Cook once, eat twice with Pork

By Kyla Wize, NPPA Staff

The novice chef at 6500 Adams is checking in to share my latest kitchen experience, of course with pork! Since my last blog, we’ve celebrated plenty – a bountiful Thanksgiving, my 27th birthday, a blessed Christmas with family, and of course toasted to a new year with friends.

Justin, Jessica, me, and Mat carefully select appetizers and microbrews on our recent visit to Henry’s in Portland, Oregon

As I debated what kind of unique recipe I should try to make for supper last Sunday, Mat reminded me of just how busy we were going to be that afternoon. Not only did we run errands, of course there was a quick trip to the grocery store because we were out of milk, but we also took our dogs, Phoebe and Nala, for a long, overdue walk.

Phoebe is 4 years old and Nala is 3 years old, and when they aren’t begging to go for walks, they wrestle with each other or chase the cat!

Since our afternoon was filled to the brim, I selected a quick and easy recipe that I could prepare and walk away from. The Cajun Pork Roast is outside the realm of “normal” at our house, so the smell of the roast cooking to perfection was tantalizing to us when we walked in the door with the dogs.

This is what you’ll need! 

Cajun Pork Roast

2 pound pork loin roast
3 tablespoons paprika
1/2 teaspoon cayenne pepper
1 tablespoon garlic powder
2 teaspoons thyme
2 teaspoons oregano
1/2 teaspoon salt
1/2 teaspoon white pepper
1/2 teaspoon cumin
1/4 teaspoon nutmeg

Prep: 5 minutes

Cook: 45-55 minutes

Yield: Serves 6

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NPPA staff take on pork in the kitchen

By Kyla Wize, NPPA Youth Leadership and Events Specialist

I am the novice chef at 6500 Adams Street. Maybe novice isn’t the right word. Actually, I don’t think chef is the right word either! By no means am I a whiz in the kitchen. I am more like molasses in January when it comes to cooking. I maintain a pokey pace for many reasons.

 1. I don’t like messes. I spend about half my time in the kitchen wiping and rinsing and then wiping and rinsing some more! Disarray cripples my progress.

2. I am easily distracted. Since I tend to focus so much of my efforts on cleaning as I cook, sometimes I forget that I’m cooking! I know it’s pretty common to boil a pot of noodles over on the stove or to forget about garlic toast baking in the oven, but I am not entirely sure that I’ll ever master boiling without boiling over or baking and using the timer. Since I’m easily distracted, I am forced back into cleaning up the messes I just made while I was supposed to be boiling and baking. Do you see the vicious cycle emerging?

3. I get overwhelmed. It’s probably pretty easy for you to understand why I feel overwhelmed in the kitchen. As a matter of fact, I bet you can just imagine me standing in my cute little kitchen with sauce spattering, smoke alarm blaring, and tears beginning to form.

So, why do I subject myself to this kind of failure? I am a perfectionist and I refuse to quit. I will not let cooking some food get the best of me – I will successfully prepare some new, delicious dish and enjoy it every last bite of it.

Speaking of something being good to the last bite, you have got to try this easy to make and awesome tasting Italian Style Pork Tenderloin recipe! It was a classy dinner for two at our house last Friday. And the best part was, I didn’t even cry! 

Ingredients

This is what you'll need!

Italian Style Pork Tenderloins

2 whole pork tenderloins, about 1 pound each

4 tablespoons butter, divided

½ cup green onions, sliced

1 (6 ounce) package long grain and wild rice, cooked according to package directions and cooled. (I used the microwavable version, only takes 90 seconds!)

2 tablespoons fresh parsley, chopped

2 teaspoons dried Italian seasoning

½ teaspoon salt

1 cup flour

1 (10 ounce) container Alfredo sauce

3 tablespoons Chardonnay or other dry white wine

 Prep: 15 minutes — Cook: 30 minutes — Yield: 6 to 8 servings

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2010 scholarships for college-aged Nebraska students now available

Academic researchThe Nebraska Pork Producers Association is pleased to sponsor four $500 scholarships to recognize outstanding college-aged students involved in the pork and agriculture industry. Scholarships will be awarded to students who intend to pursue a career in the pork or related industry.

To be eligible you must:

  1. Be an undergraduate student, enrolled in a swine program or college of agriculture at a two or four-year academic institution in Nebraska. Previous scholarship recipients are eligible to participate in this essay contest.
  2. Write a brief letter that explains the role you see yourself having in the pork industry after graduation.
  3. Write an essay 2,000 words or less that responds to one of the following issues affecting the pork industry. In your essay, please explain what the issue means, how it could positively and/or negatively affect the pork industry, and share potential solutions to the issue. The attached PDF “Trends to Watch” from the January 2010 issue of the Pork Business Journal should be a great resource and starting point for your writing.
  4. Submit one letter of reference from a current/former professor or industry professional.
  5. Prepare a cover sheet.
  6. Mail the above items in a single envelope to:
Nebraska Pork Producers Association
Attn: Kyla Wize
7441 O Street, Suite 104
Lincoln, NE 68510
All entries must be received by December 20, 2010.

To read the complete Scholarship Criteria please click here.

