food

Recipes from open source thought leaders

flour + butter + stuff

We like to use the analogy that open source is like a recipe. It's a great way to explain what open source is to non-technical folks. Last year, this pumpkin spice latte recipe was popular with our community. So, we thought it would be fun to share more recipes with you this year.

We collected some great ones from a few of our open source friends: Chris Aniszczyk, Erica Brescia, Simon Phipps, and Jim Whitehurst. Share yours with us in the comments! » Read more

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Food for thought: Consumer collaboration on car design

open source car design

Each year automobile companies try to predict what new features consumers will want in their cars. If their predictions are right, they are richly rewarded with increased car sales. If they are wrong, they suffer the financial consequences.

But wait, is that the best way to design cars? What if car companies invited consumers to the table as equal partners in the design process? The way I see it, consumers could be buying cars they co-designed—reducing the gigantic financial risk to car companies, not to mention the waste of never-purchased vehicles.

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Increasing nutritional transparency--The FDA wants your input

If you are what you eat, do you have any idea what you are? In an increasing push for nutrition transparency, you'll soon at least know how many calories you're taking in, whether you want to or not. » Read more

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What if we open sourced genetic engineering?

Open questions ask a question each week.
The topics vary from technology to art to the food on your table.
We ask a question. You leave a response. It's as simple as that.

Open Question #1: What would happen if we open sourced genetic engineering? » Read more

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Crowd-sourcing the cookbook

The secret ingredient

It's a Sunday afternoon and I've got no idea what's for dinner.  The supplies from the week's earlier grocery trip have dwindled.  What's left?  A bit of mashed potato.  A head of cauliflower. A couple of pieces of breakfast sausage.  Some wilting spinach. What to do?
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