Tag: Food

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20121213: A man with roots, firmly planted by John LeMasney via 365sketches.org #creativecommons #design #cc-by #tree #roots

A man with roots, firmly planted by John LeMasney via 365sketches.org #creativecommons #design #cc-by #tree #roots
A man with roots, firmly planted by John LeMasney via 365sketches.org #creativecommons #design #cc-by #tree #roots
20121213: A man with roots, firmly planted by John LeMasney via 365sketches.org #creativecommons #design #cc-by #tree #roots
20121213: A man with roots, firmly planted by John LeMasney via 365sketches.org #creativecommons #design #cc-by #tree #roots

I like stability. I like knowing where I stand. I like knowing what a given situation is, and know the likely outcome. I wanted to make an image of a person who knows where they stand, who has firm roots and would be hard to surprise, set off balance, or mistreat. I want to be this.

lemasney, design, open source, creative commons, cc-by, typography, poster, Inkscape, GIMP, roots, tree, drawing, sketch, man, standing, tall, firm, known

Image via CrunchBase
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20121212: Culinary knife cuts poster by John LeMasney via 365sketches.org #creativecommons #design #cc-by #food #infographic

Culinary knife cuts poster by John LeMasney via lemasney.com
Culinary knife cuts poster by John LeMasney via lemasney.com

I have become incredibly interested in my personal health since April, and one of the ways that this has manifested is that I became knowledgable about culinary skills. When you prepare your own food, you have far more control over what you put into your body. I have always been enamored with the endless shows on Food Network which highlight a chef’s knife skills as a point of supremacy in a contest. The shows do not do a very good job of explaining what it means to have good knife skills. After some research, I learned about some basic culinary knife cuts, and decided to learn them myself by reading about, contemplating, then designing an infographic about them in preparation for doing the cuts myself. With a sharp knife, and fresh vegetables or other firm foods, they are fairly easy to do.

via 20121212: Culinary knife cuts poster by John LeMasney via 365sketches.org #creativecommons #design #cc-by #food #infographic.

via 20121212: Culinary knife cuts poster by John LeMasney via 365sketches.org #creativecommons #design #cc-by #food #infographic.

via 20121212: Culinary knife cuts poster by John LeMasney via 365sketches.org #creativecommons #design #cc-by #food #infographic.

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Illustration portfolio

20121212: Culinary knife cuts poster by John LeMasney via 365sketches.org #foodpresentation #creativecommons #design #cc-by #food #infographic

20121212: Culinary knife cuts poster by John LeMasney via 365sketches.org #creativecommons #design #cc-by #food #infographic
20121212: Culinary knife cuts poster by John LeMasney via 365sketches.org #creativecommons #design #cc-by #food #infographic
20121212: Culinary knife cuts poster by John LeMasney via 365sketches.org #creativecommons #design #cc-by #food #infographic
20121212: Culinary knife cuts poster by John LeMasney via 365sketches.org #creativecommons #design #cc-by #food #infographic

I have become incredibly interested in my personal health since April, and one of the ways that this has manifested is that I became knowledgable about culinary skills. When you prepare your own food, you have far more control over what you put into your body. I have always been enamored with the endless shows on Food Network which highlight a chef’s knife skills as a point of supremacy in a contest. The shows do not do a very good job of explaining what it means to have good knife skills. After some research, I learned about some basic culinary knife cuts, and decided to learn them myself by reading about, contemplating, then designing an infographic about them in preparation for doing the cuts myself.  With a sharp knife, and fresh vegetables or other firm foods, they are fairly easy to do.

lemasney, design, open source, creative commons, cc-by, typography, poster, Inkscape, GIMP, food, culinary, knife, skills, chef, cooking, health

Image via CrunchBase
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insights

20121210: On serving size and pizza. #fitness #awareness #insights

20121205: Suggested serving size by John LeMasney via 365sketches.org #cc #design #typography
20121205: Suggested serving size by John LeMasney via 365sketches.org #cc #design #typography
20121205: Suggested serving size by John LeMasney via 365sketches.org #cc #design #typography
20121205: Suggested serving size by John LeMasney via 365sketches.org #cc #design #typography

Today, I had my usual slice of pizza (300 calories) and a cup and a half of minestrone (150 calories) at Frist for lunch. This slice was spinach and pepperoni, a delicious hand tossed thin crust. Being impatient, I always ask for it cold, and am never disappointed in its soft, giving crust. I must be a regular, since the guy behind the counter gave me a cup of sauce on the side with a smile, and without me asking. The minestrone was thick, in a tomato based broth, with beans, fat soft elbow noodles, still crisp carrots, onions, garlic, celery, and spinach. Tasty! I forewent the pack of crackers and saved myself 20 calories.

