#connected-food-system

#connected-food-system

Architecture can no longer be conceived as an isolated object, detached from the technical networks that sustain contemporary life. This condition calls for new readings and approaches.

Gasoline doesn't have a particularly high profit margin, which is partly why most gas stations double as convenience stores or offer fresh food. If chains like Buc-ee's and Sheetz can make more money by selling food, they can afford to lower their margins on gasoline.

Most people leave doctor visits with prescriptions, but still feel unsure—instructions make sense, but no one asks about their life. In contrast, when a provider knows your name, remembers your story, and explains care in a way that fits you, the experience feels different—and that difference matters.

The industrious buzz of bees tackling the dregs of cherry blossom was lawnmower-loud, accompanied by back off peeps from blackbirds nesting in the ivy.

The baseline use of plant-based milk prior to instituting oat milk as the default was 16.6%. That jumped to 51.9% when baristas informed guests oat milk was the default option.

Plump, wiggly slugs may look innocuous, but they can wreak serious havoc on a carefully-curated garden, even causing total crop failure.

Chef Ivy Stark began with the Korean condiment, creating a ssamjang marinade and brushing it on extra-firm tofu before roasting it in the oven.

Fresha, born Frescia Belmar, is nominally a jazz bassist, but her artistry transcends the form, moving effortlessly between jazz, rock, fusion, and R&B.

Chef Violet Witchel, creator of the now-viral "dense bean salad," didn't build a 3 million strong social media following by chasing virality. She built it by solving a problem. At a time when protein goals were trending and food prices were rising, she noticed something simple: beans were affordable, high-protein, and meal-prep friendly.

Since the duo got together as fellow students at Goldsmiths Centre for Research Architecture in 2013, they have been using the production and consumption of food as the focus for numerous long-term, site-specific projects that address how we should live-and eat in particular-in the face of climate change. As they put it: "Food is both deeply connected to the environment and to ecology but at the same time is also intersectional: every living organism on this planet is invested and preoccupied with processes of metabolism, ingestion and the acquisition of nutrients."

For someone aiming to end the global livestock industry, Bruce Friedrich begins his new book called Meat in disarming fashion: I'm not here to tell anyone what to eat. You won't find vegetarian or vegan recipes in this book, and you won't find a single sentence attempting to convince you to eat differently. This book isn't about policing your plate.

Starting plants from seed extends your relationship with the garden, gives you more control over seed sourcing, and saves real money compared to buying nursery starts, sometimes as much as 90% per plant.

All skill levels and abilities are welcome, even for moral support and comic relief. They will provide some water and maybe a snack, and plenty of well worn gloves, but If you'd like, bring some more refreshments to share or your favorite personal protective equipment.

When you think of farming, what ingredients do you generally associate with a successful harvest? The basics certainly come to mind: fertile soil, plenty of sunlight and lots of water. But there are other variables that can also mean the difference between a crop of healthy fruits and vegetables and a large heap of organic waste. And it turns out that one of those variables is a very small hawk.