MEAT+POULTRY - April 2015 - 90

THE INSIDER

TEMPLE GRANDIN IS AWESOME

According to The Lego Movie, "Everything is awesome!" and that is even
more true for anyone lucky enough to be depicted as a Lego minifigure.
Dr. Temple Grandin, renowned animal-handling expert, owner of Grandin
Livestock Systems, associate professor of animal science at the Univ. of
Colorado and long-time contributing writer at MEAT+POULTRY magazine,
was depicted in Lego form in the "Go Ahead and Do It" art exhibit in Austin,
Texas, last fall.
The exhibit presented diverse portraits of prominent women in science,
technology, engineering and math (STEM) fields. Artist and science
journalist Maia Weinstock created a number of Lego minifigures of women
who inspire her for the exhibit. Grandin's Lego likeness was joined by
astronaut Ellen Ochoa, marine biologist Sylvia Earle, theoretical physicist
Lisa Randall and scientist Chien-Shiung Wu, among others. Weinstock has
created more than 60 Lego minifigures of science and technology leaders.

OVER herd
"Greetings from
sunny Florida."
"Yes, it's only 2
degrees up here."
- Exchange between a Florida-based
analyst and Hormel Foods Corp. President
and CEO Jeff Ettinger during the Austin,
Minn.-based company's Feb. 19 earnings
call.

PULL 'EM IN WITH SALMON
High Liner Foods, a value-added
seafood supplier in Portsmouth, NH,
says its latest salmon offering is more
than just another fish from the sea.
The company recently claimed a spot
on the barbecue bandwagon with its
Pulled BBQ Salmon as an alternative
to traditional pulled pork. High
Liner developed the product to help
foodservice operators "stand out from
the herd". The product is ideal for
tacos, wraps and as a salad topper.

90

MEAT+ POULTRY | 04.15 | www.meatpoultry.com

WHO CUT THE CHEESORIZO?
Vegetarians who want the flavor of
meat but not the real thing, can get
their fix with Cheesorizo, a cheese
that cooks and tastes like sausage,
according to Pholia Farm in Rogue
River, Ore.
Cheesorizo is made with highquality spices, apple cider vinegar,
yeast and whole cow's milk, but not
meat - no way. Available in Italian,
Fiesta and Maple Sage flavors,
Cheesorizo can be sautéed, baked
or fried and used as a salad topping,
taco or pizza meat or a substitute for
the real thing.
Gianaclis, Pholia Farms'
famed cheesemaker and founder
of Cheesorizo said, "So far, every
buyer or consumer that has tried
Cheesorizo has loved the taste and
been thoroughly surprised that it is
meat-free." We call this "imeatation".

MEAT LOVERS' ROCK
The National Palace Museum in
Taipei, Taiwan, is home to the MeatShaped Stone, one of the country's
most revered artifacts.
The Meat-Shaped Stone is made
of banded jasper carved to look like
a piece of Tung-p'o pork or stewed
pork. The stone was stained to give
the appearance of skin and lean and
fatty layers of pork.
The Meat-Shaped Stone dates
back to the Ch'ing dynasty (1644
to 1911), according to the National
Palace Museum. It is often displayed
with a cabbage carved from jadeite.
The cabbage was made during the
Quing dynasty.
ME AT P OULT RY@SOSLAND.COM


