Designer Suzanne Lee shares her experiments in growing a kombucha-based material that can be used like fabric or vegetable leather to make clothing. The process is fascinating, the results are beautiful (though there’s still one minor drawback …) and the potential is simply stunning.
Fashion designer Suzanne Lee directs the BioCouture research project, which sprang from an idea in her book Fashioning the Future: Tomorrow’s Wardrobe, a seminal text on fashion and future technologies. Her research harnesses nature to propose a radical future fashion vision: Can we grow a dress from a vat of liquid?
Using bacterial-cellulose, Lee aims to address pressing ecological and sustainability issues around fashion and beyond. A Senior Research Fellow at Central Saint Martins, University of the Arts London, she is working with scientists to investigate whether synthetic biology can engineer optimized organisms for growing future consumer products
“I’m also creating new bacterial-cellulose composite swatches looking at eco-substrates like hemp. This month I’m teaching an exciting project exploring systems and synthetic biology to postgraduate textile and industrial design students alongside eminent scientists from Cambridge University.” Suzanne Lee
Dutch vodka company Ketel One approached Droog to develop an animation for Ketel One agents and bartenders to understand and spread the message behind the bottle. Working with illustrator, Clo’e Floirat, they developed this one minute animation to bring the story of Ketel One to life. Charming and simple.
In just under a week, on January 12, leaders in the areas of fitness, science, health care, game design, video games, and education will converge to talk about the Power of Play, especially active gaming. This summit grows out of a collaborative partnership between theAmerican Heart Association and Nintendo of America.
Toronto-based startup, Young Urban Farmers, are changing the way urbanites eat, one backyard at a time. Fresh university graduates Chris Wong, Nancy Huynh, and Jing Loh noticed an underserved market in terms of people looking to set up vegetable gardens but not knowing where to start. They threw together a business plan, went door-to-door marketing (in addition to social media use) to garner attention, and now, the green-friendly small business is really starting to take off. (via The Globe and Mail)
Milan design week 2010:
Seasons is an interpretation of functional kitchen and serving ware, inspired by nature and technology, through the cultural lens of Japan
Like a real leaf, each serving dish is flexible and multi-purpose. It rolls up for storage using the benefits of silicone to insure its use in an oven or microware, able to withstand repeated dishwasher cleaning.
Each leaf enjoys its own shape, stackable in its open state, and in multiples, creating a sculptural display of serving artware.
Made from silica sand, silicone is the raw ingredient that ceramic and glass are made from. Compared to glass, very little energy is needed to cretae and process silicone. The ability to process it with low-cost equipment creates an opportunity for localized production. Long-lasting, unbreakeble and chip-resistant, lightweight and flexible, it can be compressed for very economical shipping.
“In the land where I grew up, spring is a time when Japanese sweets come wrapped in cherry leaves.
In summer, a fiery ripe tomato is carved out for use as a seving container.
In autumn, fallen foliage from maple trees decorates the dinner table. And, the aroma of bamboo helps create the setting for winter.
Just as winter is followed by spring, there are things that wither and are those born anew. Both truisms run deep and are able to move us from our core.
Is this the cycle that dictates life on Earth?”
[Tony Cenicola/The New York Times]
- The one thing that Mr. Durant worries might spook a female guest is his most recent purchase: a three-foot-tall refrigerated meat locker that sits in a corner of his living room. That is where he keeps his organ meat and deer ribs.
- Mr. Durant, 26, who works in online advertising, is part of a small New York subculture whose members seek good health through a selective return to the habits of their Paleolithic ancestors.
- Or as he and some of his friends describe themselves, they are cavemen.
- The caveman lifestyle, in Mr. Durant’s interpretation, involves eating large quantities of meat and then fasting between meals to approximate the lean times that his distant ancestors faced between hunts. Vegetables and fruit are fine, but he avoids foods like bread that were unavailable before the invention of agriculture. Mr. Durant believes the human body evolved for a hunter-gatherer lifestyle, and his goal is to wean himself off what he sees as many millenniums of bad habits.
- These urban cavemen also choose exercise routines focused on sprinting and jumping, to replicate how a prehistoric person might have fled from a mastodon.
- The tribe is not indigenous to New York. Several followers of the lifestyle took up the practice after researching health concerns online and discovering descriptions of so-called paleolithic diets and exercise programs followed by people around the country and in Europe. The group’s lone woman, Melissa McEwen, 23, was searching for a treatment for stomach troubles. She started reading the blog of a 72-year-old retired economics professor who lives in Utah, Arthur De Vany.
- Mr. De Vany’s blog promotes what he calls Evolutionary Fitness. Like his disciples in New York, he believes that ancient humans could perform physical feats that would awe the gym rats of today.
This guy is a character, Gary Vaynerchuk, the famous wine blogger. In his newest episode of wine library tv he recommends a special champagne for the upcoming fine dining season. And Gary tastes the finished product of the Vayniac Cab.
“corkd.com” a good way to review, share and discuss wine is
Vodpod videos no longer available.