All National Provisioner Podcasts

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.

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.

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.

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.

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.

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.

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.

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.

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

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.

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.

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.

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 f...

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.

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.

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.