The three films they have up now are excellent, each in its own way.

Warren, Connecticut. Great dinner with friends. The room was pretty dark and just a few candles were lighting the table and the light on Anne’s plate was inviting me to try out the S100 in low light.

Incredible. What an uplifting video. Go Wimpy.

[via Devour]

Made by Hand / No 2 The Knife Maker from Made by Hand on Vimeo.

“Buckets of blood and sweat.” (practice)

“Convergence of handmade and food” (a bit of luck but more like smarts)

This is an excellent video and Joel’s narration makes it even better. What he says about the satisfaction he derives from making things by hand is shared by many across multiple domains from splitting and stacking wood to peeling apples for pies (maybe with one of his paring knives) to making sculpture to making chairs, and more. People who make things that other people use have a very nice feedback system in that there is direct evidence of the pleasure others are getting from one’s work.

I used to collect hand made folding pocket knives (pre 9/11) and still have some nice ones but for the most part I’m content with a few well made “factory” folders for everyday use around the house and yard.

Of course, during our recent blackout, my wife and I stayed warm because I work three years ahead collecting, processing, drying, and stacking the firewood that is our main source of heat. I get real pleasure from doing that process, a similar kind to the pleasure Joel gets in seeing others use his knives in kitchens. And, I enjoy making fine art notecards out of my photography and have sold and given away thousands of them over the years. It’s fun to make these by hand.

The video is part of a series on hand made things at: Made by Hand.

[via Steve Splonskowski and Kottke]

This is a great question and there is no one right answer since burritos have various ways of being served.

If “construction” or “form” is what defines sandwich then an egg roll or burrito is certainly one. Although, most of the burritos I’ve been making and eating lately can’t be held in the hands so don’t conform. But, neither does a hot, open face roast beaf sandwich with gravy on top.

My wife and I just had an argument about this, it’s a great question, no right answer but fun to contemplate. I LOVE sandwiches and she’s not all that fond of them. That skews her take on what makes one if you ask me.

I think a wrap is a sandwich, just different bread and construction. Egg roll is a bit like a monte cristo: a sandwich that’s deep fried later.

Growing produce on your roof is a productive way to take advantage of the space, but is it possible to make it commercially viable on a larger scale? A new company’s business model may show the way.

This may turn into the urban version of what Alice Waters has been advocating for decades: locally grown food is better. Take the transportation and storage out of the equation and food can be picked ready to eat.

Reminds me of the solar energy company that puts photovoltaic cells on the rooftops of whole foods for free, then sells them the energy produced at their location below market prices.

*Hyperlocal

[via Scott James]

What’s interesting to me about it is the quality of the food photography on many of these sites. The recipes are interesting but the photography is spectacular. Food styling and photography isn’t easy and the various people doing this work and publishing it online really do know their stuff. Reading a recipe doesn’t make me want to cook something; seeing an excellent and mouth-watering picture of something does.

[via Kottke.org]

My flickr contact Chien Chung has posted a nice top view of what looks like a great meal on some great placemats.

Best meal on the planet, end of story.

Dustin Hostetler demonstrates eating sardines. This simple video is wonderful; he is obviously loving the building, the eating and the sharing.

[via Boing Boing]

Nice short from KQED (PBS station in San Francisco) on the art and craft of cheese making.

[via Good]