Mobile Matanza

The first of its kind in the State of New Mexico and one of only three in the Nation, the “Mobile Matanza” is TCEDC’s latest tool and will complement the Taos Food Center in providing opportunity for livestock growers to increase income through commercial sale of meat. The Mobile Matanza project will offer inspection at every stage of animal processing as well as information and educational trainings designed by local livestock growers through the Livestock Sector Opportunity Program.

MoGro

MoGro, The Mobile Grocery store, uses a temperature-controlled truck to provide access to healthy, affordable food in communities that currently lack access due to physical location and cost.

More Edible Architecture

A Photo's Effects competition...
The rules of this game are thus:
Take any image of a building, structure or other form of architecture and swap parts or all of it with something edible.

Heros

We need a Jamie Oliver of architecture to save us from uninspiring design says Living Architecture founder Alain de Botton - Britain urgently needs a Jamie Oliver figure to do for buildings what the famous chef did for school dinners, says Alain de Botton, one of 11 experts on the Farrell Review commissioned by culture minister Ed Vaizey earlier this year.

“We need a Jamie Oliver of architecture because architecture is now where food was 20 years ago: in desperate need of improvement, which will happen when people grow fussier about being served substandard stuff,” said Mr de Botton.

The Gingerbread House

The combination of food & shelter a Christmas tradition with the making of gingerbread houses. 

Records of honey cakes can be traced to ancient Rome. Food historians ratify that ginger has been seasoning foodstuffs and drinks since antiquity. It is believed gingerbread was first baked in Europe at the end of the 11th century, when returning crusaders brought back the custom of spicy bread from the Middle East. Ginger was not only tasty, it had properties that helped preserve the bread. According to the French legend, gingerbread was brought to Europe in 992 by the Armenian monk, later saint, Gregory of Nicopolis (Gregory Makar). Gingerbread, as we know it today, descends from Medieval European culinary traditions. Gingerbread was also shaped into different forms by monks in Franconia, Germany in the 13th century. Lebkuchen bakers are recorded as early as 1296 in Ulm and 1395 in Nuremberg. Nuremberg was recognized as the "Gingerbread Capital of the World" when in the 1600s the guild started to employ master bakers and skilled workers to create complicated works of art from gingerbread.Medieval bakers used carved boards to create elaborate designs. During the 13th century, the custom spread across Europe.Gingerbread figurines date back to the 15th century, and figural biscuit-making was practised in the 16th century. The first documented instance offigure-shaped gingerbread biscuits is from the court of Elizabeth I of England: she had gingerbread figures made in the likeness of some of her important guests.

The gingerbread bakers were gathered into professional baker guilds. In many European countries gingerbread bakers were a distinct component of the bakers' guild. Gingerbread baking developed into an acknowledged profession. In the 17th century only professional gingerbread bakers were permitted to bake gingerbread except at Christmas and Easter, when anyone was allowed to bake it.

The tradition of making decorated gingerbread houses started in Germany in the early 1800s. According to certain researchers, the first gingerbread houses were the result of the well-known Grimm's fairy tale "Hansel and Gretel", in which the two children abandoned in the forest found an edible house made of bread with sugar decorations. After this book was published, German bakers began baking ornamented fairy-tale houses of lebkuchen(gingerbread). These became popular during Christmas, a tradition that came to America with Pennsylvanian German immigrants. According to other food historians, the Grimm brothers were speaking about something that already existed. ^{-- wikipiedia}

Inforgraphic - Food Waste

new infographic for DebtAdvisoryCentre.co.uk that explores the true cost of food waste

Food Tours

Food and Place - local restaurants infused with entertaining historical and cultural details

Farm Land Grab - CIS

Institutions are blazing a trail in CIS farming... "In most parts of the world, farming has traditionally been the domain of families and vertically integrated agro-processors. But the food price spikes in 2007-08 highlighted imbalances in the global supply and demand of food commodities, and doubled the price of wheat. Since then, interest in farming from a new class of institutional investors — including hedge, endowment, pension, private equity and sovereign wealth funds — has surged. - See more at: http://farmlandgrab.org/post/view/22867#sthash.IK43PIJ4.dpuf"

Gingerbread Museums

The two food artists built recreations of 7 famous museums including the Guggenheim in New York, the Tate Modern in London, the Louvre in Paris, the Karuizawa Museum in Nagano, Museum Aan de Stroom in Antwerp, the Maxxi in Rome, and Museo Soumaya in Mexico City

Picnic Pavilion

New pavilions are revitalizing Dallas parks

Edible Architecture

And...well, it fits with the theme.

