Content is King, Design is it’s Queen                                          POMP - Forum 2012. Simon Brown, founder of ...
Emotional engagement                                                                                                IMAGE ...
Emotional engagement                                                                                              IMAGE BY...
Emotional engagementwith content through designI love this email I received, at first it looks ok butthink deeper. Think o...
Emotional engagementwith content through designPrimoz & Igor my apologies but let’s look at asocial media implementation. ...
I’m looking at Page Title http://bit.ly/aky7TT @usernameEmotional engagementwith content through designAt &&& we have deve...
Work by                              Slavoj ŽižekLets get to the bit where I can         Representation of complex ideasac...
Design Before                                                                  Mankind has been eating ever since, well, t...
Design After                                                             Editors Letter    Healthy Eating                 ...
(POMP Forum 2012) Simon Brown: Dizajn kot ključni element vsebinskega marketinga
(POMP Forum 2012) Simon Brown: Dizajn kot ključni element vsebinskega marketinga
(POMP Forum 2012) Simon Brown: Dizajn kot ključni element vsebinskega marketinga
(POMP Forum 2012) Simon Brown: Dizajn kot ključni element vsebinskega marketinga
(POMP Forum 2012) Simon Brown: Dizajn kot ključni element vsebinskega marketinga
(POMP Forum 2012) Simon Brown: Dizajn kot ključni element vsebinskega marketinga
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(POMP Forum 2012) Simon Brown: Dizajn kot ključni element vsebinskega marketinga

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(POMP Forum 2012) Simon Brown: Dizajn kot ključni element vsebinskega marketinga

  1. 1. Content is King, Design is it’s Queen POMP - Forum 2012. Simon Brown, founder of &&&During this conference we have all heard a lot design heritage. The key is to understand thatabout the principles of ‘Content Marketing’ great content thrives with great delivery or greatfrom producing it to measuring it, but I think its content dies with poor delivery. It’s the deliveryimperative that we contextualize why content has bit that is equally as important as content itself,been responsible for a revolution of a business its countries like Slovenia that could reap thesector and why now more than ever Content is benefits by learning from our successes and mostKing and Design is it’s Queen. importantly our mistakes. In recent years there has been a societal shiftin the way we all communicate. This has been CHALLENGE DESIGN FACEinstigated by the swift adoption of globalised With the rise of digital, the designers biggest issuetechnology and affordable devices. This shift is not multi platform designing or API integrationhas arguably initiated the biggest societal or merely a cross over from print to digital. It’s thatexchange of content since the invention of the everyone has access to design tools, thereforeGutenberg Printing Press. The immediacy of validating them as a designer. Design is not purelydigital technology and its swift growth has had a about aesthetics. It’s about finding deliverydrastic effect on the way we all consume content. mechanisms for Content that are appropriate.From an audience perspective it has put them in In the digital world it’s more complex as contentcontrol, free or cheaper content has become an delivery is intertwined with personal opinion andexpectation and impatient a side effect. From a third party pathways to content.business perspective it has forced a realization To start my talk I actually don’t want to shownon-platform specific content is it’s most valuable you any of our design I want to show you how youasset. emotional engage with content through design. This change has drastically affected the role ofa designer and created a void between print anddigital design disciplines. But what I am going topresent to you is the fact that the responsibilityof design to deliver content effectively hasnot changed. If anything it has become moreimportant than ever! And today is steeped in &&& Creative. Unit 11, 5 Durham Yard, Bethnal Green, London, E2 6QF, United Kingdom Studio: +44 (0)207 739 2135 andandandcreative.com studio@andandand.co.uk
  2. 2. Emotional engagement IMAGE BY SIMON BROWNwith content through designDuring the London Riots I took this image,emotionally it sums up an attitude, one ofrebellion and angst. Without much knowledgeto the situation it tells a story through its roadsidesituation through to its scrawled typography. Tome it’s a great piece of design as it communicateson so many levels. Mimicking the design principlesof a magazines opening spread, it emotionalconnects and tells a story effectively.02 | Pomp-Forum Lecture #pomp2012 &&& Creative. Unit 11, 5 Durham Yard, Bethnal Green, London, E2 6QF, United Kingdom Studio: +44 (0)207 739 2135 andandandcreative.com studio@andandand.co.uk
