FreeThink

Organic, Straight Up

According to a story in Treehugger, GustOrganic (an all-organic restaurant in New York) is now home to the world's first all-organic bar. The bar uses only organic spirits, beer and wine, which has earned it the honor of being the first bar certified organic by the USDA. GustOrganic also boasts a wind turbine on the roof and the menus are made from 100-percent recycled paper and printed with soy ink.

While New York might be a bit too far to travel for our next happy hour, Oregon is home to plenty of organic beverages to order up during your next outing. Order up an Elemental Vodka from Highball Distillery here in Portland, or mix a drink with Organic Nation vodka or gin from Cascade Peak Spirits in Ashland. If beer is more your speed, sip an organic IPA at Hopworks Urban Brewery in Portland or Double Mountain Brewery in Hood River.

Cheers!

-Laura Herbert

posted on November 17, 2008

They're Lining Up for The Nines

After seeing it at night and now by day, I'm weighing in with a review on Portland's newest, swankiest hotel, The Nines.

Many say the opening party was the social event of the year -- people were literally lined up around the block to get in! Not too many complained however, as we were pampered by the staff who served us hot apple cider, lest we be chilled in the evening air. Entertained by Storm Large and Pink Martini, fed delicious morsels from the Urban Farmer restaurant and surrounded by unique art, I say it was a spectacular soiree the likes of which Portland has not seen for some time.

However, amidst all this luxury, I was struck by the blandness of the vanilla atrium; at first I wondered if I'd wandered into a Grand Hyatt or Embassy Suites hotel by mistake. And while the restaurant cures its own local meats and the hotel emphasizes its sustainability, I was surprised the party featured cheeses from Vermont (when there are many artisan cheeseries nearby) and a tequila bar (when there are 20 Oregon craft spirits from which to choose), so I don't think The Nines has completely embraced the notion of buying local.

That said, we're happy that the old Meier & Frank building has been preserved and that a first-rate tourist destination was created in the space. And I can't wait to have a dinner in the restaurant's private dining area surrounded by preserves.

-Vicky Hastings

posted on November 10, 2008

Hey, Genius

Laura: Hey Erica, that Portland Advertising Federation lunch today with the Wexley School for Girls was pretty cool. What did you think of it?

Erica: The pudding? It was good.

L: No, I meant the presentation. Although, yes. The pudding from the fine chefs at The Nines' Urban Farmer was pretty much the best thing ever.

E: Right, ok. Well, I kind of had high hopes for this afternoon because I know that Wexley is doing totally wacked out, super creative work and I just wanted to get totally fired up and inspired... it was about 80 percent of what I expected.

One of the best parts was just seeing pictures of their space up in Seattle... the all-white modern/Victorian/fancy/swank conference room versus the full on mini-golf course with a giant wood carved bear where the creative crew sits... perfect juxtaposition. It was exactly what I imagined an "office" would look like where videos like "The Love Cat Meets Space Llama" are hatched. What'd you think?

L: I agree completely. The work itself was awesome, but for a seminar entitled "What Drives Inspiration," I was hoping to hear more about their process. It was validating though to see an accomplished, creative firm like Wexley talk about ideas similar to ones the Maxwell team has come up with for our clients. It proved to me that even though we don't have a talking statue at our front door, we're a pretty creative bunch.

E: Yeah, maybe that's part of it... they definitely do some things we don't, like make commercials... but in all I was kind of having the "dude, we have ideas like that" feeling too.

BUT! How inadequate did it make you feel when he talked about the Microsoft "Hey, Genius" recruiting campaign where they full-on courted top students at top universities?! I was like, nobody ever stood outside my classroom wearing a sandwich board begging me to hop a flight to Seattle for a job interview... maybe that's because I was IN Seattle? Mm-hmm.

Yeah, probably had nothing to do with the fact that I don't even know where the UW Computer Science building is. Did anybody ever invite you into the JOBcuzzi?!? You're a genius.

L: Umm, obviously! I totally got invited to the JOBcuzzi all the time -- pretty much every day before I graduated. Regardless, I thought Wexley seemed like a cool agency with a similar affinity for creativity. Plus, their mission is to laugh every day. I think everyone could benefit from that.

