Meinhardt Raabe

Meinhardt F. Raabe a.k.a “Little Oscar, The World’s Smallest Chef” or The Munchkin Coroner of Oz, played a significant role in promoting Wisconsin processed meat products in the 1930s, 40’s and 50’s. Born in 1915 on a farm in a German-American community in southeastern Wisconsin, he graduated from the University of Wisconsin – Madison in 1937. Raabe’s small stature set him apart in size but did not encumber his enthusiasm for interacting with people and representing Oscar Mayer and Co. in promoting their products, especially to children and the young at heart. He was the first “Little Oscar” to tour with the company’s Weiner mobile” and trained many other Little Oscars for the role. His contribution to the film industry is well documented by the Munchkin Star on Hollywood’s Walk of Fame, and in his autobiography, “Memories of a Munchkin.” But his contributions to the meat industry and especially to the meat industry of Wisconsin are equal and lasting value.

Gary and Pat VanHemelryk

Roger and Pat Van Hemelryk are the founders and co-owners of Maplewood Meats, a state inspected retail meat processing plant in Green Bay. Since 1983, the plant has grown from 3,400 to over 35,000 square feet, with over 85 feet of full service retail case. Their plant is a model for adoption of equipment and technology that improves efficiency and product quality. Maplewood has an “open door” approach with fellow processors who are new to the business and looking for help to get started or who are looking for ideas/ways to grow their business. They have eagerly given time and resources to help fellow processors improve their operations. Their personal success and growth have provided inspiration and a model for others showing them “it can be down and this is how.” With Pat’s unwavering support and Roger’s approach of leading by example, this husband and wife team truly exemplifies what all Wisconsin Meat Processors should aspire to be.

Gary Underwood

Gary L. Underwood is vice president, chief technology officer and co-owner of Red Arrow Products Company in Manitowoc. Gary is the inventor of brine injectable smoke flavorings as well as 14 other patents covering advanced methods for smoke flavoring production, flavoring and coloring preparations ad their applications to meat and other food products. Notable are fast pyrolysis method of converting wood to high browning smoke flavorings and development of Maillose that provides a golden-brown color to food products. His technical advancements in liquid smoke production, processes and formulations have enabled Red Arrow to expand into international markets with customized smoke flavoring products for a wide variety of special needs within the meat industry. In addition to his leadership of Red Arrow, Gary serves on numerous boards and commissions in his community and provided leadership to the Wisconsin Section of the Institute of Food Technologists

http://www.redarrowusa.com/

Glorious Malone

Glorious Malone, the founder of Malone’s Fine Sausage, Inc., in Milwaukee, exemplifies the determination and entrepreneurship that characterizes the Wisconsin meat industry. She took a family recipe for Southern-style headcheese and from it developed a successful business that recently celebrated its 30th anniversary and sells its product throughout the upper Midwest.

Glorious and her husband, George, started in a small grovery store where they sold their headcheese as a seasonal product that was prepared in the store’s kitchen. After George’s death in 1971, Glorious continued as sole manager. She founded Malone’s Fine Sausage, Inc., was certified by Wisconsin meat inspection, was the first African American woman to obtain USDA meat inspection and manage a federally inspected plant, and expanded her market and production to a year-round business.

Glorious was a generous, civic-minded woman. When the company needed new facilities, she built them in the historic King Drive neighborhood and contributed to its redevelopment.