This phrase was used in formulating the original strategic plan of Feed Energy in the 1990’s. It reflected my philosophy as the owner of Feed Energy, and my upbringing in Iowa. It was probably learned from my grandfather, Harry Warren, who had 25 years of Readers Digest magazines in his basement and 100 cigar boxes. Harry thought there would be a use for everything. He was FRUGAL.
So, frugality is “space” – containers - jars, boxes, sacks (why throw away all those grocery bags?) My mother in law saved the margarine containers… she had 200 of them in her basement.
When it comes to food I consider “use by dates” as just suggestions..
Feed Energy’s Mobile Feed Tanks – Innovation Meeting Customers’ Needs
By Chris Snyder, CEO
All of us at Feed Energy take pride in listening to our customers and being responsive to their needs. Much of our R&D and Innovation has come directly from conversations with customers.
For the last year and a half we have been promoting our R2 line of products. These R2 products are examples of Feed Energy innovation driven by the needs of our customers. Our customers told us that pathogenic diseases are a constant threat to their business, and that protecting their flock and herds from a pathogenic outbreak is getting more challenging as restaurant chains and consumers are demanding antibiotic free meat.
The Treasures You Find During The Earth Day Trash Bash
Employees of Riverhead Resources spent the afternoon of April 19th cleaning up the wooded areas directly behind our corporate offices north and east of Copper Creek Lake. The City of Pleasant Hill provided the group with garbage bags, buckets, gloves and grippers. Nobody is exactly sure how much trash and garbage we collected, but suffice it to say it was A LOT!
Ahmad Tamim Sahel’s life today compared to 18 months ago - nothing short of Astounding
Sahel, he goes by his last name, was born in Kabul, Afghanistan. He received his college degrees in Business Administration and Journalism in Kabul. Kabul is the capital city of Afghanistan located in a narrow valley in the eastern section of the country between the Hindu Kush Mountains.
Prior to May of 2011 the USDA’s safe temperature guideline for pork chops was 160° F which often resulted in a dry tough piece of meat. The reason the USDA recommended such a high temperature was because pork used to carry a pathogen called trichinosis.
Today, thanks to improved bio-security and breeding practices, trichinosis is no longer a health concern in pork.