Paul Lightfoot really got it right with BrightFarms. The produce/farming startup, or revolution as Lightfoot calls it starts with them. BrightFarms partners with supermarkets and food retailers to build hydroponic produce farms in their community and in some cases on the rooves of their stores and distribution centers. By cutting out the complex supply chains we have become reliant on for fresh produce BrightFarms is able to deliver higher quality food for equal or better prices. This TEDxManhattan talk is a must watch. Right now BrightFarms is working on several projects around NYC the most interesting of which is a gigantic rooftop farm in the Brooklyn Navy Yard.
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Italian confection maker Sabadì recently got a brand makeover and update to their packaging. Happy Centro took the standard approach to communicate the companies values and product through the brand they developed. Sabadì has focused on creating “eatables that have a magic inside”. The designers took those magic ingredients and created fun characters of them to adorn each different package.
Jamie Oliver’s new(ish) restaurant Union Jacks in London is swathed in a sort of punk rock diner aesthetic, which helps to back up it’s classic British menu. I like the fun, sort of fucked up, and graffitied take on a takeout joint designed by British agency Blacksheep .
(via WGSN Homebuildlife »)
Vipp has become one of the most unique and amazing producers of quality kitchen products since the release of their classic bin in 1939. Now more than seventy years later they are reinventing the kitchen with Kuche P2 a new interpretation. Functionality and organization are so perfectly accentuated with stark minimalism. My mind immediately jumped to this new kitchen design being the love child of Braun(under the direction of Dieter Rams) and Bulthaup.
Kinkfolk Magazine has a wonderful vibe and a great vision for capturing crafts and curiosities. I am really in love with this new video they have made called Honey Harvest, which captures the process of making honey from hive to jar.
(via The Fox Is Black »)
Currently I am sitting at my desk infatuated with the brand identity and retail space for the Baker D. Chirico an artisan bakery with a handful of locations in and around Melbourne, Australia. The branding and collateral work was all done by Fabio Ongarato Design, and the as far as I can gather the store interior was designed by March Studio. There is a wonderful juxtaposition happening between classic and collage elements, and modern components such as the organic undulating skeletal shelving which doubles as design and product display.
(via Design Work Life »)
In Yokohama, Japan sits a small locavore restaurant designed to heighten the experience through an enlightened approach to user experience. The space was designed by Kentaro Yamazaki of YKDW, is focused around a single communal dining table situated right next to the kitchen. Sakae has taken term open kitchen and pushed it to all new lengths. This creates an environment that reminds me more of my dream kitchen and dining room for a home than a restaurant. Their method makes a great amount of sense as locavore cuisine is highly impacted by preparation and cooking techniques. So every guest is involved as an observer in how and what the kitchen is concocting.
(via Spoon & Tamago »)
I am really wishing I could get my hands on some of these John & John potato crisps. Since they are based in the UK and only seem to export to Germany that appears out of reach. I have to imagine how amazing they must be since I am definitely the kind of guy who would just a book by it’s cover, or a edible item by it’s packaging. Design for their beautiful product line and website is rumored, but not confirmed to have been done by Peter Schmidt Group.
Despite all the history which has tarnished thanksgiving in our increasingly pc. world. It’s my favorite holiday by leaps and bounds. Some families have their traditions of good old fashioned American over indulgence and evenings packed with football on the flatscreen, but in my family thanksgiving has always been more about taking a break from the everyday. One day out of the year to be with friends and family to collectively create and consume a meal. The fact that at every stage in my life so far I have been a part of a family to share this holiday with is what I am thankful for. Whether it was just me and my parents, or a slew of friends from different ends of the globe. Life is all about the people you share it with and thanksgiving is a holiday to share with those people or to at least remember them. Eat well, and be well this thanksgiving and see you next Monday.
