My Food Job Rocks!

Dr. Don Schaffner is an amazing food safety scientist who’s the best in class. In fact, let me name youa  few of his amazing awards: You can read his amazing biography here What’s also super cool, is that Don and his co-host Ben do a whole lot of extracurricular activities to promote food safety and one of their favorite things to do is podcasting. For over 4 years, they’re been doing discussions of food safety and post them online for everyone to enjoy and they do have quite a following. If you are in food safety or are considering food safety, you have to listen to this interview. Don gives you valuable advice on how to really be a star player in food safety and some amazing resources such as Barfblog, Food Safety News, and the Morbidity and Mortality Weekly Reports About Don Dr. Donald W. Schaffner is Extension Specialist in Food Science and Distinguished Professor at Rutgers University. He has authored more than 150 peer-reviewed publications and educated thousands of Food Industry professionals through short courses and workshops in the United States and around the world. He is a Fellow of the Institute of Food Technologists and the American Academy of Microbiology. He has served as an Editor for the journal Applied and Environmental Microbiology since 2005.  Dr. Schaffner was the president of the International Association for Food Protection in 2013-2014. In his spare time he co-hosts a food safety podcast at foodsafetytalk.com. Sponsor - FoodGrads This episode is sponsored by FoodGrads, an interactive platform for the Food & Beverage Industry, which focuses on closing the gap between students and employers with a broader mission to attract and retain people to a meaningful career in food. From Food Scientists to Farmers, Chefs to Plant Managers, QA Technicians to Dieticians, or Marketing and Sales, no matter what your passion--there's something for everyone in Food—and they will help you find it. Join FoodGrads for support, mentorship and guidance to start your career. Just go to foodgrads.com Sponsor - Steviva Ingredients Has marketing ever asked you to pull a rabbit out of a hat? I know they have with me. They want clean-label sugar reduction because that’s the trend. And in addition to clean label, we need to follow the ever-changing FDA laws, meet low cost parameters AND create a product that tastes EXCELLENT – with no aftertaste issues. They want us to make magic happen. Who do they think we are - Houdini? Let me tell you who the real magicians are. Steviva Ingredients. Steviva has more than two decades of experience in R&D and clean-label sugar reduction in a variety of applications: beverage, baked goods, fillings, frostings, condiments. Give em a call. They’ll create a solution for you. If they can help me, they can help you. Go check them out at stevivaingredients.com. Housekeeping If you like what you heard, like us on facebook or write a review on itunes. It helps wonders. I am also inviting you to sign up on our email list at myfoodjobrocks.com. I am doing this new thing called the 5 course meal where I send you 5 pieces of hand picked content and deliver it every Friday morning. Like a meal kit… If you have any questions or suggestions on how to improve the podcast, don’t be afraid to email me at podcast@myfoodjobrocks.com Knowledge Bombs What is an extension specialist? What are extensions? If you want a career in food science, think about Food Science and Quality because boy we have a lot to do How Don met Darin Detwiler Official Job title: Distinguished Professor – Distinguished Professor and Extension Specialist How long have you worked in Rutgers?: Over 25 years! Extension course: they’ve always existed, but not widely visible What’s the best skill can you have in Food Safety and Quality: You need to keep learning. The knowledge you have today will be outdated by next year Don’t think what you know today is going to necessarily be known tomorrow. You always have to keep up with new outbreaks and keep on changing your mind What resources do you use to keep you up to date?: Morbidity and Mortality Weekly Reports published by the CDC Barfblog: Doug Powell and Ben Chapman. What’s making people barf! Food Safety News by Bill Marler Food Safety Talk with Ben Chapman. 2 PhDs in Food Safety talk about food safety. A director’s commentary of what’s in the food safety news How did Food Safety Talks start?: Howard Stern Terrestrial Radio 100th anniversary of IAFP. NPR people came over and Don met Ben and then they talked and then they made a podcast Dan Benjamin: 5 by 5. How to do podcasting articles How long has Food Safety Talks been on?: 5 years! Why Does Your Food Job Rocks?: I love everything about my job. (Literally everything) What advice can you give a 24 year old on having the achievements that you have?: Give it time, You don’t get ahead on focusing on regrets on the past. It’s just not relevant Don’t focus on the past, focus on the present. Don’t let setbacks set you back. Food Technology: Whole Genome Technology. The radar the CDC is using is getting more sensitive. Also, mimicking norovirus What do you think the biggest challenge the food industry has to face?: Integration of FSMA What’s one thing in the food industry you’d like to know more about?: Why people aren’t complying to rules Favorite Quote: Prediction is very difficult especially about the future. Favorite Book: DiscWorld by Terry Prachett Favorite Kitchen Item: Digital Scale What kind of advice would you give a fresh graduate?: Do the right thing. Life is too short that don’t take food safety and quality seriously. Where can we find you?: Food Safety Talk podcast. Don Schaffner from Rutgers. Bug Counter on twitter. Emails (don’t do emails) Other Links Penn State Ice Cream Course Texas A and M Extrusion Course Better Process Control Course Cyclospora Norovirus Preventative Controls Rule: a training is required Produce Safety Rule Supplier Verification Programs Irrigation of Water Provisions of the fresh produce rule Foreign Supplier Training University of Georgia American Greed: Peanut Corporation Story Core (never launched, but we have them at Food Safety Talks) Dr. Darin Detwiler FSMA webinars Learn more about your ad choices. Visit megaphone.fm/adchoices

This episode is a bit different, and it acts more of a conversation, but it’s a darn good conversation. I met Ronald talking on Shapr, a swipy-like app for business people and just to let you know, I get a lot more meetings on Shapr than the other ones and they’re productive as well. Ronald has been on TEDEx, he was an ex-magician, has done several media expenditures, web design work, and has a huge passion and curiosity in food So we talk a lot of cool stuff about food, but also take this as just a casual talk with two very creative people. We try and understand each other, and we do quite well I’d say. Think of this episode a bit differently, not just about the job Ronald has, but also his mindset, or his ability to create, pivot, and entertain. I’m excited for what Ronald has in stock for us and I hope after your interview, you do too. About Ronald Food tech entrepreneur. Online Marketing and Launch Event Specialist & Amateur Magician. ;) Former Creative Marketing Strategist for The Red Group, LLC. In my consulting efforts I helped build brands online. More specifically, I consulted companies and coached experts on how to get started in creating their following online through education based marketing. Some past projects include TEDxCalicoCanyon, MagicMez, The Last Formula, and most recently The Foodbox. I've been given the opportunity to work with some amazing people over the years. If you'd like to contact me, please don't hesitate to reach out. Sponsor - FoodGrads This episode is sponsored by FoodGrads, an interactive platform for the Food & Beverage Industry, which focuses on closing the gap between students and employers with a