Best - Hormel Foods Alums

March 2012
bringing more to the table
Best
of the
Best
+ Companywide Best of the Best champions
+ Hormel Foods celebrates SPAM® products with annual recipe contest
+ Lloyd’s Barbeque Company receives second consecutive Star
Performance Award
In your words . .
‘‘
I value the job and consider it
an honor to work for the company. It
keeps me motivated as I go through
my processes.
’’
Irick W. Scott
Warehouse person
Logistic Services Inc. (Eldridge, Iowa)
Irick has been with the company for 3½ years and delivers
results that consistently exceed expectations. Since the
inception of engineered labor standards at LSI, Irick
has set the bar for others to emulate. He is dependable,
trustworthy, efficient and quality driven.
goal: Teamwork and positive attitudes
are commonplace.
principles
performance
products
process
people
contents
4
2 Noteworthy news
4 Companywide Best
of the Best champions
6 Hormel Foods celebrates
SPAM® products with
annual recipe contest
8 Annual Meeting of
Stockholders “Achieving
Success Together”
12
© Hormel Foods Corporation 2012.
Submit story ideas or comments to corporate communications, [email protected], or mail c/o
Corporate Communications, Hormel Foods Corporation, 1 Hormel Place, Austin, MN 55912-3680
6
9 Hormel® Cure 81® boneless
hams optimized in time
for Easter
10 Hormel Foods featured in
industry publication
12 Lloyd’s Barbeque
Company receives
second consecutive Star
Performance Award
13 HAARG essay contest
14 Recipes
16 Retirements
17 In our plants
Hormel Foods. Our Way.
Building upon our heritage of innovation and quality, together we will elevate
the everyday experience by making Hormel Foods the favorite part of any
eating occasion.
mission Hormel Foods is a leading branded food company with a focus on profitable growth.
Inspired by our founder’s charge to “originate, don’t imitate,” we market a balanced portfolio of
highly differentiated quality products. We engage our employees by creating an environment
where careers are fostered, people make a difference and integrity is absolute.
March 2012
[1]
2012 Inside Hormel Foods
education issue
news
It’s time to celebrate the successes of 2012 graduates in a special education issue of Inside
Hormel Foods! The following individuals are invited to be a part of this special issue:
• Employees of Hormel Foods (or any of its subsidiaries) who will graduate in 2012.
• Employees who are parents of a 2012 college graduate.
• Employees who are parents of a 2012 high school graduate.
To participate, return the applicable section of this form (employee graduate, college
graduate or high school graduate) and a color photograph of the graduate. Please include a
self-addressed stamped envelope if you would like the photograph returned. Use a separate form for each graduate you submit. The submission deadline is May 14, 2012. Photos
and submission forms may be submitted electronically* to [email protected] or
via mail to:
Inside Hormel Foods Magazine
Hormel Foods Corporation
1 Hormel Place
Austin, MN 55912-3680
*Electronic photos should be high resolution (300 dpi) and in a JPEG or TIF format. A 5 x 7 size
is preferred. Bitmap and PNG will not be accepted. Please note digital proofs provided by
professional photographers are not large enough resolution for our publication.
Form for 2012 high school / college graduates:
Student’s name:__________________________________________________________________________
Hormel Foods/subsidiary parent(s) first and last name:_________________________________________
Hormel Foods/subsidiary parent(s) work location:______________________________________________
Spouse and/or other parent(s) first and last name(s):___________________________________________
School name:____________________________________________________________________________
City/state of school:________________________________________________________________________
Photo provided (circle one):
Yes
No
Form for 2012 Hormel Foods/subsidiary employee graduates:
Employee’s name:_________________________________________________________________________
Job title:_________________________________________________________________________________
Work location:____________________________________________________________________________
Degree earned:___________________________________________________________________________
School name:_____________________________________________________________________________
City/state of school:_______________________________________________________________________
Photo provided (circle one):
[2]
inside Hormel Foods
|
Yes
www.hormelfoods.com
No
First quarter earnings
commentary from Jeff Ettinger, CEO
We announced our first quarter earnings of 48 cents per share, which is
7 cents lower than a year ago. During the quarter, we experienced weak
pork operating margins and a sales decline in the center of the store.
Nonetheless, our current performance does represent the second best
quarter in our company’s history. In terms of the top line, we generated
an overall sales increase of 6 percent, with gains in four out of our five
business segments.
As you may recall from our fiscal year 2011 earnings announcement,
we had anticipated a challenging start to 2012. Our Jennie-O Turkey
Store segment performed better than we expected, and our International
segment turned in a very good quarter, while our Refrigerated Foods,
Grocery Products and Specialty Foods segments did not perform as well
as we had anticipated.
