JULY 2016 DIANA DIETZ, Editor

LIFIERIF IT AFFECTS THE MEAT INDUSTRY,YOU’LL READ ABOUT IT IN THE...

Tel: 717.367.1168 • Fax: 717.367.9096Email: aamp@aamp.com • www.aamp.com

WEDNESDAY – JULY 20, 20168:00 AM – 4:00 PMPre-Convention Workshop – Bus Tour – C&C Processing, Diller, NE; Diller Locker Company, Diller, NE; and Wahoo Locker, Wahoo, NE

• AAMP members love visiting AAMP members….and we devote the beginning of the convention to making that happen! The Pre-Convention Bus Tour will take you to C & C Processing, Diller Locker Company, and Wahoo Locker, for a day of camradery with your fellow meat processors. Lunch will be provided by UltraSource LLC. Please join us for what will be a great day!

12:00 PM - 2:00 PM Paint and Sip Activity – (Ticketed Event) Room 208, Centurylink Center

2:00 PM – 5:00 PM Convention Registration – Hallway of Exhibit Hall B, Main Level, CenturyLink Center

6:00 PM – 8:00 PMPresident’s Reception – Grand Ballrooms A-C, 2nd Floor, Hilton Omaha

• AAMP’s President, Erica Hering, will be hosting a reception for convention attendees located in the Hilton Omaha’s Grand Ballroom. Refreshments will be provided. All are welcome.

THURSDAY – JULY 21, 20168:00 AM – 9:30 AMWelcoming Session – Rooms 210, 211, 212, 2nd Level, CenturyLink Center, Trent Loos, Loos Tales, Omaha, NE

• We’ve all heard the phrase “a crime of passion” but how far would you go to protect or promote what you are passionate about? Trent’s passion for promoting agriculture was born out of the reality that people were spreading vicious untruths about the industry he grew up in and dearly loved and nobody was setting them straight. What will it take to motivate you to share your story and fight for the things that you think are worthwhile? Listen as Trent shares stories from his worldly travels about the amazing people that are making a difference in so many fields in countless different ways. Whether you prefer a pen and paper or a podcast, your story can change a life and Trent will show you how. Let your heartfelt passion help you define a meaningful purpose in your life beginning today.

9:00 AM – 4:30 PMConvention Registration – Hallway of Exhibit Hall B, Main Level, CenturyLink Center

9:30 AM – 2:00 PMACMC Product Registration – Rooms 215-216, 2nd Level, CenturyLink Center

9:30 AM – 10:30 AMState Officer’s Conference – Rooms 210, 211, 212, 2nd Level, CenturyLink Center

• This annual meeting gives AAMP’s Affiliated Meat Trade Associations the opportunity to discuss important Association topics and a time to get acquainted with other Association Officers.

10:30 AM – 11:30 AMTips & Trends for Catering Meetings and Events, Speakers: Charlie Emswiler, Wahoo Locker, Wahoo, NE and Jeff Hodges, Minden Meat Market, Minden, IA. – Rooms 213, 2nd Level, CenturyLink Center

• This session will cover everything about the latest catering trends in the industry, including menu design, creative themes, service, beverages, and adding those special touches that are even more important in the current economy.

10:30 AM – 11:30 AMInterviewing Job Applicants: What You Can and Can’t Ask, Speaker: John Cruickshank Jr, Law Offices of John Cruickshank, Richmond, TX. – Room 214, 2nd Level, CenturyLink Center.

• Fair hiring laws were enacted more than 40 years ago to give every candidate a fair chance in the interview and selection process. Yet job candidates today still are asked questions that are illegal or irrelevant to job performance. Whether or not you intend to discriminate, you may be violating the law. This session will help you evaluate your interviewing procedures and offer tips on asking only the most essential skill and qualification questions required.

