Volkswagen turns off Blackberry email after work hours [BBC News] – Technology changes work boundaries and work patterns. Will a technological solution work? The article suggests that they will stop people from receiving email after hours, but will they stop people from sending email after hours? Is the demand for after hours work coming through the email messages or are there other pressures? So many questions about this one!

Volkswagen has agreed to stop its Blackberry servers sending emails to some of its employees when they are off-shift. The carmaker confirmed it made the move earlier this year following complaints that staff’s work and home lives were becoming blurred. Under the arrangement servers stop routing emails 30 minutes after the end of employees’ shifts, and then start again 30 minutes before they return to work. “It’s bad for the individual worker’s performance being online and available 24-7. You do need downtime, you do need periods in which you can actually reflect on something without needing instantaneously to give a reaction,” said Will Hutton, chair of the Big Innovation Centre at The Work Foundation.

Manischewitz Creates Kosher Food for Gentiles [NYT] – Having grown up with the traditional meaning of the brand, I find this a bit challenging but am intrigued by the potential to reframe and expand their story.

“Instead of taking the older products we have out of the kosher aisle and forcing them into the main aisle, we’re creating new products that have a place in the main aisle,” said Alain Bankier. A new line of broths, for example, is being shelved in many supermarkets not with most Manischewitz items but rather in the soup aisle. A new line of Manischewitz gravies also will be stocked with other mainstream brands. Manischewitz ads traditionally have emphasized Judaism, showing yarmulke-wearing celebrants at, say, a Seder. But new ads, by Joseph Jacobs Advertising in New York, the Manischewitz agency for more than three decades, take a decidedly more secular approach. “Don’t miss the boat,” says a print ad for beef gravy, which shows it being poured from a sauce boat onto mashed potatoes — no shofar or Star of David in sight. New ads “make little if any reference to any Jewish holiday,” said Elie Rosenfeld, chief executive of Joseph Jacobs. “There’s a tagline we use, ‘Bringing families to the table since 1888,’ and we want to be part of that family with you whether it’s Rosh Hashana, Hanukkah or Easter.”

Samoa Sacrifices a Day for Its Future [NYT] – A massive change in infrastructure and function, revealing time (or at least our documentation of it) to be more arbitrary than fixed.

The Pacific island nation of Samoa and its even tinier neighbor Tokelau are skipping Friday this week, jumping westward in time across the international date line and into the shifting economic balance of the 21st century. The time change is meant to align Samoa with its Asian trading partners; it moves the islands’ work days further from the United States, which dominated its economy in the past. In this giant-step version of daylight saving time, the island’s 186,000 citizens, and the 1,500 who live in Tokelau, will go to sleep on Thursday and wake up on Saturday. The government has decreed that those who miss a day of work on Friday will be paid all the same.

Portable Cathedrals [Domus] – Dan Hill’s epic articulate review of the Nokia N9 isn’t a gadget review, it’s a (tl;dr) cultural critique of design, where culture is within the producer organizations as much as – if not more than – the consumer society.

Yet the skeuomorphic nonsense that incomprehensibly pervades apps like Apple’s own Contacts, Calendar, iBooks, GameCenter, Find My Friends et al—all awkward faux-leather, wood and paper stylings—is is of such questionable “taste” it threatens to damage the overall harmony of iOS with its discordant notes. You cannot derive value from the idle suggestion of such textures on screen; they are physical properties and should be experienced as such, or not at all. Yet Apple’s design team will not explore those physical properties, merely sublimating their desire for such qualities into a picture of leather, a picture of wood. It recalls Marcel Duchamp’s critique of ‘retinal art’ i.e. intended only to please the eye.

For a Corn Chip Maker, the New Spokesman Is the Product Itself [NYT] – The argot of advertising is hilarious and depressing all at once. Zany and authentic spokesbag?

