Luxury brand Hermes is responsible for the design of a yacht unlike any ever built before. Apparently, the floating vessel that is clearly a symbol of extreme wealth and excess is made to be super eco-friendly. The ship accommodates twelve guests and a crew of twenty which means there is exactly 1.6 people that fall into the “help” category for each snob. It’s also pretty ironic that the boat’s name, WHY (short for Wally Hermes Yacht) is proudly written in large type across the front deck which overlooks the ships pool.

If you’ve traveled by plane in the last few years, you’ve most certainly noticed a dramatic shift for the worse in customer service. Airlines are scrambling to find ways to cut costs and increase profits. A company called Design Q has an absolutely abysmal idea on how airlines can make more money on shorter distance flights. They propose that airlines rethink their current seating layout and provide the customer with something more like a jump-seat. My guess is that the first airline to actually put such an offensive and stupid design into practice is the next airline to go out of business.

20x200 is a project that gives emerging artists exposure while at the same time allowing anyone to collect work at a modest price. I have a good mind to purchase the two images below and hang them above my desk. They’d be perfect reminders to not take advertising too seriously.

As a New Yorker, I’ve become very comfortable with the idea of living in a small space. Adapting to this kind of environmental restraint leads to creative thinking, and a sort of practical living in which one must consider what and how much they consume. The notion of building a home 1,000 square feet or less, like those in the coffee table book, Tiny Houses is quite intriguing. I’ll gladly take the house in image #2.

These days, I find that I am consistently having discussions about technology and the semi-permanence of media formats. Will books be replaced by ebooks? I don’t think so. The existence of scrolls dating back thousands of years is a reminder in a digital age that sometimes analogue means longevity. Just before typing this posting, I was chatting with a friend about the best way to backup up my hard drives. And yesterday I had a discussion addressing the concerns of shooting video in a format that is purely digital without a tape medium. This ongoing dialogue will certainly shape what our future looks like and how far into our past we will be able to dig. That said, when I found the the Lost Formats project this morning - it seemed rather timely.

The Swedish design company TAF boasts a colorful portfolio of brilliant objects, furniture and spaces. I’d really like on the lights below for my kitchen.

I try my best to not buy bottled water these days. As it turns out, the one brand that I did purchase from time to time has some pretty bad politics at play. NYC tap water happens to be some of the best available water in the whole country and I’ve been using one of the popular Swiss brand Sigg bottles for well over a year now. I consciously chose their bottles to avoid the leaching issues associated with reusing plastic and to support an eco-friendly endeavour. So I was rather annoyed to learn that Sigg has some pretty bad health related problems as well. Who knew getting safe clean water in the developed world was so hard?

During the last few years, I’ve found myself engaged in more and more conversations about buying locally sourced foods. I’ve participated in Community Supported Agricultural (CSAs) for three years now. This has profoundly changed the way I eat, the diverse vegetation that I have access to and how healthy my body feels. The reasons for buying local go on and on. And one of the best ways to tap into fresh locally sourced foods is through the green market. In this video, you’ll meet Rick Bishop of Mountain Sweet Berry Farm. Rick sells his crops at the well known Union Square Green Market and also supplies many of the cities very top restaurants including Blue Hill and Gramercy Tavern. Why wouldn’t you want to buy your food from the same place these chefs go?