Baking&Snack - February 2017 - 26

2017 BAKING HALL OF FAME

Making a DIFFERENCE
Long recognized for his passion for
the cookie industry, Bud Cason's
biggest contribution is to bring out
the best in everyone he meets.

Albert L. (Bud) Cason

by Dan Malovany
It didn't take long for Albert L. (Bud) Cason to realize that
it's the little things in everyday life that make people happy. In fact, he was only a 12-year-old when he began his
prestigious career in the baking industry - one that now
spans more than 50 years - working for Greg's Cookie Co.,
Birmingham, AL, which his relatives owned in the 1950s.
"Some children grow up in ballparks, but my father
grew up in a bakery," noted Albert L. (Al) Cason Jr., who
has followed in his dad's footsteps working in the industry. "As a young child, he swept floors, loaded trucks and
helped in the mixing room of his aunt's bakery. He told me
he found it fascinating that bags of ingredients
would come in and cookies would go out. The
fire in his belly for the industry began then."
Throughout his career, Mr. Cason also proved
that a little effort can also make big things happen. It didn't matter if it involved mortgaging
his home to purchase his aunt's bakery in 1970
to save it from going into bankruptcy or working with local banks to buy Bishop Baking Co. in
Cleveland, TN, another struggling business, to
help out friends in the industry.
Eventually, after selling Greg's Cookie Co. and
Bishop Baking in 1986 and fulfilling a five-year non-compete clause (a period that family and friends all acknowledge was one of his most "miserable" times of his life), Mr.
Cason fulfilled a life dream when he founded Bud's Best
Cookies in 1991 and began producing bite-sized cookies
in suburban Birmingham. In fact, he built one of the most
automated cookie plants in the nation, investing millions in
state-of-the-art equipment.
Over the years, Mr. Cason arguably invented - if not
defined - the mini-cookie segment, transforming it from

26 Baking & Snack February 2017 / www.bakingandsnack.com

a niche market as his Hoover, AL, business grew from $1.8
million in its first year to more than $33 million in 2016.
"At almost 60, he had most of his money in his new business; however, because he had the fire in his belly, he wasn't
scared," recalled Al Cason, who, like his father, grew up
doing everything in the bakery. He currently serves as the
company's president and COO while Bud Cason, now 79,
remains CEO and sole owner of Bud's Best Cookies.
With the thriving business, Bud Cason also changed the
face of the private-label cookie market by successfully supplying some of the industry's largest companies with mini
cookies. After several expansions and consistent investments, the facility and its 175 employees today turn out
more than 1 million cookies an hour, including conventional-sized ones sold under the Uncle Al's brand.
Bud Cason, however, is almost better known for his
contributions to the industry. He was a founding member of the Cookie and Snack Bakers Association (CASBA)
40 years ago and remains a ceaseless supporter. CASBA
named him Man of the Year, and the association gave him
a lifetime achievement award along with his friends Arthur
Veazey, past president of Bishop Baking, and Craig Parrish,
CASBA's executive director. He also serves as a board member of the Biscuit & Cracker Manufacturers' Association.
Locally, Bud Cason has been honored by the
Birmingham Chamber of Commerce. Bud's Best was
named Business of the Year by the Leadership Association
of Shelby County, AL. In 2014, Positive Maturity magazine
named him one of the Top 50 Over 50.
And then there are the countless number of things that
he has quietly done to help his church and its school, where
he's served as chairman of the board for decades. He's assisted in advancing the careers of his employees through
funding for their training and education. He has served
on the boards of a local bank and the Southern Adventist
University. He supports the Multiple Sclerosis Society and
the Crimson Tide Foundation. At home, his dedicated
family includes Gail, his wife of 54 years, and his son, two
daughters and five grandchildren.
In business, it's not about being the biggest. Instead, as
Mr. Cason has demonstrated, it's about being one of their
best "buds" in the world. For all of his accomplishments, he
joins the 2017 class of the Baking Hall of Fame.

