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Kelly
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  • Step 4 Stir in basil. Cook and stir until basil is wilted, about 20 seconds. Serve with rice.
  • Step 3 Pour in the rest of the sauce. Cook and stir until sauce has deglazed the bottom of the pan. Continue to cook until sauce glazes onto the meat, 1 or 2 more minutes. Remove from heat.
  • Step 2 Heat large skillet over high heat. Drizzle in oil. Add chicken and stir fry until it loses its raw color, 2 to 3 minutes. Stir in shallots, garlic, and sliced chilies. Continue cooking on high heat until some of the juices start to caramelize in the bottom of the pan, about 2 or 3 more minutes. Add about a tablespoon of the sauce mixture to the skillet; cook and stir until sauce begins to caramelize, about 1 minute.
  • Heat large skillet over high heat. Drizzle in oil. Add chicken and stir fry until it loses its raw color, 2 to 3 minutes. Stir in shallots, garlic, and sliced chilies. Continue cooking on high heat until some of the juices start to caramelize in the bottom of the pan, about 2 or 3 more minutes. Add about a tablespoon of the sauce mixture to the skillet; cook and stir until sauce begins to caramelize, about 1 minute.
  • Step 1 Whisk chicken broth, oyster sauce, soy sauce, fish sauce, white sugar, and brown sugar together in a bowl until well blended.
  • My version of this classic Thai dish has spectacular taste even with regular basil instead of Thai or holy basil. The sauce actually acts like a glaze as the chicken mixture cooks over high heat. The recipe works best if you chop or grind your own chicken and have all ingredients prepped before you start cooking.
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  • “What’s so exhilarating about working for Benson Hill,” Ridgeway shares, “is this incredible creative and nimble company has a very altruistic mission by using research to feed the world.”
  • On a mechanical level, a new plasma ionization air filtration system installed throughout the entire building extracts particles from the circulated air, improving its quality. As laboratory space constitutes more than half of the Benson Hill building, Ridgeway’s team worked to meet stringent air requirements and standards. In a collaborative office, this added level of safety allows for fluid mobility through the open space.
  • “We were lucky because the design approach was highly flexible, based on the physical space and Benson Hill’s way of working,” says Ridgeway. The Arcturis team leveraged the original adaptability of the office and lab spaces to pivot in responding to COVID-19: “We were able to update the layout so that we could accommodate the CDC recommendation of distance spacing,” Ridgeway adds.
  • “For a project of this scale,” she explains, noting the 160,000-square-foot office that spans four stories, “six weeks out is when things should be finished.” So, in mid-March when the Coronavirus flipped the world upside-down, Ridgeway and her team worked vigorously to implement necessary modifications.
  • Like Silicon Valley in California, 39 North, a district just outside St. Louis, Missouri, is both a physical place and a distinct idea. There, 600-acres of land are dedicated to businesses and organizations that specialize in agricultural innovation, Benson Hill being the newest biotech food research company on the block. Local multidisciplinary design and architecture firm, Arcturis, worked with the team at Benson Hill for over two years to create a space that not only meets employees’s office needs, but reflects the company’s ethos of being bold and inspired.
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  • A new freestanding structure, a rectilinear timber-clad “shack,” as Magalhães calls it, houses the staff dining area. It links to the warehouse via a sinuous steel canopy, and also abuts the site’s storage facility. Nearby, a 20-foot shipping container functions as a lounge, complete with foosball table. “The client has decided that the center is a success,” Magalhães says. “The shack and the project overall correspond to everything we thought about strategically and financially”—and underlines the importance of connection and well-being.
  • More importantly, Magalhães adds, it’s future-proofed, allowing for the business—and staff—to expand. “Phase 1.5 of the project provides the client the opportunity to develop more work space by creating a mezzanine,” he says. 
  • In such a huge space, lighting was also challenging. “We had two types,” Magalhães says. “Natural light from the existing but tiny windows in the west- and east-bound walls and skylights, and, of course, artificial light.” Studium added spotlights overhead and task lamps at desks, which provide a “more intimate light, almost a partition,” the architect notes.
  • “The yellow represents the two companies coming together,” Rodrigues says, “and warms up the all-gray envelope. Architects usually deflect color, whereas designers like to impose it. We’re in the middle, trying to create equilibrium.” Gray and blue nylon carpet tile installed throughout the meeting rooms helps with acoustics, too; elsewhere, flooring is gray vinyl. 
  • “We created a town square of sorts with the shipping containers, and those containers create viewable references,” Magalhães explains. At the office’s heart is what Studium refers to as an auditorium.
  • “We started with the functional goals of the office and then implemented practices that had to do with well-being, community, society—the new way to approach office design,” Magalhães continues. While the interior feels transformed, there’s no mistaking that you’re in a warehouse.
  • “No, it’s terrible,” Magalhães confesses. “That was the most troubling part of the project. To develop a strategy for a building you need to study its context. The context provided here was none, zero—vacant with a non-referential relation to anything.” Furthermore, external walls were not to be altered and no additional windows or doors were allowed. “The building has a 26-foot ceiling and was very industrial,” Rodrigues remarks.
  • For Magalhães, Rodrigues, and their multidisciplinary team, the project represented the opportunity to utilize all of Studium’s portfolio of skills, which includes architecture, branding, and product and web design. With Magalhães as the architectural lead and Rodrigues on furnishings, graphics, and palettes, their shared aim for HBK, which was formed in 2019 when HBM and Brüel & Kjær merged, was to bring the interior alive with the simplest of interventions and a tight edit of materials and color. 
  • Catarina Rodrigues have designed the workplace for 180 employees to embrace the stark surrounds, just a mile from Francisco Sá Carneiro Airport, but also usher in a new sense of community with elements that are flexible, vivid, on brand, and tied to locale.
  • What was once an uninspiring 1990s warehouse in the Northern Portuguese city of Porto is now an open, contemporary office thanks to local firm, Studium.Creative Studio.
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  • Two human forms are subtly embodied in this decorative object by Royal Academician Steven Cox, who is often times inspired by gemini figures in all manners of stone. Two vertical hand-carved alabaster bodies with gold leaf details stand on another alabaster base, under the luminosity of light entering from the building’s back window. The humorous accent of breasts on both figures adds a contemporary touch to the material’s hefty presence, while the object’s pairing with a teal-colored velvet chair by Swedish designer Björn Trägårdh from the 1930s creates an intergenerational aqua-toned arrangement. 
  • During the three-day photo shoot, they created this juxtaposition of pieces to provide a glimpse of their offering of design and furniture behind the walls. For the larger-than-life enamel-glazed porcelain vase, Felicity Aylieff combines large sections of porcelain and burns them as a single form inside a monumental scale kiln in China’s city of Jingdezhen, famous for its porcelain manufacturers. 
  • “Sort of scandalous,” Duncanson explains about the unveiling of this Finn Juhl chair during the Cabinetmakers Guild exhibition in Copenhagen in 1959. After the Danish King, who fell in love with the chair, could not help but rest on it, a journalist argued that Juhl should name his design “The King’s Chair.”
  • After working with silver in the U.K. for a decade, Hiroshi Suzuki returned to his homeland Japan where he continues to create hand-raised single sheet silver objects, such as this set of chased fine silver vases. Piolet notes that Suzuki’s objects reflect a combination of Japanese meticulousness with experimentalism he adopted during his time in the west. The silversmith’s commitment to his material is evident in his effortless mastery over the surface, which pays homage to natural formations, such as waves over the sea or layers on earth.
  • She opened a weaver in Båstad, in the south of Sweden and worked with the town’s locals weavers. “She was a forward-taking woman weaver who never compromised,” says Duncanson, who notes that the weaver has been in operation to this day, since Måås-Fjetterström started in it 1919.
  • Tim Edwards. “Glass surfaces are illuminated by changing daylight throughout the day,” says Piolet, pointing out the architectural conversation he builds between inside and outside. Varying between 18 to 16 inches, their robust figures and colorful transparencies build a gentle transition towards the lushly green view.   
  • The shape can be interpreted as a blossoming flower, a radiating light or a blown-up molecule, but it is Mori’s poetic bending of the material which leaves the form open for the viewers’ subjective eye. “We don’t always have opportunity to show such pieces on such dramatic backgrounds,” says Piolet about presenting the ethereal work in front of the interior’s patina-washed walls. 
  • His references range from pairings of 18th century Chinese export garnitures to the mysteriousness of natural formations. The objects’ placement above a fireplace in front of a fiery red painting salutes Wicks’s fire-infused technique and creates a bold-toned background to elevate the vases’ whiteness.
  • For Piolet, who oversaw the curation of objects in groupings, the priority was to synthesize shapes and color palettes to create “part home and part gallery settings.”
  • Their familiarity with each others’ programs dates back to pre-pandemic times when both galleries showed at the same design fairs multiple times. “Best of both worlds,” says Adrian Sassoon’s director Mark Piolet about collaborating with their colleagues at a time when fair concept is far from possible and need for alternative forms of presenting design is most felt. The building’s lived nature has been an unparalleled advantage to curate what Piolet calls “vignettes” that reenact pockets of domestic settings within the house’s soaring interiors. “Fairs present highly finished and muted backdrops for design, but these objects are meant to exist within personalized environments,” he adds. In this regard, two galleries have concocted juxtapositions that reflect their particular characteristics in design and furniture, with delightful cross-overs of forms and colors.
  • what inspired the gallery to join forces with the city’s other design powerhouse Adrian Sassoon was its transformation to a Modernist architecture on its backside, which was rebuilt in 1950s following a World War II bombing. “The historically-charged interior with elaborate features suddenly changes into a minimalist environment with many curatorial opportunities,” says Modernity’s director Andrew Duncanson to Interior Design.
  • There is a unique duality of styles in the Palladian style mansion at 14 Cavendish Square, where Swedish furniture gallery Modernity’s London showroom is located. One of two mansions built in 1770 on both sides of Dean's Mews in Mayfair, the five-story building reflects its dramatic proportions and classical traits on its Portland stone façade.
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  • Step 7 Cover pot and cook over a medium-low heat until cabbage rolls are cooked through and sauce has thickened, about 45 minutes.
  • Step 6 Stir together sour cream and tomato paste in a bowl until well combined. Whisk in 1 cup water and season sauce with salt and herbs. Pour sauce over the cabbage rolls.
  • Step 5 Heat remaining 1 tablespoon oil over medium-high heat and fry cabbage rolls until browned, 2 to 3 minutes on each side. Transfer to a large pot and sprinkle with remaining chopped onion and carrots.
  • Step 4 Lay 1 cabbage leaf on a flat surface. Place 1 tablespoon of filling at the base of a cabbage leaf. Overlap with the bottom of the leaf; fold in side edges and roll up. Repeat with remaining cabbage and filling.
  • Step 3 Heat 2 tablespoons oil in a skillet and cook 1/2 the chopped onions until soft and translucent, about 5 minutes. Combine cooked rice, cooked onions, ground beef, ground pork, salt, and pepper in a large bowl and mix with your hands until filling is well combined.
  • Step 2 Bring 1 1/2 cups water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
  • Step 1 Make slits at the base of the cabbage or cut out the entire core. Fill a large saucepan about 1/3 full of water. Bring to a boil and add the whole cabbage. Cook for 15 to 20 minutes, turning occasionally, until cabbage has softened. Drain and cool. Cut the leaves off the cabbage one by one, trying to keep them intact. Cut out the tough, thick center ribs of the large leaves with a sharp knife.
  • Stuffed cabbage rolls are very popular in Russia and are a staple in people's diet, especially during the winter months. This version is stuffed with rice and mixed ground meat. You can substitute ground turkey for a lighter version.
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  • Best of all, though, may be the rooftop. A bona fide plaza of concrete pavers and artificial turf, it’s populated with teak benches and tables. In one direction is a view of another Paper Planes logo, this time oversize and in painted metal. In every other direction, there’s the spectacular cityscape—vistas of Hudson Yards, the Empire State Building, and the Chrysler Building reminding of, and maintaining, New York’s grit and glamour.  
  • Nearby, the main conference room is “impressive and just what Desiree wanted,” Beers notes. A wall of windows with views of the Hudson River and another paneled in rosewood flank what’s truly a statement table: a 40-foot-long expanse of Nero Marquina marble that seats 30. 
  • Beers strove to have each reflect the personality of its occupant. “Desiree’s exudes competence and elegance,” he explains. Its fire-breathing Godzilla artwork by Gian Luigi Delpin, “gives an air of power.” Meanwhile, her husband’s suite “has a relaxed and laid-back personality,” which the JBI team expressed as “a social space,” with leather-upholstered seating, a Basquiat painting, and plenty of athletic paraphernalia (Juan Perez is president of Roc’s sports division). The suite of music division executive Ty Ty Smith, who Beers describes as “subtle and savvy,” meanwhile, is defined by gray-stained oak millwork and flooring, a crisp angular desk, and minimalist abstract art by Christian Rosa.
  • “Given where we are now, that’s a good thing,” Beers notes. Particular about divisions, he located an Italian storefront system of black anodized steel with glazing flush, which softly echoes the building’s facade of factory-sash windows in a black aluminum grid.
  • Here, outfitted with the iconic DS-600 leather sofa to feel like a VIP lounge, JBI launches the pervasive materials palette: buffed concrete, wood, and glass. Among other standouts is the internal staircase, a switchback construction in rich walnut that rises to a secondary lounge while surrounding an energetic symphony of an eight-foot-tall sculpture by Nick Cave. 
  • In fact, it’s Jay who selected the stirring black-and-white portrait by South African artist and human-rights activist Zanele Muholi as the street-level introduction to Roc Nation. Farther inside, the lobby reads serious and corporate: concrete flooring, walnut and patinated-steel paneling, an impressive steel and leather desk. There’s no name, no label—save for a Paper Planes logo on a far wall. 
  • “This is an amazing building with incredible bones,” Beers says of the nine-story, LEED Silver–certified building that Morris Adjmi Architects completed in 2018 in the heart of Chelsea’s gallery district. “I envisioned a real downtown New York feel, but one that’s warm and residential, too.”
  • Founder and CEO Jeffrey Beers is renowned for hospitality work—counting Four Seasons Hotels, the Ritz-Carlton Hotel Company, and Jean-Georges Vongerichten among clients—not office, and, encompassing 29,000 square feet across four floors, with another 9,000 square feet outdoors, it’s a big office to boot, serving as Roc Nation’s headquarters. But it’s precisely Beers’s expertise in hospitality that initially connected him with Jay-Z, Perez, and her husband Juan to design their 40/40 Club in 2003. So bringing Beers in to interpret Roc Nation’s “bold, fearless, and creative client culture,” according to Perez, in 3D format, was a natural fit.  
  • A recent coup entails Roc Nation signing with the NFL to oversee live entertainment and social justice activism. “We’re hoping to affect what’s going on.” This from Roc Nation CEO and co-founder Desiree Perez, who goes back with Jay to 1996, when she booked him to perform at a club she was managing. Now, overseeing a staff of 450, 52 percent of whom are minorities, she leads development and growth across Roc Nation.
  • Shawn Corey Carter, aka Jay-Z, is perhaps best known as a superstar rapper. He’s earned 22 Grammy Awards and, according to Forbes, he’s the first hip-hop billionaire. The husband of Beyoncé can claim equal fame as a global mogul. Roc Nation, the entertainment company he founded in 2008 as a joint venture with Live Nation, encompasses every aspect of the modern business.
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  • “Don’t get me wrong,” Wolfson adds. “I love spending more time with my children, but I really miss our new office.” Hopefully soon, employees will be running into each other on that stunning stair and grabbing a coffee on either of the terraces. 
  • The amenities stair also provides an opportunity to use site-specific commissioned artworks—a constant in LSM projects—as a wayfinding system. A tree-slice sculpture by Michel François indicates the 37th floor. In a litigation hub, a 5-foot-tall red neon “M” by R & R Studios flashes LEDs every time Milbank wins a big case. In the restaurant, Clifford Ross’s black-and-white photograph of the Atlantic Ocean serves as a metaphor for the work—and the times. Like most of his wave images, it was shot in the midst of a powerful storm, with Ross tethered to ropes held by assistants on shore, as he waded into the roiling water to capture the ocean at its utmost dramatic visual moment.
  • More importantly, the connector symbolizes and facilitates the firm’s radical shift away from a culture of “closed wooden doors and internal conference rooms that people booked for two weeks but never used,” Milbank partner and exec­utive director David Wolfson states. “At our old office, you could come in and never see anyone. This building and the design process here really helped us understand who we are and build a culture of intimacy and collaboration. We now have a space where colleagues and clients want to spend time with each other.”
  • Because the upper floors of the base building have no corner columns, the architects expressed the diagonals of the corners by incorporating angled luminous ceiling planes and cladding the concrete ring beams with aluminum-framed panels finished in a mirror film. The Mylar-like material connects the eye with the city below and “makes the 10-foot ceilings look huge,” Lehman-Smith explains. “It’s like a halo.”
  • But what’s noticed first are the astounding views of the city to the east and the Hudson River to the west. “When you’re out on the west-side terrace and you’re enveloped in one of those beautiful orange sunsets over the Hudson, you feel like you’re on the prow of the Love Boat,” Lehman-Smith notes. Used throughout the day by employees and clients, and then into the night for firm functions, the landscaped terraces are outfitted with graceful domed heaters and seven-foot-high wind guards, so they can remain comfortable well into the colder seasons.
  • So LSM proposed placing the two double-height terraces on the 36th floor, on the east and west sides of the building, to create what Lehman-Smith calls “one really great amenities floor” that all 700 Milbank employees could access. 
  • “It was really brilliant the way KPF designed the building as a curtain wall that could accommodate terraces,” LSM founding partner and Interior Design Hall of Fame member Debra Lehman-Smith begins. But the clock was ticking. The glazing was already up to the 18th floor on the SoHo-inspired, matte-aluminum window frames, getting closer with every passing week to Milbank’s offices, which start on the 30th floor. 
  • After 150 years on Wall Street, Milbank was one of the first large companies to commit to 55 Hudson Yards. Executives at the international law firm, which is headquartered in Manhattan, jumped at the chance to lease nearly 300,000 square feet across 10 floors while the 51-story tower by Kohn Pedersen Fox Associates was still under construction (at the time pursuing, and ultimately attaining, LEED Gold certification).
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  • Asian Zen interiors are originally rooted from contemporary design. They focus on sleek lines, interesting shapes, and a relaxing atmosphere. References to nature are essential in creating the ultimate zen space.
  • ASIAN ZEN INTERIOR DESIGN STYLE
  • This iconic early twentieth century design style originated in France then made its way into the US from the 1910s to the 1940s.
  • ART DECO INTERIOR DESIGN STYLE
  • Next, we look at another culturally rich interior design style, Mediterranean design. This decorating style started in countries north of the Mediterranean Sea. Spain, Greece, and Italy are still the main source of inspiration today.
  • MEDITERRANEAN INTERIOR DESIGN STYLE
  • Scandinavian design is one of the easier interior design styles to recognize. Think light, airy, and organic.
  • SCANDINAVIAN INTERIOR DESIGN STYLE
  • Similar to many other interior design styles, French country interior design is a sophisticated blend of a few different style favorites. Shabby chic, farmhouse, and traditional all play a role in this design style.
  • FRENCH COUNTRY INTERIOR DESIGN STYLE
  • While one may argue that industrial interior design is trendy, it does have a past. When western European factories closed down at the end of the second industrial revolution it left many large vacant buildings behind. Population increase caused people to start converting industrial areas into residential neighborhoods.
  • INDUSTRIAL INTERIOR DESIGN STYLE
  • When looking at rustic interior design it can be defined with a few basic signs. There will always be natural materials, industrial touches, and farmhouse charm all. The rustic design style was originally born from inspirations of the Romantic movement. It focuses on the simplicity and effortless beauty of nature.
  • RUSTIC INTERIOR DESIGN STYLE
  • The southwestern style as we know it today is not the same as it was when it first became noticeable in the design world. It will continue evolving as the years pass by. Southwestern interiors gather their inspiration from the soft lines of adobe houses, Spanish textiles, ironwork and nature.
  • SOUTHWESTERN INTERIOR DESIGN STYLE
  • It dates all the way back to Hollywood’s golden age in the 1930s. Hollywood glam interiors are made up of a mix of art deco and mid-century modern. This is an interior design style that is here to be seen. High contrast color combinations were the popular choice for color schemes.
  • HOLLYWOOD GLAM INTERIOR DESIGN STYLE
  • You don’t have to live by the beach to appreciate the coastal interior design style. Not to be confused with nautical décor, the coastal decorating style is in another league of its own. A coastal space makes note of its natural environment.
  • COASTAL INTERIOR DESIGN STYLE
  • The shabby chic interior design style originated in the 18th century and transformed into the vintage-loving style it is today. Vintage furniture has always been at the core of shabby chic interior design.
  • SHABBY CHIC INTERIOR DESIGN STYLE
  • Modern farmhouse interiors have many characteristics of what we know as traditional farmhouse design. Things become more simplified and clean without losing the character.
  • MODERN FARMHOUSE INTERIOR DESIGN STYLE
  • In a nutshell, bohemian design is a free-spirited aesthetic that mixes different cultures and artistic expressions into an eclectic style that thinks outside the box.
  • BOHEMIAN INTERIOR DESIGN STYLE
  • Mid-century interiors started in the 1950s and ’60s in post-war America. During this time the design industry was trying to break out of its traditional barriers and dive into the modern era.
  • MID CENTURY MODERN INTERIOR DESIGN STYLE
  • Because of the less is more philosophy you’ll find functional furniture is the most essential design element.
  • Minimalist design loves empty space.
  • MINIMALIST INTERIOR DESIGN STYLE
  • The contemporary design style will most likely continue to change over the course of the twenty-first century. Contemporary refers to anything of the present moment.
  • CONTEMPORARY INTERIOR DESIGN STYLE
  • Think of it as a high-energy collection of carefully selected pieces brought together to create a culture rich interior. Because of this, many think eclectic design has an anything-goes spirit. However, there is a fine line between layered and collected, and busy and distracting.
  • ECLECTIC INTERIOR DESIGN STYLE
  • Modern design refers to a specific time period. Contemporary design is ever-evolving. Modern interior design came on the radar in the early to mid 20th century.
  • MODERN INTERIOR DESIGN STYLE
  • Above all, consistency is key so it’s common to find matching furniture sets.
  • TRADITIONAL INTERIOR DESIGN STYLE
  • Transitional design is what we like to call the happy medium of interior design styles. This is the style for you if traditional design is too stuffy, but contemporary is too out of your comfort zone.
  • TRANSITIONAL INTERIOR DESIGN STYLE
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  • But there are certainly more projects to come, as not even a global pandemic could stop Shadley’s creative spirit. “I had three large projects under way in various states of development when COVID hit,” he says. “All three have continued, and they’re all clients whom I really admire and enjoy.”One can only hope that this means Shadley is already hard at work on volume two of his book.
  • Far from being a house collector, “she’s a one-house person, usually,” he says. “She just loves the process of [renovating and decorating] so much. I’d always get her moved in and everything would be perfect, and she’d say, ‘You know, I think I’m gonna go look at some more houses.…’ She’s the original house flipper!”
  • “The best experience was the first home I designed for Jennifer Aniston,” he says. “I got to be in charge of the architecture, the decorating, and the renovation. And it wasn’t driven by a budget; it was driven by a desire to make this really wonderful home. Jen enjoyed the process, got involved, and was just a delight from start to finish.” The final reveal of his work was a particularly memorable night: “Her estate manager Phil—he and I met her at the door and he had a dirty martini waiting for her,” Shadley recalls. “She cried her way through the whole house. She was just overwhelmed with happiness at her new home.”
  • “I've never defined myself by any style,” Shadley tells AD. “What has been fun for me working with people in the industry is adapting to whatever is going on when I come in to a project: whatever that person’s interests are, or what the house is. It’s almost like working from a new stylistic approach each time. And I’m probably the most inconsistent of any designer because nothing ever looks the same!” he says with a laugh.
  • “There is something special about show people,” Shadley remarks in the volume’s introduction. “This is…a tribe of people who spend their lives at a dream factory in front of—or behind—a camera and who bring that world into their lives at home.”
  • Since that first home, Shadley has worked with many high-profile names, but as he is someone who has always been enamored of the film industry, his actor and producer clients have always held a special place in his heart.
  • But it was his friendship with Diane Keaton (he and the actor have been close since the ’70s) that first set the stage for the artist to fully embrace his calling as an interior designer. Keaton enlisted Shadley’s help to decorate a home in Sneden’s Landing (now known as Palisades), New York; a year later, it was featured in House & Garden, officially launching him as a designer to watch.
  • Famed interior designer Stephen Shadley certainly had a circuitous route to his ultimate career.
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  • Built on a rocky perch that drops precipitously into the frigid, roiling Pacific, the house first appears as a low, clover-shape pavilion, its curved glass walls hanging from a concrete-slab roof paved with a pale gravel of crushed seashells. Irregularly shaped pavers of charcoal-gray basalt, quarried in the nearby village of La Ligua and laid piece-by-piece by a local stonemason, extend from garden pathways through the glass walls and into the pavilion’s interior, all but erasing the division between indoors and out. — Michael Snyder
  • Eschewing the ubiquitous glass-box aesthetic, this angular abode—its shape alluding to improvised “bivvy” shelters, craggy glaciers, and the region’s bygone mining huts—balances cocooning spaces enveloped in band-sawn pine plywood with stellar views of Lake Wakatipu through peekaboo slot windows. —Georgina McWhirter
  • Separated from the street by a low berm of gray rocks sprouting cactuses and wildflowers, the two-story house by Alterstudio Architecture presents as a single horizontal volume of Indiana limestone carved with vertical striae that cast dramatic, shifting shadows in the mornings and evenings. Set atop an almost entirely transparent ground floor, the massive stone form projects 35 feet out over a cobblestone entry courtyard. —Michael Snyder
  • About 50 miles northwest of London, an eye-catching building has taken root. It’s MK Gallery, the “MK” standing for British town Milton Keynes, and it’s the work of 6a Architects, a practice known for its contemporary art galleries, partic­ularly in historic environments. Which applies to this project, as the firm’s contribution is an addition to an original 1990s structure by Andrzej Blonski Architects, and brings the gallery’s new square footage to nearly 5,400. —Annie Block
  • The fabricators who collaborate on sculptor Pedro Reyes’s Brutalist-inspired art constructed a workshop to match, punching portholes into the building’s precast concrete panels, then connecting its three floors with a spiral staircase in the same material. —Colleen Curry
  • MoDus Architects’s TreeHugger, a 4,600-square-foot visitor center, won an architecture competition organized by the city of Brixen and the Bressanone Tourist Association. Although its curved poured-concrete form looks monolithic, it was actually constructed around the site’s existing plane tree and features an interior courtyard of sorts that brings in light to the tourism staff offices on the second floor. —Georgina McWhirter
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  • First conceived for the compact homes of post-war France, the expandable B-Table (1950) by Marcel Gascoin for Gubi works just as well for dining and home office as it does for a game of bridge. Magnetic locks in the remastered version ease the transition from compact to spacious.
  • A celebration of solid wood, the Islets table collection by Maria Bruun for Fredericia consists of three sculptural tables—a large coffee table, a side table, and a dining table—rendered in solid oak.
  • As a rare find at an auction house, a pair of FJ 53 armchairs designed by Finn Juhl in 1953 could set you back nearly $100,000. Today, the House of Finn Juhl holds the exclusive rights of production to Juhl’s illustrious design portfolio—but until recently, the FJ 53 series, produced by a Japanese manufacturer, was one exception. After new negotiations, the series is back in the fold, and the FJ 53 armchair and two-seater sofa returns from House of Finn Juhl with craftsmanship sensitive to the original design.
  • Not everyone takes their eggs the same way—or so thought Warm Nordic. With the brand’s newly expanded Fried Egg collection, Hans Olsen’s Fried Egg (1956) armchair is available in its mirror-image, with a new frame position. The line also now includes a sofa.
  • Designer Daniel Schofield rendered the compact, space-saving Crofton stool for Please Wait to be Seated entirely in Nordic pine, a high quality, locally sourced material that ages gracefully.
  • Montana is known for its shelving, “but a lot of what we sell is actually sideboards,” admits Joakim Lassen, CEO and designer of the storage and furniture company. Available in nine designs—three of which are sideboards with both open shelves and closed doors and drawers—Montana Mega shelving by Peter J. Lassen meets this demand in a rainbow of 40 water-based lacquered colors.
  • Beer waste finds new life after extensive research by Mater uncovered a ground-breaking new production method. Designed by Eva Harlou, the height-adjustable Mask stool has a fiber-based seat incorporating spent grain from Danish brewer Carlsberg’s beer production. The grain, as well as other fibrous waste materials, is then mixed in with post-industrial plastic waste and press-moulded.
  • Three wood cabins in a grassy field marked the rebirth of Lyfa, a Danish lighting company shuttered in the 1990s. With creative consultation from the husband-and-wife design duo behind Gam Fratesi, careful up-market changes (think plastic replaced by mouth-blown glass) were made to 50 different pendants, wall, floor, and table lamps from archives dating back to 1903. Divan 2, in carefully positioned trapezoids available in mirror and multi-color or brass, was designed by Simon P. Henningsen in 1962.
  • A tentative step into a post-Covid future, the first major design fair since the world screeched to a halt took place four months late in Copenhagen last week. From September 3-5, in showrooms across the Danish capital, the postponed 3daysofdesign 2020 proved with dozens of furniture launches that this is an industry that will fight back.
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  • Ultimately, says Kirkpatrick, “the house was to be a timeless companion to the trees and an heirloom.” With seven grandchildren and two more coming, it’s well on its way.
  • In curating furnishings—a mix of custom creations and production pieces from A-list designers—Smith adhered to one maxim. “I wanted to keep everything contemporary but warm and inviting, particularly since the clients came from a traditional house.”
  • “It’s a showstopper,” Kirkpatrick says proudly. Tran describes it as “the more feminine shape within the masculine house.” Its helical form is an intentional reference: “The client is a biotech entrepreneur who worked with DNA-related technologies,” Kirkpatrick notes.
  • The larger of the two plaster-clad concrete plinths flanking this centerpiece houses a two-car garage and service spaces plus the formal dining and living rooms, the latter of which cantilevers over the stepped lawn. The smaller plinth houses the main bedroom suite, a true sanctuary.
  • These interior zones know no boundaries; likewise, solid borders between built and natural settings dissolve when the room’s double-sided glass sliders are stacked aside within their gutsy, painted-steel frames. It’s a straight run from this de facto breezeway to an uninterrupted panorama of the Pacific. 
  • The two-story dwelling is a series of interconnected volumes, their cubist simplicity contradicting an underlying complexity. Voids are as important as solids, with glazed expanses allowing sweeping ocean views that curiously had been blocked in the previous structure, a tear-down. The house reads as an assemblage of pavilions, with an elongated cedar-clad box seemingly supported on either end by plaster-and-concrete plinths. Below this stained-cedar box, its rectilinear overhangs curving inward to accommodate a tree, is the literal and figurative nucleus of the house: an all-in-one great room comprising kitchen, dining, and family areas.
