206.784.7840 info@kathycasey.com

Blog

Tina Brown visits the Seattle Scene a’la JJ

Society-host extraordinaire JJ McKay brought together a group last night of Seattle’s luminaries and literati to fully welcome legendary journalist and editor Tina Brown. Held at the beautiful Bagley and Virginia Wright Gallery, Tina shared with the crowd her successful career in journalism. Most notably, she discussed how both print and digital communication can work together which is reflected in her latest project, The Newsweek Daily Beast Company.

Tina Brown
Tina Brown sharing her stories with us

JJ McKay
Society-host JJ McKay

Her dedication to the journalism industry has breathed new life into the field. Since taking over Newsweek, Tina has helped increased newsstand sales and subscription renewals, which she also did as former editor for Vanity Fair and the New Yorker.

You can read more about the event and who was there as shared by fabulous Puget Sound Business Journal’s columnist Patti Payne and on GeekWire as well as on Cathi Hatch’s MagazZino Society blog.

***Photos courtesy of Radford Creative Group

Archives

You Might Like…

Mac & Cheese? Yes Please!

Mac & Cheese? Yes Please!

When I think of comfort foods, one of the first things that come to mind is mac & cheese. Gooey, warm, and of course, cheeeeesy delicious! One of my favorite recipes is my 4-Cheese Penne Bake With Herb Bread Crumbs. Penne pasta, garlic and parmesan white sauce all...

Chasing Wild Mushrooms

Chasing Wild Mushrooms

Why do I wish for rain every fall? As soon as our Northwest grounds moisten up, our local wild mushrooms start to pop up! I have been a huge mushroom foraging enthusiast for years and the Pacific Northwest is a mushroom-ers paradise. From the beloved chanterelle and...

Falling for Chili

Falling for Chili

When the days grow shorter and the weather begins to cool off, I start thinking about making some chili. It’s a protein-packed, warm and filling dish - especially good for those weekend game days. The key to a good chili is in the spices and sautéing your chili spices...