  3. 3. Emotional engagement IMAGE BY SIMON BROWNwith content through designI took this image on a London River Taxi as I wasso bemused by this one meter steel clad ‘SafetyPlan’. What the hell is inside this tube called‘Safety Plan’, I am really hoping its more thanjust a BIG plan telling me how not to drown or amap of how to get back to shore. I actually needto understand something about boats to knowthat this presumably a flare. It would have beenbetter to just call it a Rescue Flare, but that’s meguessing. This is where design and narrative playan important role and the synergy between ajournalist and designer is integral to delivery.03 | Pomp-Forum Lecture #pomp2012 &&& Creative. Unit 11, 5 Durham Yard, Bethnal Green, London, E2 6QF, United Kingdom Studio: +44 (0)207 739 2135 andandandcreative.com studio@andandand.co.uk
  4. 4. Emotional engagementwith content through designI love this email I received, at first it looks ok butthink deeper. Think of the uptake in smart phonesand tablets. It would be safe to assume that for alarge percentage of my time I would be lookingat my emails via my iphone or ipad. Now that’s aproblem, How do I take a picture of a QR Codethat’s on screen on my iphone when my camera ison the back? Do I call a friend?DISSEMINATION OF CONTENT IS CRITICALDissemination of Content is integral to ContentMarketing and if there are breaks or obstacles ona path to content people may never actually get tothe ‘Content’. It’s not the design of the QR Codebut the appropriate implementation designersneed to consider. Wouldn’t a simple Hyperlinksuffice in this situation or a QR Code that has anembedded clickable link? You may argue that IMAGE BY SIMON BROWNusing the QR Code is a marketing strategy but it’s adesigner who has implemented this and should bethe one to question its relevance.04 | Pomp-Forum Lecture #pomp2012 &&& Creative. Unit 11, 5 Durham Yard, Bethnal Green, London, E2 6QF, United Kingdom Studio: +44 (0)207 739 2135 andandandcreative.com studio@andandand.co.uk
  5. 5. Emotional engagementwith content through designPrimoz & Igor my apologies but let’s look at asocial media implementation. Here’s the tweetabout my talk from the pomp-forum website,looks good, here’s hoping. Well in actual fact letstry and imagine ourselves as a follower of mine ora follower of a follower and what does it tell me.It says my name, nice. It says Pomp, nice – lets faceit if you haven’t heard of either it’s quite useless.The question is would I be engagedto get to the Content via the hyper link?05 | Pomp-Forum Lecture #pomp2012 &&& Creative. Unit 11, 5 Durham Yard, Bethnal Green, London, E2 6QF, United Kingdom Studio: +44 (0)207 739 2135 andandandcreative.com studio@andandand.co.uk
  6. 6. I’m looking at Page Title http://bit.ly/aky7TT @usernameEmotional engagementwith content through designAt &&& we have developed a design check-listto implement the standard Twitter share buttonbased on actions. Although this may not seemlike design in its purest of sense it is an aspect ofa user experience, much like in print where wouldplace emphasis on paper stock or image colourcorrection we place an emphasis on experience.So lets go through the steps:1. longside a client we develop a variety A of introduction texts to engage the reader. These can be picked at random.2. he next piece of text is taken T automatically from the Page Title.3. hen we take a shortened URL T of the current page.4. hen we accredit the content to Your T @username, which in turn allows clients to track comments and engage with your audience.During sharing a user might write over this but thechance of engagement are drastically increased.06 | Pomp-Forum Lecture #pomp2012 Creative. Unit 11, 5 Durham Yard, Bethnal Green, London, E2 6QF, United Kingdom Studio: +44 (0)207 739 2135 andandandcreative.com studio@andandand.co.uk
  7. 7. Work by Slavoj ŽižekLets get to the bit where I can Representation of complex ideasactually demonstrate our thinking Being in Slovenia it seemed only appropriate tothrough our work. show a book cover series for someone I am sure you will all know, the Slovenia philosopher Slavoj Žižek. As designers we don’t have a house style we have a house process of thinking about design.“ s designers we don’t have a house A We view ourselves more like editors, condensing style we have a house process complex information into appropriate visual narratives. Our methodology starts with reading of thinking about design. We and understanding content. view ourselves more like editors, Our role was to take a series of books and repackage them as a complete series of the condensing complex information Essential Zizek. The problem we faced with this into appropriate visual narratives.” project was you couldn’t get more complex thinking or narrative than that of Zizek. The bigger thinking was how to condense the book into a visual language. Portraying the complexities of the book in a single image that could work across a series.07 | Pomp-Forum Lecture #pomp2012 Creative. Unit 11, 5 Durham Yard, Bethnal Green, London, E2 6QF, United Kingdom Studio: +44 (0)207 739 2135 andandandcreative.com studio@andandand.co.uk
