Eco-friendly picnic
This picknic box, including cutlery, plates, cups and other supplies, designed by Boxsal, is completely recyclable and biodegradable.
This picknic box, including cutlery, plates, cups and other supplies, designed by Boxsal, is completely recyclable and biodegradable.
With the watermelon-cooler, designed by Joybond, you can eat your watermelon at any temperature. This cooler is perfect for a picknick, or to sell slices of watermelon on the beach.
To promote the Ruhr area in Germany, the A40 highway was closed for 60 kilometers. The highway became a picknick place. Over 3 million people gathered on the highway.
The supermarket-chain Tesco has introduced the lasagna sandwich; a combination of the English and Italian kitchen.
Philips Patty (Patty’s Gourmet Pizza) only sells pizzas online. You also have the option to have your pizza delivered precooked – take & bake. On the website she announces a new factory outlet. We’re not exactly sure what that it, but we’ll keep you informed.
On Monday night it’s ‘open kitchen’ night at nightclub Le Troisième Lieu, where amateur-chefs can cook for guests. Dinner costs € 12,=. This concept was spotted before, but then the chef had to bring his own guests.
Ice cream parlor Giapo in Auckland, New Zealand makes ice cream of locally and organically grown fruit. In exchange, the growers are paid out in…ice cream! The fruit is randomly tested to see if the fruit doesn’t contain any pesticides. The ice cream parlor creates surprising flavors like Chocolate Chili and Spirulina (a type of algae).
Owners of a smartphone now don’t have to have cash on them anymore. With Google Checkout you can pay immediately. It works with a QR-Code. The host scans the code, which is linked to the customers credit card and the amount will be credited directly.
This new type of plate, designed by Jean Marcy Gady, is perfect for chefs who serve dishes with 3 different methods of preperations of one product.
We’re already in the third week of October, and more and more festive inspiration is popping up online. Pinterest remains a wonderful source of ideas, read more
We’ve been enjoying glorious summer weather for a few weeks now, and the popular seasonal drinks are already known. Mocktails, cocktails, spritz variations, rosé, and read more
This picknic box, including cutlery, plates, cups and other supplies, designed by Boxsal, is completely recyclable and biodegradable.
With the watermelon-cooler, designed by Joybond, you can eat your watermelon at any temperature. This cooler is perfect for a picknick, or to sell slices of watermelon on the beach.
To promote the Ruhr area in Germany, the A40 highway was closed for 60 kilometers. The highway became a picknick place. Over 3 million people gathered on the highway.
The supermarket-chain Tesco has introduced the lasagna sandwich; a combination of the English and Italian kitchen.
Lobster sandwiches are sold as if they were drugs. Watch the movie!
Philips Patty (Patty’s Gourmet Pizza) only sells pizzas online. You also have the option to have your pizza delivered precooked – take & bake. On the website she announces a new factory outlet. We’re not exactly sure what that it, but we’ll keep you informed.
On Monday night it’s ‘open kitchen’ night at nightclub Le Troisième Lieu, where amateur-chefs can cook for guests. Dinner costs € 12,=. This concept was spotted before, but then the chef had to bring his own guests.
Ice cream parlor Giapo in Auckland, New Zealand makes ice cream of locally and organically grown fruit. In exchange, the growers are paid out in…ice cream! The fruit is randomly tested to see if the fruit doesn’t contain any pesticides. The ice cream parlor creates surprising flavors like Chocolate Chili and Spirulina (a type of algae).
Owners of a smartphone now don’t have to have cash on them anymore. With Google Checkout you can pay immediately. It works with a QR-Code. The host scans the code, which is linked to the customers credit card and the amount will be credited directly.
This new type of plate, designed by Jean Marcy Gady, is perfect for chefs who serve dishes with 3 different methods of preperations of one product.
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