Author: wpadmin

This puppy’s got legs.

The dog, “Cooper,” is the star of a new Anheuser-Busch responsible-drinking commercial that’s gone viral with more than 13 million views since being posted less than a week ago.

But “Cooper” isn’t one dog. He’s several, explains Tom Kraus, director, Budweiser. “In order to get our dogs to perform without tiring, we had a backup for the puppy and adult ages to cover for each other. In total, we worked with two 9-week-old puppies, Molly and Maverick; one adolescent 7-month-old, Dozer; and two adult 7-year-old Labs, Smith and Jones. All played their roles extremely well.”

Dogs — perhaps even more than Clydesdales — have become the beer maker’s “gotcha” ad vehicle. It was Budweiser’s soft-hearted puppy in love with a horse that won 2014’s USA TODAY Super Bowl Ad Meter competition.

But this latest puppy’s attachment isn’t to a four-legged critter but to its two-legged, 20-something owner, Luke, who is late getting home from a night out partying. The dog patiently waits — and waits — at the door.

All through the night.

The ad’s message: The owner is responsible. Instead of driving home, he apparently was coaxed by his buddies into sleeping it off. So he arrives home safe the next morning, to his dog’s delight.

Awwwwwww.

Never mind that the viewer is still left wondering, gee, who fed that poor puppy dinner and let it out to pee overnight?

Apparently, all of that’s forgiven in social media. Many of the tweets are from folks who couldn’t keep from tearing up while watching it. “Legit cried during this Budweiser commercial with the dog,” tweeted Hannah Hart.

Zildjian Bartels even posted a photo of herself crying, next to her tweet, “The New Budweiser commercial got me like (crying).”

“So many tears for the new Budweiser commercial,” tweeted Christina@Chomo90, who also posted a tear-soaked photo of herself.

The ad squarely targets the 21- to 27-year-old Millennial whose single mission in life is to share content with friends on social media.

The purpose of the ad: “From the beginning, our aim has always been to tell an emotional story in a disruptive way to remind adults that drunk driving is 100% preventable,” says Kraus.

AB posted the digital-only ad last Friday as part of its “Global Be(er) Responsible” day against drunk driving. The ad is trending under #FriendsAreWaiting.

Then, there’s the dude who plays Cooper’s owner. He’s Nile Sarkisian, a 25-year-old actor and model who lives in Los Angeles. “We picked him not only for his talent, but also his genuine likability — and his fondness of dogs certainly helped,” says Kraus.

During one day of filming, says Kraus, “our actor probably endured more licks than most pet owners do in a lifetime.”

Even hardened brand consultants begrudgingly admit they like it.

Sure, A-B is milking the success of its 2014 Super Bowl spot by using a dog to tug at the heartstrings, says Steven Addis, CEO of the Addis agency in Berkeley, Calif. But A-B takes this “drive responsibly” ad well beyond that. “There’s also an appeal for Millennials, in that the guy could be free enough to stay out all night,” says Addis.

The dog ultimately represents a ‘”starter relationship,” adds Addis, to show that we all want someone to be responsible to.

Even if that someone’s got dog breath.

USA Today Story

Diet Coke Slurpee pulled from stores

It’s not yet summer — barely spring — but the new Diet Coke Slurpee briefly sold at 7-Eleven already has melted down.
Just one month after rolling out the Diet Coke Frost Cherry Slurpee, the frozen concoction has been removed from 7-Eleven stores nationally, Coca-Cola and 7-Eleven confirmed in a joint statement. The problem: It didn’t freeze right.

“A significant number of stores experienced dispensing quality issues involving the product freezing consistency,” the joint statement says. Never mind that last month, Coca-Cola executives boasted about cracking the code after 31 years on how to blend the world’s best-selling diet soft drink into a frozen beverage.
It’s back to the drawing board.

“In keeping with both companies’ quality standards, 7-Eleven has removed the product,” says the statement.

Executives from both companies declined to discuss the snafu any further. No clue if the beverage will ultimately return to 7-Eleven or elsewhere. Coca-Cola had previously announced plans to add other diet flavors to the line later this spring and expand the frozen beverage to other retailers.

John Sicher, editor of Beverage Digest, the specialty trade publication, says the process of freezing diet sodas isn’t simple. “Creating frozen diet carbonated beverages is tricky. The diet sweeteners don’t facilitate viscosity control like sugar or corn sweetener,” he says, in an email.
Executives from Coke and 7-Eleven note there are no health or safety issues with the product.

