This year marked the 14th annual Pre-Memorial Day Blood Drive partnership between the Oklahoma Pork Council and the Oklahoma Blood Institute. This two-day event is crucial for boosting the blood supply in Oklahoma, especially during the COVID-19 pandemic.

With COVID-19 hitting Oklahoma in March, the blood supply levels have been increasingly low. Several okPORK events had been canceled but the Pre-Memorial Day Blood Drive would not be one of them. With no substitution for blood and multiple blood drive cancelations across the state it was imperative to have a successful turnout. 1,340 Oklahomans gathered around the state to donate blood. Thanks to a record-breaking blood drive, 4,020 lives were saved.

A cornerstone of okPORK’s mission has been supporting communities. As a staff, we take pride in using your checkoff dollars to give back to those in need all across our state. Early in the COVID-19 quarantine it became apparent many Oklahomans would need support. And those who weren’t out of work could use a boost of joy into their community and other groups need a big thank you for their hard work.

So, Lloyd Hawkins fired up the smoker and went to work feeding people who were hurting. To date he has had the opportunity to feed four separate groups.

“Plan the work. Work the plan.” This is the saying longtime okPORK office administrator, Donna Jackson, repeated many times over the years to keep us as a team motivated when things got tense or overwhelming.

We have generally worked on an okPORK strategic plan once every five years. On January 30 and 31 of this year, the okPORK staff gathered with the board, and investors to work on the next iteration of the strategic plan. The approach was a bit different in that instead of working on a plan that covers five years, we will now be reviewing the strategic plan every 18 to 24 months.

We are excited to have selected Chelsea Mabry to be our Summer Intern this year. Chelsea is passionate about the swine industry and was a member of our first Pork Industry Group at Oklahoma State University. She will be joining us in mid-May and we can’t wait for you to meet her in person. Until then, enjoy this Q&A session with Chelsea.

Eighteen months seems like a long time doesn’t it? But when you get to spend it with 24 of Oklahoma’s top agriculturalist who become your family it’s worth it. The Oklahoma Ag Leadership Program was not just a leadership class where you learn essential skills to become a better leader, it was a lifechanging adventure that allowed me to learn more about Oklahoma agriculture and meet some of the best friends I will ever have.

When I first began my journey with OALP, I did not know what to expect. I was the youngest of the bunch and had just a few years of the “real world” under my belt. But I was determined to make the best out of the program because I had heard so many wonderful things about it.

The program consisted of several seminars around the state, a trip to Washington D.C. and an international trip to beautiful Chile.

On January 14, the Oklahoma Pork Council (okPORK), Prairie Fresh Pork and Oklahoma pig farmers teamed up to provide 20,000 pounds of protein to the Regional Food Bank of Oklahoma. This donation is part of the annual Hams Across America program, which highlights the industry’s We CareSM ethical principles to contribute to a better way of life in local communities through pork product donations.

Learn about all the good food and drinks from this year’s Bacon and Bourbon Dinner.

This year okPORK’s annual Swine and Stein dinner overlooked Oklahoma City’s Lake Hefner at Red Rock Canyon Grill. The evening featured a dynamic four-course meal perfectly paired with a beer from Marshall Brewing to complement each course.

The night kicked off with pork belly sushi and Oklahoma summer berries for a fresh and light start. Marshall Brewing’s Oktoberfest Lager, a Marzen-style lager, accompanied the first course.