The feed industry is facing “the mother of all laws,” the Food Safety Modernization Act. That’s according to Richard Sellers, American Feed Industry Association, one of the sponsoring organization this week for the combined International Poultry Expo and International Feed Expo. Pictured are staff members from AFIA including Richard on the left.
Richard says this law, which has not yet gone into effect, will create massive regulations for the feed industry and that it will be incredibly costly. Apparently FDA has until this summer to come out with the regs to go along with the law. The law was signed by President Obama a little over a year ago. Of course the industry has been proactively working on a safer feed and food supply for years with the Safe Feed/Safe Food Certification Program. Makes you wonder why we need more laws and regulations doesn’t it?
I did not expect to see Hard Rock Cafe at International Poultry Expo but they are. Apparently Hard Rock has been working with IPE to produce a commemorative pin for the show for years.
I spoke with Jennifer Waxman, Sales & Marketing Manager, about how Hard Rock Cafe Atlanta is working with the show this year. Jennifer says that besides the commemorative pin there is a co-branded t-shirt this year. A portion of the sales from these items goes to benefit Wellspring Living, a charitable organization working on behalf of abused children. If you show your IPE badge you get ten percent off your meal at the Cafe!
Cattle producers raised a lot of money to help the All American Beef Battalion (AABB) feed steaks to our soldiers.
During the Mile High Classic Red Angus Sale on Sunday, Jan. 8, in Denver, Colo., joint owners of the bull, Crs Diamnd 21 Gun Salute, donated him back to the cause and raised another $24,250 for AABB – totaling nearly $37,000 raised for the project including the bull’s original sale and donations.
Pictured are (Left to right) Red Angus breeders Barry Horsley and Cheramie Viator presented a check to National Guard Sgt. Dave Callahan who represented all the soldiers who benefit from the All American Beef Battalion steak feeds. Jim Odle (right), purchased possession of the bull, 21 Gun Salute.
Here’s a promotional campaign with a lot of meat. Maybe you’re not ready for that Idol show yet? Try the “Be a Star on Broadway” contest courtesy of Land O’Frost and Camp Broadway.
Land O’Frost, the nation’s largest family-owned packaged lunch meat company, wants homes across America to be “alive with the sound of music” by offering young performers a chance be discovered by top Broadway professionals. Beginning January 23, singers and dancers can submit a video to the Land O’Frost “Be a Star on Broadway” campaign for an opportunity to win the trip of a lifetime to New York City to attend Camp Broadway®, Broadway’s leading producer of musical theater programs for theater-loving kids of all ages.
Hosted in partnership with Camp Broadway, Land O’Frost’s “Be a Star on Broadway” enables the entire family to get in the act by showcasing their singing, dancing and acting talents in a short musical-theater-inspired video performing one of five iconic Broadway songs: Give My Regards to Broadway (Little Johnny Jones ), Oklahoma ( Oklahoma!), Do-Re-Mi (The Sound of Music), All Shook Up (All Shook Up), and Steal Your Rock ‘n’ Roll ( Memphis , the 2010 Tony® Award-winning Best Musical). From January 23 through March 4, videos will be published on Land O’Frost’s interactive community website, LandOMoms.com, and will be voted on by the public from March 5 through March 25.
Two winners will be selected from the video entries: one by popular vote and the other by Camp Broadway’s panel of Broadway professionals. Videos will be judged on originality and creativity, quality of vocal performance and entertainment value.
A significant majority believe that ethanol production is a good thing. In answer to our question, “Is Ethanol production good for ALL of Agriculture?” 64% said yes and 36% said no. That still shows a large group who aren’t on board the ethanol bandwagon. If you’re in the “no” group let us know why by posting a comment.
Our new ZimmPoll is now live. We’re asking the question, “What is your Christmas/Holiday entree?” The holidays are almost here and I’ll be you’ve got plans made already. We sure hope you have a happy holiday time with family and friends.
ZimmPoll is sponsored by Rhea+Kaiser, a full-service advertising/public relations agency.
There’s a reason why I like Ace Hardware and it’s all about grilling. They’re my go-to store for grill supplies. For example, if you’ve got a Weber Smokey Joe and need a new grill or other parts then this is the store where you’ll find them. Here’s another thing I like about Ace. The idea of grilling year round! Why stop when it gets cold?
As the winter months set in, most of us put our grills away and say goodbye to bar-be-que until spring. Most of us, but not everyone. In fact, a growing number of grill enthusiasts are grilling year-round.
