All National Provisioner Podcasts

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.

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.

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

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.

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

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.

Mark McCully of Certified Angus Beef talks with Andy Hanacek about cattle supply and production and its effect on the beef marketplace during the 2014 CAB Annual Conference in Florida, Sept. 18, 2014.

Andy Hanacek, Editor-in-chief, recently sat down with Howard Bender, CEO of Schmaltz Products, to discuss the  company's newest product — Schmacon — which was the talk of the Restaurant Show floor in Chicago earlier this year. In fact, the product received a Food and Beverage Innovations award from The National Restaurant Association, and it now stands on the precipice of a national roll-out. 

Richie Jenkins, senior director of marketing for Butterball Foodservice, offers insight into the burger market and how his company's turkey burgers fit into the macro marketplace that is experiencing an "upscaling" of offerings.

Gregory Bloom, contributor to The National Provisioner and Independent Processor, sat down with investigative journalist Nina Teicholz, who reveals that everything we know about dietary fats may be wrong.

Bill Gill, assistant vice president, Environmental Affairs, Smithfield Foods, discusses how manufacturers can use metrics to communicate their sustainability story to their customers, consumers and stakeholders.

Andy Hanacek, sat down with Brian Pitera, Chief Operating Officer for Links Snacks, to discuss the company's growing brand portfolio.

While at the National Restaurant Association Show in Chicago, Andy Hanacek, Editor-in-Chief, had the chance to chat with John Lundeen, Senior Executive Director of Market Research, National Cattlemen's Beef Association, about beef trends in foodservice.

Independent Processor Editor in Chief Sam Gazdziak speaks with Rick Stott, CEO of Superior Farms, about the company's new facility in Dixon, California.

Independent Processor Editor-in-Chief Sam Gazdziak caught up with Moseley at the recent NAMA Management Conference, where Moseley delivered the keynote address.

Andy Hanacek, editor-in-chief, sits down with Kent Harrison, vice president of Marketing & Premium Programs for Tyson Fresh Meats, to discuss two additions to Tyson's seasoned, marinated pork product lines.

Andy Hanacek and Tom Egan, vice president, Industry Services, for PMMI, discuss the emergence of innovation in meat and poultry packaging and what factors are driving improvements in the products reaching consumers today.

Kim Ruiz Beck, chairman of Dinuba, Calif.-based Ruiz Foods, discusses the growth of the commitment of the frozen Mexican foods manufacturer to its community, in conjunction with its celebration of 50 years in business.

Results of a recent study show that inclusion of protein at the breakfast meal in realistically attainable serving sizes can help reduce hunger and increase satiety during the morning hours. Andy Hanacek, editor-in-chief, discusses the study with Heather Leidy of the University of Missouri, who co-authored the study.

Andy Hanacek and Tom Egan, vice president, Industry Services, for PMMI, discuss the 2014 business landscape in terms of trends and knowledge they witnessed at the recent Pack Expo trade show.