We should take great pride as a team that we have achieved earnings
growth in 26 out of the past 29 years. We believe we will achieve growth
again in 2012, but we all need to recognize that we are starting the year in
web
To view the full first quarter
earnings results, visit:
a 7 cents-per-share “hole.” Based on the input from each of our business
www.hormelfoods.com/
newsroom/press
guidance range of $1.79 to $1.89 per share and we need everyone’s help
units, we have announced we are maintaining our fiscal 2012 earnings
and focus to make this happen.
We must tap into the spirit of teamwork and innovation that our company was built on:
Our marketing and sales teams must drive sales at the right
price. As they work with their customers to enhance volume,
this may require flexibility from everyone. I also encourage all
employees to be brand ambassadors – use our products and
talk about them with your family and friends.
• We need to keep striving to meet the $2 billion dollar challenge.
While we remain perhaps a year behind the pace, our sales of
these newer products were up 14 percent in the first quarter.
• Quality and safety are extremely important and can significantly
impact our reputation and results. We must also remain focused on continuous improvement in operations and our supply
chains, such as your 2012 Best of the Best initiatives.
• And we all must keep a close eye on our costs and expenses.
•
I thank you in advance for your focus, continued dedication and hard
work, which will help us achieve success together again in 2012!
March 2012
[3]
principles Best of the Best
Companywide Best of the Best champions
T
Best of
the Best program recognizes the many employees
who work hard to successfully implement the continuous improvement process (CIP) competencies
of teamwork, goal setting and
problem solving. Congratulations
to Jennie-O Turkey Store for being
named the 2011 Best of the Best
grand champion for their dark
separated turkey project!
“Our final five Best of the
Best teams once again showcased
outstanding examples of process
improvement in both manufacturing and business processes,” said
Jeff Ziegler, Six Sigma project
manager. “Their work epitomizes
our founder’s call to do things
he companywide
a little bit finer, a little bit better than we are doing them, and
represents our competitive edge.
Congratulations to all of the
teams!”
“The winning Best of the Best
project we developed demonstrated true team effort across the
Faribault (Minn.) Plant and the
Jennie-O Turkey Store organization,” said Jody Long, production
manager, Jennie-O Turkey Store.
“The project utilized many departmental areas including operations,
maintenance, marketing, R&D
and engineering to develop the
proprietary process.”
In 2011, approximately 660
projects were entered in the
competition compared with 655
projects in 2010 and 550 in 2009.
In January, representatives
from the top eight teams presented
to a judging panel, which included leaders from business units
throughout the company. The final
five teams presented to a judging
panel Feb. 1. The combined savings for the top eight projects was
more than $24 million annually.
“We are extremely proud of
the support we’ve received and
recognize that it is forward thinking and an innovative approach
from local leadership in regard to
daily challenges that allow us to
continually improve,” Long said. n
Top five projects:
Best
of the
Best
Dark separated turkey project
Goal: Increase revenue while meeting customer expectations.
Result: Enhanced value for
mechanically separated dark meat
turkey by delivering a ground
product that meets customer
expectations. Improved employee
job satisfaction by enhancing
work-life balance and safety.
[4]
inside Hormel Foods
|
www.hormelfoods.com
photo credits: Studio H
Jennie-O Turkey Store
(Faribault, Minn.)
Austin (Minn.) Plant
Corporate Office (Austin, Minn.)
Precooked retail bacon giveaway improvement
Goal: Reduce giveaway and supply waste by 50 percent and increase output and capacity.
Result: Increased output and capacity by decreasing
giveaway and supply waste. Ongoing communication has improved work-life balance and employee
ownership of the project.
Accounts receivable system re-write
Goal: Create a state-of-the-art accounts receivable
system that meets the needs of Hormel Foods and all
subsidiaries and divisions.
Result: Developed a state-of-the-art accounts receivable system encompassing information for Hormel
Foods and subsidiaries. Improved the system by
allowing more data customization.
Corporate Office
Farmer John (Vernon, Calif.)
Retail fully cooked bacon optimization
Goal: Create a fully cooked bacon product that is
significantly better than the current competitive set
and on par with current raw bacon offerings. Create
an improved fully cooked bacon to drive portfolio balance between grocery and club fully cooked
bacon in both volume and margin.
Result: Increased volume and marketshare, and optimized and improved the retail fully cooked bacon
products to be the No. 1 variety in blind consumer
taste tests.
Distribution center cost reduction
Goal: Improve the efficiency and effectiveness of the
Farmer John distribution center operations while
under contract with a third party. Identify and capture cost reduction opportunities.
