Together with creative agency Addison New York, we shot videos and stills for the annual report and online presentation of WhiteWave Foods (Silk Almond Milk, Horizon Organic Milk, Land O Lakes, Earthbound Farms Organic, etc.). As always, a brisk shooting schedule didn’t deter us from having fun – prop. stylist Alex Niki did an incredible job getting everything and everyone ready (including the talent) and food stylist Takako Kuniyuki brilliantly multi-tasked her way through this 4 day assignment. Shot at Noho Productions and Space28, it was a real pleasure working in an environment that made us forget at times that we actually were at work. Excellent art direction by James Taylor and wonderful art production by Rebecca Horne made this job a killer combination of creativity, a pleasant collaboration and quality work.
Video post-production by producerNY
If you didn’t know what a Feijoa & Kiwi Spritzer Mocktail looks like (or how to pronounce Feijoa), you are definitely not alone. It’s delicious however, even without the alcohol… If you feel inclined, here’s the recipe: (ingredients and drink shot for New You Magazine / ‘Sips & Bites’ article)
A Feijoa & Kiwi Spritzer Mocktail
Ingredients: 10 Lemon Verbena Leaves, 4 Mint Leaves, 1 Feijoa (Pineapple Guava, 1 Kiwifruit, 20ml Green Kawawa Tea Syrup, 10ml Fresh Lime Juice, 150 ml Mineral Water
Scoop fruit and place in glass with mint, verbena, lime and syrup. Lightly muddle together (do not puree). Top and fill with ice. Fill 2/3 with soda water. Use bar spoon to lightly mix. Top with ice then soda. Garnish with Lemon Verbena Sprig.
Feeling like changing the M in Mocktail to a C? Add Sweet Vermouth and you will start pronouncing Feijoa (fey-yoh–uh) perfectly within a half hour. Cheers!
Right on time for a hot, sticky NYC summer and the NBA Finals! Shot the new campaign for Barcardi Rum, together with the fine people of Commonground Chicago! Yung & Elvira were both thoughtful and creative collaborators. Fantastic retouching by Gui Christ of Manipula and superb drink styling by Nir Adar.