@JoelECarlson: Hello everyone, and welcome to today’s Twitterview with @ssoli of @MNMOmag. Lets bring some sunshine to gray/rainy day.

Q – #1    So @ssoli, tell us about yourself. Where did you grow up and go to school? What was your first job as an adult?

Sara: I grew up in So. MN – Granada to be exact. I attended @UofStThomasMN for undergrad in PR.

I also received my grad degree from @USTbusiness. My first “adult” job was in marketing @PioneerPress.

Q – #2    What got you interested in PR, and then where did your job with the @PioneerPress lead you?

Sara: PR seemed to marry biz and personality which really appealed to me.

After 7+ yrs. @PioneerPress I found an exciting job @MNMOmag.

Q – #3    What is your role at @MNMOmag, and what other publications are you involved with?

Sara: I head up the Mktg Team for Greenspring Media Group. We publish @MNMOmag @MidwestHomeMag @MeetingsMHJ plus

Where:TC, Real Food, Drinks and more great pubs. We also produce #luxuryhometour, #foodwineshow, #chefchallenge, . ..

Q – #4    So quite few? :) How would you say print media has had to change in the past 5-10yrs due to the internet and social media?

Sara: Honestly, publishing today means print plus interactive – online and soc. media

Everything we do has multiple approaches, print, digital, social, event, etc…

Q – #5    For sure. More about YOU. Favorite(s): Restaurant, store, comfort food, recent book/movie and a hobby of yours.

Sara: We are blessed in the TC to have a multitude of great restaurants – it is too hard to name a fav. Shopping is …

pure bliss and I will shop anytime/anywhere. Most movies are animated lately (kids) – Gnomeo and Juliet was cute…

As far as hobbies beyond representing @MNMOmag around town, I enjoyed running and my family and friends.

Q – #6    What do you feel makes MSP such a great place for marketing and publishing?

Sara: We have a weatlh of creative talent in this market. Our ad and pr agencies are top notch, we are one of the only …

markets to have 2 daily newspapers, 2 long-standing city regional publications and strong radio and tv representation.

All of those make for a great environment for mktg and publishing – as well as living in an educated & active city.

Q – #7    To close, what kind of schooling/skills would you encourage people to get in order to get into your line of work?

Sara: Education is always important, I would suggest studying mktg, biz, pr, etc. Internships are also key … they provide

hands on experience and connections. Volunteering for non-profits can also provide great experience and build your …

resume and portfolio. Lastly, I would say hard work and focus. You are in charge of your own career.

@JoelECarlson: Thanks @ssoli for your time, comments and advice today. Keep up the good work!

Sara: Thanks @JoelECarlson! It was my pleasure.

@JoelECarlson: Hello everyone, and welcome to today’s Twitterview with @CoryVandy of @SnapSocial. Lets get this Monday started off right!

Cory: Good Afternoon @joelecarlson . Thanks for this unique interview.

Q – #1    To start with @CoryVandy, tell us where you grew up, went to HS and where did you go to college?

Cory: Grew up in Maple Grove. Graduated over a decade ago. Attended UMD for Marketing, Management w/a Psychology Minor. Loved #Duluth!

Q – #2    I see. Would you say that Psych helps people who are involved with Marketing have an edge or advantage with their work?

Cory: I think so. Often as marketers we have to think from our customer’s customer point of view and what motivates them to engage.

Often web projects involve a team. So having a Psychology background can also help in better understanding team members & motivation.

Q – #3    Okay. Now after graduating from UMD, what did you start doing for work?

Cory: After UMD, I worked for a video streaming startup. Helped w/marketing, trade shows, prod. ass’t. & got cert. in #FinalCut on the Mac

In 2006 started @digitalives to better represent myself in the marketplace to provide video & marketing services.

At that time @youtube was just getting big, Podcasting had potential to tie brands w/ video/content & w/passionate individuals.

Also in 2006, got introduced to a web design company looking for an Account Manager that could sell & serve clients in Duluth/MPLS

Q – #4    How did you end up at @SnapSocial, and what is your role there?

Cory: I worked @totalcontrol for 4yrs. In Nov. got laid off. By noon I was back working @digitalives (freelance –> full time). #fallback

Called up @georgeleemn a contact from @courageski. Stars aligned & a negative exp. became a positive. He was starting @snapsocial

@snapsocial is a div. of @Probusonetouch a very successful e-commerce company. I manage a team doing @wordpress sites + Social Media

Q – #5    Cool story! In addition to @snapsocial, are their any groups that you also work with/for?

Cory: Involved on the boards w/3 non-profits: @adfedmn (@golferoo), @courageski & @UMD_Alumni. All 3 are groups I’m very passionate about.

