Andy Hanacek, Editor-in-Chief
National Provisioner
(847) 405-4011
hanaceka@bnpmedia.com
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.
Sam Gazdziak, Editor-in-Chief
Independent Provisioner
(770) 777-0058
Fax: (248) 502-9036
gazdziaks@bnpmedia.com
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.
Edith Roman
Toll Free: (800) 223-2194
For postal information please contact Rob Liska at (800) 223-2194 x726.
For email information please contact Shawn Kingston at (800) 409-4443 x828.
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Jeff Cummings
Publisher/Mid-West
Office: (779) 221-9431
Office: (815) 997-6738
Fax: (248) 786-1375
cummingsj@bnpmedia.com
Cummings, a ten year meat/poultry industry veteran, served as Midwest/East coast sales manager for Meat Processing from 1996-2000 and publisher of the magazine from 2000-2005. He has spent the last six years publishing media brands in the dairy, confectionery, gourmet food and civil/structural engineering industries. "I am looking forward to returning to the industry where it all began for me and leading a tradition rich brand such as The National Provisioner. We have a talented team and I am looking forward to helping us reach our fullest potential on the magazine and e-media platforms. I am excited to share our progress and vision with our customers and friends in the industry.
Wayne Wiggins, Great Plains/West Coast
Diana Rotman, Classified Sales Manager
Ann Kalb, Single Copy Sales
(248) 244-6499
When the first edition of Poultry Meat Processing was published, it provided a complete presentation of the theoretical and practical aspects of poultry meat processing, exploring the complex mix of biology, chemistry, engineering, marketing, and economics involved. Upholding its reputation as the most comprehensive text available, Poultry Meat Processing, Second Edition is thoroughly expanded and updated.
A complete reference guide to supplies. Go to NP's Sourcebook now to check out the latest and greatest in the meat and poultry processing business.
