Meat Industry Hall of Fame

Tickets to the Induction Ceremony and Dinner are now available

chuck — Fri, 10 Jun 2011 16:17:12 +0000

Tickets are $250 each and Patron’s Tables seating 10 are $2500. Patron’s Tables will be placed close to the stage and reserved with a special card and an acknowledgement of your generosity in the Commemorative Program. Seats are limited. Contact Chuck Jolley for information on special sponsorship opportunities and how to be part of the Special Commemorative Edition, an exclusive publication distributed at the Dinner and to the executives of the Top 100 meat and poultry processing companies.

MIHOF order form

Download and print the form or Email ChuckJ@MeatIndustryHallofFame.com

MEAT INDUSTRY HALL OF FAME Names Class of 2011

chuck — Wed, 08 Jun 2011 22:03:13 +0000

Twelve of industry’s top leaders to be honored during November ceremony in Chicago

KANSAS CITY, June 8, 2011—The Board of Trustees has announced that 12 new Members have been elected to the MEAT INDUSTRY HALL OF FAME. The Class of 2011 was chosen from a list of more than 60 nominees in voting last month by the Trustees and all the living Members of the Hall. The nominees included industry executives, scientists, innovators and association leaders from all sectors of the livestock, meat and poultry processing industries.

“This year’s class is representative of some of the industry’s true pioneers,” said Chuck Jolley, President and Founder of the MEAT INDUSTRY HALL OF FAME. “Our Trustees and Members have chosen an elite group of leaders who have not only achieved remarkable business success but have spent their careers contributing to the progress of the entire industry. We are delighted to be able to honor this group, who truly represent the best of the best, both in business and in life.”

“Over the years, I’ve had the privilege of interviewing virtually every one of our new Members,” said Dan Murphy, HALL OF FAME Executive Director and a former industry trade magazine editor. “The Class of 2011 is a group of leaders who are outstanding examples of the innovation, integrity and service that characterize the values we cherish as Americans. They represent one of our nation’s fundamental industries and we’re proud to celebrate their accomplishments and their legacies.”

The Induction Ceremony for the new MEAT INDUSTRY HALL OF FAME Members will take place on Nov. 1, 2011, at Chicago’s famed Union League Club. The dinner and presentation ceremony coincides with Process Expo, the food industry’s leading trade show and a HALL OF FAME sponsor.

Here is the MEAT INDUSTRY HALL OF FAME Class of 2011:
• Alan Simon, Chairman and CEO, Omaha Steaks (retired)
• Clarence Becker, President, Becker Food Company (posthumous)
• Dale Huffman, Ph.D., Professor and Researcher, Auburn University (retired)
• Eldon Roth, Founder, BPI Inc.
• George Watts, President, National Chicken Council (retired)
• Jack Allen, Professor Emeritus of Food Marketing, Michigan State University
• John Bryan, Former Board Chairman and CEO, Sara Lee Corp.(retired)
• John Story, Vice President of Meat Marketing, Fairway Foods (retired)
• Manny Rosenthal, Chairman Emeritus, Standard Meat Co. (posthumous)
• Mel Salomon, Chairman, Allen Brothers (retired)
• Phil Clemens, Chairman, Hatfield Quality Meats
• Robert Madeira, Executive Director, American Association of Meat Processors (posthumous)

Meat Industry Hall of Fame on the radio

chuck — Thu, 10 Mar 2011 13:56:00 +0000

The Hall of Fame was featured on the Bob & Sheri Show, a nationally syndicated morning radio program carried by more than 50 stations nationwide. During a delightful 5 minute interview, we talked about a few of the more famous inductees including Ray Kroc, Colonel Sanders, Dave Thomas, Jimmy Dean and Temple Grandin, cleared up some misconceptions and delivered a positive message about the meat industry.

The Meat Industry Hall of Fame was the subject of an NPR story earlier this year, too, as we continue to do our best to talk with the public about an industry that contributes so much to the economy of North America as well as delivers a darn good center of the plate item, too.

MEAT INDUSTRY HALL OF FAME Invites Nominations for the Class of 2011

admin — Mon, 24 Jan 2011 10:00:33 +0000

A message for the North American food industry from the Meat Industry Hall of Fame
Twelve legends will be chosen as the industry’s ‘best of the best’
Induction Ceremony set for Process Expo, November 1, 2011

MEAT INDUSTRY HALL OF FAME officials invite nominations for the Third Annual Induction Ceremony, scheduled for November 1 in Chicago. Twelve new members will be chosen by the Hall’s Board of Trustees and inductees from previous inaugural classes. Contact Chuck Jolley at chuck@meatindustryhalloffame.com for a copy of the official nomination form.

