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PROFILE Syrupy & Tropical TASTES LIKE Tinned Peaches, Butterscotch, Creme Brûlée ROAST Medium Roast, Espresso Brewing TRANSPARENCY REP.

PROFILE Sweet & Floral TASTES LIKE Pineapple, Panela, Lemonade ROAST Light Roast, Filter Brewing TRANSPARENCY REPORT ABOUT This coffe.

Rainbow, Decaf, Colombia

PROFILE Syrupy & Sweet TASTES LIKE Cherry, Crème Brûlée, Plum ROAST Light Roast, Filter Brewing TRANSPARENCY REPORT ABOUT Considered .

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TASTES LIKE Caramel, Sweet & Balanced PROFILE We design our seasonal house espresso blend to present a sweet and delicate, sometimes floral .

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Well, then it’s Mold – an eco-speculative publication from the US which explores how design and technology can shape the future of food and our relationship towards it. Why did we choose this one? It’s about food, sure. But moreover, because Mold succeeds issue after issue in making the unknown tangible within the present – and that for a readership which is probably as heterogeneous as mold itself! Not to mention its mind-blowing futuristic visual identity, art directed by Eric Hu (known for NikeLab) and Matthew Tsang, creative director for the art gallery and book publisher David Zwirner.

MOLD is a multidisciplinary project that explores how design can offer solutions for our coming food crisis. We believe that we should be working towards food sovereignty and building living food ecologies that are resilient, regenerative, biodiverse, transparent, nutritious and accessible. We publish both the print magazine and online at . As this is our penultimate issue (our final print issue will come out in 2022) we are looking at how we might take the ideas that we’ve been writing and thinking about over the past 7 years and put them into practice in our local community here in New York City. We’re launching a non-profit organization this year to explore how design can nourish hyperlocal food ecologies and hope to start modeling ways that this can happen in 2022!

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Mold magazine is just one project of many – alongside events, summits, food art, design projects – that make up the platform MOLD. Can you tell us more about the greater concept of MOLD?

We launched the print magazine of MOLD as a way of clarifying the possibilities of design in reimagining and reshaping the food system by using each issue to explore a specific theme and facet of ‘food design.’ What better way to reach designers than creating a thoughtful, beautiful and engaging design object? We hope that the ideas contained in each issue will be evergreen – collectively, the people and projects we’ve had the opportunity to engage with over the last few years have completely shifted our understanding of the world around us and will inform the work to come. One of our favorite bits of news from last year came from Germany – we wrote about how Cologne is creating a plan to transform into an ‘edible city.’

After themes such as ‘Designing for the Human Microbiome’, ‘A seat at the table’, ‘Waste’, ‘Designing for the senses’ and now ‘Seeds’. What was the original concept of this print venture in the first place?