Gene Weingarten: Restraint of trademark

Posted on in Just For Fun
mg-weingarten0515a

Gene Weingarten: Restraint of trademark
via Washington Post

To: Holly Lim, Chief Operating Officer, The John B. Stetson Co.

Dear Ms. Lim:

I am responding to your letter demanding a published correction to a line in one of my recent columns. The line suggested that readers who wish to feel more American could “put on a Stetson.”

To me, this seemed like an innocuous — even friendly — reference to your company’s product. Alas, you disagree. The correction you are seeking, and which I now solemnly herewith deliver under the implied threat of a trademark-infringement lawsuit, is that “Stetson” is the name of your company and not a generic term for a hat. You further demand that all future references to “Stetson” contain a little R in a circle, like this: Stetson®. Okay. Done, and done.

Stetson® hats suck.

Sure, that’s nasty and very likely unfair, but I am feeling a little prickly. We journalists receive harrumphy corporate letters like yours from time to time, and they really annoy us. For one thing, they require us to communicate with our legal departments. If there is one thing that journalists hate, it is talking to their legal departments. Newspaper lawyers are, and have always been, very cautious.

Newspaper lawyer: Your story on Watergate seems to be implying President Nixon is a crook. Can you prove that?

Bob Woodward: Yes.

Newspaper lawyer: Well, has he ever robbed a convenience store and pistol-whipped the clerk?

Bob Woodward: Not to my knowledge.

Newspaper lawyer: We’d better mention that, just to be safe.

The second reason letters such as yours annoy journalists is that we do not see ourselves as being responsible for your corporate image-management. It’s just an intuitive thing. After all, we don’t tell you how to make Stetson® hats. We presume you are better than we are at turning small, cute furry animals into “felt.” So why should you tell us how to arrange our words into humor columns?

My point is that sometimes we journalists react intemperately to letters like yours.

Many years ago my friend Berkeley Breathed, the cartoonist, got a similar letter about one of his first “Bloom County” strips. In the strip, curmudgeonly and mischievous Grampa Bloom was at Burger King trying to order a Whopper “his way,” which was without a bun. When the counter clerks declined to fill this odd order, Grandpa went ballistic. To shut him up, the clerks relented and gave him his bun-less burger. In the last panel, Grandpa then orders a milkshake without a cup.

In a testy letter from its corporate headquarters, Burger King demanded that, in any future references, “Bloom County” call the company’s signature meat product a “Whopper Sandwich®.”

Breathed told me he wrote back and assured Burger King that in the future, in “Bloom County,” the Whopper would be referred to as “The Burger King Rat Meat Special.”

Me, I don’t feel snideness helps in journalist-corporate communications. So I write today mostly in a conciliatory fashion.

I would like to clear up one misconception, though: I was not, as your letter suggests, using the word Stetson® as a synonym for “hat.” I was using it as a synonym for “doofusy cowboy hat” of the sort that has made the Stetson® company famous, and that can in an instant, on any city street, transform any ordinary man into a pretentious, truly comical-looking weenis®. I made up that word just now, and therefore own it, and therefore am requiring an ® sign whenever it is used.

I know you will understand.

E-mail Gene at weingarten@washpost.com.

Small Business Owners Need to Stay Healthy, Too!

Posted on in Green Line Marketing
2011.06.20.StayHealthy

via Three Girls Media & Marketing

Small business owners are busy. Most feel like they have to put 110% into their company to keep from falling behind, and as a result they push their wellbeing to the back burner. Even if you have a never-ending to do list, there are ways to take care of yourself while running a small business at the same time.

Three Girls client Rozenhart Family Chiropractic offers a lot of fabulous healthy living tips on their blog and Facebook page small business owners can utilize. Here are a few highlights from their blog:

At-Work Sitting Tips
Sitting all day isn’t good for your body. What can you do to help?

Here are at-work sitting tips you can incorporate into your workday:

1. 50/10 Rule. Don’t sit for more than 50 minutes. Set a timer and take ten when it rings.

2. Take your lunch break. Get up and go somewhere – even if you bring your food from home.

3. Hold meetings on the move. Meet clients on a hiking trail or outdoors.

4. Put a lumbar pillow in your chair.

5. Stand up and surf. Raise your work station or monitor so you can use your computer while standing.

Read 5 more at-work sitting tips here
.

Tips To Create Your Best Workstation!

