always good

fuse-atelier house

Berg talk at SVA NY

Matt Jones & Jack Schulze, “Immaterials” from MFA Interaction Design on Vimeo.

Berg at the printers in uckfield

SVK at the printers from BERG on Vimeo.

one little blog

the death of the conversation

The ever great Stuart Baily has reinvented

himself no more dexter sinister and now the

serving library. Here's an extract from one of

the essays by Bruce Sterling:

THE LIFE AND DEATH OF MEDIA

--------------------------------------------------------------------------

This is Jacqueline Goddard

speaking in January 1995. Jacqueline was born in 1911, and she was one of the 20th century’s great icons of bohemian femininity. Man Ray photographed her in Paris in 1930, and if we can manage it without being sued by the Juliet Man Ray Trust, we’re gonna put brother Man Ray’s

knock-you-down-and-stomp-you-gorgeous image of Jacqueline up on our vaporware Website someday. She may be the patron saint of this effort.

Jacqueline testifies:

After a day of work, the artists wanted to get away from their studios, and get away from what they were creating. They all met in the cafes to argue about this and that, to discuss their work, politics and philosophy ... We went to the bar of La Coupole. Bob, the barman, was a terribly nice chap ... As there was no telephone in those days everybody used him to leave messages. At the Dome we also had a little place behind the door for messages. The telephone was the death of Montparnasse.

Download full article here

type type type

commercial type
emigre
process type foundry
terminal design
typolar
typophile
typotheque

only 48 hrs left of Wim

waldo pancake's

Oliver Kugler

Fouzia Madani

Eleanor Rudge

Karakuri

Posters & books

high line section 2 to open 8 June

how to write a recipe

In commercial NYC pizzeria we did 24 hours , but emergencies a minimum of 8 hours. In home I try for about the same. make it knead it , rest 10-20 mins fast knead, cut oil, fridge min 8 hours, keeps about 4 or so days.
take out of fridge, do not warm the dough, make a disc with a rim and lump in center working outwards, kinda like a priest/bishops hat. On a slab if you can. Oven on 550 degrees, stones if you got'em. use firebricks cheaper then a baking stone and thicker then a terracotta tile system, but they are good as well. At 550 degrees a Neoploitan comes out in 8 mins or less., that is the way it was done in the pizzerria and the way I eventually made it at home. Also "sauce" is not cooked, it is ground termater with herbs, cold on pie. Mozzerella is grated in morning put on a tray and fridged, which dries it out a bit.

ciao-sparkie

PES cooking animation

thru you

in b flat

No matter how many things you see something always passes you by this one one of them. No App needed just a web connection.

Chaumont Poster Festival 2011