Design Expo ITP NYU Technology



Punchcard, a project by Caroline Brown, Peter Horvath, Catherine White, and myself, came in runner up at the NYU/Microsoft Design Expo competition yesterday.

Punchcard is a proposal for a membership service targetting freelancers, independent workers and others who do not work in tradition offices.  Punchcard membership would give members access to a network of coworking spaces.  In addition, Punchcard membership would offer access to an online “dashboard” communications/social networking platform, that appears on members’ computers when they log into the WiFi at a Punchcard location.  The platform draws on elements of Twitter, social networking sites, and instant messaging, but is location-based, so that members can see who else is in that space at a given time, and view their profiles.  Punchcard platform is meant to facillitate serendipitious interactions between Punchcard members with the goal of potential networking and collaborative opportunities.

The dean of NYU Tisch School of the Arts, Mary Schmidt Campbell, was a special guest during our final pitches.  She noted in the post-presentation Q&A that the Punchcard platform could also be adapted to other applications besides networking for laptop-nomad freelancers.  She said that something like it could be implemented in a university context to build community and interdisciplinary collaboration between students in different departments.

While team Punchcard will not be continuing on to the next stage of the competition at Microsoft’s headquarters in Redmond, WA this summer, we would still like to continue to develop the project in some way, perhaps in the Stern Business Plan competition in the fall.

Download PDF of the Punchcard presentation deck.

team punchcard

Photo: Team Punchcard is Catherine White, Lee-Sean Huang, Caroline Brown and Peter Horvath.

Education ITP NYU

Summer Internship in SF at Creative Commons


I will be in San Francisco this summer interning at ccLearn, the education division of Creative Commons.  According to the ccLearn site:

ccLearn is a division of Creative Commons dedicated to realizing the full potential of the internet to support open learning and open educational resources.
Our mission is to minimize legal, technical, and social barriers to sharing and reuse of educational materials.

I look forward to put into practice some of the theoretical and techie knowledge I’ve picked up at ITP.  It’s also a great opportunity to live in California for the first time.  Find out who else is interning at CC this summer here.

Art Design DIY ITP NYU VisualMusic Zazzle

ODI and AMO T-shirts

I worked on my ODI and AMO characters this weekend, adding color, and putting them on t-shirts:

ODI et AMO shirt
ODI et AMO by Hepnova
ODI et AMO shirt
ODI et AMO by Hepnova
Buy a tee shirt online from

More info

dwd ITP NYU Technology



For my Dynamic Web Development final, I am working on Givkwik, a mobile-based philanthropic micropayment system, with my ITP classmates, Jason Rosado, Cameron Cundiff, and Thomas Robertson.

The Givkwik Team

Read more on the Givkwik Blog.

Cooking Food Taiwan

Taiwanese Tea Eggs

Taiwanese Tea Eggs

I just made a batch of Taiwanese tea eggs, which are hardboiled eggs stewed in a tea and soy sauce-infused brine.  They were one of my favorite snack foods growing up, and super simple to make at home, although they are sold in pretty much every convenience store in Taiwan.

First you take some regular chicken eggs, put them in a pot and just barely cover with cold water.  Bring to a boil and cook for about 3 to 5 minutes.  Drain the eggs and rinse with some cold water to cool down.  Then lightly crack the shells all over, but don’t remove the shells.  This process is what gives the eggs their unique marbled pattern.

Return the eggs to the pot, just barely cover with water.  Then add seasonings.  There are many variations, but I just used what I had in the pantry: 1 tablespoon of black peppercorns, 1 teaspoon of whole cloves, 1 cinnamon stick, 3 whole star anise, a 3 inch piece of dried kombu, 1 inch knob of ginger (peeled and cut into strips), 4 tablespoons of strong black tea, 2 tablespoons of soy sauce, 1 tablespoon of mirin (sugar works too), and a bit more salt to taste.  Bring everything to a gentle boil, then turn way down to a simmer.  Simmer for about an hour; the smell of the spiced tea brine simmering transports me right back to Taiwan.  Eat warm or cold.  You can store them in the fridge in the tea brine.