Record News

Mount Ayr

Ringgold County’s News and Advertising Source Since 1864

Thursday, October 8, 2009

October
National Pork Month

e S al u te
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 unload-
ing corn near the hog con-
fiinement 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 Stew-
arts 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 Stew-
arts did chase her down
this time and brought her and they don’t mind most of them have gone
home to take up permanent her hanging with them. to market by this time in
residence in the south lot at When one tried to push Ringgold county.
the Brammer farm. her out of the way to get Does anyone know of
There she has plenty a closer look at the pho- a pig that is older than
of room, big shed to sleep tographer, she went head Tilly? This story came
in, mud to relax in and to head with him stood from an effort by Judy
company part of the time her ground. Stewart to find out. So far
when the bulls are turned Tilly’s getting up Tilly ranks as the oldest
in there. there in pig’s age after of the lot. This is as close
She sleeps with them, more than nine years. as the staff could come to
eats at the bunk with them Pigs can live longer but an interview to find out.

Abstract & Title Co. Make sure your operation is protected.

Farm / Ranch Business Insurance

We salute area Crop Business Succession
pork producers!
Abstracts Of Title For Your Real Estate Needs Julie A. Davison Jason Butler
Books established from 1966. Mount Ayr Mount Ayr
Ph. 641-464-2108 • Fax 641-464-2017 Ph. 641-464-2606 Ph. 641-464-2606
E-mail: atco@iowatelecom.net

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 Insurance • Investments
www.fbfs.com
OUR HOURS: Monday - Thursday, 8 a.m. - noon and 1 p.m. to 4 p.m.; Securities and services offered through EquiTrust Marketing Services, LLC* 5400 University Avenue, West Des Moines, IA
Friday, 8 a.m. - noon and 1 p.m. to 3 p.m.; Saturday and Sunday - Closed 50266, 877.860.2904, Member SIPC.
*Company of Farm Bureau Financial Services

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

We are proud to serve the Ringgold County Pork Producers and to support them in their Ronnie Gregg, Owner
observance of October ~ Pork Month. For parts service after store hours, call
Neil ~ 464-3393; Jeff ~ 464-3995; Mike ~ 773-5297; Dick ~ 464-3144. 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 Mount Ayr Record-News • Pork Edition –– 3

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 “You cannot get this
in place have lifted their bans on U.S. pork,
China and a few other countries have main-
flu from eating pork
or pork products.”
Government Officials
tained them, citing fears of H1N1, which
much of the media misnamed “swine” flu. Centers for Disease Control Agree:
China was the third largest U.S. pork ex- and Prevention (CDC)
port market in 2008, buying nearly $690 www.cdc.gov
million of U.S. pork and pork products.
The pork export bans and a drop in
consumer demand in the weeks following
YOU CANNOT
GET H1N1 FLU
initial reports on the H1N1 flu, coupled
with rising production costs and a world-
wide economic slowdown that began two
years ago, have cost the U.S. pork industry
more than $4.6 billion. U.S. pork produc-
ers lost an average of nearly $25 per mar-
“I want to
reiterate that
U.S. pork is safe.”
FROM HANDLING
ket hog and a combined $991 million from
April 24 to mid-August.
NPPC’s briefing followed a Sept. 9
USDA Secretary
Tom Vilsack
OR EATING PORK
briefing by the Obama administration on www.usda.gov
the U.S. government’s H1N1 response and
surveillance efforts for trade officials from
30 countries.

Did you know - Health Facts

For more facts on the
Did you know... “You should know
Pork is now 16 percent leaner that you cannot H1N1 flu please visit,
get H1N1 flu
than it was 15 years ago.
from eating pork.
Pork products are
www.FactsAboutPork.com
perfectly safe.”
Did you know…
U.S. Secretary of
Homeland Security
Pork is a great source of im- Janet Napolitano ©2009 National Pork Board, Des Moines, IA USA

portant nutrients, such as B- www.dhs.gov

This message funded by America’s Pork Checkoff Program.

vitamins and protein.

C E L E B R A TE Diagonal, Iowa • Ph. 641-734-5303

Inc.
We salute
our area
pork producers!
• Grain Marketing • Livestock Feeds
See us for all your financial needs. • Motor Oil • Fontanelle Seed
Today’s pork producers are Quality products and service at fair and competitive prices.
working hard to provide a wholesome
and tasty product while protecting the environment.
We’re Proud to Salute Our County
We salute producers
for their dedication to the pork industry!

