Over at Boing Boing, MAKE bud Xeni Jardin has an interview with MSF (aka “Doctors without Borders”) Logistics Supervisor Laurent Dedieu in New York, and Hocine Bouhabib in Haiti, about the inflatable hospitals they’re setting up in Port-au-Prince. How do you create a surgery center in a disaster zone in the shortest amount of time […]
Gabriel Hargrove, Lynn Lim and William Newhouse at the School of the Art Institute of Chicago’s Architecture, Interior Architecture and Designed Objects department found the perfect way to keep students from drilling through the drill press table: hold a kitten hostage. [via Core 77]
By Diane Gilleland If you have a lot of stuff, and you want a custom-sized, custom-crafted way to store it, look no further than plastic canvas. Here, I’ll show you how to build a simple lidded box, and give it your own unique spin.
Dr. James Carter is a professor in the Department of Geography-Geology at the University of Illinois. One of his many interesting pages collects photos and other reports (dating back to 1884) of so-called “hair ice,” “haareis,” or (my fav) “silk frost.” The fibrous ice crystals seem to be caused by the pore structure of certain woods, and only forms where the bark has been removed. Reportedly, the phenomenon is reproducible: if you find a piece of wood growing hair ice, you can warm it up, then re-freeze it, and it will grow hair ice again. [via Neatorama]
I have no idea what need there is for a folding workstation, especially one that looks profoundly uncomfortable. Still, it’s a fun idea that might spawn an idea or two. Design firm Kapteinbolt explains: We like to introduce FLKS (flex), a flexible workplace. Just open the panels unfold the table and the chair and put […]
Our own Matt Mets has been experimenting with a metal lathe at Hack Pittsburgh, and made this aluminum rod with a captive ring in collaboration with Matt Stultz by carving the ring our of a section of the rod. Rad, and great photo!
My teenage son recently demanded that he be taken to the French restaurant down the street because everyone in the family and *all* of his friends had eaten there … everyone we knew, in fact, except him. He wanted an authentic French meal, whatever that means, but he didn’t go for the mussels and pommes […]
