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Thursday, April 30, 2009

Food / Tech Tweet Relief?

Posted by Patrick Alan Coleman on Thu, Apr 30, 2009 at 3:51 PM

That title is so precious; I almost gouged my own eyeballs out.

I’ve been on Twitter for almost a week now, and I have mixed emotions about it. On one level I find it engaging, like listening to a party line where everyone is just sort of yammering on to everyone and no-one in particular, at the same time. Also, since I already have a habit of talking to myself, I might as well do it textually over the internet on the off chance that one of the 78 people following me will give a shit. I feel less crazy that way… Though, after writing that, it seems almost crazier.

But there is good in the twitter-verse. Mostly that good comes in the fact that I can find out what’s happening at area restaurants in real time. I’ve got my finger on the pulse of specials, deals, menu changes, trends, etc.

So from time to time, I’m going to make it my duty to let all the non-tweeting Blogtownies know what kind of action is going down amongst Twittering restaurants and restaurateurs, thus affectively relieving your need to sign up on Twitter. You’re welcome.

Nob Hill Pasty Co.
Has increased the size of its delivery area and is now offering apple pie pasties for $4

Hot Lips Pizza
Is running a Blazer’s game night deal tonight, giving you $5 off your pie.

Tanuki
Has some hot ass chili peppers and they’ll be hitting the udon for $5 noodle night. Also, there’s been something mentioned about Japanese school girls with guitars.

Portland Farmers Market
Is excited about the Victory estate olive oil. Yes, an Oregon olive oil, which will be available at this Saturday’s market.

And in case you thought Twitter was useless... reci-tweets (tweet-ipe?). Oh, and if you have some bizarre compulsion to follow me: @LastSup.

 

Comments (10) RSS

Oldest First Unregistered On Registered On Add a comment
1
How come no one at the Mercury ever follows me back on the Twitters? I feel slightly creepy stalking all of you.
Posted by Graham on April 30, 2009 at 4:22 PM · Report
2
*cough* I do *cough*

And Patrick, you have to give in order to receive. The more you talk to other people on Twitter, the more they talk back. Not to mention I just got TWO freelance gigs just by tweeting for work. #twittervangelist

Posted by kiala on April 30, 2009 at 5:34 PM · Report
3
Wow - so nice of you to grace us with your opinion on Twitter Patrick, and only 8 years after it was relevant.
Posted by daneh on April 30, 2009 at 6:07 PM · Report
4
*busy launching Twit, which limits its users to 70 char/post*
Posted by tk. on April 30, 2009 at 7:26 PM · Report
5
Do you think it's possible that those restaurants were keeping track of the response from twitter and maybe were using these promos, in part, to see whether or not they should continue to spend their time on Twitter? I mean not like it matters if a small business is being mindful about their marketing because HELLO $5 OFF PIZZA!
Posted by melissalion on April 30, 2009 at 7:44 PM · Report
6
My next post: Thoughts on the printing press and the best prices from the Sunday periodical advertisement selections.
Posted by Patrick A. Coleman on April 30, 2009 at 10:40 PM · Report
7
Hey Pattie,

Thanks for posting the 10-day old Time dining section story about the Tweet recipes!!

God, you are a freaking genius!!!
Posted by Pattie has three names on April 30, 2009 at 11:33 PM · Report
8
I follow Bailey's Taproom, even though I've never been there, but I always know when they change a tap!

I've gotta find you and follow you now.
Posted by Will Radik on May 1, 2009 at 10:32 AM · Report
9
@PHTN

You disappear without saying goodbye and the next time you post, this is what I get? You're barely trying! I expect more vitriol from you, of all people. I mean, five exclamation points? Come on. I'm disappointed.
Posted by Patrick A. Coleman on May 1, 2009 at 4:54 PM · Report
10
Of uncouth vitriol I've none,
it's pure empathic pain.
The loaves you pinch and label work
just bear such signs of strain.
Posted by phtn on May 4, 2009 at 11:38 AM · Report

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