Chicago Section IFT:  The First Section 

INSIDE THIS ISSUE

December Meeting Speakers Bios

2

December Meeting details

2

January Dinner Meeting Information

3

Chair’s Message 3

CSIFT Mission Statement

3

Suppliers’ Night Recap

4

Thanks to Suppliers’ Night Volunteers

4

Suppliers’ Night 2009 Sponsors

5

Upcoming Meetings 6

Call for Tanner Nominations

6

Welcome New Members

6

NCFST Article 7

Chicago Section IFT Memory

7

Employment Opportunities

8/9

Dinner Meeting Registration Form

10

DECEMBER 2009 VOL. 28 , NO. 3

Come join the festivities! Do you like chocolate? Do you like wine?

How ‘bout chocolate and wine?

You’ll want to sign up early and select your slot for the Long Grove Con-fectionery tour – these tours are limited to only 30 attendees per tour. Whether you select the first or second tour, make plans to visit their gift shop while you’re there and pick up chocolates and confections at their great factory prices. You’ll want to “stock up” for friends, co-workers, and family during the holiday season! IFT Members will also get a 20% dis-count off any retail item in their gift shop or any of their other retail stores. Just in time for the Holidays! To learn more go to http://www.longgrove.com/acatalog/Factory_Tours.html.

When you leave Long Grove Confectionery, head over to the Westin Chicago North Shore Hotel (just over the freeway) where we will have a delightful evening planned that includes the pairing of 3 flights of wine with selected Long Grove chocolates. Our speakers, Ms. Kelly Mattson, Long Grove Confectionery and Mr. Dave Bennett, Chicago Wine Mer-chants/Wirtz Beverage are looking forward to the sharing of the “perfect pairings”. The wine pairings will be followed by our CSIFT Holiday Ex-travaganza…great food, fun festivities, and a few holiday surprises!

Chicago Section IFT Holiday Party Monday, December 14, 2009 Tour Long Grove Confectionery

333 Lexington Ave., Buffalo Grove, IL 60089, 888-459-3100 and/or attend the CSIFT Holiday Party at Westin Chicago North Shore

601 North Milwaukee Ave., Wheeling, IL 60090, 847-777-6500

Kelly Mattson Long Grove Confectionary

Dave Bennett Chicago Wine Merchants

Phone: 630.916.4960 www.ChicagoIFT.org Fax: 630.889.0845

Page 2 December 2009

. Kelly Mattson graduated from University of Wisconsin–Oshkosh with degrees in Biology and Spanish. She began her career working for Peerless Confectionery Company in Quality Assurance and was later promoted to QA Manger. In early 2007, Kelly joined Long Grove Confectionery Company as their Quality Assurance Manager She also assists with the development of new products. Kelly is the current Chairperson for the Chicago Section of AACT. Our wine expert for the evening is Mr. David Bennett. Mr. Bennett is a District Manager with Chicago Wine Merchants and Wirtz Beverage Illinois, http://www.wirtzbeveragegroup.com/. David spent ten years in the restaurant industry in 6 different markets before making the switch to sales. He has travelled to the wine regions of France, New Zealand, and all AVAs in California. His passion is the seamless pairing of wine as an ingredient within a meal rather than merely an accompaniment. David is a Certified Foodservice Professional and is also certified with the Society of Wine Educators.

December Speaker Bios

Schedule 3:00 - 5:00pm Long Grove Confectionery Tours, limited to 30 people each tour.

4:00—5:00pm EXCOM Meeting

5:00—6:00pmSocial Hour with Cash Bar & passed Hot Hors D’oeuvres

6:00—6:30pm Wine & Chocolate pairing

6:30—7:30pm Buffet Stations and Holiday Party

Additional Info

On line reservations are required for the Long Grove Confectionery tours. Log on to http://longgrove.com/index.htm to book your tour, or call 888-459-3100. For directions go to www.mapquest.com. You can get directions to the Westin Chicago North Shore in Wheeling by going to www.mapquest.com or by calling the hotel at 847-777-6500.

