To all our followers in Hong Kong, The Philippines, Thailand, Vietnam, Japan, Taiwan PRC, Singapore

#Repost @aoraspace with @make_repost
・・・
AORA V OPEN CALL: nature/nurture

We’re so excited to announce our next open call for AORA: V that will respond to the theme of ‘nature/nurture’. All work selected by the jury will be exhibited digitally in the next exhibition launching in October 2021.

We are excited to open this opportunity to artists working in all media from sound to painting, installation and sculpture.

DEADLINE: SATURDAY 2 OCTOBER | 00:00 BST / 23:00 GMT / 19:00 EST

THE JURY:

JJ ACUÑA @jj.acuna
Founder and Creative Director,  JJ Acuna / Bespoke Studio

ZAHRA KHAN @zahrafkhan
Creative Director, Foundation Art Divvy @artdivvy
Lead Curator, Satrang Art Gallery, Islamabad @satranggallery

JULIE LOMAX @julielomax1
CEO, a-n Artists Information Company @anartistsinfo

AMAH-ROSE MCKNIGHT-ABRAMS @amahrose
Freelance Arts Writer

JENN ELLIS @jenncellis
Curator, Patron and Co-Founder, AORA
Founder, APSARA Studio @apsara.studio

BENNI ALLAN @benniallan
Co-Founder, AORA and Founder, EBBA Architects @ebbaarchitects

SOPHIA OLVER @sssssssssssssssophia
Communications Manager, AORA
Co-Founder, OHSH Projects @ohshprojects

JAMES AMBROSE @jamesambrose__
Artist & Gallery Liaison, AORA
Digital Editor, émergent magazine @emergentmagazine

INJI KIM @incikiminji
Curatorial Assistant, AORA

SUBMISSION PROCESS
Please submit the following to curatorial@aoraspace.com:
• Work proposal (200 words)
• Proposal example outlining medium and size
• Five examples of past work

DEADLINE: SATURDAY 2 OCTOBER | 00:00 BST / 23:00 GMT / 19:00 EST

#aoraspace #aoragallery #exhibition #artists #artgallery #virtualgallery #onlinegallery #artists #artwork #art #artist #artgallery #artworld #art #artlife #instagramart #artnews #opencall #artistopencall #artopencall #AORAopencall #AORAnaturenurture #naturenurture #nature #nurture

是時候好好的認識一下 Ted Greene 這號人物了！

環保時尚找平衡，行李箱中找月餅

永利今年的迷你行李箱月餅盒早已風靡全網。為了支持本地企業，永利與澳門#十月初五街餅家 合作，將時下所流行的「桂花烏龍」、「流心鳳梨」、「香濃咖啡」等口味與傳統的月餅相結合，令人耳目一新。

享用完美味的月餅之後，這造型時尚的月餅盒，也給本次拍攝帶來了不少靈感。「在環保和時尚中找平衡」的concept早已成為時尚界的一個重要議題，無論是2019年由250個品牌，包括Hermes、Prada、Chanel、Burberry等所簽訂的《the Fashion Pact》；還是Uniqlo所秉持的「永續牛仔布」campaign，抑或是這次永利這次將可持續發展理念與傳統文化和styling的結合，都是前瞻性的嘗試。

🔸#環境保護局 於9月21日（#中秋節）至10月7日在全澳各區設置約800個月餅盒回收點，方便市民回收不再重用的月餅盒。大家亦可以積極響應政府「回收月餅盒好Easy」的號召，更多詳情在ig 主頁連結，為持續貫徹資源回收獻出自己的一份力。

🔸MacauEat 將會推出一系列有關可持續發展和綠色餐飲系列的專題介紹和創作，如果大家有什麼好提議的話，歡迎inbox 我們，讓我們從餐飲出發，令社區變得更好。

Inside this photogenic mooncake from Wynn, there’s mouth-watering mooncakes from #OctoberFifthBakery, with the trending flavours such as oolong, pineapple and coffee. The public is amazed by this fresh take on the tradition!

In this photo-shooting, we got inspired from how to catch the fine balance between eco-friendly and fashion. 250 fashion brands has signed “The Fashion Pact” in 2019, the sustainable jeans promoted by Uniqlo and this mooncake creation from Wynn are fine examples too.

🔸You may also respond to government’s 「Mooncake Boxes Recycling」campaign, recycle the mooncake boxes in designated sites. Check the details in our bio’s link!

🔸 MacauEat will also promote a series of work and creation in terms of the green talkings and happenings in our local f&b industry. DM us if you have more related ideas and stay tuned!

🔹Photographer: @lamjaeat
🔹Food styling: @kath_kola
🔹Location: #MacauEatStudio
🔹Mooncake: @mgm.mo

#澳門美食 #MacauEat
#美高梅 #MGM
#月餅 #Mooncake
#月餅拍攝 #MoonCakeShot
#回收 #Recycling
#可持續性發展 #Sustainability

For many years I have received comments on every video I make about Taiwan telling me that I need to change the way I say the country's name.... I therefore went on a mission to find as many different examples as I could of foreigners from various different countries pronouncing the word TAIWAAAAN!!!

