Poultry 公開
[search 0]
もっと

Download the App!

show episodes
 
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 ...
 
Loading …
show series
 
Sosland Publishing Company’s coverage of the food industry started out focusing on the grain, flour milling and baking industries for the first 50 years after its founding in 1922. During that same era, the meat-processing industry began a government-mandated transition away from being dominated by a handful of companies that developed an integrate…
 
E-commerce sales continue to grow as more people are interested in ordering food online. For some retail shoppers loading up a cart at the grocery store with everything needed is no longer the norm. In the last year, more consumers have become comfortable with perishable items being delivered straight to their door. During this week’s MEAT+POULTRY …
 
During the Annual Meat Conference, tackling sustainability was one of the topics we heard a lot about in many sessions Each company takes different tactics to accomplish sustainable goals but many take their cues from corporations like Cargill. For this episode of the podcast, we wanted to talk with Heather Tansey, Cargill’s sustainability director…
 
Jason McAlister subscribes to the adage: “There is no end to education.” McAlister, who has worked around livestock every day for most of his career and has worked in animal welfare management roles since 1993, with companies such as IBP/Tyson and Triumph Foods, spends most of his time “teaching the craft to others.” He claims to never stop learnin…
 
Agriculture research business DSM Animal Nutrition and Health is seeking solutions for antimicrobial resistance and controlling animal emissions for years to come. The group is focused on improving sustainability throughout the food supply chain. In this week’s MEAT+POULTRY Podcast, Christie Chavis, vice president of animal nutrition specialties bu…
 
Greg Gunthorp joins the show to talk about his decision to step away from pasture raised chickens. Covid plays into the story, of course, but the challenges started long before this virus came to be front page news. We also dig into some processing wisdom and reality. Greg talks consolidation and Bill Gates. We dig deep and cover a lot of interconn…
 
For Tyson Fresh Meats, the beef and pork subsidiary of Tyson Foods Inc., identifying future food and flavor trends remains a future. Ozlem Worpel, the director of fresh meats marketing, takes pride in discerning between fads and long-term trends in meat consumption in the United States. In this week’s MEAT+POULTRY Podcast, Worpel laid out how Tyson…
 
Boston-based Five Way Foods manufactures premium beef, chicken and fish bone broths — in addition to a vegetable option — using locally sourced bones, vegetables and herbs. The broths are slow simmered for hours in order to extract vitamins and minerals. John Hopkins, founder of Five Way Foods, seized on the bone broth moment about five years ago. …
 
Running a family business can be a blessing and a curse. Carrying on the legacy by leading the family’s business provides opportunities for family members to shine, but can also mean unexpected pressures, challenges and responsibilities for those in charge. This week’s MEAT+POULTRY Podcast, features an interview with Julie Camardo, chief executive …
 
On this week’s MEAT+POULTRY Podcast, we talk to Rashad Jones, star of the Food Network’s, Eat, Sleep, BBQ and owner operator of Big Lee’s Barbeque in Ocala, Flordia, about Kingsford’s “Preserve the Pit” program. Preserve the Pit is a fellowship program that matches mentors from the African American barbecue business world with its next generation o…
 
On the MEAT+POULTRY Podcast, research and development advances are always on the radar. For this episode, the subject of R&D is Motif Food Works, an ingredient company in Boston who works on developing products and ingredients with the properties of meat and replicating them in plant-based foods. Mike Leonard, chief technology officer for Motif and…
 
Cynthia Capers, Heniscity Farm in Tennessee, shares her 20+ year journey from hobby chicken keeper to poultry farmer. Twenty years ago, the sight of six Black Australorps brought tears to her eyes. Today, she's serving her community through egg sales, chick sales, pullet sales, and community education. She's incorporated poultry into their rural be…
 
The Progressive Beef Program from Manhattan, Kan.-based Beef Marketing Group continues to grow as consumers and feedlot operators alike want more information on where their meat comes from in the supply chain. MEAT+POULTRY covered this collective when it launched in 2018, but after recent news that Wendy’s will soon source 40% of its beef from the …
 
There are plenty of good reasons for making a successful business start-up a family affair but passing the torch from one generation to the next without careful planning can have ripple effects that strain relationships and impact the bottom line. In this week’s MEAT+POULTRYpodcast, Craig Aronoff, PhD, co-founder and senior advisor with The Family …
 
Finding the right format to hold virtual conferences has been a trial-and-error process for the meat and poultry industry during the coronavirus (COVID-19) pandemic. Nath Morris, executive vice president of IPPE, felt its new marketplace would be the most effective way for processors and customers to learn more about their products during the 2021 …
 
As part of his job working as a corporate chef for Oak Creek, Wis.-based Asenzya, Chef Dax Schaefer spends much of his time in the field, tasting his way through today’s popular foods and identifying what are likely to be the food trends of tomorrow. In the second part of the interview with Schaefer for the MEAT+POULTRYPodcast, he talks about his p…
 
