This Humble Deli Is Also A Living Sketchbook Featuring Artwork From Famous Cartoonists

Nestled amongst some of the film and entertainment industry’s most celebrated animation studios, lies a deli that exalts the illustrators who bring to life many of the beloved cartoon characters seen on televisions all across the planet.

Moore’s Delicatessen in Burbank, CA, offers a canvas for these artists to express themselves through their natural talents — by letting them draw directly on its walls.

The deli is run by Robert Moore, a former executive chef for Dodgers Stadium and the Staples Center. During his time as an executive chef, Moore found that working with huge customer volume and millions of dollars in sales burnt him out.

He wanted to start his own smaller, more intimate, enterprise.

“I always wanted my own deli, and I came across a picture of Moore’s Delicatessen that my grandparents owned back in 1946 in San Francisco,” he said. “Then this opportunity came along and now my dream had come true.”

That opportunity was a space in Burbank, and after scraping the money together, Moore opened his own Moore’s Delicatessen, inspired by his grandparents’ former business.

Walking into the dining area of Moore’s Deli, guests are immediately transported inside a magical sketchbook: The walls of the deli are garnished with drawings from animators who hail from neighboring studios, illustrating characters they’ve put on television or simply a creative doodle they want to share with the deli.

“Originally the walls were just white,” Moore explained. “We used to be open in the evenings, and the animators from Adventure Time would show up and they’d watch their new episodes air back in 2011.”

Moore recalled he would see the professionals doodle on napkins and had the idea to give them some Sharpies and let them draw on the walls. With those literal strokes of genius, Moore’s infamous cartoonist wall began gradually evolving into a living sketchbook over the course of the decade.

Even the late Stephen Hillenburg, creator of the prolific animated series SpongeBob Squarepants, would frequent Moore’s Deli about once a week.

“He loved the tempeh sandwich,” Moore recalled. “He always ate very healthy.” One of the wall’s earliest sketches was from Hillenburg himself, an illustration of Patrick Star.

Moore’s always open to artists and animators adding more to his wall, though he has just one condition before you put pen to plaster.

“You have to get a paycheck, probably,” he laughed, explaining that he would prefer the wall space be reserved for professional animators. Moore says that parents would come in and let their kids draw all over the walls in the earlier days, and he would have to paint over it in order to keep the professional aesthetic.

Today, artists are still frequenting the deli from nearby studios and Moore says that one of his favorite things about coming into work is finding additions to his wall. He welcomes all to visit and take in the creativity that flows through that dining room.

The pastrami reuben is pretty good, too.

Design Grocery Health

A Guide On Exactly How To Pick The Freshest Produce

I’m only a few days into the New Year and still feeling pretty good about my resolution to eat healthier. Whether or not I’ll stick with it in the weeks to come remains to be seen, but until then I’m eager to stuff myself with as many fruits and vegetables as I can get my chubby mitts on.

One hurdle I’ve come across, is that I’m not entirely sure at times whether or not I’m picking the freshest produce. I don’t want to have a bowl of fruits sitting around waiting to ripen at home.

Pounds to Pocket, a UK-based money saving blog, created this fresh infographic that helps you know how to select the freshest produce possible every time you’re at the grocers.

The infographic details things to look out for like color, firmness, texture, and smell. It also covers a diverse list of fruits and vegetables including strawberries, mangos, pineapple, apples, grapes, watermelon, avocados, blueberries, cherries, tomatoes, kiwi, rhubarb, broccoli, corn, carrots, cauliflower, asparagus, green beans, and mushrooms.

Next time you’re shopping in the produce aisle, you can strut with confidence knowing that there’s a cheat sheet like this ready to jump in if you’re ever feeling uncertain.

Check out the fruit-picking guide below.

Courtesy of: Pounds to Pocket
Design Products Recipes

Universal Cookbook Teaches You Recipes Without Any Words

James Beard once said that “Food is a common ground. A universal experience.” Whether or not you speak the same tongue, it’s safe to say that anyone can enjoy a well-cooked meal made from the soul.

