By: Emily Meredith
Emily Meredith identifies and responds to misinformation about the food system as communications director for the Animal Agriculture Alliance.
By: Scott Hurd
Dr. Scott Hurd (DVM) provides medical, animal welfare, and public health perspectives on animal protein production and related issues facing poultry and meat producers and processors.
By: Yvonne Vizzier Thaxton
Dr. Yvonne Vizzier Thaxton, director of the Center for Food Animal Wellbeing at the University of Arkansas, discusses the practical impact of scientific, regulatory and business developments on the animal food industries.
By: Raoul Baxter
Veteran meat processing executive Raoul Baxter applies wit and wisdom to the issues facing players in the red meat industry.
By: Richard Raymond
Former Undersecretary of Agriculture for Food Safety Dr. Richard Raymond dissects and debates food safety policies and proposals.
By: James Marsden
Dr. James Marsden, professor of food safety and security at Kansas State University and a meat industry advisor, discusses practical food safety interventions at the plant level.
By: Michael Formichella
Chef Michael Formichella brings a culinary eye to meat product development for foodservice and retail.
By: Steve Sayer
Steve Sayer brings 30 years of meat and poultry plant experience and worker safety consulting to the subject of reducing injuries and illnesses on the plant floor.
By: Shawn Stevens
Shawn Stevens has defended some of the nation’s largest beef producers, national restaurant chains, food distributors and grocers in hundreds of food-borne illness claims throughout the country.