Money works differently in communities traditionally excluded from formal banking, which makes designing products that really serve their needs a very different kind of challenge. People who live in the last mile often prefer cash because it’s physical. They can see it, touch it, and access it at any time.

While digital money offers many benefits, such as securely sending money over long distances and accessing new forms of credit, many don’t trust it because the places where they can access digital currency have often been too far away.

In 2017, over 500 million adults lived more than three miles from a financial access point in eight emerging markets studied by the Gates Foundation. This may not sound like much of a barrier, but for those living in the last mile, it means having to close their shops, lose a day of earnings, arrange family care, and pay for travel, which can be time-consuming and difficult, especially during rainy seasons. For low-income people, the inaccessibility of financial services has been a deal-breaker for adopting digital money. On the flip side, banks, telecoms, and other companies struggled to reach these customers because their products were not inclusively designed for them, and their distribution models failed to scale in rural areas.

Amid these myriad challenges, IDEO and the Gates Foundation saw an opportunity to introduce innovative ways to provide access to digital financial services even in the most remote areas of the world. And to make bold new bets: Could we design new digital experiences centered around the financial needs of people in the last mile? What would happen if we mobilized hundreds of actors to develop new ways to address financial access at the last mile? What if we took the most exciting financial innovations that worked in East Africa and piloted them in South Asia—and vice versa?

Working with more than 70 partners, including local startups, corporations, including Google, Unilever, Telenor, Standard Chartered, and BNI, as well as IDEO.org’s Women & Money program, LMM adopted a collaborative, ecosystem approach to drive and scale new digital financial products and systems.

A few of the life-changing innovations launched by LMM and its partners include:

• Finja’s intuitive small-business app that helps micro-merchants in Pakistan access flexible, interest-avoiding Islamic credit  to order products from fast-moving consumer goods companies like Unilever. Finja now serves 45,000 merchants and reaches 10.2 million customers.
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• Accessing government benefits can be a challenge, especially when it’s through a mobile phone, so IDEO helped Indian startup Haqdarshak develop a robust digital experience for its 52,000 community agents to facilitate access for low-income people. The agent network—70 percent of whom are women—now serves more than 7.6 million families and has unlocked $2.2 billion in social benefits for those who need it most.
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• Making micro-credit nearly instantaneous was a solution that startup Kuunda offered to financial agents in Tanzania. IDEO helped adapt the product to deliver working capital for merchants in Pakistan. Today, Kuunda continues to grow across markets in Africa, totaling 6.1 million active users and distributing $1.1 billion in loans globally.   

While the LMM program officially concluded in 2024, lessons, tools, and case studies from the program are accessible on IDEO’s Financial Futures website. Those looking to catalyze equity and inclusion in digital financial services for the last mile can consult LMM’s Financial Confidence Playbook, the open-source Digital Confidence Toolkit (created in collaboration with Google), or the Gender Evaluation Framework, among other helpful resources.

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Over 1.3 billion people worldwide in poor and rural areas are excluded from formal financial services, including savings accounts, credit lines, and insurance, making it harder for them to move out of poverty.

34M

underserved users reached by 100+ new financial products, pilots, and prototypes

70+ LMM partners

including Google, Unilever, Grab, Standard Chartered, Cargill, Airtel, Celo Foundation, and BNI

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Multinational CPGs excel at creating popular, mass-market products for large countries. When they enter smaller countries like Peru, they often parachute their brands onto store shelves and skip consumer product testing altogether, largely relying on brand recognition to drive sales. This oversight presented Alicorp and IDEO with an opportunity: flip the script and invite young Peruvian women to work together with them to create a new hair care brand from scratch. Over the course of a four-year transformational journey, IDEO worked closely with Alicorp, adopting a “learn by doing” approach to foster a culture of innovation, launch a new brand, and drive growth for the company through consumer-centric design.

The collaboration began with an inspirational trip 10,000 miles away to Seoul, South Korea, the epicenter of global beauty trends. To expand their thinking, the Alicorp/IDEO team received K-Pop glow-ups and explored other cutting-edge beauty experiences. They were inspired by the Korean market’s unwavering focus on meeting the particular hair care and skin needs of Korean women.

