Sunday, February 07, 2016

After almost 5 years I'm back on the blogspot. I'm so fucking bored with the emptiness of social media I wanted to return to a time of simplicity, and by re-booting my 'blog' (whatever that means) I am hoping for some divine inspiration.

So since we last spoke:

I've just finished shooting my first proper feature film, and the 10-week edit begins this Monday.

My next book out is a global study of street wear, and is a collaboration with Wilma $, as she has the perfect eye for fashion and I can just about write my name. It will be my last book for Thames & Hudson as my friend and mentor Jamie Camplin has now retired.


Tuesday, April 26, 2011




Sunday, April 10, 2011

Where next?

Launching Street Knowledge in the US last week marked the end of a 7 month slog of promo: UK, TLV, AMS, Yorkshire, NY and LA. It's always like this I guess for stuff that isn't floating face down in the mainstream. Unless you're a twat like Russell Brand (a case of the emperors new clothes if I've ever seen one) it's not that easy to get the amount of press you'd like for your book film cd whatever. Writing the book is the easy part. It's trying to get people to be aware of it that is the hard part, especially in this over-saturated world where everyone wants to download your shit instantly, and more importantly, for free. Books seem to have become a cheap commodity, and people seem to have got used to paying fuck-all for them too.

I had a dream last night that I was surfing and I looked up and there was the biggest, most fuck-off wave towering 20-stories above me. I woke up just as it was about to wipe me out. This is what it feels like to put something out there that actually says something, that actually means something, rather than something out there just to make money. It's exciting but at the same time scary.

To everyone who has got up and down with me on the road, supported me and bought the book, I salute you fully and will leave you with these words:

It's been emotional...

20 Photos from a big journey:

Friday, April 08, 2011

Some shots from the US

Painted a wall for Lacoste:

And hung out with some nice people:

Thursday, March 24, 2011

Details of a painting

I posted the above on FuckBook yesterday and below are some details of the piece. This has been an on going painting for what seems like forever, but now it's ready for a bit of biro and then off to the dealers.
the reason it's called 'I don't want to go to Chelsea' is because it's all about films and what they've become. Hence the robot and the faceless figures blindly tussling in the mad old landscape.

Wednesday, March 23, 2011

Meatballs in red sauce

As I'm off there soon I thought I'd get this out there. Big love to all the Italian-Americans out there, and their wicked cuisine. Red sauce! Say what you see! See you on Mulberry Street...

Feeds 4

450g/1lb of your favourite pasta variety

500g/18oz minced beef or steak
100g/3 1/2oz matzo meal
20g/3/4oz Parmesan, grated
1 egg
2 teaspoons dried basil
2 teaspoons dried oregano
1 medium onion, finely chopped
3 cloves garlic, chopped
salt and black pepper
a splash of red wine
125ml/4fl oz/1/2 cup milk

Red sauce
2 tablespoons olive oil
3 cloves garlic, chopped
1 can chopped tomatoes
3 teaspoons tomato purée
2 teaspoons dried basil
1 teaspoon caster sugar
a pinch of salt

For the meatballs, mix all the ingredients together except for the milk. Then add a little of the milk at a time until the mixture is moist and the meat sticks together (not too moist). Shape small amounts of meat into palm-sized balls and place on a lightly greased baking tray.
Bake in the oven at 200°C/400°F/Gas 6 for 30 minutes, until they are evenly browned.

For the sauce, heat the oil in a large pan over a medium heat. Add the garlic and cook for 3 minutes. Stir in the remaining ingredients. Bring to the boil and then reduce the heat so that the sauce simmers uncovered for about 10 minutes.

When the meatballs are nearly cooked, start boiling the pasta. Remove the meatballs from the oven and place gently into the red sauce. Drain the pasta and serve with the meatballs and red sauce.