.Menu

Passed Hot Hors D’oeuvres Traditional Cheese display to include Cheddar,

Smoked Gouda, Pepper Jack and Swiss, garnished with Smoked Almonds, Cashews, Dried Apricots, Crackers and Grilled French Bread

Fresh Vegetable Crudite with a selection of dipping sauces.

Chef carving Cognac Glazed Pork Loin

Bourbon Mashed Sweet Potatoes and Crisp Onions.

SAVE THE DATE – Monday, January 11, 2010

For the New Year, plan to travel to downtown Chicago! Based on our CSIFT survey results, your Ex-ecutive Committee learned the food, the meeting locations, and topics are all paramount to providing a

meeting of interest. Taking this to heart, we are starting 2010 in an amazing facility that employs an Executive Chef and have one of our own Chicago R&D Experts as our January Lecturer. For January we wanted to make sure that no matter what the weather, we could offer a meeting all CSIFT Members could attend at a great location. Have you ever been to the Sustainability Center at the PepsiCo Chicago Plaza? What an amazing location for a meeting and the Center is only 1 block from Union Station. There is convenient parking close by, or, you can take Metra! We owe special thanks to John Schuette, CSIFT Executive Committee Member and employee of Quaker Foods & Snacks/PepsiCo R&D for as-sisting with these arrangements. Our featured guest presenter is Mr. Robert Marshall, VP R&D, American Operations, McDonald’s Corporation. Can you believe it? Robert is pleased and excited to be speaking to our Section. Be sure to read our January Newsletter to find out more about this rare event!

Diane Dawson, Chair

Phone: 630.916.4960 www.ChicagoIFT.org Fax: 630.889.0845

Dear Member: It was great to see you at the November Suppliers' Night. This is the one opportunity a year for your Section Officers and Executive Committee to see our vast and diverse membership, all at one time. We are an impressive group! Some 3,000 people attended the Show. There were over 450 exhibitors. Two hundred and fifty members stayed for some social networking (face to face) at our first ever Social Hour. Thanks also to all who stopped by the CSIFT booth, hosted by our members. Our membership is growing! Please participate in our "Two in 2010" campaign. We ask you to sign up at least two more new members by September, 2010. Our membership dues are still $15.00/ per member. For that, you get a year's worth of fantastic programming, which includes monthly dinner/speaker meetings, special events, like the Tanner Lecture, a golf outing and Suppliers’ Night. In addition, CSIFT provides opportunities to participate in networking with colleagues via LinkedIn. Our Young Professionals (YP's) group is another benefit for those with 10 years or less experience in the food industry. The YP's meet throughout the year for extreme social net-working, and fun. This Chair encourages you to "Make CSIFT Yours"! Make the effort to attend a dinner/speaker meeting. Spruce up and come to our more formal May Tanner Lecture. Polish those golf clubs off, and get in the swing at the an-nual Golf Outing. Grab your favorite coffee and enjoy reading our CSIFT monthly newsletter. Link up to LinkedIn. Our current membership is around 1400, and our goal this year is to increase membership by 30%. I look forward to seeing you at our Holiday Party this year at the Westin Hotel in Wheeling. Our Program and House Chairs have planned a very special evening. Please bring a non-member as a guest, make sure you intro-duce them to our leadership, and enjoy some holiday cheer. As they say, the more the merrier! With warm regards, Diane Chair, CSIFT

Page 3

M E S SAG E F R O M T H E C H A I R

December 2009

Section Mission

To serve the Chicago Section IFT by providing educational opportunities for members and future members by:

increasing awareness of the vital role of food science in everyday life;

