Beautiful bamboo arches breathe new life into a bland concrete building

June 27, 2018 by  
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Vietnamese architecture firm Vo Trong Nghia has unveiled their latest example of bamboo brilliance at Nocenco cafe, a renovated rooftop restaurant in the city center of Vinh in central Vietnam . The client asked the firm to insert a unique and eye-catching addition to the top of a seven-story concrete building using local materials. After studying several options, including brick and stone, the architects settled on bamboo to create an airy and lightweight space with dramatic vaulted ceilings. Completed in May of this year, the renovated Nocenco cafe covers an area of 4,700 square feet across two floors; both levels frame vistas over the surrounding low-rise houses, the river, and forest beyond. Most buildings in the area were damaged in the Vietnam War and subsequently renovated with colonial-style concrete facades. Rather than change the building’s existing envelope, Vo Trong Nghia was asked to create an addition that would look iconic and dramatically different from the local building norm. The architects decided to use bamboo and craft a structure that could be easily recognized from the street. “Through our experience, we know bamboo is [easy] to access in this tropical climate which reduces construction time and budget,” says Vo Trong Nghia. “The essence of using bamboo in this project is ‘lightness’…bamboo…can be lifted up by a few workers and easily [transported] to the highest floor by a crane. In addition, it is possible to install the bamboo structure without any additional structural support.” Related: Gorgeous bamboo hall welcomes visitors to a relaxing coastal oasis in Vietnam Bamboo was inserted on the rooftop as well as in the restaurant’s seventh floor. A series of bamboo columns were carefully placed to conceal parts of the existing structure and to divide the restaurant into different programmatic functions. The lower level boasts a curvaceous ceiling, while the L-shaped rooftop features two sweeping bamboo vaults and a soaring domed space for spectacular effect. + Vo Trong Nghia Images by Trieu Chien

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Beautiful bamboo arches breathe new life into a bland concrete building

Zaha Hadid-designed Morpheus Hotel with worlds first high-rise exoskeleton opens in Macau

June 15, 2018 by  
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Macau has officially opened the doors to Morpheus, a sculptural, 40-story luxury hotel that also boasts the “world’s first” high-rise exoskeleton—a curvaceous lattice-like covering that gives the building its iconic appearance. Designed by Zaha Hadid Architects , the sleek and sinuous structure serves as the new flagship hotel for the City of Dreams resort. The $1.1-billion architectural icon is one of the last projects that architect Zaha Hadid worked on before her untimely death. Morpheus Hotel is the latest addition to Macau’s City of Dreams, an integrated resort that includes a casino , two theaters, a shopping district, 20 restaurants and four hotels on the Cotai Strip. Taking inspiration from China’s rich traditions of jade carving, the architects crafted Morpheus with flowing curves that define the exterior and interior design. “Conceived as a vertical extrusion of its rectangular footprint, a series of voids is carved through its centre to create an urban window connecting the hotel’s interior communal spaces with the city and generating the sculptural forms that define the hotel’s public spaces,” wrote Zaha Hadid Architects in a statement. The Morpheus’ exoskeleton wraps around a pair of towers and a central atrium that soars to a height of 35 meters, while its ground level is connected to the City of Dreams resort’s surrounding three-story podium. A series of sky bridges traverse the atrium, while twelve glass elevators offer spectacular views of the hotel’s interior and exterior. The hotel houses 770 guest rooms, suites and sky villas as well as civic spaces, meeting and event facilities, game rooms, three restaurants, a spa and rooftop pool, and back-of-house areas and ancillary facilities. Related: Zaha Hadid Unveils Plans for “City of Dreams” Hotel Tower in Macau The use of an exoskeleton allowed for the creation of expansive interiors uninterrupted by supporting walls or columns. “Morpheus combines its optimal arrangement with structural integrity and sculptural form,” adds Viviana Muscettola, ZHA’s project director. “The design is intriguing as it makes no reference to traditional architectural typologies.” + Zaha Hadid Architects Images by Virgile Simon Bertrand

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Zaha Hadid-designed Morpheus Hotel with worlds first high-rise exoskeleton opens in Macau

