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		<title>The Best French Onion Soup Ever</title>
		<link>http://harrisonmarketingmd.com/blog/?p=150</link>
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		<pubDate>Thu, 02 Sep 2010 10:50:05 +0000</pubDate>
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				<category><![CDATA[Culinary Arts]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Food]]></category>
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		<description><![CDATA[Another reason I love soup is that there is definitely a craft or art to it. When I worked with Randy Stahl at the Brass Elephant in Baltimore years ago, that was really my first lesson of the importance of a good stock and well made sauce. everything is built on a good stock. So it stands to reason that in order to make a quality soup, you have to know how to make a stock, if the recipe calls for it.]]></description>
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		<title>How to Approach a Re-Branding Effort</title>
		<link>http://harrisonmarketingmd.com/blog/?p=143</link>
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		<pubDate>Wed, 01 Sep 2010 14:44:42 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Branding]]></category>
		<category><![CDATA[Business development]]></category>
		<category><![CDATA[Design]]></category>
		<category><![CDATA[Marketing]]></category>

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		<description><![CDATA[Why were they successful. What did they do right/wrong? I has talking to a colleague about this and he had said he was rushed to do a re-brand when a new CEO took over. He said it was a mistake and tried to talk him out of it. I asked how he came to his conclusion. He said he felt it was wrong to re-brand. Of course the 'felt' thing really got to me, and hence the problem with some re-branding efforts. They are either knee-jerk reactions to economic climate, or are rushed through. 
]]></description>
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