Help Recruit Intern Candidates for Oklahoma Pork

We are asking for your assistance to find Oklahoma Pork's next amazing intern! Applications are now open for passionate, motivated, and professional college students studying agriculture or a related field to be considered for the Oklahoma Pork Council’s 2026 summer intern.

In this position, the chosen candidate will help plan and execute a variety of exciting Oklahoma Pork Council events to promote the pork industry and serve our producers. The intern will work with the Oklahoma Pork Council staff to gain valuable knowledge related to Oklahoma’s pork industry, learn the inner workings of an agricultural producer organization, and bolster professional skills including communications, event planning, time management, networking and more.

Any Oklahoma-based college student majoring in agriculture or a related field is eligible to apply. No formal communications training is required, but the internship will include writing assignments for the organization's publications (like this weekly newsletter) and additional communications work as needed.

If you know a qualified college student who might want to spend next summer on our team, click here to review the job listing on our website. We are looking forward to mentoring another fantastic student leader (or leaders plural if we hire two!), and we would love your help to recruit many diverse candidates. Last year we had more than 100 interested students, so we hope to once again have an impressive group of young people to consider. 

Applications close on Monday, December 1, so the time for students to apply is now. If you have any questions about our 2026 internship program, click here to let our staff at Oklahoma Pork know!

3 Ways to Enjoy Pork in Thanksgiving Leftovers

3 Simple Ways to Turn Pork Thanksgiving Leftovers Into Nutritious Meals

By Umo Callins, MS, RD, CSSD, LD, CPT

The beauty of Thanksgiving is that the celebration doesn’t end at the table—especially when leftovers are involved! If you incorporated pork into your holiday spread, you’re already ahead. Pork is one of the most versatile proteins to repurpose thanks to its tender texture, rich flavor, and ability to reheat without drying out.

Whether you made pork loin, chops, tenderloin, or pulled pork this Thanksgiving, here are three easy, dietitian-approved ways to transform your leftovers into simple, nourishing meals your family will actually want to eat again.

PRO TIPS FOR STRETCHING LEFTOVERS

• Add a splash of broth when reheating shredded pork to keep it tender.

• Refresh flavors with herbs, lemon juice, or vinegar.

• Reheat pork low and slow for the best texture.

• Add color—peppers, leafy greens, and fresh herbs make leftovers feel brand new.

Leftovers don’t have to feel like an afterthought. With a few simple ingredients and some creativity, pork can easily carry you through the week with meals that are nourishing, budget-friendly, and full of flavor. Happy cooking!

Allied Industry Spotlight at Pork Industry Group

We blinked, and somehow seven sessions of Pork Industry Group have flown by as our team prepares to finish our 2025 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 their capstone banquet gives us one last chance to be together in early December. 

For the final guest speaker session learning from pork pros, our crew heard from two of Oklahoma Pork's favorite allied industry partners. McKenzie Squires of Zoetis gave a relatable presentation on her educational and career path that led to her pork industry career in swine pharmaceutical sales. She encouraged the students to consider on-farm experiences, including those available in partnership with her company. In addition to a great explanation of Zoetis's role in pork production, McKenzie shared practical advice for young people about to begin their careers. 

Dr. Russell Fent of Ralco Nutrition shared his path to a fulfilling career supporting the pork industry through nutrition and research. He discussed opportunities for the next generation with Ralco Nutrition and beyond with an emphasis on the hard and soft skills that really matter when his team is hiring. Both McKenzie and Dr. Fent did an excellent job relaying the passion they have for working around pork production, and helping our students understand there is room for all of us on #TeamPork. 

Join a Give-A-Ham Event Across Oklahoma

Hooray! We are just days away from launching the 2025 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.

Because giving back is truly a cornerstone of what pig farmers do, we are excited to announce free community lunch locations and several other special give back days for the 2025 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 2025 Give-A-Ham highlight schedule of Oklahoma Pork sponsored events below, including free community lunches around the state throughout December. Our free community lunches are first come, first served and usually "sell out" in less than 30 minutes after their 11 a.m. start times with 300+ meals served!

