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Running a family business can be a blessing and a curse. Carrying on the legacy by leading the family’s business provides opportunities for family members to shine, but can also mean unexpected pressures, challenges and responsibilities for those in charge. This week’s MEAT+POULTRY Podcast, features an interview with Julie Camardo, chief executive …
 
On this week’s MEAT+POULTRY Podcast, we talk to Rashad Jones, star of the Food Network’s, Eat, Sleep, BBQ and owner operator of Big Lee’s Barbeque in Ocala, Flordia, about Kingsford’s “Preserve the Pit” program. Preserve the Pit is a fellowship program that matches mentors from the African American barbecue business world with its next generation o…
 
On the MEAT+POULTRY Podcast, research and development advances are always on the radar. For this episode, the subject of R&D is Motif Food Works, an ingredient company in Boston who works on developing products and ingredients with the properties of meat and replicating them in plant-based foods. Mike Leonard, chief technology officer for Motif and…
 
The Progressive Beef Program from Manhattan, Kan.-based Beef Marketing Group continues to grow as consumers and feedlot operators alike want more information on where their meat comes from in the supply chain. MEAT+POULTRY covered this collective when it launched in 2018, but after recent news that Wendy’s will soon source 40% of its beef from the …
 
There are plenty of good reasons for making a successful business start-up a family affair but passing the torch from one generation to the next without careful planning can have ripple effects that strain relationships and impact the bottom line. In this week’s MEAT+POULTRYpodcast, Craig Aronoff, PhD, co-founder and senior advisor with The Family …
 
Finding the right format to hold virtual conferences has been a trial-and-error process for the meat and poultry industry during the coronavirus (COVID-19) pandemic. Nath Morris, executive vice president of IPPE, felt its new marketplace would be the most effective way for processors and customers to learn more about their products during the 2021 …
 
As part of his job working as a corporate chef for Oak Creek, Wis.-based Asenzya, Chef Dax Schaefer spends much of his time in the field, tasting his way through today’s popular foods and identifying what are likely to be the food trends of tomorrow. In the second part of the interview with Schaefer for the MEAT+POULTRYPodcast, he talks about his p…
 
As director of International Affairs for the Dutch Meat Industry Association, Frans van Dongen spent much of his time traveling and advocating on behalf of meat producers in the Netherlands. But the pandemic threw a big wrench in all of his flight plans. If asked, he will say that all of the hours he spent in planes are now free, and all the hours …
 
Finding distinct data points is always valuable information for members of the meat and poultry industry. Every two years, the US Poultry & Egg Association conducts its Poultry and Egg Economic Impact Study to take a closer look at the economics of the industry. The report, sponsored by USPOULTRY, National Chicken Council, National Turkey Federatio…
 
Compassion fatigue often is associated with the health care profession, but people who make their living in agriculture can be affected too. At the NAMI 2020 Animal Welfare and Handling Conference, Monica Kramer McConkey, a rural mental health specialist in Minnesota, shared her insights into compassion fatigue and – if you’re experiencing it – cop…
 
After describing Baldor Specialty Foods’ Thanksgiving decision making process in Part 1, Sophie Mellet-Grinnell, meat and poultry expert, foodservice professional and market specialist, lays out what went into home delivery and the company’s outlook on distribution during Thanksgiving and pandemic. Mellett-Grinnell also addressed whether customers …
 
In 2020, Thanksgiving will look different from the traditional feasts and large in-home gatherings many Americans are used to. Yes, there will be turkey, sides and football with smaller groups of people, but how much turkey will people need compared to previous years? With smaller family gatherings expected to be prevalent this year due to concerns…
 
Pitmaster Melissa Cookston loves playing with fire; she cooks barbecue every day for a living. In this episode of the MEAT+POULTRY podcast, the seven-time world barbecue champion, restaurateur and most recently, judge on the Netflix series The American Barbecue Showdown, shares more behind-the-scenes insights from the show, including the fact that …
 
Pitmaster and restaurateur Melissa Cookston is no stranger to the heat of competition barbecue. She is a seven-time world barbecue champion having won two Grand Champion and five World Whole Hog Champion titles at the Memphis in May World Championship Barbecue Cooking Contest. And in 2017 she became the first woman to be inducted into the Barbecue …
 
It is well known throughout the meat and poultry processing industry that today’s consumers place a high level of importance on animal welfare. They want assurance that companies allow animals raised for food to live the best life possible while under the care of producers. The newly constructed Tyson Foods Broiler Welfare Research Farm provides da…
 
In this episode of the podcast, MEAT+POULTRY talks to Jim Murray, the national channel marketing and innovation manager for the National Pork Board. In his role, Murray works with retailers, foodservice chains, distribution and packer/value added processors. Murray discusses the trends he has seen with pork throughout 2020 and how people are starti…
 
