#Fried Potato Chips Market

[nashlee234]

Frozen Potato Market: Key Strategies for Manufacturers to Capitalize on Emerging Trends and Opportunities

The frozen potato market has witnessed remarkable growth in recent years, fueled by shifts in consumer habits and the rising demand for convenient food options. As urbanization accelerates globally, frozen potato products like fries, wedges, and hash browns are becoming increasingly popular due to their ease of preparation and long shelf life. This trend presents significant opportunities for manufacturers looking to capitalize on a growing market.

Convenience Food as a Key Market Driver

Convenience is a crucial factor in modern consumer behavior, and frozen potatoes align perfectly with this trend. With increasingly busy lifestyles, consumers seek easy-to-prepare meal options. Frozen potato products, which require minimal preparation and offer quick cooking solutions, appeal to individuals and families looking for fast, yet flavorful meals. Manufacturers can leverage this demand by offering products that cater to busy consumers’ needs.

The Fast-Food Industry: A Catalyst for Growth

The rapid expansion of the fast-food industry has significantly contributed to the growth of the frozen potato market. Fast-food chains, particularly in developing regions, heavily rely on frozen potato products like french fries. As these chains continue to expand globally, the demand for frozen potatoes is expected to increase, providing a reliable and consistent market for manufacturers. Fast-food giants remain key customers for suppliers in this sector.

Product Innovation as a Growth Strategy

Today’s consumers are constantly looking for new and exciting products, creating opportunities for frozen potato manufacturers to innovate. Traditional offerings such as french fries remain popular, but there is growing demand for a broader variety of potato-based products. Manufacturers can attract diverse consumer segments by introducing new flavors, shapes, and healthier alternatives, such as low-fat or gluten-free options. Innovation in product offerings can differentiate brands in a competitive market.

Sustainability and Ethical Sourcing: Addressing Consumer Concerns

Sustainability is an increasing priority for consumers, and frozen potato manufacturers can benefit by adopting eco-friendly practices. Utilizing sustainable packaging, reducing food waste, and ensuring ethical sourcing of potatoes can enhance brand reputation. Consumers are more likely to support companies that prioritize the environment and ethical labor practices, and manufacturers that embrace sustainability can tap into this growing demand.

Advancements in Freezing Technology and Packaging

Technological advancements in freezing processes, such as individual quick freezing (IQF), have improved the quality and texture of frozen potatoes, ensuring they retain their freshness and flavor. For manufacturers, investing in advanced freezing technologies can enhance product quality and extend shelf life, which is essential for gaining consumer trust. Packaging innovations, such as resealable or portion-controlled packs, also add convenience for consumers and improve market appeal.

Emerging Markets: Expanding Opportunities

While North America and Europe are mature markets, regions like Asia-Pacific and Latin America present significant growth opportunities. Rapid urbanization, rising disposable incomes, and changing dietary habits in these areas are increasing the demand for frozen food products, including potatoes. Western fast-food chains expanding into these regions further boost the market. Manufacturers can explore these emerging markets by localizing products to cater to regional preferences.

Health Consciousness: Challenges and Opportunities

Health-conscious consumers often view frozen and processed foods with caution due to concerns about additives, preservatives, and high sodium levels. However, this presents an opportunity for manufacturers to reformulate products and offer healthier options. Low-sodium, low-fat, and gluten-free frozen potato products can attract health-focused consumers. Clear labeling and communication of nutritional benefits, such as high fiber and vitamins, can also help improve consumer perception.

Request Sample PDF for Frozen Potato Market Report

(The sample serves as a general overview and contents of the final report, without actual data. Accessing the facts and figures of the complete report will incur a cost.)

The Importance of Foodservice and Retail Partnerships

Building strong partnerships with food service providers and retailers is essential for frozen potato manufacturers. Fast-food chains, casual dining restaurants, and catering services rely on bulk orders of frozen potato products, making these partnerships critical for long-term success. Similarly, retail channels like supermarkets and e-commerce platforms offer significant opportunities for visibility and sales. Manufacturers can benefit by developing strong relationships with retailers and offering attractive promotions to boost sales.

[tinyshe]

How to Freeze Homemade French Fries

Whether you grow your own potatoes, purchase in bulk from the farmer' market, or snag a great deal at the supermarket, a day of prep can fill your freezer full of potato French fries ready to bake or air fry quickly for meals. Course Side Dish Cuisine American Keyword freeze french fries Prep Time 15 minutes Cook Time 15 minutes Total Time 30 minutes Servings 4

Calories 160kcal      Author Grow a Good Life

Ingredients

2 pounds russet potatoes (or any amount)

water

several trays of ice cubes

avocado oil spray for baking

salt and seasoning of choice

Instructions

Scrub your potatoes, peel, rinse well, and pat dry with a kitchen towel.

