Every day, the U.S. military steps forward to protect our country. For Jess Stevens, an Ohio pork producer and member of the National Pork Board, that reality hits close to home. Her husband, Brent, is a lieutenant colonel select and pilot in the U.S. Air Force. For over 20 years, he’s served the U.S. to protect Americans’ freedom.
One of those freedoms is near and dear to Stevens – the right to farm as she sees fit. She recently attended the 32nd annual Giant Barbecue Battle in Washington, DC with her husband and fellow pork producer and board member Rich Deaton.
For two days, these Ohio pork producers interacted with thousands of people who joined them in the heart of DC to promote pork and honor the military alongside leading retailer Giant. They watched some of the best chefs in the country compete on behalf of the Navy and Army, Air Force, Marines and Coast Guard.
Smithfield donated 1,000 lb. of pork loins to the teams who were on a mission to create delicious entrees each day that celebrated pork’s taste, flavor and nutrition. Event participants purchased tickets to try all the delicious pork entrees and cast their vote for their favorites. This year’s winner was the U.S. Air Force with loaded spicy BBQ nachos featuring pork loin, corn tortilla, cheese, Chipotle BBQ Sauce, Chipotle sour cream and green onions.
“I appreciate all of the armed services and what they do, not only cooking pork but most importantly, keeping us safe here at home,” Stevens says.
Critical Conversations
The Stevens family enjoyed interacting with the chefs and service members in DC.
“My husband could speak their military lingo and I handled the pig farming language,” she laughs. “Together, we were able to tell a robust story about pork as a protein. Service members place a huge demand on their body. We discussed how pork can help recovery, help consistency and help on long, strenuous missions.”
The opportunity to have one-on-one time with the service members is one she doesn’t take for granted.
“For every three ounces of pork tenderloin, there’s 22 grams of protein. From our perspective, communicating with those people who are using their bodies at a high level to protect us and who are expected to perform physically is important,” Stevens says. “Showing them that pork is a solid choice because of its amino acids, vitamins, minerals, and especially as a protein source, is key.”
Deaton says the time in front of the chefs was valuable, too.
“They’re all involved in fixing food or preparing food for very influential people in the military and in the government. It’s a great venue for us to dialogue with them and showcase what American pig farmers produce every day,” Deaton says.
Of course, they also clocked many hours visiting with consumers as they voted for their favorites.
“It’s an honor to go to events like that and represent the 60,000 pig farmers in America. We let people know that we care for our animals, for our people and for the environment around us. We also support the military,” he adds.
Get Out of Your Comfort Zone
Stevens’ time in DC also reminded her of the importance of getting out of the echo chamber from time to time.
“We talk about what Pork Board is doing to promote domestic demand and the value increase of pork, but often we are standing in the Midwest talking to fellow like-minded producers. Coming to the coast in a very urban setting with a diverse group of folks is part of the strategic mission we strive to achieve to connect with those outside of agriculture,” she says. “Giving them a face and a story, along with a personal connection, is really the key to build trust.”
This opportunity with Giant Foods is very meaningful to the National Pork Board, especially to those who have been building relationships with this retailer for many years.
“As we try to sell more pork at all the venues of distribution, especially grocery, I think partnering with retailers like this is a positive,” Stevens says.
She also did an interview with a premiere barbecue and smoker community online that produces content and TV casting.
“I spoke to their anchor, and we talked about pork as an ingredient,” Stevens says. She shared about Ohio Pork’s popular pineapple chorizo burgers and how pork is a great carrier protein.
Although they were likely the only pig farmers in DC at that event, both Deaton and Stevens agree it was definitely time well spent promoting the ‘red, white and ‘que.’
