Society today wouldn’t be where it is if it wasn’t for modern medicine. The same thing applies for poultry production. The modernization of the poultry industry keeps the birds safe and ensures a safe food supply. I talked with Dr. John Glisson, Director of Research Programs for US Poultry & Egg Association after he served on one of the panels …
Chicken Issues in the News
The US Poultry & Egg Association served as another sponsor of the Chicken Media Summit, held in north eastern North Carolina last week. Members of the media were welcomed with warm, sunny skies as members of the poultry industry took us under their wings to share a little of their passion for the chicken community. After a wonderful meal at …
What Consumers Want
The National Chicken Council was one of the sponsors for the recent Chicken Media Summit held in New Bern, North Carolina. The event opened the doors for media to tour the complete life of a broiler and ask questions from experts from the poultry community. I sat down with Senior Vice President of the National Chicken Council, Bill Roenigk, after …
Where Food Comes From Adds Website Sections
You have to admit that WhereFoodComesFrom.com is a great url. Don’t you? It’s the answer to the question a lot of people ask these days. This is done by IMI Global which is “America’s leading provider of third-party identification, verification and traceability solutions for the livestock and agricultural industries. The Company supports more than 6,000 ranchers, feed yards, meatpackers, food …
CHB Names 2012 Distinguished Chef
Certified Hereford Beef (CHB) announces the title of 2012 CHB Distinguished Chef and this year’s recipient is truly dedicated to the brand. Robbi Jenkins, executive chef of Three Fires Steakhouse, Prairie Band Casino & Resort, Mayetta, KS. has many years in the culinary industry and very deserving of the award. Originally from Mississippi, Robbi, received her degree in English and …
Got Meat Processing Sense
Here’s a class I would love to attend. It’s the Aggie Processed Meat School Program. This program is not just for people who do meat processing but also those involved in quality control, business management, public relations and marketing. Here what you will learn if you attend. By attending the Aggie Processed Meat School you will discover both the science …
Unconfusing the Confused Consumer
Recent information shows that the meat industry in this country has a lot of work to do with the American consumer. At the recent 2013 Annual Meat Conference in Nashville Michael Uetz with Midan Marketing, spoke during one of the sessions titled, “Demystifying the Meat Case for Today’s Confused Consumer.” “We were shocked when we went in and talked with …
King Richard Talks Smithfield at Meat Conference
One of the greatest race car drivers of all time, “King” Richard Petty was at the 2013 Annual Meat Conference in Nashville, talking up one of the sponsors of his NASCAR team, Smithfield Foods. “This is first time I’ve ever been to a show like this, but it looks pretty interesting,” he said during an interview, jokingly adding that he …
Fact vs. Fiction in Food Crisis Management
Crisis management. We hear a lot about it and any company wants to be ready to handle one if it should happen. How do you deal with fact vs. fiction, especially in the food industry? At today’s Annual Meat Conference we heard from Sue Borra, Senior Vice President of Communications, Food Marketing Institute and Eric Mittenthal, Vice President, Public Affairs, …
Making Safe, Affordable, Abundant Food a Reality
The Annual Meat Conference is very much about education and that includes getting the big picture when it comes to the industry not only here in the United States but also around the world. We got that perspective from Jeff Simmons, President, Elanco, who spoke on “Making Safe, Affordable and Abundant Food a Global Reality.” You can listen to or …