Artistic Sandwiches by Brittany Powell
From now on you won’t be calling them "plain sandwiches" anymore. The artist Brittany Powel uses a sandwich as a canvas to recreate the most famous works by eminent painters, from Mondrian to Rothko... to contemplate and admire!
Are you ready to rethink for ever your idea of the sandwich?
Great, so now we can begin to savour, that’s the best word, US artist Brittany Powell’s project that pays tribute to the great painters of the twentieth century with some very special sandwiches.
We find the Mondrian, Pollock or Rothko sandwich, all rigorously following the style of each artist. And there’s more, the “artistic sandwich” is just one of many works that make up a much more ambitious project that sprang from the minds of Powell herself and Hawaiian artist Tae Kitakata.
The two young women met at a master at San Francisco’s California College of Art and their friendship soon turned into an artistic partnership, expressed in the blog lowcommittmentprojects.
The basic idea was to take turns to post every Monday morning a “visual project” following the philosophy of making things happen with minimum effort, as in the motto that stands out on their website: making stuff happen with little time and energy.
They begin with embroideries on the bodyworks of cars awaiting a good clean or with small cups of milk and coffee: a very direct ad-lib art, Monday after Monday, right up to these famous sandwiches, this dining table art that’s gone round the world in just a few days. Powell explains that she got the idea while doing the shopping: her first sandwich was the Rothko, and that very evening she and her husband had dinner with the Duchamp and the Christo.
A very original idea indeed, and a high-impact one. Now we await, risking to sound biased, a sandwich dedicated to Modigliani :)
Qiyun Deng and her nature-inspired disposable tableware
More prototypes: Graft, the tableware series conceived by designer Qiyun Deng, is set to revolutionize the very concept of disposable.
You’ve got celery that turns into both a fork and spoon, corn turns into a knife and a carrot
or an artichoke leaf turn into more spoons: we’re talking about Graft, a set of disposable
tableware designed by Chinese designer Qiyun Deng.
Deng was of course only inspired by nature: observing nature we see how shapes and
substance can be useful for different purposes. This is how her cutlery first saw the light,
as a revaluation of nature, an evolution, so to speak.
And not only that, because as often happens, in this case too Graft fully reflects the
experiences that have marked the designer, and which we cannot exempt ourselves from
quoting if we wish to fully understand the final product: Deng starts her career in
Guangdong, China, finding inspiration in the liveliness and the needs of the landscape
around her. Hence her proximity to mass production – and, indeed, China has often been
defined the "factory of the world " – but without getting caught in all the problems that go
along with mass production, like anonymity or low quality.
No, Deng was determined to create products that would at once be beautiful, original and
Hence her move to Switzerland, where she attended a master in product design and
began to search for objects that could be sold on a large scale but that needed some
At this point of her career her attention focused on disposable cutlery: in fact, Ms Deng
stresses that our lives are full of pleasant moments, like family picnics, birthdays, all sorts
of events that it’s a shame to ruin with dreary white plastic cutlery.
Hence her interest in bioplastics, an intriguing material that should be used as much as
Deng is one of the few designers of her generation who doesn’t want to dwell on
explaining the characteristics of bioplastic in words, but wishes to show it off for what it is:
a beautiful material which should be exploited for this very reason too.
Without forgetting the moral aspect, considering that bioplastic is derived from renewable
sources and is 100% biodegradable: it represents a definitive solution to the typical
problem associated to throwaway products: waste disposal.
Her cutlery is a fusion between the natural and the artificial, hence the name Graft,
because these “vegetables” have been combined with 3D printed objects.
At the moment they are only prototypes: the tableware we see here has actually been
produced using traditional oil-based plastic, but Deng is more than confident that soon
they will be produced using biocompatible resin, and we also hope that her collection will
expand, with more and more objects taken from the world of nature.
Perhaps that’s why, inspired by Graft, we’ve begun to imagine what cutlery or other
tableware made with our Modì apples would look like: who knows, perhaps one day...
How to Cook Modì Apples in your Dishwasher
Cooking with your dishwasher is tasty, healthy and, above all, green: Let’s find out how.
That’s right, you can cook using your dishwasher. Not only is it possible, but it’s also healthy and green. It makes you wonder who the first to try this method was. What persuaded them to put food in jars, stick it in a machine that usually washes dirty dishes and wait for the result? Because this is a trend that’s already been around for a couple of years: it started in the USA and has gradually gained ground in Europe too.
