text:
Cara Fox, Executive Director
Cara has been the Executive Director of The Christi Center for two years, previously serving as Director of Development and Communications. Prior to joining the Center in 2010, Cara was Principal of The Development Team, a consulting firm focused on helping nonprofits start and build successful fundraising/development programs. Prior to starting The Development Team, Cara was Chief Operating Officer at Catalyst for C.A.R.E., a nonprofit focused on strengthening and empowering youth aging out of the foster care system.
Cara is as passionate about strengthening nonprofits in her personal life as she is professionally, and has two main hobbies – volunteering and running. She is a member of The Junior League of Austin and a dedicated volunteer with Eanes Education Foundation, Boy Scouts of America, Little Helping Hands, and Westlake United Methodist Church. Cara and her husband, Aaron, have three young boys and when she's not chasing after them, Cara can be found running the trail around Lady Bird Lake. Cara holds a Master of Public Affairs from the LBJ School and a Bachelor of Social Work, both from The University of Texas at Austin.
With a small, but efficient and dedicated staff, The Christi Center values our trained volunteer force and interns as members of our team. Over 100 volunteers provided over 10,000 hours of group facilitation, administrative support, event planning services, marketing/communication, and fundraising support in 2010. Additionally, we partner with The University of Texas at Austin School of Social Work, Southwestern University, St. Edward's University, Texas State University, and other area colleges and universities to offer high-quality internship experiences. To join the Center's dedicated team as a volunteer or intern, click here for more information.


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Winter Jackets - MensSave on Men's Winter Jackets at Proboardshop.com! Great selection of street gear at unbelievably low prices. Proboardshop has been selling Winter Jackets and outdoor gear for over 30 years and we're proud of it.
Please refine here
- Color: White
- Price: 50.00 - 79.99
Quiksilver Keep Going Riding Shirt Blue Indigo 2014
Size: Small, Medium, Large, X-LargeReg: $99.95
30% OffOn Sale: $69.95
Stormtech Explorer 3-In-1 Parka Jacket
Size: Large, X-LargeReg: $130.00
50% OffOn Sale: $64.95

subset: commoncrawl


text:
The Jets' demeanor at training camp in 2010 during HBO's "Hard Knocks" looks mild and controlled compared to this year.
Yahoo! Sports columnist Adrian Wojnarowski has an excellent piece on the possibility of Celtics coach Doc Rivers becoming coach of Team USA for the Olympics in 2016. This is a must read. As WEEI.com's Paul Flannery has echoed to me on many occasions, players love playing for Doc. You would have to figure this would bode well for the Celtics, too. Rivers hamming it up with the elite players could be beneficial while recruiting during free agency, which Doc has been known to do very well anyway.
Say what you will about NBC's coverage of the Olympics, and a lot of people are saying a lot of things, but the ratings (the only thing that matters) don't lie. Right now, the Olympics are garnering more interest than ever.
Jets wide receiver Santonio Holmes, who allegedly is trying to be a better teammate this season after last year's issues, was put in his place by coach Rex Ryan as the team opened training camp. Holmes, talking about the Mark Sanchez-Tim Tebow situation, said last week that a two-quarterback system can't work in the NFL.
Said Ryan: "We brought Santonio here to be a receiver, not the offensive coordinator. Again, we'll make those decisions, we'll do what's in the best interest of our football team, and that's the way it'll always be."
Kevin Youkilis continues to produce in Chicago, notching an RBI in Wednesday's 8-2 victory over the Twins, but he departed the game in the fourth inning with a sprained left ankle. The 33-year-old Youkilis struggled with injuries in Boston, missing a month earlier this season with a back problem, but the White Sox insist he only left the game as a precaution.
Penn State football coach Bill O'Brien said Tuesday that no players have indicated that they plan to transfer in the wake of the NCAA penalties announced a day earlier, but all the team's sponsors are not demonstrating the same loyalty.
The insurance company State Farm is pulling its ads from Penn State broadcasts, and General Motors is reconsidering its sponsorship deal.
"We will not directly support Penn State football this year," State Farm spokesman Dave Phillips said Tuesday. "We just feel it was the best decision."
Former Patriots and Jets running back Curtis Martin, set to be inducted into the Pro Football Hall of Fame next month, said Monday that he suffered so many head injuries during his playing days that he became "an expert at covering it up."
New Broncos quarterback Peyton Manning called some of the victims of last week's movie theater shooting in suburban Denver, and a few other Broncos visited survivors in the hospital Sunday.
"What we were trying to do was go in there, show support and try to put a smile on these people's faces. But the thing is, they put a smile on our faces," linebacker Joe Mays said. "They had such positive attitudes. They knew they were blessed to live and they knew they were going to have another chance to walk about with their families."
According to a report from Armen Keteyian of CBS Sports, the NCAA on Monday will announce "unprecedented" penalties against Penn State for its role in the Jerry Sandusky sexual abuse scandal. Penalties are expected to be handed out against both the football program and the university itself.
"I've never seen anything like it," a source told Keteyian.
Penn State University removed the statue of Joe Paterno from outside its football stadium on Sunday morning.
The statue was moved by workers into Beaver Stadium as approximately 150 students watched the removal while chanting, "We are Penn State."
Penn State president Rodney Erickson made the announcement of the removal at 7 a.m on Sunday.


text:
Union Bay Credit Union was formed in April 1944, and has been serving the surrounding communities ever since. The original membership consisted of local families, colliery workers, fishermen, loggers, and sawmill workers. Originally we were located a few hundred feet south of our present location on the Island Highway in a small building known as "The Doll House". In 1968 we moved to a new location two doors down from the Fire Hall. The main branch moved to its present location on October 31, 1984. For the added convenience of our members we opened the Hornby Island Branch in March 1992, and our Lighthouse Branch in February 2001. As the only full service financial provider between Qualicum Beach (to the south) and Courtenay (to the north), Union Bay Credit Union is proud to be part of your community.
[ read more ]
General Info
Bursary Application
AGM Notice 2015
Union Bay Branch & ATM
313 McLeod Rd, PO Box 158
Union Bay, BC V0R 3B0
Tue - Fri: 9:30am – 5:00pm
Sat: 9:30am – 1:00pm
Hornby Island Branch
2115 Sollans Rd, PO Box 2
Hornby Island, BC V0R 1Z0
Tue, Wed, Fri 9:30am – 11:15
and from 12:00 to 3:00
(closed for lunch 11:15 - 12:00)
Lighthouse Community Branch & ATM
Suite 101-6996 W Island Hwy, PO Box 83
Bowser, BC V0R 1G0
Privacy Code | Site Map | ©2015 Union Bay Credit Union


text:
Anyways peeps don't be biased on your opinions about thinking japanese manga is superior to American comics without knowing that most manga inspiration also came from American comics.
As for the question what if manga is like american comic books? You just have to adjust your reading from right to left instead of left to right when reading manga.


text:
Hotel Granit
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TravelPod Member ReviewsHotel Granit Ohrid
This hotel was situated right on Lake Ohrid and we were able to swim in it amidst the beautiful scenery.
This review is the subjective opinion of a TravelPod member and not of TravelPod.com.
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Travel Blogs from Ohrid
Melink - Ohrid
... talked me through their selection and I chose 3 which worked out around €12 (figured that was a good camping price). We set off wine I hand (and without kitten) to see what this monastery we had come to was like. Turned out it was a full on working monastery... Not the kind you hop along with your camera and nosey about... So we u-turned out of there and set our sights on our next country - Macedonia. Tommy had the route sorted so we set off. A few diversions later, ...
Now what were all those bunkers good for?
... depth of 288 m (940 ft) and a mean depth of 155 m (508 ft). It covers an area of 358 km�(138 sq mi), containing an estimated 55.4 km� of water. It is 30.4 km long by 14.8 km wide at its maximum extent with a shoreline length of 87.53 km, shared between Macedonia (56.02 km) and Albania (31.51 km). The Ohrid Lake is divided between ...
Constantinople Rendezvous
... stamped out of Georgia, I was instructed to purchase a Turkish visa for $20. This went smoothly and just like that I was in Turkey, the country where I am to meet Courtney. But was still 10 days away. We had a good drive along the coast before arriving in Trabzon a few hours later. At the bus station I walked to a hotel. When I got to the hotel it was full and I asked them where another good cheap one was and the friendly english speaking guy pointed just next door. I got a small ...
Kosovo and Albania the perfect place for a holiday
... ok" I said. "Guess what my job is" he replied, I was assuming he meant another job besides working on the roads which he was obviously in the middle of doing and didn't seem in the slightest bit 'Crazy' to me. I was dreading what he might say, mafia henchman, bank robber, contract killer.... There was a long list going through my brain. "I'm a reptile and snake handler" he said with a big proud grin on his face. "I work on the Greek Island Zakynthos " he continued. I was very relieved ...
Adventures in a concrete truck
... were... man this sure beat walking anyday.
The concrete guys were really cool and friendly although they spoke very limited English they made great effort to speak with me.
about 5 min after being picked up i seen a town oh i had almost made it i thought!
Turns out that was another lil town that lines lake ohrid and my town was the last town about a 30-40min drive from where i had been picked up I think that ...


