Food Choices

SwineCast 1106, At The Meeting - COVID-19 Impact: Masking Hunger

SwineCast 1106 Show Notes:
  • 'At The Meeting' Honoring Dr. Bob Morrison learns from Matt Gassen, Feeding South Dakota, about the paradox of pigs being disposed of while other Americans are struggling with a lack of food during this Coronavirus / COVID-19 pandemic.
  • Dr. Montserrat Torremorell (College of Veterinary Medicine, University of Minnesota), Dr. Gordon Spronk (Pipestone Veterinary Services), and Dr. Tom Wetzell (Swine Veterinary Consultant), have a conversation with Matt Gassen, CEO of Feeding South Dakota, an affiliate of the Feeding America program, about Feeding South Dakota getting food to those who need it during this time when pork producers are forced to dispose of pigs.
  • Gassen is the latest guest on the ninth in a series of Leaders Leading recordings produced by the 'At The Meeting' team. Future editions will highlight insights and perspectives from leaders within the swine industry.
  • 'At the Meeting', Honoring Dr. Bob Morrison is a podcast sponsored by Boehringer Ingelheim Animal Health USA Inc. and is focused on the the most recent topics in swine health and production.

What Is Pork's People Driven Marketing Strategy?

A Digital Revolution: Pork's People Driven Marketing StrategyA Digital Revolution: Pork's People Driven Marketing Strategy Steve Lerch, Google, shares insights on how consumers search for information as it relates to food, health, and life. Mr. Lerch focuses on how people think about the protein market and what information is misinterpreted by consumers about protein. Mr. Lerch closes with updates on what trust means to consumers [video].

SwineCast 1026, WPX - NPB Jarrod Sutton on pork promotional and market demand activities

SwineCast 1026 Show Notes:

How To Drive Key Cutout Sales

A 'Fresh' Perspective: Driving Key Cutout SalesA "Fresh" Perspective Kiersten Hafer, Clemens Food Group, shares how Clemens Food Group has grown and aims to focus on investments to drive key cutout sales. Ms. Hafer outlines the marketing and brand experience being used to make pork relevant again [video].

Kiersten Hafer - A "Fresh" Perspective: Driving Key Cutout Sales


A "Fresh" Perspective: Driving Key Cutout Sales - Kiersten Hafer, Clemens Food Group, from the 2018 World Pork Expo, June 6 - 8, 2018, Des Moines, IA, USA.

Mr. Stephen Gerike - Pork in the Food Service Industry.


Pork in the Food Service Industry. - Mr. Stephen Gerike, National Pork Board, from the 2017 North American PRRS/National Swine Improvement Federation Joint Meeting, December 1‐3, 2017, Chicago, Illinois, USA.

What Ever Happened To Old Fashioned Taste And Tenderness?

Pork Quality Initiative - What Ever Happened To Old Fashioned Taste And Tenderness? - PORK AcademyPork Quality Initiative - What Ever Happened To Old Fashioned Taste And Tenderness? - PORK Academy Everett L. Forkner, Owner and President of Forkner Farms Inc., opens his presentation with "What ever happened to old fashioned taste and tenderness?" Mr. Forkner talks about the changes in how pork quality has changed over the years and what efforts are underway to help the consumer connect with the value pork [video].

Understanding Color, Ph, and Marbling

Pork Quality Initiative - Understanding Color, Ph, and Marbling - PORK AcademyPork Quality Initiative - Understanding Color, Ph, and Marbling - PORK Academy Jim Compart, Compart Family Farms, and Dr. Steve Larsen, National Pork Board, highlight the focus on pork quality for the consumer and what it means. Mr. Compart shares the background of how pork has been viewed in the past and the impacts of the early views that pork needed to be cooked to 160° F. Even though the temperature to cook pork is lower (145° F), families continue to follow the old approach. The National Pork Board aims to increase awareness about the lower temperature and resting time with focused consumer marketing. [video].

Earning Consumer Trust

Farm to Fork: Healthy Animals, Healthy Food, Healthy PeopleFarm to Fork: Healthy Animals, Healthy Food, Healthy People Dr. Justin Ransom (Customer-Focused Supply Chain Strategist at McDonald's), Dr. Tamika Sims (International Food Information Council Foundation), and Dr. Carissa Odland (Pipestone Veterinary Services) each present a view on the farm to fork path of today and into the future.

Dr. Ransom shares the view of the supply chain and its evolution. Dr. Sims shares consumer focused feedback on food & health. And Dr. Odland shares examples of how producers can earn the trust of the consumers [video].

Dr. Justin Ransom, Dr. Tamika Sims, and Dr. Carissa Odland - Farm to Fork: Healthy Animals, Healthy Food, Healthy People


Farm to Fork: Healthy Animals, Healthy Food, Healthy People - Dr. Justin Ransom, Customer-Focused Supply Chain Strategist at McDonald's; Dr. Tamika Sims, International Food Information Council Foundation; Dr. Carissa Odland, Pipestone Veterinary Services, from the 2017 World Pork Expo, June 7 - 9, 2017, Des Moines, IA, USA.

Syndicate content