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Category Archives: FOOD
Stussy Japan x Marley Coffee Jamaica Blue Mountain Blend
Established by Bob Marley‘s son Rohan and based in Kingston, Jamaica’s Marley Coffee has released a collaborative package of its Blue Mountain Blend alongside Stussy Japan. Long believed to be some of the highest quality coffee in the world, Marley Coffee’s Blue Mountain Blend is a medium artisan roast that is sustainably grown and ethically farmed on a private 52-acre estate at the peak of Chepstowe, Portland’s Blue Mountains on the Caribbean island. Packaged in a miniature wooden keg with collaborative branding appearing throughout, the Stussy Japan x Marley Coffee Jamaica Blue Mountain Blend is now available online and in-store at Stussy Japan chapters for ¥2,625 JPY (approximately $30 USD).
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Hypebeast Eats: Seasonal Omakase by Yojisan
Restaurant Yojisan is best known for excellently blending tradition with contemporary technique in Japanese cuisine — a feat not often accomplished with as much finesse as with Chef and co-owner Yoji Tajima. Bringing you a video edition our Hypebeast Eats, we talk to the main man about a most recent “Seasonal Omakase” menu and of the restaurant’s interior, an architectural work of art by award winning architect Dan Brunn. Unlike Japan where ingredients vary according to the seasons, Chef Yoji seeks to bring out a seasonal flare with his dishes using California’s ever-accessible sources. The set up also brings from overseas an Asian-influenced aesthetic to its Beverly Hills location, with bento boxes and Japanese bamboo forests abound. In revealing the intricacy of the Yojisan menu, Chef Yoji prepares an range of complex dishes that includes the Dungeness Crab and Persimmon Salad; Sashimi Kampachi with Pomegranate Sauce; Steamed Branzino with Mushrooms; Red Snapper, Mackerel, and Tuna Sushi; and Scallop with Sea Urchin.
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The Velopresso: A Mobile Espresso Bar
Combining their three loves — coffee, cycling and sustainability — inspired two London Royal College of Art product design students to create a mobile espresso bar, the Velopresso, that operates on pedal power. No electricity, no tethers. A truly free-wheeling carrier of caffeine!
This concept has surfaced before in more tentative forms but the Finnish designer Lasse Oiva and London designer Amos Field Reid have taken it to a sophisticated level. To a point where they are now looking for an industrial producer for their invention that has won the Deutsche Bank Award 2012 (Design) and placed second at the 2012 Pininfarina Design Contest.
Just five seconds of pedaling the trike will grind enough for a double shot while a camp stove heats the water and steam than powers the espresso machine. The designers are also working on a way to generate their own fuel by repurposing the used coffee grounds.
We think that Velopresso would be perfect for events, camping areas or any other location where a good espresso is absolutely necessary, even if electricity is not available. – Tuija Seipell
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Monocle’s Top 50 in Travel for 2012
Completing this year’s review of exceptional travel-related artifacts from Monocle is a list of the Top 50 in Travel for 2012. Selected by the editors themselves, this year’s list acts as a fully comprehensive guide to airports, hotels, vacations and apparel. Beginning at your terminal with the inclusion of commentary on the best in-flight blanket, best lunch on-the-go and most useful airport innovations, the checklist continues to your destination with the most sought-after tropical cities and most favored hotel brands straight to the most enjoyable journey home. Sartorial tips are not forgotten via several smart traveling suggestions and even a mention of the best crew accessories in aviation. Check the video for some timely travel tips from the folks at Monocle.
Posted in DESIGN, ART, STYLE, ARCHITECTURE, PHOTOGRAPHY, FOOD, TECHNOLOGY, MOVIES, CULTURE, TRAVEL
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Jojo’s Sriracha, Handcrafted, Small Batch Chili Sauce Made in Brooklyn
“Food is naturally different. So, I just really want to honor that variety and let the chili peppers do the talking.”
Meet Jolene Collins, the founder and artisan behind Jojo’s Sriracha in Brooklyn, NY. Jolene is obsessed with sriracha. She discovered the chili sauce at age 15, when, in a hunger frenzy, she coated her tuna sandwich and potato chips with the unfamiliar condiment. When she recounts the story, you can see she remembers it as if time stopped. It was a moment she’ll never forget. A moment that maybe, just maybe, foreshadowed her destiny.
So, enjoy Jolene’s spicy little story about the unlocked potential of the sriracha you know and, probably, love. She’ll have you convinced that her artisan sriracha, is so much more than the average cock sauce.
Thanks so much for supporting food. curated. and small artisans! Happy Eating!
To find out where to purchase this one-of-a-kind sriracha, visit: foodcurated.com
Or chat with me on Twitter: twitter.com/SkeeterNYC
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Gianfranco Zaccai: Great food should be like great design
About Why Design
At Herman Miller design is the language we use to ask questions and seek answers to the problems our customers face. The design process is a journey into the unknown—or as George Nelson once quipped, “I have never met a designer who was retained to keep things the same as they were.” Before we decide what we do and how we do it, we like to begin by asking the question “Why?” In Why Design, a new video series, we explore the world through the eyes of our designers, and share something of why we value their point of view.
Gianfranco Zaccai
Gianfranco Zaccai enjoys a design problem and a good meal with equal gusto. Born in Italy, Gianfranco co-founded Continuum, the Boston design firm in 1983. He has designed medical equipment, consumer goods, and retail environments. His passion for research led to the innovative and award-winning Compass system for Herman Miller Healthcare in 2011.
Source
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