Alberto Mantilla Hug Salt and Pepper Shakers | Hot Pink Velcro | The Cramps
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Created by New York-based designer Alberto Mantilla, these Hug Salt and Pepper Shakers come together in a yummy hug and look rad on your kitchen counter. I’m waiting for mine to come in the post, but you can buy a pair for yourself from the MOMA store (and loads of other places if you want to bargain-hunt).
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I was going through my old records and couldn’t get over how great most of the Cramps albums look. It’s also been one year since lead singer Lux Interior died at the Glendale Memorial Hospital after suffering an aortic dissection. How anyone can live in Glendale after that is beyond me.

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WHERE: Fountain in Hollywood

PLACE: After leaving brunch at Square One, in back of the Scientology center while a gang of Scientologists walked by.

CONCLUSION: Scientologists support THING.

THING created the invite for friend Marc Leon’s (of Skinny Directors) big 2210, post-apocalyptic bash in Silverlake this past weekend. Here are a few images from the multi-page flier (which included a manifesto), along with some images of the party, courtesy of the Cobrasnake. See more pictures HERE. Great night.

[We were asked to paint on the walls live but didn't get to it due to the dance floor. Woops!]

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DRIVING WITH EVERY WINDOW OPEN | THE MAGNETIC FIELDS | KEITH HERRING
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‘SUP MAGAZINE | RUNNING FROM AUTHORITY | SEVERE APROSEXIA

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www.supmag.com

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English food writer Laura Santtini claims to have figured out the “fifth flavor” umami, which she named Taste No. 5 in homage to the famous Chanel scent. The widely known believe that humans process the basic flavors of sweet, salty, sour and bitter is challenged in this tube.But now, welcome Umami.

Utilizing research from over a century ago,  Santtini believes she has the correct formula: mashed up anchovies and mushrooms (and, I’m willing to bet, a soupçon of MSG). “Umami is part of our everyday eating lives, it is just that many of us don’t know what to call it. It is what gives depth of flavour to food,” she told the Daily Mail. “Every food culture has its umami-rich ingredients, whether it is seaweed in Japan or Parmesan in Italy.” We’re still skeptical.

Next month the tubes go on sale at England’s Waitrose stores. Squeezing anything from a tube is fun in itself, but I’m not sure the mushroom/anchovy combo has my mouth watering. Any takers?