Baking & Snack - June 2010 - 9

9

A Matter of Respect

Y

ou know, Steve, there is another saying, "In
business, be careful what you say." That's
because you never know who you will be
working for in the end.
That's especially true in our industry where companies compete against one another in the market, but then
they buy a specialty product from their competitor because it's profitable for both parties. Or take those final
hours of many shows and conventions, which suddenly
turn to "job fairs" where attendees talk shop, and then
you never know what might happen.
Well, I always wondered what it would be like to work
at Sosland, and I am absolutely thrilled to be doing so.
Throughout the years, I've always had respect for the
powerhouse staff of industry veterans at this company.
During the past few years, I have gotten to know all of
them a little better when we collaborated at shows such
as the American Society of Baking's technical conference. I must say it's an honor to be working with Laurie
Gorton, my co-anchor during the ASB's mock news program, which was always a lot of fun.
For many reasons, I made the move for what could
be called the love of the game. I've been covering the
industry since 1987 when I answered a Chicago Tribune ad and joined Bakery Production & Marketing
as its copy editor. A couple years later, I found myself
fielding stories about the wholesale baking industry.
Back then, the editors thought I needed a little "seasoning" so they teamed me up with Paul Kamman, a
retired longtime baking industry veteran who simply
knew everything about production. You just got to

r

Pon"

-

love a guy who was the consummate teacher and ever
patient with his students.
I also had the privilege to work with Ray Lahvic,
my mentor at Bakery Production & Marketing. Ray
taught me about the real world and the nuances in
the baking industry. Yes, Ray had many rules, many
of which I am not privy to disclose. However, he constantly reminded me that the people in this industry
are dang proud of what they are producing so always
treat them with respect.
I'm also proud to have known Gordon Davidson, the
late editor of Milling & Baking News who just kicked my
butt at news reporting, but he took the time at association
meetings to share his insights about the industry even
though we worked at competing companies.
Goodness knows what Gordon, Ray and Paul would
think about the industry today, but having worked
with them, many of us have a good idea of what they
would say, and that's what I will try to write about in my
monthly columns.
Yes, Steve, there's that other saying about keeping
your friends close and your enemies closer. I never
subscribed to that one
because respect is earned by
those people who show it to
others in the end.
- Dan Malovany,
executive editor
dmalovany@sosland.com

Mad

te
AI\/I F�.
A

.Wl

For more information, see Page 105

June 2010 / BAKING & SNACK



Baking & Snack - June 2010

Table of Contents for the Digital Edition of Baking & Snack - June 2010

Contents
Baking & Snack - June 2010 - 1
Baking & Snack - June 2010 - 2
Baking & Snack - June 2010 - 3
Baking & Snack - June 2010 - Contents
Baking & Snack - June 2010 - 5
Baking & Snack - June 2010 - 6
Baking & Snack - June 2010 - 7
Baking & Snack - June 2010 - 8
Baking & Snack - June 2010 - 9
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