The Things We Make

Images of my work and images that inspire me.

bunlai:

Many people enjoy hunting and gathering food. There seems to be something in our DNA that predisposes us. Every time I chase after scurrying Asian shore crabs, or after a grass hopper in tall grass, or hook a fish, I get rush. Invariably, the thrill is followed by sadness stemming from the knowledge that I am taking life away from a creature that desires to live. Still, I feel more comfortable killing with my own hands, as my ancestors had, than buying an animal that has been farmed or caught in a way has been cruel to it.

Photo: Sushi making class on the ramshackle Miya’s boat, using ingredients that we caught ourselves.

If the food at the restaurant is good the meal on board must be fantastic!

A busy day in Manhattan installing 3-form counters

This small coffee table was delivered last week to a client. It is nerve wracking when you load a truck and see your work carried off, not knowing how it will look in the client’s house. They love it.

After about a year this table top was finally delivered! The team at the top are the movers who helped to carry the 376 lb acrylic top off of the truck and up to the 9th floor. The second image is of the designer’s assistant Erika looking at me through the table top edge. The stone base was by another shop. The table was designed by my client Havilande Whitcombe.

woodworkingtao:

I am thoroughly enjoying this audio book. Highly recommend. #woodwworking

A great read by a long time friend

woodworkingtao:

I am thoroughly enjoying this audio book. Highly recommend. #woodwworking

A great read by a long time friend

justinmrazik:

This series depicts some of the tools and techniques of open bowl turning as taught by master woodturner Mr. Al Stirt. I participated in a five day workshop at the beautiful Anderson Ranch in Snowmass Village just up the road from Aspen, CO. We spent the first two days working with green wood cut from a hackberry log that had been residing just outside our studio. We then moved into turning some kiln dried wood with our choice of ash, cherry, walnut, or poplar. Working in the studio from 9am until 10pm each day, we produced a great variety of open bowls, dishes and textured facades. Al was even nice enough to share some of the technique he uses to make the ceramic-like patterns and painted surface finishes found in his “square" series.

(via woodworkingtao)

faberworkshop:

Timber

Timber consists of 10 massive wood parts. It is held together by its own weight. Design and function is merged to let the observer see and understand the principles of its construction. Watch!

(via woodworkingtao)

I was at a client’s apartment today and I could not resist taking more pictures of this table. It makes me want to make another one.

bunlai:

Here’s a blast from the not so distant past. Outside Magazine’s 2014 Spring issue featuring Miya’s. This is the article that helped lead to the television show that I will be hosting and producing with Ted Lai, Dylan Bruno, and in equal partnership with one of the most important television production companies in America. Every episode of the show (where I will be chasing the most dangerous and frightening invasive species such as killer bees, poisonous vipers, and rats) will be book-ended at Miya’s and will include many of the most interesting people in New Haven, as experts and tasters. http://www.outsideonline.com/outdoor-adventure/culinary/The-Invasivores-Dilemma.html
When I think about the awesomeness of the upcoming show, I think about all the people who have supported me and Miya’s over so many decades to help us become the internationally influential but humble little local restaurant that we are. I cannot begin to thank you all enough for supporting me and the family of Miya’s though decades worth of my brazenly bad ideas, and the few innovative ones too. When others turned their nose up at my work at Miya’s, you gave me your loving support. I plan to help make the world a better place, in my small way, with the opportunities you all have created for me. I put my hands together and bow to you, my friends!Please follow us on Twitter for updates and let’s adventure together! Twitter: @MiyasSushi

bunlai:

Here’s a blast from the not so distant past. Outside Magazine’s 2014 Spring issue featuring Miya’s. This is the article that helped lead to the television show that I will be hosting and producing with Ted Lai, Dylan Bruno, and in equal partnership with one of the most important television production companies in America. Every episode of the show (where I will be chasing the most dangerous and frightening invasive species such as killer bees, poisonous vipers, and rats) will be book-ended at Miya’s and will include many of the most interesting people in New Haven, as experts and tasters. http://www.outsideonline.com/outdoor-adventure/culinary/The-Invasivores-Dilemma.html

When I think about the awesomeness of the upcoming show, I think about all the people who have supported me and Miya’s over so many decades to help us become the internationally influential but humble little local restaurant that we are. I cannot begin to thank you all enough for supporting me and the family of Miya’s though decades worth of my brazenly bad ideas, and the few innovative ones too. When others turned their nose up at my work at Miya’s, you gave me your loving support. I plan to help make the world a better place, in my small way, with the opportunities you all have created for me. I put my hands together and bow to you, my friends!

Please follow us on Twitter for updates and let’s adventure together! Twitter: @MiyasSushi