My name is Ruthie McKee and I was born and raised in Kansas City, Missouri. I am a senior at Creighton University where I am pursuing a degree in journalism with a focus in public relations and a certificate of business administration. Though I am a die-hard Kansas Citian, Omaha is slowly but surely becoming a second favorite city of mine, and most definitely a second home. I am the oldest of four siblings, would consider myself an avid student, and have an eye for all things design and fashion. Some of my favorite things are delicious meals with family and friends, deliberately curated Pinterest boards, and I should probably mention that I am one of the more extreme denim fanatics you will meet.
I love Early Bird and it’s not only because I am an early bird myself, but because it’s probably the best breakfast food I’ve ever had.
Before I begin to make your mouth drool, I want to let you know that Early Bird is extra special because it’s a hot commodity. Frankly, it’s not easy to get a table. Starting every weekend morning at 8am, the line is long and your wait will likely be around two hours. I hate to be the bearer of bad news, but this is certainly something I have learned the hard way. However, the Yelp app will become your best friend. You can put your name in remotely through the app and it will approximate the time your table is ready as well as tell you your spot in line. The wait will still be long, but at least it can happen from the comfort of your bed.
Now for the food. Early Bird has a long menu, so I often sit contemplating for as long as possible what to order. Luckily, I have had my fair share of experiences so I have found my go-to menu items.
My two favorites on the menu are the breakfast tacos and the Blackstone reuben. The breakfast tacos come with two double-layered white corn tortillas stuffed with scrambled eggs, chorizo, cheese, pico de gallo, and avocado. I always order tater tots as my side. These are pretty classic breakfast tacos but I think the simplicity is what I like. They are juicy, filling, salty, fresh, a bit spicy and oh so wonderful!
Early Bird breakfast tacos.
The Blackstone reuben is a force to be reckoned with. I am a huge Reuben girl, it’s probably my favorite sandwich. I typically order this when it presents itself to me on a menu. The Reuben at Early Bird is pretty standard but I think one of the best I’ve ever had. It comes on grilled rye and is filled with the classics: corned beef, sauerkraut, swiss cheese and thousand island dressing. I always do my dressing on the side. I love the combination of salt, sour and tang. Early Bird seriously does it right.
Early Bird Blackstone Reuben.
I’ve also tried some of the more traditional breakfasts like the #16 which comes with 3 blueberry pancakes, lemon glaze and cream cheese topping, bacon and eggs. This is great because I often find myself craving salty and sweet. This happens at every meal, but especially at breakfast.
Early Bird #16.
My most recent new try was the Blackstone blood. This is their classic bloody mary and I know I say this a lot, but the best one I’ve ever had. A bloody mary is something that always sounds so delicious to me but I end up drinking half and leaving it on the table. This one I was able to enjoy with my meal and finish, it was exactly what I needed. The Blackstone blood is made with peppercorn, bacon and garlic infused vodka and house mary mix. It has the best bit of spice and the right amount of salt. It comes garnished with a pickle, pepperoncini, olives and a lime. Would drink again!
Early Bird Blackstone blood.
If you can’t tell, Early Bird is the best. They have classic and they have funk and it’s all really tasty. Pasted on their website and displayed in neon letters in their restaurant is the slogan “This was a good idea.” I always feel that way, too.
Aixios, pronounced ek-swa, is a quaint French bistro that sits on a busy corner in my neighborhood. A part of the Crestwood Shops area in Kansas City, Missouri, its elegance and charm make it one of my favorite places. I think the vibe of Aixois is what won me over and the food is certainly an added plus.
Aixois’ full coffee bar just inside the front door makes this a simple place to stop for a latte in the mornings. They also have a wonderful selection of pastries of which I am a big fan. The chocolate croissants are my favorite but you can’t go wrong with any of them. Sometimes my family will walk down to get them and eat on their patio, and other times my mom will bring them home after her morning runs. The 10 minute walk from my house to Aixois makes it an easy choice and a sentimental spot.
Aixois’ chocolate croissant.
For lunch, I really love their shrimp and avocado salad or the salade d’ avocat et crevettes. The salad has a base of arugula with avocado, grapefruit, pepitas seeds, grilled shrimp, rose cocktail sauce and balsamic vinaigrette. It’s the perfect mix of savory and sweet with hints of citrus. My affinity for this salad also comes from the fact that it includes two of my favorite foods: shrimp and avocado. This salad is a no-brainer if you want something tasty and fresh for lunch or dinner!