But one brand guru notes that while the two consumer product giants should certainly have done better product testing, they won’t walk off with too much Slurpee on their collective faces.

“A major trend today is high tolerance for trial and error,” says Steven Addis, CEO of the branding agency Addis. Companies, he says, tend to get more credit for pushing the boundaries. “Consumers are more open to companies trying new things and will give them the benefit of the doubt for attempts at innovation — even if they fail.”

NBC WKYC Affiliate Story

You might call it the Starbucks card for the 1%.

Or this year, perhaps, for the 0.5%.

For the second year in a row, Starbucks is rolling out an ultra-limited edition, $450 metal, gift card for the holidays — pre-loaded with $400. But this year, it’s literally five times more exclusive. Last year, the coffee giant made 5,000. This year, it’s making a mere 1,000.

If you want one, you gotta act fast. Really fast. Not one Starbucks store will sell them. The offer will be available only on the luxury goods website Gilt.com on Friday at noon EST. Last year, the 5,000 designer cards sold out in about six minutes. With just 1,000 offered this year, “Will it be one minute or two?” poses Cliff Burrows, group president of the Americas, Europe, the Middle East and Africa.

For Starbucks, just about anything goes at holiday time. Consider: 1 in 10 adults last December received a Starbucks gift card of some sort. Starbucks cards are the most “gifted” item in America, says Burrows. That makes the hard-to-get Starbucks Metal Card — even in a tough economy — an apparent must-have for the well-to-do. Some of last year’s cards have been posted on eBay for as much as $1,000.

“If something is hard to get, it takes on irrational value,” says Steven Addis, a brand consultant. “By making it even harder to get, the irrationality goes up.”

At the same time, he notes, Starbucks protects itself from taking heat for its pricey card by also selling so many $5 gift cards. “It’s a fail-safe gift,” he says of conventional Starbucks cards.

Besides the $400 pre-loaded on the designer card, it also has Gold-level status — meaning free refills on iced or brewed coffee or tea, along with other perks.

Each of the cards — which are all hand-made — features an artisan rose metal base with rose-colored coating. Starbucks lettering is laser-etched on the front. Each comes in a blue gift box with a special letter inside that explains the card’s value.

The company made a “deliberate decision” to make even fewer metal cards this year, says Burrows. “It’s now more special,” he says. “We’ve elevated it to a new level.”

For folks who want to keep their designer card pristine — and don’t want it to get scratched from use — well, you can simply load the card onto your mobile device and keep the card, itself, safe, says Burrows.

That might also increase its collectible value.

First, of course, you have to get your hands on one.

“Maybe the most potent of sales tools is scarcity,” says Addis.

Even Burrows, himself, hasn’t been able to get his hands on one yet.

But if he can land one for his wife before Christmas, he says, only half-jokingly, that may help determine if the holidays at the Burrows home “are very good — or very bad.”

Original article on USAToday.

Photo by Starbucks.

It is exciting to see our client Verlasso making some real progress in evolving the thinking and practices for providing sustained sources of healthy and delicious salmon. Below is a recent article on Salon.com.

The Future Of Salmon Is Farming

Once thought of as an environmental disaster, cultivated salmon is becoming a more responsible product.

BY LINDSAY ABRAMS

Article courtesy of Salon.com

You know farmed salmon has a bad reputation when even the neo-Nazi meth cooks on “Breaking Bad” look down on it. This week the crew looked to inferior fish to solve a product problem: drugs that were literally a pale imitation of the premium blue stuff.
“Hell, we’ll put food coloring in it,” they decide. “Like they do farm-raised salmon. I mean, Jesus, do you ever see how pink they make that crap? … It sure as hell don’t come out the ocean looking like that.”

Eating fish responsibly can be confusing. But as even our friends on “Breaking Bad” seem to know, one of the few ironclad rules has been: avoid farmed salmon. Atlantic salmon is always farmed, and farmed fishing is, in the words of Food and Water Watch, “dirty, unsustainable and inefficient.” So don’t buy Atlantic. You don’t even need a guide to remember that, although Monterey Bay Seafood Watch says:
Most salmon are farmed in open pens and cages in coastal waters. Waste from these farms is released directly into the ocean. Parasites and diseases from farmed salmon can spread to wild fish swimming near the farms and escaping farmed salmon can harm wild populations. As a result, all salmon farmed in ocean net pens get an “Avoid” ranking.

