Dr. Heather Fowler: Pig Production and COVID-19 | Ep. 34

“Really just driving home how important it is to practice social distancing even at the farm... Maybe that means staggering the start of the shift for each staff member as well as the break time so they are not congregating in the break room.” – Dr. Heather Fowler.Today’s episode will cover “COVID-19 pandemic and its repercussions for pig producers”.Our guest is Dr. Heather Fowler. Dr. Fowler completed her Veterinary Medical degree at the University of Pennsylvania School of Veterinary Medicine in 2010, a Master in Public Health in Applied Biostatistics and Epidemiology at the Yale School of Public Health in 2011, and a Ph.D. in Environmental and Occupational Hygiene from the University of Washington School of Public Health in 2017. She is board certified in veterinary preventive medicine and has expertise in the areas of zoonotic disease, public health, worker safety and health, and One Health application. In the summer of 2017, Dr. Fowler began work as the Director of Producer and Public Health at the National Pork Board where she oversees public health as well as occupational safety and health issues as they relate to swine production in the United States.What you will learn:COVID-19 and pigs;How is COVID-19 affecting pig producers from a business and farm level;What separates successful swine professionals from those that are not.Heather’s favorite swine-related book: Diseases of Swine 11th EditionHeather’s favorite book in general: Plumb's Veterinary Drug HandbookThis episode was edited and published by Lauro Faccin.