Our next event for @adfedmn: @golferoo on July 15th at Como Golf Course. Early reg. ends June 15th. Sponsors welcome. #shamelessplug

Q – #6    More about YOU – Favorite(s): Restaurant, store, comfort food, hobby/sport and place to vacation.

Cory: Favorites: Food @travailkitchen Vacation ski @coppermtn w/family. Store: Apple Sports: Hockey, Volleyball, Softball, Soccer, Cycling

Love to grill & cook. So part of comfort food is actually making it, not just enjoying it. Steak w/mushrooms & blue cheese is a fav.

Q – #7    To close, what advice would you give to people looking to get into your line of work?

Cory: Learn to network & hustle. Never stop learning about all aspects of PR, web, social, marketing. It’s all converging.

@JoelECarlson: Good points @CoryVandy! Thank you very much for you time and your comments today. Have a great week, and enjoy grilling!

Cory: Thanks @joelecarlson for the Twitterview. This was fun! Looking forward to @ssoli WED at 3pm & @nicolenavratil FRI at 1pm CST

As someone who doesn’t have any allergies when it comes to food, and as someone who hasn’t made the conscious choice to have a Gluten-Free diet, I was very impressed with the food offerings at the Cooper Irish Pub in St. Louis Park MN for their Gluten-Free Foodies event held on Thursday June 9th.

Cooper - Screening Room

Shaina Olmanson and Dania Toscano Miwa

Cooper is 1 of 4 pubs under the Cara Irish Pubs “umbrella” in the Twin Cities. Each of them has a slightly different Gluten-Free menu, but each of them are similar. How nice for them to offer this option for people with this dietary need or for those who’ve made the choice to have this diet. Of the 4 pubs, Cooper has had the most requests/demand for such a menu, as stated by Kieran Folliard.

Alexa Trussoni (center) talking with Sara Soli (left) and Annie D'Souza (right)

The event featured a Gluten-Free beer by the Bard’s Beer Company, called Bard’s. It’s a local company based in the Twin Cities.  Everyone got to try it, and I personally thought it had a good taste and flavor, despite not containing any wheat, barley, rye or oats. Instead those ingredients, they use sorghum. I would definitely order it again. They also had their company CEO, Brian Kovalchuk, attend this event and he spoke about how this beer came into being. What their goal was in making the beer and how they found just the right brewery to make it for them in Utica NY.

Brian Kovalchuk and Jason Douglas

The event also included some tasting of some food options that Cooper has available for those needing or desiring a Gluten-Free menu. Some cheeses, meats and vegetables were all included in the delicious spread. By the number of visits to the food table, I think everyone enjoyed the work of chef Nick.  Nick was also very good in describing what each of the food items were and what they were made of for those with curious minds.

Charcuterie plate (Featuring Green Ox Meats)

My plate at the Gluten-Free event

Cooper head chef - Nick

The general manager Valid and Cara Irish Pubs founder Kieran Folliard were also available to take questions and share various points about the menu and it’s development.  Some adjustments or tweaking of the menu will be coming soon, and those no doubt will add to the eating pleasure of those requesting this menu.

In addition to the eating, a good deal of food-chatter was had by the various foodies and food bloggers that were in attendance at the event. If you didn’t know this, discussions on food can go on and on.  We all eat, so everyone has an opinion to share. My opinion about yesterday’s event. . . fun and delicious!

Ole and Shaina Olmanson

Group Shot

@JoelECarlson: Hello everybody, and welcome to today’s TwitterReview of @TheLocalMPLS with GM Josh Petzel at the helm. Lets get started!

Josh: Well, first thanks for having me “here” today! Hopefully, the weather has broken a bit so we can all enjoy a patio!

Q – #1    So Josh, tell us a little bit about the history of @TheLocalMpls. When did it start and where is it located?

Josh: The Local first opened up in Dec. of 1997 with aspirations of pub, fine dining & a boutique hotel in the floors above.

We are located on 10th and Nicollet in the historic Dolmen House. Over time, we’ve undergone a few remodels/changes

to best emulate a Victorian style pub you would’ve seen in Dublin towards the end of the 19th Century.

Q – #2    Interesting! So moving fast forward to today, what kind of menu does @TheLocalMpls feature, and what are some of your popular items?

Josh: Our menu has evolved over the years to reflect our true pub nature. We do traditional pub items like Fish and Chips,

Shep Pie, and Sausage/Mash. However, we do put a twist on things to keep them current with trends and regional traits.

Unfortunately, Irish are not renown for culinary adventures. So it can be a challenge at times to overcome the image.

Although, we are working hard to turn that image around at all of the pubs and still keep roots firmly in the ground.

