Q: When, why and how did you become involved in AMSA?
A: I got involved in AMSA as a student attending RMC and then as a young faculty member serving on the Scientific Information Committee.

Q: Why did you decide to pursue a career in meat science?
A: I love meat science research because what we discover can be implemented right away. I like being that close to the "end goal".

Q: How has your involvement with AMSA influenced your career?
A: AMSA has helped me to build a network of research collaborations and connect with future students.

Q: What is your major research focus?
A: The main focus of my research is pork quality, but I am also interested in the growth and development of pigs to increase the efficiency and sustainability of production.

Q: What do you consider to be your greatest contribution to meat science to date?
A: I'm not sure that I can pin down one great contribution, but I am really proud to watch my former students be so successful and influential in the industry.

Q: What is the most important skill you have developed in your career?
A: Flexibility is key to being a researcher. You need to be able to adapt to changing priorities and needs from stakeholders.

Q: Who has been the most influential person in your career?
A: My PhD co-advisor Dr. Floyd McKeith really gave me my start in pork quality. He did so much to shape my early career and set me along this path.

Q: What is your favorite thing(s) to do outside of work?
A: I love to read. I typically read about 75 books a year. Nothing serious, just fun, light-hearted stuff.

Q: What is one item you cannot live without?
A: Reese's Cups.

Q: If you could plan a vacation to anywhere in the world, where would you go?
A: I'm not a fanatic, but I'd go to Disney World again and again.