“It will be a special evening to formally honor a ‘who’s who’ of the industry,” said Chuck Jolley, MEAT INDUSTRY HALL OF FAME President and co-founder. “The tremendous industry knowledge possessed by our Board of Trustees and our Members will help us elect an elite group from what will be an impressive list of nominees.”

“We will welcome twelve new and legendary names into the Hall this year,” said Dan Murphy, Executive Director and co-founder of the Hall of Fame. “They will be people who can rightfully be credited with fostering much of the profound change, remarkable progress and success of our North American meat industry.”

The Induction Ceremony for the new MEAT INDUSTRY HALL OF FAME Members is currently scheduled for the Union League Club of Chicago, November 1, 2011. The gala event will begin with a Reception at 5:00 PM. Final plans are being made now and additional information and tickets will be available mid-summer. Send a note to chuck@meatindustryhalloffame.com if you would like to be notified.

The Ceremony will be in partnership with the Food Processing Suppliers Association Process Expo 11, the premier Global Food Equipment & Technology Show. The Expo, featuring the latest trends, demonstrations of the newest food equipment and technology, and the most pressing issues affecting the marketplace, will take place November 1-4 at McCormick Place. For more information, go to http://www.myprocessexpo.com/attendees

A message for the North American food industry

chuck — Thu, 20 Jan 2011 00:14:58 +0000

MEAT INDUSTRY HALL OF FAME invites nominations for the Class of 2011

Twelve legends will be chosen as the industry’s ‘best of the best’

Induction Ceremony set for Process Expo, November 1, 2011

MEAT INDUSTRY HALL OF FAME officials invite nominations for the Third Annual Induction Ceremony, scheduled for November 1 in Chicago. Twelve new members will be chosen by the Hall’s Board of Trustees and inductees from previous inaugural classes. Go here for a copy of the official nomination form.

A total of 12 industry leaders inaugurated into the MEAT INDUSTRY HALL OF FAME Class of 2010

chuck — Mon, 17 Jan 2011 16:08:37 +0000

In a black-tie ceremony held in conjunction with the North American Meat Processors Association’s Outlook Conference, the inductees, their presenters and guests spoke eloquently, and at times movingly, about their careers, the milestones they experienced and the camaraderie evident among the friends, family and colleagues present at the Oct. 30 ceremonies.

“This is a people business, and it is people who make the difference,” said Rosemary Mucklow, executive director emeritus of the National Meat Association, a charter member of the MEAT INDUSTRY HALL OF FAME and the evening’s keynote speaker. “I offer my congratulations to the distinguished members honored tonight, each of whom has left an imprint and a legacy on this industry.”

Chuck Jolley, president of the MEAT INDUSTRY HALL OF FAME, marveled at the accomplishments of the hall’s second class of inductees, and praised all members of the Hall for their success.

“We’ll be asking our trustees and Hall of Fame members to nominate the class of 2011 in just a few months,” said Jolley. “I’m looking forward to seeing the next list of industry legends, and honoring them during our Fall Induction Ceremony.”

Dan Murphy, executive director of the MEAT INDUSTRY HALL OF FAME, noted the impressive cross-section of the industry’s leading executives and most accomplished researchers in the Class of 2010, as well as several icons of the American food industry.

“What is most notable is that these were people with a passion for this business, and a commitment to share their knowledge and energy in ways that advanced the quality, safety and success of all participants in the meat and poultry industry,” Murphy added.

The ceremonies concluded with an announcement by Jan Erik Kuhlman, president of Multivac and a MEAT INDUSTRY HALL OF FAME Trustee, that the Induction Ceremony for the Class of 2011 will return to Chicago’s Union League Club — site of the Inaugural Ceremony in 2009 — on Nov. 1, in conjunction the Food Processing Suppliers Association Process Expo 2011. Tickets and more information about the event will be available mid-summer.

The Members of the Meat Industry Hall of Fame Class of 2010:
Dave Thomas, founder of Wendy’s Old-Fashioned Hamburgers and lauded as “a man whose friendly face and kindly demeanor brought millions of families and kids into his restaurants for the food and fun that makes fast-food dining such a thoroughly American ritual.” (Posthumous award)

Deven Scott, former executive vice president of the North American Meat Processors Association, who received a spontaneous standing ovation in recognition of a long and influential career spent in serving the industry in positions at NAMP and at the American Meat Institute.

Col. Harland Sanders, founder of Kentucky Fried Chicken restaurant chain — with 15,000 outlets in 109 countries — and known for his white suits, string ties, “finger-lickin’ good” tagline and a lasting imprint on the entire fast-food industry. (Posthumous award)

Jeff Savell, Ph.D., regent’s professor and E. M. “Manny” Rosenthal Chair in Animal Science at Texas A&M University and well-known researcher and award-winning educator, who was recognized as someone who “contributed significantly to the betterment of the meat industry.”