  • In terms of site planning, “our breakthrough was in re-envisioning how you come onto the property and approach the house,” KAA partner Duan Tran explains. “Rather than pulling off the street and directly into a garage, cars arrive via a romantic entry sequence.”
  • “We didn’t want to just preserve the trees; we wanted to weave them into the architecture,” says Grant Kirkpatrick, who founded KAA more than 30 years ago to specialize in luxury residences. “We viewed the entire site as a canvas—for the house and for an indoor-outdoor environment,” one that would encompass generous grassy lawns, a swimming pool, and even a bocce court.
  • Leading the clients on their journey from traditional to contemporary were L.A.–based architecture firm KAA Design and San Diego’s Pamela Smith Interiors. A full-fledged collaboration gave rise to what’s been dubbed the Tree House.
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  • “I think you’re going to see a lot of people going where the money is, and the money [right now] is in residential,” she says. “We’re having a lot of conversations with contract furniture people about how they can get to residential. I’m talking to a lot of my unemployed designer friends on the commercial side—they’re going to take whatever projects they can get, and if that’s in residential, they’re going to do it.”
  • Schneider herself is quick to acknowledge what studies like this can and can’t do, pointing out that the results should be interpreted as directional, not statistical. However, she says that the findings reflect interviews that ThinkLab has conducted in the field, and that there’s no denying that the mood in the world of contract design is a bit gloomy. And where, pray tell, are all of the contract manufacturers and commercial designers headed? Home, of course.
  • At the start of pandemic, 58 percent of respondents who work for commercial firms said it was “bad.” Nineteen weeks in, that number had only gotten worse, up to 78 percent. Meanwhile, only 33 percent of residential designers thought the industry was in bad shape, a number that has slowly been declining since the early days of COVID-19. “We are seeing sentiment toward recovery much, much stronger from the residential side,” says Schneider.
  • Layoffs have also escalated, with twice as many respondents saying their firms were laying people off in recent weeks as opposed to mid-July. No surprise, given that the data shows that project cancellations doubled in early August.
  • “While we feel like many manufacturers are working through a backlog, we’re seeing that people are down already, but sadly the worst is yet to come,” she says. “What hits A&D firms first trickles through the rest of the industry later.”
  • For 20 percent of the design firm respondents, bid activity had virtually stopped in recent weeks—a leading indicator that points to difficult times ahead.
  • And the biggest question of the moment of course is: How are designers dealing with the disruption of COVID-19? The answer, in a nutshell: The commercial interior design industry is in for stormy weather.
  • The interior design industry has not historically been obsessed with—or even interested in—data. It’s a phenomenon all too familiar to Amanda Schneider, the founder of ThinkLab, a market research agency that seeks to bring a quantitative approach to a highly qualitative industry. “We have to sell ‘why research’ more than what we actually do,” she tells Business of Home. “[As designers], we are a bunch of passionate individuals that really trust our guts.”
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  • Being forced to stay at home has made many of us realize just how important interior design really is. “I personally was able to realize how much I could do from home within my own business,” says Landers. “With Amazon, virtual meetings, workouts, and food delivery it really made being at home all the time more palatable and we are willing to invest more into making it our sanctuary because home is not only where the heart is...it's where everything is now.”
  • Retailers including Alix Greenberg, who is the founder of ArtSugar have also noticed an increase in demand for bright, kitschy items. “My customers want things that are happy and uplifting! And I understand this too! Because while we are all stationed at home, there is nothing like a pop of color on your wall to make your day a little brighter.”
  • For example, Scanlon’s clients have requested bolder hues. “After hunkering down looking at the same (mostly white walls) I’m using a lot saturated paint colors—moody for some rooms, bright and uplifting for others. Clients are craving variety in their experience of home!
  • It's not a surprise that many people are trying to create uplifting moods environments in their homes right now. This is especially true when it comes to decor and accessories. “Maybe it's a wallpaper with a vibrant pattern or a ceramic face that's sort of a silly, squiggle shape. It's nostalgia that could be a retro-inspired refrigerator or even a modern quilt. It can be that things can touch every room in the home, and furnishings that just bring you comfort and joy,” says Blundell. 
  • She ended up incredibly happy with the results. “We loved this experience so much that we would do it again.”
  • Landers collaborated with her designer over the phone, as well as online. “We could swap out pieces in the actual plans and see exactly how they would look in our space.”
  • “Modsy seemed like the next best option,” she tells me. “After submitting multiple photos of our space, links to furniture we already had that we wanted to incorporate, and filling out a thorough design questionnaire, our beautiful plans were submitted to our inbox.”
  • Kadar has also used this time to make a few upgrades to her home office “It’s been important to make my at-home working environment just as beautiful as my office: an aesthetically pleasing clean, private area to focus!”
  • She has no plans to return and wants her employees to remain home as well. “We will eventually get back into the office in the safest way possible, but we have adapted to this new normal and won’t rush into it,” she tells me.
  • Blundell has also noticed that when it comes to sectioning off spaces— people are becoming a lot more creative, using everything from divider screens to curtains and partitions to carve out dedicated zones. 
  • But the pandemic has truly had the biggest impact on those living in smaller spaces such as apartments. “All of the activities that we're doing at home have kind of changed the game a little bit,” says Home Director of Apartment Therapy, Danielle Blundell. “[We’re] looking to actually have defined spaces again, and some semblance of privacy and compartmentalization for things like working from home, exercising and people being home at the same time and taking calls.”
  • But they want to limit the amount of money they spend on these projects. “During this time, many clients need to stay on a budget, so it's a challenge to make a space beautiful and stay within a practical budget,” he tells me. 
  • While open floor plans aren’t falling entirely out of fashion, they're no longer as practical and desirable as they once were. “[My clients] still want big kitchens that open on to a family room—but home offices, outdoor spaces, and Zoom rooms (or at least a dedicated space for Zoom meetings) are big on wish lists,” interior designer Caitlin Scanlon of Caitlin Scanlon Design tells me.
  • Open Floor Plans Are On The Way Out
  • From the reality of COIVD life, to creating as pleasant an environment as possible, here are five ways the pandemic has influenced interior design trends in 2020.
  • The pandemic has changed life as we know it in every way, but especially how we live in our homes.
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  • Project Team: Arsen Aliverdiev; Nadine Batz; Christian Kirschenmann; Claudia Lira; Verena Schiffl; Simranpreet Singh; Anke Wankmüller; Andrea Martinez; Chris Mischke; Justine Fregoni; Elene Jikia; Vladislav Kostadinov: Ippolito Fleitz Group. Gurk Architekten: Building Architect. Stockhammer Ingenieure: Electrical Engineer. Greipl+Roche: Structural Engineer. Dobergo: Woodwork. Bauprojekt­management: Project Manager. Lüddecke Akustikbau-Raumtechnik: General Contractor.
  • Even with those nods to industrial precision, the Wörwag headquarters achieves a level of personality and authenticity that its old home—which Ippolito describes as an uninspiring “single-office, traditional work environment”—never did. Although it happens to be just across the street from the rainbow cube, in every other sense, it’s light-years away. 
  • “Wörwag isn’t Farrow & Ball,” Ippolito points out. “The staff are largely engineers—pragmatic types—as are their clients. We needed to create an atmosphere that had a closeness and a sensuality, but it couldn’t be too soft, because they don’t think like that. We had to find a balance between them to hit the right tone.” Similar considerations led the designers to outfit the cafeteria and reception lounge with angular standing screens, hard-edged black elements that help mitigate the softness of the window treatments and upholstered furnishings. 
  • These elements reflect Ippolito and Fleitz’s theories about workplace culture and how it informs their design decisions: “We always talk about it like an onion,” Ippolito states. “The first layer is, ‘I’m proud to be part of the company.’ The next is, ‘I’m proud to be in the building,’ and then, ‘my department, my team, and my desk.’ We try to enable that sense of belonging on every level.” Even in an open-plan setup, he says, “You have to make people feel special, so they don’t feel like a number.”
  • Comprising textile-covered acoustic panels arranged in a folded plate similar to those in the lobby and cafeteria, each floating ceiling acts like a pitched roof above the open work­stations lining perimeter walls, providing a feeling of privacy and a unique visual identity, “as in, Come find me in lemon-yellow,” Ippolito jokes.  
  • “The idea was, Can I get a finance employee to meet one from production and they learn something from one another?” Fleitz explains. “That’s when innovation happens. It’s a strong statement that the company chooses to put this kind of space front and center.”
  • That effort begins in the lobby, the drywall panels of its folded-plate ceiling painted various shades of yellow—“an active color that has a sense of focus and clarity,” Fleitz notes. Behind the reception desk, backlit shelves showcase dozens of brightly painted car parts, bicycle frames, and other bits of machinery that illustrate a wide range of Wörwag coating applications. 
  • “We have a saying, ‘Identity is the new facility,’” Ippolito continues. “Workplace design is not only about orga­nizing processes but also about branding. If you don’t translate the company’s DNA into a space, it’s just a bunch of nicely arranged tables.”
  • From the outside, the new headquarters of Wörwag—a maker of industrial paints and coatings based in Stuttgart, Germany—resembles a glowing, elongated Rubik’s Cube. Even if you didn’t know the company specialized in color, one glance at the rainbow-banded building would offer a pretty substantial clue.
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  • As demand grows for flexible furnishings in and out of the home, Altura Furniture's collection stands out for its expansive range of offerings, including 32 standard finishes with five metal finishes, and quality craftsmanship.
  • As demand grows for flexible furnishings in and out of the home, Altura Furniture's collection stands out for its expansive range of offerings, including 32 standard finishes with five metal finishes, and quality craftsmanship.
  • To create each piece, the design team strikes a balance between artisanal techniques and modern machines, but human hands are instrumental throughout. One builder is typically assigned per table, while a skilled team works collaboratively on larger production orders. Drawing on finely honed skills, each design gets its start from a simple sketch, demanding attention to detail the second pen meets paper—a vital step given that nearly half of the brand's orders include some form of customization, from a dimension change to a requested finish.
  • "There is much thought and intent to the many offerings in the collection, especially the self-storing pivoting leaf feature of the dining tables," adds Behnke. 
  • The Kemizo table takes on a form that is symmetrical in plan but slightly juxtaposed in elevation with a lightness of top and base.
  • "We're all about marrying design and craftsmanship within each piece," says Behnke, noting that the brand's Kemizo collection is a prime example. "Altura has been designing and building furniture for over 37 years, and Kemizo is the culmination of all that has been created and discovered over that time." 
  • In 1983, when art, underground culture, and grit defined Manhattan, designers and craftsmen Jeff Behnke and Roland Zehetbauer took a risk, launching their first venture—Altura Furniture, a bespoke wood furnishings company.
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  • “Just like an energy-efficient house, an accessible house is going to be better for resale,” reiterates Carnemark. Design can be about many things—beauty, symmetry, color—but one of the most powerful elements is to impact the health and wellbeing of people.
  • “Designing for living in place is designing between your knees and your nose,” says Bertrand.  “Nothing about it says aging. It’s just beautiful design and when you start implementing it, it has the potential to be amazing.”
  • “Culturally, multi-generational living is the norm in a lot of countries around the world—other than in the United States,” explained Bertrand, who grew up in Europe. “The U.S. is catching up in that cultural concept.”
  • “Life can be overwhelming,” she says, “and preparing your space for when life does throw you that  curveball makes it a little easier.” Bertrand recommends setting yourself up for success by planning and designing for the unexpected and implementing actionable items that have long-term benefits, like adding the appropriate backing in walls for potential grab bars down the road, or adding color blocking in the shower to establish horizon lines to aid people who struggle with vertigo.
  • Research from the NKBA confirms this thinking, naming “healthy living” as one of the top four macro trends impacting home design—especially in the kitchen and bath.
  • “We’re having this perfect storm of trends that have been happening over time,” says Jonas Carnemark, an NKBA member and Certified Kitchen Designer (CKD) from CARNEMARK design + build in Bethesda, Md. “It has been evolutionary—gradual things like opening up the kitchen, the kitchen being connected to other areas, an increased focus on quality over quantity. I do think COVID-19 punctuated this evolution because there are more people studying at home, people working from home, trying to escape the chaotic world. Health and wellness have become really big. Nutrition has become a new medicine.”
  • In the most recent Kitchen & Bath Market Index (KBMI), members reported the demand for air purifiers, touchless faucets and anti-microbial materials for shower walls, countertops and door handles was notably higher than pre-pandemic levels.
  • For many years, the term “wellness” was often used to describe a holistic well-being—bringing balance to one’s life through relaxation and meditation. It later evolved to include fitness and nutrition. Now, during an ongoing global pandemic, words like “sanitary” and “hygienic” often lead the wellness conversation.
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  • It seems clear that there should be more transparency. The question is, who will fight for it. If consumers want fewer redactions in FDA warning letters, they will have to put pressure on the FDA to increase transparency, or things will remain the same.
  • If the FDA began identifying individual stores throughout the country that have sold recalled foods it will have the added benefit of increasing local media coverage and raising consumer awareness. As consumers come to count on the agency to provide this valuable information, they will have increased confidence in the FDA and its commitment to protecting consumers. 
  • Industry will argue it doesn’t want to turn over who they sell to, because it may give the competition a chance to undercut them. That makes sense and everyone understands that under normal circumstances. But should those rules really apply to a product that could cause people to become ill?
  • In contrast, the U.S. Department of Agriculture’s Food Safety and Inspection Service posts retail locations that have the recalled product —this is especially true for Class I recalls. A Class I recall “involves a health hazard situation in which there is a reasonable probability that eating the food will cause health problems or death.”
  • The FDA is able to make public recall notices, including pictures of affected products. They even use their social media accounts to try to reach consumers as quickly as possible.
  • The Freedom of Information Act and Title 21 of the Code of Regulations, government agencies and specifically, the FDA is told to exempt trade secrets and commercial information from any of their releases. Here is the exact letter of the law:  “The FDA cannot disclose Trade Secret Information (TSI) to the States pursuant to §20.88 without the express written authorization from the owner or submitter.” (a) A trade secret may consist of any commercially valuable plan, formula, process, or device that is used for the making, preparing, compounding, or processing of trade commodities and that can be said to be the end product of either innovation or substantial effort. There must be a direct relationship between the trade secret and the productive process.
  • Why are things being hidden?  Let’s start by taking a look at what is keeping companies and the FDA for being completely transparent — Trade Secret Information and Confidential Commercial Information.
  • The warning letter news stories on Food Safety News are supposed to show the companies violations and remove some of the legal code and technical jargon for our readers. We hope that this is a step toward improving transparency between companies and consumers. However, there are often key facts in the warning letters that have been redacted by the FDA. We include these “redacted” markers in the warning letter news stories because we think it is important for consumers to see what is being hidden.
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  • US design studio Workstead has reimagined "heritage elements as modern luxury
  • Workstead has preserved many of the original details throughout, like the wooden staircase
  • Portrait art hangs on the walls in golden frames, contrasting more abstract paintworks found throughout the residence.
  • Decorative ceiling mouldings, windows and door frames, and fireplaces are also preserved and updated with paint. Related story Workstead's Carriage House features brickwork walls splattered with plaster and paint "Workstead House draws on the property's unique, storied past, reincarnating heritage elements as modern luxury in a welcoming home," said Workstead in a statement. For the furnishings, the studio has paired heritage 19th-century pieces with contemporary designs. "Every element [is] curated in deference to, and reverence of, past and future, evoking a style – and lifestyle – both new and deeply remembered in South Carolina's low country," the studio said. "The result is an all-sensory experience of southern modernism." An eclectic mix of green textiles, leather and wooden chairs, metallic lighting, and planting feature in one of the lounges. Plush orange and green seats are placed in another, along with a tiled white table. Portrait art hangs on the walls in golden frames, contrasting more abstract paintworks found throughout the residence. Chairs with caned backs and aged cabinetry that appears antique decorate the dining room, while the garden room is filled with dark, wicker furniture. A circular wooden counter forms the centrepiece of the kitchen, topped with marble and featuring curved elements that slide out to provide a counter for eating. Upstairs, one of the bedrooms is furnished with a delicate wooden bed frame and a pair of pale chairs, while in the master suite, the bed is backed by a folded brass headboard. Doors lead from this bedroom into the darkly painted en-suite bathroom, where a pair of sinks are built to face out the windows. A rug resembling animal skin covers the wooden floor beside the freestanding bathtub, which has golden taps that match the towel rack and lighting. Workstead is led by husband and wife Robert Highsmith and Stefanie Brechbuehler, and has studios in both Brooklyn and Charleston – a port city that dates back to 1670, and has an impressive collection of historic buildings. Other renovation projects in the city include a restaurant that US design studio Basic Projects transformed from a dark interior into an eclectic, light-filled dining space. Photography is by Matthew Williams. Related story Vintage objects populate restaurant in Charleston by Basic Projects Project credits: Design team: Workstead Collaborators: Gateway Park, Lawson Fenning, Farrow & Ball, Meador's, Urban Electric Co., Holland & Sherry, Croghan's, Moore & Giles, 2 Note Hudson, Tim Hussey, Jeff Holt, Melissa Sutton, Brandon Hinman, Artizom, Le Creuset, Sonos, The Shelter Collection. 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  • For the furnishings, the studio has paired heritage 19th-century pieces with contemporary designs.
  • aim to celebrate this steep history, Workstead House captures an aesthetic the studio has coined as "southern modernism
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  • While these shifts may be dramatic, Donoghue reminds us that those who fear change often get left behind. “Remember when Netflix hit the scene and Blockbuster said, ‘Nope, we know people will continue to want this model.’ Had they been willing to embrace change, they may still be around today. Culture was created more than 70,000 years ago. The workplace did not create culture. So by embracing the needs of culture, we can design a workplace that stands the test of time.”
  • “We would go to the corporate headquarters for two weeks and then back to the field for four and then come back. The team building that occurred was immeasurable—if any of those people called me today, I’d be happy to help them out. That’s what we need to create in these offices. Not just areas of respite in a sea of individual workspaces. We need environments that give people something to look forward to. Someone to look forward to seeing. And an environment that fosters it all.”
  • “The office isn’t going away,” she suggests. “But it’s time to look at it differently. I asked this client, ‘What if we create a gated-community-like environment similar to how the major league sports are doing their bubbles right now?’ It would almost function like a corporate retreat where we ask people to commit to coming in for a week, doing dinners with the team, all in the name of true collaborative work. During COVID-19, we would be limiting exposure to multiple groups and you would need a key card and be assigned to a current project to get in. Once your work is done, you return to your home office for three or four weeks and another team comes in. The post-COVID-19 benefits of this model are more time at home with the family and a better work-life balance.”
  • Donoghue suggests that transitions in design for the future may be bigger than some of us are envisioning. “The definition of insanity is doing the same thing over and over again and expecting to get different results. When we look at a space and try to just move around a few desks and put up some plexiglass partitions, we’re not going to see real change for our workforce. We have a unique opportunity to fix what was broken before COVID-19. Or perhaps fix what came to light as broken because of COVID-19.”
  • Jacqueline Barr, design principal at Ted Moudis Associates, adds, “It’s too early right now to determine exactly how the real estate usage will settle long-term. The workplace is not disappearing, just morphing and adapting, but hasn’t that always been the smart thing to do—build a flexible environment that can evolve with the times?”
  • Another commonly discussed topic in planning for the new workplace norm involves lease terms.
  • footage per person. As a result, somewhere between the 100- to 250-square-foot mark might be a better sweet spot.
  • As he puts it, “Real estate must not be so reactionary. These monumental square footage grabs are not part of the future.”
  • For starters, we must acknowledge that the pandemic has brought to light several problems with our current workplace ecosystem. On one hand, it’s helped us recognize that we need to take a deeper look at space allocation.
  • As Regan Donoghue, wellness expert, leadership strategist, futurist, and problem solver suggests, “It’s time we stop looking at the workplace and start looking at the workforce.” So by looking at the things that must change as a result of COVID-19, we can identify how those shifts affect the workforce and how we can drive positive difference for the future.
  • In a recent Metropolis-hosted Think Tank event, Yana Ronin, founder and chief strategist at Fortyseven LLC, suggested that COVID-19 will bring a new tagline for consideration.
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  • Mollino’s philosophy has proved particularly useful during the pandemic. “Through COVID, we have discovered this method of working with clients over Zoom that allows us to live in a new and interesting way,” he says. “It’s a fresh mode of thinking, but it’s also like the Renaissance ideal of an integrated life. I think we’re heading for a new Renaissance.” 
  • Daminelli and his wife—whom he calls his muse—frequently refer to their favorite influences, from fashion designer Dries Van Noten to 20th-century design icons Josef Hoffmann, Charlotte Perriand, Carlo Scarpa, and Gae Aulenti. But of all Daminelli’s inspirations, it is the iconoclastic Turinese architect, designer, and photographer Carlo Mollino who remains paramount. “I’m fascinated by him because he loved design and he loved life,” the designer explains. “Mollino sought beauty in living well and being surrounded by beautiful people and ideas. That is my attraction to the maestro.”
  • Historical color—a deep blue-green from the library of an 18th-century English country house—informs another striking choice: It’s used on the walls and ceilings in the main rooms, as well as on the resin floors in the entry, kitchen, and bathroom, giving the spaces an almost undersea-grotto atmosphere.
  • In the dining area, 1990s Jordan Mozer chairs flank an adjoined pair of Daminelli’s Velasca square marble tables, which debuted at the 2019 Salone del Mobile. “The harmony is essential,” he notes. “It’s a question of combining proportions, materials and colors, and historic and contemporary objects. If pieces are beautiful, they’re also timeless.”
  • “Before I bought the place, I didn’t know about him, though I did know some of his buildings, like Palazzo Vittoria,” he says, referencing a 1930s apartment block in Milan. Daminelli praises Frisia as a “master of engineering,” whose talent for designing well-conceived spaces is particularly evident in the large living-dining room, its 6 ½-foot-tall windows overlooking the linden trees in the street outside. “It’s my favorite room and the heart of the house,” he says. 
  • “I tried to respect the nature of the spaces,” he says. “I didn’t want to leave traces of my work.” Still, he did pursue a more “invasive” renovation in the large shared family bath- room, separating the toilet and bidet from the tub and shower and installing stately Carrara Bianco finishes that echo the original marble lining the building’s common staircases. 
  • Daminelli reinstated the full 13-foot ceiling height. Enamored of the unusual casement windows in the living-dining and children’s rooms, he hired local artisans to restore them. “They’re really works of art,” he enthuses. “The system was an engineering feat.”
  • “The apartment hadn’t been inhabited for 20 years, so it needed work,” Daminelli reports. While some elements, such as outdated electrical wiring, had to be replaced, the renovation was quite smooth and took only four months. “We had very clear ideas, and fortunately the distribution of the rooms was very well designed. And because the original materials were of high quality, they were still in good shape and had maintained their natural beauty.” 
  • The couple had been eyeing the place for a decade while Daminelli was working at Milan’s Dimore Studio, but only after the designer founded his firm, Studio 2046, in 2017 did they feel ready to take on the challenge of reimagining a space there. Finally, in December 2019, the Daminellis left their neighboring turn-of-the-century Liberty-style house and moved into their new home.
  • In his 1,720-square-foot apartment 23 miles east of Milan, interior designer Daniele Daminelli has achieved something difficult: creating a dark-colored yet light-filled dwelling that is as hospitable as it is stylish, affording his young family a haven that is both comforting and aesthetically engaging, even during the pandemic. “COVID’s really allowed me to think differently about working from home,” says Daminelli, who with wife Giulia is raising their two children in the town of Treviglio. “Fortunately our apartment allowed us to experience quarantine easily, and actually enjoyably. We are interested in creating sophisticated spaces, even for the kids, and teaching them how to live with respect for beauty.”
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  • The first week [which involved] stabilizing this whole situation—the office, working from home—was about technology and the second week was about humanity, about the team: How do they feel, how are they holding on? I don’t know what’s going to happen the third week, but I predict, when things are a little more streamlined, it’s going to be about the opportunities, the things we can learn from all this. What are the new potential clients for us, where is the new frontier, what can we do to survive? It’s changing by the day as everybody is adapting to the situation. 
  • In this world of social impact, the role I play as inspirational leader and support system is to say: We can continue to do this work full steam ahead, but what do you need to be doing right now for your community? Let’s not just force something because we want to maintain the normal. Because they have the opportunity to lead crisis management in a different way, I want to be supportive of them in being relevant to their communities. So I’m asking that question to our clients and collaborators, giving them permission to not have to work in the same way they’ve always worked. But with our architectural partners that also has to be a shared value, because they are also trying to maintain their businesses and their revenues. There’s a surreal mix of trying to maintain order, but being genuine and authentic about designing spaces that generate social impact.
  • What we do is all about keeping humans in contact and the relationship-building that only happens when you’re face to face. I don’t think that’s going to change. I see my employees’ faces more than ever, right now. We are a resilient group and have weathered all kinds of economic things. I don’t believe this is going to topple the industry. It might enhance it. We are ingenious and inventive, and I believe we will get to experiment again and instigate new methods.
  • As the pandemic continues, architects and designers are beginning another week of working from home, in and out of web meetings, with the hope that the situation will soon improve.
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  • Speculaas are a popular Dutch cookie often served around Christmas. The combination of cardamom, cloves, cinnamon, and mace gives them a delightfully spicy flavor. Get the recipe here.
  • Though both Argentina and Uruguay claim to be the place where dulce de leche was created, its origins are less important than how delicious it is. This sweet paste can be spread on toast, stirred into ice cream, or mixed into cookies. And all you need to make it is a can of sweetened condensed milk. Get the recipe here.
  • A beloved street food in Berlin, this combination of sausage, ketchup, and curry powder was invented by Herta Heuwer in 1949, incorporating ingredients she received from members of the British military. Get the recipe here.
  • Also known as “ants climbing a tree,” this Sichuan dish is so named because the bits of ground meat resemble ants climbing the noodle “twigs.” Fortunately, it’s much more appetizing than its name, thanks to a flavorful sauce featuring sambal chili paste, soy sauce, and rice wine. Get the recipe here.
  • Switzerland’s most famous food is tasty, comforting, and easy to make. You’ll need dry white wine, cornstarch, lemon juice, a garlic clove … and cheese. Lots and lots of cheese. Get the recipe here.
  • Tahdig, a common Persian side dish, is the crispy, caramelized rice you find at the bottom of a pot of rice. When you add potato, the result is even more carb-filled goodness. The dish requires just five ingredients: basmati rice, russet potatoes, vegetable oil, salt, and saffron. Get the recipe here.
  • Until you can visit the U.K. again and enjoy tea and a scone, why not try your own version at home? This recipe takes just half an hour and produces the fluffy scones you can buy at Fortnum & Mason, an upscale British department store. Get the recipe here. (Note that it calls for self-raising/self-rising flour; here’s a recipe.)
  • Though this eggplant dip is believed to have originated in Lebanon, it’s popular across the Middle East. Start by charring the eggplant, then peel and mix with garlic, tahini, lemon juice, and olive oil. Serve with bread or vegetables for dipping. Get the recipe here.  
  • This dish of thinly sliced beef and onions, simmered in soy sauce and sake and then served over rice, is a popular comfort food across Japan. You can garnish the dish with a poached egg and your choice of toppings such as sliced scallions, red pickled ginger, or togarashi, a Japanese spice blend. Get the recipe here.
  • If you’re a meat-and-potatoes type, it doesn’t get much better than Quebec’s hearty cipate, or meat pie. Made with four different types of meat as well as potatoes, onions, and maple syrup, this dish will warm your bones on the coldest winter day. Get the recipe here.
  • Pho ga is the chicken version of Vietnam’s famous noodle soup—and if you have a pressure cooker, you can make your own in just half an hour. The list of ingredients is lengthy, from bean sprouts to coriander seeds, but the result is fragrant and comforting and oh, so worth it. Get the recipe here.
  • Served with gyros or falafel, or used as a dip for pita bread or veggies, tzatziki is popular throughout Greece, Turkey, and other neighboring countries. The main ingredients in this easy recipe are Greek yogurt, cucumber, fresh mint and dill, lemon juice, and garlic. (For best results, use full-fat yogurt.) Get the recipe here.
  • Believed to have originated in Egypt, falafel is a classic street food found across the Middle East. The recipe involves mixing chickpeas, garlic, onion, and spices, then deep-frying in a neutral oil. Get the recipe here—and consider pairing it with the next dish on our list.
  • This classic French dessert features flaky pastry topped with crisp Granny Smith apples, butter, and sugar, then brushed with an apricot glaze. The only thing better than the warm, sweet aroma while it’s baking is the way it tastes. Get the recipe here.
  • My favorite part of making this recipe is the first step, in which you gently toast half a dozen spices—including cumin, coriander, and cloves—until they fill your kitchen with a fragrance straight out of a Moroccan market. I often throw in some chopped-up chicken for a little protein. Get the recipe here.
  • Cacio e pepe translates to “cheese and pepper,” and those are two of only a half-dozen ingredients you need to make this simple Roman dish (the others are olive oil, butter, salt, and spaghetti). It’s the ultimate comfort food. Get the recipe here.
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  • Spanish Paella and tapas, stews, chorizo, serrano ham, beans and sea food. Spanish food is also potato tortillas and Gazpacho soup.
  • French Home of the gourmet meal and the Michelin Guide, French cooking is known for its class and superb ingredients. Onions, foie gras, truffles, sea food, crossaints and the baguette, everything arranged with exceptional attention to detail and served with a glass of wine.
  • Chinese Most meals are served in bite-sized pieces ready to be picked up by chopsticks. Basics include rice and noodles. Meat includes every variety known to man. Vegetables including chilies are always a part of the dishes as well as fish sauce.
  • Japanese You cannot avoid the sushi, but Japanese cooking is so much more. Based on noodles or rice the Japanese meals are usually made of sea food, tofu or vegetables. Ingredients are grilled, simmered, deep-fried, steamed, dressed or raw (sashimi).
  • Greek Lamb, sea food, olives, tomatoes and Feta cheese. Greek food consist of pita, gyros, tzatziki and souvlaki often served with Retsina or Ouzo. Garlic, mint, thyme, oregano and honey are often used as flavour makers.
  • Thai Stir-fried rice and noodle dishes with lots of vegetables and curry-sauces. Chili is widely used as well as thai basil, lemon grass and coconut.
  • Mexican Chicken, tamales, tortillas, gorditas, corn, rice and beans are the basics of Mexican food. Spiced up with lots of chili, cinnamon, cumin, garlic and onions. Sweet potatoes, peanuts, avokado, guava, tomato and chocolate also find their way into mexican meals.
  • Turkish Turkish cuisine is largely the heritage of Ottoman cuisine, which can be described as a fusion and refinement of Central Asian, Caucasian, Middle Eastern, Mediterranean and Balkan cuisines. Turkish cuisine has in turn influenced those and other neighbouring cuisines, including those of Western Europe. The Ottomans fused various culinary traditions of their realm with influences from Middle Eastern cuisines, along with traditional Turkic elements from Central Asia (such as yogurt), creating a vast array of specialities - many with strong regional associations.
  • Indian Hot curries with lots of chili and a side of raita to cool down. Dishes are based on rice and often vegetarian or with sea food. Coriander, ginger, cumin, cardamon, saffron and nutmeg a favored flavour makers.