At the Fiesta Bowl on Monday, the game’s sponsor, Tostitos, will have a new endorser — a “spokesbag” puppet in the form of a chip bag with arms, a mouth and a generous dollop of swagger — to humorously convey the message that it is the tortilla chip brand that enlivens social gatherings. The new life-of-the-party campaign resurrects the top-selling snack’s 1990s theme. “ ‘Tostitos Knows How to Party’ means we are returning to our roots,” said Janelle Anderson, the brand’s senior director for marketing. Tostitos returned to the ’90s theme after marketing research over the last year found that its customers wanted reasons to celebrate and have fun in economically lean times. Tostitos chose a zany character “to get the message across and make it authentic,” said Ms. Anderson. “We wanted something that was magnetic, fun and approachable.” The brand’s new advertising agency, TBWA/Chiat/Day, decided to “bring personality to the brand, and, in one of those rare cases, have the actual product be the actual spokesperson,” said Brett Craig, the group’s creative director for Tostitos. Working with Legacy Effects, a Los Angeles special effects company, the agency developed the hand-manipulated puppet with movable parts and special effects to convey energy, said Mr. Craig.

• This isn’t the page of a magazine, this is my desktop [Reddit] – (With link to screenshot of PC desktop at http://imgur.com/QIhqe.jpg) The tv plays youtube, the middle speaker controls volume while the one on the left and right open up Rhythmbox and VLC, the cabinets are notepads, the trashbin is clearly a widget, the clock and alarm clock actually work, the books also serve as launchers, the top bar with the date lets me know of future events. I created the desktop for fun, but don't really recommend it as screenlets seem to use a lot of RAM.
• Bob and Beyond: A Microsoft Insider Remembers [Technologizer] – [Tandy Trower relates several - ultimately unsuccessful - attempts at Microsoft to ship a UI that leverages key research from Nass and Reeves about the social interactions people have with any technology. In his view, there is tremendous value if it's done right and it wasn't ever done right.] The Office team picked up Microsoft Agent for their next release, but opted not to use the characters I had created as they preferred their own unique ones. To avoid the past user-reported annoyances, they gave users more control over when the character would appear, but did little to reform its behavior when it was present. So, you still had the same cognitive disconnect between the character’s reaction to your actions in the application’s primary interface. The character just became a sugar coating for the Help interface, which, if it failed to come up with useful results, left the user unimpressed and thinking that the character was not very useful.
• Japanese Food Companies Seek Growth Abroad [NYTimes.com] – [What will this mean to collectors/fans of Foreign Groceries ] Ichiro Nakamura, spokesman for Lotte in Japan, said that the 400 versions of Koala’s March cookies — some smile and some cry, some hold musical instruments and some play sports — are much more challenging to manufacture than people might think. “We have a special technology that puffs up the koala-shaped cookies so there is hollow space inside where soft chocolate can be injected later,” Mr. Nakamura said. “And unless you have the right technology, the cookies are going to break easily when packed into boxes.”

Coca-Cola is running a three-page ad in the Sunday paper.

As part of our ongoing commitment to finding new ways to suit your changing tastes and needs, we’re always working to develop innovative options. We’d like to say thanks for the inspiration. And please stay tuned, because it’s just a taste of things to come. To learn more about our latest innovations….

image adjusted to fit your screen

I noticed the use of innovation twice in their copy and as much as I like to throw the word around, I’m often troubled when I see how it’s being used by others. I think most of us find new brands or new products or new packages interesting (granted, some of us more than others!), but the small can (for example) isn’t new.

Mini cans of Pepsi, Burlington, ON, 2004

The ad also reminded me of an image from 2005, showing just the diet beverages sold by Pepsi.

That’s a lot of choice! But good luck trying get a handle on how many different things Coke sells. It’s impressive and overwhelming. Their huge list of brands (worldwide) is here and a virtual, global vending machine is here.

Meanwhile, Oroweat is doing their small-packaging bit with new smaller bags of bread.

