New work by Caren Alpert:
Branded Content with Target
Last month I worked on a custom branded campaign
with product giant Target, and chef/social influencer
Ayesha Curry, for a holiday promotion.
It was great working with the talented prop stylist These three visuals had over half a million views,
Esther Feinman, and fun making my first Boomerang
for commercial consumption!
just on Instagram alone. This partnership was considered
a success, as Target saw a 15% increase over other
branded content campaigns.
In their release statement, Pantone explains: “A refreshing and revitalizing shade, Greenery is symbolic of new beginnings.”
Greenery is a fresh and zesty yellow-green shade that evokes the first days of spring when nature’s greens revive, restore and renew. Illustrative of flourishing foliage and the lushness of the great outdoors, the fortifying attributes of Greenery signals consumers to take a deep breath, oxygenate and reinvigorate.
Greenery is nature’s neutral. The more submerged people are in modern life, the greater their innate craving to immerse themselves in the physical beauty and inherent unity of the natural world. This shift is reflected by the proliferation of all things expressive of Greenery in daily lives through urban planning, architecture, lifestyle and design choices globally. A constant on the periphery, Greenery is now being pulled to the forefront - it is an omnipresent hue around the world.
A life-affirming shade, Greenery is also emblematic of the pursuit of personal passions and vitality.
I couldn’t agree more, and have actually utilized shades of greenery in my own work recently. Pairing up with food stylist Amy Nathan earlier this Fall, we used food as the art medium, and leveraged the natural color as our brushstrokes. As seems to be the trend, my stock photo agency, gallery stock, loved the greenery as well, and chose this image for the back cover of their most recent issue of Red Dot.
©Caren Alpert Photography, Food Stylist Amy Nathan
For more:
• https://www.pantone.com/color-of-the-year-2017
• www.carenalpert.com
• http://www.nytimes.com/2016/12/08/fashion/color-of-the-year-2017-pantone-greenery.html?_r=0
Ever think about expanding your ramen repertoire and making your own? This infographic shows just how simple it is to do it at home!
This easy to use guide shows how to choose the right noodle type, and options for added proteins. Even how to different spices and aromatics! And you’ll likely have some of the vegetable selections already in your fridge.
Surprisingly, there are numerous soup bases you can choose…from meat (pork) to vegetarian (tofu).
But if all these choices overwhelm you, you can just scroll to the bottom for suggested pairings.
Once you have your ingredients all sorted out, there are even step by step cooking instructions!
Don’t miss out on making your own: print this guide and bring it along to the market with you on your next trip!
San Francisco, the place I call home, has been on the cutting edge of all things culinary for decades. However, in reaction to environmental concerns, as well as optimal health components for a healthier living, a new type of “engineered” food is becoming more popular.
Dozens of startups are developing “complete food systems,” which are compromised of optimal nutritional ingredients that could eliminate the need for “real” food.
I invite you to join me as I host/moderate an event at my studio,this Thursdaynight 10/6/16. I anticipate it to be both super cool and exciting.
The event is called "Celebrating the Intersection of Art & Technology,” and will be a 1 hour panel discussion with industry luminaries from Adobeand Industrial Light and Magicto talk about what’s happening in design, art and the entertainment industry, all under the shell of technology.
One of the most time-consuming tasks for artists with digital media is to keep their work protected. It’s a burden to many of us (myself, included!), and Curtis Newbold, PhDof the website,Visual Communication Guy, is trying to help us and redistributors to understand the usage laws. While the Internet is sometimes a wonderful way to promote artists and their work, it also opens the door to unlawful use. If a violation hasn’t happened to you yet, it just might!
It’s a brand new world out there, when innovation and technology become more closely married and amazing things develop. Especially interesting is food at our fingertips, just like money and prepacked snacks. But there have been leaps and bounds with fresh foods, and we now now see cupcakesand pizzacoming out of vending machines. And most recently, freshly baked baguettes!
