A Busy Time for the CDC
Posted: March 16, 2015, 10:52 a.m. by Ana Vega. The Centers for Disease Control and Prevention organization was quite active this flu season after a mismatch occurred between the predicted
Under the Menfluence
Posted: March 16, 2015, 10:13 a.m. by Esther Workman. Public relations is a female-saturated industry dominated by males. But not for long. According to a 2010 Ragan study, the PR
Through the Fires: The Evolution of Crisis Management
Posted: March 9, 2015, 3:23 p.m. by Ethan Wiggins. Ludlow, Colorado, April 20, 1914: 1,200 striking coal miners and their families are attacked by the Colorado National Guard and the
#revolutionMGM: “The {Creatives} are coming…”
Posted: February 17, 2015, 9:21 a.m. by Haley Petrey. Big things are happening in Montgomery, Alabama, as steps are taken to transform it into the new tech hub of
M&M’s: Sugar-Coated Success
Posted: February 3, 2015, 2:50 p.m. by Michelle Pierce. It’s the middle of July, and the summer sun is shining down on your back. You reach into your bag and
What the Media Wants
Posted: December 17, 2014, 9:58 a.m. by Mary Kathryn Woods. You researched writers and publications. You built the ideal media list. You brainstormed story ideas and angles. You sent numerous
Flipping the Page: A Look Through Magazine Public Relations
Posted: November 19, 2014, 1:53 p.m. by Amber Patterson. It is not a secret that the press and the world of public relations collide on a regular basis. A relationship
The Public Relations Side of a Data Breach
Posted: November 5, 2014, 7:50 p.m. by Katie Lansford. Target. Home Depot. Jimmy Johns. What do these three companies have in common? They have all been victim to data breaches
Tuscaloosa: Breaking the College Town Stereotype
Posted: October 29, 2014, 1:42 p.m. by Katie Lansford. It’s no secret that Tuscaloosa is regarded as a college football town. From September to November each year, thousands of football
More Than Just Food
Posted: October 6, 2014, 2:13 p.m. by Amber Patterson. Restaurants are dreams turned into serious business for today’s chefs. They are learning that it takes more than just food and