NPPA going strong for National Pork Month

By Dee Petersen, NPPA Producer Information Director, for Pork Industry Report

It continues to be a busy Pork Month at the Association office. On October 19, Jane Reeson, Domestic Marketing Director, was joined by Chef Judy Gillard of Lincoln at the Creighton Cardiac Center in Omaha. More than 35 people in varying levels of cardiac care were given information about the nutritional attributes of pork and then were treated to three heart healthy pork meals.  

FCCLA

FCCLA students enjoy the taste of lean pork chops at the FCCLA District 6 Leadership Conference.

Kyla Wize, Youth Leadership Specialist, and Jane Reeson traveled to Polk Neb. on October 20 to attend the Family, Career and Community Leaders of America (FCCLA) District 6 leadership conference. More than 100 high school students representing area schools attended the one day conference. FCCLA is a non-profit national career and technical student organization for young men and women in family and consumer sciences education in public and private school, grades 7- 12. Students learned about where pork comes from, how our animals are raised and treated to insure healthy and safe pork products.

Former president of the Association, Terry O’Neel from Friend Neb. welcomed individuals to his diverse farm operation on October 21. Representatives from Nebraska Farm Bureau, Nebraska Humane Society , Nebraska Cattlemen, Girl Scouts of America and the University of Nebraska-Lincoln along with representatives from Senator Mike Johanns, Congressman Adrian Smith and Congressman Jeff Fortenberry offices were present.

Also on the farm tour were representatives from seven State Senator offices. The group learned about pork production and to see first hand the actual day-to-day operations. The group was able to visualize how pork producers follow the ethical principals and animal well-being practices set by the National Pork Board’s  We Care, PQA Plus and TQA program.

For more information about the Nebraska Pork Producers Association visit  www.nepork.org or call 1 (888) 627-7

O'Neel Farms

This is a gilt, a young girl pig, being bred for the first time. In 3 months, 3 weeks, and 3 days, a total of 114 days, this gilt will farrow or give birth to her first litter of piglets.

675.

Click here to see FCCLA District 6 Leadership Conference pictures.

Click here to see Terry O’Neel’s pork farm tour pictures.

NPPA: Preparing tomorrow’s leaders today through the Pork Mentor Program

2010 Pork Mentors

The 2010 Pork Mentors.

Choosing a career path can be difficult. In a world full of occupational options, it is helpful  to receive a little guidance along the way. For that reason, the Nebraska Pork Producers Association is extending a helping hand to young adults who are participating in NPPA’s Pork Mentor Program, “Preparing Tomorrow’s Leaders Today.”

The Pork Mentor Program is a career development program that provides a variety of hands-on experiences that promote leadership and communication skills, ultimately fostering career development. NPPA is looking for college-aged men and women who have an interest in agriculture and the pork industry. It is not required that you have previous knowledge of the pork industry.

Pork mentors job shadow pork industry professionals, promote agriculture and the pork industry, improve leadership, team building and communication skills. Mentors also travel to the World Pork Expo in Des Moines, Iowa, and other exciting tours and group events. Upon program completion, Pork Mentors receive a $500 scholarship.

Past 2009 Pork Mentor’s written accounts about their job shadow can be read by clicking on the titles: A Night at the Hog Show, Pork Chop Scramble provides education, NPPA Mentors spark pork industry interest at NAYI,  Shadowing experience with Steve Landon and others.

Interested students can download a 2010 Mentoring Applicationhere or contact Kyla Wize at 888-627-7675. Applications are due November 10, 2010.



Record-breaking Pork Chop Scramble a great success

The 2010 Pork Chop Scramble was a record-breaking event for both the Nebraska Pork Producers Association and the York Country Club in York, Neb. where the event was held. More than 140 pork producers, allied members and friends of the industry participated in the three flights of golf on Thursday, June 11, 2010.

The Pork Chop Scramble was a fundraiser for the association to sponsor scholarships at the University of Nebraska-Lincoln, Northeast Community College and Southeast Community College-Beatrice so NPPA thanks all who particpated, donated food and/or prizes and made the day a great success.  A picture slideshow can be seen at NPPA’s new photo gallery on www.nepork.org. Golf payment receipts are available upon request, contact Kyla at 402-472-2528 or at kyla@nepork.org

NPPA would also like to personally thank the following Pork Chop Scramble Sponsors:

Pershing Center          Farmland          Parks of Nebraska          Whole Hog AI          Kemin         

US Feeds          Nebraska Soybean Board          Wiechman Pig Co.         

National Pork Producers Council          Nebraska Corn Growers Association          Elanco         

 Waldo Genetics          Nebraska Corn Board          Alltech          Lynch Livestock, Inc.         

Phibro Animal Health          UNL College of Agricultural Sciences and Natural Resources         

Hormel          Husker Sports Marketing          Pork Checkoff          Advanced Agri Direct         

Central Valley Ag          Boehringer Ingelheim          American Heartland Insurance Agency         

Henderson State Bank          Pfizer Animal Health          Sandy Pine Gene Center         

Farm Credit Services of America          Bob Stephens and Associates          Tyson Fresh Meats, Inc.         

Husker Coop          Kent Feeds          LG Pumping          Akey          Land O Lakes Feed         

 Purina Mills          Midwest Livestock Systems, Inc.          Pinnacle Bank          Alpharma