Author: Emma Dimock

A Day In The Life: Why Employer Branding Matters

“Day in the life” videos humanize teams, showcase culture, and help employers attract and retain talent by building trust and emotional connection.

If You’re Not A LinkedIn Thought Leader, You’re Missing Out

LinkedIn is evolving into a powerful platform for thought leadership, offering tools for authentic content, networking and personal brand growth.

Using AI For PR? Be Creative, But Be Careful Too

AI is transforming PR by streamlining tasks like press release drafting and audience targeting, boosting efficiency. PR firms are using AI for insights and messaging, but human oversight remains crucial to maintain authenticity and creativity. AI is a tool, not a replacement.

PR Works: Don’t Underestimate Its Power For Google SEO

Your Google search ranking is crucial as SEO shapes your online presence. PR plays a key role by securing media coverage that boosts visibility and credibility.

Gruyere Gougeres

From the kitchen of Lisa Steele, Coop to Kitchen.

Networking Tip: Transactional Relationships Only Get You So Far

To network effectively, focus on giving rather than taking. Build genuine relationships by listening, being patient, and avoiding purely transactional interactions.

Perhaps The Most Important Skill For PR Pros: Understanding Journalism

Success in PR requires diverse skills, journalism insight, audience awareness, storytelling, and availability to build trust with journalists and clients.

O.K. Squares

This is an oldie from my Mem. Growing up, she always made the tastiest treats, especially around the holidays. This was a favorite from her list of ten recipes she'd make each year to share and give as gifts. ~ Whitney

Brown Sugar Maple Chocolate Pecan Pie Bars

While I love baking cookies for the holidays, I do like to have some good bar recipes because they are no-fuss and quick. I don’t recall where I originally found this recipe, but it’s a perfect blend of pecan pie and chocolate. ~ Charlene

Tourtiere Pie

Originally from the December 1979 edition of Seventeen Magazine, this recipe has become my family’s New Year’s Eve meal. For added festivity, use any extra pastry dough to cut out stars to add to the top of the pie. ~ Emma