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 identifies and responds to misinformation about the food system as vice president of communications for the Animal Agriculture Alliance.
The Center of My Plate
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
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
Angie Krieger is vice president of operations at Sustainable Environmental Consultants (SEC). A lawyer by trade, Angie holds over 20 years of experience in the agriculture industry. Prior to joining the SEC team in September 2022, Angie served as vice president of operations for National Pork Board (NPB) and was responsible for implementation and ongoing leadership of organization-wide initiatives. Preceding her role at NPB, Angie was the director of animal welfare at JBS Live Pork and held vari
Free Range Thoughts
By: Rick Berman
Rick Berman is the executive director of the Center for Consumer Freedom.
Safety Sells
By: Timothy Vlcek
Safety Sells (Guest Blog - Tim Vlcek)
Guest Blog - Don’t cancel meat. Make it better.
By: John Ghingo
John Ghingo is president of Applegate Farms, a subsidiary of Hormel Foods.
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 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
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 is the Manager of Territory Sales and Host of the Market Digest Podcast at Urner Barry.
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.
Guest Blog: Matt Sherman
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.
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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.