Enthusiasts like grillmaster Scott Drawbaugh of Westlake Ace Hardware. The first thing he does when it snows is shovel a path to his four grills. At holiday feasts, he is famous for his grilled turkey.
So, I’m right there with Scott. Grilling, it’s not just for summer anymore. So, if you need a grill and don’t know which one is right for you, Ace has a Grill-Match quiz you can take to find it. What are you waiting for? Find yours now.
This fine looking cooking crew will be featured on the Emeril’s Table, December 14th, 11a/10c, on the Hallmark Channel. Emeril is pictured with Matt Coniglio, Fastline, and family.
Matt’s brother’s wife is Executive Producer btw. Here’s what Matt says the show will be about:
We are the season finale- our episode is about a family tradition we have called the Feast of The Seven Fishes. It is an Italian tradition and Emeril cooks for us and gives us some ideas on how to improve our family event with new menu ideas.
We shot the episode in June…so it was hard to be in the Holiday spirit but having access to Chianti at 9 am in the morning can create a festive atmosphere!
I think a good chianti anytime is a good thing! Matt also says, “the theme music for the show was written by my youngest brother (not on the show w/us). So listen for the theme song at the beginning and during commercial breaks.”
Thanksgiving dinner this year will cost more, but it’s still a bargain no matter how you slice it.
According to the American Farm Bureau Federation (AFBF), the retail cost of menu items for a classic Thanksgiving dinner including turkey, stuffing, cranberries, pumpkin pie and all the basic trimmings increased about 13 percent this year. That may seem like a lot, but it still means that the average cost to feed a hungry table of ten is less than $50 – not even five bucks a plate. Try to get that in any other country for the same price!
“The quality and variety of food produced for our dinner tables on America’s diverse farms and ranches sets us apart from our contemporaries around the world,” said AFBF President Bob Stallman. “It is an honor for our farm and ranch families to produce the food from our nation’s land for family Thanksgiving celebrations.”
The turkey itself is what gobbled up most of the price increase this year. According to AFBF, a 16-pound turkey will cost about $21.57 this year at $1.35 per pound, an increase of about 25 cents per pound over last year. “Turkey prices are higher this year primarily due to strong consumer demand both here in the U.S. and globally,” said AFBF economist John Anderson.
Those into the organic scene can expect to pay double the amount for the average Thanksgiving meal this year, according to the Arizona Farm Bureau. The Organic Thanksgiving dinner with all the trimmings will cost $106.39, with a 16-pound organic turkey at $63.84 or $3.99 per pound. But really, even that is a bargain at just over $10 per person.
So, gobble up and give thanks this week for the most abundant and affordable food supply in the world.
Fresh from Florida seafood keeps you at the top of your game. The Florida Department of Agriculture and Consumer Services just announced that it is teaming up with the Florida Gators (my team) and the Florida State Seminoles to “harness the home team passion associated with the athletics rivalry and direct it towards supporting Florida products. The partnership leverages every game, match and competition between the two teams in 18 sports to promote Fresh From Florida.” Now that’s a major sponsorship! It all kicks off this week with the Saturday football game which is now being called the Sunshine Showdown.
The tradition-rich Florida Gators vs. Florida State Seminoles football game will serve as the signature event of this partnership to communicate the importance of all that’s Fresh From Florida to an audience that is uniquely Florida: Gator and Seminole Fans. This year’s matchup of the Florida Gators and Florida State Seminoles football teams will be titled the “Fresh From Florida Sunshine Showdown,” scheduled for November 26 in Gainesville. The Fresh from Florida Sunshine Showdown will highlight the importance of supporting Florida farmers and fisherman and communicate the impact of buying home grown and harvested products from Florida.
“The Fresh From Florida Sunshine Showdown brings two of Florida’s great teams head to head,” said Agriculture Commissioner Adam Putnam. “As each side cheers for their home team, we’re hopeful they’ll support Florida’s ultimate home team, Florida’s farmers and fishermen.”
Here’s one of the tv ads for the campaign featuring Florida Coach Will Muschamp.
It’s Thanksgiving week and that means it’s time to talk turkey. That’s exactly what a new digital book from FarmFlavor.com does. It’s titled, Let’s Talk Turkey, and features recipes, tips and other turkey-related facts and information. I’m planning on smoking my turkey this year. How about you? By the way, take our ZimmPoll and let us know if the increased price of food is going to have an impact on your meal this year.
