In the last month, nearly 19 million students packed their bags and headed off to college. My son was one of them; he was starting his sophomore year. Because he was moving into a house with two other young men versus the dorm, I found myself adding cooking supplies and a good meat thermometer to his packing list. (I also took the opportunity to upsize my air fryer, using his “need” for my old one as the excuse!)
09.11.2019
Helping meat make the grade in college
Danette Amstein•
SHARE
Reading Time: < 1 minute
SHARE
About the Author
Danette is a Managing Principal based in our Mooresville office. Together with Michael Uetz, she develops and carries out the strategic direction and vision for Midan. In addition, she works closely with our meat industry clients to outline effective strategies based on their business goals, and then oversees the execution of tactics to ensure those goals are not just met, but surpassed. Danette’s lifelong love for the meat industry started on her family’s farm in Kansas, deepened during her involvement with the National Cattlemen’s Beef Association and state beef organizations and continues today with her passionate work for our clients. A well-respected thought leader in the meat industry, she speaks at conferences, writes social content postings, and blogs for Meatingplace. Married to Todd, she is a proud parent of a son and daughter, is a diehard Kansas State Wildcats fan, loves chocolate and still drives a combine when she goes home to Kansas for the annual wheat harvest.