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Mobile, mobile-only, mobile apps, smartphones: Enough said
The newly released annual look at the digital world from online and mobile measurement firm comScore makes it quite clear that retailers better be ...
Mobile, mobile-only, mobile apps, smartphones: Enough said
The newly released annual look at the digital world from online and mobile measurement firm comScore makes it quite clear that retailers better be ...
Data breaches hurt more than e-retailers' bottom lines
Money matters, but online merchants must keep consumers' trust and offer reassurances that their payment data is secure.
Sign up for IRNewsLink and get daily reports delivery to your inbox. Sign Up Now
Sponsored by 2013 Social Media 300
And mobile sales jump by 243%, a new report says.
Online retail sales in the United Kingdom increased 16% in March compared with the same month a year earlier, according to the latest report from business and technology consultancy Capgemini and U.K. e-retail association Interactive Media in Retail Group.
For the first quarter of 2013, e-commerce sales increased 15% compared with the same period in 2012, the two groups say without giving spending figures.
Online apparel sales were particularly strong in March, with 15% growth year over year, the report says. The report gave no growth figures for other product categories.
The two groups did say, however, that sales stemming from smartphones and tablets increased 243% year over year in March. The average m-commerce conversion rate in March declined to 1.8% from 2.3% in February.
"As retailers continue to develop multichannel offerings and improve mobile services in line with an ever-evolving technology, the high street will struggle to match the performance of their online counterparts," says Chris Webster, Capgemini's vice president, head of retail consulting and technology; "high street" is the British term for main street.
Training, signage and motivation are all critical elements to making in-store pickup work. If done ...
Posted 03/13/15
With holiday promotions starting as early as September, now is the time to assess the ...
Posted 03/12/15
If there's something you've bought offline that you weren't able to buy online, we're probably thinking about that."


text:
Saints Row: The Third
I wonder if Steelport has a mall
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it's probably gonna be as big as The Mall of America if there is.
GT: Blitzrules240
I hope so that was one of my favorite places to mess around in, in Saints 2 especially when I maneuvered a helicopter or UFO in there.
Nickles is money too, come on guys...
You got a full-size heli into the mall or do you mean the little gyro-copter?
I would imagine there is a mall, as there almost certainly must be a few stores that simply do not make sense as having their own buildings, I just hope it is marked more clearly on the map. Discovering the mall in the second one blew my mind as I was certain the stores would have minimap icons on the surface map even if they were underground.
GT: Gamma Mike
I just got confirmation via message from XG247 that there is indeed a mall called "Steelport Mall"
GT: Blitzrules240
Everybody come and play
Throw every last care away
Let's go to the mall...
Wait, what...?
mkddd posted...
Everybody come and play
Throw every last care away
Let's go to the mall...
Wait, what...?
That song surely is legen... wait for it... oh no seriously, Robin Sparkles kinda sucks.
Admiration is the emotion furthest from comprehension.
From: IndyBoy180 | #004
Who's XG247?
^ He's the guy that confirmed the Steelport Mall in Saint's Row 3.
Xbox Live GT : EVL Ripper / Playstation Network : EVL_Ripper
That_Anti_Hero posted...
From: IndyBoy180 | #004
I just got confirmation via message from XG247 that there is indeed a mall called "Steelport Mall"
Who's XG247?
Well it's Xtreme Gaming 24/7
There the one's who've been doing a SR3 preview this week. The vids with the Cockney voice on youtube.
GT: Blitzrules240
I hope theres a huge mall to explore in Steelport! In fact I hope there's tons of buildings to explore in Steelport. I was fairly satisfied with the buildings we had in SR2 and I hope SR3 will have just as much, if not more buildings with explorable interiors.


text: Your recipes will come to life with these useful and stylish kitchen pieces. The cookware is constructed from heavy gauge aluminum, known for heating quickly and evenly, reducing hot spots than can burn food. Long-lasting Teflon® Plus nonstick from DuPont coats the cookware interiors, which helps keep meals lower in fat. The glass lids feature easy-to-grasp knobs while providing a practical way to oversee cooking without letting heat and moisture escape, and the secure handles let you move around the kitchen with confidence.


text:
Are you looking for cheap Michigan State Spartans Basketball tickets? TicketNetwork can help you find great seats for all Michigan State Spartans Basketball games this season, so make sure you get your tickets before they sell out!
|Date & Time
Mar 29, 2015
|NCAA Men's Basketball Tournament: East Regional - Session 2: Louisville Cardinals vs. Michigan State Spartans
|Syracuse, NY
Carrier Dome
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text:
Vladimir Jankijevic's Videos
19.2K Plays / 468 Likes / 33 Comments
This video features some of my test with emFluid, emRPC, emPolygonizer, SPH and Arnold. shot 1 : emFluid with emRPC shot 2 : emFluid with emRPC shot 3 : emFluid with emRPC shot 4 : emFluid with…+ More details
ICE Deep Sea Creature - Making Of01:34
16.3K Plays / 548 Likes / 17 Comments
Update 03.07.2012: Here is a in-depth making-of from the ICE workshop held @ Psyop NYC, enjoy: http://www.psyop.tv/psyop-softimage-ice-workshop/ -- This video demonstrates the process of creating…+ More details
10.9K Plays / 356 Likes / 11 Comments
This is a video, created with the Lagoa system integrated in Softimage, that shows fluid motion particles of non-natural behavior. It's visualizing 854 stages of a fluid in motion, from which…+ More details
7,805 Plays / 150 Likes / 9 Comments
This is a test to simulate a rubbery material with Softimage Lagoa. Simulation time was two hours and twenty minutes for 375 frames with a total of 322'437 points. The deformation of the mesh…+ More details
7,432 Plays / 84 Likes / 12 Comments
This was a test with Softimage Lagoa to create a highres simulation. There were 3mio points for the simulation which were interpolated to 12mio for the rendering. The rendering was done in mentalray.+ More details
6,137 Plays / 85 Likes / 6 Comments
This is a demonstration of an ICE compound which deforms a mesh in a melting like way... if you want it grab it here: http://community.softimage.com/downloads.php?do=file&id=206+ More details
4,376 Plays / 134 Likes / 10 Comments
Making Of for the Fantoche 2010 Trailer. In this video we show the steps from early storyboard animation through character development to compositing and finishing. We created the character procedurally…+ More details
4,306 Plays / 192 Likes / 12 Comments
This is an animation I did for the Bodycloud project by designer Raphael Perret. It represents the outer shell of a motion-captured data-set of a Capoeira dancer in motion. The visualization system…+ More details
gray-scott reaction-diffusion model implementation in ICE04:57
3,465 Plays / 30 Likes / 5 Comments
I always wanted to implement something like this in XSI but never had time to do the research. Today I found some time and tried my luck with ICE. It worked out quiet good. It's just a little…+ More details
3,099 Plays / 39 Likes / 5 Comments
This was only for research purposes. Made with the SPH ICE compound provided by Thiago Costa. Total particles something over 200'000. More info on the compound here : http://groups.google.com/group/ICE_SPH+ More details
2,788 Plays / 115 Likes / 13 Comments
This video demonstrates the results of an implementation of Spherical Harmonics as C++ ICE nodes in Softimage. The implementation is based on the paper by Robin Green of SCEA – Spherical Harmonic…+ More details
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This video shows that it's possible to create some galaxy like effects through XSI's ICE. The interesting fact is that there is only one active force that drives the simulation. It's…+ More details
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Here are all of the videos that Vladimir Jankijevic has uploaded to Vimeo. Appearances are videos that Vladimir Jankijevic has been credited in by others.


text:
Paul Reubens - Pee-wee Back On Tv
Picture: Paul Reubens as Pee-Wee Herman and young fan Ben Opening night of the Broadway production of 'The Pee-Wee Herman Show' - after party held at...
Actor Paul Reubens' madcap PEE-WEE HERMAN SHOW is heading back to TV in the U.S.
Bosses at HBO have announced they will broadcast the Broadway production based on Paul Reubens' original stage show early next year (11).
Reubens has recreated his Saturday morning kids show, Pee-wee's Playhouse, as an adult production for the stage and the concept has been a big hit in both Los Angeles and New York.
A statement from HBO reads, "Before his hit series and movies, HBO introduced Paul Reubens' Pee-wee Herman to a national audience in the Young Comedians series, followed by the groundbreaking 1981 special.
"It's thrilling to have Paul back on the network, and it will be a blast to return to Pee-wee's Playhouse."


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This is a new hotel, I believe it opened this year. It's one of my favorite hotels, possibly one of the best that I've stayed in. The view is incredible and you get to see it from your balcony, from the pool, and from the spa. You even get to see the occasional wildlife (beautiful birds, lizards, etc.). When we came in, there were delicious chocolates on our pillows. The friendly staff help you out in whatever way they can. They even deliver a free continental breakfast to your room in the morning (with fresh orange juice, fresh fruit, granola bar, fresh baked pastry, and a small cup of yogurt with granola). I hope that I get to stay here again (soon). I already miss swimming in the pool with the scenic Utah views in the background and the warm smiles from the hotel staff.
- Official Description (provided by the hotel):
- Inn on the Cliff is a luxury hotel situated on a cliff overlooking the quaint town of St. George, UT. Each boutique hotel room has its own private balcony with an unbeatable view of the city, 50-inch flat screen TV's, and access to a family-friendly outdoor pool with the same spectacular view. At Inn on the Cliff, you will come for the scenery, enjoy the experience, and stay for the rest. ... more less
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- TripAdvisor is proud to partner with Travelocity, Booking.com, Hotels.com, Expedia, Priceline and Odigeo so you can book your Inn on the Cliff reservations with confidence. We help millions of travelers each month to find the perfect hotel for both vacation and business trips, always with the best discounts and special offers.
- Also Known As:
- Inn On The Cliff St. George, Utah


text:
The Battle of the Bulge
The Photographic History of An American Triumph
A comprehensive photographic history of the Battle of the Bulge, Adolf Hitler's failed offensive into Belgium in December 1944, and describes the Allied defense that prevented a German breakthrough.
Publisher: Minneapolis : MBI Pub. Co. and Zenith Press, c2009
Characteristics: xi, 288 p. :,ill., (some col.) ;,31 cm
From the critics
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text:
Basketgrass is taking over my yard. Hand pulling is not enough. It keeps popping up in new areas, and with all the rain we've been getting, it immediately starts growing, well, like a weed!
I've tried painting Bayer BrushKiller on it, but it's too much work to get it just on this and nothing else. Maybe I should spray? Maybe I should reseed with something to crowd it out? Do I need to dig everything up and start over?
There are two kinds of basketgrass - one is native and one is not, and the non-native one is dreadfully invasive, to the point that most of the eastern states have a watch out for it. I was not able to find a close-up picture of either one, nor was I able to find any list of the obvious differences between them. You may want to find your local native plant society, or county agricultural agent, and ask for help in identifying which one you have, particularly since South Carolina is one of the states watching out for the invasive one.
Whichever one you have there, just keep pulling it up and do your best to prevent it from going to seed. Some of the websites I found recommend Round-up (or its generic equivalent); I don't know what's in Bayer's stuff. I know this is extreme,but can you dig up your "good" plants, and then spray the heck out of the basketgrass? I know that herbicides need to be used minimally and carefully, but sometimes there just isn't another way.
Good luck; I hope that you find the information you need to get control of this.


text:
|Reviews for Three Words
| Night Lurker chapter 1 . 1/8
I can stand anyone's tears...but yours. That's all I've got to say. No, I didn't cry when I read this. Just got emotional.
| Guest chapter 1 . 12/17/2012
Awwwwwwwwww! Sooooooooo CUTE! 1 is good at writing I hope you make another story w/him being kind at heart.
| 5x10 Love chapter 1 . 9/13/2012
Woah...that was deep!
I was all, "D'awwwwww!" When 1 wrote, 'And; please come home...'
10: See, everyone? 1 cares about everyone...he just can't show it very well.
| 27's Fury chapter 1 . 9/13/2012
Aaww oh my Creator Mable! This is so sad yet sweet! I just wanted to cuddle up 1 as I read more and more.
| xXBWFXx chapter 1 . 9/13/2012
oh my god May fuck you so hard ;;;;;;A;;;;;;
Ok, that wasn't serious...but omfg this was so sad and agdf and why do you do this to my feels /collapses
And do i detect a little hint of 1/9 at the end? ithinkido
ily, BWF x


text:
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member for 7 years, 9 months, 8 days
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I will not transfer any of my family members or their spouses that are in my family tree. I will be glad to enter any information that you have for them. I do not add current obits, as I respect the privacy of all the deceased family members. Please do Not place any obits or death certificates in the space for photos. I will be glad to add them to the bio section of the memorial page as long as they are at least ten years ago. Also FAG states not to post current obits. Thank you for not posting them.
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Shannon Kelso
if not related, would you transfer these?
Hello - are you related to Lucinda Logan 55111580? She is my great great grandmother. Also John Samuel Ross (55111598 - my great uncle, married my great grandmother Ottilla Belle Nokes after her husband Thomas Waddle Ross passed away). If you are not related, would you consider transferring their memorials to me? And if we are related, I'd love to connect the dots :) (or branches, so to speak). Here are a few others that fall straight in my upline or pretty close. Barbara Elizabeth Welker Nokes 55099127. John Sidney Nokes 55099156. Icle Edna Sunderland Nokes 55099140. Martha Andora Ross Nokes 55099167. Milton S. Nokes 55099181. Russell Lee Nokes 55099192.
Thank you!
Shannon Ross Kelso
Added by
Shannon Kelso
on Mar 30, 2015 10:25 PM
Cynthia Hendricks
RE: Hendricks family
You can contact me at firstname.lastname@example.com
Added by
Cynthia Hendricks
on Mar 18, 2015 8:21 PM
Melissa Swaney
Carolyn Swaney
You left some flowers for my mother's profile, and the post which stated that she is a member of your family tree. I was just wondering what your name is. I hope I read the message correctly.
~ Melissa Swaney
Added by
Melissa Swaney
on Mar 04, 2015 4:53 AM
Barbara Cain
I have a quesiton about a memorial you maintain, 55108411
Barbara Cain, there is a photo listing "lot purchased by Ola Powell", and it shows a flat stone right next to Barbara. Ola is my 2nd great grandfather, and Barabara is his mother. I know that Ola buried his very young wife Lilly right around the time of Barbara and his son Albert, and therefore that might be why he owns that plot, and she, Lilly, might be there.
If you took these pictures, can you research this for me? I anxiously search for Lilly, and that mystery headstone next to Barbara.
Andrea Meyers
Added by
on Feb 12, 2015 5:58 PM
Janis Babb
PATSY RUTH iSHMAEL
I'm sorry I didn't spell her last name correctly.
Janis Webb Babb
Added by
Janis Babb
on Feb 01, 2015 9:35 AM
Janis Babb
Patsy Ruth Ismael
I wonder if you can check your records for the death date of this person. Social Security has a different date. Thanks, Janis Webb Babb
Added by
Janis Babb
on Feb 01, 2015 9:28 AM
Susan Taylor
Marie Cummins Taylor
ebj: I am the daughter of one of Marie's sons. I know very little about my Father's family and would like to connect with you. Susan Taylor
Added by
Susan Taylor
on Dec 28, 2014 3:21 PM
Memorial# 30212028
I am also a relative of Arthur D. Scanlan, he was a 2nd great uncle. I am willing to share information if you desire.
Debbie # 47064450
Added by
on Nov 18, 2014 12:20 PM
RE: Vollmer
I certainly understand about some people who cause problems no matter what you do. I really have only had trouble with one on Find A Grave. I was trying to help and he thought I was intruding. Oh, well. The person with Adam's memorial is probably related to the Vollmer's. Back in the old days, with so many dying in childbirth or shortly after, the families really got mixed up. I am still trying to figure everything out. My sister has a coffee grinder that belonged to Graham, left by my grandmother, and I have some of the newspaper clippings about the tornado. I wish grandma had written down more about her life in Kansas and family.
Added by
on Sep 08, 2014 7:31 PM
RE: Vollmer
Elsie, I did not know it is you I was sending the message to. There is nobody left in the family and I only know a bit of information left by my grandmother. She talked about Grace & Adam and the boys, but when you are young you don't remember a lot. Thanks for all you do to keep the Raudebaugh/Hetrick/Henricks/etc. info from being lost.
Added by
on Sep 08, 2014 7:08 PM
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Favorite Salad Dressing Recipes
Looking for some fresh ideas for spring/summer salads. I made an avocado ranch dressing that I found on allrecipes.com and it was kind of blah. Would have liked it to be more flavorful and it wasn't, even though I tweaked it with more avocado, spice and buttermilk than called for.
Care to share your favorite homemade salad dressing recipes?
my favorite dressing is:
Texas Roadhouse Ranch Dressing (from JoanieCooks)
3/4 cup mayonnaise
1/4 cup buttermilk
1/2 tsp garlic powder
1/4 tsp cayenne
1/4 tsp freshly cracked black pepper
1 dash dried, minced garlic
Mix all well and refrigerate
guess it is the cayenne that sets this apart from other ranch dressings. :)
We don't use the store-bought dressings because of the soy products and other "junk" in them. Some salads we top with grated cheddar cheese, feta or homemade gomasio (a sesame seed/salt mixture). A simple balsamic vinaigrette is a quick fix. -Grainlady
Dill Ranch
1 c. kefir (or buttermilk)
2 T. mayonnaise
1 t. sugar/honey/agave nectar/or equal amount of sugar substitute
3/4 t. dill weed
1/4 t. onion powder
1/4 t. dried basil
pinch of salt
Blend in a blender until smooth.
Green Goddess Dressing
1/4 c. drained kefir cheese (can use drained yogurt or Greek-style yogurt)
3 T. liquid kefir (or buttermilk)
1 T. fresh parsley, chopped
1/8 t. salt
1-1/2 t. cider vinegar
1/8 t. red pepper sauce
1 clove garlic, minced
Blend in a blender until smooth.
1 c. drained kefir (or sour cream)
2 T. mayonnaise
2 T. lemon juice
3/4 t. Tabasco sauce
2 green onions, chopped
1/2 c. Roquefort cheese
Blend in blender until smooth.
Q & E Salad Dressing
1 c. drained kefir (or plain yogurt)
2 T. honey or agave nectar
1 T. prepared mustard (any kind you like)
1 t. cider vinegar
salt and pepper to taste
Blend in blender until smooth.
I'm jumping for joy about that Texas Roadhouse recipe! WOOHOO! I've been experimenting with Ranch and just cannot get the taste I like...this is my next experiment! Been using the Pioneer Woman's recipe and it's just missing something...I believe it's the buttermilk but can't be sure yet.
CC's Green Goddess Dressing
Make an hour or so ahead. It needs some time to thicken in the fridge.
1/2 cup loosely packed parsley sprigs, washed and patted very dry
1/2 cup loosely packed tarragon leaves, washed and patted very dry
1/4 cup loosely packed chives (The easiest way to measure is to snip them into 1-inch lengths directly into the measuring cup.)
1 scallion, washed, trimmed and cut into 1-inch lengths
1 small garlic clove, peeled
4 anchovy fillets, rinsed and well drained
1 cup mayonnaise
1/2 cup sour cream
1 teaspoon vinegar
1 tablespoon lemon juice
3 to 4 grindings of black pepper
Put all ingredients into a food processor fitted with the metal chopping blade. Turn the motor on and let run steadily for about 1 minute, or until dressing is uniformly creamy and smooth. Pour into a jar, cover and refrigerate until ready to serve.
This post was edited by cloudy_christine on Sat, Mar 9, 13 at 11:32
We love this...
Green Goddess
1 cup good mayonnaise
1 cup chopped scallions, white and green parts (6 to 7 scallions)
1 cup chopped fresh basil leaves
1/4 cup freshly squeezed lemon juice (2 lemons)
2 teaspoons chopped garlic (2 cloves)
2 teaspoons anchovy paste
2 teaspoons kosher salt (I skipped because the anchovies are salty)
1 teaspoon freshly ground black pepper
1 cup sour cream
3 heads Bibb lettuce (or any kind you prefer)
2 to 3 tomatoes
Place the mayonnaise, scallions, basil, lemon juice, garlic, anchovy paste, salt and pepper in a blender and blend until smooth.
Add the sour cream and process just until blended. (If not using immediately, refrigerate the dressing until ready to serve.)
Cut each head of lettuce into quarters, remove some of the cores, and arrange on 6 salad plates.
Cut the tomatoes into wedges and add to the plates.
Pour on the dressing and serve.
This is my favorite, but I omit the shallots.
CLINTON KELLY'S DIJON VINAIGRETTE (The Chew)
1 1/2 teaspoons Dijon Mustard
2 tablespoons Apple Cider Vinegar
1 tablespoon Shallots (finely chopped)
1 tablespoon Honey
3 tablespoons Extra Virgin Olive Oil
Kosher Salt and freshly ground Black Pepper to taste
Drizzle over lettuce/salad or use as a marinade for chicken.
Boy, this one was easy. It is the dressing I use most days.
1 tbs. EVOO
1 tbs balsamic
a pinch of garlic, fresh or powder
a big grind of black pepper
1/2 tsp either kosher salt or powdered granulated Maggi/Knorr beef
1 tsp Grey poupon(optional)
Mix well, add your greens and some sliced red onion and any other veggies you like. Bleu or roq and chevre are great mixed in too.
The other one we love is an eggless Caesar that holds for weeks in the fridge. Let me know if you want it.
Yes, Peppi, I would love the Caesar dressing recipe. I love Caesar Salad!
I see several I am planning to try here! Thanks!
In the meantime I came across this one that Marilyn posted back on 2003. Sounds like another to try!
Fresh Onion Dressing
Marilyn (DanaIN)
6 T apple cider vinegar
3 T fresh lemon juice
4 tsp dijon style mustard
1/2 tsp salt
1/4 tsp black pepper
1-1/2 c olive oil
1 small onion sliced thin 2 tsp chopped fresh basil
2 tsp chopped fresh thyme
1/2 T minced garlic
2 anchovies, minced
In a stainless steel bowl, whisk together the vinegar, lemon juice, mustard, salt & pepper.
Add the olive oil in a slow steady stream, whisking continuously until all the oil has been incorporated.
Add the onion, basil thyme, garlic & anchovies and combine thoroughly. Cover with plastic wrap and refrigerate until needed.
Chef's touch: For this dressing you may use a mixture of herbs such as marjoram, oregano and parsley in addition to the basil and thyme. It is better to use only ONE fresh herb, however, should only one be available, rather than to add dried herbs.
The dressing is quite assertive when first prepared. I would suggest making it from 4-24 hours before serving. The flavors will mingle and mellow. May be kept covered and refrigerated for 3-4 days.
These are some of my all time favorites. I'm looking forward to seeing what others post.
Lemon Parmesan Vinaigrette
1/4 c freshly squeezed lemon juice (about 1 1/2 lemons)
1 clove garlic, crushed with the salt
1/2 t sea salt
1/4 t freshly ground black pepper
1/2 c olive oil
1/2 c freshly grated parmesan
This is delicious on sharp spring greens like Arugula and dandelion greens.
Lemony Caesar Dressing
1/2 cup freshly grated Parmesan
3/4 c olive oil (scant)
1 lemon, juiced
1 T white wine vinegar
2 garlic cloves
1 drizzle Worcestershire sauce
3 anchovies
2 T mayonnaise
salt and pepper to taste
Mash the garlic with the anchovies into a paste. Scrape into a tightly sealing jar, add remaining ingredients and shake shake shake it up. Add salt and pepper to taste. Yum.
Creamy Raspberry Dressing
5t raspberry vinegar
3 T sour cream
4T neutral oil
Dissolve salt in vinegar. Add pepper, then sour cream and oil. Mix well. Adjust seasonings. The dressing is a rather unfortunate shade, but ignore that, it is delicious. This is FABULOUS with a mixed greens salad with toasted walnuts. Raspberries as a garnish add the perfect touch.
Maple Lime Dressing
This dressing is great for green salads with fruit, or fruit salads. It is especially good on green salads with fresh or dried fruit, some toasted walnuts and some blue cheese.
Whisk together equal parts of freshly squeezed lime juice, maple syrup, and olive oil, with salt and freshly ground pepper to taste. Taste and adjust the acid balance, adding more lime if needed. I prefer my dressings on the tart side, and this salad often needs a bit more lime with the the sweetness of the fruit.
Tarragon Vinaigrette Dressing
6 oz Olive Oil (see note)
2 oz White Wine Vinegar
1 tsp dried tarragon
1/8 to ¼ tsp salt (preferably kosher)
generous grinding of black pepper
4 to 6 dashes of Tabasco
about ¼ tsp of Dijon mustard
