Hasta La Ideas

The CORX biometric smartwatch goes beyond the pedometer feature of similar designs to provide real-time health data and wellness guidance to modern users. Synced with a telemedicine platform, the design serves as a direct link between physicians and patients. It provides medical professionals remote access to sensitive vitals like blood oxygen levels, respiration rate, calorie intake, and more in order to diagnose and monitor conditions outside the office.

Ideal for everyone from post-op patrons to soon-to-be moms, it’s been expertly crafted to look more stylish than medical. It features a full-color HD touch crystal display has a chrome steel frame and textured silicone strap for comfort and breathability.

Designer: Ponti Design Studio for Saluber

CORX uses a dedicated Saluber app to connect the user to the telemedicine platform. Launched in Italy with hundreds of medical specialists (including cardiologists, endocrinologists, neurologists, orthopedics, and pediatricians), the platform can also be used to provide remote home care to elderly patients, monitor post-op situations, provide home physical therapy, pregnancy support and prescriptions fulfillment. CORX biometric watch will be launching in the US in early 2019.

The 43mm stainless steel case has a matte charcoal grey finish, and is scratch resistant and extremely durable. The full-color HD touch crystal has a chrome steel frame for a seamless look.

The new Nike capsule collection by fashion designer Samuel Ross has been unveiled in London against a landscape of 4,000 tiny terracotta pyramids.

Students from the Architectural Association created the installation inside Nike’s 1948 retail space, for the launch of Nike x A Cold Wall.

For two days, 16 and 17 November, visitors were invited to step on the small clay structures, eventually crushing them and leaving a pile of rubble in their place.

The aim was to demonstrate how an object changes over time, which was also the main driving force behind Ross’ collection.

The four garments – a pair of trainers, a parka, a long-sleeved top and trousers – were presented at the centre of the space, displayed on a curved structure made up of pointy metal beams.

The structure was designed to resemble the shape of Hayward Field‘s inner track boundary, a track and field stadium that the students describe as the “birthplace of Blue Ribbons Sports and the symbolic epicentre of Nike worldwide”.

Blue Ribbon Sports was Nike’s original brand name.

Two other rooms in the store were also transformed for the launch. One featured a curved maze of copper mesh walls, while the other, a cinema room, screened a promotional video for the collection.

Ross’ brand A Cold Wall is one of the biggest names in British streetwear right now.

This latest collection, described by Ross as having a “stark and hostile feel”, is designed to change its appearance as it ages – a quality that aims to put the wearer at the centre of the design process.

“I am interested in how a garment ages and taking the user on that journey. That is something I believe should be encouraged. It’s much more human. It’s much more dynamic as well,” said Ross, who previously collaborated with Nike on a pair of Air Force Ones.

The first item in the four-piece collection is a reworking of the 2010 Nike Zoom Vomero +5 trainer, which is available in black or white.

It features a plastic, built-out heel. Ross also removed the polyurethane coating from the original model to accelerate its ageing process.

The intention was for the product to change colour as it ages, encouraging an active relationship between the wearer and the trainer.

“With the Vomero, there has been this opportunity to really exalt the technology of its time and modernise the aesthetic, without compromising its purpose and function,” said Ross.

“It’s interesting to look at a shoe which has such a beautiful and polished wire frame, and then to be able to isolate individual aspects of that shoe, to really exalt the technology. It is very exciting to take something that is very beautiful and to not necessarily reinterpret but to reevaluate the product,” he explained.

The four-piece collection includes a pair of trainers, a parka, a long-sleeved top and trousers

Also in the collection is a parka made of a special Japanese nylon that regulates body temperature by softening with warmth, releasing excess heat and moisture. A pair of trousers and a long-sleeve top – both in earthy, muted tones – complete the collection.

The Nike x A Cold Wall capsule collection launched globally yesterday, 29 November.

Other recent collaborations from the brand include a new version of the Nike Mars Yard trainer by New York-based artist Tom Sachs.

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Foster + Partners‘ plans to build a 305-metre tall viewing tower in London may be blocked, as London City Airport says the structure could impact its radar system.

London City Airport has raised concerns about the potential impact of The Tulip, which would become the City of London‘s tallest structure, in a letter to the planning authority.

The airport believes that building of The Tulip should not commence until the repercussions on the radar and landing systems on the airport, which is located around six miles away from the proposed tower, are assessed.

“Construction shall not commence until an assessment has been carried out on the impact of this development on the radar coverage,” states Jack Berends, London City Airport’s technical operations coordinator, in the letter.

“No part of the proposed development or associated construction activities shall commence until LCY is satisfied that there will be no reduction of the integrity of the current instrument landing system in use at London City Airport,” he said.