• Tuesday, December 2 – Giving Tuesday Launch Event in Enid with 1,000+ free meals

• Friday, December 5 - VOTER’S CHOICE Community Feed with 300 Free Lunches

• Monday, December 8 - Community Feed with 300 Free Lunches in Woodward

• Thursday, December 11 - Community Feed with 300 Free Lunches in Bristow

• Friday, December 12 – 4-H and FFA Regional Food Bank Day in Oklahoma City

• Tuesday, December 16 – Community Feed with 300 Free Lunches in Tecumseh

• Wednesday, December 17 – Community Feed with 300 Free Lunches in Lawton

• Monday, December 22 - Community Feed with 300 Free Lunches in Leedey

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 make your plan to join us at one of these special events near you that will collectively feed more than 3,000 Oklahomans!

Special Pork Donations During Shutdown

The Oklahoma Pork Council sought several opportunities to help fill nutrition gaps and show appreciation for those working overtime to feed hungry neighbors durning the record-breakingly-long federal government shutdown. 

One special way our organization gave back this week on behalf of our state's pig farmers was to donate pork to a fantastic Oklahoma City non-profit working every day to help Oklahomans in need. With an impressive haul of 25 hams and more than 150 pouds of Blue & Gold Sausage, we were able to make the Homeless Alliance's chef and staff members breathe a huge sigh of relief to host their annual Thanksgiving meal for around 400 Oklahomans facing homelessness with delicious protein after several weeks of uncertainty for their team related to food availability. 

Another fun example of our ramped-up pork giving during the shutdown was to host an appreciation lunch for 155 staff members at the Regional Food Bank of Oklahoma (RFBO). After more than 40 days where food bank employees were going above and beyond to connect Oklahomans in need with food and resources, this was such a simple way to remind these non-profit workers that the agriculture community values their work. Thanks to one of our favorite catering partners Head Country BBQ, our Oklahoma Pork crew shared tasty grab-and-go meals with grateful RFBO workers with words of appreciation from Oklahoma's pork producers. We look forward to a similar appreciation event for our friends at the Food Bank of Eastern Oklahoma in Tulsa next week!

Students Enjoy "Trip of a Lifetime" Out West

Riding in style the 250+ miles from Stillwater to Guymon and back, our Oklahoma Pork staff took our 20 Pork Industry Group members on a two-day industry tour to visit a Seaboard Foods sow farm and the Guymon pork processing plant. Often cited as the highlight of Pork Industry Group students' experiences each fall, this week brought an unfiltered look at the pigs to pork pipeline for an impressive cohort of OSU agriculture students. 

Thanks to thoughtful planning from Seaboard leadership, our tour participants spent a full afternoon at Seaboard's Farm 46 near Forgan, Oklahoma. 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 plant as they explored the one million square foot facility.

As we recruit students for Pork Industry Group, we refer to the experience as an "industry trip of a lifetime," and after the last two days our participants will forever have a deeper understanding of how pork is produced and a greater appreciation for the hard-working people who make it possible. A huge thanks to Seaboard Foods leadership who made this trip possible.

Dazzling Night at Bacon and Bourbon

Top tier company and a top tier menu! Last Friday night, the Oklahoma Pork Council hosted one of our most beloved annual events with great views and great networking in VAST's 50th floor grand dining space. Surveying the sold-out crowd during Bacon and Bourbon showed countless smiles as pig farmers and friends enjoyed a fancy fall evening of fine pours and unique pork dishes. 

Several returning attendees commented that this year's five-course meal created by chef Danh Do was their favorite in recent memory. From cotton-candy-like "pork floss" to roasted pork belly, stuffed pork tenderloin, and hazelnut bacon dacquoise - there was no shortage of our favorite protein throughout the evening. Each course was expertly paired with a Town Branch Bourbon selected by longtime event partner Bruce Upthegrove of Artisan Fine Wine and Spirits.

If you weren't able to join us, but still want to support Oklahoma Pork's policy efforts, click here to donate to our Political Action Committee (PAC).

Laughs and Learnings at Pork Industry Group

Helping students consider their place in pork is one of our crew's favorite activities. The 20 outstanding students participating in Pork Industry Group this semester are making that job extra fun. As the weeks fly by incredibly fast this fall, we are proud of the two most recent sessions introducing the 2025 Pork Industry Group members to more of our favorite pork professionals.

