TJ Girard

Pinch Food Design highlights two projects with culinary rooted creativity that emerged during the COVID-19 lockdown.

A chef full of passion, lessons + willingness to eat with his hands, Francis Mallmann shares his primal + honest approach to food + life.

Pinch Food Design's radiant Red Pepper Cooler is a simple four-ingredient recipe that is far from a basic cocktail.

London-based chocolate company BRIK is breaking the mold with its approach to chocolate.

This doctor-invented cake shield was created to protect party goers of all ages from spreading germs.

Hej studio challenged themselves to create natural face masks out of foods like cabbage and tortillas.

Pinch launches Parcel, an elevated, at-home, food and beverage experience, meant to connect people, even when they’re apart.

A juicer that's an unconventional take on a classic kitchen tool as you put it on your fingers like a ring.

A farm-to table dining experience extends to the actual vessels with Grass-Fed Bone China made from cow bones.

United Sodas of America launched with 12 flavor varieties all housed in colorful sleek matte cans that span the rainbow.

Retro photographs of cheese set against marble backdrops by art collective Ptohograhpies.

In a time where many of us are forced to slow down & keep it local, Pinch shares chef Blaine Wetzel's latest book, Lummi - Island Cooking.