MEAT+POULTRY - November 2015 - 20

COVER STORY

Grandin makes time during
each year's Animal Care &
Handling Conference to visit
with attendees, exchanging
ideas and information.
Photo: Ryan Alcantara

20

"I don't usually even talk about politics, but
I've been watching things. All the reasonable
people are going, 'eck! I'm not going to touch
this,' because they're sick of getting bashed
from both sides," Grandin says.
She says as an "older person" she vividly
recalls the days when partisanship didn't
hinder progress. "I can remember when
the interstate highway system was built by
Republicans, and the Democrats went to the
moon," she says. "We did stuff," and society
evolved positively because of it.
Today, Grandin says many younger people
don't learn skills that translate into lifelong
lessons and making important contributions
to society. For them, skills like woodworking,
sewing and cooking are foreign concepts.
Grandin recalls a valuable lesson she learned
after working on a sewing project while in
school in the 1950s. The project didn't go as she
hoped. "I totally wrecked it by sewing it wrong.
Yes, I was careless and tried to do it too fast,"
Grandin says.
She learned early on that perfection isn't
always possible with practical things; it is a
concept she applies to her stance on important
issues on the animal welfare front.
"I'm really concerned about the future,"
she says, and focusing on changing the next
generation is part of the solution.
"We've got to get kids back doing hands-on

MEAT+ POULTRY | 11.15 | www.meatpoultry.com

things in the schools. We've got to learn how
to do 'stuff' again," she exclaims, almost
standing up out of her chair. "We don't do
enough 'stuff' in this country anymore."
Skilled crafts, including industrial
mechanics, millwrights, construction designers
and engineers, are seemingly becoming
forgotten trades. "There are kids that are
interested in those jobs, but they just don't get
close to it," Grandin laments. For example, "I
got interested in cattle because I was exposed
to them when I was 15."

CHANGE FOR THE GOOD
HSUS can and has taken action that forced the
industry to change some of its practices, she
says, and some of those changes, including
some of the undercover videos taken in
plants, have resulted in positive changes and
penalizing bad players. But petitioning the
USDA to require a single shot in the knock box
100 percent of the time isn't one of them. "This
isn't the kind of stuff that makes constructive
change," she says.
To that point, the agricultural community
responding to undercover videos by pushing
for ag-gag laws, which would prevent plant
workers from going public with video footage,
is not the answer, Grandin says. "That's the
stupidest thing ever. They might as well put up
a big sign saying, 'I'm guilty.'"


