I loved the mention of projects being self-initiated: I am a huge fan of self-initiated projects, and for the very reasons that Veronica talks about. If a project isn’t as succesful as you had hoped, there is a chance to identify what has gone wrong and why. I also love with initiated projects how there are no restrictions or limits to how far you can push it; no timescales for instance so it could be something that went on for months and turned into a brilliant outcome.
To celebrate Chinese new year, these digitally rendered images of streamers were a different approach to celebrating the new year. I can’t believe this isn’t actually streamers on a page and is instead, 2D printed. Really wonderful use of colour on the black paper contrast brilliantly too. It goes to show how much of what we see isn’t actually what we think it is, and it’s warped/playing tricks on the eyes to make us see what we want! Very clever.
I absolutely love the textures on this branding, I had to include it in this week’s research of hey studio! Each sparkling water can is unique and inspired by closed-eye visualisations and colours. The raw details on the smooth cans look really great on packaging and almost psychedelic.
Frost Collective
I enjoyed listening to Vince talk about the events they have been involved with as a studio, and the generation of the talk/process behind developing them. Talks are underestimated in terms of their value, I think and I personally love them; just listening to someone talk about their work and what they do is a great way of socialising and networking, meeting new faces is really refreshing and helps with reassurance, knowing everyone faces similar struggles in the creative industry as you are experiencing at some point.
What a beautiful book – the lettering arranged in various experimental styles is inspirational and shows how effective tone can be through typography on the page. I actually really liked the set-up on the website for ‘design your life’; it had a bit of a geometric, retro feel to it and it was something different to look at, and not just an ordinary website with a basic layout. Innovative.
Keepcup
Keepcup has become known globally as a sustainable coffee cup alternative to throwaway single-use plastic cups from coffee shops, and asked Frost collective to design their branding. As you can see from the images the cups are made to last and reusable again and again, with recyclable packaging and natural materials.
I actually ended up going on a bit of a tangent and explored cork as a natural material just because I was curious. I ended up discovering exactly how different types of cork bottle tops are made from this article:
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1. Cork oaks are harvested every nine years which strips the outer layer of ‘cork’ bark off the tree to be used in manufacturing 2. The bark is stored, boiled and cleaned which shrinks and flattens them for storage and use 3. Wine bottle corks are created using a hole punch method and the waste is to make ‘agglomerate’ cork (that is molded together) 4. Examples of the different types of cork that are made in manufacturing processes
Bompas & Parr
From researching Bompas & Parr’s website I can see the type of projects they create are all about creating experiences. Their skills seem to go beyond digital which is what I love about their work, and they expand to exhibition design. Working with collaborators means they get the enhance the experience with all the benefits of branding, advertisement and having clients as partners.
I particularly love this project as it encouraged London residents/visitors to interact closer with wildlife in the middle of such a rural busy city. The biosphere was a great way to raise awareness around the butterfly population declining and how these wonderful creatures survive and pollinate in their lifetime.
I love the beauty of the bee hives captured in this exhibition; very similar to the butterfly biosphere above where guests are invited to learn more about these clever insects. This project showcased some of the rarest honey in the world and involved serving honey related food and drink to the visitors.