Churchkey Can Co. Launch
 
Churchkey Can Co. is bringing back packaging long associated with Americana with the launch of it's handcrafted Pilsner-style beer. We threw back a few at the brand's launch event on April 10th at King's Hardware to gain insights into how this old-school, three-piece, flat top steel can from Ball Corporation is aiming to change an interaction into an experience.
 
The story of the flat top beer can, which must be opened with a "church key", dates back to 1935 when the first flat top cans were introduced. Canned beer was an immediate success and others quickly joined the marketplace with this versatile packaging. Back-in-the-day, the innovation allowed the portability and freshness to enjoy a beverage of choice anywhere and with anyone. The flat top can remained a standard until the pull-tab came to market in the mid-1960s.
 
Churchkey Can Co
{Photo: Churchkey Can Co.}
 
The throwback packaging is not only unique but functional. "Increasingly, beer drinkers are learning that cracking open a craft beer in a Ball can – whether in an aluminum or steel can – is like tapping a fresh keg ... you get exactly what you expected," said Gary Woeste, vice president, sales and marketing, for Ball's metal food and household products packaging division, Americas.
 
Founded by actor Adrian Grenier, Justin Hawkins, and Ryan Sowards, Churchkey Can Co.'s eco-conscious influence isn't ironic. Cans are a sustainability success story and the number one recycled beverage container of any kind in the United States according to data provided by Ball Corporation. Steel cans have the highest recycling rate of any food package at 66 percent while aluminum cans enjoy the highest recycling of any beverage packaging at 58.7 percent. Both steel and aluminum cans are infinitely recyclable and require less fuel to ship to the brewery and to retail outlets after being filled.
 
Churchkey Adrian Grenier
Justin Hawkins and Adrian Grenier at King's Hardware
{Photo: Churchkey Can Co.}
 
The Pacific Northwest-brewed Pilsner-style craft beer was originated by Portland-based home brewers Lucas Jones and Sean Burke — who have been crafting home brewed beer in their garages for many years. To bring the beer to market, Churchkey Can Co. turned to Joel VandenBrink, head brewer at Two Beers Brewing Co. and the first Washington brewery to produce 12-ounce cans.
 
"It's about the joy of drinking good beer – from the people you drink it with, to where you drink it, and with this unique package, how you open it," said Justin Hawkins, Churchkey's co-founder and creative director. "We didn't make these traditions, but are keeping them alive with Churchkey."

Churchkey Can Co
{Photo: Churchkey Can Co.}
 
The backdrop of King's Hardware was an excellent choice for the brand. "We had a great time hosting Churchkey – obviously I love all things retro. I remember my grandfather and my dad drinking beer from flat top cans on summer afternoons at a lake we used to go to in the Adirondacks when I was a kid," said Linda Derschang, owner of King's Hardware. "The cool thing is the steel can is great for the taste of the beer and is totally recyclable, so you get to enjoy retro packaging without the guilt," she continued.
 
The launch of Churchkey Can Co. marks nearly 50 years since the introduction of the original flat top steel can. Like trends that harken back to an earlier time, the package and product must be in sync to resonate with consumers, retailers, and drinking establishments. In addition to King’s Hardware, the newest flat top steel cans are sold at PCC, Whole Foods, Dig and Pony, and RN74.
 
Churchkey Launch
{Photo: Churchkey Can Co.}
 
For us, the strength this brand centers around simplicity and less-ism — an opener, which obtains its name from its similarity in style to the large old fashion keys formerly used to open a church, and the little extra effort of punching two small triangular holes into the top of the can, allowing for aeration and pouring of the beer.
 
What's nice about this beer — and the experience — is what you can't do when you are opening the can: talk on your cell phone, Instagram what's for dinner, or change the channel on the remote.
 
It's worth the effort.
 
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Editors Note: Special thanks for Erika Desroche of Blonde House Production for the heads up and invitation to this event.
Unlike many European countries who have imported and mainstreamed cuisines from former colonies, America has has waited for it's immigrants to open their restaurants and fight their way into our stomachs. It's not surprising that it's Korea's turn at the plate.
 
