Podcasts about National Turkey Federation

Discover the inside scoop on Butterball in this episode of the NextUp Podcast! Marlon dives into a fascinating conversation with Dr. Alice Johnson and Frank Samuelson from Butterball, uncovering the company's dedication to animal care & wellbeing, food safety, and cutting-edge turkey products. Learn about their transparent auditing practices, the role of antibiotics in turkey farming, and why turkey is gaining popularity in K-12 school meals. Plus, hear about Butterball's community initiatives, their American Humane Certification, educational programs, and future research plans. Packed with expert insights and fun turkey trivia, this episode is perfect for food enthusiasts and industry professionals alike. Have questions about Butterball or turkey farming? Drop them in the comments below and join the conversation!===========================Connect with our Guests!===========================Facebook: https://www.facebook.com/ButterballFoodserviceLinkedIn: https://www.linkedin.com/company/butterball-foodserviceWebsite: https://www.butterballfoodservice.com/k-12/===========================Connect with us! ===========================Instagram: https://www.instagram.com/nxtgen_network/ Instagram: https://www.instagram.com/nextuptalkshow/ Instagram: https://www.instagram.com/nxtgenmarlon/ Facebook: https://www.facebook.com/NxtGenNetwork365 Linkedin: https://www.linkedin.com/company/nxtgen-network/ Twitter: https://twitter.com/NxtGen_Network TikTok: https://www.tiktok.com/@nxtgen.network Media Kit: https://the.nxtgennetwork.com/MediaKitServed Digizine December 2024 | Gifting Gratitude: https://nxtgennetwork.serveddigizine.com/view/674102441/===========================================Subscribe and Listen to the Next Up Podcast HERE:

In this episode, Leslee Oden CEO & President of the National Turkey Federation & Alex Davidson Senior Public Affairs Director provide a detailed and highly informative overview of the federations work and provide value added consumer tips.

The Israeli ambassador to the United States said on Monday that a cease-fire deal to end fighting between Israel and the Lebanon-based Hezbollah terrorist group could be reached “within days.” Among the issues that remain is an Israeli demand to reserve the right to act should Hezbollah violate its obligations under the emerging deal. President Joe Biden tapped into his presidential pardoning power on Monday, granting clemency to a pair of lucky turkeys and kicking off the holiday season at the White House. Weighing in at 41 and 40 pounds, respectively, “Peach” and “Blossom” were hatched in Minnesota by John Zimmerman, chairman of the National Turkey Federation and a second-generation farmer. Macy's has reported weaker-than-expected sales for the third quarter and said it's delaying the release of its full quarterly results after it discovered an employee intentionally hid up to $154 million of expenses over several years. The department store chain said Monday that it identified an issue related to delivery expenses in one of its accrual accounts earlier this month. ⭕️Watch in-depth videos based on Truth & Tradition at Epoch TV

The Israeli ambassador to the U.S. said on Monday that a ceasefire deal to end fighting between Israel and the Lebanon-based Hezbollah terrorist group could be reached “within days.” Among the issues that remain is an Israeli demand to reserve the right to act should Hezbollah violate its obligations under the emerging deal.President Joe Biden tapped into his presidential pardon power Monday, granting clemency to a pair of lucky turkeys and kicking off the holiday season at the White House. Weighing in at 41 and 40 pounds, respectively, “Peach” and “Blossom” were hatched in Minnesota by John Zimmerman, chairman of the National Turkey Federation and a second-generation farmer.Macy's reported weaker-than-expected sales for the third quarter and said it's delaying the release of its full quarterly results after it discovered an employee intentionally hid up to $154 million of expenses over several years. The department store chain said Monday that it identified an issue related to delivery expenses in one of its accrual accounts earlier this month.

Today, President Joe Biden will pardon the National Thanksgiving turkey in a ceremony on the South Lawn of the White House, marking the 77th anniversary of this beloved tradition. This year's lucky birds, Peach and Blossom, were introduced over the weekend by the National Turkey Federation. Raised on a Minnesota farm, the two birds spent the night at Washington's historic Willard Hotel before their big day. The president is expected to highlight the spirit of Thanksgiving, celebrate the contributions of American farmers, and wish families across the country a safe and joyous holiday. After the ceremony, Peach and Blossom will retire to Farmamerica in Minnesota. The tradition of sparing a turkey dates back to President Harry Truman in 1947. But it wasn't until 1989 that President George H. W. Bush officially formalized a presidential pardon. Over the decades, the event has become a lighthearted reflection of gratitude, family, and the nation's agricultural heritage. Learn more about your ad choices. Visit megaphone.fm/adchoices

National Turkey Federation's SVP of legislative affairs breaks down the barbecue trend for the turkey category.Photo credit: National Turkey Federation

Newt talks with Joel Brandenberger, President and CEO of the National Turkey Federation, about the history of the annual Thanksgiving turkey pardon by the President at the White House.See omnystudio.com/listener for privacy information.

On this episode of Our American Stories, according to the National Turkey Federation, each year Americans gobble down on 46 million turkeys for Thanksgiving...but out of that number, how many have gone "missing"? "Master Chef" Steve Reed tells his story on the turkey that got away...at least for a little while. Support the show (https://www.ouramericanstories.com/donate)See omnystudio.com/listener for privacy information.

Organisasi mewakili peternak dan pemroses daging kalkun National Turkey Federation, memperkirakan bahwa saat Thanksgiving, warga AS mengkonsumsi sekitar 46 juta ekor kalkun. Di tengah masih tingginya laju inflasi, harga santapan inti Thanksgiving ini justru melemah.

On this episode of Our American Stories, according to the National Turkey Federation, each year Americans gobble down on 46 million turkeys for Thanksgiving...but out of that number, how many have gone "missing"? "Master Chef" Steve Reed tells his story on the turkey that got away...at least for a little while. Support the show (https://www.ouramericanstories.com/donate)See omnystudio.com/listener for privacy information.

In this episode, President and CEO of the National Turkey Federation, Joel Brandenberger provides a highly engaging and informative overview on interesting " turkey happenings." Specific topics covered include Fun Facts about turkeys, consumer turkey production myths, tips for cooking that "perfect bird," The White House Turkey Tradition, top accomplishments of the last year, Advocacy efforts and the 2023 Farm Bill, Membership, and more! This is an outstanding episode that you will want to catch!

Katie from The National Turkey Federation joins us to talk all things turkey - just in time for Thanksgiving! Here is everything you need to know!  As mentioned in this podcast - use www.eatturkey.org and www.smoketurkey.org as resources for Thanksgiving and beyond! See omnystudio.com/listener for privacy information.

