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The best of the best barbeque pitmasters went head-to-head during the 2020 Kansas City Barbeque Society (KCBS) World Invitational. Find out who brought home the bragging rights in 2020.

The company’s in-house culinary team created its own plant-based patty and tested it in select Canadian stores last year.

Fifteen food and beverage associations sent a letter to President Donald Trump requesting priority access to COVID-19 vaccines to protect workers and keep the food supply chain running.

Kansas State University captured the North American International Livestock Exposition title marking the 15th national championship for K-State’s livestock judging program.

As a last-minute shift toward small-scale celebrations upends demand for the star of Thanksgiving tables, turkey producers and retailers are scrambling to fill orders for lightweight birds and partial cuts.

The Meat Institute, NCBA and NPPC urged government leaders to prioritize COVID-19 vaccination for men and women who work on the front lines of the meat and poultry industry, following healthcare workers.

Iowa State University PhD candidate Leticia Sanglard provides the first concrete example of the development of a novel trait that can be used for selection of PRRS-resilient animals with improved sow productivity.

Shawn Smeins will lead Rabo AgriFinance, while Nikki Snider has been named interim executive director of the Oklahoma Pork Council.

I will be validating a model on branched-chain amino acids (BCAA) developed by Dr. Henrique Cemin on finishing pig growth performance as well using increased synthetic BCAA in late nursery and growing pigs.

It doesn’t matter if your employees present clinical signs or if they feel “fine,” if they test positive for COVID-19, they need to leave the farm and self-isolate. Here are 4 steps to prevent future transmission.