AAJA Sacramento Events

AAJA Sacramento and Sacramento Press Club hold discussion on covering ‘Stop Asian Hate’

The increase in hate crimes against Asian American and Pacific Islander people, including the tragic killing of six Asian women in Atlanta in March, has put the “Stop Asian Hate” movement at the center of many newsroom discussions.

AAJA Sacramento and the Sacramento Press Club collaborated for an important discussion on April 8 on the intersection of journalism and conversations about how to end this violence and support AAPI communities.

Chapter board member Pamela Wu, who is the director of news and media relations at UC Davis Health, moderated the discussion. The panelists featured chapter members Bobby Caina Calvan of The Associated Press, Judy Lin of CalMatters, Lonnie Wong of FOX40, and Alex Yoon-Hendricks of The Sacramento Bee.

Watch a replay of the discussion.

AAJA Sacramento workshop on empowerment and leadership: How to use power dynamics to advance in your career

Empower yourself by understanding how power and leadership work in your workplace. So how do you do that? With practical tips from an expert.

Dim sum mixer postponed

Out of an abundance of caution and in response to public health guidance about the coronavirus, AAJA Sacramento is postponing the March 21 dim sum mixer. We will let you know when the event has been rescheduled.

Thank you for your support.

Sandy Louey
AAJA Sacramento Chapter President

Thanks for another successful Chefs Showcase

AAJA Sacramento’s 2019 Chefs Showcase was another successful demonstration of local food and journalism. Attendees not only ate great food, but they heard why diversity is important in newsrooms and kitchens around the region and beyond.

AAJA Sacramento announces 2019 Chefs Showcase fundraiser

The Sacramento Chapter of the Asian American Journalists Association (AAJA Sacramento) invites you to our Chefs Showcase featuring Jet Aguirre, executive sous chef for UC Davis Health – one of the region’s farm-to-fork leaders and the first health care system in the nation to be recognized by the James Beard Foundation for its sustainable seafood.