One of the most time-consuming tasks for artists with digital media is to keep their work protected. It’s a burden to many of us (myself, included!), and Curtis Newbold, PhD of the website, Visual Communication Guy, is trying to help us and redistributors to understand the usage laws. While the Internet is sometimes a wonderful way to promote artists and their work, it also opens the door to unlawful use. If a violation hasn’t happened to you yet, it just might!

It’s a brand new world out there, when innovation and technology become more closely married and amazing things develop. Especially interesting is food at our fingertips, just like money and prepacked snacks. But there have been leaps and bounds with fresh foods, and we now now see cupcakes and pizza coming out of vending machines. And most recently, freshly baked baguettes!

Chef Works, an apparel company, has put together a fun infographic on the Anatomy of a Chef. While most consumers may be preoccupied by the fare, you can check out what a chef is actually made of…from kitchen tools to cooking accessories to that signature chef’s toque. For instance, there are 5 different chef hats. In the most iconic of them, the toque, the height and pleats actually matter. The taller and more pleated is a status of experience and mastery. Regardless of personal preference, a kitchen can become hot and all take into account the sweat factor. 😊

Thinking outside of the box, or the farm, so to speak, Columbia University microbiology and Public Health professor Dickson Despommier, has become an advocate for his concept of vertical farming.

Can portabella mushrooms stop cell phone batteries from degrading over time? Researchers at theUniversity of California, Riverside Bourns College of Engineering think so. According to their research, “they have created a new type of lithium-ion battery anode using portabella mushrooms, which are inexpensive, environmentally friendly and easy to produce. The current industry standard for rechargeable lithium-ion battery anodes is synthetic graphite, which comes with a high cost of manufacturing because it requires tedious purification and preparation processes that are also harmful to the environment.

BM's robot Watson is the author of a newly released cookbook, Cognitive Cooking With Chef Watson.

IBM engineer Steve Abrams, is the brain behind Chef Watson, and part of a team of real, human chefs at the Institute of Culinary Education.

Chef Watson wasn’t created to reimagine existing food combinations -- it was developed to think of things they never could have come up with, like the Australian Chocolate Burrito. It contains expected items like ground beef, tortilla, and cheese. It also contains chocolate, apricot purée, edamame and cinnamon. Hmmm…

Now that summer has officially kicked into high gear, the light, sweet and tangy flavor of citrus is oh so refreshing. Due to El Nino, shoppers can get sticker shock over the high prices of produce, especially if you’re based in Florida.

The Dieline is, for the most part, a website devoted to package design and has expanded its content to include an annual design competition, now in its 6th year: The Dieline Awards. As I aspire to shoot more packaged goods in my own work, I’ve become a huge fan of the site and all of

I’ve had the pleasure of photographing Chef Dominique Crenn on more than one occasion and year after year, she is killing it! Recently, she’s been honored as the world’s best female chef 2016 from San Pelligrino’s The World’s 50 Best Restaurant’s list – she’s making SF proud! But that’s not the only recognition she’s racked

The Young Audiences of Northern California’s Indiegogo campaign has been launched! I sit on the board of this worthy endeavor, and our goal is to raise $10,000. You can help me bring arts education to even more Bay Area kids next year

They’re here! I am excited to announce that my terra cibus series is part of the Curious Feast box set by Princeton Architectural Press. Curious Feast features one hundred postcards from ten artists exploring the subject of food. This box set, curated by Naz Sahin of the Feasting Never Stops blog, offers a rich and delicious variety of

“Increase the kerning.” “Create an opaque gradient.” “Is the website responsive?” This may sound like Greek, but these are actually useful terms to understand in the graphic world. Pagemodo has created an infographic to help translate designer jargon to the novice. For instance, we all use PDFs, but do we know what makes them easy

Now through April 17, join Nordstroms as they munch their way through a special kitchen and pantry edition of their monthly online Pop-In Shop, curated by food enthusiast (and VP of Creative Projects) Olivia Kim. Inside you’ll find delicious nonperishables you can eat right now, condiments in flavors you didn’t know existed and kitchenware to

A couple of weeks ago, I posted a preview of an exhibit I am in with terra cibus no. 18: sugar. It is “Nourish: Food as Sustenance and Pleasure,” and runs now through March 9th.  It was curated by the talented Dr. Rebecca Senf of Center for Creative Photography.

Young Audiences Northern California is an organization I’m proud to be a volunteer for and board member of. YANC provides arts education to over 20,000 students in the Bay Area, by way of teaching artist residencies, assemblies, and workshops–encompassing music, art, painting and story telling (just to name a few).

Ahhh, freshly brewed coffee. There’s nothing else quite like it to get the blood pumping. Turns out, it gets the brain pumping, too! Theartofwellness.com has created this infographic on the benefits of drinking coffee medicinally. Researchers have concluded that a cup of coffee containing 200mg of caffeine can actually boost your memory. 

There is no doubt that the popularity of smart phones has had an impact on the restaurant business. Customers have a way to express their delight in what they see by snapping images of their food and posting it on their own social media sites, or review sites like Yelp.There is no doubt that the popularity of smart phones has had an impact on the restaurant business. Customers have a way to express their delight in what they see by snapping images of their food and posting it on their own social media sites, or review sites like Yelp.

In Japan, the art of being a sushi chef is a rigorous and prestigious one. They are called “itamae,” or “one who stands in front of the cutting board”. These skilled chefs must be great conversationalists, as well as talented artists. Itamae train for many years and then apprentice for up to a decade, culminating

On stands now, “Duff Bakes: Think and Bake at Home Like a Pro,” by the famous Duff Goldman of Food Network’s Ace of Cakes. I was happy to spend a few weeks in southern California photographing the 178 images inside the cookbook. It was a really fun project and I’m very proud of the work.

Trillion Creative developed this nifty infographic on a popular Halloween snack. Candy Corn has become synonymous with Jack-O-Laterns, fall corn cobs and mini chocolate bars, and is the most iconic symbol of the American holiday Halloween. For over 130 years, Candy Corn has remained essentially the same as when it was originally created in 1880.

The American Photographic Artists-SF will be unveiling one hundred superb original personal images, selected by five expert judges–images which were created by dozens of acclaimed professional photographer exhibitors–at the 2015 exhibition Something Personal. I’m excited to announce that I will also be one of those artists with artwork on exhibit. 2015 SOMETHING PERSONAL EXHIBITION JUDGES