  • Italian Home of the pasta and the pizza, Italian food is simple dishes with only a few ingredients but of extraordinary quality. Tomatoes and basil, olive oil and Prosciutto de Parma are typical Italian products. Full Italian meals have been known to contain ten different courses from Aperitivo to Caffe. Italians are also known for their fondness of desserts like cheese, cake, icecream, fruit, sweets and cookies.
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  • CoreLife EateryOpened in New York in 2015, CoreLife Eatery plans to have more than 300 restaurants in the next five years. CoreLife has green bowls, grain bowls, power plates and bone broth bowls to support healthy but busy lifestyles. Every meal is made from scratch, too. It’s a great choice for those seeking a more plant-based diet.
  • Slim ChickensSlim Chickens is known for its 17 dipping sauces including cayenne ranch, blue cheese, buffalo, Korean BBQ, mango habanero and gravy. It also serves wings, sandwiches, salads, chicken and waffles, and sides like fried pickle and fried okra. Expect to see more locations soon; Slim Chickens wants to open 600 new locations in the next 10 years.
  • Modern Market EateryFounded in 2009 in Denver, Modern Market has expanded to six US states—and we expect to see them all across the country soon. They strive to make “eating well” the highlight of your day, rather than a chore. They offer delicious, farm-to-table meals at fast-food prices, which we love. The menu has everything from salads and smoothies to pizza and mac ‘n’ cheese.
  • Tropical Smoothie CafeIf there isn’t a Tropical Smoothie Cafe near you, chances are there will be one soon. The goal is 1,500 cafes by the end of 2025! This new chain serves delicious smoothies like the Kiwi Quencher (kiwi, strawberry and yogurt), and Avocolada (avocado, pineapple, spinach, kale, coconut and lime). While you’re there, pick up a flatbread, wrap, quesadilla, sandwich or bowl for later.
  • Chicago’s Pizza With-A-TwistFounded in 2014, Chicago Pizza With-A-Twist is one of the fastest-growing pizza restaurants in the country. The hot spot adds Indian and Middle Eastern spices to vegan dough. In addition to the classics like Hawaiian and Meat, you’ll find some incredible fusion options here, like the garlicky Lamb Kebab and Tikka Masala Veggie. Take a look at the original locations of today’s most popular fast-food chains.
  • Dave’s Hot ChickenNashville hot chicken has spread nationwide. What started as a California pop-up in 2017 is now a popular restaurant with three permanent locations and two more on the way. People flock to Dave’s Hot Chicken for the deep-fried chicken tenders coated in different spice blends from No Spice to Extra Hot and Reaper. The Reaper is so spicy customers that have to sign a release to eat it.
  • Burger BossThis small burger restaurant chain in Southern California puts the guest in charge by having them “boss their burger” using an interactive kiosk where they virtually build their burger. You pick your protein, bun, cheese, sauce and toppings. Burger Boss prides itself on serving only grass-fed beef, too.
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  • Oh, Canada. If you’ve never travelled to our neighbors’ yard to indulge in a mountain of crispy French fries smothered in thick gravy and topped with cheese curds so fresh that they squeak, go now. You could also make it yourself, but don’t cheat yourself; shredded mozzarella is *no* substitution for fresh cheese curds. (via Half Baked Harvest)
  • Hailing from the Sichuan province, this plant-based Chinese dish is a vegetarian’s dream. Tofu is tossed in a spicy chili and bean-based sauce along with other veggies, making it a filling and satisfying dinner option. (via Appetite for China)
  • This popular Filipino dish traditionally includes pieces of chicken that are slow cooked in a garlicky soy and vinegar sauce. Depending on the region, some folks add brown sugar, coconut milk and even pineapple. Yup, we’re into it. (via Salu Salo)
  • If you find yourself perusing Pinterest or Instagram on the reg, you’ve likely noticed that Shakshouka is hot right now, and rightfully so. This vivid Israeli dish is full of rich and tangy flavors and can be enjoyed at any meal — from breakfast to dinner. (via Kitschen Cat)
  • This thick and rich fish chowder will make your usual clam chowder seem basic. Jam-packed with flavor, Cullen Skink is a proud Scottish soup that uses smoked haddock along with hearty potatoes and onions. Needless to say, this soup eats like a meal. (via Ang Sarap)
  • Impossible to resist, this tender German pot roast is slathered with a silky sweet and sour gravy. While it’s typically associated with special occasions and holidays, you’re encouraged to make it whenever your heart desires. (via Cooking the Globe)
  • You don’t hear about New Zealand cuisine all that often, but they certainly have their own things happening. Whitebait fritters are a Kiwi fave come spring. They’re basically omelettes that contain whitebait, but take note that purists only use the egg whites in order to avoid interfering with the flavor of the seafood. (via Bunny Eats Design)
  • This West African peanut stew is what comfort food is all about. Beef, sweet potatoes and carrots are brought together in a succulent sauce of peanut butter paste and tomatoes. Serve it atop a bed of rice and slip into a state of euphoria! (via African Bites)
  • A vibrant dish from the Indian subcontinent, biriyani is concocted by the general rule of incorporating rice, spices and meat. This particular recipe is a one-pot dish that brings shrimp to the equation. It’s also flexible in the way that you can spice things up to your preference. (via A Cupcake for Love)
  • While this French dish was once considered a peasant’s dish, now it’s been refined to haute cuisine. With beef braised in red wine, the slow cooker version makes it a perfect option for a cozy Sunday dinner at home. (via Supergolden Bakes)
  • The crave-worthy potato and cheese pierogi is SO good that Poland, the Ukraine and Slovakia all consider it their national dish. Topped with melted butter, sour cream, fried onions and bacon bits, this one is plain *irresistible.* (via Fotokulinarnie)
  • This glorious Vietnamese dish brings grilled pork and rice noodles to your table in a beautiful arrangement. If you think it looks good, just wait until you dig into those crunchy sweet and sour bits. (via Hungry Huy)
  • This, right here, is what dreams are made of. Picture lightly fried corn tortillas smothered in salsa or mole, simmered, then topped with pulled chicken, crema, shredded queso fresco, avocado and an egg. Mexico, we thank you. (via What Do You Crave?)
  • If you thought you loved mashed potatoes before, Ireland’s got a special treat for you. Colcannon brings all of the elements of the best mashed potatoes to the table, like a generous amount of butter and salt, but adds extra oomph with the addition of delicious and nutritious kale or cabbage. (via Not Starving Yet)
  • This bad boy could humble a ballpark frank any day. The Argentinian sandwich stuffs a hefty and juicy chorizo sausage into a crusty roll and tops it with a flavorful and herbaceous chimichurri. Sink your teeth into this once and you’ll say goodbye to hot dogs forever. (via Tara’s Multicultural Table)
  • Italy has a plethora of dishes that represent them well, but there’s nothing quite like a classic margherita from Naples — and if you’ve read through Eat, Pray, Love, you already know this. In its purest form, a thin homemade crust is adorned with tomatoes, mozzarella and basil in order to represent the national colors of the Italian flag. (via Olivia’s Cuisine)
  • This hearty stew packs a punch in the best way. Bebere is the spice blend that brings everything together, and though there are many variations of it, this one calls for spices such as chili flakes, ginger and cumin to create the most warming of flavors. Served with injera flatbread, it’s a perfect dinner. (via Cook Eat Live Vegetarian)
  • This recipe has grown in popularity throughout the world with a handful of variations from the original, but you can’t beat a classic Russian stroganoff. Tender strips of beef are tossed in a creamy sauce, then served over noodles. (via Chef Jar)
  • Japan certainly knows comfort food, and if anyone were to ever argue that, we would simply shove this dish their way. Katsudon unites rice, a deep-fried pork cutlet, egg, vegetables and varying condiments to give you ultimate coziness in a bowl. (via The Woks of Life)
  • If you’ve never tried a paella before, you’re missing out. Though the regional Valencian dish is typically cooked over an open fire in a large vessel called a paellera, this recipe allows you to whip it up in the comfort of your own home. (via Half Baked Harvest)
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  • Meeting also boosts sustainability features including recycled content or FSC®- Certified content, and is available in a variety of environmental constructions that meet the requirements of the LEED Rating Systems. In addition, Nucraft’s manufacturing facility has been certified by the Forest Stewardship Council® (FSC) for Chain of Custody Certification, which ensures wood products specified as FSC come from well-managed sources that meet FSC guidelines. 
  • "With Alev™, tech is at your fingertips, but design is on display—unique veneer layups, a sculpted hardwood leg that curves around the table, and subtle touches further lighten the scale," says Sheri Cuccarese, vice president of marketing, sales & product development at Nucraft. "Today Mid Century Modern design represents simplicity in an overly chaotic world.  We connect with Alev™ through its simple curvilinear shapes, its material link to nature, and expert craftsmanship." 
  • "Bring something to the table. Have a conversation around it. Put food on it. It’s the experiences that you have around the table that inspired us," Birsel and Seck said of their design.
  • Designers will take comfort in knowing the table is available in two different styles to accommodate various power and connectivity needs: Segmented, which features a multi-piece veneer top and open center channel, or Classic, which features a single piece top with consistent grain direction, minus a center channel.
  • Nucraft—a leading manufacturer of commercial furnishings for more than 75 years—specializes in seamlessly integrating technology into its vast range of products, as reflected by its newest addition: Alev™ Meeting, a natural wood table with Mid-Century Modern style. But Alev™ Meeting is more than an ordinary table; it's also outfitted with power options for the ultimate in functionality in any environment. 
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  • With Lisbon being a destination of choice for city breaks, Portuguese classics are topping menus all over the UK. Smoked sausage, custard tarts and plenty of fish and flavoured salts are the order of the day. Fans of seafood and even tinned fish are in for a gourmet treat, as well as diners looking for deli-style plates cured ham and strong cheeses.
  • As diners become more discerning, restaurants are diversifying and offering more regional plates from around the Middle East. Persian, Syrian and Iranian dishes are more commonplace, as well as seasonings like za’atar, sumac and harissa. Serve up these barbecued meatball kebabs with a helping of mint, coriander and ras el hanout, a spice mix that adds a warming, slightly sweet flavour.
  • Fermented foods and especially kimchi are at peak popularity due to the health benefits associated with friendly gut bacteria. There’s a lot more to Korean food than pickling and probiotics, however. 
  • Mediterranean food has been lauded in the press as the key to a long and healthy life, so go ahead and feast upon fresh chickpea salads, a slice of spanakopita and every now and then, some classic Greek lamb? We’re firm believers that a dollop of tzatziki, hummus or a herby yogurt dressing can improve any dish and we’re big fans of crumbly feta and golden-brown grilled halloumi.
  • Moroccan cuisine is known for comforting one-pots made in traditional tagines with big, bold flavours. It also makes the most of vegetables and classic slow-cooking techniques. Adding dried fruit and warming spices is also characteristic of North African cooking and adds a subtle sweetness to dishes.T
  • Polish and other Slavic dishes are typically warming, hearty and well worth the effort to make. Bigos stew, decadent blueberry mazurka bars and Krakow-style cheesecake are all on our must-try list. Traditional and modern flavours combine in a plate of pierogi dumplings that can be filled with trendy sauerkraut and mushrooms, sweet white cheese curds, or American-style buffalo chicken. 
  • Our Southeast Asian-inspired sesame-crusted fish dish has the characteristic heat from ginger and chilli oil, savoury miso paste and fresh vegetables. We love a fragrant laksa soup and some light rice paper spring rolls for a starter, too.
  • Pile on the tomatillo salsa, curtido and fresh guacamole. With versatile, customisable dishes, Mexican food lends itself to big sharing dinners and casual help-yourself feasts. We could eat Mexican for every meal with huevos rancheros for breakfast and pulled pork tacos for supper. 
  • South India is emerging as a hotspot for travellers with culture and world heritage on their minds and the traditional dishes on offer are a real feast for the senses. For a sharing meal, try a plate of coconut-laced hoppers (thin pancakes with crisp, golden edges) that come with a whole host of fillings.
  • Try Peruvian ceviche, which is cured raw fish in wafer-thin slices. If you want something hot and hearty in a pastry parcel, Argentinian empanadas filled with meat, cheese or veggies make a filling snack or main meal.
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  • Sunbrella Assure has additionally received verification from both European and North American organizations alike that the technology and production itself contributes to safer, healthier environments free from harmful chemicals.
  • The product is certified by GREENGUARD for low chemical emissions, contributing to healthy indoor air quality.
  • “Sunbrella Assure is yet another example of how we continue to build on our legacy of smart wellness design and environmentally conscious actions,” Sunbrella chief marketing officer Steve Pawl says of their innovative technology.
  • The Healthier Hospitals Initiative compliant Assure technology is applicable on many of Sunbrella Contract’s vast assortment of stylish and colorful fabrics with unique textures and patterns.
  • Sunbrella Assure delivers protection against water-based stains and material abrasion without the use of fluorochemicals.
  • The base compound in this technology also contains 60% renewably sourced content derived from a variety of plant-based sources, carefully selected to be from non-genetically-modified (non-GMO) and non-food-source feedstock. 
  • Sunbrella Contract, a leading designer and manufacturer of high-performance textiles, has developed a new sustainably engineered fluorine-free technology for fabrics that delivers on water repellency, water-based stain resistance and durability.
  • One company’s newest technology suited for performance fabrics is not only stain and fade resistant, but environmentally conscious as well.
  • The checklist for the ideal fabric goes beyond being easy to clean or abrasion resistant, let alone visual appeal, but it must actively contribute to improving the area.
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  • This dish of baked eggs in tomato sauce is similar to Israeli Shakshuka or Italian baked eggs in purgatory. The best part is that it's perfectly appropriate any time of day from breakfast to dinner. Get the recipe for Turkish menemen here.
  • If you like mac 'n' cheese, you'll love this cheesy noodle dish. Instead of macaroni, it's made with tiny little dumplings, which get fried in butter until delightfully crispy-on-the-outside and doughy-on-the-inside. Get the recipe for German spaetzle here.
  • This creamy Italian risotto comes together with mostly kitchen staples: Arborio rice, tomato paste, vegetable stock, heavy cream, and a few other basic ingredients. Get the recipe for creamy tomato risotto here.
  • This Japanese dish features pork loin steaks that get coated in egg and panko breadcrumbs, pan-fried until golden brown, and served over shredded cabbage with a drizzle of tonkatsu sauce, which you can make from scratch or buy pre-bottled. Get the recipe for crispy pork katsu curry here. {"adType":"ex","adPos":"promo-inline-infinite","wid":"2100-12","renderLookahead":"x1","size":[[320,50],[300,250],[728,90]],"isInfinite":true,"viewability":"high"}
  • There's nothing fancy or difficult about this meal: Chicken is marinated in olive oil, lemon juice, garlic, shallot, and lots of spices, then grilled and paired with pita or rice. Serve it with a salad of fresh tomatoes, cucumber, and feta. Get the recipe for Greek chicken skewers here.
  • This classic French recipe is easily one of the most delicious ways to prepare chicken. Thighs and drumsticks get cooked with vegetables and bacon in a fragrant broth of chicken stock, brandy, and tomato paste for that special je ne sais quoi. Get the recipe for coq au vin here. {"adType":"ex","adPos":"promo-inline-infinite","wid":"2100-10","renderLookahead":"x1","size":[[320,50],[300,250],[728,90]],"isInfinite":true,"viewability":"high"}
  • This fluffy, delectable focaccia comes together with just a few basic ingredients: Sugar, flour, yeast, olive oil, and salt. Then, get creative and top it with any of your favorite herbs. Get the recipe for homemade focaccia here.
  • Boneless ribeye streak is marinated in soy sauce, sesame oil, garlic, ginger and spicy chili paste. Then, it's cooked in a sizzling pan and garnished with scallions. Try serving it on a bed or rice or, if you're feeling fancy, in bibimbap. Get the recipe for beef bulgogi here.
  • This shredded pork salad gets its crunch and freshness from julienned veggies, mint, and a dressing made with fish sauce, cooking wine, and soy sauce. The recipe calls for it over rice noodles, but you can serve it in lettuce wraps or eat it straight with a fork. Get the recipe for Thai pork larb here.
  • This super flavorful sauce is made with anchovies, capers, garlic, and red pepper flakes in crushed tomatoes and white wine. Just add your favorite pasta! Get the recipe for pasta puttanesca here.
  • This ultimate comfort food takes a while to make, but there's nothing difficult about it. Lots of veggies (celery, carrots, mushrooms, and onions) get cooked with bacon and boneless chuck beef in a savory broth made with Cognac, red wine, and beef stock. Get the recipe for beef Bourguignon here.
  • This Indian take on chicken and rice is bursting with flavor, thanks to a handful of spices from turmeric and coriander to cinnamon and fennel seeds. Get the recipe for chicken biryani here.
  • Use your favorite cut of chicken and marinate it in lime juice, habanero chiles, garlic, thyme, ginger, and sugar, then grilled until perfectly charred. Get the recipe for grilled Jamaican jerk chicken here. {"adType":"ex","adPos":"promo-inline3","wid":212,"renderLookahead":"x1","size":[[320,50],[300,250],[728,90]],"viewability":"high"}
  • Egg noodles, julienned veggies, pork loin, and shrimp get stir fried in soy sauce and sesame oil, then served with chopped scallions and a drizzle of lime. If you want to make this dish even more indulgent, try it with pork belly. Get the recipe for Filipino noodles with pork and shrimp here. {"adType":"ex","adPos":"promo-inline9","wid":218,"renderLookahead":"x1","size":[[320,50],[300,250],[728,90]],"viewability":"high"}
  • This recipe, typical of West Africa, is made with diced chicken breast, creamy peanut butter, chopped tomatoes, chicken broth, chopped peanuts, and a whole lot of spices. Get the recipe for African chicken and peanut stew here.
  • These meatballs are made of ground beef, bread, egg, red onion, and spices, which are pan-fried and served in a creamy gravy. Get the recipe for Swedish meatballs here.
  • Crispy, tender carnitas take a bit of patience: Pork shoulder slow cooks in spices and citrus for up to eight hours. But once the wait is over you'll have perfectly cooked carnitas to serve in tortillas with your favorite taco toppings. Get the recipe for slow cooker pork carnitas here.
  • Start with egg or rice noodles, add ground meat, toss everything in a homemade sauce made with soy sauce, hoisin, and peanut butter, then top with chili oil. Get the recipe for dan dan noodles here.
  • You can follow the recipe verbatim and make the green curry paste from scratch, or save some time and money on ingredients by buying a store-bought version. Get the recipe for veggie Thai green curry here.
  • This hearty soup is made with leek, onion, celery, carrots, tomatoes, and kale in a cheesy vegetable broth. Make a big pot, turn on Under The Tuscan Sun, and serve with a bottle of Sangiovese. Get the recipe for Tuscan ribollita here.
  • Get creative with these rice paper rolls and use whatever protein you like best. You can try it with shrimp, smoked salmon, tofu, or keep it strictly vegetarian with some mango and avocado. Whatever you do, don't skimp on the homemade spicy peanut sauce. You'll want to put it on everything. Get the recipe for Thai chicken spring rolls here.
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  • In the end, the project was about creating harmony, about conjuring cozy spaces you want to stay in. “It’s also about surrounding yourself with pieces that are special and that mean something to you,” Lavén concludes. “That adds to the feeling of a home.” 
  • They also prize items where you can see the actual craft, the hand of the maker, behind them. “It can be a well-executed ceramic bowl or a table that’s really admirably made,” Lavén says. “Or it could be a material used in a genuine way—honest materials that look how they are supposed to: wood that looks and feels like wood, stone that looks and feels like real stone.”
  • They both dislike the feeling of an environment that looks as if it was put together in a day, preferring to layer, using found objects and furniture to add a sense of history. 
  • But the partners filled the house with deeper, earthier tones. Generous moments of dark-hued oiled teak show up as cabinetry, doors, radiator covers, space dividers, balustrades, and more. Most of the richly patinated hardwood flooring, laid in the distinctive style known as Dutch parquet, is original.
  • Between the two sitting areas is a freestanding brick fireplace, which is also original, although they opened up one side of it so the hearth can be enjoyed from multiple angles.
  • The downstairs living area, which incorporates the conversation pit and another seating group, is more of the winter zone. Indoor plants flank the pit, which faces a large-screen TV that comes up from the floor. “We watch movies,” Wahlgren reports. “The whole family can lie around on the sofas.” 
  • “We eventually gave up on the idea,” Wahlgren says wistfully. “But it would have been cool.” Rather than design a costly custom sofa to fit this newly available conversation pit, the couple did a sort of reverse-engineering project, finding an affordable modular unit they liked, then adjusting the size of the opening around it. 
  • Located on wooded Lidingö island just northeast of the capital, the two-story brick-and-glass house is half-buried in a steep hillside with its main entry on the top level.
  • The duo’s only problem was one of time: “You can’t really set aside three months just to work on your own house!” Lavén admits.
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  • YumRagu alla bolognese (spaghetti bolognaise) -- the world's go-to "can't decide what to have" food.Pizza -- mind-bogglingly simple yet satisfying dish. Staple diet of bachelors and college students.Italian-style salami -- second only to cigarettes as a source of addiction. Coffee -- cappuccino is for breakfast? Forget it. We want it all day and all night. DumbBuffalo mozzarella -- those balls of spongy, off-white, subtly flavored cheeses of water buffalo milk. The flavor's so subtle you have to imagine it.
  • 1. Italy
  • YumSweet and sour pork -- a guilty pleasure that has taken on different forms.Dim sum -- a grand tradition from Hong Kong to New York. Roast suckling pig and Peking duck -- wonders of different styles of ovens adopted by Chinese chefs.Xiaolongbao -- incredible soup-filled surprises. How do they get that dumpling skin to hold all that hot broth?DumbShark's fin soup -- rallying for Chinese restaurants to ban the dish has been a pet issue of green campaigners in recent years.
  • 2. China
  • YumEscargot -- credit the French for turning slimey, garden-dwelling pests into a delicacy. Massive respect for making them taste amazing too.Macarons -- like unicorn food. In fact anything from a patisserie in France seems to have been conjured out of sugar, fairy dust and the dinner wishes of little girls.Baguette -- the first and last thing that you'll want to eat in France. The first bite is transformational; the last will be full of longing. DumbFoie gras -- it tastes like 10,000 ducks roasted in butter then reduced to a velvet pudding, but some animal advocates decry the cruelty of force-feeding fowl to fatten their livers.
  • 3. France
  • YumJamon Iberico -- a whole cured ham hock usually carved by clamping it down in a wooden stand like some medieval ritual.Churros -- the world's best version of sweet fried dough.DumbGazpacho -- it's refreshing and all, but it's basically liquid salad.
  • 4. Spain
  • YumMiso soup -- showcases some of the fundamental flavors of Japanese food, simple and wholesome.Sushi and sashimi -- who knew that raw fish on rice could become so popular?Tempura -- the perfection of deep-frying. Never greasy, the batter is thin and light like a crisp tissue.DumbFugu -- is anything really that delicious that it's worth risking your life to eat? The poisonous blowfish recently killed diners in Egypt, but is becoming more available in Japan.
  • 5. Japan
  • YumDal -- India has managed to make boiled lentils exciting.Dosa -- a pancake filled with anything from cheese to spicy vegetables, perfect for lunch or dinner.Chai -- not everyone likes coffee and not everyone likes plain tea, but it's hard to resist chai.DumbBalti chicken -- an invention for the British palate, should probably have died out with colonialism.
  • 6. India
  • YumOlive oil -- drizzled on other food, or soaked up by bread, is almost as varied as wine in its flavors.Spanakopita -- makes spinach palatable with its feta cheese mixture and flaky pastry cover.Gyros -- late-night drunk eating wouldn't be the same without the pita bread sandwich of roast meat and tzatziki.DumbLachanorizo -- basically cabbage and onion cooked to death then mixed with rice. Filling, but one-dimensional.
  • 7. Greece
  • YumTom yam kung -- a rave party for the mouth. The floral notes of lemongrass, the earthy galangal, freshness of kaffir lime leaves and the heat of the chilies. Massaman curry -- a Thai curry with Islamic roots. Topped our list of the world's 50 most delicious foods.Som tam -- the popular green papaya salad is sour, extra spicy, sweet and salty. It's the best of Thai tastes.DumbPla som -- a fermented fish eaten uncooked is popular in Lawa and reported to be responsible for bile duct cancer.
  • 8. Thailand
  • YumMole -- ancient sauce made of chili peppers, spices, chocolate and magic incantations.Tacos al pastor -- the spit-roast pork taco, a blend of the pre- and post-Colombian.Tamales -- an ancient Mayan food of masa cooked in a leaf wrapping.DumbTostadas -- basically the same as a taco or burrito but served in a crispy fried tortilla which breaks into pieces as soon as you bite into it. Impossible to eat.
  • 9. Mexico
  • YumCheeseburger -- a perfect example of making good things greater.Chocolate chip cookie -- the world would be a little less habitable without this Americana classic.DumbAll overly processed foods such as Twinkies, Hostess cakes and KFC.
  • 10. United States
  • This is our take on some of the best food cultures and destinations, but of course it's subjective.
21 annotations
  • A hardy way to wow your guests is by installing stylish and sleek hardwood flooring boasting a rare wood in your home interiors.
  • Install Hardwood Flooring
  • If you don’t mind spending more on your interior decoration, consider investing in a bespoke piece of furniture that has a truly unique design. Make it a focal point of your interior decoration and place it in an area that your guests will easily notice.
  • Incorporate Unique Designs
  • One way to make your interior decoration stand out is to place a console table on one side of your foyer.
  • Display A Console In The Foyer
  • Having pretty seating near your entrance door serves a double purpose. Aside from wowing your guests, you can use the chair while putting your shoes on or taking them off.
  • Arrange Attractive Chairs Near The Entrance
  • Instead, choose colorful patterns that are aesthetically appealing and pleasing to the eyes.
  • Choose Colors That Inspire
  • Art displays can help set the color palette of the interior design for home.
  • Invest In Art Displays
  • There’s nothing more impressive than decorating your home with environmentally-friendly pieces. In this day and age where everyone seems to be going green, make your home standout by incorporating sustainable and eco-friendly interior design ideas.
  • Consider Going Green
  • Regardless of the color that you’ve chosen for your interior design, consider elevating your home with dazzling white woodwork.
  • Elevate With White Woodwork
  • To impress your guests, decorate your walls with wallpapers that have attractive and unusual patterns, color, and designs. You can opt for abstracted basic forms that are nature inspired or other colorful designs that will turn your walls into a beautiful work of art.
  • Dress-Up Your Walls
  • And a plants don’t cost a lot of money, they make for a great idea when looking to elevate your interior design on a budget.
  • Decorate With Large Plants
  • One of the most impeccable interior design ideas that you can apply to your home is to add eye-catching shine, such as crystal accessories, bronze furniture, or decorative pieces made of brass or stainless steel.
  • Add Some Eye-Catching Shine
  • If you want to create a strong impact in your foyer, our senior designers at Décor Aid recommend adopting an open-plan design if possible. This interior design will make your home appear more spacious than it actually is.
  • Adopt An Open Plan Design
  • Lighting can make or break even the best interior design. If you want to impress guests with thrilling home interior design, be sure to get lighting right. Pendant lamps are the best choice of lighting for a modern home interior.
  • Hang Interesting Pendant Lights
26 annotations
  • evidence suggests these tools and strategies work for some people in some settings, but not for others
  • Still, searching for a technique that works leaves many people frustrated,
  • There, she learned how to use many time-management tools to cope with her multiple commitments.
  • most people try another app or another technique. There are hundreds out there, from straightforward to-do lists to complicated services
  • After Calle missed an important dissertation deadline, she started to go to time-management classes
  • The problem with productivity
  • , she learned how to use many time-management tools to cope with her multiple commitments.
  • “The real problem is that they are overworked, [it’s] not a time-management problem.”
  • why many people get frustrated with time-management tools. Most of them “have been written with this unstated ideology that you have to outperform yourself
  • Indeed, Aracena created Effortless after becoming frustrated with the many apps he used for managing his work. “I began to quit tools one at a time”, he says.
  • Workep will soon launch an AI ‘coach' that will remind users of their unfinished tasks.
  • Aracena’s main advice is surprisingly low-tech: “start without an app and try to understand what is important to you”.
  • don’t be too hard on yourself. If the reasons above don't convince you, try this one: self-criticism is terrible for your productivity. Carter says it triggers a stress response, and the part of your brain that you need for time management will go offline.
  • self-imposed pressure is the reason why many people get frustrated
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 business and industrial 7534
  • Spring Rolls, Vietnam
  • Kangaroo has long been eaten by Australia‘s Aborigines. The meat has lots of protein but very little fat. It can be prepared much the same as other meats—as a roast, skewered, or made into sausages or medallions. The meat is best cooked medium rare to medium in order to capture the flavors.
  • Queso helado is reminiscent of frozen rice pudding flavored with cinnamon. Some say it’s like creamy shaved ice. It’s made from sweet milk with a touch of coconut or cinnamon. Arequipa, Peru, might be the birthplace of queso helado, as noted by the excessive number of shops and street carts advertising their own version.
  • Queso Helado, Peru
  • Lobster rolls include a lightly buttered, toasted hot dog bun stuffed with any combination of claw, knuckle, and tail meat. The fillings are what differentiate one lobster shack from another; they may include diced celery, scallion, butter, and/or mayonnaise along with lemon juice, salt, and pepper. Lobster rolls are served with chips, fries, or pickles.
  • Lobster Rolls, U.S.A.
  • Spinach, chunks of paneer cheese, and spices make up this vegetarian Indian favorite, typically served with rice and a side of warm naan. Paneer is a unique and versatile dairy product. This non-melting cheese typically has the consistency of tofu (which is actually a recommended substitution if you are preparing the dish without paneer). Second, the making of paneer does not involve rennet. This makes the cheese completely lacto-vegetarian and a key source of protein for vegetarians.
  • Saag Paneer, India
  • As if the sugar-coated, crispy pastry deliciousness of a Spanish churro weren’t enough, try dunking the fried dough into a steaming cup of thick hot chocolate.
  • Churros and Chocolate, Spain
  • Kangaroo Meat, Australia
  • To sample a Chilean avocado staple, order a completo. It’s a hot dog, twice the size of an American hot dog, topped with avocado, tomatoes, sauerkraut, and mayonnaise.
  • Completo, Chile
  • This traditional Quebecois dish is made with French fries, brown gravy, and cheese curds.
  • Poutine, French Canada
  • Order meze (also spelled mezze). It’s this part of the world’s version of Spanish tapas. Depending on where you are, meze could include a variety of local dishes that may include labne (strained yogurt cheese), baba ghanoush (seasoned diced eggplant), muhammara (a hot pepper dip with breadcrumbs and walnuts), and tabbouleh (bulgur, finely chopped parsley, mint, tomato, scallions, lemon juice, and olive oil).
  • Meze, Middle East and Mediterranean
  • By the end of the month money has run out, and the combination of potatoes, flour, and an egg makes for a budget-friendly dish. Many Uruguayan restaurants advertise their gnocchi dishes, and a favorite is the classic, noqui de papa, or potato gnocchi.
