Petrichor as wine note

I first heard the word petrichor in the recent Doctor Who episode The Doctor’s Wife and assumed it was an invention of the author Neil Gaiman. As it turns out it is a favourite word of his, but its origins can be traced back to two Australian botanists who coined the term in an article for the journal Nature in 1964.

QR Codes follow-up (haters continue to hate)

A while back I wrote a post about QR codes. It’s not a pet topic of mine, but I do have one on my business card. I have one on a self-inking rubber stamp. And of course there’s one on this site, if you happen to want to continue reading this on your iPhone. But are they worth loving or hating – or even arguing about? (Spoiler: no).

One music book to rule them all

I love music books. If I could play a tenth of the music in all the music books I have lying around I’d be some kind of piano hero. I had a piano tuner ask if I was a teacher. Nope. I just like the books. There’s a part of my brain that thinks that owning a book is like knowing a thing. That part of my brain is wrong.

Wine course wrap: Forget everything I said about France

Imagine a bunch of aspiring wine geeks sitting around a table at Betty’s saying sternly and indignantly to each other “That was absolutely not a typical California Chardonnay” and you have a pretty clear picture of the aftermath of the Wines 1 final exam last night.

Drink in summer

When you find yourself mixing the same old cocktails all the time, sometimes it helps to add a semi-random element to your decision-making. For me, that element is often the contents of our weekly organic bin, which for the past few weeks has included a small package of organic blueberries.

QR code haters gonna hate QR codes

I’ve managed to trip over the Business Insider article entitled “Death to the QR Code” twice in the past week, mostly as a result of marketing colleagues passing the link around via Twitter or LinkedIn. And if the purpose of that provocative headline was to drag more eyeballs onto the Business Insider site, then I must concede its success.

Fine wine course notes

I have recently re-entered the halls of academia, this time as a student of oenology, so that I may eventually be fully qualified to go off half-cocked on the subject of wine, rather than completely un-cocked, as has been my habit up until this point. Details of my successes and failures, to date, are encapsulated herein.

This is of course impossible

I wasn’t sure that QR codes would catch on in Canada before they became obsolete, but they seem to have been quite widely adopted here finally. And as I had created mobile versions of this site and my portfolio site, it seemed sensible to incorporate a QR code into my new business card design, which was uploaded to an online print service earlier this week.

For my friends who work where I used to work

I had a particularly odd day back in July of 2010. I was at a presentation for a pretty high-profile project. The team had been working very hard, and we were quite happy with the result. The creative director was on vacation, and my art director had to beg off for another meeting. It was a busy time.

The new look

Stephen Jay Gould posited that evolution isn’t as gradual a process as people often imagine it to have been, that in fact it is more like a series of plateaus punctuated by dramatic leaps. I’ve been meaning to redesign this site for over a year now, and have hashed together a few designs, explored what feels like hundreds of existing templates, and even briefly toyed with the idea of switching to another CMS platform.