The Spain-based translation firm Interllingua was embarking upon a brand re-boot and asked us to help them through the process. كيف تربح المال من الالعاب
With the creation of their logo, we immediately found ourselves playing with concepts of translation. Real language translation moves beyond just interpreting words—it truly interprets meaning.
To this end, we designed a logo that incorporated graphic elements with a double meaning—quotation marks altered to resemble speech bubbles:
We placed the open quotes below the name and the closed quotes above so that the “speech” almost seems to travel through Interllingua and come back out again—the same, but transformed. This speech bubble motif was additionally carried out in their letterhead and business card:
We also worked with them to distill their promotional goals into a clearly-written, engaging, visually interesting brochure and Web site.
We produced further content for Cult Tacoma—this time featuring the epicurean artisanship of Tacoma’s 1022 South owner Chris Keil. To illustrate Chris’s philosophy and approach behind 1022 South’s cocktail alchemy, we captured his process for creating the hand-carved ice used in the drinks. As Sarah, who also shot and edited the video, writes for Cult Tacoma:
Nobody is asking Chris to dismantle 150-pound slabs into rugged, fist-sized rocks customized purely for patrons’ drinking pleasure. It’s a choice—and admittedly, a good one. Each a diamond in the rough, winking up at you from your glass with the self-sufficient pluckiness of a Klondike gold miner and the crystalline purity of glacier melt.
But melt is what they won’t do—at least too fast anyways.
“You’re going to notice a difference in flavor because of the difference in dilution,” says Keil. “You’re going to be able to enjoy your beverage more, whatever the drink is. It’s going to honor the ingredients more. It’s better quality ice. If you start with better quality ingredients, you end up with a better product.”
Here’s another video we created for Cult Tacoma. Nearly all this footage was shot by Sarah who wrote for the Cult Tacoma posting:
Before you hear him, you’re not sure you really believe Frank Fairfield. And it’s not his fault.With the momentum of a Dakota stampede, a slew of indie musicians has recently waded into the sweet river of folk salvation by the seat of their patchwork pants, ready to pledge themselves to a life of dirty long johns and homemade butter churning if only for a shot at a the cover of Spin. Why, throw in a washboard, some boxcar harmonies and a canteen of moonshine. Crickets and tarnation! You’ve got authenticity.
“Rarely have backwoods and bohemian gone together so well—or with such underground notice—as they have at Andrew Mariani’s two-year-old Scribe Winery. There’s scarcely more than a crude wooden sign to it off Napa Road in Sonoma, but rampant word of mouth among the city’s celebrity artists and artisans has generated a following that thrives not only on the wine but also on the loose party scene. The 256-acre property has a checkered history spanning everything from turn-of-the-century winery to bootleggers’ brothel to industrial turkey farm…”
To read the rest, be sure to pick up a copy at your local news stand or click here!
We were recently commissioned by Sonomanews.com to update an old SONOMA magazine story Sarah had written and supplement it with a short video covering the subject of local craft beer in Sonoma. With our love for writing, filming and beer, we did not hesitate to say “yes!”
“Ah, the alchemy of good beer. Water, yeast, malted grain, hops. It feels like such a quaint equation, and yet prattling off those four ingredients is where the simplicity ends and the darkling tide of chemistry begins, chemistry from which—after a thousand bubbly incantations—our muse emerges from behind steel and oak. There’s a primitive comfort to good beer’s complexity. While wine strives to tether its story to a geographic place, beer makes a humble home in its glass. Surely, it can be regional, but at its best, good beer is drink for the deconstructionist.
One of our favorite things about living in Sonoma is the bread. Our community is lucky to have one of the world’s greatest bakers making bread just for us! Take a look at the short feature we produced on the subject above for Cult Sonoma, which writes:
There is gravity to a good bit of bread—it carries a sort of sacramental heft that doesn’t fool around. The way the outside shatters like a mosaic as you take a carnal rip off the crust, or the way it springs forth like a cloud into your mouth, swirled with a slug of olive oil. Great bread tethers you to your mortal coil—to your teeth and tongue and bones and blood and the all the things and conversations going on around you. It keeps you from floating away into the zeitgeist and leaving nothing but status updates to show for it. Pair it with nice beer, friendly people and some amicable herbs and vegetables and you pretty much have another reason to live.
This is why we have vaulted Sonoma’s Mike [the bejkr] Zakowski to the echelon of artisanal god. What can we say? He maketh good loaves, the sort of bread that bores into your psyche, the sort that would keep ancient fishermen alive when adrift at sea or something. I guess what we’re trying to say is that there are a lot of breads out there, but his breads feels divinely necessary.
“Every town needs a good baker,” intones Mike from the shipping container in his backyard he’s converted to a professional, artisinal bread-baking shop. We agree and we feel very blessed that Sonoma’s good baker is Mike!
Please try Mike’s bread for yourself if you get an opportunity—look for him at Sonoma Valley’s farmers markets. We look forward to a lot more from Mike as he prepares to represent the U.S. in the 2012 World Cup of baking in Paris
2010/12/31 / Comments Off on video // Flatbread Night / Posted in: video
We had the opportunity to join Sonoma’s Mike [the bejkr] Zakowski at his home last month for some delicious flat breads. Under a veil of December condensation, a group of lucky friends huddled around his outdoor brick oven while he and girlfriend Christy assembled small, steaming miracles adorned with pumpkin sauce, fresh cheeses, dandelion greens and other brilliant toppings.
“Scribe Winery is exquisitely imperfect. This is where the sheen of Wine Country ends and its patchwork, outlaw lore bubbles to the surface. It’s where the dust billows over an irregular dirt road, escorted by a long row of palm trees that beckon you back toward the coarse hillsides and corrupt histories and overgrown, feral sweetness to a turn-of-the-century hacienda wiling away its hours in a state of gauzy, dilapidated bohemian grace. It’s where Andrew Mariani, his brother Adam, their uncle Andrew Avellar and Napa-based winemaker Kristof Anderson spend their hours making a neglected property whole again, and almost coincidentally, crafting lush, drinkable wine…[read more]“
We’ve been receiving rave reviews on this issue, and Sarah’s Scribe story in particular. Our favorite response, though, is this note from Adam Mariani of Scribe:
“Beyond the beautiful writing and absorbing journey you take the reader on, we are moved by how well you captured SCRIBE. It is re-inspiring to hear our manifesto spoken so well in your writing. Thank you.”
If you don’t subscribe, please go out and pick up a copy at the newsstand—or at least check out some of the content on the magazine’s web site!
2010/07/02 / Comments Off on SONOMA magazine // we scream for ice cream! / Posted in: recent projects, writing
Sometimes, work can be a grind. But most of the time, we love every second of what we do—especially when Sarah gets to write stories for SONOMA magazine on topics such as cheese, beer, spas and ice cream. No better reason for a little indulgence than in the name of research! ivermectin over counterتنزيل لعبة روليت