FROM Michael Hodgson
When Is a Logo a No-Go? The "new" Gap logo, designed by Laird + Partners On October 5, clothing company Gap quietly unveiled a new logo, the first change to the logo in 20 years. Consumers didn't seem to like it, taking to Facebook and Twitter to express their dislike, and design publications picked up on the outrage , giving the logo flap names like Gapgate . After announcing they were actually launching a contest to create additional logos , less than a week later, Gap retracted the logo and the contest, saying it was sticking with the 20-year-old logo instead. What happened? Frances talks with branding consultant Sasha Strauss about whether or not logos really do impact consumer behavior, and how important logos are to a brand's overall personality. Then, graphic designer Michael Hodgson talks about what makes a successful logo and walks us through some recent logo refreshes that worked. The new Coca-Cola logo, reconceived by Turner Duckworth
What did Trump accomplish on his first trip abroad? President Trump is wrapping up his Mideast and European tour. We find out what he has accomplished -- good and bad -- and look at what he faces when he comes home.
'Dandelion and Quince,' food and crime, 'All About Eggs' Sarah Lohman talks about the murder and historic recipes that form the backbone of her new book, “Ohio 1910,” and Rachel Khong shares highlights from Lucky Peach’s last cookbook, “All About Eggs.” Michelle Mckenzie tells us how to cook oft-forgotten fruits, veggies and herbs, and Jonathan Gold reviews AR Cucina in Culver City. Plus: raspberries at the market and a special guest DJ set from Alton Brown.
Shaking up the USDA, 'The Beef Cookbook' and 'Tartine All Day' Peggy Lowe explains why Trump’s pick for USDA Secretary is rattling rural America. Dario Cecchini talks future plans for Chianti ramen, and Richard Turner shares cuts from “PRIME: The Beef Cookbook.” Writer Matthew Sedacca looks at the controversy behind liquid smoke. Jonathan Gold tries Chengdu-style dishes, and Elisabeth Prueitt of Tartine fills us in on the latest. Plus, chef Michael Beckman shares a recipe for cactus confit.