11:45 AM – 12:45 PMAnimal Care and Humane Handling, Speaker: Dr. Terry Houser, Kansas State University, Manhattan, KS– Room 213, 2nd Level, CenturyLink Center

• Humane handling and slaughter of livestock prevents needless suffering and results in safer and better working conditions within the industry. This session is designed to help manage humane handling regulations by developing and critiquing your standard operating procedures for animal handling in your plant. Led by Dr. Terry Houser, Kansas State University, this session is intended for key plant personnel, such as managers, production and pen supervisors, training managers, quality assurance and safety staff and others involved in training personnel in animal driving, handling and stunning.

11:45 AM – 12:45 PMSocial Media, Speakers: Jenny Dewey, Chico Locker & Sausage Co. Inc., Chico, CA. – Room 214, 2nd Level, CenturyLink Center

• Erik Qualman, author of #Socialnomics is quoted as saying, “We don’t have a choice on whether we do social media, the choice is how well we do it.” The reality of today’s world is that people are talking about your business online whether you are there or not. During her presentation, Jenny will give insight into why you should be utilizing social media in your businesses as well as the power of social media. She will discuss the benefits of utilizing platforms like Facebook, discuss the Three C’s to successful social media marketing, and also how to address negative feedback. Owning and running a business doesn’t leave you much time to utilize social media in today’s world, however, it is important and vital that you and your business have a presence. Through Jenny’s presentation she hopes to inspire as well as give you the tips and tricks necessary to be present in this social media connected world.

77TH AAMP CONVENTION SCHEDULEREGISTER FOR THE CONVENTION AT WWW.AAMP.COM OR CALL (717) 367-1168

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THURSDAY – JULY 21, 20161:00 PM – 4:30 PMExhibit Hall Open – Exhibit Hall B, Main Level, CenturyLink Center

6:00 PM – 9:00 PMWelcome Reception – The Durham Museum, Omaha, NE

• Welcome to Omaha! Join AAMP and the members of the Nebraska Association of Meat Processors as they welcome you to Omaha! Enjoy a fun-filled evening at The Durham Museum; located within walking distance of the Hilton Hotel. There will be dueling pianos, a photo booth to capture those special moments and delicious food catered by Stoysich House of Sausage. Ticket includes food, beverage, and transportation to and from the Hilton Omaha Hotel. Cost: $25 per adult / $10.00 Ages 5-11 (Ages 4 and under are free).

FRIDAY – JULY 22, 20168:00 AM – 1:00 PMConvention Registration – Hallway of Exhibit Hall B, Main Level, CenturyLink Center

8:00 AM – 9:30 AMBBQ Basics Demo, Presenters: Andy Cloud, Cloud’s Meats, Carthage, MO; Gary Crane, Ralph’s Packing Company, Perkins, OK; Rick Fitzgerald, A. C. Legg, Inc., Calera, AL; Tom Inboden, Inboden’s Meat, Ltd., DeKalb, IL – Exhibit Hall B, Main Level, CenturyLink Center

• BBQ is a method of cooking that is often associated with a social backyard environment that many of us enjoy during the summer. Meats smoked and slowly cooked to a degree of perfection have turned into a social media craze. It appears that more of the general public has taken notice as sales in BBQ stores grew at twice the rate of the national average in 2015. For the meat processor, having the same or better quality as one could find in the backyard or in a restaurant ready-to-eat represents an opportunity for business growth in an area where there is demand in both a retail and wholesale environment. Join the BBQ session where topics discussed will include what types of meats can be included in the BBQ style of cooking, what are the keys to making sure your product is a success, and how different processors currently producing BBQ are making their products.

8:30 AM – 9:00 AMExhibitor’s Meeting – Room 208, 2nd Level, CenturyLink Center

9:00 AM – 11:00 AMMembership Committee Meeting – Room 208, 2nd Level, CenturyLink Center

9:30 AM – 12:30 PMExhibit Hall Open – Exhibit Hall B, Main Level, CenturyLink Center

10:30 AM – 11:30 AMKid’s Competition – Exhibit Hall B, Main Level, CenturyLink Center

