:: GussetBLOG ::

:: Saturday, August 08, 2009 ::

Link Dump

Things I didn't find time to write about this week:

Flow-based organizations can grow an archive with microblogging

Blasphemy laws in the 21st century

Plan to use jumping lice in battle against Japanese knotweed

The H-Word
Or, How I Learned to Stop Worrying and Love the Word "Hipster"
by Chas Bowie
[via null device]

Pigeons in aerial photography

Fiorucci Made Me Hardcore: The definitive view of British nightlife
"the best days of your lives will be wiped away by a change in fashion"

Fine Waters: Comprehensive Resource of Bottled Water of the World
Etiquette for Drinking Temperature:
"Serving all waters at the same temperature, let’s say 55 degrees Fahrenheit, will nicely show their differences. A slight increase in temperature will have a calming effect on waters with larger, louder bubbles. In general, the colder the water, the more focused it will be.Water can be served at almost any temperature, but knowing how to manipulate temperature will allow you to better pair the waters with food and establish a true epicurean dialogue."
Or you could serve it ice cold and some people like to serve it at 100 degrees C with an infusion of leaves.
[thanks Jules]

Labels: Ecology, Environment, Fashion, Music, Photography, Religion, Water, Wildlife

:: Dan 8.8.09 [Arc] [1 comments] [links to this post] ::
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BLDG Blog posts about the Water Menu.



"The concept of terroir has its origins in French winemaking, as a means to describe the effect of geographic origin on taste. As a shorthand marker for both provenance and flavor, and as a sign of its burgeoning conceptual popularity, it has spread to encompass Kobe beef, San Marzano tomatoes, and even single-plantation chocolate. But can water have terroir? What about the influence of the earth on water?"

The hydrogeologist I sit next to in work got quiet excited by this link and started telling me about all of the different bottles there and where they're from. Apparently in taste tests most people prefer the most heavily filtered waters with the least mineral content. Which begs the question of how the "worlds most expensive bottled water", Bling h2o, is actually filtered.



I have some theories but I don't think they are hygienic. On that note...

Labels: Environment, Food, Water

:: Dan 22.6.09 [Arc] [0 comments] [links to this post] ::
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I was looking for examples of the break taking underwater photography of "the photographer known simply as Candice" - don't try Google Imaging Searching that - of fresh2o. Her name is actually Candice Campbell.

This shot of Louise Watts is the one that intrigued me when I spotted it in the Times.



More here and here.

Keira Knightley:


"fresh2o is a dramatic initiative, designed to raise awareness of this incredible challenge to humanity. Innovative photographer Candice, a pioneer of the underwater portrait, has devised an incredibly impactful series of images using celebrity icons with a global presence. These extraordinary portraits are designed to connect, engage and motivate consumers worldwide, alerting the globe to the fresh water crisis."

See also the Clean the World Foundation.

"Each month, hotels and motels provide Clean the World Foundation with their discarded soap and shampoo products. These slightly-used products often end up in already overflowing landfills and can potentially contaminate fragile groundwater systems. Once collected, these products are repurposed using environmentally-friendly and hygienically-safe recycling efforts and distributed worlwide."

Labels: Environment, Photography, Water

:: Dan 27.5.09 [Arc] [0 comments] [links to this post] ::
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