Lamar is a muse for the ages, a lens through which we can explore the love within both our hearts and others'.
Check out the video and photos below.
Part "social network" and part shopping experience, the app is opening the door for anyone to become a seller, simply by creating a profile showcases your likes, IG handle and bio. Sellers are now offered the ability to utilize the familiar full-bleed short form video format that we've all grown to love through social media to increase interaction and create narrative around their products.
To better understand this major step into the future for Basic.Space, for mobile shopping — and for our creative community — we spoke with Basic.Space CEO and founder Jesse Lee. We also downloaded the app.
What’s the story behind Basic.Space? What inspired it’s creation?
The initial idea came about 5-6 years ago. I was surrounded by friends and family that were creative and multi-hyphenates yet not all were able to build a successful career from it. There were so many talented musicians, artists and designers that I knew - yet not all were famous or making real money. On top of it all, influencer marketing was nearing its peak and I genuinely felt that we could all use something better or at least different. Why not build a platform that can help discover and showcase individuals with good taste and let them earn a living by selling their own products - whether it’s pre-owned/vintage or new as many creatives have their own merch or a brand that they want to launch. As for the name itself... If you look at the literal definition of the two words, Basic is forming an essential foundation and Space is a continuous area that is free. We want entrepreneurial creatives to thrive in their own unique ways.
You’ve said that Basic.Space is less about being famous or influential, and at its core is about “having good taste”. Can you speak to that? How has that shaped the company?
Curation is at the core of what we do. When we first soft launched with a beta app it was mostly my friends who were selling their own pre-owned items - mix of vintage fashion/luxury goods, furniture, art, etc. Then when we decided to formally launch Basic.Space (the site) a little over 2 years ago we added sellers who had new, exclusive products or collaborations for us. Within the first year of the site launching, we had Naomi Osaka’s first NFTs to Virgil Abloh’s collab with Vitra as well as bunch of other, smaller but cool up and coming brands that people love like Aquatic Leisure Club (hats) and Ian Charms necklaces.
What was the mission from the start, in a sentence — how has the digital platform supported that, and how will the app continue to push for it?
Own the Future. is our globally trademarked tagline, slogan and the North star to everything that we do. It has a dual meaning to us - one is that it’s our mission to help discover and support entrepreneurial creatives everywhere to forge their own path. The other is that we have to continually design and build things (site, app, metaverse, etc) that are future-forward. It’s also why we experimented with NFTs and Web3 early on in the beginning of last year and we have Select.Basic.Space where you can experience and buy things in the ‘metaverse.' Last but not least, we want people to discover adn be discovered regardless of where they live around the world. You don't have to be living in the cultural meccas or major cities to be on the forefront anymore as the coolest things can come out of obscure places. On Basic.Space, innovators can find an audience and others can own a piece of their future.
What do you feel you built with the digital platform and IRL activations that the app is answering to? What is the purpose of Basic.Space?
I would say that we’re building a community or an ecosystem of other likeminded individuals (i.e. multi-hyphenates that don’t follow the conventional norm). To us IRL and URL are the same thing - of course they look different - one is a physical experience and the other is digital or virtual even. However we strongly believe that the feeling of discovery and community can be had the same way both IRL and URL. It’s why we host or support events during Art Basel, NYFW, PFW, Coachella, SXSW + NFT NYC, NFT LA and EthCC Paris.
Basic.Space speaks to the idea of community. Who is this community? And how do you see the app engaging and fostering this community?
We want the best in class creatives to sell things (whether it’s vintage clothing, luxury goods, a new hat or jewelry, even art/photography and NFTs. We then want our buyers/customers to become sellers themselves - this is why we’re launching a completely new app that enables our sellers (previous and new ones) to upload their own Experience videos with products as listings. We strongly believe that the new app will engage, foster and continue to grow our Basic.Space community.
From looking at and utilizing the app, it seems like you have found a few other apps in the e-commerce space and patched together their strong points, while maintaining your own voice and niche. What makes Basic.Space stand apart and stand out from other shopping apps and sites?
It’s not a secret that short form videos have ruled social media in recent years so we wanted to tweak our prior Experience video format on web to make everything shorter (30 - 60 seconds) in the app. Additionally, we purposely designed the browsing / shopping function to ‘float’ on top of the videos so that you don’t have to leave the page to shop. Why not allow the users to scroll up/down for the videos then swipe left/right to buy something from the seller? We hope it’s a seamless, fun ’social commerce’ experience for everyone.
