Branding

Timber\Post Object ( [ImageClass] => Timber\Image [PostClass] => Timber\Post [TermClass] => Timber\Term [object_type] => post [custom] => Array ( [ha_post_views_count] => 282 [_thumbnail_id] => 11838 [_wp_old_date] => 2018-10-10 [_edit_last] => 1 [_edit_lock] => 1568845410:1 [show_author] => 0 [_show_author] => field_5d07fee9f1439 [_yoast_wpseo_primary_category] => ) [_content:protected] => [_permalink:protected] => https://workbyhoney.com/honey-goes-to-mexico/ [_next:protected] => Array ( ) [_prev:protected] => Array ( ) [_css_class:protected] => [id] => 10063 [ID] => 10063 [post_author] => 2 [post_content] => A few weeks ago, a few members of our team went on a research trip to better understand the staggering complexities of an often invisible—yet ubiquitous—industry: coffee. It’s challenging to distill a trip like this: after a day of flying we found ourselves hitting the tarmac in Tapachula, a border-town in the state of Chiapas, Mexico at the edge of Guatemala; only to load up in the car the next day and set out for the rural Tapachula Highlands. We can’t begin to exude the smells, the touch of coffee trees, the humidity in the air, the roads we traveled, and the people that surrounded us, hosted us, educated us for one week. This is just the beginning of our travels with San Francisco Bay Coffee. And we can't wait to share some of the lens through Honey's eyes here.

Coffee: The Plant

Let’s get into it, coffee starts with a farm and a farm is full of plants (clearly) but what’s a coffee plant? There are two types of coffee trees: Arabica and Robusta. Arabica trees are far superior to Robusta, producing the best coffee in the world—if you’ve had an incredible cup of coffee, you were probably drinking Arabica. Like any plant, each of these species has a long list of varieties. Some produce higher-quality coffee, but are susceptible to disease and pests. Others have high yield, but result in low cupping scores and undesirable tastes. SFBC is doing work to find the center of that Venn-diagram: high-quality, disease-tolerant, high-yield trees that elevate the rural farmer on the basis of quality. Disease-tolerance reduces pesticides and loss of yield, high-quality ensures market viability, and high-yield means the farmer is guaranteed a stable living. On day three, we took a tour of the variety garden at Finca la San Nicolas where SFBC is trialing all of these varieties and got a crash course in Arabica varieties that have been successful all over the globe: Pacamara, Catuai, Bourbon 300, the list goes on. IMG_5623IMG_5613IMG_5638 (1)

Coffee: The Process

A cup of coffee has gone through 8 steps (roughly, excluding transport): growing, picking, milling, drying, aging, roasting, grinding, and brewing, ¡ahí está! a cup of coffee! The first five steps (the bulk of the work) happen at the farm. In all, we toured three different farms that SFBC owns, each one with their own breathtaking qualities and rich history. The first farm we visited was La Patria, where we toured the newly built wet mills and learned about the process of separating bean from cherry (milling). SFBC is introducing new innovations at this step, embracing the process of fermentation and experimenting with the yeast they use to remove the mucilage from the bean. They went on to explain changes they’ve introduced in the drying process, designing new dryers to use less energy and are more careful with the bean. Previously a 150lb bag of green coffee took an acre of trees in wood to dry—these new dryers use natural gas and a fraction of the energy. IMG_5701IMG_5451IMG_5461IMG_5485IMG_5480

Coffee: The People

Throughout the trip, we learned about the inspiring social programs that SFBC establishes not only on their own farms, but throughout the area. We toured the new schools, dormitories, and kitchens while comparing them to the standard facilities. The juxtaposition is eye-opening. We got to visit their first private high school, where we met the students and took them on in a soccer match—Honey lost. Ha! We ended the trip at Finca Hamburgo, a farm established in the late 1800’s that houses a little 9-room hotel in the highlands. They say it’s “a media cuadra del Cielo”—or, in English—“half a block from heaven,” and once you’re there you see why: within an hour we went from a 360º vista to being surrounded by clouds. That evening, engulfed in clouds and a lightning storm, we let everything we had heard and saw set-in. An epic ending to an unforgettable trip. In the morning we spent a few hours chatting with the Edelmann family (who own the farm) over coffee and chilaquiles about the current state of the industry and their excitement for the future. IMG_5539IMG_5549IMG_5769IMG_8290 We know exactly where to go with this brand and there was something surreal that happened at Finca Hamburgo for our team. We are so thankful for this trip. We learned more than we could've imagined and met some truly incredible people. This kind of work confirms what we love to do - tell people's stories. IMG_8293IMG_5829IMG_5694IMG_5682IMG_5420IMG_5685IMG_8295IMG_5657 [post_date] => 2018-10-11 16:08:42 [post_excerpt] => [post_parent] => 0 [post_status] => publish [post_title] => Honey Goes To Mexico [post_type] => post [slug] => honey-goes-to-mexico [__type:protected] => [ha_post_views_count] => 282 [_thumbnail_id] => 11838 [_wp_old_date] => 2018-10-10 [_edit_last] => 1 [_edit_lock] => 1568845410:1 [show_author] => 0 [_show_author] => field_5d07fee9f1439 [_yoast_wpseo_primary_category] => [post_date_gmt] => 2018-10-11 23:08:42 [comment_status] => closed [ping_status] => closed [post_password] => [post_name] => honey-goes-to-mexico [to_ping] => [pinged] => [post_modified] => 2019-09-18 15:23:44 [post_modified_gmt] => 2019-09-18 22:23:44 [post_content_filtered] => [guid] => https://workbyhoney.com/?p=10063 [menu_order] => 0 [post_mime_type] => [comment_count] => 0 [filter] => raw [status] => publish [image] => )