I wondered what has changed that necessitates this new package? Are breadboxes getting smaller? According to their site, the smaller bread package came out at the beginning of 2007 (emphases mine)

New Smaller Loaves Fit with Industry Trend of Reduced Size Options

The unique line of mini-sized variety breads are perfect for smaller households or families that like to buy several different varieties of bread. Although the loaves are smaller in size, they deliver the flavor and quality known from Oroweat.

“We all like the freshest bread and many consumers have told us they cannot finish a full size loaf of bread before its expiration date. Oroweat Mini Loaves are the perfect solution for smaller households that typically toss away a portion of a loaf of bread,” said Dan Larson, Oroweat Marketing Director. “Mini Loaves also make it easier to enjoy a variety of breads for different occasions; including 100% Whole Wheat with whole grain nutrition, and Country Buttermilk, a favorite for the perfect grilled cheese sandwich! Now you can have both. This is one more example of Oroweat’s innovative thinking to offer new options that are important to our consumers.”

With the average number of people per household just over two in the United Sates, smaller size offerings are gaining attention in the food industry. Keeping an eye on trends and listening to consumers, Oroweat is one of the first bread companies to introduce smaller loaves. Last year, Oroweat successfully introduced premium buns in four-count packages.

Oroweat confirms it, then. Small packaging is innovative thinking.

The Loft store in Tokyo has an entire section that offers a huge range of reusable grocery store bags. Do the Japanese values around “choice” and “sustainability” collide? Does it make sense within that culture? Does it make sense to outsiders?

I had an uncomfortable reaction along the lines of “Oh, crap, something else to buy.” It seemed to contradict my expectations of restraint in a product category that carries a meaning of “sustainable.” Of course, that may not be the meaning that these bags have in Japan.

Hot on the heels of my Foreign Grocery Museum article in Ambidextrous Magazine, I received a piece of spam informing me of the availability of Poppins cereals in Kuwait.

I really like their enthusiastic descriptions of the benefits provided: true value for the money, great morning start, all the energy it needs, essential for the growth of children, etc.

And if we needed further proof that they were watching this blog, the email asked me to take a survey about Poppins. We [heart] surveys!

I’ve blogged here and here about good and bad implementations of wipes in grocery stores.

I found another one in Coupeville, WA, the other day.

Despite the rather industrial graphics, there’s a few improvements. It’s very clearly for cleaning the cart, not your hands (as Safeway suggested).. It’s right next to the carts, so when you take a cart, you use it (rather than located near the exit, at Safeway). And should the Red Apple employees fail to maintain the display, there’s at least an encouraging reminder to the customer that they should ask to have it replenished.

This is no iPhone, it’s not a radical innovation, but it’s a definite response to a need, and tracking how it is and isn’t being dealt with is enlightening. First, one has to understand the need. Then one has to develop a solution. Then the solution must be implemented. Properly. Effectively. And throw in iteration, for fun. The fact that something as simple as this fails around solution/implementation at a major chain like Safeway tells you something about the organizational barriers to even the most mild of innovations.

A quick update on the lame hand-wipe station at Safeway (blogged earlier here) – an unattractive display that cleans hands (not cart handles), and doesn’t really address the perceived problem.

It’s been shoved further against the wall, the container for the wipes is sitting open, and is empty.

Add neglect to the problem, I guess.

I run into these Kettle Chips any time I’m in a fancy/yuppie/specialty kind of food store. I admit to not having paid attention closely over the years, but I remember them appearing as a brand of authentic old-timey traditional (i.e., “quality”) chips, and it seems that all of a sudden they’ve been coming out with crazier and crazier flavors.

