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

We love useful, entertaining and intelligent communication and we take pride in the outstanding results we help our clients achieve. First impressions are made within 60 seconds so we make them count for our clients with high-quality, compelling materials, events and services.

With years of experience but an edgy, youthful mindset, we combine the best of old and new-school companies. As a boutique firm without layers of management or bureaucracy, we make internal decisions quickly and give personalized service to our clients. We take the time to learn and understand their businesses, becoming an integral part of their communication team, not just a service provider. Knowing your business is our business. Let us tell your stories, grow your business and rock your communications world.

Angela Dansby and her Inkovation team provide professionalism, timeliness and insights. They recommend effective and creative solutions targeted to meet your goals. Not sure where you're headed? These experts will clarify the issues and help establish priorities. You can count on meeting your deadlines and achieving results with the Inkovation experts on your side. – Joyce Nettleton, D.Sc., president, ScienceVoice Consulting, Denver

Meet our principal staff

Angela Dansby

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 done copywriting for virtually everything.

Angela received a Bachelor of Arts degree in English from the University of Michigan in Ann Arbor. She spent a semester 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 done graduate work 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

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 and one of the first reporters for its RedEye edition, a commuter paper targeting young professionals. For the past five years, she has written restaurant reviews for Crain’s Chicago Business, the city’s premier business magazine, along with articles for several publications on food- and science-related topics. She also has covered agricultural research and sustainable, eco-friendly lifestyle issues.

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.