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Janet
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I wasn’t familiar with the CBC logo(s) so I looked it up and MAN they’ve had some good ones! The 1940 version is fantastically epic, typical of the era (I’m a sucker for 1930s-40s corporate/industrial design motifs), but I’m really digging that 1974-86 kaleidoscope deal. I totally get the desire to “streamline” and

Don’t do Black Dynamite like that, man!

I’d like to take the credit, but dig, mama, there’s no “i” in “revolutio...”, in “team.”

Now I understand. "Well you can’t expect to wield supreme executive power just ‘cause some watery tart threw a sword at you!" So bad flour leads to watery tart leads to elevation to power symbolized by a very fancy cutting implement. 

That scene is all I can think of when reading anything about any reality-tv bullshit. “There’s some lovely filth down here.”

Now we see the violence inherent in the system.

As a fan of Information Design, I love the new look.  

Now playing

Every time I hear King Arthur Flour my brain automatically thinks “King Biscuit Flower Hour”. Because I’m old. So very, very old.

Is there a sword in that scone?

I suppose it is a sign of the times that my first thought was that someone had complained the guy on the horse was a culturally insensitive stereotype of English royalty in the middle ages.

Probably more to do with the urbanization of baking during the pandemic. Younger city-dwellers with 400 sq ft apartments deciding to take up baking versus suburban families with 400 sq ft kitchens. Pantry space at a premium and the ability to re-up more frequently driving smaller packaging.

Their website is absolutely top notch. The recipes are solid and well tested, they come with measurements by volume and weight, and if there are associated blog posts they are informative and well researched, rather than obsequious and chatty or clinical and patronizing.

Apparently, King Arthur has won “Best place to work” in Vermont 14 years running.

Whenever a company announces a NEW LOOK!! and/or logo for its products, graphic designers everywhere do that “slow shallow intake of breath; mentally brace for impact” thing, expecting the worst [for, historically, very good reason]. I did that here, and then I looked at old vs new, and ... you know what, that’s a

offering three-pound bags of flour for people who don’t know what to do with five

The best flours seem to be employee owned - Bob’s Red Mill is too!

I follow the graphic designer who did some work on this new logo on Instagram. They have apparently had the same old logo since 1790 (!).

Some places that I’ve ordered from give you things disassembled so that you can build it yourself without things getting soggy. Not that I ever minded a hot dog at Wrigley wrapped in that paper foil so it’s all steamy and soggy but in a good way.

I mean, I’m down for $1 handfuls of croutons.

This reminds me of when Texas banned “bottomless” drinks. This hit the brunch crowd pretty hard, so at least one place I know sold a mimosa carafe for $9.90 and refills for a penny.