What You Need to Know for the AFJ Conference – Please Read to the End!
AFJ members who are serious about professional development will find fantastic learning opportunities at the 2013 AFJ Annual Conference, Sept. 18-20, 2013, in Park City, Utah.
Please note – this is the final conference agenda. Any last-minute changes will be reflected in the agenda given out on-site in Park City.
Wednesday, Sept. 18
Recommended attire: Business casual
8:30 a.m. Press Room and Registration Open
Pick up your name badge, updated agenda and conference handouts. You must wear your nametag for admittance to all conference events and meals.
Several Park City restaurants will extend their 2-for-1 “locals only” specials to members of AFJ who are still in town on Friday night. Sign up for one of the reservations Wednesday and Thursday in the press room.
9:00 - 11:00 a.m. Huddle with the Coach
15-minute social media conferences with coach-in-residence Monica Bhide, a food and lifestyle writer with particular expertise in social media(available to those who registered in advance.)
9:00 a.m. - 11:00 a.m. AFJ Board and Committees Meetings Invitation Only (Great Room)
11:15 a.m. - 12:30 p.m. AFJ Board and Committee Lunch - Invitation Only (Cafe Terigo. 424 Main St.)
12:45 p.m. Welcome to Park City
Opening remarks: Conference co-chairs Kathy Stephenson, The Salt Lake Tribune, and Valerie Phillips, The Ogden Standard Examiner, chewandchat.com
1:00 - 2:00 p.m. Park City History: From Mining Town to Food Mecca (Great Room)
Moderator: Scott Iwasaki, arts and entertainment writer, The Park Record
Panelists: Sandra Morrison, director, Park City Museum
James Dumas, chef, High West Distillery
Hans Fuegi, chef/owner, Grub Steak
Discover how this picturesque mountain town evolved into a world-class dining destination.
2:00 - 3:00 p.m. Yes, You Can Get a Drink in Utah (Great Room)
Moderator: Stuart Melling, restaurant reviewer, The Salt Lake Tribune
Panelists: David Gladwell, chairman, Alcoholic Beverage Control Commission for Utah
Jay Kinghorn, director of communication, Utah Office of Tourism/Governor's Office of Economic Development
Francis Fecteau, owner, Libations, Inc., Salt Lake City
Dave Perkins, proprietor and distiller, High West Distillery
David Cole, founder, Epic Brewing Co.
Don’t let the rumors fool you! It is possible to drink alcohol in Utah. This session will cover how the state made it simpler to order a cocktail or glass of wine.
3:00 - 3:15 p.m. Break
3:15 - 4:15 p.m. Utah’s Supplement Industry (Great Room)
Moderator: Ed Blonz, nutrition expert, syndicated columnist
Tom Harvey, business reporter, The Salt Lake Tribune
Loren Israelsen, executive director, United Natural Products Alliance
John Bosse, senior scientist, USANA Health Sciences
Dave Webb, vice president of communications, Xango
Dietary supplements form the basis for one of Utah’s largest industries. Learn how the Beehive State became a center for this multi-billion dollar business.
4:15 - 5:15 p.m. Food Storage Was Hot In Utah Before "Doomsday Preppers"
Moderator: Teresa Hunsaker, home economist, Utah State University
Panelists: Mark Hyland, CEO of food storage company Daily Bread
Steven K. Petersen, director of welfare services, Church of Jesus Christ of Latter-Day Saints
This session focuses on Utahns’ penchant for putting away food, which harks back to rural farm life, where crops were home-canned, dried or stored in the root cellar so there would be something to eat during the long winter. Frugality is another factor — bargain-hunters stock up when they find a good sale. But another big factor in Utah is that the Church of Jesus Christ of Latter-day Saints (Mormons) encourages its members to build a reserve of food that could be used in the event of an emergency or financial setback.
