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At Cohere, we embrace feedback as a vital part of our creative process. However, navigating feedback—especially in a creative setting—can feel like walking a tightrope. That’s where role-playing comes in. We’ve found that simulating real-life scenarios helps us identify biases that can cloud our feedback, like confirmation bias and the recency effect, while also allowing us to articulate our creative rationale more effectively.

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Ask your team to think about a few recent examples where their creative work was challenged by leadership or a client. Ask them to go around the room and role play the conversations that came up.

Gather your team and choose recent projects to role-play. Assign roles—designer, client, project manager—to recreate the dynamics of past discussions.

We put a list of projects on the board too, that helped us identify overlapping trends with how the goals of those projects or other factors may have been unclear to begin with. This is a useful exercise to take the subjectiveness out of it!

Encourage participants to step into each role to understand how different viewpoints shape feedback. This helps everyone appreciate the nuances of each position.

Use the session to pinpoint what to advocate for and what to let go of. Discuss how to align your vision with client goals, whether it’s through design choices or strategic approaches.

Practice articulating your rationale in a way that resonates with the client’s objectives. For example, explain design decisions like type choices or a digital-first focus clearly and compellingly.

Discuss ways to improve your language and tools when guiding clients through feedback. This can lead to clearer communication and stronger collaboration.

Focus on bridging gaps in understanding. Discuss why certain feedback may feel misaligned and explore ways to clarify assumptions about the client’s desires.

We always say “don’t be on an island alone…” If you notice repetitive feedback patterns, consider pairing up with a colleague to help break out of a creative funk. Fresh perspectives can spark new ideas and solutions.

By incorporating role-playing into your feedback process, you’ll strengthen your team’s ability to defend creativity while fostering collaboration, ensuring that every voice is heard and valued.

A helpful reminder - Know Your Biases as Creatives

- we crafted an exercise out of the reality of the biases we may encounter when in our client or leadership feedback loop. Let’s review these and identify times it has happened and ways to use the “mirror approach” as it is occurring.

Confirmation Bias: Focusing on feedback that supports initial ideas while ignoring criticism.

Anchoring Bias: The first feedback received can overly influence the design process.

Overconfidence Bias: Overestimating the effectiveness of designs and dismissing client concerns.

Sunk Cost Fallacy: Reluctance to abandon a concept due to invested time and effort.

Groupthink: Conforming to team opinions, which can stifle creativity.

Recency Effect: Recent feedback may overshadow earlier comments.

Cultural Bias: Imposing personal cultural perspectives on the client’s audience.

Emotional Bias: Personal feelings about a design or client can cloud judgment.

Availability Heuristic: Relying on easily recalled experiences that may skew understanding.

Framing Effect: The way feedback is presented can influence perception.


Discuss: Identify which biases may be influencing your current project. 

Reflect: Consider strategies to mitigate these biases in your feedback process.

How Do You Defend Creativity While Honoring Collaborative Feedback?

Coming off of the busy climate week events with policy makers and legislators, the big question is - how can Chefs or Food Leaders make a difference?


Earlier in my journey as an activist chef, I often found myself a bit intimidated by the PhDs in the room. I quickly found comfort and strength in knowing that I was there to learn and pass on this message to you. No one was looking to me for data insights or white papers. Rather, I was invited for my dedication to organic agriculture and my ability to translate that into delicious, edible impressions. 

As chefs, we can lean into our skills, redirect our egos into promoting better food for people and the planet.

What were the big takeaways from several years at Climate Week NYC and this year specifically?

As I reflect on several years at Climate Week NYC, I’m inspired by the incredible potential chefs have to drive meaningful change in our kitchens and communities. Here’s what I’ve taken away, especially this year, about how we can make a greater impact in our restaurants:

General Insights for Chefs and Food Leaders from Climate Week over the years

 It’s crucial to prioritize local and seasonal ingredients. Not only does this reduce our carbon footprint, but it also supports our local farmers and strengthens our communities. Including sources of only a few is better than none on your menu.

We need to get creative about minimizing food waste. Embracing composting, repurposing ingredients, and adopting zero-waste cooking techniques can transform our kitchens.

Let’s elevate plant-based dishes on our menus. They’re not just better for the planet; they’re also delicious and appealing to our guests.

