There was a rather disturbing report on the radio, heard naturally driving home when one can reasonably expect to be able to divide one's attention to an extent, confident that one's car is reliabily able to behave within certain parameters, regarding the very real eventuality that highly computerized modern cars, swarming in some cases to the beginnings of a network or at least integrated with accessories normally associated with networks, are quite vulnerable to digital sabotage.
The industrial and design revolution that will make makers and engineers of us all with the rapid introduction of three-dimensional printing is patently exciting, and it will bring in its wake consequences that we cannot foresee in form and function that is instant, intuited and mediated by a collective inspired for its own sake.
I got a blue elephant, but with this modern invention, I suppose one could wish for anything, from a replacement bumper, a personalized action-figure, a key to leave with the house-sitter, a bicycle-helmet, a scale model of my block, a watering can with a long, thin spout at the right angle to reach the plants without spilling, a pedestal that’s just the right height, to a prosthetic foot, tailor-made. I think the un-apprenticed will quickly acquire the spatial- and stress-knowledge for their Goldie-Locks cobbling, working up to ever bolder and artistic departures from the template through trial and error. The movement would I think bring back a sense of community, things, piece and part being no longer exclusively in the estranging and ransoming hands of business, which is excellent, but I hope the fabric of the revolution is managed in such a way that we are not splintering the problems of manufacturing from a few areas to something omnipresent and contributing more towards pollution and consumption.
Safety and durability should always be a factor along with resource-fulness and caring for the environment, but I suspect that the clever architects of a technology that is continuously progressing will see to that the 3-D printers will become more and more energy efficient (not reduplicated factories in miniature) won’t remain finicky machines (like cheap paper printers with their exacting and costly refill cartridges) but will be able to process plastics presently destined for the recycling bin and sort-yard. It will be nice to see the return of collection drives, as well, as recycling too becomes an immediate process.
We picked up some paper napkins from the Einrichtungshaus decorated with this very clever pattern (Muster) of antique kitchen implements. I have a general aversion to disposable napkins and try to use them sparingly and always twice, but they are important to presentation like the vintage catalogue depicted. I hope that these anonymous designers know that their work does not go unappreciated.
We have a growing collection of fish knives, relish-trays, cake servers, coasters, salt-cellars, moutardes, mortars and pestles, coffee mills, icing spoons, and more usual utensils, like these silver forceps for grasping a hot, hard-boiled egg or these serving tongs for slippery asparagus, which we try to put to purpose every chance we get and not just have as decoration. It is not about etiquette or intimidating table-manners but rather just opportunity. Do you have a quiver of specialized kitchen tools just waiting for their moment to shine, as well?
Although the concept of organic (Bio) foods has gone through some reversals lately in terms of health, environment impact and efficiency, I was not one to completely discount the label. I did grow a bit leery of the movement, however, when it started encroaching on water and wine—the first was recanted as a gimmick, and as for vinification, I wondered how respectable wine-makers would allow wine-hacks to sully their product, since surely there are standards governing the whole production process as well as tradition. They’d have to call it something else, like Champ-pail or Hwine, if it was too treated, wouldn’t they?
The local grocery store recently, however, had a handbill, a guide for vegetarian and vegan wines (initially I thought it would be about pairing the right wine with a vegetarian meal), that was part informative and part pandering fretful-consumer purists, I thought at first. Apparently producers are allowed a few shortcuts, more prevalent among vintages brought to market within the same calendar year (which is not necessarily a sign of a cheap wine, since only a fraction actually improve with age after that first year), and one such hack involves clarifying the pulp (Must, Most) with natural, albeit animal-derived products, like gelatin (made out of old bones and hooves, like the coating for medicine capsules), fish oil, egg white, and casein (a milk protein).
