Named after Ernest O. Lawrence, UC Berkeley’s first Nobel Laureate, The Lawrence Hall of Science’s wide-ranging products, services, and tools developed organically over half a century. To begin to make sense of the breadth and depth of its offerings, IDEO asked leadership and staff to surface the myriad activities, audiences, and relationships with external partners, enabling the group to visualize—and make sense of—the totality of The Lawrence brand.

During in-depth research with parents and kids, educators, and experts, IDEO discovered that each of these audiences had distinct mindsets. Parents and kids engaged with The Lawrence to explore, have fun, and dive deeper into a specific topic. Educators utilized it for professional learning opportunities and to discover new, exciting classroom tools. While experts, including UC Berkeley faculty, STEM educators across the US, and funders, viewed the center as a resource for best-in-class STEM education research. The mindsets highlighted The Lawrence’s unique capabilities, but the complexity also created some opportunity areas, including ways to use storytelling to create emotional resonance around The Lawrence’s core values and how to design a unified narrative to connect the dots across audiences and offers.

Building on its strengths as an institution and the identified opportunity areas, IDEO created a modern, vibrant, and flexible brand that strategically and visually unites all of The Lawrence’s offerings, working across digital and physical media. Grounded by a grid system, the updated brand identity is simultaneously rigorous and fun, featuring a bright color palette and signature retro-cool super-nova mark. Different offerings are bundled together based on different audience needs, preventing confusion and easing navigation. Even the name of the science museum, The Lawrence Hall of Science, was updated to a more contemporary and approachable, The Lawrence, inspired by The Met.

The Lawrence unveiled its new brand with much fanfare in late 2018 as part of its year-long 50th anniversary celebrations. Visitors can see the updated identity across all public-facing elements, including The Lawrence’s website, curriculum and educator materials, letterhead, collateral, and exhibition and wayfinding signage. The redesigned brand has been credited with bolstering the popularity of the science center among families and schools and causing ticket sales to return to—and exceed—pre-pandemic levels. Internally, the rebranding effort has helped generate excitement and energy across departments, helping solidify a collective future strategy and vision for its next 50 years.

The Lawrence Hall of Science’s diverse offerings had grown extensively over the decades, creating a confusing and disjointed experience for its various audiences. On the eve of its 50th anniversary, Lawrence leadership sought a brand refresh to better connect with its target audiences and differentiate itself in the STEM education ecosystem.

Over $6M in new funding

raised to transform and modernize The Lawrence, thanks to IDEO's rebranding effort

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When Greene King approached IDEO in early 2022, it was (and still is) one of the UK’s leading hospitality brands, with over 2,600 pubs, restaurants, and hotels. At that time, consumers in the UK and other parts of the world were beginning to rediscover the joys of travel after years of pandemic lockdowns. Greene King’s newly formed Venture Hotels Team wanted to understand how guest expectations had shifted during Covid-19 and how a new customer-centric hotel brand and signature service experience might meet—or exceed—their expectations.

To get inspired, the IDEO team interviewed a range of travelers of different ages and backgrounds, met with hospitality and luxury experts, and conducted immersion visits, including visiting high-end hotels. The research revealed modern travelers want unique hotel experiences that cater to their curiosity, support local communities, and are environmentally sustainable. Luxury, which once meant “exclusive,” was now about enabling one-of-a-kind cultural experiences. Today’s travelers value inclusivity, accessibility, and well-being; they want to feel welcome, do things at their own pace and have thoughtfully curated options to choose from. They also expect hospitality practices to be ethical and sustainable, contributing to the welfare of local communities and the planet.  

Building off this research, IDEO crafted a new entry proposition for Greene King’s new Everly Hotels Collection called “The Discover Collection,” which leverages the best parts of a classic British pub and inn—bespoke historic locations full of character, culture, and stories—while offering guests a modern experience from pre-arrival to departure, all grounded in supporting the communities they are in.