Can Drives

The most popular search for Food & Architecture...building with canned food

Food Landscapes

On a lighter note... food landscapes.

Expo Milan 2015 - Feeding the Planet, Energy for Life

http://en.expo2015.org/

edible Austrian Pavilion

The edible Austrian Pavilion designed by Chris Precht from Prenda and Alex Daxböck won first runner-up in the international design competition for the Milan Expo 2015. Inspired by the 2015 expo theme “Feeding the Planet, Energy for Life,” the two artists submitted a very literal concept for the Italian design expo in order to encourage organic agricultural and local food sourcing.

Read more: Edible Austrian Pavilion Scoops First Runner Up for the 2015 Milan Expo | Inhabitat - Sustainable Design Innovation, Eco Architecture, Green Building 

Community Development Center - Local Food Accessment

Strengthening local food production and local markets

Growing consumer demand for food that is locally produced, marketed and consumed is generating an increased interest in “buying local”. This benefits the local economy by reducing the amount of imported foods. Consumers who are willing to pay more for locally grown and produced foods generally place importance on its freshness, quality and support for local farmers.

CCCD provides assistance with identifying potential distribution systems for marketing local foods, assessment of farm-to-institution procurement, and design of community and/or school gardens.

McDonald's + Apple Architecture

Thus, the 1968 introduction of the double-Mansard roof.  It struck just the right balance: homey, but with just a touch of the classical. Wholesome. Simple. Instantly recognizable. But after four decades, what had once made McDonald’s familiar and welcoming took on a down-market, numbingly identical seediness that diminished the brand.

Growing Food and Justice for All Initiative (GFJI)

Growing Food and Justice for All Initiative (GFJI) is an initiative aimed at dismantling racism and empowering low-income and communities of color through sustainable and local agriculture.

This comprehensive network views dismantling racism as a core principal which brings together social change agents from diverse sectors working to bring about new, healthy and sustainable food systems and supporting and building multicultural leadership in impoverished communities throughout the world.

The vision for this initiative is to establish a powerful network of individuals, organizations and community based entities all working toward a food secure and just world.

Food Systems Planning and Healthy Communities Lab

"Food is integral to human sustenance and to quality of life. Yet the food system which delivers food from farm to table is often overlooked in urban and regional planning decisions. The Food Systems Planning and Healthy Communities Lab (‘the Food Lab’) at the University at Buffalo is dedicated to research that critically examines the role of planning and policy in facilitating sustainable food systems and healthy communities. Under the leadership of Principal Investigator, Dr. Samina Raja, the ‘Food Lab’ team conducts research, builds capacity of planners through education and training, and engages in community-based efforts to build sustainable food systems and healthy communities. The Food Lab team conducts research in collaboration with research labs and centers within UB and elsewhere, as well as with community and planning organizations from across the United States."

HUNGER AND DECADENCE: CROQUEMBOUCHES

As part of the exhibition BEING , Storefront presents DISRUPT: Croquembouches, an installation-banquet on the connections and connotations between Food and Architecture. The event will follow a day-long installation by Savinien Carcostea, which includes five giant cones of Croquembouches, a traditional French dessert, that will be on display at Storefront's gallery throughout the day and will be offered to visitors from 6-7pm. 

The conversation will raise the points of contact between food and architecture: From the social and political connotations of what, how, and where we eat, to the similarities and differences of the research and distribution processes, to the performativity of the act of eating as a way of producing bubbles of negotiation. The conversation will include contribuitions by Jan Aman, Levan Asabashvili, Edward Eigen, and Yehuda Safran,  among others.

