Jul 30, 2014
0 notes
Junior Tour of Tamworth, at the start line.

Junior Tour of Tamworth, at the start line.

Jun 1, 2014
0 notes
Found in the kitchen ceiling: one rat, lovingly picked clean by cockroaches. Who’s hungry?

Found in the kitchen ceiling: one rat, lovingly picked clean by cockroaches. Who’s hungry?

May 31, 2014
0 notes

Visual metonymical?

Visual metonymical? was originally published on ROGERS

May 31, 2014
0 notes

Lunch can take you back

I remember living and working in Tokyo, more than 15 years ago now.

Lunch can take you back was originally published on ROGERS

May 24, 2014
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Total Bull was originally published on ROGERS

Total Bull was originally published on ROGERS

May 19, 2014
1 note
Get a grip. #rollers #track #40kph #bike #outsideisfree

Get a grip. #rollers #track #40kph #bike #outsideisfree

May 18, 2014
1 note
May 16, 2014
2 notes
Apr 27, 2014
0 notes

Everesting

Everesting — invented in Melbourne. The activity of riding a bicycle up repeated ascents to achieve, in a single session, a combined climb equal or greater than the height of Mount Everest. Insane and fascinating at the same time.

Everesting was originally published on ROGERS

Apr 26, 2014
0 notes
A few months ago, I went to a brewing seminar by Birra del Borgo. The unique thing about these guys was the emphasis they put on R&D (essentially, in biochemistry) to make their beer not only something special, but also, uniquely regional.
They cultivated native yeasts which were collected from under peach trees. There was a complexity and, still, a simplicity to making beer with native yeasts, which harks back to the first brews (and generally continued until only very recently).
It made me wonder about collecting and cultivating native Australian yeasts; and particularly how they would perform in the climate here. But then, it was a thought, and it drifted out of my head with a kind of transience that only the latest YouTube sensation can possess.
Imagine my surprise to find that my local brewery, Young Henry’s has produced a beer using native plums for TED Sydney (2014). While not exactly what I had in mind, it is along the same lines.
Oh, and it is totally drinkable.


Going Native was originally published on ROGERS

A few months ago, I went to a brewing seminar by Birra del Borgo. The unique thing about these guys was the emphasis they put on R&D (essentially, in biochemistry) to make their beer not only something special, but also, uniquely regional.

They cultivated native yeasts which were collected from under peach trees. There was a complexity and, still, a simplicity to making beer with native yeasts, which harks back to the first brews (and generally continued until only very recently).

It made me wonder about collecting and cultivating native Australian yeasts; and particularly how they would perform in the climate here. But then, it was a thought, and it drifted out of my head with a kind of transience that only the latest YouTube sensation can possess.

Imagine my surprise to find that my local brewery, Young Henry’s has produced a beer using native plums for TED Sydney (2014). While not exactly what I had in mind, it is along the same lines.

Oh, and it is totally drinkable.

Going Native was originally published on ROGERS

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