The National Turkey Federation has announced the addition of Keith M. Williams as vice president of communications and marketing.
Williams brings 25 years of experience working with reporters to benefit the public with an understanding of agriculture and food safety. Originally from Lubbock, Texas, Williams has served as press secretary at USDA and at House and Senate agriculture committees in Congress, after a previous career as a reporter in the west Texas region.
"Keith is the ideal person to help enhance our comprehensive focus on the shared interests of consumers, producers and processors," said National Turkey Federation President Joel Brandenberger. "National Turkey Federation members welcome the public's expectation for accurate information about the food they feed their families, and Keith will do a great job of providing the public that information."
"The turkey industry has the diversity of products available today with incredible nutritional value supplied by producer and processor dedication to safe, science-based production and processing," Williams said. "I look forward to increasing the public's informed understanding of what it takes to get turkey to their table."
Williams brings 25 years of experience working with reporters to benefit the public with an understanding of agriculture and food safety. Originally from Lubbock, Texas, Williams has served as press secretary at USDA and at House and Senate agriculture committees in Congress, after a previous career as a reporter in the west Texas region.
"Keith is the ideal person to help enhance our comprehensive focus on the shared interests of consumers, producers and processors," said National Turkey Federation President Joel Brandenberger. "National Turkey Federation members welcome the public's expectation for accurate information about the food they feed their families, and Keith will do a great job of providing the public that information."
"The turkey industry has the diversity of products available today with incredible nutritional value supplied by producer and processor dedication to safe, science-based production and processing," Williams said. "I look forward to increasing the public's informed understanding of what it takes to get turkey to their table."
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