Dawn Wollesen, digital marketing manager for Bunzl Processor Division, joins Dan Robert and Brent Rosen on the SoFAB MeatLAB Podcast. Dawn tells Dan and Brent how she works the internet to generate sales and interest in her company’s products. We get some great marketing tips and have fun talking about Kansas City’s great meat traditions on this episode of the podcast ..read more

Paul Fontenot, of Paul’s Meat Market in Ville Platte, Louisiana joins Brent Rosen and Dan Robert on the SoFAB MeatLAB Podcast. Paul smokes meat the old fashioned way, without a lot of high-tech gadgets or fancy equipment. He relies on his experience, his 5 senses, and his knowledge of how changes in humidity and temperature change the outcome of your final smoked product. In this episode, Paul educates us on classic boudin, the boucherie traditions of Cajun country, and how to cook a tired, tough old rooster into something you can actually eat. Visit Paul’s Facebook page to learn more about hi ..read more

The Vaucresson family has been making sausage in New Orleans since 1899. Vance Vaucresson joins Dan Robert and Brent Rosen to talk about his families sausage making history, as well as the history of New Orleans’ Creole-of-color community. The Vaucresson’s were the first people of color to own a restaurant on Bourbon St., and their hot sausage po-boy’s are a Jazzfest favorite. If you want to know more about the Afro-Creole influence on New Orleans, this is the podcast for you ..read more

Brent Rosen and Dan Robert interview Dewig Meats’ Darla Kiesel. Dewig is ove 100 years old and is a major part of the community of Haubstadt, Indiana. Darla tells Dan and Brent about the history of her business, how she met her husband at work, and the work that Dewig does in the community of Southern Indiana. Subscibe to the podcast on iTunes and make sure to give a review if you like the podcast ..read more

Dan Robert and Brent Rosen are joined by the legendary hog producer Jim Compart of Compart Duroc farms in Minnesota. For over 50 years, the team at Compart Duroc has been developing the genetics of their Duroc hogs to create the best tasting, best eating pig possible. Dan and Brent talk to Jim about Compart’s breeding operation, feeding operation, and how different pigs are selected for flavor. Learn more about how genetics contribute to good eating ..read more

Brent Rosen and Dan Robert visit with Rick Reams of RJ Meats in Hudson, Wisconsin. Brent and Dan talk with Rick about his business, his specialization in Bratwurst, his expansion to the Twin Cities with K’Nack, and his work as the President of the American Association of Meat Processors. To learn more about Rick, read this full Q&A with the National Provisioner.: “Reams is the owner of RJ’s Meats in Hudson, WI, and K’Nack in St. Paul, MN. Reams, a Hudson native, has owned RJ’s Meats for more than 30 years. He began his meat industry career in 1977 as a clean up worker for Jim’s ..read more

Join hosts Dan Robert and Brent Rosen on the NatFAB Meat Lab Podcast. The NatFAB Meatlab podcast is brought to you by the meat science department at the National Food & Beverage Foundation Museum in New Orleans. Today’s guest is Southern Living Magazine BBQ Editor Robert Moss. Robert talks with Dan and Brent about Missouri BBQ, including Pork Steaks and Snoot Sandwiches. More About Robert Moss Here is Robert’s article about Pork Steaks that got all of this started: https://robertfmoss.com/features/The-Unexpurgated-History-of-Pork-Steaks You can read Robert Moss’s writings and sign up for h ..read more