We pride ourselves on being a learning organization, focused on finding “teachable moments” and seizing them.  These themes keep coming up in the office as we find ways to constantly improve ourselves, so I thought I’d take a moment to share some of our insights on simple ways that a client can create a highly functioning relationship with their PR firm and see maximum positive results.

1. Say “thank you.” It’s amazing how motivating this is, but also how underused. Saying thank you when it’s well deserved can seriously increase the amount of energy on your account. PR practitioners are often thought of as the people “behind the curtain,” or maybe better put, the thought leaders behind the communications strategy. But when you peel back the layers of media coverage, it’s not the Wizard of Oz working his magic, it’s people who have studied the profession and dedicated their lives to helping individuals and businesses, and believe me… they thrive off of acknowledgment and appreciation.

2. Being likable and cooperative goes a long way. This goes for all areas of life, but in the publicity and communications world, this makes not only your publicist, but also the media, want to use you as a resource.  We get a lot of calls and emails from national media looking for sources, and being easy to work with can assure the PR team that things will go smoothly if they use you as a resource in a pinch.

3. Be generous to your PR team: Invite them in to dine at your restaurant, stay at your hotel, try your new product as often as possible. Never underestimate the value of making sure they are part of your experience – they are your spokespeople and by bringing them into your business as much as possible, they become an emotionally connected advocate… kind of like family! By building a regular fan out of your PR team, you have an off-the-clock spokesperson who is constantly in touch with tastemakers. This is one of the  best financial investments, because it’s not an out of pocket expense.

These golden rules of motivating your PR team and inspiring writers to want to cover you may sound simplistic, but in a complicated world, it’s important to revisit the basics every now and then.  The reality is that occasionally  smart, well-intentioned people forget that it’s more than their business’s innovation or the monthly retainer they spend on PR that makes our work enjoyable.

So, if you are considering hiring a PR firm, or currently work with one, remember these three simple rules and you can look forward to a happy, long relationship.

Also, check out a complementary and related blog on the PR Squared blog:

http://www.pr-squared.com/index.php/2010/03/pr-pros-are-people-too/comment-page-1#comment-22132

The news is out — the talented, award-winning food editor, Martha Holmberg will join Watershed on April 1st as Editorial Director for our new content division.  Martha’s last day as food editor at The Oregonian is February 19th.  Prior to moving to Portland almost 5 years ago, Martha served as publisher and editor of Fine Cooking Magazine.

We are excited about expanding our services to develop more robust and sophisticated content for culinary client partners.  Not only is Martha a friend and one of Portland’s most gifted food experts and instructors, but her ability to think big, zero in on the essence of what makes a great story and have fun at the same time makes us all feel very grateful to have her joining our team.  And, the bonus? Watershed Wednesday cooking classes.  Sweet.

I couldn’t resist popping into Nostrana with my wig on.

A Whimsical Moment at Nostrana

Hey we’re heading out for another fantastic Foodie Friday and this time it’s to client and friend, John Neumeister’s wonderful Cattail Creek Lamb farm.  If you’re a chef or curious foodie and want to join us for an educational day, give us a call at 503-827-6564.  We’re passionate about the provenance of meat and excited to go deeper into the subject with John and learn more about some exciting new projects on the horizon — think sheep grazing on vineyards during the winter, what a cool idea John!

Our Foodie Friday program was developed to get us out of the office and into the real work done by artisans and farmers in our area.  We find that the more we have real experiences with the people we most admire in the food and drink world, that the more value we can offer as experts. But the truth is, we simply like to learn and have a fun.  Please let us know if you have other suggestions of people and places you think we should check out.

Dropping dad off this morning at the Portland airport, who was waiting for a taxi?  Anna Wintour.  Anyone know why she’s in town or is it pure vackay?

She was wearing the classic Jackie-O/The Fly sunglasses, a wide striped blue and white cotton shirt, and black skinny jeans.  Apparently the Devil wears Gap when she travels.

The New York Times, Saveur, Portland Monthly, Forkfly — Burgers are apparently as newsworthy today as saying someone’s actions

A creation from Mother's Bistro & Bar's new Burger Bar

are stupid despite the fact that you’re the head of the free world.

Why burgers? Why now?

When my friend Kate Krader from Food & Wine Magazine was in town a few months ago she explained it this way.  ”People are super interested in cooking and food, they want to become authorities on cuisines and dishes but when the economy’s down, they can’t afford to obsess on super high-end ingredients or become experts at something that’s a luxury item.  However, it’s easy to become a burger or pizza afficianado.”