supporting causes to advance the profession; and

providing a forum for the exchange of ideas, knowledge and information

Page 4 December 2009

Phone: 630.916.4960 www.ChicagoIFT.org Fax: 630.889.0845

The final numbers are not yet in, but we do know that Suppliers’ Night 2009 was a great success with more attendees than last year and a great turn out in the exhibit hall. The new floor plan and designated area for the Social Hour added to the success of the day. Chicago Section IFT would like to thank all of you who helped to promote the show. We also want to thank all of those exhibitors who sponsored the Exhibitor Guide and the Social Hour. We were very excited to be able to offer a Social Hour this year and to provide a time for fun and food to finish up the day. Special thanks go to Lynnda Nelson and Marty Roth of our Chicago IFT Business Office (IAMI), for their superb co-ordination of this event. We also want to thank the speakers as well as those who showed your support by attending the Innovation NOW! Forum. It was a great success with almost 200 attendees and something we hope will continue to grow in the future. Watch for the presentations coming soon in our Members Only page of the website! Exhibitor registration for the Suppliers’ Night 2010 show will begin the first week of December. Watch for more information to come via email for the online registration process.

Suppliers’ night 2009

Thank You to Our Suppliers’ Night Committee!

We would not have been able to host this event without the help of our VOLUNTEERS. A very special thank you goes out to the following Committee and Day of Event Volunteers:

Committee Chairs: Joseph Stout, Skidmore Sales- Suppliers’ Night Chairperson Heather Schnitzler, Aerotek Scientific, Innovation Now! Chairperson Pamela Vaillancourt, RQA, Innovation Now Committee Chair Michael Hosler, Mission Flavors- Exhibitor Marketing Committee Chair Roy Hlavacek, IFT- Attendee Marketing Committee Chair Catherine Ahlsted, Synergy Flavors- Housing/Hospitality/Catering Committee Chair Greg Bach, Synergy Flavors- Housing/Hospitality/Catering Committee Chair Michael O'Hare, Dawson Sales- Day Volunteer Committee Chair & Volunteer Coordinator Mike Gough, Great Foods—Registration and Volunteers

Alberto Lopez Newly Weds Foods Anthony Kosiba Aerotek Scientific Cathy Beyer Quaker Oats Duncan Fader Matsutani America Henry Sudira Dominican University Jim Anderson Caravan Ingredients John Chambers Caremoli John Schuette Quaker Oats Laura Guerrieri Dominican University Laurie Heft Dominican University Lindsay Wagoner Aerotek Scientific Liz Salmon Dominican University Matt Hutchinson Creative Food Geek Manoj Shah Consultant

Mary Ann Meschi S.K. Patil & Assoc. Michael Campagna Wm Wrigley Jr. Co. Michael Carson Ingredients, Inc. Michael Kelly Dominican University Nathan Muniguia Dominican University Pamela Vaillancourt RQA Phyllis Arista Dominican University Rachel Robinson Consultant Roy Hlavacek IFT Marketing Salvador Chaidez Vegetable Juices Sarah Doran Lab Support Sheila Moore Consultant Sonali Shirke Dominican University Suraya Gabel Greenwood Associates

December 2009 Page 5

Phone: 630.916.4960 www.ChicagoIFT.org Fax: 630.889.0845

Thanks to our Suppliers’ Night 2009 Sponsors! Chicago Section IFT would like to thank each of the sponsors of Suppliers’ Night. Without your support such a great event would not have been possible.

Corporate Sponsors

Bronze Sponsor Silver Sponsor Gold Sponsor

American Casein Baldwin Richardson Foods Co. Barry Callebaut Butterbuds Caravan Ingredients Creative Computing Dairiconcepts Dempsey Corporation DMH Ingredients Dolce Domino Sugar Food Processing FrieslandCampina

Mitsubishi PGP International Premium Ingredients Prepared Foods Sethness Greenleaf Skidmore Sales Company Sponsored by Trancendin ™ Solvay Chemicals Sosland Publishing SupHerb Farms Sweetener Supply Corp The Thurber Company

Frontier Ingredients Fuchs North America, Inc. Global Essence Graham Chemical Corp. Griffith Laboratories Hilmar Ingredients Ingredient Solutions Ingredients Inc. JM Swank LenMar Mission Flavors Multisorb

