News about Red Antler’s clients, of course!
February 14th is around the corner, and our heart is overflowing with love… for some of our clients. Seems that the public agrees, as we’ve been seeing a few of our favorite names in the press recently.
The Nose Knows…
Choosing a perfume is always a challenge. But Pinrose, one of our newest San Francisco clients, offers a solution to that age-old conundrum, by providing a free at-home trial of three of their ten signature scents. They recently launched and were lauded by publications like The New York Times and Refinery29. Check out what they have to say below, and surprise your valentine with what R29 has dubbed “The Warby Parker of Perfumes.”
Notes on Making a Personal Scent
Featured by The New York Times
Pinrose: The Warby Parker of Perfumes
By Megan McIntyre for Refinery 29
Send Securely; Un-Encrypted Valentines are so 2013
You can never be too cautious in this post-Snowden world. Virtru, a new service that enables even the most technophobic to send securely on the web, has launched. From Forbes to Fastco., the reviews are in.
Virtru: Share with Confidence
Red Antler Branding Case Study
Former NSA Security Architect Pushes Email Encryption for the Masses
By Karsten Strauss for Forbes
Ex-NSA Computer Scientist Creates Tool To Let You Take Back Emails
By Syd Brownstone for FastCo.
A Surprisingly Easy Tool for Encrypting Email, Courtesy of an Ex-NSA Employee
By Daniel Stuckey on Vice / Motherboard
Spice It Up This Valentine’s Day
Matchmakers at heart, we’ve found the perfect partner for your tortilla chips. A piece on CBS Sunday Morning and a New York Times article has our salsa venture, Tenayo, flying off the shelves. While supplies last, you can pick it up at popular grocery stores around town including Gourmet Garage and Blue Ribbon Market, or dip into a bowl at Walker’s bar in Tribeca. Not local to NYC? You too can spice up your life by ordering online at Tenayo.com.
Salsa: A Super Bowl Delicacy
Tenayo featured on CBS Sunday Morning
Pigs in Blankets, Artful Pie Pans, Gluten-Free Cakes and More
Dining & Wines section of The New York Times, by Florence Fabricant