Established in 1993, the Wisconsin Meat Industry Hall of Fame recognizes the contributions of people – working as individuals and in teams – who have had a significant impact on the meat industry of Wisconsin. The nature of these contributions can be varied, from innovative business ventures and new manufacturing processes to educational efforts and leadership roles. Past inductees include scientists, policymakers, professors, equipment suppliers and operators of both large and small processing plants.
To date, 85 individuals have been inducted into the hall of fame. Their names and biographies are posted online at www.ansci.wisc.edu/Meat_HOF.
It is now time to select the class of 2016. Nominations are being sought by the Wisconsin Meat Industry Hall of Fame committee and will be accepted through Nov. 20, 2015. The nomination form and instructions can be found at http://www.ansci.wisc.edu/Meat_HOF.
Please send completed nomination forms to Elton Aberle, Chair, Wisconsin Meat Industry Hall of Fame Committee, Meat Science and Muscle Biology Lab, 1805 Linden Drive, Madison, WI 53706-1181, or to Jeff Sindelar at the same address.