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is the principal and president of design consultancy, Harry Allen Design, established in 1993. That same year, he designed and produced a line of furniture called Living Systems, which he showed at the International Contemporary Furniture Fair. Today his furniture is in production with a variety of clients including Habitat, Dune, Magis, and Umbra. His first major solo project, the Moss store in New York’s SoHo district, received international praise. Since then, he has designed a number of successful interiors including offices, restaurants, and residences. His largest project is a chain of retail stores called Hushush in Japan, and most recently he completed the interior of the DuPont Corian Design Studio in Philadelphia. Harry’s unique vision also extends to product design, with clients including Wireworks, Magis, Steuben, Umbra, and Gaia & Gino. His life-cast REALITY product line for Areaware has proven to be a great success in the marketplace and his First Aid Kit for Johnson & Johnson has received wide attention in the press. Over the years, Harry has produced a multitude of innovative lighting. His Ceramic Foam Lamps were featured in the Museum of Modern Art’s 1994 show “Mutant Material in Contemporary Design” and have since been added to the Museum’s permanent design collection. In addition to much experimental studio work, Allen has designed production lighting fixtures for George Kovacs, Sputnik, and IKEA. Harry has been honored with the Brooklyn Museum of Art’s Modernism/Young Designer Award, two Industrial Design Society of America IDEA Awards, and he has been featured in ID Magazine’s Annual Design Review four times.

is a partner of Core77, a New York-based design network serving a global community of designers and design enthusiasts. He is the editor-in-chief of, the widely read design website, design job and portfolio site, and design firm database. He has been named on numerous design and utility patents, and has received awards from Communication Arts, The Art Directors Club, I.D. Magazine, and The One Club. He teaches in the graduate departments of Pratt Institute and the School of Visual Arts in New York City, and writes and lectures widely on the impact of design on contemporary culture.

ELIZABETH JONES is a food design strategist, specializing in green innovation. As the former marketing guru at the James Beard award-winning Tsar Nicoulai Caviar, farming sturgeon and making caviar, Elizabeth continued to explored branded food experience environments at the Rockwell Group and served as the ambassador for sustainability. Elizabeth now designs experiences around food, curates sustainable food exhibitions, and writes about food design. She is currently working on a slow food pop-up cafe for Droog USA and is a Master's student in NYU's Steinhardt Food Studies program.

BECKY STERN is an artist, tutorial maker, and Associate Editor for CRAFT and Make: Online. She has a background in design & technology from Parsons the New School School for Design and enjoys freely sharing projects online through excellent documentation. Some of her favorite creative disciplines are sculpture, video, electronics, sewing, knitting, and cooking, sometimes all at once. She hosts CRAFT’s bi-weekly tutorial video podcast covering topics from metalsmithing to homebrewing, machine knitting to electronic embroidery, and everywhere in between.




currently lives in Brooklyn, NY where she is constantly engaged in various independent projects that may or may not involve video, sculpture, drawing, or eating. She also works and teaches in various studios around the city with glassblowers and artists. At any given moment, she can be found eating or cooking something experimental and/or cheap. Thu is also host of Food Party, a mind-bending, non-reality cooking show with a cast of unruly puppets as culinary aides and a cavalcade of fictitious celebrities as surprise dinner guests. Shot on location in a technicolor cardboard kitchen as well as other foreign and exotic cardboard locations, each episode will or will not instruct you on how to prepare wild gourmet multi-course meals with ingredients you probably have on hand in your kitchen already, such as pretzel rods, eggs, narwhal lungs, bizarre plot twists, secret ingredients, and pizza. After all, you never know who might show up for dinner. Thu and Food Party have been featured in Paper Magazine, New York Magazine, Gothamist, the Food Network Blog, and The New York Times, among others. Food Party's second season now airs on the Independent Film Channel.


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