Category filter: Food

Stella’s Bakery

Some times things are better without too many words. I will introduce this video by Emily Julka only as good design, great food and amazing moments captured.

Don’t forget to checkout Stella’s Bakery and have a great holiday weekend!


Bravado Spice Co

The branding, bottle designs and packaging of hot sauce and condiment companies in general has long been an interest of mind. Years before I even knew what a logo was or “packaging design” meant I would wander the aisles of Guido’s, the Berkshire Co-op or one of the other specialty markets in the area I spent my childhood in and take in the texture that all the labels and containers created together. Even then certain things, that I now have specific terms for like composition or contrast, stuck out and distinguished specific items on the shelf.

Packaging for these types of products is always a delicate recipe of the following. One to communicate what type of product it is. Two to share the philosophy or aesthetic of the company and its contents. Three and likely the most important component is to help that product stand out from its counter parts.

The branding and design of James Nelson and Jeremiah Tallerine’s Bravado Spice Co to me is a wonderful demonstration of those constraints. Designed by Joel Owen Schierloh would definitely be on my shortlist if I came across it perusing the shelves today. I am also very curious how my younger self would have view it.

(via Fubiz »)

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Cultivating Thought

Chipotle to this day remains both an innovator and the singularly respectable company in the fast food industry. From their approach to ingredients sourcing(local if and when possible), to their unique and forward thinking human resources approach and the simplicity of their menus Chipoltle has not only re-envisioned fast-food they have helped to change how we think about food.

They are now taking it one step forward. Now cups, bags and other collateral adorning your order will feature a brief essay from a curated selection of authors, journalists, and comedians. The collection is called ‘Cultivating Thought’ and was curated by Jonathan Safran Foer (author of Extremely Loud and Incredibly Close). The contributors include George Saunders, Malcolm Gladwell, Judd Apatow, Sarah Silverman, a piece by Foer himself and five other. These scraps of paper may not be the next collectable fad, but they are sure to make your face stuffing experience a little more cultured.


Beer Friday: The Marlton Hotel Bar

Here in New York over the past few years we have seen a large shift back to the grand hotels of the past. Places like the recently opened The Marlton Hotel fit into this category and in addition to adding beautiful accommodations to the texture of the city they bring a wonderful hospitality too. The lobby, restaurant and most importantly the bar are wonderful places to pause and catch a bit of relaxation or have a casual meeting. Whether you have just in Manhattan or if you simply find yourself looking for a good place to grab a beverage in the West Village I highly recommend stopping by The Marlton Hotel.

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Harvey’s Rebranding

Branding goes a long way in the food industry. It can immediately establish trust and convey the genre and, the cuisine and the culture of a restaurant and the inverse can happen even more quickly. The rebranding of Harry’s in Kansas City’s Union Station exemplifies this idea. Tad Carpenter’s attention to detail and craft are of the sort that all designers should apply when designing for a restaurant. Harvey House Diner original opened in 1914 and has been a fixture at Union Station ever since. Carpenter was able to maintain a classic look while also catapulting Harry’s into the 21st century.

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Interview With Mark Firth

I absolutely love coming across amazing things by my friends on the internet. This one especially. It is a photo essay and interview by my friend Fiona Breslin and Grace Villamil about my friend Mark Firth. For those of you who don’t know Mark the names of his restaurants are pretty much household names for anyone who has spent anytime in NYC. He founded Diner, Marlow and Sons and the long since shuddered Bonita(the Fort Greene one was a personal favorite!). A few years ago Mark left the urban life with his wife Bettina and two kids in tow and relocated to the Berkshires where I grew up and still spend a great deal of my time. Fiona’s article captures Mark in his element farming and hanging both on his property and on the porch of his new restaurant Praire Whale in Great Barrington, MA. Head over to Freunde von Freunden to see all the photos and read the interview.


10 Mikan

What better way to wake up than a big glass of juice? Over here in the states they are known as satsuma oranges or satsuma mandarins. Over in Japan however, they are known as mikans, and the average age of their farming population is over 65 years old. In order to appeal to a younger demographic and in a certain respect revive the market for mikans a local company commissioned Upsetters Architects and Artless to do a massive re-branding and update to there visual identity. The new look is both fresh(like the fruit itself) as well as clean and sleek. If the new brand doesn’t help them reach a wider and younger audience I don’t know what would. The part of the 10 Mikan project that I find most intriguing is the physical shop in Ehime. It looks far more like the shop or tasting room at a distillery or sake producer. I am always enticed by the elevation of simple products and things through design.

(via Spoon & Tomago »)

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Beehive Honey Squares

I am really hungry right now, but I am pretty positive I am digging this cereal packaging for more than the fact that it sounds delicious right now. Beehive was a student project designed by Lacy Kuhn while at Western Washington University. The part I find super interesting about the design is that it highlights the region or regions where the honey was sourced along with some icons communicating the terroir of that region.

