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The
Dialectics of Marketing Research
"How can you possibly make a good decision based on what a few people
in a focus group tell you?"
If I had a proverbial nickel for every time someone's asked
me that question, I'd be wealthy enough to buy the textbooks for each of my
students. But since there's a difference between proverbial nickels and real
ones, they'll need to buy their own books, and I'll explain to you why this
question is currently on my mind.
I've recently started teaching philosophy again after a few
years away from the classroom. In pursuit of contemporary material that might
illustrate the relevance of philosophy to my community college freshmen, I
stumbled across the September issue of Real
Simple, which included a feature entitled "Philosophy 101." It presented in
summary the "big ideas" of six philosophers and proposed some modern
applications.
The Greek gods were definitely conspiring in my favor! But I
was surprised to see that the most recent philosopher they featured was G.W.F
Hegel (d. 1831), until I started thinking about qualitative and quantitative
research.
The proponents of the quant-only approach to marketing
research will tell you that qualitative sample sizes are too small and the
methodology too lacking in rigor to be useful. The proponents of the qual-only
approach to marketing research will tell you that quantitative research is too biased
by the assumptions of the researcher (as expressed in a questionnaire of
close-ended questions) to get to the big innovative idea that marketers always
hope to get from research.
And this is where Hegel helps us out, for as any PH101
survivor knows, it is dialectic-the
dynamic interplay of thesis-antithesis-synthesis-that gets us to the truth.
Each distinct phase provides, at best, a partial insight.
Take the typical research project. We might begin with focus
groups or in-depth interviews that help to explore the research territory, find
out what consumers are thinking and how they're expressing it. We obtain some
insight into the truth of the marketplace, and have a thesis or two to show for the effort. But, Hegel would tell us that
these are more accurately described as hypotheses
than theses, and they need to be tested by time and history.
Since the marketplace moves at the speed of light, we don't
wait for history. We create our own history by fielding a rigorously scientific
quantitative study-an online or phone survey, for example. It is in this
context that we can test the qualitative truth and encounter antithesis: Some of what we thought was
true qualitatively proves not to be so, and some of what might have been
obscured in the subjectivity of the qualitative encounter comes to light in the
objectivity of statistics.
But this is not the final word, because those very statistics,
otherwise admirable for their clarity and precision, sometimes blind us to the
texture and nuance that only qualitative research-with its quirky, colorful
respondents, peculiar interpersonal dynamics, revealing facial expressions and
tones of voice-can provide.
This is the grand synthesis,
truth achieved at a higher level than when we relied on either the qualitative
or the quantitative results alone. So long as human judgment is imperfect and
the marketplace continues to change, we need to think of our work as market
researchers as moving in an ever-ascending spiral (rather than in a straight
line), and bring both qualitative and quantitative ways of thinking to the
process. Chris Schiavone President
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For the sixth year running, CSA is teaming up with our
sister company BostonChefs.com to sponsor Flavors of Fall, an annual culinary
fundraising event to support a local community-based organization. This year's
recipient is Second Chances, Inc., a local nonprofit that collects and
distributes free clothing to homeless and low-income people who are clients of
Cambridge and Somerville shelters, service providers and anti-poverty agencies. Flavors of Fall is the area's best and longest running fall
tasting extravaganza. With the help of our CSA clients, supplier-partners, and
friends, we've been able to raise close to $60,000 for organizations that help
improve the quality of life in our community.
The event will be held on November 9 at Regattabar in The
Charles Hotel in Cambridge. Some of the best chefs in the area will be serving
savory selections and sweet confections from their fall menus, with an assortment of brews and beverages, together with a funky side of jazz
from the Rollo Tomasi Quartet. If you wish to participate in the event or sponsor a ticket,
call 617-441-8600 or email RLinthwaite@CitySquareAssociates.com
for details. Tickets are $65 per person.
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Caramel Apple Biscotti
Yield: 3 dozen biscotti

Ingredients
2 ¼ cups AP flour
½ cup brown sugar
¼ cup sugar
1 ½ teaspoons baking powder
1 teaspoon cinnamon
½ teaspoon salt
¼ cup cold butter, cut into small pieces
1 large egg, lightly beaten
1/3 cup milk
¾ teaspoon vanilla extract
1 cup dried apple slices, diced
1 large egg yolk
1 tablespoon water
Caramel Drizzle
½ cup sugar
¼ cup water
pinch salt
¼ cup heavy cream
1 tablespoon butter
dash vanilla extract |
Directions
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Preheat oven to 350 degrees.
