Let’s admit it: we’re all probably guilty of Googling ourselves a time or two to see what comes up first. Whether the results make us cringe, make us laugh, or make us think, it’s insight into perceptions or impressions people may have about us on the opposite side of the screen.

So naturally, we wanted to see what you searched most about Tyson Foods, and hopefully provide some clarity around to some of your biggest brain-busters.

In this inaugural episode of “You Asked, We Answer,” we rounded up your most-searched questions about chicken nutrition. 

For the past 25 years, I’ve been dedicated to helping Tyson Foods team members succeed on the job. We’ve made a lot of progress, but I’m especially proud of our more recent efforts to improve workplace safety and compensation and give our frontline team members a greater voice in the workplace. Our safety culture resonates throughout our company, from the board room to the production floor. We’ve come to realize to be truly successful we must communicate, not dictate. To live out our commitment to empowering our hourly team members every single day, we’ve taken meaningful steps to empower our team members to think about and address safety more proactively.

I’ve heard many versions of the phrase, “It’s about the journey, not the destination.” Sometimes it refers to travel, other times experience and other times happiness.

As I conclude this series from farm to family table, this phrase comes to mind about food. After all, food truly is about the journey. From the land and animal caregivers to the preparers and packers; the nutritionists drafting labels and the truck drivers transporting it. I have a lot of respect for the work that goes into the food we eat, and the people specialized in each step of the journey. Because of these people, I have delicious, consistent, safe food available just down the street in my local grocery store.

So, I’ll spend this last Q&A sitting down with Chef Alexa McKay to talk about her role in the journey from farm to family table.