After getting her Masters of Architecture from MIT in 2001, she was an architect for Delson or Sherman, and then was a designer for Fresh, but she gradually started to lose interest in her projects at work.

“I decided I wanted to turn this passion of mine, to give my dog a well-balanced complete meal that made her healthy again, into a full-time job,” Liao said of her decision to quit her job at Fresh almost two years ago to start her own company. — parkslope.patch.com

Want to wow your friends and family with a Thanksgiving centerpiece that isn't your typical snorenucopia, er, cornucopia? Then check out this incredibly intricate replica of the High Line, one of our favorite parks in NYC, that is made of recycled materials and, more importantly, vegetarian edibles like stuffing, mashed potatoes and yummy veggies. — Inhabitat

Taking the term to whole new levels, the British food and design consultancy duo Sam Bompas and Harry Parr has breathed new, refreshingly artificial, and entertaining life into what is known as "food experience." [...] Using cutting-edge technology, they even beat the gingerbread house as the known climax of architecture and food symbiosis and came up with what is known as "Alcoholic Architecture." — vimeo.com

Once an exciting, underground food scene driven by a punk rock aesthetic and an exploratory mentality is swiftly becoming a mainstream, bottom-line-obsessed maze of infighting and politics.
"It's such a trend that you can't just be a hot dog truck, you have to be an Indian hot dog truck to be unique." — LA Times

At Jestico + Whiles we have a practice half day every month in which we get to do creative tasks, site visits etc. In December, the task was to create Edible Architecture based on certain London landmarks. A friend and I were tasked with creating the Thames Barrier: — Bartlett School Blog (Chris)