Dave Hopkins’ Seinfeld Currency
Phosphor's Dave Hopkins was recently commissioned by David Lanfair to create "Seinfield Currency", inspired by the popular TV show.
Head outside!
EatingWell and Honey Nut Cheerios, team up with Lin Chen to dish out some nutritional advice for those on the go.
Anjelica Roselyn X NYT – Meet Rising Star, Jessica Courtney-Tickle… (Bright Group, illustrator, Publishing Jobs)
Say Yes to the Dress with out leaving the house.
Anjelica Roselyn x Harpers Bazaar – Meet Rising Star, Jessica Courtney-Tickle… (Bright Group, illustrator, Publishing Jobs)
Anjelica Roselyn was delighted to contribute to Harper Bazaar 's feature about Black Fashion Creatives, and what needs to happen next.
Anjelica Roselyn is represented by Lipstick of London
Francesco Lo Iacono
A nautical Themed editorial commission for Sportsweek Magazine. Featuring key pieces by Tommy Hilfiger, Stone Island , C.P. Company and more.
Sol Cotti – The New York Times
Sol has been kept busy during the pandemic with a series of topical illustrations for the New York Times...the latest, a food delivery worker who won't let coronavirus get in her way.
Phosphor Art Welcomes Jennie Maizels
Phosphor Art is pleased to now be representing Jennie Maizels. You might know her for her work with children's book author Kate Petty (the pair worked on eight books together over sixteen years), her bestselling pop-up books, her magazine Raw Vision, her online Sketchbook Club or even her iconic iron-on patches!
Agathe Singer- New Signing
Agathe Singer is a French illustrator based in Paris. She studied graphic arts at Duperré and Penninghen before working as a graphic designer.
Handsome Frank Podcast
Bruno Mangyoku and Tom Haugomat- Handsome Frank Podcast
We sat down and chatted to illustrators Tom Haugomat and Bruno Mangyoku who share a top-floor studio in Paris, accessible only by the worlds smallest lift.
Tom Haugomat- Washington Post
Restaurants matter. New art by @tomhaugomat for @washingtonpost. These beautiful illustrations accompany an article by Tom Sietsema on what we lose when restaurants close.