All National Provisioner Podcasts

Andy Hanacek sits down with Andrew Lorenz, We R Food Safety, to discuss solutions for meat and poultry processing plants with regard to preventing the spread of COVID-19, focusing less on the plant floor and more on common areas. This is Part 1 of a two-part interview with Lorenz.

Texas Food Solutions, a HPP toller in the Houston area, is experiencing a surge in business as consumers stock up at grocery stores. Independent Processor editor-in-chief Sam Gazdzik talks with TFS President Jasmine Sutherland about how business has changed in the wake of the COVID-19 pandemic, and how HPP provides extra peace of mind to consumers.

Andy Hanacek, editor-in-chief of The National Provisioner, talks to Ben Deda, CEO of FoodMaven, about how the company is altering its processing plant’s work schedule and taking on other initiatives to keep its business and partners moving during the COVID-19 pandemic. You can also read more on FoodMaven’s mission to reduce food waste in the supply chain in The National Provisioner’s cover story from November 2019 here. 

Jeff Tripician, president, Perdue Premium Meat Co., discussed the impact of the COVID-19 pandemic on the company, its brands, its partners and its employees over the last few weeks.

Anya Fernald, co-founder and CEO of Belcampo, shares her company’s experience thus far as the novel coronavirus (COVID-19) pandemic. Belcampo’s premium products have experienced a surge in popularity similar to the overall meat retail marketplace, showing consumers are still spending on higher-end products to prepare in their own homes.

Rich Atkinson, We R Food Safety, advises processors on how to protect themselves from COVID-19 when it comes to the FSIS inspector population. Atkinson relays guidance for making sure sick inspectors don’t enter the facility, but also what may happen if the pandemic spreads and causes a shortage of inspectors in the workforce.

Andy Hanacek sits down with Brock Furlong, president & CEO of Stampede Meat, to discuss the company’s “Chef Inside Cares” program, designed to give consumers the opportunity to purchase and pick up meat and poultry products directly from the company’s Bridgeview, Ill., facility during the COVID-19 pandemic.

Andy Hanacek and David Edwards, NSF International, discuss the serious issue of food fraud, including how organized crime might be getting involved and how companies can combat food fraud. To read the Elliott Report which details safeguarding steps against food fraud, visit http://bit.ly/ElliottReport2014

Andy Hanacek and Kerry Doughty, president and CEO of Butterball LLC, break down the expanded corporate citizenship program and what benefits it will bring. To read about the announcement of the new program, visit Provisioner Online here.

Fred Gorrell is the Acting Assistant Deputy Ministry of the Market and Industry Services Branch at Agriculture and Agri-Food Canada. He talks about the mutually beneficial trade between the United States and Canada, and how that relationship has been jeopardized by the country-of-origin labeling requirements

Andy Hanacek and Tom Egan, vice president, Industry Services for PMMI, dig deeper into the next-generation robotics that await meat and poultry processors, in conjunction with the article Egan penned for The National Provisioner’s September 2014 issue.

Mark McCully of Certified Angus Beef talks with Andy Hanacek about cattle supply and production and its effect on the beef marketplace during the 2014 CAB Annual Conference in Florida, Sept. 18, 2014.

Andy Hanacek, Editor-in-chief, recently sat down with Howard Bender, CEO of Schmaltz Products, to discuss the  company's newest product — Schmacon — which was the talk of the Restaurant Show floor in Chicago earlier this year. In fact, the product received a Food and Beverage Innovations award from The National Restaurant Association, and it now stands on the precipice of a national roll-out. 

Richie Jenkins, senior director of marketing for Butterball Foodservice, offers insight into the burger market and how his company's turkey burgers fit into the macro marketplace that is experiencing an "upscaling" of offerings.

Gregory Bloom, contributor to The National Provisioner and Independent Processor, sat down with investigative journalist Nina Teicholz, who reveals that everything we know about dietary fats may be wrong.

Bill Gill, assistant vice president, Environmental Affairs, Smithfield Foods, discusses how manufacturers can use metrics to communicate their sustainability story to their customers, consumers and stakeholders.

Andy Hanacek, sat down with Brian Pitera, Chief Operating Officer for Links Snacks, to discuss the company's growing brand portfolio.

While at the National Restaurant Association Show in Chicago, Andy Hanacek, Editor-in-Chief, had the chance to chat with John Lundeen, Senior Executive Director of Market Research, National Cattlemen's Beef Association, about beef trends in foodservice.

Independent Processor Editor in Chief Sam Gazdziak speaks with Rick Stott, CEO of Superior Farms, about the company's new facility in Dixon, California.

Independent Processor Editor-in-Chief Sam Gazdziak caught up with Moseley at the recent NAMA Management Conference, where Moseley delivered the keynote address.