Put all the ingredients in a container and blend well with a fork or whisk. If you want it a little thicker, put an ice cube in it while blending it, removing the ice cube prior to dressing the salad. It can be made up earlier in the day and stored in a glass container, covered, in the fridge; just whip it up again immediately prior to dressing the salad. Makes about one cup.
Note on olive oil: this recipe is only as good as the oil you use. Don't use cheap olive oil (or--horrors--"'lite' olive oil.) Use a good green "primavera" extra virgin oil, no blends. Bertolli is fine. If you can find (and afford) a Provençal French oil like Hilaire Fabre or James Plagniol, get it; it's fantastic. Variation 1: use walnut or hazelnut oil instead of the olive oil. Variation 2: for the vinegar, use half vinegar and half lemon juice. I once made a salad with a smattering of grapes in the mix; I used walnut oil for the oil, and unsweetened grapefruit juice instead of the vinegar. I generally don't like sweet dressings, but this was superb, if I do say so myself. --- However you vary it, though, make sure you follow the proverb "A spendthrift with oil and a miser with vinegar" --"the oil to vinegar ratio should be about 3:1.
This post was edited by arley on Sat, Mar 9, 13 at 19:53
I've been using this for years. It's from Lex Culinaria and it's sooooooo yummy!
Balsamic Salad Dressing from lex Culinaria
1 cup olive oil (or parmesan infused olive oil)
1/2 cup balsamic vinegar
6 tablespoons good quality grated parmesan cheese
1 tablespoon Worcestershire sauce
1 tablespoon lemon juice
2 tablespoons sugar
1/2 teaspoon paprika
1/2 teaspoon dry mustard
6 whole cloves garlic, minced (or 1 tsp. garlic powder)
2 tablespoons ketchup (can use a little more to make it thicker)
1 + 1/2 teaspoons salt
Mix everything in a jar and shake. Enjoy !!!
Linda, here you go: Caesar Salad Supreme
I skip making croutons and I do sub in the EVOO mayo for this to save a few calories.
Here is a link that might be useful: Caesar Salad Supreme
This one is a real favourite of mine, Important to use veggie oil not Olive oi. If you can't find Honeycup mustard any good honey mustard would work.
I like it on a spring mix with almonds and dried cranberries.
The Pantry Shelf's Raspberry Vinaigrette
2 T Raspberry Vinegar
2 T Sugar
1 t Honeycup Mustard
1/2 t salt
1/2 c vegetable oil
Mix first 4 ingredients in a food processor. With the blade still
running gradually add oil. Store in the refrigerator.
Salad dressings are something I always wing.
Except for my Caesar Salad. I've been making it the same way for over 33 years. I went to a few hands on cooking sessions at the Pat Davis School of Cooking in Grand Rapids back in 1980. This recipe remains our favourite Ceasar.
Caesar Salad
adapted from Pat Davis Cooking School
1 large head of Romaine Lettuce, washed, dried and torn into pieces
1 large clove of garlic
1/2 cup olive oil
1 tsp. or more to taste Dijon Mustard
Splash of Worcestershire sauce
anchovy fillets
1/4 cup Roquefort cheese
(substitute Maytag or another high quality blue cheese)
Fresh grated Parmesan cheese
1 coddled egg
red wine vinegar
fresh squeezed lemon juice
Homemade Croutons
Add garlic to salad bowl (wooden works best), sprinkle with salt and use a fork to crush garlic. Turn into a paste. Add coddled egg and mix. Add dijon mustard and mix well. Add anchovy
fillets and crush with fork. Drizzle in oil a bit at a time, until the oil is absorbed by the egg
mixture. Add red wine vinegar and Worcestershire sauce. Season with pepper. Add salt to taste. Add some lemon juice and mix.
Toss Romaine lettuce with dressing and add crumbled Roquefort Cheese.
Sprinkle with Parmesan and add croutons.
2 or 3 slices of French or Italian bread 3/4 inch thick, crusts removed
1 garlic clove
olive oil
Rub each slice of bread with crushed garlic clove. Cut into cubes. Heat oil and toss the cubes. Make sure they are well coated. Turn often until nicely toasted. Place in a low oven to finish toasting and crisping.
Ann, that Caesar recipe is almost identical to the way we used to make it tableside when I worked at a country club back in the 90's. Except we did not add blue cheese, and I would omit anyway that since I am not a fan.
Thanks Peppi for that "eggless" Caesar, too! Yum!
I love tarragon and grow my own so I now have another use for tarragon, too! LOL
That Maple Lime recipe intrigues me. I also have raspberry, sherry and a couple different balsamic vinegars on hand so lots of these dressing recipes will find their way to my table in the next few months!
Here's my version of Ranch dressing, and I use no dried ingredients:
Ranch Salad Dressing
2 shallots, minced
3-4 cloves garlic, minced
1/2 tsp white pepper
1/2 tbsp freshly ground black pepper
1/4 cup fresh dill, minced (large stems removed)
1 dash cayenne
2 tbs fresh lemon juice (Meyer's lemons preferred)
2 cups mayonnaise (Best Foods or Hellmann's), or a combination of mayo and sour cream
If you have a small food processor, you can put roughly chopped garlic and shallots and fresh dill in together for mincing or fine chopping. It is okay with this recipe to puree the ingredients, although you may want to put the dill in last, in this case.
Then combine with the rest of the ingredients in a bowl and stir together by hand. Chill one hour and adjust seasoning, if necessary. Best to chill overnight before serving. It keeps for about a month, but may separate slightly; if so, stir before using. If it is too thick, you can thin it with buttermilk.
Herb Vinaigrette Salad Dressing
(Do not substitute dried herbs for fresh - leave them out if you do not have fresh.)
3 tbsp Dijon mustard
6 cloves garlic
1-2 shallots, depending on size (optional)
1/3 cup chopped fresh sweet basil
3 tbsp chopped fresh oregano
1 tbsp chopped fresh thyme (stems removed)
1 tbsp Balsamic vinegar, aged eight years, the best you can find - should be very sweet
2 tbsp Balsamic vinegar, medium quality
2 tbsp white Balsamic vinegar
2 tbsp red wine vinegar
1-2 tbsp white wine vinegar
2 tsp salt
2-3 tsp freshly ground black pepper
2/3 cup extra virgin olive oil, or to taste
Peel and coarsely chop garlic, and shallots, if desired, and put into blender with the mustard and herbs. Pulse a few times to chop the garlic and herbs, and add vinegars, salt, and pepper. Blend until all ingredients are very finely chopped or puréed. Add the olive oil a bit at a time and blend until smooth. If possible, pour the olive oil through a small hole in the top of the blender while blending. Adjust vinegars, salt, pepper, and oil to taste, remembering that the flavor will change after the garlic and herbs have had time to marinate in the vinegar and oil. If desired, add 2-3 tsp of water to make the dressing a bit thinner and easier to pour. Store in a jar in the refrigerator. Keeps for at least two weeks, although the herb flavors will diminish over time.
Yield: approx. 1-2/3 cups
Roquefort Salad Dressing
1/8 pound Roquefort cheese, as fresh as possible
2 tsp black pepper, coarsely ground
3-4 dashes cayenne
3 tbsp lemon juice (preferably from Meyer lemons)
1-1/2 cups mayonnaise (Best Foods or Hellmann's)
Break the cheese in a small bowl with a fork and add the lemon juice. You should have enough to make the cheese into a fairly smooth mixture. Mix by hand - do not use a blender. If you like to have small lumps of cheese in the dressing, reserve some of the cheese to put back in later.
Add the pepper and cayenne and stir with the fork. Add cheese lumps at this time if you have reserved any and stir in carefully so that they will not become blended.
Add the mayonnaise - "the amount you add will depend on how strong a Roquefort flavor you desire. I like it fairly strong.
Chill for at least half an hour before serving. It should keep for a couple of weeks.
Tahini Japanese Salad Dressing
1 slice peeled fresh ginger, about 1/2 inch thick
1/4 cup sesame paste (or smooth peanut butter)
3 tbsp sesame oil
1/4 C rice vinegar
1-1/2 tbsp sugar
2 Tbsp water
1 tsp chili paste or hot sauce
1 clove garlic
1 tsp soy sauce
Put everything in a blender and blend until smooth.
Louis Salad Dressing: (for seafood salads)
2/3 cup mayonnaise
1/3 cup chili sauce (medium)*
2 green onions, minced
2-3 tsp lime or lemon juice
1 tbsp prepared horseradish
dash of bottled hot sauce or cayenne, to taste
1 tsp Worcestershire sauce (optional)
Combine all ingredients and mix well.
*It is best if you make your own chili sauce - if you buy it, make sure it does NOT contain tomato - that is not an ingredient in this dressing although it is an ingredient in the salad. You can make a decent chili sauce from Korean chili paste at your local Korean market or in the Asian section of your grocery store - I use Assi brand, and it is fairly mild. Simply add water to it until it is the correct consistency - I use one tablespoon for 1/4 cup of water.
These are the salad dressings that I make the most often. I also frequently make Caesar dressing, and mine is very similar to Ann's and the others listed above.
Lars, I have made your Louis Salad dressing many times. Usually with a seafood salad or a crab boil or lobster, or crab cakes....anything seafood!! Delish!
Although I must admit to using my homemade chile sauce which is tomato based,,,,,,
Amazing on a Crab Louis Salad !!! The best
Lars, I have Sriracha, would that work for the chili sauce? I don't really keep any other chili based things on hand other than a couple of different chili powders and chipotles in adobo.
I have had your Louis Salad on my to try list for a while but get intimidated by the darn chili sauce!
Linda, you can use Sriracha for the chili sauce, but you will not need very much of it, probably no more than half a teaspoon. To make up for the chili flavor, you can add chili powder (if it is a good brand and pure chili powder). If you have Ancho chili powder, that would be good to use, and you could just mix it with a bit of water.
If you use chipotles in adobo sauce, you will be making an adobo dressing, which is a bit intense for a crab salad. I do recommend that you buy a canned chili or enchilada sauce - La Victoria is a good brand and is the correct mildness for this recipe.
Sharon, it is fine to use a tomato based chili sauce in this recipe, but I give it a different name when it has tomatoes in it, although I can't remember what that is. I do make it both ways, but I think it is good to start with the pure chili sauce to be able to appreciate the subtle flavor of the mild chilies.
Great thread.
Here's one of my favorites. It's light and refreshing with a great taste:
1/4 cup fresh lemon juice
1 tablespoon honey
1 tablespoon Dijon mustard
Salt and freshly ground black pepper, to taste
1/4 cup olive oil
Combine the lemon juice, honey, mustard, and salt and pepper in a small bowl. Whisking constantly, slowly drizzle in the olive oil. Continue whisking until thickened. (The dressing will keep, covered, in the refrigerator for up to 2 days.)
Here is a link that might be useful: Light Lemon Vinaigrette
Makes about 3 cups. Stores well in fridge for a month. Excellent on tossed salads. Try substituting this dressing for mayonnaise on BLT's.
Combine in a jar:
1/2 tsp. dry mustard
1 tbls. hot water
1/2 cup sugar
2 tsp. salt
1/2 tsp. paprika
1 clove garlic , minced
1/2 cup ketchup
1/2 cup vinegar
1/2 tsp. worcestershire sauce
1 small onion, diced
1 cup olive oil
Blend all together with hand blender until smooth.
This is one I use when we have left over grilled steaks (*cough cough* - too much from Costco). I make a salad from chunks of tomato, cucumber, onions, cilantro, cold cubed cooked steak, and rice noodles. Maybe some chopped lettuce as well.
Thai Beef Salad dressing
1/4 cup fish sauce
1/4 cup lime juice
1 Tbsp soy sauce
1 Tbsp fresh minced garlic
1 Tbsp fresh minced ginger
1 Tbsp sesame oil
1 Tbsp or to taste chili oil
Here is my favorite:
1 - 2 teaspoons salt (I generally use 1)
1 scant teaspoon Tabasco
1/2 cup Splenda
1 cup oil
1/2 cup tarragon vinegar
Combine all ingredients in a jar and shake well.
I have made this recipe with all different sorts of vinegar, but our hands-down favorite is Spicy Pecan Vinegar!
Here is a link that might be useful: Cuisine Perel Spicy Pecan Vinegar
We like to keep it simple...really, really simple.
We have three Meyers in our garden, so we always have Meyer lemon juice. And every year I make enough pesto to stash in the freezer, but I leave out the nuts.
Dressing #1: Juice one Meyer, add EVOO, toss in a dollop of pesto and some fresh cracked black pepper. Use ASAP.
Dressing #2: Whirl one tin of anchovies in oil with 1 cup of EVOO and a couple of dashes of lemon pepper (we're low-salt out here) in the blender until smooth. Divide into small jars and stash in the freezer until needed.
My favorite homemade is the basic oil and vinegar doctored up on an inspiration of Justin Wilson's. I'm going from memory but essentially peanut oil, white vinegar, Louisiana hot sauce, Worcestershire sauce, and the pepper would be put on the salad itself. I think that's everything that went in it. It had a "heartier" taste to it than the normally wimpy oil/vin or Italian dressing. I haven't made it for a long time but I'm getting a taste for it.
Something seems missing... Oh, some garlic powder or minced garlic. Guess I gotta dig out my cookbook and see if I made notes on it. Or check Justin's cookbook. These days I'd probably put in a dash of Spike, Jane's or Mrs. Dash. Well, no, I guess I prefer the seasonings on the salad itself rather than the dressing.