Chef Works, an apparel company, has put together a fun infographic on the Anatomy of a Chef. While most consumers may be preoccupied by the fare, you can check out what a chef is actually made of…from kitchen tools to cooking accessories to that signature chef’s toque. For instance, there are 5 different chef hats. In the most iconic of them, the toque, the height and pleats actually matter. The taller and more pleated is a status of experience and mastery. Regardless of personal preference, a kitchen can become hot and all take into account the sweat factor. 😊
Thinking outside of the box, or the farm, so to speak, Columbia University microbiology and Public Health professor Dickson Despommier, has become an advocate for his concept of vertical farming.
Can portabella mushrooms stop cell phone batteries from degrading over time?Researchersat theUniversity of California, RiversideBourns College of Engineeringthink so.According to their research, “they have created a new type of lithium-ion battery anode using portabella mushrooms, which are inexpensive, environmentally friendly and easy to produce. The current industry standard for rechargeable lithium-ion battery anodes is synthetic graphite, which comes with a high cost of manufacturing because it requires tedious purification and preparation processes that are also harmful to the environment.
BM's robot Watsonis the author of a newly released cookbook,Cognitive Cooking With Chef Watson.
IBM engineer Steve Abrams, is the brain behindChef Watson, and part of a team of real, human chefs at the Institute of Culinary Education.
Chef Watson wasn’t created to reimagine existing food combinations -- it was developed to think of things they never could have come up with, like the Australian Chocolate Burrito. It contains expected items like ground beef, tortilla, and cheese. It also contains chocolate, apricot purée, edamame and cinnamon. Hmmm…
It’s summer time! Pools, oceans, swimsuits and ice cream! The cold, sugary confections are a delicious way to beat the heat. Below is an infographicthat explains the difference between a gelato, which means frozen in Italian, and it’s counterpart, ice cream.
Now that summer has officially kicked into high gear, the light, sweet and tangy flavor of citrus is oh so refreshing.Due to El Nino, shoppers can get sticker shock over the high prices of produce, especially if you’re based in Florida.
Coming to you in a limited edition batch, literally made from San Francisco Fog, is a new beverage from my old friends at Hangar One (who I have photographed on several occasions). Bay Area residents are very passionate about sustainability and local production, and out of this devotion emerges…vodka: Fog Point vodka. FogQuest, an organization
The Dieline is, for the most part, a website devoted to package design and has expanded its content to include an annual design competition, now in its 6th year: The Dieline Awards. As I aspire to shoot more packaged goods in my own work, I’ve become a huge fan of the site and all of
I’ve had the pleasure of photographing Chef Dominique Crenn on more than one occasion and year after year, she is killing it! Recently, she’s been honored as the world’s best female chef 2016 from San Pelligrino’s The World’s 50 Best Restaurant’s list – she’s making SF proud! But that’s not the only recognition she’s racked
The Young Audiences of Northern California’s Indiegogo campaign has been launched! I sit on the board of this worthy endeavor, and our goal is to raise $10,000. You can help me bring arts education to even more Bay Area kids next year
They’re here! I am excited to announce that my terra cibus series is part of the Curious Feast box set by Princeton Architectural Press. Curious Feast features one hundred postcards from ten artists exploring the subject of food. This box set,curated by Naz Sahin of the Feasting Never Stops blog, offers a rich and delicious variety of
“Increase the kerning.” “Create an opaque gradient.” “Is the website responsive?” This may sound like Greek, but these are actually useful terms to understand in the graphic world. Pagemodo has created an infographic to help translate designer jargon to the novice. For instance, we all use PDFs, but do we know what makes them easy
Now through April 17, join Nordstroms as they munch their way through a special kitchen and pantry edition of their monthly online Pop-In Shop, curated by food enthusiast (and VP of Creative Projects) Olivia Kim. Inside you’ll find delicious nonperishables you can eat right now, condiments in flavors you didn’t know existed and kitchenware to
