Podcasts about egg association

Dr. Denise Heard, vice president of Research Programs at the U.S. Poultry & Egg Association, updates recent results from research partially funded by the organization known primarily as USPOULTRY. She also outlines how the process works regarding the research support arms of the association and its USPOULTRY Foundation. Dr. Heard provides a sneak peek into the upcoming 2025 International Production & Processing Expo (IPPE), the annual poultry industry gathering scheduled for Atlanta in late January 2025. USPOULTRY is a major sponsor of the gathering that offers attendees the opportunity to attend more than 80 educational, college student and career program sessions and networking events throughout the three-day trade show.

Visuals: https://getbehindthebillboard.com/episode-78-andy-jexAfter what seems like a lifetime away, we're back. And who better than Andy Jex, the TBWALondon CCO to usher us into Autumn. ‘Jexy' as he's affectionately known, is the epitome of positivity and creativity, which is exactly what the world needs right now. Hugh & Dan enjoyed an hour in his company where many things were discussed:FallonNando'sNando's billboardsWhy you shouldn't eat eggsLetters of complaint from the Egg Association about telling people not to eat eggsRich & Andy1Extra TV and postersThe greatest leaving car(d) of all timeMotherThe dried noodle kingA Scalextric world recordSaatchi'sStannersSilburnMarie Curie (where Jexy turned interviewer and asked Hugh about ‘The Extra Hour' DOOH)Stealing staffNorth London footy rivalryJaffa Cake v FlapjackAnd most importantly of all, we talked about our Mums.Jexy, thanks so much for coming on and sharing stories, we loved it.Hear all about it on the podcast now!

Steve Olson brings a wealth of experience from the agricultural sector, particularly within the realm of association work. A testament to his growing expertise, Steve has previously served as the executive director for the Minnesota Turkey Growers, Chicken and Egg Association, Midwest Poultry Federation, and several other poultry organizations. Currently, he steers his consultancy business, guiding agricultural leaders and associations on strategies for future preparedness. A Minnesotan through and through, Steve also has deep roots in the FFA community, further embellishing his strong foundation in agri-business.Episode Summary:In this dynamic episode of the Intentional Agribusiness Leader podcast, host Mark engages in a stimulating conversation with Steve Olson, a seasoned professional with an extensive background in agri-business and association management. The discussion delves into the nuances of intentional leadership within agricultural associations and the evolving landscape of agri-business. With both Mark and Steve hailing from Minnesota and sharing a common heritage in FFA and the University of Minnesota, the dialogue unravels layers of experience and insights, particularly around the turkey sector and other poultry industries.The conversation orbits around cultivating intentionality in leadership, both personally and in serving organizational members. Steve shares anecdotes of his strategic work, delivering a blend of seasoned expertise with a passion for improving agricultural operations. They touch on the essence of problem-solving within member organizations and associations, shining a light on issues ranging from legislative advocacy to proactive management in times of crisis. Their discussion further explores the transformation of conferences to foster engagement and learning among attendees, emphasizing the shift from passive listening to interactive dialogues.Key Takeaways:Intentionality in work and life balance is pivotal for facing the evolving challenges and seizing opportunities in agri-business.Building relationships and fostering credibility is essential for effective legislative advocacy in agricultural associations.Conferences require innovative approaches that engage attendees and encourage interaction, rather than a sequence of passive lectures.Understanding stakeholder needs and retaining the trust of consumers are crucial for the success of associations and member organizations.Embracing the talents and unique abilities of team members leads to more effective and satisfying work dynamics.Notable Quotes:"Intention means hitting pause. Saying that typically Sunday afternoon or Sunday morning, I've get some quiet time. I'll say, 'Alright, what's ahead this next week?'" - Steve Olson"Having the right people on the team... means having leaders... that have the ability to look down the road and say, what's coming out is what do we need to do as an association or as an organization to serve the needs of our members." - Steve Olson"If you identify what those things are, that helps one for me or two for me, that again, personally and professionally..." - Steve Olson"We build [the conference agenda] out that that agenda is going to be more robust and better experience for those that are attending." - Steve Olson"Part of a job of an association is to help consumers understand and what it does take to produce food, whatever type of food that is, whether it's corn, soybeans, poultry, beef, whatever." - Steve OlsonBooks Mentioned:“Reach” by John Rotche“The Belief Zone” by Ursula Mentjes (Minnesota native – Quantum Revenue)“Beyond Grit” by Cindra...