Episode 153 Details Pheasant season is here! This is a pastime that we greatly enjoy as we annually take time to host family and friends which is really all about the kids! That is probably why we love  Pheasant Hunting so much. With proper firearm safety, upland bird hunting is a thrilling activity that is by far one of the most rewarding when watching youth take down their first bird or an older member taking part too. It is a lifelong hunting sport. Whether using a .410, 20 gauge or 12 gauge shotgun; upland bird hunting fits the whole crew! NEWS ARKANSAS ALLIGATOR SEASON For many across the United States, hunting for alligators in Arkansas may not have crossed one's mind. As it turns out, since 2007 alligator hunting has been growing as both a recreational activity as well as a way to keep the species from becoming invasive in the state. This year the alligator season spanned over two the last two weekends of September. The harvest broke previous records of tagged alligators, with 202 alligators harvested. According to Outdoor Life, the alligator Arkansas population statewide is hoovering around 3,000 animals. FATAL GRIZZLY ATTACK   Last week we reported on a scary, near-death grizzly attack near Yellowstone National Park in the Custer Gallatin National Forest. We are saddened to report that another grizzly attack happened last weekend, this one resulting in two fatalities and the loss of a dog. According to Outdoor Life, Parks Canada officials were notified on September 29th at 8 p.m. by an emergency alert from a Garmin inReach device. The GSP alert came from within the Banff National Park in a remote area in the Red Deer River Valley. Immediately a first responders unit mobilized, however, weather conditions prevented a helicopter from flying in and the response team traveled on foot to the GPS coordinates, arriving at the scene of a double fatal grizzly attack at 1 a.m.   The first responders found two deceased individuals and their deceased dog. Also still lurking nearby the first responders encountered a grizzly bear displaying aggressive behavior, which was euthanized on site.   This is a chilling story, that no one ever wants to share. A family member of the hikers did tell CBC News that the hikers had wilderness experience, lived for being in the backcountry, and “knew the bear protocol and followed it to a tee.” The same family member also explained that the two hikers had sent them an inReach message at 5 p.m. that evening letting the family know that they had made camp for the night. Meaning that the victims were not traveling in the woods after dark or setting up camp when the grizzly bear attacked. A full investigation is underway as this now marks the second fatal grizzly attack in North America in 2023. Be Bear Aware: KNOW THIS BEFORE Carry bear spray. MUST practice to be prepared to use it immediately. Keep a close eye out for bear signs. Be cautious near creeks or any areas with limited visibility. ELK CALLS & COVER SCENTS: Be aware they can/or will attract bears. Big Game is Heavy. Bring people and equipment needed to help field dress game in order to remove the meat from the kill site as soon as possible. Time is NOT on your side. Leaving Meat Behind. If part of the meat must be left in the field for later retrieval, hang it in a tree at least 10 feet off the ground AND at least 150 yards from the gut pile. Leave in an area where it can be observed from a distance of at least 200 yards. Before returning, observe the hanging meat with binoculars. Do NOT approach any area in question of having been disturbed or see signs of a bear in the area. Notify local FWP. ALWAYS check with local FWP before heading into the Backcountry Wilderness of current bear activity, advise a trusted family or friend of the approximate hunting/hiking location, and campsite, and recommend wearing an SOS tracking device such as trusted units by AtlasTrax or Garmin inReach. FEATURE     PHEASANT TAXIDERMY TIPS   Feature: Rick Acker, Award-Winning Taxidermist Roughrider Game Birds https://www.facebook.com/roughridergamebirds   The Do, The Do NOT For A Beautiful Game Bird Mount   Upland birds taken early in the season do not make great mounts do to the fragile pin feathers. The pin feathers after skinning on early birds will typically fall out. Best time to harvest a Pheasant for mounting is in November & December. Do NOT ring the neck of pheasant roosters as this will stretch out the neck. Cool the pheasant immediately, recommend having a cooler along to transport the bird until proper freezing. Do not place a game bird in pantyhose, this will dry out the bird. Double bag any game bird, removing as much air as possible, before placing in the freezer. This will keep the bird from drying out until received by a taxidermist. THE BEND FIELD REPORT - HEATHER KROHE CATFISH During a memorial catfish tournament, a MONSTER 104lb catfish was caught and landed off a kayak.    Find Little Rack Taxidermy on Facebook @Little Rack Taxidermy   RECIPE: WILD TURKEY TENDERS PARMESIAN Before filling that freezer with new game meat, use up what you have! Or start gathering delicious recipes to give a try! Here is a proven recipe from the National Turkey Federation that Heather Krohe and her family has given a Thumbs Up.   Here is the Recipe: https://www.eatturkey.org/recipe/turkey-tenders/   AND here's another great Wild Turkey Tender Recipe Too! WATCH   FIELD REPORTS & COMMENTS Call or Text your questions, or comments to 305-900-BEND or 305-900-2363 Or email BendRadioShow@gmail.com FOLLOW Facebook/Instagram: @thebendshow SUBSCRIBE to The Bend YouTube Channel. Website: TheBendShow.com https://thebendshow.com/ #catchBECifyoucan #tiggerandbec #outdoors #travel #cowboys The Outdoors, Rural America, And Wildlife Conservation are Center-Stage. AND how is that? Because Tigger & BEC… Live This Lifestyle. Learn more about Jeff ‘Tigger' Erhardt & Rebecca Wanner aka BEC here: TiggerandBEC.com Home - Tigger & BEC WESTERN LIFESTYLE & THE OUTDOORS Tigger & BEC are News Broadcasters that represent the Working Ranch world, Rodeo, and the Western Way of Life as well as advocate for the Outdoors and Wildlife Conservation. Outdoorsmen themselves, this duo strives to provide the hunter, adventurer, cowboy, cowgirl, rancher and/or successful farmer, and anyone interested in agriculture with the knowledge, education, and tools needed to bring high-quality beef and the wild game harvested to your table for dinner. They understand the importance in sharing meals with family, cooking the fruits of our labor and fish from our adventures, and learning to understand the importance of making memories in the outdoors. Appreciate God's Country. United together, this duo offers a glimpse into and speaks about what life truly is like at the end of dirt roads and off the beaten path. Tigger & BEC look forward to hearing from you, answering your questions and sharing in the journey of making your life a success story. Adventure Awaits Around The Bend. REFERENCES https://www.outdoorlife.com/hunting/arkansas-alligator-harvest-record/ https://www.eatturkey.org/recipe/turkey-tenders/ https://www.outdoorlife.com/survival/grizzly-bear-kills-two-banff/ https://observer-me.com/2023/09/28/featured/innovative-english-class-introduces-maine-high-school-students-to-fly-fishing/ https://fwp.mt.gov/conservation/wildlife-management/bear/be-bear-aware/hunting-angling https://www.garmin.com/en-US/c/outdoor-recreation/satellite-communicators/ https://atlastrax.com/safety/

In this episode: Calling the National Turkey Federation in hopes of applying for a job, taking my blood back from a mosquito, wishing I was a sports guy, Las Vegas isn't a real place, taking my grandma to lunch, the headbutt heard around the world, etc. Everything you need: http://linktr.ee/OTWD

In this episode, Joel Brandenberger, President and CEO of The National Turkey Federation provides a highly engaging and informative overview of the current outstanding work of The National Turkey Federation. Specific topics covered include: Turkey consumption and production, turkey exporting, industry myths, major issues including Salmonella, farm labor, as well as the 2023 Farm Bill, organization membership, special promotions and events during the year across the country (July "National Grilling Month, June's "Turkey Lovers Month,") the Membership Sept Leadership Conference and Membership Turkey recipes, Animal care, The Annual White House Turkey program, organization social media and more! This is a great, concise primer on The National Turkey Federation that you will want to catch on Spotify, Apple, Google and other platforms.

