Fabrica is not a school, advertising agency or university. It is an applied creativity laboratory, a talent incubator, a studio of sorts in which young, modern artists come from all over the world to develop innovative projects and explore new directions in myriad avenues of communication, from design, music and film to photography, publishing and the Internet. These artist-experimenters are accompanied along their research path by leading figures in art and communication, blurring the boundaries of culture and language and transgressing the traditional borders between a diverse range of commu[…]
Here they work alongside our kitchen’s regular staff of twenty-four, as part of a three month internship – they get a glimpse into our way of life and we give them an opportunity to become an integral part of our restaurants’ daily operations; foraging, harvesting in our farms, and the opportunity to see the ingredients through to the guests. They participate in creating dishes during our Saturday Night Projects, attend lectures by the Nordic Food Lab and hopefully a seed is planted for understanding seasonality.
It is not the biggest surprise that some of the finest designers of products happen to work at tech companies and startups. I would argue that a startup or a larger tech company that cares deeply about design (I can definitely attest for Facebook being one) is a better place to bootstrap your career in design than any traditional design agency. There are lot of reasons for this but the biggest and most obvious ones in my head are the breadth of projects and the quick learning curve.
First I needed to outfit myself. H. W. Carter and Sons in Williamsburg is full of flannel and cardigans and work boots for the younger set. When a scruffy, ponytailed salesman in his 20s approached, I told him: “I’m going for a Mumford & Sons look. I want to look like I play the banjo.”
I didn't set out to be the first openly gay athlete playing in a major American team sport. But since I am, I'm happy to start the conversation. I wish I wasn't the kid in the classroom raising his hand and saying, 'I'm different.' If I had my way, someone else would have already done this. Nobody has, which is why I'm raising my hand.
Researchers photographed 10 men at four stages of beard growth: clean shaven, 5-day "light" stubble, 10-day "heavy" stubble (shown), and fully bearded. Three hundred and fifty-one women and 177 heterosexual men viewed the photos and rated each face for attractiveness, masculinity, health, and parenting ability. Women ranked heavily stubbled faces as the most attractive. Participants said that the clean-shaven men looked about as healthy and attractive as those with a full beard, but rated the bearded men higher for perceived parenting skills.
Much of S.C.A.A.’s outward-facing work is about ensuring that people increasingly think of coffee like wine—less a bitter drug-delivery system than an object of immense aesthetic value, imbued with a sense of terroir, seasonality, and craft.
You might think of Home as a ‘thin’ version of Facebook, a slimmed down counterpart to the full site that has been gracefully translated for handheld devices. In fact, if Facebook were only this — just a simple way to keep up with what my friends are doing, without all the rigamarole of walls and likes and pokes and pages and the endless array of what feels like tedium and busywork — I would like it a lot more.
This, perhaps, is the most profound of the digital Nisei’s new rules: Make no distinction between the real and the virtual. Actions that begin in one realm play out in the other. They are interwoven.
Chang keeps circling back to the issue of happiness. “I really like when my friends tell me to just shut the fuck up and enjoy it all,” he says, “to stop being a curmudgeon and a miserable fuck. So, I’m learning to enjoy it. I’m not good at it, but I’m trying.”
I don't want or need the cookbook author to hold my hand every step of the way. I like to get a quick overview — what's needed, the essential verbs we'll be using — fix those in my mind and then get on with it. Working from a sketch instead of a detailed map forces you to pay attention, and that more than anything else is what will make you a good cook. Every chicken is different, every stove. Some beans cook in an hour. Others take practically the whole day. Reduce a sauce not for a certain number of minutes but until it looks and tastes right. How will you know? By tasting, tasting, tast[…]
The coffee glowed deep red in the afternoon sun and smelled of berries with the same hue. It was balanced with a buttery body and a sweetness and acidity that was accentuated by the smoked caramel served beside it. Sitting in the warmth of the lounge, and running my fingers over the smooth lines of the thick glass in my hand, I couldn’t imagine a better way to end such an incredible meal. I can’t say whether it’s the best restaurant coffee in the world, but I can say it’s the best I’ve experienced so far.
But Baiersbronn is now on its way to becoming recognized as the world’s most unexpected restaurant capital. The Bareiss’s rival, the Schwarzwaldstube, at the Hotel Traube Tonbach, also has three Michelin stars, giving this isolated municipality the same number of three-star restaurants as London and twice as many as Chicago. The town is also home to a one-star Michelin restaurant at the Hotel Sackmann. Only a 30-minute drive away in Bad Peterstal-Griesbach is a two-star restaurant at the Hotel Dollenberg.