12:30 PM – 2:00 PMJerky Demonstration, Presenters: Jon Frohling, ScottPec Inc., Lyons, CO; Dennis Schaardt, Den’s Country Meats, Table Rock, NE; Frank Stoysich, Frank Stoysich Meats, Omaha, NE. – Exhibit Hall B, Main Level, CenturyLink Center

• Jerky has always been popular among consumers of meat products and has become a mainstay in the retail stores of most processors. The challenge sometimes comes in making a good quality, profitable jerky that keeps customers coming back. This hands-on demonstration will feature production steps and tips for making both whole muscle and ground and formed jerky. We will discuss and demonstrate tumbling of jerky as a way to marinate your product. There will also be a discussion on the use of different ingredients and their affects in jerky production. You will also have the opportunity to see and taste some of the products being demonstrated.

SATURDAY – JULY 23, 20168:00 AM – 10:00 AMACMC Awards Ceremony/Business Meeting – Rooms 210, 211, 212, 2nd Level, CenturyLink Center

• Have your products earned top honors? Grand Champion, Reserved Grand Champion, Champion + Reserve Champion plaques will be awarded in 27 classes, including the 2016 Featured Class of All Beef Smoked Dinner Sausage. Who will be awarded the coveted Clarence Knebel Best of Show plate and who will earn the Cured Meat Excellence Award for having competed the best throughout the competition? Candidate(s) selected for induction into the Cured Meats Hall of Fame will also take place during this session.

• Join us for the annual AAMP Business Meeting, where you will hear a few words from AAMP’s Leadership, discuss elections to AAMP’s Board of Directors, and most importantly, a critical report on the state of the small plant operator in the meat & poultry industry.

11:00 AM – 2:30 PMConvention Registration – Hallway of Exhibit Hall B, Main Level, CenturyLink Center

10:15 AM – 11:15 AMDeer Camp, Speakers: Dwight Ely, Ely Farm Products, Inc., Newtown, PA; Terry Kerns, Edgewood Locker Inc., Edgewood, IA. – Room 213, 2nd Level, CenturyLink Center

• The deer processing portion of the year is sometimes known as the make-it-or-break-it season for deer processing establishments. Listen and participate in the discussion on how these two veteran deer processor members continually make the deer processing season a successful business venture. Even if you don’t process deer, take the knowledge you gain from this session home to improve your overall processing skills and business management.

10:15 AM – 11:15 AMWhat’s New in HACCP?, Speakers: Andrew Lorenz, We R Food Safety, Menomonie, WI: Chris Young, AAMP, Elizabethtown, PA. – Room 214, 2nd Level, CenturyLink Center

• Small business owners seem to be some of the best jugglers I know. Whether it is juggling production schedules, employee issues, growing the business or family time, there seems to never be enough hands to keep all the balls in the air. Just when you think you have it all taken care of, the government throws in a few more balls with HACCP and regulatory changes that add new challenges. This session is designed to bring you up-to-date on the latest happenings in the regulatory and HACCP area. We will discuss new and upcoming regulations and how they will impact processors, as well as how to practically implement them in your plant. There will be time for your questions about specific regulations and implementation.

11:30AM – 12:30 PMACMC Product Display – Rooms 215-216, 2nd Level, CenturyLink Center

12:30 PM – 1:00 PMACMC Pick-Up – Rooms 215-216, 2nd Level, CenturyLink Center

12:30 PM – 3:30 PMExhibit Hall Open – Exhibit Hall B, Main Level, CenturyLink Center

3:30 PM - 5:00 PMReconvened Board Meeting – Room 208, 2nd Level, CenturyLink Center

5:00 PM – 6:00 PMCocktail Reception – Mezzanine of Grand Ballroom, 2nd Floor, Hilton Omaha

6:00 PM – 9:00 PMClosing Social – Grand Ballroom, 2nd Floor, Hilton Omaha

9:00 PM – 10:00 PMSoft Close…Music still playing as needed.

SUNDAY – JULY 24, 20168:15 – 9:00AMPrayer Service – Hill Room, 2nd Floor, Hilton Omaha

AAMP CONVENTION TO FEATURE GUEST SPEAKER TRENT LOOS

Trent will be our keynote speaker for our Welcome Session on Thursday, July 21 from 8:00-9:30AM at the CenturyLink Center, Rooms 210-212.