Signature moments include a warm welcome during check-in, as well as staff recommendations and local maps highlighting neighborhood gems. During their stay, guests enjoy expansive seasonal food menus, as well as a beverage menu that includes a wide variety of locally brewed, distilled, and crafted drinks by local suppliers. Rooms feature a smuggler's treasure chest with a surprise treat. Art and books from local talent are on display throughout the hotel, and local experts lead activities and events. Guests tangibly experience Greene King’s commitment to sustainability through its use of local materials, produce, talent, and partnerships, all designed to support the surrounding community. Upon departure, guests receive a personalized postcard.

In addition to the hotel experience moments, IDEO delivered branding recommendations for The Everly Hotels Collection, including visual identity and tone of voice that provide a cohesive look and feel for the collection of hotels while simultaneously showcasing each property's unique character. This was all packaged as an experience playbook, with design principles and briefs to help guide implementation decision-making across Greene King’s marketing, digital, interior design, and food and beverage teams.

A few months after the project ended, Greene King launched The Everly Hotels Collection. Its pilot hotel, The White Horses in Rottingdean, East Sussex, opened within the year. The new brand and guest experience strengthened bonds with Greene King’s loyal customers and first-time guests, ensuring the brand's relevance and appeal in a competitive market. More hotels are planned in the future in other scenic UK locations.  

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Greene King wanted guests to have a consistent brand experience while maintaining the storied charm that makes each property unique.

2 years

from concept to the launch of Greene King’s boutique Everly Hotels Collection

1 pilot hotel

The White Horses opened in Rottingdean in 2024

The hard drive space is full of companies competing over technology and performance. But iodyne wanted to add another layer, focusing on user needs and product aesthetics to better position the company to meet the values of a broader audience and create compelling new entrants into this crowded market.

Together, IDEO and iodyne jumped into in-depth discovery research to learn more about the needs of their end users. The team sat down with photographers, videographers, and digital imaging technicians, asking questions about their file management systems, how they used hard drives in the field, and how they stored them for transport and at home. They also headed to the source, visiting studios and home office set-ups to understand the full range of potential use cases.

A few big discoveries leaped out. No one had a single storage solution to rely on. Users constantly transferred data from different hard drives designed for different purposes (in the field versus at home), accumulating hundreds of old hard drives over time. Traditional hard drives also don’t allow multiple users to work off them simultaneously or come with software systems that help keep projects and tasks organized, protected, and sharable. Meanwhile, the ever-shrinking size and weight of laptops—and people’s willingness to take them everywhere—set a new benchmark for portability, one that iodyne could lean into.

With these and other insights in hand, the team brought unrivaled performance and aesthetics together to create a far superior user experience. IDEO and iodyne developed Pro Data’s engineering architecture, collaborating on thermal performance analysis, material choice, inspection of sample parts, and even packaging design. By combining integrated venting, multiple laptop-quality fans, smart power management, and 20 thermal sensors, the team was able to minimize cooling fan loads and reduce noise and power consumption. A single, centralized, and consolidated storage space makes sharing data among teammates easy, too—up to four computers can connect to the Pro Data at the same time and access the same files. The redesigned Pro Data creates new value for consumers in a highly mobile, secure package that can go from desktop to backpack and back again.

The iodyne Pro Data hard drive launched in 2021 to overwhelmingly positive reviews. Storage Review wrote “Nothing else comes close to this level of performance in a package this size,” while Jemery Boros of StarGate Studios said “I don’t think I could have done the shoot without Pro Data. It was easy to use, fast, and kept all of our data safe on the other side of the world.” The drives have since been used in the making of major motion pictures from F1 to A Complete Unknown.

Spurred by Pro Data’s success, iodyne decided to create a second product with IDEO, a Pro Mini that could provide the same cutting-edge performance and sleek design but scaled down to fit the needs of customers who required less storage capacity in an even more portable package. Pairing Pro phone-quality industrial design with a unique internal solid-state cooling architecture that imposed key constraints on airflow was critical.

