By: Mack Graves
Mack Graves shares 39 years experience in animal protein corporate strategy, management focus and marketing effectiveness.
By: Gregory Bloom
Gregory Bloom shares over two decades of industry experiences working in six USDA inspected meat plants, selling meat, developing value added items and training chefs, retail meat cutters and food service sales people about meat.
By: Hannah Thompson-Weeman
Hannah Thompson-Weeman identifies and responds to misinformation about the food system as vice president of communications for the Animal Agriculture Alliance.
By: Lisa Keefe
This blog lends insights from Meatingplace Editor Lisa Keefe into the news and issues of the day affecting the poultry and meat processing industry.
By: Brittany Bailey
Brittany Bailey is the food safety marketing manager for Zoetis and the former director of market insights for the National Pork Board. She has a bachelor's degree in biochemistry and masters in food safety. She is also a meat-eater, a millennial and a mom.
By: Tom Johnston
Tom Johnston is an award-winning journalist and the managing editor for Meatingplace.
By: Michael Uetz
Michael Uetz is a managing principal in the Chicago office of Midan Marketing where he oversees the work of the market research team.
By: Danette Amstein
Danette Amstein is a managing principal for Midan Marketing - a full-service agency that solely focuses on supporting the meat industry.
By: Charlie Arnot
Charlie Arnot is the founder the president of Look East, an agriculture and food specialty consulting firm. He is also the CEO of the nonprofit Center for Food Integrity.
By: Christine Alvarado
Dr. Christine Alvarado is currently a professor in the Department of Poultry Science at Texas A&M University. In addition to academic teaching and research, she has worked in the poultry industry and served as a subject matter expert for USDA's Food Safety and Inspection Service.
By: Angie Krieger
Angie Krieger has a degree in animal science, a law degree and a long career in meat processing. She is currently assistant vice president of channel outreach for the National Pork Board.
By: Michael Formichella
Chef Michael Formichella brings a culinary eye to meat product development for foodservice and retail.
By: Steve Sayer
Steve Sayer brings 30 years of meat and poultry plant experience in worker and food safety to the subject of reducing injuries and illnesses on the plant floor while producing safe food.
By: Shawn Stevens
Shawn Stevens has defended some of the nation’s largest beef producers, national restaurant chains, food distributors and grocers in hundreds of food-borne illness claims throughout the country.