Josh Campbell
A proven design leader with a innovative, strategic and thoughtful perspective. Consistently delivers experience design for major corporations that results in driving businesses in fresh directions. Crafts award-winning mobile, television, and desktop Web experiences. Works with teams around the world to deliver exciting solutions, and looks forward to changing the way people talk, share and play.
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Our Work
- Magic+MightMagic+Might is a Interactive Product design studio. I started the studio in 2010.We provides interactive product design and innovation consulting. Our passion is bringing fresh concepts to market that change the way people talk, share and play.Our Philosophy
Magic+Might represents the two halves of innovation. It takes both the magic of insight and inspiration and the might of creating concepts and executing them to find meaningful innovations.
Throwing a bunch of ideas on a wall is a great way to cover a wall with ideas. You need to create linkages and associations between those ideas to turn them into possibilities. We experience magic when insights intersect.
We craft experiences with might. Turning ideas into devices, interfaces and services to drive value for our customers and consumers.
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- SummaryA proven design leader with an innovative, strategic and thoughtful perspective. Consistently delivers experience design for major corporations, driving their businesses in fresh directions. Crafts award-winning mobile, television, and desktop web experiences. Works with teams around the world to deliver exciting solutions, and looks forward to changing the way people talk, share and play.Specialties: Strategy and design for interactive mobile, TV, web, and PC experiences. Information architecture, interaction design, strategic planning, and graphic design.Experience
- Jun 2010 - PresentDesign Strategy & Execution / Magic+MightJosh Campbell founded Magic+Might to help companies take advantage of the growing options and complexities in creating interactive experiences.
- Oct 2002 - Jun 2010Senior Design Manager / MotorolaLed and organized all aspects of user experience design, research, planning, early concept, detailed design, and implementation support; for devices across Motorola business units. Designed user interfaces mobile phones (from RAZR to DROID), mobile accessories, home media and communication systems and interactive TV. Created innovation and product strategies to unify design across Motorola business units. Recharged heavily commoditized product lines (Cordless phones, Set-top boxes) with fresh insights from ethnographic research. Integrated design with business, portfolio planning, marketing and development teams around the world to bring innovation to market.
- Nov 1999 - Oct 2002Senior Associate of User Experience / SapientWorked across industries to create user interface solutions for Sapient's diverse client base and large-scale projects. Played varied roles and gained experience facilitating workshops and managing teams.
- Jan 1999 - Nov 1999Web Designer / CydecorWeb designer responsible for the design and development of small scale web sites. Here I worked with a team on the visual design, and implementation of web projects.
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- Jul 03, 10
One of my fond food memories from my time in the ATL was a little cuban grocery store over by Georgia Tech called the Kool Korner. It served (hands down) the best cuban sandwich I have ever eaten. While I know they sold other things...this place was 98% a cuban sandwich factory. I set out to recreate that awesome cuban sandwich taste, and the result was pretty darn tasty. I owe it to my buddy BC and the frisbee golf crew for introducing me to the mecca of cuban sandwiches. I wanted to recreate a cuban sandwich at home in an homage to our ATL days. I picked up some pork chops at the grocery, as well as some thick cut (1/8 in) smoked ham and a french bread. The bread was soft on the inside and "just" hard on the outside without being to hard. That's important because I needed to press the sandwiches and if the bread was to crusty it wouldn't press well. The pork I cooked in the slow cooker with a "mixture of stuff": Sprite, garlic, jalapenos, 2 slices of ham, butter, salt, pepper, cumin, paprika. That cooked for about 8 hours on low. It would have been better to use a pork roast...there wasn't enough fat in the pork chops and they dried out and cooked too fast even in the slow cooker. That said, I think it would be possible to grill the pork chops (butterflied) instead of roasting the pork...but you are going to get a different flavor that way (and