03/01/2010
03/01/2010
02/28/2010
02/28/2010
02/28/2010
Greetings, ReadyMade readers.
I'm thrilled to be blogging about cultural matters. Not culture as in a colony of bacteria, but art, music, books, film---that sort of thing. I've written for the Los Angeles Times, ARTNews, Spin, Interview, Vogue, the San Francisco Chronicle, Elle Decor, and other publications. I've also edited a number of anthologies, which you can check out on Amazon.com.
I live in Brooklyn, . . . Continue Reading
02/27/2010
There’s a blizzard winding down outside as I sit in my Brooklyn home writing this on a late February day. While a good East Coast blizzard is hardly anything new---and certainly has its charms---some will argue that the increasing severity of intense weather patterns like this one are yet another sign that we've entered a new era of global environmental change. That's what I'm concerned . . . Continue Reading
02/26/2010
Sunday Suppers is a series of cooking classes and dining events orchestrated by Karen Mordechai and Casey Solomon in Brooklyn, NY. They chronicle their work on the Sunday Suppers blog, which is an incredible source of inspiration for me. Each themed event includes a cooking class, a beautifully presented meal, and a take-home treat. The styling and attention to . . . Continue Reading
02/26/2010
02/26/2010
Earth and water, with a little help from human hands, create some beautiful things. These homes, called cases obos, were the traditional mud dwellings of the Musgum peoples of Cameroon, and though rare, some groups still construct them. Wonder what the grooves are for? They help with rain drainage, allow people climb to the top for maintenance, and provide a canvas for customization. Check out more at Designboom here.
(via Slipcast and Designboom)
02/26/2010
I've made cashew cheese before (man that sounds gross, but it's pretty tasty, I promise) but I've never tried making my own almond milk. I've recently replaced soy with almond in the milk department and I'm curious as to how different a homemade batch might taste. Has anyone tried and had success with this?
Find the recipe over at So Good and Tasty
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