The Greatest Food Culture Site Ever*
Photographer and carnivore Dominic Episcopo has been using meat as the medium in a photo series of iconic American imagery. Whether it’s meat in the shape of The States, a tribute to Robert Indiana’s “LOVE,” or some President busts — Episcopo pays a fitting tribute to the good ol’ U.S., while reinforcing the country’s meat-centric tendencies.
Episcopo has started a Kickstarter campaign to help turn the photo series into a book. Meat us over there.
[link, thanks to Ligia for the tip]
If you’d like to make sure that your Valentine still likes you on February 15th, then get in the kitchen and bake up some of these Red Velvet Twinkies. Brought to us by Chica Chocolatina, you can now give your Valentine an even better version of the defunct sponge treat. Recipe here.
Motörhead, makers of heavy metal music and various forms of alcohol, now offer a boxed version of their wine. Sacrifice Shiraz is the latest offering from Lemmy and the other two guys.
Knowing full well that their legion of head-banging followers wouldn’t tolerate an ordinary box or wine purse — Sacrifice is packaged in a replica amp. Ace of Spades must sound awesome coming out of that thing. Sorry, it appears to only be available in Sweden. Lucky Swedes.
[link]
Once upon a time, we brought you Planet Lollipops. Now, comes a line of fully-operational lollies that will destroy those feeble planets. Death Star Lollipops are handcrafted by Designer Lollipop, marshmallow-flavored, and available in a set of six. Lick your way to its vulnerable center and destroy the candy empire.
[link]
Inspired by her local farmers markets, and with the help of the mobile app Instagram, Los Angeles-based Julie Lee creates stunning food collages. By deliberately and sparingly arranging the food items she collects, the static images are arranged in a way to keep the viewer’s eyes moving.
Instagram, which Lee uses brilliantly, gives the photos a soft and inviting tone — making them worthy of becoming your desktop [or guest room] wallpaper. See more of Julie’s work here, along with tips and stories from her culinary adventures.
[link, via Feature Shoot]