Meatingplace

Meatingplace editor Lisa Keefe reports from Double R Ranch in Loomis, Wash.

U.S. and Canadian meat processors share a passion for feeding the world their best, safest and most affordable protein products. Meatingplace is where they come together to learn how to face the challenges of changing consumer demand, regulations, technology, and food safety. They seek out market opportunities and learn from one another. How they manage it all, is the difference between success and failure. Meatingplace editors have their backs. A diet of relevant and accurate news, insights behind key trends; and new technology keeps them ahead of the curve. We don’t just report on the industry, we’re part of it. Take a look at us online, meatingplace.com

Plate

(from far left) Plate editor, Chandra Ram, with Jake Martin, Jake’s sous chef and Kristen D. Murray pictured in 2011 at Ned Ludd, Portland, Oregon.

At Plate, we love the challenge and the excitement of taking food further every day. We are driven by an insatiable curiosity and passion for food that we share with our chef audience. We speak their language. Exploring the culinary world, we uncover the most interesting and inspiring food and drink ideas. And by presenting these ideas to our readers, we stimulate creativity and menu innovation, so they too can take food further. Check out more of Plate online, plateonline.com

HOTELS

David Wood, VP and Publisher HOTELS (far left) and HOTELS Editor-In-chief Jeff Weinstein (far right) with the 2016 Hoteliers of the World recipients, Nihiwatu’s Managing Partner James McBride (second from the left) and Loews Hotels & Resorts Chairman Jonathan Tisch (second from the right).

For over 50 years HOTELS has reflected the drive and vision of hoteliers and key decision-makers within the global hospitality industry in over 165 countries. Sharing their passion for the hospitality industry, HOTELS informs, engages and inspires hotel owners, managers and chain executives with provocative reporting, insightful perspectives and illuminates the challenges and opportunities of the global hospitality industry. HOTELS’ global perspective on news, people, trends, design, technology, finance, food and beverage and construction is unmatched. Read more online, hotelsmag.com

CarneTec

Published in both Spanish and Portuguese, CarneTec is on the pulse of the Latin American meat and poultry industry. Pictured is Mexico’s President Enrique Peña Nieto.

Portuguese

CarneTec provides daily news, how-to technical information and the latest in technology for meat and poultry processors in Brazil. Processors can stay informed with daily e-newsletters and a quarterly magazine written and edited by Patrick Parmigiani and a team of well-respected industry experts and journalists. See more online, carnetec.com.br

Spanish

CarneTec provides news, how-to technical information and the latest in technology for meat and poultry processors in Mexico, Central America and South America. Processors can stay informed with e-newsletters and a quarterly magazine written and edited by a team of well-respected industry experts and journalists. See more online, carnetec.com