Back in Peru, the team conducted multiple rounds of in-depth interviews with young women, teenagers, beauty influencers, and experts across the country. They learned about their beauty goals, personal care routines, and “mixto” hair texture. They heard about women’s struggles with regional weather—the Andean region’s extreme dryness versus Lima’s humidity and the city’s hard water. The research revealed that Peruvian women wanted natural products that worked hard, wouldn’t harm their hair, and celebrated what made them unique. They wanted a brand that spoke to them honestly and authentically. That represented and empowered them. That didn’t overpromise, underdeliver, or hold up European and American beauty ideals that didn't resonate with Latin American women like the multinationals did.

Armed with these insights, the Alicorp/IDEO team developed tangible brand prototypes for women to respond to during successive rounds of user research, including in a beauty pop-up store in Lima. The team shared various bottle types, ingredient mixtures, and brand positioning options. Should the new brand’s personality be an outspoken feminist or a gal pal? Au naturel or sophisticated? The iterative feedback cycles informed everything from brand strategy and ingredient recommendations to product line-up, brand and product naming, launch strategy, and digital activations.

The final design, Amarás (“you will love”), is a personal care line that centers the needs and aspirations of Peruvian women. Hitting shelves in 2022, its shampoos and conditioners feature local, bio-diverse ingredients, including mangoes, macadamia nuts, and goldenberries, that help address the specific hair texture needs of women in LATAM and the climate realities of the Andean region. The brand’s launch campaign included TV and print ads featuring Peruvian models from every region as well as commissioned murals celebrating local beauty by artists across Peru. Most notably, the unapologetically authentic Peruvian hair care brand became a TikTok sensation, garnering over seven million organic views and more than 300 viral videos from enthusiastic new fans.

Three months after its launch, Amarás seized a 7.5 percent share of the personal care aisle—a remarkable goal it had set for year three.Since then, Alicorp has continued to expand its creative capabilities, designing personal care products tailored to the cultural and beauty needs of Latin American consumers.

Alicorp launched numerous successful brand extensions across its food and home care categories, but was unable to crack the $340M USD hair care product market in its home country of Peru.

7.5%

Amarás’ share of the Peruvian hair care market 3 months after launch—a goal Alicorp had set for year 3

7M+ organic views and 300+ organic fan videos

created on TikTok during Amarás’  launch campaign

Thirty years ago, China-based Jack Technology started as a home sewing machine manufacturer. A decade ago, the innovative global leader began investing in robotics and exploring AI, a decision that positioned it well to address today’s urgent need for smarter manufacturing solutions.

Believing that a new, strategically positioned sub-brand could draw in larger, more premium global manufacturing customers, Jack Technology and IDEO set out to understand their needs. IDEO began by visiting more than a dozen garment factories across China, Vietnam, and Bangladesh, conducting in-depth interviews with factory managers, industrial engineers, pattern-making leaders, and frontline workers. It soon became clear: the apparel manufacturing industry is at a critical juncture. The way apparel manufacturers navigate the promises of intelligent technology—while addressing deep-rooted structural issues like labor shortages and working conditions—will shape the industry's development for years to come.

For premium clothing brands, garment factory compliance and worker well-being are priorities when selecting production partners, so many owners proudly showcased their improvement efforts. They discussed investing in quieter machines and air conditioning, enhancing lighting, adding greenery, and implementing no-overtime policies. Amid rows of identical sewing stations, the IDEO team noticed small human gestures, such as a small vase of flowers. As one operator said, “I just want to uplift myself during work.”

The research helped IDEO identify a core opportunity for differentiation. Create human-centered products and services that further enhance working conditions in large apparel factories, strengthen their ability to attract and retain talent, and drive the industry toward a more sustainable future. Through multiple rounds of co-creation with the Jack Technology team and key apparel-sector stakeholders, a clear brand direction for Aitu began to take shape: “Smart Machines, Uplifting People.”

Guided by this human-centered ethos, IDEO helped build a comprehensive brand system for Aitu. The idea of “uplifting people” and showcasing garment workers’ professionalism and skill is expressed throughout all brand communications, the industrial design of its smart sewing machines, and the interaction and industrial design of a humanoid sewing robot.

In the eyes of factory workers, this is the new work experience Aitu brings to life. Compared with traditional bulky industrial machinery, the clean lines and soft edges of Aitu’s new AI-powered sewing machines feel more like the professional office tools found in bright, organized workplaces. Concave surfaces and soft materials diffuse glare from overhead lighting, reducing eye strain, while clear interaction logic and icon-based visuals accommodate operators with varying levels of skill and education. AI technology, seamlessly embedded in the machine’s core functions, automatically adjusts parameters for different fabrics and tasks, allowing operators to achieve high-precision results with less effort. A soft halo-like light glows whenever the AI-assisted function is active, fostering users’ trust in both the technology and the AI-powered sewing machine as a whole. When hundreds or thousands of Aitu machines are arranged together in a factory, the overall effect is a modern, professional, and high-end work environment.