Farmed populations also pose a human health risk. They’re higher in fat and lower in omega-3′s than wild varieties, and may contain high levels of toxins.
“However,” the guide continues, “some salmon farmers are making changes to improve their practices.” This summer, 15 farmed salmon companies from around the world announced the formation of the Global Salmon Initiative (GSI) to create industry-wide reform. If they succeed, farmed salmon might not only become a good choice — it could be the thing that saves wild fish.

Farmed fish, or aquaculture, is the future of seafood. Very soon, human consumption of farmed fish will surpass that of wild-caught species; as more than one expert I spoke with pointed out, seafood consumption is on the rise, and the human population is still growing. Wild-caught fish won’t be able to feed us all for long.
Aquaculture, as it’s widely practiced, is easy to vilify as one more thing destroying the environment and depleting natural resources. But despite this bad rap, there’s nothing inherently wrong with it. The industry’s greatest sin lies in its youth, said Jennifer Dianto Kemmerly, director of the Monterey Bay Seafood Watch program. “Fisheries have been going on for thousands and thousands of years,” she told me. “Industrial-size aquaculture is just a new industry, and it maybe had some growing pains as it scaled up to meet demand.”

Regulations are only starting to catch up. In 2011, the Aquaculture Stewardship Council (ASC) formed and began handing out certifications to sustainable aquaculture operations; salmon will only be the third species eligible for such recognition.
GSI signatories  have committed to making 100 percent of their production ASC-certified by 2020. You may not immediately recognize any of their names, but you’ve probably eaten their product — together, they represent 70 percent of the global farmed salmon industry.

“This is something that probably should have been done 10 years ago,” said Alf-Hedge Aarskog. Aarskog is the CEO of Marine Harvest, one of the largest salmon farming companies and a signatory to the GSI. But it’s only as the industry has expanded through the world, he explained, that its leaders have recognized how they’re all facing the same challenges. “We know that we are all farming fish in the same waters, impacting each other,” he said. The industry, in other words, has become mature enough to see the big picture, and to finally address the problems that have been worrying environmentalists for decades.
Already, a small operation unaffiliated with the GSI became the first to receive Monterey Bay’s yellow light, or “good alternative” rating. Verlasso is a young fishery that got started in 2006. It was founded, director Scott Nichols explained, in direct response to the environmental problems plaguing bigger aquaculture operations. As such, it got a bit of a head start on reaching a higher standard of sustainability.

As the majority of farmed salmon moves toward sustainability, we’ll need to amend the way we think of aquaculture. Jason Clay,  senior vice president of market transformation for WWF-US, said a lot of what we think we know about the salmon industry – such as the idea that farmed salmon require 10 times more feed than their wild brethren – no longer holds true. The current “farmed is bad, wild is good” mind-set may no longer be productive.
Of course, consumers should be aware that aquaculture isn’t yet near where it needs to be. When we spoke about seafood guides, Kerry Coughlin, of the Marine Stewardship Council, reminded me that consumer pressure can push industry toward more sustainable practices.

In one respect, promoting wild-caught salmon lets the industry know that responsibly raised seafood is in demand. The same people who can afford to be picky about not buying clothes produced in sweatshops or produce grown with pesticides may direct their money toward more conscionable fish. But we also need food, period – enough to feed a growing planet. “Two years ago, global aquaculture production surpassed the planet’s beef production,” said Clay.
For now, aquaculture can still feel like a necessary evil. If you have a choice, it’s better to eat wild. But farmed salmon could go from being a problem to being a solution. “We’d like to change people’s perception that aquaculture is bad,” said Kemmerly. “In fact, aquaculture is necessary.”

The original article can be read here.

We’re very excited and very proud to see the new meal kits from Revolution Foods hitting the shelves at Safeway and Whole Foods this week!  After several years and serving several million meals at schools, Revolution Foods brings its healthy meals to supermarkets. Our work included the new corporate/brand identity and the package design.

The Oreo-buster is back.

