Recent Stories by Katie James
Nov 15, 2019 by Katie James
Surprise arrivals of dogs from overseas can pose a risk for disease transmission that state agencies see as cause for concern.
Nov 13, 2019 by Katie James
Whether it’s for No Shave November, to help keep warm on cold winter days, or simply because they enjoy being a beardsman, entries are coming in for Farm Journal’s PORK’s Best Beards in the Pork Industry contest.
Nov 12, 2019 by Katie James
Pork prices in China fell dramatically last week for the first time in 10 months as reports of new disease outbreaks in the northeast led to more hogs being sent to slaughter, just as consumers cut back on pricey meat.
Nov 07, 2019 by Katie James
The Iowa Supreme Court will hear a case between the state and environmental groups questioning whether enough is being done to keep farm pollutants and hog manure out of the rivers that provide Iowa's drinking water.
Nov 05, 2019 by Katie James
The University of Pennsylvania’s School of Veterinary Medicine’s researchers use the power of real-time geospatial information systems to keep Pennsylvania’s farms and food supply safe.
Nov 01, 2019 by Katie James
ADM shared its quarterly profits, and posted higher-than-expected numbers, as increased returns in its nutrition business and improved U.S. grain marketing campaigns helped lessen the impact industry woes.
Oct 25, 2019 by Katie James
In effort to expand customer outreach in what is already the largest volume market for U.S. pork, the United States Meat Export Federation (USMEF) launched a promotional campaign in Mexico called “I Love U.S. Pork.”
Oct 24, 2019 by Katie James
The bill, introduced by Mary Cheh, of Ward 3, calls for the elimination of processed meats from hospital menus and would require plant-based options for patients, hospital staff and visitors.
Oct 23, 2019 by Katie James
The U.S. has a record level pork belly sitting in cold storage, with more than 40 million pounds in refrigerated warehouses as of September 30, according to a Bloomberg report.
Oct 21, 2019 by Katie James
The sandwich offers “the delicious taste and texture of a juicy, savory breakfast sausage patty,” but is made with 100% plant-based protein and a mix of spices blended specifically for Dunkin’.