Working closely with Aitu’s robotics team, IDEO’s final design challenge was to bring a human-machine collaboration to life through a full-scale AI robot, AI10. The robot has an elegant, biomimetic silhouette. Its fabric-like outer finish features design elements commonly found in garment making, such as cutting and stitching lines, giving the robot the approachable look and the feel of a skilled tailor companion who can assist with simple, repetitive tasks. When AI10 is in operation, a circular light ring gently pulses at the sides of the robot’s ears as well as on the paired sewing machine’s display screen, clearly signaling the robot’s activity to its human co-workers.

In September 2025, Jack Technology debuted its new Aitu brand, along with its first AI sewing machine and a humanoid robot prototype, at a launch event at Shanghai Tower and at the China International Sewing Machine & Accessories Show. IFA Berlin, Europe’s largest trade show for consumer electronics, honored Aitu with a Gold Award for AI Product Innovation for seamlessly integrating AI technology and industrial design. Jack Technology’s humanoid robot is expected to go into full-scale production in 2026.

Before AI, the apparel manufacturing industry had experienced little fundamental change since the invention of the lockstitch sewing machine nearly two centuries ago.

2025 Gold Award for AI Product Innovation

from IFA, the world’s largest home and consumer tech event

Alicorp has direct operations in Peru, Bolivia, Ecuador, and Chile, manages export operations in more than 30 countries, and oversees over 150 brands. While its AlaCena sauces are ubiquitous in South America, the brand’s North American market primarily consisted of purchases made via Amazon by Peruvians living abroad. To help the CPG giant expand meaningfully and sustainably onto US grocery shelves—and achieve its ambitious $50 million retail sales goal in five years—Alicorp and IDEO collaborated on multiple projects over a two-year period. The partnership began in early 2020 with consumer research and product strategy, ultimately leading to the development of initial product branding, positioning for launch, and an in-market pilot in late 2021.

‍‍Through a combination of large-scale digital surveys and in-depth, in-person and remote research interviews, IDEO discovered that AlaCena’s Tari and Uchucuta’s hot sauce recipes resonated the most with US consumers. Made from native Aji Amarillo and Rocoto chili peppers ground using a traditional Andean “batán” technique, consumers appreciated their complex flavors and enjoyed how they enhanced, not overpowered, everyday foods like burgers and fries. The sauces’ authentic Peruvian culinary roots were also a key differentiator. In addition to consumers, IDEO consulted with industry experts—including executives from large-scale grocery chains and chief merchants of leading big-box stores—to explore retail and marketing trends and identify potential innovation partners for Alicorp in the US.

Based on the research, IDEO recommended a few changes to ensure a successful launch: Lead with the Tari brand, which was the most memorable and easiest to pronounce, and position it as an “everything sauce.” Change the packaging from a large plastic pouch to a smaller squeeze bottle to better align with consumers’ expectations and stand out on the inside of refrigerator doors. Adjust the product formulation to appeal to mainstream consumers looking for cleaner labels. And visually celebrate Tari’s Peruvian roots through bright colors, traditional textiles, and a llama, an animal closely associated with the Andes Mountains. In addition to these recommendations, IDEO provided a comprehensive go-to-market retail strategy that included potential US regions for launch, retail brokers, distributors, manufacturers, and R&D and pilot retail lab partners, as well as job descriptions for a new North American-based sales team.

While Alicorp worked on reformulation and packaging strategies, IDEO refined Tari’s initial branding strategy. Steeped in Peruvian aesthetics, the brand’s new look and feel featured a vibrant color palette, geometric patterns, and—of course—a friendly llama icon, which could also be found on all in-store point-of-sale items IDEO designed for Tari's pilot launch in late 2021.

The successful 12-week in-market pilot in Tom Thumb grocery stores gave Alicorp the confidence to have its in-house design team make the brand even bolder and more eye catching, and to launch two flavors, Amarillo Pepper and Rocoto Pepper, on Amazon and in over 50 retail stores in late 2024.

Since then, the popular sauces consistently rank among the top 50 percent of the fastest-selling products on US shelves, with 80 percent of sales revenue representing new business. In 2025, Tari expanded its offerings with three additional flavors: Zesty Verde, Tropical Kick, and Smoky Heat. Today, Tari is in transit to 3,000 major grocery stores, including Wegmans, Meijer, Central Market, and The Fresh Market, as well as available for purchase on Amazon.