Patreon for Podcast:
https://www.patreon.com/lifeintaiwan2017

Channel Memberships:
https://www.youtube.com/channel/UCorBWy2Imz8wZTl9cERkpqw/join

Music:
Road to Moscow - Jingle Punks https://youtu.be/18Rc-2mlTFo

Episode 5 of the series decoding Visual Language with Photography Visual Patterns!

This week, Contrast. It's not just about the relationship between light and dark, it's so much more.

Enjoy!

———

Visual Language & Visual Pattern Series
Ep 1, Frames: https://youtu.be/8ua1A7VI2H0
Ep 2, Negative Space: https://youtu.be/id0WCxwVNWY
Ep 3, Leading Lines: https://youtu.be/uu_5lEja2vA
Ep 4, Color Theory: https://youtu.be/yIOVJXNoDxY

———

Support me on Patreon or join this channel to get access to exclusive perks:
https://patreon.com/patkay
https://www.youtube.com/channel/UCeMvA8xJIGgvEjO0kgGFOpg/join

Let's chat! Join my Discord
https://discord.gg/nrm4ZdhRQQ

Get the music I use
Epidemic Sound (30 days free) - https://geni.us/pk-epidemicsound
Artlist (get 2 months free) - https://geni.us/pk-artlist

Stock video footage (use my code for an extra 2 months free)
https://geni.us/pk-artgrid

———

🌐 Find me at
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🛍 Shop
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📷 Gear
Photo camera - https://geni.us/GJrG7iy
Video camera - https://geni.us/J1KUKOQ
Little camera - https://geni.us/TWPPdPC
Main lens - https://geni.us/ifAt80d
Wide lens - https://geni.us/6Gkq
Mid lens - https://geni.us/0ooL
Portrait lens - https://geni.us/mBf1I
Long lens - https://geni.us/213QPKM
Shotgun mic - https://geni.us/ogbq
Shotgun deadcat - https://geni.us/IGuRsBA
Lav mic - https://geni.us/z3i4Ov9
Drone - https://geni.us/2q5uu
Tripod - https://geni.us/vO4wh
Mini tripod - https://geni.us/k9ym
SD card - https://geni.us/DrVnd6q

Full gear list here - https://geni.us/A6HPT

0:00 Intro
0:40 Contrast explaination
4:10 Examples
9:48 Wrap up

1つの生地でいろいろ作れる惣菜パンのレシピ
ウインナーパン、ツナマヨパン、たまごハムパン等を作ってます


【材料】
生地
・強力粉　300g
・砂糖　30g
・スキムミルク　10g
・塩　5g
・インスタントドライイースト　3g
・水　204g
・バター　40g

たまごサラダ
・茹で卵　3個
・マヨネーズ　大さじ2
・オリーブオイル　大さじ1
・塩　ひとつまみ
・胡椒　少々

ツナマヨ
・ツナ缶　小1缶
・マヨネーズ　大さじ1
・塩　少々～ひとつまみ
・黒胡椒　少々

その他具材例
・ほうれん草やピーマンなど
・ベーコンやウインナーやハム
・チーズやマヨネーズ

【準備】
・バターを室温に置いておく

【作り方】
1. 【こね～1次発酵】生地のバター以外の材料を合わせてヘラで混ぜ、まとまったら台に取り出してこねていく
2.　グルテン膜が出来るまでこねたらバターを加えてちぎるようにして馴染ませ、再び薄いグルテン膜が出来るまでこねる
3.　丸めてボウルに入れてラップをし、30℃で50分を目安に2倍ほどに膨らむまで1次発酵(指で粉を付けて穴をあけ、穴が少しだけ縮んで元に戻らなければOK)
4. 【具材の準備】ベーコンは1cm角にカットし、ほうれん草は熱湯でさっと茹でて流水で冷やし、しっかり水気を絞って2cmほどにカットする
5. 【分割～ベンチタイム】生地を1個60gずつに分割し、ガスを抜いて丸めてかたく絞った濡れ布巾をかけてベンチタイム15分
6. 【成形～2次発酵】

・楕円：手のひらで生地を円形で潰してのばし上下から1/3ずつ折りたたみ、さらに中心で折り合わせてとじる
・丸：ガス抜きして丸め直す
・ハム：ハムよりひと回り大きく手のひらで生地を円形で潰してのばし、ハムを置いてくるくると巻き、両端を合わせるように折ってとじ、縦にして端から1/3を残して切れ込みを入れて円形に広げる

7.　オーブン用シートを敷いた天板に並べ、35℃で45分を目安に2次発酵(オーブンで発酵する場合、予熱時間を考慮しはやめに取り出す)
8. 【焼成/220℃に予熱】