Trent Loos is a sixth-generation family farmer, radio host and columnist from Nebraska who speaks on behalf of family farmers across the country. He travels the country motivating and educating his audience on issues related to animal agriculture and food production. His audiences vary in age, background, mission and profession, but they all come away enthused about bridging the gap between food producers and consumers. When addressing youth groups, Loos emphasizes the importance and pride associated with being involved in U.S. food production in the future.

Loos was raised on a diversified farm near Quincy, IL. He entered the hog business at a young age and has been involved in livestock production ever since. He and his wife Kelli operate a purebred Limousin and Angus herd. They enjoy working cattle, training horses and raising their three daughters on their ranch in central Nebraska.

To learn more about Trent, visit his website: www.loostales.com.

2016 CONVENTION HIGHLIGHTS

THURSDAY, JULY 21 6:00 – 9:00 PM

Join AAMP and the members of the Nebraska Association of Meat Processors as they welcome you to Omaha! Enjoy a fun-filled evening at The Durham Museum. Housed in the former Omaha Union Station, The Durham Museum depicts the history of the western frontier and the history of the Omaha region. Enjoy an evening of dueling pianos, delicious food catered by Stoysich House of Sausage, and a fun photo booth.

Ticket includes food, beverage, and transportation to and from the Hilton Omaha Hotel. Cost: $25 per adult / $10 Ages 5-11 (Ages 4 and under are free).

WELCOME RECEPTION AT THE

The Durham Museum is located at 801 South 10th Street in Downtown Omaha.

Durham MuseumDurham Museum

NEW! SUNDAY PRAYER SERVICE8:15-9:00 AM

Hill Room, 2nd Floor • Hilton OmahaJoin us Sunday, July 24, for a non-denominational prayer service. AAMP Executive Director

Chris Young will lead the service. Coffee will be available for those who attend. All are welcome.

CAPITOL LINE-UPDELAYED ENFORCEMENT OF GRINDING LOG RULE-UPDATEThe Food Safety and Inspection Service (FSIS) will delay enforcement of the final rule establishing recordkeeping requirements for inspected establishments and retail stores that grind raw beef products. The final rule requires that all official establishments and retail stores to maintain records of the establishment numbers of suppliers that send material used to prepare each lot of raw ground beef product; all supplier lot numbers and production dates; the names of the supplied materials, including beef components and any materials carried over from one production lot to the next; the date and time each lot of raw ground beef product is produced; and the date and time when grinding equipment and other related food-contact surfaces are cleaned and sanitized. The requirements also apply to raw beef products that are ground at an individual customer’s request when new source materials are used. The final rule was scheduled to take effect June 20, 2016, but FSIS will begin enforcing it October 1, 2016.

Please note: Grinding Logs are available on website.

HOW DOES FDA NUTRITIONAL LABELING CHANGES AFFECT MEAT PRODUCTS?The FDA have made a number of changes to how nutritional facts must be reported on nutritional panels on products. AAMP has received many inquiries into how this affects meat products that are produced to be sold into commerce. At the industry meeting with FSIS last week in Washington, we were told that FSIS is in the process of going through rulemaking on this subject at this time. What this means is that FSIS will finish their rule making by the fall and then post something to the federal register as either a final rule or asking for comments. We do not expect a final rule on nutritional labeling changes for meat and poultry products to take effect until next year sometime. FSIS has said that their final rule will be close to what FDA has put out. Meat and poultry products that are being produced at this time, that fall under FSIS labeling guideline, do not have to meet FDA’s new regulation. If you are producing products that contain meat and poultry, but fall under FDA regulation, you need to follow the new FDA rules. We will keep you updated as we get new information.

