Branding

Branded

(Take 1)

Italian Aroma Coffee

Branding, by definition, is a means of advertising - usually by a distinctive design!

So, it begs the question of why you would buy in a brand, which you hope and need to sell through, then keep it a secret, hide it under the counter and not wish to talk about it?  

In business, every sale, every bean of coffee, every customer, nudges you closer to your profit margin to help you into the black.

Having lost my way in Edinburgh the other day I stopped to ask directions at The Corn Exchange and was greeted by a lovely lad called Robbie. Suddenly I was overwhelmed by the aroma of coffee and knew instinctively it was my favourite Italian Aroma. Although I was double parked, there were a couple of tables on the street so I found myself ordering an Americano with hot milk.

 

To my utter astonishment it arrived in the most God Awful Blue/Grey cup and saucer (why would you do that to my coffee?) Now, if you mix blue and brown you get a dreadful sludge colour and, although I knew the taste would be sublime, I found it hard to lift to my throbbing, waiting lips. Not only because of the appearance but the handle was too close to the saucer so I had to awkwardly manoeuvre the vessel and tip the bloody bowl in order to lift it; spilling some of my nectar.

The lovely Robbie told me all about Aroma and was very enthusiastic about the brand. However, later when I phoned to enquire as to who runs the coffee shop, it was all a bit vague. Although, I would tend to blame Bert, as it’s his name all over the shop. 

The dude on the phone confirmed The coffee shop, in the Corn Exchange, was indeed called Bert’s and although it was definitely Italian Aroma coffee I'd had he assured me it was from Matthew Algie but they may be changing that soon. 

Wee Robbie knew they had already changed it...

This has set me on the road to a magical, mystery, coffee tour ending at Rosslyn Chapel and my quest will continue.  I’m very excited and if you would like to join me, I’m hiring a bus tomorrow to visit all the Saltire outlets, as I’ve just been reliably informed they manage various outlets in Edinburgh and will be running coffee shops and catering gigs all over the toon? 

It'll be interesting to see how visible the Aroma brand is or, are Saltire trying to keep it under wraps for a big reveal!

I’m hoping my Italian Aroma Coffee are headlining but this show will be running into next week till I do more research and of course drink more coffee from proper attractive cups, which are white inside!

Message to Saltire!

CHANGE THE CUPS!!!

Ci Vediamo!

Next up!

Her name was Lola

She had the branding

With coffee be-ans in her hair

I saw my favorite roasting there!

Slow Food Glasgow

Celebrate What's on Your Plate

A bit like myself, Slow Food Glasgow celebrate food in its most natural forms and is a non-profit organisation. However, I’m always on the take so if you want a shout-out here, send me a few bob and Fanny’s your auntie – so to speak - in the Glasgow parlance!

I’m actually skint because I’ve completely gotten out of the habit of cooking and eat out all the time. Like the slow food movement I have a special relationship with food but I've developed a fear of freshly made, locally grown, good quality, sustainable foods becoming extinct.

When eating out I’m extremely aware of how much of the food I'm paying for, and sometimes at exorbitant rates, is frozen and an inedible waste which I'm forced to leave on the plate. Quite often it doesn't even resemble  its original form, taste, shape, colour or condition. I’d love to have time, space and the ability to grow my own food however, I'm giving it a go, on my tiny patch, and doing what I can.

So far I've wondrously grown parsley, rocket and rosemary but I’m wasting away because, as you know, they are simply garnish or contorno and there's no way I can have lifestock on my very bijou property. This makes me vulnerable and beholden to the purveyors of Glesca toon. The irony is, I’m late to the table with the Slow Food movement which was founded in Italy around 1989 and I lived there at this very time.

Staying in a village called Delicto, nella provincia di Foggia in Puglia and me being a pure townie, I did find the process of growing, preparing, cooking and eating food very slow indeed. Also, after my Negroni Apperitivo I was usually half squished and missed the main course anyway because they took so long eating the 'anti' and pasta starters. I'd also, probably, already walloped a bottle of family-made red, potent, deliciousness.

My Mother-in-Love planted, tended, nourished, picked and cooked most of her own food and there was never any waste. We ate what was available and she was so inventive and meals were always healthy and wholesome. She was a culinary genius. We could have eaten fagiolini every day for a week and each dish was presented differently and never less than authentically magnificent.

On hearing about Slow Food Glasgow I decided to attend an World Disco Soup in The Project Cafe and it was FREE – win win. I went along with my daughter who bolted as soon as she saw the chopping boards, knives and mushrooms. She’s had a fear of fungus since a very young age and imagines they are very young dolphin and bizarrely claims to hear a loud squeak as the knife goes through. I’ve tried to assure her Flipper is fine and still living in someone’s imagination and, like unicorns, are not real and usually live in a cartoonists pen!

The Slow Food Movement strives to link community and the pleasure of food while also being aware of the environment to seek a better way to eat. It is a worldwide organisation and they celebrate food traditions of different nations and aim to protect edible biodiversity. My friend Giovanna who is the co-owner of the wonderful Eusebi Deli on Park Road in the West End of Glasgow is an enlightened ambassador of hospitality and The Slow Food Movement in Glasgow.

Giovanna, along with a fantastically enthusiastic supporter, Federico Lubrani are my new heroes as they continuously promote the ethics and ethos of Slow Food;  Giovanni with her customers and staff but also through giving talks in local schools and Fede with everyone he engages with.  I wait with baited breath to see what they next.

Meanwhile, I’m off to plant some chilli peppers in my window box and the moment, due to time and space, I’m all about the garnish and seasoning. I’ve a long way to go but am learning slowly but surely to celebrate what's on my plate!

Buon appetito!

Click the links to find our more about The Slow food Movement and World Disco Soup.