In this episode of the MEAT+POULTRY Podcast, Ambassador Gregg Doud, Chief Ag Trade Negotiator, Office of the US Trade Representative, and former US Agriculture Secretary Tom Vilsack, explain their reservations about the EU’s Farm to Fork strategy during the Ag Outlook Forum presented by the Kansas City Agricultural Business Council and AgriPulse on…
 
As we head into October, Meat+Poultry wanted to reflect on a story we wrote for our Family Business Focus issue in September. In this podcast, Ryan McCarthy will be reading one report from our Family Business Focus series which MEAT+POULTRY is partnering with the North American Meat Institute (NAMI) to share resources and success stories of how fam…
 
Recently, the MEAT+POULTRY Podcast featured Jeff Savell, a Texas A&M meat professor, as he shared stories of what it’s like having meat education in person during the pandemic. In this week’s podcast, Lynn Knipe, extension processed meats specialist at The Ohio State University, continues that discussion. Knipe shares the processes and procedures t…
 
In this episode of the podcast, MEAT+POULTRY talked with Ryann Glenn and Michael Annis, partners in the Food & Agribusiness practice group of law firm Husch Blackwell. The conversation covers a variety of ongoing legal topics in the meat and poultry industry, including how COVID-19 compares to other periods of agribusiness law. Glenn and Annis also…
 
After closing campuses in a frenzy during the spring due to the coronavirus pandemic, college and universities around the United States are bringing students back on campus while also staying socially distanced in the classroom. Although some programs can be done remotely, meat science departments have a difficult time completing its necessary clas…
 
Crowd Cow, an online purveyor of meat and poultry, started with two long-time friends offering their customers sustainability, transparency and origin stories combined with the convenience of the internet. In this episode of the MEAT+POULTRY podcast, co-founder Joe Heitzeberg explains why he believes online sales of fresh meat, poultry and other fo…
 
The coronavirus (COVID-19) pandemic has turned the meat and poultry industry on its ear, forcing companies to experiment with various strategies and new ideas to survive the crisis while planning for the new normal whenever the dust finally settles. The daily challenges created by the virus have forced everyone to adopt new mindsets and adapt new w…
 
This week MEAT+POULTRY recorded one of the stories from the August edition of the magazine. Listen to the Small Business Matters feature. For most small meat processors who have ventured into off-premises catering, the COVID-19 pandemic hit like a ton of bricks. Cancellations were massive and unceasing across the industry. For Hess Meats Inc., a 10…
 
The World Series of Barbecue run by the Kansas City, Mo.-based American Royal remains one of the country’s biggest barbecue competition events every year. Teams from across the United States descend on the Kansas Speedway for top prizes in barbecue cooking. But like many other major meat events, the Royal could not risk the safety of the competitor…
 
There’s a whole lot of pivoting going on in the food industry these days as retail operators tackle supply chain challenges and foodservice operators try to stay afloat. We’ve all heard that the global pandemic is driving radical shifts in consumer shopping behavior. Euromonitor International, a leading provider of global strategic marketing intell…
 
Like many other events this year, the Southwest Meat Association convention did not look the same in 2020, thanks to the coronavirus pandemic. Instead, a team led by Joe Harris, president and chief executive officer of the Southwest Meat Association (SMA), set up a command center at ABF Packing in Texas to run its virtual convention. During this we…
 
Usually, National Hot Dog Day for the North American Meat Institute is one of the bigger events in Washington during the summer. Franks hit the grill as politicians and industry leaders enjoy a few hot dogs together. However, with COVID-19 still a major issue across the country, NAMI decided to turn this annual celebration into a chance to give bac…
 
The coronavirus (COVID-19) pandemic has left no corner of the US food industry untouched – meat processors especially. Stories of COVID-19 outbreaks among workers and the measures processors are taking to keep plants running and protect workers from infection have been prevalent since the pandemic began. Specialty producers also have faced challeng…
 
Paul Shapiro, CEO of Better Meat Co., is trying to expand blended meat products into the protein market. In this week’s MEAT+POULTRY Podcast, Shapiro discusses what went into starting Better Meat, its business strategy and how the products are made and shipped to other meat processors. --- Send in a voice message: https://anchor.fm/meatpoultry-podc…
 
In this podcast, Bob Sims, features editor of MEAT+POULTRY, shares stories about the recipient of this year’s Operations Executive of the Year award. Gary Malenke is senior vice president of pork operations for Perdue Premium Meat Co., formerly known as Sioux Preme Packing Co. He has worked with hogs in one form or another for the majority of his c…
 
The mettle of business owners and operators of all types and sizes has perhaps never been tested more than during the coronavirus (COVID-19) pandemic. While many companies may have previously had some semblance of a crisis plan in place for unlikely circumstances that could affect their business operations, almost nobody could have predicted the de…
 