5:30 p.m. Press Room Closes for Day
6:00 p.m. Taste of Park City at Riverhorse Restaurant on Main, 540 Main St. (5 minute walk from hotel)
Small plates from eight Utah restaurant chefs including:
Seth Adams, chef/owner, Riverhorse on Main
Ryan Burnham, executive chef, Golden Hirsch
Zane Holmquist, executive chef, Stein Eriksen Lodge
Ken Kullack, co-owner, A Local Table
Viet Pham, chef, Embers & Ash (opening fall of 2013)
Ernesto Rocha, executive chef, Zoom
Bob Valika, chef/owner, Shabu
Asi Yoked, chef/owner, Reef Restaurants
Wine by Kiler Grove Winery, Salt Lake City
Recommended attire: Cocktail
Thursday, Sept. 19
Breakfast on your own. Options include:
Closest: Blue Iguana, 255 Main; Mexican dining inside the Treasure Mountain Inn
Local favorite: Eating Establishment, 317 Main; sit-down service with full breakfast menu
Quick: Java Cow, 402 Main; crepes, baked goods
Healthy: Atticus Coffee & Books, 738 Main; smoothies, bagels
Early birds: The Bridge Cafe, 825 Main; sit down service with full breakfast menu (10 minute walk down Main)
Recommended attire: Business casual
8:00 a.m. Press Room Opens (Alder Room)
8:30 - 9:30 a.m. General Session: Transform Your Thinking (Great Room)
Monica Bhide, coach-in-residence
Monica Bhide will share her insights on food writing in today's world of social media. She will discuss social media tools (like Facebook, Twitter, Pinterest, Klout, etc.) and their potential value for journalists. In addition, she will talk about the importance of creating a social media brand identity. The talk will conclude with practical tips on developing an effective social media strategy to help you create a sound platform for your work.
9:30 - 11:30 a.m. AFJ Annual Meeting Open to all members (Great Room)
Officers Debbie Moose, Bob Batz and Nancy Stohs and executive director Jennifer Palcher-Sillman
11:45 a.m. Meet in front of the hotel for a 10-minute walk to High West Distillery, 703 Park Ave.
12:00 - 2:00 p.m. Distillery Tour, Lunch and Whiskey Tasting
High West Distillery Owner Dave Perkins will take us on a tour of the award-winning distillery, and chef James Dumas will prepare lunch. Whiskey tastings accompany dessert.
2:00 p.m. 15-minute walk or trolley ride back to Treasure Mountain Inn
2:30 - 3:30 p.m. Food on Film (Great Room)
Moderator: Kathy Stephenson, The Salt Lake Tribune
Presenters: Susan Massey, food stylist
Skip Schmidt, food photographer
Juliana Goodwin, food columnist, Gannett/News-Leader
Many food journalists are being tasked with assuming the roles of photographer and videographer for their publications. A Utah food stylist and a photographer will share tips on how to take tasty food photos, and a food journalist will share how she learned how to produce food videos.
3:30 - 4:30 p.m. The Tax Man Cometh: Tax Tips for Freelance Writers (Great Room)
Presenters: Kerry Christensen, CPA, Padgett Business Services
Heather King, restaurant reviewer, The Salt Lake Tribune
Doing your own taxes can be stressful and confusing. Get practical advice from a CPA, and learn how one freelancer developed a simple system for tracking her expenses for tax purposes.
5:00 p.m. Press Room Closes for Conference
5:45 p.m. Meet in the hotel lobby for the van to take attendees to the Stein Erikson Lodge. (Van won’t leave until everyone is on board, so please watch the clock.)
6:00 - 7:00 p.m. Reception with drinks and appetizers at the Stein Erikson Lodge.
Recommended attire: Cocktail
7:00 - 9:00 p.m. And the Winner Is: AFJ Awards Banquet at Stein Eriksen Lodge
Emcee: Nancy Stohs, food editor, Milwaukee Journal Sentinel, Awards Competition Chair
Recommended attire: Cocktail
Staggered shuttle returns to hotel between 9:30 and 10:00 p.m.
Friday, Sept. 20
Breakfast on your own (see options above).
Recommended attire for the day: Casual with comfortable shoes (will be walking)
8:30 - 9:30 a.m. Confessions of Crazed Cookbook Authors (Great Room)
Moderator: Debbie Moose, freelance writer, AFJ President
Panelists: Monica Bhide, food, travel and parenting writer, AFJ coach-in-residence
Lee Svitak Dean, food editor, Star Tribune
Kelly Smurthwaite-Shumaker, publicist for Utah publisher Covenant Books
Writing a cookbook ain’t what it used to be. There are a variety of new challenges — and opportunities! — related to getting a cookbook published in today’s digital environment. Hear how these authors did it, and take home some ideas for yourself.