Fill a large bowl with cold water.

Cut the potatoes into 1/2-inch fry shapes. Place the cut potatoes in the bowl of cold water as you work.

Bring a large pot of water to a boil over high heat. While the pot is heating up, fill a large bowl with cold water and ice.

Working in batches, blanch your fries by dropping them into the boiling water. Boil each batch for 2 to 5 minutes, or until the interiors are soft.

Remove the blanched fries and drop them into the ice water. Let cool for at least 15-minutes.

Remove and dry well with a clean kitchen towel.

Lay the blanched fries out in a single layer on a parchment lined sheet pan and flash freeze for about 1 hour.

Once frozen, place the frozen fries in a zipper bag, and store for up to 3 months in the freezer. Keep the fries frozen until you cook them.

Notes  Oven Baked French Fries: To bake the frozen fries, preheat your oven to 450˚F. Spray a sheet pan with cooking spray, spread out the frozen fries, spray with more cooking spray, and bake in the preheated oven until brown and crispy, about 12 to 15 minutes depending on the size. Turn about half way through. Season and serve warm.

Air Fryer Frozen French Fries: To cook frozen fries in an air fryer, first preheat the air fryer to 400˚F. Toss or spray with a cooking oil. Place the potatoes in the air fryer basket, and air fry until crispy, about 15 to 20 minutes. Toss about halfway through so the fries cook evenly. Season and serve warm. Deep Fried French Fries: To deep fry, heat a deep fryer filled with vegetable oil to 350˚F, and line several baking sheets with paper towels. Add several handfuls of frozen fries to the frying basket, and lower it into the deep fryer. Fry for 4 to 6 minutes, or until the fries turn golden brown. Remove the fry basket and dump on the prepared baking sheets. Season the fries while warm, and repeat with the remaining frozen fries. Nutrition  Serving: 8ounces | Calories: 160kcal | Carbohydrates: 36g | Protein: 3.8g | Fat: 0.3g | Saturated Fat: 0.1g | Sodium: 52mg | Potassium: 924mg | Sugar: 2.6g | Calcium: 200mg | Iron: 0.2mg

[kbjones]

Let's Learn About Hispanic Heritage

Potatoes are from Peru. #hispanic #heritage #illustration #digitalart #artsample #kidlitart

Interior Illustration 6 of 18 Potatoes are a Latin American food. They originated in the Andes Mountains of Peru. Here’s potatoes, fries, and potato chips.

[petermorwood]

Crisps / Chips again

Associated with this post, here's an artefact, two anecdotes and an opinion.

The artefact is a slightly dented but still remarkably airtight "Charles Chips" tin.

It was bought, full, many years ago from the Vermont Country Store, from whom we subsequently bought reflll packs - given their size, "sacks" would be more accurate - which were shipped to Ireland in sturdy cardboard boxes.

VCS no longer carry Charles Chips in either tin or refill. I know. I checked. BUT...

The Charles Chips company, which per Wikipedia was doing just fine in 1990 then got sold and went bankrupt twice in less than three years (gosh!) is Back In Business, and note has been taken, with considerable interest - oh, you bet - that they do international shipping...

*****

Anecdote No. 1 is from when @dduane lived in Bala Cynwyd near Philadelphia, in what was known as "The House of Dangerously Single Women" (ahem). She tells me that the household used to get Charles Chips delivered to the door about twice a week, by the company's own vans.

Speaking as a long-time crisp fan, I found that both very neat and a source of mild envy. :->

Anecdote No. 2 is from 30-ish years ago, when we were in New York for something or other and, being rather jetlagged with our internal food clocks out of whack, did our usual thing and went out for a walk.

Curiously enough, this involved visiting several food stores and supermarkets where we bought a lot of Interesting Foreign or Much Missed (i.e. American, in both instances) junk food for grazing on back in our hotel room.

In one of them DD was about to lay claim to a huge bag of Wise potato chips (its bag would have been the design in the middle)...

...while nattering to one of the shop staff how much she missed them. He told her that a new delivery was expected in about 20 minutes and if she wanted to wait, she'd get much fresher chips.

And So It Came To Pass.

Well done, that guy!

*****

Finally, while Saratoga Springs may have been where potato crisps / chips were popularised, standardised, commercialised or whatever, it's definitely not where they were invented.