Alicorp had a vision to expand its beloved and delicious hot sauces to the US market, but needed help fine-tuning the brand and product for an American audience.

3,000

major US grocers, including Wegmans and Meijer, have signed on to sell Tari hot sauces

80%

of Tari’s sales revenue represents new business, a significant expansion of the overall category

Ranked in the top 50%

of the fastest-selling products on US grocery shelves

1. HIT UP YOUR LOCAL FLOWER MART

Go to where your neighborhood florists get their flowers. Arrive early and look for things which will give you bang for your buck such as large bundles of greens which can be trimmed and pulled apart, put into vases, laid on tables as runners or even piled around candles. Buy a smaller quantity of more expensive branches which have colored buds or leaves and use them as accents. Stay away from live flowers which need water and you can set up your table and other decor starting on Wednesday.

2. STRING LIGHTS AREN'T JUST FOR WINTER HOLIDAYS

Place small fairy lights in mason jars, string them around your mantel flanked with pumpkins and bay leaves, and even add to the walls of your bathrooms. Warm glowing lights go a long way to make your space feel celebratory.

3. USE INEXPENSIVE BUTCHER PAPER AS A TABLE RUNNER

For fun, you can stamp the paper with festive images or sayings. Leave a glass jar of colored pencils or crayons on the table and watch your guests color, draw and let their creative confidence shine. Butcher paper over a white table cloth looks more refined, or you can use just the paper as your entire table covering for a more rustic look.

4. HOLD A PIE CONTEST

Everyone loves a little friendly competition. And pie. They love pie! Why not combine both and off load some of the baking? Invite a few outside friends to act as “judges” and whip up some awards like these cute Le Creuset pie birds to up the ante.

5. SET UP A BAR OUTSIDE THE KITCHEN

Setting up a designated spot for the bar is a big plus to keep people out of the kitchen while you are cooking or serving, but don't forget to have wine and water on the table where people are seated for dinner. This allows your guests to have that toasty communal feel even if you aren't serving family style.

6. DESIGN SOMETHING THAT ALL YOUR GUESTS CONTRIBUTE TO

Have everyone write an "I am thankful for ____" card and hang them from a clothespin on twine (shown above), or put a Polaroid camera and a bowl of thumbtacks on a stool let people create a photo wall. A communal craft or experience brings people together (even when their politics don't).

7. SET UP A PHOTO BOOTH

Our resident photographer, Nico, invited us all to pay a visit to his "fish locker" on the way out to get our portraits taken. But you don't need a professional setup to create great snapshots. Simply mount an iPhone on a tripod, reserve a wall, and fill a box with a stash of fall props like turkey hats, a cornucopia, giant utensils, a plastic drumstick, and maybe a bonnet (yes, there's a pilgrim costume category on Amazon).

8. INVITE A T.REX TO DINNER

Our Chicago Managing Directors gave the studio’s traditional Thanksgiving toast wearing an inflatable dinosaur costume. You don’t have to go to such Mesozoic extremes, but it never hurts to throw some random, unexpected sumpin’ sumpin’ in the mix to make an event extra memorable—and Instagrammable.

How do we throw a Thanksgiving dinner for 400 employees and their families? Very carefully. My team, who focus on our collective experience in the IDEO San Francisco office, plans all of the logistics and details for the night and then execute fast and furiously. As with most event production, it’s part creative exercise, part leap of faith. Hosting your own feast of gratitude this year? Go ahead, steal these ideas.

As it happened, our trip coincided with Simca’s annual cocktail party, a magnificent affair. Surrounded by strange people speaking a strange language, I focused on eating. I had my hands and my mouth full, which is why I didn’t notice when an unspeakably tall older woman joined me at the sprawling buffet. Reaching across the table to pluck a wrinkly black olive from a dish, she looked down at me kindly and said, Bon soir. It was Julia Child.

It wasn’t until after college that Julia and Simca came back into my life. My mom gave me their cookbooks as a graduation present. Living on my own for the first time, I was starting to learn how to cook—mostly to impress girls. I would peruse their books for recipe ideas and would make regular calls to my mom to explain the “why” behind a recipe. We’d talk endlessly about converting from fresh to dry herbs, how to beat egg whites into stiff white peaks, and how to make pie dough, especially for apple pie.