a tougher cut of meat). Anyway, I took the pork out after 8 hours and shredded it into a bowl. Traditionally, a cuban is made with roasted pork that is sliced. I made up a quick sauce out of the leftover liquid in the slow cooker to top the pork. At the same time I had the grill going on high with a few bricks wrapped in tin foil. These would become my press. It was time for sandwich assembly. I took the bread, cut in half, put dijon mustard on both sides then pork topped with a little sauce. I put a few slices of ham on the grill for about 45 seconds a side. I pulled that off and put it onto the pork. Baby swiss cheese was next and then some dill pickles. I had a sheet of tin foil down on the grill grate and dropped the sandwiches down onto that. Then a brick went on top of each sandwich. It was a bit tricky to balance a super hot brick on a sandwich on the grill (also very hot). As you can see from the picture I was able to prevail with my makeshift sandwich press. Off the grill and onto the plate. The finished cuban sandwich. What I didn't put into the picture was the side of squash, cherry tomatoes and onions that were grilled up along side the sandwiches. Truth be told, they took a little longer to cook and Jody and I couldn't resist the urge to dig into these tasty cuban sandwiches. For those looking for a good cuban in Atlanta...you'll have to make the drive to Birmingham, AL as it appears the Kool Korner moved away from its little spot. - Jul 03, 10
The other day I hit the fish market after my run. I picked up some tuna on that trip to make a marinated tuna steak and tuna avocado maki. I also mixed up a simple salad of greens, apples, strawberries, jalapenos, avocado and topped with a rice vinegar, fish sauce, soy sauce, and olive oil dressing to compliment the meal. The tuna steaks were marinated in a quick mix of fish sauce, soy sauce, rice vinegar, salt, pepper, ground ginger and sirracha sauce. I mixed it up and dropped the fish in for about two hours in the fridge. The marinade of the fish mirrored the dressing for the salad so there was some common thread through the meal. Next up was making the maki. I used some sticky rice made in the cooker (thanks kit) that I added some rice vinegar, sugar, and black sesame seeds to. I mixed it up in a glass bowl making sure all the rice was coated well with the vinegar mixture. Once that had cooled down I spread it over a sheet of nori...trying to get an even layer of rice. Then on the edge closest to me I put strips of tuna, cucumber, jalapeno and avocado onto the rice. I don't have one of the bamboo rolling mats so I just had to wing it. I rolled the maki's up like my father used to roll up paper signs. You really only get one shot, so I tried to make sure it was as tight a roll as possible. They seemed to turn out just fine. Overall, the meal came together. I had forgotten to pick up any wasabi or pickled ginger for the side, so I used a pink lady apple, and some sirracha sauce on the side for clean and heat. It was pretty easy to get it all together I had forgotten how easy and fun it can be to make a quick maki! - Jun 28, 10
I setup my run this morning so that I would end at the fish market on the corner of halsted and fulton market. I knew I wanted to make fish for dinner tonight and I never previously had time to get fish from the fishmarket during the week. Aside from the fantastic selection...(they have both baby and regular octopus, soft shell crabs, clams, all kinds of tastiness) I picked up some tuna for dinner...and saw some nice looking grouper filets. I love a grouper sandwich, and decided that would have to be lunch today. I made a quick marinade of olive oil, old bay, salt, and granulated garlic. Poured into the bag with the fish and marinated for 45 minutes or so. Then grilled it over high. I also setup the bun for the sandwich. Bottom was dressed with dijon mustard, the top was toasted and then buttered. As the fish came off the grill, I sprayed some lemon on it, and topped it with some baby lettuce greens. It was tasty, good level of crunch from the toasted bun, and the crust that had formed on the grilled fish. This may need to be repeated more often :) - May 02, 10
Last December Jody wanted to get into (or perhaps wanted me to get into) making gnocchi. Never one to turn down an opportunity to make pasta, I ordered up some necessary tools from Amazon.com and away we went. Now, I had never made gnocchi before so, I started with a recipe from the Food Network and Michael Chiarello. I just used the recipe for the pasta. The rest was improvised as always. The result was a tasty, warm bowl, without being too heavy (as I fear most gnocchi dishes are). Potato Gnocchi, with white beans, spinach, mushrooms and pancetta. I won't repeat the recipe for the gnocchi, you can follow it above. The basic steps were:- Cooking potatoes