Result: Took over management of the distribution
center and improved productivity and effectiveness.
Enhanced customer service and streamlined communication throughout the company.
March 2012
[5]
products SPAM® family of products
H
‘‘
The entries
validate the
diversity of
SPAM® products
and inherently
reinforce our
position of
effortless,
everyday
creativity.
’’
Justin Lintz, assistant
product manager,
Grocery Products
[6]
inside Hormel Foods
|
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Foods celebrates
the iconic canned meat,
SPAM®, with the annual Great American SPAM™
Championship Contests, where
chefs from across the nation compete to make the prize-winning
recipe, which garners the opportunity to attend the SPAM JAM®
Waikiki Festival, all expenses paid.
This year’s theme was breakfast
recipes, and the winning recipe
was determined by taste,
originality and presentation in
both the adult and child categories. (Children competed for a
prize of $2,000 for the top recipe
in their category.)
The competition, which was
hosted at fairs around the country,
drew 600 breakfast-themed entries
this year. Recipes in the adult
competition included: a SPAM®
bread pudding, SPAM® rangoons,
SPAM® chilaquiles, SPAM® Greek
frittata, sunrise SPAMABELLA™
quiche, and kiss my grits &
SPAM®.
“We all look forward to judging the Great American SPAM™
Championship Contests,” said
Justin Lintz, assistant product
manager, Grocery Products. “The
entries validate the diversity of
SPAM® products and inherently
reinforce our position of effortless,
everyday creativity.”
ormel
Mini maple SPAM® doughnuts
is the grand-prize winning recipe
in the adult category and top of
the mornin’ SPAM® breakfast bake
is the winning recipe in the child
category. The mini maple SPAM®
doughnuts are a savory and sweet
bite-sized treat, baked with a
buttermilk batter and paired with
a fried ring of SPAM®, finished
with maple icing and a sprinkling
of diced SPAM®. The top of the
mornin’ SPAM® breakfast bake begins with fried SPAM®, onions and
diced potatoes. This mixture is
added to a creamy ranch-flavored
mixture of sour cream, Italian
cooking cream, cream of mushroom soup, and cheddar cheese.
The recipe is finished by topping
the brunch dish with buttermilk
biscuits before baking.
The doughnut’s creator is Jason
Munson, a 40-year-old home
cook and aircraft mechanic from
Seattle, Wash. Munson has entered the SPAM® contest for seven
years before taking first place this
year. The inspiration for his creation was a bacon-flavored pastry
he ate in Oregon.
“These scrumptious bite-sized
doughnuts wowed the entire
judging panel with their delicious
flavor,” said Nicole Behne, product manager, Grocery Products.
“They especially stood out for
photo credits: Studio H
FAMILY OF PRODUCTS
Hormel Foods celebrates SPAM®
products with annual recipe contest
their creativity and how easy they
are to make.”
Luke Esco of Deatsville, Ala.,
won the contest in the child cat-
egory with his top of the mornin’
SPAM® breakfast bake. Esco
first won locally at the Alabama
National Fair last fall and has
been competing from a young
age with his family. Esco plans
to put his prize money toward
his first car. n
Mini maple SPAM® doughnuts
1 cup flour
3 tablespoons firmly packed brown sugar
¼ teaspoon baking soda
⁄8 teaspoon salt
1
⁄3 cup buttermilk plus 1 tablespoon buttermilk
1
1 egg
1 tablespoon butter, melted
1 (12-ounce) can SPAM® hickory smoked, SPAM® with bacon or
SPAM® classic
¾ cup powdered sugar
1 teaspoon maple flavoring
For dough: In large bowl, mix flour, brown sugar, baking soda
and salt. Stir in 1⁄3 cup buttermilk, egg and melted butter. Beat
together until well blended. Spoon batter into pastry bag fitted
with round tip or resealable plastic bag. Chill mixture 1 hour.
Meanwhile, prepare SPAM® rings and glaze.
Top of the mornin’
SPAM® breakfast bake
1 (12-ounce) can SPAM® hickory smoked, cubed
½ cup chopped onions
2 tablespoons butter
3 cups frozen diced potatoes, thawed
1 cup sour cream
1 tablespoon ranch flavored seasoning and salad dressing mix
1 (10 ¾-ounce) can cream of mushroom soup
2 cups shredded sharp Cheddar cheese
¼ cup Italian herbs cooking cream
For SPAM® rings: Slice SPAM® from the lid side to the bottom
into 12 slices (each slice about ¼-inch thick). Using 1½-inch
round biscuit cutter, cut each SPAM® slice into two rounds (for a
total of 24 rounds). Using straw, knife or small pastry tip, cut a
small circle out of the center of each SPAM® slice to make a ring.
