NatFAB Meat Lab Podcast

Dawn Wollesen, digital marketing manager for Bunzl Processor Division [https://www.bunzlpd.com/], 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 [https://andrewzimmern.com/where-to-eat-meat-in-kansas-city/] on this episode of the podcast. .

Paul Fontenot, [https://www.evangelinetoday.com/news/traditions-smoke] 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 [https://gardenandgun.com/articles/boucherie-cajun-tradition/] of Cajun country, and how to cook a tired, tough old rooster into something you can actually eat. Visit Paul’s Facebook page [https://www.facebook.com/Pauls-Meat-Market-764125463619535/] to learn more about his business, or catch his appearance on Man Fire Food on the Cooking Channel. [https://www.cookingchanneltv.com/shows/man-fire-food/episodes/lighting-up-louisiana] If you haven’t already, subscribe to the podcast and join the SoFAB MeatLAB [https://www.facebook.com/groups/391775958703131?multi_permalinks=398470038033723] Facebook group to stay up to date with everything happening at the Meat Lab.

[https://images.squarespace-cdn.com/content/v1/54dd6cfbe4b01f6b05ba8f7d/1602679323642-MF5K9E3TT2TMVORPQZWP/Vaucresson?format=1000w] The Vaucresson [http://www.shop.vaucressonsausage.com/] family has been making sausage in New Orleans since 1899. Vance Vaucresson [https://www.thehistorymakers.org/biography/vance-vaucresson-41]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 [http://beyondbourbonst.com/vaucresson/]., and their hot sausage po-boy’s are a Jazzfest [https://www.nola.com/news/coronavirus/article_fba86898-899e-11ea-8443-ebe132263995.html]favorite. If you want to know more about the Afro-Creole influence on New Orleans, this is the podcast for you.

Brent Rosen and Dan Robert interview Dewig Meats [https://dewigmeats.com/]’ Darla Kiesel. Dewig is ove 100 years old and is a major part of the community of Haubstadt, Indiana [https://www.haubstadt.net/]. 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 [https://podcasts.apple.com/us/podcast/natfab-meat-lab-podcast/id1527614490] and make sure to give a review if you like the podcast.

Dan Robert and Brent Rosen are joined by the legendary hog producer [https://www.nationalhogfarmer.com/marketing/comparts-target-duroc-sired-niche-market] Jim Compart of Compart Duroc [https://www.compartduroc.com/compart-family/] 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.