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, whole-
some product.
“October pork month serves as a re-
minder 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 Lar-
rabee, 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 indus-
try.”
The Pork Checkoff offers numerous
programs, including Pork Quality Assur-
ance 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 evalu-
ate the implementation of PQA Plus in the
industry. Survey results are used to identify
opportunities for improvement of the pro-
gram’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 Checkoff visit www.pork.org. The main The National Pork Board has responsi-
and on improving the quality of pork and page of the web site has daily web features bility for Checkoff-funded research, pro-
pork products. TQA certified producers and that contain up-to-date information on motion and consumer information projects
handlers understand how to handle, move pork industry news. Other useful items on and for communicating with pork produc-
and transport pigs and know the potential pork.org include: PorkPod - online audio ers and the public. Through a legislative
impacts of their actions on pig well-being interviews with tips for producers; current national Pork Checkoff, pork producers
and pork quality. research information about the industry; invest $0.40 for each $100 value of hogs
From animal care to the environment to Environmental Steward Award winners; sold. Pork importers also invest a compa-
food safety, producers’ certification in PQA and additional information about Check- rable amount. The Pork Checkoff funds
Plus and TQA shows that they are commit- off-funded programs developed by pork national and state programs in advertising,
ted to responsible practices and continuous producers. The web site also provides easy consumer information, retail and foodser-
advancements in pork production. They access to producer educational programs, vice marketing, export market promotion,
demonstrate their care and concern for such as PQA Plus® and TQA™. production improvement, technology,
how pork is produced by being committed “The web site is full of valuable in- swine health and pork safety. For informa-
to the We Care initiative. formation,” Bierman said, “It’s a great re- tion on Checkoff-funded programs, pork
Producers have pledged to uphold six source for producers, whether they want to producers can call the Pork Checkoff Ser-
ethical principles every day: produce safe know about certification programs or new vice Center at 800-456-PORK or check the
food; protect and promote animal well- technologies that make pork production Internet at www.pork.org.
being; ensure practices to protect public even better.”
health; safeguard natural resource in all of
their practices; provide a safe work envi-
ronment; 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 Pre-
vention (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 TO THE PORK PRODUCERS

SALUTE COMMUNITY MEAT

AREA PROCESSORS
◆ CUSTOM PORK PROCESSING
PORK ◆ SMOKED HAMS ◆ BACON
◆ BARBECUING
PRODUCERS! DAVE and LORI FREED
During National Pork Month, we are pleased to recognize our
area pork producers. Their important contributions to the economy Ph. 641-464-2600 Mount Ayr, Iowa
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
We Salute
◆ Certificates of Deposit ◆ IRAs
◆ Fixed Rate and Adjustable Rate Mortgages
Area Pork
◆ Home Improvement Loans Producers
…and thank you
for your patronage.

116 N. Taylor, Mount Ayr 408 S. Sumner Ave., Creston

Member FDIC
Ph. 641-464-3991 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 Pennsylvania 1,167,449
13 Texas 1,155,790
14 Michigan 1,032,054
15 Colorado 882,695
16 Utah 760,035
17 Wisconsin 436,814
18 Virginia 371,176
19 Kentucky 348,023
20 Mississippi 337,244
21 South Carolina 293,793
22 Arkansas 289,342
23 Georgia 263,471
24 North Dakota 181,679
25 Montana 181,602
26 Alabama 178,275
27 California 153,983
28 Tennessee 138,207
29 Wyoming 107,180
30 New York 85,741
31 Idaho 32,794
32 Washington 28,545
33 Oregon 21,125
34 Florida 19,937
35 Hawaii 14,933
36 Massachusetts 11,553
37 Louisiana 10,615
38 Delaware 8,955
39 West Virginia 8,948
40 New Jersey 8,551
41 Maine 4,401
42 Connecticut 3,645
43 Nevada 2,949
44 New Hampshire 2,792
45 Vermont 2,701
46 Rhode Island 2,316
47 New Mexico 1,972
48 Alaska 757
Arizona D*
Maryland 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.

Iowa Pork Facts

• At the end of 2008, Iowa had 8,300
hog operations.
• At any one time, there are approxi-
mately 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 produc-
ing state in the U.S. and the top state
for pork exports.
Source: Iowa Agriculture Statistics Ser-
vice
The Iowa pork industry: • Japan is the leading international
• Creates more than 63,000 jobs for market for Iowa pork products.
fellow Iowans • Iowa exports pork products to nearly
• Contributes more than $2 billion in 30 countries each year.
annual payroll • Iowa has led the nation in pork ex-
• Contributes $12 billion annually in ports for most of the past 17 years.
economic impact to the state of
Iowa. Source: Iowa Department of Economic
• Hogs consume 25 percent of Iowa’s Development and USDA National Ag-
corn and 39 percent of Iowa’s soy- ricultural Statistics Service
beans, or 564 million bushels of
corn and 166 million bushels of soy-
beans.
Source: Iowa State University, Depart-
ment of Economics, based on 2002
U.S. Census of Agriculture

