Photo of Heidi Parsons

Heidi Parsons is a Chicago-based writer and editor for print and online media. As a freelancer, she has written topical feature articles for National Provisioner, Prepared Foods, Brand Packaging, and Meat & Poultry Magazine, and served as a proofreader/copy editor for Food Safety Magazine, Organic Processing Magazine, Police K-9 Magazine, and the Meat Industry Hall of Fame website.  During her 25-plus-year career, she has served on the editorial staffs of several business-to-business publications, including Packaging Strategies, Pharmaceutical Manufacturing, Food Processing, Meat Processing, Poultry Processing, and Quick Frozen Foods. In addition, she has worked as a writer/editor for the Institute of Environmental Sciences and Technology (a nonprofit technical society), Columbia University’s Office of University Publications, and Gibbs & Soell Public Relations.

Outside the journalistic arena, Ms. Parsons currently serves as a supportive living assistant to developmentally disabled teens and their families, and has seven years of experience teaching elementary school in the U.S. and Kenya. She holds a bachelor’s degree in Communications from Cleveland State University and a master’s degree in Elementary Education from Teachers College, Columbia University.

When your company’s reputation for all-natural, premium-quality products is 100 years old and the nation’s top chefs comprise your major market, each day’s production has a rather high bar to meet. Mike Satzow, the third-generation owner of North Country Smokehouse, Claremont, N.H., knows not only where that bar is set, but the factors that could…