One year ago, highly pathogenic avian influenza was a major concern in the poultry industry; now, detections have dropped considerably, but USDA and the nation's producers are maintaining their vigilance. USDA Undersecretary for Marketing and Regulatory Programs Jenny Lester Moffitt joins Agri-Pulse Newsmakers to discuss the situation as well as how the department hopes its regional food centers will benefit producers.Then, Joel Brandenberger with the National Turkey Federation and Ashley Peterson with the National Chicken Council discuss the current HPAI outlook across the country, the issues surrounding vaccination conversations, and how the industry hopes to move forward.Want to receive Newsmakers in your inbox every week? Sign up! http://eepurl.com/hTgSAD

The Green Way Outdoors Podcast Episode 103, Ryan Parks and Kyle Green sit down with the National Turkey Federation team at the NWTF 50th Anniversary convention. Follow us on: Facebook: https://www.facebook.com/TheGreenWayOutdoors/ Instagram: https://www.instagram.com/thegreenwayoutdoors/ Twitter: https://twitter.com/thegreenwayout?lang=en Youtube: https://m.youtube.com/channel/UCjR5r6WwXcPKK0xVldNT5_g Merch: www.thegreenwayoutdoors.store Website: www.thegreenwayoutdoors.com

Chocolate and Chip were the turkeys that were pardoned by the President this Thanksgiving. Chairman of the National Turkey Federation Ronnie Parker joins Dane Neal about being at the White House for their pardoning.

National Turkey Federation spokeschef and BBQ pitmaster Ray Lampe joins Dane Neal to talk about how holidays differ from other days when cooking a turkey. From White Castle stuffing to bacon-wrapped turkey, the two talk about it all.

National Turkey Federation spokeschef and BBQ pitmaster Ray Lampe joins Dane Neal to talk about how holidays differ from other days when cooking a turkey. From White Castle stuffing to bacon-wrapped turkey, the two talk about it all.

Chocolate and Chip were the turkeys that were pardoned by the President this Thanksgiving. Chairman of the National Turkey Federation Ronnie Parker joins Dane Neal about being at the White House for their pardoning.

Thanksgiving is a time to gather with family and friends and reflect on one's blessings. In 2022, Canadian Thanksgiving takes place on October 10, while Americans celebrate on November 24. In anticipation of these holidays, here are some interesting facts about the Thanksgiving celebration. 1. American Thanksgiving is largely modeled on a 17th century harvest feast shared by the English settlers and the Wampanoag tribe. 2. Canadians celebrate Thanksgiving on the second Monday of October. It is based on European harvest festivals. 3. The National Turkey Federation says around 45 million turkeys will be eaten on Thanksgiving, which equates to...Article Link

The poultry industry plays a significant role in U.S. agriculture, from providing chicken, turkey and eggs to consumers to consuming a goodly quantity of feed ingredients and related services. But how big, overall, is the economic footprint of the combined industry? And what does the trend look like in terms of economic growth tied to U.S. poultry production?The U.S. Poultry & Egg Association (USPOULTRY), National Chicken Council, National Turkey Federation and United Egg Producers recently released an updated economic impact study that highlights the positive impact the poultry industry has on jobs, wages, and federal and state revenue in the United States. Conducted every two years, the study provides an in-depth look at the broad impact poultry production has in terms of growing the U.S. economy, providing jobs to more than 1.5 million workers, and generating billions of dollars in tax revenue to the federal, state, and local governments.In this episode we hear from Gwen Venable, Executive Vice President, Communications for the U.S. Poultry & Egg Association, to learn more about the study and its findings.To learn more, you can dig into the data by visiting PoultryFeedsAmerica.org. You can also read our latest coverage of the business of poultry and egg production in the pages of Feedstuffs. Find our latest issue and past editions by visiting Feedstuffs.com and clicking on “Digital Editions.”

The week on AOA began with Darin Newsom, of Newsom Analysis, looking at the confusing set of facts about the broader economy. John Baranick of DTN Weather joined the show in segment 2 with a warning to folks in the northern plains about a snow event later this week and a look to the tropics. Mike Stranz, VP of Advocacy with National Farmers Union reviewed the legislative accomplishments over the past year and discussed NFU preparations for the Farm Bill. At the close of show, Beth Breeding, from the National Turkey Federation talked about turkey availability ahead of Thanksgiving

The United States is the world's 2nd largest producer and exporter of soybeans, and the world's largest producer and exporter of turkey. And today, the turkey industry is thriving thanks to the availability and economic benefits of high-protein soybean meal. In the latest episode of By Association, Beth Breeding, Vice President of Communications and Marketing at the National Turkey Federation, talks with us to share more about her role in managing industry response to issues ranging from food safety to holiday preparations. Beth also coordinates the federation's turkey marketing and promotion initiatives including Turkey Smoke, an exciting new barbecue outreach program raising consumer awareness of turkey in smoking and grilling.

BBQ Hall of Famer Ray Lampe “Dr. BBQ” joins Dane Neal recently on WGN Radio. Hear as Ray talks about the Turkey Tour across the state and great stops along the way to bring the best of BBQ and the National Turkey Federation to food fans. Listen as Ray fills us in on top tailgate […]

BBQ Hall of Famer Ray Lampe “Dr. BBQ” joins Dane Neal recently on WGN Radio. Hear as Ray talks about the Turkey Tour across the state and great stops along the way to bring the best of BBQ and the National Turkey Federation to food fans. Listen as Ray fills us in on top tailgate […]

In this episode, Beth Breeding, VP of Communications & Marketing with The National Turkey Federation provides a highly engaging and informative overview of the Federation. Specific topics covered include federation history, mission, scope & impact of the turkey industry, overview of some major issues including Avian Flu, labor, and supply chain, membership levels, consumer turkey recipes and resources, summer turkey grilling, federation social media sites and more! This is a great primer on the Federation that you will want to catch!

