I had a long conversation about the proper way to make snow flakes, once. It was predicated on the budding ice crystal falling between different temperature zones and densities of moisture. After two hours of engineering concepts, chemistry, and mostly nonsense with super cold liquid gases, it was concluded that it would be completely possible to grow ice crystals. The biggest issue we then found ourselves with was, what would we do with a box full of snow?

The colors of summer

(via on-display)

On Friday 4 May 2012 I will be judge as part of the 2012 Umami food & art festival.  Student teams from NYC culinary and art college programs will show off their projects at the Brooklyn Kitchen.

You will be able to check out what these crazy kids come up with when asked to create hybrid culinary-art pieces using a range of mediums, from edible dishes to film, sculpture, performance and more.  There will be snacks, drinks and fun. 

The official competition judging will take place this evening, by judges including Johnny Iuzzini (head judge Top Chef Just Desserts), Michael Cirino (a razor, a Shiny Knife), Elaine Tin Nyo (artist), and Nicole J. Caruth (food writer and curator).  

The Umami: food and art festival is a non-profit, biennale event that works in partnership with other organizations in NYC to foster collaborations between artists and food professionals. The festival features events that are interdisciplinary and collaborative, creating an interchange of ideas and stirring debate about the role of food and art in our society, creating long-term collaborative relationships between organizations and individuals from different fields. 

See all festival events at www.umamifestival.org/program/full-program-info/

This Sunday May 6th, I will part of a panel as part of the Food Book Fair. Details below and please see the rest of the weekend’s schedule as there are an amazing amount of exceptionally interesting events happening. 

Sunday May 6th, 10am-11am @ the Wythe Hotel

Emilie Baltz, Artist and Creative Consultant
Michael Cirino, Founder, A Razor, A Shiny Knife
Doug Fitch, Arist and Founder Orphic Feasts
Yael Raviv, Director, Umami: Food and Art Festival

FOOD + EXPERIMENTS explores the avant-garde in food art, eating, performance, cooking and gastronomy. How are people pushing the limits of what we perceive as food culture, food science and the dining experience? Come learn about the latest in food experimentation.

Amazing sense of creativity here. 

Occasionally this seems to be the only progress we are making. But we try not to forget that even this is in and of itself progress. 

How do we take broken dreams and turn them into inspiration?

How can we take the shattered preciousness that we held so dear and let the fragments of  its former glory be a foundation for a new movement?

What did you ruin today that will become tomorrows greatness?

This is how I want to arrive at almost everywhere I go. 

Time for dinner. Who forgot the table and chairs? I have the wine, china, and crystal. 

Urban Intervention of the Day: Austrian artist Werner Reiterer’s “Street Chandelier.”

[notcot.]

The use of language here is amazing. This piece is inspirational to me on so many levels. I would love to hear it read a loud someday. And I do not get the riddle as I am terrible with riddles but I would love it if someone could repost an answer. 

(via akkachan)