This is one of those moments that comes around every now and then that I wish I could bottle up and use when I needed to. I guess it wouldn’t feel so special if that was the case. What I loved about this moment is that it reminded me of some good stuff about growing up with Simon. I feel child like most of the time, but at this moment even more so. You could never accuse Simon and Matt of being full of themselves. They exist in a world where everything seems so cool, a weird intersection of Hip Hop and electronics and space. On the outside, some of the people look like they take themselves very seriously. Simon and Matt take what they do seriously, to the point that they would rather not make money if it meant compromising on what they are doing. It tends to be mint tea, water and ginger in the changing room (if there is one). Maybe it’s like this with most people that have a stage persona, most people don’t get to see the banal world behind the scenes. Anyway, back to the point. I feel so lucky to have a twin brother that I am so close to. I love being involved in some of his projects. Most of all, I love that it gives us even more oppurtunity to feel like kids again.
Aidan Moffat (via It’s Nice That : FOUND: #UNRAVEL)
Metropolis: What makes a good hamburger?
Yoshihide Matsubara: First, a good burger is one that has all the parts assembled with perfect balance and harmony. Many burgers in Japan are served with all the flavorings already included, so before adding ketchup and mustard, try it as it’s served to you first. Secondly, a good hamburger has a dignified appearance and is built up beautifully. In some traditional American diner-style shops, they serve the ingredients side-by-side on a flat plate. But I’m of the opinion that places which serve the hamburger in its complete form think precisely about the proper way to pile ingredients—the size of the patty, bun and vegetables and their order —and this really reflects the sensitive and delicate technique of the Japanese. Especially in downtown Tokyo, hamburgers have crossed over from being “American-style” to being simply a “delicious meal.” Their originality is evolving every day. Lastly, a good hamburger needs to be dynamic and hearty. After all, hamburgers are entertainment!
Metropolis: What makes a good hamburger?
KEN Saito: Of course, the actual taste of the hamburger is crucial, but what happens before you bite into the hamburger is equally important. Mainly, the appearance and the aroma are extremely important factors. In smaller restaurants, you can hear and smell the hamburger patty being cooked. A perfectly assembled hamburger is a work of art. It’s exciting to imagine the taste of the hamburger before you actually take a bite. When I pick up the hamburger and smell the charcoal aroma, I can sense that I’m in for a helluva ride.
(via :: Metropolis Tokyo :: Japan’s No. 1 English Magazine Advertising Special)
Trebucard
CH Contributor, coolhunting.comLet the inter-office warfare commence with a business card catapult
by Blair Pfander
If designer Bryce Bell has anything to do with it, business cards won’t be regarded for their paper weight or raised ink, but by their abili…
More outstanding work by Kyle Bean for Time magazine.
(via Blinkart)
It’s Likemind on Friday 16th March.
All around the globe. In 50 cities on the same day.
There’s some homework if you’re coming to Likemind Brighton: bring an idea you like from some other city. Something that could be copied to Brighton.
Examples:
- a tiny tradition
- a public artwork/ event
eg. http://www.cratemen.com/
or this http://www.brokencitylab.org/blog/magnetic-planters-finished/
- a campaign or movement or a bit of policy
- anything you’ve seen with you eyes or found out about