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October 18, 2017 |

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Kelly Hoppen Reflects on Four Decades of Design

When most of us were getting our driver’s licenses, Kelly Hoppen was already designing homes for high-profile clients. At age 16, the designer embarked on an “awful” kitchen remodel for a friend, and the next year she received her first major break: an overhaul of Formula One race car driver Guy Edwards’s mansion in the Boltons. In the four decades that followed, Hoppen wrote several coffee table tomes, became a design favorite among A-listers like the Beckhams and Sienna Miller, was knighted, and launched a wildly popular assortment of furniture and accessories that reflect her signature East-meets-West aesthetic.

Last year, Hoppen documented her career evolution with a 100-piece collection, aptly named Retrospective, for Resource Decor, and now she’s adding to the extensive lineup. And it’s clear that the queen of taupe has returned to her historical roots with new pieces washed in gray oak and dressed up with glamorous metallic accents. AD caught up with the designer at High Point Market to preview the collection and discuss her design highlights and regrets.

AD: How has your style evolved over the last 40 years?

Kelly Hoppen: The style of my furnishings has gone off in a mine map of different directions over four decades, with different textures, forms, and a slightly more feminine touch. It evolves every day, but there’s a DNA that always remains. There’s still a feel of East meets West, but with a modern edge to it now, which wasn’t there when I started all of those 40 years ago.

A bedroom featuring Hoppen’s designs for Resource Decor.

AD: How did you get your start in design? What was your first project?

KH: A kitchen for a friend and it was awful. But the next job, for Formula One race car driver Guy Edwards, was really the start of my career. By then, I had my own apartment at 17 years old and already had developed my signature style. I was very resourceful at such a young age because there wasn’t such a thing as the Internet or Pinterest and all the tools that young designers have at their fingertips today. Though, I’m glad of that because I was able to create a style that didn’t exist. It was created out of inspiration rather than copying other designers.

AD: What are your top three career highlights?

KH: My first book, East Meets West. That was mega for me. It really put a pole in the ground, solidifying me as a designer with a refreshing new style of global fusion. I felt quite relieved at that moment. Another highlight is winning the first Andrew Martin International Designer of the Year Award. And, lastly, I would say getting my MBE from the Queen of England. That’s a massive accolade, as so few designers have ever received it in Britain. To be honest, there are so many markers of my career, but those are the ones that truly stand out.

AD: You began your Retrospective collection with Resource Decor last year and added new pieces for 2017. Can you describe the aesthetic and thought process behind these latest furnishings?

KH: The collection has evolved with 48 more pieces that are very adaptable to a relaxed lifestyle. One of my favorites is the Soho chair in gray oak and white leather, which is my take on the Hans Wegner Wishbone chair. The Shield console from last year was previously washed in stainless steel and rose gold, but this time we veneered it in gray oak for a more laid-back vibe.

Hoppen’s Calvin dining table and chairs.

AD: How do you take a design concept from decades ago and make it modern in the collection?

KH: I think it’s easy because design doesn’t seem to date anymore. When I grew up, you looked at, say, Breakfast at Tiffany’s, and it seemed very old-fashioned. But today we borrow so many elements and eras in fashion and design. Therefore, furniture, certainly the type that I design, prevails.

AD: What advice would you give to designers who are just trying to find their footing in the industry?

KH: I talk to young designers all over the world, and I think it’s important to find your own starting point. And the way to do that is to find a successful designer that you admire and try to learn from them. It’s essential to not only be creative but also possess great styling abilities. Styling is just as important as the actual product, otherwise it becomes incredibly formatted. Ultimately, you have to believe in yourself, but be aware that design is not as easy it seems.

AD: Do you have any design regrets?

KH: None. Absolutely none.

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This Maplewood Colonial Boasts a Low Budget with High Style

Dana Siomkos and Zane Latta had outgrown their tiny Brooklyn apartment. They needed more space for their daughter Georgia, now 4. Another daughter, Clio, now almost 2, was on the way. “We wanted a backyard and public schools,” says Siomkos. They found a three-story colonial with a full basement in Maplewood. “I fell in love with the third-floor space for a home office,” she says. “Zane fell in love with the man cave.”

What they didn’t love was the kitchen.

“It was wood on wood on wood,” says Siomkos. Figuring it would be an expensive renovation, the couple decided to live with the kitchen for a while. “I thought it was a $50,000 project.”

Then they met Amy Hughes, owner of Salvage Style, a Maplewood design shop filled with vintage furniture, accessories, art and rugs. Hughes was making a delivery when she got a look at the Siomkos/Latta kitchen. She immediately suggested a renovation project, assuring the couple she could revamp the entire space for about $7,000, new furnishings included. The first step would be deciding what to keep, what to replace, where to splurge and where to save.

