We are incredibly excited to announce that Johnny has begun to blog at ApartmentTherapy. He is the man behind a new column, Woodwise, on which he shares his lessons in carpentry and woodworking.

Congratulations, Johnny!

I recently went on a shopping spree in Soho. No, not for clothes, but for green cleaning products.

Green Depot began as a supplier of green building materials- think insulation, paint, tiles. Their success in the building world coincided with a rise in public awareness and interest, and they recently took the plunge into the consumer world. Green Depot’s store on the Bowery showcases all things to do with “living,” from building materials to gardening supplies and lighting options. They have a “filter” system that evaluates the environmental impact of their products, so as to “squarely address greenwashing.” With the curator of all things natural and organic (Whole Foods) just down the street, it certainly feels like Green Depot is angling for the position in the world of green.

For me, the jewel in the Green Depot crown is their cleaning agent refill bar.

Anyone can bring a bottle in and have it refilled with glass/tub & tile/all purpose cleaner or dish soap. Eager to give it a try, I crossed town with 3 empty bottles (method, Listerine & Envirostep) in hand. The stuff is literally on tap, and several pumps later, the friendly barista (soaptender?) had filled the bottles and taped on new labels. The cost? 12 cents an ounce, which works out to be less than a new bottle.

In addition to the modest cost savings, that’s three less plastic bottles for me to chuck in a landfill. (I’ve been haunted about my plastic footprint since watching “Garbage Island.”  It’s a problem.)

Is it reasonable to think that everyone is going to schlep around with empty bottles in their purse? Maybe not. But response has been very positive, and one hopes that it might provoke major players such as P&G and Unilever to acknowledge that consumers are beginning to care enough to go a little extra distance– and that there is opportunity to meet us halfway. I personally would be delighted if my supermarket had a refill station for everything from shampoo to cooking oil. –Kat

And here’s some evidence. Happy Friday!

CDC’s definition of Obesogenic: “Characterized by environments that promote increased food intake, nonhealthful foods, and physical inactivity.”

–Kat

Paris. London. Hong Kong. Milwaukee?  Recently Craig, Kat, and I had the pleasure of staying at the Iron Horse Hotel, which we agreed was one of the best hotels we’ve spent a night in. Opened in October last year, the Iron Horse was founded by real estate developer Tim Dixon and is the first upscale hotel geared for business travelers and motorcycle enthusiasts alike, which makes sense given that Milwaukee hosts many conventions and is home to Harley-Davidson. Its name comes from the term Native Americans used for the train as it crossed the prairies, and today the Iron Horse is located alongside a historic yet active railroad.

Once a mattress factory, the architecture (lofted industrial beams, reclaimed woods) amenities (motorcycle rentals!), and food offerings (a fancy restaurant as well as more casual pub fare) are executed perfectly within the realm of Ralph Lauren Americana meets Restoration Hardware meets high-end biker. The overall effect was unexpected (a bedside bench upholstered in cowhide), luxurious (bathrooms half the size of my apartment), and thoroughly embodied a new notion of biker-chic luxury that could only be at home in Milwaukee.

What I find particularly compelling about the Iron Horse is how it manages to cater to two unexpected segments (bikers and business travelers) and addresses the frequent traveler’s fatigue with cookie cutter “stylish” business hotels. It feels like a return to place/locality and the specific things that make a city special and authentic.  For example, look no further than the Ace Hotel whose bottom-up spread from Seattle, Portland, Palm Springs, and finally New York, is grounded in expressing a quirky aesthetic particular to each of those cities. The Ace Hotel’s expansion contrasts with the generic chic of thousands of boutique chain lobbies playing light house music across the country (W Hoboken, anyone?).

In a city not known for design innovation, the creativity of the Iron Horse hinted at the larger landscape of things to do in Milwaukee. “Gateway” experiences like these can shape one’s experience and expectations of a city—earlier this year I went to Detroit and loved it; the success of my entire visit hinged upon an extremely detailed Design Sponge-authored guide by local blogger Sweet Juniper that recommended furniture stores and historical architecture sites unfamiliar to most locals.