FSIS ANNOUNCES LABEL BACKLOG, GENERIC LABEL APPROVAL, AND EXPEDITED REVIEW REQUEST CRITERIAThe Labeling and Program Delivery Staff (LPDS) is currently experiencing a 30-35 day backlog in label evaluation which is significantly beyond the targeted 15-day turnaround time published in label submission guidance. This increase in the volume of label applications submitted for LPDS review can be attributed to the presence of special claims such as animal raising claims and quantitative nutrient values highlighted outside of the nutrition facts panel. Consequently, the agency is devoting additional resources to label review during this time to reduce the label application turnaround time.

During the label review process, industry has raised questions about whether an establishment has to resubmit labels to LPDS for approval when changes are made to the previously approved. Label changes are generically approved if the change does not have any impact on the special claim and the label continues to meet all labeling requirements. Removing ingredients, changes in the order of predominance of ingredients, changes to the form of the product (e.g. link and pattie form), and changes to brand names, vignettes, logos, and design are examples of changes that are generically approved.

The remainder of the information can be found using the following link: http://goo.gl/YiiOwMDirectives to Publish

5060.1 HYGIENE AND BIOSECURITY PRACTICESThis directive instructs IPP to follow the sanitary and hygiene procedures and biosecurity measures put in place by an official meat or poultry establishment, an egg products plant, or an official import inspection establishment that these facilities also require of all of their employees. FSIS previously issued these instructions is FSIS Notice 17-15, FSIS Program Personnel Hygiene and Biosecurity Practices.

By Chris Young, Executive Director

5220.1 GRANTING OR REFUSING INSPECTION, VOLUNTARY SUSPENDING OR WITHDRAWING INSPECTION AND REINSTATING INSPECTION UNDER PHISThis directive provides instructions to the Office of Field Operations (OFO) FLSs, DMs, and Grant Curators (GCs) for granting an establishment’s request to receive a grant of inspection, to have the grant voluntarily suspended or withdrawn, and to reinstate the grant after voluntary suspension or voluntary withdrawal. This directive also provides instructions to the Office of Investigations, Enforcement and Audit (OIEA), Enforcement and Litigation Division (ELD) for conducting background inquiries for applicants. Finally, this directive provides instructions for entering data related to these activities into PHIS. This directive is being revised to clarify FSIS employees’ responsibilities for gathering and recording information related to the application of inspection into PHIS. and to instruct GCs to submit all FSIS Form 5200-2s for Federal inspection to ELD for compliance background inquiries.

5500.3 REV. 1 INCIDENT INVESTIGATION TEAM ASSESSMENTThis directive describes the Incident Investigation Team (IIT), explains when and how the IIT is formed, presents the phases (i.e., defining and determining the need, planning, assessment, and reporting) of an IIT assessment, and provides guidance that the IIT will use to conduct assessments in FSIS-regulated establishments. This directive is being reissued in its entirety both to reflect changes in organizational structures and corresponding changes in responsibilities and to further specify and clarify the phases of an IIT assessment.

6100.2 REV. 1 POST-MORTEM LIVESTOCK INSPECTIONThis directive provides instructions to IPP on how to perform post-mortem inspection of livestock. The directive also instructs PHVs on how to document post-mortem inspection findings in PHIS. FSIS is reissuing this directive to provide instructions to IPP on post-mortem inspection procedures for the different species of livestock; on-line IPP on palpating swine mesenteric and portal lymph nodes; IPP on documenting post-mortem inspection findings in the PHIS Animal Disposition Report; and inspectors in charge (IIC) on responsibilities and authority for reducing the slaughter line speed. The directive also makes clear that FSIS Form 6200-14 (Daily Disposition Record) is no longer required to record disposition data because these data are captured in PHIS.

6410.2 VERIFYING SANITARY DRESSING AND PROCESS CONTROL PROCEDURES BY OFF-LINE IPP IN ESTABLISHMENTS THAT SLAUGHTER SWINEThis directive provides off-line IPP with information regarding how to verify that establishments that slaughter swine are implementing sanitary dressing and process control procedures, and that the procedures they are implementing prevent contamination of carcasses and ensure that insanitary conditions are not created. In addition, this directive provides information describing how IPP are to assess the sanitary dressing and process controls that swine slaughter establishments employ in their food safety systems.

