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Six to be Inducted into Wisconsin Meat Hall of Fame
Wisconsin Ag Connection - 04/17/2019

Larry Clark of Lodi Sausage Co. & Meat Market, Culver's co-founders George, Ruth, Craig & Lea Culver, and Kathy Glass from the University of Wisconsin-Madison Food Research Institute will be inducted into the Wisconsin Meat Industry Hall of Fame next month in Madison. The program aims to honor individuals for their lifetime contributions to the meat production industry.

After graduating from the UW-Madison's Meat & Animal Science program in 1966, Larry Clark took a position at Oscar Mayer as a livestock buyer working with regional hog farmers. In 1989, he purchased the former Lodi Locker. During his career, he was instrumental in building the Governor's Blue Ribbon Meat Products Auction into a significant fundraiser for Wisconsin 4-H, lending his expertise when chronic wasting disease emerged in the state's deer population, and partnering with the state to serve as manager of the Specialty Meat Development Center.

In 1984, the Culver family established their first restaurant in Sauk City. The first successful franchised establishment opened in 1990. Today, Culver's has over 700 locations in 25 states. George and Ruth passed away in 2011 and 2008, respectively. 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.

Glass grew up on a farm in Edgar, where the knowledge she gained in food production sparked her interest in science--leading her into a professional career as a food microbiologist. In 1985, she joined the Food Research Institute at the UW-Madison. She's now the associate director of the department and runs the institute's Applied Food Safety Laboratory. Glass has served on the USDA Food Safety and Inspection Service's standing committee on food safety and the USDA/FDA National Advisory Committee on Microbiological Criteria for Foods.

This year's nominees will be inducted during a luncheon ceremony on May 3 at the Dejope Residence Hall on the UW-Madison campus.

The Hall of Fame program, which was created in 1993, is coordinated by and housed in the University of Wisconsin-Madison Meat Science and Muscle Biology Laboratory.

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