Today was all about field trips. Google Okay, so obviously not a start-up but we had the pleasure of having lunch with a friend who works in their ads division (formerly DoubleClick). There are some fantastic ideas that will likely be reality very soon around optimizing creative, content, and calls to action in almost near real-time. I’ve been lucky enough to be to Google’s Mountain View, California and Boulder, Colorado campuses and they never disappoint. The food really is pretty close to fine dining and the campuses just kinda have an indescribable buzz about them. Check...

I'm always on the hunt for a good read.  With Digital Wax Works, we've been doing quite a bit of website design/redesign work and have been kicking around a couple ideas for web application designs in our labs exercises.  (In this space, we see an opportunity for creating software applications that run on a web server and allow users to access this from the web versus running software on their hard drive.)  There are literally hundreds of ideas that could work in this area and this is driving much of the rage that you hear around "cloud computing".Anyways,...

Ever notice when you visit some websites the cute little picture next to the URL?  That's known as a "favicon" (short for favorites icon), or sometimes a website icon, shortcut icon, url icon, or bookmark icon.  And having one is becoming increasingly important to the success of a website.  Here's a quick run-down of why you should schedule in some time to make sure your favicon is on par with your brand.Browser TabsThe advent of tabbed browsing several years ago made it possible to have several webpages open at once.  While writing this blog post for example, I have...

Today, the New York Times announced that Conde Nast will be shutting the doors of Cookie, Modern Bride, and Gourmet magazines.  All three in one fell swoop.  In doing PR consulting, I've worked with Cookie a bit and the people were fantastic so it's sad to see it go by the wayside.  However, seeing Gourmet go down is even more surprising.  Started on the heels of the Great Depression in 1941, the magazine (along with Bon Appetit) was considered by foodies to be an institution.  However, a study conducted by the consulting firm McKinsey & Company, recommended cuts of up to 25%...