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Molly O’Brien

@metropolitanmolly

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Editor in Chief @edibledenver ✨💕 + Matador Network, T+L, Fodor’s Travel & more ☀️🌻 📌 based in Denver, Colorado 📌@[email protected]
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Spring has sprung at the @innhastingspark! We love seeing the Inn featured in @fodorstravel, @boston, and @mommypoppins this month.
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One of my FAVORITE experiences in Missouri was this gator tour and the exhilarating RACE to the barn!! @savoteur_travel was intent on winning this race and she did!! #ladyracer #badass #gatortour #missouri #missouritravel #fast&fun #happyphotographer #adventureswithtom #hairflyingfun Here is Tom's awesome podcast about our experience...subscribe to his podcast, Journeys of Discovery, to explore more! https://www.kcbx.org/podcast/journeys-of-discovery-with-tom-wilmer/2023-02-14/augusta-missouris-exhilarating-atv-gator-tours
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Redefining winter in the Great North. #thegreatnorthernfestival #climatechange #thegreatnorthernsaunavillage #foodstagram #blackwomentravel #blacktravelgram #blacktravel #whatissustainability #minneapolis #minnesota
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Logos are a key part of a business’ identity, the stamp that distinguishes one brand from another. Studies show it takes just 400 milliseconds for the brain to recognize a logo and trigger a response based on personal preferences and previous experiences with the brand. A logo can elicit responses of happiness, comfort, hunger and even safety. And for more than three decades, one San Luis Obispo resident has been integral to evoking these feelings through design for business owners in the local community and beyond. Pierre Rademaker Design has long offered creative and consulting services to a wide range of clients from national brands like GAP @gap, having designed its iconic blue square logo, to local fixtures such as Madonna Inn @madonnainn1958, Apple Farm @applefarminn, the City of San Luis Obispo and more. Pierre and his team design logos that go beyond a simple symbol — they create a first and lasting impression among consumers. In a technology driven world, Pierre and his team still begin a majority of their design work with a rough pencil sketch that’s later refined into the final product that we see on our morning commutes, dinner menus and even clothing labels. Pierre grew up near Los Angeles in Torrance and studied art at California State University @thecsu, Long Beach, where he concentrated on graphic design. He says he’s always been an artist, starting at a young age when he began drawing the moment he could pick up a pencil. “As a child, I always knew that I would be some kind of an artist eventually, career-wise,” says Pierre. Over the years, he and his team have worked on at least 600 logos for a diverse range of clients. Pierre’s work can be found practically everywhere around downtown San Luis Obispo, across the county and beyond. “San Luis Obispo really is a remarkable place, and the people are just wonderful,” he says. “Everybody seems to know everybody. It’s a lot of fun, and I love knowing [these] people.” *Featured in our Winter 2022-23 Issue, on stands now! Article by Molly O’Brien @metropolitanmolly 📸by Stephen Heraldo @stephenheraldo #edibleslo #graphicdesign #logodesigner #logocreation #logodesigns #sanluisobispo #slo
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Thank you @thrillist and @metropolitanmolly! We’re grateful to be in such good company 💛 Head to the link in our bio to read the full article 👀
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A year already? Time really does fly when you’re manifesting your dreams…
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Huge gigantic THANK YOUS are in order for these two!! Thanks to them I have photos from Missouri featured in Travel and Leisure!!! Check it out.... #holycow #thankyou #travelphotography #travelandleisure #missouriphotography #missouriadventure #missouripartnership #missouriwine #happyphotographer #lucky #wine https://www.travelandleisure.com/augusta-missouri-wine-destination-6822193
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New sushi Shokunin alert at the new @amasushimiramar inside the @rosewoodmiramarbeach hotel. . Chef Kentaro Ikuta has put together a mouthwatering omakase menu full of intense and dazzling surprises. There’s also A5 Wagyu from Miyazaki prefecture that is mindblowingly great. . Go Eat!
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A few highlights from our first couple of days in the charming little town of Augusta.... A hidden wine cellar, picnic & live music in a vineyard, the darling bungalow we stayed in, UUUUUMAZING statues throughout the town and my first WINE SLUSHIE- yes, you read that right. Missouri Partnership treated us so well, my cheeks hurt from smiling all weekend! 😁😁😁 #missouriphotography #lovemyjob #missouripartnership #missouriwine #missouriadventure
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@fodorstravel includes #randolphcounty on its national list of hauntingly beautiful places! @spookywoods …the spooky stories of #purgatorymountain at the @nczoo and the @getawayhouse #Asheboro tiny cabins all get an approving nod from writer @metropolitanmolly ….shout out to #VisitNC #PR team for making the intro to our #PR team. 👻🌿🍃 . . . . . #fodors #teamwork #fodorstravel #fodorsonthego #spookyseason #haunting #charlotte #raleigh #piedmonttriad #viewsofthesouth #northcarolina #ourstate #onlyinyourstate #nctravel
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Thanks Molly and Business Insider for visiting Ventana Cove! Check out the article in the bio
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🌱🌱Way To Grow 🌱🌱 An innovative vertical farming system in SLO County could revolutionize agriculture and reduce world hunger. Things are looking — and growing — up, for the sustainable farming industry. With its soil-less, shipping container-based model, Vertical Growth Farming Systems (VGFS) is introducing around the globe a “fresh” approach to addressing hunger and malnutrition. So, what exactly is vertical farming? Vertical farming is exactly what it sounds like; it’s a method of growing crops in vertically stacked layers. Stacking conserves space. The system produces healthy, fast-growing crops and, unlike any other modern farming method, is portable. With his small team of experts in solar energy, hydroponics and system operations and sustainment, VGFS Founder and serial entrepreneur Dan Melton is committed to using innovation to reduce world hunger. Through hydroponic fertilization, Dan’s system removes the need for soil. This allows for multiple harvests each year of native and non-native crops, all while using minimal water. Unlike traditional farming, this method is not restricted to a specific growing season and does not negatively impact the quality of soil throughout each yield. “You can grow about 85 percent of all produce in a vertical environment instead of horizontally on a field,” Dan explains. “We can grow any herbs, any leafy greens - we’re targeting super healthy calories in our crop because we’re trying to combat malnutrition. With vertical farming, the crops are amazing. They’re healthy and they can grow faster. You get your kales, spinach, rainbow chard, arugula, mustard greens, strawberries, tomatoes and squash.” *Featured in our Summer Solstice 2022 Issue, on stands now! Pick up a copy to read all about it and check out our website for so much more: edibleSLO.com Words by Molly O’Brien @metropolitanmolly 📸by Ruby Wallau @rubywallau #edibleslo #ediblecommunities #farming #verticalfarming #hydroponic #hydroponicgarden #hydroponicfarming #slofood #slofoodie #slofoodies #supportlocalfarmers #supportlocalfarms #centralcoastcalifornia #slocounty #slocal #slo
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