Hasta La Ideas

Pego is an all-in-one solution that’s here to replace the cutting board. The design consists of a cutting surface, secured knife and pegs that are used to hold food in place while the user chops, dices and minces- keeping fingers out of harms way. It’s particularly useful for kids learning to cook!

Designer: Rowan Williams

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(Finger Friendly Cutting Board was originally posted on Yanko Design)

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1. Cutting Board Woes
2. Digital Cutting Board
3. Cutting Edge Home

British Airways caters to the tastes of their smallest passengers

Parents flying with children of any age face the sometimes harrowing dilemma of keeping everyone happy. Best-case scenario, kids spend the entire time quietly occupied by in-flight entertainment, games or books—or even take a nap. At mealtime, the food an airline serves can greatly influence a child’s experience. Plopping down a plate of gooey mystery meat in front of a hungry five-year-old can turn the flight into a warzone for not only the parents, but, potentially, anyone else within earshot.

Knowing that keeping kids happy during the flight goes a long way toward enhancing the experience for the entire plane, British Airways has established some clear guidelines for their kid-friendly amenities as part of their Height Cuisine program. Children have the option to order special, age-appropriate, healthy and satisfying menu items ahead of time. The policy to “feed families first” helps hungry children keep their cool in situations where they may otherwise have to wait longer than usual for their food, especially on long-haul flights.

“Caterers design kids meals around our child meal style guide,” says menu design manager Sinead Ferguson. “We incorporate healthy and nutritious ingredients along with some fun things to achieve a balance so that both child and parent are happy with the offerings.” The British Airways culinary team gathered information about what their youngest passengers would like to eat by assembling a group of regular child travelers and their parents as the official “British Airways Kids Council.” Council meetings helped establish a proven strategy to providing the best options approved by every member of the family.

“When we carried out our research, the parents told us they wanted the children to recognize the food they were eating,” says Ferguson. “There had to be an element of fun, and above all it had to be nutritious.” Not surprisingly, chicken nuggets were revealed to be a consistent favorite among kids, and a go-to meal for parents to serve. On British Airways, however, tenders are homemade from fresh chicken breast. Another perennial favorite, spaghetti, hides vegetables in the bolognese. Plus, points out Ferguson, all children’s meals include yogurt or cheese and a portion of fresh fruit.

Another secret BA learned from talking to parents and kids about how they survive air travel—it’s all about the treats. Cool Hunting contributor, frequent traveler and mother of two Julie Wolfson lets her girls order ginger ale when they fly, and, she says, “I pull out a candy surprise just at the moment when the flight begins to seem a bit long.” On BA, kids’ meals come with a small candy bar or chocolate-dipped strawberry for a little sweet reward for patient sitting still. Another frequent-traveler parent, Matt Anaya, points out that his daughter, Zoe, loves to fly. With decent meal options that justify the all-important small treats, not to mention her own tray table, she sees the experience as it should be—her own personal adventure in the air.

The Swedish sweet shop introduces all-natural popsicles for summer

Offering a bright white respite from the bustle of Christopher Street, Sockerbit is a Scandinavian sweet shop in NYC’s West Village known for its delectable selection of traditional smågodis (little candies) and its pristine, rainbow-lined interior. The shop—whose name literally translates to “lump of sugar”—was opened in 2010 by Stefan Ernberg and his wife, Florence Baras. Specializing in all things sweet and Swedish—with foodstuffs and toys from neighboring Denmark as well—Sockerbit carries more than 149 different candies priced by the pound. All of their candies are naturally colored and free of genetically modified ingredients and trans fats. “Usually there are more adults in here than kids,” says Baras. “Our candies may look like other candy, but once people try them they can taste the difference.”

This summer, Sockerbit introduced a line of popsicles made in collaboration with Go-Go Pops, a company based in Cold Springs, New York. The flavors are inspired by Sockerbit’s goodies and traditional Swedish flavors like lingonberry and lemon-elderberry pop. Some varieties include small pieces of candy, like the salted licorice, which features chunks of Sockerbit’s bestselling sweet. Like Sockerbit’s other products, their popsicles are naturally flavored and sweetened. “The best part about working with Go-Go Pops is that they are constantly updating the line to include seasonal ingredients,” says Baras. “There is only about one cup of sugar in every 500 popsicles.”