broader mission to attract and retain people to a meaningful career in food. From Food Scientists to Farmers, Chefs to Plant Managers, QA Technicians to Dieticians, or Marketing and Sales, no matter what your passion--there's something for everyone in Food—and they will help you find it. Join FoodGrads for support, mentorship and guidance to start your career. Just go to foodgrads.com Sponsor - Steviva Ingredients Has marketing ever asked you to pull a rabbit out of a hat? I know they have with me. They want clean-label sugar reduction because that’s the trend. And in addition to clean label, we need to follow the ever-changing FDA laws, meet low cost parameters AND create a product that tastes EXCELLENT – with no aftertaste issues. They want us to make magic happen. Who do they think we are - Houdini? Let me tell you who the real magicians are. Steviva Ingredients. Steviva has more than two decades of experience in R&D and clean-label sugar reduction in a variety of applications: beverage, baked goods, fillings, frostings, condiments. Give em a call. They’ll create a solution for you. If they can help me, they can help you. Go check them out at stevivaingredients.com. Housekeeping If you like what you heard, like us on facebook or write a review on itunes. It helps wonders. I am also inviting you to sign up on our email list at myfoodjobrocks.com. I am doing this new thing called the 5 course meal where I send you 5 pieces of hand picked content and deliver it every Friday morning. Like a meal kit… If you have any questions or suggestions on how to improve the podcast, don’t be afraid to email me at podcast@myfoodjobrocks.com Knowledge Bombs Ronald and Adam’s connection to San Luis Obispo Two tribes in the world of eating: Live to eat, and eat to live The twists and turns for Foodbox Why food farmers are switching to growing more "special" crops Question Summary What is Foodbox.tv: We took a pivot and will be focusing on telling the stories and technologies of local food TEDex: Ronald presented at TedEx: Calico Canyon the Human Connection What has magic taught you?: Magic taught me to learn fast. Magic shows a raw emotion that we don’t see often. Magic violates a preconceived notion Favorite Quote: Pain of regret weighs ton, while the pain of discipline weighs ounces Do you have any advice for people who want to do what you do?: You have to love what you do, but you have to be strategic Where can we find you?: fdbx.tv Other Links TEDEx Runa Free Conference Call Shapr University Las Vegas San Luis Obispo Cal Poly The Restaurant Coach Blue Apron Plated Soylent Meal Replacement Ketosis Diet 1000 True Fans Articles Book: Sapiens Book: Cooked: A Natural History of Transformation The Magician’s Code – Kindle book Vegan Wrestler makes vegan stuff in Arizona Singh Farms and Meadows Sous Vide Marajuana Herb Water Growth Mindset Luck + Preparedness = Success   Learn more about your ad choices. Visit megaphone.fm/adchoices

Anton found me randomly through linkedin, found my website, and scheduled an interview all in a span in 2 weeks. Oh, did I mention he’s from Israel? It was absolutely amazing talking to someone my age from across the country and learning about the differences and similarities between how the food industry works. You’ll learn a little bit about the pros and cons of the Israeli university system, a lot about the daily life of a food engineer, and why Israeli's love guacamole. About Anton Anton Slavkin is a cheese product development engineer in the Israeli company Strauss Group. He has worked as a krill oil extraction process engineer in the nutraceuticals company Enzymotec Ltd and as a chocolate and cereal snacks product development engineer in Unilever Israel. He earned his B.Sc. in Biotechnology and Food Engineering from IIT (Israel Institute of Technology – The Technion). In his spare time, he enjoys playing the guitar, inventing new homemade recipes (a.k.a cooking) and hiking. Anton is passionate about making our world a better place by promoting environmental awareness and using current research data for the development of better products. About Strauss Group Strauss Group is an international Food & Beverage company that strives to improve people's lives, headquartered in Israel, where we are the largest food company. The company's portfolio includes four businesses: Strauss Coffee B.V., Strauss Israel, Strauss Water, and PepsiCo – Strauss Fresh Dips & Spreads International aligned with two global consumer trends: Health & Wellness and Fun & Indulgence. Strauss Group is active in 20 countries worldwide in our diverse fields of activity through partnerships with multinationals. The company brings its know-how in Coffee, Water, Chocolate, Dips & Spreads to diverse markets and cultures, making them accessible to people just the way they like them, adapted to local tastes and habits. Sponsor - FoodGrads This episode is sponsored by FoodGrads, an interactive platform for the Food & Beverage Industry, which focuses on closing the gap between students and employers with a broader mission to attract and retain people to a meaningful career in food. From Food Scientists to Farmers, Chefs to Plant Managers, QA Technicians to Dieticians, or Marketing and Sales, no matter what your passion--there's something for everyone in Food—and they will help you find it. Join FoodGrads for support, mentorship and guidance to start your career. Just go to foodgrads.com Sponsor - Steviva Ingredients Has marketing ever asked you to pull a rabbit out of a hat? I know they have with me. They want clean-label sugar reduction because that’s the trend. And in addition to clean label, we need to follow the ever-changing FDA laws, meet low cost parameters AND create a product that tastes EXCELLENT – with no aftertaste issues. They want us to make magic happen. Who do they think we are - Houdini? Let me tell you who the real magicians are. Steviva Ingredients. Steviva has more than two decades of experience in R&D and clean-label sugar reduction in a variety of applications: beverage, baked goods, fillings, frostings, condiments. Give em a call. They’ll create a solution for you. If they can help me, they can help you. Go check them out at stevivaingredients.com. Housekeeping If you like what you heard, like us on facebook or write a review on itunes. It helps wonders. I am also inviting you to sign up on our email list at myfoodjobrocks.com. I am doing this new thing called the 5 course meal where I send you 5 pieces of hand picked content and deliver it every Friday morning. Like a meal kit… If you have any questions or suggestions on how to improve the podcast, don’t be afraid to email me at podcast@myfoodjobrocks.com Knowledge Bombs Clean Label and communication all over the world A discussion about food science and perspective and engineering The difference between US and Israel food education Will clean meat be kosher? Well, religion is not science, right? What the heck is red label? What do you tell people what you do?: I develop new cheese product. I don’t usually use the word Food Engineer unless someone knows what a food engineer is What is a food engineer?: A food scientist who understands engineering and processing concepts Strauss Group: Milk products, cheese products, cold filled dips Do you think people think food scientists get a lot of negative press?: Yes, even in Israel. Steps to be a food scientist in Isreal: All people in Israel must serve in the military. Anton served in the navy. Then studied food engineering in IIT Israel Institute of Technology. Product Developer in Unilever, Food Engineer at Enzymotec (Krill and fish oil) but the company was too small, couldn’t advance. What’s the most important skill you need in your job?: Flexibility. Try to see the bigger picture When you entered your first job, did you feel prepared?: Absolutely not. 90% of the things, you don’t know how to do. You just know