 Investing in energy-efficient appliances and practices is a win-win. It cuts down on our energy consumption and saves us money in the long run. The big conversation now is about eliminating gas stoves in our kitchens, is this something you’re looking into?

We have a responsibility to educate our communities about sustainability. Let’s engage with our guests and share the importance of climate action.


2024 Climate Week, This Year’s Highlights

We must acknowledge how climate change impacts our food systems and work to build resilience in our operations.

Strengthening ties with farmers is essential. Let’s ensure we’re sourcing sustainably and transparently.

Our menus should reflect our commitment to sustainability. Let’s feature ingredients that are not only good for the planet but also excite our diners.

We need to invest in training our teams on sustainability practices. Fostering a culture of environmental responsibility starts from within.

As chefs, we have the power to advocate for climate-friendly policies in our industry. Let’s lead the charge and inspire others to join us.

By embracing these principles, we can truly make a difference in our kitchens and beyond. Together, let’s create a culinary landscape that prioritizes sustainability and positively impacts our planet.

Why is the global food system at risk, and what can chefs do about it?

Following my participation in several events themed around climate change; the Regenerative Healthcare Conference and New York Climate Week, where I cooked alongside chefs Grace Ramirez, Jose Luis Chavez, and Natacha Gomez at Mission Ceviche. 

The featured underutilized crops listed by the UN as part of VACS, or Vision for Adapted Crops and Soils. 

We will cook with these lesser-known ingredients listed to show the range of flavors and textures.


Here are some lesser-known, underutilized crops that chefs can incorporate into their menus:

Amaranth: A nutritious grain and leafy green, amaranth is high in protein and can be used in salads, porridge, or as a grain substitute.

Teff: This tiny grain is rich in fiber and protein, often used in Ethiopian injera. It can be cooked as a porridge or baked into bread.

Sunchokes (Jerusalem Artichokes): These tubers have a nutty flavor and can be roasted, pureed, or used in salads.

Fennel Pollen: Often overlooked, fennel pollen adds a unique, sweet, and slightly licorice flavor to dishes, making it great for seasoning meats and vegetables.

Mizuna: A Japanese mustard green with a peppery flavor, mizuna can be used in salads, stir-fries, or as a garnish.

Kohlrabi: This cruciferous vegetable has a mild, crunchy texture and can be eaten raw in salads or roasted for a sweeter flavor.

Celtuce: A type of lettuce with a long stem, celtuce is crunchy and can be used in salads or stir-fried dishes.

Black Garlic: Aged garlic with a sweet, umami flavor, black garlic can enhance sauces, dressings, and marinades.

Purslane: This succulent plant is rich in omega-3 fatty acids and can be used in salads, soups, or as a garnish.

Sea Beans (Salicornia): These salty, crunchy plants grow in coastal areas and can add a unique briny flavor to salads and seafood dishes.

Incorporating these crops not only diversifies menus but also supports biodiversity and sustainable agriculture.

Roughly 60% of what we consume in the world is derived from four crops, wheat, maze, rice and soy. 

To make things worse, the majority of each of these commodities are monocropped in massive quantities and grown using the same seed genetics. The result is a global food system stripped of diversity in flavor, varietal intrigue, nutrient complexity and connection to regional food identity. This is why the system nearly collapsed during covid and why the war in Ukraine disrupted global wheat supply. It is also why we are getting sicker, fatter and more at risk of food related illnesses while our planet struggles to hold onto the sensitive balance of biodiversity. 

What can ancient agricultural practices teach us about sustainability today?

To round out the series, I will be cooking alongside chef Asha Gomez for the World Food Prize Event in Iowa this October. This event will also feature VACS with a focus on the importance of agrobiodiversity. We will be joined again by The Crop Trust in partnership with Chef’s Manifesto. My feature will celebrate the Three Sisters of native agriculture - beans, corn, and squash. This ancient method of growing companion crops together has gained broader attention recently as regenerative agriculture has become more mainstream.

