Homer Jones (Aitch) grew up as a country boy in the sandy lands of West Texas. He got into the ‘Meat Business” at the age of eight, when he received a weanling Sears-Roebuck gilt. From that moment, he was hooked. 4-H, then Vo-Ag, deepened his love for the livestock industry. Four years at Texas Tech, while working as a meat cutter and student assistant in the TT meat lab, drove him deeper into the industry. As a Vo-Ag instructor, his love for teaching and working with farm kids, and their animal projects strengthened the desire. A MS degree in Meat Science/Food Technology lead to 34 years of training retail meat cutters and Culinary Arts students. His desire to remain in the industry lead to 14 years with food distributor, SYSCO West Texas. Here he enjoyed teaching, training, and helping Food Service operators gain a better understanding of the importance of Protein Quality, consistency, and Food Safety and Protein Specialist and consultant, while he and Jane (JJ), his bride of 48 years, do specialty catering.
MS in Meat Science, Food Technology from Texas Tech; Trainer for retail meat processors, and Food Service employees at TSTC, 1973-2001; Food Safety Director, HACCP Coordinator, Protein Specialist for SYSCO West Texas,2001-2016; Food Safety Consultant, ServSafe Trainer 2016-Present
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