Pork Edition October 8, 2009

Record News Mount Ayr

Ringgold County’s News and Advertising Source Since 1864

Thursday, October 8, 2009

October National Pork Month

a l S u te e W our

Pork Producers

2 –– Mount Ayr Record-News • Pork Edition

Thursday, October 8, 2009

County’s oldest pig? Tilly’s a survivor This is the story of Tilly the pig. Nine years ago Russ Stewart and his mother, Judy, were working late to get the crop out of the field and as they were unloading corn near the hog confiinement building it was discovered that the 60 pigs had escaped and were out running round. A total of 59 were found and the independent 60th one that was not to be found was given up on. In frustration, Russ Stewart said the pig could go to you know where. Instead the pig just stayed around the farm, following along behind the cows because the Stewarts stopped raising hogs. She was accepted pretty well by the cows and the Stewarts just let her do her thing as long as she stayed on the Brammer farm. Oh there was the time that Tilly decided she wanted to go to town and made her way up the road to visit Delphos. The Stewarts did chase her down this time and brought her home to take up permanent residence in the south lot at the Brammer farm. There she has plenty of room, big shed to sleep in, mud to relax in and company part of the time when the bulls are turned in there. She sleeps with them, eats at the bunk with them

Abstract & Title Co. We salute area pork producers! Abstracts Of Title For Your Real Estate Needs Books established from 1966.

Ph. 641-464-2108 • Fax 641-464-2017

and they don’t mind her hanging with them. When one tried to push her out of the way to get a closer look at the photographer, she went head to head with him stood her ground. Tilly’s getting up there in pig’s age after more than nine years. Pigs can live longer but

most of them have gone to market by this time in Ringgold county. Does anyone know of a pig that is older than Tilly? This story came from an effort by Judy Stewart to find out. So far Tilly ranks as the oldest of the lot. This is as close as the staff could come to an interview to find out.

Make sure your operation is protected.

Farm / Ranch Business Insurance Crop Business Succession Jason Butler

Julie A. Davison

Mount Ayr Ph. 641-464-2606

Mount Ayr Ph. 641-464-2606

E-mail: [email protected] Member of Iowa and American Land Title Associations. Title Guaranty Division Member No. 8657

Our office is located on the west side of the square OUR HOURS: Monday - Thursday, 8 a.m. - noon and 1 p.m. to 4 p.m.; Friday, 8 a.m. - noon and 1 p.m. to 3 p.m.; Saturday and Sunday - Closed

Sales ~ Dick Elliott, Jim Collins Service ~ Rod Adams, Travis Shaha, Steve Worthington, Ken Lilienthal; Parts ~ Neil Hartman, Mike Shields, Jeff Woody; Office ~ Billi Larsen We carry a full stock of Case IH service parts to keep your equipment at top efficiency. Our service staff has been factory trained to give you the top quality service you expect.

We are proud to serve the Ringgold County Pork Producers and to support them in their observance of October ~ Pork Month. For parts service after store hours, call Neil ~ 464-3393; Jeff ~ 464-3995; Mike ~ 773-5297; Dick ~ 464-3144.

Insurance • Investments www.fbfs.com

Securities and services offered through EquiTrust Marketing Services, LLC* 5400 University Avenue, West Des Moines, IA 50266, 877.860.2904, Member SIPC. *Company of Farm Bureau Financial Services

I O W A P O R K

P R O D U C E R S

Ronnie Gregg, Owner 304 N. Polk • Mount Ayr • Ph. 641-464-2828 Monday - Friday, 8 a.m. to 5 p.m. Saturay, 8 a.m. to noon

