• A thoughtful consideration (that could have so easily gone curmudgeonly) on the changes in how (and how much) we consume art – Cameras replaced sketching by the last century; convenience trumped engagement, the viewfinder afforded emotional distance and many people no longer felt the same urgency to look. It became possible to imagine that because a reproduction of an image was safely squirreled away in a camera or cell phone, or because it was eternally available on the Web, dawdling before an original was a waste of time, especially with so much ground to cover.
• Michael Pollan on the cultural shifts revealed by themes in food-related TV entertainment – The historical drift of cooking programs — from a genuine interest in producing food yourself to the spectacle of merely consuming it — surely owes a lot to the decline of cooking in our culture, but it also has something to do with the gravitational field that eventually overtakes anything in television’s orbit…Buying, not making, is what cooking shows are mostly now about — that and, increasingly, cooking shows themselves: the whole self-perpetuating spectacle of competition, success and celebrity that, with “The Next Food Network Star,” appears to have entered its baroque phase. The Food Network has figured out that we care much less about what’s cooking than who’s cooking.
• Nine Reasons RadioShack Shouldn’t Change Its Name – Best one is " RadioShack has problems beyond any issues with its name." Also they did already change name from Radio Shack to RadioShack.
• Radio Shack: Our friends call us The Shack – Do they really now? More proof that you can't simply declare yourself cool. Promo or overall rebranding, it reeks of inauthenticity.
• Understand My Needs – a multicultural perspective – A Japanese usability professional compares the norms of service that retailers provide in Japan with those elsewhere (say, his experience living in Canada), and then contrasts that to the common usability problems found in Japanese websites. Culture is a powerful lens to see what causes these differences, and how usability people can help improve the experience.

• Shudder: Ford is using "Invented characters" to get everyone on the same page – Antonella is the personification of a profile created from demographic research about the Fiesta’s target customer, said Moray Callum, executive director of Ford Americas design.

  Ford is using characters like Antonella to bring a human element to the dry statistical research drawn from polls and interviews. Based on psychological profiles, these characters are a more modern version of the “theme boards” that designers once covered with snapshots and swatches of material to inspire a design. They are also like avatars, those invented characters used in online games and forums to symbolize a participant’s personality.

  “Personalizing gives context to the information we have. Sometimes the target demographics are difficult to relate to by, say, a 35-year-old male designer.

  “We found in the past that if they didn’t understand the buyer, designers would just go off and design something for themselves,” he added.

• All of the highbrow talent lavished on lowbrow fare – Frank Bruni riffs on shifting trends in food and tastes as informed (or exacerbated) by the Internet's power to bestow a laser-like focus on the details of the details. Cupcakes, donuts, hot dogs, hamburgers, but what does it all mean?

• Lu's: A Pharmacy for Women is North America's first women-only pharmacy – In Vancouver's tough Downtown Eastside where many pharmacies feel risky because they focus on dispensing methadone to heroin addicts. The welcoming atmosphere of the new full-service pharmacy was designed in conjunction with the University of British Columbia's school of architecture.
• Alaska Airlines to fly San Jose-Austin 'nerd bird' – The route which connects the two tech hubs has been dropped by American, the original Nerd Bird carrier, and then picked up by Alaska, starting September 2.
• Would you like ketchup with your cake? – To commemorate its Canadian centennial and thank Canadians for 100 years of support, Heinz has created The Great Canadian Heinz Ketchup Cake — an ideal dessert for any celebration. It's red, perfectly spiced and delicious. Think carrot cake without all the work. "We all think of ketchup as the perfect complement to hotdogs, hamburgers and fries, but its unique taste makes ketchup an ideal flavour enhancer for many recipes, including desserts," explains Amy Snider. The professional home economist and culinary nutritionist works with Heinz. "Heinz Ketchup not only adds great flavour to the cake, but it also creates a wonderfully moist texture."

  (Thanks, Mom)

• Denny's is trying to restake its claim as a nocturnal hot spot for young adults. – The restaurant chain has been trying to set a different scene for night owls. Between the hours of 10 p.m. and 5 a.m. it pipes in rock and country music and it is scheduling after-concert parties for up-and-coming bands. It has added late-night menu items fashioned by well-known musicians including Rascal Flatts and Good Charlotte. On Tuesday, singer Jewel is slated to concoct a new Denny's menu item at a New York test kitchen.

  Denny's last year created the "Allnighter" program, which includes adopting emerging musicians and offering a "rockstar" menu for night patrons. It gives adoptees $1,000 in Denny's gift cards so they can eat while touring. Then, Denny's uses Twitter and MySpace to inform its target market of 18- to 24-year-olds when and where the adopted bands' after-parties will be held and when new menu items are added.

  The program itself hasn't been as big of a hit, though. The chain of more than 1,500 restaurants said late-night traffic has increased just 5%.

