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September 24, 2013

David Vogin’s characteristically surreal illustrations for Duke University Alumni Magazine accompany an article on financial aid.  (more)

September 24, 2013

Shaw Nielsen shares a series of Halloween-themed illustrations he created for Publix supermarkets, including several costumed kid characters; seasonal backgrounds that the characters could be placed on; and artwork that could be wrapped around bins filled with various candies. (more)

September 24, 2013

Taylor Callery was super-busy least week with illustrations for The Wall Street Journal, Phoenix Magazine, and Advertising Age.  The millennial generation has consumer technology figured out, according to the WSJ. They keep costs to a minimum while their parents pay hundreds of dollars a month on cellphones, cable or satellite TV, and internet services. (more)

September 24, 2013

Steven Noble was commissioned to create a scratchboard illustration as part of the rebrand for the incredibly successful winery, Sterling Vineyards. (more)

September 23, 2013

Richard Borge created another one of his signature ROBOT illustrations for the Wall Street Journal, accompanying an article about blocking large tech mergers. (more)

September 23, 2013

Anna + Elena Balbusso created this cosmic illustration of life after death for the New York Times Sunday Review Opinion page. (more)

September 20, 2013

Anni Betts illustrates her third cover in the Devereaux’s Dime Store mystery novel series, Dead Between the Lines,” publishing in March 2014 from the Penguin Group. (more)

September 19, 2013

Melinda Beck’s fertile mind produced this wonderful motion graphic illustration for the iPad edition of Prevention magazine. (more)

September 18, 2013

Robert Neubecker brings a back-to-school sense of energy to this latest batch of illustration commissions: (more)

September 18, 2013

Nigel Buchanan’s illustration for page one of the New York Times Dining & Wine section accompanies an article by a former food critic on the joy of the “aaaah” moment at a favorite restaurant, rather than the constant hunt for the new “aha!” (more)

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