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Jennifer Shike

As the brand leader of Farm Journal’s PORK and host of “The PORK Podcast,” Jennifer Shike pairs her deep animal science expertise with a heart for the people in the pork industry. Her work is a vital resource on swine health and biosecurity, reporting on threats such as PRRS, PED and African swine fever. By keeping a close watch on national and state policy, she translates trade deals, California’s Proposition 12, environmental regulations and farm bill updates into what they mean for American pork producers.

Latest Stories
Federal agents seized more than 40 lbs. of Mooncakes, 1,200 lbs. of olives and nearly 2,600 lbs. of clams in a shipment from China at JFK Airport last week.
A book about why eating a plants-only diet won’t improve your health or save the planet is turning heads. A British-based investigative journalist digs into the concept that plant-based food is better for your health.
Daniel Spitzer had three loves: Jesus, family/friends and cowboying. But his sister jokes his true love was his horse, Lena. Here’s how a community honored Daniel’s memory after a tragic accident took his life too soon.
Stable flies and other blood-feeding pests take a $2.2 billion bite out of agriculture. A team of researchers is finding a new way to fight back...with a coconut.
All manure is not the same. That’s why a group of researchers is taking another look at manure nutrient “book values.”
Elanco Animal Health Incorporated is joining forces with AgNext at Colorado State University. On Aug. 2, they announced a strategic alliance to transform the next frontier of opportunity in livestock sustainability.
USDA’s Food Safety and Inspection Service (FSIS) will be declaring Salmonella an adulterant in breaded and stuffed raw chicken products. Here’s what this means for the industry.
Nothing says county fair week like a hot forecast. Don’t forget to prepare for the heat your animals will face at the fair.
Can cultivated meat be “exercised”? Deep-tech food company MeaTech 3D Ltd. thinks so.
You are what you “think” you eat. A new study says that may not be a good thing for most Americans.