Hydrox cookies, those Oreo-like chocolate sandwich cookies, could reappear on store shelves as early as September, says Ellia Kassoff, CEO of Leaf Brands, which recently acquired the rights to the unused Hydrox trademark.

“The cosmic difference between Hydrox and Oreo is that Hydrox is a little more crispy; a little less sugary and stands up better in milk,” says Kassoff, who will make the official announcement later this month at the Sweets & Snacks Expo in Chicago on May 20.

Even in a new world of nutritional consciousness, there is little evidence that America’s sweet tooth is fading. Sales of packaged cookies and baked goods are expected to top $17 billion by 2017 — up from $13 billion in 2012, reports Packaged Facts. While the return of Hydrox is expected to be a hit with Baby Boomers who may fondly remember the brand — formerly owned by Kellogg’s, Keebler and Sunshine — it may be a tougher sell with Millennials who are not very familiar with the cookie brand, which hasn’t been regularly sold on store shelves in almost a decade.

“We’ll use social media to reach out to Millennials,” says Kassoff. The 46-year-old CEO says that he likes to acquire old brands or trademarks that still have fans. “We recycle brands that get left on the side of the road.”

But the Hydrox brand has special meaning to him. As a young kid raised by parents who were Orthodox Jews, he was only permitted to eat Hydrox — not Oreos — because, he says, at the time, Oreos were not kosher but Hydrox were. Today, both are kosher.

The move by Leaf Brands — which also owns trademarks to Astro Pops, Wacky Wafers and Farts Candy — comes just two years after giant Oreo celebrated its 100th birthday. Little-known, however, is that Hydrox was the original creme-filled chocolate sandwich cookie when it debuted in 1908 — followed four years later by Oreo.

But executives at Mondelez, which owns the Oreo brand, are hardly showing any signs of concern. “Oreo is America’s favorite cookie,” says Laurie Guzzinati, a company spokeswoman. She declined to comment specifically on the return of Hydrox. Oreo sales, which exceed $2 billion globally and $1 billion in North America, have grown double-digits in the U.S. for the past two years.

Its been years since Oreo had a genuine rival on the shelf. Kellogg stopped making Hydrox in 2002. Then, in 2008, when Hydrox turned 100, Kellogg briefly resumed distribution, but only for a limited time.

Hydrox still has an online fan page, and a few months ago, Bill Burnett, of Salina, Okla., posted this wishful note about Hydrox: “My brother and I loved them. I never got a taste for the inferior “Oreo,” which was far less tasty as the wonderful Hydrox. I think I’ve only bought one package of them in 50 years! Bring Hydrox back again!”

In fact, says Kassoff, it’s fans like Burnett who convinced him to bring back the brand. “I hear from all of them,” he says. “I know millions of people are waiting for the product.”

But unlike the cookies giants, which typically must sell at least $100 million worth of a brand for it to be an even modest success, Burnett says he can sell a fraction of that and do just fine.

The pricing will be roughly where Hydrox was for years: less expensive than Oreos but more expensive than store brands. If a 14-ounce package of Oreos retails for about $4; Hydrox will be $3 and store brand sandwich cremes often cost about $2, he says.

But success won’t come simply. At least one brand guru says Hydrox has lots of work to do. “Oreo conveys round and is fun to say and hear. Hydrox sounds scientific and medicinal … not appetizing at all,” says Steven Addis, CEO of Addis. “Oreo has become part of the fabric of America. Like Coke. This makes it somewhat unassailable, even from a superior product.”

The cookies will be made at a factory in Southern California, but Kassoff won’t say where. Maybe he doesn’t want the fans lining up outside the gates just yet. But later this summer, when the first pack rolls of the line, Kassoff has big plans for that one.

“It’s mine,” he says. “I’m going to sit down and share it with my family.”

See the original post hereon USA Today.

Struggling RadioShack has an unlikely hope for the holidays: Weird Al.

Yes, that Weird Al — Yankovic, the pop culture parody singer, will appear in the financially-strapped electronic chain’s big holiday ad that breaks Friday in cinemas nationally and on TV on Dec. 5. With many of its stores closing, a major financial restructuring in the works and its stock below $1 a share — the chain is hoping that this won’t be its last-ever holiday ad campaign.

