About

Sinclair Smith & Company is a multi-disciplinary design studio based in Brooklyn, NY. Our services include strategic consulting, industrial design and interior design.

Contact

info_at_sinclairsmithco.com

This is a gingerbread house

Posted on Dec 3, 2013 in Architecture, Food

Guggenheim

Don’t believe me? Click here. And don’t forget kids, it pays to play with your food! (via Colossal)

“Chicken spinner”

Posted on May 24, 2013 in Food, Hardware, Tools

Grilling season is here. Some of us are just a lot better and more innovative at it than others. Early tool development began with our need to compete for food. I think super primitive means of cooking outside like the one pictured above are some of the most elegant appliances we have. That thing probably does laundry too. Via the Meat Market in Great Barrington. (Heading there right now!!)

Defrosting a cold storage building

Posted on Apr 1, 2013 in Architecture, Decay, Food

MAKE has this great post up about a Chicago cold storage building that had to be defrosted after 90 years of meatpacking service as part of its sale to bicycle company SRAM. The images are fantastic. Definitely take a look at the time lapse footage of the melting process:

Pearce Knives

Posted on Jan 15, 2013 in Food, Tools

There are other clever transformations of tools into knives on their website here.

Beef cuts

Posted on Dec 14, 2012 in Food

I like butchering charts. This is a nice one. via The Meat Market in Gt. Barrington.

Leica Coffee lid?

Posted on Dec 13, 2012 in Branding, Food, graphic design, Typography

20121213-094133.jpg

I’m just sayin’.

Nutcracker

Posted on Dec 5, 2012 in Food, Tools

Austere German nutcracker. So elegant.

Anheuser-Busch Drinking Water

Posted on Nov 2, 2012 in Food, Nature

Apparently the makers of Budlite stopped a beer production line to put water in cans for victims of Sandy. Awesome.

The perfectly fried egg

Posted on Sep 13, 2012 in Craft, Food, Process

Ultimately what I do in life is work to make processes of all kinds more efficient and enjoyable. It’s like a tick and it gets into everything from putting on my clothes to arranging work spaces. And so I’ve tried to make a career out of it. But anyway, I also love to cook– one of the richest processes in the human experience. And I love fried eggs. Runny yolk, cooked whites. So it should come as no surprise that the methods of Chef José Andrés get me totally psyched for breakfast tomorrow! Watch the nytimes slideshow. It’s a beautiful technique.