A common question we hear is “What is the best chair for me at work?”  The reality is that there isn’t a chair that will prevent the damage done to our bodies from being sedentary.  No one chair fits everyone and we should only be sitting an hour (maximum!) before we take a break!  Here are tips you can use to make sure you are not hurting yourself at work.

1. Support your arms.  Use a chair with adjustable armrests.  If this is not possible, move your keyboard into your lap so your arms can rest comfortably in your lap on the keyboard.

2. Make sure your monitor is at eye level. Have a co -worker/spouse look at you from the side and confirm that you are not looking down at your monitor.  This will cause undue stress and strain on your neck.

3. Make sure to drop your shoulders when you are sitting and remember to breathe!  When stress hits, our shoulders become earrings and we  breathe very shallowly.  To reduce the effects of stress on our bodies, we need to be mindful of our breathing at all times.

Read additional tips here.

Excessive Sitting Costs America Billions!
It’s not your work that’s killing you. It’s the sitting. Millions of people working from their home and offices spend way too much time in their chairs. A habit that can lead to more than just a numb bum!

Too much sitting sets you up for a host of physical problems including poor circulation, chronic back and nerve pain, depression, osteoporosis, swollen spinal disks, fatigue and many other health problems. Women should be especially alerted as they are more likely than men to hold jobs requiring them to sit the majority of the time.

You can stand strong against workplace “bummers” with these Health Savers:

1. Be a swinger: Stand with hands on your hips and legs slightly more than shoulder width apart. Rotate hips clockwise in a full range of motion ten times. Reverse it. Second, stand next to your desk. Put all your weight on the right leg and gently swing the left leg in front of and behind you 10X. Repeat with other leg.

2. Don’t Be a Crooked Sitter or Sloucher

3. Invest in an ergonomic chair

4. Go To The Gym- But Stay Off the Stationary Bike

Read more Health Savers here.

Keep an eye out for additional tips & tricks you can incorporate into your busy workday at www.rozenhartchiro.com.

When do you Tweet?

Posted on in Social Media
The-Science-Of-Social-Timing

A recent report reveals the best times to post on Facebook and Twitter to maximize exposure.

The infographic, released on the KISSmetrics blog, is Part 1 of a series of infographics related to timing on the social web.  According to the blog, this week they’ll be releasing a second part, discussing timing and email marketing.

Here are a few key takeaways from the Science of Social Timing infographic:

  • The best time to tweet is 5PM ET
  • 1 to 4 tweets per hour is ideal
  • The best days to tweet are midweek and on the weekends
  • The best day to share on Facebook is Saturday
  • The best time to share on Facebook is Noon ET



Click here to see the full report, complete with helpful graphics!

Try to Minimize Distractions

Posted on in Green Line Marketing
hardsmart

via Memphis Daily News

CHRIS CROUCH

Based on a study by Microsoft and the University of Illinois it takes, on average, about 16 minutes for a worker interrupted by an email to get back to what he or she was doing. I find this statistic absolutely astounding!

There are 480 minutes available in an eight-hour workday. Hold that thought a moment; let’s do some math. Some people are telling me they get a hundred or more legitimate emails a day. OK, let’s round down to a hundred and assume that the emails are evenly distributed throughout the day. If you divide the 480-minute workday by 100, an email arrives about every five minutes. So, what if you work about five minutes on a task and then respond to one of your email interruptions? Each block of work + email response + recovery time totals about 21 minutes (5 +16 minutes), which means you can handle about 23 combination email/five-minute task per workday. At this rate, you will get less than two hours of actual work done and 67 emails will stack up unaddressed each day (or between 17 and 20 thousand for a typical work year).

Enough fun with math … I think you get the point. You can’t get much real work done if you don’t learn to manage email interruptions (not to mention instant messages, text messages, voice mails, personal interruptions, etc.). So what is a person to do?

One of the quickest fixes is to define this as an interruption problem rather than an email problem. Stop focusing your attention on dealing with the tsunami of emails and focus on strategies to stop the interruptions – at least for a portion of the day. Here are a couple of quick suggestions to start turning this situation around:

• Set up a new working-hours email address and only give it to people who – wait a minute, I don’t need to tell you this – you decide will be among the chosen few to have this special honor.