Growing up, my mom’s apple pies were identical year to year. They were massive, doubled-crusted affairs stuffed with at least four pounds of Granny Smith apples. And that’s exactly how I made my apple pies, too—at first.

Fast forward a decade. I was living in Bucktown, a neighborhood on Chicago’s Northwest Side, with my now wife and our two young daughters. (The “cooking to impress girls” thing worked.) We were hosting our first Thanksgiving. I had discovered a new way of forming an apple pie by folding over the edges of the pastry to keep the apples in. When I presented it to our guests I said, “Now I can make an apple pie even if I don’t have a pie plate!” After recovering from laughter, they insisted I enter the Bucktown Apple Pie Contest. I thought it was the wine talking. But in 2011, and dozens of family-pleasing pies later, I thought, “Why not?”

The Bucktown Apple Pie Contest is the largest apple pie contest in the country. It’s held at the Holstein Park Field House and features local pastry celebrities like the owners of Hoosier Mama Pie Company and Tipsy Cakes who judge over 150 eager entries.

The two Field House gyms were filled with tables loaded down with pies. In the auditorium, a honky tonk band belted out tunes. I fought my way through the crowd and quickly scanned the list on the door with the semi-finalists. Not me. Oh! But, there's a list of finalists! Also, not me. Merde.

I felt like a loser. (Technically, I was a loser.) "Those were great pies," I thought. "My best possible pies..." Or were they?

When the 2012 contest rolled around, I was determined to make the Best. Goddamn. Pie. Period. It was time to break my recipe down.

I dug deep into my primary sources. Simca was an intuitive cook, confident in her methods. She was always trying new things, whereas Julia was more concerned about perfecting. She tested and re-tested her recipes, trying and tracking different techniques. I needed both Simca’s confidence to change my recipe and Julia’s discipline to learn. And I needed a hotline to my mom who has cooked everything under the sun.

After consulting with my mom, I said, “Screw the vegetarians!” and went back to lard. The crust got richer and flakier. I suspected my mom’s Granny Smith’s, while tried and true, weren’t artisanal enough, so I tried Northern Spy and Cox’s Red Pippin, which has a great name but dissolves in cooking. A pastry-chef friend recommended combining Fuji and Granny Smith apples, a thrill because it combined my favorite eating and cooking apples.

I went “off-recipe” and doubled the sugar in the pastry. Too sweet on its own perhaps, but not when paired with the tart apples and lemon of the pie. The contest demanded a double-crust, but I thought lattice tops were mundane, so my wife researched alternatives, which led to me devising a method of cutting apple-leaf shapes with a mezzaluna and trying three different knives before hitting on the perfect leaf-veining technique. When the dough leaves browned unevenly, a friend suggested glazing them individually before assembling. I taught my daughters how to peel apples in one strip and even experimented with prettier ways to core the apples

My wife described my obsession as the pursuit of the Platonic Ideal of Apple Pie.

I made pies every week for the month before the contest. While I was crazily dissecting the look, taste, and mouth feel of my pies, my family was blissfully happy. After all, every Sunday, they got pie.

The day of the contest came. It was a Sunday in October, threatening rain. I put two pies in a basket and headed to the Holstein Park Fieldhouse. The place was a madhouse. The two gyms were filled with tables loaded down with pies. In the auditorium, a honky tonk band belted out tunes.

After the judging, I fought my way through the crowd and quickly scanned the list on the door with the semi-finalists. My name was nowhere in sight. “Really?!? After all that?!?” I thought. But wait! My pies were on the Finalists’ table, and while there were some delicious looking entries, my breath caught when I noticed more of MY pie had been eaten by the judges than any of the others.

Suddenly, the honky tonk band stopped playing and they began the announcements. My eyes scanned the big board with gloriously gaudy ribbons. The judges started to announce the winners. I stood still, unable to speak or move. They announced third place… Then second place… And then… Time stopped and I heard my name coming over the loud speakers. I stumbled up on stage and a judge pinned a blue ribbon with a little silver pie on it on my shirt.

There was noise and camera flashes and my girls were jumping up and down. There was even a TV crew with giant cameras and flood lights. Still shaking with excitement, I stumbled into the thick crowd. A young woman came up to me and asked: “Butter or lard?!” “Both,” I whispered, and she gasped with delight.

My family and I floated downstairs and across the park to our car giggling and hugging and talking about pie. The first person I called on our way home was my mom. She was so happy and proud. “Which recipe did you use?” she asked.