For dinner I really just love their burger, it’s classic and delectable. This onglet grille au poivre comes with fries and a salad and is topped with a green peppercorn sauce. It’s a quality burger and you can’t go wrong with that. Another popular dinner item and the favorite of my parents is the truite aumonee poelee aux amandes, or the trout. The trout is served in a sauce of lemon juice, shallots and almonds. It’s pretty dang tasty!
This restaurant holds significance for me first because of its proximity to where I have grown up, but also because of the memorable times I’ve spent there. Since I was little, we would go every once in a while as a family and it always felt so special. Many birthdays and other important occasions have been celebrated at Aixois. The restaurant isn’t necessarily casual, especially in the evenings, so it felt like such a treat when I got to go with my parents.
The inside of the restaurant is very dimly lit with dark wood tables and a very warm color scheme. Imagine vintage Paris on a cute little corner in Kansas City. Their outdoor patio is surrounded by greenery and has a more crisp, clean ambiance. The patio looks out onto the trolley track trail that runs through the Brookside/Plaza neighborhood in Kansas City. Many pedestrians and dogs frequent the green space next to Aixois’ patio. I would say you are best off on the patio in the spring and summer, it’s the most ideal place to be. In the fall and winter, it’s best to sit inside because of the warmth, being in the space is kind of enveloping. I tend to feel like I’m somewhere else.
I love Aixiois, it reminds me of family and it reminds me of home. You should give it a try.
Bella Napoli is an authentic Italian restaurant and market located in Brookside in Kansas City, Missouri. Though I didn’t experience Bella Napoli until I was 16, the food quickly won me over. I don’t think you can go wrong with a single item on their menu. The pizza, the pasta, the salads and the sandwiches are ALL good!
I have spent many gorgeous afternoons eating on their patio, looking out onto lovely Brookside. Brookside is the neighborhood where I grew up but within it is a four-block area of shopping and food. The historic Brookside shops have been around since 1919. Bella Napoli has been there since 2001 and enhances the charm and prosperity of the area.
Bella Napoli has been a classic spot for my friends and I to convene when we are home from college. I have also dined there a considerable amount of times with my grandma. The energy and milieu of Bella Napoli are great and that’s another reason it’s always a go-to for me. The place kind of revives me. The genuine service, authentic food and fantastic location make the perfect combination to put me in a good mood.
My ideal Bella Napoli experience is at lunchtime. My favorite on their menu is decently simple but hits the spot every time. I usually order the Americano sandwich from the deli. This sandwich has turkey, parma cotto, Swiss cheese, tomato, lettuce, mayo and mustard all served on a fresh baguette. The mustard is my favorite part, it’s a delicious dijon.
The Americano sandwich.
Besides this sandwich, they also have the best margarita pizza. But all of their pizzas are good. The meatball sandwich is also a classic and probably the best one I’ve ever had.
The Capricciosa pizza.
The inside of Bella Napoli is always hustling and bustling. There are many groups that seem to frequent the restaurant and enjoy lunch or breakfast. Sometimes you see people enjoying lunch alone on the patio. One thing is guaranteed, there’s always laughter in the air. The walls are lined with shelves of fresh pasta, pasta sauce, coffee, and wine all straight from Italy. You can also order authentic Italian cheeses and meats from the deli.
I worked at a toy store in Brookside for five years and this was my favorite place to recommend to people visiting—it was always an easy answer. If visiting Kansas City, this is a great restaurant to try. Everyone loves Italian, especially when it’s this good.
I feel very grateful for the JRM 599: Senior Capstone: Entrepreneurial Media class. I think it was the perfect opportunity to work on all of the materials I need to have ready for my upcoming job search. Getting all of that together was something I knew would be on my plate eventually so doing it for a class was a welcomed surprise.
The professional brand presentation was definitely my biggest stressor but I’m happy with the way it turned out and I’m excited to receive feedback! I think it was a very worthwhile exercise because now I have a better idea of how I can tell my story. I have a tendency to default to talking about school when I tell others about myself, this helped me to go beyond that. I now know how to link my hobbies to my career goals and how to tell my story a little more creatively.
My online portfolio was one of the pieces I was most nervous about getting together for future job searches. It’s nice that we were able to work on that as a part of this class. I had already had one created but this was helpful in finding the energy to fine-tune it and add my work from the last year.