  • Gnocchi, Uruguay
  • Depending on where you are in the Balkans, the type of meat used in the dish may differ—usually pork, lamb, beef, or a combination of the three. Cevapcici is prepared with onions and garlic and then grilled, boiled, or fried. Five to 10 finger-sized pieces of sausage are often served with home-baked breads used to make sandwiches. On the side you’ll typically find ajvar, a spread that will have you licking your fingers to get every last bit of the roasted red peppers.
  • Cevapcici, Balkan States
  • A popular Vietnamese spring roll dish is nem nuong cuon, which is grilled pork sausage wrapped in rice paper with lettuce, cucumber, carrot, daikon, and mint served with a (usually secret) special sauce. Its cousin, goi cuon, utilizes the same basic ingredients but with shrimp in addition to pork. Nem nuong cuon and goi cuon can be found at food carts and in practically every restaurant in the country.
  • Spring Rolls, Vietnam
23 annotations
  • Emphatically the king of curries, and perhaps the king of all foods. Spicy, coconutty, sweet and savory. Even the packet sauce you buy from the supermarket can make the most delinquent of cooks look like a Michelin potential. Thankfully, someone invented rice, with which diners can mop up the last drizzles of curry sauce. "The Land of Smiles" isn't just a marketing catch-line. It's a result of being born in a land where the world's most delicious food is sold on nearly every street corner.
  • Spare us the lumpy chain monstrosities and "everything-on-it" wheels of greed. The best pizza was and still is the simple Neapolitan, an invention now protected by its own trade association that insists on sea salt, high-grade wheat flour, the use of only three types of fresh tomatoes, hand-rolled dough and the strict use of a wood-fired oven, among other quality stipulations. With just a few ingredients -- dough, tomatoes, olive oil, salt and basil (the marinara pizza does not even contain cheese) -- the Neapolitans created a food that few make properly, but everyone enjoys thoroughly.
  • The Mayans drank it, Lasse Hallström made a film about it and the rest of us get over the guilt of eating too much of it by eating more of it. The story of the humble cacao bean is a bona fide out-of-the-jungle, into-civilization tale of culinary wonder. Without this creamy, bitter-sweet confection, Valentine's Day would be all cards and flowers, Easter would turn back into another dull religious event.
  • The maltose-syrup glaze coating the skin is the secret. Slow roasted in an oven, the crispy, syrup-coated skin is so good that authentic eateries will serve more skin than meat, and bring it with pancakes, onions and hoisin or sweet bean sauce. Other than flying or floating, this is the only way you want your duck.
  • When something tastes so good that people spend $20 billion each year in a single restaurant chain devoted to it, you know it has to fit into this list. McDonald's may not offer the best burgers, but that's the point -- it doesn't have to. The bread-meat-salad combination is so good that entire countries have ravaged their eco-systems just to produce more cows.
  • Beef is slowly simmered with coconut milk and a mixture of lemongrass, galangal, garlic, turmeric, ginger and chilies, then left to stew for a few hours to create this dish of tender, flavorful bovine goodness. Tasting it fresh out of the kitchen will send your stomach into overdrive, but many people think it gets even better when left overnight.
  • There are dumplings, and then there are Polish dumplings. Pierogi are parcels of deliciousness that can be filled with everything from potato to sauerkraut to meat to cheese and to fruit, and often topped with melted butter, sour cream or fried onions. They're traditionally boiled, although fried pierogi are becoming more common.
  • A corn-dough patty that provides a savory canvas onto which you can paint any number of delicious toppings: cheese, shredded chicken, crisped pork skin, perico, beef, tomato, avocado.
  • Second only to pizza in the list of famed Italian foods, there's a reason this pasta-layered, tomato-sauce-infused, minced-meaty gift to kids and adults alike is so popular -- it just works.
  • This assembly kit of a dining experience is a thrill to DIY enthusiasts everywhere. Step 1: Behold the meat sizzling on a fiery griddle. Step 2: Along with the meat, throw side servings of capsicum, onion, guacamole, sour cream and salsa into a warm, flour tortilla. Step 3: Promise all within hearing range that you'll have "just one more." Step 4: Repeat.
  • This oft-mispronounced national dish ("fuh" is correct) is just broth, fresh rice noodles, a few herbs and usually chicken or beef. But it's greater than the sum of its parts -- fragrant, tasty and balanced.
  • This snack made from pork, shrimp, herbs, rice vermicelli and other ingredients wrapped in rice paper is served at room temperature. It's "meat light," with the flavors of refreshing herbs erupting in your mouth. Dipped in a slightly sweet Vietnamese sauce laced with ground peanuts, it's wholesome, easy and the very definition of "moreish."
  • Anything that's been around since the 1860s can't be doing much wrong. The staple of the Victorian British working class is a crunchy-outside, soft-inside dish of simple, un-adorned fundamentals.
  • Melted Parmesan and mozzarella cheese, and a peppery, garlicky tomato sauce drizzled over the top of a chicken fillet -- Aussie pub-goers claim this ostensibly Italian dish as their own. Since they make it so well, there's no point in arguing.
  • A fresh, handmade tortilla stuffed with small chunks of grilled beef rubbed in oil and sea salt then covered with guacamole, salsa, onions, cilantro or anything else you want -- perfect for breakfast, lunch or dinner. This is the reason no visitor leaves Mexico weighing less than when they arrived.
  • Often called the "national dish" of Singapore, this steamed or boiled chicken is served atop fragrant oily rice, with sliced cucumber as the token vegetable. Variants include roasted chicken or soy sauce chicken. However it's prepared, it's one of Singapore's best foods. The dipping sauces -- premium dark soy sauce, chili with garlic and pounded ginger -- give it that little extra oomph to ensure whenever you're not actually in Singapore eating chicken rice, you're thinking of it.
  • To prepare Thailand's most famous salad, pound garlic and chilies with a mortar and pestle. Toss in tamarind juice, fish sauce, peanuts, dried shrimp, tomatoes, lime juice, sugar cane paste, string beans and a handful of grated green papaya. Grab a side of sticky rice. Variations include those made with crab (som tam boo) and fermented fish sauce (som tam plah lah), but none matches the flavor and simple beauty of the original.
  • A crispy, rice-batter crepe encases a spicy mix of mashed potato, which is then dipped in coconut chutney, pickles, tomato-and-lentil-based sauces and other condiments. It's a fantastic breakfast food that'll keep you going till lunch, when you'll probably come back for another.
  • Seafood paella, Spain: One mouthful of a steamy bowl of paella and you'll be on a beach in Spain -- such is the power of this seafood extravaganza.
  • "There is no love sincerer than the love of food," George Bernard Shaw said. Judging by the number of amazing dishes out there, he was right.
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  • 35. Bao Zi 包子 (China) Michael from Art of Backpacking These steamed filled buns can be easily found as a breakfast meal on the streets in China. I ate them nearly every morning for breakfast in Xi’an, China. They can be filled with lamb (my favorite), beef, or vegetables and can be dipped in a sauce made with vinegar and spicy sauce.
  • 33. Tagine (Traditionally from Morocco) Jodi from Legal Nomads The tagine is both the name of the dish and the name of the conical clay pot that houses it. I chose this dish because of the sheer volume of possibilities that it offers: chicken and vegetables, beef, prunes and sesame, an omelette steamed to perfection and more, all simmered in the earthenware tagine. Each option is different in taste because of the spices and condiments used to build it.
  • 32. Mahaberawi (Ethiopia) Joel – food and travel lover Although it may be a cuisine you have never heard of, that does not change the fact that Ethiopians have some of the best food on this earth.
  • 31. Madagascar Vanilla Millefeuille (Chateau Richeux, Brittany, France) Andi from Misadventures with Andi Any meal in the restaurant at Chateau Richeux is a culinary delight, but the real magic begins when they pull out the dessert cart.
  • 25. Sichuan Hot Pot (China) Dave & Deb from The Planet D We had the Sichuan Hot Pot in Sichuan Province itself in Chengdu, China. It is an eye sizzling array of thinly sliced meat and fresh vegetables displayed on a table surrounding giants sunken pots of spicey boiling water and oil. You cook it yourself and that is half the fun. The other half is biting into the most flavourful mouthful of food you will ever have in your life.
  • 23. Truffle Extravaganza Meal (Tuscany, Italy) Akila & Patrick from The Road Forks After hunting for truffles with Giulio the Trufflehunter and his beautiful dog Edda, we were treated to a feast based entirely on this delicacy. Though all of the dishes were delicious, the one that makes us salivate even now was the perfect gnocchi that melted like clouds on our tongue, topped with a thick shaving of freshly found truffles.
  • 20. Potato Wedges w/ Sour Cream & Sweet Chill Sauce (Australia) Cailin from The Taste of Travel & Travel Yourself Served either as an appetizer or side to a meal, potato wedges with sour cream and sweet chilli sauce is exactly what it sounds like it is, seasoned potato wedges that you dip in a mix of sour cream and sweet chilli sauce, sounds slightly odd but so delicious!
  • 18. Meze (Turkey) Cameron & Nicole from Traveling Canucks Meze is a selection of small dishes served typically before a larger meal or, in our case, it’s THE meal. We love Turkish meze because it allows us to sample a wide variety of foods over a longer period of time – it’s the perfect social dining cuisine!
  • 15. Chashumen – Shoyu Pork Noodle (Ginza District, Tokyo, Japan) Pomai from The Tasty Island (Honolulu Food Blog) I have yet to come across a broth, chashu, menma and noodles as special and OISHII as the bowl of ramen “of the Heavens” from this shop. Earthy, aromatic, deep and complex immediately splash my memories.
  • 13. Turkish Hamsi (Turkey) Julia & Barry from Turkey’s For Life As the hamsi (anchovies) swarm the Black Sea towards the Bosphorus Strait each winter, Turkish fishermen drop their nets. On any winter arrival in Istanbul, the first thing we do is head for Karaköy fish market for the perfect street food, Hamsi Ekmek. The anchovies are deep fried and served with rocket leaves and thinly sliced onion in a fresh, crusty bread.
  • 11. Bibim Guksu (South Korea) Sook from Heart, Mind & Seoul Bibim Guksu is a popular Korean noodle dish that perfect for hot Summer days. The noodles are cold and mixed with a spicy and sweet gochujang (Korean red pepper paste) sauce.
  • 8. Gujarati Thali (State of Gujarat, India) Derek from Wandering Earl Just imagine – a large, circular tin plate filled with up to ten wildly flavorful and addictively sweet vegetarian curries sitting alongside servings of dhal (lentils), spicy vegetables, salad and a guaranteed-to-be-yummy dessert. And with a steady flow of fresh rotis and rice delivered to your table throughout your meal, you’re free to devour those dishes however you prefer (and devour you will, just as I did above before I was able to take a photo!).
  • 7. Eggplant Satsivi (Georgia) Anil from Fox Nomad It’s a simple Georgian dish of pureed walnuts, eggplant, and spices eaten chilled. An appetizer so simple yet satisfying, my only regret is not having known it existed sooner.
  • 6. Kobe Beef (Shin Kobe, Japan) Jeremy & Shirlene from Idelish Melt-in-your-mouth, mouth-watering-goodness is how we’d describe Kobe beef! Unlike regular beef, if prepared past medium rare, like steak, the fat would liquefy – that’s how melt-in-your-mouth it is. Read more about the dish we’d travel all the way to Japan for here.
  • 5. White Pizza – Old Forge Pizza (Pennsylvania, USA) Juno from Runaway Juno & Mastertravelphoto.com (Mastering Art of the Travel Photography) The White pizza is the one. It’s not a regular pizza you know; Old Forge White Pizza is a creamy-cheesy-and-even-heartwarming heaven in the mouth. The white pizza has a double crust, on the botton and the top, with cheese filling. I don’t know what they do to the cheese, but it’s heavenly soft.
  • 4. Poulet Yassa / Chicken Yassa (Senegal) Phil from Phil in the Blank & Sick on the Road Yassa is a heaven-sent marinade of lemon, onion and chile, often taken to the next level with a touch of dijon mustard and some freshly grated ginger. Chicken is slow cooked in this flavorful mixture before it is served over rice.
  • 3. Khao Soi (Thailand) Paul from Walk Fly Pinoy It’s soft and yellow egg noodles bathed in a thick curry broth. Not soup. Broth. It is then topped with deep-fried, crispy egg noodles, and eaten with pickled greens on the side. The broth is coconut milk-based and the curry can either be cooked with chicken, pork, or beef. Beef is my favorite kind of Khao Soi, especially the ones prepared by the Thai Muslim women in Chiang Mai’s Muslim area along Chang Klan Road.
  • 2. Aguachido (Playa del Carmen, Mexico) Ayngelina from Bacon is Magic Playa del Carmen is known for its seafood and while you can get great options everywhere, all the locals go to a restaurant called Aguachiles.
  • 1. Poke (Hawaii, USA) My pick Freshly cut cubes of raw Yellowfin Tuna (Ahi) combined with soy sauce, sesame oil, sea salt, chili pepper, sweet onions, and limu seaweed is one of the great culinary creations of this world.
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  • Jordan weighed in for the final say. His portrait of Papa adorns the lounge furnished with JMA loveseats. Come COVID’s end, come NeoCon’s re-launch, we look forward to checking it out, as well as the menu, in person.
  • Meanwhile, Eliza’s 60-foot-long, six-panel work of leather and felt is inspired by descriptions of Uncle John’s farm and spans one lengthwise wall. Squirrels, cast in a recycled aluminum-magnesium alloy perch on ledges and scamper up columns, while Halley’s comet is acknowledged as a chandelier combining acoustic felt panels with handblown glass and sand-cast aluminum bracket, all from Chicago.
  • As architect, he took charge of initial work. Operable windows were added to the restored façade, as was a mostly new roof and concrete floor. Next came space-planning with a bar at street front and five blue-washed Douglas fir arches creating grid-like circulation for the dining room and display kitchen.
  • Though COVID closed Papa as it did for indoor dining nationwide, Interior Design paid a visit to celebrate the Mozer family collaboration and the project’s evolution. “Just as the chefs sourced regional foodstuffs, we hand-made every detail with local materials, artisans, and manufacturers,” notes Jordan. His charming watercolors served as blueprints along the way.
  • Jordan Mozer is a renowned force in hospitality. Not only in his native Chicago where he has practiced for the past 30 years, but throughout the U.S., in Europe, particularly Germany, and in Asia, where he recently completed a project in South Korea. Similarly creative is his family: wife Karen focusing on residential design in the JMA studio; twin children Chloe and Iz (who uses they/them); and eldest daughter Eliza living in Berlin. Together, their talents encompass just about every medium in the arts as well as the maker movement.
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  • Never one to shy away from extreme elegance, architect Peter Marino stays true to form with this residential project in Manhattan. Overlooking the glorious High Line park, the 12-story, 56,000-square-foot condominium tower brings together all the pas­sions of the Interior Design Hall of Fame member: art, design, and overriding luxury—as well as his deep appreciation for stone, present throughout his oeuvre.
  • 8. The Getty Residences by Peter Marino Architect for Kitchen & Bath
  • Shoppers enter a fantasy world at the trippy Chongqing Zhongshuge Bookstore in China, X+Living creative director Li Xiang’s eighth project for the client. The space is large—occupying two floors and nearly 14,000 square feet—but looks twice that courtesy of strategically placed mirrors that conjure the illusion of never-ending stacks.
  • 6. Chongqing Zhongshuge by X+Living for Bookstore
  • It’s nicknamed the City in a Forest. That’s Atlanta, the metropolis with the most abundant tree coverage per square mile in the U.S. This natural occurrence significantly influenced the design of Children’s Healthcare of Atlanta Center for Advanced Pediatrics, a new children’s medical center there.
  • 4. Children’s Healthcare of Atlanta Center for Advanced Pediatrics by EYP Architecture & Engineering for Healthcare
  • The turbulent flow of the Yellow River inspired the 25,000-square-foot Banu Hotpot flagship designed by two firms, Kane AUD and Studio Link-Arc, for a growing local chain. The two studios collaborated on the facade as well as the interior, which has a flowing plan encompassing two levels, with open kitchens and private dining.
  • 3. Banu by Studio Link-Arc and Kane AUD for Casual Dining
  • 2. National Museum of Qatar Gift Shop by Koichi Takada Architects for Mixed Retail
  • The coastal town of Tulum, Mexico, is renowned for its Mayan ruins and Caribbean beaches. But it holds another draw for intrepid tourists willing to venture 14 miles deep into the jungle. It’s there that this gallery, or “interdisciplinary creative sphere,” as the Sfer Ik Museion Uh May calls itself, resides—and it’s like nothing we’ve ever seen.
  • 1. Sfer Ik Museion Uh May by Roth-Architecture for Small Museum/Art Gallery
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  • Product Resources: From Front: Moooi: Chandelier (Dining Area). Carl Hansen & Søn: Chairs. BD Barcelona Design: Table. Cappellini Through Micasa: Barstools. Through DPOT: Chairs (Living Area). Foscarini: Table Lamps (Living Area), Pendant Fixture (Breakfast Room). OVO: Chairs (Breakfast Room). Knoll: Table. Casa Franceza: Flooring. Vitra: Clock (Break­fast Room), Chair (TV Room). Silestone: Custom Vanity Material (Powder Room). Deca: Sinks, Sink Fittings (Powder Room, Bathroom), Toilet (Powder Room). Moroso: Sofa (TV Room). Flos: Lamp. Herman Miller: Chairs (Bedroom). Louis Poulsen: Desk Sconce. Through Marché Art De Vie: Coat Hanger. Lumini: Bed Sconce. Throughout: Arthur Decor: Custom Curtains.
  • Project Team: Linda Mattoli; Leopoldo Schettino: Pascali Semerdjian Arquitetos. Laer: Structural Engineer, MEP, Civil Engineer, General Contractor. La Lampe: Lighting Consultant. Arali Móveis; Móveis E Decorações Russo; Ornare; Plancus: Woodwork. Di Mármore: Stonework. Dix Arte E Metal: Metalwork. Tresuno: Concrete Work. Oscar Ono: Floor­ing Contractor.
  • “But we also threaded red-pink tones throughout,” Semerdjian says, referring to the living area throw pillows and the coppery reflections all around. The scheme’s balance of fun and function, elegance and quirk, are utterly fitting for this young family on the move.
  • “We mixed different styles and periods, but all the elements share a simpatico language,” Semerdjian says.
  • “We used metal in a discreet way, like jewelry,” Pascali states.
  • “I fell for the wood’s beautiful irregular patterning and thought it would make a singular and welcoming portal,” he recalls. So he bought the slab on the spot, then had it cleaned and polished.
  • “We used a lot of wood,” Semerdjian admits, “not only for its local abundance and cozy quality but also because we all just love it.”
  • “The bookcase has become the spirit of the whole project,” Semerdjian says. “We strive to conceive one strong element that makes a space memorable.”
  • “Rather than look to existing references, our clients were more interested in designing something unique and exclusive,” Semerdjian explains. “They were also very clear about their needs but empowered us to decide how best to achieve them.”
  • “The husband and wife were upgrading to a bigger space for their growing brood,” Semerdjian begins. The project necessitated a gut renovation and took 18 months to complete. “We demolished everything in order to give our clients a clean slate—fertile land for creation,” Pascali adds.
  • The unassuming glass facade could easily pass as an office building. But the 1970’s structure in Jardins, an upscale neighborhood in São Paulo, Brazil, that’s rife with restaurants, galleries, and concept stores is actually a residential high-rise housing 30 window-wrapped apartments. Among them is a 4,100-square-foot aerie recently remodeled for a young family by local firm Pascali Semerdjian Arquitetos.
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  • Product: Patkau Bench. Standout: Atop hairpin stainless-steel legs, a bench from the Patkau Architects founder and team features ergonomic angled seat sections in solid oak, maple, or walnut, separated by a slim gap.
  • Product: Toast. Standout: Each of the 48-by-60-inch acoustic privacy panels by Studio Hopkins can be reconfigured from a vertical to a horizontal orientation by rotating it within its powder-coated recycled-steel tension stand. 
  • Product: Aire Outdoor. Standout: The aluminum and Batyline PVC-coated polyester mesh of Piergiorgio Cazzaniga Design’s armchair come in new colors—Dark Blue, Dark Green, Oxide Red—in addition to existing White and Earth Brown. 
  • Product: Up. Standout: The FilzFelt co-founder upcycles polyester from water bottles into a five-piece bleach-cleanable textile collection inspired by such city staples as utility covers and traffic signs. 
  • Product: Second Nature. Standout: With Luum’s existing wool-nylon Construct as its ground, the company creative director’s textile layers botanical motifs and rigid lines in nylon-polyester thread and withstands 100,000 Martindale cycles. 
  • Product: Brace. Standout: A meeting-room table by the Jehs+Laub duo pairs slim solid-steel legs with a 1-inch-thick solid oak or walnut top, cutting a sharp silhouette in a range of shapes and sizes. 
  • Product: Soft Top. Standout: Upholstered steel stools and benches, the latter with an optional oak or ash surface between the twin seats, expand Brad Ascalon Studio’s 2018 Soft Top chairs. 
  • Product: Pergola. Standout: The Interior Design Hall of Famer joined forces with the company product design manager to proffer a scalable room within a room that can be kitted out with partitions, power routing, and more. 
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  • Project Team: Brad Isnard; Troy Lacombe: Desai Chia Architecture. AB Landscaping: Landscaping Consultant. David Kufferman PE Structural Engineers: Structural Engineer. Arthur H. Howland Associates: Civil Engineer. Bartenschlager Woodwork: Woodwork. Classic Renovations: General Contractor.
  • For several months after the project was completed, the couple spent weekends there just as they had intended, finding it exactly the antidote to urban frenzy they’d sought. Then the house became something more. When COVID-19 hit and the city became a hotspot, they relocated here to wait out the crisis. Late winter turned to spring and summer. Every morning, mist blankets the river valley until the sun burns it off. Every evening, the sunset dazzles. The house has given the new owners a front row seat to the cycles of nature and is, they texted their architects not long into their sojourn, “the best place they could escape to.” 
  • “They were much more involved than most clients,” Desai recalls.
  • “It’s like a camera lens that helps you focus in on things you didn’t notice before,” she adds, comparing the approach to traditional Japanese and Chinese landscape paintings, which present a microcosm of idealized nature. In fact, the window treatment is so successful, the owners decided that hanging any art on the walls was unnecessary. 
  • Carefully calibrated exposures give each room a unique vantage point. “If you place every window facing the same view, eventually you don’t even acknowledge it,” Chia continues.
  • “When designing a big, open space, it’s good to have a few anchoring devices,” Chia explains. Flanking the great room on one end of the house is the master bedroom suite; on the other are two guest bedrooms and a full bath. 
  • Consider its shou sugi ban siding, which almost certainly had never previously been used in the area. The torching of the cypress—a Japanese technique used for centuries—highlights its grain and renders it bug- and rot-resistant, and therefore low-maintenance.
  • Creatives themselves—one is a partner in a media production company, the other an art director—the couple liked the guesthouse’s horizontal lines, openness to its surroundings, and expansive great room. 
  • The owners bought the place for its location and view, but the existing structure, erected without insulation and added to haphazardly over the years, wasn’t worth saving. It did, however, offer a singular worthwhile element: its foundation.
  • This was part of what was presented to Desai Chia Architecture when the clients, a Manhattan couple seeking a weekend getaway, hired the firm. 
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  • Other retailers are providing similar early-bird specials to seniors, too. Dollar General will open early exclusively for seniors. The first open hour of the day—from 6 a.m. to 7 a.m.—will be reserved for seniors to shop.
  • Stop & Shop reserved its opening hours for senior citizens. From 6 a.m. to 7:30 a.m., only customers 60 and older will be allowed to enter and shop
  • Target is also offering senior shopping hours. The retailer announced it would be dedicating the first hour on Tuesdays and Wednesdays for its most vulnerable guests.
  • Whole Foods stores in North America will allow shoppers ages 60+ to enter the store one hour before opening to the public.
  • Target is also offering senior shopping hours. The retailer announced it would be dedicating the first hour on Tuesdays and Wednesdays for its most vulnerable guests.
  • Target is also offering senior shopping hours. The retailer announced it would be dedicating the first hour on Tuesdays and Wednesdays for its most vulnerable guests.
  • Select Kroger stores across the country are reserving early morning shopping hours for seniors 60+.
  • Albertsons, which also owns Safeway, Acme and Vons, is planning on offering two hours every Tuesday and Thursday mornings for its most vulnerable customers.
  • Walmart recently announced that it’s prioritizing pickup service from 7-8 a.m. for at-risk customers, including those over the age of 60 and first responders.
  • effective July 13,  Costco is allowing members aged 60 or older and people with disabilities into the store on Tuesday and Thursday only, from 9 a.m. to 10 a.m
  • Because of the COVID-19 outbreak, most of us have revamped our usual shopping habits. We’re picking up pantry staples, and of course, trying to cook with what we have at home.We might all be practicing social distancing by ordering grocery delivery and only going out shopping for essentials. But the more vulnerable—pregnant women, the elderly, the immunocompromised—could use a little extra help. That’s why retailers around the country are stepping up and starting to offer senior shopping hours. Here’s where to go!
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  • Color – Colors have a definite impact on the atmosphere that you want to create when doing interior design.
  • Scale and Proportion – These two design principles go hand in hand, since both relate to size and shape. Proportion has to do with the ratio of one design element to another, or one element to the whole. Scale concerns itself with the size of one object compared to another.
  • Finally, contrast is fairly straightforward. Putting two elements in opposition to one another, such as black and white pillows on a sofa, is the hallmark of this design principle. Opposition can also be implied by contrasts in form, such as circles and squares used together. Contrast can be quite jarring, and is generally used to enliven a space.
  • Transition is a little harder to define. Unlike repetition or progression, transition tends to be a smoother flow, where the eye naturally glides from one area to another. The most common transition is the use of a curved line to gently lead the eye, such as an arched doorway or winding path.
  • Progression is taking an element and increasing or decreasing one or more of its qualities.
  • Repetition is the use of the same element more than once throughout a space. You can repeat a pattern, color, texture, line, or any other element, or even more than one element.
  • Radial symmetry is when all the elements of a design are arrayed around a center point. A spiral staircase is also an excellent example of radial balance. Though not often employed in interiors, it can provide an interesting counterpoint if used appropriately.
  • Asymmetrical balance is more appropriate in design in these days. Balance is achieved with some dissimilar objects that have equal visual weight or eye attraction. Asymmetrical balance is more casual and less contrived in feeling, but more difficult to achieve. Asymmetry suggests movement, and leads to more lively interiors.
  • Symmetrical balance is usually found in traditional interiors. Symmetrical balance is characterized by the same objects repeated in the same positions on either side of a vertical axis, for example you might remember old rooms where on each side of a room is an exact mirror of the other. This symmetry also reflects the human form, so we are innately comfortable in a balanced setting.
  • There are three styles of balance: symmetrical, asymmetrical, and radial.
  • An interior designer is a person who is considered a professional in the field of interior design or one who designs interiors as part of their job. Interior design is a creative practice that analyzes programmatic information, establishes a conceptual direction, refines the design direction, and produces graphic communication and construction documents. In some jurisdictions, interior designers must be licensed to practice.
  • Interior design is the process of shaping the experience of interior space, through the manipulation of spatial volume as well as surface treatment. Not to be confused with interior decoration, interior design draws on aspects of environmental psychology, architecture, and product design in addition to traditional decoration.
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  • One such innovation is Huhtamaki Fresh, a recyclable and home compostable food tray, made from wood sourced from FSC certified and renewable Nordic forests. It is a natural alternative to black plastic ready meal trays. Such solutions have an important role in shaping the sustainable future of everyday life.
  • As the number of women working outside the home rose steadily throughout the 1970s, ‘80s and ‘90s, more and more households counted on ready meals to bring warm, tasty dinners to the table with minimal time and fuss. Fast forward to today ­– ready meals offer a broader array of flavors and cuisines than ever before.
  • TV Dinners, as Swanson marketed them, were meant to be eaten in front of the television – another recently popularized innovation of the time. The original Swanson’s TV Dinner featured turkey with cornbread stuffing, sweet potatoes and buttered peas. Their popularity was instantaneous, and Americans bought ten million units in the first year alone.
  • Ready meals took a leap forward in the 1950s, when American food company Swanson & Sons brought them closer to the form found in many freezers today.
  • In the 60 years or so that would follow, Jalostaja would produce more than 300 million cans of pea soup. As recently as 2013, even restaurant critics chose the ubiquitous yellow tin as among the best ready foods in Finland.
  • In 1941, Huhtamaki, then a confectionery factory, had recently merged with Jalostaja, a company producing preserved foods in Southwest Finland. As part of the war effort, businesses were asked to help supply the army with food.
  • Canned food was used even more widely to provide soldiers with square meals during World War II. At first, C-Rations, as they were called, usually contained corned beef or stew. Later, other dishes like pork and beans and spaghetti in meat sauce were added to the range.
  • Huhtamaki has been in the business for decades, from producing an iconic Finnish ready meal, Jalostaja’s pea soup, to providing ready meal packaging in many shapes and forms.
  • Ready meals are essential for many modern households, where working professionals, families, and students are notoriously strapped for time.
  • Seemingly designed for hurried 21st century lifestyles, pre-cooked convenience foods have had an enduring history.
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  • For this MDF piece, each fiber is stained with color, revealing a homogenous interior. Photography courtesy of Ester Bruzkus Architekten and by ©Robert Rieger. 
  • steel and Forbo linoleum with chairs by Please Wait To Be Seated, as well as custom wood banquettes upholstered in corduroy fabric by Kvadrat and lighting by Valerie Objects. Photography courtesy of Ester Bruzkus Architekten and by ©Robert Rieger. 
  • The Remi Table is designed by Ester Bruzkus Architekten. Photography courtesy of Ester Bruzkus Architekten and by ©Robert Rieger.  
  • Red MDF cabinetry offers a cohesive thread of color throughout the space. Photography courtesy of Ester Bruzkus Architekten and by ©Robert Rieger. 
  • Guests enter the dining area by passing the open kitchen. Photography courtesy of Ester Bruzkus Architekten and by ©Robert Rieger.  
  • Overhead rings of light guide guests to their tables, while a triangular welcome desk resolves the complicated geometry of the site. Photography courtesy of Ester Bruzkus Architekten and by ©Robert Rieger. 
  • REMI, like many carefully curated meals, is unassuming at a glance, yet the space reveals endless surprises to diners around each corner—and on every plate. 
  • "An important goal of the design was to retain the feeling of openness that comes from the high exposed concrete ceilings and the expansive glass fronts on either side of the restaurant," the designers note. To do this, the team created a simplistic design scheme punctuated by layers of texture and color, making use of the existing architectural details in the site, which sits in the ground floor of the new Suhrkamp Verlag building by Bundschuh Architekten.
  • The recently completed REMI restaurant, which features an expansive open kitchen at its center, reflects the chefs' ethos down to every detail. Diners are treated to a playful yet sophisticated atmosphere outfitted with materials that work together much like diverse ingredients in a meal.
