“Sappi Reschedules $37 Million Recovery Boiler Project ... - Market Wire” plus 3 more |
- Sappi Reschedules $37 Million Recovery Boiler Project ... - Market Wire
- The Digital Advertising Philosophy of Life - ClickZ
- Trade McNabb and Eagles will suck... - CBS Sports
- What's Next: Haute Cuisine - Wall Street Journal
| Sappi Reschedules $37 Million Recovery Boiler Project ... - Market Wire Posted: 25 Mar 2010 02:10 AM PDT SOURCE: Industrial Info Resources SUGAR LAND, TX--(Marketwire - March 25, 2010) - Researched by Industrial Info Resources (Sugar Land, Texas) -- Sappi Fine Paper North America, a division of Sappi Limited (NYSE:SPP) (Johannesburg, South Africa), has rescheduled plans to modernize a recovery boiler and chemical recovery area at the company's Somerset mill in Skowhegan, Maine. For details, view the entire article by subscribing to Industrial Info's Premium Industry News at http://www.industrialinfo.com/showNews.jsp?newsitemID=157740, or browse other breaking industrial news stories at www.industrialinfo.com. Industrial Info Resources (IIR) is the leading provider of global market intelligence specializing in the industrial process, heavy manufacturing and energy markets. IIR's quality-assurance philosophy, the Living Forward Reporting Principle™, provides up-to-the-minute intelligence on what's happening now, while constantly keeping track of future opportunities. For more information send inquiries to pulpandpapergroup@industrialinfo.com or visit our website at www.industrialinfo.com. Follow us on: Facebook -- Twitter -- LinkedIn -- Vimeo Contact: Five Filters featured article: Chilcot Inquiry. Available tools: PDF Newspaper, Full Text RSS, Term Extraction. |
| The Digital Advertising Philosophy of Life - ClickZ Posted: 24 Mar 2010 08:05 PM PDT As a digital marketer, when was the last time you considered how online media could be used to reflect the core attributes of your client's product? Or thought about how the creative could be applied to get the most out of the functionality of your ad space? When we're faced with new campaigns, we often concentrate on the logistics of our placements - demographics, reach, cost, and such - without putting enough emphasis on how the placements could be infused with the essence of what's being advertised, in a way that also engages consumers. You've no doubt read by now about Discovery Channel's introductory campaign for its new nature documentary series - and with good reason. It's fast becoming a case study for the aforementioned exercise, and a lesson in best practices for buyers and planners looking to make a purposeful and relevant impact. When it was first introduced in 2007, the network's series "Planet Earth" quickly captivated audiences to become the highest grossing American HD title of the year. "Life," Discovery's newest offering, is a spectacular 11-part series that took more than three years to make. "Life" promises to be just as engrossing as its predecessor, but Discovery wasn't prepared to take any chances on securing its success, or missing out on the opportunity to deliver digital advertising that's just as visually stunning. Its digital media campaign included the use of social media, takeovers, and instant messaging to quickly spread the word about the new series to recruit online viewers. Discovering Facebook's Artistic Potential Facebook has become an integral part of digital media campaigns, particularly those launched by entertainment companies. But depending on the advertiser's objectives and the product it wishes to promote, the way in which this social network is used can vary greatly from one campaign to the next. Discovery has created a Facebook presence that's a rich visual experience, reflective of what viewers can expect to get from "Life." The imagery used was maximized to fill the page and deliver full visual impact - an approach that mirrors the experience of watching the show.
There's no greater tool for selling "Life" than its captivating photography. In addition to pictures pulled from upcoming episodes, fans are also given access to a half-dozen videos that can be watched without even leaving Facebook. By also integrating these creative assets into the existing Discovery Channel Facebook Page, the network is able to draw past "Planet Earth" viewers and other fans of the network's natural history programming, affording it a built-in audience right out of the gate. A Richer Life Through Advertising Discovery's media buying strategy included this same approach of delivering high-impact imagery from the series. The day "Life" began to air, its splashy Yahoo home page takeover ad featured banner placements along with floating elements that included some of the creatures featured on the shows (a praying mantis, for example, that greeted site users by scurrying across the screen).