Thursday's AOA began with Brian Earnest, Lead Animal Protein Economist at the CoBank Knowledge Exchange, discussing the state of the poultry markets as that industry comes out of HPAI. Next, we spoke with Ken Simonson, Chief Economist for the Associated General Contractors about the trends in construction costs and labor availability. Beth Breeding, VP of Communications at the National Turkey Federation, joined in segment three to discuss what 120 turkey industry folks are bringing up this week in Washington DC and we ended the show with Sarah McKay, Director of New Market Development at the National Corn Growers Association discussing the upcoming Consider Corn Challenge!

On Tuesday's show, Mike spoke with DuWayne Bosse of Bolt Marketing about the price slide in the grain markets today; Joel Brandenberger, President of the National Turkey Federation, had an update on the outbreak of Highly Pathogenic Avian Influenza and an outlook for turkey demand. As Right to Repair bills have been proposed in several states, and Todd Neeley of DTN reported on those bills and on the rising price of farmland; and, to close the show, Jacquie Holland of Farm Futures looked at the fertilizer market and acreage expectations for 2022.

Hall of Fame BBQ star Ray “Dr. BBQ” Lampe joins Dane Neal on WGN radio. Hear as Ray talks about his Chicago roots and rooting for the Bears at home and at Tailgates this season. Ray shares his role as the “spokesChef” for the National Turkey Federation and ways Turkey can be enjoyed during the […]

Hall of Fame BBQ star Ray “Dr. BBQ” Lampe joins Dane Neal on WGN radio. Hear as Ray talks about his Chicago roots and rooting for the Bears at home and at Tailgates this season. Ray shares his role as the “spokesChef” for the National Turkey Federation and ways Turkey can be enjoyed during the […]

Is it the tryptophan that's making you tired after your Thanksgiving feast? No! You'd be surprised what other food has the same amount of tryptophan and doesn't get a bad rap like our holiday bird (pay attention at the 20 min mark). Beth Breeding with the National Turkey Federation sets the record straight on some common consumer questions: 1. Are turkeys raised in cages? 2. What's driving the price increases this year at your local meat counter? 3. Are hormones and steroids used in turkey production? She also shares some great ideas to mix up your traditional turkey recipes for your next dinner party and shares some great insight on why commercial turkeys have white feathers, even though they are depicted in so many images to have brown feathers – think about the turkey emoji on your phone. . . Want to check out some of the great recipes we chatted about or just want to learn more about the turkey you put on your family's dinner plate: https://www.eatturkey.org/ . . Follow the National Turkey Federation on social media: http://www.facebook.com/natlturkeyfed http://www.twitter.com/natlturkeyfed http://www.instagram.com/natlturkeyfed https://www.linkedin.com/company/national-turkey-federation . . Follow Inside the Bullseye on Facebook and Instagram! @InsidetheBullseye --- Send in a voice message: https://anchor.fm/amy-hanson7/message

10 minutes – that's all you need to set the tone for the holidays! We're talking about the star of our holiday feasts – TURKEY! Fun facts (Do you know why commercial turkeys are bred to have white feathers?), preparing poultry and Amy shares a great recipe to give you the taste of Thanksgiving without having to prepare a whole bird. (It takes 5 mins. to prep and only uses 6 ingredients!) . . “Oh no, it's Thanksgiving Day and my turkey is still frozen? What do I do???” First of all, don't panic – here's what food experts recommend – Click Here. . . Countdown to a Food Safe Thanksgiving – foodsafety.gov Food Safety Tips for Your Holiday Turkey – cdc.gov . . Want the recipe for the Crockpot Cranberry Turkey?? Check out Inside the Bullseye on Facebook or Instagram – Just search Inside the Bullseye. . . Join us on Thanksgiving – Our Turkey Talk continues! Episode 18 will be streaming Nov. 25, 2021. We're chatting with the National Turkey Federation talking: - Are turkeys raised in cages? - Are they given hormones or steroids? - What about antibiotics? - The growing demand for turkey – it's more than just the whole bird - Tips to prepare turkey for your next meal --- Send in a voice message: https://anchor.fm/amy-hanson7/message

The price tag of Thanksgiving will be up in 2021. Recent US Bureau of Labor Statistics said that food prices at home are up 5.4% over the past 12 months. With inflation still a concern for Americans, putting that turkey on the table next week will not look the same as it has in recent years. Producers and processors were already dealing with the COVID-19 pandemic throughout the year, but fighting through this inflation is another challenge around the November holiday. On this week's MEAT+POULTRY podcast, Beth Breeding, vice president of communications and marketing for the National Turkey Federation, discusses turkey production trends. Breeding describes how turkey farmers and producers tried to navigate the amount of turkey consumers were consuming during this COVID year and whether this is just a blip or the new normal. She also explains what the turkey industry faced during COVID-19 and how it's adapted over 2020 and 2021. --- Send in a voice message: https://anchor.fm/meatpoultry-podcast/message

Wednesday on AOA Beth Breeding with the National Turkey Federation discusses turkey supplies and supply/chain challenges, Total Farm Marketing's Naomi Blohm goes over the latest USDA numbers and NCBA's Ethan Lane explains what the cattle industry likes in the infrastructure bill and is concerned about in the cattle market reform proposal.

In this episode, Beth Breeding, Vice President of Communications & Marketing for The National Turkey Federation in Washington, D.C., provides highly engaging and informative information about turkeys, The story of The Official National Bird, Important Turkey Tips for consumers and the 365 day work of The National Turkey Federation. Your plate will be "totally stuffed" with great turkey info! Enjoy!

It's Episode 134 of the Tailgate Guys BBQ Show Podcast and we visit with reigning Jack Daniels World Invitational BBQ champion Travis Clark. It's a wide-ranging conversation about The Jack, his Clark Crew BBQ restaurant, the state of competition BBQ, judging, meat quality and more. Travis is never afraid to speak his mind, which as a show host or listener is rewarding. We also talk turkey with Beth Breeding, vice-president for communications and marketing for the National Turkey Federation. The addition of a Turkey Smoke championship chase has been a positive move for KCBS and Beth said the organizations are fired up to do it again, in bigger fashion, in 2022. Make sure to check out TurkeySmoke.org for some great recipe ideas, plus more competition info. Meanwhile, co-hosts Lyndal and Steve talk about their cooking week, which included a leap into the deep waters of Steak Cookoff Association competition. They also talk MLB playoffs, which is truly one of the great times on the sports calendar. We want to thank a new sponsor this week, our friend Randy VanSlyke of High I Que BBQ. Randy owns and operates Home Technology Solutions in Gardner, Kansas. Pro Technology Solutions offers Gardner and the Kansas City area services such as audio/visual installation - so if you need someone to install those big-screen TVs and sound systems or provide various other home automation expertise, give Randy a call at (913) 927-1185 Thanks to our other sponsor/marketing partners who make our show possible: Blues Hog BBQ Sauce, Royal Oak Charcoal, The Butcher Shoppe, Iowa BBQ Store, Affordable Income Tax & Payroll, Arkassippi Smoke Live and The Arkassippi Combo, Vietti Marketing, In the Garden of Eden, Gray Wolf Smokers and The BBQ League. Special thanks to Marty “Sign Man” Prather and Domino's Pizza, an “Official American Royal World Series of BBQ” sponsor of our team. Have a great BBQ Week! #SmokeEmIfYouGotEm