To most of you cooking with the dishwasher might sound funny, but the dishes are actually very tasty, preserving all their aromas and nutritional values and, something not to overlook, it helps save a lot of energy too, because you can do two things with the same amount of energy: cooking and washing the dishes.
At this point you’d like to know more, wouldn’t you? Great, First thing to remember is that we need to put the food in hermetically closed jars. We then put these inside the dishwasher and wait for the wash cycle to finish. Couldn’t be any easier, right?
For the cooking times, all we need to do is follow the various washing programmes,
• eco with temperatures between 50 and 55°C (130-140°F)
• normal, between 60 and 65°C (140-150°F)
• intensive, between 70 and 75°C. (160-170°F)
Of course, we can cook all sorts of things, but there are some limits. Legumes, for example, or rice and pasta, require cooking times that are too long and too high temperatures. Dishwasher cooking cannot, therefore, entirely replace traditional cooking. But it’s still great fun, with a zero-costs impact (if the dishwasher is used to wash dishes at the same time) and it avoids all those extra fats, such as oil or butter, used in traditional cooking.
In the meantime, here’s a simple tasty recipe for you to start experimenting your dishwasher cooking skills.
Modì Apples with Pine-Seeds and Raisins
• 1 Modì apple
• Raisins q.s.
• Pine-Seeds q.s.
• 1 hermetically closable jar
Dice the Modì apple and put it into the jar with the pine-seeds and the raisins, previously soaked in water. Close the jar tight (check that none of the ingredients can spill out), put it into the dishwasher and start the washing cycle you prefer. Serve the diced apples hot with a sprinkling of icing sugar.
Oh, and let us know how it came.
Modì Apples Are Coming!
The Modì apples harvest and some advice on how to tell if an apple is ripe
The picking begins in the second half of August, when temperatures are still intense, and continues until late September: this is the period when Modì® red apples are picked, the result of a natural crossbreed between the Liberty and Gala varieties, and later selected by the Variety Innovation Centre of the CIV - Consorzio Italiano Vivaisti (Italian Consortium of Nurseries).
Harvest time is undoubtedly one of the most beautiful periods for those like us, who can finally see the result of all the expectations nurtured with passion throughout the seasons. But also because each year harvest time marks a new beginning, a rebirth: our red juicy apples are ready to be picked from the branches that have accommodated them for months and are then distributed generously.
By the way: can you tell when an apple is really ripe, ready to be picked and fully relished?
If you’re not expert pickers, here are some easy signs to distinguish a ripe apple from an unripe one.
For one thing, we have to bear in mind that the best time to pick an apple changes according to the variety, but three basic warning signs apply to all varieties. First of all we have to test whether the apple comes off the branch with ease: if we need to twist the stalk violently, it means that the apple is still unripe, and it’s therefore best to let it continue its maturation period.
The second signal is given by the calyx: if it’s wide and deep, then the fruit is ready to be picked from the branch.
The third and final suggestion is to check the colour of the seeds, if they’re of an intense brown colour, then the apple is ready to be fully relished.
And these unmistakable signs were all present when it came to picking our Modì® apples: juicy, crispy, tasty and about to reach your dinner tables!
Fruit, the Summer Queen
Apricots, blueberries, pineapples… for the health and the well-being of the body
Two or three portions a day are enough. Fresh fruit is the protagonist of summer well being. Fruit is refreshing and regenerating, provides energy and vitality to the body. Fruit salads, shakes, smoothies, jellies, ice creams and mousses help feeling good and healthy!
Fruit is mainly made of water. This is why in summer it helps rehydrating the body. It also contains mineral salts (potassium and magnesium), fibres (depurating the intestine), and simple sugars (providing energy though being light).
How can we choose? Orange-yellow fruit, like lemons, apricots, peaches, medlars, pineapples, papaya, mango, melon, and grapefruit contains vitamin C and protects the sight, beside acting as an anti-oxidant. Its flavonoids are useful for the well-being of the intestine, while beta-carotene protects the skin from sun rays, defeating free radicals and favouring melanin production.
Red fruit, like apples (like Modì®!), strawberries, currants, raspberries, water melon, and red oranges is rich in lycopene, anthocyanin and carotenoids, useful in preventing some types of cancer, protect the hearth and blood vessels, boost the immune defence system and healing.
Green fruit, like lime, kiwi fruit, and green apples contains vitamin C, which increases iron absorption. It also has antioxidant properties and favours carbohydrate and protein metabolism.
Purple fruit, like blueberries, black grape, blackberries, and plums protect the sight and capillaries and is active against skin ageing.
Colourful, juicy, and tasty: fresh fruit is really healthy!