DIAGONAL
BUILDING
PRODUCTS
• If you want a clean field to plant in next spring, see us now for FRANK GUNSOLLEY, OWNER
your fall application of chemicals. Diagonal, Iowa Ph. 641-734-5411
• 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
“See us for all
your fall fertilizer needs.”
◆ Full lines of corn and soybean
Community
Grocers, Inc.
n d
have a g to
continuin to seeds, farm pesticides
Mount Ayr • Ph. 641-464-2101
contributek ◆ Custom spreading and spraying OPEN: Monday - Saturday, 7 a.m. - 8 p.m.; Sunday, 8 a.m. - 6 p.m.
the Por ◆ Delivery when promised
Industry. CGI Supports Our Local Pork Producers!
◆ Soil testing available
COME IN: Thursday, Friday
and Saturday, October
8, 9 and 10 for our HUGE
SUR-GRO ANNUAL TRUCKLOAD SALE
featuring many great pork items!
Plant Food Co., Inc.

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

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 fer-
tilizer. By substituting manure for commercial fertilizer, producers can achieve a signifi-
cant 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 fac-
tors.
For more information, contact Kelvin Leibold, Iowa State University Extension, Iowa
Falls, IA 50126; (641) 648-4850, kleibold@iastate.edu
(Note: Iowa Pork Industry Center has an inexpensive --$10-- spreadsheet-based pro-
gram that can help producers determine nutrient values from all types of manure, provide
recommendations of remaining commercial fertilizer needs, and estimate costs of apply-
ing 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 re-
sources are available for successful business transfers. The FarmOn program introduces
existing pork producers without interested farming heirs to aspiring young farming can-
didates 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 publica-
tions 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 Transi-
tion 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 ag-
ricultural 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 in-
come 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) 294-
6147, dmotto@iastate.edu; OR John Lawrence, 468 Heady Hall, Iowa State University,
Ames, IA 50011; (515) 294-6290, jdlaw@iastate.edu
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 indus-
try’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 Univer-
sity, Ames, IA 50011; (515) 294-6290, jdlaw@iastate.edu OR Shane Ellis, 475 Heady
Hall, Iowa State University, Ames, IA 50011;(515) 294-8030, shanee@iastate.edu
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 produc-
ers. 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 man-
age margin risk in the future.
For more information, contact John Lawrence, 468 Heady Hall, Iowa State Univer-
sity, Ames, IA 50011; (515) 294-6290, jdlaw@iastate.edu OR Shane Ellis, 475 Heady
Did you know… Did you know…
To buy the leanest pork cuts, Pork chops are America’s fa-
look for the word “loin” in vorite cut of pork, and be-
the name of the cut. cause they come from the
pork loin, they are also a
Did you know… healthful choice.
Pork tenderloin is just as
lean as a skinless chicken Did you know…
breast. For juicy and tender pork,
cook until the internal tem-
Did you know… perature reaches 160ºF, and
It takes about eight minu- measure the temperature
ets to broil, grill or sauté a with a meat thermometer.
pork chop.
Hall, Iowa State University, Ames, IA 50011;(515) 294-8030, shanee@iastate.edu
Sow longevity spreadsheets help pork producers worldwide
First available in 2004 in English and metric formats for farrow-to-finish and breed-
to-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 ver-
sions. 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; stalder@iastate.edu
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, honeyman@iastate.edu
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 current-
year 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, shoyer@iastate.edu
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, colinj@iastate.edu
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/ISUS-
wineResearchers.pdf
For more information, contact John Mabry, Iowa Pork Industry Center, 109 Kildee,
Iowa State University, Ames, IA 50011; (515) 294-6325, jmabry@iastate.edu
Did you know… Did you know…
Pork cooked to 160ºF will be Pork is a true leader when it
slightly pink in the center. comes to pizza. Seventy-sev-
en percent of all meat pizza
Did you know… toppings come from pork.
Pork is the world’s most And, 94 percent of Americans
widely eaten meat. eat pizza.
Did you know…
One in every four pounds
of pork traded around the
world originates from the
U.S.
Thursday, October 8, 2009 Mount Ayr Record-News • Pork Edition –– 7
Pork & Apple Cheddar Burgers Pizza Muffins
(serves 4)
These grab-and-go muffins make eating on the run a pleasure.
Great grilling doesn’t have to end with summer. Capture the taste of autumn on a bun with 1 package (8.5-ounce) corn muffin mix
these moist pork burgers, flecked with bits of apple and crowned with a slice of cheddar. 1/3 cup milk
¾ cup shredded apple 1 egg
¼ cup chopped green onion 1 cup diced pepperoni, about 4 ounces
½ teaspoon dried thyme leaves ½ cup shredded mozzarella, about 2 ounces
½ teaspoon salt ¼ cup chopped sun-dried tomatoes (if packed in oil, drain well)
½ teaspoon freshly ground black pepper
1 pound lean ground pork Preheat the oven to 400°F. Line a muffin pan with 8 paper liners. Mix the corn muffin
4 slices cheddar, about 1 ounce each mix, milk and egg together until barely blended and lumpy. Gently fold in the pepperoni,
4 onion-topped or regular hamburger buns, halved 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
Pre-heat a charcoal or gas grill. Blend the apple, green onion, thyme, salt and pepper or serve at room temperature. These can be made in advance and refrigerated in a self-
together in a medium bowl. Add the ground pork; gently mix until combined. Form into sealing plastic bag to prevent dryness. Reheat, wrapped loosely in a paper towel, in the
4 patties, about ¾-inch thick. Grill over medium hot coals or medium-high on a gas grill, microwave just until warm, about 20 seconds on high power.
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 Tip: Change these muffins up by using about a cup of cooked, diced sausage or crumbled,
with a slice of cheddar and serve on buns. cooked bacon instead. Use dried cherries
or cranberries instead of the sun-dried tomatoes.
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 Nutrition Information per Serving (one muffin): Calories: 220, Fat: 10g, Saturated Fat:
times, until well browned and 160°F, about 10-12 minutes total time. 3.5g, Cholesterol: 50mg, Sodium: 640mg, Carbohydrates: 23g, Protein: 9g,
Fiber: 1g
Nutrition Information per Serving: Calories: 377, Fat: 16g, Saturated Fat: 8g, Choles-
terol: 112mg, Sodium: 744mg, Carbohydrates: 26g, Protein: 31g, Fiber: 2g.

