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16 Jun 2015

Devon Thom

When it comes to making jewellery, many artists take pride in using the traditional techniques of yore: carving through metal with a saw, soldering, lost wax casting. Others revel in applying new tricks: 3D printing, laser sintering, even making intricate metal designs with the water jet cutter and its pierce-anything,

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14 Jun 2015

The Crème de Cassis of Odd

For a sweet-toothed lightweight, alcohol is best if it comes in drams and tastes like adult dessert. The Crème de Cassis from Odd Society Spirits is a dangerously suitable candidate. It goes down like the perfectly fresh fruit kick you get at the end of a gourmet meal served on

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09 Jun 2015

Hot Shop Chihuly

How would you like to spend your day toiling in front of a furnace heated to 2150° Fahrenheit? You will hold tight onto your stick of molten silica and batch, and you will poke it in and out of the deadly cauldron. After a long while standing at the Gates

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07 Jun 2015

Jamaican Patties

For the supertaster picky fuss eater that I was as a child, family visits in Jamaica were a dining challenge. Curried goat, jerk chicken, plantains? No thank you. Ackee and saltfish, mannish water, callaloo? Noooo thank you. Morning, noon and night, I relied on the Jamaican patty to soothe my

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02 Jun 2015

Jon Izen

Wistful birds with giant foreheads are reading thick books, wearing devil suits, balancing oranges on their heads and trying to find a good time to leave. A wild-eyed Zach Galifianikis is playing a tiny, grey piano. Meanwhile, a Yam Roll in cowboy boots is dashing about in a taxi and

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