*


http://www.bakingandsnack.com

Baking&Snack - February 2017

Table of Contents for the Digital Edition of Baking&Snack - February 2017

Baking&Snack - February 2017
Contents
Contents
Editorial - Bake to the future
Newsfront - ABA, B&CMA make headway on merger talks
BEMA Summit brings together experts, opportunities
Food companies join sustainability initiative
Kellogg invests in ‘superfood’ snack bar maker
FDA gives bakers options in listing added sugars
In Memoriam
News/In Brief
BEMA-U - What about the people?
BEMA-U creates leadership, transformed
2017 Baking Hall of Fame - Excellence in leadership
Making a difference
Champion in ACTION
Brothers in BAGELS
Industry Confidence Survey - HAPPY DAYS
The IBIE effect on purchasing
What is the future of sanitary packaging design?
Survey sample profile
Just Desserts - GETTING IT JUST RIGHT
Technology for a safer environment
Searching for new destinations
Grain Foods Marketing - I Still Heart BREAD!
FortifIcation & Enrichment - THAT SOMETHING EXTRA
Why enrichment still matters
Fortify … or enrich?
Structure/function claims — for food
Fats & Oils - A CHANGING WORLD
Ingredient App - Lasting Impressions
SANITATION STRATEGIES - CONSTANT COLLABORATION
Dough Handling - Get a Grip on It
Seeking safe, sanitary solutions
Conveyors - Little Soldiers
Small, safe, easy-to-clean
Inline Safety - All-Seeing Sentinels
The science of detection
Packaging Automation - Sum OF THE PARTS
It’s all about balance
Packaging Trends - A WHOLE new world
INDUSTRY INSIGHT - Eliminating Speed Bumps
Meeting Preview: ABA - A UNITED FRONT
Meeting Preview: interpack - SETTING RECORDS, SAVING FOOD
Meeting Preview: ProFood Tech - STEPPING UP TO THE PLATE
Events
Ingredients & Formulating
Equipment & Packaging
Patents
New on the shelf
MARKETPLACE
AD INDEX
NEW PRODUCT SPOTLIGHT
Baking&Snack - February 2017 - Baking&Snack - February 2017
Baking&Snack - February 2017 - 2
Baking&Snack - February 2017 - 3
Baking&Snack - February 2017 - 4
Baking&Snack - February 2017 - 5
Baking&Snack - February 2017 - 6
Baking&Snack - February 2017 - 7
Baking&Snack - February 2017 - 8
Baking&Snack - February 2017 - Contents
Baking&Snack - February 2017 - 10
Baking&Snack - February 2017 - Contents
Baking&Snack - February 2017 - Editorial - Bake to the future
Baking&Snack - February 2017 - 13
Baking&Snack - February 2017 - 14
Baking&Snack - February 2017 - 15
Baking&Snack - February 2017 - Food companies join sustainability initiative
Baking&Snack - February 2017 - 17
Baking&Snack - February 2017 - In Memoriam
Baking&Snack - February 2017 - 19
Baking&Snack - February 2017 - News/In Brief
Baking&Snack - February 2017 - 21
Baking&Snack - February 2017 - BEMA-U - What about the people?
Baking&Snack - February 2017 - BEMA-U creates leadership, transformed
Baking&Snack - February 2017 - 24
Baking&Snack - February 2017 - 2017 Baking Hall of Fame - Excellence in leadership
Baking&Snack - February 2017 - Making a difference
Baking&Snack - February 2017 - 27
Baking&Snack - February 2017 - Champion in ACTION
Baking&Snack - February 2017 - 29
Baking&Snack - February 2017 - Brothers in BAGELS
Baking&Snack - February 2017 - 31
Baking&Snack - February 2017 - 32
Baking&Snack - February 2017 - Industry Confidence Survey - HAPPY DAYS
Baking&Snack - February 2017 - The IBIE effect on purchasing
Baking&Snack - February 2017 - 35
Baking&Snack - February 2017 - 36
Baking&Snack - February 2017 - 37
Baking&Snack - February 2017 - What is the future of sanitary packaging design?
