Engaging in civilized discussions with contentious topics

By Gregory Bloom on 05/19/2022
Gregory Bloom shares over 26 years of industry experience working in six USDA inspected meat plants - buying and selling meat, working with chefs and restaurants and teaching COP classes. He is the CEO and owner of U.S. Protein.
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If you’ve read my blogs over the years here at Meatingplace, you know that I like to mix it up. I enjoy talking about a wide variety topics that relate directly or indirectly to my experience

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