And I thought back to that warm August night in France, when I first met Simca and Julia, and all the subsequent hours pouring over their recipes. My pursuit of the Platonic Ideal of Apple Pie felt serious, but somehow new, which Simca would approve of. While my relentless testing of techniques was something Julia would have liked.

And then I remembered all the beautiful food my mom made for our family and her patient instructions over the phone as I slowly learned how to cook for myself.

And in that moment I felt like I had arrived. “Which recipe did you use?” my mother asked again.

“My own,” I said, smiling.

Murphy MacDonald’s Award-Winning Rustic Apple Pie Recipe

Crust

1½ c unbleached all-purpose flour
½ c unbleached cake flour
¼ t salt
4T sugar
6 oz butter (lightly salted), chilled, and diced
2 oz lard, chilled
½ c ice water

1. Place dry ingredients and diced butter in a food processor bowl fitted with the steel knife. Pulse 5-6 times to break up the butter.
2. Add the lard, turn on the machine, immediately and steadily pour in the ice water, and turn off the machine. Pulse 2-3 times. The dough should look like small lumps. Do not run the machine so long that the dough masses on the blade.
3. Turn the mostly crumb dough onto a lightly floured surface and press it into a single mass. For the final blending, use the heel of your hand to smear egg-sized clumps of the dough crumbs together. Work through the dough until all crumbs are combined.
4. Divide the dough into two unequal portions, approximately 3:2. Form the dough into discs, wrap in plastic, and refrigerate up to 3 hours or overnight.

Filling

2 lb apples, mix of Fuji and Granny Smith
1T lemon juice
¼ c sugar
2 oz butter
1/8 t cinnamon
pinch nutmeg

1. Peel, core, and slice the apples ~¼”+ thick.
2. Toss apples, lemon, and sugar together.
3. Melt the butter in a large skillet over medium heat, add the apples, and cook for 10 minutes, stirring frequently. After 5 minutes, add the cinnamon and nutmeg and stir to combine.
4. After 10 minutes, remove from heat and let rest.

Assembly

Glaze made by beating droplets of water into 1 egg white

1. Preheat the oven to 375˚ F.
2. Remove the smaller of the two pastry discs and roll out to 1/8” thickness.
3. Using a mezzaluna or other round-blade knife, cut the dough into 16-24 apple leaves (elongated football shapes) and set them on a wax-paper lined baking sheet.
4. Use the back of a paring knife blade to score veins into the leaves. Refrigerate the leaves while you prepare the glaze and roll out the bottom crust.
5. Roll out the larger of the two pastry discs to 1/8” thickness, about 12” diameter or more. Use a pizza cutter to trim and clean up the edge of the rolled-out pastry. Transfer the round to a parchment-paper-lined baking sheet.
6. Remove the leaves from the fridge and brush them with the egg white glaze.
7. Spoon the apples (and caramel-y sauce) onto the pastry round, heaping them up to leave a 2” border all around the edge of the pastry.
8. Turn up the edge of the pastry all around, lightly pinching folds together to enclose the apples.
9. Beginning in the center, arrange leaves radiating out to cover the top surface of the apples.
10. Sprinkle with cinnamon sugar and bake for 35 minutes.

Serve warm if possible, with vanilla ice cream.

Recipe copyright 2013 Murphy MacDonald.

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I distinctly remember when my obsession with food began. It was August 1984 and I was 14. My family and I were traveling across Europe. In France, we stopped in Provence to visit my mom’s friend, Simone Beck, also known as Simca. Simca had written Mastering the Art of French Cooking with Julia Child.

I took this picture in Lima, Perú. A delivery guy used the cardboard to protect his motorcycle from the rain while picking up orders in the store.

Lima is often gray and cloudy: the locals refer to this weather as “panza de burro" — the "underbelly of the donkey.” However it doesn’t actually rain much. The lack of rain is something of a joke (for example, there’s a theatre play called "Nunca llueve en Lima” — “It never rains in Lima"). So the need to cover your possessions from rain is one that only comes up infrequently.

The owner of this motorcycle was able to improvize, in part because the attitude towards trash is somewhat different. In the West, discarded objects tend to be hidden away and inaccessible. Here, there are more shades of gray: trash is more available and may find more utility before it's discarded for the last time.

Human-centered design requires us to observe human behavior with beginner's eyes, so that we can spot the innate ways people interact with the world around them. We call these intuitive and unconscious reactions thoughtless acts, and IDEO designers collect photos of them to inspire the invention of new products, services, and experiences.