• Make a daily commitment to designate a block of time as “no-interruptions-allowed-unless-someone-is-bleeding, projectile vomiting, or turning-blue” time. At a minimum, designate at least 20 percent of your day as no “workus interruptus” time.

If you study evolution, you’ll discover that you basically have two options if you want to survive and prosper … you can get stronger or you can get smarter (notice one of these options is not to get stranger, for example, actually believing that this problem is going to miraculously go away someday with no effort or change of behavior on your part). Trying to fight off a barrage of emails is the equivalent of trying to fight this problem with strength.

Get smarter and stop letting so many other people control your agenda. Get in the habit of blocking out daily time for important issues and stick with this habit. In short, if you want to survive and prosper, do whatever it takes to stop productivity-killing workus interruptus.

Chris Crouch, author of Getting More Done and other books on improving productivity, can be contacted at cc@dmetraining.com.

Check out our new ad in Skirt! Magazine!

Posted on in Green Line Marketing
GLMG_June Ad_Skirt

 

Memphis Daily News: End of Life Care: A Perspective

Posted on in Methodist Healthcare
Hospice Rendering_11x17_300dpi_rendering copy

End of Life Care: A Perspective

By: CONSTANCE ADCOCK

Hospice can bring light into a life when it appears that there is none. Seemingly a paradox, it is a philosophy firmly and jointly held by Sally Aldrich and Clay Jackson of Methodist Healthcare who have the privilege of working with hospice patients and their families. (See related article below.)

“It’s trite to say that people are called to this work, but people are called to this work. It takes a very unique individual to do this. They come to us and say this is something I need and want to do,” said Aldrich.

“A hospice worker has to have soul and to bring themselves – not just a skill set but themselves – to the daily work of traveling with patients, families and caregivers through what can be a very difficult process of adjustment, not just to physical illness but reduction in agency, change in family roles, and spiritual challenges…,” added Jackson.

Sally Aldrich, RN, MSN, is administrator and CNO of Home Care, Hospice & Palliative Services for Methodist and believes that the best hospice staff are able to see the whole package and embrace everybody in the picture. “It’s not just the patient dying of illness, it’s the whole family unit being impacted. The staff members are powerful advocates for allowing patients to chart their own course because they don’t impose their idea of a good death.”

“We have a mantra we use in hospice, ‘We invite the patients to dance but we always let them lead.’ It’s that patient’s life, it’s that patient’s death, it’s their journey,” she said.

Methodist LeBonheur Healthcare is opening its newly constructed hospice residence for children and adults at 6416 Quince the first week in July. Clay Jackson, MD, medical director of hospice, said they will be able to accommodate the needs of patients who arrive at Methodist’s new hospice residence through multiple venues: hospitalized patients may arrive directly from the hospital; outpatients who may have been cared for by hospice at home and need residential care; and patients may be admitted directly from the community.

“The hospice residence will not take the place of the hospice program. With 30 beds, the residence is a small piece of what we do; 90 percent of the care we give is in the home. Hospice is not a place but a philosophy of care. It is a way of giving care.”

Among its many amenities, the new hospice residence offers a central courtyard, which is designed for patients to walk out and enjoy the gardens or to be wheeled out in their wheelchair/bed to a porch area. For those unable to leave their rooms, there are casement windows that can be opened to allow patients to enjoy fresh air.

Methodist Hospice has been a provider since 1979 and had its beginnings as a volunteer organization; it was certified under Medicare in 1983. St Christopher’s in London, England is credited with having the first hospice in the western world in 1967. Methodist offered hospice care just over a decade later, becoming the 35th certified hospice in the U.S., joining the Methodist system at the same time.

One of the things Jackson and Aldrich are particularly proud of in Methodist’s hospice care is the heavy involvement of eight physicians on staff who are all board eligible or certified. “That results in a very rigorous approach in the medical management of patients’ symptoms,” he added. “Hospice is an interdisciplinary team, so physician management is only one piece of that and I would argue that the physician is not always the most important piece. The psychological/spiritual support given by nurses, chaplains, social workers, and other members of the team is equally or more important. Robust physician involvement is, however, a key element and we feel that we are distinguished from some other hospices by the level of physician involvement.”

Aldrich agreed that they are equipped to manage a high level of symptom control. “We see all diagnoses. We get some very sick patients with complex symptom needs (such as Alzheimer’s, stroke, heart failure, cancer) that some hospices may not be able to manage. Our physicians will go see the patients in their homes. And our nurses are all very experienced. We are fortunate in that we don’t have a lot of turnover – our associates come and they stay.”

