All National Provisioner Podcasts

Episode 114: Gone Rogue snack line expands, continues to grow

Candace Cage, brand manager for Gone Rogue snacks, discusses the new flavors, the early successes and the type of consumers of Land O’Frost’s unique protein snack brand. See the video here!

Gone Rogue snack line expands, continues to grow

MeatsPad: Current changes in beef carcass sizes

Jessica Lancaster, Ph.D. student at the University of Idaho, covers the current impact of the increase in size and weight of cattle, carcasses, and subprimal cuts due to this pandemic in the latest episode of MeatsPad, a meat-science podcast supported by The National Provisioner. To subscribe directly to MeatsPad, visit www.meatspad.com.

MeatsPad: The state of the pork industry today

Dr. Dustin Boler, meat scientist for Topigs Norsvin, discusses where the pork industry is today with regard to quality, market demands and production practices, in the latest episode of MeatsPad, a meat-science podcast supported by The National Provisioner. To subscribe directly to MeatsPad, visit www.meatspad.com.

Heartland Meats takes a collaborative approach

Episode 113: Heartland Meats takes a collaborative approach

Consumers who shop at Heartland Meats don’t get a faceless, impersonal shopping experience. They will speak with a food nutrition consultant to help them find the best meat solutions for their household. Independent Processor editor Sam Gazdziak spoke with Justin Freishtat of Heartland Meats to learn more about the retailer’s unique business model.

MeatsPad: Eliminating pathogens during the slaughter process

Dr. Jennifer Acuff, University of Arkansas, talks about the dangers posed by pathogens during the slaughter process and strategies and steps to eliminate contamination of product at that step in the latest episode of MeatsPad, a meat-science podcast supported by The National Provisioner. To subscribe directly to MeatsPad, visit www.meatspad.com.

MeatsPad: Beef tenderness, aging, with Dr. Phil Bass

Dr. Phil Bass, assistant professor and meat scientist at the University of Idaho and an Editorial Board member for The National Provisioner, discusses the many aspects of beef aging in the latest episode of MeatsPad, a meat-science podcast supported by The National Provisioner. To subscribe directly to MeatsPad, visit www.meatspad.com.

MeatsPad: Introduction to meat color and shelf-life

Dr. Ranjith Ramanathan, Department of Animal and Food Sciences at Oklahoma State University, speaks with Francisco Najar-Villareal about meat color and shelf life research in the latest episode of MeatsPad, a meat-science podcast supported by The National Provisioner. To subscribe directly to MeatsPad, visit www.meatspad.com.

Episode 112: Tales from the Front Lines: Verde Farms

Verde has had to speed up a planned expansion as demand for its grass-fed beef skyrockets during the Coronavirus pandemic. Founder/CEO Dana Ehrlich speaks to Independent Processor editor-in-chief Sam Gazdziak about the company’s adaptations during this uncertain time.

Tales from the Front Lines: Verde Farms

Episode 111: Post-COVID-19 world should excite, not frighten processors

Andy Hanacek, editor-in-chief of The National Provisioner, and Dr. Phil Bass, University of Idaho, talk about what history tells us about the meat industry’s resilience and its ability to create a new, better normal in the wake of catastrophic events.

Post-COVID-19 world should excite, not frighten processors

Episode 110: Fresh Picks supports small processors, farmers

Grocery delivery service relies on local food producers to satisfy its customers. Independent Processor editor Sam Gazdziak talks with Fresh Picks co-founder Irv Cernauskas about how the company is thinking local in order to supply the Chicago-Milwaukee area.

Fresh Picks supports small processors, farmers

Episode 109: How to respond to COVID-19 employee walkouts and demonstrations

Travis Koch of Overstreet, Homar & Kuker discusses how processors should handle and respond to employee walkouts and demonstrations in light of the COVID-19 pandemic.

How to respond to COVID-19 employee walkouts and demonstrations

Episode 108: Feeding the world vs. employee health and safety: a balancing act

Christine Tenley, Burr & Forman LLP, discusses how processors are trying to balance their employees’ safety and health with having to stay in operation under the President’s Executive Order, and offers a few examples of successful initiatives she has seen in the industry.

Feeding the world vs. employee health and safety: a balancing act

Avoiding, preparing for wage and hour litigation out of COVID-19 measures

Episode 107: Avoiding, preparing for wage and hour litigation out of COVID-19 measures

With wage and hour battles having happened in the past in the industry, Travis Koch of Overstreet, Homar & Kuker discusses the potential for litigation to arise from the COVID-19 pandemic and what processors can do now to prepare.

Episode 106: USPOULTRY assisting processors, regulators in COVID-19 fight

Matt Spencer, director HR & Safety Programs, U.S. Poultry & Egg Association (USPOULTRY), sat down with Andy Hanacek to discuss what the group is doing to help its members keep employees safe and the supply chain operating properly through the COVID-19 pandemic.