Here’s how we went from a hacked-together prototype to a popular game.

Idea Seed

Our initial inspiration for the game came from “The Matrix.” There’s a scene in the beginning of the movie where the hero, Neo, gets a call from a mysterious stranger. “They're coming for you, Neo, and I don't know what they're going to do.” It’s Morpheus, who warns Neo that there are dangerous agents who are hunting him down. He then gives Neo directions to help him escape.

Our game works the same way. Player one runs around in a 3D VR maze, and player two sees a map and types out instructions for player one to follow. By making the communication of asymmetric experiences our key game mechanic, people can enjoy the experience together. This is important because VR is an immersive medium, but it can be socially isolating.

Refining the Game

Since each of the players sees a different screen (one in 3D and one in 2D), we tried my best to play to the strengths of each medium. VR is great at immersive and suspenseful experiences, so the VR player is the player of action, sneaking around to get treasure and running like hell to escape from enemy agents. A screen is great at showing flat data, and the player who sees it has access to a keyboard. So the hacker player sees a very detailed map and types to control everything.

Cooperation is critical to this game. We designed it be impossible to win by yourself—unless you cheat by looking at both screens. The VR player determines where the game goes, but there are agents around the corner that only the hacker can see, as well as hidden trap doors and lasers. On the screen below, the VR player is blocked by a door. But there’s a password that they can give the hacker player to unlock it.

There’s also a mechanic for the VR player to scan enemies and gather “bits,” the diamond-looking things, which are used to purchase bonus abilities like freezing or blinding enemies. This spices things up, so they have more agency in the game.

Design Tools

Part of designing something well is also designing how you work. With a team of four, we didn’t have the time to carefully craft every aspect of the game. So Mark, the developer, and I made a modular level building kit in Unity that allows people to build a level in just a few minutes. Everyone on the team could pitch in to create VR content. We’re in the process of preparing these tools for Steam Workshop, a website that allows developers to release game creation tools to the greater gaming community.

Our art pipeline got pretty crazy. I made the 2D assets in Illustrator so that I could avoid fussing with the resolution. For 3D assets, I made pixel sketches in Photoshop, turned them into 3D voxel art using Qubicle, played with the textures in Maya, and transferred models to Unity using Picavoxel. Finally, I set up prefabs in Unity so that I could easily swap the art in and out. The process allowed me to quickly pump out consistent and professional art, and instantly test it out in VR—a huge help for a solo artist.

Key Tips for Would-Be VR Designers
This process wasn’t always easy. Here are some important things to keep in mind as you work on your own games.

1. VR is not 2D. Or even 3D. I’ve done a ton of 2D and 3D design before, but VR is nothing like it. I had to develop entirely new design processes, and it was critical to test the game over and over again inside VR to get things just right.
2. Details matter, even for a baseline experience. If 2D UI just a little bit off, it looks funny. Misplace VR UI and people throw up. Getting everything right—from careful sizing of the environment to UI placement to 3D audio cues—is critical.
3. Offer alternative control schemes. This was a tough lesson. When we initially launched, we had a firestorm of complaints because we only had the default control scheme. We had to scramble to create a snap turn comfort mode and a teleportation mode.
4. Test in VR. Some of our biggest missteps happened because we had ideas that we didn’t test quickly enough.I foolishly made the controls more complicated than they needed to be. Since players have VR headsets covering their eyes, we had to constantly remind them about controller locations because they couldn’t see them.
5. Allow the audience to engage. VR can become an amazing social experience when you let your players share the game.

Launching the Game
We’re pretty thrilled with we managed to put together. Here’s a quick video to show what it feels like in action.

In June, we finally launched the game on the Oculus Store and Steam. Over the past 5 months, we’ve sold more than 2300 units. We’re the fourth highest ranked game on the Oculus store. Give it a try—I’d love to hear what you think.

Try it on Steam / Try it on Oculus

Around the time Oculus Rift completed its Kickstarter, I brought my virtual reality headset to a weekend hackathon called the Global Game Jam. Over 48 hours, my team and I built a game prototype where one player navigates his way through a maze, while a second player types instructions to him. The prototype was pretty simple—thrown together in 48 hours, after all—but people had a blast playing it. So a few friends and I decided to build it into something bigger. Over the past three years, we’ve worked nights and weekends to create Black Hat Cooperative, a multiplayer stealth game. We just launched this June on Oculus and Steam, and today our game is one of the highest rated experiences on the Oculus Store.