a little bit more. What would have been better?: Faculty should be more involved in industry. But it might depend on the institute, or even country. My Food Job Rocks: I can eat, I can eat new things, I can be proud of what I can make What would be your dream job title?: CEO. You get to set the direction of the products Do you have any CEO’s you look up to?: Richard Brandson of Virgin. Steve Jobs of Apple (duh) What do you look for most in a job?: A sense of mission. How do I make the world a better place? Kosher Food Trends and Technology: Lab Grown Meat Clean Meat Biggest Challenge the Food Industry has to face: Negative image of the food industry Are there any companies that are doing a good job at improving food image?: Strauss does a bit Favorite Quote: Hippocratus- Let Food be Thy Medicine and let Medicine be thy food Favorite Food: Avacado – I’m making Guacamole weekly. You can actually grow Avocado in Israel. Any advice for anyone to go into the food industry: Don’t be afraid of following your dreams If you were to tell your freshman self something, what would it be?: Take more engineering classes. Not just food, but more complex chemistry. Why do other disciplines synergize with food engineers?: If you understand both sides, it’s great Anton asks me a question: How did you do this? Other Links Frutarom IFF Givaudan Symrise Quark Clean Label and Cost Reduction CE 300 – Ascorbic Acid Job Hopping Red Label – Implemented in Chilie, Israel, USDA Added Sugars delay Learn more about your ad choices. Visit megaphone.fm/adchoices

Hey everyone! This is a bonus episode! It's also really long. Kim from Peas on Moss and I recorded this a long time ago, but I figured I would post this since we've been talking about careers a lot on the podcast/blog. So I talk a bit less modest in this episode, and maybe I'm a bit too honest this episode. Whether you agree with me on the points I make, I hope you find value in them. If you disagree, then challenge them and tell me what you think. We talk a lot on all sorts of subjects such as job hopping, resume, the purpose of life, preparedness in a degree, podcasting life, all stuff of that nature. No sponsors this episode. This one is a freebie. (warning: we do say "you know" way too much in this interview. Enjoy!) Housekeeping If you like what you heard, like us on facebook or write a review on itunes. It helps wonders. I am also inviting you to sign up on our email list at myfoodjobrocks.com. I am doing this new thing called the 5 course meal where I send you 5 pieces of hand picked content and deliver it every Friday morning. Like a meal kit… If you have any questions or suggestions on how to improve the podcast, don’t be afraid to email me at podcast@myfoodjobrocks.com Knowledge Bombs How long should you stay at your job and how does that matter? Adam’s track record Storytelling is the best skill ever Discussing ethnic background CV’s and resumes Passion versus Skill How to be prepared for your first job Master’s versus Work Experience Risk versus Failure: Different roles have different values of risk How to answer questions in your job Who to talk to when you don’t know the answer How to deal with greedy people and how to deal with them How to find and identify A players and C players Extroversion versus Introversion How Adam stopped being Shy How people can take advantage of teaching niche jobs Catalysts of Change What We Talk About Twin Screw Extrusion Andrea Zeng Leadpage My Department Head’s CV Xennial Millenials ruin everything Little Bets Fiona Salim Impostor Syndrome Myer’s Briggs Kim is an ENTJ Adam is an ENTP Crematory Association How Podcasting Changed My Life Michael Kalanty James Altucher Derek Sivers – Bronze Medalist Learn more about your ad choices. Visit megaphone.fm/adchoices

How can I describe Michael McDonnell? He is transparent, technical, and full of energy. Not bad for a 25 year old running his own recruitment company. His job is to reach out and find what food companies are looking for and I have some good news for those of you listening, these people are looking for experts. I grill Michael on all sorts of crazy questions that I felt like when I looked for a job and Michael answered these like, really well. And I ask questions such as how companies look for rockstars, the benefits of using a recruiter, what an ATS system is and why does everyone use it, and my personal question: how long should someone be in their job? Michael answers all of these with short and direct honesty and I just learned so much from this interview. So sit back and relax as we look into how recruiting works and how that will benefit you. Sponsor - FoodGrads This episode is sponsored by FoodGrads, an interactive platform for the Food & Beverage Industry, which focuses on closing the gap between students and employers with a broader mission to attract and retain people to a meaningful career in food. From Food Scientists to Farmers, Chefs to Plant Managers, QA Technicians to Dieticians, or Marketing and Sales, no matter what your passion--there's something for everyone in Food—and they will help you find it. Join FoodGrads for support, mentorship and guidance to start your career. Just go to foodgrads.com Sponsor - Steviva Ingredients Has marketing ever asked you to pull a rabbit out of a hat? I know they have with me. They want clean-label sugar reduction because that’s the trend. And in addition to clean label, we need to follow the ever-changing FDA laws, meet low cost parameters AND create a product that tastes EXCELLENT – with no aftertaste issues. They want us to make magic happen.  Who do they think we are - Houdini? Let me tell you who the real magicians are. Steviva Ingredients. Steviva has more than two decades of experience in R&D and clean-label sugar reduction in a variety of applications: beverage, baked goods, fillings, frostings, condiments. Give em a call. They’ll create a solution for you. If they can help me, they can help you. Go check them out at stevivaingredients.com. Housekeeping If you like what you heard, like us on facebook or write a review on itunes. It helps wonders. I am also inviting you to sign up on our email list at myfoodjobrocks.com. I am doing this new thing called the 5 course meal where I send you 5 pieces of hand picked content and deliver it every Friday morning. Like a meal kit… If you have any questions or suggestions on how to improve the podcast, don’t be afraid to email me at podcast@myfoodjobrocks.com Knowledge bombs How job hopping is disrupting all the industries How to squeeze things out of people and get really valuable information (through kindness) Mike’s opinion on Whole foods and Amazon Adam’s special gift: getting free food What do you tell people about you?: I partner with organizations or I make things. I build partnerships and deals. We really work with the company What do you consider a finalist for a search?: Whatever the company specifically wants, but also questioning their initial requirements. We want to exceed those expectations How do you find clients in the food and beverage industry and how do you communicate with them?: It starts with being on the phone. It requires a lot of cold calling. Maybe 100 phone calls to connect with another company. Who do you contact when you cold call?: Our best way is to connect with the Hiring Manager so we can find the right service to find the right people Does everyone want a Rockstar or do they not want a rock star?: Depends. Sales people want a Rockstar. For QA or data based, you might not want someone super extraverted. Job search tips Usually, people want the best of the best. Job boards might actually show the best of the worst “It’s better to be employed than not employed” most people think this but sometimes good people get in unfortunate circumstances A recruiter has a genuine conversation with a hiring manager and really focuses on getting the best fit