Inkovation, Inc. is an award-winning, boutique public relations firm specializing in food from farm to fork worldwide.

Inkovation houses public relations, marketing and publishing experience under one roof, offering our clients all of the tools they need to reach their communication goals.

We are master strategists, evaluating the cost per quality and quantity of impressions for every project. If the return on investment isn’t good enough, we don’t recommend it. Our media relations team, including former journalists, understands what’s newsworthy and strives to create stories that are unique, educational and memorable. Our approach to marketing is similarly dynamic with fresh thinking and creativity that often leads to “firsts” for clients and partner organizations.

We understand every step of publishing, from research, editorial planning andwriting tographic design, printing and shipping. Our editorial staff has eagle eyes and elephant minds with top-notch editing skills and journalistic integrity. With backgrounds in hard news and features, our writers know how to interview, report and most importantly, tell a story. A picture may tell a thousand words, but a thousand words can tell a life story!

We are social media savvy, be it Facebook, Twitter or LinkedIn. We can advise clients how and when to use such tools from simple weekly messages to Twitter parties and interactive Facebook platforms. We can integrate ad buys into media plans. We can provide editorial for existing publications or custom-create new ones in print and/or digital format. Our own experienced editorial staff can oversee all aspects of production from sterling copy to engaging, modern design.

Our news materials are compelling and concise. We have an eye for talent and help our spokespeople shine. From radio and satellite media tours to live cooking demos, we create the right opportunities with the right people at the right time.

 “The U.S. Canola Association has been extremely fortunate to have received the communication services provided by Angela Dansby and her staff at Inkovation, Inc. since 2003. Angela’s public relations savvy is second to none; and her professionalism is unquestioned by those who have worked with her.” – Dale Thorenson, assistant director, U.S. Canola Association, Washington, DC

Meet our principal staff

Angela Dansby                        A-Dansby-4-headshot.jpg

Angela is president of Inkovation, which she founded in late 2002 in Chicago. She has worked in the food sector for more than a dozen years as both a public relations professional and journalist.

Angela has worked with reporters and academics worldwide in promoting sound science about food and health issues. Prior to establishing her own company, she was director of public relations at the American Seed Trade Association in Washington, D.C., and media relations manager at the Institute of Food Technologists in Chicago. These experiences helped her understand food from farm to fork, including complex topics like plant biotechnology and food microbiology.

In addition to being a PR pro, Angela has served as editor of about 10 print publications and multiple e-newsletters in her career. She has also written articles for magazines on a variety of topics and edited a wide range of publications from recipe cards to a cookbook.

Angela received a Bachelor of Arts degree in English from the University of Michigan in Ann Arbor. She studied journalism in Paris, France at the Ecole Francaise des Attaches de Presse, interning at France Soir Ouest, a regional supplement to the national newspaper France Soir. She has also taken graduate-level classes in communications and business.

Lastly, Angela is a published photographer and enjoys capturing exotic destinations in her lens and writing. When not working, she is on an adventure.


Alison Neumer Lara        A-Lara-headshot-2.jpg              

Alison has been a journalist for 10 years, mainly for daily print and digital publications. She was a staff writer in the features department at the Chicago Tribune covering arts and culture, and one of the first reporters and columnistsfor its RedEye edition, a commuter paper targeting young professionals. While there, she interviewed top chefs, musicians, authors, scholars and lawmakers, including a young aspiring pol named Barack Obama.

Alison also covered the Chicago food scene as a professional dining critic. For six years, she reviewed restaurants for Crain’s Chicago Business, bringing a fresh, lively voice to the city’s premier business magazine. Over her career, she’s covered food, cooking and agriculture for several publications and launched e-publications focused on sustainable, eco-friendly lifestyle issues.

Prior to print media, Alison worked in television production at the Food Network and on an award-winning documentary film short in Morocco.

Alison has a master’s in journalism from the Medill School of Journalism at Northwestern University and a bachelor’s degree in American studies from Amherst College. Her ideal day starts with a long hike in a sunny place and ends with cooking a great family meal.