The creative project has really just been fun for me! I was initially stressed about coming up with an idea but I’m so happy with the one I chose. Creating the posters is pretty much a creative outlet for me and I enjoy doing it when I have free time. I also have loved writing the blogs about some of my favorite restaurants because it’s easy, I love them and they mean something to me. This is the kind of writing I really enjoy doing.
The mentors were also a great idea. Although I didn’t get to stay in touch with my mentor as much as I would have liked to (I just got busy!), when I did meet with her it was great. She was very helpful in letting me bounce ideas off her and then giving me feedback. She also helped me a lot in coming up with my creative project idea. She was really open and honest about her past jobs and her current one which I really appreciated. She also just gave me some confidence in my future.
My biggest takeaway from this course was simply how grateful I am that all of these crucial pieces of my personal package were school assignments. The resume, LinkedIn profile and online portfolio were all things I imagined having to do on my own time. There’s nothing like a little deadline that gets me going on something! I really enjoy blog-style writing so I’m glad that was something that continued. Overall, I think it’s an extremely useful course. It was also just fun to be in a room with all of my fellow journalism seniors, the energy was comforting. I think I will miss the funny conversations and camaraderie that I find in that group the most.
Winstead’s has been a noteworthy restaurant my entire life. I remember going with my dad, sisters and grandma after my brother was born. I grew up getting a Winstead’s chocolate shake every time I got a shot at the doctor. It became a common hang out spot for my friends and me in highschool and my siblings and I would usually go for a last day of school lunch. My parents and grandparents even grew up going there, too. Winstead’s has literally been with me through every step and phase of my life.
Located on the Plaza in Kansas City, Missouri, Winstead’s has been a KC classic since 1940. Specializing in steakburgers and shakes and malts, Winstead’s certainly has an old-American feel. The inside of the restaurant looks just like a 1940s diner with bar stool seating, a mint green and light pink color scheme, neon lights and even a working jukebox.
Besides the nostalgia, Winstead’s has some of my favorite food. My order is a double Winstead with cheese, mustard, pickle and onion. I get a 50/50 on the side with extra crispy fries and onion rings. And of course, a small chocolate shake. Winstead’s named their traditional steakburger after themself, so you can order a single, double or triple Winstead. This burger is exactly what you would expect if you know an old-fashioned steakburger, the patty is extremely thin and so very delicious. The 50/50 is a fun way to switch up the traditional burger and fries. The 50/50 lets you mix and match any of their sides so you can have half and half of fries, onion rings or tater tots.
Winstead’s food!
Their shakes are one of the more popular menu items and very well-made in my opinion. They use real ice cream and mix in the flavoring of your choice. I am a chocolate girl, but I’ve also tried vanilla, strawberry, butterscotch and banana—all delicious depending on my mood. They also make malts, the perfect ode to their old-fashioned ambiance.
Winstead’s banana shake and a 50/50 with fries and onion rings + burgers!
To make things even more interesting, Winstead’s has a menu item called the skyscraper. This is perfect for a group to share as it’s a 12-inch-tall vase full of the shake or malt of your choosing. On their menu it reads, “Enough for 2, 3 or 4,” and I would say it’s enough for even more. Everyone gets a straw, and you share! They sing a song and rattle a tambourine as they bring it to your table as well… “Skyscraper, Skyscraper coming your way *clap clap* we’re having fun the Winstead’s way.” And seriously the whole staff sings as they bring this indulgent treat to your table. They even have renditions of this song for Christmas. While this was absolutely mortifying to me as a child, I have come to love this tradition and the fact that I’ve grown up with it.
The cherry limeade is to die for, and I grew up on their grilled cheese dipped in ketchup. It’s diner food, but it’s pretty much all good. As the restaurant ages, it has some rips in the seats and some stains on the carpet but despite that, it will always feel like home to me. There’s no doubt that a Winstead’s meal can cheer me up, help me celebrate, bring connection to my friends and me and of course be the perfect late-night snack as their drive-through is open 24/7.
If you’ve been to Kansas City and haven’t tried Winstead’s, I think you need to go back. Like their menu says, they “grind U.S. Choice Steak daily for the sandwich. Authentic soda fountain treats, and table service are still a part of the tradition. And so is the fun!” I couldn’t agree more.
