Governor Stitt Promotes Pork with Give-A-Ham Video

As a proud supporter of Oklahoma's agriculture industry, this year Governor Kevin Stitt again chose to highlight Oklahoma pork producers' generosity through his involvement in our annual Give-A-Ham campaign. His official challenge video recently went live on social media where Governor Stitt championed our state's farmers and announced he will donate his ham to the Birthright Living Legacy, an Oklahoma-based charity focused on equipping fathers to be active leaders in their families and communities.

The Governor also specifically highlighted Joe Locke and Tyson Foods for last week's Give-A-Ham launch event in Stillwater. Governor Stitt encouraged Oklahomans to donate a ham or look for other ways to give back this holiday season their own communities. Our state's chief executive concluded his video by tapping State Secretary of Agriculture Blayne Arthur, Petroleum Alliance President Brook Simmons, and Mewbourne Oil Company's Ken Waits to each keep the challenge going across their own areas of influence. This week saw several other impressive folks give shout outs to pork producers by joining the 2024 Give-A-Ham Challenge, and we are not done yet!

To watch his full remarks, check out Governor Stitt's Give-A-Ham video above, and be sure to follow the fun series of challenges through our Oklahoma Pork Council social media accounts this month. Use #GiveAHam and #OKPork in your own social media posts to help promote generosity and pork consumption this holiday season!

Students Join Oklahoma Pork to Give Big

Back again for 2024, the Oklahoma Pork Council made sure that our fantastic 4-H and FFA swine enthusiasts received a hands-on invitation to participate in the Give-A-Ham Challenge. Just this afternoon, dozens of people joined us to volunteer at the Regional Food Bank of Oklahoma (RFBO) to pack meals and celebrate pork producers' special $10,000 donation to the Pork for Packs Program.

These volunteers packed meals for RFBO's Backpacks Program - which is affiliated with our industry's Pork for Packs initiative. Pork for Packs utilizes donated hogs from Oklahoma 4-H and FFA members to create protein sticks for elementary students at risk of hunger. The pork sticks are distributed within the Backpacks Program to meet a real need by supplementing protein on weekends and holidays when school feeding programs are unavailable. Between the Regional Food Bank and the Community Food Bank of Eastern Oklahoma, the program serves 596 schools in all 77 Oklahoma counties, providing backpacks of kid-friendly, non-perishable food to more than 35,000 chronically hungry children each week.

While these 145 excited young people came together to pack meals, the Oklahoma Pork Council also took the opportunity to celebrate our board donating $10,000 this December to help cover processing costs of Pork for Packs donated animals. After Oklahoma Pork hit an impressive $200,000 lifetime giving mark to the Regional Food Bank in 2023, we are proud to continue celebrating the generosity of pig farmers and a strong partnership with our state food banks!

Give-A-Ham Feeds 300 in Maysville

At Oklahoma Pork, we have the incredible blessing of spending many days between Thanksgiving and Christmas giving on-the-go thanks to the unrelenting generosity of our farmers. Thursday's free pork lunch in Maysville was the second of five similar community feeding events Oklahoma Pork is hosting over the next few weeks.

As we work to give free pork in different regions of the state, visiting the hometown of Oklahoma Pork's Matti Carlile proved to be a perfect fit to celebrate pork producers and feed many great folks. Matti and her family members including Steph and Addi Allen of AMS Show Pigs helped coordinate a memorable day sharing 300 pork meals with Maysville residents. This event was a beautiful example of community cooperation, and our crew at Oklahoma Pork wants to sincerely thank our partners Newman's Firehouse BBQ, Toodles Tacos, Ozarka Water, Seth Wadley Ford, and the Maysville FFA Chapter. Together we accomplished something special this holiday season!

OSU Students Share Ideas for Pork Recruiting

Earlier this week, members of the 2024 Pork Industry Group completed their leadership experience by presenting workforce ideas to the Oklahoma Pork Council Board of Directors at the Pork Industry Group Banquet at Oklahoma State University (OSU). The students, board members, and several special guests then enjoyed a celebratory pork dinner reflecting on the fun and rewarding program over the past semester.

In teams, the students shared creative suggestions for addressing the labor shortage within pork, especially as our industry seeks to recruit the next generation of agriculture enthusiasts. Our board and staff are excited to use this creative feedback to continue evolving our "Workforce at All Levels" strategic intention efforts.

As the evening concluded, the Oklahoma Pork Council presented nine student scholarships to deserving next generation leaders. Members of the "Boar to Win" group including Cade Harris, Chyann Emerson, Jalyn Collier, Krysha Green, and Raylee Stuckey were awarded "Outstanding Group Project" for their plan to develop virtual reality farm tours and career exploration modules for young people considering jobs throughout the pork supply chain. Thanks to generous sponsorship from John Patrick Lopez of Lopez-Dorada foods, the "Boar to Win" team members earned $2,500 in scholarships toward their continued education. Agricultural Education junior Ethan Drake of Mountain Grove, Missouri, was named "Outstanding Student" for the 2024 program earning a $500 scholarship sponsored by Dr. Jared Harshman of Huvepharma. Additional student celebrations with financial support from the Oklahoma Pork Council included the "Future Producer Award" given to Maria Shea of Owasso, the "Speaker's Choice Award" presented to Jalyn Collier of Oblong, Illinois, and the "Banquet All-Star Award" earned by Molly Buckmaster of Porter.

Thank you to everyone involved in making Pork Industry Group an incredible success. Our team has cherished the opportunity to mentor every one of these special students, and we look forward to being a longterm resource as they continue their academic and career journeys. One last thanks to OSU leaders like College of Agriculture Dean Jayson Lusk and Animal and Food Sciences Department Head Richard Coffey for supporting this program and joining us on Tuesday night. We are grateful for countless ways OSU's work complements that of Oklahoma's pork industry!

Joe Locke Launches Give-A-Ham in Stillwater

On Giving Tuesday this week, Board President Joe Locke set the 2024 Oklahoma Pork Council Give-A-Ham Challenge in motion by hosting a generous community feeding event for students, staff, and others outside the Oklahoma State University (OSU) Student Union in Stillwater.

Joe, who serves as Director of Sow Operations for Tyson's Pork Group, used his impressive pitmaster skills to cook up 500 Blue & Gold Sausage breakfast biscuits and more than 700 pulled pork sandwiches to grateful OSU cowboys throughout the day. Through his Give-A-Ham Challenge video linked here, Joe also encouraged others to donate pork products within their own communities, including tapping Governor Kevin Stitt and fellow Oklahoma Pork board member Cathy Vaughan to participate. Additionally during Tuesday's free feeding event, Joe went on the air with WWLS the Sports Animal's Jim Traber motivating Jim and those listening to give hams or other pork this month as well.  

Thanks in part to helpful volunteers like our OSU Pork Industry Group students and several Oklahoma Pork board members, the Oklahoma Pork Council distributed heartfelt giveaways like branded hand warmers, gloves, hats, bags, and more while sharing pork's story of generous giving with those who came by for a free meal. A special shout out to VIPs like OSU First Gentleman Darren Shrum and OSU College of Agriculture Dean Jayson Lusk for joining the fun and supporting pork producers!

Between now and Christmas, we encourage all our members to take part in the Give-A-Ham Challenge. Donate a holiday ham to your local food bank, deliver a pork meal to a neighbor, volunteer at a charity you support, or meet another need you see in your community. The "Giving Season" is the perfect time to spread generosity and make a small difference at the local level. Share your participation by posting a photo or video on social media using #GiveAHam.

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!