As a innovative way to bridge communication barriers when sharing recipes, a Kickstarter campaign has begun for the Look Cook Book — the first cookbook created in a universal language.

The idea behind the cookbook is to be able to share recipes between anyone regardless of dialect through the use of minimalistic imagery and directions.

A post shared by TIDI Home (@tidi_home) on

Each recipe features an icon with the ingredient, its measurements, the action needed, and process time for that action. Honestly, it’s pretty quick to pick up — even at a glance. Recipes include Cheesecake, Risotto, Sesame Chicken, Paneer Saag, and Thai Chicken, with the dishes ranging across several levels of difficulty.

The recipes are also designed so that they can be made for under $1.50 a portion.

As of this writing, the campaign has reached $2,709 out of their $5,465 goal. If funded, the Look Cook Book will be available in both paperback and interactive digital form.

Those looking to fund the Look Cook Book can find out more information on the campaign page.


Culture Design

Every Single Item In This Whimsical Supermarket Pop Up Is Made Of Felt

I once had a dream as a kid that everything inside a candy store was made of cardboard, only for me to discover it was an elaborate ruse by my dentist to get some teeth pulled.

While not quite as deceiving as the fear-based dream Dr. Nguyen instilled in me, an actual place exists that’s pretty similar.

Sparrow Mart, located inside the Standard Hotel in Downtown Los Angeles, is a new pop-up experience that features 31,000 different types of items one would typically find at any grocery store. The only difference, however, is that every single one of these items is inedible — because they’re all made entirely of felt.

The brilliant mind behind this whimsical pop-up is Lucy Sparrow, a British artist known for her creative work with the material, reports Travel + Leisure.

While at the pop-up, you can actually buy anything you see on the shelves. This includes felted remakes of everyday brands like PAM cooking spray bottles, Frosted Flakes cereal boxes, and bags of Skittles.

Perishable items like meat and produce are made with little eyes and mouths to make the experience that much more adorable.

In 2017, she held a similar pop-up called “The Convenience Store” in Manhattan, which sold out so quickly that the exhibit closed a week earlier than intended.

Sparrow Mart opened Aug. 1 and will run through the end of the month, every day (except Mondays) from 11a.m.-9p.m. If you’re in the Los Angeles area and want to check it out, it’s probably better to go sooner rather than later.

Alcohol Design Drinks Nightlife Toasty

Meet An Actual Architect Who Designs How Your Favorite Bars Should Look

A guy walks into a bar… and notices its beautiful design? Well, not always but if you’ve ever watched an episode of “Bar Rescue,” then you know that, in addition to Jon Taffer’s pleasant demeanor, the key to any successful bar is the way its designed. It has to be beautiful yet functional. But who makes them so?

Griz Dwight of the Washington, D.C.-based GrizForm Design Architects does. A dual major in Studio Art and Physics at Williams College, Dwight actually became an architect when he had a beer in hand. “I was sitting around drinking a beer, thinking about what I wanted to be when I grew up,” says Dwight. “A woman passed by and asked what I was doing. When I told her, she said, ‘Oh, I thought you were an architect!”

So, who better than Dwight to ask about how backbars — the area behind a bar with shelves for holding bottles and other supplies — are designed, what he drinks when he ponies up to a bar, and how you can give your home bar that professional look.

How did you get into focusing on backbars?

I moved to D.C. in ‘99 with two goals: to get the girl and get out of DC. Half of it worked [laughs]. I’ve been married 17 years but I also fell in love with D.C. My first job out of grad school was with a restaurant design firm. One day, I got a call about starting my own firm and that day I quit. Our first was Oya [an Asian fusion restaurant]. It was terrifying and great because I knew I only had one shot.

What’s the first rule of designing a backbar?

There is no “first rule.” It has to be eye-catching. People need to get excited and think it’s a cool place. It also has to be functional. You can’t have things that bartenders can’t reach or they can’t make a drink. Some bars have every liquor displayed — they’re all about the booze. Maxwell [a wine bar] is all about the wine glasses. So, you have to show you what you’ve got.

Walk me through the process you take clients through.