Our favorite popsicles included their Rocky Road fudgesicle, which is delightfully dotted with Swedish marshmallows, and strawberry flavored with rose petals. For an ode to their new home, the star-spangled pop gets a jolt of Americana color with strawberries, blueberries and lemon. The popsicles are $3.80 each and are sold exclusively in-store, while candy is available through the online shop as well.

15-year veteran Emma Ridgers talks to us about life as a British Airways cabin crew member

With a crisp white shirt, pressed navy blue suit, and red patterned tie placed just so, it’s always a high-flying day at work for British Airways‘ cabin crew. While the passengers watch the in-flight entertainment, read, and doze, the hard-working cabin crew members like Emma Ridgers do everything in their power to make the flight as safe and pleasant as possible for everyone on board.

What made you choose this line of work?

I have always loved traveling and working with people and cultures from around the world. I am quite fascinated by that. I enjoy the fact that every day at work is different. It’s all really appealing, the whole package. British Airways is such a huge global airline. We have a really diverse customer base and you get lots of different situations on board. You can’t ever judge how the day is going to go, how the flight is going to go. It is challenging but that is also what keeps it interesting.

What is the most challenging aspect of your job?

I’ve been flying for 15 years. Jet lag and sleep deprivation are the hardest part. You just have to work your way through it and find out how to make things work for you.

How do you approach in flight food preparation and service?

Anyone who travels knows that the food is a big part of the experience of flying. It is almost as important if not more important to some people as the in-flight entertainment. Generally the meals are prepared for us to cook and we add individual touches to them. We follow guides and have a lot of training with regards to the food. We get information from the chefs through training courses. I think recently people feel they were being served tasteless food on many airlines, so that is something the chefs have addressed with Height Cuisine. British Airways has taken the time to invest experience and money to try to improve our food onboard. It is definitely working.

How do you know it is working?

We have been getting positive feedback from the passengers. People will say “That was a really nice meal,” which is a hard thing to achieve in the air. It’s been a big learning curve especially for the cabin crew.

How are the meals prepared on board?

We have a crew member on every flight who chooses to work in the galley, which means they are like the chef for the flight. Even though they haven’t made the food from scratch they are in charge of cooking it, presenting it, and telling the other crew members when it is ready to be served. Before takeoff, they are responsible for making certain everything is in order. We don’t want to have any disasters mid-flight like realizing that the butter wasn’t loaded. They take responsibility for seeing that the catering cases are loaded while the representative from the catering company is on board.

Has the way you present the food changed since Height Cuisine was established?

For Height Cuisine the way the food looks is as important as how it tastes. The airline has invested the time and gotten the experts to tell us what it is we need to do on board. We have added more garnishes and ingredients. For example, in the U.S. we get limes and on the flights from Asia different herbs. It’s going to look nicer and be fresher if we finish it on board. As much as possible, they give us the leeway to create.

When does the cabin crew eat?

Generally about four of five hours into the flight on a long haul flight once the passengers have everything they need then we have an opportunity to sit down and eat. We eat in shifts. On an aircraft people are awake and asleep at different times so there is always a constant flow of passengers coming through the galley.

Can you describe a favorite meal you ate on board recently?

On a recent flight I had a business class meal that was a steak with roasted potatoes and vegetables and it was utterly gorgeous. The meat was tender and it had loads of flavor, which is hard to do especially with meats. I also have a weak spot for desserts. They make a really lovely sticky toffee pudding. It is so sinful.

Après la série Fruit Figures par Scholz & Friends, voici les travaux de Dan Cretu un artiste et photographe dont la créativité est reliée à son appétit. Ce dernier nous propose de découvrir que l’on peut jouer avec la nourriture de manière très créative. Des images très réussies à découvrir dans la suite de l’article.