studiotwentysix2 the art + design of tom davie

Wednesday, May 13, 2009

Meat, Meat, Meat.

My vegetarian readers will absolutely love this post — because if anyone can appreciate flattened, dried, and rigor mortised animal flesh, it’s the salad and tofu lovers.

Now I’m usually of the opinion that good is good. Meat = good. Business Cards = good. Unexpected concepts = good. However, I’m having a difficult time condoning flesh engraved business cards — it’s just wrong. Not morally wrong mind you, more like, everyone-will-be-disgusted-that-you-just-pulled-a-sheet-of-meat-out-of-your-pants-pocket kind of wrong. Sorry, but that’s just the way it is.

In my estimation, there are only three professions that could possess such an item and avoid utter revulsion: a butcher, a pig farmer and a beef jerky entrepreneur. Vice President of a global investment firm, not so much. Sorry, Mr. Bateman.

Lingering unresolved questions:

1. What is the best method for trimming out the individual business cards from the “sheet,” x-acto, carpenter’s knife or table saw?

2. What is the temperature of the average day-worn pants pocket?

3. How long can beef jerky stay in a day-worn pants pocket before it begins to emit a fragrance?

4. Must you pay for cards that omit vital information due to a hole or defect in the meat?

5. Can the cards be spot varnished to add an additional level of interest?

6. If received, would I put a meat card in my Rolodex? Hmmm...

  • Meat Cards

  • (Thanks to Tom at LPK for the link)

    Labels: , , ,



    « Home