Imagine this: It’s a Thursday afternoon which means the weekend is nearing and spirits are high. You and your roommates have had a long week of classes and work and you need to catch up. Catching up will definitely be better if it can happen over food and some drinks. So… Butterfish happy hour is always the answer. At least for my friends and me, this is the case.
Butterfish is a small restaurant, located in the historic Blackstone District in Omaha, Nebraska. They serve traditional Asian small plates, the sushi being the most popular menu item and also my favorite. Butterfish is fairly new to Omaha’s food scene as it was established in late 2018 but its busyness solidifies that it has surely been a success. Let me tell you why I love it so much.
I’ll start with the obvious: the food. My go-to order at Butterfish is a Crispy Gold Coast sushi roll. The Crispy Gold Coast roll is filled with crab, avocado and cucumber and topped with tempura flakes and the most delectable sweet chili sauce. Honestly, you could put the sweet chili sauce on any roll and I would be happy. I’ve tried many of the other rolls offered at Butterfish like the Crispy Blackstone, the Salmon Samurai, the Salmon Maki and the Aloha but the Crispy Gold Coast always reigns supreme.
Sushi rolls at Butterfish. Crispy Gold Coast sushi roll on the bottom right.
The smoked pear and ginger margarita is my drink of choice. I love the sweet and sour punch to go with my sushi roll. The pear and ginger give this margarita a different feel than it would have at a Mexican restaurant. The smokiness is subtle but oh so welcome to the overall flavor and the pink sea salt on the rim is the perfect addition.
Cocktails at Butterfish. Smoked Pear & Ginger Margarita on the left.
The reason Butterfish is one of my favorites and the favorite of so many other Omaha eaters is the funk they bring to Asian food. I feel like Butterfish has achieved the perfect balance between traditional and modern. Their food has hints of traditional Asian cuisine but there’s a twist in every menu item. For example, another one of my favorites is their glazed edamame. They took the classic sushi dinner appetizer and added a sauce made of red miso, fermented garlic, garlic confit, soy and sesame seeds. The Asian feel is still there but it’s exciting.
To make Butterfish even better, their restaurant has booths that are closed in so when you are lucky enough to be sat in one, it feels like you are in your own private room. I highly recommend requesting a “room,” as I would call it if your party is ever larger than 4. It makes the experience so much more personal and so much more FUN! Some of my funniest, deepest and generally meaningful conversations have happened in those rooms with my best friends. The lights are slightly dimmed in the whole restaurant and the warm colors make the atmosphere cozy. Butterfish is also located among some of Omaha’s best bars so this happy hour dinner can very easily transition to a night out if that’s your desire.
Finally, I must tell you about the happy hour. From 4:30 to 6 every weekday, Butterfish happy hour is happening. The restaurant is usually packed, so plan ahead. Here’s why it’s so great. If you go at happy hour you can get a sushi roll and a drink for just over $10. Say you wanted to order my favorites, the Crispy Gold Coast and the margarita, your bill before tip would be $11. This is insane! All of their signature cocktails are $6 during this period and most of the rolls are $5 or $6. Appetizer prices are also great.
With delicious food and drinks, the perfect ambiance and location and wonderful prices at the right time of day, Butterfish is the whole package. If you’re ever at the end of your week and need a place to decompress, with great food obviously, then Butterfish is the answer for you, too.
After listening to Celeste Headlee’s TED Talk, “10 ways to have a better conversation,” I have become hyper-aware of all of my conversations. Just after class the day we watched the TED talk, I had a conversation with my professor, Carol Zuegner, and during that conversation, I couldn’t stop thinking about how I was only talking about myself. Despite the fact that that was in the nature of the conversation—we were talking about some of my assignments for the semester—I was still worried that I wasn’t being a good conversationalist at that moment. I’ve been thinking about this speech a lot since hearing it.
In her Ted Talk, Headlee lists her top 10 tips for having a better conversation:
Don’t multitask. Be present.
Don’t pontificate.
Use open-ended questions.
Go with the flow.
If you don’t know, say you don’t know.
Don’t equate your experience with theirs.
Try not to repeat yourself.
Stay out of the weeds.
Listen.
Be brief.
No doubt, these are great trips but they left me feeling a bit anxious.
