Food journalism addresses American politics, immigrant culture, booming (or bust) local economies, the impact of lab created or genetically modified foods and everything in-between. In an era of influencers and online reviews, the voice of authority is up for grabs. Although the topics may range from finding the best burger in America to the finding indigenous communities that forage rare ingredients, hard investigative skills are still required to deliver accurate and compelling stories. Beyond sticking to a journalist’s ethical responsibilities, language plays a more powerful role than ever. Are you choosing words that help or hurt your message? Join members from the Association of Food Journalists for this exploration of current best practices in food journalism.
Panelists: Bill Daley, Ann Maloney, Greg Morago, Zella Palmer
BILL DALEY is a freelance journalist based in Chicago. He was formerly a food and features writer for the Chicago Tribune. He was the winner of NLGJA’s 2018 Excellence in Multimedia Award and has been an NLGJA member since 2004. He is a past president of the Association of Food Journalists.
ANN MALONEY is a freelance food writer and editor based in New Orleans. She is a native of the Crescent City. She was a food writer/editor on the “Where NOLA Eats” team at NOLA.com from 2016 to 2019. She moved back into the reporter ranks after serving as The Times-Picayune arts and entertainment editor from 2004 to 2015. Before returning to her hometown, she worked for The New York Times Company in various jobs since 1989. She spent the majority of that time as features editor for The New York Times Regional Newspaper Group in Manhattan. She is past president of the Society for Features Journalism. She was inducted into the SFJ Hall of Fame in 2019. She has a bachelor’s in communications from Loyola University in New Orleans. She has been cooking and loved cooking since she was a child; and has a Culinary Arts diploma from the Institute of Culinary Education in New York City.
GREG MORAGO is food editor of the Houston Chronicle. He has been covering the Houston restaurant scene, considered one of America’s great, multicultural food cities, for 10 years. Before the Chronicle he was a reporter and editor at The Hartford Courant for 25 years, including 12 years at the paper’s restaurant critic. He is a founding member of Foodway Texas, an organization dedicated to preserving and promoting Texas foods and foodways. In addition to food, he covers travel, luxury retail and spirits for the Chronicle.
ZELLA PALMER, educator, food historian, author and filmmaker serves as the chair and director of the Dillard University Ray Charles Program in African-American Material Culture. Palmer is committed to preserving the legacy of African-American, Native American and Latino culinary history in New Orleans and the South.
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