Did you know- Fun Facts 2,552 pounds; measured 9

Did you know…
The saying “living high on
the hog” originated from the
When it comes to ag financing, the specialists at Great Western Bank understand the unique challenges faced by today’s family army. Army enlisted men re-
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. ceived 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 record-
ed was a Poland China hog
named “Big Bill.” He weighed
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 shil-
ling 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 will-
ing 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.

$ 59
1
Fresh
Ground
Pork lb.
THANKS FOR SHOPPING
AT HY-VEE FOR THE
Ringgold County FINEST EXTRA TENDER
Pork Producers FRESH PORK.
 8 –– Mount Ayr Record-News • Pork Edition Thursday, October 8, 2009
Cuban Glazed Pork Loin
(serves 4)

1 (3¼ to 3½ pound) boneless pork loin roast

is National Pork Month!
1 lime
2 tablespoons thawed frozen orange juice concentrate Orange-Glazed
Ham Kabobs
1 tablespoon minced garlic 24 1-inch fully cooked
ham cubes,
(Serves 6)
1 tablespoon olive oil about 11/2 pounds 1 large red bell pepper
,
1½ teaspoons ground cumin 2 medium oranges, cut into 16 pieces
pared 1/2 cup orange juice
¾ teaspoon salt
and cut into eighths
1 large green bell pep 2 tablespoons tomato
paste
½ teaspoon freshly ground black pepper cut into 16 pieces
per, 1/4 teaspoon ground
ginger
2 medium sweet potatoes, peeled and cut in chunks (optional) Alternately thread thr
1 large red onion, cut in 1-inch wedges (optional)
ee ham cubes, two ora
pepper pieces on eac nge pieces, 2 green pep
h of eight skewers. Pla per pieces and 2 red
heat for 8 minutes, tur ce on rack in broiler
ning occasionally. Com pan. Broil 4-5 inches
from
Preheat the oven to 350°F. Arrange the pork roast in the center of a shallow roasting
mix well. Brush kab bine orange juice, tom
obs with half of the ato paste and ginger
kabobs, brush with sauce and continue ;
pan. Grate the zest of the lime into a small bowl. Juice the lime and add 1 tablespoon sauce and continue broiling 2-3 minutes.
broiling 2 minutes or Turn
until done.
to the bowl; reserve remaining juice for another use. Stir the remaining ingredients into For more great recipes, see
the bowl. Spread the citrus mixture over the surface of the pork. Surround the pork with
TheOtherWhiteMeat.com.
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 Directions: Draw these Kabobs on your plate.
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.

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 • recnews@iowatelecom.net