Basic Info

Stafford Wood
Contributor Status:
Native AdVert
Initial Contribution Date:

Career Info

Primary Industry:
Public Relations and Communications
Personal Career Headline:

My Native AdVert

Career Snapshot:

Her friendly face and casual demeanor about all things business are merely a decoy – there is no one else you want on your side for a once-in-a-lifetime opportunity or defending you in a crisis. Stafford Wood is a deadly combination of strategic brains, mystical intuition, humor and corporate marketing intelligence. As founder of Covalent Logic, Stafford Wood leads a team of 25 communications professionals to serve global, regional and local clients in internal communications, graphic design, web development and public relations. She has a versatile skill set and background, including being an Accredited Public Relations professional, awarded Senior Practitioner status from the Southern Public Relations Federation, former webmaster for the Governor, Cyber-cop at AOL, middle school teacher and expert in pre-Renaissance Eastern European History. Her unconventional approach to business has earned her Junior Achievement and Baton Rouge Business Report’s Young Business Person of the Year and earned her firm the US Chamber’s Blue Ribbon Award. With the equipment for any job from FRCs and a TWIC card to high heels and a well-stamped passport, she serves clients like Hilton Worldwide, EPIC Piping, Shell Chemical and the Office of the Governor.

What Else To Know

Tell Us More:

What do you love most about Your City?

Baton Rouge is a town with homegrown food, music and festivals. It has maintained the charm of small town life where everyone knows one another even as it has grown.

Favorite breakfast meal & restaurant?

Frank’s Restaurant & Smokehouse on Airline Highway is our family’s favorite spot for breakfast. Their biscuits really are the best in the world and more importantly, their sausage is smoked and made by the family. This family-owned restaurant has been in business for three generations and it’s a great spot for a southern down-home meal. However, Beausoleil Restaurant & Bar is the best in town for a French-style Eggs Benedict and bottomless Mimosa brunch on a weekend morning.

What are you doing at:

6:00 AM – I wake up generally at 5, and I’m pretty low maintenance, so by 6 am I’m either working or working out.

10:00 AM – Meeting time. I schedule meetings between 9 and noon in my prime thinking time, as most of my work with collaborative or supervisory. I need my best thinking time devoted to my team and my clients.

12:00 PM – Favorite Power Lunch spot/meal?

Digiulio Brothers Italian Café is my favorite client lunch spot. It’s under the Perkins Road Overpass since 1986 and is a great spot to catch lawyers and politicians eating Trout with Fried Capers or a four cheese lasagna that’s about six inches tall. Definitely try the Spaghetti and Meatball. Yes, that’s singular – one HUGE meatball that’s truly divine.

7:00 PM –  Washing up from being in my garden. I like to drink a glass of wine, weed the flower beds and listen to classical music to unwind before I cook dinner.

11:00 PM – Totally asleep. I go to bed at 10:30 every night after my son and I talk about our plan for the next day.

What drink do you need to get through the day and at the end (and how many)?

Water. As much water as I can drink. Most days I’ll have a cup of Community Coffee at the office to chat with the team as folks are coming in between 8 and 9.

Most used App/Favorite Instagram Account?

I couldn’t live without the app Trip It. It keeps tracking of travel plans with a simple forward of a confirmation email, and then notifies you of delays and logistical options. At the same time, it itemizes travel expenses for my bookkeeper. I’m the worst at turning in receipts with any logic or timeliness.

What should everyone try at least once?

Crawfish Etouffee. I know you don’t understand why people in South Louisiana eat crustaceans that you see as pests, but when a southern cook makes etouffee and you take your first bite, you’ll get it. With green onions, celery, rice, crawfish, spices and a bay leaf, it’s a simple stew-like dish that’s unparalleled in culinary circles.

Where do you enjoy getting lost?

A bookstore. I’ll wander for hours wanting to read everything on the shelves – fiction, non-fiction, children’s books, How To Learn Greek…. It doesn’t matter the section, I can sit on the floor and go through every aisle with joy.

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