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Foam

Lynne Peeples

Would You Like Flame Retardants With That Couch?

HuffingtonPost.com | Lynne Peeples | Posted 07.21.2014 | Green

SEATTLE -- Most of Aimee Robinson's customers are moms. And more of them are starting to ask questions about the contents of the couches and chairs sh...

NYC Council Passes Ban On Foam Containers

Posted 01.23.2014 | New York

New York City Council members passed legislation to clear the way for a ban on plastic foam containers Thursday. The approval came as a victory to May...

EXPLAINED: Science Behind Familiar Bar Trick

The Huffington Post | Sarah Barness | Posted 12.02.2013 | Science

Ever tried beer-tapping? No, not tapping a keg, but tapping the top of a bottle full of suds. If you've tried it, then you know that the bottle w...

Bubble Discovery May Boost Prosthetic Limb Research

| Posted 05.12.2013 | Science

by Lizzie Wade on 9 May 2013, 2:00 PM Another day, another groundbreaking physics experiment about bubbles. Although scientists have long unde...

Vintage Color Snapshots Of Russia

The Huffington Post | Katherine Brooks | Posted 01.04.2013 | Arts

It wasn't too long ago that we discovered the saturated beauty of early Russian photography, thanks to a compilation of images by 20th century artist ...

French Artist Michel Blazy Plays With Foam in a Monastery

Heidi Kim Thompson | Posted 08.13.2012 | Arts
Heidi Kim Thompson

Greeted with a sensation of grandeur amidst tall, stoic, vaulted archways and gothic pillars made of pale stone, Michel Blazy's work generates intrigue in the material presented.

David Chang: 'Alton Brown Sounds Like Boehner On Budget Deficit'

Posted 09.25.2011 | Home

Food Network star chef Alton Brown had some harsh words to say about molecular gastronomy to an "Alice Waters-loving back-to-basics" audience at the A...

In Defense Of Foam

The Washington Post | Posted 08.29.2011 | Home

Foam is to early-21st-century dining what balsamic vinegar was to the 1990s: It is everywhere, and often for no particular reason....

Diners Push Back Against Molecular, Trend-Chasing Food

Matthew Jacob | Posted 05.25.2011 | Home
Matthew Jacob

Have we moved beyond the era of "molecular gastronomy" and pomegranate pretentiousness? Can we speak in past tense of the Foam Decade? Let's hope so.