All of the appliances were in working condition. They stayed. The stained-wood cabinets were of good quality, but needed updating. They were painted. The milky-white countertop stayed, as did the honey-oak flooring. For a fresh look, Hughes suggested an inky, grey-blue color on the bottom cabinets and bright white on the top. “The white upper cabinets disappear into the wall now,” she observes.

All new lighting can make a big difference. Hughes found a mid-century Baccarat light fixture at auction for $10; it now hangs in the center of the kitchen. The breakfast room fixture from IKEA cost about $60. Flush-mounted LED lights were installed without having to cut walls or move wiring.
For the backsplash, Hughes found inexpensive subway-like tile at Home Depot, but set it in a herringbone pattern. The breakfast-room furniture came from estate sales and flea markets, including a glass-top table on a Lucite base—vintage pieces totaling less than $500. The acrylic counter stools were $45 each at a thrift shop. “All these pieces are beautiful and chic, but barely there,” says Hughes. “They’re see-through, so it opened up the space.”

“I always splurge on a professional painter,” says Hughes, citing the need for proper surface preparation—especially for cabinets. “The painter took off the cabinet doors and hand-brushed them,” she says. “New, sleek hardware updates the cabinets.”

The custom, rustic shelving only looks expensive. It’s actually reclaimed wood from a local lumberyard. “We bought a plank with lots of variations and defects so it looks reclaimed,” says Hughes. She had it sanded and coated with clear polyurethane. “The open shelves are my favorite feature,” says Siomkos. Another cost-cutting tip: Hughes framed Georgia and Clio’s pictures instead of splurging on costly art. “It’s original artwork,” she jokes, “and it personalizes the space.”

The project—including labor and new furnishings—totaled about $7,300. “It’s maximum impact with minimal budget,” Hughes says. “They now have a super-swanky kitchen that will get them through the next 10 years.”

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The Art of the Pitch at the State Fair of Texas

Mattresses. Rock candy. Blenders. Knives. Pots and pans. Caricature artists. These are some of the things you’ll find in the vendor halls at the State Fair of Texas. Oh, and of course, pitchmen and women roping you in with witty puns and kitschy gimmicks.

But behind the smiles and fluorescent lights that blanket the display tables are men and women working tirelessly to cut you a “deal” through the art of the pitch.

Stuart Mayo has a prime spot at the corner booth inside the Embarcadero building where he sells a set of Quikut knives, which promise to make 100 sandwiches out of a single tomato.

“I’ll give you $150 worth of knives for $40,” Mayo shouts as the crowd edges closer to the table. “I’ll even throw in the plastic bag for free.”

Mayo has been coming to the State Fair of Texas since he was a baby and met his wife while working as a pitchman.

“I started doing this back in 1987, and I just kept doing it,” Mayo says. “If this was an easy business, everyone would do it.”

Around the corner from Mayo’s booth, John Anderson sits surrounded by colorful television displays of hummingbird feeders and a large banner behind the table that boasts the “best hummingbird feeder ever!”

“Hello there, do you like birds? Well, we have a feeder that is made right here in America,” Anderson explains to anyone who pauses to listen.

Anderson chuckles and laughs with the crowd as he gets people to hold the feeders and drop them on the floor, promising their indestructibility.

After 40 years as a pitchman, Anderson believes there is an art to the pitch — one that requires quick wit and psychology.

“Psychology, absolutely,” Anderson says. “You have to find out what their needs are, and you have to listen because if you don’t listen then you don’t know what to sell.”

Almost all of the vendors in these halls offer some outrageous deal that simply cannot be found elsewhere. Buy one, get one freebies. Lifetime warranties. You name it.

Where there’s food, there’s usually a crowd. After cracking eggs into the nonstick pan of the Smart Living ceramic cookware set, Matt Marsella gently blows on the silky smooth, cooked eggs as they slide onto a plate.

“See how easy that was?” Marsella asks. The small crowd nods along in amusement.

Normally retailing for $250, this set specially priced at $200 is a “steal,” complemented by a set of pots “for free.”

Marsella’s pitch is strategic. Demonstrating the value in the product is key to sealing the deal.

“If you get them to hold the product, laugh and like you, then they will buy it,” Marsella says. “I never worry about if they are coming back.”

Matt Marsella sells Smart Living cookware at the state fair.EXPAND

For the past five years, Marsella has traveled to home shows and fairs across the U.S. He says working in the industry is very flexible, but the pitch has to be your own.

“It is your own creative art, and if people steal it, that’s a problem,” Marsella says. “We all set up at the same places, so we all know each other.”

Alicia O’Connell stands in the male-dominated showroom with her display of the Aquablade, a glorified squeegee that lasts for 10 years, leaving behind zero residue on windows for easy cleanup.