9 annotations
  • "I think it's still an open question of whether any of the big delivery players will look to build their own ghost kitchens," says Schaefer. 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border-bottom: 1px solid #404040 !important; color: #fefefe !important; } .t-dark .OUTBRAIN .CR_5 .ob-rec-text, .t-dark .ob-smartfeed-wrapper .SFD_STP_1 .ob-rec-text, .t-dark .ob-smartfeed-wrapper .SFD_STP_2 .ob-rec-text, .t-dark .ob-smartfeed-wrapper .SFD_STP_3 .ob-rec-text, .t-dark .ob-smartfeed-wrapper .SFD_STP_4 .ob-rec-text { color: #fff !important; } .pg-politics .CR_5.ob-widget .ob_what a { color: #fff; } /*****DARK TEMPLATE*****/ .OUTBRAIN .CR_5.ob-widget, .ob-smartfeed-wrapper .OUTBRAIN .SFD_STP_1.ob-widget, .ob-smartfeed-wrapper .OUTBRAIN .SFD_STP_2.ob-widget, .ob-smartfeed-wrapper .OUTBRAIN .SFD_STP_3.ob-widget, .ob-smartfeed-wrapper .OUTBRAIN .SFD_STP_4.ob-widget { width: 100%; } .ob-smartfeed-wrapper .SFD_STP_1.ob-widget, .ob-smartfeed-wrapper .SFD_STP_4.ob-widget { padding: 12px 0 24px; } .CR_5.ob-widget, .ob-smartfeed-wrapper .SFD_STP_2.ob-widget, .ob-smartfeed-wrapper .SFD_STP_3.ob-widget { padding: 0 0 24px; } .ob-smartfeed-wrapper .SFD_STP_2.ob-widget, .ob-smartfeed-wrapper .SFD_STP_3.ob-widget { border-bottom: solid 1px #e6e6e6; } .ob-smartfeed-wrapper .CR_5.ob-smartfeed-strip-layout .ob-widget-header { display: block; width: 100%; color: #404040 !important; height: 36px; -webkit-font-smoothing: antialiased; border-bottom: solid 1px #e6e6e6; margin-bottom: 24px; font-weight: bold; font-style: normal; font-stretch: condensed; letter-spacing: 2px; color: #1a1a1a; padding-top: 7px; text-transform: uppercase; font-family: "CNN Condensed", CNN, "Helvetica Neue", Helvetica, Arial, Utkal, sans-serif; font-size: 14px; } .ob-smartfeed-wrapper .OUTBRAIN .CR_5.ob-smartfeed-strip-layout .ob-widget-header:after { content: ''; display: BLOCK; width: 16px; height: 4px; background-color: #737373; position: relative; top: 6px; } .ob-smartfeed-wrapper .OUTBRAIN .SFD_STP_3 .ob-rec-text, .ob-smartfeed-wrapper .OUTBRAIN .SFD_STP_2 .ob-rec-text { font-family: "CNN", Helvetica Neue, Helvetica, Arial, Utkal, sans-serif; font-size: 14px; font-style: normal; font-stretch: normal; line-height: 1.25; letter-spacing: normal; text-align: left; color: #262626; padding-bottom: 8px; } .ob-smartfeed-wrapper .OUTBRAIN .SFD_STP_2 .ob-rec-text { padding-bottom: 0; } .OUTBRAIN .CR_5 .ob-rec-text, .ob-smartfeed-wrapper .OUTBRAIN .SFD_STP_1 .ob-rec-text, .ob-smartfeed-wrapper .OUTBRAIN .SFD_STP_4 .ob-rec-text { font-family: "CNN", Helvetica Neue, Helvetica, Arial, Utkal, sans-serif; font-size: 22px; font-style: normal; font-stretch: normal; line-height: 1.25; letter-spacing: normal; text-align: left; color: #262626; margin: 0; } .OUTBRAIN .CR_5 .ob-rec-text, .ob-smartfeed-wrapper .OUTBRAIN .SFD_STP_2 .ob-rec-text, .ob-smartfeed-wrapper .OUTBRAIN .SFD_STP_4 .ob-rec-text { padding-top: 8px; } .OUTBRAIN .CR_5 .ob-rec-text, .ob-smartfeed-wrapper .OUTBRAIN .SFD_STP_2 .ob-rec-text, .ob-smartfeed-wrapper .OUTBRAIN .SFD_STP_4 .ob-rec-text { font-weight: 500; } .ob-smartfeed-wrapper .OUTBRAIN .SFD_STP_1 .ob-rec-text, .ob-smartfeed-wrapper .OUTBRAIN .SFD_STP_3 .ob-rec-text { font-weight: bold; } .OUTBRAIN .CR_5 .ob-rec-source, .ob-smartfeed-wrapper .OUTBRAIN .SFD_STP_2 .ob-rec-source, .ob-smartfeed-wrapper .OUTBRAIN .SFD_STP_4 .ob-rec-source { font-family: "CNN", Helvetica Neue, Helvetica, Arial, Utkal, sans-serif; font-size: 12px; font-weight: 500; font-style: normal; font-stretch: normal; line-height: 1.63; letter-spacing: normal; text-align: left; color: #737373; padding: 0; } .OUTBRAIN .CR_5 .ob-rec-source, .ob-smartfeed-wrapper .OUTBRAIN .SFD_STP_4 .ob-rec-source { padding-top: 4px; } .ob-smartfeed-wrapper .OUTBRAIN .SFD_STP_1 .ob-rec-source, .ob-smartfeed-wrapper .OUTBRAIN .SFD_STP_3 .ob-rec-source { font-family: "CNN", Helvetica Neue, Helvetica, Arial, Utkal, sans-serif; font-size: 12px; font-weight: bold; font-style: normal; font-stretch: normal; line-height: 1.63; letter-spacing: normal; text-align: left; color: #737373; } .CR_5.ob-smartfeed-strip-layout .ob-p .ob-rec-source:before, .ob-smartfeed-wrapper .SFD_STP_2 .ob-p .ob-rec-source:before, .ob-smartfeed-wrapper .SFD_STP_4 .ob-p .ob-rec-source:before { content: 'Sponsored: '; } .ob-smartfeed-wrapper .SFD_STP_1.ob-widget.ob-smartfeed-strip-layout .ob-rec-logo-container~.ob-unit.ob-rec-source, .ob-smartfeed-wrapper .SFD_STP_3.ob-widget.ob-smartfeed-strip-layout .ob-rec-logo-container~.ob-unit.ob-rec-source { margin-left: 0; } .CR_5.ob-smartfeed-strip-layout .ob-dynamic-rec-container { max-width: none; } /*****SMARTFEED*****/ .ob-smartfeed-wrapper .SFD_STP_2.ob-widget .ob-rec-image-container:before, .ob-smartfeed-wrapper .SFD_STP_4.ob-widget .ob-rec-image-container:before { box-sizing: content-box; } .ob-smartfeed-wrapper .CR_5.ob-widget.ob-smartfeed-strip-layout .ob-widget-items-container, .ob-smartfeed-wrapper .SFD_STP_1.ob-widget.ob-smartfeed-strip-layout .ob-widget-items-container, .ob-smartfeed-wrapper .SFD_STP_2.ob-widget.ob-smartfeed-strip-layout .ob-widget-items-container, .ob-smartfeed-wrapper .SFD_STP_3.ob-widget.ob-smartfeed-strip-layout .ob-widget-items-container, .ob-smartfeed-wrapper .SFD_STP_4.ob-widget.ob-smartfeed-strip-layout .ob-widget-items-container { box-shadow: none; margin-bottom: 0; } .ob-smartfeed-wrapper .CR_5.ob-widget .ob-widget-items-container.ob-multi-row { padding-top: 24px; } .ob-smartfeed-wrapper .SFD_STP_1.ob-smartfeed-strip-layout .ob-dynamic-rec-container, .ob-smartfeed-wrapper .SFD_STP_2.ob-smartfeed-strip-layout .ob-dynamic-rec-container, .ob-smartfeed-wrapper .SFD_STP_3.ob-smartfeed-strip-layout .ob-dynamic-rec-container, .ob-smartfeed-wrapper .SFD_STP_4.ob-smartfeed-strip-layout .ob-dynamic-rec-container { max-width: none; } .ob-smartfeed-wrapper .CR_5.ob-widget.ob-smartfeed-strip-layout .ob-widget-header { margin-left: 0px; } .ob-smartfeed-wrapper .CR_5.ob-widget.ob-smartfeed-strip-layout .ob-unit.ob-rec-text, .ob-smartfeed-wrapper .SFD_STP_1.ob-widget.ob-smartfeed-strip-layout .ob-unit.ob-rec-text, .ob-smartfeed-wrapper .SFD_STP_2.ob-widget.ob-smartfeed-strip-layout .ob-unit.ob-rec-text, .ob-smartfeed-wrapper .SFD_STP_3.ob-widget.ob-smartfeed-strip-layout .ob-unit.ob-rec-text, .ob-smartfeed-wrapper .SFD_STP_4.ob-widget.ob-smartfeed-strip-layout .ob-unit.ob-rec-text { margin-left: 0px; } .ob-smartfeed-wrapper .CR_5.ob-widget.ob-smartfeed-strip-layout .ob-unit.ob-rec-source, .ob-smartfeed-wrapper .SFD_STP_1.ob-widget.ob-smartfeed-strip-layout .ob-unit.ob-rec-source, .ob-smartfeed-wrapper .SFD_STP_2.ob-widget.ob-smartfeed-strip-layout .ob-unit.ob-rec-source, .ob-smartfeed-wrapper .SFD_STP_3.ob-widget.ob-smartfeed-strip-layout .ob-unit.ob-rec-source, .ob-smartfeed-wrapper .SFD_STP_4.ob-widget.ob-smartfeed-strip-layout .ob-unit.ob-rec-source { margin-left: 0px; } .ob-smartfeed-wrapper .CR_5.ob-widget.ob-smartfeed-strip-layout .ob_what { top: 4px; } .ob-smartfeed-wrapper .SFD_STP_1.ob-widget.ob-smartfeed-strip-layout .ob-rec-logo-container .ob-rec-logo, .ob-smartfeed-wrapper .SFD_STP_3.ob-widget.ob-smartfeed-strip-layout .ob-rec-logo-container .ob-rec-logo { border-radius: 0; } .ob-smartfeed-wrapper .SFD_STP_1.ob-widget.ob-smartfeed-strip-layout .ob-rec-logo-container, .ob-smartfeed-wrapper .SFD_STP_3.ob-widget.ob-smartfeed-strip-layout .ob-rec-logo-container { margin-left: 0; } .ob-smartfeed-wrapper .SFD_STP_1.ob-smartfeed-strip-layout .ob-rec-logo-container, .ob-smartfeed-wrapper .SFD_STP_3.ob-smartfeed-strip-layout .ob-rec-logo-container { position: absolute; } .ob-smartfeed-wrapper .SFD_STP_1.ob-widget.ob-smartfeed-strip-layout .ob-rec-logo-container .ob-rec-logo, .ob-smartfeed-wrapper .SFD_STP_3.ob-widget.ob-smartfeed-strip-layout .ob-rec-logo-container .ob-rec-logo { position: absolute; top: -5px; z-index: 3; } /*****VIDEO ICON*****/ .ob-smartfeed-wrapper .CR_5.ob-widget .ob-rec-image-container .ob-video-icon-container, .ob-smartfeed-wrapper .SFD_STP_1.ob-widget .ob-rec-image-container .ob-video-icon-container, .ob-smartfeed-wrapper .SFD_STP_2.ob-widget .ob-rec-image-container .ob-video-icon-container, .ob-smartfeed-wrapper .SFD_STP_3.ob-widget .ob-rec-image-container .ob-video-icon-container, .ob-smartfeed-wrapper .SFD_STP_4.ob-widget .ob-rec-image-container .ob-video-icon-container { position: absolute; left: 8px; height: 32px; width: 32px; text-align: left; top: auto; bottom: 8px; object-fit: contain; } .CR_5.ob-widget .ob-rec-image-container .ob-video-icon, .ob-smartfeed-wrapper .SFD_STP_1.ob-widget .ob-rec-image-container .ob-video-icon, .ob-smartfeed-wrapper .SFD_STP_2.ob-widget .ob-rec-image-container .ob-video-icon, .ob-smartfeed-wrapper .SFD_STP_3.ob-widget .ob-rec-image-container .ob-video-icon, .ob-smartfeed-wrapper .SFD_STP_4.ob-widget .ob-rec-image-container .ob-video-icon { opacity: 1.0; } @media only screen and (min-device-width: 768px) and (max-device-width: 1024px) and (orientation: landscape) { .CR_5.ob-widget .ob-rec-image-container img.ob-show, .ob-smartfeed-wrapper .SFD_STP_1.ob-widget .ob-rec-image-container img.ob-show, .ob-smartfeed-wrapper .SFD_STP_2.ob-widget .ob-rec-image-container img.ob-show, .ob-smartfeed-wrapper .SFD_STP_3.ob-widget .ob-rec-image-container img.ob-show, .ob-smartfeed-wrapper .SFD_STP_4.ob-widget .ob-rec-image-container img.ob-show { width: 100%; height: 100%; } }
  • He says that while dine-in traffic still generally dominated restaurant sales pre-pandemic, it's uncertain how much of that will return. "We will see more experimentation with things like ghost kitchens that allow you to serve more delivery demand," he said. "I think third-party delivery is here to stay."
  • "Delivery was already on the growth trajectory, then Covid-19 happened and it saw a blip, and then you started seeing it go back up," says Darkan. He says his company is attracting new customers who are choosing home deliveries to avoid the possible risks of dining out.
  • When Covid-19 first hit, Kitopi saw a dip in orders. It laid off staff and suspended its fledgling operations in the US and UK because of "the uncertainty of the markets' recovery period" and to protect "the health and safety of our colleagues."
  • Market research company Euromonitor International estimates that the ghost kitchen market could be worth $1 trillion by 2030, and the last few years have seen operators springing up around the world.
  • Kitopi "enables restaurants to scale and open up a delivery presence within 14 days," explains its co-founder Saman Darkan."When a brand joins us, they give us their recipes, they train us on how to cook their foods and then we do the end-to-end operation," he adds. "It's like franchising." By partnering with Kitopi, he says restaurants save the costs of setting up their own infrastructure.
  • Ghost kitchens -- also known as cloud kitchens or dark kitchens -- are facilities that produce food solely for home delivery. Because they don't need to attract passing customers, they often occupy premises with lower rents than restaurants, such as warehouses and even parking lots.
  • But the meal may not have been made where you think. A growing number of home-delivery dishes aren't cooked at the restaurant customers order from; instead they're prepared in a "ghost kitchen."
8 annotations
  • Pile on Pillows "I don't do dinky accents...small pillows look like something that came with the furniture."—John De Bastiani
  • Try a High-Contrast Palette "I'm really into saturated color with white to balance it out so it doesn’t feel overwhelming,"—Joanna Gaines
  • Don't Skimp on the Sofa "Put your money into a comfortable, well-made sofa that you'll have forever. You don't have to deny yourself that expensive designer fabric you love—just put it on something small, like a pillow."—Krista Ewart
  • Use the 50/150 Rule For the perfect color family, mix one batch of paint 50% lighter than the base and another 150% darker. "That's a fail­safe method for striping a wall. It's also a very architectural way of using color."—Mary Douglas Drysdale
  • Add Texture Neutral decor can be interesting if you include a variety of materials. "I used a range—from fine-gauge and open-weave linen, to raw silk and taffeta, to cotton velvet and distressed velvet," says California-based designer Ohara Davies-Gaetano. "Not only that, there's also the contrast of matte sheens that absorb the light, and lustrous sheens that reflect it."
  • Extend Your Backsplash Eye-catching tile can make a statement in the kitchen as well as in the bathroom. Cover as much of the wall as the budget allows, recommends designer Angie Hranowsky. Matthew Quinn, also a designer, agrees: "It feels more like a French bistro this way," he says of this blue-gray backdrop.
  • Play With Textiles "Straw, jute, rush—natural materials and neutral tones are always chic. They're the white T-shirt of interior design."—Meg Braff
  • Establish a Color Scheme For a head-to-toe makeover, the first step is creating a palette. "I come up with a basic color scheme for the whole house, and then I take that from room to room," reveals Gary McBournie, a designer based in Boston. "It plays itself out in different ways in different rooms."
  • Don't Stop Editing "The least expensive action: edit, edit, edit!"—Katie Sutton
  • Make the Most of Natural Light "There's no substitute for natural light. Create opportunities to let the sun shine in—the bigger the windows, the better!"—Catherine Kwong
  • Collect Unique Pieces "The strange bust from the flea market, the weird painting you are drawn to: Buy them all. Curate a space that is truly one of a kind."—Stephanie Sabbe
  • Make Sure It All Fits "Being able to visualize the scale of a piece is critical. In our office, we say, 'When in doubt, tape it out!'"—Kylee Shintaffer
  • Switch Out Pieces That Take Up The Most Surface Area "When clients want a quick, impactful update, I recommend the pieces that take up the most surface area, like rugs, paint color, or window treatments."—Tina Ramchandani
  • Figure Out a Floor Plan "The most important first step in design is a good floor plan."—Jessica Helgerson
  • Make Ceilings Look Higher With Tall Furniture "Use tall pieces in a low-height room. Short furnishings would make the ceiling feel that much lower to the ground." —Jason Oliver Nixon
  • Don't Underestimate the Coffee Table “In an open seating plan, always use a well-proportioned statement coffee table to ground the arrangement and give it a sense of place.”—Sean Michael
  • Collect Art From an Early Age "Art, art, art! Start young and buy the best you can afford. Its ability to transform a room is unlike any other design tool."—Jean Liu
  • Get Inspired by Ancient Buildings "Pull floor patterns from ancient buildings. One inspired the checkerboard pattern of the marble floors in my Los Angeles home."—Nate Berkus
  • Live in Your Pretty Spaces "Actually use your beautiful things! I have a chocolate lab and white furniture in my living room. It took some training, but now he knows the furniture is off limits."—Lindsey Lane
  • When in Doubt, Paint It Out "Never underestimate the power of paint. You don't have to break the bank to achieve a new look. A fresh coat in a vibrant color takes an old piece of furniture or empty white room and gives it new life."—Chauncey Boothby
  • Use the Ceiling to Redefine the Room “Look up! We use ceilings a lot. Through them, we define the lines and beauty of a space.”—Julio Salcedo
  • Trust Your Intuition "Follow your gut. If you have to talk yourself into liking something, you probably don't."—Olivia Erwin
  • Invest in Antiques “Great art and fabulous antiques only get better with age. It’s better to cry once and have a forever piece.”—Chandos Dodson Epley
  • Upgrade Your Light Switches “Update your light switches! Elegant controls add a spectacular element to an older home or character to a new one.” —Courtney Hill
  • Choose the Right Bulbs "Choosing the right light bulb is very important. LED bulbs are energy efficient, and they can look great."—Paloma Contreras
  • Mix Old and New Decor "Old and new belong together. A mix of modern pieces and antiques never tires."—Caleb Anderson
  • Transform Eyesores "In this basement remodel, we would've had to spend a ton of money rerouting the HCVA air duct. Who wouldn't go with ballet-slipper pink instead?" — Max Humphrey
  • Don't Be Afraid to DIY "If punk rock has taught me anything, it's to do everything yourself. All of my favorite interior designers were self-taught."—Max Humphrey
  • "In this basement remodel, we would've had to spend a ton of money rerouting the HCVA air duct. Who wouldn't go with ballet-slipper pink instead?" — Max Humphrey
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  • By combining meaningful innovation with positive aesthetic cohesion, B&N ups the ante for hygiene in socially distant spaces by creating opportunities for design instead of making it a chore. 
  • Along with keeping common spaces sage with clean hands, B+N believes that maintaining an open and emotionally connected aesthetic can easily be incorporated into office layouts that are transformed to fit new guidelines.
  • One ordinary day, Somberg was looking over renderings filled with colorful pieces when “all of a sudden I just started getting happy,” he says about his epiphany. The final piece to the Sanitizing Station puzzle is color. B+N offers a multitude of powder colors and allows for customization and branding so long as the client provides their own graphics. Already in the works are collaborations with the brand’s favorite artists and creatives. 
  • Brightening up the mood, physically and figuratively, the Sanitizing Stations greet users with the cheeky Mr. Drippy™ logo and Amass sanitizer, with notes of eucalyptus, cinnamon, and clove, leaves their hands with a fresh aroma instead of a clinical odor.
  • As the design industry and beyond experienced the COVID-19 pandemic, turning the function of space upside down, B+N knew that a knee-jerk reaction would not lead to a meaningful solution. “We’re capturing a historical moment that’s going to last,” says Somberg about wanting to create an inviting and thoughtful product.
  • “I’m over ‘pivot’,” explains Brad Somberg, CEO of B+N Industries. “If there’s a problem, you make a solution!” And behold: A colorful and customizable High-Volume Sanitizing Station that fits two one-gallon containers of botanically infused sanitizing gel.
  • Avoiding the landfill waste that individual, single-use bottles of hand sanitizer accumulate, one company is offering a colorful and purposeful option that elevates the look and safety of common spaces. 
  • Applying hand sanitizer, like drinking water, is a necessary part of a healthy daily routine.
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  • Learn from many professionals in your field: Instead of just learning from a single chef at a restaurant, you'll be taught by numerous culinary professionals, all with their own unique experiences and skill sets, which they will share with you. This allows for a more well-rounded view on the culinary arts that will have a positive influence on your career.
  • Have the ability to travel the world: One of the advantages of going to a culinary school instead of working your way up in a local restaurant is that a culinary arts degree could give you the opportunity to seek chef positions all over the world.
  • Learn how you can encourage a healthy lifestyle: Good culinary arts programs will teach you about nutrition. Many chefs these days have emphasized the importance of creating delicious dishes that are actually healthy in order to promote nutrition to their customers.
  • Learn to appreciate different cultures: Food is closely intertwined with culture. Think about all the different foods that are available from all over the world and how people often pass down family recipes from one person to another.
  • Learn to appreciate cooking as an art form: Preparing food isn't just about sustenance or about helping people enjoy what they eat (although those are certainly two reasons to prepare food for people), it's also about sharing art with people.
  • However, there's more to the culinary arts than just learning how to be a professional chef. Studying the culinary arts can help improve your life in many ways, and can allow you to improve the lives of the people you end up cooking for as well.
  • For example, if you're thinking about becoming a chef, then you'll be happy to find out that the Bureau of Labor Statistics predicts a 10 percent job growth until 2026.
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  • All-American Hamburgers United States: We do a lot of camping and outdoor cooking. Hamburgers are on our menu more than any other food. —Diane Hixon, Niceville, Florida
  • Poutine Canada: The ultimate in French-Canadian junk food, poutine commonly features warm fries topped with cheese curds and gravy. This side dish is quick to fix with frozen potatoes and packaged gravy but has all the traditional greasy spoon comfort. —Shelisa Terry, Henderson, Nevada
  • Jamaican Chocolate Cookies with Caramel Creme Jamaica: I made these for an office party cookie contest—and not a crumb was left on the platter! Sweet potatoes are the secret ingredient. Canned sweet potatoes will work, too, if you’re short on time. —Noelle Myers, Grand Forks, North Dakota
  • Jamaican-Style Beef Stew Jamaica: This delicious stew makes a hearty supper with a lighter touch. The leaner cut of meat, herbs and seasonings and fresh vegetables make it so flavorful, you’ll want another bowl! —James Hayes, Ridgecrest, California
  • Easy Cuban Picadillo Cuba: My girlfriend gave me this delicious recipe years ago. I’ve made it ever since for family and friends, and they all love it. My daughter loves to take leftovers to school for lunch the next day. —Marie Wielgus, Wayne, New Jersey
  • Argentine Lasagna Argentina: My family is from Argentina, which has a strong Italian heritage and large cattle ranches. This all-in-one lasagna is packed with meat, cheese and veggies. —Sylvia Maenenr, Omaha, Nebraska
  • Moroccan Pot Roast Morocco: My husband loves his meat and I love my veggies, so we’re both happy with this spiced twist on the beefy pot roast. With chickpeas, eggplant, honey and mint, it’s like something you’d eat at a Marrakech bazaar. —Catherine Dempsey, Clifton Park, New York
  • Filipino Adobo Aromatic Chicken Philippines: This saucy chicken packs a wallop of flavor—salty, sweet, sour, slightly spicy and even a little umami. It can be made on the stove, too. Any way I make it, I think it tastes even better the next day served over warm rice. —Loanne Chiu, Fort Worth, Texas
  • Korean Sausage Bowl South Korea: When we hosted a student from South Korea, she shared some of her favorite Korean dishes. We especially like bibimbap. I created a variation on the dish with Italian sausage. —Michal Riege, Cedarburg, Wisconsin
  • Stir-Fry Rice Bowl South Korea: My meatless version of Korean bibimbap is tasty, pretty and easy to tweak for different spice levels. Koreans usually eat this rice dish with some beef, but I decided to top it with an egg. —Devon Delaney, Westport, Connecticut
  • Pork & Vegetable Spring Rolls Vietnam: I thought rice paper wrappers would be a quick, fun way to put salad ingredients into a hand-held snack or meal. I also make this with shrimp or add in cranberries. Go ahead, experiment! —Marla Strader, Ozark, Missouri
  • ork & Vegetable Spring Rolls Vietnam: I thought rice paper wrappers would be a quick, fun way to put salad ingredients into a hand-held snack or meal. I also make this with shrimp or add in cranberries. Go ahead, experiment! —Marla Strader, Ozark, Missouri
  • Sweet-and-Sour Pork China: After my sister moved away to the university, I used to visit her on weekends. She often made this wonderful and tangy pork dish. Now, every time I make it for my family, it reminds me of those special visits. Everyone who tries it loves it. -Cherry Williams, St. Albert, Alberta
  • Slow-Cooker Malaysian Chicken Malaysia: Malaysian food has influences from the Malays, Chinese, Indians, Thai, Portuguese and British. In this dish, Asian ingredients combine for maximum flavor, and the sweet potatoes help to thicken the sauce as the dish slowly cooks. —Suzanne Banfield, Basking Ridge, New Jersey
  • Thai Chicken Thighs Thailand: These very tender and moist chicken thighs come with a tangy peanut butter sauce that is irresistible.—Taste of Home Test Kitchen, Milwaukee, Wisconsin
  • hai Chicken Thighs Thailand: These very tender and moist chicken thighs come with a tangy peanut butter sauce that is irresistible.—Taste of Home Test Kitchen, Milwaukee, Wisconsin
  • Vegetable Pad Thai Thailand: Classic flavors of Thailand abound in this fragrant and flavorful dish featuring peanuts, tofu and noodles. New to tofu? It beefs up protein in this satisfying entree, for a delicious way to introduce it to your diet. —Sara Landry, Brookline, Massachusetts
  • Chicken Tikka Masala India: This Indian-style dish has flavors that keep me coming back for more ? a simple dish spiced with garam masala, cumin and gingerroot that’s simply amazing. —Jaclyn Bell, Logan, Utah
  • Beef & Onion Piroshki Russia: When I lived in Seattle, one of my favorite places was a small stand that sold piroshki—Russian stuffed pocket sandwiches. Whenever I’m missing my former town, I make my own batch. —julie merriman, Seattle, Washington
  • Shortbread New Zealand: I live in Missouri, but many family recipes come from New Zealand where I was born. My parents moved there when I was a year old, so I have a “Down Under” heritage. These special-occasion cookies bring back warm memories of my childhood, and I’m going to make sure they’re passed on to the next generation in my family…no matter where they live! —Allen Swenson, Camdenton, Missouri
  • Shortbread New Zealand: I live in Missouri, but many family recipes come from New Zealand where I was born. My parents moved there when I was a year old, so I have a “Down Under” heritage. These special-occasion cookies bring back warm memories of my childhood, and I’m going to make sure they’re passed on to the next generation in my family…no matter where they live! —Allen Swenson, Camdenton, Missouri
  • Lehmejun (Armenian Pizza) Armenia: This pizza-style recipe came from my friend Ruby’s mom, who is a crazy-good cook. I added my own flair and tweaked it by using flour tortillas instead of making a dough. —Tamar Yacoubian, Ketchum, Idaho
  • Beef Paprikash with Fire-Roasted Tomatoes Hungary: Beef cooked Hungarian-style with paprika, peppers and tomatoes makes a marvelous Sunday dinner. We prefer it with Kluski egg noodles, or try mashed potatoes. —Gloria Bradley, Naperville, Illinois
  • Bohemian Kolaches Czech Republic: This recipe was given to me by my mother-in-law, who received it from her mother! It was a standard treat in their family, made nearly every week. Now I make this dish for my own family for special occasions. —Maxine Hron, Quincy, Illinois
  • Curried Beef Stew Japan: My mother, who was Japanese, made a dish very similar to this. After a lot of experimenting, I came up with a version that is very close to the one she used to make. This beef curry stew recipe is special to me because it brings back memories of my mother. —Gloria Gowins, Dalton, Ohio
  • Homemade Polish Pierogi Poland: My mother made many dozens of these and measured ingredients using the palm of her hand. We’ve passed the recipe down over the years as the family has grown. —Veronica Weinkauf, South Bend, Indiana
  • Caramel Apple Strudel Austria: My father, who was born and raised in Vienna, Austria, would tell us stories about how his mother covered all of the kitchen counters with dough whenever she made apple strudel. This recipe is a modern, delicious way to carry on part of my family’s heritage. —Sarah Haengel, Bowie, Maryland
  • Nikki's Perfect Pastitsio Greece: My mother used to work so hard in the kitchen to make this classic Greek dish, and the results were always well worth her effort. My recipe for pastitsio is easier, a bit lighter and every bit as great as Mom’s.—Nikki Tsangaris, Westfield, Indiana
  • Nana's Italian Roulade Sicily: My great aunt from Sicily taught my mother how to stuff and bake a steak in a jellyroll style. It’s unique and really special in our family. —Roseanne McDonald, Days Creek, Oregon
  • Nana's Italian Roulade Sicily: My great aunt from Sicily taught my mother how to stuff and bake a steak in a jellyroll style. It’s unique and really special in our family. —Roseanne McDonald, Days Creek, Oregon
  • Spanish Hominy Spain: I received this recipe from a good friend who is a fabulous cook. The colorful side dish gets its zesty flavor from spicy canned tomatoes with green chilies. —Donna Brockett, Kingfisher, Oklahoma
  • Rabanadas (Portuguese French Toast) Portugal: I find this dish a comforting reminder of my childhood. The creamy custard center contrasts deliciously with the cinnamon sugar crust. —Ana Paula Cioffi, Hayward, California
  • True Belgian Waffles Belgium: It was on a visit to my husband’s relatives in Belgium that I was given this waffle recipe. Back in the U.S., I served the waffles to his Belgian-born grandmother. She said they tasted just like home.—Rose Delemeester, St. Charles, Michigan
  • Dutch Letters Netherlands: These “S”-shaped super flaky butter pastries filled with almond paste and topped with crunchy sugar are popular in both Iowa and Holland during the Christmas season. Here’s a recipe that will let you make and enjoy them all year round. —Shirley De Lange, Byron Center, Michigan
  • Dutch Letters Netherlands: These “S”-shaped super flaky butter pastries filled with almond paste and topped with crunchy sugar are popular in both Iowa and Holland during the Christmas season. Here’s a recipe that will let you make and enjoy them all year round. —Shirley De Lange, Byron Center, Michigan
  • Classic Swedish Meatballs Sweden: I’m a “Svenska flicka” (Swedish girl) from northwest Iowa, where many Swedes settled at the turn of the century. I think you’ll agree that these modern-day “Kottbullar” are very tasty. —Emily Gould, Hawarden, Iowa
  • Finnish Pinwheels Finland: When my sister was hosting an exchange student from Finland, she served these cookies I’d made to her guest. The young lady instantly recognized what they were. So I know they’re still being made in our ancestors’ country! —Ilona Barron, Ontonagon, Michigan
  • Cassoulet for Today France: Traditionally cooked for hours, this cassoulet recipe offers the same homey taste in less time. It’s easy on the wallet, too. —Virginia Anthony, Jacksonville, Florida
  • Italian Pasta Sauce Italy: As a special part of their wedding buffet, my daughter Kris’ husband fixed a big batch of this thick flavorful pasta sauce. The recipe was brought by his grandmother from Italy 80 years ago. —Judy Braun, Juneau, Wisconsin
  • German Potato Dumplings Germany: Potato dumplings (called Kartoffel Kloesse in Germany) are a delightful addition to any German feast. The browned butter sauce is delectable.—Arline Hofland, Deer Lodge, Montana
  • Crispy Fish & Chips England: A British pub classic turns crown jewel when you add horseradish, panko and Worcestershire. You can also try it with white fish like cod or haddock. —Linda Schend, Kenosha, Wisconsin
  • Scottish Oatmeal Rolls Scotland: My family likes rolls that can hold up to scooping gravies, sauces and more. This recipe is a favorite. The oatmeal in the dough gives it a Scottish touch. —Peggy Goodrich, Enid, Oklahoma
  • Colcannon Potatoes Ireland: Every Irish family has its own version or this classic dish. My recipe comes from my father’s family in Ireland. It’s part of my St. Pat’s menu, along with lamb chops, carrots and soda bread. —Marilou Robinson, Portland, Oregon
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  • As designers work to create innovative outdoor environments that enable us to socialize and relax as safely as possible, JANUS et Cie remains at the forefront of the specification process—providing a seemingly endless collection of high-quality outdoor furnishings made to last. 
