How well do you know the newest members of the National Pork Board’s board of directors? Here’s a look at why these pork producers said yes to representing the country’s pork producers and a few things you may not know about them.
The National Pork Board (NPB) is composed of 15 pork producers nominated by the National Pork Producers Delegate Body, which is made up of 152 producer and importer members. USDA recently appointed five new members to the National Pork Board who will serve three-year terms beginning June 2023 and ending June 2026.
Stewart Leeth, Richmond, Va.
Q. Why are you excited about serving the pork industry as a board member?
A. I am excited about supporting NPB’s current strategy and all of the supporting projects currently underway because of the great opportunities we have to connect with consumers. I’m particularly excited about efforts focused on new ways to build consumer trust in our industry.
Q. In one word, how would you describe your outlook on the pork industry?
A. Resilient. Today, our industry is facing a variety of economic challenges. Production costs are at all-time highs. But on the positive side, consumer demand for pork continues to strengthen domestically and abroad, and pork remains an affordable protein option.
Q. What is your favorite cut of pork?
A. That’s a difficult question, but I would say a thick-cut, bone-in pork chop; brined for a day and then grilled on a charcoal grill. Tasty!
Q. What is one of your goals as a board member?
A. Working together with NPB staff and fellow board members to enhance the industry’s reputation. I hope I can help the board build trust in our industry, in pork production and in our food system generally.
Gordon Spronk, Edgerton, Minn.
Q. Why are you excited about serving the pork industry as a board member?
A. I seek to support current NPB projects that build consumer trust here and internationally, additionally to assist in showcasing our industry’s world wide competitiveness, sustainability, and show our producers care about people, pigs and our planet.
Q. In one word, how would you describe your outlook on the pork industry?
A. Committed. Cost of production is at all-time highs and the price paid to live production is falling far short of those costs. This is creating financial losses for our industry both live and at the packer. I join NPB and the current board of directors, staff and leadership to work hard to increase demand here and abroad to allow our industry to survive and thrive.
Q. What is your favorite cut of pork?
A. I currently have baby back ribs on the cooker for guests this evening with homemade dry rub and will present them competition style. But if I could consistently find bone-in-center cut crowns and serve table-side, I would prefer to feature that cut as center of plate for my guests.
Q. What is one of your goals as a board member?
A. My goal is to work with fellow producers, board of directors, NPB staff and leadership, and everyone involved in the U.S. pork industry to make it the best in the world by any parameter the world wishes to measure by.
Santiago Vazquez, Wilmington, N.C.
Q. Why are you excited about serving the pork industry as a board member?
A. I am excited to serve the industry I am passionate about.
Q. In one word, how would you describe your outlook on the pork industry?
A. Thriving!
Q. What is your favorite cut of pork?
A. Pork chops
Q. What is one of your goals as a board member?
A. Learn the latest about the industry and share it with other pork producers.
Morgan Wonderly, Arroyo Grande, Calif.
Q. Why are you excited about serving the pork industry as a board member?
A. I am excited to learn and work with my fellow board members to better the industry through doing what is right for people, pigs and the planet.
Q. In one word, how would you describe your outlook on the pork industry?
A. I would say bright. Pork producers are some of the most tenacious individuals and tend to be optimistic. This combined with our focus on always investing in the next generation, makes us unstoppable.
Q. What is your favorite cut of pork?
A. My favorite would have to be bacon! We make a brown sugar cinnamon bacon at our Cal Poly Meats Lab and it is fantastic.
Q. What is one of your goals as a board member?
A. Being from the West Coast, I am eager to bring my unique perspective to the ongoing projects the board has been working on. Focusing on pork’s value from both a nutrition and sustainability standpoint are key aspects to building trust within our consumers, especially those not directly involved in agriculture.
Al Wulfekuhle, Quasqueton, Iowa
Q. Why are you excited about serving the pork industry as a board member?
A. During my first term on the NPB working alongside NPB staff and my fellow board members, we developed many exciting projects that we are currently in the midst of implementing...projects that build consumer trust here and abroad, show our industry’s sustainability, defend our right to operate, show that we care about our people, our pigs and our planet.
Q. In one word, how would you describe your outlook on the pork industry?
A. Cautiously optimistic. I know it is two words, but a lot of us producers and our friends in the packing industry are struggling financially right now. The cost to produce and process pork are at all-time highs and the price we are being paid fall far short. This is creating huge financial losses for our industry. NPB is fully aware of the situation and is working hard to increase demand here and abroad, but it takes time.
Q. What is your favorite cut of pork?
A. That’s easy, for me it is the pork tenderloin. My wife marinates it overnight in her special recipe and then grills it to 140 degrees/medium so it stays juicy and tender, it’s amazing!
Q. What is one of your goals as a board member?
A. Work with my fellow producers, board members, NPB staff and everyone involved in the U.S. pig industry to leave it in a better place than when I started.
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