Baking&Snack - February 2017 - 39
Baking&Snack - February 2017 - Survey sample profile
Baking&Snack - February 2017 - 41
Baking&Snack - February 2017 - Just Desserts - GETTING IT JUST RIGHT
Baking&Snack - February 2017 - 43
Baking&Snack - February 2017 - 44
Baking&Snack - February 2017 - 45
Baking&Snack - February 2017 - 46
Baking&Snack - February 2017 - 47
Baking&Snack - February 2017 - Technology for a safer environment
Baking&Snack - February 2017 - 49
Baking&Snack - February 2017 - 50
Baking&Snack - February 2017 - 51
Baking&Snack - February 2017 - Searching for new destinations
Baking&Snack - February 2017 - 53
Baking&Snack - February 2017 - 54
Baking&Snack - February 2017 - 55
Baking&Snack - February 2017 - 56
Baking&Snack - February 2017 - Grain Foods Marketing - I Still Heart BREAD!
Baking&Snack - February 2017 - 58
Baking&Snack - February 2017 - 59
Baking&Snack - February 2017 - 60
Baking&Snack - February 2017 - 61
Baking&Snack - February 2017 - 62
Baking&Snack - February 2017 - 63
Baking&Snack - February 2017 - 64
Baking&Snack - February 2017 - 65
Baking&Snack - February 2017 - 66
Baking&Snack - February 2017 - FortifIcation & Enrichment - THAT SOMETHING EXTRA
Baking&Snack - February 2017 - Why enrichment still matters
Baking&Snack - February 2017 - 69
Baking&Snack - February 2017 - 70
Baking&Snack - February 2017 - 71
Baking&Snack - February 2017 - Fortify … or enrich?
Baking&Snack - February 2017 - 73
Baking&Snack - February 2017 - Structure/function claims — for food
Baking&Snack - February 2017 - 75
Baking&Snack - February 2017 - 76
Baking&Snack - February 2017 - Fats & Oils - A CHANGING WORLD
Baking&Snack - February 2017 - 78
Baking&Snack - February 2017 - 79
Baking&Snack - February 2017 - 80
Baking&Snack - February 2017 - 81
Baking&Snack - February 2017 - 82
Baking&Snack - February 2017 - 83
Baking&Snack - February 2017 - 84
Baking&Snack - February 2017 - 85
Baking&Snack - February 2017 - 86
Baking&Snack - February 2017 - Ingredient App - Lasting Impressions
Baking&Snack - February 2017 - SANITATION STRATEGIES - CONSTANT COLLABORATION
Baking&Snack - February 2017 - 89
Baking&Snack - February 2017 - 90
Baking&Snack - February 2017 - Dough Handling - Get a Grip on It
Baking&Snack - February 2017 - 92
Baking&Snack - February 2017 - 93
Baking&Snack - February 2017 - 94
Baking&Snack - February 2017 - 95
Baking&Snack - February 2017 - 96
Baking&Snack - February 2017 - 97
Baking&Snack - February 2017 - 98
Baking&Snack - February 2017 - 99
Baking&Snack - February 2017 - 100
Baking&Snack - February 2017 - 101
Baking&Snack - February 2017 - 102
Baking&Snack - February 2017 - 103
Baking&Snack - February 2017 - Seeking safe, sanitary solutions
Baking&Snack - February 2017 - 105
Baking&Snack - February 2017 - 106
Baking&Snack - February 2017 - Conveyors - Little Soldiers
Baking&Snack - February 2017 - 108
Baking&Snack - February 2017 - 109
Baking&Snack - February 2017 - 110
Baking&Snack - February 2017 - 111
Baking&Snack - February 2017 - 112
Baking&Snack - February 2017 - 113
Baking&Snack - February 2017 - Small, safe, easy-to-clean
Baking&Snack - February 2017 - 115
Baking&Snack - February 2017 - 116
Baking&Snack - February 2017 - Inline Safety - All-Seeing Sentinels
Baking&Snack - February 2017 - 118
Baking&Snack - February 2017 - The science of detection
Baking&Snack - February 2017 - 120
Baking&Snack - February 2017 - 121
Baking&Snack - February 2017 - 122