Scenes from the Innovation NOW! Forum

Mark Carter and Diane Dawson

Teresa Isakson Dr. Sree Raghavan

Phone: 630.916.4960 www.ChicagoIFT.org Fax: 630.889.0845

December 2009 Page 6

Welcome to the Newest Chicago Section IFT Members

Liz Jasek, Sara Lee

Ji Won Jung, University of Illinios Terri Minor, Hayashibara Intl. Pranava Shah, Dean Foods

Julie Talkington, Newly Weds Foods Ryan West

Melissa Shull, Tate & Lyle Chuck Burkel, Wolf Search Solutions

Kevin Hall, Brisan Ingredients Jessica Grelle, Crossroads Ingredients

Pamela Gesford, Knechtel, Inc. Steven Lutzke

Denis Neville, MCT Dairies Michael Formichella, Chella Foods

Mitch Anderson, GRN Chicago West James Hankes, Victoria’s Kitchen Evelyn Chau, University of Illinois Cara Andres, University of Illinois

David VanVlierbergen, Quaker Foods & Beverages Thomas Manolatos, Kraft Foods

Kate Foley, Phillips Gourmet, Inc.

Tanner Award Call for Nominations

Nominees for the Tanner Lectureship are sought. The Tanner Lecturer should be an outstanding and well-recognized re-searcher and excellent speaker. The nominee may be from industry, government, or university, having developed unique technology in the area of food science or related disciplines which has impacted the food industry. The Lecturer may be from any country, but preferably not from within our Chicago IFT Section. The award consists of an honorarium of $2,000, a plaque and reimbursement of travel expenses. The Tanner lecture will be presented on May 10, 2010. Nominations may be made by any Chicago Section member, and should consist of a curriculum vitae and an accompanying letter setting forth the reasons for the nomination. Completed nominations are due no later than December 15th, 2009, and should be sent to the Tanner Committee Chair: Zuoxing Zheng, Kraft Foods R&D 801 Waukegan Rd., Glenview, IL 60025 Tel: 847-646-3388, Fax: 847-646-3864 Email: zzheng@kraft.com

Date/ Theme Speaker Location Monday, December 14, 2009 Kelly Mattson, Long Grove Holiday Extravaganza, Meeting & Tour Theme: Wine & Chocolate Pairing Dave Bennett, Wine Merchant Long Grove Confectionary, Buffalo Grove, IL

Monday, January 11, 2010 Robert Marshall PepsiCo Plaza, Chicago VP R&D, McDonalds Corp.

Monday, February 8, 2010 Speaker TBD Location TBD

Tuesday, March 9, 2010 Dr. Carl Winter AACT/ CSIFT Joint Dinner Meeting Theme: Food Safety & Toxicology UC Davis, CA Location TBD

Monday, April 12, 2010 Harold McGee CSIFT Student Recognition Night Author, The Curious Cook Location TBD

Monday, May 10, 2010 Speaker TBD Tanner Lecture

January 2010 Newsletter Submission Deadlines

Monthly Newsletter submissions need to be: 1. Fully typed for publication (subject to editorial review and space available), and 2. Submitted by the deadline via email to both Co-Editors & the Office Staff member below.

Sue Monckton, Co-Editor Dean Duxbury, Co-Editor Marty Roth, IAMI Business Office Phone: 630-784-0708 Phone: 630-834-5256 Phone: (630) 916-4960 E-Mail: smonck10@gmail.com E-Mail: dux1@sbcglobal.net E-Mail: mroth@iami411.org Reminder: January 2010’s articles will be due on Thursday, December 17th. Thank you.

Page 7 December 2009

Phone: 630.916.4960 www.ChicagoIFT.org Fax: 630.889.0845

THE CSIFT NOMINATING COMMITTEE SEEKS LEADERSHIP APPLICATIONS AND RECOMMENDATIONS

The slating process for the 2010-2011 CSIFT leadership is underway, and the Nominating Committee invites and encourages all interested Members to submit a Leadership Application.

