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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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.
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 »)
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 »)
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.
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.
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 »)
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 »)
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 »)
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 »)
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 »)
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 »)
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 »)
(via Design Crush »)
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.
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.
As everything has started to “go green” or be packaged as sustainable today designing anything unique or fresh in that vein can be difficult. Swedish American Chamber of Commerce recently commissioned a great modern facelift for their annual summit in New York. Stockholm, Malmö, and New York-based creative agency Amore was in charge of the rebranding and design for all the printed materials.
For Beer Friday this week I thought it would be apt to give a shout out to what will definitely be my new favorite watering hole. Wednesday night Bell & Anchor opened to an enthusiastic group of close friends and family as the newest culinary foray by Mark Firth. Mark is best known in the food world as co-founder and partner at Diner, Marlow and Sons, and the other successful off shoots.
Together with his wife Bettina Schwartz, and chef Stephen Browning, Firth’s new Berkshire haunt will be offering a seasonal menu of hearty homestyle food. Distinctly farm to table, the focus is as much on the farmers and producers as it is on the guys in the kitchen. Great Barrington and the Berkshires have been incomplete without the rustic refinement of a place like this. The interior is finished in a variety of different woods and a mix match of farmhouse tables and chairs, deco stools, and vintage light fixtures that are everything but coordinated. The wood panelling in many of the rooms is from a cherry tree off the property of Mark’s farm in Monterey, MA. The warm tone circulates through the restaurant beaming off of the flushed smiles of people enjoying food, drink, and community.
If you are in the Berkshires this fall or winter make sure to stop in to Bell & Anchor located at 178 Main Street in Great Barrington.
Saucers have always been a slightly annoying dish to me, but this set designed by Mina Perhonen has changed my opinion. Together the cup and saucer create a whimsical little bird to hold your piping hot beverages. They are available for sale over on White Rabbit Japan.
(via Spoon & Tomago »)
Christine Wisnieski created this amazing packaging design for Tavern Vinegar Co., Chef Jonathan Sawyer’s new line of artisanal vinegars. The bold type and classic lettering help to build a nice design vernacular around the product name, which adds a lot to it’s overall positioning. Even the flask shape, reminiscent of bourbon and whiskey bottles helps to give some added power to the name.