"The hotel layout provided excellent space for having short one on one meetings with customers. We were able to sit down at a table in an area that wasn't far away from the ballroom where the seminars were being held."
"All of the speakers and topics were great! It was very enlightening to hear the opinions and forecasts from some pretty smart folks outside of my company and normal contacts."
"The Union Station reception was amazing."
"The shuttles were great coming out of the reception on Sunday night. I had a group of 28 that needed to get to the power and light district, and they got a shuttle for us immediately."
"Good speaker selection, like the panel discussions, Sunday reception was nice. Great to have more room at this venue vs. previous years."
President, Sosland Publishing Company
Editor, Milling & Baking News and Food Business News
Joshua Sosland is president of Sosland Publishing Company and editor of Milling & Baking News and Food Business News magazines. An editor for the past 35 years, Mr. Sosland was named assistant editor in 1983 and became associate editor of markets in 1985. Coverage of ingredient markets was Mr. Sosland’s principal responsibility for the next 12 years. He was promoted to senior editor, markets, in 1990, and in 1997 was named executive editor of Milling & Baking News. He was promoted to editor in 2004 and has been editor of Food Business News since that magazine’s inception in 2005. He was named president of Sosland Publishing in 2015. Mr. Sosland is a 1982 graduate of Harvard College with a A.B. degree in economics.