Duly Noted . . .

 Bloom Sluggett Morgan attorneys receive high honors

The peer review group Super Lawyers has named Bloom Sluggett Morgan partners Cliff Bloom and Jeff Sluggett as Super Lawyers for the eighth year in a row, and partner Crystal Morgan as a Rising Star for the third time, each in the practice area of Government/Municipal Law. In addition, the peer review group Best Lawyers has again recognized Jack Van Coevering as a Best Lawyer in America – Litigation and Controversy-Tax Law.

Super Lawyers and Best Lawyers are peer-review groups that recognize outstanding lawyers, from more than 70 practice areas, who have attained a high-degree of peer recognition and professional achievement. Each selection process is multi-phased and includes independent research, peer nominations and peer evaluations. Rising Star honors are given to attorneys under the age of 40 who have practiced law for fewer than 10 years. 

Mitchell honored by peers as among Best Lawyers in America

James A. Mitchell has again been selected by his  peers for inclusion in the 21st edition of Best Lawyers in America in the practice areas of Litigation - Intellectual Property Law, and Patent and Trademark Law. 
This makes more than twenty years Mitchell has been selected for this prestigious listing.  Mitchell practices patent, trademark and copyright law with  Mitchell Intellectual Property Law, in Grand Rapids and Midland.

Van Thomme elected officer of Great Lakes Section of Institute of Food Technologies

Price Heneveld partner Todd Van Thomme was recently elected Treasurer of Great Lakes Section of Institute of Food Technologists (IFT). 
The Great Lakes Section, with over 400 members, is the regional section of the broader IFT (www.ift.org), which exists to advance the science of food. Its long-range vision is to ensure a safe and abundant food supply contributing to healthier people everywhere. The section includes food scientists and related professionals and students who participate in the ongoing study and application of food technology.

Van Thomme represents a growing number of clients that innovate and invent food science-related inventions, assisting them in procuring patents related to their inventions and evaluating their inventions against patents and patent applications of others. He has been a member of IFT for six years. Van Thomme will serve with other executive committee members Andrea Gerstle of Nestle, Ellen Hystead of Kellogg, Kiery Wilson of Post and Anthony Huesman of Nestle.