Place rings into large skillet and cook until golden brown, turning
once; set aside. Finely dice remaining SPAM® scrap pieces. Add
diced SPAM® to skillet and cook until golden brown; set aside.
For glaze: In small bowl, whisk together powdered sugar, maple
flavoring and remaining 1 tablespoon buttermilk; set aside.
For doughnuts: Heat oven to 325°F. Remove chilled dough from
refrigerator. Spray mini doughnut pan with nonstick cooking
spray. Pipe batter into mini doughnut pan; filling ²/³ full (if using
resealable plastic bag, snip the corner of the bag and pipe batter
into pan). Place SPAM ® rings on top of dough. Bake 10 minutes
or until doughnuts spring back when touched. Cool slightly.
Carefully remove from pan. Spread prepared maple glaze over
doughnuts and top with diced SPAM ® for sprinkles. Repeat as
necessary with remaining dough and SPAM ® rings. Serve slightly
warm. Makes 24.
1 (16.3-ounce) can refrigerated buttermilk biscuits,
each biscuit cut into 6 pieces
Heat oven to 350°F. In large skillet, cook SPAM® and
onion in butter 10 minutes or until golden brown. Add
next six ingredients and stir until well combined. Pour
mixture into lightly greased 9x13-inch baking dish.
Place biscuit dough over SPAM® mixture with points
facing upward. Bake 25 to 30 minutes or until filling is
hot and biscuits are golden brown. Serves 10 to 12.
March 2012
[7]
performance Annual Meeting of Stockholders
Annual Meeting of Stockholders
“Achieving Success Together”
M
1,400 people attended the Hormel Foods Annual
Meeting of Stockholders Jan. 31 at the Austin High School
Knowlton Auditorium in Austin, Minn.
During the presentation portion of the evening, the company celebrated the growth of MegaMex Foods, its 50/50 joint venture with
Herdez Del Fuerte. Since its inception just two years ago, MegaMex
Foods has increased sales by more than 150 percent.
“The focus of MegaMex Foods is to bring the spirit of Mexico to
every table,” said Jim Splinter, group vice president, Grocery Products.
“Great brands like Herdez®, CHI-CHI’S®, La Victoria®, Don Miguel ®,
and the new additions to MegaMex Foods, Wholly Guacamole®,
Wholly Salsa® and Wholly Queso®, will help us accomplish this goal. We
are excited about the future because our expectation for this business is
that it will continue to grow at an accelerated rate exceeding that of our
core Grocery Products portfolio.”
MegaMex Foods was a key driver of success for Hormel Foods,
which experienced record success in fiscal year 2011. To highlight this
achievement, Jeff Ettinger, CEO, offered remarks about the company’s
recent growth.
During fiscal year 2011, Hormel Foods:
• Experienced record dollar sales of $7.9 billion, up 9 percent from
the previous year;
• Increased net earnings per share by 15 percent over 2010; and
• Registered net sales increases in all five operating segments year
over year.
“In looking at the full year, we delivered significant sales growth of 9
percent, ending the year at a record $7.9 billion, with all five segments
registering increases,” Ettinger said. “We were able to accomplish this
by enhancing our support of key Hormel® and Jennie-O Turkey Store®
brands in fiscal 2011 with effective advertising campaigns. In addition,
our rock-solid balance sheet and strong, long-term track record for both
new product innovation and for making strategic acquisitions is positioning us to continue generating profitable growth.” n
photo credits: Studio H
ore than
[8]
inside Hormel Foods
|
www.hormelfoods.com
products Hormel® Cure 81® hams
Hormel ® Cure 81® boneless hams
optimized in time for Easter
D
BRAN
‘‘
Based on
these changes,
we’re confident
we’ve developed
the new ‘gold
standard’ in the
boneless ham
category.
’’
Terrill Bacon, associate product
manager, meat products
Use the enclosed coupon for $3 off
any boneless Hormel ® Cure 81® ham!
A
s featured in the January
issue of Inside Hormel
Foods, the company has
launched changes to Hormel ®
Cure 81® boneless hams.
Hormel ® Cure 81® hams were
created in 1963 with the help of
1,000 homemakers. Everything
from product formulation to the
packaging and advertising was
created with the assistance of the
consumer. It was this consumercentric approach to product development that created “the world’s
most nearly perfect ham.”
