According to an advertising trends article in the New York Times, people have been going the no-name route with food in this economy. Big names like French’s and Del Monte are pushing back, saying that “value” is more than just cost — it’s nutrition and quality, too. My dad spent a summer as a teenager on a peach farm in Michigan, getting them ready for industrial canners. He always said, “They came down one conveyor belt for the brand names and the other for generic.”
I definitely rely on brand names for anything that involves a proprietary recipe. For example, I will never give up my Philadephia brand cream cheese — whatever the economy brings. A bag of rice? I don’t care so much.
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tamarmarcopolostyle
It takes a Renaissance woman to cover the cool, shocking, tasty, thought-provoking things on this planet. Tamar started life as a professional violinist; she was the youngest girl to solo with the Chicago Symphony Orchestra. After becoming a criminal defense attorney in Baltimore, she discovered a world beyond classical music and courthouses. Perhaps it was when she was on TV with celebs Bill Maher and Peter Frampton. Possibly, it was after she judged the Roadkill Cookoff or the International Water Tasting Festival. Tamar is a Kentucky Colonel and has managed several Southern rock and alt-country bands.Tamar has traveled around the world; let her help you guide you to the special places to go and the fabulous things to bring there and bring back home!
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Luxe & Down-Home Cuisine/Culture/Travel/Style 