(via Design Work Life »)


Jeremy Stanton – Drawn to Fire

Long time friend and inspiring Berkshire chef Jeremy Stanton was recently featured in this Food Curated video piece talking about his catering business, his new venture The Meat Market, and his thoughts on creating a better food system. In addition to being a major proponent of the local and slow food movements Jeremy also through approach supports an open and more transparent outlook on food. His catering business of ten years does everything roasted over open flames right in front of the eaters. This has been adapted and evolved in his new butcher shop restaurant into a very open space where the entire operation can be viewed from the perspective of the patron.


Borough Furnace

Cast iron skillets and pans have always been one of my cooking essentials. That said it is one of those utilitarian objects we have all grown accustomed to and that has been given very little design attention in recent history. In a small veggie oiled powered workshop way out in Syracuse, NY a pair of cousins are giving the beloved skillets a much needed update. In addition to a more contemporary look Borough Furnace’s pans are sporting a 100% recycled scrap iron base which is a nice added bit of forethought.


Rockwood Charcoal

Lump charcoal is definitely on my summer shopping list and the new design Rockwood is sporting thanks to Atomicdust looks like a great option. The design channels the nostalgic summer memories of grilling out and hanging with some suds. Made up entirely of Missouri hardwood, unlike the charcoal briquettes we have grown used to. Lump charcoal provides a better burn and no chemicals are necessary in the production of it.

(via Identity Designed »)

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Recipeace

Today seems to have coincidentally ended up being a food themed day on campsite. First tacos and now a social movement raising the awareness of international Peace Day by bringing people together over food. In addition to being an entirely admirable cause Recipeace has powerful identity attached to it designed by Casey Martin and Kyle Poff at Leo Burnett Department of Design

(via Design Work Life »)

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Taqueria Canalla

Tacos have to be one of the most universally loved and enjoyed finger foods. In San Pedro, Mexico this hip young restaurant Taqueria Canalla recently opened their doors. With an identity and interior designed by Manifesto Futura your hunger for aesthetics can be satiated at the same time as that grumble in your belly. The color palette is notably subdued, but it is punctuated with some delicate punches of color in very specific spots.

(via M Stetson »)

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Sweet’son

Sweet’son is a packaging concept designed by student Simon Laliberté in his package design class. The concept is to package cocoa powder and powdered sugar on opposing sides of the same container. This way making them both easily accessible for decorating or sprinkling on cookies, cakes, and cappuccinos.

(via Packaging UQAM »)

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Living Greens

San Francisco has long been known for its health conscious and grower oriented food culture and Living Greens fits right into that ethos. They say their business grew out of a passion for healthy living which is a little cliche, but I have to give them props since they create a pretty smashing lineup of juices. Recently as they began to reach a wider market and audience they approached Noise 13 to do a rebranding that would be more approachable. In addition to a full identity and collateral system N13 launched a new website for them, which makes it easier to make product updates and streamlines purchasing and order tracking. If you are going to live healthy you need to make sure your business is healthy too, and this brand update was exactly what Living Greens needed.

(via Design Work Life »)

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Farmstand

The local food movement has been growing rapidly, but it can sometimes still be difficult to figure out what to buy an where to buy it. Farmstand is an iPhone app whose purpose is to connect you to with great local food, help you find out where to purchase it, and in turn help the movement itself. Farmstand was made right here in New York City, Brooklyn specifically by Josh Stewart, John Ford, and Glenn Sidney.

(via swissmiss »)


Radiance

In honor of my second week cleansing, which I took a little break from over the weekend I thought I would post something perfectly related. Construct London designed the simple minimalist branding, packaging and web design work for Radiance Cleanse. Radiance was founded in 2009 and and was one of the UK’s first high quality, nutritional and organic juice cleanse makers.

(via Creative Review »)

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Kipik Toothpick Holder

Usually nifty little accessories like this bug me. Kipik though is so cute I have been won over. The cute hedgehog holder of toothpicks is available online from the MoMA Store.

(via Design Crush »)


Urban Coffee Farm

This has to be one of the coolest coffee shops I have ever seen. Part coffee shop ,part farm, and festival hub this popup at the Melbourne Food and Wine Festival was designed by Hassell. The Coffee Farm consists of 120 plants and is constructed of recycled palettes, shipping containers and is interspersed with great info graphics enlightening visitors about coffee growth and production.

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The Cartography of Kitchenware

As far as infographics go this one doesn’t display data in a revolutionary new way or even break down an either wise confusing subject matter. It does however combine two of my greatest interests. Good design and cooking or at least the utensils for cookery. “The Cartography of Kitchenware” by the wonderful folks over at Popchart Lab. The poster shows all or most of the kitchen implements you will realistically ever need and how they are all related to one another.

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