I just LOVE Maria Rodale’s March 21st Huffington Post article titled “Top 10 Ways to Make Organic More Sexy”. I completely agree with all 10 points but where Fresh Unlimited is concerned, point 4 (design), point 6 ( packaging), point 7 (decadence) and point 10 (Fun!) are especially relevant. Please click here for the entire article…
This article articulates what we believe so perfectly and is the basis for the creation of Fresh Unlimited. The “organic” or “green” philosophy has suffered somewhat from a… well negative is not really the right word here… but a certain perception due to it’s association with the “60’s hippie/granola” movement. The organic movement, however, I think suffers more from this, whereas the green movement, in general, suffers from a perception of deprivation and restraint or the idea that we have to give up on the pleasures and indulgences we’ve become accustomed to for the sake of the planet.
But if you look at the facts, the only difference between organic products and conventional products is the ingredients/materials used to create them (and probably also the intent behind their creation but that’s a whole other post). Pick any gourmet food item and it can be created with organic ingredients to provide not only the same amazing taste experience but can do so without having to ingest toxic chemicals. Pick any gown, dress, suit, jeans and they can be recreated to perfection with organic/eco materials (see Olivia Firth post as an example). Same with shoes etc…. So in principle, organic products should be seen as equal or superior to conventional products but the disconnect, as pointed out in Maria Rodale’s article, lies in perception, which includes packaging and design.
So what does it mean for something to be perceived as “sexy”? When people think of sexy, they generally think of something exciting, vibrant, energetic, and fun. These are life affirming emotions. Is it any wonder that people respond more positively? Compare this with the notions of deprivation and restraint that we often hear about in the green movement, and combine it with bland oatmeal colored packaging and well…
We began Fresh Unlimited because we started seeing products coming into the marketplace that were decadent as well as organic and wanted to raise awareness about their existence. In recent years, more and more such products have come on the scene including Olsen Haus and Beyond Skin shoes, clothing designer Leila Hafzi, Alberto Parada jewelry and most of the world’s top chefs including Alain Passard, Marc Veyrat, Mauro Colagreco, Wolfgang Puck, Jamie Oliver and the list goes on…
So we are definitely making headway when it comes to the decadence, packaging, and design now if we could just make some noise and, as Maria Rodale phrased it “Go Big!” and make more noise to change the perceptions many still have about organic and green products and show off their fun and sexy side!
What do you think?
Wolfgang Puck, a name synonymous with fine dining and delicious and decadent food, was selected for the 17th consecutive year by the Academy of Motion Pictures Arts and Sciences to create the menu that would tantalize and indulge the palates of Hollywood insiders attending this year’s 83rd annual Oscar’s Governor’s Ball. Though this aspect has garnered little press, the menu did feature sustainable seafood and organic produce and included the following:
Appetizers featuring sushi variations such as
Maki Rolls – Spicy Tuna, Sweet Shrimp, Crab, Vegetable
Nigiri – Tuna, Sweet Shrimp, Yellowtail, Salmon, Snapper
Sashimi – Tuna, Yellowtail, Salmon, Snapper
Cucumber Salad, Edamame, Wasabi, Soy and Pickled Ginger
As well as many trays filled with
Smoked Salmon on Oscar® Flatbread with Caviar and Crème Fraiche
Spicy Tuna Tartare in Sesame Miso Cones with Masago
Mini Kobe Cheeseburger with Remoulade and Aged Cheddar
Taro Root Taco with Smoked Lobster, Avocado and Pickled Jalapeno
Crispy Rice with Hamachi, Yuzu Aioli, Soy and Edamame
Quince Truffle Crisp
Black Truffle Pizza with Ricotta and Thyme
Trio of Wolfgang’s Signature Salads…
Artichoke Salad with Confit Tomato, Shaved Parmesan, Arugula, Lemon
Heirloom Beets with Oranges, Almonds, Goat Cheese, Citrus Shallot Vinaigrette
Asparagus with Iberico Ham, Black Truffle Aioli and Mizuna Leaves
Pan Roasted Dover Sole with Fennel, Olives, Haricot Vert, Tomatoes, Lemon, Sherry,and Olive Oil
Butler-served Vegetable Paella with Saffron, White Wine, Chili, Parsley
Layers of Lemon Cheesecake,
Valrhona Ivoire 24 Karat Chocolate Oscar®
While many have heard of Wolfgang’s many and varied culinary accomplishments, including one of only two, 2 michelin starred restaurants in Los Angeles, little reference has been made to his fervent advocacy for Organic foods and ingredients, including a line of ready made Organic gourmet soups.
His Eat, Love and Live Well philosophy has created a new standard for food production, that celebrates local farmers, sustainable seafood, humanely treated animals and combines this with innovative and superb flavors to create true gastronomic experiences.
Wolfgang talks about his 9 Point Eat, Love and Live Well Philosophy