A tradition of more than 70 years survived a pandemic as the presidential pardoning of turkeys still happened in 2020. Iowa turkey producers Ron and Susie Kardel of Walcott, Iowa had the honor this year of having their turkey receive the official reprieve. This is part of the job description for chair of the National Turkey Federation. We find out what advice Ron received on getting the birds ready for prime-time in the Rose Garden at the White House.

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.

Kicking off this year's holiday season will be a couple of  real turkeys. That is, turkeys raised  by National Turkey Federation chairman Ron Kardel and his wife Susie  on their farm near Walcott, Iowa. They have produced the birds for this year's National Thanksgiving Turkey Presentation at the White House.The Kardels will be accompanying the birds to the White House this week and presenting them to President Donald Trump, who will pardon them in a tradition that dates back many years.Following their trip to the nation's capitol, the turkeys will reside at their new home on the campus of Iowa State University.Feedstuffs editor Sarah Muirhead caught up with the Kardels this week to find out more about what goes into raising turkeys capable of such public display, how the birds are named and even a bit about  how the pandemic has impacted the turkey industry this holiday season.Take a listen and Happy Thanksgiving to all.

From around the globe to out your backdoor, here are the topics to keep you relevant and up-to-date! Regional News:- We officially have a new 2nd richest person in the world: Bernard Arnault, head honcho of French fashion house LVMH worth $137B… he trails only Mr. Burns (Jeff Bezos) — Elon Musk set to take the #3 spot by the end of the week after Tesla’s shares soar following acceptance into the S&P 500- Whole Foods is collaborating with Progressive to offer Thanksgiving "insurance" with a $35 gift card to customers who "commit a turkey cooking fail." You must submit a picture as proof of your inedible turkey — because your family's ridicule isn't enough. Side Fact: Around 40M turkeys are eaten each Thanksgiving, according to the National Turkey Federation (lol)- Walmart, which already sells almost everything, is launching a new arm, Walmart Pet Care. It will offer insurance, dog walking and pet-sitting services- Zoom competitor Hopin raises $125M to be the Live Nation of virtual events. It's biggest strength, impeccable timing: it officially launched in June 2019, just around six months before... you know what.  User explosion: In eight months, Hopin grew from 5K users and 1.8K event hosts to 3.5M users and 50K host orgs (including NATO, the UN, and Slack).- Burrito legend Chipotle opens its first digital-only restaurant (Highland’s, NY) as online orders soar. The design is meant for urban areas, where real estate is more expensive and a full-size restaurant isn’t possible- Apple’s new MacBook Pro (with its own M1 chip) is the “world’s fastest CPU core” and starts at $1,299- The Golden State Warriors want to host 10k fans at each home game next NBA season (50% capacity).The team will spend $30m for rapid COVID testing and other measures before entering the stadium.- Thurs. 11/19 = Nat’l Play Monopoly Day- Fact Check: “If you used a sharpie on your ballot, your votes were not counted” - False!Local News: - Update on local C19 restrictions- Tahoe native Jamie Anderson a headliner of US Snowboard Team- Experts offer advice when leaving the well trodden path and into the backcountry - Strong winter storm on the way- South Tahoe man travels country with his dogs promoting adoption

Thursday on Adams on Agriculture Beth Breeding with the National Turkey Federation discusses turkey supply and cooking trends, NMPF’s Shawna Morris updates trade issues with the EU and Canada, Stone X economist Arlan Suderman reviews the WASDE report and gives his market outlook and Minnesota farmer Angela Guentzel gives a final harvest report.

Beth Breeding from the National Turkey Federation joins IT2 to talk about the rumored turkey shortage, the underground popularity of the "heritage" style turkey and some pro-tips for those of you trying your hand at making Thanksgiving dinner for the first time this year! Foodie Friday is brought to you by  See omnystudio.com/listener for privacy information.