- Potato ricer pulverizing
- dough making
- dough rolling
- dough cutting
- dough mushing
- pasta cooking
The easy part was cooking potatoes and passing them through the ricer. We ended up with a nice big bowl of potatoes. The conversion to gnocchi dough was a bit of a messy process. Working in the eggs and dry ingredients was a bit of a messy process. I can suggest to add flour little by little till the dough is not too sticky. The consistency is really important. Otherwise it will be too sticky to roll out. The rolling process was just taking a chunk of dough, and rolling it back and forth while pushing your hands to the sides slowly. This stretched the dough out and created the long rolls of dough. Next up, chopping the dough into about 1 inch chunks. This was easy enough, the cutter worked well. It would have been good to have one of those pastry mats with a ruler on it though. Having a cutter with a ruler pretty much did nothing...because you can't measure and mark. Once we had our army of gnocchi chunks we pushed them over the board. I found it worked best and I got the best shape to push the cut end against the board and roll downward with my thumb. The cut side would stick a little bit rather than the floured side. I'd be interested to hear if this is actually the correct technique. Now we heated up the water for the gnocchi, and also started some garlic, shallot and pancetta in a skillet. Once those were going, we added in some mushrooms and white beans and cooked them down. Next into another skillet was some spinach. Once the gnocchi were cooked we mixed all three into one bowl. The result was a simple bowl of gnocchi, wilted spinach, mushrooms, and white beans. I think the beans added a nice balance to the gnocchi, and with the mushrooms added an earthiness to the dish. It is one we have made since...and will likely make again. - Apr 02, 10
Growing up in Massachusetts gives me fond memories of clam chowder. A few weeks ago Amazon brought me Thomas Keller's ad-hoc at home, which included a recipe for the New England classic. A cold Sunday and a few hours to kill had me brave enough to attempt the soup. Generally, I like making soups...and this was no exception. A rich creamy soup, with fresh clams, bacon on a cold night. Yes, please. What I didn't fully realize was just how laborious a process it was to make. After cleaning out the nearest Whole Foods of their clam collection, I headed back home to make my soup. I figured an hour maybe 2 to make it. More like almost 3.5 start to finish. It started out scrubbing the clams to get any grime, sand, and salt off the shells. Then I soaked the clams in a saltwater bath. Twice. This was to further get the salt and sand out of the clams. As those were bathing, I chopped a ton of leeks and onions and potatoes. I chopped the bacon, and cooked it till it was soft, but cooked and then took it an put it to the side. The onions and leeks then cooked in the bacon fat for about 35 minutes under a parchment lid. I had never tried a parchment lid...I'm not sure it helped...but it was fun to make. I boiled the potatoes till they were just soft (as the recipe said) then let them cool on a tray. The potatoes were added back to the soup later, this seemed to help keep them from becoming mushy. Now oodles of cream and whole milk joined the onions and created the base for the chowder. Shallots and garlic went into a skillet with some white wine. These cooked down for a bit and the clams were added to them and covered. As the clams opened, we pulled the meat out and discarded the shells. The white wine, shallot and clam sauce was strained and then added to the soup base. This gave the soup a saltly, clammy, taste. I added most of the clams to the soup, and then crisped up the bacon in a skillet. The soup was served up with a bit of bacon, chives, and a clam as garnish. It was the richest, tastiest chowder I have ever had. Keller scores a point for this one. - Mar 30, 10
I made a Fresh tortilla soup and a skirt steak and goat cheese quesadilla. I'm not sure it was quite right for spring, might be really tasty in the fall. Still really tasty in my belly. The goat cheese and steak was a good combo..but a little heavy. The tortilla soup ended up a good consistency and a fresh contrast to the quesadilla. Tortilla soup:- 2 heirloom tomatoes
- 4 roma tomatoes
- 1 small can of tomato sauce
- 2 shallots
- 3 cloves of garlic
- 1/2 tsp of cumin
- 1/2 tsp chipotle chili powder
- salt
- 1 flour tortilla
- 2 -> 3 cups of chicken stock
- 1 jalepeño pepper
- cilantro
- lime
- skirt steak
- rub: chipotle chili powder, salt, granulated garlic, cinnamon.
