perishable food to more than 35,000 chronically hungry children each week.

One important element in the Backpack Program weekly mix is protein, often supplied through pork sticks created from Oklahoma's "Pork for Packs" program in conjunction with 4-H and FFA show pig donations. According to RFBO expert Jack Miller, about 1,400 pork sticks can be made out of each donated pig, with an average of 8 sticks made per pound of pork. In 2023, RFBO reported around $70,000 in processing costs to make these nutritious on-the-go snacks for backpack recipients in their region. In addition to Oklahoma Pork's financial support to help cover those processing costs, it was our organization's honor to donate 6,000 pork sticks processed by Ralph's Packing Company as a meaningful Pork Month celebration. We also extend a heartfelt thanks to the Oklahoma Farm Bureau Foundation for Agriculture who sponsored the pork stick labels on this cool donation. What better way to celebrate our industry than to help feed hungry kids alongside our great partner Farm Bureau?

The Regional Food Bank has indicated that a future goal of 400 donated show pigs would help them meet their annual goal for pork sticks in the Backpack Program. Although there is still progress to be made on the logistics of timing, transport and processing for those animals - we at Oklahoma Pork want to continue working to help meet that goal. Giving back is what pig farmers do, and we are continually honored to help make these special opportunities to connect people with pork a reality!

Pork Month Fun Continues with Free Lunch in Enid

How many special events can the Oklahoma Pork Council squeeze into National Pork Month? We are sure trying to see with a few days left in October! This week, continuing the celebration of our people and our pigs, Oklahoma Pork co-hosted another Made in Oklahoma (MIO) Coalition free community lunch and shopper sweepstakes at Jumbo Foods in Enid.

Our "dream team" of the Oklahoma Pork Council, the MIO Coalition, and catering partner Head Country Barbeque distributed more than 375 free pulled pork sandwiches in record time and sent one lucky shopper home with a free cart of Oklahoma-grown groceries. A special shoutout to Adam Escobar and Lee Smith from The HANOR Company for helping serve meals, and thanks to HANOR's Mauricio Diaz, Tom Layne, Greg Sconyers, Keith Reiner, Jennifer McCool and Diane Stanberry for joining the fun.

Hopefully, every Enid area resident enjoyed their lunch, but the happiest pork customer of all was likely the "Shopper Sweepstakes" winner who earned more than $650 of free Made in Oklahoma groceries during her seven-minute speed-shopping experience around Jumbo Foods. She certainly made the most of the speedy opportunity heading straight to the meat case and wisely adding delicious pork to her cart among other Oklahoma products!

Thank you to Oklahoma Pork's incredible partners for sharing pork and smiles, and our board and staff are excited for even more giving opportunities as we enter the holiday season!

OSU Students Connect with Pork Leaders

Oklahoma Pork's collegiate leadership program for agriculture students with an interest in swine-related careers is in full swing on OSU's campus in Stillwater. After a successful introduction to our state's pork industry and the Oklahoma Pork Council's role supporting our producers, we have now hosted two learning sessions featuring impressive guest speakers from across the state. During these Tuesday night meetings, we also highlight other agricultural role models for the students through presentations and featured Oklahoma Pork videos.

Our second session last week focused on swine genetics, especially the support and planning it takes to efficiently manage large-scale pork production. Joe Popplewell with Tyson Foods thoroughly walked students through the realistic calculations necessary to continuously produce high quality pork with evolving technology. Rob Richard from DNA Swine Genetics focused more on authentic relationship-building and his company's unique approach to genetic sales in a competitive market. Both of these Oklahoma Pork icons also shared stories from their accomplished careers and exposed students to work experiences available within their organizations.

During this week's Animal Health Near and Far session, students heard from three influential veterinarians who serve Oklahoma pork producers in various ways. The veterinary panel included: Dr. Suzanne Genova of Red Dirt Veterinary Services; Dr. Jon Tangen of The HANOR Company; and, Dr. Karen Hall of Deep South Veterinary Solutions. These animal experts shared about their personal journeys into veterinary medicine, the challenges they face dealing with disease threats, and their perspectives on several industry hot topics. The students undoubtedly walked away with a greater appreciation for swine veterinarians and practical advice for strong herd health no matter what agricultural career path they follow.

The students have been making the most of this eight-week experience by taking notes, asking questions, and growing their networks within pork production as they decide where to start their agricultural careers. Our team is excited to continue facilitating this program throughout the fall semester, and we are looking forward to several more learning sessions with guest speakers, an eventful industry trip to Northwest Oklahoma, and finally an awards banquet where the students will present ideas to members of our board.