Food Protection Trends - January/February 2018 - 69

BEYOND the BIO

In 1982, Joe and his wife, Astred,
began developing an interest in
wine while traveling in Europe. That
interest quickly became a passion,
and today the Franks manage the
Athens (GA) chapter of the American
Wine Society, organizing nine wine
tasting events every year. As Joe
explains, "food safety is the way I
made my living since the mid-1970s,
and wine is a way I can combine
my scientific background with my
hobby." However, he is quick to
admit that there are not too many
safety problems with wine, except
over consumption!
Like a vintage wine, life is getting
better with age for Joe and Astred.
"My teaching schedule is down to my
wine science class and the majority
of my research work is complete,"
notes Joe, who admits that he has no
problem slowing down after a more
than 40-year career in food, and that
doesn't include all those summers
working for his father in the cheese
and butter factory.
What will Joe do now that he has
more control over his schedule? In
addition to his annual trip to Italy, the
Franks plan to visit The Netherlands,
Sweden and Finland in the year ahead
as well as trips to see their daughter
who works for one of the nation's
largest nonprofit foundations in
Hartford, Connecticut. There will
also be plenty of time for Joe to enjoy
his other passion - Italian cooking.
Rest assured, he knows what wines to
pair with his culinary delights.

WHAT IS YOUR FAVORITE FOOD?

Three-year old Wisconsin cheddar cheese. I helped my father make cheddar
cheese throughout high school and college and we always put some away
for lengthy aging. The complex flavor of a well-aged cheddar illustrates the
value of traditional fermentation and the application of science.
WHAT FOODS DO YOU AVOID?

I avoid raw shellfish and organ meats, especially liver. Raw shellfish because
I do not appreciate the flavor or texture and the risk to health is much
greater than the enjoyment. I do not enjoy eating organ meats because I am
sensitive to the metallic flavor imparted by the high iron content, so find the
flavor too intense.
BEST TIP FOR CHOOSING A WINE?

Drink a variety of wines and take notes to remember which ones you like.
Shop at a small wine store in your neighborhood and get to know the owner.
Have them recommend wines based on what you like and what foods you
will be drinking with it.
WHAT HAS BEEN YOUR MOST MEMORABLE IAFP MOMENT?

My first attendance and research presentation at the annual meeting in 1977
in Sioux City, Iowa. I first became aware of the challenges and rewards of
becoming a food safety professional.
WHICH DO YOU PREFER - THE HEAT OF GEORGIA OR THE COLD
OF WISCONSIN?

I prefer heat to cold, as I don't need to worry about frost bite.
WHAT COUNTRY WOULD YOU LIKE TO TRAVEL TO?

I enjoy travelling to Mediterranean countries because of the relaxed lifestyle
and excellent food and wine. Southern France and Greece are both on my
list of places to visit in the next few years.
WHO DO YOU CHEER FOR - THE BADGERS OR THE BULLDOGS?

I cheer for both, but mostly for the Bulldogs because they usually have the
better team.

January/February Food Protection Trends

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