.jpg)
Friday, June 25, 2010
more ring stuff
I don't know about you but when I solder I hold my breath. When soldering gold I get light headed!
Thursday, June 24, 2010
ring
So I have been working on this ring for a while now. Modeling it in Rhino and rendering it in Flamingo. I realized that my rendering skills kind of suck (color, finish etc etc etc) I finally got up the dough to order the gold and stones (separately) and now I am actually making it. So here are the renders and the actual ring. The stone and settings should be here tomorrow.
Saturday, June 12, 2010
Friday, June 11, 2010
The Genius of Design ep1 from Genius of Design 1 on Vimeo.
thebetacup: 60 Seconds To Save The World from the betacup on Vimeo.
Every second there is more waste as a result of the non-recyclable paper coffee cup problem. And every second there are more resources misused in their creation. But take heart, because every second is also an opportunity for change. An opportunity to solve the problem and save the world.
Please share this video (created for the betacup by Good Day Monsters in partnership with Denuo, and Waveplant Studios). Together we can find a solution, it can’t wait another second.
Thursday, June 10, 2010
Cool Hunting: 37 Or So Ingredients
37 Or So Ingredients
A beautifully shot deconstruction of the Twinkie offers a scientific look at its contents
Breaking down the deleteriously toothsome Twinkie, photographer Dwight Eschliman documents the Hostess confection by exposing all of its ingredients in a simple format. From mundane sugar to the alien Red 40 (above), the petri-dish-style portraits offer a concerning view of that old adage, "you are what you eat."
Highlighted on Good, the photos are also available in his book "37 Or So Ingredients."
See selected images in the gallery below.
Sent from my iPad
Monday, June 7, 2010
Friday, June 4, 2010
Wednesday, June 2, 2010
Cool Hunting: Soft Sensors
More stuff on the go
Soft Sensors
A student crafts literally warmer and fuzzier computer interfaces
Lara Grant just graduated from the Interactive Telecommunications Program at NYU where she literally crafted out her own niche in "wearable technology."
"It's not a real major, just my interest," the 28-year-old Brooklyn resident explains.
Her thesis, Soft Sensors, fuses the digital world with physical experience by creating computer controls out of felt. With so much anxiety about an increasingly digital existence, her project refreshingly points out the potential for truly warm and fuzzy interfaces. Using soft circuitry, Grant made an array of felt housings that—when stretched, squeezed, prodded or poked—change the electronic resistance which feeds into a computer.
Possible applications are varied and aren't limited to just one field—ideas include video game controllers and reactive costumes triggered by a the movements of the wearer.
"There is a lot more exploration to do and these techniques from this project can be used in many different arenas," she says.
Grant, who has six years experience as a fashion and textile designer, sees Soft Sensors as only the beginning for what could be a new field of digital interfaces.
"The four felt sensors in this project is not the end to the means either, they are simply the body I found suitable as a first introduction to the techniques used to create them with."
Check out videos of some examples on Vimeo and track developments on her blog.
Sent from my iPad
Cool Hunting: Komforte Chockolates Tortilla Lime + Salt Bar
Komforte Chockolates Tortilla Lime + Salt Bar
Artisan chocolates meet savory south-of-the-border tang
Subtly crunchy and with its palate-challenging mix of salty, sweet and sour flavors, one of our office-mates put it best when she called Komforte Chockolates' Tortilla Lime + Salt bar a "super stoner snack." The treat expertly balances a difficult combo of tangy lime, small bits of tortilla chips and a rich milk chocolate base, all nicely punctuated by a hit of salt, even pleasing our tasters who initially thought they "would hate it."
Other reviews included "exotic yet approachable," and nearly all were taken by the "mouth melt" which comes from a soft texture that's closer to a ganache than traditional firm bars—and definitely speaks to the "comfort" side of the experience. The quality comes from Komforte's commitment to artisinal production methods, making their chocolates in small batches and sourcing all ingredients locally and nationally.
Their debut line also includes Ramen Noodle and French Toast, and all flavors start at $3 per bar, selling online as well as from retailers nationwide, which you can locate on their site.
Sent from my iPad
Subscribe to:
Posts (Atom)