For Immediate Release                                                                       For more information:

May 24, 2012                                                                                      Kelly Nelson 336-3622

                                                                                                            kelly@agunited.org

Worldwide pizza party planned 

Domino’s Pizza shareholders recently voted to reject a resolution offered by the Humane Society of the United States to require its pork suppliers to stop housing gestating sows in stalls.  This decision by Domino’s to reject this resolution makes the company a minority as competitors such as Burger King, McDonalds, Wendy’s and most recently Denny’s all pledged to only purchase pork products from producers who don’t use gestation-sow stalls.

“We rely on animal experts to determine what is the best way to raise an animal that’s being used for food,” said Tim McIntyre, Domino's spokesperson.

“Dominos understand that pork producers care about well being of their livestock.  As a pork producer I am honored that a large food organization like them recognizes pork producer’s ability to produce pork in a safe and humanely manner,” said Union County hog farmer and Ag United President Steve Rommereim. 

Since the announcement of Domino’s support of farm families and their ability to care for their livestock a facebook group titled “The Truth About Agriculture” has started a movement inviting those involved in agriculture to support Domino's for turning to the experts in animal care and behavior.  Agriculture enthusiasts are planning a worldwide pizza party this weekend May 19^th. 

On the event facebook page farmers and agriculture professionals can download a thank-you card to give to Domino’s management when they purchase their pizza. 

“We in agriculture need to make sure that we start showing appreciation to those companies that are willing to take some time to look into situations before jumping on a sensationalism bandwagon,” says Mike Davelaar a South Dakota salesman for Quality Liquid Feeds and co-moderator of “The Truth About Agriculture” facebook page.   

For more information about the Ag Pizza Party visit: “The Truth About Agriculture” on Facebook or http://thetruthaboutagriculture.wordpress.com/

FOR IMMEDIATE RELEASE
May 17, 2012

For more information:
Stacey Sorlien, Program & Communications Director
Phone: 605.332.1600    
Mobile: 605.201.4631
Email: ssorlien@sdppc.org

SIOUX FALLS – Memorial Day is right around the corner, and that signals the official kick off to warmer weather, summer picnics and grilling season.

“South Dakota pork is a natural partner for the grill, thanks to its versatile flavor and easy preparation,” said Stacey Sorlien, Program and Communications Director for the South Dakota Pork Producers Council (SDPPC).  “By mastering a few simple techniques and experimenting with new flavor-boosting recipes, rookies and home chefs alike will be well on their way to becoming VIPs on the grilling scene.” Sorlien said. 

For a sizzling season that's full of perfect pork on the grill, the South Dakota pork experts offer master grillers the following grilling tips:

• Marinate for flavor. Marinades typically consist of three key ingredients: an acid (such as vinegar or fruit juice), an oil (such as olive oil or Italian dressing) and herbs and spices. Shoppers can choose from store-bought selections or create their own at home, such as the one used in Calypso Pork Chops (recipe below). For even distribution, place chops and marinade in a re-sealable plastic bag or covered container and refrigerate for 30 minutes to 12 hours before grilling.
• Rub it in. Without any liquid, the punch packed into a rub stays with the meat.  The flavors of a few crushed spices rubbed over the meat will unite in just 30 minutes and cook to a tasty crust on pork cuts.
• Watch your tail. When grilling with pork tenderloin, one end will be thinner than the other –almost like a tail.  To keep the tail from overcooking, fold the end over and tie it with some household string.  Many cooks also cut it off for use in soup or stews, or place the thin end over a "cooler" part of the grill.
• Cook to Medium. For juicy and tender grilled pork, cook to medium doneness over direct heat. Use a meat thermometer to judge doneness – 145 degrees F with a 3 minute rest time. for perfect, slightly pink-on-the-inside pork. For exact cooking times, please visit www.porkbeinspired.com. 

In addition to pork’s flavor versatility, Sorlien said it is also a nutritious mealtime option. Pork contains many of the nutrients recommended by health organizations to build and maintain a healthy body, including six essential vitamins, four important minerals, protein and energy. Pork’s lean meat serves as an excellent source of thiamin, vitamin B6, phosphorus and niacin, and a good source of riboflavin, potassium and zinc. 

 Additionally, a study released in 2006 by the USDA reveals seven common cuts of fresh pork are leaner today than they were 15 years ago – on average about 16 percent lower in total fat and 27 percent lower in saturated fat. The leaner pork is the result of new technology in hog production and superior genetics.

 The South Dakota Pork Producers Council (SDPPC) was created in 1954 to responsibly serve, support and enhance the success of the South Dakota pork production industry.  Along with managing industry issues and improving the image of the pork industry, the South Dakota Pork Producers Council works to insure a safe, wholesome product for the consumer’s confident consumption.

