“Cut Food” is the brainchild of photographer Beth Galton and food stylist Charlotte Omnès. All liquids are suspended with gelatin, making the most mundane snacks into works of art.
(via buzzfeed)
If grandmothers around the world had a rallying cry, it would probably sound something like “You need to eat!”
Photographer Gabriele Galimberti’s grandmother said something similar to him before one of his many globetrotting work trips. To ensure he had at least one good meal, she prepared for him a dish of ravioli before he departed on one of his adventures.
“In that occasion I said to my grandma ‘You know, Grandma, there are many other grandmas around the world and most of them are really good cooks,” Galimberti wrote via email. “I’m going to meet them and ask them to cook for me so I can show you that you don’t have to be worried for me and the food that I will eat!’ This is the way my project was born!”
The project, “Delicatessen With Love”, took Galimberti to 58 countries where he photographed grandmothers with both the ingredients and finished signature dishes.
Galimberti said many of the subjects for the project were selected serendipitously, picked while he was working on a project about couch surfing that explored the global phenomenon of staying in other people’s houses. Since Galimberti never slept in hotels while working on the project, he was able to come into contact with people who introduced him to grandmothers in the area.
Galimberti acted as photographer and stylist during each shoot with the grandmothers, taking a portrait of both the women and the food they made for him.
From top to bottom:
Inara Runtule, 68, Kekava, Latvia. Silke (herring with potatoes and cottage cheese).
Grace Estibero, 82, Mumbai, India. Chicken vindaloo.Susann Soresen, 81, Homer, Alaska. Moose steak.
Serette Charles, 63, Saint-Jean du Sud, Haiti. Lambi in creole sauce.
The photographer’s grandmother Marisa Batini, 80, Castiglion Fiorentino, Italy. Swiss chard and ricotta Ravioli with meat sauce.
Normita Sambu Arap, 65, Oltepessi (Masaai Mara), Kenya. Mboga and orgali (white corn polenta with vegetables and goat).
Julia Enaigua, 71, La Paz, Bolivia. Queso Humacha (vegetables and fresh cheese soup).
Fifi Makhmer, 62, Cairo, Egypt. Kuoshry (pasta, rice and legumes pie).
Isolina Perez De Vargas, 83, Mendoza, Argentina. Asado criollo (mixed meats barbecue).
Bisrat Melake, 60, Addis Ababa, Ethiopia. Enjera with curry and vegetables.
(via oni-queen)
Cheaper pizza for Canadians on the horizon
Canadian Dairy Commission relaxes rules around imported mozzarella cheesePizza lovers could soon be paying less for their favourite pies.
A ruling made this week by the Canadian Dairy Commission could soon allow Canadian restaurants to buy deeply discounted mozzarella cheese.
The commission changed the rules used to classify mozzarella cheese, putting the milk product in its own class and essentially removing it from supply-management pricing. Before the ruling, the price for mozzarella cheese in Canada was artificially high when compared to the world market.
The new class, to take effect June 1, is expected to result in lower costs for Canadian-made mozzarella for restaurants that prepare and cook pizzas on site.
Bob Abumeeiz, who owns Arcata Pizzeria in Windsor, Ont., said the ruling could drop the price of a large pizza by as much as 10 per cent.
Canada, strong and free.
Yes.
DIY Basic Illustrated Guide: How to Use Herbs from Illustrated Bites here. Go to the link for more illustrations on how to use and prepare herbs. Love this site.
CCEE!
NOT BOOTHING THIS YEAR
Yes it’s true not boothing this year. Too tired, too busy and not enough new stock. But alas, I have friends who worked their asses off this year and made efforts! Instead, I’ve decided to concentrate on building a better stock of fresh prints and hopefully a comic next year. We’ll see how studious I am… anyway some fun will be had now that I don’t have to get up at the crack of dawn to work but I can party until the break of dawn. lol Will be posting alot that weekend via twitter (@smoonie), follow me if you want live feedback.
VISIT THESE PEOPLE
This year, only a seldom few people I know are setting up shop. The rotating of the comic creators and artists in the AA it seems on a high rotation. Nevertheless, we have those who are daring enough to hang in there. (EDIT: Just added another vendor to the list.)
In the Artists Alley
- elle is a monster (E02): Elle is a digital artist and multimedia crafter. She will be selling an array of prints, jewelry, charms, buttons, etc. Her art style is fresh and punky. Check out her store for more products.
- Andrea Tamme (L07) and Winston Tsui (L06): This power couple will be dishing out a seasons worth of flashy and well balanced prints and commissions. Go early and get a unique commission from either of them, but the time slots go quickly! Tsui will also have issues of his manga SIN, I’m sure. Volume 1 and 2 are out now!