I started to overanalyze my conversation habits. However, this TED Talk isn’t the first time I have worried about being a good conversationalist. In the last few years of my life, I have noticed that at times, I am absolutely terrible at being present during conversations. I will be sitting in the kitchen while my roommate is making dinner, she is talking to me and suddenly the conversation ends. I snap back into reality and start to think, “Am I the reason we just stopped talking?” “Did I even respond to what she just said?” Then I start to try to replay the conversation in my head and realize I was texting while she was talking and I wasn’t even thinking about what she was saying. Then I start to feel so bad for doing that. And then the cycle usually repeats itself a few days later. This is one thousand percent something I need to work on.
I spoke with my roommate Josie while putting these tips into practice. My main focuses were to be present, not equate my experiences and to listen. I think being present and listening go hand in hand. Our conversation was nothing out of the ordinary. She had just gotten home from a long day of work and school, and as usual, I asked her how it was. I realized in our simple conversation that as long as I was present, it was so easy to listen. Additionally, not equating my experience with hers just helped me to keep the conversation focused on her. Naturally, because she is a caring person and we are friends, she asked about me, too. I was just trying to make sure that I wasn’t bringing up my own stuff when it wasn’t necessary to. I think besides actively trying to do these things, I was able to remain present, hear her and ask better questions.
This was a good exercise for me. It will take a lot of time and practice for these feelings of worry to go away, but the anxiety is good because it’s going to improve my skills. Conversing is extremely important for a career in public relations and therefore, this is extremely beneficial to my future.
“So a career model that celebrated stepping on others or pushing them aside to reach my goals never felt right to me. Working with others is central to what I do and what I care about. No river is truly alone: it’s fed by many tributaries along the way and contributes to other rivers in turn. Every time rivers join together, they become stronger.”
This quote comes from Bridget Thoreson in her article, “Busting the career ladder myth.” She claims that rather than a career ladder, it’s a career river with ebbs and flows. The end is not the ceiling, it’s the ocean, a thriving ecosystem supported by many parts.
The quote above resonates with me because I, too, enjoy working with others. I won’t lie and say I don’t value my own, personal successes that I work alone to achieve. However, I really do love collaborating, hearing the input of others and being inspired by their work. It helps me become better. Just like Thoreson says, when rivers, or people, join, they become stronger.
Thoreson also mentions embracing variety in your career. I have always known that this is what I will have to do. The beauty of journalism, public relations, marketing and advertising is that you can work in practically any field. Further, you can work in a small department, at an agency, in non-profits, for a school, in the medical field, etc., etc., etc. The options are practically endless. Though this is beautiful, it’s daunting. I have no idea where I want to be working. I wish someone could just tell me: “this is what you will love, do this.” But that’s not the reality of life. Instead, I will have to try, try and try again until I find a field, subject of work and work environment that I like. Thoreson says, “We need to give ourselves the freedom to explore what matters to us instead of locking ourselves to one inflexible path.” To hear this, makes me feel good. The easy way will not come to me, I will have to find what I like through time and trial.
Although my goal is to succeed and be better every day than I am the day before, I want to make an impact. I can’t be solely focused on myself. I want to bring benefits to an entire ecosystem. This has always been my goal, even before I decided public relations was the career for me. I like Thoreson’s method because it makes uncertainty feel ok. It preaches that instead of climbing only up, you can go around, over or through. At this point in my life when I am on the verge of a career, but the path is so ambiguous, this helps ease my mind. It’s a more peaceful way of thinking about life and I think we can all always use a little more peace.
I have to admit that I wrote my elevator pitch in a bit of a hurry. The assignment had been weighing on me a little bit because I wasn’t sure exactly what I wanted to say. I sat down one night and just started listing things out and once it came together I went with it. I was able to memorize it pretty quickly and execute an effective flipgrid. Looking back, I wish I had written the pitch a little differently and thought about it more.
What I did well in my pitch was speak confidently and include a well-rounded range of information. I started by explaining what I hope to have in a career. Then, I touched on my experiences, like the PR campaign. I talked about my current leadership role. I talked about my experience with Adobe and how I have spent 7 months in my current internship working with social media. I think talking about the PR campaign, my experience with Adobe and social media and then mentioning the fact that I currently hold a leadership role and have an internship was effective in touching on all of the facets of what I do.
What I wish I had done was go into more specifics on my current internship and what I like about it and the skills I have learned. Instead of just listing different bullet points from my resume, I wish I had put them into more context and given more detail. I am going to keep this in mind and continue to think about how I could rework this to make it more effective and provide information that can’t be found in my resume or portfolio.
