Chairman’s Letter

You probably have seen our report about the outstanding SFA Day in D.C. program held in mid-May. I want to thank all those members who took the time out of their busy schedules to attend and also participate in the important committee meetings that were held.
It was a tremendous opportunity to meet with members of the U.S. House of Representatives and Senate, the Secretary of Agriculture and other top USDA officials, as well as several key members of the White House staff, including those involved in the development of domestic policy. There we were, face-to-face with the men and women whose decisions can affect our bottom lines, and, indeed, the course of our businesses.
In those meetings, we were able to discuss our positions on relevant legislation, and if we didn’t like the response — well, we were able to say so. It was a true exercise in democracy, and I was glad to be there to participate.
If you haven’t read the articles in this section about that event, I invite you to do so. For more photos and information, please check the SFA Web site, And next year, when you see the announcements about the 2007 SFA Day in D.C., I strongly encourage you to attend.
Now, we are looking ahead to additional important events through the remainder of the year, many of which focus on management issues.
For example, SFA again offers a Total Quality Management Course, September 11-14, at Ohio State University, Columbus, Ohio, following an excellent response from its initiation last year. The popular 2006 Top Management Seminar will be held September 24-26, at the Montage Resort & Spa, Laguna Beach, Calif. In addition, the 2006 SFA Management Workshop will be held November 7-9 at the Baltimore Marriott Inner Harbor Hotel in Baltimore, Md. This will again offer you valuable information to use in your business day to day.
Dovetailing with the Management Workshop will be the Pretzel and Baked Snacks Seminar, also at the Baltimore Marriott Inner Harbor, November 9-10. This conference will include practical, informational sessions covering such developments as baked snacks, whole grains, oven systems and nutritional issues. Contact Liz Wells at 1-703-836-4500, ext. 202 for information about these meetings.
Finally, I want to say how much I am looking forward to serving as your chairman this year. I am committed to helping to continue the growth of our association and increasing its value to even better serve our membership. I look forward to your participation and encourage you to do everything you can to support SFA and its efforts.
Rich Rudolph