“Across the country, college and university chefs feed thousands and thousands of students every day. For chefs and students, it is all about nutrition, affordability and taste—students say the reputation of an institution’s foodservice influences their decision to apply for admission. This has resulted in institutions hiring some of the most skilled chefs around,” according to…
No question, the beef industry has been changed and challenged by the COVID-19 pandemic. Our strategic approach has been all about responding, recovering and resetting, as the pandemic continues to disrupt business as usual, creating the next normal. Retail and food service operators are all responding by experimenting and innovating, recognizing that there are opportunities…
The Western Producer by Mary MacArthur It took farmer, inventor and recycler Danny Farkash about 2 1/2 years to figure out how to build a machine that turns used agricultural plastic into fence posts. Using old oilfield pipe, an anhydrous ammonia tank, a straw chopper, parts of a swather and other bits and pieces, Farkash…
We are thrilled to welcome Corey Meyer to ABP. This issue, we ask: “Hey Corey, what’s popular at the meat counter these days?“ Customers. No, really. Right now we find many customers coming back to the meat counter to talk one-on-one with their butcher. They have questions. They want to be more involved, connect with…
Farmwork to Feed Canada by Brigid Savage For the women we spoke with, the main challenges experienced by women in agriculture include lack of representation, the gender wage gap, and gender discrimination. Joan Craig is a beef producer who lives in Arthur, Ontario. She owns and operates her farm with her husband. Craig grew up on…