 South Dakota’s pork producers 170,000 sows and they have 339,000 farrowings per year. South Dakota is ranked #11 in pork production and ranks #2 in pigs per sow. South Dakota ranks 9^th nationally in number of pigs born in the state.  South Dakota’s pork industry contributes $2.1 billion overall economic impact of SD’s Swine Industry. Also, South Dakota pork industry contributes $17.4 million in total tax revenue.  

 For more information, or for delicious pork recipes, please visit www.sdpork.org or www.porkbeinspired.com.

 Grilled Pork Chops with Basil-Garlic Rub    

Times:

Prep Time: 30 minutes prep, Cook Time: 10 minutes cook

 Ingredients:

4 pork bone-in rib chops, 3/4-inch thick

Basil-Garlic Rub:

2 cloves garlic , peeled
1 cup fresh basil, packed
2 tablespoons lemon juice , fresh
2 tablespoons extra-virgin olive oil
1 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper

Cooking Directions:

With machine running, drop garlic through feed tube of food processor to mince. Stop, add fresh basil, and process until chopped. Add lemon juice, oil, salt, and pepper and process to make thin wet rub. Spread both sides of pork chops with basil mixture. Let stand 15 to 30 minutes.

Prepare a medium-hot fire in grill. Brush the grate clean and oil the grate. Grill chops, over direct heat, turning once, to medium rare doneness, 5 to 6 minutes per side, or until the internal temperature reaches 145 degrees Fahrenheit, followed by a 3-minute rest time.

Makes 4 servings

Serving Suggestions:

Top the chop with shavings of Parmesan cheese (shave from a wedge of cheese with a vegetable peeler) and toasted pine nuts, if desired. Serve with slices of ripe tomatoes and mozzarella on a bed of arugula drizzled with balsamic vinegar and olive oil or with the Pantry Basil-Garlic Rub.

Nutrition:

Calories: 210 calories
Protein: 27 grams
Fat: 14 grams
Sodium: 620 milligrams
Cholesterol: 60 milligrams
Saturated Fat: 4 grams
Carbohydrates: 3 grams
Fiber: 0 grams

Random Safety Tip:

Do not use the same surface for cutting uncooked meat and vegetables. Use different cutting board for uncooked meat.

For more great summertime grilling recipes visit www.porkbeinspired.com

Website: www.sdpork.org
500 N. Western Ave, Suite 500; Sioux Falls, SD 57104
Fax: 605-332-1600

CLICK HERE for Ag PhD Field Day Registration.

The event will run continuously from 8 am to 7 pm.  Here are some of the things we’ll be doing that day:

• You will see some of the newest, latest technology in seed, pesticides, fertilizer, and equipment.
• Darren and Brian Hefty will be going through each of their plots with you talking about the successes and failures they’re seeing so far this year.
• Ag PhD is also proud to be offering a tribute to the military with a special ceremony on our farm!
• Guest speakers will include General Wesley K. Clark (Ret.) and the2011 Miss America, Teresa Scanlan. Click the links for more info on these speakers.
• You’ll see a NASCAR car and several other unique attractions.
• Live tiling will be going on most of the day, along with a live lift station demo.
  

  Miss America 2011 Teresa Scanlan

• A large Ride & Drive area complete with tractors and tillage equipment.
• New technology displays and demonstrations from companies like Raven, FarmLogic, Outback, TJ Technologies, and many more.
• There will also be optional educational sessions including a Tile Design Class with Brian Hefty, Darren Hefty will be interviewing corn yield champion David Hula who last year produced over 400 bushel corn per acre, Drainage Law featuring one of the top ag drainage lawyers in the country, Estate Planning with a financial expert, Soil Mapping with a software technology company, Grain Marketing with one of the top grain marketers in the region, and Tile Guidance System Updates with Intellislope, AGPS, and Trimble.
• As always, we’ll have entertainment for your kids including inflatables, balloons, games, and even a little farm safety information for kids.
• Lunch, supper, snacks, and drinks will also be served throughout the day.
• Golf carts will be available for those who need that service.

There will be discount lodging available at several hotels… just CLICK HERE for options or give us a call for more details at 605.529.5413.

Over the next few months in our newsletter, we’ll give you more information about the Field Day, and you can always check out www.agphd.com to learn more.

We’ll also have a variety of other entertainment there for you, including RFD-TV with their display trailer and personnel from the network; we expect to have a NASCAR driver; and you’ll see several sports and political personalities, as well as a few famous farmers there, too.  We want this day to be fun, entertaining and educational for you.  Don’t miss it!

