Monday, 21 December 2009
Filippa K "Fall Materials"
Saturday, 19 December 2009
Best in knitwear
Saturday, 12 December 2009
Common Projects
Thursday, 10 December 2009
Nom de Guerre in lookbook
Tuesday, 8 December 2009
Veja: fair trade footwear
Monday, 7 December 2009
'How to Make A Perfect Cup of Tea', George Orwell's thoughts
This is curious, not only because tea is one of the main stays of civilization in this country, as well as in Eire, Australia and New Zealand, but because the best manner of making it is the subject of violent disputes.
When I look through my own recipe for the perfect cup of tea, I find no fewer than eleven outstanding points. On perhaps two of them there would be pretty general agreement, but at least four others are acutely controversial. Here are my own eleven rules, every one of which I regard as golden:
- First of all, one should use Indian or Ceylonese tea. China tea has virtues which are not to be despised nowadays — it is economical, and one can drink it without milk — but there is not much stimulation in it. One does not feel wiser, braver or more optimistic after drinking it. Anyone who has used that comforting phrase 'a nice cup of tea' invariably means Indian tea.
- Secondly, tea should be made in small quantities — that is, in a teapot. Tea out of an urn is always tasteless, while army tea, made in a cauldron, tastes of grease and whitewash. The teapot should be made of china or earthenware. Silver or Britanniaware teapots produce inferior tea and enamel pots are worse; though curiously enough a pewter teapot (a rarity nowadays) is not so bad.
- Thirdly, the pot should be warmed beforehand. This is better done by placing it on the hob than by the usual method of swilling it out with hot water.
- Fourthly, the tea should be strong. For a pot holding a quart, if you are going to fill it nearly to the brim, six heaped teaspoons would be about right. In a time of rationing, this is not an idea that can be realized on every day of the week, but I maintain that one strong cup of tea is better than twenty weak ones. All true tea lovers not only like their tea strong, but like it a little stronger with each year that passes — a fact which is recognized in the extra ration issued to old-age pensioners.
- Fifthly, the tea should be put straight into the pot. No strainers, muslin bags or other devices to imprison the tea. In some countries teapots are fitted with little dangling baskets under the spout to catch the stray leaves, which are supposed to be harmful. Actually one can swallow tea-leaves in considerable quantities without ill effect, and if the tea is not loose in the pot it never infuses properly.
- Sixthly, one should take the teapot to the kettle and not the other way about. The water should be actually boiling at the moment of impact, which means that one should keep it on the flame while one pours. Some people add that one should only use water that has been freshly brought to the boil, but I have never noticed that it makes any difference.
- Seventhly, after making the tea, one should stir it, or better, give the pot a good shake, afterwards allowing the leaves to settle.
- Eighthly, one should drink out of a good breakfast cup — that is, the cylindrical type of cup, not the flat, shallow type. The breakfast cup holds more, and with the other kind one's tea is always half cold before one has well started on it.
- Ninthly, one should pour the cream off the milk before using it for tea. Milk that is too creamy always gives tea a sickly taste.
- Tenthly, one should pour tea into the cup first. This is one of the most controversial points of all; indeed in every family in Britain there are probably two schools of thought on the subject. The milk-first school can bring forward some fairly strong arguments, but I maintain that my own argument is unanswerable. This is that, by putting the tea in first and stirring as one pours, one can exactly regulate the amount of milk whereas one is liable to put in too much milk if one does it the other way round.
- Lastly, tea — unless one is drinking it in the Russian style — should be drunk without sugar. I know very well that I am in a minority here. But still, how can you call yourself a true tealover if you destroy the flavour of your tea by putting sugar in it? It would be equally reasonable to put in pepper or salt. Tea is meant to be bitter, just as beer is meant to be bitter. If you sweeten it, you are no longer tasting the tea, you are merely tasting the sugar; you could make a very similar drink by dissolving sugar in plain hot water.
Some people would answer that they don't like tea in itself, that they only drink it in order to be warmed and stimulated, and they need sugar to take the taste away. To those misguided people I would say: Try drinking tea without sugar for, say, a fortnight and it is very unlikely that you will ever want to ruin your tea by sweetening it again.
These are not the only controversial points to arise in connexion with tea drinking, but they are sufficient to show how subtilized the whole business has become. There is also the mysterious social etiquette surrounding the teapot (why is it considered vulgar to drink out of your saucer, for instance?) and much might be written about the subsidiary uses of tealeaves, such as telling fortunes, predicting the arrival of visitors, feeding rabbits, healing burns and sweeping the carpet. It is worth paying attention to such details as warming the pot and using water that is really boiling, so as to make quite sure of wringing out of one's ration the twenty good, strong cups of that two ounces, properly handled, ought to represent.
Saturday, 5 December 2009
A Merry Christmas from Tom Newell
n.d.c (made by hand)
Friday, 4 December 2009
A Man's Manual
Thursday, 3 December 2009
Surface2Air
What I want people to know about Surface To Air is we do whatever we want and that you [can do that] and do it successfully. You do not need to be specialized to do something.
My day-to-day consists of the same as a firefighter.
