As the corporate meat scientist for the Certified Angus Beef ® brand, Dr. Phil Bass provides technical advising to beef, foodservice, and retail leaders at the Education & Culinary Center and training programs nationwide. For more information, contact him at email@example.com.
Tim Biela is the senior vice president of operations and the chief food safety officer for AFA Foods, one of the largest producers of ground beef for commercial fast-food and casual-dining restaurants as well as retail groceries. Biela has been actively involved in food-safety technology and quality systems in the food industry for the past 25 years. He is a member of The National Provisioner’s Editorial Board.
Doug Britton, Ph.D., is manager of the Agricultural Technology Research Program at the Georgia Tech Research Institute. For more information, visit www.atrp.gatech.edu.
Dr. H. Russell Cross has more than 35 years of management experience, holding numerous positions in government, academia and the private sector. He currently holds the position of professor in the Department of Animal Science in the College of Agriculture and Life Sciences at Texas A&M University, and is a member of The National Provisioner’s Editorial Board.
Editor In Chief, Independent Processor and Editor, National Provisioner.
Sam Gazdziak has been writing for trade publications since 1997 and joined The National Provisioner in 2004. He helped launch Independent Processor magazine in 2008 as its editor-in-chief.
Editor-in-Chief Andy Hanacek manages the editorial strategy and production of The National Provisioner and several of its associated brands and products. He consistently visits many of the most successful and innovative processors across the country, reporting on protein-processing challenges in exclusive, one-on-one tours of processing facilities and interviews with some of the most respected and esteemed executives in the business. Hanacek contributes more than a decade of journalism experience in a variety of formats.
Leigh Ann Johnston is part of a three-person team leading Tyson Foods’ sustainability efforts at the corporate level and is currently serving the co-chair of the American Meat Institute’s Sustainability Committee. To learn more about Tyson Foods’ sustainability efforts, review the company’s online sustainability report at http://www.tysonfoods.com/Sustainability/2010/Sustainability-At-Tyson-Foods.aspx.
Lynn Knipe is the Extension Processed Meats Specialist and Associate Professor in Food Science and Technology, and Animal Sciences at Ohio State University. He is also a member of The National Provisioner Editorial Board. For more information, contact him at firstname.lastname@example.org or (614) 292-4877.
Phillip Slater is a Materials and Spare Parts Management Specialist. He is the founder of the information site SparePartsKnowHow.com, and the author of eight books, including Smart Inventory Solutions and The Optimization Trap. For more information please visit www.SparePartsKnowHow.com or www.PhillipSlater.com.
Shawn Stevens is the founding member of Food Industry Counsel LLC, a law firm formed in 2014 to represent the food industry exclusively in regulatory and other matters involving food safety and quality. Contact Stevens at (920) 698-2561 or email@example.com, or visit his Web site, www.foodindustrycounsel.com.
John Vatri is the director of food safety at Cardinal Meat Specialists Ltd., one of Canada's leading burger and cooked protein processors.
Kurt Vogel is the Kraft / Oscar Mayer Faculty Scholar of Livestock Behavior and Welfare and an assistant professor in the Animal and Food Science Department at the University of Wisconsin – River Falls. He is also the president of Vogel Livestock Solutions, a food-animal welfare consulting company. If you have any questions or comments, contact Vogel by email at firstname.lastname@example.org or phone, (715) 425-3704.