You have to spend time talking about the kind of bar it is and what you’re serving. We just did a space in State College, Pennsylvania that has 100 beers on tap. It was a bit overwhelming. How do you make it easy to pick a beer? So, we put up giant flat screens with beer menu highlights. At Proof [a new American cuisine restaurant], they wanted to have proverbial “10 lbs in a 5 lbs bag.” They wanted to have TVs that weren’t a focal point unless they were on, a wine keeping system, beer, cocktails and to relate to the neighborhood. We worked with portrait gallery across the street to find photos that could be displayed on the recessed televisions when they’re not on — that also tied in the neighborhood.

What do you notice when you walk into a bar as a customer?

When we walk into a space that we didn’t design, my wife knows not to talk to me for the first 10 minutes [laughs]. I am looking at the details and function. I am watching servers and bartenders with a learning eye. I want to know what’s working and what’s not and how are people using the space.

What recommendations would you give home bartenders to make their bars stand out?

Lighting is essential for hospitality bars. Home bars are usually in a cabinet or tucked away, so I would suggest that they start with the lighting.

What is your go-to drink when you’re in a bar?

It depends on the season. In warmer weather, its usually a Hendrick’s & Tonic with a cucumber. The rest of the year, its a big glass of Barolo or a Manhattan, depending on the kind of day I have had [laughs].

Culture Design

The Essential Guide To Eating Insects [Infographic]

Entomophagy, the practice of eating insects, is prevalent in many cultures around the world. To be honest, some societies actually make bugs look pretty damn tasty. Sure, it’s not as common in Western culture, but folks have been doing it for tens of thousands of years. There might be something delicious behind this tradition.

An infographic created by Western Exterminator is basically the essential guide to eating insects. The guide highlights the green benefits of eating insects (their vital role in waste biodegradation), the health benefits of eating insects (rich in vitamins and protein), and even throws in a few different recipes (pizza, cookies, and smoothies) to try with this unconventional form of protein.

If you’ve ever been curious about popping a creepy crawler in your mouth on occasion, definitely check out this infographic below.

Eating Insects: A Practical Guide

Produced by Western Exterminator


These Remarkable Japanese Knives Just Became Kickstarter’s Most-Funded Knife Set Of All Time

A good knife can mean all the difference in the world when you’re in the kitchen. You definitely have to make sure your tool is up to par, lest you hurt yourself prepping food. If you’re in the market for a new set, you might want to take a look at these futuristic looking blades that just made Kickstarter history.

Named the Kuroi Hana, the beautifully designed knives just became the most funded set of knives of all time on Kickstarter, reports BroBible.

At the time of publication, more than $1.8 million has been pledged towards an initial goal of $32,236. It’s likely they’ll hit $2 million with only a few days left to go.

Using 67 layers of premium Japanese steel, the knives were designed by London designer Christian Bird, drawing inspiration from local architecture. During the forging process, the blades create a mesmerizing pattern that only comes from Japanese steel. This makes each blade as unique as a snowflake or a fingerprint.

You can get the complete 6-piece set for a pledge of $293 which, according to Foodbeast’s Reach Guinto, is a steal.

Alcohol Drinks Products

Science Designs ‘Drip-Free’ Wine Bottle To Save Every Precious Drop Of Booze

While the occasional drip that comes after pouring a newly-opened wine bottle isn’t a life-altering disaster, it is enough of a mild inconvenience when you’re spending money on a nice bottle to enjoy. You’re not about to waste a drop if you can help it.

Biophysicist and inventor Daniel Perlman from Brandeis University claims to have discovered the solution to the age-old problem of wine dripping. According to Verge, Perlman spent three years studying various videos of wine being poured. That’s when he discovered that wine drips occur commonly when a bottle is full or almost full.

Perlman says that the answer lies in a two-millimeter groove that designers should add to the bottles to catch the wine as the the pourer lifts the bottle back upright.


It’s only a matter of time before wine manufacturers see the results of Perlman’s findings and create the first “drip-free” bottle of wine for consumers. Until that day, we’ll continue to spill our booze ever so slightly.