WBJ’s farewell

Other / Dec. 22, 2011

Joyeux Quatorze Juillet !

Other / Jul. 13, 2011


I’m apparently in a wallpaper-making mood these days, so here’s one for the francophiles out there. Tomorrow is la fĂȘte nationale, or Bastille Day as it’s known in the U.S., so head down to Paul, grab a pain au chocolat, and join in a chorus of La Marseillaise. (Click image to download the 2560×1440 version.)

Happy Independence Day!

Other / Jul. 4, 2011


A new wallpaper to get you in the 4th of July spirit. Click image to download the 2560px x 1440px version.

Considering the Business Journal of the future

Design, Other / Jul. 1, 2011


I was chatting with my friend Beth who works in our corporate office last week and she mentioned that the big wigs were starting to talk about the sorry state of design at many of our papers. “We keep telling people this isn’t your father’s Business Journal, but they look like your father’s Business Journal,” was her comment. But unifying the look of 40 papers is no small feat, especially when you consider that our market sizes range from Birmingham small to San Francisco big.

So I was thinking about fresh looks and our ever-present art problems (the biggest being that the bigger the story, the less likely it is to have any art whatsoever) and realized that the Portuguese newspaper i had kinda solved both issues. Above is a couple of rough concepts that use i‘s modular blocks of big type, but scaled to a 54″ web and with a more conservative, “adult” color palette.

Now this, I guarantee you, is not the Business Journal of the future because they would never rebrand the papers to Biz (though everything seems to bear some form of that name: BizJournals.com, BizLeads, BizSmarts, etc.) It also lacks a certain simple sophistication that I would prefer to see, but it would be pretty replicable across all our markets. Eh. Anyway, just a thought.

Happy royal wedding day

Other / Apr. 29, 2011


A little british for your desktop: 2560 x 1440 to fit your 27″ iMac.

Ich gehe nach Deutschland!

Other / Mar. 7, 2011


I just booked tickets for a May trip to Stuttgart, and I’m super excited. The last time I visited my pal Douglas was 2005. It was early in the year and we were up to our balls in snow, which you can sorta tell from the above shot taken from the top of the Ulm Minster.

Now Douglas has less hair, a handsome partner (named Sven, no less), a cute new house and an Audi TT with which to whisk me across the countryside. Also, I have no idea who this guy is, but here’s hoping I meet him while I’m there. Can’t wait!

A new thatmichael.com

Other / Feb. 23, 2011

Well I’ve done it again: ripped out a few walls, slathered the rest with paint and tossed a few throw pillows about. ViolĂ  … new website. Of course there’s still the portfolio side of things, but this time I added in some play to temper the work. It’s my hope that I’ll continue to keep shooting photos and posting often. Not every day like Mr. Glass does, but two or three times a week.

I still have lots to do to get some older and important (to me) portfolio work up here. Heck, there’s not any web or video up at all! As a result this post might remain the “newest” for a while and stay at the top, but that doesn’t mean I’m not adding post-dated content to the end of the blog.

Also there just might be some bugginess with WordPress and this heavily modified theme. If you find something that’s broken please leave a comment. Even if you don’t find anything wrong, leave a comment and let me know what you think.

Thanks for visiting,
Michael

Update: I just discovered the multi-page navigation isn’t working on the category drill-downs. A fix will be coming tout de suite. Also, by my use of French in the last sentence, I’ve discovered that using the <em> tag doesn’t actually put the words in italics.

Update 2: Both problems fixed.

Cassoulet

Other, Photo / Jan. 18, 2011


I make exactly one cassoulet a year using a modified version of Julia Child’s recipe. It’s amazing delicious, but it takes at least two days to make and you can really only stomach to eat it for at most three meals. Basic recipe here.