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Visionist - Only Eye mix
Download a set of lurching beats about all-seeing eyes from the South London producer.
The experimental south London producer gives us an exclusive mix, entirely of his own far-out hybrid funk tracks.
Published: 24/08/12
London producer Visionist , aka Louis Carnell is one of the most promising producers around. He started his musical career in grime, MCing under the name KLP (aka King Louis Productions) before discovering a new world of funky house, techno and dubstep. Taking this on board Visionist was created. With previous releases including Rock the Flock on Disktopia and the _Mr 67 10" on 92 Points, here is a producer able to hold the tensions of London pirate music and emotional balance together is hard harmony. Visionist's latest release was his track Come In, on 'Keysound Allstars Vol 1', here we have an exclusive mix from the innovative 22 year old._
Hello, Visionist! How's tricks?
Good thanks.
Can you tell us a bit about the mix?
It's a collection of past tunes and things I've been working on over the last few months.
You're the only artist on the mix. What do these tunes say about you, your personality and your direction?
Yes. I'm quite happy to promote other artists, more so up-and-comers than those already there. That's why I set up 92 Points and Lost Codes, so it's not a self-indulgent thing.
My sets usually relate to this – so instead of dropping the tune you know everyone will go mad to I will hopefully create that new banger by dropping something that might not be heard as much. I get most excited hearing tunes I don't know. At the same time I haven't released much this year though that will change by the end, so thought show the people what I am up to until then. I think this mix shows I can blend different styles in production but still create a sound true to myself so that's the direction. Whether it be future bass, garage, funky, I done it all; and my methods relate in all.
I love your drum patterns. How do you get them just so?
Well I use fruity loops and the great thing about this is when you load a sample it allows it to be pitched along the keyboard straight away, so this is something I play around with a lot. My rhythms need to have groove if I am not moving it's not right.
There's always this intense emotional darkness with your music. What do you put that down to?
I don't feel comfortable talking about it… Not really I don't know just an aesthetic I favour and comes naturally I've actually tried to make happy tunes and failed it feels wrong, again all my favourite artists have the same aesthetic.
Tell me about the Keysound release.
Well just had Come In out which really happy about. Martin has been supporting that from the start which was about year and half ago, just glad it lasted it's time within a scene that is constantly changing. The follow up on that will be a 4 track E.P that I'm currently working on.
What's your favourite thing in music at the moment?
Fusion. Producers who create there own sound rather than copy others. Prime example Sd Laika.
And what's your favourite Carnival memory?
I don't really have favourite moment but its good vibe.
1. Visionist – Insight
2. Visionist – Circles
3. Visionist – Try & Resist
4. Visionist – Pour Water On A Witch
5. Visionist – Cant Sleep
6. Visionist – Survive
7. Visionist – Dank
8. Visionist – Come In
+Visionist's track Come In is the third cut on EP 'Keystar Allstars vol 1', which was released on the 6th August via Keysound+ Recordings.
Download a set of lurching beats about all-seeing eyes from the South London producer.
Grime surged forward this year by reconnecting with its roots, argues Adam Harper.
Weirdo rave mentalism from the new London-via-Ireland grime producer, released on Visionist's Lost Codes label.
Gaga and Abramovic, Macklemore and Le1f, Katy Perry and Visionist: here's 10 things we weren't expecting to see or hear this year.
The off-kilter grime producer releases another skin-prickling track from his upcoming EP.
Listen to a bumper mix of our favourite tracks of the year so far.
Brand new, original music from Mumdance's journey to Egypt, working with local musicians from the Mahraganat movement.
Stream and download an exclusive hour-long mix from the brilliant returning producer.
The Manchester dance pop band share seven brand new tracks in this very DIY mixtape.
Find out who we're tipping for big things in our brand new staff mix.
New Warp signing patten delivers one of the most bananas mixes we've heard in a while.
The legendary garage house producer steps in for our latest Dummy Mix ahead of his appearance at Fabric.
Supernatural techno musician sits down on Red Bull Music Academy Radio to play some of her favourite black metal selections.
High energy club mix from the Grade10 collective member and former Cult Music producer before his show at Peckham's Rye Wax.
Storming session from the Melbourne club producer that implodes halfway before reconstructing itself.
Before Copson and All My Friends' Longer Days party at Ace Hotel, London on April 3rd, hear a laidback mix to see in the heat.
Stream a 30-minute mix from Mumdance in support of his new FabricLive mix CD, which takes in ambient music, drones, weightless grime, and hardcore.
An expansive ambient mix that acts as a companion piece to the Californian producer's cosmos-inspired new album 'SOL'.
The genre-smashing musician celebrates debut album 'NO NOW' with a 35-track mix of all-original material.
As the Bristol label gear up to release a new 12" from Pev & Kowton, sink your teeth into this showcase mix from the crew.
The Baltimore electronic musician celebrates new album 'Gliss Riffer' with a mix that covers everything from Little Richard to Joanna Newsom to Steve Reich to DJ Snake.
Before Virginia Wing take their motorik jams on the road with Hookworms, the two bands have put together this pre-tour mixtape of weirdo electronic pop.


