Friends of Graza: Ed Be & Jared Blake
The duo behind Lichen shares the dream kitchen item they'd like to design, why they want to see orange peels on the counter, and the 10/10 meals they can't stop thinking about.
Q: How do you describe yourself?
E: Silent & resilient. The proof is in the pudding.
J: Pretty much your standard Capricorn.
Q: Finish this sentence, cooking for me is…
E: Experimenting with mom’s cooking and adding new twists, ingredients and methods I’ve discovered while traveling.
J: A great way to be present and hospitable while also connecting with my heritage.
Q: What does Lichen mean to you? How has the idea of a symbiotic and communal relationship evolved and grown since you launched the brand?
E: Lichen was always about an alternative initiative, not a new one, but one that always existed and hadn’t been tapped into just yet. Design comes and goes, but the relationships forged during the whole process keep us communal in our bonds and abilities.
J: Lichen to me is a composite of cultural and global perspectives. It’s evolving in ways that are more reaching outside of the US on a more consistent basis
Q: What core philosophies guide you when it comes to designing spaces?
E: You’ve gotta not be afraid to actually show how you live. Everyone’s trying to be picture perfect for the socials, but how about some elements of ‘lived in’. Last nights orange peels on the counter show me you’re human.
J: Budget and spatially conscious. Juxtaposing designer pieces with no name pieces.
Q: If you could design something for your dream kitchen (or ours) what would it be?
E: A modernized ‘hutch’ made of glass where you can see all of your plates, glassware, and flatware hanging in the balance.
J: Designing the perfect kitchen Island has been in progress for quite some time now.
Q: What’s a restaurant, meal, or bite in New York you can’t stop thinking about?
E: I used to work in a now defunct restaurant in Union Square, called Republic. I’m secretly always craving half of the menu. It was owned by a collective of owners who started Indochine & BondSt.
J: Our friends opened a restaurant called Ha’s Snack Bar. Every dish is 10/10 especially the Pate Chaud.
Q: Who do you turn to, watch, or follow for inspiration?
E: Old films - from any country really, give you great visual references that social media can’t give you. Craftsmanship, materials, and other signs of styles of that period are all key moments to keep your eyes peeled for.
J: Travel is the best inspiration. I look up to Terry Ellis of Mogi Folk Art in Japan as a curator I deeply admire.
Q: You’ve spoken about how your different backgrounds and skills brought complimentary perspectives to Lichen—how does this influence and manifest in your work?
E: Working in hospitality has taught me that not everyone is going to be happy with their experience and it’s not always your fault. Learn from it and inform where you can so we can understand each other’s perspectives.
J: My background in marketing and storytelling comes into play when navigating these interesting times of media and consumerism. The goal isn’t to sell a bunch of furniture but rather to listen and respond to the needs of the community as it relates to where you call home.
Q: What’s on the horizon for you?
E: More working together and less separately. A friend is a resource or advice for something greater. Having trust in yourself and support from those around you will take you further than trying to bear the burden of self sufficiency.
J: More international travel and working on projects with partners that expand that horizon.