Even the oft-repeated "creation myth" frequently has its hard-to-please celebrity demanding to have his potatoes sliced and fried really thin "The Way I Had Them In France" - which kinda sorta suggests they were, um, being made there just like that well before the Saratoga thing happened.

Myths are okay, even marketing myths - so long as they're recognised as myths and not shilled as true by places with reputations like the Smithsonian.

*****

It's a bit like the still-current nonsense about spices being used in medieval kitchens to disguise bad meat. As far as I've been able to find out, this originated with a historian called J. C. Drummond in the late 1930s - yup, just before World War Two - simply because he didn't know his period terminology.

"Green" meant fresh - even nowadays, an inexperienced or immature person is "green" - so green cheese was newly made, and green meat was newly slaughtered, unaged and consequently tough and flavourless.

Just ask any steak fan the difference between a fresh steak and a 30-day dry aged one.

Drummond, in his overspecialised-scholarship wisdom, assumed that "green venison" meant meat which had gone off, and that a recipe to improve it with spices was to cover the bad smell and taste.

In fact it was somewhere between a marinade and a rub, meant to improve the tenderness and flavour of fresh meat as if it had aged for a while, thus shortening the waiting time between killing a beast and getting it to the table of a hungry court.

As I've said before, it's always easier for no-proofs-given pop history to dismiss medieval people as (insert derogatory observation here) than take the time needed to explain why and how they in their time were not that different to us in ours.

*****

PS: when looking for that previously posted stuff about green meat I found a post where, with even less evidence than Saratoga Springs inventing crisps, a Brit poster claimed Brits invented curry.

Snrk.

Among other more or less pertinent observations, I mentioned that what Brits invented was BRITISH curry, and anyone who has read "Nanny Ogg's Cookbook" will know what I meant by that... :->

[captawesomesauce]

Thoughts at 530pm...

What do you order at the market? What are your main things?

For breakfast we have European center bacon (rashers), ham steak, hash browns, kielbasa and eggs. We also have cream of wheat in the house.

For Lunch we have egg salad, honey ham and turkey, and big and small shrimp. We also have a bunch of soups and ramen.

For dinner we have chicken tenders, rotisserie bites and a full chicken, we have irish stew, baby back ribs, sirloin, chicken skewers, and burritos. We have stuffed chicken breasts, hamburger meat, hotdogs, strip steak, flank steak, wings, twice baked potatoes, enchiladas, and chicken drumsticks. We also have stuff for stuffed tofu, sukiyaki, stir fry, dim sum, and wonton soup.

For sides we have the usual mashed potatoes, french fries, mashed cauliflower, a lot of spinach and broccoli (my favs), and mushrooms and onions.

For snack stuff we have a bunch of small cheese like babybel and arla gouda, we have cottage cheese, veggie pufs, chips, chicken salad, carrots, celery, yogurt, cucumbers, pickles, and smoked oysters.

So there you have it, that's our big order ... what about you guys? What should I be looking at? What should I be trying? What am i missing?

Also has anyone tried cooking sous vide? Any tips? is it worth it?

[angelmush]

i have the week off from work and just reorganized some of the things in my fridge and pantry and am planning my meals 4 the week in no particular order:

homemade fried chicken sandwiches w pickles and a hot sauce mayo on butter buns w some potato chips and crisp cold veggies

a summery creamy lemon pasta w linguine and parm

homemade teriyaki chicken w sesame farmer's market bok choy

grilled white fish tacos w lime slaw and pickled onions

seared pork meatballs w a bright, spicy, herbaceous mojo sauce and jammy charred roasted red onion served w hot sticky rice and plantain chips (literally one of my favorite easy meals everrrrr it's so good)

other easy meals lol:

chickpea or smoked fish salad sammy

4 cheese ravioli in some very vibrant pesto i got at a fancy grocery store

grilled pb+j on a baguette

leftovers lmao

cheese n meats n fruits

goat cheese turkey pesto sammy i’ve been eating 5 times a week lately lolll

[itsladykit]

Do you have any hc for each Papyrus' comfort meal? :>

Oh, yes! I love asks like these and it's been ages! ^_^

-

No headcanon for the OG, since I believe he told us it was dinosaur oatmeal. ^_^ I do think he'd enjoy a milkshake as a "treat". (He tells himself it's healthy because of the milk.)

Fell Pap (Edge) - This poor man. I will never release him from my eating disorder headcanon. He takes no comfort from food, even on a good day. Maybe later, once they reach the surface, and he gets some therapy, things might change for him. I think hot chocolate--spicy, not sweet--is a good gateway for him. It's not technically food, so it's not necessarily triggering for him. I see it more as something he'll seek on an especially good day, though, rather than a bad one.