O’Connell began pitching at the Iowa State Fair when she was 16, selling hair accessories and clothes. Now 23, she works with a few different vendors traveling around the country to sell home-based products.

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“You have to be interesting, informal and to the point where the average person can understand the value of the product,” O’Connell says.

Pitching at shows is not for everyone, and the travel can be tedious. But for someone like O’Connell, it’s the perfect job.

“I get to travel all over the country, and I am not in a position to have a home base. I am very fickle,” O’Connell says.

Depending on when you visit the State Fair of Texas, you might miss the pig races or the petting zoo, the funnel cakes or the fried Fruit Loops, but you can always count on the pitchmen and women to find you that perfect product that you didn’t know you needed.

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Celebrate fall at annual Harvest Festival in Laguna Beach – Orange …

Meet neighbors, enjoy family fun and bring a dish and drinks to share.

The annual Harvest Festival will be held from 2-5 p.m. at the South Laguna Community Garden on Sunday, Oct. 22.

The event includes face painting, pumpkin decorating, prizes and live music. Reusable dinnerware will be provided for this zero-waste event.

The South Laguna Community Garden Park is a public treasure enjoyed by Laguna Beach residents and visitors. There are individual or group garden plots, vertical gardens,children’s’ learning gardens and a healing garden.

The garden park is sponsored by the South Laguna Civic Association and further sustained by volunteers and donors.


What: Harvest Festival

Where: South Laguna Community Garden Park, Eagle Rock and Coast Highway

When: 2-5 p.m. Sunday, Oct. 22

Admission: Free



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Modular Kitchen Market – Drivers and Forecasts by Technavio

analysts forecast the global
modular kitchen market
to grow at a CAGR of almost 5% during
the forecast period, according to their latest report.

The research study covers the present scenario and growth prospects of
the global modular kitchen market for 2017-2021. A modular
(modern) kitchen consists of modern furniture and specially designed
cabinets and storage units that can store utensils, other cooking
accessories and appliances. A modular kitchen is designed in such a way
to enable maximum utilization of space.

There have been significant changes in the construction plans of houses.
These include an increase in the room size and introduction of open
floor plans and loft-style living rooms. The L-shaped design is the most
popular and commonly used layout for kitchens. This design includes two
adjacent perpendicular walls. The absence of a wall division between the
living and kitchen area provides users with the maximum flexibility
while entertaining guests.

This report is available at a USD 1,000 discount for a limited time
market snapshot before purchasing

Buy 1 Technavio report and get the second for 50% off. Buy 2
Technavio reports and get the third for free.

Technavio analysts highlight the following three factors that are
contributing to the growth of the global modular kitchen market:

  • High demand for convenient and customized kitchens with a wide design
  • Efficient space management, and ease of assembling
  • Growth in residential construction activities

Looking for more information on this market? Request
a free sample report

Technavio’s sample reports are free of charge and contain multiple
sections of the report including the market size and forecast, drivers,
challenges, trends, and more.

High demand for convenient and customized kitchens with a wide design

A traditional kitchen provides limited design options, unlike a modular
kitchen that offers a wide variety of designs to choose from. Changes in
lifestyles and consumer preference have induced a growing demand for
organized facilities and kitchens that would enhance ease in cooking. A
modular kitchen can be designed and customized to meet the user’s
requirements. It provides convenience and a higher accessibility to
kitchen tools.

Poonam Saini, a lead furniture
and home furnishing
research analyst at Technavio, says, “A
traditional kitchen, which is mostly made by carpenters, usually has
rough edges and an uneven finishing. Any kind of replacement cannot be
guaranteed, and servicing consumes time. In comparison, a modular
kitchen has a smooth and seamless finish. Several modular kitchen
companies, such as Sleek, provide easy replacement and contracts for
regular services to maintain high kitchen quality.”

Efficient space management, and ease of assembling

In a traditional kitchen, the user cannot access the corners of the
kitchen due to their reduced depth. A modular
eliminates such issues, converting the corners into a
functional space. Cutlery is placed in special trays in the form of
drawers. The use of such kitchens has triggered a demand for steam
ovens, barbeques, and other electronic appliances. This kitchen type is
particularly suited for busy individuals who seek convenience, ease, and
speed while working in the kitchen.

“In India, modular kitchen manufacturers have customized the kitchen
to suit the region’s needs. They incorporate spice racks and special
trolleys for grains. The kitchens use a soft-close drawer system, makes
minimum or no noise while opening or closing them. Such features enhance
the ease of cooking, save time, and increase the user’s productivity,”

Growth in residential construction activities

The construction industry has been witnessing exponential growth over
the past couple of years. This trend is strongly observed in developing
economies. But with rates of urban properties growing, and household
size decreasing in many parts of the world, the residential units have
started to get more compact in size.