  8. 8. Design Before Mankind has been eating ever since, well, the dawn of mankind. So you’d think we’d know a fair amount about what’s in our food. But the reality is that an accurate, scientific understanding of nutritrion only began to emerge in the 1980s. Since then, our knowledge has exploded. Today we know how food affects our heart and arteries; about “micro” nutrients in fresh foods that work like medicine; and how manufactured additives to our food might be affecting us. It’s fascinating stuff, and life enhancing, too! For proof of both, just read ahead. Nutrition Made Simple covers exactly what nutrition you need to know about healthy eating—the lastest news, the most current thinking, and lots of tips on how to turn that knowledge into action. By that, we mean eating joyfully and healthfully, each and every day. You’ll find that eating well doesn’t mean eating less. Nutrition Made Simple is one of several new guides being created by Reader’s Digest and Humana. Each one gives you a snapshot of a key health topic. We hope you enjoy reading them, and find lots of ways to put knowledge into action. You have only to gain by it! Neil Wertheimer Editor in Chief, Reader’s Digest Health Publishing made simple TKTK Editor in Chief, Humana Healthy Active Outlook 1 Part 1 The truth: Just five percent of the sodium in our diets comes from the salt shaker. A whopping 75 percent comes from processed and prepared foods—like tomato sauce, canned foods, and condiments, as well as take-out pizza, Beware the Hidden Salt The Newest restaurant meals, and fast food. True or False: Most of the sodium in your diet comes from Restaurants use a lot of salt. A full-sized meal at many your salt shaker. national chain restaurants can often contain over 5,000 Learnings mg of salt, more than three times the amount you should If you answered “true,” you’re in good company. Half of the get in an entire day. people in a recent nationwide survey thought the shaker on the kitchen table was their biggest sodium offender. This “new learning” gets top billing in this bulletin And that’s a downright dangerous falsehood. because trimming sodium from our diets could save tens of If you went to a convention of dieticians and thousands of lives each year, according to health experts. Sodium is the element in salt that makes everything from food researchers, what would the experts french fries to popcorn to salted caramel ice cream taste, The good news: Twenty-eight major food makers and sellers—including the Campbell Soup Company, Heinz, around you be talking about? Chances are well, salty. Our bodies need modest amounts of sodium and Kraft, and snack maker Snyder’s-Lance—have pledged to good that several of the following when used in moderation, salt adds brightness to flavors. cut the overall sodium levels in their foods by 25 percent in New reSearch topics would come up. These Trouble is, for many people, excess salt causes blood the next five years. And many chain restaurants are offering pressure to rise. At the same time, the food industry has healthy menus with more modest sodium levels. are some of the trends, learned that the more salt they put in food, the more they research findings, and That’s a great start. But don’t wait for the food industry to sell. We’ve learned to crave salt. The result: Most of us on foods that heal or harm solve the problem. Start now at home by choosing more new perspectives that now eat more than twice as much sodium as we need. We no-sodium and low-sodium versions of foods you enjoy (such get close to 3,600 milligrams (mg) a day, according to the are reshaping our vision as canned beans and canned soups). In time, you’ll lose your federal government, while most people age 51 and older of what is and isn’t taste for high-salt foods. should get just 1,500 mg a day—less than the amount of healthy eating. sodium in a teaspoon of salt. As health groups like the American Heart Association this or Sea Salt or Table Salt? The 3 rULeS (AHA) urge Americans to cut back on sodium, knowing that Neither. Though 61 percent of people in one where it hides out matters—especially if you have high recent survey thought sea salt was lower in blood pressure or are at risk for it (as 90 percent of sodium, it’s not. Sea salt and table salt have of eating well Americans older than 55 are!). the same amount of sodium. 