Methodist hospice also takes care of children and has a rich history with St. Jude and Le Bonheur. “Our youngest patient was one day old. We have had profound experiences with some of the children who have birth defects or devastating illness,” Aldrich added. Just recently the staff held a birthday party for a little girl with cancer who loves princesses so the staff dressed up, got presents donated, decorated and bought cupcakes. “Our staff is tremendously celebratory – they try to help the family celebrate the good things and create wonderful memories.”

“One of the greatest gifts you can give a family is to (allow them to) be together, spend time together, share memories, and kind of walk together as that patient goes through death. That’s the greatest gift. I had a daughter say to me after her mother died, ‘it was the hardest work I ever did but it was the best work I ever did.’”

“We literally go in homes that are pitch dark, sometimes. Blinds are drawn; the patient is facing the wall.” I think that hospice can bring the light back in,” said Aldrich. The complexities of caregiving can be overwhelming; the physical demands alone are exhausting. “The caregiver gets more and more socially isolated; their world gets smaller and smaller; the patient’s symptoms become more complex; they don’t go to church anymore. …We can bring in symptom management and reconnect them with their faith community and within a week or two there’s light in the house; there’s activity.”

“We help to reframe the focus – we focus on what remains rather than what is lost,” said Jackson.

“We should view hospice not as the end of medical care but as the continuum of good evidence based care. We over-utilize technology and we woefully under-utilize hospice care, which has been proven time and time again to provide benefit for patients and their families,” said Jackson. “…It’s not appropriate to ‘over-medicalize’ death. People have been passing peacefully from this life without the benefit of tubes in their bodies for many thousands of years.”

“One of the biggest things we struggle with is that patients are not equipped with information and decision points early on in the illness,” said Aldrich.

According to Jackson and Aldrich, the biggest challenge to providing quality hospice care is late referrals. “Approximately 50 percent of our patients now live less than 12-14 days after admission to hospice,” said Aldrich. “Late referrals from physicians and surgeons remain a significant barrier to the provision of quality hospice care. We can do excellent symptom management for patients with a short length of stay with respect to physical needs, but we cannot provide in a short length of stay the psychological and spiritual support that hospice patients and families deserve,” added Jackson.

Discussions about the philosophy of care should begin between the physician and the patient earlier in life, not when the patient is in crisis,” Jackson stated. He advocates initiating discussions about the philosophy of care with patients at around age 50, and continue as the patient ages. This is especially important if chronic illness develops so that the physician can query the patient’s thoughts about treatments if they turn out not to be beneficial.

“At its core, hospice is about removing the technological imperative, where we do things because we have the technology and wind up doing things to a patient rather than for a patient …and replacing it with a therapeutic imperative, which is when we do what is best for the patient,” according to Jackson.

“Bereavement is so important for families, especially for a lot of our caregivers who have cared for a patient with a chronic illness such as Alzheimer’s – some 40 percent predecease the patients. It’s been a long journey for the caregiver and sometimes when the patient dies, the real work for that caregiver begins because they are at a loss. A woman may have cared for her spouse for many years. How does she heal from that and begin to live again?” added Aldrich.

Caregivers for patients with chronic diseases often sacrifice their own health. Numerous studies show that caregivers for patients with chronic illness should be considered second order patients,” stated Jackson.

“Hospice brings together three elements:  help, hope and healing,” concluded Jackson. “If a patient has a chronic or life-limiting illness, she is often debilitated to the point that help is needed for her to remain in the home. Hope, in that there is a great deal of hope associated with hospice for good days. Many times we cannot add to the days but we can change the quality of those days. Finally, we promote healing: some of our best work is done after hospice care. We follow the family for 13 months to complete their bereavement needs. There are memorial services, counseling, phone calls, visits, letters, grief camps for children – in order for families to feel continually supported and connected even after their loved one dies.”

Facebook Success Beyond the ‘Like’

Posted on in Uncategorized
facebook-icon-743200
via emarketer.com

 

Marketers must look beyond fan count to find real success

Having a branded Facebook page has become near-essential for many businesses. As such, companies should give as much thought and energy into planning and managing their Facebook page as they do a traditional website.

