Articles by Sam Gazdziak

Nearly 500 turkeys, sausages, hams and other specialty cured meat products were brought to Mobile, Ala., last week, as part of the annual Association of American Meat Processors (AAMP) Convention.

Olympia Provisions handles its success with the help of the Oregon Manufacturing Extension Partnership.

Along with its braunschweiger, bacon and other meats, Dewig Meats offers sodas, pies, pizzas, salsas, salads, seasonings and cinnamon rolls that are made by other Indiana food companies.

Meat conventions are a marketplace of ideas, advice and new products.

Hybrid blends of meat and vegetable proteins are entering the marketplace.

The Capital Grille, a high-end steakhouse and a Darden Restaurants concept, recently added a new burger through a partnership with renowned butcher Pat LaFrieda.

The butcher is a valued profession once more, and there is an opportunity for the trade to grow once more.

Fans of the Buffalo Bisons, the AAA minor-league baseball affiliate of the Toronto Blue Jays, have enjoyed hot dogs from Sahlen Packing Co. for several years as they've watched future superstars like Vladimir Guerrero Jr. and Bo Bichette come to town.

Chisesi Brothers, a five-generation New Orleans processor of deli meat and sausage, recently partnered with Tony Chachere's, a producer of Cajun seasonings, marinades and other authentic products.

Under owner-operator Gary Crane and his wife Tess' guidance, Ralph's Packing has evolved from a slaughter and meat-cutting operation to one of the country's most awarded small meat processors. With daughter Erica Hering and son-in-law Jason guiding the business forward and their teenaged sons already learning the ropes, Ralph's is well-positioned to grow its business further than ever.