The Nominating Committee also seeks your assistance in identifying potential CSIFT leaders. If you know a fel-low CSIFT Member who would be an effective leader, please submit a Leadership Recommendation on his or her behalf. To receive a Leadership Application or a Recommendation Form please contact Anna Lovis at alovis@equichem.com or 630-784-0432

NCFST DIRECTOR TO BECOME NEW CHIEF OF FOOD AND NUTRITIONAL SCIENCES AT AUSTRALIA’S CSIRO

(SUMMIT-ARGO, IL) November 5, 2009 – The National Center for Food Safety and Tech-nology (NCFST), Illinois Institute of Technology (IIT), announced today that Martin Cole, PhD, Director, will be leaving NCFST to become Chief of the Commonwealth Sci-entific and Industrial Research Organisation’s (CSIRO) Division of Food and Nutri-tional Sciences (FNS) in Sydney, Australia. He will begin his duties in January 2010. During his five-year tenure at NCFST, Dr. Cole directed the center’s day-to-day staff and activities and shepherded the implementation of strategic operational plans and food safety and nutrition research. Under his leadership, NCFST experienced steady growth in industry membership, graduate student enrollment, and published research publications and projects. Dr. Cole also facilitated expansion of NCFST’s capabilities through the opening of the Clinical Nutrition Research Center, the introduction of a

BSL-3 laboratory and biocontainment plant, as well as helped drive the consortium’s collaborative de-velopment of a novel food safety technology, pressure-assisted thermal sterilization (PATS), which gar-nered FDA acceptance in February 2009.

CHICAGO SECTION IFT MEMORY...

The CSIFT is the oldest, largest, and most active Section of IFT. It was officially formed two years after the founding of IFT in 1939. Our Section held a 50th Anniversary Celebration for all its Members in January, 1991. This photo was taken at that Celebration of some of the CSIFT Members in their 50th Anniversary T-shirts...some are now Past Members and some are still active Members today.

DO YOU RECOGNIZE ANY OF THESE CSIFT

MEMBERS???

Phone: 630.916.4960 www.ChicagoIFT.org Fax: 630.889.0845

Page 8

Lisa Ruhland Dave LeVally NEWLYWEDS FOODS MAYS CHEMICAL COMPANY Phone: 773-292-7509 Phone: 847-949-4433 Fax: 773-292-7643 Email: drlevally@msn.com Email: lruhland@newlywedsfoods.com Linda Perucca Gary Wills KRAFT FOODS NORTH AMERICA INC REGAL FOOD INGREDIENTS Phone: 847-646-3821 Phone: 708-214-6689 Email: lperucca@kraft.com Email: garwil526@aol.com The Employment Committee publishes this portion of the newsletter as a free service to Chicago Section members. Because we cannot control the information supplied to us, no guarantee can be made of its accuracy. Additional information on a particular listing can be obtained by contacting one of the people listed above. Please submit ads for the November newsletter by December 17, 2009.

OPEN POSITIONS

A. CUSTOMER APPLICATIONS SUPPORT MGR: Provide food & beverage application expertise & customer support for a natural food ing. Supplier. Responsibilities include supporting project driven product development by preparing prototypes for internal & external showings, sensory evaluations, etc. Requirements: 5 – 10 yrs. exp., BS/MS in food science or related field, excellent communication skills.

B. FLAVORS ACCOUNT MGR: Responsible for promoting & selling a variety of flavors & flavor concepts and delivery systems. Assist in

developing sales strategies to satisfy business plan objectives as well as to maximize sales opportunities. Provide ongoing customer service and follow up. Requirements: Technical degree in Food Science or related field. Min. 3 – 5 yrs. flavor sales experience.

C. FOOD SCIENTIST (OHIO): Responsible for developing formulas, processing procedures & specs for new products, product enhancement & cost reduction products within a USDA facility. Provide technical support to marketing, sales, operations, culinary & external customers. Requirements: Min. BS in Food Science or equivalent. Advanced degree preferred or Culinary degree w/strong technical background.