7,000 Croquembouches will be available for consumption.

HUNGER

According to City Harvest, 1.5 million New Yorkers are struggling against hunger. A new restaurant of refined decadence is always opening around the corner. 

DECADENCE

"The croquembouche, a pyramid of small cream puffs welded by caramel, inscribes itself in the tradition of classic French pastry as a decorative centerpiece. It is also a modular structure, and as such can be understood within a contemporary formal framework. Created by Antonin Carême, the celebrated early nineteenth century pastry chef who stated that “the most noble of all the arts is Architecture, and its greatest manifestation is the art of the pastry chef”, the croquembouche is in fact an avant-garde work of Architecture, both structural and spatial."

A historic construction somehow contemporary, a mixture of high cuisine, art, architecture, and cinema, the croquembouche is a disconcerting structure whose humorous appearance has long dismissed it as an outdated typology having no place outside of celebrations. Now is the time for the croquembouche to be celebrated." - Savinien Caracostea

About the artist

Savinien Caracostea has degrees in Architecture from the Harvard Graduate School of Design and Cornell University, a degree in Pastry Arts from the French Culinary Institute, and has extensive experience in film, photography, and graphic design. With an interest in cross-disciplinary spaces, events and publications, he consults and offers creative direction in Edible, Cinematic Architecture. For more, please visit www.savinien.com. 

Via Verde, NYC

Via Verde: 'Green Building' in the Bronx with rooftop gardens and orchards... 

Ultra Dining at Ultraviolet - At the restaurant Ultraviolet in Shanghai, the chef Paul Pairet has taken dining and turned it into theater, adding ambient music, unorthodox utensils and enhancing scent.

                     Ecotelhado's Integrated System

                          http://www.youtube.com/watch?v=vpNOxUcX_AM&feature=youtu.be

Largest Urban Farm opens for Business

 

Largest Urban Farm opens for Business. Sole Food

PREPARE FOR A SUBWAY SMORGASBORD. SYNESTHETE JAMES WANNERTON HAS CATALOGED THE TASTE OF ALL 350+ STATIONS ON THE LONDON UNDERGROUND. IT'S TAKEN HIM THE BETTER PART OF 38 YEARS TO COMPLETE.

In addition to being a leader in the local food movement, Angelic Organics Learning Center in Caledonia, Ill., is also a regional center for green and natural building design. The workshop and office space at Angelic Organic Farm is a whole tree structure with strawbale walls, a living roof and passive solar heating.

Urban Food Corridor

http://www.utk.edu/tntoday/2013/09/09/big-idea-food-designed/

convenient soup that fits their lives today

convenient soup that fits their lives today

feed the world without starving the planet

(CNN)- - With 7.1 billion mouths to feed, and plenty more on the way, the world needs to find new ways to feed its citizens. Growing more of our own food, even in the smallest city apartments, may be part of the solution, but we may also need to get a little more adventurous — and a little less squeamish — when writing our menus.

Food Carts for a Cause

"The Stop had brought in several local designers and studios to create booths for each vendor, creating innovative showcases for the food and celebrating the summer solstice. Decorated with fairy lights and a rainbow of paper lanterns, and surrounded by the surprisingly colourful brick backsides of restaurants on Markham Street, the lot seemed to be home to the best street party in Toronto, despite the sizzling surface beneath the guests’ feet."

"Let's Eat! The Material Culture of Food,"

The University of Delaware's Center for Material Culture will offer a series of talks, "Let's Eat! The Material Culture of Food," this fall.

Aug. 28: Sandy Isenstadt, associate professor of art history, "Visions of Plenty: The American Refrigerator in the 1950s."

Sept. 4: Jaime Margalotti, senior assistant librarian, UD Library Special Collections, "Cookery, Curatives and Community: The Cookbook Collection in the UD Library."

Sept. 11: Tom Pauly, professor emeritus of English, "American Food and Wine Since 1960."

Sept. 18: David Ames, director of the Center for Historic Architecture and Design, "Fast Food Architecture."