Swap Pap (Rus) - This boy loves to eat. He's not picky, and he has a big sweet-tooth. His comfort food is something from his Muffet. Bear-claws--she calls them spider-claws, of course (look it up!)--are a favorite in particular. He does like the way she sighs when he asks for one of her 'nuts, though. (Donuts, of course.)

Swapfell (Slim) - Another sweet-tooth here. He too loves Muffet's cooking, but he actually likes something more substantial when he's seeking comfort. Mashed potatoes and grilled cheese is weirdly a favorite for him. Followed by ice cream (with coffee). It's just nostalgic for him, hearkening back to better days.

And for my personal AUs:

Twistfell (Twist) - He loves veggies. A really well made salad--not kidding; we're talking arugula and spinach, a touch of fresh herbs, maybe some candied nuts or fresh fruit, cucumbers, radishes, or whatever looks good at the market that week--is his absolute favorite. Especially if someone else makes it. He knows it takes a surprising amount of forethought and effort to make a good salad, and he definitely knows it's not everyone's favorite, so when someone takes the time--explicitly or implicitly for him--it always puts a smile on his face.

Swaptwistfell (Cash) - He pretends it's something fancy like lobster or steak, but his comfort meal is definitely something simple and cheap. Street tacos or fish and chips are especially preferred, washed down with good beer. (He'll always splurge on the alcohol.)

Sweetfell (Lotus) - Another boy who likes something simple, since luxury is too tied into his job. The cinnamon bunnies from Snowdin are probably a big comfort food for him, since it reminds him of the first moments he was truly free. Grillby's 'burg and fries are another big comfort food for him, even if the grease sometimes upsets his soul.

[marketing-physics]

Craveable Foods and Marketing

Need some Taco Bell Nacho Fries? You probably don’t need them but you may really want them. As we dive deeper into the NFL postseason, we couch potatoes will be inundated with TV commercials urging us to get pizzas, burgers, chips and a whole plethora of presumably craveable and conceptually addictive foods.

A recent article by Kim Severson in the New York Times In the Ozempic Age, has ‘craveable’ food lost its power,  Severson talks about how the food industry began marketing food in a way to position it as deliciously addictive. She references a Lays Potato Chip commercial from the 1960s featuring Bert Lahr as the devil (the Cowardly Lion from the Wizard of Oz) who offers the chip to Bert Lahr as a regular person betting that he can’t eat just one. The tag line is “You can eat a million of them, but you can’t eat just one.” (Watch the commercial here.)

Severson cites a variety of other “addictive” food products that were presented as being irresistible. But now, new drugs like Ozempic and Mounjaro that are designed to eliminate food cravings are focusing attention on food addiction.

Does this concern the food industry? Apparently not everyone, though some say it could change the way Americans eat and how companies market foods. Severson quotes Marion Nestle (interesting last name for a food craving article citation) who says this convergence of medicines represents an “existential threat” to the food industry. Then Severson cites Steve Siegelman at marketing firm Ketchum who states that, back in the 1960s, “it didn’t even occur to anybody that wanting more chips could be bad.” Siegelman says that positioning food as craveable or irresistible is falling out of favor for consumer marketing but remains strong as a business-to-business (B2B) marketing tactic, at least in the food industry.

Perhaps these new medications will work for some in terms of reducing constant thoughts about eating. Perhaps some of us, when watching commercials designed to induce us to order burgers from Wendy's, McDonalds and Burger King or “healthy” food from Chipotle, will instead go to the fridge and grab an apple. I know I at least try to go for nuts or popcorn – perhaps healthier.

One other factor that Severson doesn’t mention in her article is the impact of home food delivery services like GrubHub or Uber Eats. I mean, it’s one thing to sit on your couch and have a craving for something from Taco Bell or your local burger joint and then realizing you have to put on your shoes and get in your car and drive there to pick it up versus grabbing your phone and ordering it for delivery and just get up to answer the door.

I’m not one who uses food delivery much but, on one recent night, my wife and I were with our son and his girlfriend, and our son had a craving for Taco Bell, which was only about a two minute walk from the hotel we were staying at. All of a sudden, Taco Bell sounded really good to all of us. He ordered it online and was there and back again in five minutes.

I guess the ultimate challenge is that these commercials make the food look good, triggering our residual knowledge that, boy it sure tastes good.

What will you be craving during the football playoffs? What will you end up doing? What do you think was the most effective commercial. Let me know!