More interesting still was the way in which the user was able to customize the placement. Yahoo's visitors were invited to choose from among several "Life" themed skins that could be applied to their home page for the rest of the day. The interactivity afforded by the placement was engaging enough to garner attention, yet simple enough to attract users. To ensure that users really got the message, Yahoo Messenger was employed to deliver expandable rich media banners offering a video preview of the series that could be shared with other IM users. In keeping with "Life's" animal theme, users were also able to select from among featured animals and apply these as their IM display image, or avatar. Discovery no doubt knew that consumers would be emotionally invested in their favorite creatures to be featured on the shows; allowing them to display their animal allegiance online is a clever way of convincing them to watch. We can all think of countless examples of Facebook Pages, home page takeovers, and IM campaigns that set out to achieve a similar goal and fell woefully short. The difference between those and Discovery's initiative is the sensible philosophy of using digital advertising to echo what the product will deliver. "Life" is rich in high-quality imagery of natural wonders, so its ads are high-quality images and video content of the same. The series offers consumers a glimpse into the unexpected behavior and rituals of animals; so too is its advertising unexpected (unless you're accustomed to watching exotic insects crawl across your screen). To say that Discovery Channel leveraged the best that its product has to offer for the benefit of its media campaign is an understatement. The network and its agency used online media to provide consumers with an honest and immersive interpretation of its programming that so accurately mimics the actual experience one might criticize it for giving too much away. I'm quite certain that won't prevent anyone from watching. Tessa Wegert is an interactive media strategist with Enlighten, one of the first full-service digital marketing strategy and services agencies, serving such brands as Bioré, Bratz, Food Network, illy, Hunter Douglas, Jergens, and Olympic Paints and Stains. An industry veteran, Tessa has worked in online media buying and planning, marketing, and online copywriting since 1999. She is an active freelance writer specializing in interactive marketing who has contributed to U.S. and Canadian publications, including "USA Weekend Magazine," "Marketing Magazine," "The Globe and Mail," and "The Montreal Gazette." She is frequently quoted as an industry expert and speaks regularly at industry conferences and events. Archive
Five Filters featured article: Chilcot Inquiry. Available tools: PDF Newspaper, Full Text RSS, Term Extraction. |
| Trade McNabb and Eagles will suck... - CBS Sports Posted: 25 Mar 2010 11:21 AM PDT Hey Mactown, who was Tom Brady when Drew Bledsoe went down with an injury in 2001? Answer me that. I love McNabb, but everyone needs to stop judging Kolb until he actually gets to play. I'm not talking fill in roles in which he's a "rookie" starter thrown into the fire. I'm talking the unquestioned starting QB. He will start in this league, whether it is in Philly, or it is elsewhere, and then you Kolb critics and McNabb worshippers will have some crow to eat. McNabb is only a piece of the pie for why the Eagles win. Brian Dawkins had just as much a factor in that. So did Brian Westbrook, a healthy Stewart Bradley, DeSean Jackson, Brent Celek, etc. etc. etc. McNabb has been a rock for us, but he is notorious for folding under pressure in big games. You can't argue that, because there is a long history of it. If he is the QB this season, great. But obviously with the offseason moves they are making, they are rebuilding this team, and they have A LOT of holes to fill. I would imagine trading McNabb could easily have the potential to make this a better OVERALL team. The team isn't just about McNabb. They've won without him if you can't remember. The thing is, for one season we didn't have a reliable backup (Mike McMahon) and we paid for it. Now they have 2 backups that have the ability to start elsewhere. This is a great situation no matter what happens. But understand, Kolb was not drafted with their first pick to be a lifetime bench warmer, and has earned the right to have a shot to start in this league. He will be the man, sooner or later. It is clear the Eagles will not win a Superbowl with McNabb. So let's get on with it if it will make the team that much better OVERALL. Yeah, WHOOPIE-DO, the Eagles will make the playoffs with McNabb, and then turn around and get sent home in the wild card game. I've seen that song and dance before, many times, and I've had it. Let's make the team better for the future and maybe even right away and give us some hope. But don't go judging a Kolb lead Eagles before they play 16 games with him as their QB first. After that, then you can talk. Regarding the defense. Losing Dawkins was probably the biggest problem. Then the injuries and suspension of Hanson crushed what was left. There is nobody to pass rush on the other side of Cole. I really hope overpaying for Tapp pays off. I was not a fan of giving up a 4th round AND Clemons. It should have been a 4th rd straight up for Tapp, or Clemons and like a conditional pick next draft. So yes, the defense was a problem. However, as a