Monocle featured Salonnière Paper in their 2022 Entrepreneurs issue. See more here.
Food has always been a barometer of the times. The domestication of the potato may be responsible for the exponential growth of the human population in the 1700’s and the death of a million people during the Great Famine in Ireland from 1845-1849. It has been incorporated into art to depict wealth, fertility, loyalty and lust. In Renaissance paintings, cherries and strawberries were considered the fruits of paradise; lemons, and oranges with a rose represented the Holy Trinity; and the apple, the symbol of good and evil.
Over eight hundred billion tons of rice are harvested each year, the base of many dishes around the world especially in the Middle East and Asia. A rise in the price of rice in 1918 Japan led to riots and the collapse of the Terauchi Masatake government. Countries around the world practice Culinary Diplomacy to share the values, cuisine, culture, and hospitality with the goal of creating lasting bonds between nations that transcend politics.
Food is powerful, not only on the geo-political plain but also within ourselves. It brings people together, evokes vivid memories, transports us across the world, nourishes us, it’s a form of self-expression, it comforts us and even sometimes controls us. Right now, the sounds of simmering, chopping, stirring, frying and sautéing are filling our time in isolation. The act of cooking may subconsciously be a living metaphor as we process our array of feelings during this time. It’s leading to comfortable, soulful, delicious and grounding experiences.
While large portions of world populations are struggling to afford food and don’t have what they need to feel safe, restaurants are scrambling to find ways to stay afloat, food and the feelings that come with it, no matter the conditions, are things we need right now and in perpetuity.
We have to remember that food is the great unifier, even if we are isolated at the moment. We all need to eat, but it’s the intention, effort, origin, story, and context blended with our past experiences that give food its complexity, depth, and diversity of meaning.
For this round of inspiration, we’re focusing on the life cycle of food; from a seed in the garden to an elegant tablescape, how it influences beauty and connection in our everyday lives, shapes culture, acts as a foundational participant in happiness and solace; it’s a multi-sensory experience full of limitless stories and preferences. Food, as sustenance, feeds all aspects of our essence, not simply our stomachs.
THE ART OF EATING (ALONE)
Embracing change. Returning to our roots. Casting off bullshit. These are things we ponder during times of adjustment. In looking back to look forward, the words of MFK Fisher are soothing. “Even though MFK Fisher describes her Art of Eating (1954) as a ‘period piece’ in the new introduction to a later edition of the collection, she improves her suggestions for how to eat well in times of rationing because eating well helps our culture retain a valuable identity; this advice is in recognition of principles of want and need and how the way in which these principles are met reveals our culture. In the context of the current economic squeeze that most Americans feel, Fisher’s advice rings true that ‘when we exist without thought or thanksgiving we are not men, but beasts’ (Fisher, 1954, 188). She implies that a version of world peace comes from good cooking.” See more here→
HOW TO IMAGINE: A NARRATIVE on ART, AGRICULTURE + CREATIVITY
The title of Gianfranco Baruchello’s How To Imagine: A Narrative on Art, Agriculture + Creativity caught our attention. Many have sought to reconcile the cultural disparities between an agrarian upbringing and aesthetic pursuits. Our country has developed a polarization around farming (despite our inherent reliance) — either diminishing it and making it a nearly impossible to sustain, or fetishizing it in a way that feels equally unattainable. We have not been taught to respect the hands that feed us. In 1973, Gianfranco Baruchello founded Agricola Cornelia, where farming was viewed as a work of art. As we embark on these unprecedented times, we’re revisiting the relationship between the land and creativity. See more here→
JACQUEMUS “LE MEUNIER” MENS FW2019
Jaquemus brings his agrarian roots to the forefront of nearly every collection. Models posing with sheafs of wheat, a runway down the middle of a lavender field, pedestals made of local cheeses. These are more than tropes, rather embedded in the lifestyle and livelihood of rural France. For his Mens FW2019 collection, he created a scene of models wearing his clothing eating a typical Provençal workers breakfast around a wooden table. This was inspired by the poem “Bread and Friendship” by Marcel Pagnol. Jaquemus’ ability to perfuse all aspects of his work with his upbringing on a farm in Mallemort, France has made him standout. The little things that may seem simple in a farmers life have become en vogue. It helped the world see that you don’t have to be loud to get attention. Jaquemus is setting a new path where intention, connectedness and a sense of self is king. See more here→
The online luxury fashion retailer SSENSE interviewed Jaquemus on his aesthetic origins and how his upbringing on a farm influenced his work. See more here→
