bake - February 2012 - 3

editor’s note

February 2012 / Issue 2

THE COMMUNITY ISSUE:

nine decades strong
Note is proudly made that 2012 marks the 90th year of Milling & Baking News. Published weekly now in alternation with Food Business News, this magazine had its start in March 1922 with the ﬁrst issue of what was then The Southwestern Miller. The never-missed commitment, through the amazing and, yes, wonderful history of the past nine decades to maintain a weekly publishing schedule is nearly without parallel in global magazine publishing. It is deﬁnitely unique in business-to-business publishing. Fewer than six publications in total around the world have been published weekly for this span of time. Founded by members of the Sosland family and still owned and managed by that same family, the magazine owes its longevity to the way a hard-working staff found and has continued to cultivate common ground with the people at every level of grain-based foods. Marking the 90th anniversary will certainly receive great attention in the year ahead, including special issues as well as many other activities aimed at helping our readers and our advertisers achieve signiﬁcant progress coincident with celebrating nine decades of publishing. These observances and celebrations will include all the magazines, e-newsletters, other electronic publications and video productions, plus services built on new technology. The magazine roster now includes Milling & Baking News, Food Business News, World Grain, Baking & Snack, Bake, Meat & Poultry, InStore, and Biofuels Business. If there’s any key to our success, and there are no secrets in a company that has been active for so long a time, it is that every activity planned is ﬁrst considered in light of how it will help the industry in total and individual companies and executives make progress. This focus goes beyond efforts to sell more hundredweights of ﬂour and more loaves of bread in order to examine the best course for grain-based foods and its companies to follow in a world where change is occurring at speeds accelerating with each passing moment. The one central goal of this publishing enterprise is to provide assistance and guidance to the people and companies who look to us as a force that is single-mindedly focused on the industry’s success.

MORTON SOSLAND

ms o s l a nd@ s o s l a nd.co m

bakemag.com | FEB 2012 > 03

http://www.bakemag.com

bake - February 2012

Table of Contents for the Digital Edition of bake - February 2012

bake - February 2012
Editor's Note - The Community Issue
Table of Contents
News Bites - Busken at Walmart
News Bites - Cakes on a Plane!
News Bites - Wedding Cake Stamp
News Bites - Introducing the Sugar Arts Institute
News Bites - Yext in Line
News Bites - Food Safety Progress
News Bites - Trans Fat Fight
News Bites - Cake Boss Creation
News Bites - Udi’s at Sundance
News Bites - Clabber Girl named Vendor of the Year
Management - The Buzz Stops Here: In the Mind of a Social Media Coach
Tax Tips - The Kids Are Alright
Labor Front - Internships: Educational, Not Economical
Legislation - A Bumpy Road for Truckers
Ingredients - Flour Begins to Settle
Engage your neighbors
Help is Within Reach
The Cottage Law Debate
Get What You Give
Crumbs Take the Cupcake
Tapping into Local Flavors
What's In a Name?
Slam Dunkin'
The Baguette
Cafe - Classically Simple Pastries
Products
Showcase
Classifieds
Ad Index
bake - February 2012 - bake - February 2012
bake - February 2012 - 2
bake - February 2012 - Editor's Note - The Community Issue
bake - February 2012 - 4
bake - February 2012 - Table of Contents
bake - February 2012 - News Bites - Yext in Line
bake - February 2012 - 7
bake - February 2012 - News Bites - Clabber Girl named Vendor of the Year
bake - February 2012 - 9
bake - February 2012 - Management - The Buzz Stops Here: In the Mind of a Social Media Coach
bake - February 2012 - 11
bake - February 2012 - Tax Tips - The Kids Are Alright
bake - February 2012 - 13
bake - February 2012 - Labor Front - Internships: Educational, Not Economical
bake - February 2012 - 15
bake - February 2012 - Legislation - A Bumpy Road for Truckers
bake - February 2012 - 17
bake - February 2012 - Ingredients - Flour Begins to Settle
bake - February 2012 - 19
bake - February 2012 - Engage your neighbors
bake - February 2012 - 21
bake - February 2012 - 22
bake - February 2012 - 23
bake - February 2012 - 24
bake - February 2012 - 25
bake - February 2012 - Help is Within Reach
bake - February 2012 - 27
bake - February 2012 - 28
bake - February 2012 - 29
bake - February 2012 - The Cottage Law Debate
bake - February 2012 - 31
bake - February 2012 - 32
bake - February 2012 - 33
bake - February 2012 - Get What You Give
bake - February 2012 - 35
bake - February 2012 - 36
bake - February 2012 - 37
bake - February 2012 - Crumbs Take the Cupcake
bake - February 2012 - 39
bake - February 2012 - 40
bake - February 2012 - 41
bake - February 2012 - Tapping into Local Flavors
bake - February 2012 - 43
bake - February 2012 - 44
bake - February 2012 - 45
bake - February 2012 - What's In a Name?
bake - February 2012 - 47
bake - February 2012 - 48
bake - February 2012 - 49
bake - February 2012 - Slam Dunkin'
bake - February 2012 - 51
bake - February 2012 - 52
bake - February 2012 - 53
bake - February 2012 - The Baguette
bake - February 2012 - 55
bake - February 2012 - 56
bake - February 2012 - 57
bake - February 2012 - Cafe - Classically Simple Pastries
bake - February 2012 - 59
bake - February 2012 - 60
bake - February 2012 - 61
bake - February 2012 - Products
bake - February 2012 - 63
bake - February 2012 - Showcase
bake - February 2012 - Classifieds
bake - February 2012 - Ad Index
bake - February 2012 - 67
bake - February 2012 - 68
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