Here is how they work together and why it matters. Corn grows tall in the summer months when beans and squash also thrive. Planting beans between the corn provides a pole for the beans to vine up while adding nitrogen back to the soil for corn to share. Squash spreads along the available ground to provide a canopy cover that suppresses weeds and keeps the soil moist and cool. Together they make up the three sisters, which, in the spirit of “what grows together, goes together,” makes for an endless platform for amazing recipes.

Summarizing how chefs and food entrepreneurs support a more sustainable food system - 

Choose lesser known ingredients over common commodities. It will make your menu more interesting.

Source heirloom or heritage varieties of common ingredients. They will taste far better, tend to only grow within the season they should and require thoughtful farmers to source, cultivate and supply. Meaning their practices are generally inline with the promises listed above.

What grows together, goes together. Just ask the three sisters! What is old is new again. Get on board.

Everything has its moment, place and purpose, even vegetables. If we as chefs stick to the micro seasonal expressions we are also supporting biodiversity buzzing about the fields and forests. The bees, butterflies and ladybugs will love you for it.

Buy the good stuff and don’t fuck it up. It's that simple. Nature does most of the work if you let her.

As chefs, we may not write policy, but we absolutely can change culture through awareness, edible influence in our kitchens, dining rooms, and our local food networks.


What is a Chef’s Role Post Climate-Week? Ways Food Leaders can make an impact on climate change

 that we announced in a newsletter, where we talked about the undeniable power of face-to-face connection, we used this mantra as a deeper commitment to create more intentional in-person gatherings, not only for our own team but for the hospitality communities we love working with. And so, we recently organized a team-building day at NeueHouse NYC—a space that felt like the perfect extension of our ethos, offering both inspiration and the sense of community we crave.

All Screens Aside - IRL NOT URL

Our interactive team day was dedicated to adopting this IRL over URL mantra, and we focused on things that our community typically experiences too. These exercises may be valuable to you.

How Hybrid Teams Strengthen Collaboration by Meeting IRL

In today’s evolving work landscape, hybrid teams are becoming increasingly common, blending the flexibility of remote work with the benefits of in-person collaboration. While remote work offers numerous advantages, such as flexibility and reduced commuting time, it can also lead to feelings of isolation and hinder spontaneous interactions. By prioritizing in-person meetings, companies can foster stronger relationships, enhance communication, and boost team morale. Here are some tips for mitigating the downsides of remote work and maximizing the benefits of hybrid collaboration:

Schedule Regular In-Person Meetings: Create opportunities for team members to connect face-to-face, whether through weekly check-ins or monthly team-building events.

Encourage Open & Honest Communication: Foster an environment where team members feel comfortable sharing their thoughts and ideas, both virtually and in person.

Schedule Collaboration Days: Set specific days for team members to work together in the office, promoting a culture of collaboration and engagement.

 Utilize Technology Effectively: Leverage collaboration tools to keep everyone connected, ensuring that remote team members feel included during in-person gatherings.

 Create an Office Your Team Actually Wants to Visit: Design spaces that encourage interaction and collaboration, making the office a place where employees want to gather.

 Solicit Feedback: Regularly ask team members for their input on hybrid work practices and adjust accordingly to meet their needs and preferences.

By implementing these strategies, companies can enhance collaboration and create a more cohesive team dynamic, ultimately leading to greater success. 


Empathy is essential for fostering a supportive and collaborative team environment. One effective way to cultivate empathy among team members is through the "

. For our in-person day, after the practical stuff was out of the way, we dove into this because it’s one of those deceptively simple activities: rate your satisfaction in different areas of life—work, health, social, and so on. But here’s where it gets real. This tool encourages individuals to reflect on various aspects of their lives, helping them gain insights into their colleagues’ experiences and perspectives. Here are some tips for implementing the Wheel of Life exercise to strengthen empathy within your team:

Facilitate a Group Session: Gather your team for a dedicated workshop where everyone can share their Wheel of Life reflections in a safe and supportive environment.

Encourage Honesty and Vulnerability: Create an atmosphere where team members feel comfortable sharing personal insights, emphasizing that vulnerability fosters deeper connections.

Promote Active Listening: Encourage team members to listen attentively to each other’s stories, asking questions to deepen their understanding and show genuine interest.

Follow Up with Action: After the exercise, discuss ways the team can support each other based on the insights shared, fostering a culture of empathy and collaboration.

