James Hankes

Jim grew up on a traditional family farm in northern Illinois with 3 brothers and 4 sisters. His interest in butchering began while watching the butcher from a local locker plant. Jim participated in meat judging at the 4H and FFA levels and earned trips to compete at the state level at the University of Illinois. From these experiences, he enrolled at the University of Illinois in animal science.

In 1971, while working in the meat science lab, Jim met small processors from across the country during extension programs. He was on the college meat and livestock judging team and, after graduation, was hired to manage the meat science lab where he coordinated slaughter, processing, sausage making, and teaching projects. While working on his master’s degree, Jim designed a meat processing facility. After completing his master’s degree, Jim and wife Kae moved to Galesburg where he supervised and helped build Thrushwood Farms Quality Meats, Inc., opening in1978. He started with a single truck smokehouse and when the demand for his smoked hams, turkeys, dried beef and sausages increased, a second smokehouse was added. With 2 of his 3 sons returning to the business, Thrushwood Farms expanded and developed more high quality meat products. Jim has won nearly 150 awards on the state and national levels.

On behalf of AAMP, Jim was instrumental in establishing the nutrition labeling small business exemption. If asked, Jim will tell you to be involved in your industry to remain informed and competitive. Jim has dedicated 3 decades of service to the small meat processing industry in education and information.

Michael Eickman

Michael’s interest in the meat industry began in his father’s processing plant. It was there that he learned everything there was to know, from butchering to curing.

Michael graduated from high school and attended Rock Valley Junior College. He married and joined the Air Force Reserve; however, his interest was pursuing a career in the meat industry. It was rewarding to see that people appreciated the fine fresh and cured meat products at Eickman’s Processing Company.

With encouragement and expertise, Michael was prodded to produce a good Country Ham. At the time, it was unheard of for a plant from the north to enter a country ham class, let alone win! To this day, Eickman’s Processing continues to produce country hams and bacons, and Michael has won over 100 state and national awards.

Michael attended the University of Wisconsin-Madison for Better Process Control and is certified in food canning. Eickman’s Processing currently cans 15,000 jars of chicken, pork, beef, venison, and mincemeat, as well as, other private labeled food items. He has served as a Meat Product Show Judge at many state shows and in 2000 was honored by the University of Illinois Meat Science Department with the Sleeter Bull Award for his contributions to the meat industry. He is a past Master of the Masonic Lodge, participant in the degree works of the Consistory and a member of the Shrine for helping disabled children. His interest in cured meat products continues today as he works with custom producers on natural curing that excludes nitrites. Eickman’s Processing produces several batches of nonitrite products each week.