I guess I’m feeling kind of down now. I’m at the end of my weight loss, and I’ve hovered around 200 pounds for weeks. It’s not that I don’t feel great, (I do), it’s that I really would like to carry out that particular goal. I know what the issue is: the cold weather has made my step count drop dramatically, and as a result, I’m not burning as many calories, but still eating my calories pretty vigorously. I’m on more of a maintenance menu than a loss menu, and that’s fine. But I’d still like to hit that number, even if I stay just a bit above it in maintenance.

I’m grateful for new friends, old friends, the holidays, quiet time at work, early mornings from time to time, stability at home, and sobriety. I’m very happy about my 365sketches.org project, which is winding down. I’m challenged a bit by the chaos of my desk, financial restrictions, and a constant sense of inadequacy. I have not overcome those challenges, though I do have a plan to do so.
Today I savored the foggy, dull air of the morning.
pizza, soup, mornings, chaos, fitness, challenges
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20121208: Don’t eat anything that is incapable of spoiling (Michael Pollan) by John LeMasney via 365sketches.org #food #creativecommons #quote

20121208: Don't eat anything that is incapable of spoiling (Michael Pollan) by John LeMasney via 365sketches.org #food #creativecommons #quote
20121208: Don't eat anything that is incapable of spoiling (Michael Pollan) by John LeMasney via 365sketches.org #food #creativecommons #quote
20121208: Don't eat anything that is incapable of spoiling (Michael Pollan) by John LeMasney via 365sketches.org #food #creativecommons #quote
20121208: Don’t eat anything that is incapable of spoiling (Michael Pollan) by John LeMasney via 365sketches.org #food #creativecommons #quote

In my search for my sense of nutrition and a healthy relationship to food, I learned many new philosophies, some of which I bristled at and found rather false, such as any that need subscription to a proprietary method of thinking, those that exclude types of food (think Atkins), and those that call certain kinds of nutrients evil, like “bad carbs”.

Other food philosophies I have reveled in and succeeded with are those that are mostly about natural, whole foods, hold a reasonable balance between realism and pragmatism, and are truly do-able in practice. Michael Pollan writes about his very sensible approach, an approach to food that I’ve mostly adopted as my own.

He writes many of the elements of his philosophy simply, in ways that make sense, and reinforced with scholarly data as well as experiential data. This one illustrated above, avoiding foods preserved to the point of not really having a shelf life, makes sense. Preservation often moves food from its natural rotting, decomposing state to one that benefits producers. in which food lasts nearly forever, so that it can be sold forever. It means less to the producers who use extreme shelf live preservation that they may alter, harm, or negatively impact the consumer. That long list of preservatives on the back of the package? You can probably do without those.

food, eating, nutrition, Pollan, food rules, lemasney, open source, Inkscape, design, illustration

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20121205: Suggested serving size by John LeMasney via 365sketches.org #cc #design #typography

20121205: Suggested serving size by John LeMasney via 365sketches.org #cc #design #typography
20121205: Suggested serving size by John LeMasney via 365sketches.org #cc #design #typography
20121205: Suggested serving size by John LeMasney via 365sketches.org #cc #design #typography
20121205: Suggested serving size by John LeMasney via 365sketches.org #cc #design #typography

One of the pitfalls of becoming calorie aware is that sometimes the number of calories on the nutrition facts on a package is not for the entire package, but rather some unreasonable portion of a package. In recent years, as people have become more aware, this has lessened. However, I notice that the worse the food is for you, the more likely you are to run into this. I don’t know anyone who consumes half a pack of cupcakes, one of a two-pack of mini apple pies, or half a can of soda, despite the serving size. However, the nutrition facts servings show that idea.

food, calories, servings, nutrition facts, lemasney, open source, Inkscape, creative commons

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