FORTHECORPSE
For the Corpse is a conceptual pop-up dinner party series run by our dearest Aubrey Devin. Her instagram features compelling images paired with contextual insights around food and it’s history. (left)“In Buddhism, persimmons are symbols of transformation. Six persimmon fruits are symbols of enlightenment. The symbolism reveals that green persimmons are acrid and bitter in their immature state, they represent ignorance. As the fruit matures, it becomes sweet and represents wisdom that comes after transformation.” (right) “In Armenian mythology the pomegranate symbolizes fertility and abundance. The fruit is the Armenian symbol of life and tradition tells us that each mature pomegranate has 365 seeds, one for each day of the year.” During times of social distancing, her insights are ever-relevant as she reminds us of the importance of connecting over food; even if it is via instagram or zoom for the time being. See more here →
WHAT DOES MEMORY TASTE LIKE by BO BECH
”What Does Memory Taste Like?” shares the stories of those involved in Bo Bech’s legendary Copenhagen restaurant, Paustian, frequently called the most interesting place to eat in Europe. The book is a tribute that traces his early years and an enfant terrible. It reads as part cookbook, part memoir and includes personal anecdotes, essays from employees, guests, friends and colleagues. See more here→
李子柒 LI ZIQI KUMISS and ROASTED WHOLE LAMB MAKE YOU FEEL LIKE PARADISE
Li Ziqi is one of China’s most mysterious internet celebrities. She creates videos, mostly hosted on YouTube, documenting her meal preparation and traditional Chinese crafts. She never speaks, but the story is told through the sound of her mortar and pestle, chopping, sizzling and sounds of nature. After being mistreated by her step mother and working stressful jobs in the city, she returned to the countryside in rural Sichuan Province to take care of her grandmother where she began documenting her life as if she is in the character in her own fantasy world. The videos are mesmerizing and show how much work, place, tradition and knowledge go into cooking. See more here→
YAOYA GROCERY in MILK DECORATION
This Japanese-style grocery found on the Basque-coast was started by Aï, who studied neuroscience at MIT, and her husband Cédric Bihr, former fashion photographer. Yaoya which means “vegetable merchant” in Japanese sources produce from small local farms, works directly with neighboring craftsmen and women to produce objects for life and food, bakes fresh bread daily and sell cookies made by grannies in the neighborhood. In addition, they offer services that aren’t available in the small town like, nutrition, kinesiology, ophthalmology, yoga, shiatsu and meditation. They built an experience that is an extension of themselves, their story and values. This has lead to a new source of community connection without compromise. As we embark on the rare chance to create a new normal through this pandemic and its aftershocks, we hope that a human connection, a direct-line to producers and the thoughtfulness of what Ai and Cedric have created will become the standard. See more here→
PASTA GRANNIES
This instagram, cookbook and website of old-world pasta techniques on the verge of extinction as the generation of grannies who lovingly prepared them are reaching the end of life, is an incredible tribute and wealth of knowledge. Everyone thinks their Nonna's cooking is the best. But what will Nonna be cooking in 20 years’ time if we don’t pass down these techniques? See more here →
SIMONE + MAX ROCHA in FFFZINE
FFF Zine, by Zac Bayly and Stacia Soetantyo, explores food, fashion, culture and lifestyle through the lens of irreverence, collaboration and unbridled creativity. In their latest issue themed “The Romance of Food” they interviewed designer Simone Rocha and her brother chef Max Rocha on their shared relationship to food. Photographed by Jacob Lillis. Available for purchase at Forage Modern Workshop
MORGAN PUETT on CURATING the REFRIGERATOR
If ever there were a time to find beauty and solace in the mundane task of organizing the refrigerator, it is now. Morgan Puett, of Mildred’s Lane, sees the refrigerator as just as valid a territory for thoughtful arrangement as any other part of the house. "It makes moving through the banalities of life stimulating." See more here→
TROUTBROOK VINEYARD
If you look at this image and think, “Mmm, Italy sure is beautiful”; think again. Troutbrook Vineyard is in the heart of the Midwest and creating an incredible synthesis with their vines, gardens featuring species like the Honeynut squash (A relatively new Cornell-bred squash that has made a splash in the culinary world with early support from Dan Barber at Blue Hill at Stone Barns and subsequently from chefs around the world like Rene Redzepi of Noma says @jlblivingston) and flower CSA Northerly.Flora. Exciting to watch this season unfold. See more here →
SIR MONTY DON
Monty Don is the presenter of the long-running show Gardner’s World in the UK. The mix of his calm voice, sincerity, vulnerability and the way he communicates the simplest tasks that need to be done in his garden in full context of the ecosystem he’s building makes anyone feel they can do it in their backyard.