By using the Wheel of Life exercise, teams can create a deeper understanding of one another, ultimately enhancing collaboration and empathy in the workplace. Follow 

 and feel free to reach out to us if you have any questions about how to facilitate it!

Why the Space You Work In Matters More Than You Think

NeueHouse itself deserves a moment here. We’ve worked out of many places, but there’s something special about this one. The design, the flow, the energy—it all plays a part. From the Gallery Bar where we had lunch (and later happy hour, thanks to Selma, their Director of Food & Beverage, for making it seamless) to the 12th floor with its sweeping city views, every corner of the space felt designed to inspire. Physical space matters, more than we often give it credit for. It affects how you feel, how you work, and how you connect with the people around you.

We ended our day with a FIELD TRIP visit to Fotografiska, a few blocks away, where we saw the Vivian Maier exhibit. Let me tell you, nothing sparks conversation like stepping into a different world for an hour. That walk back to NeueHouse was buzzing with ideas, and it just reinforced the fact that creativity needs air to breathe—sometimes you have to leave the office (or home office) to get it.

This day reminded us that hybrid work is about finding the right balance for your team. Strategic meetings, personal reflections, or casual drinks—all these moments strengthen connections and improve how we work. The key takeaway: be intentional with your time together. In-person moments, from team-building to wellness, can transform your team's dynamic, no matter where they work.

The Cohere team has been working in a hybrid model—spanning Philadelphia, Baltimore, Miami, and NYC—since we first opened our satellite offices in 2017. While the remote flexibility has been key to our growth, it’s the in-person moments that remind us why we do what we do. It’s easy to get caught up in the convenience of Zoom calls and Slack messages, but there’s a different kind of magic that happens when people gather in the same room.

Mitigating the Downside of Remote Work

Since opening our Baltimore office in 2017, we've embraced remote work, but lately, I've been hearing some troubling stories about its downsides. Friends are experiencing "Zoom fatigue" and feeling a loss of empathy without in-person interactions. One friend is opting out of social invitations for digital doom scrolling in their bedroom, while another is struggling with mental health due to a lack of routine and movement.

This made me reflect: Are we doing enough to counteract the challenges of remote work?

Leaving my online productivity bubble has revealed the value of small moments that digital cannot replace—like the introspection during my commute, the expression wardrobe brings, and the fascinating lives of those around me (like my barista, a wilderness survival expert). Camaraderie built through face-to-face conversations is irreplaceable. And we're finding new ways to double back down on the IRL over URL in our daily lives.


I'm sharing this because many people I know are fatigued by constant screen time, and are questioning their choices. The decision to attend an event now feels like a crucial reclaiming of identity, where an invite can spark the connections we’ve missed—

filled with serendipity, intimacy, and a touch of discomfort.


This fall, we’re committed to our community at the intersection of design, food and wellness. Join us to shake up your routine and connect with like-minded folks.


Approximately 150 leaders in the food, tech and agricultural industries gathered for 

. Google's role as host is to cultivate a space where these creative minds can converge, share ideas, and ignite the changes that will make the world a more nourishing place.

https://www.coherestudio.co/stories/google-food-lab-recap-from-2024-in-chicago

At the summit, the usual suspects were all there - discussions on regenerative agriculture, nutrition, consumer trends, and the role of AI for the food industry. But this year, a new challenge emerged as a central focus: 

how to bring people back to the office and recruit top talent, with food and beverage serving as the key draw.

Gone are the days of assuming employees would simply return to their desks. The allure of remote work had proven difficult to overcome. Companies are grappling with this new reality, searching for innovative ways to make the office a destination worth the commute.

And it was here, amidst the collective perplexity, that food stepped into the spotlight. 

Not just as sustenance, but as a transformative force - a means of enticing employees, fostering community, and sparking the kind of in-person collaboration that remote work had so often stifled.

The discussions were charged with a palpable energy, as participants shared their most creative culinary strategies. From craveable biodiverse menus to carefully curated popup lunch experiences, the power of food to reshape the workplace narrative was becoming increasingly clear.

This was no longer just about fueling productivity - it was about reigniting the human connection that had been dimmed by the isolation of the pandemic.