Good editorial instincts Kate, it’s no wonder you’re one of America’s top culinary trend forecasters.

My question though, is the obvious conflict between conventional vs. natural beef.  Anyone who’s read a Michael Pollan book or seen Food Inc. is most likely verging on becoming a vegetarian if not at the very least considering giving up all conventionally raised meats. So, how do food-loving passionate burger fans indulge in burger mania when most offerings are patties made from grain fed, hormone filled, inhumanely treated animals?

We say, think local now more than ever when it comes to your burger cravings.  Develop a solid understanding of where your beef comes from so you can eat with wild abandon.  Here are our top 3 local, grass-fed beef ranchers and/or Co-ops we want to support: Painted Hills Natural Beef, Highland Oak Farm and Ford Farms.  Please consider doing the same.

It’s been a varied and outrageously wonderful trip to South Africa so far, I’ll share more when I’m back in the states.  We’ve done a week horseback safari in St. Lucia, seen cheetahs at Phinda, sailed with 4 humpback whales, and waddled with penquins.  But now we’re taking off our safari hats and we’ve gone urban scouting on Table Mountain and noshed as much ethnic food as we could manage — full LAD list to be published end of July.

gorgeous winter morning coffee with Table Mountain just behind us

After 3 dreadful cups of coffee yesterday, we were pleased to discover Cafe Vida in the Gardens neighborhood, just around the corner from our hotel (www.hippotique.co.za).  The lightly roasted beans and espresso was pulled just right.  My new favorite morning treat was their oversized four-cheese, onion and corriander muffin. The Indian spices infuse many moments in Cape Town, and we’re loving them all.

More TK.

When I land in Newark, I get my bag, call Telaviv car service, move to Waiting Area No. 3,  and immediately start building my NYC dining strategy.

And with a lot of new places on my research list (DBGB — loved it but more later), Mayahuel tequila Bar (wow), Ten Bells Natural wine bar, etc. I find that my first half of the to-dine list is always the things I crave.  AND, because I love sharing things that are worth every calorie, I am serving up my favs.

1. Must have me some Norma.  This is my favorite local pasta dish.  I had the pleasure of seeing Mario with 5 young kids (two in matching orange clogs, as I walked into Otto, very focused on having a few great contorni (we loved the sweet peas and ham, graced with a bit of heat and mint) and then a delicious dish of penne with perfectly chewy, crunchy roasted eggplant morsels, tossed with tomato sauce, fresh basil and buffalo ricotta.

2. Then, it’s time to have delivery — a meatloaf sammy from ‘WichCraft. This is my favorite lunch when working at my desk.  Ciabatta, great, flavorful meatloaf, a tad of sauce, good hard cheddar (nicely melted into the bread) and that’s heaven.

3. The world’s best pancakes.  Mitchell London (who, btw, also blows Magnolia Bakery away with his vanilla cupcakes) is in charge of the Café at Fairway.  His concept is to create a stack of as much golden brown texture as possible, basically quadruppling the carmelization in a traditional stack. Yowza!

4. It’s time for some pork buns.  Momofuko  Noodle Bar, his first and the one closest to my apartment is my favorite spot.  I always start with salty, sweet pork buns that ooze with umami and would probably be on my death row last meal list.

5. The Francophile in me must have at least one poached egg, lardon friseé salad at Balthazar within my first week.  (Although the one I had yesterday was not perfect, it still hit the spot).  Must go after 2:30, get a table in the back, always finish with the tarte du jour.  We had a lovely combination of peaches and plums with a few tart blackberries perched on the crunchy crust.

Now, I can begin to enjoy New New York.  My check-list is happily complete.

What an incredible weekend!

Indie Wine Festival V is complete and it’s not too soon to start thinking about 2010.

The venue, the Ten 01 dinner, the trade tasting, the thunderstorm, the after-party, the great wine discoveries, and the FOOD! What an incredible historic weekend.

Thank you to all staff, volunteers, winemakers, sponsors, media, friends, cousins, chefs, out-of-town visitors, and guests who made this weekend such an outrageous success!

Our Los Angeles Times hit drew the most out-of-towners to the festival this year.

We are so happy to welcome our new German intern who not only has a masters degree in social media and communications but is teaching us about German beer. We’re so pleased to add a European perspective to our team and show her all the things we love about doing PR in Portland. Welcome Kim!

Sharing a glass of 2005 Argyle with Kim Kersting who joins LAD from Munster, Germany