defense, you wear down quicker over the course of a game, and a season, if your offense keeps losing significantly in TOP with all of McNabb's 3 and outs and slow starts. Andy and Marty think McNabb is their ticket to pass, pass, and pass some more. McNabb is not the type of QB that you can just keep calling pass plays with. He is not accurate enough. In the past, they ran it more at times early and came up with a lot of high percentage plays early to get McNabb settled in his earlier days. It gave him the confidence to take over some games. I agree 250% that the Eagles need to RUN THE BALL. They need a complete overhaul of philosophy, because what they've been doing for the past 10 years is not working. Yeah, high scores and big plays look great, but at whose/what expense? Did we get a SB? Was the team outplayed and outcoached a lot towards the end of the season? They ran out of gas and talent. This pass happy stuff and slow McNabb starts I blame partially Donovan, and just as much the guys coaching the team for not seeing it and adjusting. One more factor - No doubt losing JJ and Dawkins was HUGE. Dawkins was always around the ball, and you know that it was very rare for him to not make a tackle. Very rare. He is still doing his thing in Denver, and will for another 2 to 3 years, at least. The FO are morons. And nobody can be expected to step into Jim's shoes and do as good a job as him, but McDermott and the defensive staff proved time and time again that they couldn't make the needed adjustments like JJ could coach this defense to do. This and a lack of tackling ability or desire really hurt us. So the Eagles have A LOT of work to do and A LOT of holes to fill if they want to bridge the gap they have and be considered a Superbowl contender again. If they can trade McNabb to get a huge jumpstart towards that goal, but maybe they just miss the playoffs, I would be fine with that. If they stick with McNabb and have yet another repeat of 200#, well, we'll have the deepest QB situation and there are a lot of other teams worse off. I would love to see McNabb retire an Eagle and win a Superbowl. I just don't see it happening. But, just maybe DMac can go to Minnesota after Favre finally calls it quits again, and with their style and philosophy, can finally get a ring. It is obvious they have the tools and philosophy that would not put all the pressure on Donovan like in Philly, or like Brett Favre had in his latter days in GB. It is not a coincidence Favre had his best statisical year last year with that team, which should have won the Superbowl. Five Filters featured article: Chilcot Inquiry. Available tools: PDF Newspaper, Full Text RSS, Term Extraction. |
| What's Next: Haute Cuisine - Wall Street Journal Posted: 25 Mar 2010 11:14 AM PDT By CRAIG WINNEKER"You will never get oysters from my kitchen," says chef Tim Raue, "because I hate oysters." That's not something you expect to hear from a gourmet chef, especially one with two Michelin stars and a closet full of toques from Gault-Millau, the prestigious French restaurant guide. But Mr. Raue isn't your typical culinary genius. And oysters aren't the only things missing from his menu. At his Ma Restaurant in Berlin's famed Hotel Adlon Kempinski, Mr. Raue has banished starch altogether -- no brot (bread), no nudeln (noodles), no kartoffeln (German potato wedges). What's more, his cuisine is completely gluten-free and lactose-free, something almost unheard of in Michelin-starred restaurants, where flour, butter and cream play key roles. Raue FoodWhat you will find at Ma is Asian-inspired cooking full of originality, daring and nutrition that still manages to taste good. Gluten and dairy, says Mr. Raue, "are not a must" in gourmet cuisine. His beliefs stem from a philosophy of healthy eating, and a desire to please all his customers, including those with allergies. About 40% of all diners, according to Mr. Raue, have a sensitivity to gluten or lactose or both. Journal CommunityAs opinionated and energetic as he is ambitious, Mr. Raue aims to do more than just stuff his customers with luxurious preparations of expensive ingredients. He wants to feed their heads as well as their stomachs with what he calls "new flavors and the balance of food, body and soul." Each dish at Ma is calibrated to maximize not just flavor but also the diner's physical and spiritual well-being. This produces some unusual combinations: vegetables with fruit; raw with cooked; a citrus tang with just about everything. A Waldorf salad features truffle slices and crunchy black beans among tart apples and celery. Slices of impossibly tender Wagyu beef rib come surrounded by tiny Brussels sprouts stuffed with a cream made from lovage (a European variant of celery), and topped with grape slices. A predessert palate-cleanser arrives on a stick -- a goat's milk, fennel and pineapple popsicle coated in white chocolate. Lactose intolerance was never this fun. Mr. Raue, a 36-year-old Berlin native, took up cooking almost by accident (a high-school teacher suggested the restaurant business might fit his creative, hard-working personality). But he has risen quickly to the profession's top tier. Previously chef at the Swiss[ocirc ]tel Berlin's acclaimed Restaurant 44, Mr. Raue now runs six establishments located in and around the Hotel Adlon with his wife, Marie-Anne, who also serves as ma[icirc ]tre d'h[ocirc ]tel, sommelier and recipe sounding board. He says he is always "looking for whether a dish is healthy for the body." He even hopes to apply that philosophy to German food in a new restaurant he'll open this year or next that will feature his grandmother's recipes. It'll still be dairy-free, but even Mr. Raue acknowledges you can't have a German restaurant without gluten. We caught up with Mr. Raue between lunch and dinner seatings in Ma's dining room, where sleek slate-grey-and-gold tables surround a huge terra-cotta Chinese Han-dynasty era (202 B.C.