Discussion on #agchat Tuesday night highlighted on Food Safety. One of the questions was "What can and should be done to improve food safety?" I would like to offer this forum for producers through consumers (field to plate so to speak) to continue that discussion. Many great ideas were floated, but time limited discussion. In my opinion, progress is always better when ideas are generated at the ground level, rather than by the government.
1. Post if you are a PRODUCER, PROCESSOR, PACKER, RETAILER or CONSUMER and your question or response.
2. Feel free to comment on posts.
3. KEEP IT CIVIL.
About Me
- JeffFowle
- Jeff Fowle is a fourth generation family farmer and rancher from Etna, California. He and his wife Erin and son Kyle raise registered Angus cattle, Percheron draft horses, warmbloods, alfalfa and alfalfa-grass hay. They also start and train horses for riding, jumping, and driving. Their family run ranch has incorporated many environmentally beneficial and water efficient technologies and management strategies. Jeff attended college at Colorado State University for two years and Cal Poly San Luis Obispo for four and earned his Bachelor of Science degree in Animal Science. Following college, he worked in Washington State for a year as a herdsman for BB Cattle Company and then returned to Etna, California in 1995 to own and operate KK Bar Ranch and Siskiyou Percherons. The latter was started by his grandfather, Clarence Dudley, who devoted much of his time to the Percheron Horse Association of America, specifically to developing their youth education program.
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