Notices to Publish

**SHARING INFORMATION WITH STATE OR LOCAL AGENCIES, FOREIGN GOVERNMENT OFFICIALS AND INTERNATIONAL ORGANIZATIONSThis notice provides FSIS employees with procedures needed to share information concerning FSIS regulated products with State or local agencies, foreign government officials, and international organizations responsible for food inspection programs and laboratories. The Agency’s openness to sharing information on FSIS-regulated products must be balanced with the public’s interest in preserving the privacy and confidentiality of sensitive, personal, and certain commercial information and the integrity of the Government’s decision-making and law-enforcement proceedings. The procedures in this notice will prevent sharing information that could cause competitive harm by disclosing proprietary information, result in an unwarranted invasion of personal privacy, or compromise the integrity of governmental decision-making processes

VERIFYING THAT FEDERALLY INSPECTED OPERATIONS ARE SEPARATE FROM RETAIL EXEMPT OR CUSTOM EXEMPT OPERATIONSThis notice provides instructions to IPP performing the PHIS retail exempt task

Compliance Guidelines

**COMPLIANCE GUIDELINES FOR MINIMIZING THE RISK OF STEC AND SALMONELLA IN BEEF (INCLUDING VEAL) SLAUGHTER OPERATIONSThe purpose of this compliance guideline is to provide beef (including veal) slaughter establishments information concerning best practices at slaughter that may be used to prevent, eliminate, or reduce levels of fecal and associated microbiological contamination, specifically Salmonella and STEC contamination

**STATEMENT OF LABELING GUIDANCE ON DOCUMENTATION NEEDED TO SUBSTANTIATE ANIMAL RAISING CLAIMS FOR LABEL SUBMISSIONThe purpose of this compliance guideline is to outline the documentation that establishments are required to submit in support of label applications for products that bear animal raising claims. Labeling bearing claims referring to the way that the source animal for a meat or poultry product was raised need to be evaluated by FSIS prior to use.

CAPITOL LINE-UP

NAME: Travis McDonald, Jennifer Dierkes, and Dave McDonald8601 Main AvenueClear Lake, MN 55319320-743-2311

WEBSITE:www.mcdonaldsmeats.com

TYPES OF BUSINESS:We feature a full-service meat counter, special cuts, as well as homemade sausages and our world-famous jerky. As a USDA inspected processing facility, we offer custom beef and pork processing. We also process wild game all year long. We can smoke fish, pheasants, ducks, and turkeys, too.

We carry 26 different varieties of jerky and over 60 varieties of fresh and smoked sausages. Part of our award-winning approach is to make our products from scratch in our own smokehouses and sausage kitchen located on-site.

COMPANY BACKGROUND:In 1914, John Leo McDonald purchased the Fred Mosford Meat Market in Clear Lake, Minnesota, with the intention to uphold its status as a community staple. In 1954, John’s son, Richard, acquired the family business, and the first addition to the McDonald’s facility was completed. In 1989, Richard’s son, Dave, took over the business. He expanded the facility for a second time to keep up with production and began experimenting with jerky flavors. In 2009, the fourth generation, Travis and Jennifer, took over ownership of McDonald’s. In 2014, McDonald’s Meats celebrated its 100 years of business.

STATE OR NATIONAL OFFICES:Jennifer Dierkes - Minnesota Association of Meat Processors Director (1999-Present)

AWARDS RECEIVED:• Three gold medals at 2016 IFFA Show• 2016 State Show: ‘Best of Show’ and ‘Sweepstakes Award’ • Hundreds of awards at both state and national levels.

BIGGEST CHALLENGES YOUR COMPANY FACES?Our biggest challenge is we need to expand again. The local food movement is growing in popularity; it’s a great opportunity for local butchers. From day-to-day operations, finding quality staff is always an issue. Our line of business is very physical and the work environment has changed over the years. Not as many people are looking for jobs in this field.