Thanks to the success of food trucks such as Koji, Marination, and Korilla BBQ, Korean food is on American's radar due to it’s bold, unabashed flavors and the cuisines ability to create a mash-up of Asian and non-Asian flavors.
 
Revel
Revel serves up Urban-style Korean comfort food in Seattle, WA.
 
In the realm of fusion flavors, Korean food embodies everything Americans love most. The flavors of bulgogi (currently listed as #23 on CNN’s 50 Most Delicious Foods Readers Poll 2011), kimchi (#12), kalbi (#41) and bibimbap are big and exciting to the palate and blend well with flavors we know without being too exotic to comprehend. 
 
It also occurred to us while listening to recent commentary by Frank Deford, that the cultural attraction of football, our most popular sport, is also reflected in American food trends. The restraint (craft) vs. intensity (flavor) correlates to our nations desire to build things with awe-inspiring tenacity, power, and lack of subtlety. The sport is action packed, like block-buster action movies, combining a myriad of stop-and-go themes to capture our increasingly divided attention.
 
Adding fuel to the Korean food explosion is the addition of fermented condiments. Kimchee offers a new spin on pickled foods combined with relatively newly discovered health benefits while the red pepper paste kochujang maps well to our obsession with ketchup-like sauces like sriracha and tabasco.
 
 
 
On the bookshelf and on the small screen, Marja Vongerichten, Korean-born wife of Jean-Georges Vongerichten, is making traditional Korean recipes accessible to the average American with the cookbook The Kimchi Chronicles: Korean Cooking for an American Kitchen (August 2011) and a corresponding PBS series The Kimchi Chronicles featuring her chef/restaurateur husband.
 
Other trend indicators include restaurants like the upscale TriBeCa outpost Jung Sik, newcomer Kristalbelli (opening before Christmas in NYC), and Danji— the first Korean restaurant to earn a Michelin star.
 
We look forward to seeing this trend fight it's way into the mainstream.
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Authors note: Special thanks to Leslie Kelly for recommending that we lunch at Revel. Without her, the threads and evolution of this post would not be possible.
 
Approximately two years ago we found what looked like a morel in the garden and within hours Langdon Cook, author of Fat of the Land: Adventures of a 21st Century Forager confirmed via @twitter that the mushroom was edible. Thanks to social media, we became pseudo foragers.
 
Like urban gardening, foraging is becoming progressively more mainstream as shoppers seek out seasonal, locally grown and sustainable foods. Culturally, the concept of seeking and hand-selecting wild edibles works well with the desire for unique experiences— aligning with popular terms like artisan, bespoke and curate. We reconnected with the author to gain a deeper understanding of how foraging and reconnecting with our agrarian past is not just another food trend, but a widely accepted part of daily life that generations today are rediscovering.
 
"My hope is that a renewed enthusiasm for foraging will help advance current debate about food issues. Foraging is seasonal by its very nature. Many foraged foods are exceptionally nutritious, much more so, in fact, than their domestic counterparts (i.e. "weeds" such as watercress, dandelions, lambs-quarters and stinging nettles are off the charts in vitamins and minerals; huckleberries are loaded with antioxidants; wild salmon is high in omega-3 fatty acids; even mushrooms contain certain necessary minerals). said Langdon Cook. Foraging encourages a closer relationship with the landscape and the foods we eat. To become educated about foraging is to become educated about food. That said, it's incumbent on the forager to learn about those plants and fungi that are not edible."
 
The rise in demand of foraged edibles in restaurants has gradually increased the popularity of events, excursions, classes and blogs to inform passionate gastronomes. Below are four concepts worth checking out.
 
 
  • Forage  - One of LA Magazines's best new restaurants featuring produce from local growers. Opened in January 2010, the initial and revised foraging program encourages customers to bring in their own home-grown produce (If they like it and accept it, Forage will make a dish with it and name it after you. A blog post titled The return of foraging details all of the ins and outs).
  • Forage Foods - Calgary based take-out shop focusing on ready to eat foods made with a majority of local foods from sustainable farms opened in 2007. Specials include a wide range of pre-prepared foods, fresh baked goods, fresh produce, frozen meals, and local gourmet foods.
 