History of Thanksgiving   The tradition of Thanksgiving started with the Pilgrims who settled at Plymouth, Massachusetts. They first held a celebration of their harvest in 1621. The feast was organized by Governor William Bradford who also invited the local Wampanoag Indians to join in the meal. The first time they called the feast "Thanksgiving" was in 1623, after rain had ended a long drought. In September 1620, a small ship called the Mayflower left Plymouth, England, carrying 102 passengers—an assortment of religious separatists seeking a new home where they could freely practice their faith and other individuals lured by the promise of prosperity and land ownership in the New World. After a treacherous and uncomfortable crossing that lasted 66 days, they dropped anchor near the tip of Cape Cod, far north of their intended destination at the mouth of the Hudson River. One month later, the Mayflower crossed Massachusetts Bay, where the Pilgrims, as they are now commonly known, began the work of establishing a village at Plymouth. Did you know? Lobster, seal, and swans were on the Pilgrims' menu. Throughout that first brutal winter, most of the colonists remained on board the ship, where they suffered from exposure, scurvy, and outbreaks of contagious disease. Only half of the Mayflower's original passengers and crew lived to see their first New England spring. In March, the remaining settlers moved ashore, where they received an astonishing visit from an Abenaki Indian who greeted them in English. Several days later, he returned with another Native American, Squanto, a member of the Pawtuxet tribe who had been kidnapped by an English sea captain and sold into slavery before escaping to London and returning to his homeland on an exploratory expedition. Squanto taught the Pilgrims, weakened by malnutrition and illness, how to cultivate corn, extract sap from maple trees, catch fish in the rivers and avoid poisonous plants. He also helped the settlers forge an alliance with the Wampanoag, a local tribe, which would endure for more than 50 years and tragically remains one of the sole examples of harmony between European colonists and Native Americans. In November 1621, after the Pilgrims' first corn harvest proved successful, Governor William Bradford organized a celebratory feast and invited a group of the fledgling colony's Native American allies, including the Wampanoag chief Massasoit. Now remembered as American's “first Thanksgiving”—although the Pilgrims themselves may not have used the term at the time—the festival lasted for three days. While no record exists of the first Thanksgiving's exact menu, much of what we know about what happened at the first Thanksgiving comes from Pilgrim chronicler Edward Winslow, who wrote: “Our harvest being gotten in, our governor sent four men on fowling, that so we might after a special manner rejoice together, after we had gathered the fruits of our labors; they four in one day killed as much fowl, as with a little help beside, served the Company almost a week, at which time amongst other Recreations, we exercised our Arms, many of the Indians coming amongst us, and amongst the rest their greatest king Massasoit, with some ninety men, whom for three days we entertained and feasted, and they went out and killed five Deer, which they brought to the Plantation and bestowed on our Governor, and upon the Captain and others. And although it be not always so plentiful, as it was at this time with us, yet by the goodness of God, we are so far from want, that we often wish you partakers of our plenty."   Historians have suggested that many of the dishes were likely prepared using traditional Native American spices and cooking methods. Because the Pilgrims had no oven and the Mayflower's sugar supply had dwindled by the fall of 1621, the meal did not feature pies, cakes, or other desserts, which have become a hallmark of contemporary celebrations   Pilgrims held their second Thanksgiving celebration in 1623 to mark the end of a long drought that had threatened the year's harvest and prompted Governor Bradford to call for a religious fast. Days of fasting and thanksgiving on an annual or occasional basis became common practice in other New England settlements as well. During the American Revolution, the Continental Congress designated one or more days of thanksgiving a year, and in 1789 George Washington issued the first Thanksgiving proclamation by the national government of the United States; in it, he called upon Americans to express their gratitude for the happy conclusion to the country's war of independence and the successful ratification of the U.S. Constitution. His successors John Adams and James Madison also designated days of thanks during their presidencies.   In 1817, New York became the first of several states to officially adopt an annual Thanksgiving holiday; each celebrated it on a different day, however, and the American South remained largely unfamiliar with the tradition. In 1827, the noted magazine editor and prolific writer Sarah Josepha Hale—author, among countless other things, of the nursery rhyme “Mary Had a Little Lamb”—launched a campaign to establish Thanksgiving as a national holiday. For 36 years, she published numerous editorials and sent scores of letters to governors, senators, presidents, and other politicians, earning her the nickname the “Mother of Thanksgiving.” Abraham Lincoln finally heeded her request in 1863, at the height of the Civil War, in a proclamation entreating all Americans to ask God to “commend to his tender care all those who have become widows, orphans, mourners or sufferers in the lamentable civil strife” and to “heal the wounds of the nation.” He scheduled Thanksgiving for the final Thursday in November, and it was celebrated on that day every year until 1939, when Franklin D. Roosevelt moved the holiday up a week in an attempt to spur retail sales during the Great Depression. Roosevelt's plan, known derisively as Franks giving, was met with passionate opposition, and in 1941 the president reluctantly signed a bill making Thanksgiving the fourth Thursday in November. Thanksgiving Traditions In many American households, the Thanksgiving celebration has lost much of its original religious significance; instead, it now centers on cooking and sharing a bountiful meal with family and friends. Turkey, a Thanksgiving staple so ubiquitous it has become all but synonymous with the holiday, may or may not have been on offer when the Pilgrims hosted the inaugural feast in 1621. Today, however, nearly 90 percent of Americans eat the bird—whether roasted, baked, or deep-fried—on Thanksgiving, according to the National Turkey Federation. Other traditional foods include stuffing, mashed potatoes, cranberry sauce, and pumpkin pie. Volunteering is a common Thanksgiving Day activity, and communities often hold food drives and host free dinners for the less fortunate. Parades have also become an integral part of the holiday in cities and towns across the United States. Presented by Macy's department store since 1924, New York City's Thanksgiving Day parade is the largest and most famous, attracting some 2 to 3 million spectators along its 2.5-mile route and drawing an enormous television audience. It typically features marching bands, performers, elaborate floats conveying various celebrities and giant balloons shaped like cartoon characters. Beginning in the mid-20th century and perhaps even earlier, the president of the United States has “pardoned” one or two Thanksgiving turkeys each year, sparing the birds from slaughter and sending them to a farm for retirement. A few U.S. governors also perform the annual turkey pardoning ritual. Thanksgiving Controversies For some scholars, the jury is still out on whether the feast at Plymouth really constituted the first Thanksgiving in the United States. Indeed, historians have recorded other ceremonies of thanks among European settlers in North America that predate the Pilgrims' celebration. In 1565, for instance, the Spanish explorer Pedro Menéndez de Avila invited members of the local Timucua tribe to a dinner in St. Augustine, Florida, after holding a mass to thank God for his crew's safe arrival. On December 4, 1619, when 38 British settlers reached a site known as Berkeley Hundred on the banks of Virginia's James River, they read a proclamation designating the date as “a day of thanksgiving to Almighty God.” Some Native Americans and others take issue with how the Thanksgiving story is presented to the American public, and especially to schoolchildren. In their view, the traditional narrative paints a deceptively sunny portrait of relations between the Pilgrims and the Wampanoag people, masking the long and bloody history of conflict between Native Americans and European settlers that resulted in the deaths of tens of thousands. Since 1970, protesters have gathered on the day designated as Thanksgiving at the top of Cole's Hill, which overlooks Plymouth Rock, to commemorate a “National Day of Mourning.” Similar events are held in other parts of the country. The first national Thanksgiving Day was proclaimed by President George Washington in 1789. However, it did not become a regular holiday in the United States until 1863 when Abraham Lincoln declared that the last Thursday in November should be celebrated as Thanksgiving. Since then it has been celebrated every year in the United States. The day was made an official federal holiday and moved to the fourth Thursday of November in 1941 by President Franklin Roosevelt. Fun Facts About Thanksgiving Each year a live turkey is presented to the President of the United States who then "pardons" the turkey and it gets to live out its life on a farm. Around 46 million turkeys were eaten in the US on Thanksgiving in 2010. That is around one fifth of all the turkeys eaten for the entire year. Benjamin Franklin wanted the turkey to be the national bird instead of the bald eagle. Around 88 percent of Americans eat turkey on Thanksgiving. The Pilgrims sailed to America from Great Britain on a ship called the Mayflower. The day after Thanksgiving is called Black Friday. It is the biggest shopping day of the year. Perhaps not this year due to covid 19 however as it is written 1 Thessalonians 5:18 New Living Translation 18 Be thankful in all circumstances, for this is God's will for you who belong to Christ Jesus. Reference: https://www.history.com/topics/thanksgiving/history-of-thanksgiving

