In 1954, I launched my career in the meat industry when I accepted the newly created position of Extension Meat Specialist at Michigan State University.

Within 10 minutes of arriving at The National Provisioner office (on Huron Street in Chicago) for my first day of work as an assistant editor with the publication in August 1985, I had my first assignment.

The number of restaurants and food retailers making public pledges to serve cage-free eggs reached a tipping point, with Walmart, Kroger, CVS, and Albertsons all making statements in just the past several weeks.

Passionate and knowledgeable about ranchers, animals and the environment, Trent Loos speaks for the industry, all in support of farmers and ranchers who work hardest to ensure the future of American food.

This year the U.S. Department of Labor’s Occupational Safety and Health Administration (OSHA) chose poultry processing for a special emphasis program and is conducting comprehensive safety and health inspections at poultry plants.

As a veteran of 55 years associated with the great U.S meat industry, I commend The National Provisioner for its efforts to cover the 125th Anniversary of the magazine by highlighting historical activities of the industry.

Momentum is decidedly negative in the U.S. pork market at the moment.

Whether to standardize equipment and spare parts is one of the enduring debates of engineering, maintenance and spare parts management.

In 2015, 96 humane handling enforcement actions were posted to the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) Web site.

Sam Gazdziak reflects on the opportunities and benefits one can gain from traveling to, and connecting with, other meat processing companies.