Our weekly serving of off-the-menu items – a few popular favorites from the week, as well as a few morsels that may have slipped your notice.
Image courtesy of @fruit_stickers.
The Undiscovered Art of Fruit Stickers
Fruit stickers aren’t something we usually think about. We peel them off, and eat our fruit. But graphic designer Kelly Angood is taking advantage of the variety of fruit stickers and their individual designs by saving each one she finds. Angood’s collection now includes hundreds of different fruit stickers, and has samples from a wide variety of countries, designs and fruits.
An Egg-cellent Way to Reduce Waste
German designer Basse Stittgen is utilizing expired eggs by turning them into tableware. Stittgen developed a bioplastic composed entirely of old eggs, and used the material to make products like plates and egg cups. The project was inspired by the ever-increasing amount of food wasted globally, as well as the 1.1 trillion eggs produced each year.
Coming Soon to Your Fridge: Camel Milk
Although camel milk is low in fat and rich in iron, vitamin B and C, its potential as a global food source is often overlooked. A surge in global consumption of camel milk would not only take advantage of a neglected resource, but also spark economic growth in areas like East Africa, where large parts of the world’s camel population are centered. Some projects around the world are beginning to recognize the value in consuming camel milk-both nutritionally and economically-and focusing on increased visibility for the camel milk industry.
An Indoor Garden Inspired by Biomimicry
The ‘Living Farm Tree,’ an indoor farming hardware and software system created by Hexagro Urban Farming, draws on biomimicry and natural shapes for its design. Hexagonal facets reflect the design of honeybee hives, and a branching, modular layout makes the system resemble a tree. The reliance on biomimetic shapes is intended to help individuals connect with nature and plants, even when they’re indoors.
Multisensory Cooking with Flowers
This piece from the NYT profiles perfumer Ezra Woods and his culinary relationship with flowers; with a family history rooted in the restaurant industry, Woods is interested in both food and the production of scents. He’s combining these passions by taking advantage of the multisensory attributes of flowers-using them to make colorful, scented salads, and even creating edible perfumes.