and exploring options ATS system- automatic tracking system which is a vetting system that looks for 5 key words. Your resume might not even be looked at another person Cultural fit is absolutely critical for job success It takes seconds for people to look at your resume Job hopping: It’s so easy now and you can increase your salary faster. We don’t know what will happen 10 years from now, but now it’s 2 years. How long should you stay at your job?: I’d say 5 years. How did you get you to get to you where you are today?: I’m 24, I’m the youngest owner in my recruiting network. Worked for ConAgra brands (Territory Sales), Shanghai university of finance and economics, military active orders, disctrict manager in training for truck stops. Mentor told me to open a recruiting firm. Basically I had conversations with the right individuals. I have always wanted a job in CPG and in the food industry. What is the most important skill you can have in the food industry?: Flexibility and adaptability. Things are moving so fast that you’ll be left in the dust Common themes between excellent candidates: People who strategically plan their future. This might be through their resume or by just talking to him. My Food Job Rocks: I get to speak with amazing, unique individuals What’s the most interesting conversation you have?: I cold called a famous TV person and gave value. Food Trends and Technology: Adaptable Experts and not so much specialized experts Biggest Problem in the Food Industry: Lots of “foo-foo” going on un terms of claims. Consumer needs to educate themselves. There’s a lot of documents that involve claims What is one thing in the food industry you’d like to know more about?: I’d ask a question: where is the largest need? I’d ask this to 100 people and gather the responses. Favorite Quote: Help enough people to get what they want and the world will give you what they want There are no problems we can solve together and very few problems we can solve ourselves I listen to hour motivationial quotes on youtube Favorite kitchen item: knife. You can change things around and it’s dangerous Favorite book: The Maxwell Daily Reader Do you have any advice for anyone who wants to go into the food industry?: Ask questions. You can open so many doors by asking questions to people. Ask people why do they eat what they eat. What do you eat?: I eat it all. I research a lot on diets but then I eat a lot sometimes. I eat a lot of protein.  What are the common myths about job searching you’d like to dispel?: “There’s no jobs”. As of now, there are tons of jobs. “I’m over qualified” It’s pretty easy to downgrade Where can we find you?: Linkedin McDonnellm2 GRN Columbia.com Other Links 5 Whys ask Why 5 times Sweets and Snack Expo   Learn more about your ad choices. Visit megaphone.fm/adchoices

Lin Carson is one of those amazing people who will give away knowledge for free. In this case, her amazing technical expertise in the bakery industry has made her able to share this on an awesome website called Bakerpedia. Think of it as Wikipedia, but for bakers! If you are into bread, especially in a commercial sense, you will absolutely love this interview. So get ready, for an exciting segment about baking, along with the tips of finding and joining high growth companies, the latest amazing technology in the baking industry, and maybe this episode will inspire you to make a wiki site on your own. About Lin Carson A passionate trailblazer who constantly challenges current ways of thinking when it comes to innovation and sustainability in the field of grain science, Dr Lin Carson’s love affair with baking started about 20 years ago when she earned her BSc degree in Food Science & Technology at the Ohio State University. Keen on deepening her knowledge in baking, bread and grain product texture, she went on to earn her MSc then PhD from the Department of Grain Science at Kansas State University. In 2007, she started the R&D program and baking lab at Wendy's New Bakery Company in Ohio where she managed the team responsible for product development, ingredient and equipment sourcing, analysis equipment and procedures, specification development and commercialization. Opportunity came knocking in 2013 and Dr Carson took up the position of Director of Technical Services at Dave's Killer Bread (DKB) in Portland, OR. There, she oversaw food safety, quality, co-manufacturing and R&D procedures. Her experience heading the R&D departments at two of America’s leading food brands was invaluable and was how she discovered a huge gap in technical information sharing. When she’s not running BAKERpedia, Dr Carson serves as Treasurer on the Board of Directors at the American Society of Baking, a role she has held since 2007. One of her notable achievements is spearheading the Product Development Competition that aims to identify and reward innovative thinking in commercial baking processes. Aside from all things bakery, Dr Carson is married with three boys and is a self-proclaimed health nut. She trains regularly for Triathlons as a hobby with a transition goal of under 1 minute. About BAKERpedia A year later, armed with knowledge, conviction and sheer guts, Dr Carson launched BAKERpedia with the ultimate aim of strengthening the entire baking ecosystem, allowing ideas to thrive, improving efficiencies and encouraging opportunities for growth. Today, as the world’s only FREE and comprehensive online technical resource for the commercial baking industry, BAKERpedia is used by commercial bakers, ingredient sellers, equipment suppliers and baking entrepreneurs who have easy access to the answers they need to make informed decisions daily. This Episode is Sponsored by Foodgrads This episode is sponsored by FoodGrads, an interactive platform for the Food & Beverage Industry, which focuses on closing the gap between students and employers with a broader mission to attract and retain people to a meaningful career in food. From Food Scientists to Farmers, Chefs to Plant Managers, QA Technicians to Dieticians, or Marketing and Sales, no matter what your passion–there’s something for everyone in Food—and they will help you find it. Join FoodGrads for support, mentorship and guidance to start your career. Just go to foodgrads.com [New] This Episode is Also Sponsored by Steviva Ingredients Hey everyone, we have a new sponsor on the podcast and I am happy to introduce you guys to the wonderful people at Steviva, a sweetener company in Oregon. If you want to hear more about this amazing company, listen to episode 72 with their CEO Thom King. What’s really cool about Steviva is that they are changing their whole company into something bigger and better and I love telling the story of how this will happen. As we progress, we plan to go through the process of Steviva’s transformation and inform you on what this amazing company can do for you. For more information about Steviva, go to http://www.stevivaingredients.com/ Housekeeping If you like what you heard, like us on facebook or write a review on itunes. It helps wonders. I am also inviting you to sign up on our email list at myfoodjobrocks.com. I am doing this new thing called the 5 course meal where I send you 5 pieces of hand picked content and deliver it every Friday morning. Like a meal kit… If you have any questions or suggestions on how to improve the podcast, don’t be afraid to email me at podcast@myfoodjobrocks.com Knowledge Bombs Why baking is complicated versus other areas of food Being in Operations versus in the Lab A discussion about clean label and skilled labor Question Summary One sentence: I’m the CEO of Bakerpedia.com . A free resource on baking technology How Bakerpedia happened: Food Science Degree, Grain Science Degree, running technical teams in the bakery industry, had an idea, found a gap, worked 2 years without any pay to get it off the ground What do you consider a growing company?: To