That’s Pascal Baudar’s Ant Beer quietly fermenting before being bottled up. He starts with a cordial made with lemons, elderflowers, molasses, then later adds more water with mugwort, yarrow, crushed lemony ants, and finally lerps (a honeydew produced by insects) to give the beer its distinct taste.
The final libation tastes like a hard cider with a splash of dry champagne! It’s one of the several edible insect dining options in LA I share for my 1st post for KCET’s The Nosh. Learn where to get a sip and bite of other high protein insects over at:
(Photo: Pascal Baudar) #vscocam #foraging #wildfoodlab #entomophagy #beer #kcetfood
"The Uncomfortable started as a twisted sadistic design project. It messed up it’s creator’s head [and the heads of people she knows]. It exists in sketches and 3d visualizations and has no meaningful purpose. It’s a parasite in the world of materialism and design."
A proud preening peacock in Palos Verdes. It would occasionally jump down to reveal its full majestic plumage for us to see.
Budapest Deep Down Tamás Bujnovszky
"Constructing the concrete structure of the Fővám square metro station in Budapest by sporaarchitects. The concrete structure of the criss-crossing beams let through the natural light down into the deep creating a metaphysical atmosphere among the sequencing layers. Instead of focusing on the primer architecture, the series shows how the light reaches the deep and how the lines become forms. In the starting image only the dense material is visible but from picture to picture the graphical lines create more and more complex spaces. Also, the black and white tones become stronger through the series displaying the concept in a classical way.”