20x200.

Came upon the website 20x200 over Christmas break--such a cool concept. You can get actual art done by an actual artist for 20$. I mean, as opposed to drawings magazine clippings and postcards and crayon drawings by five year olds like I have up on my walls.

The tagline is "Great art doesn't have to be expensive."

Balloons (Midtown, Manhattan)

by Youngna Park

Sugarcoat

by Michelle Hinebrook

A Man and His Horse
by Alison Grippo

cinnamon roll bread.

It just needs icing.
via joythebaker.

bon weekend!

a schmattering of not so seriousness:

100 ways to nurture yourself.

ratatouille, Ratatouille-style...


gorgeous fashions (via the sartorialist)...




gorgeous and inexpensive mineral makeup from Willow Tree Minerals.

famous workspaces.

(woody allen!)

writing advice from the greats.

foodie debate, part dos.

And now, from the creator of the Slow Food movement, Signor Slow, via Ode Magazine.

From the Slow Food USA website:

"Slow Food is an idea, a way of living and a way of eating. It is a global, grassroots movement with thousands of members around the world that links the pleasure of food with a commitment to community and the environment."

They promote food that is good, clean, and fair:

"Good:

The word good can mean a lot of things to a lot of people. For Slow Food, the idea of good means enjoying delicious food created with care from healthy plants and animals. The pleasures of good food can also help to build community and celebrate culture and regional diversity.

Clean:

When we talk about clean food, we are talking about nutritious food that is as good for the planet as it is for our bodies. It is grown and harvested with methods that have a positive impact on our local ecosystems and promotes biodiversity.

Fair:

We believe that food is a universal right. Food that is fair should be accessible to all, regardless of income, and produced by people who are treated with dignity and justly compensated for their labor."

From my understanding, Slow Food is also about integrating food issues into a lifestyle that takes time to understand and value all the processes behind and components of our daily activities.

I like all that, but I also wonder if the movement isn't also alienating (and maybe a bit idealistic?) My question is, even if you're not doing it just to be trendy, how can you support a trendy position on a popular issue without alienating people? How can Slow Food people not come across as rich snots--is it possible?

foodie debate.

I like food.
I like sustainable, locally-grown, vegetarian food even better.

Yes, I've jumped on that bandwagon. I don't know what else to call it, because I'm pretty sure in a year the number of vegetarians will plummet. I'd like to think that I won't just let it go, that my convictions are strong enough to transcend fashion. But hey.

The concept of eating ethically is tied with eating better quality, better tasting foods. So, many foodies are in the sustainable eating camp too. But one thing I've noticed is that people who are all about ethical food can be very snotty about it. (I try not to be, but maybe I come across that way too?) They're all like, "yuss, yuss, my food is sooooooooooo much tastier than yours, and no puppies were killed in the making of it, doesn't that mean I'm far more refined, more discriminating, and vastly morally superior, hmmmmm?"

B. R. Meyers from The Atlantic thinks so too, apparently.

I do care a lot about food issues, so I thought I'd post two articles from two very different perspectives on the clean/sustainable/ethical/organic food movement.

So, voila: "The Moral Crusade Against Foodies."

let's get personal.

Like, underarm-sniffing personal. Are we there yet? Have we reached that point? I say we have.

Don't go sniffing your underarms though, people. Unless you're trying to channel Molly Shannon in a Catholic school-girl uniform.

But I found a recipe for homemade stick deodorant that looks a heck of a lot cheaper and cooler than other non-aluminum deodorants.

I love you, Tom, but I'm a college kid!

You can find the recipe here.

why oh why...

...am I not here right now?? It rained for hours yesterday.




via House of Turquoise.