Q – #3    That comes from a great kitchen staff! Who are some of the people you currently have and have had in your kitchen?

Josh: Amen. Our Executive Chef, Jason Hicks, has been here for 12 years. He started as a line cook under Steve Brown, then

became a sous chef and now Excecutive Chef. Apologize, meant Steven Brown! Typing too fast today I guess…

All of our current chefs (4 Sous and 1 Exec) have a say and key role in menu development. We do weekly specials and

that are created by them. If the respnse is good and it fits our concept, it becomes a menu item next reprint!

Q – #4    Awesome! :) For people new to @TheLocalMpls, what are your hours of operation and when’s your Happy Hour? Any space for events?

Josh: Monday – Friday 11am to 2am. Sat – Sun 9am to 2am. However, we open early for any televised futbol/rugby match Sat/Sun

Even the ones that start @ 6am! Our HH is Mon – Fri 11am to 6pm for drinks and 2pm to 6pm for apps. We have many spaces

available for events from 8ppl to 80ppl. We have a dedicated Event Planner to handle all of your details!

Our website http://ht.ly/5d7Cu is always a good starting point.

Q – #5    Good idea. After yesterday’s weather, summer is officially here! Do you have outdoor eating space?

Josh: Ahh… yes. Patios and Nicollet Mall. Other than the State Fair, is there a better people watching combo? Doubt it! It

seats about 130ppl in the heart of the action on Nicollet Mall. Good spot to catch Holidazzle in the winter too!

Although it was not the first choice for people yesterday!

Q – #6    In addition to the food, the staff has to be good too to be successful. Are you currently hiring @TheLocalMpls?

Josh: We’re always looking for good people! Isn’t everyone though? We’ve hired the majority of our summer patio staff…

already. But, I do encourage people to always apply as we are constantly looking and evolving, an ongoing process.

Q – #7    Great! To close, how has @2GingersWhiskey and @GreenOxMeat been received by your customers? Good success?

Josh: @GreenOxMeat was launched last fall and has been constantly developing since then. It’s a great concept with numerous

and fantastic variations. We’ve been slowly implementing @GreenOxMeat products into the menus of all 4 pubs with

favorable results. We love guest feedback on these items because we can literally adjust recipes very quickly.

@2GingersWhiskey has also been a lot of fun to develop. We have had an overwhelmingly positive response from both…

the neat whiskey and mixed drink guest. Our summer beverage menu rolls out this week with some interesting infusions!

We encourage everyone to try some and please share feedback! Whether food or beverage.

@JoelECarlson: Nice! Well thank you Josh for your time and comments today regarding @TheLocalMpls. Enjoy the day and your job!

Josh: Thank you! Time to get ready for hopefully busy lunch on the patio, have a great day!

@JoelECarlson: Hello everyone! Welcome to the my Twitterivew with Chicagoan @barrymoltz. Lets get things started!

Q – #1    To start off @barrymoltz, where did you grow up, where did you attend school and what was your 1st job as an adult?

Barry: grew up in CT- attended Brandeis and worked at IBM

Q – #2    Where do you work now, and what kinds of companies has your entrepreneurial spirit helped you with?

Barry: I have my own company now helping small business owners get unstuck

I started three companies, all in the tech area

Q – #3    So what is it that you’re helping Small Businesses get unstuck from?

Barry: The biggest problem facing most small business owners is their ability to do their work and market on an ongoing basis

It’s a systematic way to always creating relationships with prospects, influencers and connectors

Q – #4    I see. You’re also an author. What have you written, and what went into you writing?

Barry: I have written 3 books for the small biz owners- starting, bouncing back and customer service

Q – #5    Did you do the writing and publishing yourself? What has been the response to your books?

Barry: yes, wrote all the books with the help of a editor – tough to get the message across in a vacuum

books are a great platform- kind of like a giant business card!

Q – #6    Very cool! So what projects/plans are you working on for the near future?

Barry: always helping small biz owners get unstuck- now with webinars and in person events!

Q – #7    Fun! Now more about you. FAVORITE(S): Restaurant, store, comfort food, recent biz book or blog.

Barry: Favorite comfort food- Grill Cheese, Tomato Soup and French Fries

Recent Business Book I just read: Today We Are Rich by @sanderssays – must read #TWAR

Q – #8    To close, what’s 1 Tweet of advice you’d give to new small business owners to help them start off right?

Barry: I have a sign always hanging in my office “It’s Cash Flow, Stupid”

Always solve a pain and find people that can pay to solve the pain and you will always have a business

@JoelECarlson: Thanks @barrymoltz for your time and comments today on #jectv. All the best to you with your work and efforts!