Blogs on Meatingplace.com
View from the newsroom
By: Peter Ricci
This blog lends insights from Meatingplace editors to the news and issues of the day affecting the poultry and meat processing industry.
Meat Your Markets
By: Mack Graves
Mack Graves shares 39 years experience in animal protein corporate strategy, management focus and marketing effectiveness.
The Meat Business
By: Gregory Bloom
Gregory Bloom shares over 26 years of industry experience working in six USDA inspected meat plants - buying and selling meat, working with chefs and restaurants and teaching COP classes. He is the CEO and owner of U.S. Protein.
Animal Ag Watch
By: Hannah Thompson-Weeman
Hannah Thompson-Weeman is president and CEO of the Animal Agriculture Alliance.
The Center of My Plate
By: Lisa Keefe
Lisa Keefe is editor in chief of Meatingplace and Alt-Meat. Her blog lends insight into the news and issues of the day for the poultry and meat, and alt-meat, processing industries.
Millennial Musings
By: Brittany Bailey
Brittany Bailey is the Sr. Manager, Pork Customer Marketing for Zoetis and the former director of market insights for the National Pork Board. She has a bachelor's degree in biochemistry and masters in food safety. She is also a meat-eater, a millennial and a mom.
Writer's Block
By: Thomas Johnston
Tom Johnston is an award-winning journalist and the editor for Meatingplace magazine.
A Marketer's Lens
By: Danette Amstein
Danette Amstein is a managing principal for Midan Marketing - a full-service agency that solely focuses on supporting the meat industry.
Chew on this
By: Charlie Arnot
Charlie Arnot is CEO of The Center for Food Integrity, a not-for-profit whose sole mission is to help today’s food industry earn trust. He is also founder and president of Look East, an agriculture and food PR and communications agency.
For the Birds
By: Christine Alvarado
Dr. Christine Alvarado is a Senior Food Scientist for Prosur. She has 20+ years of experience in academia, industry and government, with expertise in poultry meat quality and food safety.
Pearls and Pork
By: Angie Krieger
A lawyer by trade, Angie holds over 20 years of experience in the agriculture industry, including service with the National Pork Board, JBS Live Pork and Cargill Meat Solutions Corporation.
Free Range Thoughts
By: Jack Hubbard
Jack Hubbard is a partner and owner of Berman, an advocacy firm in the D.C. area. He regularly provides advice and counsel to clients in the agricultural sector. He can be reached at [email protected].
Safety Sells
By: Timothy Vlcek
Safety Sells (Guest Blog - Tim Vlcek)
Guest Blog — To the Editor
By: Kenneth M. Sullivan
Kenneth M. Sullivan became Smithfield’s chief executive officer in January 2016, and has marked 17 years with the company, mostly in financial operations.
Guest blog – Help small plants help the meat supply chain
By: Lisa Keefe
Michael Fisher is a retired FSIS veterinary staff officer with more than 30 years’ experience, and COL, US Army (Ret).
Guest Blog - Lessons learned from COVID-19
By: Tom Bower
Tom Brower is senior vice president for Health and Safety for Tyson Foods Inc.
Guest Blog - Holly Porter
By: Holly Porter
Holly Porter is the Executive Director of the Delmarva Poultry Industry, Inc., the trade association representing the chicken community in Delaware, the Eastern Shore of Maryland and Virginia’s Eastern Shore.
Guest Blog - Matthew Prescott
By: Matthew Prescott
Matthew Prescott is senior director of food and agriculture for the Humane Society of the United States.
Omnivorous Opinions
By: Laura Zinger
Laura Zinger authors Omnivorous Opinions, a blog that shares personal insights into her career in the protein sector and life as a working mother. She is the director of sales at Urner Barry, where she hosts the Market Digest Podcast, State of the Market series, monthly educational webinars, and regularly moderates industry panels. Laura serves on the advisory board for Women in Food and Agriculture, and the Customer Experience Program at Seton Hall University.
Heidi Diestel
By: Heidi Diestel
Heidi Diestel is at the helm of the fourth-generation Diestel Family Ranch, who is on a mission to ignite peoples’ love affair with premium turkey, making it the healthy, delicious mealtime and snack time hero it’s always been destined to be.
Food Safe and Sound
By: Mindy Brashears
Dr. Mindy Brashears is the former Under Secretary for Food Safety and currently holds the Roth and Letch family Endowed Chair in Food Safety at Texas Tech University.
Guest Blog - A life well-lived
By: Michael Strauss
Perspective from more than 40 years in and around the meat business.
Guest Blog: Julie Anna Potts
By: Julie Anna Potts
Julie Anna Potts is president and CEO of the North American Meat Institute.
Guest Blog - William James
By: William James
Dr. William James served as the Chief Veterinarian and a Senior Executive upon retirement from the United States Department of Agriculture - Food Safety and Inspection Service. Dr. James founded William James & Associates, LLC, providing assistance on international and domestic issues of regulatory compliance, and other areas of food safety and international trade. He is now winding down the company, working only on selected projects that capture his attention.
Guest Blog - Steve Sayer
By: Steve Sayer
Currently, Steve Sayer is a workplace safety consultant to OSHA, EPA, GFSI, USDA and FDA, and a technical writer for multiple industries, as well as a part-time maintenance worker for California State Beaches.
Historically Speaking
By: Matt Sherman
Matt Sherman is the General Manager of Kern Meat Company in Saint Louis, Mo. In 2011, he earned a doctorate in American History and Comparative Political Development from Saint Louis University.
Guest Blog: Ashley Gray
By: Ashley Gray
Ashley Gray is CEO of the World Butchers' Challenge, an annual event in which meat butchers representing countries across the globe compete to claim the title as the world’s best.
Guest Blog: Hinda Mitchell
By: Hinda Mitchell
Hinda Mitchell is the president and founder of Inspire PR Group, a national, multi-service communications and digital marketing firm based in Columbus, Ohio. She has more than 30 years of experience in agency, corporate and media work. Her extensive experience includes providing communications expertise to U.S. food companies, commodity groups and agriculture organizations.
Lessons from the farm
By: Jacque Matsen
Jacque Matsen is a communications strategist passionate about bridging the gap between food producers and the public. She has more than 20 years of public relations experience, including work for the National Cattlemen’s Beef Association, DuPont Pioneer (now Corteva) and the National Pork Board.
Guest Blog: Putting the A in ESG
By: Robin Ganzert
Robin Ganzert is the president and CEO of American Humane, the country’s first national humane organization, which saves, shelters and protects more than one billion animals worldwide each year.
Guest blog: Get Smart With Your Water Usage
By: Dan Paquin
Dan Paquin has served as president of Premium Iowa Pork (PIP) and Premium Minnesota Pork (PMP) for 11 years. PIP and PMP produce a majority of the 3% of crate-free, antibiotic-free pork in the U.S. He also has worked on management teams at Swift and Co., FDL Foods, IBP, Inc. and John Morell/Smithfield Foods.
All Things Alt-Meat
By: Melissa Sorrells
Melissa Sorrells is managing editor of Alt-Meat, sister publication of Meatingplace, covering news of the alternative meat industry.
Clearly Heard
By: Janet Riley
Janet Riley is an expert communicator with decades of experience in crisis planning and response, executive communications, media strategy, public speaking, message development, panel moderation and expert facilitation. Her career has included the top communications positions at the North American Meat Institute and Maple Leaf Foods Inc.
Food (Safety) Fight
By: Richard Raymond
Former Undersecretary of Agriculture for Food Safety Dr. Richard Raymond dissects and debates food safety policies and proposals.
Chef’s Table
By: Michael Formichella
Chef Michael Formichella brings a culinary eye to meat product development for foodservice and retail.
Legally Speaking
By: Shawn Stevens
Shawn Stevens is the founding member of Food Industry Counsel LLC, the only law firm in the U.S. that represents the food industry exclusively. Stevens works with to help them protect their brand by complying with FDA and USDA regulations, reducing risk, managing recalls, and defending high-profile foodborne illness claims.