Dr. Denise Heard shares inside information on research supported by U.S. Poultry & Egg Association and outlines how the latest outbreaks of highly pathogenic avian influenza (HPAI) are affecting members of the all-feather organization. The director and coordinator of USPOULTRY's research programs also provides a sneak peek into the upcoming International Production & Processing Expo (IPPE), the annual poultry industry gathering, which is scheduled for Atlanta in late January. USPOULTRY is a main sponsor of the convention that offers attendees the opportunity to attend educational programs and workshops to help them learn the latest on industry issues and best practices.

This podcast episode features Nath Morris, President of the U.S. Poultry and Egg Association, discussing the poultry and egg industry, his career journey, and the upcoming International Production & Processing Expo (IPPE).Key points:Nath Morris' background: Third-generation in the poultry industry, with experience in various roles like farm work, genetics, and equipment manufacturing.U.S. Poultry and Egg Association: Represents the US poultry and egg industry, focusing on environmental, regulatory, food safety, and research issues.IPPE: The largest annual poultry, meat, and egg expo, known for its trade show, educational sessions, networking opportunities, and innovation showcase.Importance of IPPE:For decision-makers: Stay informed about new technologies, network with suppliers and customers, and find solutions for their businesses.For young leaders: Learn about the industry, connect with mentors, and explore career opportunities.For suppliers: Showcase products and services, generate leads, and gain valuable feedback from customers.Challenges and opportunities: Industry consolidation, avian influenza, and COVID-19 pose challenges, but new technologies and growing international demand present opportunities.Nath Morris' excitement for IPPE 2024: Potential for record attendance, larger show floor, and increased focus on innovation and sustainability.Additional takeaways:The poultry and egg industry is a complex and dynamic sector with a significant impact on food production.IPPE plays a crucial role in connecting industry players, driving innovation, and shaping the future of the industry.Nath Morris emphasizes the importance of hard work, learning, and building relationships for success in this field.Hosted by Brandon Mulnix Hosted by Brandon Mulnix - Director of Commercial Accounts - Prism ControlsThe Poultry Leadership Podcast is only possible because of its sponsor, Prism ControlsFind out more about them at www.prismcontrols.com

Headlines: Roslyn Carter dies Franklin in Peanuts Movie sits all alone. Why did we never notice? A Disturbance in the Force, the documentary about the infamous 1978 Star Wars Holiday Special, will arrive on digital and Blu-Ray on December 5, 2023. Featuring interviews with Seth Green, Kevin Smith, Patton Oswalt, Paul Scheer, Weird Al Yankovic, Donny Osmond, Bruce Vilanch, Gilbert G. New zombie movie Bjorn of the Dead with some familiar faces (production in 2024) Denzel Washington teaming up again with director Antoine Fuqua to make a movie about Hannibal. Tracy Chapman becomes 1st Black songwriter to win Song of the Year in CMA Awards' 56-year history. Luke Combs. Thanksgiving Facts: The first Thanksgiving was a sausage party! Ninety Wampanoag Native Americans and 50 Plymouth colonialists (Pilgrims) celebrated the first-ever autumn harvest celebration in 1621. While this celebration lasted three days, only five women were present. According to the US National Archives, the first federal congress passed a resolution in 1789 requesting the then US president, George Washington, to name a national Thanksgiving Day. The president then proclaimed 26th November as the “Day of Public Thanksgiving” for that year. Although subsequent presidents also proclaimed national thanksgiving days, the holidays fell on different days and months. However, in 1863, President Abraham Lincoln proclaimed that Thanksgiving would be held on every last Thursday of November each year and that it would be a national holiday. In Europe, Thanksgiving is popularly known as Erntedank (“harvest thanksgiving festival”). Data from the US Poultry and Egg Association, Americans consume more than 45 million turkeys on Thanksgiving, compared to 22 million at Christmas and 19 million on Easter. Fully half of all whole turkeys eaten in the U.S. are consumed on Thanksgiving Day. Only male turkeys — appropriately named gobblers — actually make the sound. Female turkeys cackle instead. According to the US Calorie Control Council (CCC), an average American may consume a whopping 4,500 calories and 229 grams of fat on Thanksgiving Day. A typical adult needs to spend 10 hours at a steady pace on a treadmill to burn off an average Thanksgiving meal. It takes an average of 9.6 hours for a host to prepare a full Thanksgiving meal. How much time is spent eating that meal? 16 minutes. The average turkey, alive and walking around, weighed 17 pounds in 1960. That increased to 19 pounds by 1980, and rose to 31 pounds today. Around 50 million pumpkin pies are consumed every Thanksgiving. 36 percent of people eat pumpkin pie for dessert on Thanksgiving, even though opinion polls show that America's favorite pie is apple. Fully 20 percent of all whole cranberries sold in the U.S. are sold during Thanksgiving week. 80 percent of jellied cranberry sauce is sold during the Thanksgiving holiday. For the rest of the year, cranberries are primarily consumed as cranberry juice. Between Thanksgiving and Christmas, there's a 5 percent increase in heart attacks nationwide. More home-cooking-related fires occur on Thanksgiving than on any other day of the year. About 40 percent of Campbell's Cream of Mushroom Soup sales go toward making green bean casserole popular at Thanksgiving dinner. In a poll, 31 percent of Americans said mashed potatoes are their favorite Thanksgiving side dish. Only six percent enjoyed green beans the most. Our Thanksgiving Traditions & Memories   Sharing is Caring (Book, restaurant, movie, TV show, article, etc. to share)