4 5 6 THE NEWEST LEARNINGS BEWARE THE HIDDEN SALT 7 TiPS aNd meNUS for great everyday meals 1 Save Big On Sodium 2 The truth: Just five percent of the sodium in our diets comes from the salt shaker. A whopping 75 percent comes Cut the salt, not the taste with these clever swaps. from processed and prepared foods—like tomato sauce, canned foods, and condiments, as well as take-out pizza, Instead of this... Choose this Sodium savings Beware the Hidden Salt restaurant meals, and fast food. How You Cook Seafood Matters Catsup on True or False: Most of the sodium in your diet comes from Restaurants use a lot of salt. A full-sized meal at many Fresh tomato Fish lovers, rejoice! Delicacies from the deep can help a burger, 1 166 mg The TrUTh your salt shaker. national chain restaurants can often contain over 5,000 slice protect against strokes and heart failure, new research tablespoon mg of salt, more than three times the amount you should shows. The catch? You need to know which cooking styles PLUS If you answered “true,” you’re in good company. Half of the people in a recent nationwide survey thought the shaker get in an entire day. Canned chicken broth, 1 cup Low-sodium broth 720 mg preserve seafoods’ health benefits—and which to avoid. about carbs, sugar, on the kitchen table was their biggest sodium offender. This “new learning” gets top billing in this bulletin In a recent Emory University study, eating non-fried And that’s a downright dangerous falsehood. because trimming sodium from our diets could save tens of Sodium-free fish reduced risk for a stroke by as much as 30 percent. Regular soy sauce 1,006 mg thousands of lives each year, according to health experts. seasonings But fried fish—fast-food fish sandwiches, fish sticks, and Sodium is the element in salt that makes everything from fat, and salt The good news: Twenty-eight major food makers and greasy baskets of crispy-fried seafood—increased the odds. french fries to popcorn to salted caramel ice cream taste, Bottled Italian sellers—including the Campbell Soup Company, Heinz, Researchers from Northwestern University recently found well, salty. Our bodies need modest amounts of sodium and dressing, 2 Make your own 505 mg Kraft, and snack maker Snyder’s-Lance—have pledged to a similar pattern with fish and heart failure. Women who when used in moderation, salt adds brightness to flavors. tablespoons cut the overall sodium levels in their foods by 25 percent in ate baked or broiled fish high in good fats (like salmon) Trouble is, for many people, excess salt causes blood the next five years. And many chain restaurants are offering Regular vegetable Low-sodium 513 mg pressure to rise. At the same time, the food industry has healthy menus with more modest sodium levels. juice, 1 cup learned that the more salt they put in food, the more they That’s a great start. But don’t wait for the food industry to Jar pasta sauce, Clever Idea sell. We’ve learned to crave salt. The result: Most of us solve the problem. Start now at home by choosing more No salt added 1,034 mg Love fish, hate the cleaning up? Cook in foil packets. now eat more than twice as much sodium as we need. We 1 cup no-sodium and low-sodium versions of foods you enjoy (such Use large squares of aluminum foil big enough to wrap get close to 3,600 milligrams (mg) a day, according to the Dry-roasted a single filet or salmon steak. Place one piece of fish on as canned beans and canned soups). In time, you’ll lose your Salted almonds 96 mg federal government, while most people age 51 and older almonds each square, top with seasonings like garlic, tarragon, or a taste for high-salt foods. should get just 1,500 mg a day—less than the amount of shake of dill. Add lemon or orange slices and a tablespoon sodium in a teaspoon of salt. Handful of baby Pretzels, 1 ounce 380 mg of orange juice to each. (You can also add thinly sliced carrots As health groups like the American Heart Association this or Sea Salt or Table Salt? vegetables like carrots, onions, or peppers.) Wrap up the (AHA) urge Americans to cut back on sodium, knowing that Packaged rice mix, Plain brown rice, foil, completely enclosing the fish, twisting ends to seal. Neither. Though 61 percent of people in one 950 mg where it hides out matters—especially if you have high 1 serving salt-free Cook on a baking sheet in a preheated, 350°F to 400°F recent survey thought sea salt was lower in oven until done (15 to 35 minutes, depending on thick- blood pressure or are at risk for it (as 90 percent of Cottage cheese Plain yogurt 729 mg sodium, it’s not. Sea salt and table salt have ness of the fish). Americans older than 55 are!). the same amount of sodium. 