Jeff

Found by amerepawn

En marge de leur présence officielle, Lek et Sowat ont invité secrètement vingt artistes issus de la rue pour travailler en tracés directs – avec de la craie et de l’eau – sur un tableau noir du Palais de Tokyo, support des médiateurs de l’institution. Le court-métrage « Tracés Directs » qui présente cette expérience clandestine – oeuvre saccadée et monochrome – questionne le passage de la rue à l’institution et révèle le surgissement des lettre, la violence de la destruction, la fragilité de la trace. « L’éphémère est nécessaire pour créer la rage qui pousse vers autre chose. Elle motive à être différent, ne pas être statique », explique Lek. Sowat complète : « Dans ce film en time-lapse, il s’agit de donner l’impression de découvrir des oeuvres à travers les vitres d’un métro lancé à pleine vitesse ». Le film s’achève avec un abécédaire tracé par Jacques Villeglé, hommage à la résonance politique des lettres anonymes bombées dans les rues du monde.
Artistes associés :
PHILIPPE BAUDELOCQUE, WXYZ, ALËXONE, SMO, L’OUTSIDER, BABS, SKKI, JAY ONE, TCHEKO, APOTRE, KAN, SEB174, SAMBRE, NASSYO, POPAY, SPÉ, FLEO, DEM189, SWIZ, JACQUES VILLEGLÉ (par odre d’apparition)

In a place like NYC where space is tight, the service of MakeSpace sounds like a dream come true. It’s a new personal storage service that will pickup, store, and return your boxes on demand so you never have to visit a storage unit again. Hello extra closet space!

(via Amrit)

via http://thisisnthappiness.com/

likeafieldmouse:

Ryan de la Hoz - Of the Three Days (2013)

The BMW sound logo was developed with the aim of creating an audio calling card for the brand. It is characterised by a melody that features acoustic elements which are played forwards and backwards, symbolising what BMW calls “flexible mobility”.

Introduced worldwide in March of this year, the sound logo plays at the end of advertising commercials on TV and radio, as well as on all BMW product and brand films.

Speaking at the time of its release, Joachim H. Blickhäuser, head of Corporate and Brand Identity at BMW, said: “Acoustic elements are an important aspect of the BMW brand appearance. As part of the evolution of our acoustic branding, we are replacing the ‘double gong’ used for the past 14 years with a new sound logo, which gives the brand a distinctive modern, aesthetic and dynamic recognition factor and can be used in many different ways worldwide.”

Sound designer Thomas Kisser, of Hamburg-based HASTINGS media music, was responsible for creating the auditory logo, which has just been awarded a 2013 Red Dot prize in Communication Design.

La maladie des langes bleus (ou syndrome de Drummond) est une maladie héréditaire rare se caractérisant, entre autres, par la couleur bleue de l'urine. Ceci provient de la présence d'indican dans l'urine qui s'oxyde au contact de l'air.

Selected Works by Inka and Niclas Inka Lindergård & Niclas Holmström make the perfect creative duo. With Finnish and Swedish heritage, their northern aesthetics is clearly visible in imagery of icy capes and cold seas. Their stunning photographs, often surreal and supernatural, come from various series: Saga, Watching Humans Watching, and other. "Human experience lives in the supranatural space between solid realities and phantasmic imaginings. Mind and eye vie, play, and ultimately blur as matter turns to memory, and memory affects encounters. These are the transformative moments when fantasy magics the tangible into the metaphysical. A surprise of great beauty; an exhilarating, fearful moment; rapt awe; and a happy conversation between a human and nature is revealed in sweeping tableaus, lush color fields, and small, but undeniably engaged individuals, couples, and groups. Whether deeply involved in the conversation, or expectant that it will happen, the subjects bare a desire for this connection." Words: Alexxa Gotthardt, Thisispaper Photography: Inka and Niclas   

(Photography by Lee Pyo-joon)

A new cool hair salon in Suji-gu, South Korea. With its strict two-tone colour palette, cheerful branding and inspired touches (take the upside down rubbish bins lighting installation for example), Permy Mi Jang Won has bypassed the hair salon rulebook by a country mile; and is all the better for it. Designed by M4.

Le début de carrière d'Harrison Ford en tant qu'acteur furent chaotiques. Il décide ainsi de changer de voie et devient charpentier. C'est ainsi qu'il va rencontrer Georges Lucas qui lui donnera son premier grand rôle dans "American Graffiti".

99 replicas of wild animals, situated around the circumference of a water pool, lower their heads into the crystal blue lake.

The post 99 animals flock together for cai guo-qiang exhibition appeared first on designboom | architecture & design magazine.

