I’m all about playing with your food, specifically when its for photographic purposes. Los Angeles-based food and lifestyle photographer Andrea Bricco has a family history steeped in food. And though her work is more serious (and seriously beautiful) in nature, her food styling projects are another story. With a client list that includes everyone from GQ and Los Angeles magazine to chef conglomerates like Wolfgang Puck, her unusual work stands out in the saturated field of lifestyle photography.
Back when I was a kid I had a recipe book full of illustrations. It was a fantastic read, filled with fun pictures and great simple recipes. There must be something special about illustrated recipes as I still turn to that book today; always trying to measure out my ingredients just like the ones in the illustrations and dreaming of one day making perfect cartoon profiteroles. It’s perhaps because of this book that I often wonder why we rarely get to see illustrated recipes. Illustrators are so good at drawing food but we never really get to see them used in recipe books. Fortunately the Brighton-based illustrator Lucy Eldridge has a personal project where she’s painted some of her favorite recipes and they look delicious!
As always, New York based illustrator and designer Jon Contino doesn’t fail to impress. This morning he released a new project he did with Volga Beer, showcasing slick, clean labels with gritty drawings of some tough looking animals. I really love the way the gold foil was treated, it definitely makes the beer look even more enticing.
You can see more images of the project by clicking here.
Artist and creative director Brock Davis has a charming sense of humor when it comes to his personal work. Though we’re already fans of his affinity for food—like the “Emo Pineapple” wallpaper art he shared earlier this year—as well as his editorial and advertising work, which includes everyone from the New York Times and Wired to Harley-Davidson and Jack Links beef jerky, he also makes time for work that captivates his imagination. And, often, his subjects are food items taken to a whole new level.
This past weekend I helped put together a trampoline for my nephews. Well technically, I watched my brothers-in-law put together a trampoline for my nephews, but I wasn’t entirely useless: my sisters and I spent the time trying to figure out what to get our mom for Mother’s Day. I also helped by doing a sweet flip once the trampoline was all together, just to test it out. My nephews were astonished, and one remarked “I didn’t know old people could do a flip.”
Children really are precious gems, aren’t they? I’m certain I had worse remarks for my mom growing up, which is part of the reason why my mom will receive a Mother’s Day present from me each year without any bickering. But it wasn’t just my mouth that got me in trouble or caused my mom emotional anguish when I was a kid. One summer, such anguish started on the edge of a trampoline. It was a trampoline down the street, in a backyard overgrown with tall grasses and weeds. My twin sister and I jumped on the trampoline with the kids from next door, a brother and sister about our age. Between games of crack the egg, I decided I would quickly pee off the edge of the trampoline, a task made difficult by my neighbor’s refusal to stop jumping. What made the task even more difficult was his sister’s curiosity about what makes boys, boys. I turned to the side and tried to walk around the circumference of the trampoline away from her, and as a result, a wobbly and wide arc of pee circumscribed the trampoline. As soon as I was finished, the game of crack the egg resumed as if nothing had happened.
Bobby’s trip to Iceland seems to continually inspire. I was wandering through the grocery store and came across this colorful new Smári organic Icelandic yogurt. Upon further investigation, I discovered that it’s actually made in Petaluma, California, out of milk from free roaming cows in Wisconsin. And these aren’t just any cows, they’re Jerseys and Guernseys, which make thicker, better tasting milk. Also? They have names, profiles, and personalities.
When it comes to Icelandic exports I think most of us would think of musical acts, or perhaps aluminum if you’re knowledgable about tangible, money-making exports. I personally think the best export they have going for them is Einstok Beer.
It started with the search for the best water on the planet. We ultimately found it in the amazing country of Iceland, where abundant water is naturally filtered through ancient lava fields. In exploring ways to share this water with the rest of the world, we partnered with Vífilfell, a beverage bottler and distributor and one of the most respected companies in Iceland. They also happen to own the Viking Brewery in Akureyri – a fishing port located just 60 miles south of the Arctic Circle. It was there that Bernard La Borie, David Altshuler and Jack Sichterman hatched the idea to bring handcrafted, Icelandic beer to the world. And so our collaboration with Vífilfell and Baldur the Brewmaster began.
It’s funny because Einstok is only carried in Iceland, the UK and California, but everyone I know who’s tried is obsessed with it. A local restaurant near me struggles to keep it in stock because it’s so popular. That’s not surprising to those who’ve tasted it though. Einstok comes in four flavors: A Toasted Porter, a White Ale, a Pale Ale and the seasonal Dopplebock. If you ask me the Toasted Porter is where it’s at but they’re all equally delicious.