The Iowa Poultry Association and Chicken and Egg Association of Minnesota merged on July 1st into the new North Central Poultry Association.   See omnystudio.com/listener for privacy information.

In Ep. 69 of MeatingPod, we're talking food safety, animal welfare and a new food safety advisory committee at USPOULTRY with Rafael Rivera, manager of food safety and production programs for the U.S. Poultry & Egg Association. Rafael shares the latest on USPOULTRY research into salmonella, campylobacter and vaccines, and offers insight into some exciting new developments he's instituting aimed at advancing food safety programs in the poultry industry.   

Mike Moody has a conversation with Director of Social Media and Communications for Alabama Cattlemen's Association, Kayla Greer, and Communications and Membership Director for Alabama Poultry and Egg Association, Caleb Hicks about the year-long public relations campaign entitled Down To Earth. Also Carla Hornady, commodity director, wraps up with information about new crop prices. Below are two links from Carla's wrap up.cotton pricespre-harvest high Be sure to check out Alabama Ag Credit and Alabama Farmers Federation.

In this episode, we're talking poultry science and research trends with one of Meatingplace's favorite scientists and all-around favorite people, Dr. Denise Heard, VP of research programs for the U.S. Poultry & Egg Association and the USPOULTRY Foundation. Denise gives us the scoop on USPOULTRY's research programs -- from scientific insights gained in 2021 to what's in the pipeline for poultry research in 2022. Bonus: Special guest Gwen Venable, USPOULTRY executive vice president of communications, chimes in to tell us more about the latest IPPE 2022 networking and education opportunities. 

Last fall, Trey Braswell was named a trailblazer by one of North Carolina’s leading business publications. The 35-year-old is forging new paths for Braswell Family Farms and making his mark as president of the North Carolina Egg Association. Braswell discusses how he’s building on long-held family values to lead the fourth-generation agribusiness into the future.About Our GuestTrey Braswell is a native of Nash County, North Carolina, where he lives with his wife and three children and serves as president of Braswell Family Farms. He holds a bachelor’s degree in business from NC State University and an executive Master of Business Administration from the College of William & Mary. He serves as president of the North Carolina Egg Association and a member of the national United Egg Producers’ board of directors.ResourcesVisit Braswell Family Farms’ website to learn more about 78-year history and its present operations.Read more about Trey Braswell in Business North Carolina’s article “2020 Trailblazers in North Carolina.”For more information about North Carolina eggs, check out the N.C. Egg Association‘s web site.

Finding distinct data points is always valuable information for members of the meat and poultry industry. Every two years, the US Poultry & Egg Association conducts its Poultry and Egg Economic Impact Study to take a closer look at the economics of the industry. The report, sponsored by USPOULTRY, National Chicken Council, National Turkey Federation and United Egg Producers, showed that the US poultry industry provides 2,139,617 jobs and $121.1 billion in wages. The study said the economic activity provided by the poultry industry was $576.6 billion with $41.9 billion in government revenue. This week’s podcast guest is Gwen Venable, vice president of communications for USPOULTRY, who shares an overview of the economic study. Venable explains how people in the poultry industry responded to this study and what kind of data they were asked to contribute. Venable also discusses how industry leaders can search and find materials all the way down to the county and state house and senate district. Finally, she shares why this economic study is so important for the industry and the plans they have for the study in the future.

