Publication Source:
Food Safety News
“I was working for University of California Cooperative Extension, and processing kept coming up as an issue,” said Lauren Gwin, who is now at Oregon State University and works with meat producers and processors in Oregon. ”I found myself being the person keeping track of what different people in different parts of the state were doing on the processing question, how they could get access to processing, the venues needed. I realized it would be very valuable to have a network (of people) around the country who were also looking at this.”
“I was working for University of California Cooperative Extension, and processing kept coming up as an issue,” said Lauren Gwin, who is now at Oregon State University and works with meat producers and processors in Oregon. ”I found myself being the person keeping track of what different people in different parts of the state were doing on the processing question, how they could get access to processing, the venues needed. I realized it would be very valuable to have a network (of people) around the country who were also looking at this.”