[mochaxswirl]

if the cats were to have lunch together, what food would they eat? (im hungry)

is this post from november? yes. do i suddenly want to reply to this? also yes.

(lumi= the cat/ white cat, mint = green cat, glacier = blue cat, pepper = red cat.)

they would get chick fel a. here’s what they’d order :

lumi: a large fry; would share with mint, vanilla milkshake, yogurt parfait, an ice cream cup

mint: a large fry; would share with lumi, a side salad, lemonade

glacier: market salad with no chicken, iced coffee, an ice cream cup

pepper: spicy chicken sandwich, a cookie, coca-cola, two large fries, Mac and cheese, waffle potato chips, and chicken nuggets (don’t worry he’ll save some for later)

tag me in cats are liquid lunch if you use this idea!!

[notsocheezy]

Brain Curd # 7

Brain curds are lightly edited flash fiction written with the intention of being terrible... in an endearing way. Please enjoy.

A fifteen-year old girl with short black hair and broken glasses sat alone under the stairs with a bento box full of broccoli and tofu fried rice. She unsheathed her chopsticks and began eating alone, as she always did. The wind blew her coat open and she closed it, shivering.

Another girl the same age approached, her red hair flowing in the wind and getting in her mouth. She brushed it off of her face and blushed when her eyes met hers.

“H-hi…” She stuttered. “May I sit with you?”

The first girl tilted her head, skeptical. “You don’t have any peanuts, do you?”

“N-no…”

She looked back at her rice and took another bite. “I guess you can sit here, then.”

The second girl took a seat on the concrete, just a foot away. “My name’s Claudia.” She pulled out a plastic-wrapped tuna sandwich from her backpack. “I-I’m new here.”

“Sorry to hear that.”

“Why?” Claudia asked.

“The same thing always happens to new kids. They come up to me on their first day because I’m easy - because I’m alone. Easier to start talking to.” She crunched on a piece of broccoli. “But eventually - maybe next week - you’ll fall in with the cool kids, or the nerds, or the sporty crowd, or the theatre kids. The interesting ones.” She turned to face Claudia. “I don’t have anything to offer you.”

“Uh…” Claudia stammered. “W-what’s your name?”

“Do you really want to know?” The bags under her eyes quivered and her jaw shook. She looked as though she’d cried all she could, and there was nothing left to season her lunch.

“I do.”

She exhaled. “It’s Kelly.”

“Nice to meet you, Kelly.” Claudia unwrapped her sandwich and split it in half, revealing the filling. It was as bland a tuna salad as one could be. Nothing but mayo and canned albacore. She took a bag of potato chips from her backpack, crushed it with her hands, and ripped it open to scatter the salty, crispy crumbs on the sandwich. She closed it back up and began eating, crunching loudly.

Kelly couldn’t help but notice. “Did you just put chips on a sandwich?”

Claudia covered her mouth, as she was still chewing. “Y-yes… is that weird?”

“Hm… Maybe.”

“I’m sorry. I can -”

“I do that too.” Kelly smirked.

Claudia thought for a moment, and ripped the sandwich in half, smiling. “Want some?”

Kelly looked at the sandwich half - it was more than half, really. “Are you sure?”

“Y-yeah, I’m not that hungry. Butterflies in my stomach.”

Kelly took the sandwich from her hand and bit into it. “What, do you have a crush on someone?”

Claudia looked at Kelly’s lips. “Yeah, m-maybe. Maybe you could say that.” She swallowed, louder than she meant to.

“Then why don’t you go talk to her? Or, uh…” Kelly inhaled sharply. “Or him. Aren’t you a little too pretty to sit under the stairs?”

“Aren’t you?” The wind blew Claudia’s hair back into her face. She tried to get it back behind her ears, but struggled to get it all.

“Here,” Kelly said. “Let me help you.” She traced her fingers along Claudia’s forehead and back behind her ear, gently leading each hair to its rightful place. “Better?”

Claudia met Kelly’s eyes. “Better.”

The two leaned in close, slowly, the tension building up, their hearts racing faster than the cool wind could blow. Just before their lips could touch, you realized you were watching a high budget movie intended for international markets, so these two are just very good friends. The end.

[icleanedthisplate]

Dine-Out Meals of October 2023, Ranked

I ranked the following based on taste alone. I made no consideration for ambiance or the general dining experience or whatever. I included meals I got to go. I included food trucks, catered meals, and fast food.

I got into burgers this month.

Should you be interested in the pictures or reading the few words I had to say about each meal, click on the home page and scroll down or see the archives.

