4M

Social Bookmarketing: Combination of Social Bookmarking and Marketing. def: Using public online bookmarking to draw more customers toward your content.

First, some definitions.

UPDATE, FRIDAY OCTOBER 13: Brandon and I visited a new preschool this morning and I haven’t been this excited in quite some time. It’s simply perfect. It’s a Reggio-Emilia based parent co-op right in the heart of Berkeley. Will keep you posted on how it goes.

Original Post:

I’ve had occasion to think a lot lately about education. It’s certainly not the first time that subject has been on my mind - I was the President of the Future Teachers Club in high school. Oh wait, that was just so my college application would be “well-rounded”. I forgot. But yeah, I was at one point planning to be an English professor, at another point a preschool teacher and an art teacher and
more…

With 20 minutes notice, YVOD produced a banner ad for a client. Her response? Thank you for saving my a$$ … again! I thought that was pretty cool.

Woops, forgot to update this. It’s here! It took us two months, but it’s here. YVOD has a new website
that we’re very proud of. We think it is simple, clear, user-centered, well-written, graphically interesting, standards-compliant and downright purty. What do you think??

Earlier post read —>

… for a major revamp of YVOD’s website. Ulan and I have been tearing our hair out to make some long-overdue changes to our product lines, our marketing copy and finally, finally put up a real honest-to-goodness portfolio so you people will quit pestering us about it.

Should be coming online in a matter of days …

The headline will read, “Cobbler’s child finally shod!”

:)
~m

Super-simple something I concocted this morning. I ate it for lunch but it seems more suitable for brunch. Serves 1.

Ingredients:

Ready-made polenta (comes in a thick tube)
2 eggs
a handful of grated monterey jack
a handful of fresh ripe assorted heirloom organic cherry/pear/etc. tomatoes, sliced
salt n pepper

Cut 3 thick slices of polenta and add to hot pan with a little oil in it
Throw in the eggs
Turn over polenta and eggs
Add cheese and tomatoes until cheese melts and tomatoes are warm
Season to taste

I told you it was simple, didn’t I?

A few months ago, I was having lunch in the Gourmet Ghetto with a new friend who wanted to pick my brain after my enthusiastic reaction to his product. He owns a small but rapidly growing business and we were trying to describe his target market.

I said, “Well, just look at me. I’m The Green Between. I’ve got a young child and I think about what kind of planet I’m leaving him - without letting it take over my life. I shop at Trader Joe’s and Berkeley Natural (substitute Whole Foods or a natural foods co-op here) … but also at Safeway. I’m not a vegetarian, but I try to buy as much organic food as my meager means
more…

UPDATE: Brandon and I now have a new home. Thanks to all for your well wishes! ~m

I found a sack of wild Chanterelles at Monterey Market the other day. They had been reduced for quick sale - a buck-fifty a pound! The sack was about 2 pounds. Now you know I couldn’t pass that up. Here’s what I did with them:

Ingredients
A stick of organic butter
Some delicious yellow potatoes from Full Belly Farm
The chanterelles
Two bulbs of organic garlic, also from FBF
Good sea salt (I like Baleine)
Organic milk

Roast the garlic.
Cook down the chanterelles in the butter.
Boil the potatoes.
Put the potato-boiling water into the chanterelle-butter and cook down to make a nice broth, adding the roasted garlic when it’s done
Peel the potatoes, saving the skins for the worm bin (they love those!)
Quick-pulse the potatoes with the broth in the
more…

A client and good friend of mine recently did an awesome marketing campaign. She’s a top-producing realtor on the East Coast and she appeared at a community event. She printed up brochures and fancy raffle tickets with her logo on them and sold them to benefit a local charity, with the prize being a yacht cruise. The winner of the raffle was announced on her blog - thereby drawing traffic to her blog. Brilliant! I sure wish I could take credit for that idea.

Anyway, she recently wrote me wondering about how to handle images for print and for web. This is a pretty complicated issue, so instead of answering by email I decided to make it into a
more…

Apple

From valleyofthegeeks.com.