I have spent months gathering information about Milwaukee Journal food editor Peggy Daum – she was in that position from 1968 to 1988. She had strong journalism background that she applied to food.

Over the years she covered a field that went from simple recipes to news about nutrition and government regulation. She played a leading role in food journalism as a founding member and first president of the Newspaper Food Editors and Writers Association.

“Peggy made us better,” said Marion Burros, former food editor of The New York Times and another founding member of the food editors group. “She was a woman of enormous integrity.” Burros recalled that a several food editors traveled to Milwaukee to hammer out the bylaws of the fledgling group. “We felt there was too much corruption in our business,” Burros said, adding that with Daum in a leadership position, the organization was able to get established without antagonizing anyone.

I have her college yearbooks (she was the editor) and her master’s thesis from Marquette University. I also interviewed former colleagues about Peggy.

I am now writing up Peggy’s story and the development of the Newspaper Food Editors and Writers Association – now known as the Association of Food Editors. That group was a leader in developing journalism ethics guidelines.

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I have spent months gathering information about Milwaukee Journal food editor Peggy Daum – she was in that position from 1968 to 1988. She had strong journalism background that she applied to food.

Over the years she covered a field that went from simple recipes to news about nutrition and government regulation. She played a leading role in food journalism as a founding member and first president of the Newspaper Food Editors and Writers Association.

“Peggy made us better,” said Marion Burros, former food editor of The New York Times and another founding member of the food editors group. “She was a woman of enormous integrity.” Burros recalled that a several food editors traveled to Milwaukee to hammer out the bylaws of the fledgling group. “We felt there was too much corruption in our business,” Burros said, adding that with Daum in a leadership position, the organization was able to get established without antagonizing anyone.

I have her college yearbooks (she was the editor) and her master’s thesis from Marquette University. I also interviewed former colleagues about Peggy.

I am now writing up Peggy’s story and the development of the Newspaper Food Editors and Writers Association – now known as the Association of Food Editors. That group was a leader in developing journalism ethics guidelines.

Please follow and like us: