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Rose Acre Farms' Hinton, New U.S. Poultry & Egg Association Chairman

by Gwen Venable | US Poultry & Egg Association | Jan 28, 2020
TUCKER, Ga. – Greg Hinton, vice president of sales, Rose Acre Farms, Seymour, Indiana, was elected chairman of the board of directors of U.S. Poultry & Egg Association (USPOULTRY). The board meeting was held during the International Poultry Expo, part of the 2020 International Production & Processing Expo. He previously served as vice chairman. Hinton was presented with the time-honored “working man’s gavel” by John Prestage, 2019 chairman.

 

A native of Indiana, Hinton attended Indiana University-Purdue University Indianapolis. He has served the poultry industry in various capacities on boards and committees, including the Indiana State Egg Board, USA Poultry & Egg Export Council, International Egg Commission, United Egg Producers, Indiana Farm Bureau and the American Farm Bureau. Hinton serves on the Executive Committee and Long-Range Planning Committee for Rose Acre Farms and has been with the company for 40 years.

Vice Chairman
Mike Levengood, Perdue Foods, Salisbury, Maryland, was named vice chairman. Levengood is a graduate of Penn State University where he obtained a BBA in Agriculture Business Management. He has served the poultry industry in various capacities, including past chairman of the National Chicken Council Growout Committee. He joined Perdue in 1984, where he has held a variety of senior level positions. He is currently vice president, Chief Animal Care Officer and Farmer Relationship Advocate for Perdue Foods.

Treasurer
Mikell Fries, Claxton Poultry, Claxton, Georgia, was named treasurer. Fries is a graduate of Georgia Southern University where he obtained a degree in business management. Before assuming Claxton’s head operational role, he spent several years in senior positions overseeing sales and marketing. He has served the poultry industry in various capacities, including serving on the board of directors for the Georgia Poultry Federation and Norman W. Fries, Inc. He is currently president for Claxton Poultry.

Secretary
Jarod Morrison, Farbest Foods, Huntingburg, Indiana, was named secretary. Morrison received his BS in Finance from the University of Southern Indiana and his MBA from Purdue University. Before joining Farbest Foods, he was senior director of finance and accounting with Masterbrand Cabinets and finance manager with GE Plastics. He is currently chief financial officer for Farbest Foods where he leads all aspects of finance, accounting and IT for Farbest Foods, Farbest Farms and JFS Milling.

Immediate Past Chairman
John Prestage, senior vice president, Prestage Farms, Clinton, N.C., is immediate past chairman. A native of North Carolina, Prestage graduated with a BS in Animal Science from North Carolina State University. He has served the poultry industry in various capacities on boards and committees, including the North Carolina Poultry Federation and the National Turkey Federation. Active in his community, he serves on local school and college foundation boards. He has been with Prestage Farms since the company’s inception in 1983.

“I look forward to the leadership and guidance these officers will provide our organization,” remarked John Starkey, president of USPOULTRY. 


U.S. Poultry & Egg Association (USPOULTRY) is the all-feather organization representing the complete spectrum of today’s poultry industry, whose mission is to progressively serve member companies through research, education, communication and technical assistance. Founded in 1947, USPOULTRY is based in Tucker, Georgia.

Rose AcreTM Recipe of the Month

Make-Ahead Egg and Cheese Sandwiches

        
          
Ingredients:
  • 4 large eggs

  • Kosher salt and pepper

  • 1 tbsp. olive oil

  • 2 oz. extra-sharp cheddar cheese, coarsely grated

  • 4 english muffins, toasted

  • 2 cups baby spinach

  • 4 thin slices ham (optional)

Instructions:
  1. In a bowl, beat eggs with 1 Tbsp water and ¼ tsp each salt and pepper. Heat oil in a large non stick skillet on medium heat.
  2. Add eggs and cook, stirring with a rubber spatula every few seconds, to desired doneness — 2 to 3 minutes for medium soft eggs.
  3. Spoon onto bottom half of each muffin and top with cheese, spinach, and ham (if using). Sandwich with remaining muffin top.
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