In this episode of MeatingPod, we're talking poultry research trends with Dr. Denise Heard, director of research for the U.S. Poultry & Egg Association.  Find out about the COVID-19 pandemic's impact on poultry research priorities, what's on the slate for new USPOULTRY supported projects, including salmonella and campylobacter control, and what IPPE attendees can expect from the virtual event platform this year.

Lone Jespersen is principal of Cultivate, an organization dedicated to helping food manufacturers globally make safe, great tasting food through cultural effectiveness. Lone has significant experience with food manufacturing, having previously spent 11 years with Maple Leaf Foods. Following the tragic event in 2008 when Maple Leaf products claimed 23 Canadian lives, Lone lead the execution of the Maple Leaf Foods, food safety strategy, and its operations learning strategy.  Prior to that, Lone worked for Woodbridge Foam as the engineering and operations manager responsible for the safety and quality of automobile safety products. Lone holds a Master's degree in mechanical engineering from Syd Dansk University, Denmark, and a Master's of food science and a Ph.D. from the University of Guelph, Canada. Mike Robach is chairman of the GFSI board. Up until August 2018, he served as the vice president, corporate food safety, quality, & regulatory for Cargill based in Minneapolis, MN. Prior to joining Cargill, he headed up technical services for Conti Group’s meat and poultry businesses, and began his career with Monsanto. Mike is the past president of Safe Supply of Affordable Food Everywhere, a member of the Scientific and Regulatory Affairs Council Executive Committee for the Grocery Manufacturers Association, and a member of the U.S. Poultry and Egg Association’s Research Advisory Committee. Mike has worked with the World Organization of Animal Health and the Food and Agriculture Organization on harmonized animal health and food safety standards. He has worked closely with the U.S. Department of Agriculture and the U.S. Food and Drug Administration regarding food safety policy, Hazard Analysis and Critical Control Points, and regulatory reforms based on science. From 1995 through 2000, Mike was a member of the National Advisory Committee for Microbiological Criteria in Foods. Mike is a graduate of Michigan State University and Virginia Tech. Frank Yiannas is the U.S. Food and Drug Administration's (FDA) Deputy Commissioner for Food Policy and Response, a position he assumed in December 2018. He is the principal advisor to FDA Commissioner Scott Gottlieb in the development and execution of policies related to food safety, including implementation of the landmark FDA Food Safety Modernization Act. His leadership role within the agency covers a broad spectrum of food safety priorities, such as outbreak response, traceback investigations, product recall activities, and supply chain innovation across the full spectrum of FDA-regulated products. Prior to joining FDA, Frank was the vice president of food safety at Walmart—the world's largest food retailer. In that role, Frank oversaw all food safety—as well as other public health functions—for Walmart, serving over 200 million customers around the world on a weekly basis. His scope of responsibilities included food safety oversight of Walmart’s stores, Neighborhood Markets, and Sam’s Clubs. He was also charged with training and education of associates, food safety oversight of thousands of food suppliers, and a number of critical regulatory compliance issues. Prior to joining Walmart in 2008, Frank was the director of safety and health for The Walt Disney Company, where he worked for 19 years. In 2001, under his tenure, Walt Disney World received the prestigious Black Pearl Award for corporate excellence in food safety by the International Association for Food Protection (IAFP). Frank is a registered microbiologist with the American Academy of Microbiology and holds memberships with several professional associations. Frank received his B.Sc. in Microbiology from the University of Central Florida and his Master's of Public Health from the University of South Florida. In this episode of Food Safety Matters, we speak to Frank [15:07], and Lone and Mike [25:08] about: Highlights, key moments, and takeaways from this year's GFSI conference in Nice, France The value of networking, collaborating, sharing challenges, and learning best practices at GFSI Projects that GFSI is working on with various government entities, the private sector, academia, and consumers The Global Markets Program GFSI's continuous improvement in the areas of benchmarking requirements, technology, certification programs, and capacity building The emerging trend of e-commerce as a food safety topic to watch Produce safety as a global issue, not just a North American issue GFSI's partnerships with STOP Foodborne Illness and Pew Charitable Trusts GFSI's unique position as the industry's premier place to bring together food industry professionals from all cultures and backgrounds Improvements that can be made around how food safety performance is measured Working in the retail/private vs. regulatory sectors Government's continuously improving response to foodborne illness outbreaks FDA's future use of blockchain technology and spreading the idea of food safety culture Related Content  A Culture of Food Safety: A Position Paper from GFSI News Mentioned in This Episode Leafy Greens Industry Working on New Water Guidelines; LGMA announcement  [4:12] Emails Show FDA Worry After Romaine Outbreaks  [0:00] USDA to Audit Brazil's Meat Inspections After 2017 Import Ban; Brazil's announcement  [8:02] FDA Requests Funds for More High-Tech, Digital Food Safety System; FDA statement [12:47] Sponsor:  Downloads: Recall Readiness: Lessons Learned & A Look Ahead  Food Safety & Traceability Software Buyer's Guide   ​ Visit Foodlogiq.com to request a demo Keep Up with Food Safety Magazine Follow Us on Twitter @FoodSafetyMag and on Facebook  Subscribe to our magazine and our biweekly eNewsletter We Want to Hear From You! Please share your comments, questions, and suggestions. Tell us about yourself—we'd love to hear about your food safety challenges and successes. We want to get to you know you! Here are a few ways to be in touch with us: Email us at podcast@foodsafetymagazine.com Record a voice memo on your phone and email it to us at podcast@foodsafetymagazine.com