E: Ah ha ha ha ha ha. Yes.

-Laura Herbert & Erica Erland

posted on November 06, 2008

From "Late Night" to "Tonight" -- will Conan Maintain?

I am a huge Conan O'Brien fan. So much so, in fact, that on my last trip to NYC I forgoed the shopping and obligatory sight-seeing and stood in line at 6 a.m. to score myself a seat for his taping later that afternoon -- it was awesome to attend, and an even awesomer (is that a word?) story to tell when I returned back to Portland.

I just hope that soon (like we're talking early next year) we don't see a big change to his show as he makes his transition to the coveted "Tonight Show" 11:30 p.m. time slot. His new audience will be a very different crowd, and while NBC is hoping that Conan will bring a large portion of his main audience (18-49-year-olds) to the new time, I worry that in an effort to retain the older generation of viewers they will make him more, well, Leno-esque. A middle man if you will, someone who caters to both sides of the fence. This is not Conan -- to me he is quirky, creative and polarizing. You either love him or you hate him, and young people seem to love him, older people... not so much. My 58-year-old father dislikes him, always referring to Conan as "nervous" and "weird." And he is a prime example of that audience member that is going to either shift to Lettermen or start turning off their sets at 11:29 p.m. each evening unless the network changes some things around. What will NBC do?

I guess come February 2009 we'll find out -- will Triumph the Insult Comic Dog win out, or will we suddenly see "Headlines" every Monday evening on Conan's show? Now, that's enough to make a 18-49-year-old a little nervous myself.

-Christina Stewart

posted on November 03, 2008

Pepsi's "Several Hundred Million" Dollar Makeover

Five months and millions of dollars later, Pepsi has unveiled its updated image. At first, I didn't get it. But if you look closely (after reading the hint so you know what you're looking for), you'll see that the new logo is a smile. Right?

According to AdAge, the experts are torn -- is it less classic? Flippant? Or is it youthful and adventurous?

Only time will tell, but the fact that the current logo has endured for more than 20 years has certainly set a high standard for staying-power.

Look for the new look starting in 2009 - SMILE!

-Erica Erland

posted on October 31, 2008

Method Baby -- Smells like Cake!

I admit it. I'm one of those people who found a million reasons not to go natural with personal care products UNTIL I had a baby. Turns out that soft baby skin is pretty persuasive when you're contemplating rubbing parabens and chemicals all over it.

Back in April, Maxwell PR was lucky to have Method participate in our Kitchen Conference and preview the company's new line of baby wash. I thought it was cute, as usual for the brand -- cute packaging, cute copy. And hip, of course. But I assumed the product itself would be similar to the rest of the natural baby soap stuff I'd been using. NO. It smells like CAKE! I'm sold. I didn't mind the herbally, florally generically natural scent of all the other products I've tried but who can resist a soft little baby who smells like cake. Nobody, that's who.

So once again, Method is challenging the expectations of the better-for-the-body (and planet) category. Turns out natural doesn't need to look or smell like herbs and flowers -- it can smell like baked goods. And the world is a better place.

-Erica Erland

posted on October 28, 2008

Bank in a Can

Innovation people! It's the biggest challenge in the banking industry: get consumers to switch institutions. Bank ads right now are offering $100 for opening a new account. Here's a better strategy. A friend of mine sent me this photo of Umpqua Bank's "bank switch in a can" vending machine installed in a high-traffic mall. For me it delivers because it's: a) completely unexpected, yet right on brand, and b) it engages consumers by making something tedious fun and entertaining. Most brands would think this was a risk. I love that some smart marketer saw the value.

-Jen Maxwell-Muir

posted on October 24, 2008

2008 Spotlight Award Winner: Oregon Bounty

On October 9, the Maxwell PR team earned another trophy for our shelf -- a 2008 Spotlight Award for Integrated Marketing Communications, sponsored by the Portland chapter of PRSA. We received the award for our work on Oregon Bounty in 2007, and shared the honors with our partners at Travel Oregon and the Oregon Bounty manager, Greg Robeson of Robeson Communications.

