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I’m searching for ‘green’ today. Let it pour like a visual remedy! I started the hunt this morning looking through photos of a recent journey to Spain, and by the end of the day I’ll eat all sorts of green things in a salad. The psychological effects of color can have great benefits, better than most meds. The 4 psychological primary colors are red, blue, yellow and green. They relate respectively to the body, mind, the emotions and the balance between these three. For me today it’s the need of green.
Green strikes the eye in such a way as to require no adjustment whatever and is, therefore, restful. Being in the center of the spectrum, it’s the color of balance—a more important concept than many people realize. When the world about us contains plenty of green, this indicates the presence of water, and little danger of famine, so we are reassured by green, on a primitive level. Green shows us harmony, rest, peace, refreshment and love. But I want to give it to you straight… negatively, it can indicate stagnation and, incorrectly used can perceived as being too bland. Make your greens grow and you’ll be fine.
The spritzer bottle just makes me giggle, I have a passion for green plastic, and the chocolate wrapped in green makes me think of the evergreen cocoa tree, very exotic and dark. I have a new favorite artist who uses lots of it too, Matt Magee.
I can’t help but post a few of these, they’re delicious and preposterous! Concoctions whipped up by Andy Warhol, his mom, and Suzie Frankfurt. I couldn’t resist and just located a used copy, it should be here in a few days… in time for the holidays. The book condition described a stain on the back cover… I wonder from which recipe.
I’ll will post a few drawings of my Thanksgiving feast. If you do a food drawing we’ll post it here and make our own collective visual feast.
I hope you don’t mind if I show admiration for a collection of other designers’ work in the field of art-science visual storytelling. We also call this design realm “infographics” and this story is told and illustrated in the new book “The Best American Infographics 2013,” by Gareth Cook, with an introduction by David Byrne.The very best [infographics] engender and facilitate an insight by visual means — allow us to grasp some relationship quickly and easily that otherwise would take many pages and illustrations and tables to convey. Insight seems to happen most often when data sets are crossed in the design of the piece — when we can quickly see the effects on something over time, for example, or view how factors like income, race, geography, or diet might affect other data. When that happens, there’s an instant “Aha!”…
I picked just one example from the volume to live by today… eating. There’s a renewed interest in seasonality of our foods to make them healthier and sustainable, and these charts marvelously distinguishes each morsel in a circular calendar. Another good article I read recently gets back to the heart of the matter… seeds.
We’re back from the Vancouver Winter Olympics! Great international time for all!
From a design point of view…
The fashion was HOT and the mascots rocked. The overall volunteer color, and there was lots of it, was called “chill”. It coordinated well with the Olympic logo’s “winter ocean”. The leader of the mascots was Quatchi, a shy and gentle giant, a Sasquatch… he’d be a great hockey goalie. Here he is with Sumi on the side of a financial tower. I like blue AND fur… so I was happy. Read the rest of this entry »
Sharon just finished writing her second book… now on the search for a agent… the majority of the prose was composed in a Seattle baker poetically called “Fresh Flowers” in the hilltop neighborhood of Phinney Ridge. It’s a stone’s throw from home, so she can be there when their doors open at 6am… to put in her writer’s stint before heading to work. Most writers have their special place. Read the rest of this entry »
I may get a little silly here with the description of the different kinds of tea. This is only my humble opinion, but what the heck, enough has been written by everyone else on the subject. They for the most part dutifully stay on the prescribed script.
There are four main types of tea, which are white, green, oolong, and black. However the leaves of each kind of tea all come from the same Camellia sinensis tea plant, it’s the processing of the leaves that determine their “color”. The chart diagrams the process of how tea is made… it may be helpful to know. Read the rest of this entry »
I’ve been reading that coffee is having its third wave in the USA. This time it speaks to traditional roots and the purists at heart (no flavorings, please). Portland’s Stumptown Coffee Roasters is now in Manhattan, and so the wave may span coast to coast.
I’m a tea drinker myself, but keep rowdy coffee drinking friends. A baffled friend asked me for a visual reference guide. Read the rest of this entry »
Red, juicy, lusty… well actually not all of them are red as you can see… there’s the Green Zebra and the Lemon Box, and the Chocolate Cherokee. An old pink variety, meaty with few seeds, is called the Mortgage Lifter. Folklore says M.C. Byles who created this variety used it to literally pay off his mortgage during the great depression and save his house from foreclosure.
Not a vegetable, but a fruit. Forget the fig as a metaphor for passion… it’s the tomato. Chemically they’re truly aphrodisiacs. I think tomatoes are the sirens of the garden. Cooking a tomato sauce is the epitome of slow food. Read the rest of this entry »
When I tell my East Coast friends that I frequent Issaquah WA… they ask if I’ve ever had a rough and tumble with Sasquatch, or if I have an ounce of city boy left in me. I let them imagine Big Foot stomping around and that my gourmet tastes have turned to road kill. The fact of the matter guys is that these days Issaquah is half asphalted and its most popular destination is probably Costco (a parking lot full of customers waiting to get cheap gas). So why Issaquah? I have a dear friend there and whenever possible we beeline it to the Issaquah Brew House, which is part of the Rogue Nation of breweries. Rogue has a dozen locations from San Francisco to Issaquah, headquartered in Newport OR.
It’s a “Cheers” kind of place, friendly faces, staff that cares about the beer pint you hoist, and about you. I’m biased, but they’re heard me say too many times this is the best beer I’ve ever had. 35 Rogue taps and 5 guest tap that are worth the visitor in themselves. The food may remind some folks of the English pub tradition… a high standard meal to have with your hoppy beverage. Read the rest of this entry »
Friends were over for dinner last night… not the Facebook kind, the neighborhood kind. It was an unusual day at work because I made a pasta sauce while I called on clients and did layout designs for the Sumner School District calendar. It really made me think about what we mean when we say “multi-tasking”. Many times the tasks are so similar that they are undistinguishable from one another. Stirring a pot, smelling the garlic and saffron both complimented and contrasted the design work at hand. No one complained about my cooking until I took it home and the aroma left with me.
Since I’m here I’ll leave a recipe of sorts. It’s not a formal recipe per se… as is often the case I just combined ingredients as I went along. This frustrates my family since they can’t return to the exact meal… but it’s about the moment.
I think the key to this dish is the farm-fresh garlic I started with. Scrawny little bulbs… but mild. Sautéed in olive oil and a little bit of butter. A couple of cups of cooked garbanzo beans (chickpeas) went in next. Read the rest of this entry »