Apolonia ‘Classics’ Tasting Menu (Yellowtail Crudo, Roasted Mussel Toast, Fiorentini al Sugo, Mediterranean Branzino, The Pistachio). Apolonia. Chicago, Illinois. 10.1.2023.

Samantha’s Steak Salad. Samantha’s Tap Room. Little Rock, Arkansas. 10.9.2023.

Signature Sweet Hot Burger w/Fries. Copper Grill. Little Rock, Arkansas. 10.10.2023.

Half Rack of Ribs, Broccoli, Baked Sweet Potato. Corner Grub House. Sulphur Springs, Texas. 10.25.2023.

Chopped Sirloin w/Mashed Pots, Creole Salad. The Faded Rose. Little Rock, Arkansas. 10.23.2023.

The Ranch Salad w/Salmon. Standard Service. Heath, Texas. 10.27.2023.

Whiskey & Aged White Cheddar Burger w/Steamed Veggies. Yard House. Irving, Texas. 10.26.2023.

Fried Chicken Livers w/Pepper Jelly (shared), Eggs Benedict. The Second Line. Memphis, Tennessee. 10.22.2023.

Baleadas Con Todo w/Carnitas. El Sur Street Food Co. Little Rock, Arkansas. 10.9.2023.

Chicken Spaghetti Lunch Special, Side Salad. Cache. Little Rock, Arkansas. 10.16.2023.

Meatloaf w/Green Beans, Baked Potato. Samantha’s Tap Room. Little Rock, Arkansas. 10.30.2023.

Veggie Sandwich w/Potatoes. Blackberry Market. North Little Rock, Arkansas. 10.17.2023.

Angry Wife Roll, Hibachi Chicken Lunch. Wasabi. Little Rock, Arkansas. 10.6.2023.

Santa Monica Cobb Salad w/Chicken. Summer House (ORD). Chicago, Illinois. 10.4.2023.

Chicken Leg Quarters, Peas, Broccoli & Cheese Casserole. Platnum BBQ (River Market). Little Rock, Arkansas. 10.18.2023.

Chicken Leg Quarters, Green Beans, Broccoli & Cheese Casserole. Platnum BBQ (River Market). Little Rock, Arkansas. 10.5.2023.

Steak Sandwich w/Steamed Veggies. Huey’s (Germantown). Germantown, Tennessee. 10.21.2023.

Noodle Bowl w/Tofu. Three Fold Noodles + Dumpling Co. Little Rock, Arkansas. 10.19.2023.

Lunch Catering (tacos, chips, etc.). Blue Coast Burrito. North Little Rock, Arkansas. 10.22.2022.

Bangkok Noodles w/Shrimp. Bangkok Thai Cuisine. Little Rock, Arkansas. 10.24.2023.

Buffalo Tempeh + Sesame Cauliflower. City Silo. Memphis, Tennessee. Germantown, Tennessee. 10.21.2023.

White Bean & Ham Soup. Cache. Little Rock, Arkansas. 10.31.2023.

Catered Buffet (buffalo chicken chimichanga? Shrimp tacos, assorted pizza, fried chicken sliders, etc). Acebounce. Chicago, Illinois. 10.2.2023.

Breakfast Catering (Bacon, Eggs, Fruit, Pastries). Gaylord Texan Resort & Convention Center (Catering). Grapevine, Texas. 10.26.2023.

Catered Buffet (Pasta, Pasta, Pasta, Minestrone Soup, Doughnut). Hilton Chicago (Catering). Chicago, Illinois. 10.3.2023.

Catered dinner (Steak & Chicken pieces, butternut squash, Brussels, mashed potatoes, ice cream w/toppings). The Glass Cactus (catering). Grapevine, Texas. 10.25.2023.

Tacos (Tipsy Chick, Crossroads, Mr. Orange). Torchy’s Tacos. Rogers, Arkansas. 10.12.2023.

Chef Salad w/Turkey, Pizzas (Pineapple, Sausage). Vino’s Brewpub. Little Rock, Arkansas. 10.20.2023.

Chicken Wrap (?). Unknown Caterer. Irving, Texas. 10.26.2023.

Chicken Fingers w/Side Salad. Stickyz Rock’n’Roll Chicken Shack. Little Rock, Arkansas. 10.11.2023.

Oatmeal, bacon. Residence Inn by Marriott. Germantown, Tennessee. 10.22.2023.

Turkey Bacon, Cheddar & Egg White Sandwich. Starbucks. Benton, Arkansas. 10.25.2023.

Turkey Bacon, Cheddar & Egg White Sandwich. Starbucks. Chicago, Illinois. 10.2.2023.