“A garden is not a place. It's a journey.” - Sir Monty Don
MAKE YOUR OWN SHRUBS with CAMILLE BECERRA
Shrubs, or drinking vinegars, have their origins in middle Europe in the 15th century. They have taken on many forms and attributed with a variety of health benefits (immunity!), but they truly shine as a way to preserve fruit. Domino Magazine recently featured a selection of recipes by chef Camille Becerra that show how easy and delicious the process can be. See more here →
If the process is still daunting, consider Tart Vinegar’s Rose, Celery, Marigold or Kombu vinegars to mix into sparking beverages or to drink straightaway as a health tonic. See more here →
TAKE AWAY ONLY PODCAST
This is an emergency podcast about the hospitality industry in crisis by our friends Howie + Casey Kahn. Restaurants, bars, hotels are shutting down. Jobs are vanishing. Everybody is wondering what will happen next. During this daily podcast, journalist Howie Kahn looks for answers, talking to hospitality professionals all over the world as they continue to respond to the COVID-19 pandemic. Their stories will prove to be valuable, instructive, inspiring, historical and, maybe most importantly, will serve as a reminder to people that they are not alone. TAKE AWAY ONLY isn’t just for the industry. It’s for everybody. It’s about humanity, ingenuity and taking action. Listen here →
FOOD AS ART
Laila Gohar designs unique eating experiences that take place in non-traditional settings all over the world. Using food as both an artistic medium and a tool for communication, she explores the nature of human interaction by creating convivial, multi-sensory edible events. Her work draws upon historic methods of food preparation, and as a whole, food’s role in society.
She believes that food is the most ancient carrier of culture and can be utilized to bring different kinds of people together to bond over an intimate moment in time. See more here →
BREAD with CANNELLE ET VANILLE
Bread is a staple. We knew this, and now that we are in isolation we KNOW this. Sourdough starters are being traded, flour sales are skyrocketing and if you are trying to find yeast, good luck. Aran Goyoaga has been focusing on the emotional component of food and everyday life through visual stories for years and now we look to her for recipes that show us how to bring more joy and mindfulness to the kitchen, and connection around the table, through family-friendly meals that are satisfying, yet decidedly unfussy. Her cookbook Cannelle et Vanille –Nourishing, Gluten-Free Recipes for Every Meal and Mood is a must-read. Also, follow along on her instagram as she answers all your GF bread questions in real time. Our plans to host Aran at Maison Bodega were thwarted by the current state of thing, but we look forward to the opportunity of sharing in her beautiful vision in the future. Recipes here → Purchase here → Watch here →
Julka Almquist of Field Experience hosted an event in 2019 called Phytogeography: Wheat Infrastructure. This walking tour explored how the botanical demands of a single species, Triticum aestivum has shaped the city of Minneapolis and its operations. Led by Oakland-based landscape designer and researcher MK Smaby of LandOffice. The reading list is still available online and it’s worth checking out Ingrained: A Human Bio-geography of Wheat.
Additionally, If you are looking for an incredible flour resource, check out Baker’s Field Bread & Flour, where Steve Horton closes the loop between excellent farmers, millers, and bakers like you. They are shipping during this time, so check out their Shop here →
Click to Watch / Leonardo DiCaprio The Aviator “Handwashing”
Today, you’re waking up in a new routine, in a seemingly new world. Whether you’re working from home, grounded in an unfamiliar place, or are quarantined, it’s unfamiliar, and for most, uncertain. It’s times like these where we can either be overcome by fear or lean into our circumstances, be productive and take part in a potential renaissance.
Over the past few years, the world has been divided by binaries, political parties, race, religion, place and beliefs. It’s interesting to think a pandemic, remedied by isolation, is forcing us to come together and shift our focus from “I”, “my”, “them” to “we”, “our” and “us”. We're choosing seclusion for the greater good of our communities and all of humanity.
Right now, we’re helping our clients focus on how their services can bring consistency to the market, people’s lives and help shape the world when we’re past this. We see this as a rebirth, a productive time to ask ourselves meaningful questions, not a time for panic and self-protection, but a time for vision and compassion.
During this time of social distancing, we're looking inward, reconnecting with the things that inspire us and make the world more beautiful - art, music, food, family, nature, design, stories and the little things we tend to miss. Over the coming weeks, we’ll be sharing what we're reconnecting with during this time of seclusion.
When we come out of this (which we will), we hope to feel refocused and revitalized on what matters to us most and what drives our work - human connection, nuance, beauty and ideas that make people feel, rather than simply transact.
Isolation can be the rejuvenation of the human spirit.
With love,
Your Bodega Family
Bodega Ltd. - MN Original Feature
This past year, TPT's Emmy Award winning series MN Original interviewed us about our design philosophies, business and renovation.
"Inspired by the concept of a neighborhood bodega, the creative team of Liz Gardner and Josef Harris aim to be a one-stop shop for their clients. Working under the name Bodega Ltd., Liz and Josef bring years of experience in the advertising and magazine worlds to each of their projects. Collaboration is a cornerstone of their work with clients, whether they are tasked with branding, social media, styling or product development work."
