#78 Reflecting Back While Looking Forward: A Conversation With Bill Quigg
Bake to the Future
by American Bakers Association
1M ago
Introducing Bill Quigg, ABA’s incoming Chair and the President of Richmond Baking, who shares his family's extensive legacy and looks ahead to collaborative endeavors aimed at fostering growth and innovation within the baking community. He shares his vision to enhance the industry's positive impact during his term and highlights opportunities for member engagement. With special guest: Bill Quigg, ABA Chair and President of Richmond Baking ..read more
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#77 Charting the Course: ABA’s Strategic Roadmap for 2024 and Beyond
Bake to the Future
by American Bakers Association
3M ago
The newly revealed strategic plan by ABA aims to position the industry as a leader in establishing and promoting a workplace environment that is second to none, fostering growth within the overall category, and enhancing ABA's programs and services to ensure high value impact for its members. This comprehensive initiative is entirely dedicated to championing the commercial baking industry. Additional Resources: ABA Strategic Plan 2024 ABA Annual Convention With special guests: Cordia Harrington, Founder & CEO, Crown Bakeries Cos. and ABA Chair and Eric Dell, President and CEO, ABA ..read more
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#74 Brewing Opportunities: Beer and Bread Connect on Common Issues
Bake to the Future
by American Bakers Association
8M ago
National Beer Wholesalers Association (NBWA) and American Bakers Association sit down to discuss their favorite brews, workforce development, and agricultural and transportation policies. With special guests: Eric Dell, President and CEO, American Bakers Association and Craig Purser, President & CEO, National Beer Wholesalers Association ..read more
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#73 Behind the Scenes of a Fantastic Fly-In: A Member’s Perspective
Bake to the Future
by American Bakers Association
11M ago
100+ leaders from all segments of the baking industry, including ABA, ASB, and RBA members, will gather in Washington, DC, this November to meet with lawmakers at the Bakers Fly-In and Policy Summit. Hear from a recent “fly-in first-timer” on how to make the most of meetings and why it is imperative to participate. From preparation to delivery, find out how the ABA team will deliver this can’t-miss education and networking event. With special guest: Ahmet Hepdogan, Vice President Procurement & Risk Management, Dawn Global Foods and Lee Sanders, Senior Vice President, Government Relati ..read more
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#72 Leading by Association: A Conversation With the National Grocers
Bake to the Future
by American Bakers Association
1y ago
Executives from the wholesale baking and independent community grocer industries sit down to discuss how partnership is key when it comes to driving policy. National Grocers Association’s President and CEO Greg Ferrera and ABA’s Eric Dell join Bake to the Future to discuss hot topic issues such as tray theft, workforce, technology, and more. With special guests: Greg Ferrara, President and CEO, National Grocers Association and Eric Dell, President and CEO, ABA ..read more
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#71 Fighting Food Waste Through Formulation
Bake to the Future
by American Bakers Association
1y ago
Kerry, an ABA Premium Allied Member, started as a small dairy company in Ireland 50 years ago and has grown into a leading taste and nutrition partner for the food, beverage, and pharmaceutical markets. On this episode, we talk with Kerry's Vivien Sheehan, VP of Business Development for Nutritional and Functional Ingredients, and Emma Cahill, Global Marketing Director, about ways to combat food waste and the role ingredients can play in reducing mold and extending shelf-life. With special guests: Vivien Sheehan, VP Business Development for Nutritional and Functional Ingredients, Kerry and ..read more
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#70 Is 100% Green Energy Possible for Baking Manufacturing?
Bake to the Future
by American Bakers Association
1y ago
ABA Member Gold Crust Baking Company is a family-owned baking manufacturer that uses 100% green energy through solar and wind energy. We chat with Gold Crust about the driving factors behind their sustainability initiatives, challenges, and more. With special guest: Allen Lyubinsky, Chief Financial Officer, Gold Crust Baking Company ..read more
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#69 Introducing NEXUS: Where the Business of Baking Gets Done
Bake to the Future
by American Bakers Association
1y ago
NEXUS is an all-new event for the baking industry powered by BEMA and the American Bakers Association. It will be September 25-28 in Dallas, Texas. Learn about NEXUS and why it will be transformational for the baking sector. With special guests: Pippa O'Shea, Education Manager, American Bakers Association and Emily Bowers, Vice President, Education & Operations, BEMA ..read more
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#67 Why Bakers Care About the Farm Bill: Part 2
Bake to the Future
by American Bakers Association
1y ago
In part two, we continue our conversation about the Farm Bill: what it is and how the bill’s sweeping policies impact our Members. ABA’s expert Lee Sanders helps us understand how the baking industry is involved in the Farm Bill’s extensive legislative process. With special guest: Lee Sanders, Senior Vice President of Government Relations and Public Affairs, ABA ..read more
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#66 Why Bakers Care About the Farm Bill: Part 1
Bake to the Future
by American Bakers Association
1y ago
In part one of two episodes, we dive into all things Farm Bill: what it is and how the bill’s sweeping policies impact our Members. ABA's expert Lee Sanders helps us understand how the baking industry is involved in the Farm Bill's extensive legislative process. With special guest: Lee Sanders, Senior Vice President of Government Relations and Public Affairs, ABA ..read more
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