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Ted Potter Jr. wins Par 3 in playoff
AUGUSTA, Ga. -- Ted Potter Jr. has won the Par 3 Contest at Augusta National, the light-hearted precursor to the first major of the year.
Potter won on the second playoff hole Wednesday, making a birdie at No. 9 to beat Matt Kuchar. Phil Mickelson was eliminated on the first extra hole.
Still, don't bet on Potter to win the Masters.
No winner of the Par 3 Contest has gone on to win the green jacket. The Masters begins Thursday, with Tiger Woods an overwhelming favorite. Woods didn't take part in the Par 3 on Wednesday.
The Par 3 is held on a picturesque course covering 1,060 yards, tucked into the northeast corner at Augusta National.
The spot provides another of those quirky trademarks that sets the first major of the year apart from the next three.
Where else can you see a threesome that includes Jack Nicklaus, Arnold Palmer and Gary Player? Where else can you see former top-ranked tennis player Caroline Wozniacki on the bag for her boyfriend, Rory McIlroy? Where else can you find 91-year-old Jack Fleck, who won the 1955 U.S. Open in one of golf's greatest upsets, taking a few whacks?
"It's fun down here," Fred Couples said. "It's a good little spot."
Especially when Nicklaus, Palmer and Player -- with 34 major championships among them -- stroll around the "little course" for an hour or so, providing a running commentary on the deteriorating state of their once-mighty games.
After the 83-year-old Palmer sliced one into the water, he said jokingly, "That was my last ball."
"I can loan you one," the 73-year-old Nicklaus quipped, as he hunched over to tee up his ball.
"Is my credit good?" Palmer asked.
"Good with me," Nicklaus said.
The Par 3 Contest was first played at Augusta in 1960, on a course designed by architect George Cobb and club founder Clifford Roberts. There are nine holes covering a tidy 1,060 yards, ranging from the 70-yard second to the 140-yard sixth. As Palmer can attest, there are two bodies of water that can come into play, DeSoto Springs Pond and Ike's Pond -- named after former president and club member Dwight Eisenhower.
Potter, Mickelson and Kuchar competed in a three-way, two-hole playoff after they tied at 4-under 23. Ernie Els and Nick Watney also shot 23, but they had already left the course and didn't take part in the playoff.
Couples was asked about the Par 3 jinx. He just shrugged it off.
SportsNation: Masters Winners
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"I wouldn't mind winning this once. But I've never been close," he said.
Augusta awards a prize to the winner, as well as those finishing closest to each hole. Or for going in the hole.
Like 61-year-old Ben Crenshaw, who aced the 115-yard seventh -- holding out his arms, grinning from ear to ear, and soaking in the applause.
Watney broke into a much more demonstrative celebration when he made a hole-in-one at the 135-yard ninth, running around the tee box chest-bumping with his playing partners and the caddies.
"I'm not sure what that was," Watney said. "I'm sure we looked like fools, but it was fun."
He feigned a leap into the pond, but thought better of it.
"I guess I chickened out," Watney said sheepishly.
Wozniacki, on the other hand, didn't come close to a hole-in-one when McIlroy handed her a club at the ninth.
She wound up, took a mighty swing -- and sent the ball dribbling into the water, just a few yards away.
Better stick to a tennis racquet.Information from The Associated Press was used in this report.
Adam Scott lived the charmed life, except when it came to majors. That's all a thing of the past after his Masters playoff win. Gene Wojciechowski
Champ Central
Course: Augusta National Golf Club
Where: Augusta, Ga.
Yardage, par: 7,435 yards, par-72
Past champions: Complete list
- Wojciechowski: Scott feels majors love
- Sunday Conversation: Adam Scott
- Scott tops Cabrera in playoff | Scores
- Final round Masters highlights Gallery
- Digital Drive: Will Scott make major run?
- Harig: Masters week full of fireworks
- Scott tries to digest Masters win
- Evans: Snedeker falls flat on Sunday
- Collins' Round 4 Masters grades
- Vote: What's next for Scott?
- Evans: Cabrera rises to major occasions
- Ray: Scott continues clutch Sundays
- Harig: Tiger (70) continues major drought
- North, SVP break down Tiger's week
- McIlroy, Lefty finish disappointing Masters
- Aussie PM calls Scott victory 'historic day'
- Collins' Round 4 Masters GolfCast
- Evans: Bubba cards 10 on 12th, ends +7
- Evans: Guan, 14, earns low-amateur honors
- Reilly: Where's Jack's jacket?
- No. 1: Mize's miracle chip in '87 Harig
- No. 2: Bubba's wedge from the woods
- No. 3: Sarazen's double-eagle in '35
- No. 4: Mickelson from the trees in 2010
- No. 5: Tiger's lone entry on the list
- No. 6: Lyle's bunker shot in '88
- No. 7: Nicklaus bears down in '75
- No. 8 -- Fuzzy in '79
- No. 9 -- Nicklaus in '86
- No. 10 -- Mickelson in '04


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December 05, 2013
The tree traveled from the Colville National Forest in the state of Washington to the west lawn of the U.S. Capitol, making stops in communities across the country.
Speaker of the House John Boehner (R-Ohio) led the ceremony and flipped the switch with the help of 6-year old Giovanni Gayner to light this year's Capitol Christmas Tree.
The 88-foot Engelmann Spruce was hand-selected from a pool of candidate trees. The 80-year-old tree was delivered to the U.S. Capitol on Nov. 25 and was lowered by crane into place on the west lawn.
As a sponsor of the tree tour, Mack provided two Pinnacle models for the cross-country tour. Both were decaled with the 2013 Capitol Christmas Tree tour logo and patriotic images of a bulldog pulling a Christmas tree toward the U.S. Capitol.
Mack has provided trucks for the Capitol Christmas Tree tour several times, most recently in 2011 and 2012.
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Not Really, made this after hearing who he picked for April O'neil
Why is he allowed to rape another Childhood memory of mine! <--Everyone was focusing on this line in my post, I want to clarify something, this was meant to be a funny post and if he seriously went this crazy with the cast I would be excited for it, but for different reasons. :D
For funnzies who would you "Ironically" Place in each role!


