“Don’t judge each day by the harvest you reap but by the seeds that you plant” ― Robert Louis Stevenson



“I think there are two types of writers, the architects and the gardeners. The architects plan everything ahead of time, like an architect building a house. They know how many rooms are going to be in the house, what kind of roof they’re going to have, where the wires are going to run, what kind of plumbing there’s going to be. They have the whole thing designed and blueprinted out before they even nail the first board up. The gardeners dig a hole, drop in a seed and water it. They kind of know what seed it is, they know if planted a fantasy seed or mystery seed or whatever. But as the plant comes up and they water it, they don’t know how many branches it’s going to have, they find out as it grows. And I’m much more a gardener than an architect.” ― George R.R. Martin.

The Coffee Officina

The Coffee Officina Ltd. Unit G, Housham Hall Farm Matching Tye Essex CM17 0PB, UK / thecoffeeofficina.com
Marcella Fiori and Rory Lloyd. Coffee Tasting Session. Photo by Richard Davies © The Coffee Officina.

The Coffee Officina was founded in 2013 by Marcella Fiori and Rory Lloyd. “We were both working and living in London when we decided to take up this new adventure and start our own business. We wanted to merge our two passions, coffee and design, into one concept. The Coffee Officina is a small workshop and laboratory where we experiment and find the best coffee to roast, brew and supply. We hand roast small batches of seasonal and ethically sourced coffee. Our process starts with researching and choosing a particular coffee. By adjusting our roast profile to the type of coffee bean, we are able to bring out the best flavours and aromas of each varietal, processing method and origin. Then we brew and taste the coffee until we are satisfied.”

The Coffee Officina_Sacks
The Coffee Officina Ltd. Unit G, Housham Hall Farm Matching Tye Essex CM17 0PB, UK / thecoffeeofficina.com
The first two sacks of green coffee bought in 2013 © The Coffee Officina.

“We believe that high quality coffee and well considered design can work together to deliver a great experience through sensory experimentation and visual impact. Our ambition is to inspire and educate people on the world of coffee and make the process more transparent for everyone. Our products are influenced by our travels, our cultural backgrounds, the passionate people we work with, and diverse styles and flavours of the coffee beans we supply. We love what we do and we want to share it with everybody. Drinking great coffee can be a rewarding and exciting experience, not just a commodity.”


SEED + MILL. 409 West 15th St., New York, NY 10011 USA / seedandmill.com
Photo by Erez Ben Shahar © SEED + MILL.

“At Seed + Mill you will find artisanal halva, tahini, and other sesame treats. We only use the highest quality Ethiopian seeds and roast them at perfectly precise temperatures to maximize flavor and nutrition before milling the seeds to order at Chelsea Market.”

Seed + Mill is the product of three friends, Lisa Mendelson, Monica Molenaar and Rachel Simons, united by a shared passion for food, cooking and high quality, healthy ingredients. Inspired to create something unique, they experimented in their kitchens with version after version of halva and tahini recipes, dreaming up surprising combinations of these traditional foods. They were excited to see how versatile and healthy tahini was and were determined to see it take its rightful place in kitchens all over the USA and around the world. The trio takes pride in grinding fresh tahini on site at their store in Chelsea Market, the only store in the USA solely dedicated to sesame seed products!

Bread + Honey

Giorgia Mocilnik and Honey Fingers / giorgiamocilnik.com / honeyfingers.com.au
Photo by Tom Ross of Brilliant Creek / brilliantcreek.com

Bread + Honey is an exhibition of twelve sculptural works of bread and honeycomb; the latter made and attached by Apis mellifera (the European honeybee). These objects highlight the intelligence of bees as animal architects; as well as the connection between bees and the food we eat. We’ve always eaten bread + honey. With these twelve objects the artists have gently, but deliberately, tested the adaptability of bees as animal architects. Bees build comb and make nests in many places: wall and tree cavities; compost bins; service pits in footpaths; and on baguettes, pretzels and dinner rolls. Although the shape of the breads was known, the comb the bees made was always a surprise. This is a true collaboration with the bees as, although the artists directed where comb could be built, the outcome (the shape, size, colour and number of comb segments) was improvised by the bees, in the hive. Bread + Honey is a collaboration between Italian artist Giorgia Mocilnik; the Honeyfingers Creative Projects Studio (a beekeeper from Melbourne, Australia); and the beautiful European honeybee, Apis mellifera.

Sesame Seed Bar with Honey – Pasteli

Sesame Seed Bar with Honey – Pasteli by Navarino Icons / navarinoicons.com

“In Homer’s Iliad, the sesame seed and honey delicacy was referred to as “itrion” and was a favorite with warriors because it provided a natural energy boost, while ancient Greek athletes believed it nutritious ingredients enhanced their performance.”

Navarino Icons aims to acquaint people with the region’s rich living history, through authentic products created in limited quantities by small-scale local producers who adhere to strict quality control guidelines in every step of the production process. The range draws on the age-long traditions of Messinia and is aligned with Costa Navarino’s philosophy to promote this undiscovered yet accessible part of Greece, while protecting and preserving its natural beauty and heritage. Pasteli, is a typical and characteristic Messinian confectionery made of best quality sesame seeds and the region’s finest pure honey. It is produced with respect to the traditional craft of making Pasteli and with great care in preserving its excellent nutritional value. Gluten-free and sugar free, it is rich in vitamin E, calcium, phosphorus, potassium, magnesium and iron. It may be enjoyed as a delightful and healthy snack with few calories.

Residence / Architect’s Own House

Residence / Architect’s Own House designed by Tomoko Sasaki + Kei Sato, 8 TENHACHI / ten-hachi.com

8 TENHACHI Architect & Interior design reconfigured the layout of the 67-square-meter property, creating one big open space with two open box spaces. The concrete ceiling and beams are left exposed throughout, contrasting with the white walls and furniture doors that have been added. None of the walls reach the ceiling, which allows us to see that the new infill pieces are different from the structure of the original concrete. At the heart of the Living area is a 4.5m long table, made of Japanese cedar (sugi). This central table hosts many functions, acting as the kitchen, dining, workspace, and kids’ drawing space. The table is not divided by functions, but instead gently connects them. Daily family situations take place here, and when people gather for parties, this transforms into a 20 seat common table.