The indelible seasons of Curryosity
For better or worse, its curious spice blends stand out
3023 Juniper St, South Park
The seed needs to be soaked in an inspiration shower (patent pending). I hunt the interwebs for cool UI patterns and archive them in a massive Photoshop file. For example, when working on YouTube TV I grabbed hundreds of examples of future UI from futurists like Jayse Hansen and Neil Huxley.
Tiny women carry amazingly large bags, twice their eighty-pound weight. Some of the women carry babies in slings around the front. A good adult picker can harvest over two hundred pounds of cherries and earn $8 a day, more than twice the Guatemalan minimum daily wage.
Compel your audience. Capture the moment. Light with purpose. If a picture is worth a thousand words, what’s a talking picture worth?
While I’m not the best photographer you’ll bump into, my images are worth something. It’s hard to put a monetary value on some shots, but those photos sell, and those photos arouse emotions. And beyond that, those are one-in-a-lifetime experiences that I documented through my photo trips. And beyond that, those are one-in-a-lifetime experiences that I documented through my photo trips. I have to applaud the distinction. Truth is, I’ve encountered too much homogeny among dishes at Indian restaurants in San Diego and elsewhere, that suggest prevalent use of common spice blends or curry pastes. Many different places and times, I’ve had the same tikka masala, the same tandoori rub, the same chickpea batter seasoning in a litany of fried vegetable pakoras. However, despite the sameness, these ubiquitous spice profiles happen to be pretty darn satisfying. In a warm, viscous sauce, their densely packed flavors hit every corner of your palate, and consume your senses in a way few global cuisines can match