Thursday, October 8, 2009

NPPC briefs U.S. trading partners on H1N1 flu At a briefing in Washington, D.C., on September 14 evening, the National Pork Producers Council told foreign officials that the U.S. pork industry and the U.S. government are gearing up for a return of the novel H1N1 flu and that both would continue to get out the messages that the flu is not transmitted through food (pork) and that pork is safe to eat. “We’re all dealing with the H1N1 flu in our respective countries,” NPPC CEO Neil Dierks told embassy officials from 25 countries at a reception with members of NPPC’s board of directors. “We just need to remember that the flu is not a food-borne illness; you can’t get the H1N1 flu from eating pork.” NPPC has been working with the Office of the U.S. Trade Representative and the U.S. Department of Agriculture to reopen to markets closed to U.S. pork exports in the wake of the H1N1 flu outbreak, which received wide media attention starting

April 24. While most nations that had them in place have lifted their bans on U.S. pork, China and a few other countries have maintained them, citing fears of H1N1, which much of the media misnamed “swine” flu. China was the third largest U.S. pork export market in 2008, buying nearly $690 million of U.S. pork and pork products. The pork export bans and a drop in consumer demand in the weeks following initial reports on the H1N1 flu, coupled with rising production costs and a worldwide economic slowdown that began two years ago, have cost the U.S. pork industry more than $4.6 billion. U.S. pork producers lost an average of nearly $25 per market hog and a combined $991 million from April 24 to mid-August. NPPC’s briefing followed a Sept. 9 briefing by the Obama administration on the U.S. government’s H1N1 response and surveillance efforts for trade officials from 30 countries.

Mount Ayr Record-News • Pork Edition –– 3

“You cannot get this flu from eating pork or pork products.” Centers for Disease Control and Prevention (CDC) www.cdc.gov

YOU CANNOT GET H1N1 FLU

“I want to reiterate that U.S. pork is safe.” USDA Secretary Tom Vilsack

Did you know… Pork is a great source of important nutrients, such as Bvitamins and protein.

R B A E TE L E C

FROM HANDLING OR EATING PORK

www.usda.gov

Did you know - Health Facts Did you know... Pork is now 16 percent leaner than it was 15 years ago.

Government Officials Agree:

“You should know that you cannot get H1N1 flu from eating pork. Pork products are perfectly safe.” U.S. Secretary of Homeland Security Janet Napolitano www.dhs.gov

For more facts on the H1N1 flu please visit,

www.FactsAboutPork.com ©2009 National Pork Board, Des Moines, IA USA This message funded by America’s Pork Checkoff Program.

Inc. Diagonal, Iowa • Ph. 641-734-5303

We salute our area pork producers! See us for all your financial needs. Today’s pork producers are working hard to provide a wholesome and tasty product while protecting the environment.

We salute producers for their dedication to the pork industry!

• Grain Marketing • Livestock Feeds • Motor Oil • Fontanelle Seed Quality products and service at fair and competitive prices.

We’re Proud to Salute Our County

Southwest Builder Supply Inc.

4 –– Mount Ayr Record-News • Pork Edition

Thursday, October 8, 2009

Pork Checkoff celebrates October pork month October is pork month. It is a time that not only reminds consumers to eat pork, but also a month that celebrates the hard work and dedication of pork producers who take pride in producing a safe, wholesome product. “October pork month serves as a reminder to Americans that pork is a great product and producers are dedicated to making it safe, healthy and available,” Tim Bierman, a pork producer from Larrabee, Iowa and president of the National Pork Board said. “During the entire year, Pork Checkoff funds are used on research, promotion and education programs that support pork producers and the pork industry.” The Pork Checkoff offers numerous programs, including Pork Quality Assurance Plus® (PQA Plus®) and Transport Quality Assurance® (TQA SM). PQA Plus is an education and certification program for pork producers. The PQA Plus program achieves its goals through: • Producer training by a certified PQA Plus advisor which results in the producer receiving PQA Plus certification. • An objective assessment of on-farm animal well-being which, when combined with the education of the producer through PQA Plus certification, results in the farm receiving PQA Plus site status. • A PQA Plus survey designed to evaluate the implementation of PQA Plus in the industry. Survey results are used to identify opportunities for improvement of the program’s information and delivery Currently over 35,000 pork producers are certified in the PQA Plus program. The TQA certification of transporters delivering hogs is required by major U.S. packers. The program focuses on promot-

