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Examining the process of social design
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The social design process – human centered design principles, methods and tools – are being used by a growing number of funders, designers and social sector practitioners as an approach to solving complex social problems. Significant resources are being invested, and an enormous buzz has emerged about design’s potential for increasing impact, yet no comprehensive. Read More »

A sweet idea: beekeeping, honey and ice cream
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Worldstudio principal Mark Randall, has combined his interests in beekeeping and ice cream to develop B-Line, an ice cream company that uses locally-sourced wildflower honey in place of refined sugar for the honey ice cream base. This past summer, Mark has been testing the concept with pop-up ice cream stands in New York City and. Read More »

Leveraging the power of grandmothers
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Worldstudio and AIGA are pleased to announce the 2015 Sylvia Harris Citizen Design Award winner, Gma Village. The winning entry – developed by (from left to right, below) Catalina Garcia, Johnna Flood and Maggie Ollove – comes with a $10,000 prize. The Gma Village is an affordable childcare service for low-income families in Oakland, California. Read More »

Setting the stage for a cross-cultural collaboration
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Worldstudio designed the set for Dream’d in a Dream, a cross-cultural collaboration between the dance ensemble, Seán Curran Company and Ustatshakrit Plus, a traditional music group from Kyrgyzstan. The New York premiere at the Brooklyn Academy of Music on October 7th, was part of the 2015 BAM Next Wave Festival. The evening-length work, choreographed and. Read More »

There is always room for ice cream
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Mark Randall, Worldstudio principal, beekeeper and avid ice cream-maker, collaborated with Early Bird Cookery on a pop-up honey ice cream stand at the antique shop, Maison Bergogne, for the Narrowsburg Honey Bee Fest in Narrowsburg, New York on October 10th. It was a bright, sunny fall day as hundreds lined up for scoops in four. Read More »

Celebrating the culture and cuisine of the Yucatán
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Worldstudio co-founder David Sterling’s epic, six-and-a-half pound, 576-page book, Yucatán: Recipes from a Culinary Expedition is the 2015 winner of two prestigious James Beard awards; Best International Cookbook and Cookbook of the Year. In addition to this accolade, David received the 2015 Art of Eating Prize for Best Food Book of the Year. David left. Read More »