Cool Hunting
| 12 May 2005view entries from: this week | this month | view previous day | view next day |
Oki-Ni adidas Tennis Hi
by Josh Rubin
Oki-Ni and adidas have recreated the Tennis Hi, circa 1974. This new version is produced in dual layers of nylon webbing over a lemon peel weave and has full-grain leather overlays in optical white. Similar, yet way more aggressive than the Ginga and like a Stan Smith on acid, the shoe features dual branding of Oki-Ni and adidas on the in-sole and tongue.
Only 300 pairs were made. $166 at Oki-Ni.
Take a Ride on The Adam Brown
by Ari Bendersky
While up in Montreal last weekend, I had the chance to meet some of the city’s movers and shakers in the music scene. Someone told me about this young singer/songwriter named Adam Brown and after hearing a couple of his tracks, I knew I had to meet him.
Adam and I had lunch one day at the famed Schwartz’s Deli on St. Laurent in the Plateau neighborhood for smoked meat (essentially the Canadian version of kosher corned beef) and black cherry sodas – a delectable combo that people cram into the restaurant’s small space for daily.
The 25-year-old singer has been playing in bands since he was 14 and has worked odd jobs to pay his way (currently, he’s a janitor – how rock and roll is that?!). Adam is a vibrant soul with a happy-go-lucky attitude. And his music is top notch – rivaling that of Ryan Adams or Paul Westerberg (sure, they’re different, but both perform attitude rock and that’s a sound coming from Brown). His gruff vocals blend into the guitar-driven rockabilly folk creating a sound that you can not only bob your head to but also get down and boogie.
Plates And Dishes: The Foods And Faces Of The American Diner
by Evan Orensten
Plates and Dishes is a new photographic journal by Stephan Schacher that captures the food and personalities of American diner culture. The portraits are fresh and the colors subdued, and it's easy to live vicariously through Schacher's journey across America and parts of Canada as he explores the country through its diner food and the people who serve it.
