The designers used a technique from molecular gastronomy to create the package—if you dip a sphere of ice in a mixture of calcium chloride and brown algae extract, an edible membrane forms around the ice, holding everything in place as the ice melts back to room temperature. A small version of the package is designed to break open inside your mouth. “It’s a bit like a cherry tomato,” says Paslier. “You put it in your cheek and bite on it. It explodes, so it’s quite a surprising experience.” The startup partnered with the Scottish whisky brand Glenlivet last year to make a “glassless cocktail” capsule that customers can imbibe along with whisky. The seaweed coating, which is tasteless, can either be eaten or composted.
A few years back, my brother Rick Pescovitz came up with Under The Weather Pods, single-person pop-up shelters. (You may have caught Rick on Shark Tank.) Rick was sick of getting soaked at his kids’ soccer games and was inspired by a portable toilet he saw by the field. Under The Weather Pods are designed […]
Milton Glaser, the graphic designer who defined the visual style of the 1960s and 1970s, has died at age 91 of a stroke. Thanks for all the color, Mr. Glaser. You’ve seen his work everywhere, from the iconic “I ♥ NY” graphic for a 1977 tourism campaign to the incredible poster included in Bob Dylan’s […]
Vox made a good video about the history of the Cooper Black typeface, created in 1919 and still in common use today. There’s a typeface that has made a resurgence in the last couple of years. It’s appeared on hip hop album covers, food packaging, and advertising. Perhaps you know it from the Garfield comics, […]
Allergies are brutal, affecting about 30 percent of all American adults. While many only saddle sufferers with mild irritations like coughing, sneezing, a runny nose or watering eyes, some symptoms can be even more intrusive and significantly more painful. Sinus pressure is one of those unholy side effects, causing a pain that can stretch from […]
“I probably use my chef’s knives more than any other tool in the kitchen.” – Bobby Flay, celebrity chef Cooking at home has taken on a whole new life in the wake of COVID-19, and even with restaurants slowly reopening across the US, there’s heavy reason to suspect that more of us preparing more meals […]
More than half of you think the best way to manage your passwords is to just keep ‘em safely stashed away in your own noggin. Meanwhile, there are also bunches of you that favor saving passwords in your browser, putting them in a spreadsheet or just writing them down on a piece of paper or […]