Gli instahats a base di cibo di Chili Philly.

Gli instahats a base di cibo di Chili Philly.

Phil Ferguson, in arte Chili Philly si mette a fare roba da mangiare all’uncinetto e ne fa dei cappelli. Poi si fotografa, spara il tutto su Instagram e si sente meno solo a Melbourne. Come dire, ho un ‘idea in testa….

Australian Phil Ferguson – AKA Chili Philly – found himself alone in a new city so he used his crochet skills to make friends by creating headgear in the shape of food! Sausage-and-mash, cake, pizza and fresh produce all feature in his portfolio – his Instagram account – as does his trademark winsome, slightly confused facial expression!

see on facebook.com

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Leaf bowls by Kay Sekimachi. Fragile beauty.

Leaf bowls by Kay Sekimachi. Fragile beauty.

Kay Sekimachi,  Japanese American artist, used the skeletal structure of a leaf,added Kozo paper (a type of thin Japanese paper made from kozo trees), watercolor and Krylon coating to create these wafer-thin leaf bowls.

Who is she? 

Born in San Francisco, Kay Sekimachi studied at the California College of Arts and Crafts in Oakland from 1946 to 1949. In 1949 she took up weaving on the loom and became so adept at the labor-intensive process that she is often referred to as a “weaver’s weaver.” Today, almost fifty years after she began to work in fiber, Sekimachi is recognized as a pioneer in resurrecting it as a medium of artistic expression.

Sekimachi uses the loom to construct three-dimensional sculptural forms. In the early 1970s she used nylon monofilament to create hanging quadruple tubular woven forms to explore ideas of space, transparency, and movement. Inspired by her ancestral homeland of Japan, Sekimachi repeatedly returns to that ancient culture for ideas.

Sekimachi eschews color in order to reinforce the sculptural qualities of her forms and emphasize the natural properties of her chosen materials. Enamored with antique Japanese paper, she has created a series of standing geometric postlike forms that suggest ancient totemic figures. via Smithsonian

The simplest of means to create beauty.

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Put a peak in your glass.

Put a peak in your glass.

North Drinkware designs and produces handmade glasses for drinking craft beer. Made in Portland, OR. Inspired by the mountains. Mt. Hood is Oregon’s highest peak, clocking in at 11,250 feet. A team of three Oregon-based glass-blowers and designers, working from topographically accurate data obtained from the Using United States Geological Survey (USGS),  has hand-blown each glass and incorporates the model “so the beer cascades around the mountain when one pours it into the glass.”The idea is now to produce beer glasses with any peak you love inside, a sort of glass landmark of your beloved place.

Metti una montagna nel bicchiere. Artisti del vetro e designer per un progetto da sostenere su Kickstarter. Mt.Hood è la montagna più alta dell’Oregon. 3429 metri. Messa in un bicchiere fatto a mano, per guardare la birra scendere a cascata sulla vetta. Dopo aver raggiunto l’obiettivo di vendita? Collezionare altre montagne. E inondarle di birra alla spina.

Go to kickstarted.com to support this project. Found on Colossal.

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Real Shit. Un cumulo di letame in scatola.

Real Shit. Un cumulo di letame in scatola.

Real Shit farà contenti gli urban farmers italiani. Si tratta di un prodotto pensato apposta per loro: puro letame biologico proveniente da allevamenti non industriali. Quelli di Real Shit fanno sul serio. La loro missione è rimettere in contatto la città con la campagna. Sull’etichetta il messaggio è chiaro: “Visita la fattoria più vicina a te e scopri perché coltivare il proprio cibo è da sempre un atto rivoluzionario”. Per questo il processo di produzione che adottano è totalmente naturale: il letame viene lasciato maturare nove mesi, durante i quali viene ribaltato almeno sette volte. Proprio come si faceva una volta. Riscoprire l’antica tradizione contadina dei “cumuli di letame” è la grande innovazione di Real Shit. Rispetto ai concimi di sintesi che si trovano in giro, Real Shit si differenzia in modo significativo, infatti, non solo fornisce i nutrimenti preziosi per lo sviluppo delle piante ma migliora anche le caratteristiche del suolo. A completare il tutto c’è un pack veramente fuori dagli schemi: pratico e folle allo stesso tempo. 750 grammi di letame di campagna contenuti in un barattolo di cartone con la forza iconica di un oggetto di design non si sono mai visti su uno scaffale di un negozio. In questi giorni è disponibile a Milano da Eataly Smeraldo. Non potete sbagliare: lo trovate vicino ai bagni…

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When you don’t have an oven.

When you don’t have an oven.

Who are they, how it started:

They’re Kyle and Liz von Hasseln, a husband and wife architectural design team in Los Angeles. The Sugar Lab started about two years ago, when they were graduate students in architecture. they were living in a tiny apartment in Echo Park with a correspondingly tiny outdoor kitchen, they didn’t have an oven, and when they realized that meant they couldn’t bake our friend Chelsea a cake for her birthday, they decided to try to 3D print one, instead. Often creativity comes when you face a limit.

“That’s an exciting part of 3D printing sugar for us – transforming sugar into a structural, sculptural medium that can start to define the form of the food instead of the other way around, and even to support it structurally,” the designers said.

Have a look at their TED TALK:

The Sugar Lab at 3D Systems is where 3D printing meets the sweet satisfaction of sugar. 3D printing represents a paradigm shift for confections, transforming sugar into a dimensional, structural medium. Making possible architectural, intricate and utterly customized sweets from sculptural, ornate cake toppers to personalized sugar cubes to sweeten your coffee, and everything imaginable in between.
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