As another talk from the TEDxCambridge event I co-organized last year:
“Chef Wylie Dufresne of WD-50 talks about his favorite food – the humble egg – and the amazing things he has been able to transform it into, aided by a little curiosity and hunger.”
food
I’m at the EG conference the rest of the week in beautiful Monterey CA. Let me know if ya have any must go to tips in Monterey, otherwise swing by to say hi though I’ll be indoors watching speakers and performances most of the time.
Last year I helped organized TEDxCambridge and starting this week we’ll be releasing a few of the amazing talks held during that event.
“Neuroscientist Don Katz uses experiments with rats to shed light on where taste preferences come from and, when it comes to food, why we like what we like.”
via YouTube
This is how it should feel like when you recycle and do good!!!(watch video on youtube) Reminds me in Charlie Todd from Improv Everywheres Welcome Back project.
Wow, these are beautiful! love it! I wonder what I would do with 2000 pounds of salt.
“Motoi Yamamoto uses the ubiquitous white mineral to design unfathomably intricate — and deeply personal — floor sculptures.
Motoi Yamamoto has to be the most patient man in the world. A Japanese artist, Yamamoto uses salt to create monumental floor paintings, each so absurdly detailed, it makes A Sunday Afternoon on the Island of La Grande Jatte look like child’s play. He calls them, fittingly, his Labyrinths. ”
via fastcodesign (pictures mirrored after the jump.)
For those of you that could not make it to the DLD conference in Munich this year like myself, there is a livestream of their lectures all 3 days. Take a peek at their schedule then grab some food and watch the all day series of talks. Keep in mind the schedule is in Munich time, so I think about 5-6 hours ahead of EST.
*they also have a great archive of each video in that livestream url. Watch these anytime.
Cocohon 555 celebrates a gathering to bring together a feast with 5 pigs, 5 wine makers , and 5 chefs. I’m thinking about going to the one in Boston next sunday. They have dates in NYC, Seattle, Napa, SF, DC, Chicago, Denver, LA, and New Orleans as well. Looks pretty amazing. Has anyone here been?
“Cochon 555 is a one-of-a-kind traveling culinary competition and tasting event–five chefs, five pigs, five wine makers–to promote sustainable farming of heritage breed pigs. Each stop along the ten-city tour offers hard-working local farmers the opportunity to connect with like-minded agriculturalists, renowned chefs and the pork-loving public. Our goal is to help family farms sustain and expand their businesses and to encourage breed diversity. Cochon 555 is the only heritage breed pig culinary competition in the country.”
Wine Punt turns everyday wine bottles into beautiful simple reusable glassware, 2 sizes. Pretty simple, and very needed! I think I’ll need a few sets of these soon. They also have a wholesale pricing for industries like restaurants seeking a sustainable fresh approach at glassware….especially those with lots of wine bottle consumption =). A great piece with a great story behind them.
As usual, I’m in Hong Kong over the holiday break, shopping, hunting down some great food, and discovering anything else new over here. If you have any must visit tips, let me know. Otherwise, take a look at my previous post from 2 years ago on Food and brief Shopping. Will have a few fun updates on the Facebook Fanpage.
Simple packaging for chocolate from Chocolat Factory. I love the simple, bold font usage. … and the 2 founders just so happen to be designers … =)
“The fact that the company’s founding partners are, respectively, an architect and an interior decorator, has probably exercised a decisive influence in this sensitive approach to design. As Michel Laline himself explains: “When we first launched the company, we realised that no one had used design in the sector as yet, so that formed the base of the business: chocolate and design.” And according to Titus Ruiz: “The concept of the brand was very clear from the start: design with content.”
RISD alum Liz Goulet Dubois (’89 IL) has an utterly fun Creamer that you can buy from one of our favorite creative company FRED. I’ll insert the sketch liz has after the jump here though on her site as well.
hmm, interesting. I never knew that to be a reason people hung up bottles of water near food. Makes much more sense now!
“If you can’t stand the smell or deadly poisons that come with store-bought bug spray, then this surprisingly attractive Anti-Fly Sphere 2.0 may just the pest deterrent you’ve been looking for. Designed by Netherlands-based José de la O, the Anti-Fly was inspired by the taco kiosks in Mexico, which use hanging plastic bags full of water to ward off flies by confusing their sensitive eyes with amplified colors and movements through light refraction. A little fancier that a Ziploc full of water, José’s design is a totally revamped version that consists of a beautiful glass bulb and stopper. Gorgeous, green, non-toxic and kill-free — these are words we’d never expect to use to describe bug repellent!”