- semajZ and Pip (M07): Are Open Door Comics affiliated artists setting up shop together. Selling prints and crafts, check out the unique styles each has to offer this convention season.
- Red Winter Studios FB (I04): Max is a great sketch artist, unconventional in the execution. Very raw, power pieces, get a unique commission from Max asap!
- Ven Seun AKA mind-crash (F03): A great artist, a wonderful person, and a truly lovely friend and comrade. Ven’s artwork is very youthful, filled with color and light. He will have prints, stickers, and crafts at his table. Check out his website for more information.
- The Attic and Attic Raiders (C09,C10,C11): Friends of mine that specialize in the steampunk and victorian. Find that very special trinket or antique item you’ve always wanted for your house, style, or even costume!
- *Down-the-stairs & ~meru (F04): My friend Tasha is bringing her wonderful artistic talents to the artist alley, teaming up with fellow dA user ~meru check out their booth for fun painted prints and more.
In the Vendors Area
- Legendary Woodsman (1222): Tony Esteves and a table full of comics! Go over and pick a few of them up, Legendary Woodsman is a web comic about Woodsman and his crazy adventures! A huge cast of characters and already a long archive of plots and fun, perfect for someone looking for some action.
- rainman (S04): Rainman has been pushing out a web comic called “Digital Ninja”, a sci-fi futuristic comic about the new world order in apocalyptic times. Follow Victor in his winding adventure through the system full of scheming and mystery.
- Chris Peterson (S04): Peterson is a comic artist working a vast array of projects including a few with locals Shawn Aldridge, Andrew Foley, and has been working on “secret projects”. You can see those updates on Chris’ FB page here.
- miooos: An anime/manga artist with a fresh, contemporary style. Miooos travels far and wide to almost every Japanese arts/Anime Arts festival in North America.
- Zeph’s Boutique (S02): Zeph! Plushie maker extrodinaire! She creates cute little plushies and takes commissions. All commission dolls come in various sizes and prices, all cute and all affordable. Perfect for cuddling your fav pokemon or MLP for kids and adults alike.
- Renegade Arts Entertainment (422,522): My friend Jeff Martin will be at the Renegade booth selling his comic Heat about space age wrestlers… IN SPACE! :O
If I missed you my wonderful friends, let me know!
As for the rest of you, I’ll see you there.
Hello all,
Sorry I haven’t been posting much. Been quite busy with work and freelance work so double work. This is what I’ll be doing this weekend. And for those in the YEG and YYC area, hope you’ll be there too!
From Gastroposter Joanna Lo:
Egg sushi cupcake :) chocolate cupcake with vanilla buttercream. The sushi top is made from fondant.
That’s adorable.
Arugula & Tomato Chicken Ramen | My Place | Recipe Below
Yes, I am eating ramen tonight. I recently have been inactive mostly due to high stress, work, freelance, etc. Not to mention I have been saving my pennies for some upcoming conventions. :D
Anyway, a recipe for cheap living!
- One cup of arugula
- Half a tomato, diced
- One package of Ichiban Ramen, chicken flavour
- One egg for a drop is optional
1. Bring water to a boil in a pot, put the arugula leaves and tomato in the pot, cook for a minute
2. Add noodles from ramen packet, cook until noodles have broken apart for form, usually a minute or two
3. Add HALF of the soup flavouring or less, you won’t need it, cook for another min or until noodles are preferred softness
4. At the end, drop the egg closer to the side of the pot, DO NOT STIR THE EGG! Unless you want this more eggy than anything else, simply fold over the noodles on top of the egg, cocooning it in heat, cook for 30sec
5. Turn stove off, take pot off burner. Keep egg inside the noodle fold until you have seated yourself, tuck in.
My sister taught me this version of ramen, its got some nice tangy overtones and resembles south Asian soup the most. Tomato is often found in Thai soups.
Try it, let me know if you liked it!
HTML editing is difficult on an iPad, I don’t recommend it! Also, I have re-re-edited this, how did any of you read this?! lol
Caramel Macchiato | Starbucks | Anywhere
I don’t know what it is but this mix is my favourite from Starbucks. I love the taste, the amount of everything that goes in there, foam, caramel.
What I love more? Is when the macchiato comes down the bar and it has a perfect top. Sometimes baristas put the foam and caramel in a way that the caramel immediately starts bubbling and it looks unsatisfying. I still drink those, don’t get me wrong here. I wouldn’t send back a perfectly fine macchiato.
I just want to make a shout out to those baristas that know how scribble a perfect caramel top on all those macchiatos.
This post is for you. <3
