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Can Google Build A Typeface To Support Every Written Language?

(Source: sarah-pease)

Hahaha! Penny In Yo’ Pants.

luckypeach:

I feel compelled to share this: Chicken Infinite by Gregor Weichbrocht, a 600-page conceptual poem in recipe form. H/T to Kenneth Goldsmith via WFMU for the hook-up. Download it here as a free PDF. 
I think the source material for his appropriation is a little heavy on the ground turkey, but I’m no judge of poetry! — pfm

luckypeach:

I feel compelled to share this: Chicken Infinite by Gregor Weichbrocht, a 600-page conceptual poem in recipe form. H/T to Kenneth Goldsmith via WFMU for the hook-up. Download it here as a free PDF. 

I think the source material for his appropriation is a little heavy on the ground turkey, but I’m no judge of poetry! — pfm

Stop, collaborate and listen

Stop, collaborate and listen

(Source: shahirzag)

New app aids you in reading novels in under 90 minutes. Woo! Go technology.

New app aids you in reading novels in under 90 minutes. Woo! Go technology.

Helpouts by Google

themadfeed:

On 10 March, MAD Comes to New York CityGabe Ulla
On March 10th, MAD will host its first event outside of Copenhagen: a New York City edition of MAD Mondays, its regular series of discussions on the future of food. “What We Talk About When We Talk About Being a Chef” will take place at the Drawing Center and feature Peter Meehan as moderator and Mario Batali, Gabrielle Hamilton, Bill Buford, and Wylie Dufresne as panelists. 
The dialogue will focus on what it means to work as a chef today, from the perspective of four veterans — three chefs and one writer — who’ve witnessed the evolution of the cooking profession over the past two decades. What has changed? What mistakes have they made and what have they learned? Where is the trade going? The goal for the occasion is to create an intimate environment and open forum in which the panel and audience can engage these questions together.
Food for the event will be provided by Feel Food, and beverages by Sixpoint Brewery. In keeping with the tradition of all previous MAD Mondays, tickets are free. Seating is limited, however, so those wishing to attend should secure their places in advance.
Registration opens at 10 AM EST on Monday, March 3rd on madfood.co/mondays
Further details on the poster below:

 

themadfeed:

On March 10th, MAD will host its first event outside of Copenhagen: a New York City edition of MAD Mondays, its regular series of discussions on the future of food. “What We Talk About When We Talk About Being a Chef” will take place at the Drawing Center and feature Peter Meehan as moderator and Mario Batali, Gabrielle Hamilton, Bill Buford, and Wylie Dufresne as panelists. 

The dialogue will focus on what it means to work as a chef today, from the perspective of four veterans — three chefs and one writer — who’ve witnessed the evolution of the cooking profession over the past two decades. What has changed? What mistakes have they made and what have they learned? Where is the trade going? The goal for the occasion is to create an intimate environment and open forum in which the panel and audience can engage these questions together.

Food for the event will be provided by Feel Food, and beverages by Sixpoint Brewery. In keeping with the tradition of all previous MAD Mondays, tickets are free. Seating is limited, however, so those wishing to attend should secure their places in advance.

Registration opens at 10 AM EST on Monday, March 3rd on madfood.co/mondays

Further details on the poster below:

 

Can Google Build A Typeface To Support Every Written Language?

(Source: sarah-pease)

Hahaha! Penny In Yo’ Pants.

(Source: oldchum)

luckypeach:

I feel compelled to share this: Chicken Infinite by Gregor Weichbrocht, a 600-page conceptual poem in recipe form. H/T to Kenneth Goldsmith via WFMU for the hook-up. Download it here as a free PDF. 
I think the source material for his appropriation is a little heavy on the ground turkey, but I’m no judge of poetry! — pfm

luckypeach:

I feel compelled to share this: Chicken Infinite by Gregor Weichbrocht, a 600-page conceptual poem in recipe form. H/T to Kenneth Goldsmith via WFMU for the hook-up. Download it here as a free PDF. 

I think the source material for his appropriation is a little heavy on the ground turkey, but I’m no judge of poetry! — pfm

Stop, collaborate and listen

Stop, collaborate and listen

(Source: shahirzag)

New app aids you in reading novels in under 90 minutes. Woo! Go technology.

New app aids you in reading novels in under 90 minutes. Woo! Go technology.

Helpouts by Google

themadfeed:

On 10 March, MAD Comes to New York CityGabe Ulla
On March 10th, MAD will host its first event outside of Copenhagen: a New York City edition of MAD Mondays, its regular series of discussions on the future of food. “What We Talk About When We Talk About Being a Chef” will take place at the Drawing Center and feature Peter Meehan as moderator and Mario Batali, Gabrielle Hamilton, Bill Buford, and Wylie Dufresne as panelists. 
The dialogue will focus on what it means to work as a chef today, from the perspective of four veterans — three chefs and one writer — who’ve witnessed the evolution of the cooking profession over the past two decades. What has changed? What mistakes have they made and what have they learned? Where is the trade going? The goal for the occasion is to create an intimate environment and open forum in which the panel and audience can engage these questions together.
Food for the event will be provided by Feel Food, and beverages by Sixpoint Brewery. In keeping with the tradition of all previous MAD Mondays, tickets are free. Seating is limited, however, so those wishing to attend should secure their places in advance.
Registration opens at 10 AM EST on Monday, March 3rd on madfood.co/mondays
Further details on the poster below:

 

themadfeed:

On March 10th, MAD will host its first event outside of Copenhagen: a New York City edition of MAD Mondays, its regular series of discussions on the future of food. “What We Talk About When We Talk About Being a Chef” will take place at the Drawing Center and feature Peter Meehan as moderator and Mario Batali, Gabrielle Hamilton, Bill Buford, and Wylie Dufresne as panelists. 

The dialogue will focus on what it means to work as a chef today, from the perspective of four veterans — three chefs and one writer — who’ve witnessed the evolution of the cooking profession over the past two decades. What has changed? What mistakes have they made and what have they learned? Where is the trade going? The goal for the occasion is to create an intimate environment and open forum in which the panel and audience can engage these questions together.

Food for the event will be provided by Feel Food, and beverages by Sixpoint Brewery. In keeping with the tradition of all previous MAD Mondays, tickets are free. Seating is limited, however, so those wishing to attend should secure their places in advance.

Registration opens at 10 AM EST on Monday, March 3rd on madfood.co/mondays

Further details on the poster below:

 

About:

Miachel Pruett
is a capitalist hippie
sifting culture.

http://SpicedCuriosity.com

Following:

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