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 At the annual American Bakers Association Paul Abenante PEC Golf Tournament March 29, 2011, Nick Marcucci, president of Gonnella Baking Company in Chicago, hit a 175-yard hole-in-one at San Antonio's TPC Canyons Course. Get the inside story from the winner himself.
How did you know the shot went in?
When I reached the tee box, I looked at the 100-yard plus crater between the tee box and the green and quipped, "I know where my ball is going." I was the first to tee off and with Tom Kite looking on, I tried to remain as calm as I could and try not to embarrass myself by topping or shanking the drive. When I struck the ball, I knew it was going to be on the green and just picked up my tee and started to walk back not really paying attention. I initially heard "Nice shot Nick" and then started to hear a crescendo of "Roll....Keep rolling...Keep rolling" at which point I tried to pick out my ball on the green, but I never did. I knew the shot went in when everybody in our group, along with everybody gathered around the green, started cheering. Needless to say, I was stunned. |
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 The current sugar program costs consumers and food producers more than $4 billion dollars each year in higher sugar costs. It is also responsible for the loss of over 112,000 food manufacturing jobs this past decade. With inflation for food and other consumer goods reaching all time highs, now is the time for Congress to eliminate the current U.S. sugar program.
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 ABA led 11 grain chain partners in comments submitted to the USDA Food and Nutrition Service (FNS) on April 13 in response to its proposal on school meal standards.
The joint comments address issues impacting bakery and cereal products within the proposal, and ultimately within the school breakfast and lunch programs moving forward, including:- Need for consistency with 2005 and 2010 Dietary Guidelines
- Need for clear definitions of Whole Grains and Whole Grain-Rich
- Concern over proposed serving size changes for school meals
- Defended use of Partial vs. Full Serving
- Daily vs. Weekly Nutrient Requirement
- Sodium Reduction
- Trans/Saturated Fats
- Formulated Grain-Fruit Products
- Cost Concerns of new proposal
- Implementation Timing
Organization partners on this key issue include the American Bakers Association; American Institute of Baking; Grain Foods Foundation; Grains for Health Foundation; Independent Bakers Association; National Association of Wheat Growers; National Pasta Association; North American Millers' Association; USA Rice Federation; Wheat Foods Council; and Wheat Quality Council.
Read the comments here. |
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 Lime Energy is committed to lead the energy efficiency movement by passionately serving customers, shareholders and communities with excellence. Our energy efficiency solutions allow clients to spend dramatically less on energy and building operations. They produce less waste, allowing a cleaner natural environment as well as enable a more comfortable and productive physical environment. www.lime-energy.com Contact: Laureen Miranda | lmiranda@lime-energy.com |
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Upcoming ABA Meetings
The Energy & Environment Committee will meet May 10-11, 2011 at the ABA office in Washington, D.C.
Tuesday, May 10: Committee Meeting (1:00-5:00pm)| Dinner (6:00pm)
Wednesday, May 11: Committee Meeting (8:30am - 3:30 pm)
Register Now | See the agenda topics here.
FTRAC will meet June 27-28, 2011 at the Covington & Burling office in Washington, D.C.
Monday, June 27: Group Dinner (6:30pm)
Tuesday, June 28: Committee Meeting (8:30am - 4:00 pm)
Register Now | Agenda coming in May.
The Human Resources Committee will meet July 17-19, 2011 at the Nemocolin Resort in Farmington, Pa.
Sunday, July 17: Golf (approx.12:00-5:00pm ) | Reception (6:30-7:30pm)
Monday, July 18: Breakfast (8am) | Committee Meeting (8:30am-3:00pm)
Group Activity (3:00-5:00pm) | Dinner (7:00-9:00pm)
Tuesday, July 19: Committee Meeting (8:00am - 2:00pm)
Register Now | Agenda coming soon.
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| What is ABA? Who does ABA represent?
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700
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The American Bakers Association (ABA) advocates on behalf of over 700 baking facilities and their suppliers.
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$70B | The baking industry generates more than $70 billion in economic activity annually.
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500,000 |
The baking industry employs close to half a million highly skilled people. |
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It was our pleasure to bring this message to you from the American Bakers Association. Please contact us if you have comments or suggestions.
If you would like to be removed from the ABA What's New e-mail sent to ABA members each week, please make your request to Margaret Collins or call 202-789-0300.
Have a great day!
ABA Membership & Communications Department
Karin Soyster Fitzgerald, CMP, CAE - Vice President, Membership Services
Kelly Kotche - Director, Membership and Marketing
Margaret Collins - Digital Communications Manager
American Bakers Association
1300 I Street, NW, Suite 700 West
Washington, DC 20005
202-789-0300 phone
202-898-1164 fax
 October 2-4, 2011 Renaissance Schaumburg Hotel & Convention Center Schaumburg (Chicago), Illinois
www.allthingsbaking.org
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