You can download the e-book at farmflavor.com/turkeymagazine.
The e-book features recipes for baked and roasted turkey, as well as recipes for dishes made with leftover turkey. Readers will also find preparation tips and techniques; the e-book even includes a comprehensive guide to frying turkey including instructions and safety information.
“Almost ninety percent of Americans eat turkey on Thanksgiving,” says Jessy Yancey, FarmFlavor.com content director. “The turkey really is the centerpiece of the holiday meal, so we decided to focus our efforts on providing readers the best information on preparing turkey, as well as an interview with one of America’s turkey farmers.”
Let’s Talk Turkey is stuffed with turkey trivia, such as the answer to why commercial turkeys’ feathers are white. The e-book also takes a look at the business side of Thanksgiving with a profile of Kauffman Turkey Farms, one of the last independent family-owned farms in the nation.
You can find Thanksgiving recipes for more than turkey here.
With her stir fry recipe, Vegetable-Mango Beef Stir Fry, amateur home cook Sheryl Little of Sherwood, Ark., won the checkoff-funded 29th National Beef Cook-Off® $25,000 “Best of Beef” grand prize, topping recipes from 19 other finalists around the country. Sheryl was announced as the grand prize winner at the Metropolitan Cooking & Entertaining Show in Washington D.C. Her winning recipe, along with other finalist recipes, will be demonstrated on the show floor by top chef’s and food experts, Mary Beth Albright, Food Network Star finalist, season seven; Susan Holt, chef and instructor at CulinAeire; and Aviva Goldfarb, founder and author of The Six O’Clock Scramble.
This year’s contest encouraged all home cooks and entertaining enthusiasts to submit their delicious recipes demonstrating the convenience, nutritional and versatility benefits of cooking with beef. The winning Vegetable-Mango Beef Stir Fry recipe featured boneless beef top sirloin steaks, fresh sugar snap peas, red bell peppers and fresh mango tossed with garlic and low sodium soy sauce and served over brown or white rice. In addition, the dish is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline.
The judges raved about Little’s recipe because of its unique combination of fresh fruit and vegetables and grain ingredients and her use of one of the 29 Lean Beef Cuts.
If you love food and the farmers who grow and raise it and all the companies that bring it to your table then this is the time to show some #foodthanks. This social media campaign via Twitter is being coordinated by the AgChat Foundation again this year. Visit the website and see who is tweeting. Express your gratitude to those who prepare food.
This Thanksgiving season, we encourage you to use social media to show just how thankful you are for the food we all enjoy every day. In doing so, we will also be thanking those many people and industries who bring food to our tables. Tweet, blog…spread #FoodThanks!
Hey farmer and food lovers. Here’s a head’s up about a coordinated effort by college students to help do some agvocacy and reach out to other students to help them better understand food production and where it comes from.
Student volunteers from colleges and universities nationwide have joined the agricultural advocacy group, I Love Farmers…They Feed My Soul to promote the importance American agriculture, Thursday, November 10. Students will be on campuses asking the question, “WTF? Where’s The Food. Without The Farmer?”
Student volunteers at Texas A&M University, Oklahoma State University, University of Arkansas, Fresno State University, UC Santa Barbara, Cal Poly State University, Iowa State University, Kansas State University and Woodland College are also involved in advocating on the same day. Students will be using social media channels to share what is going on at the individual campuses. You can follow the activity on the Facebook page “NEW I Love Farmers They Feed My Soul” or on Twitter using the hashtag #WTFILF2011.
Megan Silcott, the president of the non-profit I Love Farmers…The Feed My Soul organization says, “Our goal is to create conversations about American agriculture with college students and to disseminate materials that will lead them to credible sources of information about food and agriculture.”
According to new research from the Florida Department of Citrus, drinking orange juice “actually made participants feel positive, carefree and rejuvenated.”
Through a patented research process designed to reveal unconscious emotions, consumers shared their thoughts and feelings about orange juice and its role in their lives. Findings showed that while participants view their daily life as a “hard road,” the simple act of drinking orange juice provides a momentary “escape” to a more positive mindset. The rejuvenating feelings they get from a glass of orange juice helps give them the energy and resolve to take on the day.
Research participants shared positive emotions about orange juice through analogies and memories. For example, one respondent likened orange juice to a “water station” in the marathon of life, while another described life as an everyday battle in which orange juice helps to “carry you through the day and help you win the war.” Another participant shared, “orange juice almost makes me feel like a child again, where I was comfortable, cozy, and secure.”
