WOW – that is a big number on an already big media:Jay Meattle – Compete Online Nice to know spending is keeping up – see post below:
Interesting article today in the WSJ’s Biz Tech blog:
Yes, it’s true. Even for business software – if you can make an emotional connection with the user they will like it better. Even your employees. (If you don’t believe it, try changing your sales management software and see what happens.)
Just read about this over at Andy Sernovitz’s Blog:
When I first got started in this business around 5 years ago, I had two concerns. First, that there would not be enough conversations out there. Boy was I wrong on that one!
My second concern was that there was too much spam and too many flame wars out there. That one turned out to be not quite true, but there is a kernel of truth in there.
The kernel of truth is this. Conversations between people (whether online or off) are just that – conversations between people. They are not conversations between people and corporations, or people and brands. They are people to people. Otherwise they are not conversations.
Now this Target/Drillteam initiative (can you call it that?) is evidence of my real concern. In all of our haste to get “into the conversation” with WOM marketing we (industry) are just going to trash it all. If you try to control or spam the conversation as they did, you ruin it for everyone.
It’s as if I’m in line at Potbelly asking my buddy what kind of sandwich to get and an employee dressed like a customer butts in and starts shouting at me to buy the most expensive sandwich. Or a Subway employee starts shouting at me about Subway. Yuck.
Thanks for Andy and WOMMA for taking a leadership position on ethics in social media. We need it.
OK, in the spirit of Word of Mouth, I am going to share my Thanksgiving Turkey secrets.
This year we had family in for Thanksgiving which made us responsible for dinner. Throwing caution to the wind, I decided to try not one, but two new (to me) methods of cooking the turkeys. (This is a somewhat risky strategy because as you know the turkey is the linchpin of Thankgiving dinner – so I was more than a little nervous.
Drumroll please . . . They came out great. We ate right on time – 4:00 PM and both birds were very well cooked. The smoked turkey on the Traeger took about 5.5 hours. The turkey on the Weber only took 2.75 hours.
I cooked both to an internal temperature (instant read thermometer) of 170 degrees and then took them off. Preparation was simple. Two 15 lb fresh organic turkeys (from the local food co-op) brought to room temperature and then dressed with a simple rub of olive oil, salt, pepper and finely chopped fresh sage, rosemary and thyme. I chopped up some apples, drenched them in the rub and put them in the cavities – just for flavor. (No stuffing.)
For cooking, I ran the Traeger on high for about 45 minutes and then turned it down to medium for about the next 4 hours. I then ran it on high for about 30 minutes to get up to 170 degrees. No turning, no basting, etc. On the Weber, I just followed their instructions from the website. Turkey in the middle with drip pan underneath. About 75 coals in two piles (on either side of the turkey) then add 8 briquettes per side per hour. That was it.
I was pretty surprised that they came out as well as they did – and will definitely do it again. They tasted great and there was no messy turkey pan to clean!
Makes me wonder where the whole environmental movement is going when the NYT starts to make fun of it . . .
Actually, I think it is a healthy thing when it goes from being almost a religion to something we can discuss just like anything else. Now that is mainstream!