Indiana hunter Cindy Stites found her way into the field after exiting an abusive marriage. With every hunt, she slowly saw the return of her old self -- someone who's confident, happy, and adventurous. The more she got into hunting, the more she adopted a new attitude to opportunities that came her way: "Start saying yes." She said 'yes' to becoming a hunter ed instructor, 'yes' to mentoring youth in the field, 'yes' to getting involved with conservation groups. This tactic opened up a number of new doors, and Cindy realized it was the healthy human relationships she formed through hunting that were bringing her happiness. 6:00 Froggin' in Alabama-speak is "giggin'"... and there's a special frog-sized pitchfork for this activity 10:00 A youth bow for small-framed ladies (Cindy is 5"3') is the Bear Apprentice 2 11:00 A thought that's crossed every adult-onset hunter's mindspace: "What if I'd been doing this for the past 15 years?" 12:00 An ill-fated rabbit hunt with a child: The rabbit started screaming, then the child started screaming, and the parent wonders if maybe just maybe hunting alone is better for everyone. 12:30 Cindy's piece on becoming an engaged conservationist Step up and Volunteer for Conservation, (which was preceded by an incredible moment: April Vokey says, "What's your dream job, Cindy?") 15:00 "Start saying yes" -- it can totally change your life. For Cindy, it started with someone asking if she wanted to volunteer teaching archery to 4-H kids. Then someone asked if she wanted to teach hunter's ed. "Yes" can lead you a lot of places! 16:00 'Yes' leads to organizations like BHA, Pheasants Forever, National Turkey Federation... a bonafide snowball scenario 17:00 The learning curve of being a well-informed conservationist? It's a lingo'd journey. Research, research, research. And if you're a storyteller? Break it down for others. 18:30 Cindy's piece on caribou conservation – coming soon! 24:00 Your "in" to spreading the conservation love... it may be getting someone outside, sparking their interest... OR, it might be that moment when someone says "What's a Pebble Mine?" and you're totally ready for that one 27:00 Getting into something new -- hunting/fishing/anything -- at a rocky/transitional time in your life can be totally transformative.  30:00 Hunting as an adult: A series of failures until things slowly start to click, then your confidence goes up, and it gets to be FUN. 40:00 Meaningful hunting experiences with family = highlights of life. Relationships are at the center of everything 48:00 The squirrel "sploot"... you can't go wrong Googling this for 10 minutes (or more) 49:00 That moment when you have food poisoning, even though you didn't eat out, and you realize YOU gave YOU food poisoning... #cheffail

Chairman of the National Turkey Federation and 6th generation Farmer, Ron Kardel joins Dane Neal “On The Road”. Hear as Ron fills us in on how farmers and the Federation are working to share the great ways people can enjoy Turkey year round, on the grill and in so many ways. Listen as Ron talks […]

Chairman of the National Turkey Federation and 6th generation Farmer, Ron Kardel joins Dane Neal “On The Road”. Hear as Ron fills us in on how farmers and the Federation are working to share the great ways people can enjoy Turkey year round, on the grill and in so many ways. Listen as Ron talks […]

“Your learning has not stopped when you left college, does not stop when you finish your training program, does not stop when you finish whatever it is you’ve done... even if you are in your 30s, 40s, 50s, or 60s, you have to continue to improve your skills and prepare for the future… which is going to be extremely competitive.” – Aidan Connolly. Our guest is Aidan Connolly, another bright mind of the Global Swine Industry. Aidan is CEO of startup Cainthus and an adjunct professor at University College Dublin and China Agricultural University. He graduated with a bachelor’s degree in commerce from University College Dublin and a master’s degree in international marketing from the Smurfit School of Business, University College Dublin, Ireland. He is also an executive board member of the International Feed Industry Federation (IFIF), the National Chicken Council and the National Turkey Federation, and of the International Food and Agribusiness Management Association (IFAMA). What you will learn: Things that seemed futuristic but are already starting to happen in livestock production; What is coming down the pipe and we should watch for, from an innovation standpoint; The future of agriculture; What separates successful swine professionals from those that are not. Aidan’s favorite swine-related book: Modern Pig Production (John Gadd) Aidan’s favorite book unrelated to swine: Sapiens (Yuval Noah) Edited by Lauro Faccin

Thursday on Adams on Agriculture Tim O'Connor, Ex. Dir. of the National Christmas Tree Association discusses tree supply and trends, Beth Breeding with the National Turkey Federation discusses supply, production and exports of turkey products and Curt Blades with the Association of Equipment Manufacturers give the latest ag equipment sales numbers.

Americans really like turkey for Thanksgiving. In fact, the National Turkey Federation says nearly 88% of Americans will eat turkey that day. However, turkey is something we typically don’t prepare on a regular basis. As a result, many people have questions about the size of turkey they need, how long it takes to thaw a frozen turkey, how to prepare it, what to do with leftovers and how to plan such a large meal. Kansas State University food scientist Karen Blakeslee covers the basics of how to successfully prepare a Thanksgiving Day feast. Sound Living is a weekly public affairs program addressing issues related to families and consumers. It is hosted by Jeff Wichman. Each episode shares the expertise of K-State specialists in fields such as child nutrition, food safety, adult development and aging, youth development, family resource management, physical fitness and more. Send comments, questions or requests for copies of past programs to ksrenews@ksu.edu. K‑State Research and Extension is a short name for the Kansas State University Agricultural Experiment Station and Cooperative Extension Service, a program designed to generate and distribute useful knowledge for the well‑being of Kansans. Supported by county, state, federal and private funds, the program has county Extension offices, experiment fields, area Extension offices and regional research centers statewide. Its headquarters is on the K‑State campus in Manhattan.

Teaching our kids to be grateful is hard. Let's be honest, being grateful as an adult is hard on its own.This week we discuss how we practice gratitude on our own and how we try to model that for our kids. This episode includes tips on specific ways to prepare your kids to genuinely feel and outwardly express gratitude during the upcoming holiday season.Our Stat of the Week comes from the National Turkey Federation. Gobble Gobble!Join the Growing Up with Kids community on Facebook or Twitter, or connect with us on our website.

In episode #23 of What The Cluck! Podcast, summer is heating up with turkey smoke competitions as host Steve Olson interviews Beth Breeding, vice president of communications and marketing for the National Turkey Federation, Leslee Oden, vice president of legislative affairs for the National Turkey Federation, and Joey Machado, brand manager for B&B Charcoal. Learn about turkey as a versatile protein that takes on various flavor profiles, how the National Turkey Federation is investing in barbecue contests to increase the awareness of turkey in the barbecue community, and competition stories and grilling tips from barbecue expert Joey Machado. NTF is excited to bring turkey smoke to a competition near you! Have fun trying your hand at the grill this summer and experiment with turkey to create delicious flavor combinations. Follow the National Turkey Federation (Serve Turkey) on Facebook, Twitter, or Instagram and be sure to tag them in your photos of grilling or smoking turkey at home. Follow #turkeysmoke and #tryturkey to join the online conversation. Learn more: National Turkey Federation: www.eatturkey.org  B&B Charcoal: www.bbcharcoal.com

We delve into the history of Turkey Pardons in our country as well as discover the wonderment of what exactly The National Turkey Federation President does... --- Send in a voice message: https://anchor.fm/anthonyonair/message

Thanksgiving is coming up so we're talking about Turkey. Hear from the National Turkey Federation in the 2nd segment, and check out segment 3 for some Turkey tips and tricks. Then to go along with it, our recipe of the week will set you up for a meal to be truly thankful for. We have a lot to be thankful for here on The Mid Mo Smoke Show and we're very thankful for our listeners. To everyone listening from Mid Mo and beyond, thank you for joining us and have a happy Thanksgiving.

