Honestly, I think I should have felt it when his essence left this earthly plane, so absolutely captivating I always found him to be. His presence has surely left a void in the global community of the everyday living.

Graeme Goodsir, long-time meat professional and life-long raconteur, died last Dec. 28, according to his obituary in the (Harrisburg, Pa.) Patriot-News. Dozens of his friends left messages on his Legacy page, including many people I know, so this isn't news to many of our readers. Still, there will be others like me who get swept away in the minutiae of a busy life and missed the message.

I first met Graeme at a meat industry conference shortly after I began working for Meatingplace, 15 or so years ago. I believe it was a National Meat Association conference and that Rosemary Mucklow introduced us, although it's just as likely that Graeme introduced himself. Either way, he left an immense first impression.

I watched him throughout the days of the conference, always sitting in a far-forward row near an aisle, and always chatting with a cadre of folks. Some of them were speakers, some were meat company execs, some were scientists. Graeme always had time for the students, as well. Outside the meeting rooms he was even busier with conversation. This, I thought, is a guy a meat journalist should get to know.

Over the years, Graeme proved to be a tremendous resource, as have many in this industry. But Graeme's compelling presence made him stand out. When he spoke, he spoke confidently and forthrightly, and politely — especially when he was saying he couldn't divulge the information I was looking for. When he listened, he listened with his whole body, leaning in and asking probing questions, and not only because it can be hard to hear in those meeting rooms and crowded receptions.

Graeme the Storyteller is legendary. One of my favorite memories is his invitation to join him and his family at his table when he was inducted into the Meat Hall of Fame. I was treated to an evening of Graeme stories — selling meat to the Soviets in the '70s! — and those of his family, as well; they're all bards in my book.

In more recent years, Graeme traveled less and it took more out of him. Instead, I heard from him often by email with a comment on something he'd read or to pass on a bit of information. I'm sure dozens of others were frequent correspondents, as well. His missives were never shallow, performative notes — of the kind so often part of a LinkedIn relationship — but a thorough analysis of the topic at hand.

I miss those emails, and I still finish up a piece and wonder what Graeme would have to say about it. But I think it would be a disservice to Graeme to leave it at that. I can't call it a "New Year's Resolution" in May, but I still have most of 2023 left, so I'm going to use that time to put what I think of as his lessons into practice: to send more frequent messages of recognition and congratulations, in person and otherwise; to take time for others equally; to really listen; to be kind.

I'd love to hear more Graeme stories! Tell your favorite in the comments below.

To read our Thought Leader interview with Graeme in the April 2022 print issue of Meatingplace magazine, click here.

I should have known

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