What is Oregon Bounty, you may ask? Essentially, it's Travel Oregon's way of celebrating what makes the state taste so good, with the end goal of growing fall tourism. Oregon Bounty began in 2003 to share our fall culinary discoveries with others. In 2007, we expanded Oregon Bounty from focusing on four primary products -- pears, cheese, hazelnuts and wine -- by offering rich experiences around the growing yet nebulous idea of culinary tourism.

Through our entire team's work, Oregon Bounty now provides opportunities to taste locally brewed fresh hop beer, enjoy prix fixe menus featuring many Oregon-produced foods, enjoy harvest festivals and more -- truly delivering on the promise of a memorable culinary tourism experience.

As a result of our comprehensive efforts last year, we surpassed all of our program goals in the areas of partner involvement, editorial coverage and traveler interest. Oregon Bounty is now a once-in-a-lifetime experience instead of just another wine tasting trip accented by a few local food products.

This year's Oregon Bounty celebration takes place October through November, and if the latest newspaper articles and rockin' consumer events are any indication, we're on track to have another banner year.

-Laura Herbert

posted on October 16, 2008

Oregon Bounty Meets Manhattan Chic

Travel Oregon PR manager Michelle Godfrey's longtime dream of taking Oregon to New York City became reality when the PR team at Maxwell PR and Travel Oregon recently produced a stunning Oregon Bounty media reception for foodie and travel journalists.

Held at a SOHO art gallery, the event redefined the traditional art exhibit in true distinct Oregon style. The "Taste the Oregon Spirit" event featured huge projected photos of Oregon's gorgeous scenery and unusual culinary delights such as Oregon Black Truffle Ice Cream by Sybaris chef Matt Bennett and Oregon Huckleberry Granita created by Timberline Lodge chef Leif Benson. Higgins Restaurant chef Greg Higgins designed the menu and traveled to Manhattan to help produce the bountiful fare.

Check out the Openhouse Gallery photos by going to the Clients area of the site and clicking on Travel Oregon. Scroll down to see how the all-white gallery was the perfect setting for showing off Oregon's colorful bounty.

Editors from a wide array of media outlets -- from Wine Spectator and the Rachael Ray Show to Real Simple and Travel+Leisure -- noshed on fabulous Oregon handcrafted spirits, wine, beer, chocolates, cheese, mushrooms and other yummy culinary delights while meeting the people who produce them. Check out how Voodoo Doughnut's Tres Shannon and "Cat Daddy" Pogson characterized the event.

http://www.youtube.com/watch?v=CCSZWEGG-w8

Serving up Oregon Bounty to New York media has resulted in several journalists already planning their visits to the state. We know they'll have a delicious time.

-Vicky Hastings

posted on October 13, 2008

Oregon Bounty Kicks Off -- Cocktail Contest Crowns a Winner

Just in case you hadn't heard about it somewhere else, "Hike, Fish & Go Camping Punch" was named the Unofficial Official Oregon Cocktail last Wednesday at bluehour Restaurant & Bar, effectively kicking off Oregon Bounty across the state. While the ingredients might sound a bit odd, trust us when we say that it is delicious -- the Maxwell team may or may not have partaken in one or two of these ourselves:

Hike, Fish & Go Camping Punch

Representing the region of Eastern Oregon

Cheryl Meloy, Portland

Serves 4

5 oz Pendleton Whisky

4 oz (1/3 of 12 oz can) frozen lemonade

4 oz (1/3 of 12 oz can) frozen limeade

4 oz huckleberry syrup

2 bottles Terminal Gravity IPA

Mint sprigs for garnish

Mix together the first four ingredients in large pitcher. Slowly stir in both bottles of beer. Pour punch into a tall, ice-filled glass. Top with mint sprig and serve.

To make huckleberry syrup: Heat to a slow boil 2 cups berries (fresh or frozen; you can substitute blueberries for huckleberries) with 1 cup sugar and 2 cups water. Slow boil for 20 -30 minutes, cool slightly and strain mixture through fine mesh sieve. Work the mash to get all the fluid through the sieve before discarding the skins. You may also cool syrup and store in airtight container in the refrigerator.

You can download the whole Oregon Bounty recipe book at the Oregon Bounty site, so be sure to try some of these out. Also take a look at the other upcoming events at Bounty, we hope to see you at a few!