Turkey Bacon, Cheddar & Egg White Sandwich. Starbucks. Chicago, Illinois. 10.3.2023.

Turkey Sandwich, Pasta Salad, Cookie. McCormick Place. Chicago, Illinois. 10.2.2023.

Chicken Sandwich, Pasta Salad, Cookie. McCormick Place. Chicago, Illinois. 10.3.2023.

[compellingselling]

Nice video, Nike, but you violated our unspoken agreement

This is a cool video. Fun camerawork, interesting people, and catchy music that drives a sharp edit. And everybody’s outfits look great.

But, Nike, that’s not the deal we made with you.

Sure, the reality is that we wear Nike gear strictly for fashion, but only because you tell us you’ve made these shoes and clothes for serious athletes and serious athletics.

That’s why you call them “cross training” shoes even though they're “walk from the car to the back of Walmart” shoes.

It’s the same deal we have with Ford. Ford tells us the F-150 is built for driving over boulders on construction sites and hauling stacks of cinder blocks. Then we use our pick-ups to go to Taco Bell via paved interstates.

And Wheat Thins tells us they’re baked, not fried, and made with 100% whole grain. Even though they have almost as many calories as potato chips.

M&M’s sells a “sharing size” bag that none of us will ever share.

Of all people, marketers should know and abide by these unspoken agreements their brands have made with their customers – knowing full well these are based on image and not based on reality.

There ARE some athletes in Nike’s video. If you happen to recognize them or read the press release. But they’re not seen doing their sport. Such a pure fashion play is all the more startling given Nike’s discipline over the decades to sell sports and not the "concrete runway."

Agency: In-house. Director: Audrey Ellis Fox. Via: Shots.net.

[songbirdstew]

I missed @jennhoney's Potato and Book Party yesterday: Here is where I am in The Island of Blue Dolphins, a childhood staple that I somehow missed when I was an actual child, probably because all of my classmates were reading it, and I hated doing anything the same as them, bc they were all bullies. This book came from my MIL's stash, and the bookmark is one I found in one of her dad's poetry books. It's from Centro Artesanal Buenavista, which I gather was a kind of street market (that was shuttered by the government about 12 years ago bc the owner went missing?? The tea seems hot).

Today's Car Talk with Royal included a discussion on crisps vs chips vs fries.

[buildinggsr]

Tagged by @coping-via-clint-eastwood

1. If you were to attend a costume party tonight, what or whom would you go as? Uh…“party”? What’s a “party”?

2. What are your choice of toppings on a hamburger? And do you prefer gas or charcoal grilling? Never saw a gas grilling in my whole life. As for toppings, salad, tomatoes, mayonnaise/ketchup, cheese

3. You are chosen to have lunch with the President. The condition is you only get to ask one question. What do you ask? *think of something, think of something* …

4. It's your first day of vacation, what are you doing? If I’m at home, I would do some chores that work or other things prevented me to do; if I’m on holiday away from home, I would probably take a nap and then go around visiting the place.

5. What is your concession stand must-have at the movies? I haven’t been to movies in ages, but when I was a kid I remember I always bought candies. At home, instead, potato chips or popcorn

6. Which do you dislike most: pop-up ads or spam email? Pop-up ads

7. What do you think Captain Hook's name was before he had a hook for a hand? Captain Hand?

8. Rock, paper or scissors? Scissors

9. How long was it from 'the first date' until the proposal of marriage? How long until the wedding? Four and three, more or less

10. Which is worse, being in a place that is too loud, or too quiet? Definitely a too loud place is worse

11. What is one quality that you really appreciate in a person? Honesty

12. At the good old general store, what particular kind of candy would you expect to be in the big jar at the counter? Liquirizie Senateur tasting violette

13. What is the most distinguishing landmark in your city? The place where I live is not a city and doesn’t even have a landmark, so I’ll say The Lanterna (the Ligthouse) from the city where I was born and grew up.

14. Everyone hears discussions that they consider boring. What topic can put you to sleep quicker than any other? Everything can become boring if told by a boring person

15. How many times did it take you to pass your driver's test? One

16. If you had to have the same topping on your vanilla ice cream for the rest of your life, what topping would you choose? Some chocolate maybe?

17. What food item would need to be removed from the market altogether in order for you to live a healthier, longer life? It depends on the moment and my mood. It could be biscuits or cheese, fried anchovy or cakes

18. You are offered an envelope that you know contains $50. You are then told that you may either keep it or exchange it for another envelope that may contain $500 or may be empty. Do you keep the first envelope, or do you take your chances with the second? I’m not really a brave person, I’ll keep the $50 envelope.

