Posts tagged pork
What's your kitchen personality?

My first full-time paid position post-graduation took me to downtown Oklahoma City where I promoted Oklahoma’s pork farmers. Although checkoff programs can be a hot button issues for some (looking at you non-internet using Grandpa Compton…), I was grateful promote the state as a whole instead of one specific farmer. The impact was greater.

Commodity research and promotion programs, also known as checkoff programs, are established under Federal law at the request of their industries. Checkoff programs are funded by the industries themselves, with the goal to increase the success of the businesses and farmers that produce and sell certain commodities.

These programs allow farmers, ranchers and other stakeholders to pool their funds and develop a coordinated program of research, promotion and consumer information to improve, maintain and develop markets for their products. They also yield many additional benefits for public health and nutrition, local and global economies, as well as humanitarian efforts.
— USDA Agricultural Marketing Service

In that first position I learned to lean in before leaning in was a buzzword. My boss[man] pushed me to do more by pretty much throwing me to the ocean and seeing if I was going to sink or swim.

I also learned to work with like-minded humans in similar positions in other states. Cue the most significant professional relationships of my career.

When I joined Charleston|Orwig I tapped those friendships and professional networks because promoting hog farmers is important to me. I’ve seen firsthand how they care for their animals and how their presence in rural America makes communities richer by their contributions to programs and initiatives.

Also, bacon. 

#PinkPork Pinterest Sweepstakes

How can you truly encompass all that is great about perfectly-cooked pork? By perfectly-cooked pork I mean pork that is cooked to 145° F before removed from heat and allowed to rest for three minutes before slicing. Cooking to 145° results in tender, juicy pork that has a blush of pink in the center. (After 5 years, I have this elevator speech on lock.)

Let's cut to the chase. Have you ever wondered what type of kitchen you would be if you were to be a kitchen? Sure you have! Well, you would if a quiz were to exist on site like Buzzfeed. 

It's simple. Take the quiz, pin your results and enter the sweepstakes. For every entry, Ohio's hog farmers are donating one meal of pork to a local food back (up to 25,000 meals!). 

Personality results

I'm a sucker for personality quizzes and assessments. I'm ENTP, Di, Orange and now a rustic kitchen. 

Rustic interiors have a sense of connection to the past that's hard to resist. Which is good, considering that heritage is important to you and you find unique ways to incorporate family heirlooms into your everyday life.
The aroma of Apricot-Glazed Ham radiates from your oven, bouncing from the exposed beams. This, of course, causes your heart palpitations. The love affair you carry on with dinner is evident in each and every serving, filled with love, passion and commitment.

recipe: apricot glazed ham (serves 20)

Not only do you help make a donation to a local food bank and learn about your personality you also receive a corresponding recipe. 

5 pounds full cooked whole boneless ham
1/3 cup firmly packed brown sugar
1 tablespoon cornstarch
1/2 teaspoon nutmeg
1/4 teaspoon cloves
2/3 cup apricot nectar
2 tablespoons lemon juice

Place ham on rack in a shallow roasting pan. Bake, uncovered, in a 325°F oven for 1-1/4 hours or until meat thermometer registers 140°F (about 15 - 18 minutes per pound). 

For the glaze, in a small saucepan combine brown sugar, cornstarch, nutmeg and cloves. Stir in apricot nectar and lemon juice. Cook over medium heat until thickened and bubbly, stirring constantly.

Brush ham with glaze. Continue baking 15 - 20 minutes more, brushing occasionally with glaze. 

Full Transparency

I worked with Ohio Pork Council on behalf of Charleston|Orwig for this project. I gave this project real-estate on Rural Gone Urban because of the impact the pork industry has made in my professional career. I was in no way encouraged or compensated for this blog post. Although, I wouldn't mind if someone sent me a gift card to buy a few pounds of bacon. 

Weak at the knees.

Facts:1. I started my first job when I was 15. Since then, I've held a steady string of jobs to for a number of reasons: pay bills, learn responsibility, fund my shoe addiction. Somewhere between juggling 3 jobs (in one semester) and an 18 credit semester - I didn't learn the basics in the kitchen. It was much easier for me to grab a turkey sandwich.

2. I don't have a background in public speaking. Although I was an active FFA member, I didn't do speeches. I wish I would have, but I didn't.

Standing in front of an audience makes my knees forget they're supposed to hold me steady, my forehead becomes chilled with sweat and my vocabulary takes a right turn for the worst.

3. I love agriculture and communications. Although I write much like I would talk in everyday conversation on this blog - in my professional life I'm obsessed with AP Style. These two {agriculture and communications} have crashed in a multiple-car pile-up to give me an opportunity as a professional in the communications - and agricultural - industries.

If you combine these 3 facts, you are left with this:

You can watch the video by clicking here.

Yes, I looked at my phone. I was reading the recipe to ensure I was saying the right information. You weren't supposed to be able to see that, sorry.

I'll work on it, honest.

Can someone tell me why putting a camera in your face can make you lose all sense of normalcy? It baffles me.

On a good note, each Thursday I get to meet the wonderful homeowners who invite us into their backyard. Look at these guys - they're naturals!

I wear shorts to work.

I work downtown.

See - that's the view from my office. It's a pretty sweet gig.


Downtown it's pretty usual to see black suits, black heels, black glasses - basically your usual Men-in-Black scenario.

But, on Thursdays I put on my shorts.

It's weird, I know.

It's because my job puts me in a News on 6 viewer's backyard where I have the opportunity to talk about pork and the various ways to prepare pork during the grilling season.

It's pretty cool, really. Viewer's enter pictures of their backyard, and then on Thursday's the crew shows up - cameras, meteorologist, grill.... pork.

Today we're grilling Southwestern Grilled Pork Tenderloin. To be fair - I always look into how much time goes in to preparing the meals. So, be assured this recipe is pretty simple - and delicious.

Oh, and if you're not keeping up with Oklahoma Weather let me fill you in. It's hot. Shorts are very much appropriate.