be really aggressive, have double digit growth percentage a year. Can any company at any size be a growing company?: Great people make growth happen. Big companies just have a harder time getting great people What have you taught your team to be great at their jobs?: Mainly technical skills and basic knowledge of the baking industry. Be open to learn more and more Where do you gather your technical knowledge?: On the job training, courses, AIB, etc. You have to be on the job. Was it hard to make Bakerpedia?: Not at all. Launching is really easy. The most challenging thing: How to monetize My Food Job Rocks: I get to learn something different from different bakers every time and bake amazing bread. Consulting arm: Lin works with 2 high growth clients. That’s enough for her Food trends and Technology: Rapid Hydration. A high seed sprayer. Patent: Rapido-jet When can we expect these new bakery innovations to happen?: Biggest factor is cost. Equipment can last a very long time. Some mixers can last 30 to 40 years. What is something in the food industry you’d like to know more about?: Why aren’t companies cleaning up their labels? Why are they fighting to change their ingredients? The technology is there. Job Hopping: You can’t change that. You have to identify good leaders How do you identify good leaders?: Your network needs to be large. Many years of experience. Do you have a question on how to identify good leaders?: No Who inspired you to get into food?: My father owned a food brokerage and I hung out in their kitchen Favorite Quote: The only way to discover the limits of the possible is to go beyond the limits and test the impossible. Arthur C Clark: Scifi Writer Favorite Book: David and Goliath – Malcolm Gladwell also does Revisionist Gladwell Favorite Kitchen Item: Table Top Hobart Version Favorite Food: Bread. I am on this 90 loaves in 90 day journey. Check eatbread90.com Favorite bread: An imported Australian bread with a peral flour Do you have any advice for people wanting to go to the food industry?: Go ahead, we need you! A lot of startups do not have food scientists on their teams. How do we contact you?: If you want inspiration as a working mother, connect with me on facebook. You need to be passionate about what you do. Once you have enough passion, it doesn’t feel like work. Links AIB facility in Kansas Cracker Training Course Kansas State University Grain Science Wendy’s Dave’s Killer Bread Bakeryconcepts.net Why are manhole covers round? eatbread90.com Learn more about your ad choices. Visit megaphone.fm/adchoices

An Overview of Ideation to Commercialization This episode is going to be a bit different than other episodes. Most episodes were reflection based or stuff about my life but I guess I might have ran out of things to talk about in my life. At least for now. So in this episode, I’m going to talk about the life cycle of a product, how an idea forms, goes through the gauntlet and then commercialized to make tens of thousands of something you've created. Along the way, I’ll give you some tips on how to make this process faster, or who you have to deal with to succeed in this aspect. Most people in a food company don’t know the whole process. Those that do either learn from a startup or force themselves to get involved. I’m the latter. After a recent project where it’s finally launching, I now have full confidence in how a product is made. There are a ton of moving parts and I hope that this episode will break down and show you how to actually make a food product from idea to selling it to millions. This Episode is Sponsored by Foodgrads This episode is sponsored by FoodGrads, an interactive platform for the Food & Beverage Industry, which focuses on closing the gap between students and employers with a broader mission to attract and retain people to a meaningful career in food. From Food Scientists to Farmers, Chefs to Plant Managers, QA Technicians to Dieticians, or Marketing and Sales, no matter what your passion–there’s something for everyone in Food—and they will help you find it. Join FoodGrads for support, mentorship and guidance to start your career. Just go to foodgrads.com [New] This Episode is Also Sponsored by Steviva Ingredients Hey everyone, we have a new sponsor on the podcast and I am happy to introduce you guys to the wonderful people at Steviva, a sweetener company in Oregon. If you want to hear more about this amazing company, listen to episode 72 with their CEO Thom King. What’s really cool about Steviva is that they are changing their whole company into something bigger and better and I love telling the story of how this will happen. As we progress, we plan to go through the process of Steviva’s transformation and inform you on what this amazing company can do for you. For more information about Steviva, go to http://www.stevivaingredients.com/ Housekeeping If you like what you heard, like us on facebook or write a review on itunes. It helps wonders. I am also inviting you to sign up on our email list at myfoodjobrocks.com. I am doing this new thing called the 5 course meal where I send you 5 pieces of hand picked content and deliver it every Friday morning. Like a meal kit… If you have any questions or suggestions on how to improve the podcast, don’t be afraid to email me at podcast@myfoodjobrocks.com Transcript Ideation There are two types of areas where ideas come from: external or internal. External ideas are based off of market research, or what’s currently selling, or even as simple as “this product exists, but it has x problem, let’s invent a product that doesn’t have x problem”. Most of the time, people in the marketing department develop something called a competitive or gap analysis which lists 5 to 10 of the top selling product’s strengths and weaknesses. An easy way to develop an idea is to just look at a competitive analysis and increase the positive attributes by like 20% and then also remove anything negative. One example is if I did a competitive analysis about protein bars and I see that the max protein bar is 20 grams  of protein and uses sucralose, I could probably be “innovative” and sell a protein bar with 24 grams of protein and no sucralose. Though most companies would balk at the idea that this is the way they “innovate”, when you boil it down, it’s pretty much that. Another method of ideation is internal and this takes a high amount of intuition and out-of-the-box thinking. This is an extremely hard type of innovation that is based off of finding the cutting edge of innovation and thinking differently. Only a few people have the talent of connecting the dots, but if you feel like you do, then go for it. Again, I want to stress how hard and risky this is. The bigger the company, the more people are going to think you are insane for even bringing it up. But what do they know? They don’t know food as much as you do right? The best example I have in this situation is Apple (of course). Innovation doesn’t have to be completely new, but it has to be so out of the box people think you’re insane. For example, no headphone jack? That’s insane! Why would they do that? I’m not a tech expert, but that is one example, of an internally inspired innovation. Another food related example is taco bell. In my podcast, I talk about the naked chicken chalupa a lot because I am so amazed that taco bell made a taco shell out of fried chicken. No average company would ever think about doing that. So ideas are great but convincing a whole team that an idea is great is the fun part. Most ideas come from founders or marketing. Depending on the company, research and development is involved, but not as often as you think. They’re the experts and they know their customers, so they are in charge with their ideas. As a product developer, you should respect that. But idea approval is messy and there are several ways of doing this. So how do you validate an idea? The