Today, our thought leader is Dr. Mickey Rubin the Executive Director of the Egg Nutrition Board, and one of the nation’s leaders on sports nutrition and the dietary effects of what we eat on cardiometabolic health outcomes. Food News of the Week: •Want to learn the “Life Story” of a Chicken in your Supermarket? Well, now you can.•High-fat Diets cause Food Prices to balloon—challenging Farmers to Keep Up. •What Food Companies should learn from Smithfield Foods, who has exceeded its Grain Sustainability Goal •Remember those ugly smoke stacks? Turns out there’s a reclaimed smoke-stack Mineral that could help Grow Crops. •It’s all about the retail experience to compete with online shopping Farmer of the Week: Jim is a former chairman of the U.S. Poultry & Egg Association and serves as a board member of the U.S. Farmers & Ranchers Alliance.

In the latest episode of What The Cluck! Podcast, host Steve Olson interviews Wanda Patsche, a farm partner in CW Pork, Inc. and Lara Durben, Communications Director for the Minnesota Turkey Growers Association and the Chicken and Egg Association of Minnesota. As social media experts, Wanda and Lara discuss fitting social media into their typical day, tips for managing multiple social media pages and the best way to reach consumers through social media including advice for those aiming to increase social media presence. Additionally, the experts discuss building a social media presence through blogging, videos, and maintaining good relationships with digital followers.

