[Fresh Press] is your one stop for fresh PR and earned media news at The Fearey Group
These are the stories we tell. Take a look at the week’s coverage of the amazing things our clients are doing!
OCT 13, A Week of [Fresh Press]
Puget Sound Business Journal: Moxy is Marriott’s sexy entry in who
has hottest hotel in South Lake Union
Construction is wrapping up on an eight-story hotel in the heart of South Lake Union, and the pink accents on the dark exterior subtly suggest whimsy. Set to open in mid-December at 1016 Republican St., Moxy is Marriott International’s new boutique brand for budget-savvy travelers who like to mingle.
Aaronson’s current career took root in 1997, when he was recruited to start the hospitalist program at Tacoma General Hospital, and two years later, the same type of program at Virginia Mason Medical Center in Seattle. Aaronson became board-certified in clinical informatics — the newest medical specialty — in 2013 and in 2016 became the chief medical informatics officer at Virginia Mason where he continues to work as both a hospitalist and informaticist.
“A common misconception is that working on electronic medical records (EMR) is mostly about the ‘records.’ That sounds boring since records are not thought of as something directly related to patient care. However, working on EMRs is actually sexy, because they are the main tool health care workers use to care for patients,” Aaronson says.
Nonprofit PRO Magazine: Sky’s The Limit
Annie Wright Schools’ director of institutional advancement, Jennifer Haley, is on the cover of NonProfit PRO this month! She shares her insight in Nhu Te’s article, “Sky’s the Limit”.
Building Design + Construction: A 1920s cheese factory is now a university science building
When Troy Hall was constructed in 1921, it was used as a dairy building that housed the Washington State University (WSU) Creamery, Ferdinand’s Ice Cream Shoppe, and chemistry classes. It closes its doors in 2010 and reopened this year as the new home of the Department of Chemistry and School of the Environment.
The Perkins+Will-designed building added almost 15,000 sf of new space to the north of the building, bringing the total square footage of the four-story building up to 50,000. Due to the historic nature of the building, Perkins+Will preserved as much of the historic character as possible. All four walls from the original 1920s façade and the terra cotta from the original entrance were deconstructed, restored, and relocated to the building’s new front door.
Restaurant Hospitality: 15 ways restaurants are raising awareness for breast cancer
Catch up with the Oct 6 [FRESH PRESS] here.