biggest toolset in your arsenal is data. Collecting data that your idea will work out is the best way to prove that this idea is legit, but event that has its downfall. Most really innovative ideas might not even come to fruition because it’s so ahead of their time, or the method of collecting data is wrong. In all due respect, the best way of having an idea be approved by a body just takes a charismatic person who knows how to push the right buttons and convince someone that their idea will make a lot of money. I know this isn’t what most people want to hear, but that’s the way most crazy ideas happen, and also the most terrible mistakes. This is a really specific type of company culture: the culture of accepting ideas. Most companies say ideas come from anywhere, but most companies don’t implement it. All that is true is that the chain of command is really long and eventually, a product has to reach someone at the top and they have to stamp their mark of approval. Good luck! Pre- Commercialization So an idea gets approved and then what? You have to then do the work to make the product tangible to the manufacturing team, whether this manufacturing team is a copacker or owned by your company. This includes a variety of steps which mainly includes making optimal prototypes and gathering documentation on what the ingredients are. Again, different companies have different methods but the big idea is, you have to develop a good recipe that is easily reproducible and make sure it doesn’t kill or sue anyone. So for me, developing a prototype is the fun part and there are tons of ways to do it. If you are under nutritional barriers such as it has to be under this amount of calories or must have this much protein, then it’s best to start doing the nutritional data analysis first than to go in the kitchen and go to town. A good prototype has to go through a vetting process and there are many ways to do it, but all of them involve having someone taste your product. In small companies, maybe you just need a couple of people who like it. In big companies, maybe 20 to 50 people have to like the taste before validating your product can be brought up to a higher being. This higher being is what I liked to call, a judge. Someone who has the authority to approve or disaspprove your hard work. In some cases, this is the marketing department, or the executive, or the founder of a company. The more data you have where people actually like your product, the more you can convince the “judge” to approve your product. Most rational people will approve something if the majority of people like it, even if he or she doesn’t. But that’s not always the case. Sometimes, the judge will say “I don’t like this, I wish it has this, this this, and you have to go back to the lab and try again. Barely anyone gets it right the first time. Some ideas go through 100s of iterations and still get scrapped. But that’s the life of a product developer. So let’s say you convince marketing and the “judge” that your prototype is awesome? It’s going to be very important to eventually get documents of all of these ingredients and archive them. For me, this is the worst part of the job, but it is a necessary evil. There are some innovations in the pipe line to make this easier, like RogoHub, but it will be a very long time before everyone is on board. Getting documents usually involves getting proof from a sales person about the ingredients you put into your food. For example, you need the nutrition facts. If your product is gluten free, then you need a certificate verifying it’s gluten. If it’s Non-GMO, you have to get a statement, but maybe you even need a certificate. Ideally, your boss should have a good system to gather, sort, and archive docuemtns so in case of any outbreak, you’ll be ready to pull out the source. If you don’t have something like this, start one. In some companies, this task is shared among product development, quality assurance, and regulatory or maybe just one of them. This is serious stuff and is going to be super important in the future. Do note, in most companies, this is the sole purpose of a product developer, or a person in research and development who develops new products. If you had to focus on one thing in the corporate behemoth, this is where you should be the expert at. Commercialization Once pre-commercialization passes, then you go into the complex world of commercialization which now involves almost every department working together to complete a timeline. This includes planning, inventory, transportation, packaging, labels, product marketing, procurement, product development, regulatory, and quality assurance, oh, and generally, a Project Manager is in charge of it too. So it works like this: the “Judge” approves of a product in pre-commercialization, and then the company has to make a huge investment to actually make the product. Planning has to make the forcast oh how many will sell, inventory has to make sure there’s enough room in the warehouse and develop systems to track the product, transportation has to coordinate moving the product everywhere, packaging has to develop or confirm the packaging used is correct, labels has to design something pretty and compliant, product marketing monitors if everything’s ok, product developers get blamed for everything, regulatory makes sure we have all of the doohickies to pass it thoggh the boarders (if necessary), and quality assurance makes sure we have all of the specs necessary to document in case we get into trouble. You see this sort of ecosystem sprout out that depending on the company, is either treated as a harmonious beautiful, collaboration, or like Game of Thrones in which a lot of unexpected drama happens either internally in the company, or externally say, a factory mishap or a communication error. So commercialization takes a tremendously long time just because of so many people and professions are collaborating together. Technically, you’re going to do the least amount of work here but that might not always be the case. You now take on the role of someone who verifies things such as factory manufacturing reports, and how labels writes things on the level. If you have the confidence, you also become an authority figure on the product (though marketing might fight you for it). The best way to handle commercialization is not only be an expert at what you do (creating great products) but also be a great communicator with all of the clashing personalities, and the clashing professions. In general, the time frame from commercialization starts with a forecast which goes into motion. If you don’t have a forecast, then well, better just throw money in the pot and see what happens. A Label file gets circulated around departments that all departments confirm around. Your job here is to verify they are using the right ingredients, the right claims, and the right label. That’s about all. Marketing copy or what ugly color they use to represent your products has nothing to do with you. During this time, we communicate with the manufacturer. The manufacturer sends replicate samples of the formula to cross check if communication between formulas is ok. Usually, a triangle sensory test is used to make sure no one can statistically tell the difference between the two products. between corporate and procurement gets a pilot protocol in motion. A pilot is a test run with the manufacturer to make sure they can actually run the lab sample. A pilot is a big step for a small investment. It tests everything about communicating with the contract manufacturer. It tests their mettle in gathering ingredients, communicating with the corporate team, and most importantly, confirms that the product can be made and tastes relatively the same compared to your formula sheet. Packaging is also important, and are usually packaged in blank film or white stocked depending on the product. After