ing the well-being of pigs during transport and on improving the quality of pork and pork products. TQA certified producers and handlers understand how to handle, move and transport pigs and know the potential impacts of their actions on pig well-being and pork quality. From animal care to the environment to food safety, producers’ certification in PQA Plus and TQA shows that they are committed to responsible practices and continuous advancements in pork production. They demonstrate their care and concern for how pork is produced by being committed to the We Care initiative. Producers have pledged to uphold six ethical principles every day: produce safe food; protect and promote animal wellbeing; ensure practices to protect public health; safeguard natural resource in all of their practices; provide a safe work environment; and contribute to a better quality of life in their communities. “I’m very proud of the progress our industry is making through the We Care initiative,” Bierman said, “We Care gives pork producers the opportunity to talk about what they do on their farms in terms of the ethical principles and practices that guide them - and that’s a conversation we want to have with as many people as we can.” This year the Pork Checkoff also played a role in assuring consumers that pork is safe, after the novel H1N1 flu virus was found in the United States. According to the Centers for Disease Control and Prevention (CDC), the H1N1 flu virus is not transmitted by food, and people cannot get H1N1 from eating or from handling pork or pork products. For more information about the Pork

WE SALUTE AREA PORK PRODUCERS! During National Pork Month, we are pleased to recognize our area pork producers. Their important contributions to the economy and dedication to producing wholesome and delicious quality pork products make our community proud. Thanks, pork producers, for helping to raise the standards of pork production and allowing us to enjoy the finest pork available.

See us for all your financial needs. ◆ Checking ◆ Savings Accounts ◆ Certificates of Deposit ◆ IRAs ◆ Fixed Rate and Adjustable Rate Mortgages ◆ Home Improvement Loans

Checkoff visit www.pork.org. The main page of the web site has daily web features that contain up-to-date information on pork industry news. Other useful items on pork.org include: PorkPod - online audio interviews with tips for producers; current research information about the industry; Environmental Steward Award winners; and additional information about Checkoff-funded programs developed by pork producers. The web site also provides easy access to producer educational programs, such as PQA Plus® and TQA™. “The web site is full of valuable information,” Bierman said, “It’s a great resource for producers, whether they want to know about certification programs or new technologies that make pork production even better.”

The National Pork Board has responsibility for Checkoff-funded research, promotion and consumer information projects and for communicating with pork producers and the public. Through a legislative national Pork Checkoff, pork producers invest $0.40 for each $100 value of hogs sold. Pork importers also invest a comparable amount. The Pork Checkoff funds national and state programs in advertising, consumer information, retail and foodservice marketing, export market promotion, production improvement, technology, swine health and pork safety. For information on Checkoff-funded programs, pork producers can call the Pork Checkoff Service Center at 800-456-PORK or check the Internet at www.pork.org.

TO THE PORK PRODUCERS

COMMUNITY MEAT PROCESSORS ◆ CUSTOM PORK PROCESSING ◆ SMOKED HAMS ◆ BACON ◆ BARBECUING

DAVE and LORI FREED Ph. 641-464-2600

Mount Ayr, Iowa

We Salute Area Pork Producers

…and thank you for your patronage.

Member FDIC

116 N. Taylor, Mount Ayr Ph. 641-464-3991

408 S. Sumner Ave., Creston Ph. 641-782-2317

Thursday, October 8, 2009

Mount Ayr Record-News • Pork Edition –– 5

Top pork producing states in the U.S. Rank by total inventory from the 2007 Census Rank State Inventory of Hogs 1 Iowa 19,295,092 2 North Carolina 10,134,004 3 Minnesota 7,652,284 4 Illinois 4,298,716 5 Indiana 3,669,057 6 Nebraska 3,268,544 7 Missouri 3,101,469 8 Oklahoma 2,398,372 9 Kansas 1,885,252 10 Ohio 1,831,084 11 South Dakota 1,490,034