“Over time, consumers, the category and customers have changed
significantly,” said Terrill Bacon,
associate product manager, meat
products. “Our brand has always
maintained the ‘gold standard’
and the changes have been made
to maintain that reputation.”
The Hormel® Cure 81® brand
team worked extensively on
gathering consumer insights to
learn exactly what the consumer
is looking for in the boneless ham
category.
“We’ve learned from consumers
that appearance is the most critical
element in their buying decision,
and they prefer a knobby, uneven
ham with a darker color on the
outside,” said Brian Hendrickson,
Curemaster and director of cured
and smoked meats. “We worked
with our suppliers and production
team at the Austin (Minn.) Plant
to develop a product that meets
these needs.”
The changes made to Hormel ®
Cure 81® boneless hams include:
• The hams are 100 percent hand-stuffed and 100
percent naturally hardwood
smoked.
• The exterior of the hams
have a knobbier, off-thebone appearance.
• Brown sugar has been added
to the formula, which gives
the hams a sweeter flavor.
• A modest fat rind is left on
the exterior of these items
to enhance the flavor and
appearance.
“These product changes are
an excellent example of our
goal to develop loyal consumers
through continuous improvement of product quality and
consistency,” Bacon said. “Based
on these changes,
we’re confident
we’ve developed
the new ‘gold
standard’ in the
boneless ham
category.” n
March 2012
[9]
principles Industry publication articles
Hormel Foods featured in
industry publication
T
December 2011 issue of Meat & Poultry magazine included
two articles that featured Hormel Foods. “Enlisting veterans”
focused on military experience being “a ‘plus’ in the ranks of
processing companies.” The second article, “Piece of the pie,” was
about the “booming US pizza industry.” Excerpts from both articles are
below and on the next page.
he
Enlisting veterans
above: December 2011 issue of Meat &
Poultry magazine
[10]
inside Hormel Foods
|
www.hormelfoods.com
At this time last year, Master
Sergeant Darin Smith was proudly
serving this country in the US Air
Force, winding down a 21-year
military career at Offutt Air Force
Base in Bellevue, Neb. One year
later, the former C-135 aircraft
mechanic is proudly serving
in the ranks of Hormel Foods,
applying his mechanical expertise
as a maintenance manager at the
company’s Fremont, Neb., pork
processing plant.
A growing number of servicemen
and women are transitioning
out of their military careers and
are prime candidates for jobs
at all levels at meat and poultry
processing companies. … Processors
such as Hormel make a point of
recruiting applicants with military
backgrounds. “Hormel Foods is
actively recruiting military veterans
through representatives at job fairs
and by posting open positions
to various websites,” said Judy
Callahan, a Hormel recruiting
manager. Those websites include:
www.recruitmilitary.com,
www.Vetsuccess.gov/jobs and
www.dol.gov/vets/.
For Smith and many others
like him, a civilian career in
the meat business is a natural
evolution. “The same core values
of the Air Force – integrity first
and excellence in all we do – are
prevalent at Hormel Foods,” he
says. …
Working in the meat business
has also been the “right thing”
for another Hormel employee. …
Gary Sample attributes much
of the success he has enjoyed in
his civilian career to the skills
he learned serving in the US
Army for 26 years. … Sample
has since worked up through the
ranks at Hormel and is now a
human resource manager at the
company’s Dold Foods plant in
Wichita, Kan. …
“The concept of working as
a team to accomplish a shared
goal has applied to my career in
the Army and Hormel Foods.”
Sample says. … “I would
encourage military veterans
to consider a supervisor-level
position with the company
because their skills transfer
well.” …
‘‘
The company is the No. 1 supplier of
pepperoni in retail groceries and supermarkets.
Paul Sheehan, national accounts manager, foodservice
’’
Piece of the pie
‘‘
Hormel
pizza toppings
were created
as a convenient
solution to save
consumers time
and cleanup
when cooking
hamburger and
sausage.
’’
Holly Drennan,
senior product manager,
meat products
In recent years, the US pizza
industry has grown by leaps
and bounds. … Hormel Foods,
Austin, Minn., and Tyson Foods,
Springdale, Ark., are two of the
largest pizza-topping makers in the
U.S.
Paul Sheehan, national accounts
manager in Hormel’s foodservice
division, has been with the
company for nine years, and has
been focusing on the company’s
pizza segment for the past six
years. Sheehan says Hormel
doesn’t break out its results in
terms of volumes of toppings
produced, but he can say the
company is the No. 1 supplier of
pepperoni in retail groceries and
supermarkets.