What will beef processing plants look like in the future? It’s a question many industry leaders think about, but one startup already has a different vision. Officials with Israel-based Future Meat Technologies still see cattle there. But next to that there’s also a station where people are building cultured meat in a cell-based meat lab operating a…
 
In this episode of the podcast, MEAT+POULTRY speaks with Sam Edwards III, 3rd generation cure-master and chief executive officer of Surry, Va.-based, Edwards Virginia Smokehouse. Edwards discusses the steps his family business has taken to keep its crafted ham products relevant through the difficulties of the pandemic and another incident a few yea…
 
As companies began to reopen processing facilities during April and May, many questions remain about how worker safety and the food supply security will continue when capacity increases during the summer. MEAT+POULTRY turned to Dr. Bob Norton, chair of Auburn University Food System Institute's Food and Water Defense Working Group, for a discussion …
 
MEAT+POULTRY spoke with Danny O’Malley, founder and president of Before the Butcher, a maker of plant-based proteins. He talked about the company and its Uncut line of plant-based products. He also discussed the rapid rise of plant-based meat alternatives, the impact of the current pandemic on growth and the way forward for the category in the age …
 
Looking back at her education and the formative years she spent working at Smithfield Foods, Emily Detwiler was ready for her most recent career change when opportunity knocked. Initially she stepped away from her role as the director of fresh pork marketing for Smithfield Foods to avoid uprooting her family from Kansas City and relocating to Virgi…
 
After Whittingham Meats of Allsip, Ill., relied on foodservice meat sales as its bread and butter for decades, the meat processor was forced to change its focus almost exclusively to retail sales during the first two months of the coronavirus (COVID-19) pandemic. In this episode of the MEAT+POULTRY podcast, Bobby Whittingham, vice president for Whi…
 
In this episode of the MEAT+POULTRY Podcast, Michael Uetz, principal at Midan Marketing, a full-service marketing firm serving the meat industry, shares insights from a recent survey investigating consumer concerns during the coronavirus pandemic. The research sheds light on how consumer meat and poultry shopping habits have changed during the cris…
 
Chris Young, executive director of the American Association of Meat Processors (AAMP), wants small meat processors to know that the association is here to help during the coronavirus pandemic. In this episode of the podcast, Young describes what resources the association is making available to all meat processors, not just its members, during the e…
 
KANSAS CITY, MO. – Retail meat sales have continued to grow exponentially during the coronavirus pandemic. This has led consumers to buy up beef chicken and pork, but lamb has also seen a major increase. In this episode of the MEAT+POULTRY Podcast, Rick Stott, chief executive officer of Superior Farms, an integrated producer and processor of lamb b…
 
This podcast is Part 2 in a series of web news reports, podcasts and feature stories that are part of Family Business Focus, a partnership between MEAT+POULTRY and the North American Meat Institute. Family Business Focus is a multi-media effort to provide information, resources and guidelines to help the leaders of these companies navigate the uniq…
 
In 2018, MEAT+POULTRY featured Daniele Inc. on the cover of the June issue. Based on a visit to Pascoag, RI, and a tour of Daniele’s massive salame facility and Old World prosciutto production, the feature story chronicled the rich history of Daniele, the Dukcevich family and its recent investment of millions of dollars to expand production and imp…
 
In this episode of the podcast, MEAT+POULTRY talked with Nick Allen, CEO of the British Meat Processors Association. Allen discusses Brexit and how it led to BMPA to move into a partnership with the North American Meat Institute (NAMI) with an impending UK-US trade deal possibly coming in 2020. Then he talks about what are the similarities and diff…
 
In this podcast, Dana Ehrlich, co-founder and CEO of Verde Farms, and Pete Lewis, chief marketing officer, unpack some of the highlights in Verde Farms’ evolution which include a new frozen and fresh beef processing facility in Mullica Hill, New Jersey; a $15-million investment from Manna Tree Partners, and the launch of a sous vide cooked line of …
 
The Professional Animal Auditor Certification Organization (PAACO) was started to create standardization and accreditation with regard to animal welfare auditing. According to PAACO’s mission statement, “PAACO’s vision is to be the authority on animal welfare auditing by providing high quality training and certification credentials for auditors and…
 
Once again, meat industry leaders will gather in Nashville, Tennessee, on March 2-4 for the Annual Meat Conference (AMC) at the Gaylord Opryland Resort and Convention Center. The event is sponsored by the North American Meat Institute (NAMI) and the Food Marketing Institute (FMI). In 2019, 1,700 industry professionals showed up for the conference a…
 
The Animal Agriculture Alliance has been bringing together stakeholders in the animal agriculture industry since 1987. The non-profit, Arlington, Virginia-based organization is working to bridge the communications gap between farmers, ranchers, veterinarians, animal feed companies, animal health companies, processors and allied associations. Kay Jo…
 
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