For the first time ever, the U.S. Surface Transportation Board is asking for comments from the rail-riding public on two important proposed rule-making decisions. One concerns on-time performance standards and the other centers on whether passenger trains can continue to be given preference in transit on host railroads.
This is one of the extremely rare times in which regulators will be watching the total number of comments, so it’s important that the regulators hear individually from all interested rail passengers right away on both actions, but no later than the two deadlines: 2/8/16 for On-Time Performance and 2/22/16 for passenger-train preference. Visit this link for more information: http://www.narprail.org/our-issues/stb-otp/
The MSU Product Center will hold the eighth annual Making It In Michigan Conference and Premier Specialty Food Marketplace Trade Show to be held Tuesday, November 10th from 7:30AM – 4:00PM at the Lansing Center.
“In supporting this year’s theme of ‘Ingredients for Success’ we will be presenting the most comprehensive series of educational sessions covering the components and processes that companies need for safe, sound and smart product development,” states Matthew Birbeck, Senior Project Director, Food Processing and Innovation Center (FPIC) at the MSU Product Center. “In addition, we are excited to present leading Michigan retailers and entrepreneurs that will be moderating sessions on breaking into the retail market,” says Birbeck.
This year’s keynote panel will feature leading industry food technologists and engineers discussing the trials and tribulations of creating new products. Panel members are:
Beth Riffe is VP of Technical Services for the Michigan Turkey Producers. Prior to her current role, she was Research & Development Manager / Special Projects for the Michigan Turkey Producers. Beth is responsible for overseeing Quality Assurance and Research & Development Departments.
Timothy Fitzgerald Young is Founder and President and Chef of Food For Thought, Inc., creators of organic and wild-harvested gourmet specialty foods. For 20 years Timothy has been offering product development and co-packing services as part of his business. He has helped dozens of companies develop formulas for the market.
Don Butte is President of Execute Consulting, a company focused on making good things happen with a special focus on Supply Chain efficiency and Cross Functional synergy. Don is a Senior Food executive with over 40 years of experience and expertise in the safe and efficient manufacturing and distribution of food products. His experience ranges from fresh vegetables through frozen goods and crosses all food categories.
The one-day event features morning educational sessions that will bring together industry experts to help guide attendees in refining and growing their businesses in the following areas:
- Processing know-how for shelf-stable products
- Understanding the nuts and bolts of risk reduction
- Taking the business to the next level
- Preparing for an unannounced food inspection visit
- Understanding legal basics for starting a food business
- Keeping your food business sales growing
- Learning how to build the right team
- Breaking into the retail market
- Being recall ready
- Discovering your competitive advantage in the specialty food market
The $79 per person conference registration fee includes breakfast, lunch, and educational sessions, digital copies of all presentations and reference materials and admission to the Marketplace trade show.
The Marketplace trade show in the afternoon will feature over 160 new and existing businesses that will be showcasing and sampling their Michigan-made food and agricultural products to the general public and Michigan-based food buyers. The trade show is free to the general public.
Conference participants will also have time to network with the winners of this year’s MSU Product Center awards and learn from their success stories. Awards will be presented for Entrepreneur of the Year, Start-up to Watch, Best Barrier Buster, Value-Added Agriculture and the Director’s Award. MSU Product Center innovation counselors and staff members, Product Center clients, business consultants, regulatory officials and food and farming groups will also be available to provide in-depth information and counseling.
More information and conference registration is available at www.productcenter.msu.edu/miim. Those interested in attending can also call Greta McKinney at 517-353-7185 or send an email to email@example.com.
A new schedule for the Amtrak Pere Marquette will make it more convenient for passengers to attend sports, music and theatre events in Chicago and result in eight to 10 jobs being based in Grand Rapids, Michigan, effective May 4. The new schedule also improves connections with other Amtrak trains.
The current schedule allows a six-hour day in Chicago and was crafted for Chicago-based crew cycles. Last year’s opening of the Vernon J. Ehlers Station allowed for the creation of a crew base in downtown Grand Rapids and a nine-hour day for passengers to work or play in Chicago.
Amtrak employed 237 Michigan residents last year, with total wages of $19.5 million. Goods and services purchased in Michigan by Amtrak totaled $17.3 million in 2014.
All Amtrak service in Michigan is operated under a contract with the Michigan Department of Transportation (MDOT).