9:30 - 10:00 a.m. Trolley ride and 15-minute walk to City Park
10:00 a.m. - 1:00 p.m. Dutch Oven Cooking Seminar and Lunch
Moderator: Valerie Phillips, The Ogden Standard Examiner, chewandchat.com
10:00 - 10:30 a.m. Introduction to Dutch oven cooking from Colleen Sloan, author of “Log Cabin Grub”
10:30 - 11:00 a.m. Baking in a Dutch oven with Bruce Tracy, cookbook author and former world International Dutch Oven Society (IDOS) champion
11:10 - 11:45 a.m. Cooking meats in a Dutch oven with Matt Pelton, cookbook author and current world IDOS champion
11:45 a.m. - 12:15 p.m. IDOS competition teams will be finishing their gourmet dishes. Writers can chat with champs, take photos, sample and ask more questions.
12:15 – 1:00 p.m. Dutch oven lunch
1:00 - 1:30 p.m. Trolley ride and 15-minute walk to the hotel
1:30 - 2:00 p.m. Break
2:00 - 2:30 p.m. Opening Doors: How to Build a Sustainable Food Journalism Career in an Uncertain Job Market (Great Room)
Moderator: Susan Puckett, independent writer, cookbook author
Panelists: Lee Svitak Dean, food editor, Star Tribune
Scott Reitz, food critic, Dallas Observer
Gwen Ashley Waters, food writer/chef, Pen & Fork Communications
Susan Puckett, a former longtime food editor for the Atlanta Journal-Constitution who has been working as an independent contractor for the last five years, leads a round-table discussion with fellow food journalists — both fully employed and self-employed — about the challenges, rewards, and survival tactics for making a living doing what we love. This will be an interactive session where everyone will be encouraged to share their struggles and solutions, so that we might work together to build a stronger industry where we can all thrive.
3:00 - 4:30 p.m. Where Are We Going? (Great Room)
Moderator: Jennifer Palcher-Silliman, AFJ executive director
Members discuss the future of AFJ. Every idea is fair game as we plan ways to evolve in the changing world of food journalism.
4:30 - 5:30 p.m. 30 Story Ideas in 30 Minutes (Great Room)
5:00 p.m. Meeting Adjourns
DINNER Several Park City restaurants will extend their 2-for-1 “locals only” specials to members of AFJ who are still in town on Friday night. Sign up for one of the reservations Wednesday and Thursday in the press room.
About the Hotel
Members can now start making reservations at The Treasure Mountain Inn, a small, locally-owned boutique hotel at the top of Park City's Main Street. This beautiful, rustic property is centrally located to take advantage of all this amazing city has to offer.
A room with one king bed is $135 a night (or $160 for double occupancy), and a room with two queen beds is $160 a night (for one or two occupants). These rates represent a discount on the regular seasonal rate, plus they include sales tax, bed tax and the extra "resort tax" that is normally added on when you get your bill. These rates are good three days before our conference begins and three days following, for those who want to add some vacation time to the trip. To reserve your rooms at these rates, call (800) 344-2460 and mention you're with AFJ. If you are interested in sharing a room, let Jennifer Palcher-Silliman know by e-mail at firstname.lastname@example.org.
How to Get to the Hotel from the Salt Lake City Airport
Visit here for a discounted rate on a shuttle service from the SLC airport to Park City: https://www.parkcitytransportation.com/CorporateGroups/Reservations.aspx?grpid=9299&tmpid=9367&tmpl=1.
Visit here for details on another shuttle service between the SLC airport and our headquarters hotel: http://treasuremountaininn.com/park-city/getting-here.
Important to know about the hotel: Because we're not dealing with a large corporation like Hilton or Marriott, the reservation policy is slightly different than in years past (but is common with resort-type properties in desired locations). The first night of your stay will be charged to your credit card when you make your reservation; the balance will be charged 14 days prior to your arrival. Also, cancellations (full or partial) received 14 days or fewer from date of arrival will be charged in full. To recover a lost deposit, you may buy the hotel's trip insurance at the time of the reservation, which is seven percent of the total reservation cost.
There will also be a charge added to your bill that will total one percent of the total price. This additional charge goes to promoting sustainable hotel practices. Visit here for more on the hotel's green policies: http://treasuremountaininn.com/about/eco-efforts
AFJ will send plenty of reminders to make sure members are aware of these policy details and deadlines.