19. If you had to choose, which would you give up: TV, or internet? TV

20. Who is your dream girl or boy from movies/TV? At different moments of my life I’ve had Mr Sheffield (from The Nanny), Fox Mulder (from The X-Files) and Gil Grissom (from CSI)

21. Have you ever met a celebrity? I would say no

22. What kind of lunch box did you have as a kid? It was not the lunchbox to be strange, but its content. I didn’t even have a proper lunchbox, actually, my dad just put strange-for-a-kid-but-healthy food into my bag: my friends had snacks, I had like carrot cake, dried fig stuffed with walnut, boiled chesnut  

[potatoes-tomatoes]

Those questions are all so good, I can't pick!

1-30 pls? The ones you feel like doing 🫶

I have special interest in your thoughts on veganism tho

chipotle order?

carnitas bowl with pinto beans lettuce tomatoes crema guac and cheese

2. thoughts on veganism?

ain’t for me. I wasn’t born and raised to say no to meat as a hispanic texan. I feel it’s too self righteous a lifestyle, and somethin that’s very…hm… class restricted I’ll say. You gotta be able to afford sayin no to animal products. I understand in practice it’s so that one doesn’t partake in the loss of life or harm to an animal… but it’s like, why restrict that guilt to animals? Why restrict it to signals only we easily perceive? Trees and plants communicate to each other too, they also send their own signals of distress when in danger. They’re their own form of sentient. Whatever we eat, we are taking some or all the life of. (I guess except for eggs? bc that's just chicken period) That’s just something we must accept.

Also sometimes the marketing for it I find is funny. “vegan leather” you mean synthetic shit?? "yeah I'm sippin outta my vegan cup oh what brand is it you ask heh, Solo." like c'mon man. get outta here.

3. a specific color that gives you the ick?

I believe all colors have the potential to be beautiful within the right palette

4. mythical creature you think/believe is real?

answered!

5. Favorite form of potato?

Frenchly Fried

6. do you use a watch?

nah just my phone

7. what animal do you look forward to seeing when you visit an aquarium?

the seals

8. do you change into specific clothes for the house when you get home?

ya my pjs (old shirt and sweats)

9. do you have a skincare routine (and how many steps is it)?

wash my face with face cleanser, put on moisturizer. every other day or so I put on an innisfree mask.

10. on a plane, do you ask for apple or orange juice?

I ask for a coffee with two creams and no sugar.

11. anything from your childhood you’ve held on to?

Oh many things, i got a bin full of em. sketchbooks, elementary yearbooks, diaries. My prized posession is my first stuffed bear, Clover. She’s stuck with me since I was 6 years old!

12. brand of haircare/bodycare/skincare that you trust 100%?

;–; none of them they all did me dirty. and I get too overwhelmed to look into what brands are the cheapest and best for my skin/hair.

13. first thing you’re doing in the purge?

stealing money to pay off my goddamn loans. That or I'd like to know who directly could cancel my loans (like is there a. like a "cancel loan" button on a computer or what. who's in charge of that button. I'm so smart guys I know exactly how the banking system works) so I could spook them into getting it done for me. I wouldn't hurt anyone, but I'd look the part to get them to do what I want.

14. do you think you’re dehydrated?

nah i drink plenty water.

15. rank the methods of death: freezing, burning, drowning

oof that’s tough. They all seem equal to me.

16. thoughts on mint chocolate chip?

LOVE LOVE LOVE!!

17. an anxious compulsion you do everyday?

I often check to see if my back is straight or if I’m not pursing my lips

18. your boba/tea order

matcha or taro, blended.

19. the veggie you dislike the most?

lima beans eughhh

20. favorite disney princess movie?

Tangled

21. a number that weirds you out?

my ex's (badum tsh)

22. do you have an emotional support water bottle?

I am in possession of only one water bottle

23. do you wear jewelry?

no. I own some though for some reason.

24. which do you find yourself using, american or british english?

American, but I prefer using the british grey instead of american gray.

25. would you say you have good taste in music?

My taste in music is the only thing abt myself I’m confident in hgjkfd yes I would say so.

26. how’s your spice tolerance?

Take a look at my hispanic card you’ll see “güerita“ in bright bold lettering. 

27. what’s your favorite or go-to outfit?

jeans and a t-shirt with my chanclas 

28. last meal on earth?

Fettuccine Alfredo

29. preferred pasta noodle?

Bowties, they funky

30. ask me anything !

well gosh how am I supposed to answer this one y’aint sent me nothin on it pinsky XD