This fine-dining chef transforms food waste into creative gourmet dishes

April 20, 2018 by  
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Around one third of food produced in America is thrown out. But Tim Ma, a former electrical engineer-turned-chef, incorporates food scraps others might throw out, like kale stalks or carrot peels, into dishes at Kyirisan , his Washington, D.C. restaurant. Ma told NPR , “I’m in this fine-dining world, but I spend a lot of time going through my garbage.” It’s spring in THIS bowl ?? A post shared by Kyirisan (@kyirisan) on Apr 7, 2018 at 12:40pm PDT Carrot tops aren’t tossed out at Kyirisan, a MICHELIN Guide 2018 Bib Gourmand awardee . Oh no, they’re given new life in pesto, blended up with basil, parsley, pistachios, water, oil, scallions, and sautéed garlic. Carrot peels become garnishes after they’re fried up into strips. And those kale stalks you might throw out? After being braised and fried, they might find their way into a salad with duck confit, radishes, and pickled shallots at Kyirisan. Can you improve on perfection? #rhetoricalquestion #always!!! New set-up for the carrots with miso bagna cauda, with black vinegar, honeyed pistachios, and this silky carrot purée. A post shared by Kyirisan (@kyirisan) on Mar 2, 2018 at 2:31pm PST Related: OLIO launches revolutionary food sharing app to reduce waste NPR said a signature dish of Ma’s, crème fraiche chicken wings with sudachi and gochujang, got its beginnings as an experiment to use up food scraps. At his previous restaurant , Ma would pour sauce he’d created on wings leftover from whole chickens ordered for the restaurant, and serve them to staff. They were so popular they’re now on the Kyirisan dinner menu. Hudson Valley Magret Duck Breast, with three mushrooms, charred shishito, and onion soubise. #duckforgoodluck ????! A post shared by Kyirisan (@kyirisan) on Feb 16, 2018 at 12:05pm PST Reducing food waste makes sense environmentally and economically for Ma. He told NPR, “At the end of the day, it’s a business decision. You do this as a function of saving every penny that you can, because the restaurant margins are so slim right now.” Part of what inspired him to cut food waste was his experience with his first restaurant in Virginia, which almost went under months after opening. He realized he could make changes: for example, instead of ordering in bulk via large distributors, he would order just what he needed from local sellers. Then this happened! A post shared by Tim Ma (@cheftimma) on Sep 11, 2016 at 12:37pm PDT Ma told NPR, “I walk through the restaurant and see, this is what I have and I think about tomorrow and today. How much of something do I really need?” + Kyirisan Via NPR Image via Jackelin Slack on Unsplash

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This fine-dining chef transforms food waste into creative gourmet dishes

New pay-what-you-can restaurant opens in Fort Worth, Texas

March 21, 2018 by  
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A Texas couple have opened a new restaurant that offers a pay-what-you-can model. Taste Community Restaurant targets middle class people struggling to get by who still deserve excellent food at a price they can afford. “Specifically,” Taste Community chef and co-founder Julie Williams told Dallas Morning News , “the missing middle 90 percent of the hungry who are not homeless and don’t qualify for government assistance. They might be choosing between food and medical bills or medication, be a single parent trying to make ends meet, be between jobs.” To serve this community, Julie and her husband Jeff founded the Taste Project , the 501(c)3 nonprofit that supports the restaurant. Guests at the Taste Community Restaurant are greeted with a warmly lit space, a friendly staff, 80 percent of whom are volunteers, and a menu that has no prices listed. Guests are not given a check at the conclusion of the meal and are instead encouraged to donate what they can to support the restaurant ‘s mission. Julie and Jeff Williams were inspired and informed in their work by  One World Everybody Eats , which helped pioneer the community cafe model in the United States .  While it is still early in the restaurant’s history, the staff are encouraged. “We measure success in number of patrons who come through the door, percentage of folks in need, number of volunteer hours served, and program revenue,” explained Julie Williams. “We need to increase the number of folks who can pay what they typically pay or a little more in order to reach those in need.” Related: The free grocery store fighting food waste and hunger Taste is particularly appreciated for its shrimp and cheese grits, rib-eye steak chili and butternut squash risotto. There are exciting options for vegetarians and vegans as well. A celery root-green apple vegan soup is popular, as is a farro dish with cauliflower, snow peas and broccolini, all covered with a poached egg and lemon vinaigrette. The menu is seasonal, with winter’s pimento cheese bruschetta giving way to spring’s sweet pea bruschetta. Taste Community Restaurant is currently serving lunch from Tuesday through Sunday. Via Dallas Morning News Images via Taste Project

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Stricter climate regulations could save 150 million lives worldwide

March 21, 2018 by  
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Researchers have calculated that stronger climate regulations across the globe could help prevent up to 150 million premature deaths. Much of the public health benefits of strictly regulating greenhouse gases would be concentrated in South Asia, with nearly 13 million lives spared in large Indian cities alone if air pollution is curtailed. Cairo, Egypt and Lagos, Nigeria would also experience more than 2 million fewer deaths under strong international greenhouse gas regulation. While the Clean Air Act has improved public health outcomes in the United States, hundreds of thousands of lives could be saved in the cities of Philadelphia, Detroit, Atlanta , Los Angeles, New York, San Francisco, Pittsburgh and Washington if stricter greenhouse gas regulations were implemented. “Americans don’t really grasp how pollution impacts their lives,” study lead author Drew Shindell told the Washington Post . “You say, ‘My uncle went to the hospital and died of a heart attack.’ You don’t say the heart attack was caused by air pollution, so we don’t know. It’s still a big killer here. It’s much bigger than from people who die from plane crashes or war or terrorism, but we don’t see the link so clearly.” Related: Despite Trump’s rhetoric, US officials are still working to stop climate change To determine the public health benefits of stricter greenhouse gas regulations, the research team created computer simulations of future emissions and pollutants. According to a statement , they then “calculated the human health impacts of pollution exposure under each scenario all over the world — but focusing on results in major cities — using well-established epidemiological models based on decades of public health data on air-pollution related deaths.” However promising the benefits of strong climate change regulations may be, time is running out, says Shindell. “There’s got to be a significant amount of progress within the 2020s or it’s too late.” Via the Washington Post Images via Depositphotos   (1)

