This month’s cover story brought me to Crescent Springs in Northern Kentucky. (Note to readers: Do NOT call Northern Kentucky “the Cincinnati area” to anyone who’s from there.)

Farmers and ranchers are the brightest stars of our universe.

It is hard to deny that the development of dialogue between animal agriculture and consumers has been a focal point for most food processors and retailers in recent years.

We all depend on Mother Nature to determine whether we get our annual bonus or a sad face from our boss.

Let’s face the facts: Going to work in the protein-production industry is not on any publication’s list of the “Top 10 hottest job opportunities” for recent college grads.

The CFIA and USDA are making wonderful strides in engaging industry towards best practices.

When I’m at the grocery store and looking to pick up some frozen burgers to keep in the freezer, a couple names are at the top of my mind.

The Industry-Wide Cooperative Meat Identification Standard Committee (ICMISC) was formed in 1972.

Although we cannot control the weather, we can make preparations now for the heat that is sure to arrive as summer sets in.

Sam Gazdziak discusses the gathering of media and chicken industry professionals.