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Leah Goold-Haws

2

How to Survive the Zombie Apocalypse – Without Catering to Zombies

Posted on December 13, 2012 by Leah Goold-Haws

Okay, so maybe I don’t have any actual advice on warding off zombies – but I might be able to offer some advice on how to come back from a year where your business has suffered from pre-apocalyptic fears; where it… Continue Reading →

Columns 96001, anewscafe.com, California, Leah Goold-Haws, Redding CA, Shasta County CA
5

Leah Goold-Haws: Let’s Get Creative!

Posted on November 29, 2012 by Leah Goold-Haws

One of the best parts of my job is getting the chance to tell the message of a business in the most creative way possible. I’ve been a part of projects that have used everything from animation to live action… Continue Reading →

Columns 96001, anewscafe.com, California, Leah Goold-Haws, Redding CA, Shasta County CA

Leah Goold-Haws: Creating Successful Marketing

Posted on October 30, 2012 by Leah Goold-Haws

Working in marketing….an overused, misunderstood word if there ever was one (but I digress) – has allowed me all kinds of opportunities to get to know a variety of businesses and organizations from behind the scenes. Sometimes my firm works to… Continue Reading →

Columns, Lead Story 96001, anewscafe.com, California, Leah Goold-Haws, Redding CA, Shasta County CA

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RSS Recent Comments

  • Comment on Perfect for summer, Tarragon Chicken Salad (plus a bonus salad recipe) by Joe Too
    In reply to Steve Towers. We all going to die… I’d just like to stack the deck in my favor and not die by painful debilitating disease. But yeah, rotisserie kinda sounds good, I just don’t favor some chemicals in my food. And making broth from the remains will have the same chems
  • Comment on Open 5 AM by Leroy
    Love me so nubieber
  • Comment on Perfect for summer, Tarragon Chicken Salad (plus a bonus salad recipe) by Steve Towers
    In reply to Joe Too. Short-term, I'm still alive and kicking. Long-term, I'm gonna be dead anyway. But okay, next time I buy one from Holiday, I'll take a look at the seasoning and if the ingredients include any preservatives. I know how it's cooked—it's a big rotisserie broiler.
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