One of the most time-consuming tasks for artists with digital media is to keep their work protected. It’s a burden to many of us (myself, included!), and Curtis Newbold, PhD of the website, Visual Communication Guy, is trying to help us and redistributors to understand the usage laws. While the Internet is sometimes a wonderful way to promote artists and their work, it also opens the door to unlawful use. If a violation hasn’t happened to you yet, it just might!
It’s a brand new world out there, when innovation and technology become more closely married and amazing things develop. Especially interesting is food at our fingertips, just like money and prepacked snacks. But there have been leaps and bounds with fresh foods, and we now now see cupcakes and pizza coming out of vending machines. And most recently, freshly baked baguettes!
Chef Works, an apparel company, has put together a fun infographic on the Anatomy of a Chef. While most consumers may be preoccupied by the fare, you can check out what a chef is actually made of…from kitchen tools to cooking accessories to that signature chef’s toque. For instance, there are 5 different chef hats. In the most iconic of them, the toque, the height and pleats actually matter. The taller and more pleated is a status of experience and mastery. Regardless of personal preference, a kitchen can become hot and all take into account the sweat factor. 😊
Can portabella mushrooms stop cell phone batteries from degrading over time? Researchers at theUniversity of California, Riverside Bourns College of Engineering think so. According to their research, “they have created a new type of lithium-ion battery anode using portabella mushrooms, which are inexpensive, environmentally friendly and easy to produce. The current industry standard for rechargeable lithium-ion battery anodes is synthetic graphite, which comes with a high cost of manufacturing because it requires tedious purification and preparation processes that are also harmful to the environment.
Chef Watson wasn’t created to reimagine existing food combinations -- it was developed to think of things they never could have come up with, like the Australian Chocolate Burrito. It contains expected items like ground beef, tortilla, and cheese. It also contains chocolate, apricot purée, edamame and cinnamon. Hmmm…
It’s summer time! Pools, oceans, swimsuits and ice cream! The cold, sugary confections are a delicious way to beat the heat. Below is an infographic that explains the difference between a gelato, which means frozen in Italian, and it’s counterpart, ice cream.
Now that summer has officially kicked into high gear, the light, sweet and tangy flavor of citrus is oh so refreshing. Due to El Nino, shoppers can get sticker shock over the high prices of produce, especially if you’re based in Florida.
Coming to you in a limited edition batch, literally made from San Francisco Fog, is a new beverage from my old friends at Hangar One (who I have photographed on several occasions). Bay Area residents are very passionate about sustainability and local production, and out of this devotion emerges…vodka: Fog Point vodka. FogQuest, an organization
The Dieline is, for the most part, a website devoted to package design and has expanded its content to include an annual design competition, now in its 6th year: The Dieline Awards. As I aspire to shoot more packaged goods in my own work, I’ve become a huge fan of the site and all of
I’ve had the pleasure of photographing Chef Dominique Crenn on more than one occasion and year after year, she is killing it! Recently, she’s been honored as the world’s best female chef 2016 from San Pelligrino’s The World’s 50 Best Restaurant’s list – she’s making SF proud! But that’s not the only recognition she’s racked
The Young Audiences of Northern California’s Indiegogo campaign has been launched! I sit on the board of this worthy endeavor, and our goal is to raise $10,000. You can help me bring arts education to even more Bay Area kids next year
They’re here! I am excited to announce that my terra cibus series is part of the Curious Feast box set by Princeton Architectural Press. Curious Feast features one hundred postcards from ten artists exploring the subject of food. This box set, curated by Naz Sahin of the Feasting Never Stops blog, offers a rich and delicious variety of
“Increase the kerning.” “Create an opaque gradient.” “Is the website responsive?” This may sound like Greek, but these are actually useful terms to understand in the graphic world. Pagemodo has created an infographic to help translate designer jargon to the novice. For instance, we all use PDFs, but do we know what makes them easy
Now through April 17, join Nordstroms as they munch their way through a special kitchen and pantry edition of their monthly online Pop-In Shop, curated by food enthusiast (and VP of Creative Projects) Olivia Kim. Inside you’ll find delicious nonperishables you can eat right now, condiments in flavors you didn’t know existed and kitchenware to
A couple of weeks ago, I posted a preview of an exhibit I am in with terra cibus no. 18: sugar. It is “Nourish: Food as Sustenance and Pleasure,” and runs now through March 9th. It was curated by the talented Dr. Rebecca Senf of Center for Creative Photography.
I am excited to announce that one of my fine art images, terra cibus no. 18: sugar, will soon be on exhibit at the Texas Women’s University School of the Arts. This year’s theme for the 15th Annual Joyce Elaine Grant Photography and Solo Exhibition is "Nourish: Food as Sustenance and Pleasure," and will run
Young Audiences Northern California is an organization I’m proud to be a volunteer for and board member of. YANC provides arts education to over 20,000 students in the Bay Area, by way of teaching artist residencies, assemblies, and workshops–encompassing music, art, painting and story telling (just to name a few).
Ahhh, freshly brewed coffee. There’s nothing else quite like it to get the blood pumping. Turns out, it gets the brain pumping, too! Theartofwellness.com has created this infographic on the benefits of drinking coffee medicinally. Researchers have concluded that a cup of coffee containing 200mg of caffeine can actually boost your memory.
Not too long ago, I wrote a post about one of the best grilled cheese sandwiches to be found in the nation, and it so happened to be from the town I call home…Tucson, AZ! I have lived and worked in some of the most metropolitan cities in the world. I have eaten in some restaurants that would make your taste buds weep in delight. And yet, one of my all time favorite restaurants is located on a small street on the south side of Tucson, called Mi Nidito. Their cheese crisp is to die for!
It appears that the word has gotten out, and the little slow-paced city in the high desert has gained some international recognition.
UNESCO, United Nations Education, Scientific and Educational Organization, has developed a Creative Cities Network. They announced the designation of 47 cities from 33 countries as new members of this network, and while I’m no longer but a frequent visitor to Tucson, I’m proud to announce that Tucson has been named a UNESCO city for Gastronomy! The secret is out!
In fact, the Smithsonian magazine took a look at the designation in an article titled “What Makes Tucson Deserving of the Title of the United States’ First Capital of Gastronomy.” Hint, it all starts with it’s deep and multicultural food history and morphs into its emphasis on sustainable ingredients, as exemplified by the cuisine of local chef Janos Wilder.
Photo © Tucson.com Downtown Kitchen + Cocktails: chef/owner Janos Wilder, a James Beard Award Winner
Known previously for its amazing hiking trails under unrelenting blue skies, world-renowned golf courses…and now, for what draws me back often, its food.
You can read more in-depth at the links below: