Anda Creative recently designed and developed the new website for the Labor Tribune weekly news publication. Besides a more organized and fresh, new look, the website also provides breaking news, archived stories, social media access and subscription information. www.labortribune.com
In support of Earth Day, the St. Louis Cardinals will show their green by celebrating Green Week, April 24 through April 29! Back Forty Creative will be in attendance to support the Cardinals and Green Week tomorrow.
Read more on the St. Louis Cardinals website.
Today is national Poem In Your Pocket Day, so we’ve written a few art/design-related poems for anybody’s pockets. The idea is to select a poem you like, put it in your pocket and share it throughout the day with co-workers, family, friends and enemies who will then become your friend after hearing your poem. Use one of ours or make your own. If you feel creative, send us your own art/design-related poems. Limericks seem to be the style of choice for Anda, but we welcome all types of poetry.
There once was a graphic designer,
Not the daughter of a coal miner;
She didn’t sing songs,
She built brands and blogs,
Everything was made to look finer.
There once was a young one named Roy,
Who was a colorful little boy;
He had knowledge to give,
Because his last name was Biv,
G. he’s the spectrum of joy.
Oh how I love the primaries,
Not the Newts vs. Romneys;
The yellows and blues,
And also reds, too,
Mixed: oranges, violets and greenies.
There once was a blogger named Fay,
Whose writing was in a bit of disarray;
She had to keep going,
Content she needed to be showing,
Or the client she works for won’t pay.
And a failed attempt at haiku:
Designer writing poem
Not a natural medium for her
Anda Creative recently finished working on a rebranding project with Dynasty Footwear. The existing brand needed a facelift (or in this case, a footlift), including a logo redesign, new displays and packaging. The project debuted at last week’s Spring Fashion Footwear Association show in NYC. We’d like to give a special thanks to Matt Summers-Sparks, editor of The London Report, for providing some of the London photographs used in this project.
My brother and sister-in-law introduced me to Hackney City Farm during a recent trip to London to visit family. Located in the southeast corner of Haggerston Park, the farm makes for a nice respite within the lively Shoreditch neighbourhood of London. It’s a backdrop I recognised from many photographs of my young nephew, so it was nice to see the farm in person. The Farm’s Frizzante Cafe was the purpose of our visit. Its Mediterranean-inspired cuisine uses fresh, seasonal, and locally-produced ingredients. We enjoyed everything on the menu. And I mean everything, as in one of each: Grilled oyster mushrooms with truffle olive oil, prosciutto di Parma with donut variety peaches and watercress, house made tagliolini pasta with red snapper, rib of beef with rosemary potatoes, eggplant parmigiana with garden salad, and Eton mess (a traditional English pudding, er, dessert).
We walked off a very small portion of dinner on our way home, along Columbia Rd. It’s a very nice contrast.
If you haven’t planted your herb garden yet, it’s time to get started. The first step is to decide what type of herbs to plant. Since this post is about pesto, I would suggest one of your herb choices to be basil so you can make basil pesto using the recipe below. You’re free to choose other herbs, but if one of your choices is not basil, your basil-free basil pesto is going to look a little less green and taste a little less good.
Lucky for you we’re giving basil away–just the basil, you’ll have to make your own pesto. But don’t worry, it’s so easy even Amanda could make it. I don’t think she has, but that’s probably because she’s been busy designing websites. Or maybe it’s because she just doesn’t want to.
- 2 cups packed fresh basil leaves
- 2 cloves garlic
- 1/4 cup pine nuts
- 2/3 cup extra-virgin olive oil, divided
- Kosher salt and freshly ground black pepper, to taste
- 1/2 cup freshly grated Pecorino cheese
Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper.
If using immediately, add all the remaining oil and pulse until smooth. Transfer the pesto to a large serving bowl and mix in the cheese.
If freezing, transfer to an air-tight container and drizzle remaining oil over the top. Freeze for up to 3 months. Thaw and stir in cheese.
Copyright 2003 Television Food Network, G.P. All rights reserved. Food Network recipe page.
Now what? You can add pesto to your favorite pasta, sandwich, pizza, cracker, etc., then lift food to your mouth, chew, swallow, enjoy, repeat. And although this has not been clinically proven to do anything, pesto can be used as a face mask, but it should be noted that this method has been known to cause acne and squirrel attacks.