IPPE
F
2015
No shortage of food at IPPE – whatever the weather! Hopefully Atlanta hotels and restaurants, and the local City Council, are more prepared this year than last year, should we face poor weather during our week-long visit to IPPE at the Georgia Convention Centre in Atlanta, USA at the end of January. If so visitors should all experience, and benefit from, an enhanced IPPE 2015 this year – with ice-free roads and quality food.
Overseas visitors
IPPE is offering a wide range of services to international attendees this year. With 20 percent of attendees coming from outside the US, IPPE is partnering with the US Department of Commerce as a participant in the International Buyer Program. The Commerce’s Commercial Service will be ready to help attendees enhance their international trade efforts while at IPPE. IPPE will also offer simultaneous foreign language translation of select education sessions including the ‘Seminario Técnico para Maximizar la Eficiencia de la Industria (Technical Seminar for Maximising the Efficiency of the Poultry Industry)’. The ‘Biosecurity: PEDv and Foot & Mouth Disease’ program will be translated in Spanish and Portuguese and the ‘How to Export Feed & Feed Ingredients to the US’ program will be translated in Spanish and Chinese. Furthermore, IPPE will offer buyer matching, conference rooms, translation services, import-export counseling and export directories.
Demonstrations
IPPE will host a variety of cooking demonstrations and a student culinary arts competition at Booth B8641. Chicken, turkey, pork, beef and egg products will be featured.
Eggs anytime
Tuesday, January 27, 2015: 10:30 Internationally renowned cooking artist, Howard Helmer, will demonstrate unique cooking methods and recipes for eggs. Helmer is recognised in the Guinness Book of World Records as the fastest omelet maker!
Cuts and Recipes – Beef and Pork
Tuesday, January 27, 2015: 13:00 (beef) and 15:00 p (pork) Steve Olson and Chef Francesco Abbinanti CEC will demonstrate the latest trends in cuts of meat products for creating convenient meals. Olson served as an advisor for the North American Meat Association’s while Chef Abbananti is area chef for Levy Restaurants. He has served as executive chef of Animal Kingdom Theme Park and Walt Disney Cruise Line.
Creations with Chicken and Tantalizing Turkey Tips
Wednesday, January 28, 2015: 11:00 (chicken) 14:00 (turkey) Chef Jacques Roosenbrand, a former restaurant owner in Amsterdam and current manager and chef for Marel’s Demo Center, together with Jill Anderson, manager of Marel’s Innovation Center in Des Moines, Iowa, will share new ideas for serving up chicken main course ideas and proving that turkey is not just for Thanksgiving. 52 | Milling and Grain
“Never take no cutoffs and hurry along …”
Virginia Reed to cousin Mary Keyes, May 16, 1847 - Donner Party
It started out as a bit of fun - to drive to Lenox Square at the second day of IPPE 2014 and indulge in a little retail therapy; which is proving a highlight for many visitors who make the trip to Atlanta each year in late January for this highly rewarding poultry, meat and feed event. But 2014 was different. It snowed and temperatures fell! Not being able to get onto the freeway should have set warning bells ringing, but we were enjoying our new hire vehicle - a fourwheel drive Dodge SUV - and of course we have similar conditions in Europe each year to those we set out in. We took a shortcut. Our vehicle didn’t wheel spin once driving the snow covered suburban roads to Lenox, while almost every other vehicle did. We found Lenox closed due to the poor weather so visited neighbouring Target Store where the manager offered the Milling and Grain team overnight accommodation; which seemed a little bizarre at the time. Still unconvinced of a problem, we headed beck into town at 19:00, but this time driving down onto a frozen I85 and eventually onto an equally frozen I75. What a nightmare! The freeway was empty to start with but soon turned into tailbacks on ice rink carriageway with a slowly sliding sea of gridlocked vehicles morphing and spinning out of control and sliding in slow motion across multiple lanes to hit and block each other. Commercial vehicles were smart; they seem to have agreed to park up against the central barrier while cars and light vehicles crashed into each other in slow motion, crushing each other and some being abandoned across the freeway. Families were walking the hard shoulder at midnight and beyond. The scene was surreal. Two state troopers were doing their best with bags of household salt being dropped from an overpass to help clear one black ice blockage. With five of us in the new Dodge, we crept forward and gradually moved clear of the carnage without wheel slipping once on the sheet ice. Amazing. With grateful thanks to the vehicle we got back to our accommodation at 3:00am. Others, the vast majority of our fellow travellers, were not that lucky. We caught an almost deserted Marta metro to the show the next day!