Following on last night’s breathtaking new full-color photo, we have even more exciting news to report. Pluot is finally revealing its secrets to scientific observation! Here is an artist’s rendition of what we know so far about its internal structure.
As New Horizons’ science mission reaches its suspenseful climax, researchers in Northern California are busy analyzing a flood of new data about this mysterious object. Approaching closer than ever before, we can see its dimpled contours and subtly mottled colors in unprecedented detail (click for the full resolution photo). Better yet, we have detected our first traces of the nearly spherical body’s atmosphere: a mix of tangy volatile aromatics emanating hundreds of micrometers from its surface. What an amazing day for science. Our team can’t wait to ingest all this new data!
From a planet not far from the Telestereoscope, two projects have just entered our universe…
The Eyeteleporter, a wearable cardboard periscope that displaces your vision about two feet in any direction:
And Pinhole Selfies, a delightful mashup of retro tech with millennial idiom:
Hat tip to Brock Hanson for the links.
Update: I just realized that the pinhole selfie photographer, Ignas Kutavicius, is the same fellow who invented the amazing solargraphy technique of capturing the sun’s movement with a long exposure pinhole camera. Brilliant!
My friends Dan Wexler and Gilles Dezeustre have just released a new app for your iPhone/iPad. It’s called Glaze. It’s a painterly rendering filter for your photos, and it’s really cool. It’s based on the traditional brushstroke-based model pioneered by folks like Paul Haeberli, Pete Litwinowicz and Aaron Hertzmann, but it adds some neat new twists: face detection to guarantee that eyes and other important features come out with the right amount of detail; a genetic algorithm for mutating and doing artificial selection on painting styles; and a really slick iOS interface that makes all of the above completely effortless and transparent. It also runs blazingly fast, considering all the work that must be going on under the hood. They’ll be giving a talk about the details at SIGGRAPH next week. (Here’s an abstract of their talk… wish I could go!)
What I find the app does best, so far, is to turn my garbage photos into beautiful art. This, for example, is a picture my thumb took by accident as I was putting away my phone. The original photo was blurry, out of focus, and weirdly composed. But the painting’s handmade feeling makes your eye linger on the details, and the results are just lovely. (Everyone’s Instagram is about to get a lot prettier!)
Solar Eclipse May 2012, a set on Flickr.
What a great eclipse! We made makeshift safety goggles out of the Mylar I’d bought, some cardboard, and whatever was kicking around the house. The goggles worked like a charm. For shadow projections, a simple kitchen colander turned out to be the perfect device.
Reminder for next eclipse: must shoot some timelapse of those crazy shadows.
Just got back from the wrap party for “How to Train Your Dragon” in Hollywood. At one point, a bunch of us animators were hanging out on the dance floor, and there was this line of people all taking photos of us at once. These two photos, by Jen Stern and Lilian Ku, must have been shot within a fraction of a second of each other. So I stitched them together into an animated gif. Check us out in 3D!
The Brazilian state of Minas Gerais is famous for its cheese, and infamous for its cheese-loving citizens. A popular snack here is queijo de Minas with a slice of guava jelly. So when I saw this item on the menu, I had to try it. The cheese in question has a very light, subtle, slightly tangy flavor, so the result was somewhat reminiscent of a cold slice of cheesecake. Verdict: surprisingly delicious!
I’m in Brazil for a couple of weeks, Visiting family. My favorite thing about Brazil is the abundant fresh fruit, stuff you never hear about in the States. Shown here: figs, passionfruit juice, and atemóia, which is a hybrid between the cherimoya and the pinha. The flavor is sweet and wonderful and hard to describe, somewhere between a pear and a pineapple, and the texture is slightly chewy and fleshy like a lychee nut. I could eat these all day.
Saw this on Valencia Street today. Get your own!