 And in that crucible of collective problem-solving, the future of the office is being forged, one important dish at a time.

ould the power of food lure us back to the office?

Companies have faced an uphill battle in luring employees back to the office in the wake of the pandemic. The allure of remote work, with its flexibility and lack of commute, has proven hard to overcome. Employees have grown accustomed to the comforts of working from home, be it the ability to work in pajamas or the convenience of being steps away from the fridge.

This is where food is playing a pivotal role.

 By crafting captivating culinary experiences in the workplace, companies have the power to create a pull that outweighs the push of remote work. A steaming bowl of nourishing pho, bursting with fragrant herbs and zesty citrus, amongst laughter from coworkers who share the table at lunch, can ignite the senses in a way that a lonely desk lunch simply cannot. Carefully curated menus that cater to diverse dietary needs and preferences can foster a sense of community, giving employees a reason to gather and connect over a shared love of food.

Moreover, the act of shared meals can cultivate a spirit of collaboration and creativity that is often harder to achieve through a screen. When colleagues break bread together, ideas have the chance to flourish, and solutions to complex challenges can emerge organically. By making the office a destination for exceptional culinary experiences, companies can entice employees to make the journey, rekindling the magic of in-person interactions and collective problem-solving.

On the last day of Google Food Labs this year, I found myself gazing into an offering at breakfast that surprised me - Pho! In that aromatic broth, swirled with rice noodles and garnished with a vibrant array of herbs, chilis, and citrus, I couldn't help but wonder: 

could this be the key to enticing us away from the comforts of our home offices?

You see, the food at Google has always been a masterful blend of forward-thinking ingenuity, environmental consciousness, and a commitment to wellness, diversity, and transparency. But sometimes, in the pursuit of the new and innovative, they've missed the mark, leaving us longing for the familiar with just a hint of the unexpected.

And that's precisely what this breakfast pho delivered.

 It was a masterful dance between the comfort of a classic Vietnamese soup and the freshness of a morning meal. With every slurp, I felt my cells come alive, my senses awakened by the interplay of flavors and textures.

As I sat there, bathed in the warm glow of the morning sun, I found myself captivated. I couldn't help but share my discovery, actively encouraging my fellow attendees to experience the magic of this unassuming dish. And even as I departed for the airport, the memory of that pho lingered, refusing to be silenced.


Because the more companies can create these captivating, craveable moments in the workplace, the more likely we are to return to the office. By curating experiences and rituals that make us feel better than we do at home, businesses have the power to overcome the commute, the childcare conundrums, and the siren call of our pajamas.

The topics explored at the Food Labs ranged from climate change to personalized wellness, but at the heart of it all was the recognition that food has the power to heal, to connect, and to bring us together in pursuit of solutions to the world's most pressing challenges. And perhaps, just perhaps, the next big innovation could be sparked over a steaming bowl of pho in the company café.



How Google Food Labs is answering the need to draw people back to the office using food and beverage experiences

Let's chat about how food impacts your workplace.

Recent Articles on Food

Could a bowl of breakfast Pho bring people back to the office?

Pastis Miami is celebrating Their One Year Anniversary!

On April 30th 2024 the Pastis Miami family will be celebrating one successful year open!

Join us in celebrating the milestone in person if you can make it - with a toast to excellence under Stephen Starr and Keith McNally’s combined leadership where they've delighted guests with authentic French cuisine and a vibrant community. We're grateful for a year of working with them, and look forward to many more to come. 

While At Pastis this Spring you must try….

Dorade Royale en Papillote is a classic French cooking method where a whole dorade royale (sea bream) is wrapped in parchment paper with herbs, vegetables, and sometimes a splash of white wine, then baked. This technique allows the fish to gently steam in its own juices, resulting in tender, flavorful flesh infused with the aromas of the accompanying ingredients.

RAS Ethiopian Plant-Based Restaurant Opening a 2nd Location in Manhattan this May

With a passionate fan base, it has been enjoyable to help RAS get coverage as they expand their top Ethiopian restaurant, Ras Plant Based, to Manhattan this spring, bringing its acclaimed plant-based cuisine to a new audience. With its renowned Ethiopian flavors and emphasis on plant-based dining, the restaurant's arrival in Manhattan is set to introduce an exciting culinary experience to the city's vibrant food scene. Stay tuned for a fresh brand evolution to accompany
their growth!

