Gregor Calendar

At this time of year the online design community is inundated with holiday gift guides in which the calendar is a prominent feature. Before you start groaning and rolling your eyes I am not getting swept away with festive season mania (well not yet – I’m not making any promises for the future); however, I couldn’t resist sharing Patrick Frey’s calendar scarf for German design manufacturer Details products + ideas. Delightfully named Gregor, the scarf is designed to diminish with the days of the year. Although I am not sure I would have the heart to unravel the scarf, I do appreciate the concept behind the design:

Times are over where passed days and month were deleted or pulled down, because now there is Gregor the calendar scarf for the wall. Unpicking is the new thing to do. Gregor is a knitted Calendar, where you can do all day long what was forbidden for a long time, to unpick stitch by stitch until the year is over!

More details on Gregor can be found here.

FOUND VIA SMALLEST.

Danica

November 26, 2010 / By

The Desktop Wallpaper Project featuring Ed Nacional: Thanksgiving Edition

Ed Nacional

The other day my buddy Ed Nacional posted a festive Thanksgiving image on his Dribbble so I thought, hey, why not release it as a Thanksgiving wallpaper? Sure, it’s Thanksgiving today, probably should have released something like this weeks ago, but what hell, you can still give thanks any time of the year, right? A big thanks to Ed for busting out these wallpapers for us. We’re definitely going to do another wallpaper with Ed some time next year so keep a lookout.

Bobby

Bobby Solomon

November 25, 2010 / By

Chefs Look for Wild Ingredients Nobody Else Has

I’m a big fan of interesting foods so this article on NY Times about ‘wildcrafters” people who forage for food in a specific manner, was a gem to read. These people don’t search primarily on private and (with permission) for feral plants that you would never think of eating. Crazy plants like toothwort, cornelian cherries, brown jug, creasy greens, sweet cicely, pineapple weed and licorice fern. Chefs in New York and around the world are taking these plants as a sort of challenge such as Momofuku Ssam who serves a fruit leather made of tart, floral Russian olive berries with a roasted porcini and duck liver mousse. “It gives you a creative boost,” Mr. Miller said. “For me it was like rediscovering the first time I cooked a piece of fish.” Definitely an inspiring article for people who love to try new things.

Increasingly, in an era when truffles are farmed and Whole Foods sells fresh porcini, the ingredients that chefs seek are not the ones anyone can order; they’re the ones that few have ever heard of. They are the most unusual, not the most expensive. And even if they’re plentiful, they’re exclusive: you need either to know where to go and what to gather, or who to call.

You can also see a really nice photo gallery as well by clicking here.

Looking at these photos again I wish there was a video that accompanied the article and photos that looked just like the photos. It would be great if NY Times dabbled more into premium video, that’s something I would pay a regular subscription fee for.

Bobby

Bobby Solomon

November 25, 2010 / By

One Hundred and Eight by Nils Volker

One Hundred and Eight is an interactive installation by Nils Volker which features a grid of garbage bags continuously inflated and deflated by small cooling fans. The interactive bit of One Hundred and Eight is achieved through a camera, a computer and a microcontroller… all working to animate garbage bags.  Volker: ”Although each plastic bag is mounted stationary the sequences of inflation and deflation create the impression of lively and moving creatures which waft slowly around like a shoal. But as soon a viewer comes close it instantly reacts by drawing back and tentatively following the movements of the observer.”

Alex

Alex Dent

November 25, 2010 / By

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