Riverton, Wyoming-based Hi Mountain Seasonings, a leading manufacturer of seasoning kits for homemade jerky and sausage, recently launched do-it-yourself bacon cure kits.
Robert Garlington, a 34-year veteran of the poultry processing industry and senior vice president of operations with Springdale, Arkansas-based George’s Inc was named MEAT+POULTRY’s 2019 Operations Executive of the Year award.
In this episode, editor Joel Crews discusses his profile of Garlington and how he became such a successful and sought-after figure for poultry producers.
Features Editor Bob Sims provides some insight from his plant tour of Prestage Foods of Iowa. The 700,000-sq.-ft. state-of-the-art facility in Eagle Grove, Iowa, mixes new, automated hog processing practices, while also emphasizing employee satisfaction. Sims takes us through some of the features that stood out to him including the layout of the plant, the treatment, opportunities for employees and the diversity of management at the location. Sims also discusses what the future of hog processing looks like and how they plan on building off the early success of the plant.
With a strong connection to the Kansas City area Valley Oaks Steak Company saw a niche with their website: KCCompetitionMeats.com. In this podcast Ryan talks to Jake Huddleston, Valley Oaks operation manager, about how the company came up with the idea of the KC Competition Meats website. Plus, how people from across the country want to try and replicate the Kansas City taste and flavor in their backyard grilling.
In this final episode, Bob Langert, former vice president over sustainability initiatives at McDonald’s and author of “The Battle to do Good: Inside McDonald’s Sustainability Journey,” discusses the impact of social media on Corporate America’s ability to define its responsibilities to society. And, he shares some “hard-knock nuggets” of advice for businesses trying to navigate the disruption caused by social media.
Food scientists at NASA face the crucial task of preparing enough nutritious meals to sustain crew members during extended stays on orbit. How do they manage it? MEAT+POULTRY spoke to Vickie Kloeris, former manager of Flight Food Systems at NASA.
For his book, The Battle to do Good: Inside McDonald’s Sustainability Journey, Langert says he interviewed about 51 people who were part of McDonald’s sustainability journey during his time with company. According to Langert, no company goes it alone when it comes to sustainability. But if sustainability is a team sport, who do you want to play for your side?
