The Best Way To Try Marketing To Millennials

One of the largest groups of people that marketers are approaching our marketing to millennials. These are people that were born at the turn of the millennium. They are in their late teens to early 20s, and they are a very different type of person in comparison to the baby boomer generation. They grew up in a time where the Internet was taking off, and technology began to advance at a rapid pace. They were likely in grade school when the iPhone first came out, something that is now standard technology. If you want to market to them, you have to target things that they like. Here’s a quick overview of how you can market to these people that will be interested in some of the more expensive products that are sold today.

How To Market To Millennials

First of all, you are going to need to consider the type of products or services they would be interested in. This would include anything that has to do with modern technology, as well as services that are related to social media. They are not going to be interested in major appliances because that’s not their focus right now. They are probably going to college, or getting ready to, so that is the target of what your marketing should be. You will be able to approach them through social media because that’s where they spend most of their time, and regardless of what you are selling, this is where the vast majority of them can be approached. check out site and you can understand that if you can make your marketing all about the search engines and social media, you should have no problem selling to these young people.

How To Be Successful With Your Marketing

You can be very successful with your marketing by doing just two simple things. Make sure that you are targeting products or services that they would be interested in. Travel, healthcare, and things related to the environment are going to be appealing to them. Finally, you need to go to where they are going to be which is on Facebook, Twitter, and all of the other social media platforms where young people are gathering today. It will be very easy to approach them and eventually make a sale as long as you have the products and services they want to buy.

Birds: Lovingly crafted paper sculptures of birds from around the Globe

From tropical birds of paradise and parrots to humble British varieties; from unbelievable hummingbirds to colourful African winged monsters, Diana Beltran Herrera’s newspaper sculptures pay homage to birds across the world. The Bristol-based Colombian artist and designer (showcased previously) utilizes everyday materials — such as cable, plastic, cardboard, and newspaper — to make her incredibly realistic artworks.

“The functions are based on photos of birds, which I first draw on Illustrator to get the correct measurements and details. I maintain the sketch and photograph my job as I progress,” Diane explains.

After graduating with a degree in Industrial Design in the Jorge Tadeo Lozano University in Bogota, Colombia in 2010, Diana started her own design practice, and has since exhibited in Europe, Asia and America. She presently lives in Bristol, where she’s just graduated with a masters in Fine Arts in University of West of England.

Recent commissions include a bit for the Festival of Ideas from Bristol City Council and also her first solo show in Asia, backed by the Embassy of Colombia in Indonesia and also Cancilleria de Colombia en el Exterior. You may discover more in

Big spring for mod Stamford furniture designer

Stamford-based Design Within Reach needed a powerful spring to shut out its financial year in early June, with brand new furniture dictates up 19 percent in the fourth quarter as a subsidiary of parent company Herman Miller. “Among the items we worked hard to achieve this year will be to make it easy to get a Herman Miller dealer to … order DWR products,” Walker said during a Thursday conference call with investment analysts.

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That is my French-flavored version of peel ‘n’ eat shrimp. The sauce is yummy and warrants a whole baguette only for sopping up!

It’s one of those summertime dishes that I make frequently for friends and family. The dish pays homage to one of my favourite places in the world, the South of France, in which pastis was first born.

The flavors of pastis — that the anise-flavored aperitif in the south of France — and large, fat jumbo shrimp in the shell match each other.

Ricard is your pastis brand most commonly available from the countries, but if you can’t locate it, then you can use its own cooking uncle, Pernod. Pernod is a helpful kitchen staple, which can be great paired with poultry, shellfish, mushrooms and mushrooms — anything that is good seasoned with tarragon.

I leave the fish in the casing to protect it in the heat, and because a lot of the taste is at the casing. The fish can cook longer if left at the shell, absorbing all the flavors of the fragrant sauce — plus, it’s enjoyable to peel and consume the fish when they are cooked.

I put the shrimp at the bottom of a gratin dish and pour out a full-flavored potion of pastis, olive oil, garlic, fennel seed, green peppercorns, tarragon and rough sea salt over it. When the fish are soaked in the sauce, then I put the gratin dish at a pre-heated grill or oven, and then let them cook for 15-20 minutes, according to their size. You’ll understand if the fish are done when they are curled up and pink. It is better to take them out a little under-done than over-done. The smell is intoxicating!

Serve the fish hot-off-the-grill from the gratin dish, and soak up the sauce with a loaf of crusty French bread.



Grilling Method: indirect-medium large

Serves 6

Begin to finish: 40 minutes


2/3 cup extra-virgin olive oil, plus extra for fish

1/4 cup pastis (possibly Ricard or Pernod)

8 cloves of fresh garlic, grated

2 tsp fennel or anise seeds

2 tsp whole green peppercorns

1/4 cup chopped fresh tarragon, plus more for serving

24-26jumbo fish or tiger shrimp at the shells (the larger, the better, about 1.5 lb)

2 tsp coarse sea salt

Crusty baguette


If you would rather cook this indoors, preheat your oven to 425 degrees Fahrenheit.

Whisk together the oil, pastis, garlic, fennel, peppercorns and tarragon. Toss the cleaned and dry shrimp in a bowl with just a little oil and the salt. Lay the fish in one layer in a shallow gratin dish or casserole (also a Pyrex is fine). Pour the pastis mixture evenly over the beans.

Place the gratin dish at the center of the boil (or on your toaster) and cook about 15-20 minutes, turning the fish over once halfway through the cooking time.

Take the dish out of the grill or oven when the fish are done. You know they are done when they are pink, their tails are curly and they are just cooked through. Don’t overcook them.

Serve the dish household style onto a table spread with papers or something that washes easily — that this dish can get messy!

And don’t forget to sop up the sauce with a crusty baguette.


Nutritional information: 225 calories; 172 calories in fat; 19 g fat (3 g saturated; 0 g trans fats); 35 milligrams cholesterol; 495 milligrams sodium; 5 g carbohydrate; 0 g fiber; 3 g sugar; 4 g protein.


EDITOR’S NOTE: Elizabeth Karmel is a grill and Southern foods expert. She’s the chef and pit master at online retailer and also the author of three novels, such as “Taming the Flame.”

The post AMERICAN TABLE: Pastis Shrimp appeared first on WTOP.

Polymorph Chair Combines Two Design Concepts into One Chair

In his most recent project, Philipp Aduatz selects to unite two distinct design concepts into a sculptural piece. After taking a dip into style history, Aduatz discovered there were two primary ideas — just one being minimalist, linear, and with practical shapes, while another involving organic, spherical forms which were inspired by nature. Generally those concepts would compete against one another and wouldn’t get the job done together in a single layout however, also the Polymorph Chair handles to re realize them.

In ancient Greek, ‘ ‘poly’ translates to ‘many’ while ‘morph√©’ signifies ‘contour’, which is the way Aduatz arrived at the Polymorph name, with its mixture of concepts.

Polymorph started as a sketch, then a computer version was left with the approximate number of section layers determined. Those layers were then CNC cut and pile laminated prior to being hand carved without any computer assistance. The seat was made in cherry wood that was finished with polished and oil for a semi-gloss surface.

The Polymorph Chair started at ICFF 2017 through NYCxDesign.

Photos © by Georg Molterer.