Jody has been with Jennie-O for 24 years, including a number of years with the company that preceded Hormel Foods ownership. He’s served as plant manager of the Faribault location since 2015. As he looks back on years at the helm, it’s fair to say the thing of which he is most proud is the facility’s diversity, equity and inclusion record.
“I think that’s one of the things Faribault is known for: giving everyone opportunities. We have the same standards for everyone,” Jody says.
Acceptance of all people is more than a corporate objective for Jody. It’s a life goal; a value that informs his life and his decisions.
“I grew up in a small town with no color,” he says. “When I got outside of that cocoon, I traveled the world 1,000 times because of the people I met.” Knowing better caused him to do better at work and at home. “I raised my kids differently than I would have. I have a different take on life.”
Jody and Barbara, his wife of 36 years, have three adult children and three grandchildren, with a fourth on the way. He credits all of them with being understanding and supportive, especially at the height of the COVID-19 pandemic, when hours were longer than usual.
“In this business, you put a lot of time in at work – and COVID required even more of us. My wife has been phenomenal through all of it; my kids have been supportive the entire time,” Jody says.
And so has the team. “The first year, was exceptionally busy. ‘We’ll tell you if we’re tired,’ they kept saying. I’m so proud of how hard they worked, how committed they were.”
When there is down time in Jody’s life, he fires up his smoker and cooks for friends. “I use Hormel Foods products 100% of the time,” he laughs. Before COVID-19 broke out, he and Barbara were dipping their toes into barbeque-competition waters. “COVID sort of derailed that,” he says.
He also enjoys a SPAM® sandwich made with SPAM® singles and a slice of cheese. “I eat SPAM® products four times a week,” he says. “I’ve loved it since I was 4. That’s the truth.”
Food figures prominently into the culture of the plant as well. The location is known for staging potluck meals with international fare that’s representative of the team Jody has helped build.
As COVID-19 restrictions are easing, shared meals are coming back.
“It’s getting better now. Our potlucks are coming back,” he says. “We’re working to keep our family atmosphere, while still focusing on safety. It’s part of what makes us different.”
