Frank Fuhrig joined Meatingplace in 2024. A native Midwesterner based in the Washington, DC, area, he has decades of experience reporting and editing across daily newspapers, international wire services and the think tank world. Frank first covered the agriculture beat in central Illinois, thriving on the mix of business, politics and science, and has deep journalistic acumen in politics, economics and trade. He holds a degree in political science from the University of Illinois at Springfield. Bilingual in German, Frank considers veal weisswurst to be the pinnacle of meat processing.