D. DIRECTOR, INDUSTRIAL ACCOUNTS: Provide strategic, analytical, tactical leadership & achieve budgeted sales volume targets w/assigned

existing and new industrial customers. Achieve/exceed assigned volume & profit goals while executing company strategy in processor/industrial channel. Requirements: Min. 4 yr. degree, 10 yrs. experience, in-depth understanding of R&D & QS.

E. ACCOUNT DIRECTOR: Develop & implement territory’s strategic & tactical sales plan to accommodate corporate & regional goals. Utilize

Miller Heiman strategic & conceptual selling. Lead & communicate territory forecast & margin. Develop & implement territory long-term customer and product strategies. Requirements: Bachelors degree and 5 years related sales experience.

F. HUMAN NUTRITION TECHNICAL SALES REP: Provide pre-sale & post sale technical support & business development for the target

market of Human Nutrition. Requirements: MS degree in food science, chemistry, chemical engineering, 3 yrs. experience, overnight travel throughout the US.

G. PHARMA TECHNICAL SALES REP: Provide pre-sale & post technical sales support & business development for the Pharma & Nutraceutical

markets with a primary focus on Solid Dosage forms. Requirements: BS/MS degree in pharmaceutical technology, chemical eng., 3 yrs. exp., overnight travel throughout the US.

H. SENIOR CONSULTANT: R&D/Consulting organization focusing in the confection, food, bakery, snack food & pharmaceutical market. Ideal

candidate would be degreed or possess a min. 7 – 10 yrs. exp. Area disciplines are Food Science, Nutrition, or the Sciences. Some travel possible.

I. TECHNICAL SUPPORT/APPLICATIONS: R&D/Consulting organization focusing in the confection, food, bakery, snack food, & pharmaceutical

market. Candidate could be entry level or 3 – 5 yrs. exp. in related fields. Degree preferred but not mandatory.

J. FOOD TECHNOLOGIST: Develop or improve formulated foods for the foodservice industry and follow the development from scale up through test production. Family owned business specializing in private labeled canned foods, flavor bases and spice blends. Requirements: BS Food Science.

Continued on page 9

CSIFT EMPLOYMENT COMMITTEE NEWSLETTER

November 2009

Phone: 630.916.4960 www.ChicagoIFT.org Fax: 630.889.0845

Page 9 December 2009

K. QUALITY CONTROL/PRODUCT DEVELOPMENT: Entry level quality control position. Prepare nutritional data, specifications, MSDS, etc. Prepare in-plant raw material and finished goods check, sanitation monitoring, documentation filing. Prepare samples. Prefer BS Food Sci-ence or related field.

L. ACCOUNT EXECUTIVE: N. Ill. Flavor manufacturer seeks AE for S. Ohio territory. Maintain & expand existing business (75%) and generate

new business (25%). Develop relationships and expand business with each customer. Interface with R&D, purchasing. Requirements: BS Prefer biology/chemistry. Masters a plus. 3 – 10 yrs. industrial sales exp. after having 3 – 5 yrs. technical exp.

M. SALES REPRESENTATIVE: Growing food ingredient importer and distributor seeks to fill full time sales representative position for the Chi-

cago land region market. Office will be from home in the region. Develop new accounts & manage existing accounts. Previous sales experi-ence in food ingredients required. Minimal overnight travel. Ideal candidate will be a motivated self-starter.

N. SALES REPRESENTATIVE: Chicago base covering the Midwest states. Requirements: 10 yrs. food industry experience with 5 yrs. sales ex-

perience, preferably with flavors or colors.

O. RESEARCH FLAVOR CHEMIST: Work in long & short term flavor research projects bringing innovation, new technologies & knowledge to the group. Manage multiple priorities & timelines. Use strong technical and problem solving skills to approach complex projects. Require-ments: Ph.D. in Food Science or related and 7 plus years relevant experience. Certified flavor chemist with 10+ years savory.