12 13 14 15 16 17 18 19 20 21 22 23 24 25 26

Pennsylvania Texas Michigan Colorado Utah Wisconsin Virginia Kentucky Mississippi South Carolina Arkansas Georgia North Dakota Montana Alabama

• At the end of 2008, Iowa had 8,300 hog operations. • At any one time, there are approximately 19 million pigs being raised in Iowa. • On average, approximately 30 million hogs are raised in Iowa each year. • Iowa producers marketed more than 37 million hogs in 2008. • The U.S. pork industry marketed more than 121 million hogs in 2008. • Iowa is the number one pork producing state in the U.S. and the top state for pork exports. Source: Iowa Agriculture Statistics Service

1,167,449 1,155,790 1,032,054 882,695 760,035 436,814 371,176 348,023 337,244 293,793 289,342 263,471 181,679 181,602 178,275

27 28 29 30 31 32 33 34 35 36 37 38 39 40 41

California Tennessee Wyoming New York Idaho Washington Oregon Florida Hawaii Massachusetts Louisiana Delaware West Virginia New Jersey Maine

Iowa Pork Facts

The Iowa pork industry: • Creates more than 63,000 jobs for fellow Iowans • Contributes more than $2 billion in annual payroll • Contributes $12 billion annually in economic impact to the state of Iowa. • Hogs consume 25 percent of Iowa’s corn and 39 percent of Iowa’s soybeans, or 564 million bushels of corn and 166 million bushels of soybeans. Source: Iowa State University, Department of Economics, based on 2002 U.S. Census of Agriculture

153,983 138,207 107,180 85,741 32,794 28,545 21,125 19,937 14,933 11,553 10,615 8,955 8,948 8,551 4,401

42 43 44 45 46 47 48

Connecticut Nevada New Hampshire Vermont Rhode Island New Mexico Alaska Arizona Maryland

3,645 2,949 2,792 2,701 2,316 1,972 757 D* D*

*Exact data is suppressed. If values were published, it would identify data reported by a respondent or allow a respondent’s data to be accurately estimated or derived.

• Japan is the leading international market for Iowa pork products. • Iowa exports pork products to nearly 30 countries each year. • Iowa has led the nation in pork exports for most of the past 17 years. Source: Iowa Department of Economic Development and USDA National Agricultural Statistics Service

DIAGONAL BUILDING PRODUCTS

• If you want a clean field to plant in next spring, see us now for your fall application of chemicals. • Also, now is the best time to book your 2009 seed needs. Weigh wagon and bulk seed delivery available at anytime.

Hats off toho w all of you are d n have a g to continuin to contributek the Por Industry.

“See us for all your fall fertilizer needs.” ◆ Full lines of corn and soybean seeds, farm pesticides ◆ Custom spreading and spraying ◆ Delivery when promised ◆ Soil testing available

SUR-GRO Plant Food Co., Inc.

Diagonal ◆ Ed Allee, Manager ◆ Ph. 641-734-5315

FRANK GUNSOLLEY, OWNER Diagonal, Iowa

Ph. 641-734-5411

Community Grocers, Inc.

Mount Ayr • Ph. 641-464-2101 OPEN: Monday - Saturday, 7 a.m. - 8 p.m.; Sunday, 8 a.m. - 6 p.m.

CGI Supports Our Local Pork Producers! COME IN: Thursday, Friday

and Saturday, October 8, 9 and 10 for our HUGE ANNUAL TRUCKLOAD SALE

featuring many great pork items!