Who are your favorite sellers?
I can’t answer this one as we have hundreds of past/current sellers that all have unique POVs and great listings. I am grateful though for many of our early, original sellers who continue to support us as well as sellers that come up with really creative Experience videos alongside their products.
What do you want to see from Basic.Space, and where do you want to see it in the next few years?
At the moment, we’re still a niche, cool marketplace amongst certain psychographic/audience. We’ve been able to remain authentic and grow in a very organic manner. However, we do want more people around the world to discover who and what is next - whether it’s fashion, design, or art - and we want to help democratize access to ‘cool things.’ In a few years, I would love to see Basic.Space as our friends and their friends’ favorite destination to discover, buy, share and sell things that are unique and special.
office had a chance to hear from Rebekka Bay, Creative Director of Marimekko, who is taking the brand into the future with changes that both respect and evolve the house heritage.
This store was announced with the closing of the flagship in the Flatiron District last year. How does this new location in Soho speak to the essence of the new space?
This new store concept in Soho is designed to embody Marimekko’s optimistic and creative lifestyle philosophy. For those unfamiliar with Marimekko, it is a brand that is quite hard to pin down in one category – we have always walked our own path in the boundaries between fashion, design, art, and architecture. Back in the 1970s, our founder used to say that Marimekko could have equally taken any other form than the art of printmaking: It could have been a flower shop, architecture, or even modern jazz. Whatever we did needed to bring joy and empowerment to people. Now, in New York, we are building on that foundation with a new store designed to host inspiring visual activations and regular, even surprising events together with local creatives. We want to bring the Marimekko experience to life in a hyper-local context, and Soho felt like a natural choice as it feels like a very local neighborhood. It is full of buzz but is still walkable. It feels both familiar and very New York.
Are there any themes that grounded the approach to designing this new store?
Our theme for the store concept is “work-in-progress". The space is an ever-evolving concept and experience, which is most visible in the wooden grid that surrounds the interior of the store, much like the foundation of a building. The grid allows us to move things around easily, to test and evolve the space over time. The space also takes inspiration from the Shaker movement. In essence, we wanted to create a space that is inviting and easy to approach, reflecting our values of embracing authenticity, inclusivity, and equality.
What was the most memorable part of the design process?
For the space, we collected lesser-known Finnish vintage furniture pieces that are both pragmatic and sculptural – the beginning of an ever-expanding collection. In addition to that, we have brought in industrial trolleys from our Helsinki textile printing factory, which is at the heart of the brand in many ways.
How does this store fit into the Marimekko design philosophy?
Marimekko has never been about trends, but rather about relevancy in time through creative dialogue, both on and off product-level. In addition to allowing the space to be easily transformed, the idea of a modular store also reflects the way we build our collections. Our goal is to create designs that help our customers build a capsule wardrobe consisting of timeless pieces they do not want to throw away, but rather that that they can mix and match over the years.
What are some of your favorite decor, design, or architectural elements in the new store?
The space is very honest, no fuss and functional, which are all typical features of both Finnish design and the Marimekko way of designing. Sustainability in material choices was a key consideration in the design process, highlighting especially the importance of durability, reusability, and recyclability of materials. One of my favorite design choices from the store are the Moderno stools by Finnish design icon Yrjö Kukkapuro, which reference the colors found in Marimekko’s textile printing factory in Helsinki. We have the mesmerizing electric blue used in the silk screen frames, we have the bright red from handrails and the sunstruck yellow from the factory stairs.
What does it mean for this store to be a "work-in-progress"?
It means that it will live and evolve over time in dialogue with New York and its inhabitants. Accepting a work-in-progress mindset allows our creativity to expand and evolve. In addition to being a store, the space will act as a venue for different kinds of creative encounters and events. This weekend for example, we will host a holiday table setting workshop with Flynn McGarry, a New York based chef we admire.
Finally, what is your vision for the new store and how does it fit into the future of Marimekko?
We believe that people around the world share the same desire to find joy in the small and big things in everyday life. Even in the digitalized world, creative and experiential physical retail concepts have an important role as the hearts of brand culture. New York represents one of the most important cities in the global fashion industry, having a wider impact for building brand awareness and positioning which also extends to our other key markets. Ultimately, I hope that this space would become a creative hub for Marimekko’s community, and a New York destination for fun and meaningful creative exchanges.
