Via: Science-Ism.com
“If you think about graffiti as cooking, the recipes and spices for a tasty dish were laid out on the kitchen table 30 years ago. A good contemporary writer, like a good chef, knows all the standard recipes and spices, understands what it takes to make good meal, and knows where to create variation, add a new spice here and there. New recipes are rare, and are usually comprised of the old classics, done with some twists.
MUCH HM IBD has been cooking up top-shelf burners for nearly 20 years. Like a diligent chef, he’s got his own signature recipes, and his menu changes on the daily. Lastly, he never overcooks the meal: his pieces don’t look overpainted, and he never let trends do the legwork.
A big inspiration, and one of the best out.” –Jurne.
More info: Science-Ism.com