6

Jan12

The first “mass”
printed book

A quick account on the history of the first mass printed book, 180 complete Gutenberg Bibles. Pretty cool for the 15th century and a pretty beautiful book at that. I’d love to get my hands on it, though I’m sure it’d crumble to pieces. MORE...


3

Jan12

Mixes like
ink and water

We here at Innovative appreciate ink. Obviously. And we really like how it smells (if you’re a print person you’ll understand). But what we haven’t had a chance to do it play around with ink underwater… luckily artist Mark Mawson has. This stunning series of photos gives a new perspective on inks and their many beautiful uses. MORE...


28

Dec11

Here’s to Coffee’s
Individuality

How can a cup of coffee, a beverage that is shared all over the world, be considered unique and individual?  Well today’s small privately owned coffee shops would like to try to answer this question.  For most of these coffee bean connoisseurs it’s about the uniqueness of the blends/varieties that separate them from your local Starbucks, Tim Hortons, Duncan Donuts, and Coffee Beans. It is also the pride in providing an experience that is unique to that offered at your major international coffee chains. MORE...


13

Dec11

Dinner at
The Gabardine

I was out with some friends this weekend when one of them mentioned the amazing meal they’d had at The Gabardine. Never having heard of it the timing couldn’t have been more perfect as I had plans on Monday for dinner with a friend and needed a spot in the downtown core. A quick look at the online menu and I knew we were in for a decadent meal. Located at Richmond and Bay, a seemingly unlikely spot for such a cozy and welcoming restaurant. The Gabardine is nestled into the main floor of the Sterling Tower, the décor is very reminiscent of a trendy New York café with its white paneled walls, tin tiled ceiling, and loads of framed vintage newspaper clippings. The service was great, our server and support staff all very friendly and knowledgeable about their fare. The food was rich, full of flavour and loaded with quality fresh ingredients. I had the Crushed Ontario Sweet Pea salad with Bufala to start and the Braised Mushroom Sandwich with Blue Haze as my main. Both were delicious, and the potato salad side cannot be overlooked! We shared the Maple Soaked Bread Pudding with Homemade Toffee for dessert… I would go back for that alone! The menu provided lots of options for herbivores and carnivores alike and it’s a great place to catch up with good friends. Definitely worth checking out! MORE...


7

Dec11

Serious Book
Obsession

Have you checked out 50 Watts? You gotta do it, sent to me by our in house Art Director/Designer/Illustrator/Everything Creative Guy Adam Wood a few weeks back I have been obsessively scanning through this multilayer collection of wonderful and mostly strange book art since.  For more information on history of the blog and its curator Will Schofield check out this article by Steven Heller in The Atlantic. MORE...


30

Nov11

Just print me
a new femur

Print technology has come a long way even in the past 10 years, from film to digital proofs and copper plates to CTP. But the advances in 3D printing are something out of a sci-fi novel. Not only can we print replacement parts for jetliners and working prototypes for all kinds of products, it’s now possible to hit print on some new bones! That’s pretty mind blowing. And soon they expect your surgeon will be able to special order pieces of bone to fit your specific needs. At this point they can “only” use the pieces for repairs, like little bits of scaffolding to help your own bones along the way. But just imagine what we’ll be approving to print in a few years time… MORE...


28

Nov11

Innovative
at the CMAs

The 2011 CMAs were a blast as usual! MORE...


24

Nov11

Cooking
for fun?

This Fat Friday we have decided to shed a few pounds and cook at home. Normally, cooking at home implies hours of preparation and patience in order to create a meal that would hopefully rival your favorite restaurant. Unfortunately, not all of us are executive chefs at 5 star restaurants and need a little guidance along the way. Being one of those not so amazing chefs, I looked for a way to become a better cook without taking a class or harming myself with recipes I tried to follow. In an attempt to better my culinary abilities, I came across the DNA foodcast and have been cooking along with Dave and Alexander since episode 2. MORE...


21

Nov11

They’ve got to be
the coolest couple

We came across this extremely innovative wedding invite a few months back, we love to see great new uses for print and this something no one has asked us to try before… though we’d be up for it if you have a need. MORE...


17

Nov11

The Gravy Train
to Deliciousness

The local neighbourhood sub joint is quickly becoming a thing of the past with chains like Subway, Quizno’s and Mr. Sub in every major city. But one sub spot continues to defy this trend, with generations of families, and word of mouth continuing to ensure a line up that stretches out the door till 3am every weekend. Belly Buster Submarines, the staple for Submarines in Toronto for well over 20 years. MORE...