A lot of political fault lines have shifted in 2025. This is true also for animal agriculture — and the activist organizations that work in opposition to it. The last 12 months has introduced a number of new strategies to discourage meat production and processing. Some have been more successful than others, but the campaigns will continue apace in 2026.

Hannah Thompson-Weeman is president and CEO of the Animal Agriculture Alliance, and as such, she leads the animal protein industry’s efforts to push back on activist efforts. Some of her battle tactics are time-honored. Other advice has been updated to meet the new challenges of the new political era.

Hannah joined MeatingPod to discuss the new ways that activists have operated in 2025, and what she expects in 2026 — and beyond.

The machines in a meat processing plant are getting ever more sophisticated, efficient and programmable — but hacking them can be as easy as sending an email. Cyber attacks on companies, especially manufacturers, are picking up speed and food companies are a favorite target for bad actors looking to make high-profile trouble or arrange a ransomware payday.

Paul Kafer of Anabasis Consulting has been writing and advising on how to manage that electronic portal for hackers for years. In most cases, the technology exists to provide protection — but management has to acknowledge the threat, first.

Paul joined MeatingPod to discuss the state of automation, electronics, and cyber security in meat plants — now and in the new year.

Jeff “Trip” Tripician has played in nearly every sandbox in the meat industry: Conventional animal proteins to claims-based brands, the meat industry’s bleeding edge of technology — cultivated meat — to, most recently, a step back in time as CEO of Charcuterie Artisans. In this position, Tripician oversees the storied Daniele and Creminelli brands of salumi and charcuterie.

Charcuterie is exploding as a consumer category, spurred on by beautiful images of assembled charcuterie boards on Instagram and TikTok, especially among younger millennials and Gen Z. Boards can be made for large parties, or in grab-and-go packages for individual meals. And Charcuterie Artisans’ brands should not get the dreaded “UPF” tag, Tripician contends, because of the centuries-old recipes and techniques used to make them and their lack of industrial additives.

Tripician joined MeatingPod to discuss the twists and turns of his career, the state of salumi, charcuterie and cured meats now, and how he expects the sector to develop in the years ahead.

Note: In the discussion, Tripician refers to the Dukcevich family, which oversaw the U.S. part of the Daniele brand from 1976 to 2019, and Cristiano Creminelli, who founded his eponymous company in 2006.

Sustainability in the meat supply chain is everybody’s business, and everybody needs to do their part to move the industry forward in this regard. Coordinating the efforts of every link in the domestic poultry chain, from feed to final sale, is the U.S. Roundtable for Sustainable Poultry & Eggs. This group organizes the discussions — and ultimately the agreements — among more than 100 members, ranging from the Environmental Defense Fund to Cargill to Jollibee.

Executive director Ryan Bennett joined MeatingPod to update us on what’s been accomplished — and what’s next.

Regenerative agriculture is more than just a lot of syllables. The term is tossed around more and more often along the food supply chain, but what does that really look like on a day to day basis, for food producers and processors.

Diestel Family Ranch in Northern California is an enthusiastic proponent of regenerative agriculture. Heidi Diestel joins us today on MeatingPod to discuss what the company actually does that is regenerative, and how that affects the business, and the quality of the turkey products that carry the Diestel brand.

It’s the time of year when turkey is, understandably, top of mind, but of course turkey protein has worked its way into our year-round diets, in the form of turkey burgers, deli slices, turkey bacon and the like. So the issues facing the turkey supply chain are front and center for consumers every day often in the form of higher prices.

Dr. Lindy Froebel is the still-new senior vice president of science and policy for the National Turkey Federation. She joins MeatingPod today to parse the challenges facing the turkey industry, and explain what the Federation is doing to help growers and processors meet them.

Domestic beef prices are certainly a headache, but the U.S. beef supply chain is losing ground in global markets, as well. The culprits are a combination of supply-and-demand economics — and politics. And in the 21st century, other countries, like Brazil, that have nurtured their meat industries over time are stepping up to fill the void in a way they never did before.

Today on MeatingPod, we parse out the challenges that are present and the opportunities that are coming for the U.S. beef industry with Frank Fuhrig, enterprise editor with Meatingplace. His long-time coverage of agricultural and international affairs brings a rare perspective to the role of trade in this business.

Planning ahead properly for major capital investments faces many barriers, from day-to-day challenges that make it hard to focus on long-term horizons to the shiny new technologies rolled out at trade shows that promise labor savings and soaring profitability.

Proper long-term planning needs focused attention, air and space, and the right people in the room from the beginning, Judson Armentrout says. The founder and principal consultant with Building Block Solutions has guided many protein processors through years-long capital investment plans. Judson has worked on both sides of these projects, in production and in retail, and he knows how to take a project into the future, even when that future is unclear.

Armentrout provides us with his guidelines on this week’s episode of MeatingPod.