mortar and pestle illustration in animated gif form—
I’ve never actually used one of these, but if I’d love to have one when I stop living out of suitcases. Think of it: you can grind your various pigments, chemicals, spices, herbs—whatever! Though you’d probably like to have a different mortar/pestle for each application…
Looks like I forgot a blue dot in the finished illustration… oh well!
I’ve got a little more information on the Mortar and Pestle article on Oobites, but Wikipedia’s sufficient. Plus there’s no location data in this illustration, so you can probably just skip the visit entirely!
The girls from Eat Our Feelings are back. This episode: heartbreak and repair with garlic and broccoli.
Science + Beer = A Very Happy Joe.
Richard Feynman once said that “…all life is fermentation.” He was probably referring to that general biochemical conversion of sugars into hosts of molecules that cells from bacteria to beagles use to drive all their cellular processes, but I’d like to imagine he was also referring to BEER.
With that in mind, for this week’s It’s Okay To Be Smart I took a trip out to Austin’s Jester King Brewery to see the beer-making process in action. Most people know generally how beer is made (grain + hops + yeast + water = alcohol + CO2 + beery goodness) but the kind of beer that they make at Jester King takes that one step further.
Every barrel that they age at Jester King is like a tiny evolution experiment. Rather than the carefully controlled clones that make mass-produced beer, the beer that we tasted is made by complex populations of both yeast and bacteria, competing and cooperating, mutating and swapping genes in order to create flavors that are impossible to predict. They truly let nature take its course.
I’d like to think that Charles Darwin would gladly drink a pint of this stuff.
One more thing… at the end of the video, we had a chat about why humans drink beer and other fermented beverages in the first place. Were they, in fact, crucial to establishing our first civilizations? Did the act of drinking influence our social evolution? Have humans always looked to nature for ways to expand our minds through chemicals? I’d love to know what you think!
BONUS: You can now catch all of the food science videos that we’ve done on OKTBS in one playlist (including cheese and BBQ!)
Guide to digital art!
This [animated gif] illustration started after my first trip to Colombia. I had a host of encounters with food and had started chronicling my trip with these food illustrations.
This hogao in particular I had on my birthday two Augusts ago.(!!) Some of my newly made friends saw fit to cook a feast and this Colombian condiment was a welcome addition. Weirdly enough, it was the second hogao I’d had with the first being served with eggs that same day. I ate until I fell asleep—the best birthday present.
Check the article with location data on Oobites.
Eat Our Feelings: These girls rock—they’ve got a cooking show… kind of
time lapse video: portraiture rather than food this time~
Toronto, winter, Dec. 2013, 2h