the pilot sample is approved (byt the way, you’ll have 100s of samples to give away), procurement initiates the production run which takes about 6 to 10 weeks at minimum before starting production. Post- Commercialization For a product developer, not much goes on here. Quality assurance usually takes the reigns and deals with some check list stuff. However, it is important to keep track of how well your product is doing. You can always ask planning or marketing for the digits. However, now since your product has launched, there are so many other things that can go wrong and all of them focus on either cost reduction or raw material issues. Things that are very hard for a product developer to predict. Cost reduction involves changing one ingredient with another, usually cheaper ingredient. Cheap doesn’t mean lower quality, over time, things get cheaper due to technological advancements. Low cost projects are usually due to high volume and a bunch of other stuff I don’t really focus on. Raw material issues involve a supplier completely running out of a material and everyone panics. Issues like this are terrible because sometimes the material is so unique or there is a shortage in the world in general. Purchasing will hound you to find a replacement and then there is no replacement because there is no substitute! Whatever. So what separates good product developers from great product developers? Well, it’s a simple answer. How far do you want to understand the process? Do you just want to do your thing? From the people I’ve interviewed, and the people I’ve asked for advice, understanding the complexities of turning your idea into something people buy and eat is one of the keystones to becoming a great product developer. But you actually can’t be an expert at everything. The best product developers are the ones who can communicate and understand the process, and have the confidence to convince people that they know what they are doing. They are the ones who can convince marketing on the challenges of making something, or can work with a manufacturer to make their formula a reality. It’s getting info from various sources on what’s running out so you can prepare to kake changes or subsitutution. To summarize, a good product developer knows not only their role, but how to communicate their role to others. The more you understand the process, the more autonomous you can be, and the more you know what you’re actually talking about. Yes, it’s a daunting step to know how all of this works, but you don’t become great in your own bubble.   Learn more about your ad choices. Visit megaphone.fm/adchoices

Elliot Begoun is the Principal of The Intertwine Group, which a practice focused on helping emerging food and beverage brands grow. He works with clients to design and execute customized route-to-market and go-to-market strategies that build velocity, gain distribution, and win share of stomach. His articles appear in publications such as the Huffington Post, SmartBrief, and FoodDive. Elliot has had a lot of experience in the food industry. 25 years to be exact and he knows what makes good companies tick. His knowledge about marketing, supply chain and retail management astound me and I hope they do for you too. In this episode, be prepared to learn how to be a successful food company, our predictions in the grocery space, and the common obstacles brands struggle with, and how to over come this obstacles Sponsor This episode is sponsored by FoodGrads, an interactive platform for the Food & Beverage Industry, which focuses on closing the gap between students and employers with a broader mission to attract and retain people to a meaningful career in food. From Food Scientists to Farmers, Chefs to Plant Managers, QA Technicians to Dieticians, or Marketing and Sales, no matter what your passion–there’s something for everyone in Food—and they will help you find it. Join FoodGrads for support, mentorship and guidance to start your career. Just go to foodgrads.com Housekeeping If you like what you heard, like us on facebook or write a review on itunes. It helps wonders. I am also inviting you to sign up on our email list at myfoodjobrocks.com. I am doing this new thing called the 5 course meal where I send you 5 pieces of hand picked content and deliver it every Friday morning. Like a meal kit… If you have any questions or suggestions on how to improve the podcast, don’t be afraid to email me at podcast@myfoodjobrocks.com Knowledge Bombs - When to share information versus asking for money - What Elliot describes as being a food lifer - Why entreprenuers should focus on what the grocery industry will become in 5 years Question Summary Sentence or less: I help emerging food and beverage brands grow How do you network?: It’s more about establishing relationship. How do you establish trust?: Go all in and help someone when asked What do you do?: I’m a principal. I understand and analyze emerging businesses and make them grow How did you get to where you are today?: Almost went to law school, so he got into general management at a small restaurant franchise, Bon Vorong, Graduate School, Shamrock Foods for 18 years, Foster Farms, then Intertwine Did you find an MBA useful?: I got more self-confidence and I absorb information better, but it’s debatable What skill do you need to be a successful food company?: You have to learn how to listen. You also have to learn how to be a problem solver My Food Job Rocks: I get to be part of a lot of companies and I love seeing them in stores Food Trends and Technology: Meal kits and how to bring amazing foods to busy families The biggest challenge the food industry needs to face: How are we going to feed 9 billion people? Are there any companies that are changing the food system?: There are lots of companies doing it in different ways. For example, dairy farms collecting methane and ugly fruit What is one thing in the food industry you’d like to know more about?: After 28 years, I still have no idea what it’s about Who inspired you to get into food?: Restaurant management job: it was offered to me. On my next job, I got a mentor and she taught me everything. Then I got into retail and it was like a real fun puzzle. Favorite Book: A More Beautiful Question My Quote: The quality of your life is determined by the quality of your questions. — Dr. John Demartini What do you think new brands struggle with the most?: Distribution philosophy. Build a compelling argument for your consumers to buy your products again and again and again to build velocity What is your advice for funding?: Make money first Do you have advice for anyone who wants to go into the food industry?: Run! Just kidding: The food industry is enormous. Go somewhere where you can make a difference. Also. Learn! How to reach Elliot: www.theintertwinegroup.com ; elliot@theintertwinegroup.com Other Links (we link Elliot's Articles Here) Food Dive Huffington Post Aldi’s Lidl Fancy Food Show   Learn more about your ad choices. Visit megaphone.fm/adchoices