The link between orange juice and a more positive outlook revealed through in-depth interviews with a small group of participants was also supported by a recent survey of 1,002 adults nationwide, which showed more than half of the respondents believe drinking a glass of orange juice provides an energizing boost, while 33 percent said it is a simple way to help improve their mood. Furthermore, when American adults drink orange juice, 56 percent of those surveyed said they feel rejuvenated, followed by calm, positive, happy and alive.
This sounds like a good alternative to “energy” drinks and a lot less expensive.
I am completely behind 100% Cork for my wine bottles. It looks like I’m not alone according to a recent survey by the Cork Quality Council. So sniff the cork.
More than 60 percent of the top 100 domestic premium wine brands are now sealed with natural cork, another sign of the growing resurgence of cork and the diminishing use and acceptance of alternative closures.
Case sales of the top 100 domestic premium wine brands sealed with cork surged 7.7 percent during the four-weeks ended Sept. 17, 2011, compared to the same period a year earlier. During the same period, the sale of the top 100 brands finished with alternative closures plummeted 11.9 percent. The results are from a survey of A.C. Nielsen data by the Cork Quality Council.
So we had the USDA Food Guide Pyramid. Now we’ve got the Barilla Center For Food & Nutrition Double Pyramid? Okay. What do you think about that? Good research and information? Just another organization trying to insert their ideas into the food conversation? One side of the double pyramid focuses on food types by their definition of nutritional value and the other is inverted by their definition of environmental impact.
By the end of October, it is estimated that the world’s population will reach seven billion people, growing to nine billion by 2050. In order to satisfy the world’s food needs, production will need to increase between 70 and 100 percent in the face of environmental changes, a destabilized agrifoods market and continued global economic turmoil. The Barilla Center for Food & Nutrition (BCFN), launched in the U.S. today, is working to address these topics through the development of concrete research and findings for government leaders and policymakers around the world to use as a relevant and meaningful resource.
“While we cannot stop the continuing evolution of the planet, we have the moral duty to suggest courses of action and propose policies that encourage responsible interaction with it. Food and nutrition will be an increasingly important focus in dialogues among governments, corporations and civil society, all of which are working to address the immediate and future challenges we face in meeting nutritional needs of a growing population while ensuring the health of our planet,” stated Guido Barilla, President of the BCFN. “We understand what it takes to bring food from the farm to the table in an efficient and sustainable way, as well as the importance of developing environmentally sustainable production models. We are committed to bringing the world’s best and brightest minds together to provide guidance on how to effectively navigate these complex topics.”
Meat MythCrushers (The American Meat Science Association and the American Meat Institute) has just released a new episode in their library of videos to help people find the truth behind a lot of meat myths. Let’s take a look at this one on transglutaminase which is being called “meat glue.” There’s a rumor going viral on the web about this. In fact, one of my friends from grammar school forwarded me an email from a friend of his who was all worried and afraid of the information on the internet. I looked at it and forwarded him some facts and a link to this video so he could get some perspective. Nothing like the truth for perspective, eh?
Transglutaminase is a protein that is used to bind ingredients together in many foods. In meat products, for example, it can help hold bacon around a filet mignon to create a bacon wrapped filet or it can help hold several smaller cuts together to make a larger cut that can be sliced.
The U.S. Food and Drug Administration (FDA) recognized transglutaminase as safe and it has been safely used for many years. Canada, Australia and many of European countries also recognize this as a safe food processing aid. Transglutaminase is not classified as an allergen. Still, when it is used, it will appear on the ingredient label.
Watch Dana Hanson, Ph.D., associate professor and meat extension specialist, food science at North Carolina State University, clarify why transglutaminase is used, how it is labeled and why it is safe. Meanwhile, I think I’ll go glue some steaks together for supper!
Welcome to food day. For me that’s every day. Thank God we live in a blessed country where we have the most plentiful, safe and affordable food supply in the world. The food we produce is safe to eat, safe for the environment, high quality and protects our national security. Thank all you farmers of all kinds who produce it.
Unfortunately there’s a very misguided effort calling today “Food Day.” I’d put their logo on here but they’ve got restrictions on its use:
For-profit entities must request permission from the Center for Science in the Public Interest by clicking here and providing a description of how they would like to participate in Food Day and use the Food Day logo.
