life:

On this day in LIFE — June 18, 1965: The Space Walk

See related photos here.

laughingsquid:

Colorful Origami Street Art Installations by Mademoiselle Maurice

supersonicelectronic:

Aneta Ivanova.

Aneta Ivanova’s double exposure photography stands out distinctly and elegantly among a growing trend of photographers.  See more of the fascinating work below:

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laughingsquid:

A New Sassy Drag Performance of ‘Amazing’ in Construction Paper ‘Sailor Moon’ Costumes

Ah-Ah-Amazing.

tuesday-johnson:

ca. 1880’s, [cabinet card, portrait of a reclining tattooed lady], Charles Eisenmann

via Syracuse University Library, Special Collections Research Center, Ronald G. Becker Collection of Charles Eisenmann Photographs

OMG GUYS WHERE DID KITTY’S FEET GO WHERE DID THEY GO

gurafiku:

Japanese Theater Poster: Hikarigoke. Kyoko Takahashi. 2012

asiasociety:

Interview: Filmmaker Focuses on Sriracha, the Condiment with a Cult Following

On a mission to share the origins of Sriracha Hot Chili Sauce, video producer Griffin Hammond embarks on a new documentary about the hottest (in several senses) condiment around.

Read full story here.

nwkarchivist:

“Hi There.  We’ve Been Waiting For You.”

50 Years Ago, Two Black Students, Vivian Malone And James Hood, Enter The University of Alabama For The First Time.

(via coolchicksfromhistory)

pricehike:

American eaters, unlike their Europe counterparts, are long accustomed to voluntarily adding 18-20% to any dinner bill to compensate the wait staff for their services. But one New York City restaurant has put an end to that. The critically-acclaimed Sushi Yasuda, a 14-year old Japanese restaurant in Midtown Manhattan, eliminated tipping last month and raised its menu prices to reflect that development, owner Scott Rosenberg tells The Price Hike.

Here’s what guests now see on menus and receipts:

• “Following the custom in Japan, Sushi Yasuda’s service staff are fully compensated by their salary. Therefore gratuities are not accepted. Thank you.”

Rosenberg suggests Yasuda might be the only U.S. restaurant with such a policy. He might be right. (Update: Turns out there’s at least one more.)*. A variety of ambitious American eateries like Alinea, Next, Atera and Brooklyn Fare already add automatic service charges as part of their pre-paid dining systems. But Yasuda’s move is closer to the European-style system adopted by Thomas Keller’s Per Se in 2005, where all prices are reflective of service, a policy Keller implemented to help correct the income disparity between cooks and wait staff, per this New York Times piece. 

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Extremely crumpled eight-point flower.

Phone panoramas taken near Albuquerque NM.

Kawasaki rose #1.