The person riding his bike in this swirl of energy is in Basel, Switzerland navigating the city’s rush hour traffic. Photographer jrodmanjr was on his bike as well and expressed amazement that riders could navigate Basel’s rain slick pavement with such finesse.
If you’ve captured images of energy and amazement, send them our way at Gadling’s Flickr photo pool. Images of stillness capture our fancy as well.
There’s nothing like a good nighttime street scene, and this one, created and shared by jrodmanjr, is positively perfect. It’s a stellar example of a photograph that exploits the light — not only are the streetlights perfectly exposed, but the photographer really takes advantage of the reflection of the light on the walls and the wet cobblestone streets. Amazingly done.
If you’ve got some great travel shots you’d love to share, be sure to upload them to the Gadling pool on Flickr. We might just pick one as our Photo of the Day.
One of the most entertaining instruments in the photographer’s toolbox is the wide angle lens, a massive creature full of glass, angles and depth. Contrary to traditional optics, wide angle lenses broaden the field of view available to the camera, resulting in massive, sprawling images from one single shot. It’s also got the effect of stretching anything at the periphery of the image, so often it can be a poor choice for capturing portraits.
I pretend not to be a either a person well-educated in cameras or a good photographer, but as our colleague Jeremy Kressmann puts it, it’s hard to take a bad picture with a nice lens and a huge sensor inside of your camera.
And so taking advantage of some outstanding fares to Zurich this summer, I put my Canon Rebel to work.
Zurich, the financial capital of Switzerland is a city full of depth, with rolling, lush hills, cobble stone streets, volumes of character, a flawless public transportation system and beautiful lake at its foot. Were one to wring out three Genevas into one city, it would be Zurich. In a way, it’s the perfect candidate for a blogger with a wide angle lens. Take a look.
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As someone who has done her fare share of cooking, I have mad respect for anyone undertaking the daily grind of working in a professional kitchen, let alone running one. Yet as a woman, I can’t help but revel just a wee bit more in the achievements of the many female chefs out there who are gaining the culinary respect they so deserve.
Take Chef Anne-Sophie Pic, for example, of the newly opened, Anne-Sophie Pic at the Beau-Rivage Palace at the Lausanne hotel in Switzerland. Not only was she born with plenty of solid cooking genes (she’s the daughter of Chef Jacque Pic and the granddaughter of Chef Andre Pic, who are both award winning culinarians in their own right), she is currently the only female chef in France to earn three Michelin stars.
With a penchant for creating exquisite dishes plucked straight from the water, Pic’s vision is both elegant and understated. Whether you’re going a la carte or savoring a multi-course “Pic Collection”, Chef Pic reinterprets many classic, regional French specialties with her own unique refinement and flair.
Fresh crab and Aquitaine caviar is accented with “flaked crab jelly” while a ubiquitous slab of foie gras is roasted and topped with a black cardamom peach jam. Pic’s grandfather’s recipe for crayfish tail gratin is honored as is her father’s exercise in gastronomic indulgence, sea bass topped with either 20 grams of golden Osetra caviar from Iran or 30 grams of Aquitaine caviar.Seasonal and regional specialties also make frequent appearances, especially as they relate to Pic’s signature seafood dishes. Wild, red mullets are served with smoked Agria (a type of potato) gnocchi’s “cooked in hot embers” while roasted John Dory is accented with a creamy broad bean ravioli and “foamy milk” infused with rum from Martinique.
Desserts, courtesy of award-winning Chef Patissier, Philippe Rigollot, make for a sumptuous ending and boast whimsical titles like “Raspberry and the Mexican Tarragon Flower” consisting of a raspberry/tarragon sorbet topped with crystallized, candied raspberries.
A meal at restaurant Anne-Sophie Pic at the Beau-Rivage Palace doesn’t come cheap (the chef’s seven course tasting menu will set you back roughly $300 per person), yet guests are not only offered exquisite cuisine, they are treated to a refined service at every stage of the meal that is described on the website as having “the lightest touch”.
While pricey dinners might appear to be a thing of the past, especially during an era of lay-offs and foreclosures, I believe a dining experience at the Beau-Rivage is worth saving one’s pennies for, even if it’s simply to support one of the world’s great, female chefs.
While Boeing and Airbus scramble to make larger, more luxurious planes, others are pushing the envelope in different directions, attempting to find ways to make them more energy efficient and environmentally friendly. Take the Solar Impulse for instance. This plane is setting the bar high, with a plan to circumnavigate the globe completely under solar power.
The Solar Impulse is the brain child of Bertrand Piccard, a Swiss adventurer and environmentalist, who launched the project back in 2003 with the aim of promoting the use of renewable energy sources. Now, in 2009, he is closing in on that dream. His plane has a 200-foot wingspan which is lined with 12,000 photovoltaic solar cells that will draw energy from the sun to power its four engines.
Piccard unveiled the latest design for his plane on June 26th in a ceremony near Zurich. This prototype will undergo test flights in 2010, including night flights using solar power stored in batteries. In 2011 the next design of the plane will be completed, with 2012 set as the tentative start of its world tour. The fact that this plane can fly even at night is one of the the things that separates it from other solar powered aircraft in the past.
While we might be years away from solar power becoming commercially viable for flights, it is projects like these that are paving the way for the future of flight. A future that is clean and environmentally friendly.