| Chef Jim Sturm’s passion is cooking great food that anyone can relate to. His techniques build on the passion that goes into producing the raw ingredients he uses. With a Midwest background, Chef Jim uses his professional training from the Western Culinary Institute in Portland, and his Le Cordon Bleu Diplôme from the Academie d’Art Culinare de Paris to create culinary masterpieces that are relatable to anyone. He also operates a catering business and teaches cooking classes on the side.
| JoAnn Alumbaugh grew up on a diversified farm in Michigan, and has been involved in many different facets of the industry. She joined PorkNetwork as Editor and Brand Champion on January 2013 and is anxious to engage in conversation with producers, educators, consultants and agri-business personnel.
| Darrell Anderson was raised on a livestock farm in southern Minnesota and graduated from South Dakota State University, where he was a member of the SDSU Livestock, Meats and Wool Judging Teams. Anderson served as executive secretary of the American Yorkshire Club before being selected as the first CEO of the National Swine Registry, a position he held for 17 years. He has served in numerous leadership positions and has received countless awards.
| Emily Meredith serves as the Communications Director for the Alliance and manages all aspects of the communications strategy. She is responsible for the Issues Management Committee and coordinating effective responses to the issues of the industry.
| I am a farm wife and stay-at-home mom in central Iowa. My husband, Bart, and I have been married almost seven years, and we have two young sons. Adam is 4 and 1/2 years old and Isaac is 2 years old. While I focus my efforts on raising the boys, Bart raises turkeys – more than 100,000 annually. In my free time, I love taking on creative endeavors including (but not limited to) home renovation, digital scrapbooking, graphic design, photography, writing, crafting, blogging and repurposing old junk into new home and garden décor. I have been blogging about...
| Dr. David Meisinger worked with the National Pork Board for 10 years, first in the area of pork quality and then in producer and industry educational programming, before coming to this position in 2005. As the executive director he oversees the operations of the USPCE and is responsible for government and partner relations, public relations, and funding.
| Paul Meers has 40-plus years of active involvement in the pork Industry, encompassing nearly every phase of this dynamic business.
| Allison Zabel is a senior at Iowa State University, majoring in Agricultural Studies with a minor in Animal Science. She is originally from Tekamah, Neb., where she grew up on a small acreage with a few horses. Although Zabel doesn’t have a background in pork production, she will be working for Pipestone Veterinary Clinic, headquartered in Minnesota, when she graduates. She will be working in China, but first will train in the United States for six months.
| Dr. Janeal Yancey a meat science program technician in the animal science department at the University of Arkansas. She attended Texas Tech as an undergraduate, where she studied animal science and was a member of the collegiate meats judging team. She then completed a Masters degree in meat science at Kansas State while coaching the meats judging team, and followed that with a Ph.D in meat science. In her blog called, “Mom at the Meat Counter,” she connects with non-farm moms to answer questions and help them feel more comfortable about the food they buy. She and her husband...
- “Mom at the Meat Counter” talks about pork quality
- Where facts are facts
- Real people
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- The Mommy Lode
- Quest for my specialty
- Getting to know our true stakeholders
- Polish project
- “Full Traceable Guaranteed”
- Hello PorkNetwork visitors!
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- The "Moderate Middle"
- The loss of “stockmanship”
- Bye bye, black bean burgers
- Clearly, consumers don’t understand agriculture