E6-LancMter Farming, Saturday, June 5, 1999
The 1998-1999 Poultry Science Club with adviser, Dirk Wise, included; not in order, Barbie
Barrang, Steph Bowman, Mike Burns, Amy Carper, Heather Gates, Tom Karr, Roxanne Kirst,
Heather Lehman, Jason Martin, Nadine Miller, Sam McGargle, Matt Molnar, Steph Molnar,
Jason Monn, Ashante Morgan, Melanie Snyder, Jason Sperry, Jerod Sperry, Erin Station,
Heather Wolford, and Jenny Zerby.
Poultry Science Club
JUDY PATTON
Union Co. Correspondent
STATE COLLEGE (Centre
Co ) - The 15-member Penn
State Poultry Science Club drew
a crowd of 60 parents, industry
representatives, Penn State fac
ulty and administrators, and
alumni to its ninth annual
awards banquet April 30 here at
the Ramada Inn.
Penn State Ag Science Dean
Robert Steele told the banquet
attendees it is an exciting time
in the college and in the depart
ment, and there is a need for
continued interaction between
the college and industry. This
interaction has led to jobs for all
the currently graduating seniors
in poultry science as well as
summer internships for many
students, and companies need
more graduates to fill job open
ings.
Jim Reed, CEO and executive
vice president of Empire Kosher
Poultry in Mifflintown, was the
featured speaker of the evening.
He described Empire Kosher as
the “world’s tallest midget,”
since the company sells 70 per
cent of the kosher chicken and
90 percent of the kosher turkey
in the United States, which is
only a small percentage of the
Penn State Ag Science Dean Robert Steele with Jim Reed, CEO
and executive vice president of Empire Kosher Poultry in
Mifflintown, who was the main speaker at the Penn state Poultry
Science Club annual banquet.
Honors Members
Club officers for the 1999-2000 school year are, from left, front
Steph Molnar , secretary treasurer, and Jason Sperry, Ag Student
Council representative, (back, from left,) Mike Burns, vice presi
dent, and Tom Karr, president.
overall poultry market.
At Empire Kosher, which is
the largest employer of rabbini
cal tradesmen in the United
States processing goes by 3,000-
year-old Jewish laws Rabbis
hand-slaughter all birds in con
trast to the electrical stun
method used on 99.5 percent of
all other processed poultry.
Instead of scalding the birds in
hot water, birds are soaked in
cold water, then salt, which kills
bacteria and makes the meat
more tender and juicy.
Reed believes this process,
along with a better bleed-out
and picking, had led to Empire
xvosner products coming in first
in many taste tests. Of the 1.4
fTurn to Page E 9)
Stephanie Bowman received
the presidential and hardest
working individual awards.
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