Set in the bucolic Mendip Hills behind the red brick walls of an exquisite Victorian garden, The Ethicurean is a hidden treasure of the Somerset countryside. Focused on ethical sourcing of ingredients from the local environment, wood sorrel, oak moss and British summer truffles are just some of the locally foraged ingredients. This seasonal restaurant serves up a foray of mouthwatering dishes and cocktails, from beetroot carpaccio with honeyed walnuts to a Bristolian take on an Old Fashioned, everything is thoughtfully created and presented.

With a background working with ingredients sourced at farmers markets and developing a keen understanding for the seasons, friends Jack Adair Bevan, Paula Zarate and brothers Ian and Matthew Pennington started The Ethicurean. The ethos behind the name is simple, it seeks to embrace the French concept of ‘Terroir’, loosely translating to mean ‘a sense of place’. Everything, from the vegetable patches, bursting with marrows and fragrant herbs to the 19th century apothecary décor combine to create what Jack describes as a “quirky, fairytale-like” environment.

We sat down with Jack over a coffee and found out more about how they discovered the Walled Garden, what sources inspired their recently published cookbook and what the future holds for The Ethicurean.

Tell us a bit about your background.
So initially we were all working at the farmers’ markets across Bristol and Somerset. We were buying produce from the farmers at the market, cooking it ourselves and then selling it to members of the public. We picked up a number of really interesting contracts from that including work with Hendricks gin and the Adventurist, Mongol Rally.

How did the concept for sustainable and seasonal cooking begin? What was the catalyst for establishing The Ethicurean?
Matthew and I came from a background of selling top European produce: hams from Trevelez, wines from the Languedoc, cheeses from the Savoie. We were aware that the UK equalled these places in its ability to produce incredible artisan products. Alongside Iain Pennington and Paula Zarate, we set up a business at farmers markets by purchasing produce from the other stall holders, then cooking it to sell it on other markets in the same week. We only worked with the ingredients we could buy at the time and developed a keen understanding for the seasons. We’d been selling single variety apple juice for a chap called Miles Bradley who told us that an apple juice and cider business had come up for sale. It came with an orchard that was planted with over 70 varieties of apples in a walled garden in Somerset. We visited it and found out that the cafe contained in the old glasshouse was also up for rent. There was no hesitation and we took on both businesses. We worked alongside Mark Cox the gardener from the first day, and just like the garden, we grew and developed our ideas.

The grounds and garden of the Barley Wood Walled Garden are extremely beautiful. Why did you decide on this location for the restaurant? Does the area hold significance for you?
The view from the restaurant looks over the Wrington Vale and Moor that lead onto the Somerset Levels. The area has a wealth of incredible dairy farmers, cheese makers, growers and brewers and is the perfect position from which to run a restaurant.

How long did it take to get the garden to a point where you could provide ingredients for the restaurant?
We were lucky enough to take on the restaurant and apple juice business after Mark Cox had already established a productive and well-ordered garden, so from the get go, we were able to use the garden to provide ingredients for the restaurant.

And do you source the majority of your ingredients from the garden?
Yes, the majority of our ingredients come from the garden. Things like onions and potatoes can’t, just because we go through so many of them, but all of our radishes, beetroots, fruits, salad leaves, and herbs come from the garden.

What are some of the most interesting ingredients you’ve foraged and cultivated for your dishes?
We love picking and using wood sorrel, oak moss and British summer truffles in our cooking. Mark produced a fine crop of figs this year, many of which we pickled with mustard seeds, chocolate stout beer, and cider vinegar.

And how do you go about sourcing the other food?
If we go anywhere else, it is to the community farm, which isn’t far away. All the customers that buy their vegetable boxes from the farm have a stake in the business. It’s amazing. People will also bring in a couple of trucks of something unique like quince and we will exchange that for food or a drink at The Ethicurean. So an interesting market community has developed there. We also shoot rabbits and deer.

What are your sources for inspiration?
In terms of inspiration for our book – we looked at lots of old texts such as Hartley, Beeton and Spry and also at the work of our favourite chefs like Heston Blumenthal. The product is the amalgamation of everything we have ever learnt, looked at, or liked.
When we read reviews of the restaurant, people have described the place as a slightly curious, bohemian fairytale land – that’s really just a result of the literature we read, the music we listen to, the food we cook and the drinks that we like. We want it to be a place where we, personally, want to hang out the whole time. So the inspiration isn’t a concept if you like, it’s just that we really love the place and continually seek to improve it.

What do you think it is about The Ethicurean, which really appeals to people?
I think the main thing is the view out the window, seeing everything growing in the garden, seeing Ian picking herbs and marigolds and flowers – there is a certain reassurance that can be taken from knowing that everything comes from the same place. I also think people enjoy the general aesthetic and feel of the place, the slightly Victorian apothecary, quirky, experimental, bottles and jars, cured meat on countertops, there is definitely a sense of fairytale about the whole thing.

