Blogs on Meatingplace.com

View from the newsroom

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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

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By: Mack Graves
Mack Graves shares 39 years experience in animal protein corporate strategy, management focus and marketing effectiveness.

The Meat Business

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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

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By: Hannah Thompson-Weeman
Hannah Thompson-Weeman identifies and responds to misinformation about the food system as vice president of communications for the Animal Agriculture Alliance.

The Center of My Plate

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By: Lisa M. Keefe
This blog lends insights from Meatingplace Editor Lisa Keefe into the news and issues of the day affecting the poultry and meat processing industry.

Millennial Musings

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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

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By: Tom Johnston
Tom Johnston is an award-winning journalist and the editor for Meatingplace magazine.

A Marketer's Lens

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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

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By: Charlie Arnot
Charlie Arnot is the founder the president of Look East, an agriculture and food specialty consulting firm. He is also the CEO of the nonprofit Center for Food Integrity.

For the Birds

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By: Christine Alvarado
Dr. Christine Alvarado is technical service manager in poultry for Arm & Hammer. She has 20+ years of experience in academia, industry and government, working with poultry meat quality and food safety.

Pearls and Pork

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By: Angie Krieger
Angie Krieger has a degree in animal science, a law degree and a long career in meat processing. Her experiences include the practice of law, live animal procurement, animal welfare, marketing and operations.

Free Range Thoughts

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By: Rick Berman
Rick Berman is the executive director of the Center for Consumer Freedom.

Safety Sells

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By: Timothy Vlcek
Safety Sells (Guest Blog - Tim Vlcek)

Guest Blog - Don’t cancel meat. Make it better.

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By: John Ghingo
John Ghingo is president of Applegate Farms, a subsidiary of Hormel Foods.

Guest Blog — To the Editor

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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

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By: Lisa M. 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

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By: Tom Bower
Tom Brower is senior vice president for Health and Safety for Tyson Foods Inc.

Guest Blog - Holly Porter

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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

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By: Matthew Prescott
Matthew Prescott is senior director of food and agriculture for the Humane Society of the United States.

Omnivorous Opinions

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By: Laura Zinger
Laura Zinger is the Manager of Territory Sales and Host of the Market Digest Podcast at Urner Barry.

Heidi Diestel

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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

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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

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By: Michael Strauss
Perspective from more than 40 years in and around the meat business.

Guest Blog: Julie Anna Potts

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By: Julie Anna Potts
Julie Anna Potts is president and CEO of the North American Meat Institute.

Guest Blog - William James

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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

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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.

Food (Safety) Fight

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By: Richard Raymond
Former Undersecretary of Agriculture for Food Safety Dr. Richard Raymond dissects and debates food safety policies and proposals.

Chef’s Table

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By: Michael Formichella
Chef Michael Formichella brings a culinary eye to meat product development for foodservice and retail.

Legally Speaking

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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.