Sept. 25: Bill Deering, assistant professor of art, "Visualizing Desire: A Food Photographer's Romp."

Oct. 2: Deborah Krohn, associate professor, Bard Graduate Center, "Pots and Pans in Renaissance Rome."

Oct. 9: Jennifer Lindner McGlinn, UD alumna, cook, blogger and author, "Living Deliciously as Brought to You on Screen and Page."

Oct. 16: Lauren Brincat and Philippe Halbert, Winterthur Fellows, "Records and Recipes: Food and Drink in Early America."

Oct. 23: Fred DeMicco, ARAMARK Chair of Hotel, Restaurant and Institutional Management, "Beds, Burgers, Booze and Cruise."

Oct. 30: David Leicht, regional culinary director, ARAMARK Higher Education, "A Chef's Perspective on Great Food for Great Numbers."

Nov. 6: Perry Chapman, professor of art history, "400-Year-Old Cheese: Food in 17th Century Dutch Painting."

Nov. 13: Anne Krulikowski, supplemental faculty, Department of History, "You Are Cordially Invited: Eating and Entertaining at Rockwood."

Nov. 20: Margaret Stetz, Mae and Robert Carter Professor of Women and Gender Studies, "Mr. Peanut, Dandy."

The Shed

The Shed is sort of a permanent farmers market and store; Founders Cindy Daniel and Doug Lipton " sought to create a place where the beauty and aliveness of the complete food cycle—the growing, preparing, and enjoying of food—would become visible, revealing and reinforcing the path from farm to table."

K.S.A.

"According to the U.N., Kuwait has the highest proportion of obese adults in the Middle East, with 42.8% of its population considered severely overweight. Saudi Arabia follows at 35.2%."

urban Development, nutrition, health...

Planetary Supper Club

The idea is to provoke debate about architecture and cities. “These Planetary Supper Club dinner parties are about getting people talking about the events of our time,” says artist and cook Zack Denfeld of the Center For Genomic Gastronomy, who devised the menus for the event, as part of Lisbon's forthcoming Architecture Triennale.... 
http://www.independent.co.uk/arts-entertainment/art/features/food-that-will-serve-up-a-serious-debate-8764269.html

CitiesAlive

Urban Resiliency..
Living Architecture Monitor
CitiesAlive Green Roof and Wall Conference

Jamaica's New Strategy

make farming patriotic and ubiquitous, behind homes, hospitals, schools, even prisons.

Foodscapes

http://www.sustainablebusiness.com/index.cfm/go/news.display/id/25081

Food, Cities and Rising Temperatures

http://www.nytimes.com/2013/07/22/opinion/our-coming-food-crisis.html?_r=1&

Farm to City... China goes for it...

China's Great Uprooting

"The primary motivation for the urbanization push is to change China’s economic structure, with growth based on domestic demand for products instead of relying so much on export. In theory, new urbanites mean vast new opportunities for construction companies, public transportation, utilities and appliance makers, and a break from the cycle of farmers consuming only what they produce. “If half of China’s population starts consuming, growth is inevitable,” said Li Xiangyang, vice director of the Institute of World Economics and Politics, part of a government research institute. “Right now they are living in rural areas where they do not consume.”"

Sprout Middle East

Sprout Middle East

"Sprout is an innovative organization focused on educating youth and communities about the growing issues our world faces today such as water scarcity, desertified soils, and pollution and the positive impacts individuals can make through sustainability and change.  With a focus on health and wellness, we bring awareness to students and the community about health, nutrition and teaching how to live in more sustainable ways.

Our Sprout Educational Garden Program introduces and addresses these issues through hands-on educational gardens for schools where students learn how to grow, harvest and then cook the foods they have grown themselves."

Food Security - Qatar

"Food Security as a new paradigm for Urban Planning and Design. This involves examining how to integrate the production of food into the architectural, urban, and landscape design and also to design more productive landscapes."

Dr Anna Gritching, architect and urbanist, Qatar University

Sugar Windows

Willam Lamson Solarium