When the COVID-19 outbreak hit Ohio, Lyda Garcia’s phone started to ring. Many of her contacts from Ohio’s meat-processing industry wanted to know what to do.
“I would share ideas, and I would challenge them to start thinking ahead of the curve, to be proactive,” said Garcia, assistant professor of meat science and meat extension specialist in fresh meat processing in the College of Food, Agricultural and Environmental Services (CFAES).
“We need to start thinking about future actions, corrective actions. That’s been my role, guiding them and helping them think outside the box because COVID-19 has presented so many challenges for so many.”