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Blog
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July 7, 2009 – Although the
silly season of summer is finally here at last, it’s time to get serious about
the 2012 Coupe du Monde de la Boulangerie (Bakery
World Cup) in Paris. Alan Dumonceaux, chairman of the baking program in the School
of Hospitality and Culinary Arts at the Northern
Alberta Institute of Technology (NAIT), is heading up Team Canada’s effort to
be a factor in the competition and is looking for more participants as the regional
qualifier, also known as the Louis Lesaffre Cup, approaches.
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July 1, 2009 – Bakers Journal wishes our readers a very happy Canada Day. With the public holiday falling in the middle of the week, we hope you are still able to find a way to relax, socialize with friends and family, and celebrate this great nation. No matter the size of your business, we know how hard you work to keep the baking industry an integral part of the economy – and people's lives. You deserve a day off to enjoy the fruits of your labours.
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An inconvenient film (for Big Food) |
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June 18, 2009 – The reviews are
rolling in for the new big-budget documentary "Food Inc.," which claims
to expose the seedy underbelly of food industry giants such as Monsanto. Much like Al Gore's "An
Inconvenient Truth" did for awareness of and discussion about global
warming, the folks behind "Food Inc." want this film to propel ethically questionable practices of major food producers into
mainstream conversation.
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Emerging food industry trends |
June 17, 2009 – This afternoon I attended a “webinar” about emerging trends affecting the food industry. For those unfamiliar with the term, a webinar is pretty much exactly what it sounds like. You view a slide presentation over the Internet while listening to the host’s remarks streamed live through your computer speakers or headphones. As the program progresses, you can type in questions that the host will address at the end of his or her prepared remarks.
I might revisit some of these topics in future blog posts or editorials, but the gist of the material – presented by Marion Chan of TrendSpotter Consulting, in association with the Guelph Food Technology Centre and the Almond Board of California – can be summed up in five key points:
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June 2, 2009 – In the
media
industry, we become too easily accustomed to receiving little or no
praise for the work that we do; in fact, some of us take a perverse
sense of satisfaction from negative feedback from our audience. It's
the old, "hey, at least someone's reading" way of thinking.
Nevertheless, who doesn't enjoy a nice pat on the back every now and
then?
That's why I'm thrilled and honoured to report that Bakers Journal has
won the Silver Award in the prestigious Best Issue category at the 55th
Annual Kenneth R. Wilson awards,
presented by the Canadian Business Press, beating out dozens of other
trade magazines for this coveted award. The winning issue was our December 2008 edition. And first and foremost, we
thank you, our loyal readers, for the amazing and fascinating work that
you do. Without your efforts, we would have no articles, no ads, no
photos – indeed, no magazine – to even be considered for such an award.
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Celiac awareness on the rise |
May 28, 2009 – More and more food producers, including bakeries, are turning to gluten-free (GF) products to capitalize on the growing presence of celiac disease and wheat and gluten allergies in our culture.
With the Canadian Celiac Association holding its national conference this weekend in Waterloo, Ont., we thought it might be a good idea to put up a poll asking whether you are producing or offering GF products at your business, or whether you plan to. Be sure to cast your vote!
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Time to submit those recipes |
May 8, 2009 – Got a recipe you don’t mind sharing with your fellow bakers? We’re currently soliciting submissions for the 2009 Bakers Journal Recipe Collection, which will be packaged with our August/September issue. E-mail your ideas to
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by Friday, July 24.
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What's growing your growth? |
April 16, 2009 – We're starting to prepare our June 2009 issue, whose theme is "What's Driving Industry Growth?," and while we have some interesting statistics from the government, we want to hear directly from bakers about what products and/or services are boosting your bottom line during these tumultuous times. Drop us an e-mail message at
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to share your thoughts on what's been flying off the shelves.
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