This would be a good Consumed piece, don’t you think? How did the brand offering evolve to what it is now? Their website outlines their commitment to adventurous flavors, all natural, and more on the type of ingredients and preparation process. Much of that is typical for a food company, but the flavors is an interesting twist. I’m reminded of Method, who have built a story around cleaning products that are safe, not animal-tested, effective, smell good, and are packaged to look good. You can pick one or two of those (i.e., beautiful packaging) as a hook and identify with that, rather than have the whole story be important. It’s surprising to see a gourmet/quality story with unusual flavors, it’s surprising to see a safe cleanser with a gorgeous package that you can leave out. But beyond surprise is a sense that these might be the real attractors, while all that other stuff is just fine, of course.

Meanwhile, thinking about flavors reminded me of the awesome social commentary found in this riff from the Kids in the Hall:

In the beginning, there was Miracle Whip. One kind of cheese, and fish came in sticks. Bread was white, and milk was homo [there is a carton of "homo milk"]. Our condiments were mustard, relish, and ketchup. Our spices were salt, pepper, and paprika. These were our sacraments. [closes fridge]

Garlic was ethnic. Mysterious. Something out of the Arabian Nights. And then one day it happened. Food exploded. People, yeah, people put down their Alan’s Apple Juice and share of pudding, picked up a bowl of tofu, slathered it with President’s Choice spicy Thai sauce, yeah, and washed it all down with a mango-guava seltzer.

You know, there are so many new products nowadays and I confess half of them I can’t identify. I guess it’s like that with people too. You know I can’t tell a pita bread from a cactus pear or a Korean from a Filipino. I feel left behind. I do. I’m not *modern*.

I’m embarrassed to buy water in a bottle unless it’s for the iron. And I still believe– call me square but I still believe that tangerines are just for Christmas. You know what? I think it all started with marble cheese. I do! Yep. Well, think about it ’cause right after they introduced that, they came up with salt and vinegar chips. Then it was sour cream ‘n’ onion, homestyle, before you know it chips were being sold in a tuuube. Where will it all end?

I’ve uploaded some new pictures to the Museum of Foreign Grocery Products

I’ve got quite a few more to do.

An in-store display for Pillsbury products. Press the button on Pop’n'Fresh’s belly and he emits his signature giggle. A nice and simple touch that extends the brand; links the merchandising to the ads. And is fun, of course.

The Hannaford grocery chain has developed their own ratings system for the nutritional value of grocery products. From this story

A New England supermarket chain has developed a 1-to-3 star nutritional rating system that flunks most of the foods consumers think are good for them.

After plugging 27,000 products into its system, the Hannaford Brothers chain found that 77 percent of the foods failed to receive even one good nutrition star, The New York Times reports.

Hannaford said many of the processed foods advertised as being healthy failed to gain a star because they contained too much sodium, sugar or fat.

Most fruits and vegetables earned the highest rating of three stars along with salmon and high-fiber cereals.

Making its debut in September, Hannaford’s rating system puts the chain in the awkward position of judging the very products it’s trying to sell. In fact, most of Hannaford’s own store brands failed to get any stars, the Times said.

“We are saying there are no bad foods,” Hannaford spokeswoman Caren Epstein told the newspaper. “This is a good, better and best system.”

Hannaford’s nutritionists acknowledge their system is more stringent than the guidelines used by the Food and Drug Administration.

A couple of things of note here. First, the subjectivity of any measuring and rating system means that establishing standards will always be tough. The challenge to non-nutritionists to understand the complexity of ingredients, preparation, nutrition, etc. is enormous. I would suggest it’s impossible. Do multiple layers of ratings systems help or hinder? And related, is the second issue, where a retailer (a food retailer, even) is assessing the quality of the products they are selling. If a product is packaged and branded as being healthy, but it’s label is in opposition to how many stars it receives, will there be pressure on Hannaford to back down? It seems that this is healthy for consumers (so to speak) but may be a retailing nightmare. I hope they stick to their guns, but I wonder if other channels would be so bold. The online world has brought us a lot of customer reviews that obviously can be quite critical, but does that work in a bricks+mortar setting when the negative assessment comes from the bricks+mortar itself?

