Propaganda Inc.

Friday afternoon birthday happy hour!!

Love our goodies from Zoёs Kitchen!

Propaganda is beyond excited for our amazing Account Supervisor Kathleen's baby to arrive! So excited- that we have to share a sneak peak of her surprise baby shower today!

The day has finally arrived that we feast upon Plymouth Rock. Hoping everyone has a happy Thanksgiving with their friends and loved ones -from Propaganda Inc.

Labor Day Party

Happy Birthday to our August-born Propagandites: Tina, Kathleen and Emily!

Here's a tasty tidbit to start off your work week: Propaganda's client, Pie Five, made Nation’s Restaurant News' annual list of Hot Concepts!

Nation's Restaurant News names the 2012 Hot Concepts award winners | Nation's Restaurant News Take a look at this year's honorees, which include CoolHaus, Del Frisco's Grille, Pie Five Pizza Co., and STACKED.

Another member of our Propaganda Account team, Megan, just returned from a little trip as well! While soaking up the rays in Florida for a few days, she managed to also find time to hit the links at the famous golf course used for filming the hit movie Caddyshack. The course is actually called Grande Oaks, but Megan refers to it only as Bushwood Country Club, as any classic movie fan would. And don't worry, she made sure there weren't any gophers causing havoc out on the course while she was there, too - only stuffed ones available for purchase in the gift shop with other iconic movie merchandise! Bill Murray would be so proud.

Kathleen here from the Account side of Propaganda! Last weekend a group of friends and I ventured over to Lake Lou Yaeger, in Litchfield, IL. On a normal summer lake weekend you could expect us to enjoy all of the usual activities – swimming, floating, bbqing, the works. This weekend required a bit more precaution, however. A Pacu fish was recently caught in Lake Yaeger. Native to South America and New Guinea, the pacu fish has been known as the nut eater – and we're not talking about pistachios! Luckily everyone was able to enjoy the water - with the help of some liquid courage and strategically placed life preservers – and everyone left the weekend intact.

…and voilà, 3 – 4 lbs of scrumptious jerky. Teriyaki-seasoned and as delicious as ever for all of the Propagandites to enjoy. Thanks, Jason!!

Finally, the meat gets some extensive time in the smoker – 5 hours to be exact! Jason used apple wood chips to smoke his most recent batch, but he likes to mix that up as much as his spices.