  • And for added support, JANUS et Cie's team of in-house specialists is armed with product knowledge to help clients arrive at creative solutions for multi-functional outdoor spaces. The team offers comprehensive consultations via virtual workspaces to ensure the health and safety of everyone involved in the decision-making process. 
  • "We designed the Rio bench family to be a sculptural, place-making furniture system, adaptable to every situation and context we could imagine," said Sebastian Salvadó, creative director, RIOS. "What we didn’t realize is that it would also be a great solution for a social-distancing setting. The various modules can easily be separated to create safe spacing between each seating area, while still retaining a distinct sinuous form." 
  • With more than 60,000 items in stock at JANUS et Cie's product facility in Los Angeles, designers are sure to find the perfect fit for every project.
  • The brand's suite of products, many of which are created in partnership with industry leaders, such as design and architecture firm RIOS (formerly RCH Studios), include lounge chairs and cocktail tables as well as scalable seating and modular collections for large-scale projects, to name a few.  
  • The solution? JANUS et Cie, an industry leader with more than 40 years of expertise in outdoor furnishings, offers a vast variety of in-stock products built to endure even the harshest conditions.
  • Outdoor space, once considered a bonus area of any residential or commercial environment, is more vital than ever.
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  • Wyoming Weitzel’s Wings, LaramieThe locals affectionately call it “Double Dubs,” but we’re calling it one of the best spots for wings in the West. You’ll salivate over the unique sauce selection (there’s even garlic alfredo and habanero mustard) and anyone brave enough can take the Double Dub’s Dozen Challenge. Just eat 12 wings in less than five minutes and you’ll get a set of DD dog tags.
  • Wisconsin Gouda Girls, MilwaukeeThere’s a reason the residents of Wisconsin are known as cheeseheads: They love their dairy. Using only local cheeses, the Gouda Girls have crafted a crave-worthy menu of gooey goodness, from the mac n’ cheese grilled cheese to the BLTC (you know what the C stands for…).
  • West VirginiaRollin’ Smoke, CharlestonAt this food truck, they like to say “we smoke it all,” and one look at the menu and you know it’s true. Order up smoked brisket, sausage, Cornish hens, ribs and much more. They’ve got all the classic barbecue sides at Rollin’ Smoke, but how could you say no to a cheesy hash brown casserole?
  • Washington Fish Basket NW, SeattleThere’s nothing like the fresh seafood found along the coast of the Pacific Northwest. Enjoy it for yourself at the Fish Basket NW food truck roaming the streets of Seattle. Their specialty? Fish tacos featuring the catch of the day, whether it’s cod, salmon or halibut. Get it beer-battered or simply grilled and, in the words of the owners, you’ll be hooked.
  • Virginia Captain Cookie & The Milkman, Northern VirginiaChocolate chip, ginger molasses, funfetti… you name it, the Cookiemobile has got it! Each truck is equipped with a full bakery so the sweet treats are baked fresh every single day. Dip yours into cold milk from local Trickling Springs Creamery or, take it one step further and build a cookie ice cream sandwich.
  • Vermont Farmers & Foragers, BurlingtonYou can tell by the name alone—this mobile restaurant is committed to using only locally sourced ingredients and products. That means that the menu is constantly changing based on whatever produce and meats are seasonally available. Two popular picks you’ll often see, however, are the Vermont cheesesteak and the perch po’boy.
  • Utah Bruges Waffles & Frites, Salt Lake CitySkip the frozen waffles in favor of these doughy delicacies—they’re even made with pearls of sugar that have been imported overseas from Belgium. Topped with creme fraiche and strawberries or coated in rich dark chocolate, the Liege waffles from this truck are everything your breakfast dreams are made of.
  • Texas Paperboy, AustinBottomless brunch on the go is now a thing, thanks to this breakfast-only food truck. The revolving menu changes based on the season but always features strong brews from Tweed Coffee Roasters and everyone’s favorite B.E.C., a buttermilk biscuit piled with bacon, egg and pimento cheese.
  • Tennessee Deg Thai, NashvilleSpice up your life with a bite to eat from this Thai-fusion food truck in downtown Nashville. Start with homemade spring rolls dipped in sweet and sour plum sauce, then move onto a heaping plate of pad Thai or one of their two types of curry.
  • South Dakota Dakota Snow, Sioux FallsCool down with an ice cold snow cone from this tie-dyed truck. The amount of flavors to choose from is almost overwhelming! Stick to a classic like blue raspberry or root beer, or get a little crazy with one of their premium flavors like birthday blast, which comes with ice cream, rainbow sprinkles and whipped cream. It’s perfect for a hot summer day.
  • South Carolina Roti Rolls, CharlestonFor an eclectic line-up of street food, get to Roti Rolls in Charleston. Ranked by Forbes Magazine as one of the coolest food trucks in the nation, they serve fresh flaky roti (an Indian flatbread) stuffed with punch-packing flavors like curried vegetables, red garlic hummus, kimchi and smoked pork.
  • Rhode Island Like No Udder, ProvidenceI scream, you scream, we all scream for ice cream from Like No Udder, where even vegans and the lactose intolerant can indulge in a scoop of smooth soft-serve. Each of their 12 flavors (which include Thai iced tea and maple grapenut) are made dairy-free using a coconut, cashew or soy base and can be topped with coconut whipped cream… and rainbow sprinkles, of course.
  • PennsylvaniaBlue Sparrow, PittsburghYou can’t miss Blue Sparrow driving around Pittsburgh—it’s a converted vintage Greyhound bus. This bus serves up streetfood classics from around the globe. Try a banh mi, bibimbap, falafel or even a good ol’ cheese pizza. Be sure to save room for dessert, too! Their Key lime cookies are a favorite.
  • Oregon The Frying Scotsman, PortlandIt’s hard to choose just one from the city that has been named the best place in America for food trucks! But when you dig into the crispy and juicy fried fish at this British “chippy”, you’ll understand why it tops the list. The only thing on the menu? England’s famous fish and chips (those are French fries, by the way).
  • Oklahoma Mob Grill, Oklahoma CityNo, this Oklahoma eatery isn’t related to the Mafia—MOB actually stands for Marco’s Onion Burger, the dish that catapulted the food truck to Midwestern fame. Sink your teeth into a juicy burger topped with tangy caramelized onions marinated in Marco’s secret sauce. The crispy twice-fried French fries sprinkled with Bada Bing spice are the perfect side.
  • OhioLinks-N-Lemonade, ColumbusYou’ll find Links-N-Lemonade driving the streets of Columbus. When you stop for lunch, get their signature Coney dog. Be sure to grab an order of fries too. No frozen fries here—they’re hand-cut daily. If you want to go over the top, order the fries loaded with bacon, Coney sauce, cheese and barbecue sauce.
  • North DakotaThe Hot Dog Peddler, FargoWe love a good fancified food truck, but sometimes a classic hot dog cart hits the spot. That’s the case with Fargo’s The Hot Dog Peddler. This stop serves up traditional hot dogs alongside hand-dipped corn dogs (yum!). Don’t skip the fried cheese curds, either!
  • North Carolina Only Burger, DurhamLet’s put it this way: A juicy patty from this Carolina cruiser is the “only burger” you’re ever going to want (although if you follow these grilling tips, you can make some pretty delicious ones yourself). Their devoted followers swear by the fresh flavor of the Piedmontese beef they use in all of the burgers, including daily specials like The Texan, which is topped with pepper jack cheese, an onion ring, pickled jalapenos, housemade special sauce and Siracha mayo.
  • New York The Cinnamon Snail, New York CityYou’ll drool over the food coming out of this Big Apple hot spot, which happens to have been the country’s first ever vegan organic truck. We don’t know which side of the menu sounds better: the entrees (hello, basil grilled tofu banh mi and chili cheese fries) or the sweet (those lavender pear turnovers!).
  • New Mexico Kimo’s Hawaiian BBQ, AlbuquerqueYou don’t have to book a tropical getaway to get a taste of the Big Island. You can find it at Kimo’s, where they’re dishing up flavor-packed Hawaiian cuisine daily. There’s deep-fried Katsu chicken, Hawaiian fried rice and even the beloved Loco Moco, a burger patty and fried egg atop rice and doused in brown gravy.
  • New Jersey WTF? Food Truck, TrentonNo, it isn’t what you’re thinking! WTF stands for “Where’s the food?”, something you definitely won’t have to ask when you step up to the window. This colorful Jersey truck is best known for its massive portions of addictive comfort food. For example, order the Heart Attack burger, an eight ounce patty topped with bacon, four slices of pork roll and American cheese.
  • New Hampshire Northeast Pie Company, RochesterBrowse the menu at Northeast Pie Company and you’ll quickly find that pies aren’t just for dessert anymore. While the mobile bakery does offer a sweet selection (we’re eyeing the salted caramel apple!), they also do savory very well with flavors like chicken pot pie, cheesesteak and even Big Mac. Go on Saturday morning and you can build your own breakfast pie, too.
  • Nevada Rika Arepa Express, Las VegasTake a trip to Venezuela without even stepping off the Strip with a stop at Rika Arepa Express. In case you didn’t know, an arepa is a Latin bread made with cornmeal and often stuffed with delicious fillings. At this Las Vegas food truck, there are seven different types you can choose from. For arepa first-timers, your best bet is the Pabellon, which is full of shredded beef, plantains, black beans and mozzarella with Rika sauce.
  • Nebraska 402 BBQ, Omaha402 BBQ serves up the best barbecue in Omaha. Start with a protein—pulled pork, beef brisket and smoked turkey are some of the choices—then drench it in one of their six tasty sauces.
  • Montana Tia’s Tamales, MissoulaYou might not think of quality Mexican cuisine when you think of Montana, but one bite of these tasty tamales and you definitely will. Inspired by the owners’ Costa Rican adventures, there are four flavors of tamales to pick from: seven-chile pork, pumpkin, chorizo or chicken mole. Each one is wrapped in a corn husk and comes with a cilantro-lime sauce, cotija cheese and homemade salsa fresca.
  • Missouri Guerrilla Street Food, St. LouisNot only has this food truck received the stamp of approval from Guy Fieri on Diners, Drive-Ins and Dives, it’s gotten numerous awards and national recognition for its flavorful Filipino fare. You’ll be tempted to try everything, but start with the famous Flying Pig, slow-roasted pork shoulder, fried egg, garlic and black sesame seeds atop a bed of fragrant jasmine rice.
  • Mississippi One Guy Steak & Chicken, JacksonTake a Le Cordon Bleu-trained chef, stick him in a food truck and you get OneGuy Steak & Chicken. The menu boasts dishes worthy of a five-star restaurant, like grilled prime rib and filet mignon with leek mashed potatoes.
  • Minnesota Tru Pizza, MinneapolisWhen cauliflower crusts and frozen pizza aren’t satisfying your cravings, track down the Tru Pizza truck. It’s the only place (on wheels) in Minneapolis to find a wood-fired Neopolitan style pie. We’re not sure if it’s the crispy-yet-chewy fermented dough or the homemade tomato sauce, but the pizza here is a must-try.
  • MichiganTruckShuka, DetroitLooking for authentic Israeli food on the go? Track down TruckShuka in the metro Detroit area and order some favorites. Shakshuka is on the menu, of course, but locals will tell you the chicken shawarma is a must-try. The chicken is slow roasted for 36 hours (!!!) meaning you get a super tender pita sandwich experience topped with fresh veggies.
  • Massachusetts The Bacon Truck, BostonA food truck completely devoted to bacon? Sounds like heaven! Each item includes thick-cut slices of applewood bacon (what the owners call the single greatest food known to man) from Blackstone Street Smokehouse. Leave room for dessert, too—because yes, even the sweet stuff features salty bacon.
  • MarylandMidnight Confections Cupcakery, BaltimoreMidnight Confections Cupcakery offers up 12 flavors of cupcakes and seven different cookie options daily so you can your sweet fix. The truck offers up classics like carrot cake and salted caramel, but their After Hours flavors are some of the most tempting: Mojito, Fuzzy Navel, Irish Cream and plenty more.
  • Maine Bite into Maine, PortlandMaine conjures up images of rocky shoreline, ocean breezes and, most of all, juicy lobster. Snag the state’s signature lobster roll from this Portland food truck where you’ll have the choice of the traditional Maine-style with mayonnaise and fresh chives or something more out-of-the-box. (Think: curry mayo, wasabi and more.)
  • LouisianaCrawfish on the Geaux, Baton RougeLooking for some of the best crawfish in the South? Stop by Crawfish on the Geaux in Baton Rouge. This truck is only open during crawfish season (January until June) so you know you’re getting only the freshest out there. Snag freshly boiled crawfish with some sides, or take home some live ones to prep yourself. They’d be great in these savory beignets.
  • Kentucky Hi-Five Donuts, LouisvilleEvery morning should start with a cup of hot coffee and a warm treat from Hi-Five Donuts. Build your own (choose from tons of toppings and glazes) or opt for one of the local favorites like the Kentucky Fried Buttermilk Chicken Donut or the Bourbon Caramel. Fun fact about this food truck: It’s woman-owned and operated.
  • Kansas Flying Stove, WichitaYou never know what you’re going to get at one of Wichita’s most popular food trucks—that’s because the menu changes every single week. But what you do know is that you’ll leave with a full and happy stomach thanks to indulgent items like truffle fries dusted in Parmesan cheese and crispy fries smothered in grilled pork and chile cheese sauce.
  • Iowa Top Bun, Des MoinesEveryone (vegetarians and gluten-free eaters included) can get their burger fix at Iowa’s Top Bun food truck. The menu pays homage to the famous flick Top Gun with movie-inspired names, like the Danger Zone burger featuring queso fresco, jalapenos and Siracha sauce. Ask for a side of the mouthwatering deep-fried cheese curds with your meal!
  • Indiana Duos, IndianapolisWith ingredients coming from 10 local farms and the owners’ own private garden, the eats you’ll enjoy at Duos definitely live up to their motto of “slow food fast.” Choose the balance bowl for a hearty but healthy lunch filled with beans, rice and fresh veggies.
  • Illinois The Fat Shallot, ChicagoGo to Chicago for the pizza, but stay for the gourmet sandwiches at the Fat Shallot. Namely, the Truffle BLT—thick slices of bacon, avocado, tomato, fresh arugula and truffle aioli packed between two doughy slices of challah bread.
  • Idaho Raw Dead Fish, Couer D’AleneThe name says it all (albeit not in a very appetizing way)—this is a sushi food truck. And with over 16 years of sushi chef experience, owner Travis Whiteside knows how to deliver some of the most delicious, freshest rolls. We’re impressed by everything from the classics like salmon and tuna to his signatures like the Caterpillar, which is full of eel, avocado, cucumber and cream cheese.
  • HawaiiLeonard’s Malasadamobile, multiple locations on Hawai’iLeonard’s Bakery has a faithful following in Honolulu. If you can’t make it to their shop, keep an eye out for the Malsadamobile. This food truck serves up the bakery’s signature malasadas—Portuguese donuts packed with custard, chocolate or other tasty fillings and dusted with sugar.
  • Georgia The Blaxican, AtlantaMexican meets soul food at this Atlanta eatery. Favorite items include the collard green quesadilla served with a side of Mexsoul sauce and the Mexy mac and cheese spiced up with jalapenos and cotija cheese. Bonus: Everything on the menu is grilled (not fried) and cooked fresh every day.
  • Florida Bem Bom, OrlandoHow does the food at Orlando’s first authentic Portuguese food truck taste? Bem bom, which literally means “good good.” The fiery piri-piri chicken prego sandwich or the Running Duck tacos (duck confit, Thai basil, slaw and orange dust) should fill you up, but if you’re craving something sweet afterward, whip up this Portuguese dessert.
  • Delaware Taco Reho, Rehoboth BeachRun by chef Billy Lucas who has cooked for celebs like Lady Gaga, the Red Hot Chili Peppers, Michael Buble and more, this Mexican food truck is home to some of the tastiest tacos you’ll ever eat. Pair a taco stuffed with chipotle-braised chicken and queso fresco with a refreshing lime margarita.
  • Connecticut Fryborg, MilfordAt Fryborg, French fries aren’t just a side dish—they’re the main event. The hand-cut fries are served with your choice of unique sauces for dipping, from curry ketchup to “awesomesauce” (a blend of chipotle barbecue and mango mayonnaise).
  • Colorado Hey PB&J, DenverIt’s peanut butter jelly time! The humble sandwich is taken to a new level at Hey PB&J where they make their own jams and nut butters. We’re craving the Boss Hog spread with pecan peanut butter and bacon jam and topped with pulled pork and crushed potato chips. Whoa!
  • California Devilicious, San DiegoAny place whose slogan is “food so good it’s bad” is a place we want to be! Which is why we’re dying for some of Devilicious’ sinfully delicious dishes. Like their super-rich butter poached lobster grilled cheese or the BBBLT (which stands for bacon, bacon, bacon, lettuce and tomato). If you have a sweet tooth, sink it into the s’mores’wich, a treat with marshmallow, Nutella, Biscoff and chocolate syrup between two fluffy sourdough slices.
  • Arkansas Burton’s Comfort Creamery, FayettevilleImagine a grown-up version of the ice cream truck of your childhood summers—that’s what Burton’s is. Made with 10% butterfat for an extra creamy cone, you can order their soft-serve ice cream in a variety of unique flavors from sweet to salty to spicy.
  • Arizona Mustache Pretzels, PhoenixWe “mustache” you a question: Have you ever eaten a mustache-shaped soft pretzel? If not, you’re missing out on this snack that’s sweeping Arizona. Go for the Nutstache, a chewy pretzel drizzled with salted caramel and chopped nuts, and make sure you take a silly selfie worthy of one of these famous foodie Instagram accounts.
  • Alaska Mobile Munchies 907, AnchorageFor authentic Alaskan cuisine, pop over to Mobile Munchies 907. On the menu, you’ll find regional specialties like fry bread (warm fluffy dough that’s been deep-fried and drizzled with anything from honey to maple butter to cinnamon sugar) and a modern take on akutuq, often known as Eskimo ice cream.
  • AlabamaShindigs, BirminghamTheir slogan is “local food fast.” so you know you’ll get fresh ingredients at Shindigs. The burgers are served on homemade sweet potato buns—vegetarians and meat-eaters alike will love the Lower Alabama, a veggie burger topped with an avocado puree, grilled onions, heirloom tomatoes and crisp Bibb lettuce.
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  • "The videos have given us another way to stay connected to our loved ones during these crazy times when so many of us are feeling isolated," Paul said. "So many friends and family have reached out to us, in a strange way the videos have kept us connected to the outside world. I’ve also gotten a few emails and messages from strangers about how these videos are adding some much needed humor to their lives and they seem genuinely grateful."
  • "Watching the episodes after they’re edited has been the best part. Bean has taken such pride in 'my cooking show,' she just lights up whenever we talk about it or watch the episodes. The girls are endlessly entertained watching themselves and each other on TV, it’s really exceeded any expectations that I had when we started," he continued:The downside to this is that now both girls think they’re kitchen experts and trying to get an edible meal made without their counterproductive demands is near impossible. For example, Bean does not eat nachos unless they are uncooked and contain chocolate.
  • "This will sound bad, but when Juju slipped in episode number 2 (which is embedded above), I knew it was comedy gold," Paul said: "Aside from a few moments like that, shooting these is actually quite stressful. Majority of the time my wife and I are trying to prevent our two year old from eating raw egg and the four year old from overdosing on sugar."
  • "Making a recipe video seemed like a fun activity that would consume half a day," he said: "I had a vague idea of inserting jokes into the edit that might work, but beyond that I thought if we could get one decent 60-second video out of this then it was time well spent. After editing the first one it was clear that we were onto something and the formula was simple; let the girls go nuts and then worry about making something cohesive during the edit."
  • You really need to watch the series for yourself to get the full experience, but it's basically part cooking show and part comedy show with our expert hosts Bean and Juju taking us along the journey of making different dishes. It's also an exercise in outlining the mishaps that can happen when you're cooking with kids and all of it is pure gold.
  • Every parent knows that attempting to keep kids entertained during social distancing has been no easy task.
  • Paul Raila, a freelance cinematographer and filmmaker, said he and his wife Lanie were trying to think of ways to keep their daughters, Bean, 4, and Juju, 2, busy while spending more time at home. They'd showed interest in helping out in the kitchen and so the idea for Quarantine Cooking with Bean and Juju was born!
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  • Orders will be placed through Uber and fulfilled by Cornerstore. Screenshots of the app experience will show that it looks pretty familiar to other online grocery experiences, where you choose your time slot, add items (including how many you want), and are pointed to delivery with a no-contact option available. If you happen to live in Miami or Dallas and are an Eats Pass and/or Uber Pass member, you'll receive free grocery delivery on orders over $30.
  • "Over the last six months, it’s become increasingly clear that grocery delivery is not only popular, but often a necessity," the company wrote in the blogpost: "We expect to see this trend continue as people across the world look for new ways to save time and stay safe. We’re excited to be on this journey alongside the popular grocery delivery startup Cornershop to make this a reality today."
  • Uber said that the decision came after testing the service and seeing 197 percent increase in deliveries from grocery and convenience stores on Uber since March.
  • Today, Uber announced it would be teaming up with Cornershop to offer customers in select cities in Latin America and Canada the ability to order groceries through both the Uber and Uber Eats apps.
  • Uber said that the decision came after testing the service and seeing 197 percent increase in deliveries from grocery and convenience stores on Uber since March.
  • Today, Uber announced it would be teaming up with Cornershop to offer customers in select cities in Latin America and Canada the ability to order groceries through both the Uber and Uber Eats apps. Following that launch, grocery delivery will be available in Miami, FL, and Dallas, TX, later this month. It's not clear when or if they'll be expanding to other U.S. cites.
  • As soon as COVID-19 and its related social distancing restrictions hit, demand for grocery delivery skyrocketed. And as the world continues to practice social isolation and quarantine, many companies are expanding their online grocery offerings or dipping their toes into that sphere for the first time. The latest to get into the game in a bigger way is Uber.
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  • Barfi: Barfi is essentially a more solidified form of a milk-based pudding. In this dish, a sweet batter is thickened and then set to cool and cut into smaller pieces.
  • Halwa: Halwa is a pudding made with any variety of flour — like chickpea flour, wheat flour, semolina or root vegetables — that’s cooked with sugar, ghee and water/milk.
  • Gulab Jamun: If Chicken Tikka Masala (or some might say Butter Chicken) is the king of Indian curries, then Gulab Jamun is definitely the king if deserts. Milk solids are crushed into powder and then mixed with milk in order to knead into a smooth dough. The dough is then rolled into small balls, deep fried, and dunked into a sugar syrup until the balls absorb the syrup and become soft and juicy.
  • Chas: A savory buttermilk drink that has just a kick to it (because most Indian dishes have a kick to it!). This drink is usually enjoyed after a meal, as the use of cumin, mint and rock salt aids for a good digestion.
  • Lassi: A sweet yogurt drink traditionally made by thinning out yogurt with milk or water and then sweetening it for more flavor. Cream is added to the drink too to make it richer. Lassi can be made into different flavors simply by adding various fruits, additional flavorings, etc. For example, mango lassi is made by mixing mango and yogurt, whereas strawberry lassi contains fresh strawberries, etc.
  • Masala Chai: This is when you add some kind of spice (masala) to the concoction above, and that makes it Masala Chai. A typical masala chai has a blend of cardamom, cinnamon, pepper and ginger cooked in chai.
  • Chai/Tea: The Indian name for tea is Chai. You make chai by cooking a certain ration of water to milk, then add sugar as a sweetener and black tea together. And yes, when your order a “Chai Tea Latte” at Starbucks you’re ordering a “Tea Tea Latte.”
  • Biryani: A very popular Indian rice dish with its roots in the Mughal empire in India, Biryani is a rice dish prepared by several layers of rice, some kind of spiced meat or protein and some added richness added by ghee or yogurt and then slow cooked to perfection. This is one of the dishes
  • Dal: Dal is the hindi name for lentils, and it broadly refers to all lentil soups in an Indian cuisine. Typically, the lentils are mixed with water, turmeric, and salt, then cooked to perfection.
  • Vindaloo: When the Portuguese came to India and established their colony in Goa, they also brought with them their cuisine. And when that Portuguese food married with Indian flavors, several good things happened. Vindaloo is one of the products of that. Fiery and flavorful, Vindaloo is traditionally made with pork, marinated in wine vinegar and garlic.
  • Rogan josh: This dish hails from the beautiful northern state of India, Kashmir. With its roots in Persian cuisine, this dish is traditionally cooked with lamb or goat. Rogan josh consists of pieces of lamb or mutton braised with a gravy flavored with garlic, ginger and aromatic spices (cloves, bay leaves, cardamom, and cinnamon), and some versions incorporate onions or yogurt.
  • Korma: Korma is a preparation where protein is cooked with a yogurt-based sauce flavored with ginger and garlic. Fried onion is added to thicken the sauce and that is what also gives it a hint of sweetness.
  • Saag Paneer: Saag is simply the hindi name for leafy green vegetables. But this particular dish refers to a delicious curry where spinach is cooked with spices and then paneer is added to the dish. At some Indian restaurants, you can also find this dish under the name of Palak Paneer, where palak is a hindi name for spinach.
  • Chana (Chole) Masala: Chana or Chole is the Hindi name for chickpeas. Chana masala is simply chickpeas cooked in an onion, ginger, and garlic-based sauce with garam masala added to it. This is a popular North Indian curry; it’s spicy and packs a punch. It’s typically served with soft and flaky bread called Bhature, or with a baked, pillowy bread called Kulcha.
  • Tikka Masala: Tikka is the Hindi term for “small chunks,” and masala means a spice blend. So when small chunks of anything, like chicken, are cooked in a sauce with a particular spice blend, it is called Chicken Tikka Masala. The same way when paneer comes to the play, it is called Paneer Tikka Masala. The world famous sauce used in tikka masala is mainly tomato-based, with some richness added by cream or thick yogurt.
  • Poori: Poori are flat circles of dough that have been deep fried in ghee or oil until they puff and become slightly crispy on the outside. Typically served with aloo ki sazi (stir-fried potatoes), this is a beloved comfort food in northern India.
  • Paratha: Paratha is a flatbread that is layered and pan fried. They are made with wheat flour, and ghee or oil is smeared between layers of dough while rolling them. But there are many ways in which you can make a paratha, specially stuffed paratha. A Stuffed Paratha is when filling is stuffed into a ball of dough and then rolled into a flatbread.
  • Roti: Naan is popular on Indian restaurant menus, but roti is a staple in Indian homes. Roti is a no fuss Indian bread, typically made with whole wheat flour that’s kneaded into a soft dough, then rolled into thin circles and cooked on a tava (Indian skillet) on the stovetop.
  • Naan: Naan is one of the most popular Indian flatbreads. To make a naan, wheat flour dough is prepared either by allowing it to rise using yeast, or by the addition of yogurt to the dough. That dough is then rolled into flatbreads and cooked in an Indian oven, called a tandoor.
  • Vada Pav: Vadas are deep fried dumplings or flattened patties of potato, and a pav is a plain old dinner roll. Vada pav is essentially a spicier vegetarian version of sliders where the dumpling or patty is sandwiched between two halves of a dinner roll. Oftentimes, condiments are added to the mix (often a green mint and cilantro chutney).
  • Samosa: Another popular Indian street food is the samosa. Samosas contain a small amount of spicy potato or meat filling  that are then wrapped in dough and deep fried until crispy and flaky.
  • Bhajji: Bhajji (or Pakoras) are crispy deep fried dollops of spicy chickpea batter served with spicy condiments called chutney. Onion bhajji features thinly sliced onions that have been added to the chickpea batter and then deep fried to crispy perfection.
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  • Shabby chic decor emphasizes vintage elements to recreate the antique flea market look. The furniture are characterized by their aged appearance, with distressed wood composition covered in sanded milk paint to show signs of wear and tear.
  • Urban interior design stems from the modern designer lofts in the major cities. Taking cues from its cosmopolitan environment, urban modern is a fusion of various opposing and complementary traits. Minimalist modern, glamorous chic, ethnic heirlooms, and edgy experimental designs all collide in a distinctively 21st-century setting.
  • Farmhouse decor is a modern approach to cabin-inspired interior design. Mostly transitional in nature with some traditional elements mixed in, farmhouse aesthetic should transport your imagination to French Provence. Source some dried lavender bunches and other greeneries – careful arrangement of vases and planters will really stylize your home.
  • Bohemian decor captures the carefree and adventurous spirit of the avant-garde lifestyle. It features creative application of rich patterns and vibrant colors, especially those with red or purple tones. The key is to carefully present a purposefully “messy” look. Layer on textiles (throws, pillows, rugs, tapestry) for a warm ambience.
  • An off-shoot of the mid-century modern movement, Scandinavian design introduced a popular minimalist look to the interior architecture field that lasts to this day.
  • Warm, relaxing, and positive. Nautical decor (also referred to as coastal or cottage decor) reflects the New England beach house spirit. This interior design style is based on white or sand colored foundation, with blue as the primary accent color.
  • This is a look that hearkens back to the turn-of-the-century industrial era. It emphasizes liberal use of exposed steel with distressed wooden elements, frequently complemented by exposed brick walls. The modern variant commonly includes copper-tone accents. In terms of general feel, industrial decor is often rustic and mature.