We did an unplanned meal shopping thing at Safeway the other day – went in for that night’s meal, thinking “let’s get some fish, and maybe some vegetables.” We check out the fish and choose Dover Sole, relatively bland. We think about some spices and I go off to the spice aisle for something from Zatarains or whoever has that silhouetted dancing chef (anyone?), but then we see this pretty cool display right in front of our noses (there’s so much crap on display in these stores that I guess we tend to look past it when possible) – a variety of spices and marinades.

The fish-prepping man was incredibly nice, very genial, and asked lots of questions as he prepared our food (“how spicy do you like it?”, etc.). We could get the spices on the fish, or on the side. He pointed out another flavor they had but didn’t have room for in the display. We went from ingredients to meal with an enjoyable and custom bit of service (yeah, you can buy flavored/spiced fish and chicken, already done, but this was done at that moment, just for us).

Of course, there were no ingredients on these containers and if you’ve ever read the packages on marinades and flavoring spices you’ve probably noticed the ridiculous amount of salt they contain. We usually comparison shop at length until we find something that is not going to drown us in NaCl. Well, as you can imagine, the fish was spicy and really really really really salty. Each bit was like someone held your tongue with a pair of tongs and held a container of free-running salt above your head for a full minute.

Interestingly, I don’t blame Safeway for that. I take responsibility – caveat emptor – for purchasing a likely-to-be-salty product without finding out more. I compliment Safeway for providing a value-added experience (with the quality of the service – the human – really making it work). I guess we won’t do that next time, and will take the prep burden back on ourselves.

also: I thought the design of the marinade dispensers was kinda cool, allowing you to measure and presumably prevent overpouring.

“To our valued customers:
In cooperation with the
recent FDA warning we
have pulled all fresh
spinach.”

This is a terrible sign. The grocer in this AP photo has simply attempted to cover their ass for not stocking the produce we might be searching for. There’s no helpful information about the FDA warning – we’re supposed to know about it. There’s an opportunity here to help people and remind them not to each spinach for the duration of this situation.

And what the hell does it mean to “have pulled” spinach? This is not how people communicate, this is how merchandisers talk.

I realize this is a reactive sign and not a lot of time was spent in composing it (although it’s not hand-written, it’s somewhat professional looking, so there was some measure of care), but the jargon and self-referential tone is disappointing.

I experienced something similar in a recent email

Mr. Portigal,

Sorry, you are having problems with your Salter Electronic Scale Model 929. The people of Taylor Precision Products take great pride in producing quality products. Salter Model 929 has a ten years warranty. Please return the scale to Taylor. Taylor does not require a receipt or the original box. Please enclose a brief note with your name, return address, explanation of problem. Kindly put the note inside a box with
the scale, return to the following:

[blah]

Once your scale is received it will be replaced with a new Salter Model 929. Taylor than will mail the new scale back to the consumer. Turn around time of two to three weeks. I do hope this information proves to
be helpful to you.

How, in the course of a couple of short paragraphs, did “Mr. Portigal” morph into “the consumer”? Suddenly they are talking about me, not to me. What?

Not to grossly oversimply, but could it be that organizations spend too much time thinking about themselves, and not the people that they serve? The colloquial term is “drinking the Kool-Aid” and many companies, small and large, turn that into an asset that attracts and retains employees (“a strong culture”) but also presumably excites customers. But there’s a heavy black line on an org chart somewhere that splits the internal dialogs from the external ones, and the strong culture builds in shorthands and buzzwords that alienate and exclude the people on the outside – the ones that those companies are in business to serve.

The business press (and even worse, the blogosphere) is filled with enthusiastic writing about infectious passionate customer/marketing/blah but things are far far messier than any of those authors would want you to believe.