Farm Anatomy is by far the coolest book and probably even the most awesome piece of print design I have seen in the past year. It also serves as wonderful resource to help educate all the food snobs about what the farm in “farm to table” actually means and consists of. This book is a beautiful and much needed component to the current food landscape, and does with style. The illustrations and hand drawn type by Julia Rothman just sing with all the colors and funky shapes or vegetables, farm animals and such.
(via mint »)
Branding starts with a good idea, but is made with a great name and completed with perfectly executed design. Costa Chica in my opinion is a wonderful idea, a playful name and has impeccable design done by Savvy Studio. I wish this restaurant was in my town I would definitely pop in there for some Mexican food.
(via Designspiration »)
I don’t think I am alone in having wonderful memories of enamelware plates and mugs from camping adventures during childhood. Falcon Enamelware has been making the same great line of products 1920 and is going to be releasing some new stuff this year. Their utterly classic pieces are part utilitarian part high design home goods. Their bright blue rim along with the crisp white are perfect. Enough about the dishes though. Morse Studio of our very own New York City has recently launched a new website and on it is some amazing work including a holistic rebrand for none other than Falcon Enamelware. They also art directed some seriously delicious food photography by Sam Stowell.
(via September Industry »)
This building designed by bak gordon is a contemporary take on a olive oil production facility. The paved area surrounding the facility seamlessly gives way to conveyor belts of olives and a colorful industrial marvel. From the olive groves that building looks almost space like, but for some reason it does not look too out of place.
(via SUBTILITAS »)
Nosh seems like a nice fresh view both on social and food related apps. It’s downloading as I type this and I am super excited to see what it can do. The app was created by a new startup called Firespotter Labs, which is funded by Google Ventures and has a seriously stacked list of staffers.
(via iso50 »)
One sign of a great branding project to me is being able to, at a glance tell that all the elements are part of the same family, but that they are not all identical. Differing layouts and designs help each piece or element to fit it’s purpose or home. The system for the wine bottles and coffee cups are particularly striking. Their minimalist design is impeccable, but they also create a level of autonomy for the very distinct drink subcategory. All the design for London based Caravan was carried out by Inhouse. If you are in London you should pop in and grab a cup of coffee. Caravan is located on a corner in Farringdon’s Exmouth Market, and their interior looks like it does justice to the overall brand.
(via AisleOne »)
Often the best design is so obvious. In the case of design for kids it is as easy as combining a bunch of simple and related things into one. Napkid is such a great example of this philosophy. They have taken a napkin, an apron, and a big and combined them all into a “napkid”. The playful stripes, and text make it even more suitable for it’s context, and when it is covered in dinner or cake batter you can just throw it in the wash with everything else.
(via NOTCOT »)
Designing a stand alone kitchen is not easy task, but Johanne Procee has done exactly that. His Keuken Kabinet concept is a rolling kitchen and storage system confined with in one minimalist box, which opens to reveal your own little chef’s station. A idea like this is so applicable to many of the issues encountered in New York City apartments. Whether you live in a small cramped apartment or a raw open space.
(via NOTCOT »)
The Useful Towel from Bailey Doesn’t Bark, is a great gift for designers who like to cook and cooks who like design. If I wasn’t so messy in the kitchen I would for sure get one of these. Most days my kitchen towels(more like rags) are doused in sauce, meat jus or are just lightly singed.
(via Quipsologies »)
One of my favorite restaurants in the West Village, and probably the world is Mas (Farmhouse). I recently came across some information about a new restaurant in the works by their chef and proprietor Galen Zamarra. The new venture is going to be just around the corner from their Downing Street location on an otherwise rather barren section of Seventh Avenue. Cooking over an open wood fire always provides a unique, and in my opinion better flavor, and their new eatery will do just that. Following suit of Mas (Farmhouse) this grill spot will be named Mas (La Grillade). Originally they were aiming for an early summer opening, but word has changed to mid-August. Living literally across the street from it means this will become one of my regular haunts, and I can’t tell you how excited that makes me!
(via Zagat Buzz »)
(via Design Work Life »)