If you search Google for “temple grandin wins emmy,” you’ll find the main piece of news we all know by now: The HBO documentary, “Temple Grandin,” won seven awards of
One of the benefits of attending the AAMP convention in Kansas City this year, apart from enjoying the smells and tastes of the Cured Meat Championships, was spending
So many consumer trends favor small companies now” the desire for locally produced foods, interest in different flavors, general distrust toward “big business”” that this should be a
We were approached by a company that was interested in providing its customer with a good ground beef product while using beef hearts in a low proportion, in the blend, to control costs.
Catering has become an important source of income for many small meat plant operations. If you currently cater, do you do it in the most effective manner? If you don’t
When I think of the current situation regarding CFIA (Canadian Food Inspection Agency) regulations and Annex O outlining how harvesters and manufacturers are to control E. coli O157:H7, I’m reminded
By Dennis R. JohnsonQuestion: When is testing for E. coli O157:H7 less desirable than not testing? Answer: When the testing does not provide reliable results. The Food Safety and Inspection
I very much appreciate feedback from those of you who read my blog commentaries. I was especially moved by J.E.B.’s reaction to my comments concerning BP (“Don’t punish BP franchisees, posted July 7, 2010).
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