MADISON, Wis. — The Univ. of Wisconsin-Madison’s College of Agricultural & Life Sciences announced the 2019 Wisconsin Meat Industry Hall of Fame members will be inducted on May 3.
Larry Clark, owner of Lodi Sausage Co. & Meat Market, will be the first inductee. Clark graduated from the Univ. of Wisconsin-Madison in 1966 and took a job at Oscar Mayer as a livestock buyer for regional hog farmers. Since 1989 he has owned his own meat shop in Lodi, Wisconsin, after years of working throughout the industry.
“The business is a model small meat plant, known and respected for high-quality, locally-sourced fresh and processed meat products,” the press release said. “In addition to being a successful livestock buyer, corporate executive and business owner, Clark has shared his time and talents with the meat industry and his community.”
The second recognition of the night will go to Culver’s restaurant co-founders George Culver, Ruth Culver, Craig Culver, and Lea Culver. The family founded the first restaurant in 1984 in Sauk City, Wisconsin, and since then it has grown to 700 locations in 25 states. George and Ruth passed away in 2011 and 2008. Craig and Lea remain actively involved in the business, with Craig serving as chairman of the board of directors and Lea serving as executive director of the Culver’s Foundation.
Finally, Kathy Glass, microbiologist with the Food Research Institute at the Univ. of Wisconsin–Madison, will receive the final induction of the evening. Since 1985, Glass has worked with the Food Research Institute (FRI) at UW-Madison. She is now the associate director and run’s the institute’s Applied Food Safety Laboratory. FRI conducts practical research and testing of food formulations, while identifying strategies to inhibit microbial growth and toxin production.
The Wisconsin Meat Industry Hall of Fame was created in 1993 to recognize individuals who have made significant contributions to the meat industry in Wisconsin.