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Mike Badger dives into the the production, the processing, the marketing, and the business of farming pasture-raised poultry. Pastured Poultry Talk is THE podcast where raising chickens, turkeys, and poultry on grass meets real life opportunities, solutions, and farmers. The podcast helps you raise healthy, profitable birds for your family, your community, and your customers.
 
Another interesting book by Clara Dillingham Pierson, this time focusing on the poultry you might have in your farmyard! The chickens, ducks, and turkeys get some new experiences as a new owner comes to the farm, and does some things that seem very odd to them. Learn along with the chickens about the new owner, and also some other things that are worse, like the awful hook worms that some young chickens experienced when they disobeyed their mom. This book is just as interesting as the others ...
 
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Sanderson Farms, now a part of Wayne-Sanderson Farms, continues to tout its employee investment as the main reason the poultry processor remains successful. One of the ways the company believes it’s been effective is by implementing formal mentoring programs in recent years. Romika Wells, director of organization development and training at Sanders…
 
True Story Foods in Northern California is all about taking their experience in the meat industry and applying it to the next generation of small American family farms. Phil Gatto, co-founder and chief executive officer of True Story, recently joined the MEAT+POULTRY podcast to share some of his company's history, including his family’s background …
 
Smaller meat processors are always looking for essential resources to improve their practices to provide a quality product to their community. That’s where the Niche Meat Processor Assistance Network (NMPAN) comes into play. Rebecca Thistlethwaite, director of the program, recently launched the Meat Processor Academy. This is a self-paced course de…
 
With highly pathogenic avian influenza (HPAI) cases coming down in the last few months in the United States, it was important to take an overall look at what happened with the virus at the beginning of 2022. The HPAI discussion for this episode of the MEAT+POULTRY podcast was with Matthew Koci, a professor in NC State University’s Prestage Departme…
 
Lance Zimmerman, the senior beef analyst at Rabo AgriFinance, wants to share his experience studying the cattle industry with the entire beef supply chain. During the conversation for the MEAT+POULTRY podcast, Zimmerman describes why the move to Rabo AgriFinance was the right one for his career. Previously, Zimmerman worked for nearly 12 years at C…
 
The meat snack industry is not showing any signs of slowing down. The same can be said for Western’s Smokehouse Partners. In June 2022, the company announced an addition to its headquarters in Greentop, Mo., and will soon begin renovating a 100,000-square-foot facility in Burlington, Iowa, scheduled for completion by May 2023. In this episode of th…
 
As summer heats up, commercial meat buyers are figuring out their inventory while filling orders for customers. With ongoing supply chain difficulties, labor shortages and various other factors along with inflation, people like Kevin Lindgren, the director of merchandising at the Bronx, NY-based Baldor Specialty Foods, are navigating the world of m…
 
In June, the South Carolina Beef Marketing Cooperative was formed thanks to help from various agricultural entities across the state. Small beef producers continue to look for solutions to have their products processed closer to home, which is what the co-op plans to accomplish in the next few years. For this episode of the MEAT+POULTRY podcast, Gw…
 
After his tenure at Niman Ranch, Jeff Tripician is on to his next challenge in the meat business. Tripician recently assumed the role of chief executive officer of Teton Waters Ranch based in Denver, Colo. During this episode of the MEAT+POULTRY podcast, Tripician explained what motivates him about the opportunity at Teton and how it compares to ot…
 
Paul Bredwell, executive vice president of regulatory programs for USPOULTRY focuses on the needs of poultry industry members and providing guidance on what could be the next regulations from state or federal officials. The association is currently looking at the remand of the Emergency Planning and Community Right-to-Know Act (EPCRA) and how it af…
 
Superior Farms, a leading lamb production and processing operation based in Sacramento, Calif., continues to look for new and inventive ways to transform its product and stay ahead in its segment of the meat industry. In this episode of the MEAT+POULTRY podcast, Rick Stott, chief executive officer of Superior Farms, detailed the company’s new Sheep…
 
Since joining the American Association of Meat Processors (AAMP), new outreach specialist Abbey Davidson has hit the ground running with her enthusiasm and experience in the meat industry. During this episode the MEAT+POULTRY Podcast, Davidson talked about getting acclimated during her first few months at AAMP and how she’s worked to build relation…
 
As someone who is hands-on with regenerative agriculture in South Carolina, Jeff Siewicki of Vital Mission Farms is anxious to share his experiences on a small farm in the low country. In the last few years, Siewicki has learned how to adapt to the land with his poultry farm and, at the same time, continue to build up his name as a sustainable farm…
 
Mulay’s Sausage owner, Loree Mulay Weisman, explains the origins of her sausage business and how it transitioned into a full-time venture a few years ago during the latest episode of the MEAT+POULTRY podcast. Weisman lays out why the organic brand decided to expand into the national sausage marketplace. She also describes in detail why transparency…
 
After working through pivots and changes over the last two years, Plant Tours is ready to accommodate all on-site business again. The company, which supplies tour guide headphones for manufacturing facilities, agricultural sites, and distribution centers, explained its place in the meat processing industry during the latest MEAT+POULTRY podcast. Ri…
 
KANSAS CITY, MO. – In August 2021, Plano, Texas-based Stryve Foods launched a line of premium supplements called Stryve Nutrition. Supplements may seem like a departure for a company known for its better-for-you portfolio of air-dried meat snacks, but for Stryve, the meat snacks are a natural progression to provide health-conscious consumers with h…
 