Holly Drennan, senior product
manager at Hormel Foods, says
homemade pizza is the No. 1
use for retail pepperoni. … She
adds Hormel pizza toppings were
created as a convenient solution to
save consumers time and cleanup
when cooking hamburger and
sausage. …
Hormel got into the pizza
business because it could see
pizza was becoming an extremely
convenient food. … In August
2007, Hormel made a major
move to consolidate its position
in the pizza industry by acquiring
the privately held Burke Corp.,
a maker and marketer of pizza
toppings and other fully cooked
meat products, for about $110
million. Jeffrey Ettinger, chairman
of the board, president and CEO
of Hormel Foods, explained at
that time, “Hormel is a leader
in pepperoni, and the addition
of Burke Corp. strengthens
our position in the pizzatopping industry by expanding
our offerings to foodservice
customers.” … n
above: December 2011 issue of Meat &
Poultry magazine
March 2012
[11]
process Star Performance Award
®
Lloyd’s Barbeque Company
receives second consecutive Star
Performance Award
goal: Set our industry’s “gold standard” for quality,
product safety and employee safety – making an impact
that far outweighs our size.
L
above: Bruce Schweitzer, vice president of operations, Refrigerated Foods/
president, PFFJ Farms, presenting the Star
Performance Award to Clint Walters, Lloyd’s
Barbeque Company plant manager
[12]
inside Hormel Foods
|
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loyd’s
Barbeque Company (Mendota Heights, Minn.) recently
received the Star Performance Award for the second consecutive
year. The award is presented to the Refrigerated Foods plant with
the best performance based on nine performance metrics.
“Congratulations to the Lloyd’s Barbeque Company team for winning the Star Performance Award,” said Bruce Schweitzer, vice president
of operations, Refrigerated Foods/president, PFFJ Farms. “Winning the
award for the second consecutive year is a tribute to the hard work, attention to detail and dedication of the group.”
The Lloyd’s team had a solid record all year and ended 2011 as the
only plant that earned points in seven of the nine performance categories. The team also earned both the Quality Excellence Award and Safety
Excellence Award. In addition, they achieved superior performance in
controlling expenses, enhancing yields, reducing supply variance, managing productivity and improving overall equipment effectiveness.
“The Star Performance Award is based on key company drivers,
which target year-after-year improvements,” said Clint Walters, Lloyd’s
Barbeque Company plant manager. “For Lloyd’s to win the award two
years in a row is quite an honor. There are many variables in our industry that we cannot control, but at the plant level it is vital that we focus
on what we can control and continue to enhance our performance. Our
team takes great pride in our accomplishments and will aggressively try
to win this award for a third straight year in 2012.”
The Star Performance Award has been presented each year
since 2006. n
process
people Hormel African-American Resource Group
HAARG essay contest
T
Hormel African-American Resource Group (HAARG)
celebrated Black History Month last month. One of the events
HAARG coordinated was a national Martin Luther King Jr.
school essay contest, which took place at four elementary schools.
The theme for the essay was “What Dr. Martin Luther King Means
to Me,” and the winner of the contest at each school was awarded $50
and an award plaque. In addition, the classroom of the winning essay
earned a pizza party and donation of school supplies.
The ultimate goals of this event were to promote Martin Luther
King’s legacy, encourage kids to aim high and give them exposure to
minority professionals in corporate America, and to create a lasting
partnership between Hormel Foods and schools for future mentoring
and support opportunities.
“This contest provided a wonderful opportunity for our students to
focus their thoughts on Martin Luther King Jr.,” said Edwina Harder,
principal at Southgate Elementary School. “Good discussions were had
and I truly believe we grew because of them. We welcome any opportunity to partner together with Hormel Foods in the future!” n
he
Winner Elementary School
Class
Emily Asay Banfield (Austin, Minn.)
4th grade
Trent Floden Clear Creek (Shelbyville, Ky.)
2nd grade
Miguel Torres Southgate (Austin, Minn.)
5th grade
Benjamin Wheeler Stallings (Stallings, N.C.)
1st grade
HAARG 2012 Vision
To increase diversity engagement and awareness within Hormel
Foods and to make HAARG a recognized diversity network in the
workplace, marketplace and the community by engaging other
professional institutions and professional diversity champions.
above (top to bottom): Emily Asay, Banfield
Elementary; Trent Floden, Clear Creek Elementary;
Miguel Torres, Southgate Elementary; and Benjamin
Wheeler, Stallings Elementary
March 2012
[13]
products Ham recipes
Don’t save ham just for the holidays. This versatile
meat goes from breakfast to dinner with ease in these
simple and delicious recipes.