P. DIRECTOR OF QUALITY: Lead and oversee the quality management system and staff for the entire supply chain including food safety pro-

grams, GMP, lab practices, sampling plans, etc. Report directly to the VP of Quality Innovation Research & Development. Requirements: Bachelors in Chemistry, Biology, Micro, Food Science or related field. Masters a plus. 5 – 10 years food mfg exp. as QC/Assurance Mgr.

Q. FOOD SCIENTIST: Develop flavors & Beverage formulations, manufacturing procedures and specifications for new products, product en-

hancement, quality improvement & cost reduction projects. Requirements: BS, MS is a plus. 10+ yrs experience in R&D/Innovation role with a flavor/beverage company along with strong technical expertise in flavor chemistry, composition & functionality.

R. REGULATORY MANAGER: N. Illinois flavor company seeking regulatory manager with an ingredient or flavor background.

JOB SEEKERS 1. SENIOR FOOD SCIENTIST: 20 years experience in formulation development, product development and plant scale-up, cus-

tomer technical service, analytical analysis and quality control. Areas of expertise include starches and sweeteners, gluten-free bakery, processed meats, salad dressings, sauces and gravies. Special interest in functional food development.

2. PROCUREMENT SPECIALIST: 19 years of progressive experience & responsibility with proven success in the areas of procure-

ment, maintenance & inventory control. Experience managing multiple categories including flavors, color, seasonings, etc. Well rounded and capable of handling high spend budgets and generating cost savings.

3. MS. In Food Science, 20 + yrs R&D, manufacturing, QA experience in sauces, salad dressings, snacks, meats, bakery, frozen and

refrigerated. Seeking Director/VP or Consulting position.

Attention Suppliers and Consultants

The Chicago IFT Executive Committee has authorized the availability of limited ad space in the monthly FOOD BYTES Newsletter.

Advertise your company’s products or services (or yourself) for a low, low price on a per monthly basis.

Submit a business card or ready-to-print larger ads by Octo-ber 15th for the November issue. Pay online www.chicagoift.org (shopping cart) and send your ad to members@chicagoift.org. Ads should be jpg or pdf format.

Pricing Information

◘ Business Card (4” x 2”) $30

◘ ¼ Page (4” x 4”) $50

◘ ¼ Page (8” x 2”) $60

◘ ½ Page (8” x 4”) $90

*Rates quoted are on a per issue basis *All ads will be 4-color

*Limit of 25% of total newsletter space per issue– first come, first served

Advertise your business or company in this newsletter!

Phone: 630.916.4960 www.ChicagoIFT.org Fax: 630.889.0845

December 2009 Page 10

December Holiday Party Reservation Form Monday, December 14, 2009

Long Grove Factory Tour 333 Lexington Drive, Buffalo Grove, IL 60089

SEPARATELY RESERVE YOUR SPACE FOR A TOUR AT http:/longgrove.com/index.htm or call 888-459-3100

(Tours are 3:00—4:00pm or 4:00—5:00pm)

Westin Chicago North Shore 601 North Milwaukee Ave, Wheeling, IL 60090

847-777-6500

To Receive the Discounted Rate, Reservations MUST BE RECEIVED by 5:00pm on Thursday, December 10, 2009

Please register for the dinner online at www.chicagoift.org OR

Complete the information below and send by mail.

$45 Members, $55 non-members, walk-ins, or after the December 10th deadline, $22.50 Students, Emeritus & Unemployed

Name:______________________________________________________________ Company Name:______________________________________________________ Address:____________________________________________________________ Street City State Postal Code

Email:______________________________________________________________ Phone:_____________________________________________________________ Is this your first time attending a Dinner Meeting? Yes No To pay by check, please complete this form and mail your check to: Chicago Section IFT P.O. Box 926 Lombard, IL 60148 (630) 916-4960

Phone: 630.916.4960 www.ChicagoIFT.org Fax: 630.889.0845

December Holiday Party Monday, December 14, 2009 January Dinner Meeting Monday, January 11, 2010 February Dinner Meeting Monday, February 8, 2010 March Dinner Meeting Tuesday, March 9, 2010

Chicago Section IFT P.O. Box 926 Lombard, IL 60148