  • The mid-1900s produced some of the most iconic pieces in modern design. It is characterized by refined lines, minimalist silhouettes, and natural shapes.
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  • 20. Homemade Wall Hangings With just a bit of yarn, you can create a one-of-a-kind wall art that’s as unique as you are!
  • 17. Geometric Door Design Go ahead, jazz up that old dorm room door by adding personality and flare with washi tape.
  • 11. Wall-Decal Chair You’re going to need places to sit and this DIY chair’s finished product is much simpler to create than it appears. Plus, with so many wall decal options available, you can customize to your heart’s content.
  • 8. Washi Tape Lampshade Make a one-of-a-kind lampshade using washi tape. You can mix and match fun, bright colors or use one color depending on your preference. Create whatever pattern you like, too! You’ll know you have a unique item because you designed it and, really, what’s cooler than that?
  • 5. Personalized Doormat Give everyone who comes knocking a warm welcome under their toes by creating a personalized doormat.
  • 4. Iron-Transfer Floral Duvet Cover Designer duvet covers can be downright expensive. Make your own with this tutorial. Not into floral? Follow the instructions and pick a different mod pattern!
  • 3. Embroidery Hoop Wall Art Wall art you can make without any artistic ability whatsoever. No, seriously! Just pick a fabric pattern you like, place and tighten. It’s that easy!
  • 2. Recover an Old Desk Chair You don’t need to spend money on a new desk chair – new ones come in boring patterns (or lack of patterns at all) anyway! Just purchase new cool fabric (make sure it’s durable, though) to recover an old desk chair.
  • 1. Cookie Sheet Magnetic Board Don't write your reminders on a boring notepad only to blend into your desk later - hang them on a cool homemade magnet board you'll be sure to notice! You can also hang photos and mementos from home, too!
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  • This warming dish originated in the Alps as a peasant dish that utilized available winter ingredients like cheese, wine, and bread
  • 10. Switzerland: Cheese Fondue
  • The traditional Peruvian ceviche is made with slices of raw fresh fish cured in citrus until it’s marinated to perfect tenderness. The citrusy flavor mixes perfectly with herbs, chili, red onion, fried and boiled corn, and sometimes sweet potato to cut the acidity. The ceviche can be scooped up with lettuce leaves or fried plantain chips.
  • 9. Peru: Ceviche
  • This stew-based dish is cooked slowly in a special dome-shaped clay pot to keep the ingredients moist and full of flavor. The dish is often cooked with lamb or chicken and has a savory, smoky flavor. This must-try Moroccan meal is served over couscous and traditionally eaten with your hands.
  • 8. Morocco: Tagine
  • The dosa is a very thin crepe that is made from rice, which is then stuffed full with spiced potatoes, veggies, and onions. This dish is often topped with coconut chutney or a variety of chutney options including chili, mint, and coriander based chutneys. Indian street stalls and vendors traditionally serve this dish, but your local Indian food restaurant may serve up a similar rendition.
  • 7. India: Masala Dosa
  • Dim sum is Cantonese fare that was traditionally served alongside teas for weary travelers or rural workers. Today, dim sum is a weekend morning meal usually eaten by Hong Kong families. Dim sum consists of what seems like hundreds of small dishes including dumplings, buns, noodle rolled dishes, meat based dishes, and of course, sweets like tarts, puddings, and custard filled buns.
  • 6. Hong Kong: Dim Sum
  • This dish hails from the south of Germany and is the ultimate German comfort food. The thick stew is packed with protein from lentils, bacon, and vegetables, and is served over Spätzle (seen in photo). Often this dish is paired with Saitenwurst, or German sausages.
  • 5. Germany: Jägerbraten mit Spätzle
  • This delicious broth-based soup is full of rice noodles, herbs, fresh veggies, and spices. Traditional pho includes thinly sliced beef that is thrown in the soup at the last minute to flash cook. Pho Ga uses chicken rather than beef, and there are options for tofu as well.
  • 4. Vietnam: Pho
  • This Czech staple is as hearty as it sounds with bread dumplings and thick, meaty gravy. The dumplings are made with flour, milk, eggs, and stale bread crumbs and have a light, fluffy texture. The goulash is like a thick stew or gravy and stars beef (and sometimes the famous Czech beer) as this dish’s most defining ingredient.
  • 3. Czech Republic: Goulash and Bread Dumplings
  • This traditional Costa Rican breakfast item may be the easiest to re-create at home. It consists of rice, black beans (seen in photo), eggs, and tortilla. Often this dish is paired with fried banana or ripe avocado, which tames the salty rice and provides a pop of color to the dish.
  • 2. Costa Rica: Gallo Pinto
  • Everyone loves dumplings, and this Chinese variation does not disappoint. Jiaozi are filled with mincemeat and veggies and wrapped up in a yanbao (silver ingot) shape before being deep-fried.
  • 1. China: Jiaozi
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  • You can purchase tickets for the event here.
  • “I hope that now in this moment we’re living in, people acknowledge that Black people loved and had joy and came together to pay rent,” he says. The medium may be different ,but gathering virtually or in real life gives the opportunity to celebrate being alive at this moment. “We take care of us and we have been forever,” Tate says.
  • The message of the evening is the same as it was then. Even as segregation and discrimination pressed upon partygoers in their day-to-day lives in a city that didn’t always feel like their home, they could come together for a brief moment to be in communion with one another.
  • “It was classic southern fare,” Tate says, and the meals provided more than sustenance for partygoers. “It was a taste of the home they’d left.”
  • Musical performances by actress and singer Marisha Wallace and a history lesson by James Beard Foundation lifetime achievement award winner, Dr. Jessica Harris
  • cocktail demo by historian and beverage expert Tonya Hopkins.
  • optional add-on cooking demo by chef Omar Tate of Honeysuckle Pop-ups
  • This Thursday, New York City’s Museum of Food and Drink will pay homage to Harlem rent parties (which ran well into the 1940’s) by hosting a virtual party with food, cocktails, music, and history.
  • Faced with discriminatory high rents and low wages, Harlem renters opened up their homes for parties in order to make some extra cash to cover rent that month. In the process, they also created communion for African Americans fresh from the South, looking for a bit of home in the Northeast.
  • In 1920’s Harlem, a card with a rhymed couplet announcing a “whist party” or “social dance,” (or a simple red, blue, or pink lightbulb in an apartment window) was a stealth invitation to a rent party.
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  • However you illuminate your outdoor room, adding light is crucial to extending the hours you can use the space, Mr. Williams said. “Otherwise, it all goes away after the sun sets.”
  • Some methods of adding light are simpler than others. “You can hang a candle chandelier from a tree branch or have lanterns with candles,” Ms. Moss said. “It’s very romantic.”
  • If your outdoor room will serve as a dining space, Mr. Shrader said, “You really need to think about it like you’re in an indoor dining room and hosting Thanksgiving dinner.”
  • “I try really hard to make the outdoors just as comfortable and chic as the indoors,” Mr. Moon said, “so people really want to spend time out there.”
  • “It’s not a physical wall, but more of a visual separation that says, ‘Something is happening here,’” Ms. Moss said. “It could even be a 3-foot hedge that defines the space.”
  • “Everybody feels most comfortable when they’re tucked under something,” he said.Putting a seating area beneath the canopy of a tree is one of his favorite techniques. “Often, I talk about trees as my outdoor ceilings,” he said.
  • “It gives that softness that really makes it feel like a room,” he said, noting that it is surprisingly easy to keep clean. “You just vacuum it like a normal rug.”
  • For instance, he said, “if the house has soft, pale colors, we’ll tend to pick that up in the landscaping” through the choice of outdoor fabrics and flowers.
  • “I try to blend the materials and make them all uniform so that you don’t have anything super jarring, and it’s all very harmonious,” he said.
  • “I always start inside the house and work my way out,” he said, with the goal of achieving “an effortless flow from inside to outside.”
  • “Or maybe it’s just a space for hiding from everyone,” Ms. Moss said, which would require greater privacy and perhaps just a single chaise longue.
  • “You want to ask yourself, first and foremost, ‘What are we going do there?’” said Charlotte Moss, a New York-based designer and a passionate gardener.
  • In short, you need to think of it as another room in your home — an outdoor room — and furnish it accordingly.
  • If you want an outdoor space where you’ll be comfortable lingering for hours, he said, you need to address some basic questions: “Can you be protected from the sun? Can you put a drink down? Can you put your feet up?”
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  • Bubble Tea (boba milk tea, bōbà nǎichá; pearl milk tea, zhēnzhū nǎichá) Bubble Tea is a Taiwanese invention, but now it is popular in many areas of East Asia, and it has been introduced in Europe and America. It was invented in the city of Taichung or in Tainan (there is controversy about who invented it first) in Taiwan in the 1980s. It is basically tea with milk and/or fruit plus chewy white or black tapioca balls. The original style of bubble tea was tea or milk tea with tapioca balls included. One possible originator was Ms. Lin Hsiu Hui of the Chun Shui Tang Teahouse in Taichung who poured sweet tapioca balls into tea in 1988 and served it to customers.
  • Taiwanese Oranges (li?dīng) Liuding oranges are a variety of orange similar to Valencia oranges. It is harvested all year through except during winter. They are sweet, and they are eaten raw or are made into a common orange juice drink you can buy on the streets.
  • Aiyu Jelly (Mandarin: àiyùdòng; Taiwanese: ò-gi?) This is a favorite Taiwanese dessert that is mainly relished in Taiwan and Singapore, but isn't commonly found in other places. Aiyu jelly is also known as ice jelly. It is a jelly made from the seeds of a variety of fig that is found in Taiwan.
  • Taiwanese Porridge (zhōu) In Taiwan, it is common to eat rice porridge for breakfast. It can be a simple dish simply made of watery rice, bits of chicken or other meat, and sweet potato. It is also called "congee".
  • Taiwan Tan's Fish Head (yú tóu) Restaurant Fish heads of a variety of kinds of fish is a popular Chinese dish. There are a variety of styles. You can now try the Sichuan style in Taiwan.
  • Beef Noodles (niúròu miàn) Taiwanese beef noodle soup is made of portions of stewed or braised beef, beef broth, vegetables and Chinese noodles. Every year, the city of Taipei holds an annual Beef Noodle Festival during which various chefs and restaurants compete to see who makes the best bowl of beef noodles in Taiwan. It is Taiwan's national dish and an excellent filling meal to try.
  • Oyster Thin Noodles (Taiwanese: oa misua; Oyster Vermicelli) Oyster vermicelli is the English name for a local popular kind of noodle soup. Its main ingredients are oysters and misua (Taiwanese vermicelli). One of the famous restaurants serving this is in Dihua Street, Dadaocheng, Taipei. A special steaming technique caramelizes the sugars in the dough and imparts a unique flavor.
  • Taiwan is geographically and to some extent politically isolated from China, and the Taiwanese have developed their own style of eclectic cuisine.
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  • We recently finished an upscale restaurant called Mamahumu, which just opened at the start of this year. Looking deeper into 2020, we'll have more exciting projects opening: two San Francisco residences, a second HQ for our tech client Checkr in a historic brick-and-timber building in downtown Denver, a new headquarters for Lightstep HQ, and the gathering space COMMONS, in Oakland, with Ayofemi.
  • When I’m not working, I’m gardening, listening to and playing music, reading, and doing yoga.
  • This was the first we did with Oxossi (also known as Binta) as part of the work we are doing with her in Oakland. We discussed the process of making a portal for gathering, sound and sustenance, and exploring contemporary architecture, race, buildings, urban subjects, and urban material.
  • I admire so many designers and hoteliers: Patricia Urquiola, Herzog & de Meuron, Olafur Eliasson, Ian Schrager, Studio Tack, Roman & Williams. I love to stay at The Marlton Hotel when I visit my kids in New York.
  • My mantras are: manage the thresholds, the back of house is as important as front of the house, and always hear the space—acoustics, acoustics, acoustics.
  • All of our projects are inspired by context and place. Tartine Inner Sunset was conceived as an extension of Golden Gate Park, specifically the Conservatory of Flowers. The design consists of a series of rooms that transition from open garden for protected al fresco dining to sky-lit patio to light-washed dining room. Tartine Berkeley was designed as an articulated, historic sunroom. It’s a narrow, long shoebox full of daylight and opportunity.
  • When Piper Stremmel, the proprietor, came to us, it was clear she was going to be massively successful, and her confidence in us made it such fun to collaborate. We envisioned a master plan with the central courtyard as the hub of the complex. The ground-floor bar has a colorful terrazzo top, sunny ceramic tile backsplash, and bead-board wainscot. Rooms have custom plywood beds, American-made lighting, and local art. Across the courtyard is Estella Tacos y Mezcal, built into a stand-alone structure historically used as a blacksmith shop. 
  • It has been through a few incarnations. Studio BBA was born in 2018 after my former business partner Seth Boor left Boor Bridges Architecture. We were often referred to as BBA so changing the name was a natural move, and Studio emphasizes the importance of our talented staff. We’re currently four and are recruiting.
  • I was working professionally, but didn’t discover the world of ideas until UT, Austin. Learning about phenomenology, the study of things as they appear in our experience, made my mind explode.  Hence, a few years later I returned to academia at Harvard. I developed this idea of the subjectivity of difference. The value of a building is not that of an object or edifice. It’s the experience of inhabitation that is the source of value and meaning in design.
  • I applied to three architecture schools in the West and chose the farthest one from home. I received a strong modern-design education rooted in sustainability. In addition, I started racing bicycles and spent a ton of time outdoors. I was recruited out of school to work with Gresham Larson in Tucson, where I learned to dream and be practical at the same time.
  • She almost always wanted to be an architect, after initial hopes of becoming a mathematician were quelled by receiving her first C in math. Frustrated, she turned to art classes as a creative outlet—and loved them. Architecture, she decided, would combine her passions for both subjects.
  • Frustrated
  • First of all, she’s a brainiac. Bridges earned her PhD in architectural theory from Harvard’s Graduate School of design, following a master’s degree with honors from The University of Texas at Austin, and a bachelor of architecture degree from the University of Arizona.
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  • Rounding out our top 25 best interior design blogs list is no other than Old Brand New. Dabito, the founder and creator of the blog is a photographer, décor lover, and an expert at branding. He’s best known for his use of color and eclectic but seamless mix of modern and vintage. WHAT WE LOVE: His love for international design that he incorporates into all his spaces.
  • If you’re looking to truly make the most out of your home – no matter the size, Melanie, the face behind A Small Life is here to help. Her goal is to help people save money by minimizing stuff to maximize life. After living in an Airstream for four years with her husband it’s a trade she’s mastered. WHAT WE LOVE: The remodel of she and her husband’s Airstream!
  • Talented interior designer Jacquelyn Clark, the woman behind Lark & Linen, lives and breathes interior design and she’s here to share her views with her fellow design lovers. From sharing her own projects to filling her readers in on where she gathers her own design inspiration this woman is here to inspire. Lark & Linen is a great place for lifestyle inspiration. WHAT WE LOVE: Browsing through all her past client projects!
  • In contrast from our last pick, The Bright Bazaar is all things color, but in the most tasteful way. Will, the face behind the blog is a published author and has truly mastered the thoughtful use of color. He gives the best tips on how to make sure you’re doing color in the best way for your home. WHAT WE LOVE: That he calls his blog the “make-you-smile style world”!
  • Coco Lapine Design is run by Sarah, a Belgian designer currently residing in Munich, Germany. She has a great eye for combining her love of graphic design and interior design to create striking spaces. Her DIY projects are also innovative and affordable! WHAT WE LOVE: The monochromatic look behind her style!
  • Husband and wife team Kim and Scott are the duo behind Yellow Brick Home. They reside in Chicago where they’ve DIYed their way through their 675 sq foot condo. From there they purchased a fixer upper house right down the street and are working their way through the dream of bringing an old house back to life! WHAT WE LOVE: The Print Shop they launched back in 2013. They definitely have an eye for photography!
  • Military wife, Jen Woodhouse is not only a talented singer/songwriter, she’s recently started exploring the outlet of DIY and design. Needless to say it’s certainly within her niche. House of Wood is great place for all DIY lovers to learn all Jen’s great tips! WHAT WE LOVE: Her free DIY furniture plans!
  • The list of top design blogs wouldn’t be complete without including Liz Marie Blog. Not only does Liz Marie have an incredible eye for design, she is the sweetest human. She has a way of making you feel like you’ve known her for years just by watching her Instagram stories. From DIY project tutorials to all their adorable farm animals, her blog covers so many interesting topics to help improve your home and life. WHAT WE LOVE: That most of the items in her home are vintage or thrifted!
  • Have you ever heard of Hygge? Reena, the voice behind Hygge for Home is here to tell you all about it. This blogger mom has master the look of comfortable and cozy interiors. She values having a home that is extremely personal and strives to make it unique and represent her family. WHAT WE LOVE: How relaxing and inviting her home is!
  • Savvy Home is another interior design and lifestyle blog that you definitely don’t want to miss! From their travel tips to their international interior design features, they’ve been keeping us up to date on trends since their start in 2010. WHAT WE LOVE: Shopping straight from their page!
  • Emily Blanchard, the beautiful soul behind Emily Everyday is a great source of inspiration for the everyday design lover. She is constantly dishing out styling tips, taking you on her thrift store adventures, and showing her followers how to make the best out of their home. Plus, how can you not love her adorable pup! WHAT WE LOVE: Watching her Instagram stories. You’ll really get to know her!
  • One look at Apartment 34’s home page and you’re immediately drawn in. Apart from interior design blog posts, readers can also find inspiration for food, beauty, travel, and entertaining. They are definitely a source for the latest and greatest design trends. WHAT WE LOVE: Scrolling through the décor page!
  • We could get lost in the Design Sponge feed for hours because of their intriguing content. Weather your looking for a DIY project to tackle over the weekend or want to see some amazing before and afters, Design Sponge is for you. They have a great eye for spotting on trend design. WHAT WE LOVE: Listening to their “Good Company” podcast!
  • Interior designer Emily Henderson wears many hats in her successful empire she’s created.  Her blog, Style by Emily Henderson is all about blending styles. From being an author, to a TV host, she’s been a source of inspiration to the design community since she started her interior design blog back in 2010. Ever wonder what goes on in an interior designers head? She’s here to tell you. WHAT WE LOVE: The personal touch she adds to her blog. You feel like her friend!
  • The list of best interior design blogs wouldn’t be complete without John and Sherry, the faces behind Young House Love.  They’ve fixed up three homes together, published books, and been inspiring the DIY community for years. They are sure to make you smile and had to be included on this list! WHAT WE LOVE: Their hilariously entertaining podcast!
  • Melissa Michaels, creator of The Inspired Room started her decorating blog with one thing in mind. To help you love your home. Reader can follow along with her current 1950s cottage remodel and learn tips and tricks on how to incorporate the looks in your own home. WHAT WE LOVE: The Inspired Room line of books!
  • Similar to some of the other larger companies on this list, Design Milk is a one stop shop. They will feature the coolest boutique hotel design, then give ideas on easy DIY projects anyone can tackle. WHAT WE LOVE: Their interview series with various designers!
  • Athena Calderone, founder of EyeSwoon is a great source to look for general lifestyle advice. Weather you’re looking for home décor styles or the next best thing to make for dinner, EyeSwoon is here to help you get the most out of life. WHAT WE LOVE: The delicious recipes and striking interiors!
  • Athena Calderone, founder of EyeSwoon is a great source to look for general lifestyle advice. Weather you’re looking for home décor styles or the next best thing to make for dinner, EyeSwoon is here to help you get the most out of life. WHAT WE LOVE: The delicious recipes and striking interiors
  • Kristen Jackson, founder of Hunted Interior started the blog back in 2011. Her goal is to inspire readers to hunt for their own style. She’s got an eye for affordable interior design and she shares all the details with her audience. DIY projects, client projects, and room makeovers are what keeps her followers coming back for more. WHAT WE LOVE: Her “shop the space” series where she tells us how to get the look!
  • Studio McGee is a full service interior design studio with a distinct eye for bold and beautiful design and decor. Dynamic duo Syd & Shea McGee have formed quite the design empire. Their blog was recently named best interior design blog by Domino. Their design style is quickly becoming recognizable and appeals to people of so many different tastes. WHAT WE LOVE: Their web series that features all of their newest home designs!
  • Apartment Therapy is here to fill your mind with just about anything you need to know. Whether you’re looking for a quick DIY home décor project or if you’ve always wanted to know the perfect Halloween candy for your zodiac sign, they’ve got the answers. Apartment therapy covers topics like house tours, organizing, real estate, and wellness to name a few! WHAT WE LOVE: Their amazing eye for great design! We could get lost in the home tour section.
  • Coco of Cococozy is an executive by day and interior design blogger by night. She began her blog in 2008 and covers all things home décor. Her home design blog became so popular she later started her own Cococozy textiles collection featuring beautiful luxury pillows, throws, bedding, drapery, and rugs. WHAT WE LOVE: Coco was recently named as one of Forbes Magazine’s Inaugural 2017 Top 30 Influencers
  • Amber Interiors is a forced to be reckoned with to say the least. She’s got the eye! Interior design, fashion, home décor, lifestyle. You name it, Amber Lewis rocks it. This southern California designer lives and breathes interior design and is always sharing what home décor trends she’s loving at the moment. As seasons change, so do trends! WHAT WE LOVE: Amber is launching a new home design blog soon called “All Sorts Of” and we can’t wait to tune in!
  • When it comes to home decorating blogs Decorilla covers everything from seasonal décor to the latest and greatest design trends. You can get inside an interior designer’s head with their designer spotlight posts or find the most affordable interior designer near you. <img aria-describedby="caption-attachment-12103" class="wp-image-12103" src="https://cdn.decorilla.com/online-decorating/wp-content/uploads/2018/11/best-interior-design-blogs-decorilla-joeseph.jpg" alt="best interior design blogs decorilla joeseph" width="741" height="494" srcset="https://cdn.decorilla.com/online-decorating/wp-content/uploads/2018/11/best-interior-design-blogs-decorilla-joeseph.jpg 1348w, https://cdn.decorilla.com/online-decorating/wp-content/uploads/2018/11/best-interior-design-blogs-decorilla-joeseph-300x200.jpg 300w, https://cdn.decorilla.com/online-decorating/wp-content/uploads/2018/11/best-interior-design-blogs-decorilla-joeseph-768x512.jpg 768w, https://cdn.decorilla.com/online-decorating/wp-content/uploads/2018/11/best-interior-design-blogs-decorilla-joeseph-1024x683.jpg 1024w" sizes="(max-width: 741px) 100vw, 741px" />Design by Decorilla online interior designer, Joesph G. The variety of designers under Decorilla’s wing create a diverse interior design loving community. As a result the Decorilla decorating blog becomes a great source of inspiration for everything home! WHAT WE LOVE: The before and after interior design transformations shared from Decorilla clients!
  • When it comes to home decorating blogs Decorilla covers everything from seasonal décor to the latest and greatest design trends. You can get inside an interior designer’s head with their designer spotlight posts or find the most affordable interior designer near you. <img aria-describedby="caption-attachment-12103" class="wp-image-12103" src="https://cdn.decorilla.com/online-decorating/wp-content/uploads/2018/11/best-interior-design-blogs-decorilla-joeseph.jpg" alt="best interior design blogs decorilla joeseph" width="741" height="494" srcset="https://cdn.decorilla.com/online-decorating/wp-content/uploads/2018/11/best-interior-design-blogs-decorilla-joeseph.jpg 1348w, https://cdn.decorilla.com/online-decorating/wp-content/uploads/2018/11/best-interior-design-blogs-decorilla-joeseph-300x200.jpg 300w, https://cdn.decorilla.com/online-decorating/wp-content/uploads/2018/11/best-interior-design-blogs-decorilla-joeseph-768x512.jpg 768w, https://cdn.decorilla.com/online-decorating/wp-content/uploads/2018/11/best-interior-design-blogs-decorilla-joeseph-1024x683.jpg 1024w" sizes="(max-width: 741px) 100vw, 741px" />Design by Decorilla online interior designer, Joesph G. The variety of designers under Decorilla’s wing create a diverse interior design loving community. As a result the Decorilla decorating blog becomes a great source of inspiration for everything home!
  • An overall stunner, Coco Kelley was created by Cassandra LaValle in 2007. Apart from the striking photos of interiors, Coco Kelley also covers travel, entertaining tips, food, and fashion. Her eye for effortless design keeps us coming back for more. WHAT WE LOVE: The Coco Kelley philosophy: Life is in the details. Style accordingly.
  • When it comes to home decorating blogs Decorilla covers everything from seasonal décor to the latest and greatest design trends. You can get inside an interior designer’s head with their designer spotlight posts or find the most affordable interior designer near you. <img aria-describedby="caption-attachment-12103" class="wp-image-12103" src="https://cdn.decorilla.com/online-decorating/wp-content/uploads/2018/11/best-interior-design-blogs-decorilla-joeseph.jpg" alt="best interior design blogs decorilla joeseph" width="741" height="494" srcset="https://cdn.decorilla.com/online-decorating/wp-content/uploads/2018/11/best-interior-design-blogs-decorilla-joeseph.jpg 1348w, https://cdn.decorilla.com/online-decorating/wp-content/uploads/2018/11/best-interior-design-blogs-decorilla-joeseph-300x200.jpg 300w, https://cdn.decorilla.com/online-decorating/wp-content/uploads/2018/11/best-interior-design-blogs-decorilla-joeseph-768x512.jpg 768w, https://cdn.decorilla.com/online-decorating/wp-content/uploads/2018/11/best-interior-design-blogs-decorilla-joeseph-1024x683.jpg 1024w" sizes="(max-width: 741px) 100vw, 741px" />Design by Decorilla online interior designer, Joesph G. The variety of designers under Decorilla’s wing create a diverse interior design loving community. As a result the Decorilla decorating blog becomes a great source of inspiration for everything home! WHAT WE LOVE: The before and after interior design transformations shared from Decorilla clients!
  • An overall stunner, Coco Kelley was created by Cassandra LaValle in 2007. Apart from the striking photos of interiors, Coco Kelley also covers travel, entertaining tips, food, and fashion. Her eye for effortless design keeps us coming back for more. WHAT WE LOVE: The Coco Kelley philosophy: Life is in the details. Style accordingly.
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  • We stole plants from China and India, sailed all the way back home, dried them, crushed them, drowned them in boiling water then mixed the whole thing with milk and sugar. We now delude ourselves that there isn't a crisis that can't be resolved simply by brewing up a pot of tea.
  • Was it the 18th-century literary giant Dr. Johnson who said that when a man is tired of Christmas pudding, he is tired of life? That said, Johnson suffered terribly from gout.
  • History will probably one day reveal that the English Civil War of 1642-1651 was started by two idiots who couldn't agree on whether the jam or cream went on the scone first.This is still a cause of division in the country that makes our bickering over Brexit seem tame and reasonable by comparison.
  • We built an empire and subjugated many a nation to protect our right to eat fish and chips out of an old bit of newspaper. At least I think that's what British colonialism was about. Either way, we'd go to war with the world all over again if our fried fish in batter was ever under threat.
  • A rolled up cake made of shredded fat filled with jam. Something like this could only be conjured from the imagination of a nation that also gave you The Beatles, the World Wide Web and fox hunting.
  • In China, it's fried with egg. In Japan, it's served cold with raw fish. There's only one way we serve our rice in Britain: overcooked and drowned in milk and sugar..
  • Or perhaps the way that the Queen Of England (probably) prefers it: cut into chunks, combined with the vital organs of a sheep and stuffed inside a gigantic bucket of pastry?
  • The heroin of desserts. In some upper-class areas of Britain, you can't move for the aristocrats passed out in the gutter having overdosed on this intoxicating mixture of meringue, cream and fruit.
  • Can't decide on dessert? Let trifle solve the conundrum. Layer one pudding on top of another pudding on top of another and cover it all with whipped cream.
  • A sausage wrapped in an egg (and various other ingredients that make up pastry).
  • An egg wrapped in a sausage
  • By which we mean, fish sticks, oven-cooked french fries and canned beans in tomato sauce.By the age of 16, the average British child will have eaten this dish 4,160 times.
  • Not a pie but a gigantic swamp of brown meat and gravy hidden beneath a thick blanket of mashed potato. Excessive consumption of this dish risks triggering a neurological condition known as "mash psychosis."
  • A glorious way, no, the only way, to consume as many carbs as possible in one meal. Pastry on the bottom, a different type of pastry on the top, unidentifiable flesh in the middle, and a tsunami of mashed potato.
  • Imagine the biggest slug you've ever seen. Then imagine eating it.
  • Spotted dick is a dense and delicious combination of sugar, flour, currants and the raw, shredded fat found around the loins and kidneys of a sheep. And if that's not sophisticated enough, it is traditionally drenched in the national beverage: custard.
  • Exactly the same as the above recipe but with sausages and therefore 3.7 times tastier.
  • Despite the name, there's no mistaking this one for a dessert. It's a sausage made out of blood. Congealed blood. And oats.
  • It looks all puffy and mouthwatering like a pudding, right? But don't let its friendly appearance fool you. It is not a pudding at all. Like 95% of all British cuisine, it is comprised entirely of eggs, flour, milk and fat.
  • A proper British fry-up requires more than a plate: it requires a vast platter capable of accommodating not just predictable eggs and banal bacon but their exotic cousins: kidneys, fried bread, a sausage made entirely of blood (see black pudding, below) and a concoction of leftover potatoes and vegetables that we inexplicably call "bubble and squeak."
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  • “Demand and customers will be changed when we reopen,” she says, adding that production facilities will be leaner, teams will be smaller, and product offerings will be simpler—a trend that could be seen across the board.
  • “We don’t know how this pandemic will progress or what seasonal impacts there will be,” Moh says. “One thing we can count on: There will be a lot of innovation in our industry as a result.”
  • “It will be important that designers be sensitive in their tone and outreach,” she says. “Understanding their clients’ challenges and offering extra consulting hours will help them plan for the near- and long-term future.”
  • “It won’t be about the size of your booth or how high and thick your walls are. It’ll be about the story you’re bringing to life and who is behind the projects the brands are presenting.”
  • “The design fairs won’t disappear,” she says. “They’re a key part of our industry. Some shows might have virtual components, but at the end of the day, we need human connection and human touch.”
  • “We can specify materials that are non-porous, easy to clean, and reduce the likelihood of infection, but the safest workplaces will be those that follow the guidelines of local health officials. An integrated approach of policies, operations, and personal responsibility will be required.”
  • “Offices may evolve to become more intentional, meaning that much of the heads-down work will happen at home and the physical workplace becomes a place to connect with others, leading to increased social space, amenities, and conference rooms,”
  • Kowles anticipates that younger firms will emerge as more financially mindful practices. “It won’t surprise me if the future generation, myself included, focuses on recession-proofing their businesses and what overhead is truly essential. Shared offices, online conference platforms, digital presentations, and world-wide express shipping are going to be hot commodities.”
  • In day-to-day internal activities, design firms will lean on their coworkers and community, predicts Cheryl Durst, executive vice president of IIDA. “As designers and design professionals, we are accustomed to putting humans and their needs first,” she says. “In this brave new world, we’ll see that the skills and abilities design affords to us—empathy, curiosity, patience, common sense, problem-solving—are more crucial than ever.”