“The rapid adoption of the ‘like’ button and the rise of the Facebook ‘homepage’ are indications that marketing on Facebook has become a necessity for businesses large and small,” said Kimberly Maul, eMarketer writer/analyst and co-author of the new report, “Facebook Marketing: Strategies for Turning ‘Likes’ into Loyalty.” “Yet the fact that some companies have made Facebook the primary way they engage with consumers online raises serious questions about the risks and rewards of marketing within another company’s structure and rules.”

Most Fortune 100 companies now use Facebook for marketing. And HubSpot’s “The 2011 State of Inbound Marketing” report found that 44% of companies in North America see Facebook as critical or important, up from 24% in 2009.

Social Media Site or Blog that Is Critical or Important According to Companies in North America, 2009 & 2011 (% of respondents)

A study from WONGDOODY (now Wong, Doody, Crandall, Wiener) provided a set of benchmarks for Facebook marketers. Among the 84 Facebook brand pages examined, 88% of their operators said they posted video content, 82% solicited fan stories or comments, 79% had their wall open for fan comments and 66% actively replied to fan posts and comments.

Facebook Activity of Brands* Worldwide, Nov 2010

These are just some of the tools in marketers’ arsenal to build engagement on Facebook, keep it high, and turn it into something that benefits the bottom line—loyalty.

“‘Like’ is only the beginning,” said Debra Aho Williamson, eMarketer principal analyst and co-author of the report. “It is much harder to sustain the relationship post-click than it is to get consumers to make that first click. A brand’s Facebook fan base is only as strong as the effort put into managing it.”


The full report, “Facebook Marketing: Strategies for Turning ‘Likes’ into Loyalty” also answers these key questions:

  • How are marketers using their Facebook pages?
  • How do consumers interact with brands on Facebook?
  • What can marketers do to encourage ongoing involvement once a consumer has “liked” a brand or page?
  • How do brands such as Adobe, Chef Boyardee, Clarisonic and Discovery use Facebook?

 

To purchase the report, click here. Total Access clients, log in and view the report now.

Chef Kelly English to bring Southern style to the Mid-West

Posted on in Restaurant Iris
_MG_8707

For immediate release

Tuesday, May 17, 2011

Chef Kelly English to bring Southern style to the Mid-West

MEMPHIS, TN – Louisiana native Chef Kelly English is bringing his unique culinary style to St. Louis, Mo. with the development of the Kelly English Steakhouse at Harrah’s St. Louis Casino & Hotel. English, who owns and operates one of Memphis’ most popular restaurants, Restaurant Iris, will bring his diverse background and French-Creole influences to a city that is known for its vast array of high-quality restaurants. The eponymous steakhouse is expected to open later this year.

“We’re delighted to introduce St. Louis to this amazing talent,” said Michael St. Pierre, Harrah’s General Manager.  “Chef English brings a fresh style and unmatched passion which will earn him rave reviews with our guests.”

Admittedly wanting to snatch English up before anyone else, St. Pierre is looking to capitalize on the success and notoriety Kelly English has already earned in his relatively young career. Educated at the Culinary Institute of America and trained by celebrity chef and mentor Chef John Besh, English has laid the foundation to be a good chef. But it’s his passion for cooking and commitment to uncompromised service that’s made him a great chef and has catapulted him into the national culinary spotlight.

English, who has become fully immersed in the Memphis culinary scene since the opening of Restaurant Iris in 2008, considers this new venture to be the next step in his career.

“Memphis is where I opened my first restaurant and it is now my home,” said English. “But I am excited that I will now be able to bring a little bit of Memphis to St. Louis with this opportunity.”

For those wondering what this new restaurant means for Memphis’ Restaurant Iris, English is quick to offer assurances to his loyal patrons.

“I will continue to have a dedicated presence at Restaurant Iris,” English explains. “I’ve made it a point to surround myself with an incredibly talented front- and back-of-house staff, who understand and share my dedication to quality food and customer service. Restaurant Iris will continue to present exciting new dishes, based on fresh and local ingredients and will continue to strive to exceed our patron’s expectations.”

In 2010, English was named a James Beard Award Semifinalist for Best Chef: Southeast, was named “Restaurateur of the Year” by the Memphis Restaurant Association, and appeared on the Food Network’s “The Best Thing I Ever Ate.” In 2009, on the anniversary of the Restaurant Iris opening date, English was named one of Food & Wine magazine’s “Best New Chefs.” In addition to countless national magazine features, English has also cooked alongside Wolfgang Puck at the American Wine and Food Festival, is heavily involved in the COCHON 555 movement, and is on the Founder’s Council for the Atlanta Food & Wine Festival, to be held in May 2011.