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Place diced, dried apples in a small bowl and
add enough hot water to cover. Let soak
for approximately 10 minutes, or until the fruit is nicely softened. Then, drain and discard the liquid. Set aside.
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Whisk together flour, sugars, baking powder,
cinnamon and salt in a bowl. Blend in the
butter with a pastry blender, two forks, or your fingertips until the mixture
resembles a coarse meal. Using a fork,
stir in the whole egg, milk, extract and apples. Do not overwork the dough.
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Divide the dough in two. Working on a lightly floured surface, gently
shape each mound into an approximately 14 x 2 ½ inch log. Place logs on either side of a parchment
lined baking sheet, ensuring the logs are approximately 4 inches apart from one
another. Brush away any excess flour with a pastry brush.
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Combine the egg yolk and water to create an egg
wash. Brush each log lightly with the
egg wash and bake in the middle rack of the preheated oven until barely golden
and firm, about 20 minutes. Cool on the
baking sheet on a rack for 20 minutes.
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Reduce the oven temperature to 300 degrees while
the logs cool. Place the rack in the
upper third of the oven.
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Carefully transfer the logs to a large cutting
board. Using a large, serrated knife (a
bread knife will work well for this), slice the logs, on the bias, into ½ inch
wide slices.
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Stand the slices, curved side up, ½ inch apart
on the same parchment lined baking sheet and bake on the upper rack until the
biscotti are dry to the touch and golden, about 30 minutes.
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Transfer the biscotti to a rack to cool completely
before drizzling. The cookies will
harden as they cool.
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For the caramel, combine the sugar, water and
salt in a pot (not nonstick) over medium high heat. Cook the mixture until it achieves a medium
amber color. Do not stir the mixture
while it is cooking and take care to wash down the inside of the pot with a wet
pastry brush to ensure no sugar crystals form during cooking.
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Once the desired color is achieved, remove the
pot from the heat and add the cream and butter.
Be careful, as the mixture is extremely hot and will bubble up
ferociously when the cold cream is added.
Stir gently to incorporate the dairy (stirring will also cause any
bubbling up to subside). Add the vanilla.
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Let cool until the mixture is thick enough to
drizzle, about 10 minutes.
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Place the biscotti on a cooling rack over a
piece of wax paper to protect your work surface. Carefully drizzle the cookies with a
judicious stream of caramel.
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Let the caramel harden slightly and serve.
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Pew
Environment Group Overfishing Study
In May 2009, City Square Associates conducted a survey with
voters in Massachusetts and Maine regarding their opinions on the problem of
overfishing groundfish (Haddock, Pollock, Flounder and the all-important Cod) in
New England.
This research indicated that an overwhelming majority of
voters were both aware of, and concerned about the overfishing problem, and
that they supported a new management system that, among other things, sets
specific catch limits.
Since the conclusion of this research, the Pew Environment
Group has used the study's findings to encourage the New England Fishery
Management Council and the National Marine Fisheries Service to implement a new
management system by January 2010. The
new system will incorporate science-based catch limits to more accurately
monitor catch totals and will see the formation of fishermen-run community
based sectors, all in the effort to rebuild fish populations while maintaining efficiency
and profitability for fishermen.
On June 22, the New England Fishery Management Council
approved the new system, creating 19 fishermen run sectors. There are currently two sectors in operation
in Chatham, MA, but the goal is to expand to the proposed 19 sectors by May
2010. The Council is currently waiting
on approval from the National Marine Fisheries Service in order to reach their
goal of a new era in fisheries management by the beginning of 2010.
Executive Summary of Our Report:
http://www.endoverfishing.org/newengland/resources/PublicOpinionFishingNewEngland.pdf
More Information: http://www.endoverfishing.org/
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Clary Shirky: Newspapers and Thinking the Unthinkable"With the old economics destroyed, organizational forms perfected for
industrial production have to be replaced with structures optimized for
digital data. It makes increasingly less sense even to talk about a
publishing industry, because the core problem publishing solves - the
incredible difficulty, complexity, and expense of making something
available to the public - has stopped being a problem."
Bill Wyman: 5 Key Reasons Why Newspapers are Failing, Pt. 1Bill Wyman: 5 Key Reasons Why Newspapers are Failing, Pt. 2"The unspoken corollary of all of this is that the papers' troubles are
going to get worse, and probably won't ever get better. No one as yet
has a business plan that will work, mostly because the papers just
don't have anything to sell that can approximate the size of the lost
value from their vaporized monopolies.And, of course, they are too wedded to past practices." |
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