Sending Your News

Newspapers and magazines like to hear about what's going on at your company: new people, products, events, services, sales or acquisitions.

A news release should include the following information:

1. Contact name and phone number.
2. Mailing Address, including street address, city, state, country.
3. Email, Web site address. 
4. Well-written content about subject of news.
5. Color picture, company logo.

Send the release to: Business Editor for company news;
Products Editor for products. 

Tip: Keep it short and to the point!


Five Ws and One H
In news writing, the concept of Five Ws (also known as Five Ws and one H) is considered basic to gathering information. A formula for finding the complete story about something, Five Ws (and one H) serves as a checklist of six questions. 

The list includes:
  • Who? Who is involved? 
  • What? What happened?
  • When? When did it take place?
  • Where? Where did it take place?
  • Why? Why did it happen?
  • How? How did it happen?
A Good Example

"I keep six honest serving-men
(They taught me all I knew);
Their names are What and Why and When
And How and Where and Who.

--Rudyard Kipling, from JUST SO STORIES (1902) 

 

Blogging for candy 

Please visit PMMI's Connected Community microsite, 
The Candy Bar:


 
Writing a book

Preface: Confectionery Classics by Reg Groves 
Pat Magee

Reg Groves and I first met in 1982 when I joined Candy Industry* magazine. A well-known teacher, consultant and presenter at numerous industry conferences, and the author of technical articles for many international publications, Reg had been ghostwriting the “Candy Doctor” column for Knechtel Laboratories. The long-running series answered technical questions posed by readers. After Reg opened his own consultancy, Groves & Company, in 1983, he continued writing for Candy Industry, authoring the “Confectionery Workshop” column under his own byline for 12 years. Those articles were published as a book that is now out of print.

Not too long ago, Reg offered me the archives of his question and answer columns along with correspondence with editors of Candy Industry. How could I not find a way to reprint some 100 pages of formulations that remain useful to candymakers today?

Such generosity deserves presentation to the industry, and we hope you enjoy reading and using the recipes published here as “Confectionery Classics” with updates from the author. We look forward to receiving your questions that will be forwarded to Reg, a man whose life work exemplifies a spirit of humility and generosity.   Start reading here Link.


Reg has garnered several honors throughout his career including induction into the Candy Hall of Fame, Class of 2010. His complete biography is posted at Link.


*Permission to reprint has been granted by Candy Industry (www.candyindustry.com) and Knechtel (www.knechtel.com).