Hey, my name is Shannon Billinghurst and I am located in the Holland, MI plant! The plant has been around since 1897 and is quite a landmark in Holland. The plant produces pickles, barbeque sauce, all Kraft-Heinz vinegar, yellow mustard, GREY POUPON mustard, and relish.
For the past 2 weeks, I have been working with the Quality and Sanitation departments. I have been working with many people around my age, which I really enjoy! It’s nice to be able to relate to my colleagues and make some friends while I’m working!
Holland, Michigan is a small city on Lake Macatawa that is full of kayaking, canoeing, hiking, biking, and fishing. There is always something to do outside! Some of the managers and supervisors took myself and another intern out for Trivia on Sunday. It was really fun, even though we might have come in last place… we can only go up from here! When I arrived at the plant and got my first tour, I was very surprised by the number of pickle tanks that are located around the outside of the plant. These tanks are used to ferment cucumbers to make pickles. The tanks are the size of an above ground swimming pool, but they are all about 20 feet deep. Behind half of these lovely tanks is a beautiful view of Lake Macatawa! I am very excited to see what this summer has in store for me and to work on my project!
I’ll ketch-up with ya later!! 🙂
My name is Alark, and I’m also working at the Holland, Michigan plant this summer. It’s only been a week since my start date, so I am still learning a lot about Kraft and Holland. At the Holland plant we make pickles, mustard, BBQ sauce and vinegar. A fun thing I learned is that pickles are evaluated based on their relative size!
Did you know that we use x-ray’s to help check viscosity/density/foreign objects in our food? It’s amazing!
The city of Holland is very interesting so far. There’s a lot of places to eat and a lot of outdoor activities. I’m happy that it’s right next to a great lake! I can’t wait to hike in one of the many trails they have here.
WHIZ / with from Genos, a nice cold wooder ice, and any classic hoagie from Pennsylvania’s favorite convenience store… have you figured out where I’m from yet? Yes, you are correct! Philadelphia, born and raised. Aside from my passion of all things Philly, I’m a Penn State student in the Labor & Employment Relations college that fills extra time with extra curriculars, philanthropic work, and family and friends. My name is Cara Dunfee and I am the manufacturing HR intern in Mason, Ohio.
So, I’m sure you can tell that I was a little surprised moving out of Philly towards Ohio for the summer, but I was excited to see what it had to offer. Keep in mind, the last time I was in Ohio, I only saw farmland and ended up leaving my wallet at a random fast food spot along the drive. That’s a whole story within itself. With that being said, I really was nervous and anxious to get started.
Boy was I wrong about this place. Mason has plenty to offer from multiple shopping outlets, movie theaters, and skyline chili. Lemme tell you… that’s not the kind of chili I usually have. Not a fan. Not only is there plenty to do around the town, but also the factory life has so much to offer.
Throughout my first week, I felt lost at first trying to understand the plant culture along with the company culture, but I was thankful to be able to start to build relationships that have made the transition so much easier. The only problem is…I am a Penn State fan/student surrounded by a bunch of Ohio State fans! COME ON! Besides that, I have been able to learn and develop a lot of skills that I am excited to translate into my projects on turnover and onboarding.
My biggest triumph throughout my first week was the realization that the company starts at the plants. These employees are the ones that make the action happen and continue to drive the company forward! Being able to interact with them and continue to make their experience better is a going to be the highlight of my summer.
Although I’m a little ways from home and finally getting away from my continued summers at the same pizza shop, I know this summer will be something else and one I’ll remember for a very long time!
But seriously, what do you order on your cheesesteak?