Farm & Food Care Champion award named

Apr 05, 2013

Cooper wins 2013 Farm & Food Care advocate award

Farm & Food Care announce Kim Cooper from Chatham-Kent, Ontario as the recipient of this year’s Farm & Food Care Champion Award.

Cooper works as an Agriculture Specialist Officer with Economic Development Services for the Municipality of Chatham Kent. In addition to his career, Cooper is active on social media and enjoys participating in speaking engagements including being a member of the Lambton-Kent Agriculture in the Classroom program.

Cooper was nominated by the Chatham-Kent Agri Development Committee. The nominators wrote that Cooper is a “true supporter and agricultural advocate”. The nomination reads, “Not from a farm background, Cooper has embraced the industry and strives to inform the public about agriculture today through his own weekly columns, tweets and involvement with numerous volunteer committees. Kim is well respected throughout agriculture and is a truly caring person about the community that he lives in.”

The annual award was created in 1999 to recognize individuals or organizations that have made an attempt to inform the public about agriculture or the agri-food industry.

Video: What Really Drives Meat Quality in Pork? - Dr. Yan Huang

In this episode of The Swine it Podcast Show Canada, Dr. Yan Huang from University of Arkansas explores how genetics, nutrition, and stress management shape pork quality. He explains how molecular pathways influence fat deposition, muscle growth, and meat flavor while balancing production efficiency. Listen now on all major platforms!

"The most important driver of pork quality. Feed plays a very important role in the meat quality."

Meet the guest: Dr. Yan Huang / yan-huang-77829421 is an Associate Professor in Nutritional Skeletal Muscle Biology at the University of Arkansas. With academic experience across China, South Korea, and the United States, his work focuses on the genetic and molecular regulation of muscle growth and fat deposition in swine. His research connects genetics, nutrition, and pork quality to improve production efficiency and consumer satisfaction.