In Fruit Comes To The Door I wrote about some our experience with home delivery of organic produce

Small farms – I don’t know if this true and I don’t care to verify it but I get the vibe that the producers of these products (perhaps because of the organic thing) are small businesses themselves, and as consumers we hear about the corporate farms and how that’s vaguely bad, so there’s a further flavor of Doing Good attached to this purchase.
Local farms – Again, I don’t know if this is true, but it’s part of the mythology of the service – but I’m guessing the food hasn’t come a long way (the stand itself highlights some local farms). We’re being told that having a product sit on a truck and burn fuel to go a long distance isn’t good for us or the environment.

Nice improvement to the weekly pricelist from Sweet Peas (in the form of a spreadsheet) – now includes the name of the grower, their location, and the distance to Montara, where Sweet Peas (and we) are located.

Much, but not everything is local (however you interpret that term), but at least they are transparent about it. Way to go, Sweet Peas!

Speaking of local food, I had an amazing (free) lunch at Google’s Cafe 150 a few weeks back. Everything is from within 150 miles.

In a post-Omnivore’s Dilemma world, we had a recent chance to participate in a service usually reserved for big cities – home delivery of organic produce.

Here in Montara (pop. 4000 or something; home to an Alpaca ranch, a cafe, and a convenience store but very little else commercial) there is a little produce stand called “Sweet Peas” and they’ve begun home delivery.

I don’t think I’ve ever had non-restaurant food delivered (and I can’t remember the last time I had restaurant food delivered at home). We were totally struck by our visit to the suburbs of Mumbai when our host called and ordered some bottles of water and cigarettes and they appeared a few minutes later. One of my first real design/research projects, in fact, was a grocery store home delivery service (pre-Webvan, in fact, pre-web). And many many years later, I finally experienced it.

They send out a Tuesday email with a spreadsheet; you fill it out and email it back that day and the food comes on Friday. Leave the resuable boxes (they have our names on a sticker) out next week and do it all over again

I’m intrigued by the complexity of the cultural factors that impact the experience, and here’s my first pass at it:

Home delivery – food comes to the door – time-saving and convenience
Organic – I admit I don’t care about this as a principle, but some of the food does taste better, richer, fresher. There’s a snob factor to organic as well that I’m sure I am participating in. Hey, those two boxes cost $41. The prices are definitely higher, but I’m trying not to compare apples and apples, if you will.
Local business – I am surprised at how much this appeals to me – maybe the lack of commerce in my area makes this more tangible. Maybe I can relate, as a small business myself. The fact that we walk our dog past the owner’s home and see the garage filled with produce boxes makes it more tangible; we’re presumably doing good for our community and helping someone we can point to make a living. Of course, our Safeway employs locally and shopping there gives people jobs well. But Safeway seems like The Man and this feels like Sticking It To The Man; a rare chance to feel some power, to have some choices. These delivery services have appeared over the past several years in big places like New York (where FreshDirect seems to have had a similar cultural impact to Starbucks) and Vancouver. We’re getting some of that big city flavor of small(er) business in our own small community.
Small farms – I don’t know if this true and I don’t care to verify it but I get the vibe that the producers of these products (perhaps because of the organic thing) are small businesses themselves, and as consumers we hear about the corporate farms and how that’s vaguely bad, so there’s a further flavor of Doing Good attached to this purchase.
Local farms – Again, I don’t know if this is true, but it’s part of the mythology of the service – but I’m guessing the food hasn’t come a long way (the stand itself highlights some local farms). We’re being told that having a product sit on a truck and burn fuel to go a long distance isn’t good for us or the environment.
Reactive eating – For our first purchase, we picked from a list, but Sweet Peas will also let you specify a weekly dollar amount and simply pick stuff for you based on what’s fresh that week. In combination with the local food thing, this suggests a different philosophy of food consumption, that we bend with nature rather than forcing it to our will through the magic of science
Surprise and Mass CustomizationBecause of their local and small nature, Sweet Peas seems very willing to help come up with a weekly menu that is some combination of staples (i.e., we always want 3 bananas) and what’s fresh (i.e., to make a total of $XX.XX). Even if we don’t make use of that, the flexibility and choice seem very appealing.