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I haven’t been back to my local Chipotle for several months now, and that’s a shame.

Over the last three decades, the business of food safety has changed dramatically.

On June 19, 2016 meat scientists from across the country will gather in San Angelo, Texas — the “Wool and Mohair Capital of the World,” in the virtual epicenter of Texas agriculture.

Often when companies upgrade an existing plant, expand facilities or build new “green field” sites, the new equipment comes with a spare parts package.

The word “passion” is overused. Passion is more than a romantic lifestyle or down-home values.

For as long as anyone can remember, farmers and ranchers have been the front-line stewards of animal welfare, with an abiding personal and professional interest in the healthy and humane treatment of their livestock.

Too often business owners take an ostrich-like approach to the potential of natural disasters such as hurricanes, floods and earthquakes wreaking havoc on their company.

It’s been a very positive year for the fresh pork category.

As we look back on 2015, we see that allergens continue to upset the meat industry.

As the meat industry approaches 2016, it is important to reflect on the drivers of change and innovation that will continue to affect companies in the new year.