Catching Up

We’ve had a lot going on lately, and that’s a good thing. In case you missed it, we have a piece up over at Gilt Taste about cooking with carrot greens. Earlier this month, we were also featured in the “Sites We Love” section over at Saveur. Finally, we were excited to have the omelette souffle recipe from our book included in the July “Trendspotting” section of Food and Wine Magazine, both in print and online. It’s been a good month for us and our book. Our first book, “Ideas in Food,” the photographs, a compilation of 170+ photographs of dishes, is now available through iBooks for only $8.99.

We found this cool set of videos that we had to share. It’s “Everything is a Remix,” a four-part series, although only three videos are available now. The idea is that everything out there is a remix of something that came before. Creativity is actually copying, combining, and extrapolating. Even though we may think we have original ideas, they are grown from the seeds planted by everything we see or do in life. Pretty cool stuff. Over at Gaping Void, Hugh wrote about “How To Really Use the Internet.” It’s a thought-provoking piece that led us to Austin Kleon and his post about “How to Steal Like an Artist.” Not about food, per se, but we’re all creatives at heart.

And a late addition, which I came across this morning, being 2 hours early for my flight to San Francisco, is from David Lebovitz’s brilliant blog. In an older post on making apple jelly, he points us to the University of Georgia’s National Center For Home Preservation, a fountain of information.