  • The pandemic has understandably spurred a feeling of unrest, grief, and anxiety among consumers, who are now craving colors that instill a sense of reassurance and comfort.
  • Suddenly the little annoyances they’ve overlooked for years will become big things that must be fixed now—and they’ll be willing to pay a premium to have it done right.
  • There will be a surge in purchasing once the economy is back,
  • That’s what I see the design community struggling with: Understanding how to translate the impact of their work to a dollar amount that resonates with their consumer.
  • two words for creatives who are considering lowering their prices: Be careful
  • Sadly, I think [the virus] might eliminate some of the young brands that have emerged in the last few years,
  • adding that production facilities will be leaner, teams will be smaller, and product offerings will be simpler—a trend that could be seen across the board
  • Demand and customers will be changed when we reopen
  • But designers thrive in constrained situations like this. I wouldn’t be surprised if some of the best work done in a long time happens in the next couple of years.
  • “We know from prior challenging times that when the going gets tough, be creative,” says Scott Hudson, CEO of Henrybuilt. “There isn’t going to be a lot of surplus capital to work with for most companies, so product development may slow down. But designers thrive in constrained situations like this. I wouldn’t be surprised if some of the best work done in a long time happens in the next couple of years.”
  • To that end, AD PRO asked a number of experts to detail how they think COVID-19 will impact key aspects of interior design, from pricing and communications strategy to color trends and trade shows.
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  • Each robot costs $35,000, including training, maintenance and marketing, he said.
  • For some companies, closed salad bars have created new opportunities. California-based Chowbotics previously marketed its foodservice robot to hospitals and college campuses: Two places with a strong demand for healthy and tasty meals at all hours, the startup’s CEO Rick Wilmer said.
  • Instead of using a salad bar, customers can order a customized salad from an employee wearing a mask and gloves who puts together their lettuce, cherry tomatoes and more behind a chef’s case, he said. Instead of a kettle of soup, cold soup is prepacked or available hot from an employee.
  • Hot and cold bars are now filled with pre-packed foods like croissants and fruit salads. 
  • Many Americans are still working from home, limiting social gatherings and juggling a lighter-than-usual schedule, too, she said. That means consumers do not need a grab-and-go meal to scarf down between the office and a child’s soccer practice or cheeses or olives to put together a charcuterie plate for a party.
  • Sales in those parts of the store have had a steep drop during the pandemic as salad bars shut and shoppers bought items with a long shelf life, such as canned beans, rice and frozen foods.
  • Companies and industry watchers say self-serve bars may be gone for awhile, and perhaps forever, even as consumers return to more typical buying patterns.
  • The deli and prepared food areas that used to draw traffic to stores and differentiate grocers have fallen from favor as customers worry about the spread of the coronavirus, cook more from scratch and try to limit their time in stores.
  • At Publix, salad bars and hot bars have reopened, but employees dish out each item. Wegmans moved hummus, olives and more behind the counter. And at H-E-B, some coolers carry prepared meals from local restaurants.
  • That’s sparked creative solutions and new safety measures.
  • Grocers and industry watchers say self-serve bars may be gone for awhile, and perhaps forever, even as consumers return to more typical buying patterns.
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  • "If there is a second wave," Pappalardo said, "we are likely to see a lot of these same behaviors resume or continue, although likely in a tempered fashion, as the entire industry is a bit more educated and prepared for it at this point."
  • With the country now in an "official recession," Pappalardo predicts there will be "a higher emphasis on value for consumers over the next 12-18 months, with value being a relative term depending on the consumer and occasion in question."
  • Spikes in grocery sales for items with a long shelf life wasn't just a preference among U.S. consumers when coronavirus hit, it was a survival tactic.
  • As a precautionary measure in advance of a potential second wave of coronavirus, Ens said they are "making sure we have alternative sources of ingredients in the event our partners are faced with shortages or supply issues."
  • The company behind popular products like Goldfish crackers, V8 beverages, Swanson broths, Prego pasta sauce and more, also expects to see the online ordering and delivery "click and collect" model will accelerate.
  • The first, he noted, is quick scratch cooking, which involves simple ingredients that can be easily assembled to make a great-tasting meal.
  • four clear consumer and retail trends that he believes will continue to shape the landscape for these businesses in the immediate future
  • He continued: "Our suppliers were already in pretty constant contact with us to make sure that they were going to be able to meet our demands, as we were exceeding our own plans. They were ready. They were already hedging to be there for us."
  • "We've really elevated our relationships and dialogue with our suppliers and identified a secondary supply. We took all inventories up about 50%," CEO T.J. McIntyre told ABC News. "We can't build finished food inventory, but we can definitely make sure that we have enough of our most important ingredients: organic oats, organic coconut oil and organic sugar."
  • "Established, major brands in categories like snacks and cereal have seen a resurgence, in part by an initial move to nostalgia triggered by the uncertain times, and in part because they maintained more shelf space versus newer entrants as retailers chose to focus on the larger manufacturers," Pappalardo said.
  • Early on, he said staples like canned goods and dried beans "saw a big jump due to uncertainty as to general food availability."
  • "We've seen some cracks in the food supply chain," Glenn Pappalardo, a food and beverage strategy and initiatives partner at JPG Resources told ABC News.
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  • Students “are looking for open, fluid designs in the classroom. Instead of a static classroom filled with individual desks, designers should look for ways to create breakout spaces. Educators from Edutopia recommend arranging desks and tables to create nooks and designated spaces specified for different areas of study.”
  • In coworking spaces, “I” and “we” spaces are equally important: the latter for collaborative effort and socializing, the former for focused work. Diversity in seating arrangements also helps people break out of ruts and get fresh perspective
  • It supported anecdotal evidence that architects had been citing all along: “Children learn better under illumination from skylights or windows, rather than bulbs.”
  • It supported anecdotal evidence that architects had been citing all along: “Children learn better under illumination from skylights or windows, rather than bulbs.”
  • Jeremy Mettler, a social studies teacher at Batavia High School, says “The reality is, if you’re sitting in an uncomfortable chair or you’re distracted by glare, you’re focusing on the source of the discomfort rather than the learning. The distraction is a stress, and if you’re stressed, you’re not learning.” Comfort in a learning environment can be as simple as adequate lighting, proper acoustics, and well-regulated ambient temperature.
  • According to Oshin Vartanian, Adjunct Professor of Psychology at the University of Toronto Scarborough, a part of the brain’s core emotion network is activated when viewing rooms with a curvilinear design. They were regarded as beautiful and pleasant. Rooms with high ceilings, on the other hand, stimulated “visuospatial exploration”; that is, they made people pay more attention.
  • According to Oshin Vartanian, Adjunct Professor of Psychology at the University of Toronto Scarborough, a part of the brain’s core emotion network is activated when viewing rooms with a curvilinear design. They were regarded as beautiful and pleasant. Rooms with high ceilings, on the other hand, stimulated “visuospatial exploration”; that is, they made people pay more attention.
  • “When you open the door to a space, does it give you permission to act differently other than to be behaviorally conditioned to ‘sit and sit’ or ‘stand and deliver’? If the space doesn’t give permission to change, then it’s too easy to revert back to what we know,” Scott-Webber says.
  • It’s not the architect’s fault. “One of the first things architects and designers do is they have to bid for jobs that they’re interested in or clients come to them. Either way they’re consulting with the client. However, that doesn’t happen in education,” Klein says.
  • The challenge now, according to Nair, is to imagine “what a school could be, as opposed to what it has always been.”
  • Schools followed the “sage on the stage” model — that is, a classroom layout with a central platform where the teacher stands, and chairs that face it. It’s simple enough, and it worked well enough. 
  • “Schools are one building type that we’re all familiar with because we’ve all been to school,” says Prakash Nair, president and founding partner of Fielding Nair Architects, specialists in learning space design. 
  • Albert Einstein — one of the leading intellectual luminaries of our time and an educator — once declared that he did not teach his students. “I only attempt to provide the conditions in which they can learn.”
13 annotations
  • Consumers will also want to limit their exposure to crowds for quite some time, which will increase the demand for online purchasing of food, curb side pick up, take out and delivery. According to Yelp, the demand for delivery has increased 135 times with coronavirus, but this will be tempered by food safety concerns and the relaxation of shelter in place orders.
  • Consumers will also want to limit their exposure to crowds for quite some time, which will increase the demand for online purchasing of food, curb side pick up, take out and delivery. According to Yelp, the demand for delivery has increased 135 times with coronavirus, but this will be tempered by food safety concerns and the relaxation of shelter in place orders.
  • Consumers will also want to limit their exposure to crowds for quite some time, which will increase the demand for online purchasing of food, curb side pick up, take out and delivery.
  • Until the mayhem dies down, there might continue to be some hoarding and stockpiling of items such as fruit snacks, energy drinks, dried beans, pretzels and frozen fruit.
  • Yelp’s Coronavirus Impact Report reveals that consumers are more likely to want to know the source of their food, making them increasingly desirous of food from community-supported agriculture (increase in demand of 430 per cent) and farms (increase in demand of 149 per cent).
  • Since the onset of the coronavirus in 2019, 20,000 wildlife farms in China have been shut down or quarantined and a strict ban is being implemented on the farming and consumption of exotic animals.
  • Survey respondents indicated that they are buying less fresh produce in grocery stores and more canned foods due to fears around food safety. Studies have also shown that consumers want food that is pre-packaged.
  • no evidence that coronavirus is transmitted via food
  • According to a recent survey by The Packer, grocery shoppers have changed their shopping habits due to fears of catching coronavirus from food.
  • The March performance of organic food companies such as Nourish Organics, which experienced an increase in sales of approximately 30 per cent and the surge in demand for organic vegetable box delivery in the United Kingdom are evidence of this trend.
  • Coronavirus poses a significant risk to those with pre-existing health conditions such as diabetes and heart disease as well as those who are overweight and obese.
  • 47 per cent of respondents agreed that the idea of going to a major public event “will scare me for a long time.”
  • 32 per cent of adults plan to eat at restaurants less often due to COVID-19 concerns
  • There will be greater focus on eating local
  • There will be reduced demand for exotic, risqué foods
  • Food Safety will come under a tighter lens
  • Healthy and Organic Eating will become increasingly important
  • Home cooking will make a resurgence
  • Fear of contagion and oftentimes human contact.
  • there has been a massive consumer rethink around food
20 annotations
  • inhabitants near a Kildare bog chose to sink theirs into peat, and then forgot about it, because it was still there in 2009.
  • is the oldest known that is still in a liquid state.
  • This bottle stayed wet because the olive oil used (in place of a cork) to protect the wine from oxidizing did its job really well.
  • the overcooked bread was mistaken for charcoal at first. Then one of the archeologists noticed crushed grains of barley inside of it. If the age is correct, it would have been made by some of the first people to enter Britain from Europe.
  • It didn’t look too savory, having turned green from 2400 years of bronze oxidation. It also still contained bones, which delighted archeologists, probably because they didn’t actually have to eat it. 
  • The soup, sealed so tightly in its bronze cooking pot that it was still in a liquid state, was discovered in a tomb near Xian
  • and still full of butter. The butter has lost some of its creamy richness in the interceding millennia, turning to a fatty white wax called adipocere
  • Everyone says they invented the noodle first
  • thanks to a discovery at the Lajia archeological site on the Yellow River in China, the debate may be over. No other historic noodle has even come close to Lajia’s 4000 year old noodles cache
  • Archeologists took a while to determine that the black and green carbonized mess they found sealed inside a beautiful bronze pot was beef. When they did, that made it the oldest beef ever discovered in China.
  • This little box comes from Scotland, and was made especially to commemorate the coronation day of King Edward VII in 1902. The chocolate passed from the original schoolgirl who abstained from eating it, mother to daughter, until it was donated to the St. Andrews Preservation Trust in 2008.  I call the caramels. You can have the coconut.  
11 annotations
  • If you’re on the fence:
  • If you’re interested in the opportunity:
  • I’m interested in [company’s] open [job title] role, would be interested in [hearing more about the opportunity, learning the specifics of the role, applying formally]. I’d love to get your thoughts on [your experience at the company, what the team is specifically looking for, why you felt I’d be a great fit]. Would you be open to [hopping on a call, answering 3-5 quick questions]? It would be so appreciated.Thank you,
  • I’m pretty happy in my current role at [company name], but I’d be open to discussing this opportunity with you. This role and company look to have some exciting potential, and I never turn down a chance to chat about [insert compelling aspect of the jobs/company/industry].
  • Why this works: Sure you’re satisfied in your current job, but if you’re open to the right opportunity, this response allows you to be both honest about your current feelings and leaves room for the possibility of a new role.
  • Remember, when speaking with recruiters on any medium, here are a few general tips: 1. Spark their interest. 2. Be natural. 3. Be direct. 4. Share insight into your decision. 5. Customize your templates.
  • Receiving an InMail from a recruiter can make you feel special and in-demand, but like so many things in life, you only get one shot to make a great first impression. Sure, your profile and maybe your résumé caught their eye on the social platform, but how you communicate when a recruiter reaches out to you is key.
  • Sure you’re satisfied in your current job, but if you’re open to the right oppo
  • If you’re interested in the company, but not the role:
  • Sure you’re satisfied in your current job, but if you’re open to the right oppo
  • I am actively exploring new opportunities, but would ideally like to find a position that would allow me to [work from home, expand on my marketing experience, step into the nonprofit space, earn at least $X annually, etc.]. It sounds like this particular role isn’t quite what I’m looking for, but do you happen to know of any other opportunities that may be a better fit?
  • If you’re on the fence:
  • Receiving an InMail from a recruiter can make you feel special and in-demand, but like so many things in life, you only get one shot to make a great first impression. Sure, your profile and maybe your résumé caught their eye on the social platform, but how you communicate when a recruiter reaches out to you is key.
  • Sure you’re satisfied in your current job, but if you’re open to the right opportunity, this response allows you to be both honest about your current feelings and leaves room for the possibility of a new role. It signals to a recruiter that you’re open to being sold on the role and considering a new company.
  • I’m pretty happy in my current role at [company name], but I’d be open to discussing this opportunity with you. This role and company look to have some exciting potential, and I never turn down a chance to chat about [insert compelling aspect of the jobs/company/industry].
  • Sure you’re satisfied in your current job, but if you’re open to the right opportunity, this response allows you to be both honest about your current feelings and leaves room for the possibility of a new role.
16 annotations
  • Why gardening is great for body and mind
  • MORE FROM XPOSÉ URGENT warning issued to Irish pet owners following deaths of a number of dogs Gardaí release list of items BANNED at Papal mass Emmerdale actor mugged at KNIFEPOINT while on holidays MORE FROM LIFESTYLE Surfing is now the official sport of California - where to catch the best waves 21st Aug 18 | Lifestyle When you think of the state of California, you probably imagine a slower pace of life, palm trees swaying in the sun, and a mixture of movie stars and laid back surfer dudes wandering about. The US state is blessed with 1,100 miles of coastline and the perfect conditions for catching... Michelin star awards confirmed for October - here's how we'd grade restaurants if it was up to us 21st Aug 18 | Lifestyle It’s one of the most important moments in the restaurant industry calendar, and this year the latest batch of Michelin stars for Britain and Ireland will be announced on October 1.Being awarded a much-coveted star traditionally sees a restaurant immediately become booked up for... Does your menstrual cycle affect how and when you should exercise? 21st Aug 18 | Lifestyle Anyone who has a menstrual cycle will be well aware of how it can affect you over the course of a month. At some points you feel upbeat and energetic, but at others all you want to do is lie in bed and eat chocolate.Serious period pains can prevent you from working out, but other than... Upcycle your Economy experience: 7 tips for feeling comfortable on planes 21st Aug 18 | Lifestyle Plane journeys are uncomfortable at the best of times – even more so if you’re travelling during peak periods. Sadly, not all of us can afford to travel in Business Class, but there are ways to make an Economy journey much more comfortable. From your choice of outfit to the... Video: Is your child picking up GCSE results this week? Here's how the new grading system works 21st Aug 18 | Lifestyle This Thursday, teenagers across England, Wales and Northern Ireland will be picking up their GCSE results. If your child is one of them, it can be a stressful time for parents too – especially because this is the first year of the new grading system.In the biggest exam shake-up... 5 statement cocktails that celebrate cities around the UK 21st Aug 18 | Lifestyle New York has its signature serve with a Manhattan, Moscow has the Mule and the city-state of Singapore has the gin-based Sling, but what about the Brits?To celebrate our vibrant towns and rich regional tastes, Sainsbury’s has teamed up with the London Cocktail Club to create a... The A-Z of home renovation 21st Aug 18 | Lifestyle A new beginning: Starting a building project feels exciting. You’re creating a new section of your home, designed uniquely for you, which is pretty special.Builders: The people who are going to take on your work need thoroughly researching. They’ll all have... Want to grow your own chillies? Here's what you need to know 21st Aug 18 | Lifestyle With the beautiful summer we’ve had, any chillies you’ve been growing in sheltered, sunny spots against warm walls should have ripened beautifully, if you’ve kept them fed and watered.Nigel Parker, an expert grower who will be exhibiting his chillies at Holker Chilli... Should we all be activating our nuts? 21st Aug 18 | Lifestyle Veganism has skyrocketed in recent years, with more people than ever exploring the benefits of a plant-based diet.According to a recent survey by comparethemarket.com, 7% of the population now identifies as vegan, which means millions of people might rely heavily on nuts and grains as a... Ask a counsellor: 'How can I stop my anxiety from spiralling out of control?' 21st Aug 18 | Lifestyle The problem…“Please help, my life is being crippled by constant worry. I have been like this for as long as I can remember, but since I got married and had children it seems to be so much worse.“After the kids started school, I couldn’t get through a day without... googletag.cmd.push(function(){googletag.display("div-gpt-ad-1401196797090-mpu-1-desktop");}); MORE FROM XPOSÉ WARNING: Flying Tiger issue RECALL on popular kids toy over safety concerns Vogue Williams reveals first pic from wedding and her dress is STUNNING Amy Huberman issues URGENT warning to fans about scam linked to her Weather experts predict HEATWAVE set to explode AGAIN Featured Fashion Shell jewellery is trending - here's how to wear the seaside trend !function(d,s,id){var js,fjs=d.getElementsByTagName(s)[0],p=/^http:/.test(d.location)?'http':'https';if(!d.getElementById(id)){js=d.createElement(s);js.id=id;js.src=p+'://platform.twitter.com/widgets.js';fjs.parentNode.insertBefore(js,fjs);}}(document,'script','twitter-wjs'); Get Connected
  • Top tips for gardeners with disabilities
  • He had to come to terms with his disability, tackle severe depression and overcome chronic pain and fatigue. Lane had previously had high-flying roles in publishing, but decided to change careers – and his passion for plants and the outdoors led him to study garden and landscape design, based at home.
  • Neurons in the brain are sparked, whatever you’re doing garden-wise, whether choosing seeds, border planning or actively planting. Relax your mind by creating a seating area, preferably in the shade, listening to birdsong.
  • , Gardeners' World presenter and wheelchair-user Mark Lane, tells Hannah Stephenson how we can all reap the benefits.
  • From the first moment of thinking about what to do in the garden, whether it be passive (sitting and enjoying) or active (physically gardening), we are improving our brain health
  • “As a garden designer, and as someone who uses a wheelchair all the time, I know first-hand how gardening has improved my physical health and my mental wellbeing,” says Lane. “I am a strong advocate for the importance that gardening plays on our busy everyday lives and wellbeing.”
8 annotations
 health and fitness 7354
  • Known to have the most varied foods it is characterised by its subtle and sophisticated use of the many vegetables, grains, fruits, and spices that grow across the country.
  • Cloves, Ginger, Saffron, and Coriander.
  • fruits and vegetables have been the foundation of Indian diets. Over time, food in India has gradually moved towards vegetarianism due to the widespread and different religions in the region.
  • One of the main impacts on cuisine is that the main source of protein is lentils and beans as opposed to meat and fish. Cows are sacred to Hindus, milk and milk products such as vegan cottage cheese, curd, and sweets made of milk solid parts are considered auspicious and are part of the cuisine.
  • dates, nuts, rice, and grilling of meat into kebabs. Muslim rulers were famous for their lavish courts, great gourmets, and meal rituals and many dishes are now a part of today’s Indian heritage.
  • Petha is a soft candy from North India. It is made from ash gourd vegetable. Petha is known to be as old as the Taj Mahal. I
  • Bati is made from a dough of wheat dipped in ghee, it is a long-lasting food and was a great mean of survival during wars. It could be made with a few different ingredients. The invention evolved into a delight with two other items Churma and Dal.
  • Across the whole country, the traditional diet is extremely healthy, with vegetables and cereals forming the bulk of consumption. Fish and meat are eaten in very small quantities along with wheat and rice. Spices are generally used a lot of the time to ensure medicinal value such as turmeric.
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5 annotations
  • "Considering the Starks descended from a great builder, Bran the Builder, we were inspired by the idea that the pieces used in this space exude an artisan, handmade look
  • The key here, Wood explains, is to start with a dark base color and then add layers of material, like wood, leather, and fur. Also, get yourself a dire wolf to sleep in that cosy faux fur bed.
  • "The eclectic and boho elements come from her Dothraki days and represent her becoming the Mother of Dragons," Wood tells us. "The mixed metals and armor-like decor are an ode to the Unsullied who were freed by Daenerys and fight for her."Don't miss that egg-like ottoman, a nod to the queen's dragon children.
  • House Lannister is Mediterranean meets Colonial traditional," Wood says. "Elements of bone inlay, mixed woods, metals, and detailed carved woods combine to make the interior feel a touch rustic and industrial but also luxurious."
  • It's all about finding some antique-ish carved-wood pieces, and mixing and matching textile prints.
  • "Despite the fact that it is covered in florals, the space feels bold which reflects the cunning power of the Tyrells, and their memorable female leadership," Wood says.
  • mixing classic furniture and patterns with modern prints.
  • Plush carpets and a few blue and black accents make Modsy's version seem a bit more comfortable than he'd require, but Wood still calls the mostly white space "austere."
  • "Start with an all white base, and build out blue and black into the accent decor," she advises. "Stick to more rustic pieces, such as wood side tables and raw edge pieces."
9 annotations
 style and fashion 4801
  • midcentury, Scandinavian and industrial looks rule, with pieces not needing an authentic pedigree — just the look.
  • This is a generation with a well-developed sense of taste, that follows fashion and style, but also wants good looks at good prices,
  • "I want items with character I can't find elsewhere. The square space of our homes isn't significant, but the designs are. We want a welcoming space that's a source of inspiration and comfort,"
  • millennials study what's available on design sites such as Pinterest, Houzz, Remodelista; friends' Instagrams; well-designed blogs; and store sites, such as Ikea, CB2 and Design Within Reach
  • It's all about the mix — new and old, expensive and cheap, DIY and purchased,
  • A big part of the rationale behind embracing inexpensive design is increased mobility and multiple moves — why buy investment furnishings and worry about moving them? Keeping investments to one or two good pieces streamlines the process and means that it's easier to let go of an item that might not fit in a new space.
  • The new grays that have gained wide appeal have become a standard base for the millennial palette, along with more whitewashed gray variations, other soft neutrals and cooler whites influenced by Scandinavian decor. Bolder pops of color on accent walls are a popular counterpoint, and colorful wallpapers are also making a comeback
  • DIY TV shows and YouTube videos offer big inspiration to paint, reconfigure and customize found pieces. This approach appeals for another reason: the social consciousness of going to tag and garage sales or vintage shops and repurposing objects.
8 annotations
 style and fashion 4488
  • provide an intimate setting for friends
  • ‘indoor camping space’,
  • timber frame and frosted polycarbonate cladding are used for the structures
  • ‘the together hostel’
  • ‘we set up ‘tents’ in the camping space. a huge tent serves as the public space where people can have meals and beverage, read, chat, play, share or even hold their activities. smaller tents are for staying.’ – cao pu
  • an alternative to placing living arrangements in a series of closed off rooms, tent-like structures have been distributed around the space; stacked and overlapped to create single and double rooms equipped with sockets, lights and a bed.
  • natural light
  • <a href='https://grinx.designboom.com/www/delivery/ck.php?n=a0546020&amp;cb=INSERT_RANDOM_NUMBER_HERE' target='_blank'><img src='https://grinx.designboom.com/www/delivery/avw.php?zoneid=rv_zone_15006314686092&amp;cb=INSERT_RANDOM_NUMBER_HERE&amp;n=a0546020' border='0' alt=''/></a> publish your work architecture in beijing  (35 articles) architecture in china's capital city encompasses a wide range of contemporary styles and scales. projects include adapting traditional buildings and hutongs, skyscrapers, to interior design of restaurants, hotels and private residences. beijing's vast new airport terminal by zaha hadid architects takes shape in china Jul 19, 2017 archstudio designs beauty nails salon in beijing with 'hilly' interiors Jul 19, 2017 cao pu pitches tent structures inside together hostel in beijing Jul 11, 2017 cui shu studio adds giant bamboo staircase in elephant-parade's newly renovated office Jul 10, 2017 transform and rethink examines the ever-expanding state of beijing’s hutongs Jun 21, 2017 <!--//<![CDATA[ var rv_zone_15006314686683 = 12; var m3_u = 'https://grinx.designboom.com/www/delivery/ajs.php'; var m3_r = Math.floor(Math.random()*99999999999); if (!document.MAX_used) document.MAX_used = ','; document.write ("<scr"+"ipt type='text/javascript' src='"+m3_u); document.write ("?zoneid=" + rv_zone_15006314686683); document.write ('&amp;cb=' + m3_r); if (document.MAX_used != ',') document.write ("&amp;exclude=" + document.MAX_used); document.write (document.charset ? 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8 annotations
 tourist facilities 7609
  • Don’t let everything you have to do swirl around in your head. Jot them done
  • settling on “dirt removal” instead of “spotless” will definitely save you a ton of time and energy in the end. For example, as opposed to scrubbing your shower stall every week, wipe it down everytime you use it.
  • Group your cleaning, laundry, and errands on specific days
  • In fact, it takes longer to complete a task when we multitasks because our minds are shifting back-and-forth.
  • 29. Break your day into five-minute slots like Elon Musk.
  • Companies like Facebook and Asana have a rule where there are no meetings on Wednesdays. Other companies have this rule for other days of the week, but the idea is the same. As opposed to wasting  your time in a meeting, you can focus on important individual tasks
  • While there are a number of factors that influence the life expectancy of these animals, Evans notes that, "a tortoise breathes around four times every minute. An elephant breathes around eight times every minute
  • we breathe around 12 to 15 times every minute.”
  • you should start breathing more slowly.
  • It’s been found that we spend eight years and ten months of our lives watching TV - plus an additional eight months discussing plot holes and characters. Instead of watching so much television, spend that time on higher-leverage tasks.
  • aka your “magic hours.” This is typically 2.5 hours after you wake-up.
  • creating a schedule based around your energy you can create a routine that ensures your as productive as possible.
  • A time diary a simple way to find out how you spend your time
  • on’t let everythin
  • Speak
15 annotations
 business and industrial 7103
  • “If you can’t stand up, stand out!”
  • “Dressing her wheels is like putting on a new pair of boots.”
  • aims to transform the wheelchair from a medical device into a form of artistic self-expression.
  • “They reflect the relationship I have with my wheelchair.”
  • “The lighthearted approach has a twofold effect: It empowers a young wheelchair user to make a statement about themselves, and it makes a wheelchair a friendly-looking object rather than one that’s purely functional. Design can have a huge role in dispelling feelings of fear of the unknown, and Izzy Wheels opens up a natural opportunity for wheelchair users to talk about their experiences. It's loud, fun, and makes sure there's no elephant in the room.”
  • We went into special needs schools and helped people create their own designs for their wheels. You could design your own chair or a friend’s. At that point, seeing how happy it made the users, we just got really passionate about this business.
  • “Illustration’s role in a project is often to lighten a mood or add some quirks into an otherwise ordinary scene, and this project was a great space to explore that in. It was also interesting designing something in a circle that had to make sense no matter which way was up, so the design really had to be led by the form.”
  • Izzy Wheels designs are priced at about $135 apiece and attach with Velcro straps that make it easy for the user to attach and remove the wheel covers while sitting down.
  • The flat, round, plastic discs are durable, scratchproof, fade-resistant, and easy to manufacture and print—what Ailbhe calls a perfect canvas.
  • seeing their art on wheelchairs around the world.
  • we’re all about personalizing your body in a different way
  • Ailbhe says she splits her time between her design studio and the nearby print shop that manufactures the spoke guards.
  • Bespoked
13 annotations
 scooters and mopeds 7671
  • An intelligent mind has a strong aversion to accepting things on face value and therefore withholds belief until presented with ample evidence,
  • Frank Zhu says "people who can focus for long stretches at a time and tune out distractions" are highly intelligent
  • Interestingly, journalist Charles Duhigg argues that making these kinds of connections is a hallmark of creativity 
  • The paper describes two small studies that found people with higher scores on an IQ test were slower to recognize large background movements in an image
  • The time Steve Jobs was putting things off and noodling on possibilities was time well spent in letting more divergent ideas come to the table
  • You understand how much you don't know
  • Smart people can "almost feel what someone is thinking/feeling
  • "intelligent people let themselves become fascinated by things others take for granted."
  • Psychologists say that open-minded people — those who seek out alternate viewpoints and weigh the evidence fairly
  • smart people are able to see patterns where others can't. That's because they can draw parallels between seemingly disparate ideas.
  • You contemplate the big questions
  • smart people are likely to procrastinate on quotidian tasks, mainly because they're working on things that are more important.
  • That existential confusion may be one reason why smart people are more likely to be anxious
  •  Wharton psychologist Adam Grant suggests that procrastination is key to innovation, and that Steve Jobs used it strategically.
  • intelligent individuals "wonder a lot about [the] universe and meaning of life." What's more, Kumar writes, "they always [ask] what's the point of everything?"
15 annotations
 business and industrial 7428
  • in a cemetery near sapporo, japan, tadao ando has surrounded a giant statue of buddha with a landscaped hill designed to draw attention to the 13.5 meter-tall sculpture.
  • y is located on the northern japanese island of hokkaido video courtesy of hokkaido fan magazine / (main image by shigeo ogawa, via vitra)     ‘the design intention was to create a vivid spatial sequence, beginning with the long approach through the tunnel in order to heighten anticipation of the statue, which is invisible from the outside,’ tadao ando explains in an essay for domus magazine. ‘when the hall is reached, visitors look up at the buddha, whose head is encircled by a halo of sky at the end of the tunnel.’ a large man-made hill surrounds the 13.5 meter-tall statue image courtesy of hokkaido fan magazine     ando categorizes the work as a piece of landscape architecture, with its appearance changing depending on the time of year. in spring and summer the site is filled with verdant greenery and vibrant lavender, while in winter months, the cemetery is draped in a blanket of snow. learn more about the project here, and visit the cemetery’s website for more details. a 40 meter-long tunnel leads to a light-filled rotunda image by hiroo namiki, via takino reien ‘visitors look up at the buddha, whose head is encircled by a halo of sky’ — ando image by shigeo ogawa, via vitra Save Save Save Save Save Save Save Save philip stevens I designboom aug 02, 2017 2009 1204 71 481 have something to add? 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