If you’re like me and late at night is your time for getting shit done you might like this. A few months back Shigeto did this great extended remix of the track “What’s Left” by Trees, bringing his signature sound to the track. It’s got a great, mellow vibe that doesn’t distract from what you’re doing. And at 9 minutes long you’re definitely not going to get bored of it. I’ve been playing it over and over all night.
It’s a matter of fact that my favorite meal is the hamburger. There’s something so perfect about the combination of beef, cheese, and produce all wrapped up in a pair of fresh buns. Thankfully the folks at Fat & Furious Burger feels the same way, turning hamburgers into these fantastic works of food art. I don’t think I’ve ever seen so many different kinds of burgers ever, and you’ve probably seen nothing quite like these. These burgers are themed around all sorts of pop culture topics like soccer, outer space, birthdays, James Bond, all sorts of crazy stuff.
A lot of the time they even include the ingredients to their burgers, like the Burger Blanc sur Fond Blanc below, which includes a chicken breast filet, roasted camembert, honey, white onions marinated in vinegar, endive, and mushrooms. It might be a little intimidating looking but I’d certainly be up for the challenge.
As a part of a promotion for the new show Penny Dreadfuls director Gergely Wootsch was asked to create a series of shorts that tell classic stories in only a couple of minutes. Working alongside animators and designers Iria Lopez, Luiz Stockler, and Joe Sparkes they’ve created a moody re-telling that’s explained by writer and historian Matthew Sweet. I love that the short employs a mixture of illustration and collage, and the subtle usage of color really makes the re-telling that much stronger.
They also did versions of Dracula and Frankenstein which are equally lovely.
The world of bluetooth music accessories continues to expand, with stand-outs like Jambox and Nixon to up-and-comers like Lowdi. Entering from a design minded angle is the Copenhagen speaker from Vifa, pairing high-tech know-how with classic Nordic design.
The speaker was designed by Henrik Mathiassen in cooperation with Vifa to those who “values exclusive design just as much as authentic sound.” Each Copenhagen also features a special-woven textile by Kvadrat that lines the front which makes them feel warmer and more human. The combination of fabric and aluminum definitely sets it apart from other speakers like it.
No word on a release date yet but hopefully we see them out in the wild soon.
Mimesis in design is something we do often. We take the parts of nature that work really well and apply it to the things we make, like this teapot by Nikolo Kermiov. Simple in form and material, the Upon Teapot draws it’s inspiration from rain falling on a mountain top.
The main idea behind Upon-tea pot was to make/transform preparing and serving tea primarily to a visual experience. Inspiration was also sought from the origins of tea – the mountain landscapes where clouds almost seem like made of tea/rain tea. Upon also beautifully refracts light between the three different materials.
Honestly, this looks like the fanciest bong ever but I have to give Nokolo props for something so simple. I appreciate that he’s only using glass, cork, and ceramic, and that all of the pieces work together so poetically. For now this is only a prototype but it sounds like there are plans to try to get it into production. You know this would look really sexy sitting on your kitchen counter.
Yvan Duque is a French illustrator who studied at the Pivaut Art school in Nantes. His style incorporates a lot of landscapes and natural elements, as evidenced by this wonderful series of island illustrations he created for a personal project.
I love the muted colors paired with the pops of green from the trees that sprinkle the islands. The subtle watercolor paper texture in the backgrounds of each is a nice touch as well. There’s a nice mix of flat and textured overall that gives each piece a lot of character. You can see more of of Yvan’s work by checking out his portfolio.
Summer is in full swing here in the northern hemisphere and Melbourne based photographer Tom Blachford has captured the spirit perfectly. These aerial photos were taken earlier this year while Melbourne was having their summer. The shots show a tranquil vision of the sea, made of dark water that’s pierced only by boats and the occasional wake. There’s something nice about the contrast of these photos and the subtle blues and greens of the ocean. You don’t often see the ocean like this which is a shame, it’s quite beautiful
You can see more of Tom’s photos by clicking here.
As our climate starts to change so to must our eating habits. We’re currently faced with challenges like antibiotic resistance, drought, food insecurity, and obesity, so where can we turn? Funny enough, it’s the ocean, and this Scientific American article raises a lot of interesting ideas.
“I’m growing more food in 20 acres of ocean now than I was in 100 acres a few years ago,” he said. Oyster cages mark the sea floor, and curtains of kelp sprout along lines suspended by surface buoys. Mesh containers housing scallops, clams and mussels hang among the long kelp leaves. All of these species extract nutrients that leech into the water from land-based agricultural runoff (a significant contributor to ocean dead zones), and that’s central to Smith’s approach. His work with Greenwave is aimed at jump-starting a “blue-green” economy: identifying restorative species in any given ecosystem that make the oceans healthier, that are nutritious, delicious, and economically viable. This is an “elegant solution,” to some of the problems inherent in our current food system, Smith said.
The article focuses particularly on kelp which it dubs as the next “super-food”. What kind of foods do you make with kelp? There’s a surprising number of dishes though the most enticing for me personally is the kelp butter.
Kelp leaves cut into strips make a perfect al dente noodle; pickled kelp stems are crisp, flavorful and refreshing; kelp butter makes a unique but mild and rich spread; and a simple plate of kelp with a bit of sweet sesame dressing gives any fancy kale salad a run for its money.