Baking&Snack - February 2017 - Packaging Automation - Sum OF THE PARTS
Baking&Snack - February 2017 - 124
Baking&Snack - February 2017 - It’s all about balance
Baking&Snack - February 2017 - 126
Baking&Snack - February 2017 - 127
Baking&Snack - February 2017 - 128
Baking&Snack - February 2017 - 129
Baking&Snack - February 2017 - 130
Baking&Snack - February 2017 - Packaging Trends - A WHOLE new world
Baking&Snack - February 2017 - 132
Baking&Snack - February 2017 - 133
Baking&Snack - February 2017 - 134
Baking&Snack - February 2017 - 135
Baking&Snack - February 2017 - 136
Baking&Snack - February 2017 - 137
Baking&Snack - February 2017 - INDUSTRY INSIGHT - Eliminating Speed Bumps
Baking&Snack - February 2017 - 139
Baking&Snack - February 2017 - Meeting Preview: ABA - A UNITED FRONT
Baking&Snack - February 2017 - 141
Baking&Snack - February 2017 - Meeting Preview: interpack - SETTING RECORDS, SAVING FOOD
Baking&Snack - February 2017 - 143
Baking&Snack - February 2017 - 144
Baking&Snack - February 2017 - Meeting Preview: ProFood Tech - STEPPING UP TO THE PLATE
Baking&Snack - February 2017 - 146
Baking&Snack - February 2017 - Events
Baking&Snack - February 2017 - 148
Baking&Snack - February 2017 - 149
Baking&Snack - February 2017 - Ingredients & Formulating
Baking&Snack - February 2017 - 151
Baking&Snack - February 2017 - 152
Baking&Snack - February 2017 - Equipment & Packaging
Baking&Snack - February 2017 - 154
Baking&Snack - February 2017 - 155
Baking&Snack - February 2017 - 156
Baking&Snack - February 2017 - Patents
Baking&Snack - February 2017 - 158
Baking&Snack - February 2017 - New on the shelf
Baking&Snack - February 2017 - 160
Baking&Snack - February 2017 - MARKETPLACE
Baking&Snack - February 2017 - 162
Baking&Snack - February 2017 - 163
Baking&Snack - February 2017 - 164
Baking&Snack - February 2017 - 165
Baking&Snack - February 2017 - 166
Baking&Snack - February 2017 - 167
Baking&Snack - February 2017 - 168
Baking&Snack - February 2017 - AD INDEX
Baking&Snack - February 2017 - NEW PRODUCT SPOTLIGHT
Baking&Snack - February 2017 - 171
Baking&Snack - February 2017 - 172
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-march-2024
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-february-2024
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-december-2023
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-november-2023
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-october-2023
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-september-2023
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-august-2023
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-july-2023
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-june-2023
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-may-2023
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-april-2023
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-march-2023
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-february-2023
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-december-2022
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-november-2022
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-october-2022
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-september-2022
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-august-2022
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-july-2022
https://digitalbs.bakingbusiness.com/sosland/bs/-baking-snack-june-2022
