4 Eye-Catching Endeavors In Food And Design
We round up a few ideas that left us craving more where food meets design
Whether for eating, drinking, cooking or solving systemic problems, food and design often collide. Here are a few things that piqued our interest this week at the intersection.
Cosmik Ice Cream
A few of us PSFKers saw Robert Collignon, founder of Cosmik Ice Cream, speak at the Bitten conference last week. Though we didn’t get our hands on any of his freeze-dried ice cream, he charmed us with a funny, honest and self-deprecating talk about #vanlife and his many failures in the kitchen on the road to creating organic astronaut ice cream for the Instagram age. [Bonus: Check out our interview with Bitten founder Naz Riahi.]
We did get a chance to try Day Beer, a lager from the just-launched 24 Hour Beer. Co-founder Daron Hollowell told Bitten that Day Beer was inspired by the preference for light, low-brow beers (Bud, Modelo, Pabst Blue Ribbon) among patrons at DIY music venues in Los Angeles, where the company is based. While it has already been met with criticism from the craft beer world, which favors hoppier brews, we can attest that it is very drinkable—and branding-wise, for better or worse, it’s as LA as could be.
The Kitchen by W&P Design
W&P Design, Brooklyn-based purveyor of stylish kitchen goods, barware and books, is opening a holiday pop-up shop today in New York’s Nolita neighborhood. The Kitchen—a brick-and-mortar first for the brand—will sell hip, giftable products like Carry On Cocktail kits, which package the ingredients to make a perfectly proportioned cocktail (minus the flight-sized booze) in pretty tin boxes. The pop-up’s event lineup includes cocktail, beer and coffee tastings as well as bites from popular chains Shake Shack, Sweetgreen and Momofuku Milk Bar.
Fighting Food Waste
We’re all for food startups making things look good, but it’s even better to see them tackle the massive problem of food waste. Forbes reports that the number of food waste startups has grown 500% since 2011, with a list of companies focusing on specific waste problems like ugly produce, scraps and nose-to-tail meat. The design thinking opportunities here are plentiful, as proven by IDEO. Among other projects, the design firm recently worked with the Hyatt Regency Orlando to reduce the amount of waste from the hotel buffet.