DESIRES (don’t laugh), the hotel management company that manages the Iron Horse, just opened Moonrise, a sister hotel in St Louis, with a retro-modern mid century decorating theme so it will be interesting to see if their formula of bringing local flavor/heritage will be as successful there as the Iron Horse has been for Milwaukee.

That is how long we have gazed out of our window at the High Line, dreaming of the day when we might have morning meetings amidst greenery.

IT’S OPEN. Once forlorn, it is now resplendent, and we had a chance to take a stroll on the park’s opening day yesterday. The pictures speak for themselves, but in a nutshell, we thought it was fabulous and well worth the wait.

Huge congratulations go to Joshua David and Richard Hammond, who conceived the idea and formed Friends of the High Line in 1999. Designed by Field Operations (Jame’s Corner’s landscaping design firm) and Diller Scofidio+Renfro, beautiful renderings of the High Line have graced the pages of NY publications for years. Since then, budgets have been slashed and snazzy features have been sacrificed. Nevertheless, the creative juices kept flowing, and there are many elements (undulating and pronged paving, oversized rolling lounge chairs, water features, plants you have never seen before) that will surprise and delight. We particularly love the re-introduction of wild grasses that were found on the High Line when it was deserted.

Come and see for yourself! –Kat

I recently got the chance to peek at the Milk and Honey Service Manual, authored by patron-saint-of-cocktails Sasha Petraske and his staff. A pioneer in the fancy cocktail scene, M&H is especially known for 1. Quality: Extreme attention to detail in every aspect of drink making, especially in regards to ingredients (Bartender Magazine ranks it the #2 bar in the world, below its London location) and 2. Mystery: Hidden behind a door on an otherwise unremarkable stretch of Eldridge St; strict call in advance reservations only policy; and an (until recently) unpublished phone number.

To my surprise and delight, in spite of their venerated position, M&H’s manual describes a Remains of the Day-level dedication to pursuing virtue through humility and service. From unobtrusively keeping the table clean, to maintaining  a dry napkin under each cocktail, to minimizing the overall interruption of the customer’s experience, Petraske views his bartenders not as mixologists or Bar Chefs, but instead as craftsmen whose everyday standard should be “offhand excellence.” To that end, the service manual suggests bartenders “pass through the customer’s field of vision regularly, making yourself available to her signal, be it by eye contact or gesture.”   The manual emphasizes the idea of “touch” as it relates to the experience, encompassing the height of a counter, the flick of a wrist, the tone of a voice, the weight of an especially plush napkin. All these tiny things, physical and immaterial, produce a signification of being taken care of, that makes me want to come back.

Open since 2001, Milk and Honey recently decided to simultaneously reveal its phone number and turn itself into a members only club. Out of the seven tables available, five will be reserved for members who pay a $300 annual fee to receive priority reservations and reduced-price cocktails. It will be interesting to see how this policy evolves and how they maintain their commitment to service—I consider this development a respectful tip of the hat to M&H’s devoted following, who have long had issues with the hype and slavish phone number mongering M&H has generated for so much of its history. –Beverly

It is with great pleasure that we introduce Beverly to the People Are Amazing team. In addition to applying her anthropological brain at IF, she also organizes New York’s Pecha Kucha movement, has a thing for acrylic furniture, and favors dogs and cats equally.

Spring is in the air and purple patches have blossomed on the High Line. Katie from Friends of the High Line tells us that these are “Rhapsody in Blue” flowers, from the Salvia family. While we’re enjoying our office view, we can’t wait to admire them up close, and eagerly await the official opening, rumored to be some time in June. As always, daily updates are available on the official High Line blog. –Kat

It’s a simple recipe for a thoroughly unwholesome meal: one McChicken sandwich placed between a Double Cheeseburger’s two patties, both ordered off McDonald’s popular Dollar Menu for a grand total of $2.16. Crudely christened the “McGangBang” by Daytona Beach customers in 2006, the sandwich has steadily earned a voracious following. Today, McDonald’s diners consume the McGangBang both online and off, ordering the absurd sandwich from befuddled employees, while documenting their experiences via Flickr, YouTube and, dare I say, even Twitter. And yet, the way McDonald’s opts to address this public relations pickle will prove to be even more interesting than how their customers are customizing the dollar sandwiches.

