Contact Urner Barry

Principals
Paul B. Brown Jr. - President
Richard A. Brown - Vice President and Treasurer
Michael W. O'Shaughnessy - Secretary

Seafood
Paul B. Brown Jr. - Shrimp, Frozen Shellfish, Frozen Fillets
James P. Kenny - Shrimp, Frozen Shellfish
MaryAnn Zicarelli - Fresh Fish & Shellfish, Aquaculture, NY Fulton Fresh Fish & Shellfish, Frozen Wholefish
Janice Brown - Salmon, Frozen Shellfish
Angel Rubio - Aquaculture, Frozen Fillets, Frozen Wholefish

Eggs
Richard A. Brown - Egg Products
Randy Pesciotta - Eggs & Dairy
Brian Moscogiuri - Eggs & Egg Products

Poultry
Michael W. O'Shaughnessy - Chicken
Russell W. Whitman - Turkey, Chicken and Mechanically Separated Poultry
Terence Wells - Turkey, Chicken and Mechanically Separated Poultry

Beef & Pork
Joseph A. Muldowney - Boxed Beef, Imported Beef, Certified Angus Beef, Boneless Beef and Trimmings, Varieties
James P. Kenny - Fresh Pork, Pork Processing Materials, Pork Variety Meats
Bruce Longo - Boxed Beef, Certified Angus Beef
William Smith - By-Products, Veal, Lamb, Imported Beef, Boneless Beef and Trimmings, Varieties
Russel Barton - Fresh Pork, Pork Processing Materials, Pork Variety Meats, Imported Beef

Sales
Joseph A. Muldowney - Sales Manager
Haidee Elliott - Account Manager
Hank Hansen - Account Manager
Jamie Chadwick - Account Manager

Advertising
Janice Brown - Advertising
Terence Wells - Advertising

Print Services
Chris Ashley - Director of Operations
Glenn Juszczak - Graphic Artist
Jay Bailey - Sales Manager
Amanda Kinsley - Production Assistant
Jenny Coughlin - Production Assistant
Melissa Weisbrot - Customer Service

Support
Sandi Veneziano - Customer Service Manager
Melanie Powitz - Collections

General Support
COMTELL® Support
Prospector Support
Foreign Trade Support

Staff Writers
Linda Lindner - Foodmarket.com Staff Writer
Michael Ramsingh - Seafood.com News Staff Writer

Web Site
James P. Kenny - Suggestions and/or Comments
 

 

 

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Copyright © 1997-2013 Urner Barry. All rights reserved.
P.O. Box 389 Toms River, NJ 08754  |  732.240.5330
 


 
     
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