proof in your hands.
Industrial design students at Auburn University make learning math easier and more fun for high school and college students. We designed interactive models of complex mathematical principles ranging from the simple Pythagorean Theorem to the Szilassi polyhedron, putting the "proof" in your hands.
Going against our professor's wishes, Holden, Rueben and I worked on a side project to create a life size version of Rueben's Oloid Proof. Our teacher was worried we had enough on our plate already :) the oloid is an incredible shape that rolls in a straight line, it's center point always the same height above the surface. We brought this to our Math : Proof in Your Hands exhibit and let people roll around in it, feeling your body oscillate while the contraption rolled along in straight line.
Met a Syrian friend with a quarry in Abilene, TX. He has an incredible factory in Bertram, TX and another in Mexico. He runs a showroom out of Austin called Alkusari Stone. We got along and ended up trading a few design services. I created some renderings and recieved a kitchen counter top in return. He ended up cutting a few other pieces for me to play with, side tables, lighting, etc. Amazing to see the giant diamond band saws, circular saws, and warehouse cranes at work. Learned a bit and even ran the saws for a weekend, couldn't help it.
I designed and built this kitchen island base, placing his beautiful piece of azul limestone on top.

This is a mind bender. A generated pattern from an unrolled icosahedron results in a puzzle with no edges. At least no square edges. At times you realize the piece you're looking for is already used on the other side of the map!
Solved on my matching reaction diffusion coffee table. Jessica, the creator at Nervous System, is an algorithmic design wizard.
Here's a hobby that intensified during 2020.. I won't beat this to death because post covid there's a pizza nerd behind every corner. I'm addicted and here's a few resources and bullet points if you want to take the plunge into pizza madness.
WHAT REALLY MATTERS
- Fermented dough & a hot oven, 750-1000 degrees
- Sauce, cheese, slapping technique, toppings are all secondary details the raise the bar.
- Baking Steel guys are great (too much salt - imo)
- Alex "French Guy Cooking" Slaps! Great videos in general
- Mastering Pizza - Marc Vetri