The Beloved Sabrina’s Cafe in Philly and New Jersey is Growing & Getting A Refresh

Without giving away too much, our team wants to highlight the much-deserved growth of this beloved Philadelphia region restaurant. Sabrina's Cafe, a popular Philadelphia eatery, first opened its doors in 2001 in the city's Italian Market neighborhood. Founded by Robert DeAbreu and Raquel DeAbreu, the cafe quickly gained a reputation for its delicious and generous portions of comfort food, served in a cozy and welcoming atmosphere. Over the years, Sabrina's Cafe has expanded to multiple locations across Philadelphia, offering a diverse menu that includes creative twists on classic breakfast and brunch dishes, as well as lunch and dinner options. The cafe's commitment to quality, creativity, and community has made it a beloved dining destination for locals and visitors alike.

Everyone wants a spring refresh… here’s a sneak peek.

Book at table for breakfast at Sabrina's!

Women-Owned Plant Based Good Beet Launches CPGs

It’s a wise decision to diversify your income as a small business in food these days. That’s why this plant based, gluten free, dairy free shop added “Good Burger” and “Eggplant Meatballs” to their customer’s shopping lists this Spring. Check them out for your at-home recipes

DC based, Latina Owned, Olivia Macaron is a Spring Treat

is the best seller, with unique flavors such as the Cassis macaron - Jam-packed with fruity blackcurrant taste.

We recently redesigned their brand and packaging to accompany their growth online.

The Founder Ana Claudia Lopez wanted the packaging to be like “the little black dress or neutral outfit, with room for the colorful accessories”. We love how it turned out!

Our Very Own FiNNBAR is
Featured in Forbes and Now Hiring for the Spring

Finnbar was featured in Forbes Food section for their classic cocktails and simple menu.

“On a recent Saturday night, beverage director Ethan Stuart greeted us at FiNNBAR. For a place that just opened, it was bustling with energy as locals filed in taking seats in the dining room and at the bar.

"Our cocktail menu is devoted to the classics,” Stuart told me. “It gives us the chance as a young bar program to get intimate with the recipes that have stood the test of time.” Looking at the evening’s cocktail list, he reminisced about his first encounter with what he called “the magic” of the Sbagliato.”

The neighborly restaurant is on the rise, and looking for great talent to join their team:

Looking for a Sous Chef, Line Cooks, Servers, and Hosts!

We are taking a moment to highlight our clients in the Mid-Atlantic region who are hard at work this Spring with food marketing and community building.

Spring Restaurant Happenings We Think You Should Check Out

As part of our initiative to encourage a remote/hybrid culture and inspiration from global travel, Cohere Designer Katherine worked out of Ljubljana, the capital city of Slovenia in May 2023.

Cohere Designer Katherine works remotely from Slovenia and gathers inspiration. 

Designer Working Remote in Slovenia

We launched this "remote city guide series" to encourage our employees to get the most out of our hybrid remote work culture. While working in the office is important, so is fostering creativity outside of our workplace. Cohere Designer Victoria worked out of Mexico City in February of 2024. 

Cohere Designer Victoria works remotely from Mexico City and gathers inspiration from the vibrant culture.

A Designer in Mexico City: Remote Work

Our team at Cohere has long admired the design community that Shawn Chopra and Anne Morgan, partners in business and life, have built in Baltimore’s Hampden neighborhood with 

. And, they haven’t been at it for long. good neighbor’s coffee shop with design-focused retail launched in 2020 - right during the height of the pandemic. Never mind that, they steadily won fans and built fruitful partnerships with many local artists and makers. Soon after in 2022, they launched their 

 space where architects, interior designers, and really anyone who signs on for their Trade Program can get exclusive access to coveted international brands like Finn Juhl, Frama, Normann Copenhagen, Hem - for whom good neighbor is often the only Mid-Atlantic retailer.

 - a 7-room boutique hotel on the two floors above their beloved coffee shop and retail space. Meant to be an extension of their (very well-designed) feeling of home, and an opportunity to showcase the work of both Baltimore makers and artists, alongside of Shawn and Anne’s Indian and Egyptian roots, we were honored to 

work with them to tell the story to local, national, and industry press.