For Dax Schafer, corporate chef with Asenzya, Oak Creek, Wis., developing custom spice blends and functional ingredients is just one function of his role which includes working with commercial food companies and chefs in the foodservice segment. --- Send in a voice message: https://anchor.fm/meatpoultry-podcast/message…
 
As director of International Affairs for the Dutch Meat Industry Association, Frans van Dongen spent much of his time traveling and advocating on behalf of meat producers in the Netherlands. But the pandemic threw a big wrench in all of his flight plans. If asked, he will say that all of the hours he spent in planes are now free, and all the hours …
 
Finding distinct data points is always valuable information for members of the meat and poultry industry. Every two years, the US Poultry & Egg Association conducts its Poultry and Egg Economic Impact Study to take a closer look at the economics of the industry. The report, sponsored by USPOULTRY, National Chicken Council, National Turkey Federatio…
 
Compassion fatigue often is associated with the health care profession, but people who make their living in agriculture can be affected too. At the NAMI 2020 Animal Welfare and Handling Conference, Monica Kramer McConkey, a rural mental health specialist in Minnesota, shared her insights into compassion fatigue and – if you’re experiencing it – cop…
 
I answer a listener question, "How can I make my small laying hen flock more profitable?" With feedback from the community, insights from The Fighting Farmer, and personal experience, we dive deep into ways to prosper from your small flock of laying hens. The answer divides into three sections: management, pricing, and markets/marketing. Ask your q…
 
After describing Baldor Specialty Foods’ Thanksgiving decision making process in Part 1, Sophie Mellet-Grinnell, meat and poultry expert, foodservice professional and market specialist, lays out what went into home delivery and the company’s outlook on distribution during Thanksgiving and pandemic. Mellett-Grinnell also addressed whether customers …
 
In 2020, Thanksgiving will look different from the traditional feasts and large in-home gatherings many Americans are used to. Yes, there will be turkey, sides and football with smaller groups of people, but how much turkey will people need compared to previous years? With smaller family gatherings expected to be prevalent this year due to concerns…
 
Pitmaster Melissa Cookston loves playing with fire; she cooks barbecue every day for a living. In this episode of the MEAT+POULTRY podcast, the seven-time world barbecue champion, restaurateur and most recently, judge on the Netflix series The American Barbecue Showdown, shares more behind-the-scenes insights from the show, including the fact that …
 
Pitmaster and restaurateur Melissa Cookston is no stranger to the heat of competition barbecue. She is a seven-time world barbecue champion having won two Grand Champion and five World Whole Hog Champion titles at the Memphis in May World Championship Barbecue Cooking Contest. And in 2017 she became the first woman to be inducted into the Barbecue …
 
It is well known throughout the meat and poultry processing industry that today’s consumers place a high level of importance on animal welfare. They want assurance that companies allow animals raised for food to live the best life possible while under the care of producers. The newly constructed Tyson Foods Broiler Welfare Research Farm provides da…
 
In this episode of the podcast, MEAT+POULTRY talks to Jim Murray, the national channel marketing and innovation manager for the National Pork Board. In his role, Murray works with retailers, foodservice chains, distribution and packer/value added processors. Murray discusses the trends he has seen with pork throughout 2020 and how people are starti…
 
Listener Chris asks how to utilize an all-in/all-out pullet replacement strategy without duplicating infrastructure while maintaining egg production. To help answer the question, I share insights from Mark Harrison and Dave and Ginger Shields. The simple answer to the Chris' question is that infrastructure is required to maintain production. Listen…
 
In this episode of the MEAT+POULTRY Podcast, Ambassador Gregg Doud, Chief Ag Trade Negotiator, Office of the US Trade Representative, and former US Agriculture Secretary Tom Vilsack, explain their reservations about the EU’s Farm to Fork strategy during the Ag Outlook Forum presented by the Kansas City Agricultural Business Council and AgriPulse on…
 
As we head into October, Meat+Poultry wanted to reflect on a story we wrote for our Family Business Focus issue in September. In this podcast, Ryan McCarthy will be reading one report from our Family Business Focus series which MEAT+POULTRY is partnering with the North American Meat Institute (NAMI) to share resources and success stories of how fam…
 
In Pastured Poultry Talk episode 110, farmer Matt Steinman discussed how he used fermented feed as a solution to feed waste and fines. While fermentation can be a viable solution for some people, it's not the only way to deal with fines. The problem with fines accumulating in your feeders instead of the birds is that that the chickens miss key nutr…
 
Recently, the MEAT+POULTRY Podcast featured Jeff Savell, a Texas A&M meat professor, as he shared stories of what it’s like having meat education in person during the pandemic. In this week’s podcast, Lynn Knipe, extension processed meats specialist at The Ohio State University, continues that discussion. Knipe shares the processes and procedures t…
 
