In case you're been under a rock, Crocs are the funky, super comfy shoes that have become international phenomenon. So you can imagine how thrilled I was when they called me from Colorado, gushed about our clever work, and hired us on the spot. I still don't know who to thank, so if you're the person who told Crocs about us, please let me know so we can reward you handsomely.
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November 20, 2006
November 19, 2006
New Tagline for Oregon Hazelnuts
We can finally let the cat out of the bag on this one... our new tagline for Oregon Hazelnuts is "Indulgence in a Nutshell." We worked on this through Schiedermayer & Associates in Portland, the same ad agency we work with on Alaska Seafood and Boyds Coffee.
November 18, 2006
Jelly Belly Class Field Trip
My copywriting students have been working on ads for Jelly Belly Sport Beans, so naturally we had to go to on the Jelly Belly factory tour (about an hour from SF) to see how they are made. In addition to getting free samples, we enjoyed looking at the Jelly Belly portraits of Ronald Reagan and the Pope. Here I am with some of my students in front of the Jelly Belly VW bug.
Talk Dirty to Me
One of my students, Jesse, emailed me and said, "We're working on a project for this new company that comes to your house and cleans up your dog poop for you. Their name is "For Poop Sake," and their tagline is We're #1 in the #2 business." I thought this was something their teacher made up, but Jesse sent me the URL, www.forpoopsake.com, and it is indeed for real. Love the name but think it would be better as For Poops Sake and if the tagline simply said, "We're #1 in #2." BTW, my friends often say "You have the best job in the world!" I don't think these guys hear that very often.
November 17, 2006
November 13, 2006
This wouldn't fit on a drive-thru menu
I love reading the blog of Tom Colicchio, the sexy Top Chef judge who just opened 'WichCraft near the new Bloomies. Here he perfectly sums up why I have absolutely no interest in writing restaurant menus...
"The other night I ate a great dish: Napoleon of Sourdough Brioche, Artisan Cheddar and minced, aged Hereford, garnished with a Preserve of Cucumber and Dill, and finished with Heirloom Tomato Coulis.
A.k.a.: A Cheeseburger.
I don’t have patience for over-the-top food descriptions, mostly
because they seem to say, “look at how fancy this dish is!” and I’m not
a big fan of fancy food. I’m OK with food that requires a high level of
skill to prepare. And I don’t have a problem with fine dining --
provided I’m in the mood for it. But the word “fancy” speaks to me of
pretension, embellishment, the need to impress. About presentation over
substance."