WHAT SEPARATES YOUR BUSINESS FROM THE COMPETITION?I think what separates us is our quality of products; I want every one of them to be perfect. If there’s any issues with any batch of product, I won’t use it. We strive to make everything as close to 100 percent perfect as we can.

HOW HAS AAMP MEMBERSHIP HELPED YOUR BUSINESS?AAMP membership has helped us network with other businesses from across the country. It’s nice having other processors to talk to about certain issues. The education also helps us expand into new products.

MEMBER SPOTLIGHT

77th American Convention of Meat Processor & Suppliers’ Exhibition has gone mobile! We have created a conference app that will allow you to use your smartphone or tablet onsite to easily:

• Access session details – and create a personal schedule • Rate and take notes on sessions• View speaker bios • See other attendees at the event who are using the app (and connect with them via email) • Access sponsor and exhibitor details • Receive news alerts • View map of the exhibit hall layout• Post tweets via Twitter – #AAMPNE16

Quick GuideDOWNLOAD THE CONFPLUS APPUsing your smartphone, visit m.confplusapp.com, or search ‘confplus’ at App Store or Google Play Market.

SIGN IN OR SIGN UPOnce you have launched the app, you will be prompted to ‘Sign in’ or ‘Sign up’. If you already signed up last year, you can ‘Sign in’ with the same account, otherwise please select the ‘Sign up’.

JOIN THE CONFERENCEOnce you’ve logged in, you will see a list of conferences on the home page. The 77th American Convention of Meat Processor & Suppliers’ Exhibition should be near the top of the upcoming list. You can then enter to view the details and join. Whenever updates become available, you will be prompted automatically to update when you access the conference again.

THE 2016 AAMP CONVENTIONHAS GONE MOBILE WITH CONFPLUS

One Meating PlaceElizabethtown, PA 17022

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PRESORTEDFIRST CLASS

PAIDHARRISBURG, PAPERMIT NO. 411

Individually Proud. Collectively Strong.

NEWSLETTERLIFIER

WELCOME NEW MEMBERS

Individually Proud. Collectively Strong.

WELCOME NEW PROCESSOR MEMBERSMetzger Meat Products180 Brock AvenueHensall, Ontario N0M 1X0CANADAContact: Gerhard Metzger519-262-3130

Durant Locker505 5th Ave.Durant, IA 52216Contact: Jeff & Aaron Thoma563-785-4854Sponsored by: Kenneth Richmann, Clarence, IA

Liebes Foods5908 Key Ave.Baltimore, MD 21215Contact: Jonathan Epstein410-404-9167

Belschner Custom Meats Inc.14505 Hwy. 40Amherst, NE 68812Contact: Casey Mitchell308-826-2621www.bcmeats.com

Russo’s Fresh Gourmet162-45 Crossbay Blvd.Howard Beach, NY 11414Contact: Joseph Huertos347-960-5237www.russosonthebay.com

Frohling Quality Meats225 Main St.Hecla, SD 57446Contact: Tom Pioske605-994-2632www.frohlingmeats.com

WELCOME NEW SUPPLIER MEMBERSAtlas Inspection, Inc.9001 Baltimore St., NEBlaine, MN 55449Contact: Jeffrey Boisvert763-783-7072www.atlasinspection.com

W & W Food Processing Solutions LLC232 Thurston Lake Dr.Columbus, MS 39701Contact: Larry Wilson662-386-2750www.foodprocessingsolutions.com

TSYS Merchant Solutions14010 FNB Pkwy. BP5Omaha, NE 68154Contact: Lorrie Wacker402-574-7994

Tru-Linker11435 Century Circle WestCincinnati, OH 45246Contact: John Showman513-671-0934www.tru-linker.com

Stello Foods Inc.P. O. Box 413Punxsutawney, PA 15767Contact: Nickki L. Stellowww.stellofoods.com

WELCOME NEW ALLIED MEMBERSSamantha McKinneyPenn State University150 Rockville Rd.Rebersburg, PA 16872814-308-2987