To date, the company has issued a single statement on the McGangBang, using a typical smile, deflect and evade approach:

“McDonald’s loves to hear from our valued guests, especially when they customize and create meal combinations to fit their personal taste preferences – no matter how unique! Whether it’s requesting an Egg McMuffin without cheese or a Big Mac with extra secret sauce, McDonald’s is proud to satisfy our customers’ requests and provide them with a variety of great-tasting meals every time they visit our restaurants.”

Is it just me or is ordering a sandwich named after a group sex act slightly different than asking for “an Egg McMuffin without cheese?” (Unless I’m unaware of some naughty new move!)

Oddly enough, I first heard of the McGangBang the same day that I watched a young boy on YouTube teach the world “How To Smoke Smarties” — yet another reconstitution of a defenseless manufacturer’s product. After crushing up the classic sugary candy into a powder and holding it in his mouth, the child demonstrated how it appeared to seep out like cigarette smoke. His instructional video has over 350,000 views and countless copycat posts, mainly by kids.

While folks have always reconstructed meals for their own amusement, food companies can no longer expect such experiences to remain either private or temporary. As fast and fleeting as the internet is, it also acts as a permanent public record for consumers’ every little experiment. Whether McDonald’s likes it or not, the McGangBang has already left an indelible mark on their brand.

No matter how unsavory the publicity is, McDonald’s must respond. Second only to pushing their products is pushing their message, and such an easy entree to the public conversation is a rare gift. Sure, it’s not in their best interest to capitalize on the name “McGangBang,” but they damn well ought to seize on the energy and enthusiasm behind it. A few ideas:

• Create an open contest for the best new sandwich created using only existing menu items. Put the (least rude) submissions up for an online vote, and offer the winner a limited menu run.
• Design a secret “off-the-menu” menu comprised completely of existing items, remixed a la In-N-Out e.g. Chicken McNuggets served with Big Mac Special Sauce or a Quarter Pounder with a layer of French Fries inside. Make no formal announcements. Instead, simply inform employees of the new offerings and wait for word to leak out.
• Rename the McGangBang something more palatable yet rich in innuendo e.g. the McOhYeah, the McLovin\’ or the McNasty. Inform employees to expect orders for the “McGangBang.” Prepare them to respond with a simple one liner, “Oh, you mean the Mc____” Subvert the crude name with a new name of your own choosing.

In short, McDonald’s cannot do nothing. The challenge is unusual, but it could be far worse. The kids could be smoking McNuggets.

- Johnny

For a comprehensive background on the genesis of the McGangBang, click here.

One would think that a biker gear store would be on a little side street in Alphabet City. Newly opened NYC Motorcycle Federation disproves this theory, defiantly sitting on 6th Ave and Downing next to the hip 10 Downing restaurant and across from celebrity-ridden Da Silvano’s. Gleaming vintage bikes and racks of worn leather jackets are juxtaposed with an Illy cafe counter, and a signboard outside the store that cheerfully announces “Refueling station. The best espresso you have ever had”

It makes you curious about the espresso-imbibing NY biker community. To find more, I visited MF’s site:

While I cannot claim to be intimately acquainted with biker culture, I’m not sure that the phrase “outlaw couture” would roll off the tongues of your traditional Harley-driver. But it’s a new world, and who says you can’t mix Italian espresso with rough and tumble, free wi-fi with rebellion, or energy-efficiency with an engine’s roar?

Rumor has it that  the store was conceived by the talented duo behind fashion-technology-super-trendy DDCLAB. Whether or not this concept hits the mark with bikers, I must admit that I already enjoy their coffee and wifi… and a leather jacket may be next. –Kat