I was interested in reading this article because I don’t know a lot of people that really enjoy drinking milk or eating cheese. I was wondering what people they wanted to attract with this ‘milk saloon’ since milk has become a ‘mass product’ for most of the people. Something that is just always available. Milk just doesn’t seem to be a ‘sexy product’, something in which people are really interested in. So why do they put so much effort in holding a milk saloon for one month?
The pop-up Melksalon, will be openend from first of April till the thirtieth of April, from Wednesday till Sunday and from eleven am till five pm in Amsterdam. The purpose of this ‘saloon’ will be the revaluation of milk. During these days consumers, dairy farmers, designers and scientists will come together to talk about the Dutch milk quota that will stop on the first of April. They want to get the discussion going on what will happen to the milk production in the Netherlands if the limits of milk production are gone.
This ‘milk saloon’ is interesting because it gives insight in a discussion that almost no one wants to have. Prices will drop incredibly after the first of April because the milk producers will have more freedom to do what they want, so they can produce more. With this saloon they open the discussion and try to get to a reasonable conversation with those involved. This is a form of sharing information with each other so they can collaborate to create a new environment for milk production. What they do is giving a certain transparency to consumers as well, because people nowadays simply take milk for granted. It’s there, it’ll always be there and that’s the only thing that matters. This is an example of a product that has influence on a lot of levels. For example our landscape in the Netherlands, our economy, our diet etc. It’s important that people realize they have to be efficient with producing food products and that they have to be honest in what is needed and what is too much, which creates more waste.
I actually found this vegan jerky at the website of packingingoftheworld.com, a website which wants to inspire young designers and make them try to get a deal with a company who needs a packaging designer. Though I am a vegetarian I’m normally not interested in vegan things. I just don’t fancy the vegan way of life. But I was surprised to see the vegan jerky. I do eat substitutes for meat at dinner but I never tried a snack that actually tastes like meat.
Stanley Chase is the founder of the Louisville Vegan Jerky Company. He was making Babi Pangang and accidently left the dough in the oven too long. It was overdone but he decided to taste it because it smelled like barbecue. He took what was left to a local bar and spread the ‘jerky’ around the picnic tables, everyone was enthusiastic. Several weeks later he was already selling some bags in grocery stores. Currently they have four different flavors: Pete’s Bourbon Smoked Black Pepper, Enid’s Sriracha Maple, Todd’s Bourbon Smoked Chipotle and Carrie’s Sesame Teriyake. Alle bags are still hand bagged though there’s a new packing ready to go, they cannot afford the plates to print these yet.
What I like about this product is the honesty that lies behind it. The transparancy of letting your customers know that you simply do not have the money for nicer packaging. It’s a way of creating a circle of trustful customers that will appreciate your honesty on which you get sympathy and help. They share what happens within their company which forms a kind of collaboration amongst customers, they start to buy more so that the company reaches another ‘level’. It’s a simple way of asking for help by being completely open.
– Picture 1: https://theveganistamama.files.wordpress.com/2014/07/20140731-113020-41420681.jpg
– Picture 2: http://www.fettlevegan.com/reviews/louisville-vegan-jerky
In the magazine Elle Eten I came across a heading that said “Ant in your glass”. I was curious because people make up the strangest drinks and meals with the strangest animals these days. The bottle looked a bit like some kind of substance you would use in chemistry lessons and because I love gin I was curious what this new gin consisted off.
This new gin was a collaboration between the Nordic food lab and The Cambridge Distillery. All bottles contain up and about sixty- two Formica Rufa, also called the Red Wood Ant. Next to the wood ant the gin also consists of nettle, wood avens and Alexanders seed which are all botanicals that add to the wood taste of the ants pheromones. The pheromone is actually a substance that ants spray when in danger. The distillation of the gin is carried out with one liter at a time. Also the labelling is done by hand with a typewriter from 1924. At the moment there are ninety- nine bottles available at a price of 250 euros.