-A.D. 220) horse. What motivates your cooking? All the German chefs of my generation, we're absolutely based in France and in French cuisine; our star chefs have a basis in France. I wanted to change this. What I'm interested in is the Chinese philosophy of eating. This doesn't mean Chinese cooking. It means the idea they have that everything you eat makes sense to your body, to your needs -- what you need to get energy, to be balanced, to be fit, to cool down in the summer, to warm up in the winter. I am also very interested in Japanese cooking -- for me they are the world champions for perfection and products. But ultimately, I am searching for amazing taste and for me the best style of cuisine for taste is Thai. They use a lot of herbs. They buy something directly at the market, they bring it to the wok and cook it right away. My cooking is a mix of all of that, but I will never forget my own ideas and my own soul. Each dish is a unique plate. How does this play out in your menus? It means the dishes make sense. [In my winter tasting menu] you get this ice-cream stick which is done with goat's milk and pineapple, which helps your stomach to work on the beef and the chicken you had before. Where do you get that knowledge? Reading. And I worked for five years with Swiss[ocirc ]tel and I was often in Singapore and Hong Kong and Japan....I looked for books and talked to a lot of chefs and went out to a lot of restaurants. If I go to a city, I never ask about any cultural thing; my culture is shopping and food. Shopping I need for visual inspiration for new dishes and I need to go to restaurants to understand the philosophy of the people. What are you looking for in a new dish? My goal is that you must have fun on the palate. That means you have a temporary taste on your mouth with each dish. If you start eating my chicken, at first you have the taste of chicken in your mouth, then you have the vegetables around it which give you texture -- and also a different idea of freshness, and you have a very deep special sauce. If you only eat the sauce it can cover everything but if you have all this covering the mouth and you start eating again with one of the vegetables or meat, you refresh the palate and you have a new way of what is happening on the palate. For me this is important: As a chef, you are looking at what is happening in the mouth, not only what you are putting on the plate. You have a concept and a structure: what happened with the first bite, the third, the fourth. What inspires a new recipe? I see a plate. I fall in love with a plate and I say, "Great, what can I do with this plate?" Maybe it's a round plate and I can make something in the center and then use the surrounding part to give it more color. So I think what can I do that might be round? And I start with that. I bought a towel from Kenzo this year. It was hand-embroidered -- a big picture, artisanal, with flowers. It was so great. It was done in green and purple and pink. It looked like a picture from the jungle, and it inspired me, the mix of colors. (The Raue creation that this towel inspired was a dish of slow-roasted octopus with Granny Smith apple and purple curry.) With some of your dishes it's almost like you're taunting the customer. A famous food photographer was just in my restaurant and he complained to me, saying, "I just had six courses and normally a menu starts and there are one or two highlights, and here I had six highlights. For me it was too much." Here you cannot rest. There is not one course where you can talk with friends and eat with one spoon and say I'm not interested [in the meal]. There is taste. The chef has a character. And he is putting his character on the plate, directly on your palate. You want your dishes to entertain. For me it is a kind of theater. Most chefs have a kind of boring main course; for me the main course must be the one, it must be perfectly balanced, absolute flavor. And the dessert must say bye-bye with an energy treat with a lot of vitamins and acidity and a natural taste. Natural means there is no white sugar, no dairy products and, of course, no gluten. What do you cook at home? I don't...I love to go to restaurants. My second home is a [nearby] Chinese restaurant...This year I went 170 times. Haute cuisine has seen a lot of trends. What do you think will be next? The trend will be organic and healthy. This to me means the Chinese philosophy. No one is talking in the Western world about the philosophy of food: why we eat what we eat. They may look at it if they're thinking of going on a diet. But if they're healthy or are in good shape, they never look at why they eat something. — Craig Winneker is a writer based in Brussels.Write to Craig Winneker at craig.winneker@wsj.com Printed in The Wall Street Journal, page W16Five Filters featured article: Chilcot Inquiry. Available tools: PDF Newspaper, Full Text RSS, Term Extraction. |
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