Urban beekeeping has become a huge trend over the last few years with bee colonies taking up residence on city rooftops around the world. The trend has also given birth to some beautiful products for honey-enthusiasts including this Hive honey set by the Brooklyn-based beekeepers Biodidactic Designs. The jar’s hexagonal shape is inspired by honeycomb structure, and the beautifully crafted honey dipper is made from sustainably raised American Sugar Maple. Read the rest of this entry »
Two of my favorite things collide in the book Guide to the Foreign Japanese Kitchen by Moé Takemura. An MA-Industrial Design graduate from Lund University in Sweden, Takemura created a cookbook that details how to create traditional Japanese dishes with locally sourced, Swedish ingredients. Delicious and beautiful, what more can you ask for?
Am I the only one who had absolutley no idea that there was a Gelato University? It may sound too good to be true but it really does exist. The Carpigiani Gelato University is located in Anzola Emilia, Bologna and they recently collaborated with Wallpaper* Magazine to create two bespoke flavours for the launch of Wallpaper*’s Handmade issue during Milan Desgin Week. The flavours? A creamy cardamom and pistachio gelato, and a cool pineapple and basil sorbet. Watch the behind the scenes film below for some gelato-based facts. Read the rest of this entry »
In the Tatra Mountains of Poland, Slovakia, and the Czech Republic, photographer Michal Korta spent three days capturing the process of creating Oscypek, a smoked cheese made from salted sheep milk. The cheese and the process behind it dates back to the beginning of the 15th century. The cheese flavor varies depending on the time of year it was made and the diet of the sheep.