What PR Means to Me

A friend of mine asked me a few days ago what I liked about PR and what I wanted to do with it. She has a sister graduating high school in a few months, so I can only assume she was helping her decide what field to study. I thought about it and I realized that every time I was asked this question, I had a different answer. I assume that is only natural for any college student progressing toward the end of their career. Two years ago when I made the switch from broadcast journalism to public relations, my main motivation was money. That slowly changed to a need for creative freedom and finally after an in-class interviewing exercise, I realized what the real reason truly is.

When I entered the P.I. Reed School of Journalism, I was optimistic about a career as a reporter. I assumed like any naïve broadcast student that I would go to work for NBC or CBS in New York City and be wildly successful. That changed very quickly when I realized how slim that chance would really be. When I actually got out into the field and started reporting for a radio class, I also realized that the fast pace nature of the news wasn’t for me. I enjoyed the client or source interaction far too much to keep up with the ever-changing world of news and wanted to spend too much time on each story. I also couldn’t face the fact that I would have to eventually do a story that would have a negative impact on someone. All of these combined had me running into the arms of the public relations department at the journalism school.

Now more than ever I realize how much I like getting to know clients and providing them with the outlet to the media. It’s a great feeling being able to put to use my former knowledge of the media to aid a company or client. I also really like the fact that I can combine all the elements of journalism and put them to some use in the PR industry.

So to answer my friend’s question I must simply say that I love the client interaction, building relationships and creative capabilities of the field. I want to work for a company or client and help them not only build their reputation, but better interact with the media and other business associates.

Fruit and Spinach Salad

Some of you may notice the change in the title of my blog and I’d like to explain.

When I first began blogging back in the summer of ’09, I originally planned to do a health and fitness blog. The name for that blog was simply “Living Well”. I then made the move to WordPress and decided to broaden the definition of my blog. This quickly changed after I realized that I really love to blog about living a healthier lifestyle. I enjoy posting recipes that I think are delicious and healthy and I like recommending workouts for those looking for a healthier way of living. These are all reasons why I decided to go back to my original blog name.I’d also like to encourage anyone who has healthy recipes of their own that would like to share them with me.

With that being said, my dear friend Brianna Swisher recently turned me on to a salad that is by far the best I’ve ever had. She and I had a little ritual dinner and a movie night a week or so ago and we decided to have a fruit and spinach salad. We headed  to the store, gathered the ingredients, and returned home to make a sensational meal. I’d like to share the recipe, if you could really even call it that, but with a twist.

INGREDIENTS:

  • 1 1/2 cups of mandarin oranges
  • 10-15 medium-sized strawberries, sliced
  • 1 bag of baby spinach leaves
  • 1/2 cup of almonds, toasted
  • 1 1/2 cups of blueberries
  • raspberry vinaigrette dressing

DIRECTIONS:

  1. Preheat the oven to 400-450 degrees.
  2. Rinse all ingredients, except almonds. Layer spinach and fruit in a large serving bowl.
  3. Place almonds, chopped or whole, on to a baking sheet and place in oven for 5-7 minutes, or until slightly browned.
  4. Allow almonds to cool. Add dressing to salad and top with cooled almonds.
  5. Serve and enjoy!

When Brianna and I originally did this salad, we added goat cheese and green peppers, which gave it a great flavor. We also used dry rice noodles for the topper, which gave a great crunch. If you don’t like any of these fruits, substitute any of your favorites and feel free to use any kind of dressing. Just keep in mind that vinaigrettes are usually the lowest in fat and calorie, so steer clear of any “creamy” dressings. These fatty dressings will also mask the flavor of the fruits. Eat this salad and I swear you’ll almost forget about the snowstorm heading our way!