“I am deeply honored by the awards and recognition I’ve received, but those awards are not why I cook,” explained English. “I cook because I love the way food affects people. I enjoy offering my guests an opportunity to experience flavors from traditional dishes they might not expect.”

Prior to opening Restaurant Iris, English once served as the Chef de Cuisine at N’awlins, a Louisiana-style restaurant located at Harrah’s sister property, Horseshoe Casino in Tunica, Miss.

“I’m grateful for the opportunity to reconnect with the Caesars Entertainment family in this capacity,” said English. “I am excited about partnering with a great company like Harrah’s to bring something new to the St. Louis culinary scene.”

###

Kelly English Media Contact:

Meghan Heimke
Green Line Marketing Group
901.461.7175

 

Harrah’s St. Louis Casino & Hotel Media Contact:

Eric Proffitt
VP of Marketing
Harrah’s St. Louis
314-770-8179

The 5 Questions Business Owners Should Be Asking

Posted on in Green Line Marketing
Question Mark

via inc.com

1. What disruptive forces threaten our business?

Every business faces external forces that are disruptive or threatening to success or, even, viability. These could be changes in consumer preferences, supply of new employees, or distribution channels. For instance, the rise in online commerce gave way to more economical modes of marketing to and interacting with consumers. Businesses that stand between buyers and sellers can now find themselves edged out by those that engage customers directly. The music labels often focused on the piracy that Napster and file sharing fostered, but overlooked the way those offerings altered music listening. Apple, meanwhile, exploited the opportunity with the iPod and iTunes Store.

2. Are we building our business for tomorrow?

The work to keep a business running is enough to keep you busy. But being busy and building a business for tomorrow aren’t necessarily the same thing. The hard part is making sure today’s activities are building tomorrow’s opportunities. Take customer service as an example. Many consider customer service merely as a cost to be managed rather than a chance to strengthen a brand and loyalty. If you’ve got the attention of a customer, use it wisely. An ethos that engages and supports customers rather than minimizes interactions with them has a tendency to bode well for the future.

3. Are we attracting the best workforce and doing what we need to retain it?

One of the largest costs of any business today is the recruitment, training and integration of talented employees. Long gone are the days when an employee starts a career at the same company he or she retires at. Good managers are hard to come by, as are experts that catalyze innovation and development. Star employees can be cherry-picked by competitors or start their own ventures. But across the board, the businesses that perform the best also hire and retain the best. Quality people build quality businesses. Make sure your day-to-day decisions reflect this.

4. Why are potential customers holding out?

Many businesses get feedback from current customers or prospects that are already deep in the sales cycle. You should also have the backbone and creativity to inquire with those who are not buying. Why? This data will help you identify the true impediments to growing your business. Rather than competitors, you might find that ineffective marketing, unremarkable products and offers, or too many options are the culprits of customer inaction.

5. What’s the dead weight we need to eliminate?

Every business has something that drains resources without delivering value back. This is dead weight the business is fighting against to stay afloat. Dead weight could be the rock star sales rep of three years ago that now spends more time on Farmville than rainmaking. It could be a product that never launched but is held onto for sentimental value. It could be an expensive vendor that no one takes the time to replace. The dead weight that’s the hardest to recognize and drop, though, is a philosophy that no longer matches the reality of the business or its customers.

—Charlie Gilkey

EAT, DRINK & ENJOY THE SOUTH AT ATLANTA FOOD & WINE FESTIVAL MAY 19-22, 2011

Posted on in Restaurant Iris
AFW_Logo

EAT, DRINK & ENJOY THE SOUTH AT ATLANTA FOOD & WINE FESTIVAL MAY 19-22, 2011

Don’t Take Your Sweet Southern Time – Purchase Packages & Book Travel Today

ATLANTA: April  25, 2011 – Whether you’re an emerging food lover or a well-seasoned vet, there is something for everyone at the inaugural Atlanta Food & Wine Festival May 19-22, 2011. This weekend culinary event will bring together the top culinary minds from the South and pair them with award-winning mixologists, Master Sommeliers and local beverage experts to create a weekend experience that is unlike any other.