In this episode of the podcast, MEAT+POULTRY talked with Ryann Glenn and Michael Annis, partners in the Food & Agribusiness practice group of law firm Husch Blackwell. The conversation covers a variety of ongoing legal topics in the meat and poultry industry, including how COVID-19 compares to other periods of agribusiness law. Glenn and Annis also…
 
Farmer Matt Steinman (Foothills Farm in Sedro-Woolley, Washington) and Dr. Louisa Brouwer (technical advisor on the trial) share the results of a SARE-funded trial that sought to understand the economic impacts of feeding fermented feed to laying hens. The trial compared a dry feed, wet feed, and a fermented feed and then determined the net differe…
 
After closing campuses in a frenzy during the spring due to the coronavirus pandemic, college and universities around the United States are bringing students back on campus while also staying socially distanced in the classroom. Although some programs can be done remotely, meat science departments have a difficult time completing its necessary clas…
 
Crowd Cow, an online purveyor of meat and poultry, started with two long-time friends offering their customers sustainability, transparency and origin stories combined with the convenience of the internet. In this episode of the MEAT+POULTRY podcast, co-founder Joe Heitzeberg explains why he believes online sales of fresh meat, poultry and other fo…
 
The coronavirus (COVID-19) pandemic has turned the meat and poultry industry on its ear, forcing companies to experiment with various strategies and new ideas to survive the crisis while planning for the new normal whenever the dust finally settles. The daily challenges created by the virus have forced everyone to adopt new mindsets and adapt new w…
 
I close out the pastured poultry training series with a live streamed Q&A between Terrell Spencer from The Fighting Farmer and myself. We went live on Facebook and fielded questions from our listeners, and this episode of the podcast includes an edited version of that conversation. If you want to watch a replay of the stream, find it on YouTube. Be…
 
This week MEAT+POULTRY recorded one of the stories from the August edition of the magazine. Listen to the Small Business Matters feature. For most small meat processors who have ventured into off-premises catering, the COVID-19 pandemic hit like a ton of bricks. Cancellations were massive and unceasing across the industry. For Hess Meats Inc., a 10…
 
The World Series of Barbecue run by the Kansas City, Mo.-based American Royal remains one of the country’s biggest barbecue competition events every year. Teams from across the United States descend on the Kansas Speedway for top prizes in barbecue cooking. But like many other major meat events, the Royal could not risk the safety of the competitor…
 
There’s a whole lot of pivoting going on in the food industry these days as retail operators tackle supply chain challenges and foodservice operators try to stay afloat. We’ve all heard that the global pandemic is driving radical shifts in consumer shopping behavior. Euromonitor International, a leading provider of global strategic marketing intell…
 
Like many other events this year, the Southwest Meat Association convention did not look the same in 2020, thanks to the coronavirus pandemic. Instead, a team led by Joe Harris, president and chief executive officer of the Southwest Meat Association (SMA), set up a command center at ABF Packing in Texas to run its virtual convention. During this we…
 
Usually, National Hot Dog Day for the North American Meat Institute is one of the bigger events in Washington during the summer. Franks hit the grill as politicians and industry leaders enjoy a few hot dogs together. However, with COVID-19 still a major issue across the country, NAMI decided to turn this annual celebration into a chance to give bac…
 
When you put chickens or turkeys out on pasture, there are two fundamental questions you need to consider. Why pasture and how do you house the birds? If you fully grasp the why of the pasture model, you won't take shortcuts in your housing and implementation. I'm primarily talking about the foundational principle of movement to fresh pasture appro…
 
The coronavirus (COVID-19) pandemic has left no corner of the US food industry untouched – meat processors especially. Stories of COVID-19 outbreaks among workers and the measures processors are taking to keep plants running and protect workers from infection have been prevalent since the pandemic began. Specialty producers also have faced challeng…
 
Paul Shapiro, CEO of Better Meat Co., is trying to expand blended meat products into the protein market. In this week’s MEAT+POULTRY Podcast, Shapiro discusses what went into starting Better Meat, its business strategy and how the products are made and shipped to other meat processors. --- Send in a voice message: https://anchor.fm/meatpoultry-podc…
 
Did you know a commercial meat chicken or turkey may spend up to 40% of it's life inside a brooder? Layers, by comparison, spend approximately 5% of their first lay-cycle in the brooder. For all our poultry species, the time in the brooder is critical to the long term health and productivity of the flock with an emphasis placed on the first three d…
 
In this podcast, Bob Sims, features editor of MEAT+POULTRY, shares stories about the recipient of this year’s Operations Executive of the Year award. Gary Malenke is senior vice president of pork operations for Perdue Premium Meat Co., formerly known as Sioux Preme Packing Co. He has worked with hogs in one form or another for the majority of his c…
 
The mettle of business owners and operators of all types and sizes has perhaps never been tested more than during the coronavirus (COVID-19) pandemic. While many companies may have previously had some semblance of a crisis plan in place for unlikely circumstances that could affect their business operations, almost nobody could have predicted the de…
 
Loading …

クイックリファレンスガイド

Google login Twitter login Classic login