- avocado
- creme fraiche
- jalepeño
- goat cheese crumbles
- Dec 29, 09
Aside from the general craziness that involves holidays at the Campbell house in Charlotte, we did manage to cook a few tasty meals. It is a family tradition to eat Smithfield Ham on Christmas, and this year also brought us the salty treat! We soaked the ham in water for about 8 or 9 hours, changing out the water ever 2 hours. Then we refrigerated it overnight. The next morning we put it on the stove, covered in water until it boiled. Once boiled, we let it simmer for 5 hours before pulling it out of the water and letting it cool for a bit. Once cooled, we cut the skin off the ham. Our skinless pork product was then scored (diagonally in the fat) and then baked at 425° for 30 minutes. Now it was ready to eat! We served it up with green beans and scalloped potatoes (bacon/chive cream sauce). We also cooked up a mushroom soup. Baby bellas and shitakes were sautéed with shallots and garlic and a bit of chicken stock. We blended this with heavy cream and more stock, and returned it to the pot to simmer. Quick slices of toast (from a baguette) were topped with goat cheese for 5 minutes under the broiler. The soup was served in a glass with a bit of truffle oil and topped with the goat cheese toast. Tasty! - Jun 06, 08
I made a salad last night that Jody really liked. It is a shaved fennel salad with apples and lemon juice. I started with a thinly shaved fennel...about 3/4 of a fennel bulb. Then I added thin slices of 1 pink lady apple. Next, a bit of olive oil...perhaps 1/2 a tsp. I added a bit of salt, cracked black pepper, and some small cubes of manchego cheese and then I added some zest from a lemon and juice (1/3 cup) to the mix. I shook it up in the bowl...and then plated it on top of some baby arugula. I topped it off with some dried cranberries. The dish ended up with a nice fresh, summery taste. Next time, I might go for spinach instead. I served it with a hanger steak crusted in crushed fennel seed, black pepper, and lemon zest. The steak was grilled, and basted with butter. *Update* - I made the salad again and I took pictures (above/below). I did indeed use spinach in this version and this time, I served it with a homemade turkey burger. The burger had some shallots and hot peppers in it and was served with avocado and roasted red pepper. It was quite tasty, if i do say so... - Mar 13, 08
I've been neglecting my blog. I wonder how many blog posts start with that sentiment in the first sentence. Oh well, let's talk food. Big food. Superbowl food. Now, I'm not the biggest sports fan, but I try to pay some attention to the game. While the Patriots didn't pull it off, I think I did OK with this scratch chili recipe. Starting out...the ingredients:- Top Sirloin
- Fresh Tomatoes (Roma,Vine Ripe)
- Fresh Garlic
- Yellow Onion
- Tomato Sauce
- Tomato Paste
- Jalepeno peppers
- Green Peppers
- Dried ancho chipotle chili peppers
- Chipotle Morita Chili peppers
- Jan 23, 08
I am always throwing out celery. I need one stalk for something...and never use the rest. Cleaning out the rotter (fridge) yesterday I discovered 3 bunches of celery...they were all still good, but what was I going to do with three bunches of celery? Solution: Celery soup and celery mashed potatoes. I've been experimenting with the soups this winter. I made a mushroom soup, a couple versions of butternut squash, but hadn't attempted the green variety. So here was a great opportunity. I did a search on epicurious to find some recipies that used celery. It was about 10 degrees in Chicago...so soup was in the back of my mind. I found a good starting point recipe for the soup. When I am cooking something totally new...sometimes I like to start with a recipe to get me going in the right direction. Then I needed something to go with the celery soup. I'm sure chicken would have gone well, but we had recently had chicken...so I went with pork. I usually do the pork on the grill, rubbed with some spices...but I wanted to "branch out" so I went with an apple/pear apple sauce and a cider gravy. The goods from the store...Celery, Leeks, Granny Smith apples, pears, chicken broth, creme fraiche, goat cheese, yukon golds, shallot, bread, garlic, pork, and a lemon. I started out chopping all my ingredients, peeling potatoes, etc. I used one apple, 8 or 9 stalks of celery and 6 potatoes. I also used half a clove