There’s an incredible interview floating around the internet with David Bowie titled “How To Be Authentic”. While the word maybe be overused, Bowie’s advice to the artist is timeless:
“Never play to the gallery” he says and “Always go a little further into the water than you feel you’re capable of being in, go a little bit out of your depth and when you don’t feel that your feet are quite touching the bottom, you’re just about in the right place to do something exciting”.
This has always resonated with Bodega Ltd., but this year we really lived it. By taking on a gargantuan renovation of our workspace, hiring new staff and expanding the scale of our projects, there were definitely moments that our feet were not touching. We are grateful to have had the opportunity to expand beyond our comfort zones (yes, plural ><) and even more grateful for the partners + clients we’ve had the pleasure of working with in the past 365 days.
Here are some of our favorite projects + collaborations of the year:
ARCHITECTURAL DIGEST / Our building renovation was featured on Architectural Digest + Clever. From demo to scraping tar paper from original wood floors, to creating a vision with our architect Toby Rapson, this story showed the depth and breadth of the love we have for this place. It’s crazy to look back on all the progress we have made on the space over the year! More here.
NIKE ACG x ERROLSON HUGH / We had the incredible chance to work with Nike on concepting + strategy for the final ACG collection with Errolson Hugh of ACRONYM. More here.
BEYOND HOTDISH at The Walker Art Center / We helped concept, curate and design a panel discussion on the future of food in “The North” with Steve Hoffman, who moderated the conversation. Bringing amazing voices of Hmong Chef Yia Vang, The Wall Street Journal’s Beth Kracklauer, Splendid Table’s Lynn Rosetto Casper; JBF award winners and finalists Beth Dooley and Alex Roberts and Ann Kim of Young Joni, Pizzeria Lola and Hello Pizza to the table to talk about how our region is much more than hotdish. More here.
FAR NORTH SPIRITS + HALLOCK, MN / We worked on two projects in tandem: the branding of the city of Hallock + photos and a website for Far North Spirts. These projects tapped into our love and connection to rural towns and our research reiterated that they are more important than ever to the economic and cultural landscape. The work was featured in Travel + Leisure, The Star Tribune and The Growler.
STYLIST’S GUIDE TO MPLS + ST.PAUL / The Super Bowl was hosted in Minneapolis this year and we wanted to contribute a unique and stylish perspective of our Cities’ for guests who were looking for a little contrast to the standard fare. A collection of peculiarities like an an art deco stairway in the skyway system to old caves that housed gangsters and french cheese — a church built by Saarinen and the legend behind the haunting of Cuzzy’s Bar. This project couldn’t have happened without our dear friend the Hoffmans, The Foundry Home Goods and Franklin Printing.
TINY DEATHS ‘ALWAYS’ / When director Catherine Orchard reached out about working together on a music video for Tiny Deaths ‘Always", we were ecstatic. The concept was modeled around an under construction space and funnily enough, we knew where to find one of those…. shot at and styled by Bodega Ltd with an incredible cast and crew — you can watch it above.
YIA VANG of UNION KITCHEN / Despite being positioned as a Scandinavian outpost, Minnesota has large Somali and Hmong populations that play a significant role in our cultural and gastronomic landscape. That’s why we are so excited to be working with Yia Vang and Union Kitchen to help amplify their story and food.
HOFFMAN HOUSE + BETTER HOMES & GARDENS / We were given the immense privilege to help our friends Steve + Mary Jo Hoffman refine their incredible home for a Better Homes & Gardens photoshoot. It’s was a dream to design to their mindful way of living and also to be able to style it for the shoot with an incredible team. More here.
ALIVE MAGAZINE features BODEGA LTD. / This feature was a surprise and a delight. Their team captured our essence in a way we couldn’t have articulated. More here.
SOBREMESA by SUNDAY SUPPERS / When Karen Mordechai of Sunday Suppers + ila announced that she was hosting a global dinner series, we jumped at the chance to host at Maison Bodega. We love her mission and it was an amazing excuse to host 25 guests for dinner.
NORSE ELECTRIC / Our electrician is better than your electrician. Ha! But seriously, we lucked out on connecting with Matthew of Norse Electric while working on Maison Bodega. We’ve seen his work first hand (it’s art!) and we had the chance to create a brand and imagery for his precise and artful approach to trade.
OTABO / We have the incredible pleasure of working with international manufacturing company Otabo on visual direction, strategy + public relations. We have amazing things rolling out in 2019 and we can’t wait to see them out in the world.
BORDERLAND / We’re creating a thoughtful and discerning home brand inspired by a collection of antique furniture from pre-communist China. Stay tuned for more development and product updates throughout the 2019.