CHICAGO, ILLINOIS, U.S. — Laurie Gorton, executive editor of World Grain’s sister publication, Baking & Snack magazine, received the Robert A. Fisher Award from the American Society of Baking (ASB) for her distinguished service to the organization. The award is given out annually during the society’s technical conference. This year the event is taking place March 1-3 in Chicago, Illinois, U.S.
A member of ASB for 40 years, Gorton has served on numerous committees in various capacities over the years. She currently serves as a member of ASB’s Baking Hall of Fame Evaluation Committee.
Additionally, she has regularly presented papers and given speeches during the society’s technical conference. Moreover, Gorton was recognized for her work behind the scenes to promote the society and its members.
“I have worked with Laurie for nearly 25 years and can’t imagine a more deserving person to have received this award,” said Paul Lattan, publisher of Baking & Snack. “In addition to building the foundation of Baking & Snack magazine during its launch more than 35 years ago, Laurie has been the knowledge base of the magazine. In addition to being one of the smartest people I know, she is also one of the kindest. It’s a pleasure to work with Laurie, and I’m proud to see her recognized for her dedication and commitment to the baking industry.”
This isn’t the first award for Gorton. At the 2013 annual meeting of the American Association of Cereal Chemists, the group’s Milling and Baking Division gave her the Myron D. “Mike” Baustian Memorial Award for service to the group and the industry.
Gorton started her career at Sosland Publishing in January 1983 as editor of Baking Equipment and Bakers Digest and as associate editor of Milling & Baking News. Two years later, she supervised the launch of a new Sosland venture: Baking Buyer, which is now a monthly magazine that’s been renamed bake for the retail baking and in-store channels.
When the company turned its bi-monthly Baking Equipment publication into a new monthly magazine, Baking & Snack, Gorton was named editor. Ten years later, she became executive editor of the publication.
In addition to her current responsibilities as executive editor, she writes Baking & Snack’s weekly Formulations Update e-newsletter and contributes to www.bakingbusiness.com.
Gorton is a recognized expert of the baking industry. A few years ago, she finished updating the fourth edition of “Baking Science & Technology," a college-level textbook originally written by E.J. Pyler.
Gorton recently estimated that she has visited more than 500 different baking and snack production facilities during her career. Although most of her current assignments involve features about ingredients, R&D and new product formulating, she continues to visit and write about readers’ plants to describe their operations and technology choices.
A native of Wisconsin, Gorton received a bachelor’s degree in journalism from the University of Wisconsin – Madison. She was elected to Phi Beta Kappa and graduated with honors.
Gorton is a member of several scientific and industry associations, including the American Association of Cereal Chemists and the Institute of Food Technologists. She is listed in “Who’s Who in America.”