Kalamazoo’s one-way streets almost deterred me from getting to the conference hotel, but I got used to them after the first day—with the added incentive of growing my food marketing and supply chain knowledge. Three food product booths lined a hotel lobby aisleway. There was an immediate, stark difference in their approaches. Two of the booths took a more hands-off approach, leaving samples out for folks and getting into shallow conversations about their products with passers-by. But at the third booth, which had comparatively the smallest crowd, I saw the booth staff talking to people for more than a couple seconds.