CLICK HERE for Ag PhD Field Day Registration.

It is a long way from Parker, SD to China. I am fortunate to have had the opportunity to travel there twice in the last 8 months. Even though the land area of the US and China is fairly close, China has nearly four times the people (1.4 billion). In recent years, the population in China has grown every month by the population of South Dakota. It’s mind boggling.

I really appreciated the warm welcomes and wonderful hospitality of the Chinese. It reminds me of the way we welcome visitors to South Dakota.

I was struck by the amount of building going on and we joked that the construction crane must be their national bird since it seemed like there was one sitting on top of every building. They have huge challenges to overcome. How do you gainfully employ all those people and have enough housing? But more importantly, how do you produce enough food to feed such a large and growing population?

A big part of that challenge is being answered by the crop and livestock producers right here in South Dakota. For example, one fourth of our soybean crop ends up in China to help satisfy their need for one million metric tons (37 million bushels) of soybeans every week to feed their livestock, provide soybean cooking oil and soy sauce.

Not only do they have an insatiable demand for everything we produce, they also are trying to replicate our production systems. They recognize the value in how our producers continue to strive for efficiency, biosecurity, food safety and sustainability. The Chinese producers’ open lots, which expose their livestock to disease and weather, are not working, so they are moving toward our controlled environment systems. They are seeing the value of biotechnology and the superior genetics we have developed in both our crops and livestock.

We were told time and time again, that “made in America” has tremendous value in China. 

I am concerned that the very agriculture production systems that are proven and have evolved through science and research seem to have more value or are appreciated more by those that don’t have food than those that do.

Walt

Beyond the Farm:  Making a Difference in South Dakota Communities

It’s no secret that agriculture is a driving force in South Dakota’s economy.  While some measure the ag’s contribution in dollars, many others would argue that the greatest impact farm and ranch families have in the state is the roles they play in rural communities.  From town councils to service groups and school boards, farmers and ranchers are playing important roles in the groups that keep towns and cities across the state active and growing. 

Anyone who has served on a board will tell you that these activities are time consuming, but farmers like Steve Rommereim also find the experiences rewarding and important. 

He raises hogs, cattle, soybeans and corn near Alcester, in the southeast corner of South Dakota.  He stays busy planting, managing and harvesting his crops, as well as raising 5,000 hogs every year and caring for a herd of 100 beef cows and their calves.  He also finds time to play a leadership role in a number of community, school, farm and other organizations.

Steve served on the board of the South Dakota Pork Producers Association and is currently past president.   He is the current president of Ag United board.  He also has served on the Alcester-Hudson school board for seven years and the Union County zoning board for three years, as well as various other community and church boards over the years. 

"I enjoy getting involved in my community and helping make decisions that will lead to success and growth," said Steve.

Steve and his wife Charlotte are the fifth generation to raise crops, livestock and families on their land in Alcester.  They raised their two daughters on the farm. 

Steve says that involvement in organizations also is a great learning opportunity. 

“Getting involved in organizations puts you in contact with people with different skill sets and talents,” he said.  “It’s a great way to interact and learn from the top level of producers and industry professionals from South Dakota and across the country.”

He also has a better understanding of the legislative process after interacting with local, county, state and federal officials through the pork producers organizations. 

“It is important to make sure our voices are heard about the role of agriculture and to ensure we can continue raising livestock and crops to feed the world,” he said.

Steve has seen agriculture change over the years, but continues to see bright opportunities for farmers and livestock producers.  His farming operation has evolved over the years, including building a climate-controlled barn to raise pigs indoors about five years ago.   He says producers need to always be looking for improvements to provide the best care for animals and the environment as well as to make operations more efficient.

Read more about Steve in a KMEG “Proud to be a Hometown Farmer” profile here.

South Dakota Beef Industry Council News Release       
For Immediate Release
For more information contact:
Ron Frederick, Executive Director
605-224-4722   *   rfrederick@sdbeef.org
Holly Swee, RD, LN, Director of Nutrition & Consumer Information
605-957-5283; hswee@sdbeef.org

PIERRE – (May 3, 2012) Governor Dennis Daugaard recently proclaimed this fifth month of 2012 as May Beef Month—a great time to recognize the huge contribution that the beef industry makes to the state of South Dakota.

            In making the proclamation, the executive director of the South Dakota Beef Industry Council (SDBIC) says the governor is honoring cattle producers and all of the allied industries that play a role in bringing beef to the plates of consumers in the state—and worldwide.

