It’s not everyday that people can say, “I love my job,” especially when many of today’s companies are cinching raises, bonuses and company perks just to save on the bottom line. Despite today’s economical hardships, most everyone in the food industry continues to love their job.

While I’m not an operator, baker or packager, I’m still someone in the food industry. And I can easily say, “I love my job.”

I call it, putting my college degree to work.

When I graduated from Indiana University’s journalism school, I never thought in a million years that I would be working for a trade publication; it was the glitz and glamour magazines that caught my attention.

But after four years of working side-by-side with bakers and snack producers, I’ve learned that covering movie stars who need personal umbrella holders isn’t all that exciting after all.

To me, the glitz and glamour is the food industry.

It’s that fabulous new product that changes the way consumers snack. It’s that cost-efficient machinery that allows operators to improve productivity. It’s that magical ingredient that slashes sodium, lowers fat or improves heart health. It’s the sparkle in a plant manager’s eye as he/she showcases a new line. And it’s the sing-song in a president’s voice as he/she speaks about his or her company’s dreams, goals and successes.

Bakers and snack producers hold the key to their own Walk of Fame.

However, all good things come to an end.

Starting with the next issue, I am trading in my Executive Editor hat on Snack Food & Wholesale Bakery magazine for an editor-in-chief one on Refrigerated & Frozen Foods, a sister publication.  

Instead of following the latest snack item, I’ll be covering frozen appetizers, frozen pizza, frozen entrees and frozen desserts. Instead of following bread and baked goods, I’ll be featuring ice cream, yogurt, cheese and other dairy products.

But before I depart, I want to extend a heart-felt thank you to the entire snack food and bakery industry, from the bakers to the snack producers, to the organizations and the advertisers.

It has been a fabulous ride on Snack Food & Wholesale Bakery, and I couldn’t have learned and achieved all that I have without each and every one of you. I truly admire those of you who have risen up above economical strife to make a mark on store shelves, all without cutting corners, employees or food safety regulations. And, I’m grateful to those who allowed me into their facilities, let me into their sales and marketing strategies and kept me in the loop on new products, equipment and ingredient solutions.

I also want to thank the wonderful staff on Snack Food & Wholesale Bakery, including Publisher Jeff Heath and Sales Manager Barb Szatko, Designer Patty Catini, who works diligently to make every issue shine with stunning images and graphics, and most importantly, Editor-in-Chief Lauren R. Hartman, who continues to bring new life to the Snack Food & Wholesale Bakery brand.

The snack and bakery industry will always hold a special place in my heart. But, lucky for some of you, I’m not really going that far across the grocery store aisle. Many of you will remain my No. 1 go-to source for the most up-to-date information in the refrigerated and frozen foods markets.

While my work on Snack Food & Wholesale Bakery comes to an end, I look forward to embarking on a new journey with Refrigerated & Frozen Foods.

Don’t be a stranger and look me up—same email, mayerm@bnpmedia.com, but new website, www.refrigeratedfrozenfood.com. Until then, it’s been great working with you, and I wish everyone in the snack and bakery industry a joyful, profitable and healthy road to success