This week brought our fifth session, which educated students on contract versus corporate hog farming, technology and data used within our industry, the realities of biosecurity and disease mitigation, and more during our "Women in Pork" panel featuring four fantastic speakers with vastly different roles serving our industry. Stacie Smith from Seaboard Foods, Angie Johnson from Ran-Mar Farms and First United Bank, Dottie King from King Pork, and Hannah Trujillo from Tyson Foods all did a fantastic job explaining their careers and sharing relatable advice with these next generation leaders. If you know any of these panelists, you will also not be surprised to hear this was likely our session with the most laughs thus far as many funny stories and memorable comments were shared. 

During last week's fourth session, called "Animal Health Near and Far" four of the best veterinarians surrounding pork production also gave compelling answers to questions about animal health, Foreign Animal Disease (FAD) threats, efforts to unite producers of all sizes on herd health, and other trending topics. Dr. Donna Drebes from Seaboard Foods, Dr. Alicia Gorczyca-Southerland from the Oklahoma Department of Agriculture, Food, and Forestry (ODAFF), Dr. Jon Tangen from The HANOR Company, and Dr. Suzanne Genova from Red Dirt Veterinary Services all shared the incredible responsibilities they carry each week as veterinarians and how their roles differ from what many of us picture as a "typical" DVM. The session was filled with great information not only for any student interested in veterinary medicine, but also all of us who regularly work with animal health experts in our agricultural careers.

Derby Program Continues to Recruit for Team Pork

Now in its third fun year bringing eager young people into the pork pipeline, the “Oklahoma Pork Partners Derby” is back for the upcoming show season. This experience creates a life-changing opportunity to raise pigs for 4-H and FFA students who would not otherwise have the chance.

47 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 several months as the novice livestock exhibitors work to properly raise their selected pigs. During Draft Day the students also participated in workshops, including: biosecurity with Oklahoma Pork's Matti Carlile; nutrition with OSU's Dr. Scott Carter; animal selection with OSU's Dr. Parker Henley; and more. 

Throughout the next five months, these students will gain incredible hands-on experience caring for their Derby pigs and learning the hard but meaningful 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. Derby participants will also take part in a knowledge test, experience interviews, and other enriching activities to round out their Derby involvement through next March.

The Oklahoma Pork Council is very proud to help expose more passionate students to animal care taking. We are confident some of these students will find a passion for pork and consider staying in our industry long after the 2026 Derby Show at OYE! Click here to learn more about the third annual Oklahoma Pork Partners Derby!

Connecting with Show Pig Leaders and Breeders

Last Friday, the Oklahoma Pork Council had a fantastic opportunity to build relationships and promote our "One Pork" efforts by connecting with Oklahoma's show pig producers at a record-setting pig sale in Oklahoma City. 

Hosted by Oklahoma Pork Council members Todd and Blake Kennedy of Kennedy Ventures, the two-day "Perfect Timing Pig Sale" brought together hundreds of swine exhibition enthusiasts from Oklahoma and beyond. As a complement to the sale, Oklahoma Pork helped lead two fun activities while hundreds of pig-loving folks spent their weekend pig shopping at the Oklahoma City Fairgrounds.

First, alongside great friend of Oklahoma Pork Danna Goss of Goss Livestock, Kylee Deniz moderated a fun panel of next generation leaders within the show pig community including Cooper Kline, Cade Childers, Luke Lindner, Mandy Ponder, and Collin Listen. The panel covered career journeys related to pork production, advice for young people in the livestock industry, and more as we all look to the pork pipeline of careers that will need filled in the future.

Then (staying up way past our typical bedtimes), Oklahoma Pork's staff hosted a late night omelette bar with plenty of pork "fixins" for sale attendees to get to know the Pork Council and hopefully become more familiar with the work we do to serve the broad range of pork producers across Oklahoma. Our team often laughs at how different each day can look serving the industry, and last Friday night it was a memorable example of meeting pig-loving people where they were at and having fun while doing it! Click here to check out more photos from "Perfect Timing" on Oklahoma Pork's Facebook page!