http://www.meatpoultry.com

MEAT+POULTRY - April 2015

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

MEAT+POULTRY - April 2015
TABLE OF CONTENTS
COMMENTARY - The not-so-great outdoors
BUSINESS NOTES - MCDONALD’S ANTIBIOTICS POLICY SPARKS REACTION
SANDERSON NAMES SITE FOR NEW POULTRY PLANT
TYSON PLANT TO UNDERGO $47M UPGRADE
WAYNE FARMS FILES FOR IPO
OMP TO ACQUIRE CONAGRA PLANT
WASHINGTON - Advisors’ idle hands at issue
BURGER REPORT - Graze Craze
OVERCOMING OFF-FLAVORS
FRESH MATTERS
SLIDING INTO FIRST
FOOD SAFETY - SHORING-UP GROUND-BEEF SAFETY
SMALL BUSINESS MATTERS - New kid on the block
PACKAGING SOLUTIONS - MAKING A CASE
INDUSTRY EDUCATION - AGGIE-STYLE MEAT EDUCATION
INGREDIENT ISSUES - CLEANING UP
LIFERS - A MAN OF DISTINCTION
SHOW PREVIEW - PROCESSORS UNITE
FROM THE CORRAL - Handling keeps improving
SHOWCASE
NAMES IN THE NEWS
CLASSIFIEDS
ADVERTISERS
THE INSIDER
MEAT+POULTRY - April 2015 - MEAT+POULTRY - April 2015
MEAT+POULTRY - April 2015 - 2
MEAT+POULTRY - April 2015 - 3
MEAT+POULTRY - April 2015 - TABLE OF CONTENTS
MEAT+POULTRY - April 2015 - 5
MEAT+POULTRY - April 2015 - 6
MEAT+POULTRY - April 2015 - 7
MEAT+POULTRY - April 2015 - COMMENTARY - The not-so-great outdoors
MEAT+POULTRY - April 2015 - 9
MEAT+POULTRY - April 2015 - BUSINESS NOTES - MCDONALD’S ANTIBIOTICS POLICY SPARKS REACTION
MEAT+POULTRY - April 2015 - TYSON PLANT TO UNDERGO $47M UPGRADE
MEAT+POULTRY - April 2015 - OMP TO ACQUIRE CONAGRA PLANT
MEAT+POULTRY - April 2015 - 13
MEAT+POULTRY - April 2015 - WASHINGTON - Advisors’ idle hands at issue
MEAT+POULTRY - April 2015 - 15
MEAT+POULTRY - April 2015 - BURGER REPORT - Graze Craze
MEAT+POULTRY - April 2015 - 17
MEAT+POULTRY - April 2015 - OVERCOMING OFF-FLAVORS
MEAT+POULTRY - April 2015 - 19
MEAT+POULTRY - April 2015 - 20
MEAT+POULTRY - April 2015 - 21
MEAT+POULTRY - April 2015 - 22
MEAT+POULTRY - April 2015 - 23
MEAT+POULTRY - April 2015 - 24
MEAT+POULTRY - April 2015 - 25
MEAT+POULTRY - April 2015 - FRESH MATTERS
MEAT+POULTRY - April 2015 - 27
MEAT+POULTRY - April 2015 - 28
MEAT+POULTRY - April 2015 - 29
MEAT+POULTRY - April 2015 - 30
MEAT+POULTRY - April 2015 - 31
MEAT+POULTRY - April 2015 - 32
MEAT+POULTRY - April 2015 - 33
MEAT+POULTRY - April 2015 - SLIDING INTO FIRST
MEAT+POULTRY - April 2015 - 35
MEAT+POULTRY - April 2015 - 36
MEAT+POULTRY - April 2015 - 37
MEAT+POULTRY - April 2015 - 38
MEAT+POULTRY - April 2015 - 39
MEAT+POULTRY - April 2015 - FOOD SAFETY - SHORING-UP GROUND-BEEF SAFETY
MEAT+POULTRY - April 2015 - 41
MEAT+POULTRY - April 2015 - 42
MEAT+POULTRY - April 2015 - 43
MEAT+POULTRY - April 2015 - 44
MEAT+POULTRY - April 2015 - 45
MEAT+POULTRY - April 2015 - SMALL BUSINESS MATTERS - New kid on the block
MEAT+POULTRY - April 2015 - 47
MEAT+POULTRY - April 2015 - 48
MEAT+POULTRY - April 2015 - 49
MEAT+POULTRY - April 2015 - PACKAGING SOLUTIONS - MAKING A CASE
MEAT+POULTRY - April 2015 - 51
MEAT+POULTRY - April 2015 - 52
MEAT+POULTRY - April 2015 - 53
MEAT+POULTRY - April 2015 - 54
MEAT+POULTRY - April 2015 - 55
MEAT+POULTRY - April 2015 - INDUSTRY EDUCATION - AGGIE-STYLE MEAT EDUCATION
MEAT+POULTRY - April 2015 - 57
MEAT+POULTRY - April 2015 - 58
MEAT+POULTRY - April 2015 - 59
MEAT+POULTRY - April 2015 - INGREDIENT ISSUES - CLEANING UP
MEAT+POULTRY - April 2015 - 61
MEAT+POULTRY - April 2015 - 62
MEAT+POULTRY - April 2015 - 63
MEAT+POULTRY - April 2015 - 64
MEAT+POULTRY - April 2015 - 65
MEAT+POULTRY - April 2015 - 66
MEAT+POULTRY - April 2015 - 67
MEAT+POULTRY - April 2015 - 68
MEAT+POULTRY - April 2015 - 69
MEAT+POULTRY - April 2015 - LIFERS - A MAN OF DISTINCTION
MEAT+POULTRY - April 2015 - 71
MEAT+POULTRY - April 2015 - SHOW PREVIEW - PROCESSORS UNITE
MEAT+POULTRY - April 2015 - 73
MEAT+POULTRY - April 2015 - FROM THE CORRAL - Handling keeps improving
MEAT+POULTRY - April 2015 - 75
MEAT+POULTRY - April 2015 - 76
MEAT+POULTRY - April 2015 - 77
MEAT+POULTRY - April 2015 - SHOWCASE
MEAT+POULTRY - April 2015 - 79
MEAT+POULTRY - April 2015 - 80
MEAT+POULTRY - April 2015 - 81
MEAT+POULTRY - April 2015 - NAMES IN THE NEWS
MEAT+POULTRY - April 2015 - 83
MEAT+POULTRY - April 2015 - CLASSIFIEDS
MEAT+POULTRY - April 2015 - 85
MEAT+POULTRY - April 2015 - 86
MEAT+POULTRY - April 2015 - 87
MEAT+POULTRY - April 2015 - 88
MEAT+POULTRY - April 2015 - ADVERTISERS
MEAT+POULTRY - April 2015 - THE INSIDER
MEAT+POULTRY - April 2015 - 91
MEAT+POULTRY - April 2015 - 92
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