6 –– Mount Ayr Record-News • Pork Edition

Thursday, October 8, 2009

Pork news from Iowa Pork Industry Center

Value of manure as fertilizer As the price of commercial fertilizer has risen, so, too, has the use of manure as a fertilizer. By substituting manure for commercial fertilizer, producers can achieve a significant reduction in cost. However, it’s important to understand the variability of nutrients in manure when deciding whether to use that source. Proper manure analysis, determining application costs and following regulations related to manure use also are important factors. For more information, contact Kelvin Leibold, Iowa State University Extension, Iowa Falls, IA 50126; (641) 648-4850, [email protected] (Note: Iowa Pork Industry Center has an inexpensive --$10-- spreadsheet-based program that can help producers determine nutrient values from all types of manure, provide recommendations of remaining commercial fertilizer needs, and estimate costs of applying all necessary fertilizer to specific pieces of land. Look for the Manure Nutrient Value Calculator order form here http://www.ipic.iastate.edu/softwarepurchase.html) The Beginning Farmer Center helps with farm transition plans The Beginning Farmer Center (BFC) at Iowa State University is available to assist with the succession planning efforts of family farms. The BFC facilitates meetings and mediations between multiple generations of swine producers making sure that all resources are available for successful business transfers. The FarmOn program introduces existing pork producers without interested farming heirs to aspiring young farming candidates who could possibly work into a controlling role of existing swine operations. The BFC web site features short videos, links to center programs, a list of pertinent publications and descriptions of financial and other resources. Take a look here http://www. extension.iastate.edu/bfc/ To learn more about the BFC and its programs, contact David W. Baker, Farm Transition Specialist, BFC, 10861 Douglas Ave. Urbandale, IA 50322; (515) 252-7814, baker@ iastate.edu Iowa pork industry adds value to state The Iowa pork industry represents a significant valueadded activity in the state’s agricultural economy and a major contributor to Iowa’s overall economy. About 64,000 Iowa jobs are involved in various aspects of the industry, ranging from input suppliers to producers, processors and handlers as well as main street businesses that benefit from purchases by people in these industries. In all, an estimated $2.55 billion of personal income and $4.1 billion of gross state product are supported by the hog industry based on 2007 levels of production and long run prices. For more information on the impact of Iowa’s pork industry on the state’s economy, contact Dan Otto, 166C Heady Hall, Iowa State University, Ames, IA 50011; (515) 2946147, [email protected]; OR John Lawrence, 468 Heady Hall, Iowa State University, Ames, IA 50011; (515) 294-6290, [email protected] Estimated returns tracks pig production costs Pork producers are enduring their most difficult economic times yet. Higher feed costs, a global recession and unwarranted trade restrictions have resulted in unprofitable conditions in 22 of the last 24 months, and losses are forecast to continue through early 2010. The ISU Estimated Returns Series is a widely recognized barometer of the industry’s economic health. See links to the estimated returns to three production segments on the web site of ISU Extension ag economist John Lawrence http://www.econ.iastate.edu/faculty/lawrence/lawrence_website/livestockreturns.htm Lawrence and ISU Extension economist Shane Ellis maintain the series and either can speak to the current crisis and prospects for the future. For more information, contact John Lawrence, 468 Heady Hall, Iowa State University, Ames, IA 50011; (515) 294-6290, [email protected] OR Shane Ellis, 475 Heady Hall, Iowa State University, Ames, IA 50011;(515) 294-8030, [email protected] Using the crush margin to more effectively manage profit The current economic crisis in the pork sector and increased volatility in hog and grain markets makes price risk management more important than ever for pork producers. More specifically, producers need to monitor and manage the margin between hog revenue and their largest, most variable inputs -- the prices of the pig, corn and soybean meal. Read more about the crush margin on the ISU Economics web site http://sn.im/ crushmargin A new Web site monitors this margin on a weekly basis for wean to finish farmers for a year or more in advance http://sn.im/hogcrushmarginweb ISU Extension ag economist John Lawrence or ISU Extension economist Shane Ellis can explain the “crush” margin, how it has performed in the past, and how to use this information to manage margin risk in the future. For more information, contact John Lawrence, 468 Heady Hall, Iowa State University, Ames, IA 50011; (515) 294-6290, [email protected] OR Shane Ellis, 475 Heady Did you know… To buy the leanest pork cuts, look for the word “loin” in the name of the cut. Did you know… Pork tenderloin is just as lean as a skinless chicken breast. Did you know… It takes about eight minuets to broil, grill or sauté a pork chop.

