Double Issue: contraband truffles, old Scotch, and the challenges of food branding

Issue 1+2, Volume 2


Greetings all.

Welcome to the first installment of the Dirty Dozen for 2012.  January was quite busy and got by without a Dirty Dozen, so February’s issue is a little heavier  —  with more stories, more info, and more fodder.  This issues highlights:  contraband truffles, old Scotch, and the challenges of food branding.

Digest these at your own pace, or not even at all. Learn, comment or ignore. Pass ’em to clients, start a conversation, impress your friends. We’ll keep looking, cooking and sending these lists.



1. Chipotle is Apple:

2. Manresa’s David Kinch – GQ chef of the year:

 3. Cool modular fast food packaging:

 4. Alinea’s new balloon food. Weird? A little. Fun? For sure:

5. Why expensive tastes better:

 6. SFGate Michael Bauer Top 10 new restaurants of 2011:

 7. What’s new in the Ferry Building?:

 8. One needs to challenge themselves!:

9. Food for the eyes and mind:

 10. Popup not just for the trendy:

11. Truffles and the black market:;contentAux

 12. Limited edition boxes for Macallan 12 year:

 13. Inspired vegan, breaking down stereotypes:

 14. Allen Benton sizzles:

 15.  “Wordlessness” in big brand naming:

 16.Don’t make fun of those weird pickle guys:

 17. Torissi, back at it again:

18. Drink the Kool-Aid: