Here’s the latest from London-based editor and resident zoologist, Justine Aw!
Earlier this evening, I headed to the previously featured urban food hub, FARM:shop Dalston for a preview of “Sunday lunch in 2063, an exploration into the sustainability of food and drink in the luxury sector”, part of Hendrick’s Carnival of Knowledge which will be part of the Brighton Fringe, Edinburgh Fringe and London Cocktail Week later in the year. The lectures will be presented jointly by mixologist Ryan Chetiyawardana (Mr. Lyan), Shay Ola (Rebel Dining Society) and Duncan McRae (Hendrick’s British Ambassador) and our taster was hosted by the menu’s creators. Intrigued by sustainable luxury and “edible curiosities made from insects”, I wasn’t sure what to expect. More photos and a look at the menu on the next page!
Going through my phone, and due to an unfortunate delay in what was going to be sponsored content, i just rediscovered some Atlanta adventures i’d been saving to share with you guys!
While in Atlanta for the Final Four, we tried a few delicious restaurants… and one noteworthy detail is definitely the Black Tea Ice Cubes in the cocktails at The Spence (from Chef Richard Blais, winner of Bravo’s “Top Chef All-Stars” )! When you’re first sipping on the drink, you know there’s a tea bag like tag and string hanging out of the glass, and some kind of huge ice cube, but it’s unclear how it all connects until you sip through it (and as it melts) only to find the cube on the end of the string! While ice on a string would have amused me already, finding out that their actually freeze black tea in the cube made even more sense… Take a peek at the details and a few more pics (and a video!) on the next page…
This post is part of the NOTlabs Laser Challenge: The ground rules are: Shawn and I are alternating days with executing and sharing a Laser Cutter involved experiment! And most importantly - we’re supposed to have fun, explore ideas, and it’s less about a fully formed product/concept at the end of the day, but more about seeing where the experiment takes us!
Here’s Laser Challenge #8! Since Bucky, the NOTpuppy, LOVES paper (receipts especially) and flying/jumping insects (moths and crickets are his favorite)… and he also destroys toys and devours treats nearly instantaneously these days… on a hunt for fun, healthy, affordable, and amusing… for today’s challenge i laser cut SEAWEED! (The everything-free dried seaweed sheets you can buy for sushi making) I figured, it’s dog friendly deliciousness, feels like paper, and cut in the right shapes it flies and flutters like his bugs! And it is AMAZING… with a flick of the wrist (and depending on the breeze) it will fly and float and flutter around in ways he can barely anticipate as he leaps and contorts in every which way to devour them. While it was nearly impossible to get a good video of them (and Bucky’s pretty fast!) the movement of these little guys mimic Maple Seeds ~ the ones that look like little propellers! And while having fun experimenting with shapes for optimal flight, Shawn and i also noticed our home states of California and Tennessee looked like they might work too… and they work awesomely! So take a peek at the laser cutting of these dog treat/toy seaweed flyers and the madness that ensues when we play with feeding them to Bucky on the next page!
p.s. If you have ideas, or want some laser cutting done, or want to play with us… feel free to use the contact form or leave a comment! And if you’re curious about the laser cutter we’re using, here’s the unboxing.
When grabbing late lunch at the Mitsuwa in Torrance, i couldn’t help pausing by the J.Sweets case of Mochicream’s rainbow of mochis… but more curious, the donuts… that didn’t quite look like donuts… they were a bit glossy, a bit overly precisely placed, and we were intrigued… Turns out these “donuts” are Mochidos! Mochi donuts! They have a coating on a ring of mochi filled with cream/sauce depending on the flavor! So naturally we couldn’t resist trying some… and they are delicious! And beautifully gift boxed! Take a peek at the next page…
Been dreaming about going to Barcelona to get Eyescream since i first saw it on Moco Loco last night. Amazing new conceptual twist on all the taiwanese shaved ice cream shops popping up all over… stunningly playful branding… and to turn the less than attractive treat into something more fun, they keep the toppings separate, and eyes! (Only way they could make it better is to have edible googly eyes!) Fantastic design by Estudio m Barcelona (Merche AlcalÃ¡, Marion DÃ¶nneweg). Take a peek at the incredible creatures, branding, and deliciousness on the next page.
Hangar 1 Vodka has always been deliciously, locally, hand-made in… a hangar in Alameda, CA! And to celebrate their stunning redesign (beautiful new scientific/graduated cylinder feeling bottle complete with rubber stopper by Stranger & Stranger!), they’ve sent over a Tasting Tour in a BOX! (designed by Dead As We Know It!) Inside the box is a peek into the world Hangar 1 vodka comes from via postcards and a fun booklet ~ of course, there’s one of the new vodka bottles and dropper bottles of the various flavors ~ and a pipette! The pipette is clearly marked for “cocktails” and not marked for “shots”, but naturally we had to try tasting from it… take a peek at the hand-made vodka deliciousness and the beautiful packaging details all on the next page!