• Overused Food Words (from 2007) – Now we know what's wrong with "crispy" – it should just be "crisp." But here's a more thought-out list of overused terminology.
• The Seattle Times (from 2006): Say what? A guide to menu-speak – We've blogged this before, but it's fun to revisit. This explains the meaning of some of the obscure food items that are becoming more common on menus.
• (From 2001) Menu Cliches – "piping hot"
  "garden fresh"
• Village Voice's List of Overused Food Words – List includes Dollop, Slathered, Homey, Wilted, Toothsome, Nosh, Drizzled, Garlicky, Crispy, Eatery, Well-Browned but doesn't seem that they've really parsed the difference between effective description and overwrought cliche. How is "crispy" an overused word? Some commenters add some good words but others support my confusion over the premise.
  (via Eater SF)

• Mark Menjivar's You Are What You Eat – Set of naturalistic images of inside of refrigerators, with brief profile of the owner. Beautifully done.
• Rollasole – after-dancing semisposable shoe vending – Fact 1: The best nightclubs are notoriously located at either the top or the bottom of a massive flight of stairs.
  Fact 2: The best nightclub shoes are painful, precarious and perilously pointy.
  But fear not, for we at Rollasole have appeared like Prince Charmings (sic) to gently escort you down the stairs, across the kerb and into the back of your carriage – all without falling on your face.
  When you're all danced out, just slip one of our vending machines a fiver and it'll sort you out with a pair of roly poly pumps and a shiny new bag to shove your slingbacks in.

  (via Springwise)

• Legendary McDonald's failure in the UK – McPloughman – Although vegetarian burgers have failed in the U.S. McDonald's, one of McDonald's most spectacular production failures happened in Britain. This failure can be seen not only as a failure to understand the desires of its primary market, largely for burgers and fries, but also as a lack of understanding of a food product that is tied to British identity. In 1994 McDonald's test marketed the "McPloughman" in Britain. A "ploughman's lunch" is a very traditional British lunch that consists of bread, cheese (British, of course, usually cheddar) and a pickle (also cured in the British style). An attempt to tie the America-based company to such a traditional British product was a "McFlop." The company admitted that the British counter crew were embarrassed both by the concept and by the name itself.

  [Thanks to Stokes Jones for the tip to this one]

• Visualizing sugar content – A brilliantly simple/simply brilliant idea: photographs of food items along with a stack of sugar cubes representing the volume of sugar those items contain. Packaged food is certainly one of the least transparent product categories and this is very enlightening.

• Vermont's first IHOP gets permission to go beyond standard franchise menu and offer Vermont maple syrup – “You can’t open up a Vermont pancake shop without Vermont maple syrup,” said Sam Handy Jr., who is the restaurant’s general manager and whose family owns the franchis
• Symbols of pot-subculture on the threshold of the mainstream – The significance of April 20 dates to a ritual begun in the early 1970s in which a group of Northern California teenagers smoked marijuana every day at 4:20 p.m. Word of the ritual spread and expanded to a yearly event in various places. For fans of the drug, perhaps the biggest indicator of changing attitudes is how widespread the observance of April 20 has become, including its use in marketing campaigns for stoner-movie openings (like last year’s “Harold & Kumar Escape from Guantánamo Bay”) and as a peg for marijuana-related television programming (like the G4 network’s prime-time double bill Monday of “Super High Me” and “Half Baked”). Events tied to April 20 have “reached the tipping point in the last few years after being a completely underground phenomenon for a long time,” said Steven Hager, the creative director and former editor of High Times. “And I think that’s symptomatic of the fact that people’s perception of marijuana is reaching a tipping point.”
• Chinese government database doesn't recognize all the language's characters, creating 60 million edge cases – New Chinese government computers are programmed to read only 32,252 of the roughly 55,000 Chinese characters. At least 60 million Chinese with obscure characters in their names cannot get new ID cards — unless they change their names to something more common. Since 2003 China has been working on a standardized list of characters for people to use in everyday life, including when naming children. A government linguistics said the list would include more than 8,000 characters. Although that is far fewer than the database now supposedly includes, the official said it was more than enough “to convey any concept in any field.” About 3,500 characters are in everyday use.

The Griddle Cafe, Los Angeles, February 2009

Recently, we ate Sunday breakfast at LA’s The Griddle Cafe. They offer an extensive menu featuring some interesting pancakes. I ordered Scotch On The Rocks (coconut, pecan, oat, and butterscotch-chip filled flapjacks covered in powdered sugar) and brown sugar-baked bananas. Not only did I end up with a side of bananas and bananas in my flapjacks, what I didn’t realize was that the portion size was insane: three thick flapjacks large enough to hang over the edge of a plate:

Needless to say, I couldn’t come close to eating it. The more I ate, the more the plate resembled what it looked like when they first served me. Eventually I began to feel badly: I’m a glutton for eating something like this, I’m wasteful for ordering something like this that I can’t eat, and I’m an out-of-town rube for not knowing how to order here.

While I walked away with my gluttony issues intact, we struck up a nice conversation with our neighbors who pegged us as visitors and explained that it is possible to order a single flapjack. Next time! And when we declined the to-go box (as we were headed to the airport shortly) I was very relieved when the host offered to give the leftovers to one of the homeless folk who hang out near the restaurant (presumably because this is a common occurrence).

We left the restaurant and stopped into a nearby store. A few minutes later we emerged and headed to our car. We saw some street dudes walking towards us carrying a styrofoam box. Without exchanging words with each other, we knew that it was my leftovers. But maybe we were staring or looking expectant, because as we came closer, the man carrying the box (with that extroversion borne of the streets) asked us if we wanted some, flipping open the clamshell to reveal – of course – my flapjacks, still quite intact.

Seeing that indeed my food did not go to waste while looking upon the very flapjacks that had just been on my plate was a mini-lightbulb moment. And so I moved to reply with matching enthusiasm to the man who was praising these same flapjacks. But as my jaw opened, I realized that I had no smooth way to honestly articulate my satisfaction without identifying myself as yet another of his benefactors (even as he was offering with a mix of exuberance and cynicism to share with us). Instead, I simply affirmed that the food did indeed look good, and we each went on with our days.

See more of my LA pictures here.

• The McGangBang: a McChicken Sandwich Inside a Double Cheeseburger – (via Kottke) Another awesome example of customers co-opting (or trying to) the corporation. It's a user-generated menu item and people are trying to order it by its (rather unpalatable) name and then documenting the results. Like the obscene Skittle comments on Twitter, this is people taking a brand (and an experience) and playing with it. And then using the Internet to bring energy to that small piece of celebratory rebellion. If we ever needed another example of the brand being created by the customers not the producers, this would be it.
• Chinese Internet meme about Grass-Mud Horse is a form of social protest – An online phenomena features a mythical character is built on the name – in Chinese – sounding close to an obscenity, but presented as an innocent song (with some fable-like plot twists) that the censors (so far) can't/won't remove. “Its underlying tone is: I know you do not allow me to say certain things. See, I am completely cooperative, right?” the Beijing Film Academy professor and social critic Cui Weiping wrote in her own blog. “I am singing a cute children’s song — I am a grass-mud horse! Even though it is heard by the entire world, you can’t say I’ve broken the law.”

Two L.A.-area business with names that just make sense:

Right of Way, exceeding all of your traffic control needs

Green Set, motion picture plant rentals. This truck was traveling with a another, both with palm trees hanging out the back.

And, for contrast:

Got Kosher? Provisions is a retail outlet for the much better-named Got Kosher? but if you don’t know that, the sign reads quickly as Got Kosher Provisions? which is perhaps one of the worst business names possible.

See more of my L.A. pictures here.

I’ve been doing fieldwork for the past couple of weeks, which often means stopping in at a variety of grocery stores for quick bites to eat or bathroom breaks.

In making the rounds, I saw a couple of things I thought were worth sharing.

Andronico’s, Berkeley

I thought this was an interesting way to extend the function of the mirror, and a good reminder of how much more you gain from feedback when it’s deployed at just the right time and place in a process.






Whole Foods, San Francisco

This was without question the most fragrant cheese counter I’ve ever encountered. I was standing with my back to it, looking at the fruit, and I kept thinking something was wrong somewhere. I finally turned around and understood what I’d been smelling.

Who’s thinking about the customer experience here? What would some alternatives be? Put it near the fish? Or how about near the flowers! A giant plastic dome over the whole thing? Perhaps an information station explaining why cheese can sometimes be stinky…

The other day I saw some unfamiliar M&Ms packaging in a local drugstore.

The Retro Tube!

I wondered whether this was truly a reissue of an old packaging style or just a marketing ploy—a “remember a time that never was” kind of thing—and I asked an older woman in front of me whether she remembered M&Ms ever having come in that kind of package in the past. She said no, she didn’t.

But, some quick internet research reveals that, in fact, M&Ms really did come in a tube when they were first introduced as “a compact, durable food source for troops during World War II.” (Source: candywarehouse.com)

Not only was this bit of history interesting to learn, but it led to my discovering this really cool interface on the Mars company’s M&M history page.

Related Posts:
Great food and packaging pictures
The New Yorker profiles Roald Dahl

• Slightly silly analysis of the emergence of salted caramel as a mass-market flavor – "Like grief, American food trends go through five stages, said Kara Nielsen, a trend analyst at the Center for Culinary Development in San Francisco, where companies like Wendy's and Kraft go to develop new products. The center uses a five-part trend map to trace an ingredient's trajectory from chef's indulgence to supermarket staple."

The Cheerios Play Book. A line-extension designed just for the fist-in-mouth set.

See my previous screed on food companies teaching children to play with, rather than eat, their products.

See all observational ephemera.