Ham and asparagus with creamy scrambled eggs
Ham and asparagus with creamy
scrambled eggs
hands-on time: 10 minutes | total time: 20 minutes | serves: 4
2 tablespoons butter, divided
®
®
4 slices Hormel Cure 81 boneless ham
2 tablespoons maple syrup
1 pound asparagus, trimmed
4 large eggs
2 tablespoons whipping cream
Salt and freshly ground pepper, to taste
¹/³ cup shredded Swiss cheese
2 tablespoons chopped fresh dillweed
Toast, if desired
In large skillet over medium heat, melt 1 tablespoon butter. Add ham; cook until golden. Add maple syrup. Turn
ham to coat; keep warm. Wipe pan clean.
In bowl, whisk together eggs and cream. Pour into skillet
used for cooking ham. Cook over medium-low heat, 2 to
3 minutes, or until eggs are just cooked, stirring occasionally. Stir in cheese and dillweed.
Serve ham topped with asparagus and scrambled eggs.
Serve with toast if desired.
For more recipes, visit:
www.hormelfoodsrecipes.com
[14]
inside Hormel Foods
|
www.hormelfoods.com
web
photo credits: Studio H recipes: Lovoni Walker
In another large skillet, melt remaining 1 tablespoon butter over medium heat. Add asparagus. Cook 5 minutes or
until crisp tender, stirring occasionally. Transfer to plate;
keep warm.
Cobb salad
hands-on time: 15 minutes | total time: 15 | serves: 4
2 heads baby romaine lettuce, cut in half lengthwise
1 avocado, pitted, peeled and cut into quarters
4 hard-cooked large eggs, peeled and cut in half
4 small vine-ripened tomatoes, cut in half
6 ounces blue cheese, cut into 4 wedges
®
®
4 slices Hormel Cure 81 boneless ham,
each slice cut in half
1 cup sliced cucumber
¼ cup olive oil
2 tablespoons red wine vinegar
1 tablespoon maple syrup
®
2 teaspoons Di Lusso Dijon mustard
Salt and freshly ground pepper, to taste
On each of 4 serving plates, arrange lettuce, avocado, eggs,
tomatoes, cheese, ham and cucumber.
In bowl, whisk together remaining ingredients until combined. Serve in small dish with salad.
Glazed ham with beans and noodles
Cobb salad
Glazed ham with beans and noodles
hands-on time: 10 minutes | total cooking time: 20 minutes | serves: 4
1 tablespoon vegetable oil, divided
®
®
4 slices Hormel Cure 81 boneless ham
®
¼ cup House of Tsang Saigon Sizzle™ stir fry sauce,
divided
8 ounces fresh green beans, trimmed
Cooked ramen noodles
In skillet, heat 1½ teaspoons oil over medium heat.
Add ham; cook until hot. Add 2 tablespoons stir fry
sauce. Cook, turning ham occasionally, until glazed.
Meanwhile, in wok or skillet, heat remaining 1½
teaspoons oil over medium-high heat. Add beans. Stir
fry until crisp tender. Add remaining 2 tablespoons stir
fry sauce.
On each of 4 serving plates, arrange ham, beans and
ramen noodles. Sprinkle with sesame seeds, if desired.
Grilled ham with roasted tomatoes
Grilled ham with roasted tomatoes
hands-on time: 10 minutes | total time: 20 minutes | serves: 4
1 (10.5-ounce) package grape tomatoes
2 cups sliced fresh mushrooms
1 tablespoon balsamic vinegar
1 tablespoon olive oil
Salt and freshly ground pepper, to taste
®
®
4 slices Hormel Cure 81 boneless ham
Chopped fresh chives
Heat oven to 425°F.
On baking sheet, combine tomatoes, mushrooms, vinegar,
oil, salt and pepper. Roast 10 minutes or until tomatoes
are wilted.
Heat grill. Brush ham with small amount of oil. Cook 2
minutes on each side or until hot and grill marks appear.
Serve ham with tomato mixture; sprinkle with chives.
March 2012
[15]
retirements
gift center featured items
‘‘
Go confidently in the direction of your dreams.
Live the life you have imagined.
Henry David Thoreau
’’
Linda Anderson, 9 years
Retired Jan. 31
Corporate Office (Austin, Minn.)
Lee Johnson, 33 years
Retired Jan. 20
Austin (Minn.) Plant
Activities: reading and traveling
Activities: hunting, motorcycling,
spending time with family and
friends and traveling
Karen Averbeck, 25 years
Retired Jan. 31
Corporate Office (Austin, Minn.)