Did you know… Pork chops are America’s favorite cut of pork, and because they come from the pork loin, they are also a healthful choice. Did you know… For juicy and tender pork, cook until the internal temperature reaches 160ºF, and measure the temperature with a meat thermometer.

Hall, Iowa State University, Ames, IA 50011;(515) 294-8030, [email protected]

Sow longevity spreadsheets help pork producers worldwide First available in 2004 in English and metric formats for farrow-to-finish and breedto-wean operations, this free software tool now is available in Chinese and Portuguese language versions in metric as well. Producers and others in the industry with influence over more than 30 million sows on six continents have received at least one of the versions. Owners, managers, consultants, veterinarians, marketers, genetic researchers and students use these spreadsheets to help them make decisions on how long to keep sows in their breeding herds. Recent recipients include people from Iowa, Texas, Zimbabwe, Botswana and Brazil. For more information, contact Ken Stalder, Iowa Pork Industry Center, 109 Kildee, Iowa State University, Ames, IA; (515) 294-4683; [email protected] Managing pig feed costs factsheet As corn prices rise, so does interest in alternative feed stuffs. Although this factsheet is titled, “Managing Pig Feed Costs in Niche Pork Production,” it actually provides useful and relevant strategies for managing feed costs for all pork producers. See and download the factsheet from the IPIC web site at this URL http://www.ipic.iastate.edu/publications/ Nichefeedcosts.pdf For more information, contact Mark Honeyman, Animal Science, 32 Curtiss Hall, Iowa State University, Ames, Iowa; (515) 294-2340, [email protected] Feed particle size screening All ISU Extension swine field specialists have access to feed particle size screening equipment. If you’re interesting in having a particle size analysis or would like to learn more, contact the field specialist for your county. Find your ISU Extension swine field specialist and his contact information here http://www.extension.iastate.edu/ag/fsswine/ fsswine.html Iowa Pork Industry Center is online Information from the Iowa Pork Industry Center is available through online variety of media. In addition to the center’s web site www.ipic.iastate.edu, the semi-monthly electronic newsletter, NEWS NOW, is available by email subscription and in .pdf version on the web site. Newsletter issues and a link to subscribe, as well as a listing of currentyear news releases is available here www.ipic.iastate.edu/newsreleases.html The most recent addition to IPIC electronic information avenues is a Twitter account. Follow IPIC at http://twitter.com/iowaporkcenter For more information contact, Sherry Hoyer, Iowa Pork Industry Center, 109 Kildee Hall, Iowa State University, Ames, IA; (515) 294-4496, [email protected] Scanning team provides numbers and information During the summer of 2009, the ISU scanning team traveled to more than one-third of the state’s counties. Coordinator Colin Johnson said he and three students traveled more than 7,900 miles to do ultrasound scanning of 2,381 pigs at 43 shows in 39 Iowa counties. Nick Boddicker, Kyle Schulte, Nick Siedelmann and Johnson also scanned nearly 360 head of 4-H derby swine at the Iowa State Fair. The scanning measurements (typically loin eye area and back fat depth in swine shows) can be used by individuals and families to aid in genetics decisions for their operation, and are used by Extension staff members who hold post fair result/evaluation programs for hog show youth entrants to learn about the pigs they showed. The results also are used to help determine carcass placings in the fair contests. The service has been offered on a cost basis to Iowa county Extension staff since at least 2001. For more information, contact Colin Johnson, Iowa Pork Industry Center, Iowa State University, Ames, IA 50011; (515) 291-9287, [email protected] Updated ISU swine research, extension faculty and staff listing is always available A listing of ISU swine research and extension faculty and staff members is available on the IPIC web site. The booklet includes photos, contact info and primary research and interest areas for approximately 60 faculty and staff members based either on campus or at county ISU Extension offices. The table of contents is organized by subject matter and individuals are listed in alphabetical order under the respective department. IPIC director John Mabry said the list is a useful tool for anyone interested in swine production and encourages people to get acquainted with the names and faces in the list. See, download and print the listing from the IPIC web site here www.ipic.iastate.edu/publications/ISUSwineResearchers.pdf For more information, contact John Mabry, Iowa Pork Industry Center, 109 Kildee, Iowa State University, Ames, IA 50011; (515) 294-6325, [email protected] Did you know… Pork cooked to 160ºF will be slightly pink in the center. Did you know… Pork is the world’s most widely eaten meat. Did you know… One in every four pounds of pork traded around the world originates from the U.S.

