In case you didn’t see, the site I designed for Wondermade, makers of fine marshmallows, launched last week. Working from the great logo designed by The Heads of State, I created a fun, textured [responsive] site to see their marshmallows.

Take a look and while you’re there, buy a few marshmallows! I’ve been told the Guinness are fantastic!

In case you didn’t see, the site I designed for Wondermade, makers of fine marshmallows, launched last week. Working from the great logo designed by The Heads of State, I created a fun, textured [responsive] site to see their marshmallows.

Take a look and while you’re there, buy a few marshmallows! I’ve been told the Guinness are fantastic!

“You eventually realize that the only secret ingredient that matters is paying attention to what you’re eating — and a dash of gratitude.”
My friend Sarah and I were talking recently about how much we love breakfast so we started a little Tumblr blog celebrating the most important meal of the day. We’re calling it Morning Bird.

Grab some coffee or tea and follow along!

My friend Sarah and I were talking recently about how much we love breakfast so we started a little Tumblr blog celebrating the most important meal of the day. We’re calling it Morning Bird.

Grab some coffee or tea and follow along!

Grant Achatz on how he creates a new dish from The Atlantic’s Ideas Issue:


  We do different tests of every dish. Someone will have an idea, work on it, and put something in front of me. I’ll taste it and make comments and suggestions. We’ll continue the process until we all think it’s where we want to be. If we have concerns that a dish will be too challenging for the customer, we usually address them before it goes onto the menu; a lot of thought goes into every dish before we even serve it. With the rabbit, we wondered about the amount of strange or intimidating things. But we put the course on the menu in October, and it’s still on. The response has been overwhelmingly positive.


One of my goals in life is to eat an Achatz-created meal. The man’s approach to food is inspiring and innovative.

Grant Achatz on how he creates a new dish from The Atlantic’s Ideas Issue:

We do different tests of every dish. Someone will have an idea, work on it, and put something in front of me. I’ll taste it and make comments and suggestions. We’ll continue the process until we all think it’s where we want to be. If we have concerns that a dish will be too challenging for the customer, we usually address them before it goes onto the menu; a lot of thought goes into every dish before we even serve it. With the rabbit, we wondered about the amount of strange or intimidating things. But we put the course on the menu in October, and it’s still on. The response has been overwhelmingly positive.

One of my goals in life is to eat an Achatz-created meal. The man’s approach to food is inspiring and innovative.

New York City – A Photoset

Read More

Since starting this school year in late August, I’ve been working on a series of posters for my Poster Design class. The class ends tomorrow and I just got my final posters back from the printer. The topic of my series was America’s Industrialized Food System and includes four posters that handle major elements of this system: cloning, factory farming, genetic engineering, and pesticides. 

The idea behind each design is that the traditional farm is being replaced by new methods and techniques to get us our food so each poster features a barn structure being repurposed into it’s new use. Aesthetically, I wanted them to look like old science posters like something you’d see in a high school biology lab. After working on these for nearly two months, it’s great to finally see them in their final form and I’m really happy with the results.

“Everything new looks strange”

—Ferran Adrià, from this article on his restaurant in The New York Times.

Mr. Adrià is the executive chef of El Bulli, an interesting restaurant experience located outside Barcelona. I’m becoming more and more fascinated with what Adrià and his team are doing there and their experiments in molecular gastronomy. This is the cutting edge stuff in the culinary world.

Anyway, El Bulli is only open a few months each year but will go on a two year hiatus in 2012 and may or may not reopen in 2014. 

Summer Day

Read More

My Cooking Diary is a unique food website featuring recipes by Sharon Hwang and photography by Mike Matas. Not only does every single recipe look delicious, the web design is also fantastic and original. Instantly bookmarked.

My Cooking Diary is a unique food website featuring recipes by Sharon Hwang and photography by Mike Matas. Not only does every single recipe look delicious, the web design is also fantastic and original. Instantly bookmarked.

Cool Hunting brings us another great video, this time with Eduard Frauneder, owner of NYC’s Seasonal restaurant. Mr. Frauneder gives a brief demonstration on how to make an Eiskaffe, a great summer iced coffee. I need to make one of these.

I love this video produced by photographer William Hereford that blends beautiful cinematography, old French music, delicious recipes, and great typography into a nice little cooking video. The finished product is an interesting video that strangely blends the feeling of photography, magazines, and video into one medium. I’d love to see more of these and producing them for the iPad would make for a great kitchen companion.