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-may-2022
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-april-2022
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-march-2022
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-january-2022
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-december-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-november-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-october-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-september-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-august-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-july-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-june-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-may-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-april-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-march-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-february-2021
http://digitalbs.bakingbusiness.com/sosland/bs/2020_12_01
http://digitalbs.bakingbusiness.com/sosland/bs/2020_11_01
http://digitalbs.bakingbusiness.com/sosland/bs/2020_10_01
http://digitalbs.bakingbusiness.com/sosland/bs/2020_09_01
http://digitalbs.bakingbusiness.com/sosland/bs/2020_08_01
http://digitalbs.bakingbusiness.com/sosland/bs/2020_07_01
http://digitalbs.bakingbusiness.com/sosland/bs/2020_06_01
http://digitalbs.bakingbusiness.com/sosland/bs/2020_05_01
http://digitalbs.bakingbusiness.com/sosland/bs/2020_04_01
http://digitalbs.bakingbusiness.com/sosland/bs/2020_03_01
http://digitalbs.bakingbusiness.com/sosland/bs/2020_02_01
http://digitalbs.bakingbusiness.com/sosland/bs/2019_12_01
http://digitalbs.bakingbusiness.com/sosland/bs/2019_11_01
http://digitalbs.bakingbusiness.com/sosland/bs/2019_10_01
http://digitalbs.bakingbusiness.com/sosland/bs/2019_09_01
http://digitalbs.bakingbusiness.com/sosland/bs/2019_08_01
http://digitalbs.bakingbusiness.com/sosland/bs/2019_07_01
http://digitalbs.bakingbusiness.com/sosland/bs/2019_06_01
http://digitalbs.bakingbusiness.com/sosland/bs/2019_05_01
http://digitalbs.bakingbusiness.com/sosland/bs/2019_04_01
http://digitalbs.bakingbusiness.com/sosland/bs/2019_03_01
http://digitalbs.bakingbusiness.com/sosland/bs/2019_02_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_12_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_11_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_10_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_09_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_08_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_07_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_06_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_05_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_04_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_03_01
https://www.nxtbook.com/sosland/bs/2018_02_01
https://www.nxtbook.com/sosland/bs/2017_12_01
https://www.nxtbook.com/sosland/bs/2017_11_01
https://www.nxtbook.com/sosland/bs/2017_10_01
https://www.nxtbook.com/sosland/bs/2017_09_01
https://www.nxtbook.com/sosland/bs/2017_08_01
https://www.nxtbook.com/sosland/bs/2017_07_01
https://www.nxtbook.com/sosland/bs/2017_06_01
https://www.nxtbook.com/sosland/bs/2017_05_01
https://www.nxtbook.com/sosland/bs/2017_04_01
https://www.nxtbook.com/sosland/bs/2017_03_01
https://www.nxtbook.com/sosland/bs/2017_02_01
https://www.nxtbook.com/sosland/bs/2016_12_01
https://www.nxtbook.com/sosland/bs/2016_11_01