Overall, the flipgrid was more preferable to doing the pitches in class. It was nice to be able to try, try and try again until I felt like it went well. This also helped me with the memorization because I had to do it over a couple of times. However, I am grateful that we only had to do it in small groups in class. My group actually had some very useful and meaningful conversations after we all presented our elevator pitches. I think it was definitely a worthwhile exercise and conversation.
I think I do an effective job of coming across confidently with my elevator pitch but, as I said, my content could use some work. I think the content is very bare-bones and I need to beef it up. It’s more of an outline than a paper. Moving forward, I need to decide what is most important to leave in and then elaborate on those points. I also need to figure out how I can quantify my social media work. I have looked into this a little bit but it’s not as straightforward of an answer as I had hoped. I think I will have to do some math…and we all know how journalism students feel about math.
I’m really glad we went through the exercise of developing and executing elevator pitches. I will certainly not forget about this experience for a long time!
The founders of method—a trendy and wholesome cleaning product brand—Eric Ryan and Adam Lowry, started with next to nothing. After growing up together and losing touch during college, Ryan and Lowry bumped into each other on a cross country flight in the late 90s. Shortly after reconnecting, they came up with the idea of starting a new line of cleaning products. These products would be green and stylistically interesting. While one business partner had a passion for sustainable, clean, “green” products, the other had an eye for unique design so they combined the two. Taking off wasn’t easy for Ryan and Lowry. They each invested $45,000 at the start and quickly spent through the money. They eventually had to turn to family and friends. Ryan said he encourages entrepreneurs to take money from family and friends because it’s an even bigger motivator to find a way through the tough spots.
Image courtesy of methodhome.com
Their idea was to create a cleaning product that people didn’t want to hide under their sink. They wanted it to be on display. They also wanted the products to be safe and healthy for users. They mentioned that people actually pollute when they clean because of the toxic components of typical cleaning products. It didn’t have to be this way. Lowry said “there is no such thing as low interest categories, just low interest brands.” This was the reasoning behind their odd and seemingly niche idea.
After figuring out what their soap and surface cleaners would be made of—safe products you can buy off of the shelf at any grocery store—they turned to the design. When surveying the products that tons and tons of manufacturers made, they weren’t finding bottle designs they liked. Lowry had a camping water bottle from Norway that had a clean look, almost resembling a vase. They took this to a manufacturer and had it made. These custom bottles used up almost of the funds they had. This didn’t matter though, they believed that their packaging would be their primary marketing vehicle.
Once they were able to make their way into a dozen local stores in the Bay Area, it was time for them to make it bigger. They were able to partner with one of the top industrial designers in the world, Karim Rashid, and their product was put on shelves in 90 Target stores as a test run. While they didn’t meet the numbers Target wanted them to sell, they were bringing in Target’s ideal segment of customers—young, trendy, dynamic people. This was enough to get them the full Target deal and from there they grew. They still encountered a few bumps in the road but they made it through and eventually sold their company in 2013.
I think my biggest takeaway from listening to this podcast was the need for the ability to be flexible as an entrepreneur. You have to be open to your ideas having flaws, you have to be vulnerable and take funding wherever you can get it, you have to work the long hours and endure the stress. Ryan and Lowry said something they became really good at was finding workarounds when they had doors shut on them. That is was kept them going. They also mentioned that often times, people will not necessarily believe in your product but they will believe in you. This is something to take advantage of and let propel your brand.
I did expect to hear about all of their roadblocks, I think this was kind of a typical start-from-the-bottom story. However, they just had a really good idea. It hadn’t been done before and they had big competitors which made it hard, but if you look to the market today, there are like 10 other methods on the shelves. Methods as in different brands with the same idea behind them.
Ryan and Lowry said in the beginning of the podcast episode that their goal was to “disrupt the industry.” This stood out to me because I think that’s the best way to be successful. I remember hearing in an art history class that the art that becomes famous and worth the big bucks is the art that people find absolutely ugly in the beginning. This is because no one has ever done it before and our eyes haven’t seen it yet. This feels very similar to method’s strategy. Make a splash with an essential but do it in a way no one is expecting. A “green” product that works and looks good, while it’s doing its job. I’m on board with their method, no pun intended, and enjoyed listening to this podcast about a brand I really love.
Ruthie's Writings. 