Articles by Sam Gazdziak

This month’s cover story brought me to Crescent Springs in Northern Kentucky. (Note to readers: Do NOT call Northern Kentucky “the Cincinnati area” to anyone who’s from there.)

The smokehouse is the heart of any cured-meats operation, and so extra care must be taken to ensure that it is properly maintained and optimized.

Any processing equipment in a meat or poultry plant will be measured by its output, but the amount of product it can produce is only a part of the story

It doesn't take a scientific study to know that people are increasingly pinched for time.

Food manufacturers, with their desire to find ways to innovate and improve their operations, have long utilized cook/chill technology that allows food to maintain its quality and shelf life for as long as possible.

When I’m at the grocery store and looking to pick up some frozen burgers to keep in the freezer, a couple names are at the top of my mind.

Many successful companies come from humble beginnings, but Williams Sausage may take the top prize in that department.

After fighting through the clouds that have dimmed the meat- and poultry-processing industry in the last couple of years (not to mention the rest of the U.S. economy), we may have found the silver lining.

The National Provisioner 2012 New Product of the Year brings something different to the burger category, both in the way that it’s made and the companies that are behind it.