Only 1 Word? We can think of several

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So unless you have been under a rock the past few days or in America counting ballots, you should have heard about Oxford’s International word for 2018.

Well just in case you haven’t the International word for 2018 – according to Oxford is….(drum roll )…TOXIC!!!??

1.
poisonous.
“the dumping of toxic waste”
synonyms: poisonous, virulent, noxious, deadly, dangerous, harmful, injurious, pernicious
“toxic houseplants”
2.
FINANCE
denoting or relating to debt that has a high risk of default.
noun
1.
poisonous substances.

Do you really care?

on a lighter note. Justin put a fun article together here. Here is a hint…Pacific or Specific?

Have a great weekend! See you next week.

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6 for Throwback Thursday

TBT

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Daytona Beach

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Daytona Beach

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Daytona Beach

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9 Interesting facts about the McRib

The McDonald’s McRib, you remember that sandwich shaped into a rack of ribs.

Who knew? Here are 9 facts about the McRib Sandwich.

Felisia hill eating a Mcrib from Mcdonalds

McDonald’s McRib

1. The McRib came about because of a shortage of chickens.

In a 2009 interview with Maxim, Rene Arend, McDonald’s first executive chef and inventor of the Chicken McNugget, explains that the McNugget was so popular when it was first introduced in 1979 that demand quickly outstripped chicken supply.

The legendary pork sandwich was developed out of necessity. Franchises that didn’t have the Chicken McNugget needed a new hot-selling product — and that’s when Arend scrambled back to the test kitchen.

2. The McRib was inspired by Southern BBQ.

Rene Arend modeled the McRib after the barbecue-sauce-slathered pork sandwiches he ate during a visit to Charleston, South Carolina.

The decorated French-trained chef, who once whipped up fancy culinary creations for the Drake Hotel, is also credited with coming up the unique shape of the sandwich.

Although the McRib doesn’t contain a single bone, Arend suggested the meat be patterned after a slab of ribs instead of the classic round patty.

3. The McRib is a product of “restructured meat technology.”

Rene Arend came up with the idea and design of the McRib, but it’s a professor from the University of Nebraska named Richard Mandigo who developed the “restructured meat product” that the McRib is actually made of.

According to an article from Chicago magazine, which cites a 1995 article by Mandigo, “restructured meat product” contains a mixture of tripe, heart, and scalded stomach, which is then mixed with salt and water to extract proteins from the muscle. The proteins bind all the pork trimmings together so that it can be re-molded into any specific shape — in this case, a fake slab of ribs.

4. The whole process from fresh pork to frozen McRib takes about 45 minutes.

Director of McDonald’s U.S. supply chain Rob Cannell explained how regular pig gets transformed into the famed McRib in an interview with Maxim: “The McRib is made in large processing plants—lots of stainless steel, a number of production lines, and these long cryogenic freezers. The pork meat is chopped up, then seasoned, then formed into that shape that looks like a rib back. Then we flash-freeze it. The whole process from fresh pork to frozen McRib takes about 45 minutes.”

5. The entire McRib sandwich contains about 70 ingredients — including a flour-bleaching agent used in yoga mats.

As it appears out of the box, the McRib sandwich consists of just five basic components: a pork patty, barbecue sauce, pickle slices, onions, and a sesame bun.

But, as recently reported by Time magazine, a closer inspection of McDonald’s own ingredient list reveals that the pork sandwich contains a total of 70 ingredients. This includes azodicarbonamide, a flour-bleaching agent often used in the production of foamed plastics.

The entire sandwich packs a whopping 500 calories, 26 grams of fat, 44 grams of carbs, and 980 milligrams of sodium.

6. The McRib debuted in 1981, disappeared in 1985, and has resurfaced from time-to-time since 1994.

Depending on where you read, McDonald’s introduced the boneless pork sandwich sometime between 1981 and 1982. The fast-food concoction vanished in 1985, only to reappear as a limited-edition item in 1994.

The McRib has become something of a legend for its on-and-off appearances on McDonald’s menus. The fleeting nature of the sandwich has generated a cult-like following.

7. Individual restaurants can actually order the ingredients for the McRib at any time.

The McRib pops up at McDonald’s locations across the country sporadically. It’s so random because the individual restaurants are able to offer the McRib whenever they feel like it. The practice has even inspired websites devoted to tracking McRib availabilityacross the nation.

8. McDonald’s keeps the McRib scarce because the sandwich’s entire brand relies on it.

McDonald’s has always known about its customers’ weird obsession for the sandwich, and its marketing completely leverages the McRib’s scarcity. Take its “Save The McRib” campaign in 2010, where it encouraged McRib fans to go online and sign a petition to keep the sandwich around for a while longer.

But a strategy like that only works with something that’s as popular as the McRib is. If you make an unknown item scarce, nobody’s going to care.

9. It’d be incredibly difficult for McDonald’s to create more McRib-esque products, because that cult-like following is so hard to replicate.

McRib lovers are fanatical, but it wouldn’t be this way if the phenomenon hadn’t had decades to marinate in the hearts and minds of its fans. A wholly devoted fanbase for a new product would take years to develop, and even then, there’s no guarantee that it would work.

McDonald’s struck gold with the McRib, and it doesn’t want to do anything to affect its brand. Even now, by offering the McRib nationwide twice just a year apart, it’s walking a fine line. At what point will consumers get sick of it?

For the Full article you can read it here

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Hill wins by 3 votes, Felisia Hill.

Remember this? Your vote really does count.

Chris Felker’s article proves that. Read on.

Incumbent Hill wins by 3 votes after recount, protest

Pahokee election outcome changed by absentee ballots

PAHOKEE — The counting of absentee ballots on March 14, the day after Election Day, changed the outcome of one Pahokee City Commission race. The result triggered not only an automatic recount because of its closeness but also an Election Canvassing Board meeting last week, where the challenger who lost protested through her attorney.

Felisia Hill

Rock the Vote

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Pahokee giving homeowner awards

Pahokee resumes giving homeowner awards

PAHOKEE — The city resumed giving out its regular recognition awards to residents who go above and beyond in improving their homes, lawns and properties, after having missed a few months due to other priorities, at the last city commission meeting March 27.

City Manager Chandler Williamson explained: “Some time ago last year, we created a … Lawn of the Month prize, which is awarded to a homeowner who has maintained their lawn and stands above the crowd. They receive a $75 check from the city and they also get to have that sign placed in their yard for 30 days that says ‘Lawn of the Month.’

 

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Más de 142,000 personas no pueden estar equivocadas.

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142,000 people cannot be wrong. That is how many followers Crabman 305 Miami has on their Instagram! That many satisfied customers know what they are talking about.

142,000 personas no pueden estar equivocadas. ¡Esa es la cantidad de seguidores que Crabman 305 Miami tiene en su Instagram! Que muchos clientes satisfechos saben de lo que están hablando.

gusto por ti mismo!   Visit instagram  Foursquare

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Best Seafood in Miami

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We love Seafood

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You don’t eat Seafood? No Problem. Crabman 305 Miami

Steak and Shrimp Stir  fry Surf and Turf

But Crabman 305 Miami has something for steak lovers too!

Crabman305 Miami

Steak and Shrimp Stirfry

 

 

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