Craig Barcus, 8 years
Retired Jan. 27
Osceola (Iowa) Food
Activities: camping, listening to
music, playing the drums and
traveling
Robert Brede, 19 years
Retired Dec. 30
Austin (Minn.) Plant
Daryl Busker, 29 years
Retired Jan. 31
Austin (Minn.) Plant
Darwin Farlinger, 29 years
Retired Jan. 20
Austin (Minn.) Plant
Activities: camping, traveling,
spending time with children and
grandchildren, and watching
sports
James Hahn, 41 years
Retired Dec. 31
Austin (Minn.) Plant (Fairmont
Buying Station)
Activities: boating, camping,
fishing, gardening, hunting,
playing cards, reading, spending
time with grandchildren and
traveling
James Hoffman, 33 years
Retired Jan. 27
Corporate Office (Austin, Minn.)
Gary Jones, 35 years
Retired Dec. 28
Consumer products sales
(Chicago, Ill.)
Activities: golfing, Naperville
Presbyterian Church activities,
spending time with grandchildren,
playing tennis and traveling
Sharon Kelzer, 27 years
Retired Jan. 16
Austin (Minn.) Plant
Rolland Larsen, 42 years
Retired Jan. 31
Algona (Iowa) Plant
Timothy Long, 14 years
Retired Jan. 23
Algona (Iowa) Plant
inside Hormel Foods
|
www.hormelfoods.com
Clear pig-shaped cutting board sheet
with SPAM® brand printed in blue in
center. It is lightweight, easy to store,
use and clean. Measures 18½” across
and 9½” tall.
retail price $5 | employee & retiree
price $4.25
SPAM®
brand slicer
(item #6129)
The slicer is back!
Slice an entire can
of SPAM® classic
into nine slices with this easy-to-use
wire slicer. The words “SPAM® brand”
are printed in blue on the top of the
slicer – a necessity for every kitchen.
retail price $10 | employee &
retiree price $8.50
Bradley Moschak, 33 years
Retired Jan. 25
Creative Contract Packaging
(Aurora, Ill.)
Location:
1101 North Main Street, Austin, MN
Activities: gardening, golfing,
jogging/walking, traveling and
watching college sports
Phone numbers:
507-437-9898
or 1-800-LUV-SPAM (1-800-588-7726)
Michael Tolbert, 32 years
Retired Jan. 27
Corporate Office (Austin, Minn.)
Activities: biking, cooking, golfing,
fishing and spending time with
wife, children and friends
Barbara Turman, 7 years
Retired Jan. 31
Beloit (Wis.) Plant
Robert Zak, 38 years
Retired Jan. 31
Atlanta (Ga.) foodservice
Activities: golfing, reading J.
Grisham novels, spending time
with family and friends, traveling
and yardwork
[16]
SPAM® brand cutting sheet
(item #6529)
Mailing address:
1 Hormel Place, Austin, MN, 55912-3680
Fax:
507-437-9803
Gift center business hours:
8:30 a.m. - 4:30 p.m. Monday through Friday
A variety of merchandise with the SPAM
brand and the Hormel Foods mark is
available. Shipping and handling charges
are determined by the total value of the
order. Orders up to $10 will be charged $5
for shipping; orders totaling $10.01 to $30
will be charged $7; orders totaling $30.01
to $50 will be charged $9; and orders
totaling $50.01 to $99.99 will be charged
$10. For orders over $100, please call
for pricing. American Express, Discover,
Mastercard and Visa are accepted. Shop
online at www.spam.com/shop.
®
In our facil ities . .
Logistics Services Inc.
L
above: Douglas Drinnon and Shane Matthews
with a pallet of various products for the Scott
County Food Bank
Services Inc. (Eldridge, Iowa) is a dry storage
Grocery Products distribution center responsible for approximately half of the company’s Grocery Products distribution.
Ninety employees work at the 424,000 square-foot facility, which
can house up to 33,000 pallets of product. Last year, 409,702,912
pounds of product were shipped from the facility.
According to Dale Kreul, LSI manager, the company recently
implemented engineered labor standards (ELS), a system designed
to measure productivity contributions by each warehouse person as
they accomplish all activities associated with distribution operations.
In addition, LSI recently realigned work schedules from a five-day
operation to expanded hours with weekend coverage to better serve
customers, transportation assets and shipping cycles.
LSI supports the company’s Our Way promise to support community efforts to relieve hunger and frequently provides food donations
to the Scott County Food Bank and the Salvation Army.
ogistics
March 2012
[17]
Logistics Services Inc. (Eldridge, Iowa)
shipped 409,702,912 pounds of product
last year.
This magazine is printed by Smyth Companies Inc.,
a LIFE environmental standard certified printer.
™
Trademark of American Soybean Association