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 the bottom line. Despite today’s economical hardships though, everyone in the food industry continues to love their job.
While I’m not an operator, dairy processor or packager, I’m still someone who’s 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 two years of working side-by-side dairy processors, I’ve learned that covering hoity-toity movie stars who need personal umbrella holders isn’t 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 their dreams, goals and successes of his/her company.
The dairy industry holds the key to its own Walk of Fame.
However, all good things come to an end.
Starting with the April issue, I am trading in my executive editor hat on Dairy Foods magazine for an editor-in-chief one on Refrigerated & Frozen Foods, a sister publication. Good thing I’m not too far down 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.
But before I depart, I want to extend a heart-felt thank you to the entire dairy industry, from the processors to the suppliers, to the organizations and the advertisers.
It has been a fabulous ride on Dairy Foods, 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 am grateful to those who allowed me in 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 Dairy Foods, including publisher Tom Imbordino, associate publisher Amy Vodraska and sales manager Barb Szatko, designer Lindsey Leusby, who works diligently to make every issue shine with stunning images and graphics, and lastly and most importantly, editor-in-chief Jim Carper, who continues to bring new life to the Dairy Foods brand.
Until then, it’s been great working with you, and I wish everyone in the dairy industry a joyful, profitable and healthy road to success.