http://www.meatpoultry.com

MEAT+POULTRY - November 2015

Table of Contents for the Digital Edition of MEAT+POULTRY - November 2015

MEAT+POULTRY - November 2015
Table of Contents
Commentary - Business at usual
BUSINESS NOTES - IARC ISSUES CLARIFICATION; INDUSTRY DEFENDS MEAT AGAINST CANCER REPORT
SUBWAY, MCDONALD’S CANADA UPDATE ABF COMMITMENTS
GROWING KOCH FOODS
TYSON ANNOUNCES WORKER SAFETY PROGRAM
MCDONALD’S SEES RISE IN US, GLOBAL SALES
WASHINGTON - Verifying HACCP
COVER STORY - Wrangling regulations
ANIMAL WELFARE REPORT - Joining the club
PIG'S-EYE VIEW
FOOD SAFETY - On the fast track
SMALL BUSINESS MATTERS - Worth of the name
INGREDIENT ISSUES - Coating with a culinary twist
TOOLS OF THE TRADE - Better blending
HOT DOG PROCESSING - Sticking to the formula
COMPANY PROFILE - Bacon in the fast lane
MEAT-MINDED - When less is, indeed more...
PACKAGING SOLUTIONS - Attention grabbing
FROM THE CORRAL - Studying stunning
SHOWCASE
NAMES IN THE NEWS
CLASSIFIEDS
ADVERTISERS
THE INSIDER
IPPE Processor's Handbook
Contents
Welcome
Education and exposition
Schedule
Education
Floor Map
Exhibitors
Activities
Dining out
The facts
MEAT+POULTRY - November 2015 - MEAT+POULTRY - November 2015
MEAT+POULTRY - November 2015 - 2
MEAT+POULTRY - November 2015 - FC1
MEAT+POULTRY - November 2015 - FC2
MEAT+POULTRY - November 2015 - 3
MEAT+POULTRY - November 2015 - Table of Contents
MEAT+POULTRY - November 2015 - 5
MEAT+POULTRY - November 2015 - 6
MEAT+POULTRY - November 2015 - 7
MEAT+POULTRY - November 2015 - Commentary - Business at usual
MEAT+POULTRY - November 2015 - 9
MEAT+POULTRY - November 2015 - BUSINESS NOTES - IARC ISSUES CLARIFICATION; INDUSTRY DEFENDS MEAT AGAINST CANCER REPORT
MEAT+POULTRY - November 2015 - GROWING KOCH FOODS
MEAT+POULTRY - November 2015 - MCDONALD’S SEES RISE IN US, GLOBAL SALES
MEAT+POULTRY - November 2015 - 13
MEAT+POULTRY - November 2015 - WASHINGTON - Verifying HACCP
MEAT+POULTRY - November 2015 - 15
MEAT+POULTRY - November 2015 - 16
MEAT+POULTRY - November 2015 - COVER STORY - Wrangling regulations
MEAT+POULTRY - November 2015 - 18
MEAT+POULTRY - November 2015 - 19
MEAT+POULTRY - November 2015 - 20
MEAT+POULTRY - November 2015 - 21
MEAT+POULTRY - November 2015 - 22
MEAT+POULTRY - November 2015 - 23
MEAT+POULTRY - November 2015 - ANIMAL WELFARE REPORT - Joining the club
MEAT+POULTRY - November 2015 - 25
MEAT+POULTRY - November 2015 - 26
MEAT+POULTRY - November 2015 - 27
MEAT+POULTRY - November 2015 - PIG'S-EYE VIEW
MEAT+POULTRY - November 2015 - 29
MEAT+POULTRY - November 2015 - 30
MEAT+POULTRY - November 2015 - 31
MEAT+POULTRY - November 2015 - FOOD SAFETY - On the fast track
MEAT+POULTRY - November 2015 - 33
MEAT+POULTRY - November 2015 - 34
MEAT+POULTRY - November 2015 - 35
MEAT+POULTRY - November 2015 - 36
MEAT+POULTRY - November 2015 - 37
MEAT+POULTRY - November 2015 - SMALL BUSINESS MATTERS - Worth of the name
MEAT+POULTRY - November 2015 - 39
MEAT+POULTRY - November 2015 - 40
MEAT+POULTRY - November 2015 - 41
MEAT+POULTRY - November 2015 - INGREDIENT ISSUES - Coating with a culinary twist
MEAT+POULTRY - November 2015 - 43
MEAT+POULTRY - November 2015 - 44
MEAT+POULTRY - November 2015 - 45
MEAT+POULTRY - November 2015 - 46
MEAT+POULTRY - November 2015 - 47
MEAT+POULTRY - November 2015 - 48
MEAT+POULTRY - November 2015 - 49
MEAT+POULTRY - November 2015 - TOOLS OF THE TRADE - Better blending
MEAT+POULTRY - November 2015 - 51
MEAT+POULTRY - November 2015 - 52
MEAT+POULTRY - November 2015 - 53
MEAT+POULTRY - November 2015 - 54
MEAT+POULTRY - November 2015 - 55