Foster + Partners, which has just won a Dezeen Award for its Bloomberg headquarters building, submitted the tower for planning permission last week. Designed to look like tulip flower on top of a thin stem, the tower has been compared to a body part and a vibrator.

Along with viewing platforms, the tower would contain attractions and an education centre. It would also have spinning gondola pods that are visually similar to the London Eye on three of its sides.

The airport has also raised concerns about these moving elements.

“During this assessment it should be noted that the gondolas present will be moving and therefore may have a slightly different effect than a static element of the building,” said Berends.

Designed for the J Safra Group, The Tulip is planned for a site on the plaza of 30 St Mary Axe, better known as The Gherkin, which was also designed by Foster + Partners.

If plans for the tower are approved, construction would commence in 2020, with the attraction opening in 2025.

The tower joins a number of structures in central London with public viewing platforms. It would be around one metre shorter than The Shard – London’s tallest building – which has its own viewpoint. Six other new skyscrapers planned in the City of London will also include observation decks.

Renderings are by DBOX for Foster + Partners.

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Italian bioengineer Giuseppe Scionti from Spanish startup Novameat has invented the “world’s first” 3D-printed meat-free steak made from vegetable proteins, which mimics the texture of beef.

Ingredients such as rice, peas and seaweed, which provide the amino acids needed for a healthy diet, are turned into a food paste that is 3D-printed to form a raw, steak-like substance.

Despite an abundance of meat-free products already on the market that taste similar to animal meats, Scionti found that these are limited to imitation burgers, chicken nuggets or meatballs. None of the offerings reproduce a piece of “fibrous flesh” such as steak or chicken breast.

In an effort to reduce the impact of animal agriculture and to improve people’s nutrition, the Milanese researcher set out to create a plant-based alternative to “fleshy” meat products.

By combining tissue engineering and bio-printing with modern cooking methods, he created a meat-free product that boasts the same consistency, appearance and nutritional properties as animal meat products.

3D printing allowed the scientist to generate complex, micro-structured tridimensional forms that he says are impossible to achieve using other techniques.

For his first prototype, Scionti mixed a limited amount of protein content with a paella colourant, resulting in a jelly-like substance with a strong red hue.

He went on to develop a fake steak – as well as a plant-based chicken breast – with a higher protein concentration, and included specific ingredients like lipids, fibres, minerals and vitamins, to mimic the nutritional properties of animal meat.

This version does not include any colourant, and therefore is a light brown colour, similar to ordinary cooked meat.

Syringes containing the beige-coloured food paste were placed in a 3D printer, which followed a pre-set code designed by Scionti using computer-aided design (CAD) software, to print out the mixture in the shape of a small steak that can then be cooked.

While there are some companies working on the creation of artificial meat from animal cells cultured in the labs, sometimes known as “clean meat”, these methods take a long time to make and are expensive. Scionti’s method allows him to print a 100 gram piece of steak in around 30 minutes.

For large-scale production, the bio-engineer predicts that the technology will be able to reduce time and manufacturing costs by ten times, compared with current values.

In addition to creating an ethical meat alternative, Scionti designed the meat-free steak to help in reducing greenhouse gas emissions from livestock, which account for 14.5 per cent of the current total man-made greenhouse gas emissions.

“The latest reports from the Food and Agriculture Organisation of the United Nations (FAO) show that the current large-scale livestock breeding is no longer sustainable globally,” he explained.

“For example, to get the same amount of calories from food, cattle breeding requires 70 times more soil than what would be needed to grow fruit and vegetables,” he added. “Furthermore, cattle use around 30 per cent of the global arable land, and more than 25 per cent of the world’s fresh water.”

“If we continue with the current system, in the future there will be little chance of having the resources to distribute food to everyone.” he continued.

“It is for these reasons that finding another way of producing healthy and economical food that contains all the fundamental nutrients will help us to better manage our planet’s food resources.”

The food produced via this technology can also be sterilised and packaged to be stored and transported to inaccessible areas.

Scionti is also researching how to incorporate specific drugs into food products to help the areas of the world where endemic diseases are present.

Elzelinde van Doleweerd also used 3D printing to create food products. The Eindhoven University of Technology graduate teamed up with a China-based technology company to print food products from leftover food, including crunchy cracker-like samples made from purple sweet potatoes and rice.

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Claire. Is. Back. AGAIN. And this time she is attempting to make gourmet instant ramen. Everybody loves instant ramen, with its ludicrously salty, umami-rich spice packets and its impossibly wavy fried noodle bricks. Can Claire make a fancy version of this 70%-of-your-daily-sodium snack?..(Read…)