I know something is a big idea when everybody talks about it…in our office
My approach to creative direction is let’s do it and we’ll see. It is quite hard to analyze more. But I like: epic, poetic, erotic, destruction, brutalism, nature.
The project I’m most proud of is Surface To Air in general because it is the project of all projects. The whole idea of S2A is to be able to jump from one project to the other with a refreshed mind that you would not have if you’d always worked in the same field. That’s the basis of our originality I guess
What I love about the Surface To Air clothing line is it is made by us and for us. It is a mix of all our geographic and social origins. The S2A team gathers more than 14 nationalities.
You can usually find me wearing boots, jeans and buttoned up shirt.
Our brand has always had part of its roots in the States. It is more than time for us to come there with a proper project we have always found an amazing support there in NY or LA.
The best part about my job is that it changes every minute. The worst part about my job is that it changes every minute
I really admire people who have 3 kids because 2 is quite tough already.
Werner Herzog really inspires me.
Outside of work you can find me working.
The most important thing I’ve learned thus far is listen to everyone but do not take in account what they say.
My hopes for 2010 are for Surface To Air to build 2011 properly.
Tuesday, 24 November 2009
Critical mass, Sheffield
Look Book: I
Article Magazine, Sheffield
Article is a printed magazine, with 1000 copies a month circulated in Sheffield.
Sheffield is a city with a difference. Sheffield is edgy, creative, friendly and ugly. Its a city that has soul. Article Magazine is a monthly publication with a print circulation of 1000 that offers people a guide to the space they're in. Its a magazine that talks about the city and places they love, and what makes them special: the building, the people, the streets. A brochure for the constantly evolving fabric of Sheffield, like an exhibition brochure, the magazine offers a wide variety of features from bikes to Obama to gay geography. Thinking, writing, publishing and doing, these guys present stories of the city around us, from architectural analysis to personal tales of strange subscultures to interviews with people who make things. The thing that I love about the magazine is its celebration of the real world, a celebration of our city's ugliness and a celebration of the normal everyday.
Friday, 20 November 2009
2009 Prix Pictet first prize: Nadav Kander
Or are we making the transition, as the Nobel laureate Paul Crutzen has suggested, to a point where the face of the earth – its soil, its waters, its groves, its hollows – is no longer natural, but bears the terminal scars of man’s intervention.
The Prix Pictet claims to be the world's first art prize dedicated to artists that use to photography to convey crucial messages regarding sustainability. It has a simple goal, and that is to portray crucial messages about social and environmental threats of the forseeable future, using art as its medium to target a wider global audience. Impurity, excess, contamination, absence, control: these werethe aspects of sustainability on the theme of Water covered by photographers nominated for last year’s Prix Pictet. This year the theme was Earth.
This year's first prize went to London based artist Nadav Kander. His work appears regularly in publications such as The Sunday Time Magazine, Another Man and Dazed & Confused. Here are a couple more images from his entry:
Thursday, 19 November 2009
III Generation - Nom De Guerre
Tuesday, 17 November 2009
I couldn't put the bicycle as a 'design classic', but these are too beautiful to not mention...
Tuesday, 10 November 2009
Design Classic #1: APC New Standard
Jonathan Glancey, architecture critic for the Guardian, last year began writing a series of short articles called 'classics of every day design'. Writing around fifty articles, including products such as the moleskine notepads, the illycafe jars and Robin Day's polyprop chair amongst other products which surround us but don't 'swank around in style magazines' and which we unforgivably take for granted. We intend on publishing a few design classics of our own; timeless pieces from architecture, product design, the great outdoors, architecture and beyond.
Our first product is the APC New Standard. As a brand, APC needs little introduction. Adopting a very Miesian 'Less is more' approach to their clothing which seems to have been lost in time, althought certainly still appreciated, geared towards essential wardrobe needs. Much like the New Standard, the creator - Tunisian born Jean Touitou's thoughts about the clothing industry are direct and to the point. Practically unchanged in two decades of production, the New Standard is a unisex jean made from raw selvage denim that can't help fitting everybody with unrivaled precision. They epitomise utilitarian design - there is nothing superfluous, no external branding (excusing the neatly attached APC pin and the top fly button which is engraved engraved 'APC, Paris pres de Luxembourg') but most importantly no gimmicky washes, paint splatters or uniform holes. Yes, these jeans require commitment, they represent an everyday narrative that is unique to every pair. A new pair will hold you hostage; they're hard, unwashed and stiff. It is widely recommended amongst jean connoiseurs to buy 2-3 sizes down and then wear the denim in for 6-12 months without a wash.
I've only been wearing my jeans for 3 months now and they're still unwashed. They've definitely loosened up and are beginning to show some beautiful fading in all the places I wanted. As an avid cyclist, the crotch has a saddle shape fade and the backpockets shadowing the shape of my wallet, not to mention the countless number of handrails I have slid down over the past 90 days.
I often feel that a sign of great design is a product, system or idea that transcends and outlives fashion and the New Standard has done it for the past twenty years. A great pair of jeans will get better with age, with every action you make, and every time you fall. We haven't seen anybody look good in a pair of flared cords recently but a classic pair of jeans never go out of style.