of garlic and about a tablespoon of shallots. I added about 5 tbls of butter at the start. I ended up only cutting up one leek, two was too much. Now the hard part was over. The butter went into the pot, the shallots and garlic, then the leeks and celery. I reserved about 3/4 of a cup of celery for the potatoes. All this cooked down till the veggies got a bit soft, then I added the 4 cups of stock, and the potatoes. I saved about 2 or 3 of them for the mashed potatoes. This stuff simmered for a while...maybe 30 minutes. Then went into the blender, and came back out and looked like below. Man I wish I had an immersion blender. I put the soup in to the blender in batches...but it was so hot the steam blew the top of...after burning my hand so I let go of the top. Much cleaning followed. The soup tasted a little bland. The recipe called for cayenne pepper which I put in, but it wasn't really rockin. I added a little bit of goat cheese crumbles to give it a different flavor. I also added a little bit of dried thyme, ground sage, and celery seed. Next was the applesauce, pork, and potatoes. I don't have as fun pictures of those...But here is how it went down. I took 3 granny smiths and one pear. I peeled them, and diced them and put them in a bowl. Apples and pears (save for about 1/4 of a cup of each) went into a pot with about 2 tbls of butter, a dash of garlic and shallot. These got cooked up for bit, then some apple cider joined them. I added a bit of salt and cinnamon and stirred often. At the same time I cooked up the pork. I salted the pork, put some fresh ground pepper, and a bit of cinnamon onto the pork and cooked over the stove in some olive oil to brown the outside. This then went into the over at 425 for 20 minutes or so. Potatoes got boiled, then mashed, then added a bit of creme fraiche and balanced with skim milk. I then cooked up some of the remaining celery (chopped finely) with some shallot and garlic in a pot and once those were going, dropped in the potatoes and mixed them up. The pork was nearing completion so I pulled that from the oven and used the pan to make a cider sauce/gravy. A little cider went into the pan whisked with some garlic. I added a touch of cornstarch. Then once all the bits had come up from the pan and it was getting a bit reduced, I tossed in some pears and apples so they would be crunchy, but warm. With the rest of the meal about ready, I added a bit of creme fraiche to the soup (1/2 a container) this gave it a nice creamyness and helped the flavor as well. Soup Garnished with a dollop of creme fraiche and a bit of celery Roast Pork Tenderloin, Cider gravy, applesauce, and celery mash potatoes Overall, I think it came out pretty tasty. The pork and apple sauce stole the show from the soup in the end. But hey, it used up all that celery! - Jan 22, 08
Not for the faint of heart. I recently attempted to make roast squab for dinner. As I unpacked the squab from the store...I realized this was going to be an interesting evening. Jody and I had been discussing a roast chicken the night before, though when I arrived at Fox & Obel, I decided to go after the squab. I had never cooked it, and something poultry-ish sounded tasty. I had fried squab when I was in Beijing a few years ago...but I've never had it in the US. I decided to do the squab with rosemary/sage/garlic butter for seasoning, and a salad of fennel, leeks, and apples. I also made a side of carrots and roasted red pepper and used a bit of spinach in the meal. Getting started Okay, I didn't expect the squabs to come whole. I saw it in the case at the store and it appeared to be headless. Much to my surprise, the whole bird came out of the package. This worried me a bit. I'd never cleaned a bird...and here was one that was tiny and fragile. Needless to say, I "butchered" one, but came pretty close to doing it the right way on the second. First off, I needed to cut the head, which I did with a pair of kitchen shears. Next, I had to remove the giblets. I made a cut about 1/2 inch from the "a$$ end" towards the stomach. A small cut, perhaps 1/2 inch will do. I worked my finger in and started to pull away the insides from the membranes. You can feel there are lots of parts in there...I was able to loosen a bunch, pull them out, then go back and loosen more, pull them out, etc. until I had all of them out. The first bird was a mess. I popped something