Giant Robot Store and GR2 News
Some images for Nathan Ota – Scrambled Eggs
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Feb 22, 2014 – Mar 12th, 2014 Reception Saturday Feb 22st, 2014 6:30-10pm Giant Robot – Twenty Years 2014 – Presents: Nathan Ota – Scrambled Eggs and a side of Collectables Nathan Ota is a graffiti legend who grew up painting with fellow artists like Risk in Los Angeles in the 80′s. His diligence led him on a successful route of fine art and this exhibition at GR2 will feature smaller original works and a few exciting new products and previews of things to come. His works are vibrant and detailed and his technique is unabashed. Ota attended high school at University High School, local from the gallery and this exhibition will be a sort of a “homecoming”. When he’s not painting, Ota teaches art at both Otis College of Art and Design and at Santa Monica College. For any additional information about Nathan Ota or anything else, email: Eric@giantrobot.com
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Feb 22, 2014 – Mar 12th, 2014 Reception Saturday Feb 22st, 2014 6:30-10pm Giant Robot – Twenty Years 2014 – Presents: Nathan Ota – Scrambled Eggs and a side of Collectables Nathan Ota is a graffiti legend who grew up painting with fellow artists like Risk in Los Angeles in the 80′s. His diligence led him on a successful route of fine art and this exhibition at GR2 will feature smaller original works and a few exciting new products and previews of things to come. His works are vibrant and detailed and his technique is unabashed. Ota attended high school at University High School, local from the gallery and this exhibition will be a sort of a “homecoming”. When he’s not painting, Ota teaches art at both Otis College of Art and Design and at Santa Monica College. For any additional information about Nathan Ota or anything else, email: Eric@giantrobot.com
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Last week there was Dumb Starbucks that LA lined up for, and the news that Subway was using a chemical found in yoga mats to make their ever-fresh breads. It’s been an exciting time for global brands! The suspect chemical, azodiacarbonamide, is banned in Europe, Australia, and conscientious Singapore and Japan, but still fine for everyone else to eat – and we know that pretty much anything goes in China. Starbucks China has come clean and admitted that they also use azodiacarbonamide in their pastries, and they’re a bit unapologetic about it. It’s considered a legal food additive in the U.S. as well as China, just maybe not the most PR friendly of ingredients. Funnily enough, Subway China has come out and stated that they don’t use azodiacarbonamide in their restaurant’s breads. That’s mostly because their bread comes from New Zealand where the chemical is banned as a food additive. That’s a globalization WIN!
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Last week there was Dumb Starbucks that LA lined up for, and the news that Subway was using a chemical found in yoga mats to make their ever-fresh breads. It’s been an exciting time for global brands! The suspect chemical, azodiacarbonamide, is banned in Europe, Australia, and conscientious Singapore and Japan, but still fine for everyone else to eat – and we know that pretty much anything goes in China. Starbucks China has come clean and admitted that they also use azodiacarbonamide in their pastries, and they’re a bit unapologetic about it. It’s considered a legal food additive in the U.S. as well as China, just maybe not the most PR friendly of ingredients. Funnily enough, Subway China has come out and stated that they don’t use azodiacarbonamide in their restaurant’s breads. That’s mostly because their bread comes from New Zealand where the chemical is banned as a food additive. That’s a globalization WIN!
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