    Mike Robach is vice president, corporate food safety, quality, & regulatory for Cargill based in Minneapolis, MN. Mike joined Cargill in January 2004 to lead the company’s corporate food safety and regulatory affairs programs. Since then, Mike has increased the department’s scope to include animal health and quality assurance. He continues to refocus the department toward global efforts in line with Cargill’s vision of being the global leader in nourishing people. Mike began his career with Monsanto Company. Prior to joining Cargill, he headed up technical services for Conti Group’s meat and poultry businesses. Mike is the past president of Safe Supply of Affordable Food Everywhere, chairman of the Board of Directors of the Global Food Safety Initiative (GFSI), a member of the Scientific and Regulatory Affairs Council Executive Committee for the Grocery Manufacturers Association, and a member of the U.S. Poultry and Egg Association’s Research Advisory Committee. Mike has worked with the World Organization of Animal Health and the Food and Agriculture Organization on harmonized animal health and food safety standards. He has worked closely with the U.S. Department of Agriculture and the U.S. Food and Drug Administration regarding food safety policy, Hazard Analysis and Critical Control Points, and regulatory reforms based on science. From 1995 through 2000, Mike was a member of the National Advisory Committee for Microbiological Criteria in Foods. Mike is a graduate of Michigan State University and Virginia Tech. It was recently announced that Mike will be retiring from Cargill on August 1, 2018, but will be continuing his term as chairman of the GFSI board. In this episode of Food Safety Matters, we speak to Mike about: Why GFSI exists, the early days of the organization, and how it has evolved globally over the years GFSI’s Global Markets Program Cargill’s involvement with GFSI GFSI’s primary objectives What GFSI does and does NOT do How GFSI works with scheme owners such as BRC, SQF, etc. His thoughts on the various schemes and how they stack up to FSMA GFSI compliance vs. FSMA compliance GFSI’s progress with public/private partnerships Challenges facing GFSI and goals that GFSI will be working on in the coming years How companies can become involved with GFSI What he’s learned over the course of his career His advice to food safety professionals News Mentioned in This Episode: Five Deaths in Romaine Lettuce Outbreak http://bit.ly/2Ll5jpY  Leafy Greens Industry Forms Task Force in Light of Romaine Lettuce Outbreak http://bit.ly/2xrWbh1  FDA Shares Traceback Details for Romaine Lettuce E. coli Outbreak as Investigation Continues http://bit.ly/2JipY0x  FDA Should Make Leafy Greens a Priority, Say Consumer and Food Safety Advocacy Groups http://bit.ly/2Mgfjlu Resources: Global Food Safety Initiative (GFSI) http://bit.ly/2sRdIKM IAFP Annual Meeting http://bit.ly/2t5PY5d Presenting Sponsor: KLEANZ by Nexcor Technologies http://bit.ly/2JCHr0v Everything Food Safety in One Place in Real-Time KLEANZ is the only complete Food Safety Compliance Solution that focuses on risk mitigation, driving continuous improvement, and adhering to all applicable compliance requirement while managing resources. KLEANZ protects your customers and brand. KLEANZ Food Safety Compliance (In-Depth) http://bit.ly/2JzoM5K KLEANZ Food Safety Compliance (Quick Facts) http://bit.ly/2l4J5NP KLEANZ.com http://bit.ly/2JCHr0v Share Your Feedback with Us: Please feel free to share any questions, comments, or even a suggestion on someone we should interview; let us know! There are two ways for podcast listeners to interact with us: Leave us a voicemail at 747-231-7630. Be sure to leave your contact information so we can get back in touch with you! Email us at podcast@foodsafetymagazine.com. 

Things are changing quickly in the chicken industry. The Urban School Food Alliance, a coalition of the largest school districts in the United States that includes New York City, Los Angeles, Chicago, Miami-Dade, Dallas and Orlando, recently announced an antibiotic-free standard for companies to follow when supplying chicken products to its schools. Katy Keiffer digests this news with a great panel of guests on both sides of the industry on this week’s episode of What Doesn’t Kill You. She’s joined by Dr. John Glisson, Vice President of research at the US Poultry & Egg Association in Tucker, Georgia, Eric Goldstein, Chief Executive of the Office of School Support Services and Mark Izeman, Director, New York Urban Program, Senior Attorney, Food & Agriculture and Senior Attorney, Urban Program at the Natural Resources Defense Council. This program was brought to you by Cain Vineyard & Winery. “The cost of producing chicken will go up soon as a result of this [The Urban School Food Alliance announcement]” [16:00] –Dr. John Glisson on What Doesn’t Kill You “We came to the realization there’s an overuse of non therapeutic antibiotics in the poultry sector. That’s just something we don’t like.” [25:00] –Eric Goldstein on What Doesn’t Kill You “As the scientific evidence mounts, industry groups often tend to splinter.” [37:00] –Mark Izeman on What Doesn’t Kill You

Things are changing quickly in the chicken industry. The Urban School Food Alliance, a coalition of the largest school districts in the United States that includes New York City, Los Angeles, Chicago, Miami-Dade, Dallas and Orlando, recently announced an antibiotic-free standard for companies to follow when supplying chicken products to its schools. Katy Keiffer digests this news with a great panel of guests on both sides of the industry on this week’s episode of What Doesn’t Kill You. She’s joined by Dr. John Glisson, Vice President of research at the US Poultry & Egg Association in Tucker, Georgia, Eric Goldstein, Chief Executive of the Office of School Support Services and Mark Izeman, Director, New York Urban Program, Senior Attorney, Food & Agriculture and Senior Attorney, Urban Program at the Natural Resources Defense Council. This program was brought to you by Cain Vineyard & Winery. “The cost of producing chicken will go up soon as a result of this [The Urban School Food Alliance announcement]” [16:00] –Dr. John Glisson on What Doesn’t Kill You “We came to the realization there’s an overuse of non therapeutic antibiotics in the poultry sector. That’s just something we don’t like.” [25:00] –Eric Goldstein on What Doesn’t Kill You “As the scientific evidence mounts, industry groups often tend to splinter.” [37:00] –Mark Izeman on What Doesn’t Kill You