I’m currently redesigning a site and building two others while looking for work in or around Chicago. I’m also working to maintain the sites of the company I’m contracted under. Related to this, my manager sent me this link.
Every site should have some handler for their 404 errors (those times pages just don’t match up). There are some applications where the examples linked could be inappropriate but 404 pages are a great way to promote your brand, goals or other initiatives. (more…)
Today, like most tech nerds or hipsters, I was engrossed in some pretty heavy auto-refresh watching. For others, WWDC’s keynote was covered on any number of tech blogs.
To summarize, Apple upgraded their Macbook Pro line, beefed up their iPhone (including video) and refreshed their flagship OS into a smaller, faster and more efficient wild feline (metaphorically). What does that mean? (more…)
Back in olden times (1984?) one needed to prove their corporate value by standing out. Think of a new product; save the company money; institute an “Air Jordan” day; being unique was the ticket to success. (more…)
Among the social media “experts” there are dozens of overused words. “Expert” comes to mind. But probably “conversation” takes the cake. There’s a reason for that. We talk.
The word is irresistible to self-named experts because it’s vaguely ambiguous. Behind the times and desperate in this financial landscape, companies see it as a term they can get behind. (Intoxicating.) (more…)
At the beginning of the month, Ford unfurled their campaign to boost awareness of their Fiesta. It’s too early to comment on if it’s working (obviously) but I think labeling it a “gamble” is a bit dramatic. If anything (like marketing the Fiesta now) it’s present-thinking, not forward-thinking. (more…)
Most people eat questionable meats processed by questionable means in factories of questionable cleanliness by underpaid (or illegal) workers with questionable hygiene practices. That’s not an issue if you can ignore bacteria in your spinach or poisonous tomatoes and milk. (Or, if you’re like me, you overcook everything to the texture of damp charcoal.) (more…)