Squiggles and trumpets
When I first started creating brands I couldn’t wait to get to the ‘end’ so that I could start on all the ‘end’ products; things like stationery, posters and merchandise. But over time I’ve decided that the part I like best is actually the middle. That’s when I get to play around, find a flow state, walk away, sleep, come back, and see things I didn’t see before. Often the right tweak presents itself at the just right moment.
I was recently asked to create something ‘striking and different’ for the inaugural York Botanic Art competition. As you can see above, I went through lots of squiggles to arrive at my destination. The end result is here. York is about an hour north of Perth, for out of towners. If you’re an artist, check out the comp. There’s a nice cash prize and it’s open to artists working in all mediums.
Entries close July 21st, 2020.
This month I’m putting the humble tin can and milk carton in my spotlight. And seeds. While waiting in line at Manna Wholefoods recently I got some good intel from the customer in front of me. He was buying sunflower seeds in bulk. When asked, he said he planned to sprout them and eat them. This was a definite grasshopper moment for me. I ducked out of the line and went straight to the spice section, scooping up a bagful of sunflower seeds to add to my stash.
Turns out it’s true. They are delicious AND easy to grow. All you need is a vessel (I’ve used a tin can sat inside a milk carton) with some drainage holes punched in, and some seed raising mix. Squish in a handful of seeds, then add water. Keep them damp but not waterlogged. Wait a week or so and - wah-lah - you’ve got yourself some lovely homegrown micro leaves.
Water spinach (Rau Muon in Vietnamese) is an edible aquatic plant from Asia. It’s basically a weed that grows all through the rivers there, but it’s my ALL TIME favourite leafy vegetable.
It’s also really easy to grow – just add permanent water. Unrelated to common spinach, it’s actually part of the sweet potato clan. They both have that gorgeous trumpet shaped blossom.
I always have it in the garden and I NEVER get sick of it. Just ask my mum. Lightly stir fry it in a hot wok with little bit of oil and loads of garlic. Very Yum.