140 character recipes. Perfect for cooking when you’ve no computer in the kitchen
Pork crackling from Mark Hix
Heat oven200C. Cut 1kgporkrind into strips. Boil 15m. Drain, scatter w/csalt, roast1hr, turnevrysooften.
http://www.guardian.co.uk/lifeandstyle/2009/mar/29/twitter-recipes
“The Social Innovation Lab for Kent (SILK) was set up in 2007 with two ambitions. First, to provide a creative environment for a wide range of staff to work together on some of the toughest challenges the county faces. And second, by drawing upon best practice from business, design and social sciences sectors, as well as our own experiences here in Kent, SILK set out to establish a way of working that places it’s citizens at the very centre.”
The project’s been nominated for a Brit Insurance Design Award 2009. Strangely it’s in the graphics category, probably on account of the deliverables, but to me this fails to reflect the thinking or outcomes of the Service Design process. In commercial terms their process is akin to product development rather than graphic communications and it’s a shame that’s not recognised as such.
SILK is a collaboration between Kent County Council and Engine
Cultural diversity expressed through an in-flight menu. England well represented with it’s own bland category.
Courtesy of CityJet
A rather short list this month. Lentils featured heavily.
Memorable.
Neither memorable nor terrible were visits to the Pogo Cafe and Green Papaya. I’d try Green Papaya again despite the pretty average first experience and Pogo do a great cup of coffee. Most suprising bwol of the month was Fish Head and Tofu soup at Gourmet San, a meal or one-too-many offcuts for me.
‘www.foodux.org is a collection of inspirational web gems for user experience designers from the gastronomic and culinary arts’