Hanan Alkouh’s Sea-Meat

Documenting the culture of meat consumption with Dulse seaweed food sculptures

Designer Hanan Alkouh does not believe in the sustainability of meat production and she does not stand behind our continued wasteful consumption. She recognizes that with a push toward minimizing or removing it all, much of the centuries of culture may get lost. At a strange but enthralling intersection of design, art and food, Alkouh’s Sea-Meat (which we first spied at this year’s Milan Design …

Timothy Taylor at Frieze New York 2016

The UK-based gallery offers up a selection of international wonders

With the scope of art fairs like Frieze New Yorkwhich presently houses the work of over 1,000 artistsit can be easy to get lost in the dizzying displays or overwhelmed by the Instagrammable moments. Further, it’s easy to miss the subtle power of less ostentatious pieces. When exploring the myriad of gallery stands, the refined organization and depth of work at UK gallery Timothy Taylor‘s …

Three Gordy’s Fine Brine Cocktails

A three-step pickleback, a party punch and a gimlet variation

Pickle juice might not be the first mixer that comes to mind in the cocktail world, but the folks at Gordy’s—who produce their range of pickles and more in Washington DC—have introduced a Fine Brine in a can for exactly that. Tangy and refreshing, the brine isn’t just for your standard pickleback or Bloody Mary. In fact, two DC bars developed three cocktails specifically with …