by fred wilkinson

Well, it’s that time of year again when summer has already reached the midway point, and it’s easy to think of it as being half over instead of focusing the fact that half of it remains to be enjoyed.

Maybe we can all take a lesson in optimism from stressed out American consumers, many of whom are entering the third year of their lives being buffeted by the pandemic and its lingering effect on how we all live now. Find out how people are adapting to eating fewer meals away from home in the Lunch Formulations article in this issue.

Breakfast and dinner sausage are proving to be consistently popular proteins post-pandemic. Check out our Sausage Report 2022 and see where the market may be heading.

I recently marked my first 100 days as The National Provisioner’s managing editor, and I’m looking forward to attending the American Association of Meat Processors Annual Convention in Des Moines this month. Until then, if your business has new hires, expansions or products that the meat processing trade could benefit from learning about, feel free to reach out and say hello and let’s start the conversation.

www.provisoneronline.com   |   july 2022