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.
You know the saying, “you never know what true love is until you have a child of your own?” Well, for the past 10 months, that’s all I’ve been hearing (that, and endless amounts of “advice”).
February is National Pie Month, which means, yes, you can have your pie and eat it too. And, to celebrate this edible “holiday,” many pie bakers are holding contests, philanthropic events and even debuting a new version of the pastry dish.
Ahhh, a new year—a time to start over, cross those to-dos off the list and make the wrongs right. It’s a time to flip the calendar, look ahead, plan ahead and move forward with unfinished business.
For the past few years, high-fructose corn syrup has received some major flack, says executive editor Marina Mayer. However, a recent Mintel study shows that consumers aren’t too concerned about this so-called dangerous ingredient.
Extreme couponers are forcing retailers to review, and in some cases, change their coupon policies, says Executive Editor Marina Mayer. Read on to find out what retailers are doing to regain control of their bottom line.
This year’s Dairy-Deli-Bake Seminar & Expo was a hit all around, according to Executive Editor Marina Mayer, thanks to high attendance, a bevy of new bakery products and, oh yeah, that Joe Montana guy.
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