MEAT+POULTRY - November 2015 - HOT DOG PROCESSING - Sticking to the formula
MEAT+POULTRY - November 2015 - 57
MEAT+POULTRY - November 2015 - 58
MEAT+POULTRY - November 2015 - 59
MEAT+POULTRY - November 2015 - 60
MEAT+POULTRY - November 2015 - 61
MEAT+POULTRY - November 2015 - COMPANY PROFILE - Bacon in the fast lane
MEAT+POULTRY - November 2015 - 63
MEAT+POULTRY - November 2015 - 64
MEAT+POULTRY - November 2015 - 65
MEAT+POULTRY - November 2015 - 66
MEAT+POULTRY - November 2015 - 67
MEAT+POULTRY - November 2015 - 68
MEAT+POULTRY - November 2015 - 69
MEAT+POULTRY - November 2015 - 70
MEAT+POULTRY - November 2015 - 71
MEAT+POULTRY - November 2015 - MEAT-MINDED - When less is, indeed more...
MEAT+POULTRY - November 2015 - 73
MEAT+POULTRY - November 2015 - PACKAGING SOLUTIONS - Attention grabbing
MEAT+POULTRY - November 2015 - 75
MEAT+POULTRY - November 2015 - 76
MEAT+POULTRY - November 2015 - 77
MEAT+POULTRY - November 2015 - FROM THE CORRAL - Studying stunning
MEAT+POULTRY - November 2015 - 79
MEAT+POULTRY - November 2015 - SHOWCASE
MEAT+POULTRY - November 2015 - 81
MEAT+POULTRY - November 2015 - NAMES IN THE NEWS
MEAT+POULTRY - November 2015 - 83
MEAT+POULTRY - November 2015 - CLASSIFIEDS
MEAT+POULTRY - November 2015 - 85
MEAT+POULTRY - November 2015 - 86
MEAT+POULTRY - November 2015 - 87
MEAT+POULTRY - November 2015 - 88
MEAT+POULTRY - November 2015 - ADVERTISERS
MEAT+POULTRY - November 2015 - THE INSIDER
MEAT+POULTRY - November 2015 - 91
MEAT+POULTRY - November 2015 - 92
MEAT+POULTRY - November 2015 - IPPE Processor's Handbook
MEAT+POULTRY - November 2015 - IPPE2
MEAT+POULTRY - November 2015 - IPPE3
MEAT+POULTRY - November 2015 - Contents
MEAT+POULTRY - November 2015 - IPPE5
MEAT+POULTRY - November 2015 - IPPE6
MEAT+POULTRY - November 2015 - IPPE7
MEAT+POULTRY - November 2015 - Welcome
MEAT+POULTRY - November 2015 - IPPE9
MEAT+POULTRY - November 2015 - Education and exposition
MEAT+POULTRY - November 2015 - IPPE11
MEAT+POULTRY - November 2015 - Schedule
MEAT+POULTRY - November 2015 - IPPE13
MEAT+POULTRY - November 2015 - IPPE14
MEAT+POULTRY - November 2015 - Education
MEAT+POULTRY - November 2015 - IPPE16
MEAT+POULTRY - November 2015 - IPPE17
MEAT+POULTRY - November 2015 - IPPE18
MEAT+POULTRY - November 2015 - IPPE19
MEAT+POULTRY - November 2015 - IPPE20
MEAT+POULTRY - November 2015 - IPPE21
MEAT+POULTRY - November 2015 - IPPE22
MEAT+POULTRY - November 2015 - IPPE23
MEAT+POULTRY - November 2015 - IPPE24
MEAT+POULTRY - November 2015 - IPPE25
MEAT+POULTRY - November 2015 - Floor Map
MEAT+POULTRY - November 2015 - IPPE27
MEAT+POULTRY - November 2015 - IPPE28
MEAT+POULTRY - November 2015 - IPPE29
MEAT+POULTRY - November 2015 - Exhibitors
MEAT+POULTRY - November 2015 - IPPE31
MEAT+POULTRY - November 2015 - IPPE32
MEAT+POULTRY - November 2015 - IPPE33
MEAT+POULTRY - November 2015 - IPPE34
MEAT+POULTRY - November 2015 - IPPE35
MEAT+POULTRY - November 2015 - IPPE36
MEAT+POULTRY - November 2015 - IPPE37
MEAT+POULTRY - November 2015 - IPPE38
MEAT+POULTRY - November 2015 - IPPE39
MEAT+POULTRY - November 2015 - IPPE40
MEAT+POULTRY - November 2015 - IPPE41
MEAT+POULTRY - November 2015 - IPPE42
MEAT+POULTRY - November 2015 - IPPE43
MEAT+POULTRY - November 2015 - Activities
MEAT+POULTRY - November 2015 - IPPE45
MEAT+POULTRY - November 2015 - Dining out
MEAT+POULTRY - November 2015 - IPPE47
MEAT+POULTRY - November 2015 - IPPE48
MEAT+POULTRY - November 2015 - IPPE49
MEAT+POULTRY - November 2015 - The facts
MEAT+POULTRY - November 2015 - IPPE51
MEAT+POULTRY - November 2015 - IPPE52
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