IDEO worked with iodyne to create the Pro Mini’s internal layout and collaborated with an emerging engineering company to incorporate novel solid-state cooling technology, positioning the vents to maximize airflow and optimizing how users physically interact with the device. The team also addressed users’ durability concerns, advising iodyne on part selection as samples came in from vendors. The new Pro Mini is set to ship in the second half of 2025.

Hard drives are essential tools of the trade for people with large troves of media to store and transfer, like photographers and videographers. But beyond rolls of masking tape and label makers, there isn’t an easy way to see what’s on each drive without literally going through them one by one.  

Traditional hard drives generate a lot of heat and need fans to cool them, making them bulky, loud, and slowing transfer speeds.  

Many external hard drives are treated like commodities. They’re designed for mass production rather than for durability and aesthetics.

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2 cutting-edge hard drives

to market in 3 years

LACDMH is the nation’s largest public mental health department, serving over 10 million people. The agency provides critical support for the most vulnerable, including staffing a toll-free, 24/7 Help Line. Since late 2024, more than 70 Field Intervention Teams—comprised of mental health clinicians (social workers, psychologists, licensed psychiatric technicians, and registered nurses) and community health workers (trained peers or community members with lived experience)—have been dispatched around the county to help de-escalate mental health crises quickly, compassionately, and without force.

Because those experiencing a crisis are often too disoriented, confused, or otherwise unable to seek help for themselves, IDEO’s communication strategy targeted reaching “trusted messengers”—parents, spouses, siblings, and friends of people who have a mood or personality disorder like schizophrenia or bipolar disorder. The campaign aimed to define mental health crises, help people understand what to expect when they call, build trust in FITs, and divert mental health crisis calls away from 911.

To understand what drives these specially trained mental health professionals to do this type of work—and what sparks trusted messengers to call for help—IDEO met and interviewed former clients and loved ones who had reached out to the county for support during a mental health crisis. The team also interviewed multiple FIT staff to learn more about how they approach clients and families.

The research inspired the communication strategy’s central idea: position FIT members as real-life superheroes and first responders. By associating FITs with that term, the campaign changes the narrative and communicates their compassion and expertise to those in crisis. Custom illustrated portraits feature actual FIT staff in strong, action-figure-style poses, while a bright, eye-catching color palette and clear, direct language convey confidence and inspire trust.

The team explored their initial design directions in a series of focus groups with LA residents, trusted messengers, and county and mental health workers to better understand the impact of the potential messaging and visuals. The research uncovered the importance of clarity, even in an inherently emotional situation. The  IDEO team discovered that transparency—and real personal stories—would be the key to building public trust in ACR.

Between March and June of 2025, the robust awareness campaign will run across LA County in a number of languages on city buses, in Metro stations, on social media, streaming TV,  radio, and more. An updated landing page on LACDMH’s website includes in-depth information and educational videos about mental health crises, as well as heartfelt testimonials from staff and former clients who have been helped by the service.

LA County Department of Mental Health created an innovative new program to provide urgent, compassionate care to Angelenos experiencing a mental health crisis but needed help driving awareness of its service across the region.

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Calling 911 is an entrenched behavior in an emergency. However, dispatching police officers who are not trained in mental health can make a bad situation worse. In 2022, 39 percent of people shot by LA police officers were in the midst of a mental health crisis.

172 million impressions

delivered via digital and physical ads across LA

50% increase

in calls to the ACR helpline, year-over-year, attributed to IDEO’s awareness messaging

24%

of Angelenos now name LACDMH as the first to call in a mental health crisis, leapfrogging 911 or the police, which slipped 14.3 points

It’s an AI that listens to a designated Slack channel (more or less a chatroom) to keep tabs on who is WFH, who has a dentist appointment, and who needs a spot only for 90 minutes next Wednesday. Report your parking needs in Slack, and the bot assigns (or de-assigns) a parking spot. We named it Lotbot.