Cohere partner Chris Richards sat down to have a conversation with good neighbor Co-founder Shawn Chopra and Director of Brand and Marketing Justin Timothy Temple to work with them to tell the story to local, national, and industry press, touching on fostering collaboration without competition, the highs and lows of bringing guesthouse to life, and what’s next for the good neighbor team.

Justin, you are good neighbor’s Director of Brand and Marketing; how did you become a part of the team and what drew you in?

My relationship with Shawn has really evolved over time. I remember attending a soft opening as a customer. It was right at the beginning of the pandemic, so it was a time with a lot of unknowns. When

 I think about good neighbor, at least in that period, it was a place of grounding, of stability.

 It was part of me and my partner's routine weekly, going on a Saturday morning. In a world that was just very chaotic, we knew that every Saturday, we were going to be there in that line no matter what.

And then it built from there. I knew we were going to Shawn and Anne [Shawn’s wife and good neighbor co-owner]. So it was very much a place of affinity. A place of feeling like there was some space that we could go to, that was enjoyable, welcoming and safe. We [Shawn and I] wound up hanging out more socially, rather than professionally. And so when the opportunity came to help understand a thing that they were working on from a marketing perspective, it was just a very casual ask. But as these things go, one thing turns into another, then we’re talking about more work together. And then a few months after that, you're part of a team.

CR: good neighbor has drawn a lot of lines between various cultural and artistic communities in Baltimore through the shop and guesthouse; it’s something that Jack from Dwell noted in 

. Tell us more about how you like to build partnerships with artists and potential collaborators.

We definitely don't feel like there should be any kind of competition between artists or makers’ work. 

We see it as, the more channels that an artist, or maker, or designer, or writer, or anyone has, the more chances that they have to get their work out there and be part of the Baltimore community. 

In terms of being a collaborator with good neighbor, it's just genuine collaborations, you know?

good neighbor ends up being that space where the collaborations tend to happen pretty organically

, which is really nice. But it’s also about not being shy. If we're doing design week or design events and different people show out, I’m not shy about asking them, "Hey, we'd love to work together. We'll have to find a way to see your work in this light, you know? Or do you have any visions of your work in a space like this?"

There's so many people we want to collaborate with - and when the time is right, everything aligns.

A good example is our collaboration with 

. I've been a fan of hers for a long time. I saw her at a few different artist talks before I had good neighbor. But never really knew if she thought about anything at the store once it launched. And then all of a sudden, she shows up at an event, I said, "We'd love to work together." One thing led to another thing, and she has 

, and it’s cool how it all just comes together.


CR: How did this ethos influence the creation of 

 and what was it like to bring that concept to life?

For us, it’s one big design process. Same as with the coffee shop downstairs, or the design warehouse down the street - there's always two phases. There's the design side of it. And then we also run the whole construction process. And I should say, at the beginning, you’re also sitting there trying to figure out what the operational side of it would be, right? Then you have the visuals, the website, and the overall experience. In all of that, there’s both good and bad moments.

[With the construction] There’s hard moments, whether it's with the city or unexpected costs - things that we didn't know we needed, but now have to apply across seven rooms. Those are the moments where you think, is this going to be worth it? Because as a founder and owner, your brain is always on. And as someone who's part of the design of everything, you're on both sides of it. You're the client, but you're also the beneficiary. You're trying to fund up the project 

 trying to get your vision out as a creative person. And then invested in your vision surviving operationally, too.

Within all of that, the good is always there - how collaborations come together, how when you design something and envision people experiencing it, you can’t really see it all come together until it’s physically done. There’s all the happy mistakes, or little moments, where things turned out better than I even thought they would - where a collaboration is more fruitful than we expected, or the way Justin shoots something shows it in a new light. That’s the beauty of guesthouse, there are so many of those little gems in how it came together.

CR: And what are you hearing from guests? How is the guesthouse experience sitting with people who stay with you?

We hear that everybody, broadly speaking, is rested, recharged, and comfortable. At a foundational level, that's the goal, right?

 There's a high-mindedness that we have; we want people to be their best creative selves.

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