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Jennifer Shike

As the brand leader of Farm Journal’s PORK and host of “The PORK Podcast,” Jennifer Shike pairs her deep animal science expertise with a heart for the people in the pork industry. Her work is a vital resource on swine health and biosecurity, reporting on threats such as PRRS, PED and African swine fever. By keeping a close watch on national and state policy, she translates trade deals, California’s Proposition 12, environmental regulations and farm bill updates into what they mean for American pork producers.

Latest Stories
Drawing on a multicultural upbringing, Fine Swine’s Melanie Langley shares how “people care” and an “outsider’s” perspective can transform barn culture and employee retention.
EPA eliminates 2009 Greenhouse Gas Endangerment Finding and vehicle emission standards to save taxpayers $1.3 trillion.
Although rotavirus species A and C are among the most common causes of diarrhea in young pigs, new evidence suggests some strains may also affect the porcine respiratory tract.
As senior supervisor for Tyson Foods’ genetic nucleus farm, this barn hero proves that showing up and stepping up are the foundation for success as a leader. Here’s how Hannah Bevins retains employees and improves efficiency in the herd.
From La Niña to El Niño, what does the shifting Pacific mean for your 2026 yields? Atmospheric scientist Matt Reardon leans toward optimism while keeping his eyes on these factors.
From incentives for conservation easements to a push for sustainable industrial growth, Gov. Bill Lee shares his strategy to protect the future of agriculture in Tennessee.
The closure of the Springfield, Mass., pork plant will affect approximately 190 employees as production shifts to other facilities.
A new strain of porcine reproductive and respiratory syndrome virus, PRRS 1-10-4 L1C.5.35, is moving rapidly through barns. National Pork Board CEO David Newman asks, “Is just mitigating or reducing it enough?”
A man of remarkable intellect, John Eggert will be remembered most for his character and integrity.
While rising costs are turning beef into a “fine wine” luxury, pork remains the reliable “beer” of the meat aisle for consumers searching for meat bargains. By tapping into multicultural shifts and the protein-first needs of GLP-1 users, pork has a unique opportunity to win over new households.