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Stricter climate regulations could save 150 million lives worldwide

IKEA is opening a free DIY restaurant where you can learn Swedish cooking skills

September 5, 2016 by  
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Looking to improve on your Swedish meatball recipe? IKEA is already the seventh largest restaurant chain in the world, and they’re hoping to ramp up their culinary cred by opening up a DIY Kitchen in Shoreditch, east London. Starting September 10th, the Ikea Dining Club will let aspiring chefs cook a meal for up to 19 of their closest friends under the supervision of a head chef. Best of all, the dining experience will be free of charge for all guests. https://www.youtube.com/watch?v=9DFmkFz3MT0 The massive furniture store has already branched out into on-site food-production for restaurants , and now the company is courting foodies who’d like to test out their cooking skills in a professional kitchen and dining room. Participating DIY chefs can name their restaurant and choose their own menu, including, of course, traditional Scandinavian dishes. Related: IKEA’s Space10 is working on on-site hydroponic farms for restaurants Ellie Pniok, commercial manager for Ikea Food, explains the power of food is behind the dining club’s creation, “We bond and connect over the everyday process of cooking meals together so to celebrate this firmly held belief, we are opening The Dining Club to bring people together to enjoy a meal from beginning to end. This will take place in an environment that reflects a homely kitchen, so you can host a dinner party for all of your friends.” In addition to the cooking and dining experience, the Dining Club will also host a series of culinary workshops. The club will be open from Sept. 10 until Sept. 25, with only 38 sessions available. Reservations can be made online . + IKEA Dining Club Via Mashable Images via IKEA

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IKEA is opening a free DIY restaurant where you can learn Swedish cooking skills

Breezy Vietnamese restaurant shows off the beauty and strength of bamboo

August 24, 2016 by  
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Completed in 2016, the Kim Boi Bamboo Restaurant was built on the bones of a twelve-sided concrete structure that was abandoned and left unfinished for many years due to the economic crisis. The architects worked with the existing concrete columns and beams to build a bamboo bearing structure and connected it to the foundation and existing beams with metal pipes and iron pins. The architects selected a type of solid bamboo, known as t?m vông (iron bamboo), to build the frame and covered the roof with lightweight leaves. The finished 15-meter-tall roof takes the form of a conical hat traditionally worn by Vietnamese women and is punctuated by a skylight in the center that brings in natural light. The restaurant is kept open on all sides to bring in cooling winds and allow for landscape views. Related: Beautiful bamboo playhouse in Kuala Lumpur raises the material’s sustainable profile “The project is the highlight in the ecotourism resort offering charming natural landscape in northern Vietnam,” write the architects. “The investor attaches special importance to preservation of environmental landscape, natural ecology of the region and wishes to build a resort which is typical of Vietnamese villages.” + Tran Ba Tiep Via ArchDaily Images by Hoang Le Photography

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Indian restaurant’s sidewalk refrigerator provides free food for the needy

April 6, 2016 by  
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Restaurant owner Minu Pauline noticed a woman digging through the trash for food one night, and realized her eatery could cut down on food waste and make a difference for hungry people in her community. She set up a refrigerator on the sidewalk in front of her restaurant where patrons can stow their leftovers for anyone who needs a meal, and the response has been moving. Read the rest of Indian restaurant’s sidewalk refrigerator provides free food for the needy

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Small town restauranteurs transform former church into a stunning cafe

January 20, 2016 by  
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INTERVIEW: Foraged foods and sustainable design blend beautifully in this elegant Montreal restaurant

December 30, 2014 by  
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Read the rest of INTERVIEW: Foraged foods and sustainable design blend beautifully in this elegant Montreal restaurant Permalink | Add to del.icio.us | digg Post tags: canada , Canadian cuisine , eco design , foraged cuisine , foraged food , foraged ingredients , foraging , foraging menu , green design , Locally-sourced , Manitoba , Manitoba Restaurant , Montreal , Montreal restaurant , quebec , Quebec cuisine , Quebec food , Quebec restaurant , Quebecois , Recycled Materials , Restaurant , reused items , seasonal cuisine , seasonal dining , seasonal food , sustainable design , urban foraging , wild ingredients

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