Can you choose one of your favourite recipes from The Ethicurean Cookbook?
That would have to be smoked roe deer loin with wild rocket, clamped carrots, honeyed walnuts and wood sorrel. I shot the roe buck, Matthew picked the wood sorrel, Iain smoked the meat, Mark grew the carrots, and Paûla ate the dish! A real team effort.

What’s next for The Ethicurean?
We would very much like to open a bar, with some great complementary food, like British charcuterie, using meats like our own cured fallow, deer and goat. Eventually we would like to open another restaurant but it entirely depends on whether we can find the right place. We are always going to be in Barley Wood, we will always count this as our home – and if we do take a new place on – it’s got a lot to live up to in our minds.

Jack thanks so much for your time to show us around the grounds of The Ethicurean and explain your ethos in the kitchen. If you would like to to find out more about The Ethicurean visit their website here.

Photography: Robbie Lawrence
Interview & Text: Robbie Lawrence for Cereal Magazine & FvF

The Plant : "A curious observer of ordinary plants and other greenery." About: "Besides providing botanical contents in a simple, personal and cozy way, The Plant Journal offers to plant lovers a new look on greenery by featuring the work of creative people who also love plants. As a curious observer of ordinary plants and other greenery, the magazine presents a monographic on a specific plant and brings together photographers, illustrators, designers, musicians, writers an...

Dogs + Birds = Dirds. The hilarious morphed "creatures" using the heads of dogs and..(Read...)

- ($107.56 USD) Book: Le Corbusier: The Art of Architecture
- ($543.37 USD)Book: Le Corbusier Complete Works in 8 Volumes

Dans les films, pour éviter que les acteurs défenestrés ne se blessent, les vitres à travers lesquelles ils passent sont fabriquées en sucre et non en verre.

“Convention”, a series of photos by Harry Griffin, taken at tradeshows. More below!

View the whole post: Harry Griffin over on BOOOOOOOM!.

New Yorkers starting to feel the winter bite could be forgiven for dreaming of swapping chilly for chilli and jumping in a camper van headed south for a stint hanging out in Mexico. The team from Tacombi did things the other way around – their journey began on the beach of Playa del Carmen in a VW converted to a taco van, but it’s now parked up under the bustling roof of Fonda Nolita on Nueva York’s Elizabeth Street.

The van occupies one wall of the taqueria, which looks and feels just as much a garage as a cantina. The unprepossessing building retains a functional character, with an energetic twist of Mexicana graphics and advertising everywhere you look. The vintage tables and seating have been shoehorned in to create a real neighbourhood atmosphere; the hub-bub is all part of the charm. Hearty street food from a variety of Mexican regions is on the menu here, and customers can order a good sized helping of Tacombi at Fonda Nolita for delivery by booking one of their VW vans to cater a function – there’s also a mobile version of the drinks kiosk too.

@tacombi

Photography courtesy, Tacombi

The post Central Parked appeared first on We Heart; Lifestyle & Design Magazine.

It’s something special when a photographer can take a typically dull object and turn it into something beautiful. That’s exactly what photographer Daniel Evans has done here with a series of photographs of everyday plastic bags. For me, Evans’ work is simple and uncomplicated but it’s also utterly brilliant.

Taking the bag and shooting it against a plain colored background, he manages to find beauty simply with the use of light and color. It’s almost magical how he turns something so mundane into something that looks so special. The use of pinks and powder blues are just perfect and the finished work is minimal but visually arresting. I love it!

Evans has an extensive body of commercial and editorial work online on his website. You can also see more images from this series on his site here.

This Tumblr made me laugh. It is entirely dedicated to Designers Touching Their Faces.

(Thanks Fosta)

Exposition — Galerie Emmanuel Perrotin — 13 novembre 2013 → 11 janvier 2014

Body Loud est la première exposition de Ryan McGinley à la Galerie Perrotin ; elle réunit un ensemble de plus de 20 photographies inédites, la plupart de grand format, réalisées cet été. Les compositions sont méticuleusement mises en scène, bien que les images qui en résultent ne le soient pas : la pratique de McGinley autorise et cultive la spontanéité.

Ronnie Yarisal & Katja Kublitz - Anger Release Machine, 2008

mountainstwin:

(via insideinside)

Un livre du photographe anglais Tim Smyth va bientôt sortir. Il s'agit de Defective Carrots, 56 photos de carottes ne correspondant pas aux normes esthétiques les rendant propres à la consommation :-)