What’s your favourite ingredient?
Flour is one of the most important ingredients as it is so versatility in everything we cook in the kitchen, but we are more and more conscious of guests own allergies and dietaries, that we always have to have something else in our back pocket.
I have always loved bread: it has been part of my world as far back as I can remember, from soft squidgy bread to hard crusty rolls and to sourdough. I have been very fortunate to have made bread under the guidance of some excellent teachers such as Pierre Koffmann, Richard Hart, Emmanuel Hadjiandreou and Michael James, all amazing bakers.
The one thing that I have always loved making the most with flour is bread, particularly sourdough. There is something truly comforting, rhythmic, almost hypnotic about making sourdough. You never become a complete master at it , as you are always learning no matter what.
An amazing thick skinned Amalfi lemon is not only beautiful to look at but full of flavour. Whether using the ski or juice into a sauce, vinaigrette or onto a piece of cooked fish can make a huge difference using the very best lemon. , or adding a little micro-planed lemon zest can also add a little extra citrus taste. Use the very best lemons you can find as it will give better flavour all round.
Scallops hand dived also are one of the tastiest shellfish species, they are sweet, juicy and they can handle a multiple number of flavours, from acidic, sweet, salty and savoury. They taste great grilled, poached, barbecued, or blow torched and even raw. I like them cooked simply just over hot coals, cooked in the ½ shell, with little olive oil, Maldon salt, butter, lemon zest, picked thyme, razor blade sliced garlic. Place a tsp of butter in the bottom of the shell, place the scallop on top, drizzle in a good olive oil, mircro-plane the lemon over, picked thyme leaves and garlic. Place onto the fire, making sure the butter goes nut brown only, then baste the scallop for 3-4 minutes. Finish with a squeeze of lemon juice.
What’s the first thing you steal from the EDITION mini bar?
There is a super tasty snack that I tried recently from the Edition Tokyo minibar, which was these freeze-dried truffle chips, which were unusual but rather Moorish. I don’t have a sweet tooth; however these were rather good I have to say!
How would you describe the perfect dish?
Great food is key to making a lasting impression on someone. The perfect dish does not have
to be super gastronomic; it can be simply done and perfectly executed with great service and an enjoyable atmosphere. Mystery and intrigue are what lead the dining experience, so a culinary journey should be at the forefront of any menu. Each dish should be well thought-out with a clear reason as to why it appears on the menu. This leaves a lasting impression, creating a nostalgic, feel-good experience for each person to reflect on in their own way – food is so personal, after all.
Which dish or ingredient is criminally overrated?
This ingredient isn’t necessarily overrated, however the one ingredient I see too often in most cities when it’s completely out of season is asparagus, and I don’t know why as there are so many amazing seasonal products that could be used as an alternative. The British love asparagus, but sadly it’s been allowed to grow all year round in some far-flung warmer climates.
What’s been your experience eating and working in Tokyo?
I am impressed how Japanese people carefully handle ingredients and the respect they pay to them. The same is true of the staff, who work very hard and memorize each recipe precisely. I have worked all over the world, and I have found that the Japanese have a very high level of awareness and skill. I just want to thank the staff. The unique Japanese culture is wonderful and fascinating, but I am especially impressed by the passion of the Japanese people.
There are a broad range of Japanese ingredients that can be used for all sorts of seasonings from Dashi broths, ferments, pickles, dried fish & shrimp, soy, a whole range of vinegars, dried kombu & kelp. Using very seasonal ingredients that are of the highest quality & even between the seasons, you have produce that comes into season for just a matter of weeks only. I think Japan is one of the top 3 countries to work in" for chefs around the world. It is so attractive because of the abundance of seasonal ingredients. Compared to the UK, Japan has far more varieties of fish and vegetables. Meat is classified into smaller categories.
There are a vast number of amazing restaurants that are always very consistent in cooking and creativity. Tokyo has the largest number of Michelin restaurants than any other city, so you can understand why!
What is the biggest mistake a chef can make in a kitchen?
Not listening or paying attention. You must be 100% focussed in everything you do to make sure that you are consistent in your cooking.
Being from the UK, cooking in Tokyo and other parts of the world. How do you gain an understanding of local cuisines?