I wish that was the only misguided part of what they’re doing. There’s more. Let’s start with the name, Center for Science in the Public Interest. It would be nice if they stuck to science. Instead, this is a lobbying organization with an agenda. For example, they want you to sign their Eat Real agenda and have it sent to your Congressman. Read it. It certainly is an “agenda.” It’s not mine and I hope it’s not yours.
The last thing we need in this country is more unnecessary government spending and government control over business which their agenda calls for. Our food is safe and if people would use more common sense in how they select, store, handle and cook it we would have far less problems. You can’t legislate common sense. Our food system is not broken as these wackos assert. What is broken is our government thanks to groups like this. If more common sense was used then we would have food distributed to the really needy. That goes for here and in other parts of the world where we send so much food aid. And let’s not forget about personal responsibility. You choose the foods you eat and you can choose your lifestyle. Please don’t blame others for the consequences of your own actions.
I guess that to survive and grow, a group like this has to manufacture a crisis, knowing how gullible people are. And they are really gullible. I had a long time friend send me another in a series of “articles” this morning about a new dirty secret in the food industry that had him all worried. Instead of checking it out for the truth he accepted what he saw as the truth. Folks, what do you think Google is for? Do your research and don’t buy in to the kind of nonsense being promulgated by groups like this one.
Have a wonderful food day every day and feel good about it. Cheers.
With all the World Food Day and Food Day talk does it seem like the farmer kind of gets left out of the conversation? CommonGround thinks so. By the way, what’s with having multiple food day deals held very close together? I’m sure it makes sense to someone. As far as I’m concerned, every day is a food day. I’m sure the hungry people in the world without enough to eat think so too.
In the past, if someone wanted to talk about how our food is grown and raised, they would talk to a farmer. Today, the way we receive information about food seems to have changed. Conversations about food flow through many channels, and often the farmers who produce most food are not involved. Food Day is an example of a public conversation that could be enhanced by including the voice of the farmer.
Fourteen states now participate in the CommonGround movement, which continues to gain momentum across the nation. Farmers behind the program want to reach consumers in urban areas to dispel misconceptions and share facts about farming and food.
Last night was the monthly FoodChat conversation on Twitter. It was the first time I’ve moderated one of these. Although I saw some familiar “faces” it was mostly a new group than who you’ll find on AgChat. Thanks to everyone who participated. It ran very smooth and Twitter cooperated and that always helps.
The whole conversation will be archived on the AgChat Foundation website and you’ll be able to find answers to these questions:
Q1 via @IFICMedia How important is physical activity in reducing diet related disease?
Q2 via @TruffleMedia Diet, as a term, has to much focus on losing weight. What other words would you use to refer to healthy food choices?
Q3 via @IFICMedia Moderation is half the battle. What are your favorite portion control tips?
Q4 via @LovelyPantry How does diet effect high cholesterol, high blood pressure, diabetes and abdominal fat?
Q5 via @FoodInsight What steps can families do together to reduce diet related disease?
Q6 via @HomeBasedBaking Does “food combining” really work to control weight? What are the best ways to get protein if you do not eat meat?
Q7 via @waynekblack When do we stop thinking about what we eat and start thinking about what we do? (re: Roseto, PA)
Q8 via @IFICMedia What’s a common milestone for positive, sustainable changes?
Q9 via @FoodInsight What are some of your favorite foods that can promote health?
Q10 via @TruffleMedia What approaches to healthy/nutrition food preparation do you use to make breakfast, lunch or dinner?
Q11 via @IFICMedia What positive steps are you taking to improve your health?
Q12 via @FoodInsight What low cost frozen foods/pantry staples do you recommend for low cost family meals?
Q13 via @FoodInsight Based on tonight’s chat, what is one step you’re going to take to improve your health?
In this week's program Chuck talks with Mike Adams, AgriTalk.
Chuck and Mike often wind up at the same events all over the country so it seemed like a good idea to do a little AgriTalking about the changes they've seen in the ag media landscape.
The feed industry is facing “the mother of all laws,” the Food Safety Modernization Act. That’s according to Richard Sellers, American Feed Industry Association, one of the sponsoring organization this week for the combined International Poultry Expo and International Feed Expo. Pictured are staff members from AFIA including Richard on the left.
“The quality and variety of food produced for our dinner tables on America’s diverse farms and ranches sets us apart from our contemporaries around the world,” said AFBF President Bob Stallman. “It is an honor for our farm and ranch families to produce the food from our nation’s land for family Thanksgiving celebrations.” 
In this week's program Chuck talks with Mike Adams, AgriTalk.