Joel Johnson, former president, CEO and chairman of Hormel Foods whose leadership helped expand Hormel’s portfolio, improve its business performance and who was recognized as an executive “who succeeded at a level that was nothing short of remarkable.”

H. Kenneth Johnson, former vice president of the National Live Stock and Meat Board and credited with being “one of the first people to educate the industry about listening to consumers and developing more convenient products to meet their needs.”

Ralph Cator, founder and chairman of Mississauga, Ontario-based Cardinal Meat Specialists, a former NAMP president and the first Canadian inductee, and an innovator who built his company success on the idea that “no one of us is as smart as all of us.”

Ray Kroc, founder of the McDonald’s restaurant chain and a bona fide business legend who not only built a global fast-food empire but created numerous charitable foundations, including the Ronald McDonald House. (Posthumous award)

Richard Bond, former CEO and president of Tyson Foods and a highly regarded executive who implemented critical efficiency measures, helped lead the company into key global markets spurred a strategic commitment to creating more value-added products.

Robert E. Rust, professor emeritus, Department of Animal Science at Iowa State University and creator of the long-running and highly acclaimed Short Courses on meat processing that helped improve product quality and profitability for thousands of meat processors over the years.

Roger Mandigo, Ph.D., professor of Animal Science at the University of Nebraska and a renowned educator, researcher and industry advocate, who was lauded for his “career of service and accomplishment that benefitted his students and his colleagues.”

William D. “W.D.” Farr, founder of The Farr Company in Colorado and also a member of the Cattle Feeders Hall of Fame, he pioneered numerous advances in cattle feeding and beef production that are still in use decades after he first implemented them. (Posthumous award)

(Source: National Provisioner)

Learn about how you can help

admin — Mon, 10 Jan 2011 15:19:57 +0000

Dear Friends of the MEAT INDUSTRY HALL OF FAME:
After another moving Induction Ceremony for our 12 new Members, we wanted to extend our thanks to all our supporters—especially the members of the North American Meat Processors Association, co-sponsors of ceremony—for helping make it a special event. Your belief in our mission has been instrumental in our success.

But now we need your help. When we first formed the Hall of Fame in 2008 as a way to honor the industry’s outstanding leaders, we wanted to create a legacy that would outlive us all, a showcase of the past as a bridge to the future.

We’re well on our way, but we need your support to ensure that we can continue in 2011 and beyond. As we head into next year and a planned collaboration with the Food Processing Suppliers Association’s Process Expo 2011 in Chicago, we’re asking our supporters for a one-time donation to help us maintain our visibility and expand the positive media coverage that’s been generated by the activities we pursue year ’round.

Simply mail your check to MEAT INDUSTRY HALL OF FAME, 14117 W. 61st St., Shawnee, KS 66216. All contributions donated are tax-deductible, pursuant to our 501(c)3 status. In addition, and with your permission, we will acknowledge your generosity on this web site and in the 2011 Commemorative program. We will also send a copy of our logo to you which we hope you’ll use to announce that you are proud backers of the MEAT INDUSTRY HALL OF FAME.

Your interest in the MEAT INDUSTRY HALL OF FAME is most appreciated; your generosity is truly essential to our continued success.

On behalf of all the Members, Trustees and supporters of the MEAT INDUSTRY HALL OF FAME, our sincere thanks.

Chuck Jolley, President
Dan Murphy, Executive Director
THE MEAT INDUSTRY HALL OF FAME | 14117 W. 61st Street | Shawnee, KS 66216
Where the legends live

Philip M. Seng

admin — Mon, 10 Jan 2011 02:56:04 +0000

Philip Seng oversees U.S. Meat Export Federation operations worldwide, providing direction for USMEF strategies and priorities in international programs, research, technical services, industry relations and global communications. He also serves as the primary spokesman for USMEF and other exporting interests to government and private entities regarding international trade policy and foreign market development issues.

Paul Engler

admin — Mon, 10 Jan 2011 02:55:07 +0000

Paul Engler was instrumental in shaping the modern cattle feeding industry. He is most recognized as founder and chairman of Texas-based Cactus Feeders, the largest privately owned fed-cattle producer in the United States. Engler devoted his career to improving beef production practices. He has been characterized by colleagues and competitors alike a man whose leadership and vision has fueled much of the industry innovation that is still evolving today.

Mel Coleman, Sr. (1925 to 1992)

admin — Mon, 10 Jan 2011 02:53:01 +0000

Mel Coleman was not only a pioneer in raising hormone- and antibiotic-free cattle, especially after the DES controversies surfaced in the mid-1970’s, he also promoted sustainable production practices throughout his career. When rotational grazing first emerged, Coleman was one of the first ranchers to work with the U.S. Forest Service to implement the program.