I was interested in this bottle because it was new to me that people started using animals and actually kill animals for a drink. Though I drink gin regularly I am also a vegetarian and wouldn’t want to drink this Anty Gin. This form of collaboration between a non- profit organization such as the Nordic food lab and an organization such as the Cambridge Distillery shows that profitable organizations are interested in new and ethical concepts such as the Anty Gin. Sharing knowledge gives full transparency in ingredients and techniques used to create this gin. It’s a good example of the trend the Open World. It gives you insight in something you already know, the gin, and something that is new for you, the ants as ingredients. This ethical product makes people think whether they should or should not use animals more often in drinks.
Though I adore Starbucks’ caramel frappuccino I’d rather drink coffee at a place which is more cosy than Starbucks. You feel rushed by the employees whenever you stay longer than an hour and you cannot get the rest you need to work there. Surprisingly I found an ‘anticafé’ which is actually called AntiCafé. The clock in the coffee mug made me curious so I did some research on this cafe.
This is how it works. The first hour you pay 4 euros and every next hour 3 euros. You have a maximum of 5 hours to stay at the AntiCafé. During these hours the employees will provide you with WI-FI and unlimited coffee, tea and snacks. It’s possible to bring your own food and drinks as well and they have board games and books which you can borrow within the café. The picture below gives a simple explanation of how it works during the first hour. Currently there are only two places which have an AntiCafé, Paris has two of them and there’s one in Roma.
This concept gives you a lot and you know exactly what you give them. The prices are fixed and you get a great experience. This is an example of a lot of transparency in what they offer and you can expect quality every single time. These places are cheap and popular amongst their visitors so you meet all kinds of people at the café. They want people to ‘work, meet, play and share’, something of which they think a café like Starbucks cannot offer all together. I think this is a form of empowerment. People created a café together which is a reaction on our daily accepted café’s, like Starbucks, which is actually too expensive for most of us and which is not exactly what we want. Therefore this is also a form of collaboration and sharing. They’ve created a place where people can get together, at a low price and do whatever they feel like enjoying drinks and food for free.
Although I am a vegetarian myself, I can appreciate others who choose wisely when buying meat. Wisely meaning honest, good, local meat of which the whole animal was used good taken care off. I came across this article called ‘Slaagsters’ in the Elle Eten. Although a would normally avoid articles about meat of any kinds, I chose to read the article because of the edgy photograph that came with it and I was surprised.
This article is about three women who work as a butcher in the United States. The article brings up the meat revolution which is the recurring questioning of people about the meat they buy. This brought up new interest of butchers in local and honest meat that is treated in a traditional way. Because one of the butchers, Tia Harrison, didn’t want this artisanal profession to go to waste, she created The Butcher’s Guild to share information with their colleagues. The article also discusses the upcoming position of women in the butchers’ profession. The good-food trend and the more ethical questions that arise about meat are reasons for women to engage in the profession as a butcher or to buy ‘good meat’.
What these women try to do is engaging women in this ‘male profession’. This is a form of one of the four principles of the trend The Open World, Empowerment. These butchers give women a place and the tools to learn an artisanal profession which is normally for men. This also includes the first principle, collaboration. By creating a guild for butchers who work with honest products, employ men as well as women and get meat locally a lot of people work together to make the American meat industry a little more fair and healthier. Also they exchange new information on meat on their website which helps them further in their profession as a butcher. This is a characteristic of the third principle for The Open World, Sharing. Sharing in this world is something we do all the time but you decide what you do with the information that gets to you. The Butcher’s Guild is a great example of a website that shares information in an effective way because they have more than 160 artisanal butchers who are a member. In this way the keep things transparant, the second principle for the Open World and the most important one in my perspective. This one is about what we share and how open we are on information we got. Transparency is an important feature of our lives nowadays, there’s not much you can keep away from the outside world, people will find out and people will have an opinion.
-Elle Eten, nummer 1, 2015