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A Content Shock Parable: The Consumer View
Jan 9th
I recently introduced a concept called Content Shock which created a meaningful dialogue in the marketing community.
The core premise is that we have been in a marketing environment of increasing consumption of content (in terms of hours per day) enabled by tech advances. But eventually, there is a limit. The latest research shows that Americans spend about 10 hours a day consuming content, up from 7.4 hours per day in 2000 and 4 hours in 1980.
At the same time, the amount of available content is exploding, which will place a strain on marketing resources to keep up and even maintain "mindshare" with our customers. It does not mean content marketing will end (I don't think that will ever happen) but it will have to change, and I challenged readers to think through alternative strategies when their businesses start to see that cliff.
A meaningful dialogue ensued in the comment section, new blog posts, and even personal phone calls. The overarching theme was, "yes, we are already seeing this."
But there was also some great dissent. In particular I would like to respond to an excellent post by Shel Holtz, an intellect I have admired for many years. In a treatise titled "Six Reasons there will be No Content Shock," he looks at this from a consumer perspective and represented a dissenting view held by a few others.
You might be surprised to know that I do not believe our views are mutually exclusive. In fact, I agree with him. To illustrate how these views can co-exist, I would like to tell a parable, which is also a true story.
A Content Shock Parable
Long ago, I lived in a little town called Rockdale, Texas (pop. 5,611). There wasn't much to the town, in fact it only had one fast-food restaurant, Parsley's Pullet Parlor, a fried chicken place owned by the colorful local entrepreneur and cowboy Harold Parsley.
Although he made a dandy fried chicken, Harold's greatest fear — to the point of paranoia — was Kentucky Fried Chicken. He knew that if KFC ever came to town he was doomed. There was no way he could keep up with their advertising, couponing, and a supply chain that produced a consistently good product at a much lower price.
So in a defensive maneuver, Harold leased empty lots all around town and put up signs that said "Coming Soon! Another Parsley's Pullet Parlor!" Of course he had no intention of ever building another location. He was just trying to scare off KFC through his apparent market dominance.
As long as Harold was the only game in town, he thrived, but sure enough, within a decade, fast-food chains started appearing in Rockdale. McDonalds. Wendys. Pizza Hut. And no matter how much his customers loved Harold, they were starved for some new content!
For awhile, he was able to survive on his loyal customer base, but month by month his business eroded because now the available dining budget and appetite of even his best customers — a finite amount — was being eroded by the aggressive competition.
And then his nightmare came true. Kentucky Fried Chicken opened its doors, along with highway billboards, newspaper coupons and advertising that dominated the airwaves. Harold soon had to close his little family business for good.
What does this have to do with content marketing?
First, let's look at why Shel Holtz is correct because from a CONSUMER perspective, they could not be happier!
Sure, people have a limit to how much fast food they could consume, but more channels meant better quality, diverse offerings, and better value. This is the main point Shel makes in his article and I agree that to the consumers, the "content shock" that Harold was experiencing was invisible. Not only did the shock not occur, there was a benefit to all that new content!
But from a business perspective, this "shock" was a disaster. When Harold had the only "content niche" in town, he thrived. In fact people who were hungry for chicken or needed the convenience of fast food had no other place to turn for many years. But as soon as the niche began to explode with competition, the game was won by the brands with deep pockets who could out-gun and out-last Harold.
If demand in the niche miraculously could grow unabated, (people grew more stomach capacity?) Harold might have been able to hang on. But as in every market, including the market for attention, there is an inviolable ceiling at some point.
Emotional connection works with critical mass
Harold still had the quality product and the deep emotional connection with customers to at least keep some share of the dining budget. But people get tired of chicken. When there are so many content alternatives, they are going to naturally go to other places even if they love you. In this case, Harold neither had the critical mass of customers to survive nor the resources to compete with mega corporations now beating him to a pulp in a defined niche of 5,611 potential customers.
I don't want to get into a discussion of all the business strategies Harold could have explored to survive (even in those pre-Internet days). Remember, this a parable to explain in simplified terms the difference between the consumer view of Content Shock (benign) and the business view of Content Shock (a tremor).
I'm sure there will be much more dialogue on this topic and I am happy to have it happen because these are precisely the discussions that will help us all grow.
How Empire Avenue crushed my soul
Jan 8th
By Rob Zaleski, {grow} Community Member
Social networks go to great lengths to keep people from gaming their systems. Well, all but one that is.
What would you think about a platform that rewards its members for gaming their blogs, Facebook pages, Yelp reviews, customer sites, and Twitter accounts? That's what's happening right now on Empire Avenue, and if you love social media, it's absolutely soul crushing.
If you're unfamiliar with Empire Avenue, it's something of a social media stock exchange. You buy shares in people and they buy shares in you. Your worth is determined by your activity on the site and your frequent use of the social networks you connect to your profile. You earn 'eaves' (the fake currency on the site, which can also be purchased in bulk using real currency) which accumulate via different actions you take and then can be reinvested into your portfolio.
An economy of bribery
To those who love buying stocks or dabbling in social media, this sounds interesting, right? Sure! But it's what else you can do with your eaves that is pretty sickening.
Users can create "missions" using their eaves. In these missions, you can engage in an economy of bribery to create fake social signals: 1,500 eaves to RT a tweet, 10,000 eaves to share a post on Google+, 25,000 eaves to 'Like bomb' a client Facebook page, etc. This is problematic for two reasons:
- The reason it crushed my soul is that much of the social media engagement drummed up by some very influential content marketers is a flat out lie. They're not necessarily earning all those Likes and tweets because they have a raving fan base, or because their content really hits home as useful and helpful (though it may very well be). They're getting it because they're bribing other people to do so. They're fakes. And that really hurts to realize that.
- Google HAS to be taking note of this, right? It's as outright gaming of the system as you can get. Doesn't this pyramid-scheme house of cards have to be doomed to collapse? It's nearly equal to buying 'Likes' and followers, which so many people will adamantly advise you to steer clear from doing. This is worse, however, because it's providing completely manufactured social signals to others, not to mention Google.
In their latest announcement, Empire Avenue claims that a stockpile of eaves will even get you "access to people." Doesn't that just creep you out a little?
Now, look. I know that we all want and need to build up those social signals, especially now that Facebook has admitted to dwindling visibility for page posts and Google+ is giving indications that social signals affect SEO.
The advocate view
Empire Avenue advocates say that it's simply amping up the broadcast of the message, and there's no harm in that — much like promoting a post or buying an ad. It must be awfully tempting to beef up your social media numbers without any real effort … but it seems to me completely insincere.
I asked people on Cinch (A new question and answer app introduced by Klout) if they really felt they were getting value out of Empire Avenue, and the answers landed in two camps. Some had obviously drank the Kool-Aid and swore by it. Others noted the great increase in social signals and visibility, but stated the quality and lack of qualified leads coming from it made it less a marketing tool and more of a reach tool. On a recent Facebook post initiated by Pam Moore, Attorney Glen Gilmore summed up the concerns of the second camp better than I can articulate:
"I joined Empire Avenue when it first launched and every member was given some virtual currency to "invest" in others. I invested wisely and others invested in me and my "stock," over the time, rose to where I was a "multi-millionaire" – who could send an army of members to "like," "retweet," etc."
"Yet, I have never sent anyone on a "mission." Just this week, someone contacted me to "accept the mission" of tweeting about an environmental product for no other reason than to earn some sizable virtual cash. I declined. I then looked at the array of assignments posted on the site. It is a digital mercenary's smorgasbord.
"Curious, I G+'d a cool picture of a castle and tweeted a helpful list of analytic tools. Neither action inspired any social interaction within the platform. Though EA has in its community guidelines a link to Advertising and Endorsement Guidelines, when you click the link, it gives an "Error" message. That point is rather telling. Empire Avenue seems to me to be a platform that not only fosters a lack of transparency and authenticity, but, violates both the spirit and letter of the FTC Advertising and Endorsement Guides."
"Taking a fresh look at the platform has inspired me to throw away my millions in stockpiled virtual cash. I have deleted my Empire Avenue account and my millions in unspent virtual credits."
More legal troubles
Empire Avenue features marketing at its worst — approaches that sound straight from the spam folder on your blog. "Hello. How are you. I invested in you. CLICK HERE TO FOLLOW ME ON X, 'LIKE' MY PAGES, CHECK OUT MY MISSIONS. DO ALL THESE THINGS FOR ME. ME. ME."
Even if you are new on the site, you get bombarded with this stuff right from the onset, which almost made me leave Empire Avenue before digging in a bit more. I also had to advise someone of the dangers of offering 50,000 eaves to anybody who would write a 5-star review on his client's Yelp page. (see image below). This is such a bad idea for so many reasons that I'm thankful he took my advice to remove the mission. His client could have paid dearly for it. Not only is this in direct violation of Yelp's review guidelines, but it could have seriously damaged the client both financially and reputation-wise!
Empire Avenue advertises itself as a platform that is rewarding people for what they're already doing. That's not quite true. People aren't normally sharing some random person's marketing messages, one who he or she has no personal connection with, just to earn points. People don't already share things that don't interest them. That's not ethical marketing. That's Black Hat Social Media.
Empire Avenue is powered by fakes, spammers, and desperate "gurus" I used to admire until I saw their true colors show on this platform. Here I am, thinking I've been failing at blogging because I'm not getting tons of engagement, when it turns out I'm apparently just not bribing people.
If you're using EA, what is your experience? Is there any long-term value or problem I have overlooked? Please chime in on the comment section below.
Rob Zaleski is a Content Marketing Manager for a startup in Austin, TX. He also blogs independently at Robzie Social.
Illustration courtesy Inhabitat Art Studio
Lifehack: How to write a book and actually finish the job
Jan 7th
My dear friend Marcus Sheridan recently wrote a post lamenting that one of his biggest disappoints was an inability to finish a book he had started in 2013. Instead of calling him up with advice I am going all Web 2.0 on him and providing some advice through a blog post that might help all of my readers at the same time.
First of all, let's not sugar-coat this. Writing a book is really hard work. It is just about the hardest work I have ever done. Let that sink in.
If you're not planning to work your ass off, you are not going to be able to finish a book. So start there. You have to get serious about this commitment. Having said that, I have developed some lifehacks to help you get the job done. Check it out:
The essence is the outline
Although a book has a linear flow, trying to write a book from start to finish is inefficient. You have to learn to write non-linearly.
To get the job done as rapidly as possible, you have to be able to work on different parts of the book at different times, or maybe even different parts of the book at the same time.
Here's an example of what I mean … Let's say you are waiting to line up an interview with an expert but it can't be scheduled for a month. If you are writing linearly, that means everything would come to a stop until you do the interview, which is a big waste of time. So you need to have a vision of where the whole thing is going, meaning an outline.
Before you start writing, spend sufficient time upfront getting clear on where you are heading with this book, chapter by chapter. As you will soon see, this is the key to effective non-linear writing.
Evernote your way to content success
Think of each chapter in the book as a bucket you need to fill with excellent content. After you have completed your outline, but before you start writing, spend a few months using Evernote as a tool to help you get clear and organized.
Evernote is a free organizational tool that helps you save web content into topical files. Once I have an outline, I create an Evernote file for each chapter of the book.
When I come across an idea, post, person to interview, or any other inspiration for the book, I dump it into the right chapter file in Evernote. It doesn't have to be perfect. At this point, you are just collecting ideas to flesh out your outline.
Old school organization — The Paper Wall
There are lots of digital tools to help you organize your book and one that I use is Scrivener. However, to really get the job done, I have developed a simple and elegant system that flat-out works — The Paper Wall.
Create an easel-sized Post-it page for each chapter in your outline. Across the top I write the title of the chapter and then I draw a line down the middle of the page. The left side is for "to-do" items and the right side is for "completed" items.
