Connecting Our Profession

I recently had the opportunity to visit with the Chicago Section and speak at their September event. As always, I was struck by the close personal connections shared between people in the food industry. Indeed, when professionals in the science of food meet for the first time they instinctively seek their points of connection. “Oh, you worked there? You must have known…” or “So you studied at State University. Was Prof. X teaching there then?” If you were at the Di…