・楕円：カミソリやナイフで中心に切れ込みを入れ、上に具材をのせる
・丸：頂点にハサミで十字に切れ込みを入れ、少し広げて具材をのせる
・ハム：上にチーズやたまごサラダをのせる(シンプルにそのまま焼いてもOK)
(照りを出したい場合、好みで溶いた全卵を塗る)

9.　220℃に予熱したオーブンで13分を目安に、底面に焼き色がつくまで焼いて出来上がり

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【動画でよく使ってる調理器具】
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フライパン(24cm)：https://amzn.to/2UtNvz5
フライパン(24cm深型)：https://amzn.to/3dj5DEp
鉄フライパン(22cm)：https://amzn.to/3a8hqmR
アルミフライパン(24cm)：https://amzn.to/3dj6tRz
片手浅型鍋(18cm)：https://amzn.to/2QzGXha
片手浅型鍋(21cm)：https://amzn.to/2U7ta3o
片手鍋(16cm)：https://amzn.to/2QzCj2x
片手鍋(20cm)：https://amzn.to/3bd0lZa
ソースパン：https://amzn.to/2U9keuI
まな板：https://amzn.to/2J1fQHI
ガスコンロ：https://amzn.to/3bdtvYa
牛刀：https://www.jikko.jp/fs/jikko/54803
ペティ：https://www.jikko.jp/fs/jikko/54800

撮影機材
カメラボディ：https://amzn.to/2xSXZAd
動画レンズ：https://amzn.to/3t7sfPB
写真レンズ：https://amzn.to/2U7HcCb
録音：https://amzn.to/2U9cGYT

※製品のURLはAmazonアソシエイトのリンクを使用しています


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▼サブチャンネル(料理実験チャンネル)
https://www.youtube.com/channel/UCqIW0OHh8k2np5ZNz3wz8sg
▼ブログ
http://www.ikashiya.com/
▼Twitter
https://twitter.com/sakihirocl
▼Instagram
https://www.instagram.com/sakiyamahiroshi/

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↓using translation software.

[Ingredients]
[Ingredients]
dough
・Bread flour 300 g
・Sugar 30 g
・Skim milk 10 g
・Salt 5g
・Instant dry yeast 3g
・Water 204 g
・Butter 40 g

Egg salad
・Boiled eggs, 3 pieces
・2 tablespoons mayonnaise
・Olive oil 1 tablespoon
・a pinch of salt
・a pinch of pepper

Tuna Mayonnaise
・small can of tuna
・1 tablespoon mayonnaise
・a pinch of salt
・a pinch of black pepper

Examples of other ingredients
・Spinach, green pepper, etc.
・Bacon, wiener sausages, ham
・Cheese or mayonnaise

[Preparation]
・leave the butter at room temperature

[How to make]
1. [Knead ~ Primary fermentation] Mix all the ingredients except the butter of the dough together with a spatula. Take it out on a counter and knead it.
2. Knead it until the gluten film is formed then add butter and tear it to mix it together. Knead it again until a thin gluten film is formed.
3. Round it and put it in a bowl then wrap it. Let it undergo primary fermentation at 30 °C for around 50 minutes until it expands to around 2 times its size (Dust it with your finger and make a hole. It will be fine if the hole shrinks a bit and it doesn't return to its original shape.).
4. [Preparation of the ingredients] Cut the bacon into 1cm cubes, quickly boil the spinach in hot water and cool it under running water, squeeze out the moisture well and cut it into 2cm pieces.
5. [Divide ~ bench time] Divide the dough to 60 g each. Release the gas and round it. Cover it with a tightly squeezed damp dishcloth and bench time is 15 minutes.
6. [Shaping ~ Secondary Fermentation]

・Ellipse: Crush the dough into a circle with your palm and stretch it. Fold it from the top and bottom 1/3 at a time. Fold it in the center and close it.
・Round: Release the gas and round it again.
・Ham: Crush and stretch the dough in a circle with the palm of your hand one size larger than the ham. Place the ham and roll it up. Fold it so that both ends are joined. Make it vertical and make a cut leaving 1/3 from the edge and spread it out in a circle.

7. Line them up on a baking sheet covered with baking paper. Let it undergo secondary fermentation at 35 °C for around 45 minutes (When fermenting in the oven, take it out without considering the preheating time.).
8. [Baking/Preheating to 220 °C]

・Ellipse: Make a cut in the center with a razor or knife and place the ingredients on top.
・Round: Make a cross cut on the top with scissors, spread it out a little and put the ingredients on it.
・Ham: Top with cheese or egg salad (or simply bake)
(If you want to make it shiny, apply beaten whole egg if you like.)

9.Bake it in the oven preheated to 220 °C for around 13 minutes until the bottom browns and it will be complete.