{photo: Nettletown.com}
 
  • Nettletown - Hidden in a tiny strip mall along Seattle's Eastlake Ave, Nettletown opened March 2010 (formerly the Sitka and Spruce space). A personal lunch favorite, the noodles, home-made pickles and sandwiches highlights wild and local ingredients from Christina Choi of Foraged & Found Edibles.
  • Foragers Market - Dumbo (Brooklyn, New York) is a family run market with sustainable produce and well-edited selection assortment of foods. The menu reflects more growing and sourcing of quality seasonal foods than foraged foods but we like the city grocer feel.
 
Prized treasures like mushrooms and wild greens can be harvested throughout many parts of the US but success depends on a variety of visual and seasonal hints. Much like the dumpster diving craze of the late 80's, a misstep could find you face-to-face with something extraordinarily unsafe. Talk to an expert and don't needle/nettle around.
 

{editors note 9/15/11: Nettletown closed August 28, 2011 to pursue other ventures. We wish them all the best and will definitely miss the knoepfli and good company}
RN74 seattle
View from our table during soft opening RN74 - Instagram
 
RN74 officially opens tonight in Seattle.
Hat tip to Mallet Construction, who was the contractor for the restaurant.
You might recall the name for the Seattle Met article Mood Maker.
A weeks worth of news- strained, ladled, and processed.
 
CULTURE
Tokyo Opens Up to Green Curtains
{image: japantrends.com}
 
- Living Walls: Residents in Tokyo's concrete jungle are being encouraged to plant their own the Green Curtain via CScout Japan.
- Watch Steve Jobs reinvent the commercial real estate pitch when he presents an ultra modern Apple 'mothership' campus to the local City Council.
 
 
FOOD
{photo: mashable.com}
 
- Snooth, the world’s largest wine site, turns wine discovery into a social game by using gaming mechanics to encourage and reward players.
- Study: Meatless Monday campaign reaches more than half of America.
- So eloquent & true: "And the San Juans are to seafood what Bravo is to so-called housewives: a seemingly limitless trove of peerless specimens." Eating In and Around Seattle by Frank Bruni via the NYTimes.
 
 
FASHION
 
- Retailers work to adopt quick response codes to reach more customers but awareness still lags behind. Only 5% of total smartphone owners in the U.S. have scanned a QR, according to Forrester Research.
- Some luxury Brands' still fear Digital Media: "especially the uncontrolled environment of customer posts - for fear of tarnishing the aura of exclusivity". Do you agree?
- On trend with a growing desire among consumers for product differentiation, the role of fashion brands doubled in importance last year (to 28%) and sentiment is holding firm again this year at 29%.
 

Shed all preconceived notions when you approach the SugarPill door because the design is sure to change your perception of an herbal specialty store. The boutique combines a modern aesthetic with an old-word apothecary feel to evoke an alterna-balance that is void of shrines, the pungent smell of incense or prayer flags.


The product assortment and merchandising is impressive with medicinal & culinary herbs intermixed with spices, artisan chocolates, cocktail bitters & pantry essentials. Seattle resident homeopath and owner, Karyn Schwartz, concocts made-to-order potions from bulk canisters of locally and ethically sourced materials. Each hand-mixed creation is packaged as if it was a fragile pastry.


Gourmet salt serves as an anchor piece with two large displays for at least 15 varieties of bulk and pre-packaged private label seasonings. The crystalline solid, white, pale pink or light gray are a perfect backdrop for the modern packaging.


We love how Schwartz clearly differentiates SugarPill with an authentic twist, unique product assortment, and thoughtful merchandising that feel more similar to Kiehls or Neals Yard Remedies than your local health store.

Alternative medicine never looked so luxury.

According to a report by ChainLinks Retail Advisors, in partnership with commercial retail brokerage firm Terranomics, the most attractive retail markets in the U.S. are...

1. Washington, D.C.
2. San Francisco, CA
3. New York City, NY
4. Boston, MA
5. San Diego, CA
6. San Jose/South Bay, CA
7. Baltimore, MD
8. Philadelphia, PA
9. Seattle, WA
10. Pittsburgh, PA

The authors also looked at macroeconomic trends, such as unemployment rates, housing starts and income growth, overall retailer demand, vacancy rates, absorption, construction and rental rates in more than 40 metropolitan markets.

