Information about AFJ
The Association of Food Journalists, Inc., is a networking system especially created for journalists who devote most of their working time to planning and writing food copy for news media worldwide.
AFJ's primary goal is to encourage communication among food journalists. In addition, AFJ tries to increase members' knowledge of food and to sharpen their writing, design and broadcast skills. The group also strives to foster professional standards among its members and other members of the media.
Beginnings
AFJ was formed in 1974 as the Newspaper Food Editors and Writers Association, Inc. At that time, many food editors voiced a desire for a professional association that addressed the common needs and goals of food journalists. The organization grew quickly.
The group changed its name to the Association of Food Journalists, Inc., in 1994 to better reflect its diverse membership.
Today, AFJ has more than 275 members from the United States and Canada as well as other countries. There are members from most metropolitan and smaller daily newspapers, magazines, broadcast companies and online services in the United States and Canada. In addition, free-lance food writers, cookbook authors and syndicated columnists are also members.
Projects
AFJ reaches out to its members in a variety of ways.
Members convene annually for a conference that includes sessions on trends and research in food and nutrition, seminars and field trips spotlighting local or regional cuisine as well as professional sessions on layout, story ideas, photography, career development and time management.
AFJ publishes a monthly newsletter that updates members on group activities; provides stories on trends, professional development and ethics; and features story and photo ideas.
The Awards Competition, begun in 1986 and totally sponsored and funded by AFJ, recognizes those who have written outstanding stories or designed exceptional pages during the year. The annual contest is open to all journalists; cash awards are given.
AFJ's FOODSPELL is a guidebook designed specifically for food writing.
Members, however, say the most valuable resource of AFJ is its networking system. Other food journalists with similar problems are just a telephone call away. Members readily help each other, to share knowledge and solve problems.
Eligibility
Because of the specific focus of AFJ, membership is limited. Bylaws outline rules for membership.
Active members are those persons employed or contracted in positions as reporters, writers or editors by a legitimate news or media organization that is supported by advertising and/or paid subscriptions and who spend not less than fifty percent (50%) of their time on food news.
Associate members are those persons employed or contracted as reporters, writers or editors by one or more legitimate news or media organizations that are supported by advertising and/or paid subscriptions and are not house organs of any organization or movement, such as trade associations, advocacy groups and government agencies, and are responsible for or spend not less than fifty percent (50%) of their time on food news.
No member can receive remuneration from producers, processors, merchandisers of food or food-related products or similar commercial entities.
Contact
For more information, contact AFJ's Executive Director Carol DeMasters via e-mail to caroldemasters@yahoo.com.