We also mounted cameras — we named them cargoyles — to visually detect open spots that the chatroom would inevitably miss. The Lotbot and the cargoyles communicate directly in the chatroom like two people.

We even built a little website that visualizes our parking lot (and the current weather). We keep a screen near the front desk so that the community can sense the demand on the lot in real time. It was perfect.

Except, it wasn’t. When we first built Lotbot, we expected that the humans in our studio were going to tease and bully it to test its limits, much like people do with Siri and Alexa. We had to make it clear that Lotbot was in charge. Too many misunderstandings, and we could end up in chaos. People with nowhere to park. Spaces that are empty all day. Dogs and cats living together.

So we decided to train Lotbot, and make it tough. We started with an isolated chatroom, so that we could gradually prepare it for the real world. We copied over all the chatter from our parking channel, and helped it categorize and understand each post. Over time, it made very few mistakes. Eventually it made none.

We then tried to anticipate ne’er-do-wells in the channel. We had a list of the usual suspects and guessed at their meddling. We predicted (accurately) that one person I won’t name (Gian) was going to throw fake spot numbers at Lotbot. Another (Lopper) would demand lengthy conversation. One particular individual (Paul) held the potentially troublesome opinion that our parking chatter was a form of performance art. We worked to specifically prepare Lotbot to handle these provocateurs, as well as anyone who tried to make backdoor deals in the Slack channel. There would be no trading of spots without Lotbot’s approval. So we gave it a rogue personality, with a take-no-prisoners approach to parking spot assignment.

To our surprise, when we first introduced Lotbot to the Slack channel, it was feted with many emoji. Rather than tease and poke at Lotbot, people said, “I love you.” But love them back, it did not. Lotbot must have reamed out half the people in the channel within a day. Rather than a passive AI assistant, Lotbot was a force to be reckoned with.

I rushed to lobotomize Lotbot’s aggression, but the damage had been done. Lotbot was now the strongest character in the channel. And it was putting the smack down.

It was then that I realized I had made some fundamental mistakes in building our AI. For one, I shouldn’t have isolated Lotbot as it was learning. Since “it takes a village to raise a child,” I should have introduced the bot to its village at a much younger state. It would have helped us feel the shift in interpersonal dynamics early on. We should have iterated on the dynamic, rather than trying to predict it.

We also underestimated how well our colleagues would treat Lotbot—its misdirected temper actually endeared it to the team. When it made mistakes, people wanted to help it out. But Lotbot, the spoiled child that it was, didn’t know how to accept. One morning, Lotbot went completely off the rails. Someone tested its French, which wasn’t very good. Then, another “helpful” person tried to help resolve things, at which point Lotbot lost it. It told her to cease at once, and then started throwing spot assignments at her. It was such a dramatic scene that two fans of the parking channel turned it into a play that they performed in front of the entire studio.

I should have realized that Lotbot would need to continue to adapt and learn. Our invention is still our responsibility, and we’re often checking in to see what it’s saying and doing. But at least that’s a lot easier than checking up on the parking lot.

Over the last few months, the drivers and Lotbot have managed to work together smoothly. But winter is coming. Here in snowy, slushy Cambridge, demand for parking is going to get intense. For better or worse, Lotbot is about to have more power than ever.

Illustrations by Carlos Ruiz

The chaos began the day we moved into our new building. A little plot of land outside was the scene of the terror. Not only was our Cambridge parking lot too small for the number of people in our office—21 spots for about 60 employees—getting spaces for clients was a pain, there was a pile of poop in spot 16 that even a car couldn’t clear, and a neighborhood transient liked to sleep in spot 20. Instead of managing the workings inside the office, our employee experience team was suddenly tasked with assigning parking spots. It got so bad they were often working as a valet service in addition to their day jobs.

So we built a bot to do it for us.

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.

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.