View the full report on Nation's Restaurant News.

 
The growing trend in urban farming, allotments, and home farming was reflected in Michelle Obama’s creation of a vegetable garden at the White House last year. A variety of vegetables were planted in a bid to educate children on local and seasonal produce as growing concerns of child obesity and diabetes make headlines in the Western world.

{image: Work AC}

Work AC, Edible Schoolyard NY and the Alice Waters’ Chez Panisse Foundation are designing an edible schoolyard which will combine a large garden with a network of sustainable systems. At the heart of the project is the Kitchen Classroom, where up to thirty students can prepare and enjoy meals together.

 

{photo: Bootstrap Company}

The Dalston Roof Park is another interesting project located in London’s urban East End. The Park demonstrates green potential for future urban development, increasing urban food self-sufficiency by examining the role the city can play in nurturing and enriching ecosystems.

 

{photo: JustFood.org}
 
Similarly, Farm School NYC aims to increase the self-reliance of communities and inspire positive local action around issues of food access by providing comprehensive professional training in urban agriculture for New York City residents.

Launching in Spring 2009, Urban Garden Share matches homeowners with garden space to gardeners with experience. The venture is the perfect solution for cultivating both food production and community. Initially serving Seattle, the concept has grown to match gardens to gardeners in Louisville, Atlanta and Boise.

Farm: Shop, in London’s Dalston neighborhood, fuses the world of art with that of farming and urban living. Transforming a disused shop into a farm, café, and arts venue with chickens on the roof, mushroom-growing facilities in the basement, and a fishpond where visitors can catch their own fish.

 

{photo: mathieulehanneur.fr}

Using an aquarium allowing fresh water fish to be bred for eating in your home, Local River by Mathieu Lehanneur, grows vegetables. The glass dome on top of the aquarium helps to purify the water, allowing Local River to become a mini eco-system in itself.

The rise in popularity of pop-up restaurants, specialty delis, food halls and farmers’ markets has evolved into heightened interest in urban gardens due to the uniquely authentic experience. New gastronomic venues like the examples above, show that urban farming is evolving beyond a culture of food fanatics to mainstream acceptance.

 
Once an afterthought in retailing, male customers now make up a $51 billion shopping industry. According to market research firm NPD Group, 75% of men shop for their own clothing compared with just 52% in 1995.

The influx of blogs and magazines delivering styling expertise expand brand awareness and aesthetic detail. Taking a note from the Sartorialist, J.Crew’s Jack Knows Best offers advice on dry cleaning, three piece suits, and how to wear pants properly. Net-A-Porter’s Menswear site Mr. Porter, set to launch in 2011, will carry over 60 brands with editorial content, advice and same-day deliveries in London and New York City.


The new male consumer responds to many of the same emotional triggers, such as heritage and authenticity, as their female counterparts. And retail shops with rotating miscellanea, art and differentiated offerings provide a place for discovery.

Successful retailers are building constructed masculine experiences in multi-purpose environments. Examples include:

  • Classic fashion stalwart, Ralph Lauren, transformed its Rhinelander Mansion location into a men's store.
 
{image via thedapperdude.com}

  • J.Crew's first ever men’s store took over an old neighborhood watering hole in 2009, and the brand as since opened three additional dedicated men shops in New York and Boston.
 
Photobucket

  • Jack Spade offers an interior that mimics a gentleman’s study with copies of vintage books next to finely woven shirts and an old library card catalog containing always changing bric-a-brac.
 
{Image via selectism.com}
 
  • Niche menswear boutiques like Tres Bien Shop in Sweden, Scotch & Soda in Amsterdam, BlackBlue in Minneapolis, Jackstraw in Seattle, and Duncan Quinn (with locations in NYC, LA and Miami) provide not only for clothes, but for objects to connect to such as rugged collectibles, antique shaving kits and sturdy furniture.
 
{Image of Tres Bien Shop via The Malcolm.com}
 
 
Men connect on a narrative level and want to know how a garment came to be and where it came from. In an ever more unsettling world, men respond to clothes that articulate meaning and stand for something.

Bottom line, male consumers want items that tell a story.