Food for Thought
Even the crankiest reporter can't resist a news release full of local flavor and entrepreneurial spice.
Q: Last week I sent my first press release for the personal chef business I'm starting to a small, local paper. I used a template other personal chefs around the country have been successful with. I sent the release by e-mail, because the paper listed an e-mail address for news stories.
The next day the publisher of the paper responded: "Stop sending this trash. We don't print puff." I felt like I had been slapped in the face. Was this a normal response, or is this guy just lacking professionalism and manners? Am I being overly sensitive?
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