Aveda: Since 2006, Aveda salons across the Gulf have partnered with Gulf Restoration Network (GRN) and raised over $2.5 million for our water and wetlands work. During the month of April, salons host fashion shows, walks, concerts and donation days to spread the word and raise funds to protect our water and wetlands from pollution and destruction.
Tchoup Industries: Using repurposed nylon straps from the auto industry and guilt-free nutria fur, Tchoup has created an eye-catching over the shoulder bag that's locally made to boot. Tchoup donates 20% of every Nutria LeTour purse to GRN. You can find them online here.
Bird Project by Matter Inc.: Made from biodiesel-produced black glycerin, each bird-shaped soap contains a ceramic bird made from Louisiana clay. Designer Tippy Tippens is dedicated to supporting groups working to restore Lousiana's coast after the BP drilling disaster, and half of her proceeds go to GRN and International Bird Rescue.
Neutral Ground: Vincent Vumbaco is the founder of Neutral Ground, a digital woodshop that creates beautifully etched art. After seeing images of Louisiana's projected wetland loss, Vincent was inspired to make his own version of Louisiana's boot, etched onto reclaimed cypress. Neutral Ground donates 25% of Louisiana's boot sales to GRN. Check out the website for more info.
Atchafalaya, Tony Tocco & Rachael Jaffe Tocco: Atchafalaya is an award winning Uptown New Orleans restaurant that has supported GRN through the annual Sustainable Seafood Luncheon and many other events. Check out their menu and hours here.
Mermaid Purse Organics: Measha Daynes is a soapmaker and potter from coastal Mississippi. She founded Mermaid Purse Organics to provide all natural soaps, oils and balms, and expanded to create nautical inspired pottery wares. A portion of the sales of her clay sea turtles benefit GRN. Her turtles are glazed in a variety of colors, and can be purchased from her website here.
Pippin Frisbie-Calder: A New Orleans-based printmaker whose work is inspired by the unique beauty of Louisiana's coastal wetlands, Pippin Frisbie-Calder has been partnering with GRN for the past two years to spread the word about our work through her art. Visit Pippin's website to view her full collection.
Annie Moran: Annie is a New Orleans-based artist, illustrator and designer whose work is inspired by Gulf coast wildlife and Louisiana culture. Pelicans, egrets and marsh grasses fill her sterling silver earrings, pendants and cuffs. Annie donates a portion of the proceeds from her Wetlands collection to GRN. See more of her work on her Fine Jewelry site.
Sarah Quintana: Sarah is a New Orleans-born musician and song writer. In 2013, she composed a series of music using water, guitar and found instruments to connect to the greater story of water in our region and concern for our ecosystem here on the Mississippi River Delta. Performances and interviews have been compiled in The Delta Demitasse, a DVD whose proceeds benefit GRN. The Delta Demitasse can be purchased online at the Louisiana Music Factory.
Lesley Hollon: Inspired by the unique flora of Louisiana, Lesley creates jewelry and collages using pressed flowers and other natural materials. Lesley donates 5% of her sales to GRN.
Susan Spicer, Bayona and Mondo: Chef Spicer served on the GRN board from 2007-2011 and is a major donor. In addition to Bayona and Mondo, Spicer owns Wild Flour Breads bakery. She hosts GRN’s fall fundraiser at her Lakeview restaurant, Mondo, and regularly speaks about the impact of pollution and unsustainable fishing in the Gulf.
Dana Honn, Cafe Carmo: Chef Honn is committed to serving sustainably sourced seafood and is certified by the National Seafood Watch program. Within a block of GRN’s Julia Street office, Cafe Carmo boasts the Sustainable Seafood Special, a daily entrée that benefits GRN.
Sue Zemanick, Gautreau’s and Ivy: Chef Sue Zemanick was named by Food & Wine magazine in 2008 as one of the top ten best new chefs in America. She donated her winnings of $15,000 from season 3 of Bravo’s Top Chef Masters, to GRN.
Nick Lama, Gautreau’s: Nick Lama was the chef de cuisine at Gautreau’s and competed as Chef Sue’s sous chef on Top Chef Masters. He is now opening a restaurant, Avo, in March 2015.