https://www.nxtbook.com/sosland/bs/2016_10_01
https://www.nxtbook.com/sosland/bs/2016_09_01
https://www.nxtbook.com/sosland/bs/2016_08_01
https://www.nxtbook.com/sosland/bs/2016_07_01
https://www.nxtbook.com/sosland/bs/2016_06_01
https://www.nxtbook.com/sosland/bs/2016_05_01
https://www.nxtbook.com/sosland/bs/2016_04_01
https://www.nxtbook.com/sosland/bs/2016_03_01
https://www.nxtbook.com/sosland/bs/2016_02_01
https://www.nxtbook.com/sosland/bs/2015_12_01
https://www.nxtbook.com/sosland/bs/2015_11_01
https://www.nxtbook.com/sosland/bs/2015_10_01
https://www.nxtbook.com/sosland/bs/2015_09_01
https://www.nxtbook.com/sosland/bs/2015_08_01
https://www.nxtbook.com/sosland/bs/2015_07_01
https://www.nxtbook.com/sosland/bs/2015_06_01
https://www.nxtbook.com/sosland/bs/2015_05_02
https://www.nxtbook.com/sosland/bs/2015_04_01
https://www.nxtbook.com/sosland/bs/2015_03_01
https://www.nxtbook.com/sosland/bs/2015_02_01
https://www.nxtbook.com/sosland/bs/2014_12_01
https://www.nxtbook.com/sosland/bs/2014_11_01
https://www.nxtbook.com/sosland/bs/2014_10_01
https://www.nxtbook.com/sosland/bs/2014_09_01
https://www.nxtbook.com/sosland/bs/2014_08_01
https://www.nxtbook.com/sosland/bs/2014_07_01
https://www.nxtbook.com/sosland/bs/2014_06_01
https://www.nxtbook.com/sosland/bs/2014_05_01
https://www.nxtbook.com/sosland/bs/2014_04_01
https://www.nxtbook.com/sosland/bs/2014_03_01
https://www.nxtbook.com/sosland/bs/2014_02_01
https://www.nxtbook.com/sosland/bs/2013_12_01
https://www.nxtbook.com/sosland/bs/2013_11_01
https://www.nxtbook.com/sosland/bs/2013_10_01
https://www.nxtbook.com/sosland/bs/2013_09_01
https://www.nxtbook.com/sosland/bs/2013_08_01
https://www.nxtbook.com/sosland/bs/2013_07_01
https://www.nxtbook.com/sosland/bs/2013_06_01
https://www.nxtbook.com/sosland/bs/2013_05_01
https://www.nxtbook.com/sosland/bs/2013_04_01
https://www.nxtbook.com/sosland/bs/2013_03_01
https://www.nxtbook.com/sosland/bs/2013_02_01
https://www.nxtbook.com/sosland/bs/2012_12_01
https://www.nxtbook.com/sosland/bs/2012_11_01
https://www.nxtbook.com/sosland/bs/2012_10_01
https://www.nxtbook.com/sosland/bs/2012_09_01
https://www.nxtbook.com/sosland/bs/2012_08_01
https://www.nxtbook.com/sosland/bs/2012_07_01
https://www.nxtbook.com/sosland/bs/2012_06_01
https://www.nxtbook.com/sosland/bs/2012_05_01
https://www.nxtbook.com/sosland/bs/2012_04_01
https://www.nxtbook.com/sosland/bs/2012_03_01
https://www.nxtbook.com/sosland/bs/2012_02_01
https://www.nxtbook.com/sosland/bs/2011_12_01
https://www.nxtbook.com/sosland/bs/2011_11_01
https://www.nxtbook.com/sosland/bs/2011_10_01
https://www.nxtbook.com/sosland/bs/2011_09_01
https://www.nxtbook.com/sosland/bs/2011_08_01
https://www.nxtbook.com/sosland/bs/2011_07_01
https://www.nxtbook.com/sosland/bs/2011_06_01
https://www.nxtbook.com/sosland/bs/2011_05_01
https://www.nxtbook.com/sosland/bs/2011_04_01
https://www.nxtbook.com/sosland/bs/2011_03_01
https://www.nxtbook.com/sosland/bs/2011_02_01
https://www.nxtbook.com/sosland/bs/2010_12_01
https://www.nxtbook.com/sosland/bs/2010_11_01
https://www.nxtbook.com/sosland/bs/2010_10_01
https://www.nxtbook.com/sosland/bs/2010_09_01
https://www.nxtbook.com/sosland/bs/2010_08_01
https://www.nxtbook.com/sosland/bs/2010_07_01
https://www.nxtbook.com/sosland/bs/2010_06_01
https://www.nxtbook.com/sosland/bs/2010_05_01
https://www.nxtbook.com/sosland/bs/2010_04_01
https://www.nxtbook.com/sosland/bs/2010_03_01
https://www.nxtbook.com/sosland/bs/2010_02_01