Happy Thanksgiving everyone! Wishing all of our listeners the best this holiday season. Actually just listeners in the US, because in the rest of the world there is no Thanksgiving and today is just a normal day.  But we're not letting that stop us in bringing you the very best in US presidential holiday spirit! So we dug into the archives to find today's presidential tape from November 18, 1981 - President Reagan's first Thanksgiving in office.  Today's tape captures the traditional ceremony as the leaders of the National Turkey Federation presented President Reagan with a holiday gobbler, an occasion that stretches back into the Eisenhower presidency.  In our special holiday episode we delve into the White House Turkey Presentation and how the tradition of pardoning the presidential turkeys started, get the latest updates on the current president's latest Twitter battle, discuss the merits of various Tom Hanks movies and plug Trumpcon in NYC - a festival of YUGE - proportions. 

Carl Wittenburg, chairman of the National Turkey Federation, joins our podcast to speak about the industry, the tradition of the presidential pardon and the impact of the Thanksgiving holiday. Two lucky turkeys from Carl's flock will be officially pardoned by the president.

Cut the BULL$H!# Rant: Where do you weigh in on Marketing? Are you on the “Art” side or “Science” side? Ad agencies fall into the Madison Avenue mindset: Marketing is an art. We're the only ones that can build your brand. Creative drives brand. Brand is king.Those on the Science side love the digital aspect. They love the analytics. They know what works with Search Engine Optimization. Keywords matter more than the story. The response rate and therefore the ROI is trackable. Data is king.Just like with politics, religion, sports, whatever, we seem to think there's only one way: our way…what we believe in. The reality when it comes to Marketing is we need to leverage both. The Art AND Science combination is King.Guest Intro & Background: Our guest today is Tom Rodriguez, one of our rare repeat guests. Tom has a diverse background.He's an entrepreneur. He's passionate about selling and wants to learn more about No BS Marketing.Hear TRod and Dave talk about all things Thanksgiving: How Sarah Josepha Hale marketed the idea of a national holiday after writing Mary Had a Little Lamb. Franksgiving forces FDR to change course. The National Turkey Federation is happy to report that more than 90% of Americans serve or eat turkey on Thanksgiving. Thanksgiving Day Parades were held across the country until the first Macy's parade in 1924. Princeton and Yale played in the first collegiate Thanksgiving Day game while the first Thanksgiving Day professional football game was played in Pittsburgh and hosted by the Allegheny Athletic Association's team. The Dallas Cowboys turned a one time thing into a tradition and have played on Thanksgiving Day for 48 of the past 50 years. The Detroit Lions began playing on Thanksgiving Day in 1970 and continue to do so. Tom's favorite memory from Thanksgiving Day football is of poor Leon Lett. Jerome Bettis couldn't make up his mind. The Steelers lost the coin toss, the game and the rest of their season.The No BS Show is brought to you by audible.com. Get a FREE audiobook download and 30 day free trial at www.audibletrial.com/NoBS. Try a book like The Girl with the Lower Back Tattoo by Amy Schumer. You can download it for free today. Go to Audibletrial.com/NoBS. Again that's audibletrial.com/NoBS for your FREE audiobook. Over 180,000 titles to choose from for your iPhone, Android, Kindle or mp3 player.  

This week's guest on Open Mic is Joel Brandenburger, President of the National Turkey Federation. In this interview, you'll hear an industry that is poised for growth but facing real challenges associated with the Avian Influenza outbreak. The turkey industry supports global trade but is also investing $2-million dollars in a two-year campaign to grow domestic turkey consumption. In this wide ranging interview, he also talks about antibiotics in turkey production, Cuba trade, and the Renewable Fuel Standard.Jeff NalleyJoel Brandenburger, President National Turkey Federation

The guys started the show with some news and general chit chat, including hockey, an article about fighting bacteria with mucus, Linked In (perhaps the creepiest social network), Don’s Silver Beaver Award, surely a ’Major Award’, and the TV they are watching: Arrested Development, Adventure Time and Game of Thrones. The new ‘Food is the New Rock’ podcast (suggested by fan of the show Brian Sauder - @BSauders) that provides a blend of food and music topics, reminded Ben of this Freganism Barfblog article. Don then mentioned some interesting work The University of Iowa Computational Epidemiology Group was working on, which was followed by a discussion about IAFP annual conference and IAFP PDGs. The bug trivia segment focused on Staphylococcus aureus, which is ubiquitous in the human and animal buccal cavities. Staph produces a heat resistant enterotoxin in food, famous in part for causing the Chinese canned mushrooms outbreak. Don also noted that S. aureus poisoning was also known as Ptomaine poisoning. The guys then talked about this SciLogs article by Matt Shipman (from Ben and Matt YouTube fame) and why people might not care about grants that have been awarded, but are more interested in research outcomes. The discussion then turned to the Salmonella Saintpaul cucumber outbreak and Ben was surprised by the lack of media coverage this outbreak created. Don noted that cucumbers generally had high microbial counts, as did other fresh produce such as tomatoes and lettuce, and he wondered why there hadn’t been more outbreaks to date. Ben was wondering whether contamination might be related to the water used in greenhouse production, which reminded Don of a recent article on bacteria in surface waters. Don pondered whether high relative humidity in greenhouses might be related to the transfer of pathogens. The NSF’s article on the germiest kitchen items made Don and Ben so angry. They were flabbergasted by the lack of scientific rigor used in the work and in the reporting of it. The ‘helpful’ food safety messages in the article reminded Don of Merlin Mann’s “Old Butchers” post, which mentions the ‘useful’ Lifehacker article on using soap to clean dishes. The guys didn’t feel much better about the Consumer Reports article on ground turkey. They wondered about the low Campylobacter isolation rate and Don shared some concerns about the study that he had also discussed with Marge Perry. Ben and Don congratulated AMI on their spot on public response but they felt that the National Turkey Federation response lived up to its name. In the after dark the guys talked about Emitophobia, Dan Rockey’s research on Chlamydia and Don’s upcoming Brazil trip thanks to Scientists without Borders.