By Allison Conner
Published 12:00 pm on July 13, 2026
For most Americans, food simply appears on grocery store shelves — with little thought given to the journey behind it.
But surrounded by the millions of turkeys in her care, Bemidji State University alumna Dr. Gabriela Kiesel is in the middle of the engine that quietly powers the food industry to support everyday life.
She is one of the few veterinarians that oversees a complex operation with Jennie-O in various locations across Minnesota, the nation’s top turkey-producing state. Kiesel herself helps yield nearly 180 million pounds of meat for consumers across the United States annually.
“I felt inspired by this work to create healthy and affordable food for people,” Kiesel said. “What fascinates me is that you’re not treating just one animal. You’re treating thousands upon thousands of animals at once and following the clues of what an entire flock is telling you.”
Kiesel was adopted from Bogotá, Colombia, and grew up in Nevis, Minnesota. Her earliest captivation in veterinary medicine happened in childhood after she witnessed the birth of her horse, Cheyenne.
As she entered college, music became both a creative outlet and a source of community, leading her to pursue saxophone performance at Bemidji State. After graduating in 2015 with a bachelor’s degree in music, Kiesel decided to revisit a passion that had stayed with her since childhood. She returned to BSU to complete her prerequisites before earning her doctor of veterinary medicine degree from the University of Minnesota in 2023, where she found an unexpected calling in poultry medicine.
Today, the mindset cultivated in her music education unexpectedly leads her work philosophy in her career as a veterinarian.
“My background in music has really affected the way I work because music is such a collaborative effort,” Kiesel said. “I want everyone to participate, and I want everyone to hear each other out. Being around creative people taught me to listen, adapt, and think outside the box. It’s uncommon to find veterinarians with arts backgrounds, but I think that perspective has been a huge advantage in an industry that’s constantly changing.”
For Kiesel, the work has always been about more than science, and community has always been a motif in which she thrives. Some of the moments that matter most happen one conversation at a time.
A farmer once stopped her while explaining different techniques during a turkey autopsy.
“He said, ‘Thank you so much. I’ve been here for 20 years, and no one’s ever taken the time to walk me through that and tell me what they’re looking for or where to take the swabs,’” Kiesel recalled. “Seeing them light up and be curious and excited to learn, that’s what inspires me.”
Finding her flock
When she entered veterinary school, Kiesel envisioned a future working with horses or in mixed-animal practice and did not initially consider a path in avian medicine. Through the Minnesota Turkey Growers Association and the American Association of Avian Pathologists, she found mentors, conferences and opportunities that helped shape her career.
What she enjoys most is the constant learning and the opportunity to work alongside passionate people dedicated to animal health and food production.
“People told me there are plenty of veterinarians who come in to poultry medicine from other areas, but once they get here, they never leave,” Kiesel said. “There are hardly any people who start in poultry and walk away from it. I think that says something about the industry, and I really love what I do.”
Kiesel entered the industry with little experience with turkeys. She credits the farmers she works alongside for teaching her the ropes and said support from the Minnesota Turkey Growers Association has helped her continue learning and advancing in the field; they also helped fund her poultry health certificate through the University of Minnesota.
Kiesel manages a complex and collaborative work environment. Following the turkeys from hatchery to market, she is dedicated to improving health standards and welfare.
Kiesel works alongside nutritionists, analysts, and other specialists to understand every aspect of the flock's health. One day, she could be on-site working with farmers or testing water pH levels. The next day could take her into a laboratory with cultured tissues, where she would be deeply focused on reviewing histopathological findings and studying data.
“It’s a really fascinating career, and I highly recommend it to anyone in veterinary medicine who’s still figuring out what they want to do,” Kiesel said. “I’m always telling people, ‘Come right along with Jennie-O. Come ride with us, see the birds, and learn what we do every day.’”
‘There’s nothing factory about it’
What has surprised Kiesel most is the work ethic and tenacity of the farmers, who relay decades of experience about the cultivation of turkey farming to Kiesel daily. Though she brings scientific expertise to the barns, Kiesel says she has learned just as much working alongside the farmers that she serves.
“There’s nothing factory about it. Some of these people have been farming for 40 years. They know these birds. They have a passion for it, and they love it.” She said. “They’re dedicated, passionate, and they’re willing to share that passion with others. I don’t think people realize that turkey farming is a 24/7 career, and these folks work incredibly hard.”
The industry is very science-based and welfare-centered. Kiesel is constantly looking for ways to improve both the lives and well-being of farmers and the turkeys while providing food for a growing population, and she hopes consumers remember the network of people behind every meal.
“Maybe when you’re eating a turkey sandwich, you just give a little thankful nod to some of the people who got that food there for you. Because it’s not easy, and they deserve that respect,” Kiesel said. “They show up every day, even through really hard times, and there’s something really commendable about that. It inspires me to keep trying to do better and provide the best care I can.”
