Happy Thanksgiving from Your Pals at MAKE
Happy Thanksgiving. A toast to you, from the entire team at MAKE.
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The latest DIY ideas, techniques and tools for the kitchen, garage and backyard from food to furniture to fun & games for your family.
Get Ready Tokyo: Maker Faire is Coming!
Tokyo’s first Maker Faire is set for Dec. 1-2. The city has hosted smaller MAKE: Meetings but this is the first official Maker Faire. Back in 2009, Tokyo’s MAKE: Meeting attracted 600 people over two days and about 20 makers. Maker Faire Tokyo is expected to draw about 10,000 visitors over two days. There are 250 makers signed up with a list of 30 or more on the waiting list. Making is big in Tokyo.
How-To: Stitched Snowflake Ornament
Check out this sweet stitched snowflake ornament tutorial on the Etsy blog. It’s a perfect starter embroidery project and is a lovely way to mark a baby’s first Christmas or other anniversary.
How-To: Paper Turkey Feather Garland
Make your Thanksgiving decor shimmer (literally) with this magical paper turkey feather garland tutorial!
How-To: Thanksgiving Acorn Place Cards
Finish off your Thanksgiving table in crafty style with these adorable acorn place cards!
Food Makers: with Stett Holbrook, Senior Editor at MAKE Magazine
MAKE’s first bi-monthly Food Makers Hangout on Air (1st and 3rd Wednesday, 2pm Pacific). This week features John Robb (resilientcommunity.com), Dorn Cox and Severine Von Tscharner Fleming from FarmHacks, and Jordan Miller, a research bioengineer who prints out chocolate and sugar creations that he uses to provide templates for casting vascular networks and wireframes for living tissues.
More info:
John Robb, Resilient Communities, http://www.resilientcommunities.com/
Farm Hack: http://www.youngfarmers.org/farm-hack/
Jordan Miller: http://www.hive76.org/
Baricuda Sugar Extruder: http://www.thingiverse.com/thing:26343
Food Makers: Modern Cuisine and Technology
In this episode of Food Makers we explore the frontiers of modern cuisine. Guest include Jeff Potter, author or “Cooking for Geeks;” Dave Arnold, head of the French Culinary Institute’s culinary technology department; and Lisa Q. Fetterman, CEO of Nomiku, a home-use immersion circulator currently in production; and Wipop Bam Suppipat, Nomiku co-founder and designer.