Hang each page, in order, on a wall in a room in your house, preferably where you do your writing. Next, get some small Post-it Notes in three different colors, one for "content" one for "interviews" and one for "research." Now, go back to all the ideas you have in Evernote. Write each idea, concept or story on a Post-it Note and put it in the left-hand (to-do) column of the appropriate chapter.
Once you start this exercise, you will be able to visualize what concepts and stories really belong in which chapters. You can re-arrange your content in a highly visual way and get organized before you ever write one word.
Once you start writing, and you "consume" an idea in the chapter, you move that Post-it Note to the "completed" side of the page. That is always a good feeling. Now, taking over your living room with easel pages may seem like a silly and extreme method of writing but here is why this works:
- The most difficult part of writing a book is keeping the flow straight across many chapters. This provides a powerful, visual map of where you are going. You can see the entire book flow, all your ideas, all the remaining work ahead in one place.
- Your final book will probably not resemble your first outline. During the process, you might move content around, add chapters, re-order the flow. To do this, all you have to do is literally move your pages and stickers around until you think you are getting it right.
- To me, the Paper Wall is the key to highly-effective, non-linear writing. If you get stuck on one chapter, you can look at your wall of tasks and start working on something else until you can move it to the "completed" side. Instead of writing chapters, you are finishing mini-tasks that lead to a chapter.
- If you are married, your spouse is not going to want to have this stuff on the walls forever. You are going to have to stick to a commitment to get this done in a certain time frame. Having a paper wall and a deadline is an assurance of accountability.
Blog your way to a book
When I start writing a book, I will "test market" some of the content through blog posts. Yes, many ideas you read on {grow} may end up in a book!
There are two primary advantages of this. First, it provides blog content while I am also busy writing the book. More important, I get a preview of the reaction from my audience. So if I float something out there and you give me additional ideas through blog comments, your ideas may actually end up in my book. I have used quite a few attributed reader anecdotes and comments in my books.
Be an Olympian
To finish a book you have to develop an Olympian mindset.
To reach their goal, an Olympian does not take a day off, they do not quit, they do not make excuses. They practice their sport every day, in all weather, under all circumstances.
If you are going to finish a book, you have to write every day, without excuse, without exception. You need the same dedication as if you were on a diet, recovering from an injury, or mastering an Olympic event.
Think of it this way, if you write 1,000 words a day (less than the length of this blog post) you will complete a 240-page book in two months.
For this reason, writing a book needs to be a family decision. When I was planning to write Return On Influence – a massive undertaking that required months of research — I talked about it with my wife first. I was going to have to give up a lot of free time and miss some favorite summer activities. I could not have stuck to the discipline to finish the book if I had not had her support.
So there you have it. Marcus (and everyone else out there) I hope this helps. Writing a book is not for everyone, but I found the experience very rewarding.
I'd love to engage with all of you about this topic in the comment section.
Top illustration courtesy Flickr CC and Tori Hoover
Links to book and Scrivener are affiliate links.
Content Shock: Why content marketing is not a sustainable strategy
Jan 6th
This post will demonstrate in simple economic terms why content marketing — the hottest marketing trend around — may not be a sustainable strategy for many businesses.
Like any good discussion on economics, this is rooted in the very simple concept of supply and demand. When supply exceeds demand, prices fall. But in the world of content marketing, the prices cannot fall because the "price" of the content is already zero — we give it away for free. So, to get people to consume our content, we actually have to pay them to do it, and as the supply of content explodes, we will have to pay our customers increasing amounts to the point where it is not feasible any more.
Paying people to read our content? Does that sound crazy? But you're already doing it. Let me explain.
You are paying people to read your content
In 1997, I received my first company laptop computer, some brick-like device called a Grid. When I brought it home, I eagerly plugged it into the phone line and took my first step on to the Internet with that unforgettable AOL screech-and-hiss of a connection sound.
I explored the meager content offerings and found a file with NASA photographs. I clicked on a link and over a period of five minutes, a photograph began to download onto my screen.
This was a tremendously exciting breakthrough and I called out to my wife and children "Quick! Come see this! I'm getting a photograph right through the telephone line!"
At that time, the seemingly miraculous ability to access a piece of content — any content at all — was a thrill. We were starved for content and stared with wonder at literally anything we could obtain through this new electronic conduit.
Fast forward to 2009, the year I became a serious content creator. At that point, the web was still a relatively uncrowded "content space." Red Bull was a beverage company, not a media company, Chipotle was making burritos, not clay-mation films, and there were roughly one-third as many bloggers as there are now … not to mention podcast producers, video-makers, Pinterest pinners, Facebook posters, and Instagram photographers.
Let's say that in 2009 I spent 5 hours a week creating content that would be consumed by my blog readers. This was a happy time because not only was the content competition weak, consumption was dramatically increasing too — more people were piling on to the web, on to social media, and on to mobile devices that extended the amount of time each day they could consume content.
For argument's sake, let's value my time at $100 per hour. So with 5 hours of content creation in 2009, I was "paying" my readers $500 in my time to consume my content each week. The value I was receiving in return from new business connections far exceeded that investment, so this made good economic sense.
The content model falls apart
Let's fast forward one more time to 2014 and look at the two factors that impact the economics of content marketing — the amount of content available and the amount of content consumed (supply and demand).
Of course the volume of free content is exploding at a ridiculous rate. Depending on what study you read, the amount of available web-based content (the supply) is doubling every 9 to 24 months. Unimaginable, really.
However, our ability to consume that content (the demand) is finite. There are only so many hours in a day and even if we consume content while we eat, work and drive, there is a theoretical and inviolable limit to consumption, which we are now approaching.
This intersection of finite content consumption and rising content availability will create a tremor I call The Content Shock. In a situation where content supply is exponentially exploding while content demand is flat, we would predict that individuals, companies, and brands would have to "pay" consumers more and more just to get them to see the same amount of content.
And that is exactly what is happening.
I know that you are under a barrage of distractions from increasingly amazing content. For me to simply maintain the "mindshare" I have with you today on this blog, I am going to have to create significantly better content, which of course will take significantly more time. I will have to "pay" you at much higher rates just to keep the same number of readers in 2014 that I had in 2013.
Let's look at this in graphical terms:
We see in this graphic that as long as consumption is more or less keeping up with the amount of content being produced we are happy marketers
Our ability to consume content has grown steadily over time through technological breakthroughs. The introduction of radio, TV, and the Internet all boosted content consumption at the expense of human conversation and hobbies. Recently, the introduction of mobile devices has untethered us from desks and even our homes, increasing the amount of daily content consumption by two hours a day! On average Americans consume an average of 10 hours of content a day, according to Nielsen.
Content Shock is coming
But this upward trend of consumption is not sustainable because every human has a physiological, inviolable limit to the amount of content they can consume. I believe as marketers, we have been lulled into a false sense of security thinking that this consumption trend will continue to rise without end. That is simply not possible. The Content Shock is coming and I believe we are beginning to enter the danger zone now.
Every single content producer, every marketer, and every business is standing at this same cliff to some degree, and the implications are vast.
1) Deep pockets win
First, as each new media channel has emerged, it is originally fueled with crude "local" content but the eventual winners are the content creators with the deepest pockets. When television started, for example, the airwaves were filled with local programming (kind of like the bloggers of their day!) who created cooking shows, game shows and variety shows using local talent. Today, there is virtually no "local" content consumed on TV, as the corporations have taken over.
If you examined a list of the most popular YouTube videos five years ago, they were "locally-produced" home movies. Today the most popular videos are dominated by big names and big brands producing slickly-produced films and music videos.
Over time, the low budget content producers are eased out of the consumer mindshare as we "pay" more for their attention.
The idea that "great content rises to the top" is over. We are in an era where advertising, promotion, and distribution strategies may eclipse the importance of the content itself.
2) The entry barriers become impossibly high
We see the deep pockets trend occurring in even the smallest market niches. The companies that can overwhelm the market with content can effectively raise the entry hurdles for competitors and maybe even block them out of key search results entirely. Essentially, winning marketers create Content Shock for their competitors!
So the second implication of Content Shock is that barriers to market entry will become impossibly high for many businesses. In 2009 it was pretty easy to start a blog and get a few readers because there just were not that many content producers around. Supply was low, demand was high. How does a small company build an audience today from a standing start in this era of Content Shock? That task is getting more difficult every day.
3) The cost-benefits flip
Finally, the economics created by Content Shock will eventually force many content marketers to adjust their priorities and tactics.
If I was "paying" my readers $500 a week in 2009, I am probably paying them $1,500 per week now because of the pressure to create more and better content that will keep their attention. Next year, it might be $3,000 per week — just to MAINTAIN my readership in the face of the Content Shock. At some point, the amount I am "paying out" will exceed the amount I am bringing in and at that point, creating content will not be a smart business decision for me and many other businesses.
A few weeks ago, Facebook provided a glimpse of the economics of Content Shock in its business blog when it bluntly stated that the exploding amount of content competing for views in users' news feeds is making it increasingly difficult for brands to get their content delivered organically to their fans. The result is that organic reach is below 10 percent for most businesses today, half of what it was a year ago.
Content Shock is not a theory. It is happening before our eyes as organic reach on Facebook drops with a cataclysmic force.
And so, it begins. The global warming of content marketing is in view.
Eventually, a "cover the world with content" marketing focus will not be a long-term sustainable strategy for many businesses.
So where do we turn?
Content marketing is far from over. How and when the "shock" comes will vary greatly by business, by industry, by content saturation in a niche, by a lot of factors. For some the crunch might be years away, for some it is happening now.
Similarly, from the perspective of a consumer, this trend is GOOD NEWS. Companies competing for limited consumer attention means more choice and better content. The impact of Content Shock does not result from consumer "information overload." It comes from the business implications of fighting through overwhelming content density for a fintie level of attention. There's a big difference.
In the history of marketing, there have always been new frontiers enabled by technological breakthroughs and the visionaries who act first. What is the next area of innovation we need to pioneer when the implications of Content Shock become unbearable?
I have some ideas about that. And that is what we will be exploring on this blog in the coming months. What are your thoughts? Is my scenario real? Do you see it happening? And most important, what are you going to do about it?
Further reading/listening
More than 700 blog posts were written in response to this article, expounding on these ideas and even suggesting solutions. A few of these posts also dissented. Rather than try to respond to each of them, I addressed the major points in one place on this post called SIx Arguments Against Content Shock. If you enjoyed this post on Content Shock, this second article fleshes out the concept in greater detail.
I ended the Content Shock post with a question … What are you going to do about it? I provided an answer to this question in a post called 10 Strategies to Battle Content Shock.
Here is a post that puts Content Shock in a historical perspective. Each time we close out a digital marketing era, our work gets harder. This post also predicts what's next!
Another important aspect of Content Shock is that advanced new filters will emerge to help consumers deal with the onslaught. This has vast implications for consumers, which is covered in this post on advanced filters.
I also wrote about how Content Shock is actually beneficial to consumers.
In this episode of The Marketing Companion Podcast, Tom Webster and I discuss strategies to overcome Content Shock.
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