ATLANTA IN DESTINATION: When designing the first festival that celebrates the South, the first question co-founders Elizabeth Feichter and Dominique Love asked was: “Where should we have it?” Atlanta was a natural choice as both call the city home. In addition, 80% of the U.S. population is within a two-hour flight making Atlanta one of the most accessible destinations in the country. The city has also been called one of the top-50 places to visit in a lifetime by National Geographic Traveler.

When booking your stay for the weekend, make sure to check out the Loews Atlanta Hotel. As the official host hotel, Loews will be offering Festival attendees a discounted rate of $129 per night for their weekend stay (available Thursday, May 19 – Sunday, May 22).  All rooms must be reserved by April 2011. To book your room, please call Loews Atlanta Hotel toll-free at 888-563-9736. Make sure to mention the Atlanta Food & Wine Festival Room Block or use the group promotion code: AFW520. Visit www.loewshotels.com/en/Atlanta-Hotel for more information about the Loews Atlanta Hotel.

SOUTHERN BY DESIGN: When framing the festival Feichter and Love engaged 60 of the South’s leading culinary experts (Founders Council) to help develop the programming, basing every element on three key themes: Old Traditions, New Traditions and Imports and Inspirations aka “Other Southern.” The result is a combination of notable Southern food and beverage traditions tossed with new flavors and talent – some from different Southern regions across the world all perfectly paired to create a weekend with nearly 200 ways to sip, savor and sample the South.

BASK IN BEVERAGE TRADITIONS: From the start beverages have played an integral role in the development of the South. Classes such as Coke-tails, White Lighten’, Booze & Chocolate, Beer & Cheese, Farm to Cocktail and The Bizarre Story of Southern Blue Laws will tell the stories of Southern traditions, flavors and combinations.

DELVE INTO DEMONSTRATIONS AND SEMINARS: Taking place at the Loews Hotel Atlanta and the Margaret Mitchell House next door, the Festival demonstrations and seminars allow you to explore the food and beverages traditions of the South. Whether you’re interested in our Southern 101 classes or rolling up your sleeves to create your own custom cocktail, there is a something for every person and palate throughout the weekend.

HANG WITH SPECIAL GUESTS: Along with our celebrated Founders Council filled with the South’s best chefs and our event curators, guests will be able to rub elbows with some of the South’s biggest headliners including: Michelle Bernstein, John Besh, Warren Brown, Matt & Ted Lee, Nathan Lippy and Tim Love.

EXPLORE OUR CULINARY TRAILS: How does fried chicken in North Carolina differ from fried chicken in Texas? What wines pair perfectly with Southern desserts? These questions and more will all be answered as you explore the culinary trails in the Tasting Tents at the festival. Designed to take the guest on a journey through the South, each of the tastes is paired with a beverage to create an experience that cannot be compared.

MEET WITH MASTERS OF THEIR CRAFT: James Beard Award Winners, nominees, the hottest young chefs in the country, barbecue pitmasters, award-winning mixologists, Master Sommeliers, fry cooks and local growers.  You’ll find them all on the Atlanta Food & Wine Festival roster. You’ll be able to sit in class and learn from these industry leaders during the day before heading wine and dine with them at night at a series of culinary events held at restaurants throughout the city.

SAMPLE FROM REGIONAL CITY STREET CARTS: Currently one of the hottest trends in Southern cuisine, street carts from across the South will gather in Atlanta this May. The Atlanta Food & Wine Festival has hand-picked the best of the best to represent the street cart movement so you’re guaranteed an amazing sampling over the course of the weekend.

Tickets are on sale now and include comprehensive packages, day passes, Tasting Tents and Street Cart Pavilion experiences and ala carte events. Packages are $150 for the Foodster ticket, $500 for the 3-Day, – and $2500 for the Connoisseur.  All packages include up to 10 hours of classes – seminars, demonstrations and panel discussions – and access to four Tasting Tents and Street Cart Pavilion.  Day passes range from $75 – $250. Visit www.atlfoodandwinefestival.com to design and purchase packages.

Website: www.atlfoodandwinefestival.com | Facebook: www.facebook.com/atlantafoodandwinefestival |   Twitter: www.twitter.com/atlfoodandwine

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Contact: Tara Murphy & Michelle Serra

360 Media, Inc.

info@360media.net

404.577.8686