Each time I build up a concept and curate new menus for a part of the world I am new to cooking in, I lead a thorough study of the market I am creating the concept/menu for beforehand to understand what the local market trends are, what is missing from that dining scene, what the locals needs and wants and what I could bring to the table. It is of course incredibly important to visit the city in question to get the answers to all these questions, therefore a full research and development trip is carried out which is the fun part. I will visit local markets to research what local produce is available, dine at local restaurants in the area to carry out a competitor analysis to experience first-hand what other restaurants are doing and doing well or not so well at. I talk to chefs who have been working in the city, finding out which suppliers they use and what they recommend in terms of ingredients. The quality of the produce and the food cost plays an essential part in the creation of a new menu, as I try to source my ingredients locally wherever possible.
Is there anything you refuse to eat?
When I was in Japan for the first time, I was given some soft poached milt (whale sperm) which I would not want to repeat! I also have a dislike to smoked salmon.
If you weren’t a chef, what would you be?
I consider myself as a bit of a thrill seeker, so I would probably be a professional jockey. My cousin was a profession jockey, winning the Cheltenham Gold cup 3 times in a row and so I used to spend a lot of time with him on occasions. For fun, he did some mild training with me and then let me loose on the tracks with one of his racehorses, which as you can imagine was insanely fast! I am surprised I managed to stay on the horse considering the speed, but it was a huge thrill, my adrenalin was sky high for some time after that.
What is your best food memory?
When I was 12 years olds, on a particular trip down to France, my father booked us into a Michelin Star restaurant/hotel, by complete accident. My father never used a guidebook as everything back then was recommended by word of mouth, or a notable place to go and try out. He only realised the magnitude of what he had booked when we arrived at the hotel to find our car surrounded by four guys wearing white gloves in white jackets and bow ties. That evening I had the most amazing meal that I have never to this day forgot. It is one of those inspirational gastronomic moments that I will always remember, ask any chef and I think they will have a story that is similar. 1984 so It was still the era of nouvelle cuisine, tiny little portions delicately put together with the tiniest of details.
The tastes and flavours were stunning. I had the most beautiful simple tomato salad with a stunning fragrant olive oil, basil, finely diced shallots, course sea salt, black pepper and chives, all these flavours I remember as if it was yesterday. For main course I had the most tender fillet steak that melted in my mouth – a tall tower of beef fillet that had been larded with beef fat, it was sublime and perfection in one, we also had the best chips ever, an accompanying stacked tower of perfectly cooked and cut potato, that had been cooked in proper beef dripping, crisp, golden glistening chips that where perfection.
The waiters lifting endless cloche after cloche for my parents with course after course of frogs legs and snails, which I of course thought was really weird eating garden animals. Then the pudding arrived, simple poached peach, raspberry coulis and a big ball of vanilla ice-cream that was just out of this world, my god I was now in seventh heaven, this was the first time that I had eaten real vanilla ice cream, can you imagine the taste explosion, I was in heaven and as I say I’ll never forget it.
Best advice you’ve ever gotten?
Follow orders thoroughly, work hard, have self-belief, be patient and persevere - sometimes working as a chef involves taking steps backwards and forwards to get to where you want to be.
Do you have a favourite fast food?
A great chicken burger!
What’s a must do in Tokyo?
There is so much to see and do here. Tokyo is an amazing city of both old and new as ancient shrines are surrounded by modern buildings. There are shrines, museums, marketplaces, a huge number of restaurants, literally no end of places to go and things to see, you could spend years exploring Japan.
Best hangover feed?
A good old fry up has plenty of ingredients packed with energy, carbs, and protein but sometimes I’ll opt for a warm hearty porridge for the ultimate start to the day.
What’s something you look forward to every single day?
A fresh new day always has something new to achieve and be better at. The simplest thing that can make a difference in your positivity for the day, knowing that I cannot really ever be in a bad mood, as it effects the outcome of a lot of things and it stops positive things from happening. My mantra is stay happy to fuel better energy for everyone around you.
What’s next for Tom?
My priority is to make sure that all my restaurants around the world are run smoothly and remain at the same standards of quality and service they strive to achieve. 2023 is shaping up to be an incredibly busy year with some very exciting new projects in the pipeline, so watch this space! There may even be some double trouble twin cooking happening!
