Mark Rogers left a high-flying career behind to become a lifestyle farmer in Otago. However, he still follows his journalism interests. He writes about organic farming, ecological mining and renewable energy.
So far, Mark’s articles have been published in Organic NZ and his local Hauraki newspaper.
He has also been commissioned by Quarry & Mining, and Energy NZ to do freelance research and writing. These editors are asking him for more articles.
Mark’s next adventure includes overland travel from Los Angeles to Colorado, taking photos and developing travel articles along the way. “I’ll be looking for Kiwi connections as I go, so I can write about people, places and events with a Kiwi angle. I’ll be in USA for their 4th of July celebrations. That’ll give me a whole raft of fresh topics to write about for newspapers and magazines back home.” Mark Rogers, Otago – Journalist
“It is now almost a year since I graduated from Freelance Journalism course. I made contact with a new quarterly heritage publication coming out of Rangiora. I have had several articles published, plus some in an animals magazine. Since I completed the Journalism course with NZIBS I have become so much more aware of the DOs and DON’Ts involved. I have gained the confidence to put myself out there into the marketplace. I am having a lot of fun doing it and also meeting some very interesting people.” Tony Russell, Auckland
“I look for the successful patterns in life – and repeat them. That’s the NLP principle behind Dan Brown’s novels and the Chicken Soup stories.
“As a chef, I know how popular Waldorf Salad is. So it wasn’t a huge leap to develop my less well known Waldorf Dessert recipe. (Note: the recipe for boiling an egg isn’t copyright-able. But the words you write for your version of the process becomes your copyright.) I think Waldorf Dessert featured on the menu of the last dinner served on the Titanic. That is an added pinch of intrigue. Who said food writers aren’t creative!
“I put my version of Waldorf Dessert on AssociatedContent.com which pays a few cents royalty each time some visitor downloads the item. Time will tell how big this idea is.” Robert Aitken, Waiouru – Food Writer