Honey Goes To Mexico

Timber\Post Object ( [ImageClass] => Timber\Image [PostClass] => Timber\Post [TermClass] => Timber\Term [object_type] => post [custom] => Array ( [_edit_last] => 4 [_yoast_wpseo_content_score] => 30 [ha_post_views_count] => 542 [is_this_post_a_press_item] => 0 [_is_this_post_a_press_item] => field_57d194812eaa9 [short_header] => 0 [_short_header] => field_59023606f8c0c [exclude_from_reccomended_posts] => 0 [_exclude_from_reccomended_posts] => field_59149ab33728e [_yoast_wpseo_primary_category] => 114 [_thumbnail_id] => 8197 ) [_content:protected] => [_permalink:protected] => https://workbyhoney.com/foraging-manseena-orchards/ [_next:protected] => Array ( ) [_prev:protected] => Array ( ) [_css_class:protected] => [id] => 8189 [ID] => 8189 [post_author] => 3 [post_content] => What it means when we Forage. It is hard to fully understand our deep discovery process, the Hex Method. It's our North Star, it guides and informs our marketing and creative and it helps us form incredible relationships and partnerships with our clients. We could never know the entire complexity of what our clients do, but we can certainly appreciate it. We have true and honest passion for their craft, and we we want to help our clients share that with the world. A few weeks ago we went with our new clients and now friends, Sureena and Manpreet Bains, to their breathtaking prune orchards. We learned firsthand about their history, nostalgia, the harvesting with friends and family, and the process of drying prunes. It was incredible to see the process the fruit goes through to become a freshly dried prune. Enjoy these photos and get ready for our brand launch in a few months!   [post_date] => 2017-10-19 15:00:54 [post_excerpt] => [post_parent] => 0 [post_status] => publish [post_title] => Foraging at Manseena Orchards [post_type] => post [slug] => foraging-manseena-orchards [__type:protected] => [_edit_last] => 4 [_yoast_wpseo_content_score] => 30 [ha_post_views_count] => 542 [is_this_post_a_press_item] => 0 [_is_this_post_a_press_item] => field_57d194812eaa9 [short_header] => 0 [_short_header] => field_59023606f8c0c [exclude_from_reccomended_posts] => 0 [_exclude_from_reccomended_posts] => field_59149ab33728e [_yoast_wpseo_primary_category] => 114 [_thumbnail_id] => 8197 [post_date_gmt] => 2017-10-19 22:00:54 [comment_status] => closed [ping_status] => closed [post_password] => [post_name] => foraging-manseena-orchards [to_ping] => [pinged] => [post_modified] => 2017-10-19 15:00:54 [post_modified_gmt] => 2017-10-19 22:00:54 [post_content_filtered] => [guid] => https://workbyhoney.com/?p=8189 [menu_order] => 0 [post_mime_type] => [comment_count] => 0 [filter] => raw [status] => publish [image] => )