            “It is important that South Dakotans recognize the valuable contributions the beef cattle industry makes to our state,” explains Frederick. “This proclamation is a 45-year-old tradition that recognizes one of the state’s most important economic sectors.” In fact, says Frederick, South Dakota’s number one industry, agriculture, has a $21 billion-economic impact on the state’s economy, and the beef industry contributes $2.8 billion to that total—the largest segment.

            “We appreciate the Governor’s recognition of the beef industry and its more than 15,000 cattle producers who not only contribute economically to our state but are good stewards of their land, utilizing environmental practices that will ensure their ranches and farms will be productive for future generations,” says Frederick.

            The SDBIC will be celebrating Beef Month with a number of beef promotion events throughout the month across the state. Frederick also encourages South Dakotans to simply enjoy a beef burger or steak this month as they begin the traditional grilling season. “As you put that ground beef burger or steak on the grill,” says Frederick, “just remember the thousands of producers in our state who are dedicated to producing a safe, nutritious and delicious product.”

_______________________________________

The SDBIC collects and administers the $1 beef checkoff on cattle sold in South Dakota. Checkoff dollars are utilized strictly for promotion, education or research programs. Fifty cents of every dollar is directed to the Cattlemen’s Beef Board for programs on the national level. The SDBIC retains 50 cents, which is invested in additional national programs or in-state programs. 

The SDBIC is comprised of three representatives from eight agricultural organizations:  SD Beef Breeds Council, SD Cattlemen’s Association, SD Cattlemen’s Auxiliary, SD CattleWomen, SD Farm Bureau, SD Farmers Union, SD Livestock Auction Market Association and SD Stockgrowers Association.

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For more information, contact  Scott VanderWal - (605) 695-5479

                                                Michael Held – (605) 353-8051

Wayne Smith of Pipestone, MN, has been named as the new Executive Director for the South Dakota Farm Bureau Federation.  He will begin his duties on September 1.

"We are very excited to have Wayne stepping up to the Executive Director position," said SDFB President Scott VanderWal.  "His many years of experience and training will serve him well as he helps our leaders and staff take Farm Bureau into the future."

Wayne started his association with Farm Bureau as a member of the Moody County Farm Bureau, where he was the Young Farmers & Ranchers (YF&R) Chairman and later elected President of the Moody County Farm Bureau.  He also served as a District II SDFB Board member.  For the past 25 years, Wayne has been employed by the Farm Bureau as Field Staff/YF&R Coordinator and Director of Field Services/Women’s Leadership Team Coordinator. 

In addition to connecting with and supporting a network of county Farm Bureaus, Wayne has worked on drainage and wetlands issues, alternate technology for confined livestock feeding operations, and networking with ag groups and government agencies.

VanderWal added, "Wayne's dedication and loyalty to our organization is remarkable, and he already has tremendous respect among his peers around the state and nation."

As a self-employed farmer, Wayne experiences first hand many of the same issues other farmers and ranchers face.  He and his wife, Jane, raise corn, soybeans, and cattle on a farm near Flandreau, SD.

Wayne has four children and four grandchildren.  He serves as an elder at Christ the King Free Lutheran Church and as clerk on the Lone Rock Township Board of Directors.

http://youtu.be/zlKZEQtbaEk

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South Dakota Beef Industry Council News Release       
For Immediate Release
For more information contact:
Ron Frederick, Executive Director
605-224-4722   *   rfrederick@sdbeef.org
Holly Swee, RD, LN, Director of Nutrition & Consumer Information
605-957-5283; hswee@sdbeef.org

Beef Safety, Quality Highest Priority for SD Producers 

PIERRE – (March 23, 2012) Vale, SD, beef producer Ed Blair says his livelihood depends on consumers feeling confident that the beef they feed their family is a safe and quality product. That’s why the President of the South Dakota Beef Producers Council (SDBIC) is directing consumers to the SDBIC web site for a link to accurate and scientific information about a specific beef product that’s come under question recently in both the social and broadcast media.

            Lean finely textured beef (LFTB) is produced, explains Blair, by taking the trimmings from traditional beef cuts like steaks and roasts and separating much of the fat from the lean beef in the trim. That 90-95% lean beef is then added to ground beef. “Lean finely textured beef is an excellent source of essential nutrients including protein, iron, zinc and B vitamins,” says Blair. It is not, he adds, a ‘filler’ as some have implied. “It is beef, and provides a way to capture the nutritional benefits of beef and utilize it in a safe, quality and economical product.”

