Heidi Diestel, fourth-generation farmer with turkey product specialist Diestel, joins us to talk about the company’s first-ever gravy offering, which is organic and incorporates bone broth from its own turkeys. She also talks about Diestel’s approach to thoughtfully raising turkeys, remaining family-operated, and advancing independent farming through business and community partnerships.

Alaskan Salmon Company is an e-commerce company specializing in sustainably sourced wild salmon. After exclusively selling to chefs, sushi masters, and restaurant clients, Founder Kyle Lee discusses seafood supply chain disruption, launching a direct-to-consumer model for at-home cooks, and sustainability.

In this episode of MeatsPad, Drs. Francisco Najar-Villarreal and Phil Bass talk with Dr. Bucky Gwartney, International Marketing Specialist in the USDA Agricultural Marketing Service. Dr. Gwartney discusses the role of AMS within the USDA and the way that the agency can be an asset to small processors. He also gets into the specifics of grading and his work in the agriculture industry.

Dr. Dilger of the University of Illinois joins hosts Drs. Francisco Najar-Villarreal and Phil Bass in a wide-ranging discussion. In this episode, they cover everything from pork quality to cultivated meat to scholarly journals and local agriculture.

MeatsPad hosts Francisco Najar-Villarreal and Dr. Phil Bass talk with Noah Hall of UltraSource LLC.

Michael Dikeman is a Professor Emeritus in Meat Science at Kansas State University, having begun his education there in 1971. He talks with MeatsPad host Francisco Najar-Villarreal about his career in the field of meat science, as well as his current work.