We do (more than) PR.

A lot of folks don’t know what that means. Which is probably just as well because whatever it used to mean—toiling quietly behind the curtain, press release spam, National Chocolate Chip Cookie Day—that’s not us.

We work with our clients on media relations, yes. Getting their stories and news and products into magazines, newspapers, podcasts, broadcast and online journalism. Jing in the Times punching back at trolls. Sana on CNN. Rambutan on Alex Beggs’ Bon Ap list and Francis Lam’s Splendid Table holiday cookbooks ep. Maybe you saw Konbi (RIP) atop the Hot 10. Fair to say this is all PR. Fair also to say that it involves plenty of fact-checking and “attached is a smattering of hi res photos of Tomo” and “what’s the best address for a sample?” and stuff like that too.

But what we really want you to know is that we are Blake, Emel, and Peter, and we really like being thought partners. Other likes include: weird brand collabs that just might work; naming things; smart/fun events; less-weird brand collabs that will definitely work; brand strategy and story; launches and drops and roll-outs; and, of course, copywriting. Mostly though, we like working with good people driving meaningful impact. Dislikes include: structural inequity; unseasoned food; the “ethnic” grocery aisle; and the fear-based scarcity mindset.

This work isn’t about helping founders or chefs conform to what the press or public wants at a given time, but about enabling people to be who they are fully—leaning into their lived experiences to succeed on their own terms and by their own metrics. TL;DR: We work to earn deserved awareness for people, places, things, and ideas in and around our beloved and broken food industry.