Hasta La Ideas

The French company Focus has designed a truly beautiful barbecue grill that folds into the wall:

From pg. 120 of the focus catalog, the Sigmafocus:

Finally — an alternative to the unattractive contraptions on capricious wheels that have cluttered up our gardens and decks for so long. The Sigmafocus and the Diagofocus [another product Focus offers] prove that aesthetics and ergonomics aren’t confined to interior design. It can be used with either wood or charcoal and comes equipped with a stainless steel grill and a range of barbecue tools. The quality and thickness of the steel used guarantees the longevity of the barbecue, which meets the EN 1860-1 standard.

Sigmafocus
This wall barbecue for gardens and balconies folds up, so that when closed it takes up limited space.

Attractive in both open and closed positions, it offers a range of cooking heights. It is easy to fix to any-wall (there are only two fixation points).

The generous ash pan allows the barbecue to be used a number of times without having to empty it out. The disc that attaches to the wall protects the wall from smoke.

Specifications:

I couldn’t find a price or shipping details, but the full contact information for the company is in the back of the online catalog and on the company website. I cannot tell you how amazing I think this grill is, especially for someone like me with the world’s tiniest backyard. Genius!

(via NotCot)

De surprenantes créations imaginées avec des éléments naturels et comestibles, par le photographe Fulvio Bonavia pour son dernier livre “A Matter of Taste”. Entre la gastronomie et le milieu de la haute couture, voici une sélection d’images à découvrir dans la suite.

Previously on Fubiz

• Alexander Korzer-Robinson
• Jacket + Bookmark
• Rethink Scholarship Book

Borrowing their name from the Latin word for energy, Navitas Naturals makes the best in exotic organic and raw superfoods packaged in equally refreshing zip-top bags. The Marin County, CA-based company’s 24 functional foods have seemingly unlimited possibilities for use. From simple snacking to flour substitutes, they all work as both a tasty ingredients and valuable sources of nutrition.

Navitas founder Zach Adelman was introduced to maca, a nutrient-dense root vegetable grown and consumed by the indigenous people of the Andes, while traveling through South America. Maca increases stamina and energy; Incan warriors used it in preparation for war. He brought it back to the U.S. and started selling it in powder and capsule forms. (It’s also used in some specialty chocolates.) Since then Adelman’s goal has been to search the world for “functional foods that have been used by traditional cultures for both medicine and nourishment.”

Bountiful information can be found on the Navitas website, which reads like an encyclopedic guide, filled with recipes, random facts, health benefits, and info on where Adelman sources the products. Available at Whole Foods stores and online, prices and quantities vary.

Whether trekking miles in the Grand Canyon with a six-pack or adventuring in the backyard, these coolers offer as many ways to enjoy a cool drink as there are places to sip them.

The Cool Bottle ($35), a simple frosted decanter, comes in perfect for keeping beverages chill for leisurely stretches on the veranda or stoop.

When you want food not just cold but frozen, Prepara’s Ice Cream ‘Cool Keeper’ keeps the creamy goodness cold but hands warm, and with a built-in spoon holder to boot. The Cool Keeper is $10 from Prepara. A neat alternative, we covered Zak Design’s Ice Cream Keeper in 2008, and you can buy it from the
MoMA store ($14).

Famed masters of the outdoors, R.E.I. makes toting easy with their Backpack Cooler. Pack it out for $45 or choose from a variety of other portable soft-pack models.

The old-school master, Coleman keeps its rugged name unsullied with the 54-quart Stainless Steel Belted Cooler, for $220. There’s also the more economical, but similarly classic, Steel-Belted Cooler for $139.95.

For urbanites, the Built‘s Extra Relish Lunch Tote in bright Nolita Stripe or Ski Patrol Red keeps the lunch and the look ice cold.

In the age of ubiquitous information, The Thing Quarterly brings back the element of surprise with a subscriber-powered publication kept under lock and key until delivery. Edited by Jonn Herschend and Will Rogan, The Thing is “a periodical in the form of an everyday object,” inviting artists, writers, filmmakers, and other creative types to come up with visual work that incorporates text.

Recently unveiled, writer and radio producer Starlee Kine designed issue 10, featuring an onion cutting board with “Crying Instructions” literally burned onto it. An included locker poster of TV character McNulty from “The Wire” mid-weep plays off the theme.

Kine will host a cooking demonstration for The Thing on 15 May 2010 at NYC’s Housing Works Bookstore Cafe, where she’ll demonstrate the proper methods for cutting an onion in addition to a reading and signing. The event will also include David Lipsky, David Rees and Arthur Jones. Half of all proceeds from copies of The Thing (and 100% from food and drinks) sold will benefit Housing Works, a non-profit offering shelter, medical assistance and other social programs to people with HIV and AIDS.

Kine’s issue also sells as an individual issue for $60 and will sell from Printed Matter in New York, the Mattress Factory Museum Shop in Pittsburgh, The Curiosity Shoppe in San Francisco, and online from The Thing. A yearly subscription runs $200, and will include Kine’s issue as well as future work by artist Chris Johanson, clothing collective Doo.ri, curator Matthew Higgs, and (you heard it here first) actor
James Franco.