6 THE NEWEST LEARNINGS BEWARE THE HIDDEN SALT 7 8 THE NEWEST LEARNINGS HOW YOU COOK SEAFOOD MATTERS 9Readers Digest Humana collaborationUnderstanding the audience,message and tone of voiceWe are interested in what makes engagingappropriate design and have boiled this downinto a simple check-list we use for all our projects.1. Understanding the audience 2. nderstanding the message U3. inding a visual tone of voice FWe also evaluate why designs are better thanothers based on this check-list and secondlyon aesthetics. We where invited to redesign this magazineas it did not resonate with the audience. Whatwe had to do was deconstruct the design andevaluate the design decisions.08 | Pomp-Forum Lecture #pomp2012 Creative. Unit 11, 5 Durham Yard, Bethnal Green, London, E2 6QF, United Kingdom Studio: +44 (0)207 739 2135 andandandcreative.com studio@andandand.co.uk
  9. 9. Design After Editors Letter Healthy Eating M ankind has been eating ever since, well, the dawn of mankind. So you’d think we’d know a fair amount about what’s in our food. But the reality is that an accurate, scientific understanding of nutritrion only began to emerge in the 1980s. Since then, our knowledge has exploded. Today we know how food affects our heart and arteries; about “micro” nutrients in fresh foods that work like medicine; and how manufactured additives to our food might be affecting us. It’s fascinating stuff, and life enhancing, too! Nutrition Made Simple is one of several new guides being created by Reader’s Digest and Humana. Each one gives you a snapshot of a key health topic. We hope you enjoy reading them, and find lots of ways to put knowledge into action. You have only to gain by it! Neil Wertheimer Editor in Chief, Reader’s Digest Health Publishing TKTK Editor in Chief, Humana Healthy Active Outlook Healthy Eating Made Simple 3 Part 1 | The Newest Learning industry has learned that the more salt they put in food, the more they sell. We’ve learned to crave salt. The result: Most of us now eat more than twice as much sodium as The we need. We get close to 3,600 milligrams (mg) a day, Three Steps according to the federal government, while most people age 51 and older should get just 1,500 mg a day—less than the amount of sodium in a teaspoon of salt. As health groups like the American Heart Association Newest (AHA) urge Americans to cut back on sodium, knowing to Eat Right, where it hides out matters—especially if you have high blood pressure or are at risk for it (as 90 percent of Americans older than 55 are!). Smile More Learning The truth: Just five percent of the sodium in our diets comes from the salt shaker. A whopping 75 percent 1 comes from processed and prepared foods—like tomato sauce, canned This or That foods, and condiments, as well as Love fish, hate the cleaning up? If you went to a convention of dieticians and food Beware the take-out pizza, restaurant meals, and fast food. Restaurants use a lot Sea Salt or Table Salt? Neither. Though 61 percent of people in researchers, what would the experts around you HiddenSalt of salt. one recent survey thought sea salt was A full-sized meal at many national lower in sodium, it’s not. Sea salt and table be talking about? Chances are good that several True or False: Most chain restaurants can often contain salt have the same amount of sodium. of the sodium in your diet of the following topics would come up. These are comes from your salt shaker. over 5,000 mg of salt, more than three times the amount you should get in an entire day. some of the trends, research findings, and new If you answered “true,” you’re in good company. Half This “new learning” gets top billing in this bulletin of the people in a recent nationwide survey thought the perspectives that are reshaping our vision of what shaker on the kitchen table was their biggest sodium because trimming sodium from our diets could save tens of thousands of lives each year, according to health is and isn’t healthy eating. New offender. And that’s a downright dangerous falsehood. experts. Sodium is the element in salt that makes everything from french fries to popcorn to salted caramel ice cream taste, The good news: Twenty-eight major food makers and FiNdiNgs well, salty. Our bodies need modest amounts of sodium sellers—including the Campbell Soup Company, Heinz, and when used in moderation, salt adds brightness to Kraft, and snack maker Snyder’s-Lance—have pledged to flavors. Trouble is, for many people, excess salt causes cut the overall sodium levels in their foods by 25 percent blood pressure to rise. At the same time, the food in the next five years. And many chain restaurants are eat Much 6 Healthy Eating Made Simple 7 4 Healthy Eating Made Simple Healthy Eating Made