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Date: Tuesday, October 22nd, 2024
Time: 12pm MT/2pm ET
Based on the latest Mintel consumer insights and supported by industry developments, Melanie and Greg will examine trends in marketing, packaging and flavors/ingredients to identify tangible marketplace opportunities for artisan cheese producers and sellers.
Greg is a CCP and a CCSE and has previously presented at the ACS conference and other cheese industry events. As associate director of Mintel's Food & Drink, Melanie analyzes consumer behavior and identifies industry trends. She has presented at conferences and trade shows around the globe, including the Specialty Food Association's Fancy Food Shows, where she serves on the organization's Trendspotter Panel and presents regular webinars. Her insights have appeared in such publications as the Wall Street Journal, Washington Post, NPR and The BBC.
Speakers:
- Greg Hardin, Gourmet Foods International
- Melanie Zanoza Bartelme, Associate Director, Mintel Food & Drink, Mintel
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Date: Wednesday October 30th, 2025
Time: 12pm MT/2pm ET
Join the ACS education committee for a look inside the 2025 conference session application process. We're excited to walk through our new Call for Presentation submission form and discuss the improvements + new features!
Have an idea for a session but unsure if it's ready to submit? Our team will explain what is required no matter where you are in your development process while answering our most common asks (ex. honorarium, travel, pre-conference timeline, etc). Bring your burning questions and have them answered by those who lead the selection team. You'll leave understanding what goes into the ACS process with the confidence and tools to successfully apply!
Speakers:
- Rueben Nilsson, ACS Education Committee Chair
- Kyra James, ACS Education Committee Vice-Chair
*This webinar is free for EVERYONE to attend.
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Date: Friday, November 8th, 2024
Time: 11am MT/1pm ET
This dynamic webinar includes two papers, by academic researchers who specialize in the history of cheesemaking. In the first paper, “Making and Eating Cheese in Medieval England and Ireland,” Leslie Lockett uses written sources, both literary and historical, to explore cheesemaking in the British Isles during the early medieval period (around 600-1200 CE).
Second, Scott D. Stull’s paper, “Recreating Ancient and Historic Cheese through Experimental Archaeology,” combines material and written evidence for Neolithic European, ancient Roman, and medieval cheesemaking, such as the shapes of ancient cheesemaking vessels, analysis of lipid residues in pottery vessels, and (for more recent centuries) recipes and historical documents.
Speakers:
- Professor Leslie Lockett, Department of English, The Ohio State UniversityAssociate Professor of English
- Dr. Scott Stull, Sociology-Anthropology
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Webinars are free for all ACS members or $25 for non-members. The recordings will also be available on the ACS Learning Center afterwards.
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Culture Magazine