The company will close about 200 of its roughly 4,000 U.S. stores this year. RadioShack shares Thursday closed flat at 99 cents.
Chief marketing officer Jennifer Warren insists that Radio Shack is not about to go out of business, and this will not be its final holiday. “Every day is important when you’re in the middle of a turnaround,” she says, in a phone interview. “It’s a marathon. We are making progress.”
These are tough times at RadioShack. Back in September, the Fort Worth company warned investors that it was running out of cash and might have to seek bankruptcy-court protection from creditors if it couldn’t raise sufficient funds. It has since found some investors, including hedge fund Standard General LP, to infuse cash and give it a little financial breathing room. But the clock is ticking and it has, arguably, never faced a more critical holiday than this one.
Enter Weird Al.

Yankovic, who is enjoying a resurgence in popularity, but may be best-known for his Michael Jackson “Beat It” parody dubbed “Eat It,” declined to be interviewed for this story. But Warren says that Yankovic, who hasn’t appeared in an ad since a Diet Coke spot in 1984, is a huge fan of RadioShack.
“He’s tech-savvy, smart and a social media guru,” says Warren. “I don’t think there could be a better fit for our brand right now.” He’s got more than 3.5 million Twitter followers and 1.6 million Facebook fans.
In the spot, filmed last week in Los Angeles, Yankovic breaks into a high-energy song (to the tune of “Toyland”) when a RadioShack customer asks if the store carries heliquads, an interactive, remote-controlled helicopter. Yankovic sings that RadioShack is the perfect spot to find gifts for boys, girls “and even cousin Bob, who’s 23 and lives at home.”

Beyond its advertising, RadioShack also is taking a very different product approach to holiday this year, says Warren. Instead of stocking gobs of merchandise, it is focusing on key products that it thinks will appeal to families, she says. Among those, the Surveyor Drone heliquad at $69.99 and the $99.99 littleBits Kits of smart circuit building blocks for kids.

“We’re going to be a lot more strategic this holiday,” says Warren.

But one brand guru questions if this will ultimately jolt holiday sales at Radio Shack.

“Weird Al is a great choice because he crosses generations and is part of today’s nerd culture,” says brand strategist Steven Addis. “But, they’ve failed to answer the larger question: Why should I go there?”

USA Today Story

Mom’s New Lunch Boxes All The Rage.

That was the headline on Good Morning America this morning, as they did a story on our client Revolution Foods and the Lunch Kits we designed for them.  As kids across the country start another school year, parents can now feel better there is an easy way to give them a healthy lunch they will enjoy.  Congratulations Rev Foods!

Until now, there have been Lunchables and, well, Lunchables.

The Kraft Food Group’s Oscar Mayer brand created the concept of prepackaged lunch meals for children in 1988 and has effectively owned that business ever since, with sales accounting for 76 percent of the small but lucrative $1.35 billion niche product category, according to IRI, a market research firm in Chicago.

But starting this month, some grocery refrigerator cases will be adding a new competitor, Revolution Foods Meal Kits.

The kits are the first foray into the grocery store by Revolution Foods, an Oakland, Calif., company founded by two women seven years ago to supply school cafeterias with healthier prepared foods. “We felt like now was the right time,” said Kirsten Saenz Tobey, co-founder and chief innovation officer. “Consumer awareness of food nutrition and demand for healthier, natural products is high and especially in this category of convenient, grab-and-go foods.”

The new products will show up this month in Safeway stores in Northern California, H-E-B and Central Market stores in Texas and King Soopers in Colorado. Introduction of the four products — Peanut Butter and Jelly, Cheese Pizza, Turkey and Cheddar and Ham and Cheese — will continue in September in Whole Foods in the Bay Area and the following month in Target stores in the Northeast and Southwest.

“There’s good potential for new brands to come in and establish themselves in this category,” said Rick Shea, a former Kraft manager who owns Shea Marketing, a consulting firm. “Portable foods are still very relevant to dual-income households with kids on the go, and products like these suit their needs.”

Lunchables has long been a favorite target of food critics, who contend that the product has too much fat, sugar and preservatives. Sales stagnated in the mid-2000s, as childhood obesity began reaching a national crisis and before Michelle Obama made children’s nutrition her cause.

In 2003, Kraft tried addressing the criticism with a line called Lunchables Fun Fuel that replaced candy with yogurt and used a better quality of fruit juice, but dropped the line after two years because of weak sales. A few years later, the company scrapped its Maxed Out line of Lunchables, one of which had landed on the Cancer Project’s list of Five Worst Packaged Lunchbox Meals. It had 660 calories — more than a Big Mac — and 22 grams of fat.