USPOULTRY assisting processors, regulators in COVID-19 fight

Rethinking sausage from the ground up

Episode 105: Rethinking sausage from the ground up

Sam Gazdziak talks with Stacie Waters of Bilinski Sausage about the company’s philosophy of simple ingredients and healthy eating.

Don’t expect nationwide meat shortages, but possibly limited options at times

Episode 104: Don’t expect nationwide meat shortages, but possibly limited options at times

Andy Hanacek and Drew Lorenz talk about the most recent outlook for the meat and poultry supply chain with COVID-19 infections shutting down some big meat and poultry plants.

Processing plants must shift COVID-19 focus to ventilation, breakrooms, locker rooms

Episode 103: Processing plants must shift COVID-19 focus to ventilation, breakrooms, locker rooms

Andy Hanacek sits down with Andrew Lorenz, We R Food Safety, to discuss solutions for meat and poultry processing plants with regard to preventing the spread of COVID-19, focusing less on the plant floor and more on common areas. This is Part 1 of a two-part interview with Lorenz.

High-pressure processing business booms during quarantine period

Episode 102: High-pressure processing business booms during quarantine period

Texas Food Solutions, a HPP toller in the Houston area, is experiencing a surge in business as consumers stock up at grocery stores. Independent Processor editor-in-chief Sam Gazdzik talks with TFS President Jasmine Sutherland about how business has changed in the wake of the COVID-19 pandemic, and how HPP provides extra peace of mind to consumers.

FoodMaven buckles down to keep employees safe, product flowing

Episode 101: FoodMaven buckles down to keep employees safe, product flowing

Andy Hanacek, editor-in-chief of The National Provisioner, talks to Ben Deda, CEO of FoodMaven, about how the company is altering its processing plant’s work schedule and taking on other initiatives to keep its business and partners moving during the COVID-19 pandemic. You can also read more on FoodMaven’s mission to reduce food waste in the supply chain in The National Provisioner’s cover story from November 2019 here. 

Perdue Premium Meat Co. adjusts during pandemic

Episode 100: Perdue Premium Meat Co. adjusts during pandemic

Jeff Tripician, president, Perdue Premium Meat Co., discussed the impact of the COVID-19 pandemic on the company, its brands, its partners and its employees over the last few weeks.

Episode 99: Premium meats also surge from COVID-19 retail buying blitz

Anya Fernald, co-founder and CEO of Belcampo, shares her company’s experience thus far as the novel coronavirus (COVID-19) pandemic. Belcampo’s premium products have experienced a surge in popularity similar to the overall meat retail marketplace, showing consumers are still spending on higher-end products to prepare in their own homes.

Premium meats also surge from COVID-19 retail buying blitz

Episode 98: How to handle COVID-19 with regard to FSIS inspectors

Rich Atkinson, We R Food Safety, advises processors on how to protect themselves from COVID-19 when it comes to the FSIS inspector population. Atkinson relays guidance for making sure sick inspectors don’t enter the facility, but also what may happen if the pandemic spreads and causes a shortage of inspectors in the workforce.

How to handle COVID-19 with regard to FSIS inspectors

Episode 97: Stampede Meat offers direct-to-consumer option in response to COVID-19

Andy Hanacek sits down with Brock Furlong, president & CEO of Stampede Meat, to discuss the company’s “Chef Inside Cares” program, designed to give consumers the opportunity to purchase and pick up meat and poultry products directly from the company’s Bridgeview, Ill., facility during the COVID-19 pandemic.

Stampede Meat offers direct-to-consumer option in response to COVID-19

How companies can combat food fraud

Episode 96: How companies can combat food fraud

Andy Hanacek and David Edwards, NSF International, discuss the serious issue of food fraud, including how organized crime might be getting involved and how companies can combat food fraud. To read the Elliott Report which details safeguarding steps against food fraud, visit http://bit.ly/ElliottReport2014

What Butterball's expanded program means for the company

Episode 95: What Butterball's expanded program means for the company

Andy Hanacek and Kerry Doughty, president and CEO of Butterball LLC, break down the expanded corporate citizenship program and what benefits it will bring. To read about the announcement of the new program, visit Provisioner Online here.

U.S./Canada trade in the C.O.O.L. era

Episode 94: U.S./Canada trade in the C.O.O.L. era

Fred Gorrell is the Acting Assistant Deputy Ministry of the Market and Industry Services Branch at Agriculture and Agri-Food Canada. He talks about the mutually beneficial trade between the United States and Canada, and how that relationship has been jeopardized by the country-of-origin labeling requirements

Episode 93: Next-generation automation for the meat and poultry industries

Andy Hanacek and Tom Egan, vice president, Industry Services for PMMI, dig deeper into the next-generation robotics that await meat and poultry processors, in conjunction with the article Egan penned for The National Provisioner’s September 2014 issue.

Next-generation automation for the meat and poultry industries

The effect of cattle supply, production on the current beef marketplace