and goo went everywhere. Much rinsing involved. With the second bird I was much more careful and it wasn't bad. Next was the neck. I realized when I tried to truss the bird, that I cut the neck too close to the breast plate. Doing it again, I would leave about a half an inch or maybe 3/4 inch in order to have something for the string to attach to in trussing.There was a bit more cleaning involved (rinsing the inside cavity of the bird, cutting off the feet, etc). Then I was done. I had two squabs ready to be trussed. I had to be a bit creative as I had cut the neck in the wrong place...you can see from the picture how I used the wings as a brace for the string. Once trussed, I smeared a mixture of fresh rosemary, sage, garlic, and butter on the outside of the birds before sprinkling them with kosher salt and pepper. Next I filled a pan with aromatics: carrots, fennel, leek parts, celery, shallots, and black peppercorns. I also added in water, olive oil, and a little bit of sherry. I would have used white wine, but didn't have any in the house. Each of the birds was stuffed with a sliver of apple, a bit of rosemary, a sage leaf, and a few cloves of garlic. The pan with aromatics went under the birds in the oven. I cooked up the pan for about 5 minutes before putting the birds in on the rack above the aromatics. I cooked them for about 15 minutes at 450° then another 15 minutes at 415°. In between, I basted them, put a "pat" of butter on them, and then basted again. The birds just dripped into the pan below. With about 10 minutes left, I made the steamed carrots and red pepper (which I had roasted and de-skinned earlier). I made up a quick "relish" of shaved fennel, leeks, shallot, garlic, and apples. In the end, I tossed a bit of red wine in...which was a mistake. Not only did it impart a bad color, but it didn't help the flavor at all and would have been nicer without it. I also made a bed of wilted spinach. Here you can see the final plating of the squabs. Everything looked pretty good in the end. If I were to do it again, I would probably swap out the carrots for a truffled mashed potato. - Dec 25, 07
London, December 07 Lesson 1: Always arrange a car service to Basingstoke Lesson 2: Always check the address of the hotel Lesson 3: Learn what currency looks like...before you arrive Lesson 4: Print or buy a map. Label it with restaurants and places you want to go. Lesson 5: Chuckie-T's do not 1 - Keep your feet warm 2 - Support your feet for a day walking Lesson 6: The dollar IS in the toilet. This looks a lot like the signs everywhere saying "to let" Lesson 7: "Look Right" "Look Left"...no shit. That takes some getting used to.
Lesson 8: There is always a line at cash machines, oddly, they always seem to be out of order Lesson 9: It gets dark early in London...3ish. So plan picture taking appropriately Lesson 10: Buy a or bring a compass. You come up out of the tube and will have no idea which way is which. The fact that London is often cloudy meaning that you don't have the sun to guide you. - Jun 16, 07
- Feb 24, 07
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- The story behind tasty treats in university village - Matt Troost Raises the Bar on Bar Food – http://t.co/sX5BiiBt via @soapbox_HQ
- If I had a dollar for every time Adobe Acrobat updater asked me to update...
- Do people think instagram is worth 1/12 of Motorola? 1 billion. I like instagram but they aren't worth a billion.
- @ryanchris ahh...agreed. Particularly true because not every practitioner is skilled in all facets of design. +1 for complementary designers
- @ryanchris what do you mean by single practitioner? I would agree two heads are generally better than one. #designprocess
- Small-batch booze boom – Front Burner – Soapbox – Restaurant Intelligence Agency http://t.co/bINQaKI6 via @soapbox_HQ
- Wow. Just saw the new united website. #thehorror
- @middlemanapp any recommended integration paths for twitter-bootstrap and middlemanapp?
- @withings what happened? Our BabyMonitor just stopped working tonight…does require a connection to your service to function on a LAN?
- Grilled lobster salad @ Magic+might kitchen http://t.co/bl43m0B6
- Hmmm hoegaarden it's summer in a glass. Even if this is just temporary. #warmchicago
- Had lunch at Publican Quality Meats today. It is an impressive shop, with some tasty food. Cure for the dearth of quality lunch in the WL