Also, homeowners residing in their properties are increasingly getting
involved in renovation and reconstruction projects. With modular
kitchens penetrating the households deeper, modular kitchen is expected
to become a more mainstream option for kitchen spaces during the
forecast period.

Top vendors:

  • Hafele
  • Lineadecor
  • Nobia
  • Pedini
  • Snaidero

Browse Related Reports:

About Technavio

is a leading global technology research and advisory company. Their
research and analysis focuses on emerging market trends and provides
actionable insights to help businesses identify market opportunities and
develop effective strategies to optimize their market positions.

With over 500 specialized analysts, Technavio’s report library consists
of more than 10,000 reports and counting, covering 800 technologies,
spanning across 50 countries. Their client base consists of enterprises
of all sizes, including more than 100 Fortune 500 companies. This
growing client base relies on Technavio’s comprehensive coverage,
extensive research, and actionable market insights to identify
opportunities in existing and potential markets and assess their
competitive positions within changing market scenarios.

If you are interested in more information, please contact our media team

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How to save energy while cooking – WKBT –

How to save energy while cooking

If you want to save money on your monthly energy bills, consider these tips to conserve energy in the kitchen:

Install energy efficient appliances. The most effective way to cut down on energy usage in the kitchen is by selecting the right appliances. Go for the Energy Star certified refrigerators, dishwashers, and vent hoods to make your kitchen as green as possible.
Replace old pots and pans. Studies show that warped pans waste 50% of the heat used on a stovetop, whereas flat pans utilize energy almost all energy. Upgrade your cookware and save big!
Invest in high-quality cookware. While you’re at it, invest in high-quality cookware. Glass and ceramic pans are better in the oven, while pans with a copper bottom work best on the stovetop.
Cut down on cooking time. This seems obvious, but reducing the amount of time you use appliances will result in lower energy bills. Try defrosting frozen items in the refrigerator or in a bowl of warm water instead of using the microwave and avoid opening the oven door when it’s in use to avoid heat escaping.
Use countertop appliances as often as possible. Countertop appliances like rice cookers, pressure cookers, and slow cookers are energy efficient and easy to use. Switch to the slow cooker for preparing soups, stews, and meat dishes to save energy you would have used cooking on the stovetop.
Embrace leftovers. Cook in large batches and refrigerate or freeze the leftovers for easy meals that you can heat up quickly later. This will save on overall cook time, which is great for you and your energy bill!

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Inside the retro 1960s TWA Lounge open at One World Trade Center

As construction of the TWA Hotel is taking off at New York City’s JFK Airport, the brand recently unveiled the new TWA Lounge, perched on the 86th floor of One World Trade Center.

The TWA lounge on the 86th floor. Image by Jesse David Harris

The TWA Lounge at 1WTC in Lower Manhattan is meant to be a sales center for the TWA Hotel, but it’s also a retro museum. The sleek space channels the same aesthetic as Eero Saarinen’s iconic 1962 terminal, with rounded walls to mirror the curved design of the world-renowned architect’s flight center. Taking inspiration from the Jet Age era, there’s TWA Memorabilia like branded cigarettes and carry-on bags, a collection of original David Klein prints, and vintage flight attendant uniforms exhibited.

The collection includes a library of historic design and branding books, iconic TWA flight hostess uniforms. Image by Emily Gilbert

A reception desk and analog departures display were also specially constructed to recall the distinct mid-century design aesthetic. Beverage carts are stocked with Tab (the diet soda popular in the 1960s) and Champagne, and bold red banquettes face floor-to-ceiling windows offering sweeping views of Brooklyn and Manhattan, while a telescope points directly at the TWA Hotel at JFK in Queens.

Ambassador service dinnerware was used in First Class on TWA flights in the 1960s. Image by Jesse David Harris

Meanwhile, the TWA Flight Center Hotel construction at JFK is underway, with a promise to maintain the mid-century glory of the original Saarinen terminal which it will inhabit. The hotel will have 505 guest rooms (including 483 rooms and 22 suites), 8 restaurants, 6 bars, and a 10,000 square foot public observation deck. A museum highlighting New York as the birthplace of the Jet Age, TWA, and the Mid-century Modern design movement will also be on premises.

The new hotel was previously a terminal that closed in 2001. Image by Max Touhey

After opening in 1962, the TWA Flight Center, designated a NYC Landmark in 1994 and listed on the National Register of Historic Places, closed its doors in 2001. The redesign is helmed by MCR Development, one of the country’s largest hotel owners, in partnership with JetBlue, and the Port Authority of New York and New Jersey, and is expected to be completed in 18 months. Until then, the TWA Lounge will be open by appointment.

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