Tatted Atom Pendant
Yarn Player on Etsy has these super geeky and beautiful atom pendants.
She makes these with the old tatting technique and makes them look bright and fun!
If you want to learn how to tatt, she also sells books!
Yarn Player on Etsy has these super geeky and beautiful atom pendants.
She makes these with the old tatting technique and makes them look bright and fun!
If you want to learn how to tatt, she also sells books!
We all know that Pi is awesome but who knew that it could also be beautiful?
HolmesCraft has several of these pretty rings in all kinds of colours. They are all wire wrapped and have silver beads representing the numbers and a swirl for the decimal.
Pi can be functional and girly!
Craftster is such a great place to find nerdy crafts. Back in 2008 they had a Science IS Art swap that had amazing gallery–which included the greatest scarf of all time: the DNA Scarf. Superhooker made it for her partner (along with other great stuff) and it quickly became a popular topic. Last year I was the lucky recipient of one, and I love it! The pattern is here, so you can have your own!
Everything from Mochimochiland is adorable including this newly released cross-stitch pattern: When Tessellations Roamed the Earth. Buy it now as a PDF!
I just saw this NPR story about the White House pastry chef, Bill Yosses, using molecular science principles in his cooking to pretty amazing effect!
From the article:
It turns out the chef who whips up pies for the president is also a bit of a scientist — calling on knowledge of how to help bubbles hold their shape and how crystals affect chocolate and salt, in the quest for healthier goodies.
You wouldn’t think taste tests would be on the menu, er, agenda when the American Association for the Advancement of Science assembles some of the world’s leading molecular biologists and geneticists and astronomers for a once-a-year look at exciting discoveries.
But White House pastry chef Bill Yosses exchanged his white apron for a bow tie Saturday to talk with scientists about how chefs are changing perceptions of taste.