Native content occupies a somewhat controversial place in the hallowed halls of journalism. A survey published in July 2014 by IAB and Edelman Berland discovered that 86 percent of respondents felt that exposure to online advertising is a fair price for the free content that they receive. Additionally, 60 percent are more open to ads that tell a story versus ads that simply sell the product. However, some insiders have a low opinion of sponsored content, feeling it cheapens the industry and stands in direct contrast to long held editorial principles separating news and commerce.

The issues facing publishing are no secret. For over a decade, the Internet has been gobbling up larger and larger chunks of the industry’s revenue. Subscription and circulation numbers are on a continuous decline, while a large percentage of journalism’s ad revenues have migrated to the Internet.

A new article from Amanda Hale at the NiemanLab takes the stance that native ads actually will play an important role in the future of journalism.

Come learn how PR professionals are integrating sponsored content into their programs. We'll cover best practices for relevant story-telling and must-haves for aligning with a media outlet’s audience, editorial focus and voice.

PRSA published an article about this topic in August 2014. Read it for your reference before the program!

Speaker:

Dave Armon, Marketing Executive

Dave Armon is a marketing professional with robust experience in content marketing. A former journalist and PR professional, Armon spent 20 years in management at PR Newswire, where he was president and COO. He has served as a director and executive for three SaaS platforms in the PR, marketing and social media sectors. A native of Rochester, NY, Armon earned his journalism degree from Utica College of Syracuse University.


Notes: Registration begins at 11:30 a.m. Program will run promptly from 12:10 - 1 p.m. Lunch buffet included with registration. Includes fresh fruit medley, olive salad, garlic mashed potatoes, penne with red sauce, roasted chefs blend of vegetables, fresh garden salad with tomato vinaigrette, roast beef, sliced turkey breast, bread and butter, coffee, tea, soda, and assorted desserts.

The final registration deadline is 5 p.m. on Friday, Feb. 13.