-Christina Stewart

posted on October 07, 2008

Will Americans Let Themselves Go?

Expect consumers to text less, eat in and tame their inner fashionista in light of the economy, says a recent study by Lightspeed Research published in Ad Age. People will turn to TV and Internet surfing for entertainment, forgoing vacations and trips to the mall. Small luxuries in categories like beauty and snacks are supposed to fare well, but not so much the automobile industry.

Companies still need to get the word out, said 81 percent of those surveyed. "Advertisers need to continue to communicate about their products during a recession," because consumers are more receptive to deals and long-term product investments. The study went on to recommend that marketing for "low-involvement products," should focus on brand benefits, while "pricier, higher-involvement products," should emphasize why consumers need them, such as "technological improvements that make it a must-have."

-Jen Maxwell-Muir

posted on October 06, 2008

Park[ing] Day---What is More Important?

On Friday, September 19 Portland energetically celebrated the endless potential of the public park. A few years back, design collective ReBar instigated Park[ing] Day to encourage city dwellers and suburbanites to reflect on the amount of surface space dedicated to the automobile.

This year Portland, among dozens of other cities around the world, embraced the urban intervention. Trust for Public Land, which is dedicated to purchasing land to conserve it as public open space, helped ReBar launch Parkin[ing] on an international scale, and has cleverly leveraged it as a full-blown marketing campaign for the organization. Although their coordination of the event has undermined its initial independent and spontaneous energy, Park[ing] Day aligns perfectly with the non-profit.

The playful activity is a catalyst for sober contemplation of disappearing public areas--the loss of space to relax, perform, read, play, sit, stroll, converse--in exchange for the ever increasing amount of space we use to park and drive our cars. Park[ing] Day is a wonderful reminder to take a critical, inventive, and humorous approach in interacting with our physical and social landscapes.

-Molly Cooney-Mesker

posted on October 01, 2008

When the Customer Service Fits...

Last week I attended the Portland Advertising Federation's luncheon which featured two great shoe companies -- Nike and Zappos.com. In a nutshell, Steve Hill, VP of Merchandising for Zappos.com and Michael Benno, Sr. Internet Consultant for Nike.com, talked about the in's and out's of their e-commerce sites and their relationships with retailers, distributors and the like.

What really interested me was Zappos.com's approach to customer service. I've been shopping with Zappos.com for a few years and have always loved their fantastic customer service. In particular, I'm a big fan of their free shipping both ways policy -- it's like shoe shopping at the best department store but never having to leave your house. That policy alone is a no-brainer for becoming a loyal customer. But here's what else I learned:

If you order your shoes before 10 a.m. EST, you'll have them on your doorstep before you leave for work the next morning. I've never ordered that early in the day, but that's really good to know. Goodbye shoe dilemma.

Every employee that works for the company, whether you're the CFO, VP of marketing or an attorney, has to go through a two week call center training, followed by actually working in the call center for two weeks, and then staffing the fulfillment center for one week. It's a brilliant way to ensure everyone knows the inner workings of the company!

If after two weeks of working at Zappos.com, you decide it's not a fit (pun intended), they will pay you $2,000 to leave. Yes, they pay you to leave. They figure it's cheaper to pay you the money up front then to have an employee who jeopardizes customer relationships and doesn't embrace company values.

As if I needed one (or three) more reasons to be a loyal shopper!

-Kim Van Syoc

P.S. -- Zappos.com rarely does advertising, but they just rolled out a campaign in the bottom of shoe bins at airports countrywide. Right now they are in eight locations -- keep an eye out for their ads the next time you're stuck waiting in the security line!

posted on September 29, 2008

Good Visuals Speak for Themselves

-Jen Maxwell-Muir

posted on September 26, 2008

	This spirited, open forum by Maxwell PR staff members, studio mates and colleagues features people who are, in our opinion, doing the right things to get people talking. You'll see us rave about organizations building communities and rant about those who are missing obvious opportunities. We sprinkle in a little marketing and PR rhetoric from time to time for extra vigor and enthusiasm, and will share observations and insight based on our own experience honing our craft every day.

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