July27

Teaching Pleasuring Your Palate at the Royal College of Art

I taught my class at the Royal College of Art in June. For a full recap, check out the article they published about it here.

June7

Herby Behavior Design – Earnest Herbist

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Download PDF here: earnest-herbist

June7

Do it outside

May22

Impaled Napkin Rings

As part of a class about designing for the plastic injection molding process, I designed, cut molds and shot some napkin rings called the Impaled Napkin Rings series. Process below.

I first 3D printed some prototypes to see how they worked. I learned that living hinges do not work with our printer material. I cut the molds using a HAAS Office Mill OM1. I had to recut one side as the living hinge at the neck was so small on the first iteration that when the molds separated after shooting they would decapitate the napkin ring (if that makes sense). I widened the neck and they shot perfectly.

April12

Pleasuring Your Palate

I created a class through the PRL and Stanford Dining. It’s called Pleasuring Your Palate. It starts tomorrow night and I’m so excited to be teaching it.

Pleasuring Your Palate

This workshop will enable you to feel comfortable creating well-designed, cohesive and delicious meals from seasonal healthy ingredients. You will learn skills based on the culinary tradition of staging, where an aspiring cook learns from the ground up: for example, keeping an organized and stocked kitchen, cleaning greens and preparing cold dishes, and sautéing, frying and roasting. Together, we will transform your perceptions of food from a source of fuel to an exciting design challenge. You will create your own menus based on seasonality and local availability, and will use human centered design principles to cater to specific needs and experiences. In addition to teaching applicable skills that you will use every day, this class will offer you a new medium to express your creativity.

March6

Designing and Building a Chair – Part 1

March3

Cooking Workshop with Stanford Cooking Society

On Sunday I taught a farmers market to table cooking class with the Stanford Cooking Society. We started at the California Avenue Market and walked through, picking out the ingredients we wanted to prepare for our lunch. We decided on making fresh green nettle pasta with an asparagus and mint sauce. Everyone wanted to try sunchokes so we roasted them with some delicata squash and blanched leaks and made an almond salsa verde to go along with it. We also decided to make a blood orange, pomelo and little gem salad with citrus vinaigrette. We headed back to Story House to start cooking.

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January28

An infographic about how much Americans eat

a quick exercise in making an infographic about how much and what Americans eat every year. Info from here and icons from Noun Project. Made for and best viewed on an iPhone.