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The astronomical capital costs associated with starting a large hydroponic farm (compared to field and greenhouse farming), its reliance on investor capital and yet-to-be-developed technology, and challenges around energy efficiency and environmental impact make vertical farming anything but a sure bet. And even if vertical farms do scale, there’s no clear sense of whether brand-loyal consumers, en masse, will make the switch from field-grown produce to foods grown indoors. — civileats.com
A look at the benefits and costs to vertical farming taking into account new technologies, the architecture and economics of production, and consumer demand. In these indoor spaces food is being grown hydroponically, meaning without soil and using artificial LED lighting. As new innovations emerge... View full entry
Some treats should really go into an art gallery instead of your mouth.
Like these Brutalist-inspired delights by Danish designer and goldsmith Kia Utzon-Frank, which look like they've been chipped from the side of a concrete skyscraper.
— Mashable
If cold concrete surfaces AND sweet treats happen to be your kinda thang, then this is for you: London-based Danish designer/goldsmith Kia Utzon-Frank has developed her native country's flødeboller desserts in a béton brut look and now also offers masterclasses on how to make them... View full entry
Ms. Yee, who oversees pastry for all the restaurants in the Resurgens Hospitality Group, used to be an architect, and she designs desserts the way she once did building interiors: meticulously sketching every element, testing many prototypes. And these days she has plenty of company: Many of the country’s top pastry chefs have practiced or studied architecture. — New York Times
As we have shown in Archinect's ongoing series Working Out of the Box, architects have a background and skillset that can be applied in many ways outside of traditional architecture practice. For example, these prominent pastry chefs all started off as architects and switched to designing cakes... View full entry
'The dumpling maker has a structural problem,' says Jason Kim, a project manager at ARO. 'The skin has to be thin enough where you have the right ratio of meat to skin, but strong enough to hold together.' — Sporkful
"How do the principles of architecture and design apply to dumplings?" Sporkful has a quick chat with dumpling fanatics Architecture Research Office about how particular design concepts can structurally improve the Lunar New Year food staple. Maybe you'll learn a trick or two on how to eat the... View full entry
If last-minute is your signature style for the holiday season, here's a crafty idea from a fellow designer that you can use to impress your guests or as a fun family-friendly activity. Robert Christo is a Brooklyn-based architect who enjoys building gingerbread houses with his family during this... View full entry
Germany might still be a car-obsessed country, but it's starting to build an Autobahn for bikes. — Fast Company
From the U.S. to Germany, urban planners and major corporations are starting to purposefully design for bicycles instead of individually operated cars. In Munich, a proposed network of two-lane bike paths would radiate out from the city center to the surrounding suburbs, creating 400 miles of... View full entry