            Blair adds that some media reports have also questioned the use of ammonia hydroxide in the LFTB process.  “Unfortunately, what many of those reports do not explain is that ammonia hydroxide is a naturally occurring compound in the environment, as well as in plants and animals, including humans,” says Blair. He adds that it has been used as an additive in a long list of foods since the 1970s when it was determined safe by the Food and Drug Administration. In terms of lean finely textured beef, ammonia hydroxide is used in small amounts as an antimicrobial agent to control pathogens, such as E. coli O157:H7, which may be present in beef.

            “The Food Safety and Inspection Service (FSIS) has reviewed and approved this practice as safe, and safety advocates applaud it as an effective way of ensuring safe beef for consumers,” says Blair. “Unfortunately, consumers do not always get the true and accurate story from news clips or YouTube videos designed to scare and cause harm to the food industry.”

            “I’ve worked for 30 years to build my beef herd in order to produce a quality product,” says Blair, who adds that fellow beef producers are doing what they can through the beef checkoff to ensure beef safety.

            “Raising safe beef is a top priority for all cattlemen,” says this South Dakota beef producer. “We have invested more than $30 million in beef safety research since 1993. The beef community as a whole invests $550 million annually to research and implement food safety measures that include science, testing, implementation and validation. We don’t take it lightly.”

            Blair adds that consumers can continue to feel confident buying and serving beef. “As cattlemen we will continue to strive to provide a lean beef product that is safe, wholesome and nutritious to an ever-increasing global population,” says Blair.

            Consumers can find more information on lean finely textured beef at sdbeef.org.

_______________________________________

The SDBIC collects and administers the $1 beef checkoff on cattle sold in South Dakota. Checkoff dollars are utilized strictly for promotion, education or research programs. Fifty cents of every dollar is directed to the Cattlemen’s Beef Board for programs on the national level. The SDBIC retains 50 cents, which is invested in additional national programs or in-state programs. 

The SDBIC is comprised of three representatives from eight agricultural organizations:  SD Beef Breeds Council, SD Cattlemen’s Association, SD Cattlemen’s Auxiliary, SD CattleWomen, SD Farm Bureau, SD Farmers Union, SD Livestock Auction Market Association and SD Stockgrowers Association.

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Visitors can tour MoDak dairy and enjoy a FREE lunch.

Kids activities are planned.

Directions:  From Kranzburg: MoDak Dairy is located 1 mile north on Kranzburg Ave. & 1/2 mile east on 171 St.

46516 171st Street Goodwin, SD    Watch for signs!

Stay tuned as we will be posting more information soon!

NEWS RELEASE

For Immediate Release: March 15, 2012

Media Contact: Alison Kiesz, 605-626-3272

PIERRE, S.D. - Dual trade missions are taking two South Dakota agriculture officials to China later this month.

South Dakota Secretary of Agriculture Walt Bones will be part of Gov. Dennis Daugaard’s trade delegation to China, and Lucas Lentsch, Director of Ag Development in the South Dakota Department of Agriculture, will be part of a U.S. Department of Agriculture trade mission to China.

“At no other time in the history of our country has food production been more in demand. With seven billion people in the world, demand is not going to diminish,” Lentsch said. “Opening up trade conversations with the world’s most populous country is a great opportunity for South Dakota’s agricultural businesses.”

The demand for protein, such as pork and whey, is increasing in China, and South Dakota is uniquely positioned to export those products.

The USDA trade mission will strengthen partnerships between U.S. and Chinese businesses and enhance job growth in the United States. The trade mission is expected to be USDA's largest to date, with representatives from more than 40 U.S. agribusinesses and six state departments of Agriculture accompanying USDA Acting Under Secretary Michael Scuse.

Scuse will lead the trade mission to China from March 23-28, beginning in Chengdu, one of the most important economic, transportation, and communication centers in western China and home of USDA's newest Agricultural Trade Office. Participants will then travel on to Shanghai, a hub of global commerce and the most populous city in the world.

The goal of the mission is to position U.S. participants to enter or expand their presence in China by getting firsthand market information, access to Chinese government decision makers and one-on-one meetings with business contacts, potential agents, distributers and importers.

China was South Dakota’s third-largest trading partner last year, with $105 million worth of goods exported from South Dakota to China. South Dakota’s exports to China have increased 200 percent in the last five years.

The North Dakota Trade Office is assisting South Dakota delegation with the trade mission.

“Working with our friends from North Dakota raises the profile for agricultural exports from this region,” said Bones.

Agriculture is South Dakota's No. 1 industry, generating nearly $21 billion in annual economic activity and employing more than 80,000 South Dakotans.  The South Dakota Department of Agriculture's mission is to promote, protect, preserve and improve this industry for today and tomorrow.  Visit us online at http://sdda.sd.gov or follow us on Facebook and Twitter.

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