I have a conversation with Chrislyn Wood, DVM, about the threat of Highly Pathogenic Avian Influenza (HPAI) and pasture raised flocks. Dr. Wood is a veterinarian with USDA APHIS and she is involved first hand with HPAI monitoring and response efforts. We cover a lot of ground, including historical observations, risk assessment, disease identificati…
 
Ambassador Meats found a new place to showcase its Minnesota roots. The sausage and hot dog brand, which falls under the Land O’ Frost Inc. umbrella, recently became one of the main sponsors of the US Pond Hockey Championships held in late January in Minneapolis, Minn. For this MEAT+POULTRY podcast, Clint Yonkers, associate brand manager, discusses…
 
Cultured or cell-based meat continues to make progress toward entering the marketplace. With the rise of this meat alternative, the infrastructure that’s needed to bring the product to more people in the United States and around the world is also developing. That’s where Matrix Meats comes in. The Columbus, Ohio-based company, operated by co-founde…
 
As 2022 begins, logistics and supply chain challenges remain in place throughout the United States and the world. Whether it’s the scenes at ports or the lack of truck drivers out on the highways, companies are looking for solutions to this ongoing issue. One place that continues to provide flexibility and insights for the meat industry is Northpoi…
 
When the focus of a special report for the meat and poultry processing industry is the evolution of animal welfare over the past century, which was the topic of MEAT+POULTRY’s December issue cover story, the primary source could only be Temple Grandin, PhD, professor of animal science at Colorado State University and an expert on animal behavior an…
 
As 2021 comes to a close, one of the critical areas of the meat industry that continues to be a topic of conversation is sustainability. More trade groups and corporations have made moves this year to state their intentions on global sustainable development. For this episode of the MEAT+POULTRY podcast, Kim Stackhouse-Lawson, director of AgNext at …
 
Supply chain troubles are going to continue throughout the meat industry and the world heading into 2022. This reality has stakeholders throughout the agriculture supply chain grappling with contingency plans. So how will processors and producers deal with this? On this week’s episode of the MEAT+POULTRYpodcast, Cortney Cowley, senior economist at …
 
*This podcast was originally published on July 30 On this week’s MEAT+POULTRY Podcast, our Operations Executive of the Year, Walt Shafer, discusses some of the details of his latest success as chief operations officer at Costco owned Lincoln Premium Poultry in Fremont, Neb., Costco’s exclusive and fully integrated chicken supplier. Shafer begins wi…
 
The price tag of Thanksgiving will be up in 2021. Recent US Bureau of Labor Statistics said that food prices at home are up 5.4% over the past 12 months. With inflation still a concern for Americans, putting that turkey on the table next week will not look the same as it has in recent years. Producers and processors were already dealing with the CO…
 
Chef Erik Niel says Main Street Meats began as a kernel of an idea that already existed. He and his wife Amanda Niel own and operate the butcher shop in addition to Easy Bistro & Bar, both in Chattanooga, Tenn. The award-winning chef’s culinary career spans 25 years. Although he attended the University of Texas at Austin to study psychology with a …
 
Flippy, the burger-turning robotic arm developed by Miso Robotics, now has the capability to conquer the fry station and the flat-top grill. The Pasadena, Calif.-based startup that designs and builds automated solutions for the foodservice industry announced upgrades to its flagship product, Flippy, and the launch of a new product line called Flipp…
 
The duroc pigs are a key part of pork history in America. Looking around the industry now, many people might think of just white or pink pigs on farms but the red duroc is still holding strong in the US. That’s why Clay Zwilling, CEO of the National Swine Registry (NSR), is working to put more duroc on the map again with the launch of a certified p…
 
Youth Meat Animal Extension Assistant Professor is not a common title we hear when thinking about meat education in the United States. As someone who started as a professor in 2020, Brianna Buseman has hit the ground running in her career at the University of Nebraska. In this episode of the MEAT+POULTRY podcast, Buseman described why she wanted to…
 
Farmer Focus, based in Harrisonburg, Va., wants people to think about the family farm when they buy their product. It’s that mission and intention that fuels Corwin Heatwole, president of Farmer Focus. In this episode of the MEAT+POULTRY podcast, Heatwole describes how the idea for this poultry company and brand developed into an important lifebloo…
 
Brothers Joe, Michael and Jimmy Quinn grew up in Brooklyn, NY, hearing all about Feltman’s of Coney Island. The iconic beachside eatery was founded in 1867, by Charles Feltman, a German baker and entrepreneur whose claim to fame was inventing the world’s first hot dog and selling them by the thousands to Brooklyn area beachgoers. Feltman died in 19…
 
The COVID pandemic has been a challenging time for the meat and poultry industry, but for Sacramento, Calif.-based Superior Farms it was a time of unexpected sales increases. When the pandemic hit 18 months ago, and foodservice sales immediately plummeted, Superior Farms feared what it could mean to its bottom line, as almost half of the company’s …
 
Consumer engagement with food delivery services surged during the pandemic. The NPD Group, Chicago, found that consumers increased their capacity for preparing meals at home, aided by a host of new appliances and gadgets in the kitchen. And as consumers return to school and work, portable on-the-go options or restaurant meals will regain some impor…
 
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