Sublime
An inspiration engine for ideas
experience
Craig Mod • Post-Artifact Books and Publishing
At Ken’s Artisan Pizza, we have been using the low-gluten flour from Shepherd’s Grain, a product of the Pacific Northwest, since we opened in 2006. The results are excellent. Dough made with Shepherd’s Grain flour stretches well, has excellent flavor, and has a protein content between 10.5 and 11.5 percent, depending on the previous year’s wheat-gr
... See moreKen Forkish • The Elements of Pizza
Billions use it, including me, but it feels like the dying Rust Belt city of the internet
Freddie deBoer • The Bitter End of "Content"
»When I share websites I’ve made, people often respond with comments like “I wish the web were like this.” These reactions confuse me: I just made this website, and the web still is very much like this: personal, poetic, expressive. That is, if you know where to look.«