Chuck Jolley

Photo of Chuck Jolley

Chuck Jolley is president of Jolley & Associates, a marketing and public relations firm that concentrates on the food industry. He's also president of the Meat Industry Hall of Fame, honoring the legendary figures of the business. He graduated from Michigan State University with a degree in broadcast journalism and was publisher of the leading business-to-business magazine serving the meat and poultry industry. He's a frequent contributor of articles about agriculture and the meat and poultry industry to business-to-business magazines and web-based publications.

Latest Articles

The newly opened International School for Food Protection (ISFP) was developed to provide an environment different from traditional professional adult learning experiences. A spokesman said, “The School management team recognizes that experienced food professionals are generally well-versed in their core scientific knowledge, academic education and work experiences. We want to build on their working food industry knowledge to strengthen the critical thinking, decision making and leadership skills that are essential to be an effective food…
Her real title is Phyllis Entis, MSc., SM(NRCM), but she goes by the relatively unattractive name of the “Food Bug Lady.” Her online credo is a lengthy list of things she devoutly believes.  All of it can be summed up this way: “I believe that every individual is entitled to a reliable supply of safe food and safe drinking water.” She believes in the moral and ethical responsibility for delivering that safe supply of food…
Over the last 2 years, Food Seminars International has produced over 100 online “webinars” on food safety and related fields.  FSI often teams up with the Food Processing Suppliers Association to produce their webinars and the speakers are some of the top people in the business.   FSI and FPSA has announced a free 1-hour webinar called “Lean Finely Textured Beef: Separating Myths and Reality,” presented by Dr. Keith Warriner of the University of Guelph.…
ABC’s Jim Avila, the man who so adroitly ended the expected shelf life of lean, finely textured beef when failed TV chef Jamie Oliver and an award-winning but factually flawed ‘expose’ by the New York Times didn’t make much of a dent, took a swing at the USDA’s proposal to modernize poultry slaughter on a Wednesday evening news report last week.  The next day at 6:55 p.m., Dr. Elizabeth Hagen, USDA Under Secretary for Food…
The very recent attacks on Beef Products Inc. by groups of well-intentioned but seriously misguided foodies is more proof that good science is too often trumped by manipulated public opinion. For those of you who don’t know the company, BPI produces a boneless lean beef product from trim that is usually lost. Its primary uses are for hamburger patties, taco meat, chili and sausages.   It has two primary benefits: It’s a very low-cost additive…
Last Friday, Dr. Betsy Booren, Director of Scientific Affairs at the American Meat Institute, received a long-awaited letter from the Food Safety Inspection Service.  It had been five long years almost to the day since the AMI had petitioned them to “Recognize the Use of E-beam on Carcasses as a Processing Aid.” AMI asked for official recognition of low dose, low penetration electron beam (e-beam) irradiation applied to the surface of chilled beef carcasses as…
Discussing the safety of the food we eat with Nancy Donley, president of STOP. Let me take a heavy and a ragged but deep breath here. This is not an easy subject to write about. Talking about it is even harder. This interview is about the needless death of children and I can think of nothing in life that’s worse than watching your baby die.   From those supremely tragic events came an organization known…
A recent Bill Marler blog said “Mary Clare Jalonick of AP reports on the Vilsack/Hagen briefing that the Obama administration is aiming to prevent meat recalls by withholding meat and poultry products from grocery store shelves until government testing is complete.” The Agriculture Department proposed rules Tuesday that would force companies to delay shipments to consumers until government inspectors have released tests on the meat. The department’s Food Safety and Inspection Service (FSIS) has inspectors…
U.S. Department of Agriculture Inspector General Phyllis Fong made her annual presentation to the Subcommittee on Agriculture, Rural Development, Food and Drug Administration, and Related Agencies Committee on appropriations on March 2. Most of what she said to this group of U.S. House of Representatives could only thrill the policy wonks that make up the group’s membership. Reading through Fong’s prepared notes, Food Safety News reporter Helena Bottemiller caught something that should make the meat…