News Update
May 14, 2014
NFU Submits Additional
Livestock Testimony
National Farmers Union (NFU) President Roger Johnson submitted additional testimony May 12 to the U.S. House Agriculture Subcommittee on Livestock, Rural Development and Credit, following up on an April 30, 2014, hearing on the state of the livestock industry. Johnson’s comments respond to discussion that occurred during the hearing.
“Witnesses and congressional country-of-origin labeling (COOL) opponents insist that COOL holds no value to consumers, but NFU knows that is simply not true,” said Chandler Goule, NFU senior vice president of programs. “A 2003 Colorado State University study confirms that consumers are willing to pay a premium to know the origin of their food. Furthermore, COOL compliance costs amount to less than one-third of a cent per pound of meat, which certainly doesn’t justify the protests of the packers and processors reaping billions of dollars of profit.”
Of the seven witnesses who testified at the April hearing, only two represent organizations with strictly farmer or rancher members, and the remaining five witnesses represent packer-producer organizations or meat companies. This presented a disproportionate opportunity for packers and processors to express their views in conflict with family farmers and ranchers.
“Congress acted in favor of COOL by including it in the 2002 and 2008 Farm Bills and demonstrated support for COOL by defeating an effort to undermine it in the 2014 Farm Bill. All parties in the livestock sector would be well-served to look toward a future in which consumers wish to know more about their food — an objective fulfilled in part by COOL,” said Johnson.
For more information, please view the full release at the Angus Journal’s COOL topic website here.
Study Recommends Improvements to National Western Complex and Colorado Convention Center
Denver Mayor Michael Hancock and city partners received a feasibility study that outlines the potential of the National Western Complex, Denver Coliseum and the Colorado Convention Center to keep Denver a top event and convention destination on the national and international stage.
The final study marks a major step in Denver’s work to create a sustainable model for the area composed of the National Western Complex and Denver Coliseum and offers an opportunity for the city to strengthen its tourism business.
“Denver needs to think holistically about its current facilities to continue growing our convention and tourism business,” said Hancock. “The recommendations made by the study could help strengthen Denver’s position as a global city, as well as a desired convention destination that would generate local and regional job growth for years to come.”
The feasibility study, conducted by Strategic Advisory Group, Langer Equestrian Group and Fentress Architects, looked at the national convention market and asked how Denver could leverage or improve its facilities to attract more tourism.
“The study encourages us to creatively diversify our facilities in order to remain competitive,” said Executive Director of Denver Arts & Venues Kent Rice. “Without changes, the study suggests we could run the risk of losing business to other cities that are staying relevant and modifying and expanding their convention and event facilities.”
The recommendations include a variety of investments to the National Western Complex and Denver Coliseum in order to sustain and continue growing the National Western Stock Show (NWSS), the largest agriculture convention in the country. The study also recognizes the National Western site’s potential to become a year-round facility and makes recommendations on how to achieve that end.
“Our goal is to develop a strong year-round program for the National Western Complex that brings together education, economic development, tourism and entertainment in one location,” said President and CEO of the NWSS Paul Andrews. “Our process will include a variety of key partners, and the community, that will help us create a sustainable and profitable plan for the National Western Stock Show.”
For more information, please view the full release here.
Schmaltz Products Launches Schmacon™, the Un-Bacon
Schmaltz Products, LLC announces the launch of Schmacon™, Smoked & Cured Glazed Beef Slices, an innovative alternative to pork bacon with smoky and sweet flavor and a crisp, meaty texture. Schmacon is whole muscle beef seasoned with a proprietary spice blend and cure recipe inspired by its inventor Howard Bender’s deli roots. It fits right into the food-trend landscape of unusual and adventuresome meats and unexpected blendings of flavors and textures.
Schmacon is already getting an enthusiastic response in the foodservice market as it makes its official debut at the National Restaurant Association Show May 17-20, 2014, where it will receive an innovation award. Foodservice distribution giant, Sysco, has picked it up, as have some major universities, restaurants and clubs. It is currently available through online retailer www.schmaltzonline.com and plans are in place for retail distribution before year’s end.
“Schmacon is delicious and unlike anything else on the market,” says Howard Bender, CEO of Schmaltz Products, the maker of Schmacon. Bender is the Culinary Institute of America-trained chef and deli entrepreneur behind this unique product. “Beef factors heavily into deli menus, and seeing what was going on with bacon, I envisioned a beef product that could capture some of the same magic.”
Schmacon tastes indulgent, but, in fact, it is lower in fat, calories and sodium than traditional bacon. The carefully trimmed beef that is used has little fat, and a patent-pending process is responsible for the crispy finish that rivals that of pork bacon. It comes ready to crisp and serve and can be prepared in a variety of ways, including the oven, microwave and stovetop. The result is an easy-to-prepare and delicious to eat, take on a traditional food favorite that provides an alternative for those who do not eat pork products or are watching their diet. It’s a welcome, tasty option for people who simply love meat.
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