"The #strawban has gone national. Some states have banned single-use plastic bags. Your coffee shop may even offer discounts when you bring a reusable mug. But how do we, as diners, make eco-friendlier choices when we eat out? And what can we realistically expect from leaders in the field? I sat down with three entrepreneurs in New York City to learn how they’ve built sustainability into their business plans, where local infrastructure has helped (or hurt), and what diners should know about where they can make an impact."
Having worked with Dr. Lauren Koedyk on copywriting and creative projects for 3+ years, I already was familiar with her business and perspective. Yet her original website—which I had previously written copy for—no longer represented the full scope of her business. It was a true pleasure to work with this long-term client on a fresh website that repositions her brand and expresses the many dynamic services she offers to fellow female practitioners.
"From lunch on-the-go to drunken late-night eats, slice pizza is intimately woven into the city’s fabric. Every few blocks in Manhattan—and only a bit further in Brooklyn or Queens—you’re bound to run into a grab-n-go shop. The most celebrated names in the old guard—Joe’s or DiFara, for example—ring with the time-worn familiarity of local heroes. But in the past decade, an increasing number of noteworthy upstarts have thrown their hat in the ring—Prince Street, Best Pizza and Scarr’s, to name a few."
"For Don Lindgren of Rabelais, an antiquarian bookshop in Biddeford, Maine...culinary texts serve a purpose even more expansive than the preservation of recipes. Widely considered a leading buyer and seller of antiquarian cookbooks and culinary ephemera, his work consists not just in seeking out rare material, but in helping others understand the role those books played in the lives of both their individual owners and society at large."
"In 1999, when Todd Leopold and his elder brother, Scott, decided to launch a sustainable distillery, anyone interested in starting a “green” business was categorically labeled a “hippie.” Yet the namesake Leopold Brothers had more than an idyllic dalliance with the idea of manufacturing spirits in a sustainable manner."
"In 1999, when Chef Alex Seidel first set foot in Colorado, the state was better known as a destination for backpackers, climbers and skiers rather than aficionados of food and drink. But in the last five years—as Denver and Boulder have perhaps eclipsed Aspen as the most buzzed-about towns in the Rocky Mountain State—Seidel has found himself at the center of a rapidly expanding restaurant scene, serving recent transplants from such food meccas as New York, San Francisco, and beyond."
"For Italians, “la dolce vita” is not merely an experience of enjoying good food. The convivial ambiance of a meal—chatting with the chef about what’s in season, socializing amongst friends and nearby diners—all these experiences are as important, if not more important, that the food itself. And, if any one place symbolizes that experience of interactive dining, it is the Roman piazza."
"Have you ever attended happy hour and skipped out on the drinks? Ordered club soda with lime as a decoy for a gin and tonic? Had to explain to your confused friends (or, god forbid, an attractive stranger) why you’re sticking with water? If so, you’re part of a growing movement of alcohol-aware individuals who are less and less interested in getting buzzed—and the beverage industry is taking notice."
"When discussing the cultural experience of Untitled at The Whitney on New York City’s west side, one might anticipate a discussion of “culture” with a capital C—of fine art, frozen in a specific space and time. Yet what Chef Suzanne Cupps is excited to discuss is a very different type of culture—a real-time, progressive and ever-evolving effort towards a collective goal."
"In recent years, Australia has sparked the interest of industry experts as an innovative hub for world-class winemaking. This September, the second annual Aussie Wine Week sees New York restaurants and wine shops featuring a wide range of sought-after bottles from classic to contemporary..."
As the Director of Brand Creative for W&P, I oversaw all creative content for the company from 2017 - 2019. In addition to the company's website, my curation of W&P's Instagram feed represents the most concise, compact representation of brand's visual assets and brand voice.
From the forested, craggy coastline to ornate Victorian architecture and an enviable local food culture, Portland, Maine, may be one of the most well-rounded cities in America. Those who come for the briny sea air, sandy beaches, and crustaceans will be surprised by the depth of the city’s deliciousness—not to mention their own hunger to return summer after summer.