What’s omnichannel mean, exactly? And what does it have to do with the best pizza outside of Naples? And where does lively writing fit into all this? Andris Lagsdin has a small company outside of Boston called Baking Steel that manufacturers and sells ultra-conductive metal baking sheets. Its flagship product is its namesake Baking Steel, […]
What if we thought about Marketing the way this restaurant thinks about dinner? One of the best things about being a marketer is that your work intersects almost everything. (It’s not like being a professional shepherd, say. The disjoint is greater between the work of sheep-herding and the rest of the world.) One of the […]
Part of me is allergic to the headline I just wrote—or, at least, the “15 minutes a day” part. Because starting out with a stingy marketing mindset runs counter to the spirit of the rich content marketing opportunity. It reminds of me of punching a clock at a job you hate: How little do I […]
1. Preference to remain someplace safe — lurking in the shadows, under a bed — while the other dogs (“idiots”) chaotically dance around and drool at the ping of kibble hitting the bowl. Rationale: You can get stepped on, drooled on, or accidentally eaten when Maisy mistakes you for a bit of sausage (it could […]
My childhood friend Ron Ploof was so inspired by the pathos of Gigi’s story that he adapted it to the small screen. I think he did a fine job with it, and I particularly like the tweak of the ending. So what do you think? Gigi Spies a Green Tomato from Ron Ploof on Vimeo.
The Boston outlet of Morton’s, a Chicago-based steakhouse chain, sits across the street from Boston Harbor in a newly developed part of town called the Seaport. Inside, Morton’s has a clubby feel—all hushed tones and white linen and dark paneling. The bad lighting makes it hard to read the prices, which are high, so perhaps […]
In her book released last fall, Deceptively Delicious, Jessica Seinfeld slips chickpeas into her chocolate chip cookies and purees butternut squash into her mac and cheese. The general premise is that kid food is fried and white. But if you can slip in something on the sly—say, cauliflower into mashed potatoes, or sweet potato into […]
Two or three years ago, I found myself on a list of people who take turns cooking in a soup kitchen. And so, every few months, I do. I can’t say I particularly look forward to it. But to beg off the list at this point would require a phone call to the organizer. I […]