Did you know… Pork is a true leader when it comes to pizza. Seventy-seven percent of all meat pizza toppings come from pork. And, 94 percent of Americans eat pizza.

Thursday, October 8, 2009

Mount Ayr Record-News • Pork Edition –– 7

Pork & Apple Cheddar Burgers (serves 4)

Great grilling doesn’t have to end with summer. Capture the taste of autumn on a bun with these moist pork burgers, flecked with bits of apple and crowned with a slice of cheddar. ¾ cup shredded apple ¼ cup chopped green onion ½ teaspoon dried thyme leaves ½ teaspoon salt ½ teaspoon freshly ground black pepper 1 pound lean ground pork 4 slices cheddar, about 1 ounce each 4 onion-topped or regular hamburger buns, halved Pre-heat a charcoal or gas grill. Blend the apple, green onion, thyme, salt and pepper together in a medium bowl. Add the ground pork; gently mix until combined. Form into 4 patties, about ¾-inch thick. Grill over medium hot coals or medium-high on a gas grill, covered for 5 minutes. Turn and grill, covered, an additional 4 to 6 minutes, until an instant-read thermometer registers the internal temperature at 160°F. Cover each burger with a slice of cheddar and serve on buns. Tip: These burgers are equally tasty done in the broiler. Place them on a broiler pan and cook as directed above. To pan fry the burgers, cook over medium heat, turning several times, until well browned and 160°F, about 10-12 minutes total time. Nutrition Information per Serving: Calories: 377, Fat: 16g, Saturated Fat: 8g, Cholesterol: 112mg, Sodium: 744mg, Carbohydrates: 26g, Protein: 31g, Fiber: 2g.

Pizza Muffins These grab-and-go muffins make eating on the run a pleasure. 1 package (8.5-ounce) corn muffin mix 1/3 cup milk 1 egg 1 cup diced pepperoni, about 4 ounces ½ cup shredded mozzarella, about 2 ounces ¼ cup chopped sun-dried tomatoes (if packed in oil, drain well) Preheat the oven to 400°F. Line a muffin pan with 8 paper liners. Mix the corn muffin mix, milk and egg together until barely blended and lumpy. Gently fold in the pepperoni, mozzarella and tomatoes. Scoop into the prepared muffin pan, filling cups about ¾ full. Bake for 15 to 20 minutes, until golden brown and firm to the touch. Let cool slightly or serve at room temperature. These can be made in advance and refrigerated in a selfsealing plastic bag to prevent dryness. Reheat, wrapped loosely in a paper towel, in the microwave just until warm, about 20 seconds on high power. Tip: Change these muffins up by using about a cup of cooked, diced sausage or crumbled, cooked bacon instead. Use dried cherries or cranberries instead of the sun-dried tomatoes. Nutrition Information per Serving (one muffin): Calories: 220, Fat: 10g, Saturated Fat: 3.5g, Cholesterol: 50mg, Sodium: 640mg, Carbohydrates: 23g, Protein: 9g, Fiber: 1g

Did you know- Fun Facts Did you know…

When it comes to ag financing, the specialists at Great Western Bank understand the unique challenges faced by today’s family farmers - and tomorrow’s. With flexible lending options, sound advice and a deep commitment to agriculture, we can help make sure that family farms will succeed for generations to come. Call us today to find out how.

