Meat the Truth with Kadie Graves

In this week’s episode, we welcome Dr. Jeng-Hung Liu from the University of Guam, who shares insights into the recent USDA meat and poultry processing grant. Dr. Liu emphasizes workforce development in the meat industry, integration of aquaculture, and the new Meat Lab in Guam. He discusses the unique challenges and opportunities in meat processing in island regions, including collaborations with the Federated States of Micronesia and the University of Puerto Rico.

Join us as we welcome Amy Steward from Tyson Foods to discuss the meat science community's role in supporting Ronald McDonald House Charities. Amy will highlight how AMSA members donate high-quality protein and prepare meals to help families during tough times. This episode emphasizes the importance of community involvement and charitable efforts in the meat industry.

Welcome to today’s episode, joined by the Shark Farmers, Rob and Emily Sharkey. Rob, a passionate fifth-generation farmer, and Emily, a skilled media producer, dedicate themselves to sharing real agricultural stories. We explore the importance of connecting consumers with the origins of their food, debunking farming misconceptions, and their active engagement with farming communities and the broader public through radio, podcasts, and TV.

In today’s episode, we sit down with Dr. Bob Delmore, a respected educator in meat science. Dr. Delmore shares his insights on effective teaching methods, the importance of mentorship, and the challenges of engaging students. Tune in to learn about his unique approach to education and the future of meat science.

Kicking off our podcast series at RMC 2024, we're joined by Collette Kaster, CEO of the American Meat Science Association, over 1,100 participants and new industry trends in sustainability and nutrition.