While scrolling through some linkedin folks I found Jessica Goldstein’s lecture she did at the RCA. About a week before, one of my friends sent me a link to her and said she might be good to interview. So I did. Jessica is part of the Nu Spice family business, with her partner in crime being her father. She’s grown up in the food industry all of her life but she first decided to work in an electronics firm’s marketing company. But after a few weeks, she hated it and decided to go all in for the food industry. That means hustling small buisnesses, reading the USDA Standards and Labeling guideline page to page, and enjoying and analyzing every part of her food. One of my favorite things about Jessica is her ability to describe flavors in such a way, that both the technical minded and the culinary minded would just melt. You’ll hear a couple of great food descriptions within this interview such as when I ask her what she had for dinner yesterday. Hope you enjoy it as much as I do. Sponsor This episode is sponsored by FoodGrads, an interactive platform for the Food & Beverage Industry, which focuses on closing the gap between students and employers with a broader mission to attract and retain people to a meaningful career in food. From Food Scientists to Farmers, Chefs to Plant Managers, QA Technicians to Dieticians, or Marketing and Sales, no matter what your passion--there's something for everyone in Food—and they will help you find it. Join FoodGrads for support, mentorship and guidance to start your career. Just go to foodgrads.com Housekeeping If you like what you heard, like us on facebook or write a review on itunes. It helps wonders. I am also inviting you to sign up on our email list at myfoodjobrocks.com. I am doing this new thing called the 5 course meal where I send you 5 pieces of hand picked content and deliver it every Friday morning. Like a meal kit… If you have any questions or suggestions on how to improve the podcast, don’t be afraid to email me at podcast@myfoodjobrocks.com Knowledge Bombs How Jessica went from marketing to food The dynamic between Jessica and her father in the family business How Jessica learns and keeps learning about food science Question Summary The influences in how to where you got to where you are today: Grandfather owned food business in New York, Grandpa sold it, father worked in food industry and then bought it. Jessica decided to step in and modernized the business after she hated her marketing job Popular in Cuba: no Cubano's, after the age of seven, people don’t eat dairy What do you tell people when you first meet them?: I play with your food, I design flavor profiles for food manufacturers Education: Jessica has a masters in food science and bachelors in creative writing and psychology Nu Spice’s niche: medium sized meat manufacturers who want to develop new flavors Important Skills for developing: Know the customer’s consumer. Whole foods customer has a different perspective than Food City How did you learn food science vocabulary?: My suppliers educate me. Also learning to educate people on this vocabulary Important skills for selling: It’s a people business. People buy from people that they like Food Trends and Technology: Veggie Burgers, Safeway launches Beyond Meat burgers Who is feeding the world?: Monsanto (despite their controversy) is feeding the world in poor places Food trends: Northern African flavors, stews, Horesus hue – Paprika paste, savory, fermentation such as sriracha and miso Favorite Book: Modernist Cuisine. You can download it on a tablet Be creative and innovation is everywhere What was the most amazing thing you ate last?: Stuffed Artichoke Butterflies Advice in the food industry: You need to love food Other Links RCA Conference James Calvetti Meats Nu Products Seasoning Company or Nu Spice – Family owned business Hoboken, New Jersey LG Electronics Marketing Department Thai Basil Sweet Basil Red basil USDA Standards and Labeling Guidelines book Bone Marrow and bread Bone Marrow in Hawaii where you take a shot in the bone Life is too short to eat the same thing twice Standards of Identity Top-Note Learn more about your ad choices. Visit megaphone.fm/adchoices

This episode is all about Fair Trade, you’ll not only learn about Equifruit’s focus on bananas, but also what other products can be fair trade, awesome resources in the fair-trade industry, and things of that nature. Kim herself is an expert salesperson. Ever since she was 18 years old, she learned to go out and sell, and we talk over her expert techniques and here’s a secret… it’s all about perspective. Also to note is Kim’s philosophy in life. She’s had so many jobs but because she loved what she did, and that opened more and more opportunities in her life. Something to think about. So in this episode, you’ll learn where bananas come from, how a diamond ring can be fair trade, and how to be an amazing sales person About Kim Kim is a native Montrealer with a passion for all things food.  She graduated from Concordia University with a degree in Psychology and pursued further education at St. Pius X Culinary Institute, where she attained a diploma in French cuisine.  Kim has worked in sales from the start of her career: restaurant, retail, spa industry, catering and now, Fairtrade bananas! Kim joined Equifruit as sales manager in late 2014.  After nearly 15 years of sales experience, she wanted to be more connected on a social justice level.  She loves the challenge of convincing Canadian customers to put farmers first.  Kim brings to the table relentless optimism, contagious enthusiasm and an irrevocable passion for fair trade. Sponsor This episode is sponsored by FoodGrads, an interactive platform for the Food & Beverage Industry, which focuses on closing the gap between students and employers with a broader mission to attract and retain people to a meaningful career in food. From Food Scientists to Farmers, Chefs to Plant Managers, QA Technicians to Dieticians, or Marketing and Sales, no matter what your passion--there's something for everyone in Food—and they will help you find it. Join FoodGrads for support, mentorship and guidance to start your career. Just go to foodgrads.com Housekeeping If you like what you heard, like us on facebook or write a review on itunes. It helps wonders. I am also inviting you to sign up on our email list at myfoodjobrocks.com. I am doing this new thing called the 5 course meal where I send you 5 pieces of hand picked content and deliver it every Friday morning. Like a meal kit… If you have any questions or suggestions on how to improve the podcast, don’t be afraid to email me at podcast@myfoodjobrocks.com Knowledge Bombs Where fair trade bananas come from How everything can be fair trade How fair trade funds farmer’s kids with money Question Summary What do you tell people you do?: Exotic fair trade fruit saleswoman. A light intro on fair trade Fair Trade: Doing business on fair terms. The producer gets paid properly. When I was 18 years old: Sales as B2B. Cold calling. Selling a product from door to door How did you put yourself out there when finding your next gig?: Social media How to be a good sales person: A really good salesperson reads people well. Everything from the tone of your voice to the language Does good sales people come from books or experience?: It might be more innate than you think. You can develop a salesperson, but you have to be perceptive. An introvert can be a salesperson Food Trends and Technologies: Purchasing habits of Bananas. People are buying products because of the value of the products Where do you find your sales research?: Canadian Government Websites Who inspired you to get into food?: My family Career path: I study the things I find interesting. You have to love what you do, but there will be challenges. Ask the questions: what would you do for free? Or what excites you? Kitchen Item: I’m a knife snob. I have to carry my knives for vacation Advice for a Sales Job: Ask to be paired to an expert salesperson Favorite Food: Salad and fresh fruits. I would wait for the seasons to enjoy my fruit Advice about life: It’s more important to love what you do because it opens up amazing opportunity. You’ll be a happier human being. Equifruit.com Equifruit Twitter Equifruit Instagram Equifruit facebook Equifruit linkedin Other Links Fairtrade Canada Fairtrade.net Canadian Fairtrade network Guelph Organic Tradeshows Canadian Produce Marketing Association Fair Trade Chocolate, Sugar, Tea Fair Trade cotton shirt Fairtrade Diamond Ring Farm and Food Care BA Psychology Concordian University Saint Pious the 10th – Culinary School Catering Company Fighting the Banana Wars Harriett Lam Social introvert Good survey about personalities Neilson   Learn more about your ad choices. Visit megaphone.fm/adchoices