I help organizations cut through complexity by shaping how they show up, through brand strategy, identity, and storytelling.

Working at the intersection of brand and business, I bring an editorial eye and a bias toward making—turning ideas into tangible experiences that people can understand, trust, and believe in.

My work spans government, healthcare, financial services, media, and consumer goods, from launching Gen Z-focused ventures to building innovation labs and reimagining legacy brands. I relish moments of ambiguity and enjoy translating across teams, perspectives, and priorities to move ideas forward.

I started my career in editorial and digital design, shaping cross-platform experiences and identity systems in publishing and agency environments. That foundation still shapes how I work today: I’m detail-oriented, collaborative, and overreliant on the Oxford comma. I hold a BFA in Visual Communication from the School of the Art Institute of Chicago.

For 25 years, I've asked the same question: Who does this design exclude—and what are we going to do about it?

My work spans human-centered strategy, inclusive design, and qualitative research, with clients ranging from Microsoft, Google, and Verizon to the National Science Foundation, and San Francisco Unified School District.

Before IDEO, I taught elementary school in East Palo Alto and spent a decade doing design work with social service organizations—where I learned firsthand what it costs people when systems are built without them in mind.

I am currently writing User Error, a nonfiction book about digital access and the design decisions behind it. I live in Oakland, California.

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My expertise spans brand, communication, and product design across tech, education, the arts, and social impact.

I believe great work demands both high-level vision and obsessive attention to detail, and only happens through collaboration.

I bring an inclusive, hands-on approach and a deep understanding of business, which enables me to consistently deliver excellence while always asking why.

Before joining IDEO, I worked at the brand firms Pentagram and VSA Partners. I began my career as a designer, leading teams at the School of the Art Institute of Chicago and the Milwaukee Art Museum. I hold an MFA in graphic design from Maryland Institute College of Art and a BFA in communication design from the Milwaukee Institute of Art & Design, and have taught at some of the best design schools in the US.

I am responsible for IDEO’s long-term success in China and working with clients to use design as a tool to enable growth. Specifically, I have helped Chinese companies design holistic brand solutions through the development of their products, communication, services, and innovation teams, and I have helped multinationals expand their presence and influence in China.

I advise global leaders on developing China-led innovation and capabilities.

In over 15 years in IDEO Shanghai, I have worked on projects that use design to elevate the quality of the experience of healthcare products and services, streamline processes that increase productivity, create spaces and programs that promote and enable inclusive communities, and build next generation mobility solutions that are planet-positive.

Before joining IDEO, I worked at Philips Electronics and the Electrolux Group in Italy, the Netherlands, and Singapore on a number of breakthrough commercial products. I am a member of the Young President Organization in Shanghai.

Most AI products today are built for work—a space with clear problems and established systems. One founder noticed a gap: personal life is messier, harder to systematize, and mostly left behind by the AI boom. So she built Cue, a personal AI that lives inside iMessage and group chats, to go where the other tools haven't.

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In this episode, Becca Carroll, IDEO's Chief Strategy Officer, talks with Sida Li, co-founder and CEO of Shared Context Lab, about staying anchored to a human need while the technology around her keeps changing shape, why she treats her business model with the same rigor she'd bring to a product, and what it feels like to build a company at this particular, disorienting moment in AI.

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The conversation also gets into how Sida makes design decisions: the language Cue uses to describe itself, the tradeoffs behind building inside iMessage instead of a new app, and a real story about a business idea that didn’t pan out.

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This is the second in a two-part series profiling founders from IDEO's Startups-in-Residence program. The first conversation is with Johannes Seemann, founder of Sooner, on designing GenAI for the emotional side of money.

Most personal financial tools are built to run the numbers and optimize towards a budget. While that works for some, most people experience money as a lived relationship that does not neatly fit into a spreadsheet. Johannes Seemann and Becca Carroll discuss why money is emotional before it is mathematical, and what a human-centered approach to building a generative AI financial product looks like in practice.

Mina Seetharaman talks with Scott Shigeoka, author of Seek and Head of Curiosity Cultivation at the Eames Institute, about what distinguishes genuinely curious leadership from performative curiosity, how power dynamics shape curiosity, and why practicing curiosity can restore energy rather than drain it.

Mina Seetharaman talks with David Epstein, author of Inside the Box and Range, about why total freedom often produces average work, how leaders can design useful limits on purpose, and what organizations such as General Magic and Pixar reveal about the relationship between boundaries and creativity.