Foraging at Manseena Orchards

Timber\Post Object ( [ImageClass] => Timber\Image [PostClass] => Timber\Post [TermClass] => Timber\Term [object_type] => post [custom] => Array ( [_edit_last] => 2 [_yoast_wpseo_content_score] => 30 [is_this_post_a_press_item] => 0 [_is_this_post_a_press_item] => field_57d194812eaa9 [short_header] => 0 [_short_header] => field_59023606f8c0c [exclude_from_reccomended_posts] => 0 [_exclude_from_reccomended_posts] => field_59149ab33728e [_yoast_wpseo_primary_category] => 74 [ha_post_views_count] => 1160 [_thumbnail_id] => 7900 [_yoast_wpseo_metadesc] => Ultimately Farm-to-Fork is about consumer choice, and along the way, it nurtures and reinforces a healthy food-system that feeds a nation. ) [_content:protected] => [_permalink:protected] => https://workbyhoney.com/we-are-farm-to-fork/ [_next:protected] => Array ( ) [_prev:protected] => Array ( ) [_css_class:protected] => [id] => 7896 [ID] => 7896 [post_author] => 2 [post_content] => By Meghan Phillips, Trish Kelly, and David Shabazian | Farm-to-Fork Steering Committee Members “Gimmick. Marketing.” We hear these words a lot with the statement that Sacramento is America’s Farm to Fork capital. And in the words of Patrick Mulvaney, “So what if it’s marketing, it’s f*&ing brilliant.” Here are some incredible facts about why the Sacramento region can raise this flag proudly:
  • 7.2 Billion Dollars of Economic Impact1
  • 37,000 Jobs2
  • 135,000 men, women and children per month are fed fresh food from the Sacramento Food Bank and Family Services and its network of 224 food distribution partner agencies3
  • 1,200 kids per week taught that vegetables are amazing by Food Literacy Center4
  • UC Davis is first in the nation for agriculture and second globally for agricultural sciences5
  • For every $1 spent on food, only $0.15 goes to a farmer, but there is a huge opportunity for another $0.45-$0.75 to be captured if we have more farm to fork businesses that aggregate, process, and distribute that food right here.6
  • Sacramento Valley rice fields provide unparalleled wildlife habitat to nearly 230 wildlife species7
America's Farm-to-Fork capital is a place where it’s possible to feed ourselves and others around the world. Where we can grow more than 120 crops annually and where we have the ability to increase the diversity, yield, and value of our agriculture and food products which then increases the value of our land, the return to our farmers, the market opportunities for food entrepreneurs, the access to fresh healthy food, and the region’s status as a global agriculture and food leader. Richard Hamilton, the owner of Hamilton Ranch gives a tour of his ranch in Rio Vista, CA. Organic Strawberries from the Cesar Chavez Certified Farmers’ Market We live in one of only six Mediterranean climates in the world which are the best places to grow food. While we can grow an abundance of food, nearly 98% of that food never lands on plates in our region because we’re growing food for the entire nation. If every consumer shifted 1% of their purchases to local sources, they would create 20,000 tons of new demand for local food. (1 ton food/person/year X 1% X 2 million people). That is food that creates more value in our region simply by keeping and consuming it here. Dinners enjoying locally-sourced food Organic Plums That increased demand includes institutions like schools and hospitals—major purchasers of food that drive distribution systems to support locally grown and prepared foods. Why should our kids in school eat apples from Washington state when we grow delicious apples in the Delta and in Apple Hill? A strong local food system can help improve food access to both urban and rural food deserts, it can become a civic amenity and a source of pride that attracts companies to our region. Small-knit distribution networks can reduce the impact of trucking food out of and into our region and can create opportunities for small-scale or minority-run farms and food entrepreneurs. Yes, there are inequities in the food system today; farm to fork can’t solve all of them. But it’s a marketing platform to support local food that creates jobs and educates consumers. This marketing platform can better connect us to our heritage and our future, and it enables us to appreciate that we live in one of the few places in the world where a basic necessity for life is relatively plentiful and easy to produce. Take a minute to think about what’s on your fork and what it actually represents. You are farm to fork; the question is, which farms are you going to support? We have a region and people dedicated to our agriculture industry. We personally see the countless volunteer hours so many folks put in to raise awareness about the incredible bounty and quality of our agriculture. Farm-to-Fork enables and encourages consumers to interact with the processes and people that make it possible for this abundance of food to arrive on our plates, in our markets, and at our restaurants. Again, feeding ourselves out of our own backyard generates 37,000 jobs and produces such an abundance that the Sacramento Food Bank and Family Services feeds 135,000 people per month. Ultimately Farm-to-Fork is about consumer choice, and along the way, it nurtures and reinforces a healthy food-system that feeds a nation. By valuing and promoting our Farm-to-Fork roots as a region, jobs are created, health outcomes improve, and economic potential grows. We are proud and passionate to raise this flag. We are proud of the friends, colleagues, and farmers we have met who are working hard to feed our community and the world delicious, healthy food. So, We Are Farm to Fork. To celebrate this week, visit farmtofork.com. Trish Kelly is the Managing Director of Valley Vision and Board Member of AgStart David Shabazian Program Manager for the Rural-Urban Connections Strategy, Board Chair for the Center for Land-Based Learning, and Board Member for the Sacramento Food Bank and Family Services Meghan Phillips is the owner of Honey Agency and Board Secretary for Food Literacy Center We are Farm to Fork Logo design by Honey Agency for Visit Sacramento but for use by all.
  1. USDA’s National Agricultural Statistics Service (NASS), Pacific Region-California. USDA California Agricultural Statistics. 2012. PDF. ↩︎
  2. State of California — Labor and Workforce Development Agency — Employment Development Department - California Agricultural Bulletin 2013-2014 ↩︎
  3. Sacramento Food Bank & Family Services 2017 Fact Sheet ↩︎
  4. Food Literacy Center - 2016 Annual Report ↩︎
  5. UC Davis - Academic Rankings ↩︎
  6. Moretti, Enrico. “Local Multipliers.” The American Economic Review, vol. 100, no. 2, 2010, pp. 373–377. JSTOR, JSTOR ↩︎
  7. Calrice - Wildlife ↩︎
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We Are Farm to Fork

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[_wpt_failed] => Array ( [0] => a:5:{s:6:"author";b:0;s:8:"sentence";s:112:"Post Edited: #Persist http://workbyhoney.com/persist/?utm_campaign=twitter&utm_medium=twitter&utm_source=twitter";s:5:"error";s:113:"This tweet is identical to another Tweet recently sent to this account. Twitter requires all Tweets to be unique.";s:4:"code";i:403;s:9:"timestamp";i:1495750337;} [1] => a:5:{s:6:"author";b:0;s:8:"sentence";s:112:"Post Edited: #Persist http://workbyhoney.com/persist/?utm_campaign=twitter&utm_medium=twitter&utm_source=twitter";s:5:"error";s:113:"This tweet is identical to another Tweet recently sent to this account. Twitter requires all Tweets to be unique.";s:4:"code";i:403;s:9:"timestamp";i:1495750553;} ) [_jd_tweet_this] => no ) [_content:protected] => [_permalink:protected] => https://workbyhoney.com/persist/ [_next:protected] => Array ( ) [_prev:protected] => Array ( ) [_css_class:protected] => [id] => 7167 [ID] => 7167 [post_author] => 4 [post_content] => As a team of bad-ass women (and men), we know what it takes for women to persist. It takes strength, it takes flexibility, and it takes resilience. It also means standing up for what you believe in, and one thing we strongly believe in is empowering other women to persist in spite of difficulty or opposition. This is why we were both excited and honored to create the brand identity and mural art for #PERSIST, a legacy initiative campaign and installation here in Sacramento. We created a hand-lettered mark paired with a silhouette of the sculpture to reflect the power and grace of the mission. For the full behind the scenes story of #PERSIST, check out the article published by the Los Angeles Times. Click here to show your support by changing your profile picture on Twitter or Facebook. Mural painting by our guy, Jeremy Stanger of Stanger Projects.   [post_date] => 2017-05-19 12:00:38 [post_excerpt] => [post_parent] => 0 [post_status] => publish [post_title] => #Persist [post_type] => post [slug] => persist [__type:protected] => [_edit_last] => 1 [_thumbnail_id] => 7324 [_yoast_wpseo_content_score] => 30 [_yoast_wpseo_primary_category] => 4 [ha_post_views_count] => 1820 [is_this_post_a_press_item] => 0 [_is_this_post_a_press_item] => field_57d194812eaa9 [short_header] => 0 [_short_header] => field_59023606f8c0c [exclude_from_reccomended_posts] => 0 [_exclude_from_reccomended_posts] => field_59149ab33728e [_wpt_short_url] => http://workbyhoney.com/persist/?utm_campaign=twitter&utm_medium=twitter&utm_source=twitter [_wp_jd_target] => http://workbyhoney.com/persist/?utm_campaign=twitter&utm_medium=twitter&utm_source=twitter [_jd_wp_twitter] => Array ( [0] => Post Edited: #Persist http://workbyhoney.com/persist/?utm_campaign=twitter&utm_medium=twitter&utm_source=twitter [1] => We were both excited and honored to create the brand identity and mural art for #Persist, read more here [2] => We were both excited and honored to create the brand identity and mural art for #Persist, read more here: http://workbyhoney.com/persist/?utm_campaign=twitter&utm_medium=twitter&utm_source=twitter ) [_wpt_status_message] => Tweet sent successfully. [_wpt_failed] => Array ( [0] => a:5:{s:6:"author";b:0;s:8:"sentence";s:112:"Post Edited: #Persist http://workbyhoney.com/persist/?utm_campaign=twitter&utm_medium=twitter&utm_source=twitter";s:5:"error";s:113:"This tweet is identical to another Tweet recently sent to this account. Twitter requires all Tweets to be unique.";s:4:"code";i:403;s:9:"timestamp";i:1495750337;} [1] => a:5:{s:6:"author";b:0;s:8:"sentence";s:112:"Post Edited: #Persist http://workbyhoney.com/persist/?utm_campaign=twitter&utm_medium=twitter&utm_source=twitter";s:5:"error";s:113:"This tweet is identical to another Tweet recently sent to this account. 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#Persist

Timber\Post Object ( [ImageClass] => Timber\Image [PostClass] => Timber\Post [TermClass] => Timber\Term [object_type] => post [custom] => Array ( [_edit_last] => 1 [is_this_post_a_press_item] => 0 [_is_this_post_a_press_item] => field_57d194812eaa9 [_thumbnail_id] => 6172 [ha_post_views_count] => 643 [_yoast_wpseo_content_score] => 30 [short_header] => 0 [_short_header] => field_59023606f8c0c [exclude_from_reccomended_posts] => 0 [_exclude_from_reccomended_posts] => field_59149ab33728e [_jd_tweet_this] => no [_yoast_wpseo_primary_category] => ) [_content:protected] => [_permalink:protected] => https://workbyhoney.com/waffles-work/ [_next:protected] => Array ( ) [_prev:protected] => Array ( ) [_css_class:protected] => [id] => 6166 [ID] => 6166 [post_author] => 2 [post_content] => Do you ever feel like you're most creative sitting at your desk staring at your computer screen? Yeah, we don't either. Which is why we carve out time each week to step out of the office and surround ourselves with the inspirational elements of the world outside the hive. This week, we packed our bags and walked three blocks over to The Mill, one of our favorite spots to grab a cup of joe and, well, arguably the world's greatest waffle. We've been working hard on the branding, creative and marketing for a new project in Southern California - a restaurant/bar called Vacation. And while we're no where near sharing a case study with you, we thought we'd at least share a behind-the-scenes look at the inspiration and elements we've put together so far. This is also our excuse to share photos of aforementioned waffle. If you haven't tried it, we highly recommend making it next week's priority. b83b6194b83b6197b83b6195 [post_date] => 2016-11-16 08:00:33 [post_excerpt] => [post_parent] => 0 [post_status] => publish [post_title] => Waffles + Work [post_type] => post [slug] => waffles-work [__type:protected] => [_edit_last] => 1 [is_this_post_a_press_item] => 0 [_is_this_post_a_press_item] => field_57d194812eaa9 [_thumbnail_id] => 6172 [ha_post_views_count] => 643 [_yoast_wpseo_content_score] => 30 [short_header] => 0 [_short_header] => field_59023606f8c0c [exclude_from_reccomended_posts] => 0 [_exclude_from_reccomended_posts] => field_59149ab33728e [_jd_tweet_this] => no [_yoast_wpseo_primary_category] => [post_date_gmt] => 2016-11-16 08:00:33 [comment_status] => open [ping_status] => open [post_password] => [post_name] => waffles-work [to_ping] => [pinged] => [post_modified] => 2016-11-16 08:00:33 [post_modified_gmt] => 2016-11-16 08:00:33 [post_content_filtered] => [guid] => http://workbyhoney.com/?p=6166 [menu_order] => 0 [post_mime_type] => [comment_count] => 0 [filter] => raw [status] => publish [image] => )

Waffles + Work

Timber\Post Object ( [ImageClass] => Timber\Image [PostClass] => Timber\Post [TermClass] => Timber\Term [object_type] => post [custom] => Array ( [_edit_last] => 1 [is_this_post_a_press_item] => 0 [_is_this_post_a_press_item] => field_57d194812eaa9 [_thumbnail_id] => 5960 [_wp_old_slug] => Array ( [0] => nashville-brand-new-conference [1] => nashville-brandnew [2] => nashville-brand-new ) [ha_post_views_count] => 1375 [_yoast_wpseo_content_score] => 30 [short_header] => 0 [_short_header] => field_59023606f8c0c [_yoast_wpseo_primary_category] => [_yoast_wpseo_metadesc] => Last month we took some of the team on an inspirational trip to Nashville, Tennessee to attend the Brand New Design & Branding Conference [exclude_from_reccomended_posts] => 0 [_exclude_from_reccomended_posts] => field_59149ab33728e [_jd_tweet_this] => no ) [_content:protected] => [_permalink:protected] => https://workbyhoney.com/nashville-brand-new-design-branding-conference/ [_next:protected] => Array ( ) [_prev:protected] => Array ( ) [_css_class:protected] => [id] => 5952 [ID] => 5952 [post_author] => 2 [post_content] => Last month we took some of the team on an inspirational trip to Nashville, Tennessee. After years of hard work we decided it was time to lift up our heads and get some fresh perspectives from fellow creatives. When we heard Brand New was hosting their 7th annual conference in a city I've been dying to visit, it was a done deal. Can I just say that we loooooovvvved so much about this city that we're going to have to write a whole other post about it. The conference itself was flawless down to the last detail, but what else would we expect from the husband-wife design team Bryony Gomez-Palacio and Armin Vit co-founders of UnderConsideration?
The Brand New Conference is a two-day event organized by UnderConsideration, focusing on the practice of corporate and brand identity — a direct extension of the popular blog, Brand New. The conference consists of eight sessions each day offering a broad range of points of view with speakers from around the world practicing in different environments, from global consultancies, to in-house groups, to small firms. This will be the conference’s seventh year.
_dsc7071-copy_dsc7105 Located at the Schermerhorn Symphony Center in the heart of steamy, downtown Nashville, we were greeted with coffee and pastries before heading into the show (and A/C). The conference is known for the hand-crafted design details, and this year's did not disappoint. The show's opening act reminded us we were in Music City, USA with a few high-energy tunes from local Slick Joe Fick on bass and sidekick Lain Christian on guitar. _dsc7162_dsc7153 The intro from by Armin and Bryony included all the juicy details on developing the conference brand identity and how they made our name tags (they know their audience). The identity was inspired by the epic rhinestone suits worn by country singers. The elaborate floral and botanical patterns were woven through every part of the conference from the programs (complete with hand-applied rhinestones) to our name tags.  Each tag was painstakingly screened, hand-scored and cut from vintage records. The stage decor was handmade and painted in their kitchen and they have video to prove it all. Its obvious  they put their whole selves into what they do and are invested in the outcome for the conference goers. For all you design nerds out there, watch their entire intro here. Their branding process starts at 19:00. Don't miss their insane 'trust game' while they drill and cut the records at 26:25. _dsc7074_dsc7083bnconf_swag_dsc7084_dsc7086_dsc7097_dsc7130_dsc7136 It was two long days of inspiring talks from 16 speakers (from local freelancers to the Creative Director of Sesame Workshop) that we can't possibly detail here. There was so much to love from many of the speakers,  but each of us wrote our favorite take away from one speaker.

Rebecca
Luke Stockdale, Founder & Creative Director Sideshow Sign Co. As the daughter of a sign maker I can attest to the need for high quality signs (my dad worked design and fabrication of electric signs for 30 years from the Carpeteria man to Shell gas stations).  I've been following Sideshow on Instagram for years–their signs are breathtaking and give modern sensibility to a classic (and sadly lost) artform. The various neighborhoods of the city, not just the honkey tonks on Broadway, are filled with unique and attractive exterior branding. Whether they're murals, neon, or electric lettering, Nashville is investing in preserving its creative heritage. Many of the most-instagrammed businesses you see in Nashville (Exhibits: A, B, C, D) are bedecked with one of Sideshow's original masterpieces. He's setting out to "make our streetscapes beautiful again" and is starting C.O.S.T. (Church of Sign-tology) to help designer professionals learn how to convert their brand work into effective signage. When building identities, he urges designers to include versioning for screen, paper and also signage. They should share the same DNA, but add necessary adjustments to fit the final application. For example in a neon sign, your complicated, hand-drawn mark isn't going to translate. You need a simplified version that will work as a mono-line. If you're lucky enough to have your logo be fabricated into a sign, it could easily be the largest and most expensive application your client will invest in. Make sure a fabricator isn't going to cut any corners for you! I found his Aussie no-bullshit commitment to craft and design so inspiring, especially in an industry that is quickly declining. Watch for future collaboration with Lost Type, they are working on a line of sign-ready fonts.

Meghan
Charles Anderson, Founder and CCO  CSA Design Nashville, oh how you inspired with your soulful food, music and embracing of the arts.
As I scoured through 15 pages of notes from the BN Conference, I realized that each page and each speaker provided me with at least one aha takeaway. Takeaways that I believe are currently transforming Honey Agency. One of my favorite speakers was Charles Anderson from CSA Design. I felt like his entire talk he was sitting with me at a dining room table and mentoring me. He reminded me that we must LOVE the products or services our clients provide, if we don’t it’s not going to be a fruitful relationship. He also shared how the best clients are not found, but made. There must be trust and a beautiful long dance (my words).  

Grady
Ben Hulse and Greg DurrellPartners HULSE & DURRELL 
Although there were many amazing speakers that deeply resonated with me, it was Ben and Greg that most impressed me. The two were tasked with creating brand standards for all past Olympic Games. It was a monumental undertaking with more than a century of games to assess. It must have been amazing and deeply humbling to dig through the Olympic Committee's vast collection of memorabilia and merchandise. They worked with collectors and enthusiasts to gather multiple copies of every item so that they could thoughtfully compare every detail from color (many had changed with age), to authenticity (with some items being poorly recreated in later years).
Why I was so impressed was their commitment to integrity. They could have half-assed it. They could have picked a color that was close (but not exact), or used someone else's rendering of the logo (they went back and vectorized every one themselves). They could have taken a shorter path probably for the same amount of money, but they didn't. It may have been for the client, or to pacify their own OCD tendencies, but maybe it was for the pureness of graphic design. That's what I want to believe. Their diligent process pays tribute to the works of so many past Olympic Games designers, and I can respect that. Read more about the project here.

Sarah
Min Lew, Partner & Creative Director Base Design I was going to write about Manuel but I actually did not have any notes on him except “Rhinestones galore, I don’t care!” Ha!
I found myself really connecting to much of what Min Lew shared in her talk. Min, creative director at Base Design shared a lot of helpful tips + tricks in her years of experience. She spoke about how we shouldn’t let our job descriptions hold us back - which for me has been an ongoing challenge. Personally, I have always been on the marketing and project management side of the process, but have strong feelings about design and creative. I’m still learning to find that confidence and know that there is a space for my perspective. She called it The Inclusion Method and it really resonated with me. Everyone should feel like they can be involved and feel confident that their point of view is important.
She also shared her approach to meetings which I totally loved and I am inspired to adopt a variation of this. She kicks off her meetings by asking her attendees to answer or think about the following questions:
1. What is my energy today?
2. What are my expectations for this meeting?
3. What will I contribute to this meeting?
Its her belief that meetings should be 20% talking and 80% listening to your client and their needs. And the objective of the kick off meeting? Crystalize the mission!

Ashley
Bryce McCloud, Founder Isle of Printing One of my favorite speakers at BNCONF was Bryce McCloud, founder of Isle of Printing – a Nashville studio that “specialize in making the unusual happen and thrive on giving novelty a place at or above the mundane.” Whether it’s naming a neighborhood before developers do [Pietown: a little crusty on the outside, sweet in the middle] or creating a city-wide conversation through public art, Bryce and his team are making an impact in their community through art + design. We were lucky enough to get to see some of Isle of Printing's work in the wild while we were in Nashville. The Pinewood Social Can Wall consists of letterpressed cans that act like pixels in a grand, ever changing mural. I love how the art feels alive, interacts with the patrons of the bar, and acts as a social experiment.  Hand painted signs, giant letterpress murals, laser cut and hand riveted menus, wall art, floor art, door art,  + art signs = the most beautiful coffee shop and my favorite place we visited in Nashville, Barista Parlor. Talk about attention to detail! Barista Parlor is a perfect example of the marriage of art + design + commerce. Everything about the shop had intention, from the mural on the wall, to the hand-printed table markers, to the signage out front.  One last thing – Bryce + his team wear matching jumpsuits and it’s pretty much amazing. We need to get jumpsuits. _dsc7315_dsc7354_dsc7362 At the end of it all we were hosted at the Tin Roof around the corner on Music Row. We might have had a little too much fun, but got to meet all of the speakers and our fellow conference goers. We even found the only other two Sacramentans who we now consider friends. Thank you Nashville and UnderConsideration, you are seriously the best! The only thing that would have made it better would be having our entire team with us (huge thank yous to them for holding down the hive). Maybe next year in NYC?! Stay tuned for a post on the favorite spots we visited around town! _dsc7372 [post_date] => 2016-10-22 21:41:50 [post_excerpt] => [post_parent] => 0 [post_status] => publish [post_title] => Nashville: Brand New Design & Branding Conference [post_type] => post [slug] => nashville-brand-new-design-branding-conference [__type:protected] => [_edit_last] => 1 [is_this_post_a_press_item] => 0 [_is_this_post_a_press_item] => field_57d194812eaa9 [_thumbnail_id] => 5960 [_wp_old_slug] => Array ( [0] => nashville-brand-new-conference [1] => nashville-brandnew [2] => nashville-brand-new ) [ha_post_views_count] => 1375 [_yoast_wpseo_content_score] => 30 [short_header] => 0 [_short_header] => field_59023606f8c0c [_yoast_wpseo_primary_category] => [_yoast_wpseo_metadesc] => Last month we took some of the team on an inspirational trip to Nashville, Tennessee to attend the Brand New Design & Branding Conference [exclude_from_reccomended_posts] => 0 [_exclude_from_reccomended_posts] => field_59149ab33728e [_jd_tweet_this] => no [post_date_gmt] => 2016-10-22 21:41:50 [comment_status] => open [ping_status] => open [post_password] => [post_name] => nashville-brand-new-design-branding-conference [to_ping] => [pinged] => [post_modified] => 2016-10-22 21:41:50 [post_modified_gmt] => 2016-10-22 21:41:50 [post_content_filtered] => [guid] => http://workbyhoney.com/?p=5952 [menu_order] => 0 [post_mime_type] => [comment_count] => 0 [filter] => raw [status] => publish [image] => )

Nashville: Brand New Design & Branding Conference

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The highly anticipated Tower Bridge Dinner had a whole new look this year! We worked with Farm-to-Fork to rebrand the event, design a new logo, custom aprons, printed collateral and more (we even had a blast collaborating with Andis on the commemorative wine bottle labels).

What a night. We’re not even sure where to begin. Oysters. Let’s start with oysters.

What makes a good oyster? Is it taste? Texture? Presentation? We think all of the above. But what makes a great oyster? When Senior Designer Ashley Rodseth attempts her first one (ever) and has to be pulled away shortly thereafter. They were that good - no acquired taste required. After throwing back several of the briny mollusks and a couple glasses of bubbly, we caught up with Chef Rick Moonen who gave us some laughs while signing his cookbook “Fish: Without A Doubt” for us (thanks, Rick!).

Next up: enter bridge. We’d love to tell you the breeze swept in at this point, but we’d be lying. Thinking only of food, we pressed onward. Lining the bridge were some of the most talented chefs in our nation, personally presenting small bites and shaking hands of guests. Boiled potatoes topped with caviar from Passmore Ranch, cubed bites of carbonated melon, thinly sliced beef tongue and a refreshing tomato soup were just a few of the appetizers that lined the bridge. While none of us managed to try every single one (it's harder than it sounds!), we have to think we were fairly close before being told to find our seats and prepare for our five-course, family style meal.

Executive Chef Allyson Harvie knocked it out of the park with course 1: chilled and smoked summertime green beans layered with charred tomatoes, pickled Corno di Toro peppers, fried onions, pickled shiitake mushrooms, basil and watercress plated with generous heaps of smoked burrata. Both the presentation and fresh-meets-smoky flavors were a hit amongst our table...and we’re seriously considering topping every meal with mounds of smoked burrata from here on out.

We were already blown away by the caviar appetizers from Passmore Ranch and thought there would be no topping the tiny delights. But then came the catfish; lightly smoked and served with German style potato style salad and horseradish caviar cream, we were stunned by the flavors in this dish.

Next up, Oyakodon (Oya-what?). Oyakodon: a traditional Japanese dish consisting of sautéed chicken and rice. Executive Chef Bill Ngo chose chicken from Riverdog Farm and combined it with Forsman Ranch rice, slow poached eggs, crispy skin and pickles making one spectacular dish. Rest assured we will forever be ordering “Oyakodon” anytime we see it on a menu.

Like the three before it, the fourth course was nothing short of incredible; Van Vleck Ranch steak with charred Jimmy Nardello peppers, cherry tomatoes, alliums and sour gherkins. Served rare, the flavor of the meat was unbelievable. Executive chefs and owners Michael Fagnoni and Molly Hawks of Hawks Restaurant could not have done a better job choosing flavors that lent way to the meat and we're not sure we'll ever be able to find a steak comparable to this beautifully marbled prime Wagyu again.

Last but certainly not least: the roasted braised Emigh Farms lamb. We love lamb around here, but we're sure we've never loved lamb this much. Paired with summer tomato jam, field legumes, merguez spice and candied garlic, this dish had us all sitting in awe-stricken silence with every bite. Chef Kelly McCown of The Kitchen left us stunned with this one.

After a few "I couldn't eat another bite" statements, we moseyed over to heaven (also known as the dessert area). In addition to coffee from Chocolate Fish, Old Soul and Insight, dessert tables stretched on for what felt like miles. We ate more than our fair share of floral macarons, melt-in-your-mouth mochi, decadent cakes, innovative snow cones and more. (Cue sugar-induced bliss.)

As magical as the evening was, few things bring us more joy than seeing our designs come to life and at the end of the night, we were able to see just that. The gold-foiled wine labels we designed specifically for the event were even more beautiful in person and we were overjoyed seeing them in our awesome swag bags!

A huge thank you to Visit Sacramento and Farm-to-Fork for putting on such an incredible event (and also to our amazing client Passmore Ranch for wow-ing us again with their unparalleled fish!)

[caption id="attachment_5771" align="alignnone" width="1532"]The commemorative label we designed in collaboration with Andis wines. The commemorative label we designed in collaboration with Andis wines.[/caption]

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[caption id="attachment_5729" align="alignnone" width="1532"]Chef Rick Moonen with Grady, Art Director and Ashley, Senior Graphic Designer Chef Rick Moonen with Grady, Art Director and Ashley, Senior Graphic Designer[/caption]

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[caption id="attachment_5744" align="alignnone" width="1532"]Chef Patrick Mulvaney serving up a fresh take on Bloody Marys Chef Patrick Mulvaney serving up a fresh take on Bloody Marys[/caption]

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[caption id="attachment_5747" align="alignnone" width="1532"]Honey Agency Founder Meghan Phillips and husband, Chris Honey Agency Founder Meghan Phillips and husband, Chris[/caption]

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[caption id="attachment_5754" align="alignleft" width="1300"]Passmore Ranch hats, Tower Bridge aprons - we love seeing our designs come to life! Passmore Ranch hats, Tower Bridge aprons - we love seeing our designs come to life![/caption]

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Tower Bridge Dinner 2016