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10 Reasons You Should Still Blog – Even If No One Is Reading It

Rome wasn’t built in a day, and neither was your blog. It can take a good couple of years to develop a solid readership of a blog. As a new blogger, you should not give up prematurely because you are not getting the kind of attention you had hoped for. If this is a long-term problem then there might be some issues you need to fix, but if you are just starting you should not give up. You should readjust your focus from the lack of readers to the content you are producing and how you feel about your creation.

Just because no one is currently reading your blog does not mean what you are doing is not worth it and that your content is not important. Here are ten reasons why you should stick with blogging even if no one is reading it (yet):

  1. The act of writing helps to shape and crystallize your own thoughts and opinions.
  2. The research you do in order to write helps you to stay on top of trends.
  3. It is hugely motivational and helps you work towards a goal.
  4. Blogging is something you have complete control over which is rarely the case in paid employment.
  5. Knowing that people will eventually ready your blog (even if they are not currently) forces you to aim for a certain level of quality.
  6. Getting into a regular rhythm of blogging is like making a contract. It is as if you have made a public declaration of your intent, and you’re more likely to stay the course if you’ve publicly committed yourself.
  7. It helps to consolidate your own knowledge and skills. The best way to internalize knowledge is to teach others how to do it.
  8. You are creating content that can be later used in your own speeches, presentations, workshops, and marketing literature.
  9. Whether you are an experienced writer, or looking to develop your writing ability, blogging allows you to experiment with different styles.
  10. You can build your own blog or website to host your posts.

Keep your spirits up, solo bloggers! By investing time and energy into your blog, the days of zero readers will become a distant memory. Stay focused on why you are blogging in the first place, and keep creating content!

Meet H&A’s Newest Intern, Allie!

A senior at the University of California San Diego, Allie Leachman will graduate in June with a Bachelor’s Degree in Communications and a minor in Business Marketing.

During her internship, Allie will serve as an account assistant with several of the agency’s public relations and marketing clients. Her responsibilities will include client research, writing and editing press releases, and coordinating special events and community outreach.

Benvenuto, Virginia!

Virginia Eastwood, a senior at San Diego State University, has joined H&A as an intern account coordinator.

Graduating cum laude from SDSU in May with a Bachelor’s degree in Television, Film, and New Media, and a minor in Business Management, Virginia will assist clients with writing and editing press releases and media advisories, client research, and special event planning.


San Diego: The Left Coast’s Beer Capital

While cities like Chicago, Seattle, and New York may have their own fair share of delicious coffees and flatbreads, San Diego is celebrated as the hub to one of the most prized creations of all time.

As the “Craft Beer Capital of America”, San Diego is a community of home brewers, beer enthusiasts, and craft brewers. This art not only paved way for a new kind of delicious culture for its locals, it has lit up the path for a promising future in beer tourism.

Nowadays, no trip to San Diego is complete without a visit to at least one of the hundreds of breweries this city has to offer. Stone Brewery, Ballast Point, and St. Archer are only some to name, and the beauty of this industry is that not one is the same, and not one can ever be quoted the “absolute best.” Where the competition is high, it all depends on your personal taste—whether it be Stouts (try Ballast Point’s Spice/Herb/Vegetable stout, the Indra Kunindra), Belgian style IPA (Le Freak by Green Flash is rich and zesty), or Pale Ales (the Oatmeal Pale Aleby Monkey Paw is odd, creamy, and delicious), there’s a place for your pallet and preference here in sunny San Diego.

But what does this mean in the PR sense? Beer tourism, festivals, brewery and microbrewery tasting rooms are all creating the perfect opportunity for further expansion in tourism and the hospitality industry. Coffee shop dates are being replaced by microbrewery tours; dinners are now accompanied by an entire assortment of craft beers on an intricate wooden platter. It’s safe to say that San Diego is just getting started, and thankfully, there are no signs of slowing down.

Reporters Still Prefer Email Over Social Media Pitching

These days, as we approach the peak of the digital era, traditional articles are replaced with 100-word Tweets, and not many are waiting around for the daily paper to get their news. There is no doubt that there are drastic changes in the way we communicate, even within the workforce. According to a recent social journalism study conducted by Cision, more than 94 percent of journalists use social media during the course of their days, and about 27 percent of journalists use social media platforms for more than 2 hours per day.

However, the report found that journalists still prefer their relationships with PR professionals over the use of social media to conduct publicity and journalism affairs, as the survey found that 81 percent of the journalists still preferred contact via email instead of social media platforms. The telephone was the second preferred method with 30% of respondents, and social media took third place at 24 percent. It is clear that although social media use is on the rise, traditional methods like emailing are still preferred in order to keep the professionalism and integrity of the industry in tack. Social media is a fast, fun, and laid-back way of sharing news and stories, however, when it comes to producing news articles and communicating within the industry, old traditions trump this new age frenzy.