The Community Canteen is a monthly family dinner, at the scale of the neighborhood. For our first Fall Season, we prototyped 4 monthly dinners which took place at Aeronaut Brewery. We charged $25 for a simple one-bowl supper, including a hyper-local snack, dessert, and drink. Dinner rituals included ringing a dinner bell at 7PM, lining up to eat, table games, and conversation prompts.
At the conclusion of a successful pop-up series, we launched Canteen + Co. a catering and food service company focused on clean food and community.
Canteen + Co., LLC
March - October 2015
Role: Founder + CEO
Co-Founders: Kelsy Oberkoetter, Dana Stump
Customers: > $2K Revenue, monthly
Canteen + Co. is the business that grew out of the Community Canteen pop-up dinner series. We were still tackling the same question of accessibility, but on a larger scale. As a clean-food catering service, we formed partnerships with local farms and distribution services to provide a custom made “bowl of the week” to individual customers and company clients in nearby co-working spaces, start-ups, and farmers markets. Our lunch-club CSA was a hit with our clients, and our business broke even after just 4 months of operation. Our small team of 3 did everything needed to run the business - from the sourcing, cooking, assembling, delivering, permitting, designing, and corresponding - until we closed up shop at the end of the summer season.
NEP Open Kitchens
Role: Event Manager and Designer
Collaborators: Rachel Strutt (SAC)
Guests: 80 paying attendees
I worked with the Somerville Arts Council to launch their first Nibble Entrepreneurship Program (NEP) - a series of workshops for local immigrants interested in culinary entrepreneurship. We concluded the 8 week series with a final open house and tasting event. Each student hosted his/her own table, passing out samples of a product they had been developing. Guests enjoyed tastes of each, and were able to give feedback on quality anwd price of each bite.
Speak the Small Truths Salon
Role: Event Managment and Research Design
Team: Ashley Schaffer, Becky Bermont, Lauren Kim, Charlotta Blunarova, Nick Dupey (IDEO)
Documentation: Charlota Blunarova
Guests: 150 attendees
I worked with IDEO to design a final deliverable event for Food + Future Ventures. We transformed the 6th floor of the MIT media lab into a surreal indoor/outdoor space (complete with a fortunecookie forrest) for a speaker session and creative cocktail hour. Six speakers, and one moderator Ann Marie Gardner, founder of Modern Farmer, discussed innovation in school lunches, human cheese, and the future of food literacy through creative tensions and storytelling breaks. After the event, we handed off a “Guide for Gathering” to the Food + Future team, to help inform their process and standards for future public programming.
Role: Research Design
Team: Kate Brandy, Maria Shimizu, Teagan L.
Renderings: Kate Brandy (watch), Maria Shimizu (app)
ByteME is the most personal & actionable health wearable to date. The ByteME bracelet is a two-part sensor that measures nutritional inputs (food, water, and supplements), and functional outputs (yes, that kind) using spectroscopic and optic sensors. The dual tracker talks in real-time to a smart app which provides daily readings for nutrition, hydration, and energy, and offers personalized suggestion to optimize health. The design of the bracelet mimics a Yin-Yang sensibility. What goes in, must come out. This project was designed as part of the first weeklong sprint at Food + Future Colab: Understanding. As part of our design research process we interviewed 4 food + body conscious ladies on how they monitored their digestive heath to design a whimsical and approachable nutritionally-based wearable.
Role: Research Design
Team: Tommy Fadoul, Trevor Siek, Shuya Gong, Katie Wilhoit (Spring Fellows), Dan Deruntz (IDEO)
F+F(tea) is the self-sustaining tea house of the future. Using controlled climate hydroponic growing systems, F+F(tea) is able to offer fresh tea grown & picked on site, through an ever-changing experience. Our team designed 3 interactive pop-up tea shop concepts, in addition to one hydroponic tea trike, which we utilized as a unique design research tool. We took this tea trike out on the streets to give people samples of “Food Computer” grown tea. We allowed customers to harvest their own tea by picking mint leaves (“grown” inside the trike) and steeping in hot water, which opened up a conversation about food + tech, and what this means for a new definition of “local.”
MELD @ Lens Gallery
Role: Food + Service Designer
Collaborators: Anna Stabler, Molly Rennie, Austin Carrier, Dylan SaurusRex
Documentation: Austin Carrier
Guests: 75 First Friday guests
This experiential MELD installation was designed for Lens Gallery as a commentary on gallery subculture. Rather than placing refreshments to the side, snacks and drinks took center stage as an invitation to interact with the room’s physical environment. By picking up a glass of wine or cone of popcorn, guests were actively changing the lights and sound in the room through the hidden sensors under the refreshments. Guests weren’t just observers, they were actively participating in the performance artwork. As the food designer, I was briefed with creating “food for cones” that would fit within our sensor display case. Garlic Scallion Popcorn and Roasted Carrot Fries with Parsley Pesto (hidden in the bottom) were the featured offering.
Images exploring our post-industrial food landscape. Some whimsically staged, others documentary in nature.
Taken from an academic photography project in 2013
Exploring form and gender. Sometimes with food.
UX Design - ButcherBox
HOW MIGHT WE CREATE A CUSTOM BUTCHERBOX EXPERIENCE?
February - May 2017
Role: User Experience Designer, Product Manager
Team Members: Jennifer Valley (Visual Design), Nathan Haines (Build)
As the user experience designer at ButcherBox, I was tasked with creating a customized box flow that would allow for greater customer choice in our monthly meat subscription service, while still adhering to operational requirements.
I conducted a series of team brainstorm sessions and remote user interviews using wireframes and clickable prototypes to design the Minimal Viable Product that meets the need of both our customer and our subscription business model.
In order to launch this service - set to launch at the end of May - I've worked closely with our Lead Visual Designer and Engineer to build out a product that is functional, aesthetically pleasing - and most importantly, desirable for our customer.
We got a team together to do a Crazy 8's exercise and brainstorm different check-out flow possibilities.
After the brainstorm, formed 3 concept ideas to test in a wireframe: Prix-Fix Menu, Pay by Token, or Pay by Item.
BACK TO THE DRAWING BOARD
After first round of interviews, decide to move forward with a Prix-Fix Menu concept.
Used a series of non-interactive wireframes for a second round of interviews to test the concept.
WEB DESIGN #2
Edits after 3rd round of testing to create final page design.