Happy New Year (And Lots Of New Story Leads)!
It feels like forever since I’ve sent one of these — even though it’s only been three days. That feels like a long time on social media!
Hope any of those who were observing had a happy new year celebration and a ready to get back to the normal routine.
Here's what I'm working on right now:
For YourTango, I'm working on a story on the rise in popularity of language learning apps (like Babbel), and I'd love credible experts to comment re the following: the correlation between intelligence and knowing two or more languages (would love if you can reference some studies), different benefits of learning a new language, including:
Advances career opportunities
Good for travel
Learn new cultures
Improves communication skills
For Next Century Spirits, I'm working on: Do Spirits Go Bad? And Other Alcohol-Related Questions We Know You're Asking - I'd love somms, bartenders, etc to weigh in re questions that are on all our minds and the answer. Think along the lines of
What's the best way to open a bottle with a cork?
Should all alcohol breathe (or just wine)?
Why does your choice of glass matter
Also for Next Century Spirits, The Appeal of Celebrity Alcohol Brands Goes Beyond the Well-Known Names. I want to touch on how celebrities provide powerful marketing with their built-in following. Some celebrity alcohol brands are highly rated for taste, unique flavor profiles, and responsible sourcing, and have interesting stories behind the launch. Would love experts to weigh in on this.
For Forbes.com, I'm rounding up kits/gift platters/etc you can order online and have shipped in time for the Yom Kippur break fast.
For CheapTickets.com, I'm looking for travel experts to weigh in on a story I'm working on - please email me and I'll elaborate with more details. Thanks!
For Forbes.com, National Chocolate Day is coming up and I want to take the opportunity to do a bit of a tribute to the chocolate martini. If you represent a bar manager, mixologist, etc, who wants to speak to the history of this cocktail and how to make a great one, I’d love that!
Last call for Today.com’s National Cheeseburger Day deals roundup. I’ll be submitting this story tomorrow, so if you represent any chain restaurant with deals in honor of the day in celebration of the cheeseburger (though to be honest, I celebrate it quite often!), please email me ASAP.
National Brunch Day is coming up. For Forbes.com, I’m working on a roundup of the components you need to have a great brunch at home - open to entertainment/menu planning tips (and it’s FINE if it has a virtual component), as well as brunch-in-a-box type products someone can buy and have sent to someone to be able to enjoy the same brunch remotely.
* For ALL of these, I'd love responses by Friday EOD - and by email only at email@example.com. Please always remember that early bird does get the worm. I churn out a fair amount of content daily, so if I get all I need for a specific story, I will often wrap it up before the deadline.
** If you respond to any of these, please start a new email thread and do not simply respond to this newsletter (it's easy to get buried that way - and no one wants that!)
Here's some stories of mine that have published in the last few days:
Maine Lobster Butter Is the Easy Way to Get Your Lobster Fix Well After Summer
Merriam Webster's The Usage
Best Food Processors of 2021
Best Bed Frames of 2021
Best Blenders of 2021
Best Stand Mixers of 2021
10 Cheap Hoodies You’ll Want to Live In All Winter
How To Deal With An Itchy, Burning Vagina — No Doctor's Office Needed
Why Men Like Sucking Boobs — And 6 Things That Happen When They Do
One more thing! Anyone looking for a new job?
For those publicists reading who may be looking for new job opportunities, I have a lead on a great one!
One of my very dear friends heads up a Nashville-based boutique agency and is looking to hire a new publicist for her team. She’s focused on food/hospitality and herself based in Nashville, but is open to hires both Nashville-based and NYC-based. She’s looking to hire someone full-time but is open to a freelancer for now. This is a blind opp, but email me and I’ll connect you with her directly for more info. (She’s one of the most lovely people you will ever meet, and has some really fun clients. This is a great gig!) Added bonus — if you feel that it’s a bonus, that is: You’ll probably end up working with me. A lot.
Thanks so much, and have a sweet evening!