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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
Pork producers often fill nursery barns over a period of time – days, sometimes even weeks. Little research has been done on the influence of barn fill rate on a nursery pig’s exit weights.
A new report shows over one-third of the food produced in the U.S. is never eaten. Not only does this waste resources used to produce food, but it also creates a myriad of environmental impacts, EPA said.
Find out how the Oklahoma pork industry is working together to fight hunger.
As I watched my daughter arrange and rearrange her misshapen pumpkins on our porch, I couldn’t help but smile. In her eyes they were all absolutely perfect. She didn’t see the blemishes and imperfections.
A new study shows U.S. meat and poultry packers and processors have reached a new, all-time low for injuries in the workplace.
If you think you have what it takes to be named one of the best beards or mustaches in the pork industry (or you’re just a good sport), send in your photo nominations before Dec. 1. Get the details here.
Topigs Norsvin names a new chief executive officer. NPPC’s Nick Giordano wins national award for lobbying efforts on behalf of the U.S. pork industry.
As the industry looks ahead to 2021, five economists weigh in on the most important question the pork industry needs to ask itself now.
Newly elected leaders of the National Pork Board weigh in on what’s ahead for the U.S. pork industry.
North Dakota pig farmer Todd Erickson says he takes enormous pride working in a sustainable industry. He shares his perspective on the future and his role in serving the pork industry.