Having a POV: Penzeys Spices

January 18, 2010 · Posted in Branding · 1 Comment 

I was surprised to find the following message in my new Penzeys Spices catalog:

Salt

We’re cutting back on salt.

A really good and healthy thing going on with food right now is that people are using less salt. We want to be a part of this. Going forward we will continue to sell reasonably priced generic salts of the earth and sea, but we will no longer be selling the higher priced specialty salts. I feel things have gotten to the point where the specialty salts are glamorizing the use of salt and, with that, encouraging people to use more of it. I have also found that along with the marketing of specialty salt had come a great deal of misinformation, including claims that some salts don’t affect your health like others do. This is just not true and not something we want to be part of. Salt is salt, it really is, and it taste no different no matter where it comes from.

With our belief that cooking comes from caring for those around you we feel part of that is caring for the well-being of the people we cook for. We all have our own relationship with salt and I respect that, but as a cook and a business I feel so much better about working to cut back on the use of salt rather than encouraging the use of more. I hope this makes sense to you.

Bill

This is found on page 43 of the most recent catalog. Just below it are the catalog items for Kosher Style Flake Salt and Pacific Sea Salt. And certain seasoned salts (Shallot Salt, for example) are still available. But the Fleur de Sel and other “gourmet” salts are not. I have no idea whether or not this will increase sales or buy loyalty with customers. In fact, some people are grousing about it on Chowhound.  And I must have missed it in an earlier catalog because here’s an Eat Wisconsin post from last November about it (it’s not favorable).

So because it irritated a few people, was Bill Penzey having a point of view on salt a branding mistake? I don’t think so. Penzey’s has always presented itself as a folksy company. The catalog features recipes (plus anecdotes) from customers. These invariably focus on middle America folks who want a better-than-supermarket quality spice and mostly engage in down home cooking. Just the kind of people to be worried about salt and appreciate the folksy tone and concern displayed in Bill’s note. The gourmet market is all about trends, and it’s clear that Penzey’s is in it for the long haul and wants to sell to a broader market even if that means alienating a few foodies. And that means that taking a stance against trendiness and for health is completely consistent with the brand and strengthens rather than weakens it. That’s the power of having and expressing a point of view.

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Tablets could be awesome for language learning

January 13, 2010 · Posted in Education, Technology · 2 Comments 

What I really want when it comes to new tech is a cheap, ultraportable, lean text writing and editing device. Which means a keyboard, probably. So I haven’t been all that interested in the rush of tablets. But last night I was thinking about how I struggle to keep fresh the foreign languages I know, and it occurred to me that one of the killer uses for a tablet would be language learning and maintanence.

Language learning takes place best in an immersive environment that can be entered consistently and provides a variety of ways to gain spoken, written and reading comprehension competencies. A tablet would be a great way to present video, audio, photos, words, quizzes, etc. Yes, that’s all content that is currently available through websties and software on desktops and laptops and smartphones. But I do think that a tablet form, that allows one to interact in a comfortable, casual setting and requires touch feedback (rather than the mouse or track pad) and has a bright, well-designed screen and an app-driven interface presents enough improvements and enticements and sensory experiences to really make language learning much better.

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