Design in a Bottle

Have you seen them, short, squat bottles made of thick glass and sporting a cork stopper? Of course you have. The bottles of which I speak are Patron Tequilla bottles. I love anything that is different. Oddly shapes items catch my eye. As I walk around I see these bottles everwhere. I have a collection of them. I don't know what I will do with them. For now I just like admiring them and wondering how long it took the designers to hit upon the squarish shape as a winner.

 It's a beauty! The soft curves, clean label, even it's size makes this an outstanding bottle. It might seem insane to gush over a bottle but it is an ingenious marketing ploy. Many buy the tequilla because of the bottle. Though they throw it away, it does capture them and get them to buy. It makes them think different is better.

Hispanic Business Expo- Innovation and Digital Branding

In today's marketplace what matters most are innovation and branding. There are many ways to achieve both. Today I had the great fortune of attending the Hispanic Business Expo in Chicago. This fantastic gathering of people from all over the Hispanic world offered lessons in business development and the designing of prosperous endeavors.

When innovating:
1. Remember to do good- involve an aspect in your work that helps society or other people on their journeys

2. Be creative in every aspect of your business

3. Customize your products and make them as interactive as possible

4. Listen closely to what your customer wants and give it to them

Digital Branding:
1. Be consistent with your messaging and marketing materials

2. Be specific about your information

3. Engage: consumers, employees and influencers in your business. People who are excited and engaged will serve as direct marketers.


Business today is about establishing expertise and understanding analytics and innovation.

1960's Graphic design Posters

Some of my favorite posters come from the 60's it was a time of saturated colors, acid based palettes and imaginations that looked to the future. And in instances when muted colors were used, composition took center stage. The sixties was a time filled with great social intensity but also a great deal of hope. Here are some examples of my favorites.

 


 

No Littering Campaign Graphic Design and Society

    

Litter is on my mind. In the west it is as though people within cities have a pact with each other to throw away their trash. They don't unwarp something and just throw it is the street. In the city in which I now live that is not the case. People will be standing beside a trash can and still throw their wrappers and other items on the ground. It makes the city seem dirty and unhealthy. It makes me question, does this lack of carrying translate into not carrying about others things, like life in general? I don't have an answer to that question but I do know there needs to be a campaign teaching people that clean=healthy, healthy=vibrant. I am in the midst of designing a poster and in taking a look at what is out there I found some that I think are graphically engaging. But what works with people? That is the question. As a kid I saw the Indian with the tear in his eye telling us not to litter and took that to heart.

Each time I go back to the West, I see what a difference it makes when the city is clean. It lifts ones mood and makes it feel as if things are being taken care of, not by the government but by each citizen in the city. Not littering is a priority for the town, it is a pact between the people who wish to live in a clean space. It is rare to see people littering in the towns in which I have been. I don't think anyone even has to say. "Don't Litter" anymore, it is simply a given.

modern kaeseki : the design of food philosophy

One of the most amazing restaurants around in Chef Niki Nakayam's place in Los Angeles called n/naka. She is dedicated to the art of cooking. Her style is that of Modern Kaeseki a Japanese way of presenting food. Niki mixes structure with creativity. This multi course way of eating allows the dinner to eat food that is honored. The Kaeseki chef is supposed to represent the area in which they live with the ingredients they use in the food. They are also to take into consideration what nature has given and how long each item has taken to grow and the ingredients are to be treated nobly.

The meal starts at a mellow point and builds. Sashimi is served before grilled, steamed or fried dish, A grilled dish is served before a steamed dish, a steamed dish is always served before a fried dish and desert served lastly brings the meal back to the starting mellow point. Kaeseki

I'll Take Two Please

Imagine a bob, a weave, a sway. Taking a moment to be enjoy the scenery from above. Fly as the crows would, interact with the leaves, feel the breeze flow through and around you. That is the feeling you get from this these designs.

Architecture as Sculpture

Clean Lined, white washed, leaning, free formed structured, elevated hard and soft. Amazing in its essence. Poetic in form....