CONTENTS 50 Ten years after Hurricane Katrina, processors have rebuilt their businesses and moved on. Chisesi Brothers, a 107-year-old New Orleans company, has reinvented the way it does business. Photo: Josh Hailey Cover: While John Richardson is thankful for what bacon has done for his business, he is turning SugarCreek into a company with diversified offerings. Photo: Tom Uhlman 08 COMMENTARY 62 ANNIVERSARY SPECIAL 102 LABOR 10 BUSINESS NOTES 14 WASHINGTON 72 FOOD SAFETY Barbecue royalty Analyzing antibiotics 16 COVER STORY SugarCreek: Beyond bacon 26 PLANT TOUR Bacon beginnings Growth plans in the Plains 40 PACKAGING SOLUTIONS Bo's penchant for protein On 'board' bacon packaging; Bacon meets HPP 50 RECALLING KATRINA Part 2: Time heals MEAT+ POULTRY | 10.15 | www.meatpoultry.com Understanding equal employment 104 SHOWCASE 80 INGREDIENT ISSUES 106 NAMES IN THE NEWS Lasting longer, safely 108 CLASSIFIEDS 89 SANITATION TIPS Personal protective equipment 113 ADVERTISERS 92 S M A L L BUSINE SS 114 THE INSIDER Controlling contaminants 36 BACON PROCESSING Butcher appeal 4 2000s: Decade of drama 96 MEAT-MINDED 100 CONFERENCE PREVIEW NAMI Annual Meeting and Outlook Conferencehttp://www.meatpoultry.com