Simple 5 More Fruit Veggies Part 1 | The Newest Learning Part 1 | The Newest Learning Save Big On Sodium chocolate How Cut the salt, not the taste with these clever swaps. that’s Instead of this... Choose this. Sodium Savings good You Cook 4 The New American Farmer: You Ketchup on a burger, 1 tablespoon Fresh tomato slice 166 mg For you You’re not imagining it. Farmers’ markets, pick-your- Great idea Seafood own farms, and backyard and community gardens are Love fish, hate the cleaning up? Canned chicken Low-sodium broth 720mg cropping up everywhere these days. Over 43 million Cook in foil packets. Use large squares of broth, 1 cup coFFee Americans grow some of their own food (from a pot of Matters aluminum foil big enough to wrap a single patio tomatoes to a big spread in the backyard). Farm Regular Sodium-free 1,0006 mg filet or salmon steak. Place one piece of stands have tripled since the 1990s. caN help, fish on each square, top with seasonings soy sauce seasoning And there are now more than 18,000 and heart failure. Women like garlic, tarragon, or a shake of dill. Add Great idea community gardens across the who ate baked or broiled lemon or orange slices and a tablespoon Love fish, hate the cleaning up? too U.S.A. This explosion couldn’t have fish high in good fats (like of orange juice to each. (You can also add Cook in foil packets. Use large squares of Bottled Italian Make your own 505 mg come at a better time. Despite all the salmon) were at lower risk thinly sliced vegetables like carrots, onions, aluminum foil big enough to wrap a single dressing, 2 hoopla about the power of fruit and for heart failure (when your or peppers.) Wrap up the foil, completely filet or salmon steak. Place one piece of tablespoons veggies to help you stay healthier fish on each square, top with seasonings the truth heart can’t pump blood enclosing the fish, twisting ends to seal and slimmer, about 70 percent of like garlic, tarragon, or a shake of dill. Add Regular vegetable Low-sodium 513 mg efficiently). But those who Cook on a baking sheet in a preheated, adults still don’t eat enough fruit lemon or orange slices and a tablespoon juice, 1 cup ate fried fish at least once a 350°F to 400°F oven until done (15 to and vegetables, according to a recent about carbs, week increased risk by 48 35 minutes, depending on thickness of of orange juice to each. (You can also add Jar pasta No salt added 1,034 mg study from the Centers for Disease percent. the fish). thinly sliced vegetables like carrots, onions, sauce, 1 cup Control and Prevention. or peppers.) Wrap up the foil, completely Healthy salt Fat What’s up with frying? Fish lovers, rejoice! Delicacies from the deep can help Dunking fish in hot oil may leach out the good fats, enclosing the fish, twisting ends to seal One solution: Get up close and Salted Dry-roasted 96 mg protect against strokes and heart failure, new research omega-3 fats, found in many types of fish. And the types Cook on a baking sheet in a preheated, personal with your produce. New almonds almonds Living shows. The catch? You need to know which cooking of fish typically served up fried, such as cod, tilapia, and 350°F to 400°F oven until done (15 to research shows that growing your styles preserve seafoods’ health benefits—and which flounder, are often lower in these omega-3 fatty acids 35 minutes, depending on thickness of own or visiting a farm stand inspires to avoid. In a recent Emory University study, eating to begin with. That’s important information to have, people to eat more fruits and Pretzels, 1 ounce Handful 380 mg Bulletin non-fried fish reduced risk for a stroke by as much as because omega-3s may protect against strokes and vegetables. And the health benefits keep on getting better. Piling your plate with produce of baby carrots 30 percent. But fried fish—fast-food fish sandwiches, heart failure in four ways: They help keep blood pressure protects against heart disease, stroke, diabetes (if you fish sticks, and greasy baskets of crispy-fried seafood— and cholesterol levels within a healthy range, they ease dig into leafy greens like spinach), and cancers of the increased the odds. Researchers from Northwestern body-wide inflammation, and they discourage blood stomach and colon. It can help you stay at a healthy University recently found a similar pattern with fish clotting. Ready to go fish? At home or in a restaurant, get 8 Healthy Eating Made Simple 9 10 Healthy Eating Made Simple 11Readers Digest Humana collaborationUnderstanding the audience,message and tone of voice09 | Pomp-Forum Lecture #pomp2012 Creative. Unit 11, 5 Durham Yard, Bethnal Green, London, E2 6QF, United Kingdom Studio: +44 (0)207 739 2135 andandandcreative.com studio@andandand.co.uk

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