https://www.nxtbook.com/sosland/bs/2009_12_01
https://www.nxtbook.com/sosland/bs/2009_11_01
https://www.nxtbook.com/sosland/bs/2009_10_01
https://www.nxtbook.com/sosland/bs/2009_09_01
https://www.nxtbook.com/sosland/bs/2009_08_01
https://www.nxtbook.com/sosland/bs/2009_07_01
https://www.nxtbook.com/sosland/bs/2009_06_01
https://www.nxtbook.com/sosland/bs/2009_05_01
https://www.nxtbook.com/sosland/bs/2009_04_01
https://www.nxtbook.com/sosland/bs/2009_03_01
https://www.nxtbook.com/sosland/bs/2009_02_01
https://www.nxtbook.com/sosland/bs/2009_01_01
https://www.nxtbook.com/sosland/bs/2008_12_01
https://www.nxtbook.com/sosland/bs/2008_11_01
https://www.nxtbook.com/sosland/bs/2008_10_01
https://www.nxtbook.com/sosland/bs/2008_09_01
https://www.nxtbook.com/sosland/bs/2008_08_01
https://www.nxtbook.com/sosland/bs/2008_07_01
https://www.nxtbook.com/sosland/bs/2008_06_01
https://www.nxtbook.com/sosland/bs/2008_05_01
https://www.nxtbook.com/sosland/bs/2008_04_01
https://www.nxtbook.com/sosland/bs/2008_03_01
https://www.nxtbook.com/sosland/bs/2008_02_01
https://www.nxtbook.com/sosland/bs/2007_12_01
https://www.nxtbook.com/sosland/bs/2007_11_01
https://www.nxtbook.com/sosland/bs/2007_10_01
https://www.nxtbook.com/sosland/bs/2007_09_01
https://www.nxtbook.com/sosland/bs/2007_08_01
https://www.nxtbook.com/sosland/bs/2007_07_01
https://www.nxtbook.com/sosland/bs/2007_06_01
https://www.nxtbook.com/sosland/bs/2007_05_01
https://www.nxtbook.com/sosland/bs/2007_04_01
https://www.nxtbook.com/sosland/bs/2007_02_01
https://www.nxtbook.com/sosland/bs/2006_12_01
https://www.nxtbook.com/sosland/bs/2006_11_01
https://www.nxtbook.com/sosland/bs/2006_10_01
https://www.nxtbook.com/sosland/bs/2006_09_01
https://www.nxtbook.com/sosland/bs/2006_08_01
https://www.nxtbook.com/sosland/bs/2006_07_01
https://www.nxtbook.com/sosland/bs/2006_06_01
https://www.nxtbook.com/sosland/bs/2006_05_01
https://www.nxtbook.com/sosland/bs/2006_04_01
https://www.nxtbook.com/sosland/bs/2006_03_01
https://www.nxtbook.com/sosland/bs/2006_02_01
https://www.nxtbook.com/sosland/bs/2005_12_01
https://www.nxtbook.com/sosland/bs/2005_11_01
http://digitalbs.bakingbusiness.com/sosland/bs/2005_10_01
http://digitalbs.bakingbusiness.com/sosland/bs/2005_09_01
http://digitalbs.bakingbusiness.com/sosland/bs/2005_08_01
http://digitalbs.bakingbusiness.com/sosland/bs/2005_07_01
http://digitalbs.bakingbusiness.com/sosland/bs/2005_06_01
http://digitalbs.bakingbusiness.com/sosland/bs/2005_05_01
http://digitalbs.bakingbusiness.com/sosland/bs/2005_04_01
http://digitalbs.bakingbusiness.com/sosland/bs/2005_03_01
http://digitalbs.bakingbusiness.com/sosland/bs/2005_02_01
http://digitalbs.bakingbusiness.com/sosland/bs/2004_12_01
http://digitalbs.bakingbusiness.com/sosland/bs/2004_11_01
http://digitalbs.bakingbusiness.com/sosland/bs/2004_10_01
http://digitalbs.bakingbusiness.com/sosland/bs/2004_09_01
http://digitalbs.bakingbusiness.com/sosland/bs/2004_08_01
http://digitalbs.bakingbusiness.com/sosland/bs/2004_07_01
http://digitalbs.bakingbusiness.com/sosland/bs/2004_06_01
http://digitalbs.bakingbusiness.com/sosland/bs/2004_05_01
https://digitalbs.bakingbusiness.com/sosland/bs/2004_04_01
https://digitalbs.bakingbusiness.com/sosland/bs/2004_03_01
https://digitalbs.bakingbusiness.com/sosland/bs/2004_02_01
https://digitalbs.bakingbusiness.com/sosland/bs/2003_12_01
https://digitalbs.bakingbusiness.com/sosland/bs/2003_11_01
https://www.nxtbookmedia.com