The saying “living high on the hog” originated from the army. Army enlisted men received shoulder and leg cuts, while officers received loin cuts. Did you know…

100 E. South Street • Mount Ayr, IA 50854 • Ph. 641-464-3888

The heaviest hog ever recorded was a Poland China hog named “Big Bill.” He weighed

2,552 pounds; measured 9 feet long, and had a belly that dragged the ground. He was owned by Burford Butler of Jackson, Tennessee, in 1933. Did you know... The expression to “go whole hog” derived during the 18th century, when an English shilling was at one time was called a “hog.” Thus, a spendthrift, one willing to spend an entire shilling on the entertainment of a friend in a pub, was willing to “go whole hog.”

Hy-Vee salutes the area pork producers and related industries who put out such a fine product for the consumer. Mount Ayr

Prices effective through Tuesday, October 13, 2009.

Fresh Ground Pork lb. Ringgold County Pork Producers

1

$ 59 THANKS FOR SHOPPING AT HY-VEE FOR THE FINEST EXTRA TENDER FRESH PORK.

8 –– Mount Ayr Record-News • Pork Edition

Cuban Glazed Pork Loin (serves 4)

Thursday, October 8, 2009

is National Pork Month!

1 (3¼ to 3½ pound) boneless pork loin roast 1 lime 2 tablespoons thawed frozen orange juice concentrate 1 tablespoon minced garlic 1 tablespoon olive oil 1½ teaspoons ground cumin ¾ teaspoon salt ½ teaspoon freshly ground black pepper 2 medium sweet potatoes, peeled and cut in chunks (optional) 1 large red onion, cut in 1-inch wedges (optional)

Orange-Glazed

Preheat the oven to 350°F. Arrange the pork roast in the center of a shallow roasting pan. Grate the zest of the lime into a small bowl. Juice the lime and add 1 tablespoon to the bowl; reserve remaining juice for another use. Stir the remaining ingredients into the bowl. Spread the citrus mixture over the surface of the pork. Surround the pork with the sweet potatoes and onion if desired. Roast 20 minutes per pound or about 65 to 70 minutes (22 minutes per pound if roast is rolled and tied) until the internal temperature on an instant read thermometer reaches 150°F. Remove from oven and let the roast rest for 10 minutes until the internal temperature reaches 160°F. Slice slightly over a third of the roast, surround with roasted vegetables if desired and serve.

Ham Kabobs

(Serves 6) 24 1-inch fully cooked ham cubes, 1 large red bell pepper about 11/2 pounds , cut into 16 pieces 2 medium oranges, pared 1/2 cup orange juice and cut into eighths 2 tablespoons tomato 1 large green bell pep paste per, 1/4 teaspoon ground cut into 16 pieces ginger Alternately thread thr ee ham cubes, two ora nge pieces, 2 green pep pepper pieces on eac per pieces and 2 red h of eight skewers. Pla ce on rack in broiler heat for 8 minutes, tur pan. Broil 4-5 inches ning occasionally. Com from bine orange juice, tom mix well. Brush kab ato paste and ginger obs with half of the ; sauce and continue kabobs, brush with broiling 2-3 minutes. sauce and continue Turn broiling 2 minutes or until done.

For more great recipes, see

TheOtherWhiteMeat.com.

Directions: Draw these Kabobs on your plate.

Tip: Reserve the remaining roast, cut in cubes and refrigerate, covered, for two additional meals. Nutrition Information per Serving: Calories: 160, Fat: 4g, Saturated Fat: 1g, Cholesterol: 80mg, Sodium: 210mg, Carbohydrates: 3g, Protein: 26g, Fiber: 0g.

©2009 National Pork Board, Des Moines, IA USA. This message funded by America’s Pork Checkoff Program.

We salute the efforts of area pork producers! Proud to be your Ringgold County news and advertising source since 1865.

122 W. Madison Street • P.O. Box 346 • Mount Ayr, Iowa 50854 Ph. 641-464-2440 • [email protected]