Then in 2011, Kraft introduced Lunchables With Fruit with a $20 million advertising campaign that featured a fruit cup.

The change drove sales to new heights, and last summer Kraft added Lunchables With Smoothie. “These two products are definitely meeting a specific consumer need by providing a full serving of fruit,” said Sydney Lindner, a spokeswoman for the brand. “Smoothies has also proved to be very popular, and we’ve just added a new ham sub sandwich to the line.”

In the 52 weeks that ended July 14, sales of Lunchables exceeded $1 billion, according to IRI, a 7 percent increase over the comparable period a year earlier. The brand has continued to win share from Armour LunchMakers, a competing product from Smithfield Foods whose sales slipped 3.5 percent, to $161.5 million, in the same period.

“We really feel that as new competition enters the market, we’re going to continue winning by listening to our customers and continuing to innovate,” Ms. Lindner said.

Margo Wootan, a registered dietitian who is director of nutrition policy at the Center for Science in the Public Interest, has long watched the evolution of Lunchables. “Most Lunchables are terrible,” Ms. Wootan said. “If a parent goes to the Lunchables section in the refrigerated case and just picks one out, chances are extremely high that she will get a lunch that is high in sodium, sugar and fat. Out of many options maybe four or five offer somewhat better nutrition.”

But she was not much more complimentary to the Revolution Foods Meal Kits. “You have a little better odds of getting something better than Lunchables,” Ms. Wootan said. “I wouldn’t call it healthy, though it is nutritionally improved.”

She said it was almost impossible to put meat, cheese and crackers together and make the combination healthy, and she questioned why Revolution Foods did not include a cup of fruit — peaches in a light syrup, say, or apple sauce — instead of fruit strips.

“Things like locally grown, natural and organic with no additives are important to a lot of people,” Ms. Wootan said. “Some of that overlaps with nutrition and some of it doesn’t. Natural food can be healthy, but some of it is just junk.”

Kristin Groos Richmond, co-founder and chief executive of Revolution Foods, said the company’s primary goal was to provide parents like her and her business partner with higher-quality ingredients in a “better for you” product, not just to win a nutrition contest. “We’ve not only focused on making sure we have a compelling nutritional panel, but also on one of our largest points of distinction — our ingredient standards,” Ms. Richmond said. The company was started in 2005 with an investment from DBL Investors, a private equity firm that seeks to generate social and environmental returns along with profits, and from several major foundations with interests in health.

The Revolution Foods Ham and Cheddar Meal Kit includes ham from animals raised without antibiotics and promises no artificial colors, flavors, preservatives or high-fructose corn syrup, among other things.

It has 270 calories with 12 grams of fat and 14 grams of sugar, mostly from the fruit strips, which is not all that different from a similar product made by Smithfield Foods, the Armour Cracker Crunchers LunchMaker.

The LunchMakers product with ham and processed cheese has four crackers and includes a small Nestlé Crunch bar instead of fruit. Slightly lower in weight than the Ham and Cheddar Meal Kit, it has 210 calories with 10 grams of fat and 8 grams of sugar.

The Lunchables With Fruit version of ham and cheese is jazzed up with a small Kellogg’s Rice Krispies Treats bar, mayonnaise and a Capri Sun flavored water pouch. Including the extra components, the meal has 340 calories with 8 grams of fat and 28 grams of sugar.

It is not known whether more natural food alone will be enough to put a dent in the market share of Lunchables. Phil Lempert, a food industry analyst behind the Web site supermarketguru.com, said it would not be easy. For starters, he said, Kraft has longstanding relationships with supermarket dairy case managers, who control some of the most sought-after and expensive real estate in stores.

“People have tried to knock off Lunchables before and failed,” Mr. Lempert said. “The environment is different today, though, with all the attention to food allergies and nutrition for kids.”

He noted, however, that children had greeted the new foods brought to them by the federal food guidelines with something bordering on disdain, tossing the additional fresh fruits and vegetables into the trash. “Even a lot of salad bars in the schools aren’t being used for salad,” Mr. Lempert said. “They’ve been turned into taco bars.”

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By Stephanie Strom, New York Times, August 21, 2013

Original article can be found here.