Oklahoma Pork Council is excited to announce they have filled the communications specialist position with a team member who has remarkable abilities to contribute to the swine industry. Paige Endres was officially welcomed to the team at the end of October.

“We are excited to have Paige Endres join the okPORK team,” said Nikki Snider, director of marketing and communications. “Her excellent communication skills and desire to learn about Oklahoma’s pork industry will make her a valued member of our organization.”

With so many uncertainties in 2020, okPORK was excited to host our annual golf tournament.

Fifteen teams gathered at the Turkey Creek Golf Course in Hennessy to engage in fellowship, eat pork, and most importantly play golf.

The day started out cold, but it ended with lots of sunshine and laughter from everyone involved.

Pork and Cork has become a staple in okPORK’s yearly calendar. This year’s edition featured a young chef and one of the best, newest venues in OKC.

On October 1, 23-year-old Chef Ryan Hunt brought four amazing pork dishes to life. Forty guests arrived at Birra Birra, a modern Italian eatery that has grown in popularity since it opened. Ruffino wines were featured with each course.

Earlier this month, Governor Stitt, Secretary of Agriculture Blayne Arthur, Commissioner of Health Col. Lance Frye, M.D., Senator Casey Murdock and Representative Kenton Patzkowsky traveled to Guymon, Oklahoma, for a tour of the Seaboard Foods processing facility.

“Any day we get some facetime with Oklahoma elected officials is a good day,” said Roy Lee Lindsey, okPORK executive director. “And we were excited to welcome Governor Kevin Stitt, members of his cabinet and other elected officials to the Seaboard Foods processing plant.”

okPORK is excited to introduce two new board members. They were elected to the board at the 61st annual Oklahoma Pork Congress on August 7. The new board members are happy for the opportunity to serve others who are involved in the pork industry.

Sheila Kelso works as a financial analyst in the hog production division of Smithfield Foods. She spent 10 years of her 17-year career in the swine industry, working on sow farms in different management roles.

A new venue for Swine and Stein brought with it five courses of pork goodness large enough to be a meal on their own and delicious craft brews. Hatch on Broadway in Oklahoma City was the place to be on August 21st. Cabin Boys Brewery out of Tulsa was there to provide the drinks.

“Teaming up with Hatch made a lot of sense for us. Their food is outstanding, and they have become a staple to OKC,” said Roy Lee Lindsey, okPORK executive director. “They are only open until 2 p.m. each day so we could have the whole restaurant for the evening event.”

As we all know 2020 has been nothing like we may have planned, but I have always been told to keep a steady head and roll with the punches. In March, when I accepted my internship with okPORK I had a whole list of things I thought I would get to experience. But, with shortened events, virtual meetings and mask mandates, this summer was far from what I expected.

This, however, was not a bad thing! The staff at okPORK welcomed me with open arms and a beautiful vase of flowers on my first day. From that moment I knew I was in the right spot, even if we didn’t know where the summer would lead us.

Many people dream of moving from Mexico to the United States. For Cristina Carmona that dream came true in 2003.

After obtaining a bachelor’s degree in animal science from the University of Chihuahua, in Mexico, Carmona was able to achieve a master’s degree at New Mexico State University.

Growing up, Carmona and her family raised cattle and were involved in other sectors of agriculture. It wasn’t until she came to the United States that she had any interaction with pigs.

In 2005 Carmona was recruited by Murphy Brown and has been engaged in the swine industry ever since.

Pig farmers faced many obstacles due to COVID-19. But that did not keep them from supporting their state when so many other Oklahomans faced great needs.

When pork processing plants across the country had to operate at a reduced capacity, pigs were stuck on farms longer than usual. okPORK staff began to search for local processing plants that were available to process pork for donation to the Regional Food Bank of Oklahoma. The Oklahoma State University Robert M. Kerr Food and Agricultural Products Center answered that call and Prestage Farms of Oklahoma had pigs to donate.

“The reality that we have people in our great country who go hungry on a daily basis is tragic,” said Greg Stephens, general manager for Prestage Farms of Oklahoma. “Any entity or individual that has resources to help alleviate this situation should feel morally obligated to help in any way possible.”

In 2010 the Oklahoma Pork Council announced a gift of $50,000 to Oklahoma State University’s Pickens Legacy Match Scholarship Program in honor of Dr. Bill Luce. Throughout the years he played a vital role within the pork industry.

Luce dedicated his career to the industry and was extremely interested in what the future would bring. This is why okPORK created a scholarship to honor his legacy.

This scholarship was created to recruit the best graduate students to research swine production at Oklahoma state University.